WO2022131094A1 - Agent d'amélioration de salinité, composition d'huile/matière grasse pour l'amélioration de la salinité, procédé d'amélioration de salinité pour aliment et boisson, et procédé de production d'agent d'amélioration de salinité - Google Patents

Agent d'amélioration de salinité, composition d'huile/matière grasse pour l'amélioration de la salinité, procédé d'amélioration de salinité pour aliment et boisson, et procédé de production d'agent d'amélioration de salinité Download PDF

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WO2022131094A1
WO2022131094A1 PCT/JP2021/045078 JP2021045078W WO2022131094A1 WO 2022131094 A1 WO2022131094 A1 WO 2022131094A1 JP 2021045078 W JP2021045078 W JP 2021045078W WO 2022131094 A1 WO2022131094 A1 WO 2022131094A1
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Prior art keywords
oil
fat
oxidized
saltiness
enhancing
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PCT/JP2021/045078
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English (en)
Japanese (ja)
Inventor
美香 西脇
恵理奈 肥山
誠 熊田
千恵 本池
舞子 岩橋
九達 藤井
基孝 鈴木
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株式会社Ｊ－オイルミルズ
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Priority to JP2022569906A priority Critical patent/JPWO2022131094A1/ja
Publication of WO2022131094A1 publication Critical patent/WO2022131094A1/fr

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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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • C12N9/18—Carboxylic ester hydrolases (3.1.1)
    • C12N9/20—Triglyceride splitting, e.g. by means of lipase

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 provides, from the first aspect, a saltiness enhancer characterized by containing an enzymatic hydrolyzate of an oxidized fat as an active ingredient.
  • the oxidized fats and oils are rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and flaxseed oil. It is preferably obtained by oxidizing at least one oil or fat selected from oil.
  • the peroxide value of the oxidized fat is 15 or more and 300 or less.
  • the acid value of the hydrolyzate is preferably 5 or more and 200 or less.
  • the present invention provides an oil / fat composition for enhancing saltiness, which comprises an edible oil / fat which is a base oil and an enzymatic hydrolyzate of an oxidized oil / fat.
  • the oxidized oil / fat includes rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and It is preferably obtained by oxidizing at least one oil or fat selected from palm oil.
  • the peroxide value of the oxidized oil / fat is 15 or more and 300 or less.
  • the acid value of the hydrolyzate is preferably 5 or more and 200 or less.
  • the hydrolyzate of the oxidized oil / fat by an enzyme 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 above-mentioned salty taste enhancer or the above-mentioned oil / fat composition for enhancing saltiness is 1 mass ppm or more based on the enzymatic hydrolyzate of the oxidized oil / fat with respect to the total amount of the food / drink. It is preferable to add it to foods and drinks or raw materials thereof so as to have a mass of 1000 mass ppm or less.
  • the fourth aspect of the present invention includes a step of oxidizing the fat and oil to obtain an oxidized fat and oil and a step of hydrolyzing the oxidized fat and oil with an enzyme to obtain an enzymatically hydrolyzed product of the oxidized fat and oil.
  • the present invention provides a method for producing a salty taste enhancer, which is characterized by the above.
  • the fats and oils are rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and amani. It is preferably at least one oil or fat selected from oils.
  • the peroxide value of the oxidized fat is 15 or more and 300 or less.
  • the acid value of the hydrolyzate is 5 or more and 200 or less.
  • lipase as the enzyme.
  • fats and oils are oxidized and further hydrolyzed with an enzyme to use this as an active ingredient for enhancing saltiness.
  • processed fats and oils are composed of a wide variety of chemical substances, and it is impossible or extremely excessive economic expenditure to examine and identify the contained chemical substances one by one. It is not practical because it takes time and time.
  • 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 and an enzymatic hydrolysis 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, but rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, sunflower oil, etc. It is preferably at least one oil and fat selected from macadamia nut oil, coconut oil, rice oil, and flaxseed 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 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).
  • 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 esterified product of a fatty acid such as glycerol fatty acid contained in the oxidized fat is hydrolyzed by an enzyme to release the fatty acid, thereby increasing the content of the fatty acid.
