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WO2014077019A1 - Renforçateur de saveur sucrée et/ou lactée - Google Patents

Renforçateur de saveur sucrée et/ou lactée Download PDF

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Publication number
WO2014077019A1
WO2014077019A1 PCT/JP2013/073476 JP2013073476W WO2014077019A1 WO 2014077019 A1 WO2014077019 A1 WO 2014077019A1 JP 2013073476 W JP2013073476 W JP 2013073476W WO 2014077019 A1 WO2014077019 A1 WO 2014077019A1
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WO
WIPO (PCT)
Prior art keywords
sweetness
oil
partially hydrogenated
milk flavor
fat
Prior art date
Application number
PCT/JP2013/073476
Other languages
English (en)
Japanese (ja)
Inventor
渋谷　敦
実奈 吉村
美奈子 平岡
みゆき 松嶋
亜紀 寺南
隆宏 徳地
広志 村松
平岡　香織
宏厚 葉桐
勤 葉名尻
正博 新井
Original Assignee
株式会社Ｊ－オイルミルズ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to KR1020157010137A priority Critical patent/KR102098155B1/ko
Priority to SG11201502724PA priority patent/SG11201502724PA/en
Priority to JP2014502918A priority patent/JP5612234B1/ja
Priority to CN201380059329.9A priority patent/CN104780779B/zh
Publication of WO2014077019A1 publication Critical patent/WO2014077019A1/fr
Priority to PH12015500777A priority patent/PH12015500777A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents

Definitions

  • the present invention relates to a sweetness and / or milk flavor enhancer, and more specifically, reduces the amount of sweeteners, milk flavor flavors and the like used by strongly drawing out the taste of carbohydrates and milk fat that coexist in foods. It relates to the enhancement agent that is made possible.
  • Patent Document 1 proposes a sweetness enhancer and a sweetness enhancing method for foods and drinks comprising long-chain highly unsaturated fatty acids and / or esters thereof. According to the invention of Patent Document 1, the sweetness of food and drink can be enhanced by adding it to food.
  • Patent Document 2 proposes a milk flavor imparting or enhancing agent comprising 12-methyltridecanal.
  • Patent Document 3 proposes a milk flavor enhancer or enhancer characterized by containing (Z) -6-octenal as an active ingredient. According to Patent Documents 2 and 3, a sweet creamy flavor unique to dairy products can be imparted by adding them to food.
  • An object of the present invention is to provide a novel sweetness and / or milk flavor enhancer. Another object of the present invention is to provide a processed food containing the enhancer and a food cooked using the enhancer or the processed food.
  • the present invention provides a sweetness and / or milk flavor enhancer containing an oxidized partially hydrogenated oil having a peroxide value of 25 to 300 as an active ingredient.
  • sweetness enhancer means a substance or composition that acts to enhance the recognition of sweetness by a taste receptor when combined with a sweetening ingredient or sweetener in a foodstuff.
  • Melk flavor means a milky taste or milky feeling peculiar to dairy products.
  • the sweetness and / or milk flavor enhancer is referred to as “enhancement agent”, and the sweetness and / or milk flavor is abbreviated as “sweetness or the like”.
  • the enhancer preferably has a trans fatty acid content of the oxidized partially hydrogenated oil of 5 to 75% by weight.
  • the enhancer preferably has a C18: 2 trans isomer content of 5 to 60% by weight in the total constituent fatty acids of the oxidized partially hydrogenated oil.
  • the enhancer preferably has an iodine value of 35 to 135 in the oxidized partially hydrogenated fat.
  • the enhancer contains 0.003 to 10% by weight of the oxidized partially hydrogenated fat.
  • the enhancer is made of, for example, powdered fats and oils.
  • the above-mentioned powdered fats and oils can be obtained by further powder-drying an emulsion obtained by stirring a mixture containing oxidized partially hydrogenated fats and oils having a peroxide value of 25 to 300, edible fats and oils, emulsifier, powdered base material and water. .
  • the fat sphere diameter (median diameter) of the powder is preferably 0.2 to 2.0 ⁇ m.
  • the present invention also provides an oil and fat composition containing the enhancer.
  • the present invention also provides a food product containing the enhancer or cooked using the enhancer.
  • the present invention also provides a method for producing a sweetness and / or milk flavor enhancer, characterized in that an oxidized partially hydrogenated fat having a peroxide value of 25 to 300 is added as an active ingredient. provide.
  • the present invention also provides sweetness of cooked food and / or cooking comprising adding a sweetness and / or milk flavor enhancer containing an oxidized partially hydrogenated fat or oil having a peroxide value of 25 to 300 as an active ingredient to a food material.
  • a method for enhancing milk flavor is provided.
  • the sweetness-enhancing agent is preferably added 0.00002 to 200 times as much as a partly oxidized hydrogenated fat and oil per sugar content. Therefore, the present invention provides a sweetness enhancer containing, as an active ingredient, oxidized partially hydrogenated fats and oils having a peroxide value of 25 to 300, so that the oxidized partially hydrogenated fats and oils are 0.00002 to 200 times the sugar content of the ingredients.
  • a method for enhancing the sweetness of a cooked food comprising adding and cooking.
  • the food or processed food to which the enhancer of the present invention is added can enhance the sweetness and / or milk flavor of additives such as ingredients and sweeteners. Therefore, if the enhancer of the present invention is used during the production, processing or cooking of food, the amount of additives such as sweeteners added to the food can be reduced while maintaining the sweetness of the food. In addition, it is possible to effectively use ingredients with low sweetness and the like.
  • the enhancer of the present invention is expected to be used as an additive to, for example, low-calorie foods and dairy products.
  • the enhancer of the present invention contains an oxidized partially hydrogenated oil (hereinafter referred to as “oxidized partially hydrogenated fat”) having a peroxide value (POV) within a certain range as an active ingredient.
  • oxidized partially hydrogenated fat having a peroxide value (POV) within a certain range as an active ingredient.
  • POV peroxide value
  • the