  • lipase as the enzyme.
  • the degree of hydrolysis when the acid value reflecting the content of free fatty acid in fats and oils is used as an index, the acid value of edible fats and oils generally on the market is about 0 to 1, and the acid value is 5. It is preferable that the content is increased to about 200 or less.
  • the range of the acid value (Acid value; hereinafter may be referred to as “AV”) may be in the range of 10 or more and 190 or less, and may be in the range of 20 or more and 180 or less, 30 in another embodiment. The range may be 170 or less. If the acid value is less than the above range, the salty taste enhancing effect tends to be poor. If the acid value exceeds the above range, the flavor of food and drink may deteriorate.
  • the acid value (AV) can be measured according to the "reference oil and fat analysis test method 23.1 acid value" (Japan Oil Chemists' Society).
  • the oxidized oil or fat to be subjected to the hydrolysis treatment by the enzyme 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 mixed oil after the hydrolysis treatment is used.
  • the acid value as a whole may be within the above range.
  • two or more kinds of fats and oils may be separately hydrolyzed and mixed by an enzyme, and the acid value (AV) of the whole mixed oil mixed after the hydrolysis 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 oils and fats to be oxidized include rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, flaxseed oil and the like. Any oil or fat may be used, and one type of these may be used alone, or two or more types may be 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.
  • the method for hydrolyzing with an enzyme may be any method as long as it can be hydrolyzed to the acid value (AV) in the predetermined range using the oxidized fat as a raw material, and is not particularly limited, but is preferable.
  • a method using lipase as an enzyme can be mentioned.
  • the lipase to be used may be, for example, derived from a microorganism, an animal, or a plant, and is not particularly limited, but it is preferable to use a lipase derived from a microorganism.
  • a lipase derived from a microorganism e.g. awamori ⁇ Aspergillus niger ⁇ Aspergillus oryzae ⁇ Aspergillus phoenicis ⁇ Aspergillus usamii ⁇ Geotrichum candidum ⁇ Humicola ⁇ Mucor javanicus ⁇ Mucor miehei ⁇ Penicillium camembertii ⁇ Penicillium chrysogenum ⁇ Penicillum roqueforti ⁇ Rhizomucor miehei ⁇ Rhizopus delemar ⁇ Rhizopus japonicus ⁇ Rhizomuc GmbHr miehei ⁇ Rhizopus niveus ⁇ Rhizopus oryzae) ⁇ (Strept
  • One type of enzyme may be used alone, or two or more types may be used in combination.
  • a plurality of types of enzymes may be added to the reaction system at the same time.
  • One enzyme may be added and subjected to the reaction, and then another enzyme may be added after the reaction is completed. It may be added sequentially, such as by subjecting it to a reaction with the enzyme.
  • reaction conditions for hydrolysis by the enzyme conditions such as temperature, pH, and reaction time suitable for the enzyme to be used may be appropriately selected.
  • a temperature at which the lipase is not inactivated and in another embodiment, it may be in the range of 20 ° C. or higher and 70 ° C. or lower, and 25 ° C. or higher. It may be in the range of 60 ° C. or lower, and may be in the range of 30 ° C. or higher and 50 ° C. or lower.
  • the reaction time may be, for example, 0.05 hours or more and 120 hours or less, and in another embodiment, it may be in the range of 0.1 hours or more and 72 hours or less, and 0.2 hours or more and 48 hours or less. It may be in the range of hours or less, and may be in the range of 0.3 hours or more and 30 hours or less.
  • the amount of the enzyme added to the oxidized fat and oil may be, for example, 0.01% by mass or more and 40% by mass or less, and in another embodiment, it is in the range of 0.04% by mass or more and 30% by mass or less. It may be in the range of 0.08% by mass or more and 20% by mass or less, and may be in the range of 0.1% by mass or more and 10% by mass or less.
  • the hydrolysis treatment may be carried out after adding a predetermined amount of water.
  • the water content is 10 parts by mass or more and 1000 parts by mass or less, and 20 parts by mass or more and 800 parts by mass or less with respect to 100 parts by mass of the oxidized fat. It is more preferably 40 parts by mass or more and 600 parts by mass or less, and even more preferably 60 parts by mass or more and 500 parts by mass or less.
  • the treatment of inactivation of the enzyme may be performed, although it is optional.
  • the enzyme inactivation treatment is preferably heat treatment at 25 to 110 ° C. for about 1 minute to 2 hours. Further, it is preferable to perform centrifugation to separate the oil layer and the water layer and recover the oil layer. Further, it is also preferable to add fresh water to the recovered oil layer, wash it with water, and centrifuge to separate the oil layer from the water layer again to recover the oil layer. This makes it possible to remove water-soluble impurities from the oil layer.
  • hydrolyzed product The enzymatically hydrolyzed product of the oxidized fats and oils described above (hereinafter, may be simply referred to as “hydrolyzed product”) is excellent in the effect of enhancing the saltiness of foods and drinks, as shown in Examples described later. There is. 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 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 fats and oils such as coconut fat, animal fats and oils such as beef fat, pork fat, chicken fat, milk fat, 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 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 above-described oxidized oil / fat enzymatic hydrolyzate in the salty taste enhancer is not particularly limited, but is preferably 0.01% by mass or more and 10% by mass or less, preferably 0.03% by mass. It is more preferably contained in an amount of% or more and 7% by mass or less, and further preferably contained in an amount of 0.05% by mass or more and 5% by mass or less.
  • the material itself that provides the enzymatic hydrolyzate of the oxidized fats and oils described above may constitute the salty taste enhancer.
  • the enzymatically hydrolyzed product of 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 hydrolyzate are provided. According to this, it is easy to adjust the concentration of the above-mentioned hydrolyzate using edible oil / fat 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 oil and fat and the hydrolyzate in the oil and fat composition for enhancing saltiness is not particularly limited, but it is preferable that the hydrolyzate is well dispersed in the oil and fat 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 hydrolyzate 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. It is even more preferable that the content is 5% by mass or less.
  • the content ratio of the hydrolyzate 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 with respect to 100 parts by mass of the edible fat. It is more preferably parts and less, and even more preferably 0.05 parts by mass or more and 5.27 parts by mass or less.
  • the hydrolyzed product may be solid at room temperature or the like, and may be mixed with edible oils and fats 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 hydrolyzate contained in the agent or composition is used so as to be contained in foods and drinks and raw materials thereof. Just do it. 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, as the amount of the hydrolyzate in the form of the food or drink to which the present invention is applied. It is preferably 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 the same as that prepared by adding the above-mentioned hydrolyzate of the oxidized fat and oil by the enzyme, without addition. It is possible to objectively evaluate the prepared product by subjecting it to 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. It is possible.
  • 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.
  • the obtained oxidized fat was hydrolyzed with lipase. Specifically, 20 g of fat and oil, 12 g of water, and lipase (enzyme addition amount shown in Table 3) are placed in a 50 mL tube, the lid is closed, and the tube is placed in a constant temperature bath set at 40 ° C. and stirred. Hydrolysis treatment with lipase was performed under the time conditions shown in Table 3 while shaking at a speed of 150 rpm. After the reaction time had elapsed, the tube was taken out from the constant temperature bath and centrifuged (3000 rpm, 5 min) at 24 ° C. to collect 10 to 15 g of the upper layer (oil layer).
  • the collected processed product was placed in a tube with a lid, immersed in an oil bath, and treated at 80 ° C. for 1 hour to inactivate the enzyme.
  • the acid value of the obtained lipase-treated product was measured according to "Reference Oil and Fat Analytical Test Method 2.3.1 Acid Value” (Japan Oil Chemists' Society).
  • Table 3 shows the conditions of lipase treatment for each oxidized fat and oil and the measurement results of the acid value of the obtained treated product.
  • 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 4 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.
  • the effect of enhancing the salty taste of mentsuyu by further applying lipase treatment to the oxidized fats and oils prepared from rapeseed oil is only the oxidation treatment. It was clarified that it was further enhanced as compared with oxidized fats and oils.
  • 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 5 shows the results of the sensory evaluation.
  • Test Example 3 Test Example 1 and test example 1 except that the sample was replaced with a sample prepared using soybean oil, corn oil, grape seed oil, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, or flaxseed oil as raw material oils and fats. Similarly, the effect of enhancing saltiness was investigated. 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 6-1 and 6-2 show the results of sensory evaluation.
  • soybean oil, corn oil, grape seed oil, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, or amani as raw material oils and fats. It was clarified that even when oil was used, the oxidized fat and oil obtained by performing a predetermined oxidation treatment had an effect of enhancing the salty taste of corn oil. In addition, it is clear that by further applying lipase treatment to oxidized fats and oils prepared from various fats and oils, the effect of enhancing the saltiness of mentsuyu is further enhanced as compared with the oxidized fats and oils that have only been subjected to oxidation treatment. became.
  • Test Example 4 Same as Test Example 1 except that the samples prepared using rapeseed oil, soybean oil, corn oil, grape seed oil, red palm oil, or milk fat as raw material fats and oils in Test Examples 1 and 3 were applied to pottage. Then, the effect of enhancing saltiness was investigated. The final concentration of the sample with respect to the pottage was adjusted to 50 ppm and tested.
  • 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.
  • lipase treatment to oxidized fats and oils prepared from various fats and oils, the effect of enhancing the saltiness of the pottage is further enhanced as compared with the oxidized fats and oils that have only been subjected to the oxidation treatment. became.
  • Table 7 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.
  • the collected processed product was placed in a tube with a lid, immersed in an oil bath, and treated at 80 ° C. for 1 hour to inactivate the enzyme.
  • the acid value of the obtained lipase-treated product was measured according to "Reference Oil and Fat Analytical Test Method 2.3.1 Acid Value” (Japan Oil Chemists' Society).
  • Table 8 shows the conditions of lipase treatment for each oxidized fat and oil and the measurement results of the acid value of the obtained treated product.
  • Table 9 shows the results of the sensory evaluation.
  • Table 10 shows the results of the sensory evaluation.
  • ⁇ Test Example 7> The saltiness enhancing effect was investigated in the same manner as in Test Example 1 except that the oxidized fat and oil 3 prepared in Preparation Example 2 was used as a sample and rapeseed oil, soybean oil, or corn oil was used as the base oil for diluting the oxidized fat and oil. rice field. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested.
  • Table 11 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 the test oil obtained by diluting the oxidized fat.
  • the base oil for preparing the above was changed from rapeseed oil to soybean oil or corn oil, the salty taste enhancing effect was similarly observed.
  • the lipase-treated product was diluted and tested for the effect of further enhancing the salty taste by further subjecting the oxidized fat and oil prepared from corn oil to the lipase treatment.
  • the base oil for preparing the oil was changed from rapeseed oil to soybean oil or corn oil, the effect of further enhancing the salty taste was observed.
  • ⁇ Test Example 8> The saltiness enhancing effect was investigated in the same manner as in Test Example 1 except that the oxidized fat 7 prepared in Preparation Example 2 was used as a sample and rapeseed oil, soybean oil, or corn oil was used as the base oil for diluting the oxidized fat. rice field. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested.
  • Table 12 shows the results of the sensory evaluation.
  • the effect of enhancing the saltiness of corn oil by the oxidized fat obtained by subjecting lard to a predetermined oxidation treatment is the test oil obtained by diluting the oxidized fat.
  • the base oil for preparing the above was changed from rapeseed oil to soybean oil or corn oil, the salty taste enhancing effect was similarly observed.
  • the lipase-treated product was diluted and tested for the effect of further enhancing the salty taste by further subjecting the oxidized oil and fat prepared from lard to the lipase treatment.
  • the base oil for preparing the oil was changed from rapeseed oil to soybean oil or corn oil, the effect of further enhancing the salty taste was observed.
  • Table 13 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.
  • oxidized fat was hydrolyzed with lipase. Specifically, 20 g of oxidized fat and oil, 12 g of water, and lipase (enzyme addition amount shown in Table 14) were placed in a 50 mL tube, the lid was closed, and the tube was placed in a constant temperature bath set at 40 ° C. Hydrolysis treatment with lipase was performed under the time conditions shown in Table 14 while shaking at a stirring speed of 150 rpm. After the reaction time had elapsed, the tube was taken out from the constant temperature bath and centrifuged (3000 rpm, 5 min) at 24 ° C. to collect 10 to 15 g of the upper layer (oil layer).
  • the collected processed product was placed in a tube with a lid, immersed in an oil bath, and treated at 80 ° C. for 1 hour to inactivate the enzyme.
  • the acid value of the obtained lipase-treated product was measured according to "Reference Oil and Fat Analytical Test Method 2.3.1 Acid Value” (Japan Oil Chemists' Society).
  • Table 14 shows the conditions of lipase treatment for each oxidized fat and oil and the measurement results of the acid value of the obtained treated product.
  • ⁇ Test Example 9> The salty taste enhancing effect was investigated in the same manner as in Test Example 1 except that the sample was replaced with the lipase-treated product of the oxidized fats and oils 9 to 10 prepared in Preparation Example 3. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested. In addition, the sensory evaluation was performed by three specialized panelists.
  • Table 15 shows the results of the sensory evaluation.
  • the effect of further enhancing the saltiness of the noodle soup by further applying the lipase treatment to the oxidized fat prepared from sunflower oil is the lipase.
  • the effect of enhancing the saltiness of the mentsuyu is similarly the degree of the acid value of the lipase-treated product. The larger it was, the higher it tended to be.

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Abstract

La présente invention concerne un matériau ayant un excellent effet d'amélioration de la salinité d'un aliment et d'une boisson.　Cet agent d'amélioration de salinité est caractérisé en ce qu'il comprend, en tant que principe actif, un hydrolysat enzymatique d'une huile/matière grasse oxydée. De plus, cette composition d'huile/matière grasse pour l'amélioration de la salinité est caractérisée en ce qu'elle contient une huile/matière grasse comestible qui est une huile de base, et un hydrolysat enzymatique d'une huile/matière grasse oxydée. Par leur utilisation et leur ajout à un aliment, à une boisson, ou à une matière première pour ceux-ci, la salinité de l'aliment et de la boisson peut être améliorée.
PCT/JP2021/045078 2020-12-17 2021-12-08 Agent d'amélioration de salinité, composition d'huile/matière grasse pour l'amélioration de la salinité, procédé d'amélioration de salinité pour aliment et boisson, et procédé de production d'agent d'amélioration de salinité WO2022131094A1 (fr)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006246857A (ja) * 2005-03-14 2006-09-21 Showa Sangyo Co Ltd 油脂組成物、並びに食品
JP2018029548A (ja) * 2016-08-25 2018-03-01 株式会社Adeka 塩味強化剤
JP2018029547A (ja) * 2016-08-25 2018-03-01 株式会社Adeka 食塩組成物
WO2018037926A1 (fr) * 2016-08-22 2018-03-01 株式会社Ｊ－オイルミルズ Agent renforçateur de sucrosité et/ou de salinité
JP2019083776A (ja) * 2017-11-09 2019-06-06 高砂香料工業株式会社 油脂組成物及びその製造方法
JP2019097473A (ja) * 2017-12-01 2019-06-24 日清オイリオグループ株式会社 呈味増強組成物及び炒め調理品の呈味増強方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006246857A (ja) * 2005-03-14 2006-09-21 Showa Sangyo Co Ltd 油脂組成物、並びに食品
WO2018037926A1 (fr) * 2016-08-22 2018-03-01 株式会社Ｊ－オイルミルズ Agent renforçateur de sucrosité et/ou de salinité
JP2018029548A (ja) * 2016-08-25 2018-03-01 株式会社Adeka 塩味強化剤
JP2018029547A (ja) * 2016-08-25 2018-03-01 株式会社Adeka 食塩組成物
JP2019083776A (ja) * 2017-11-09 2019-06-06 高砂香料工業株式会社 油脂組成物及びその製造方法
JP2019097473A (ja) * 2017-12-01 2019-06-24 日清オイリオグループ株式会社 呈味増強組成物及び炒め調理品の呈味増強方法

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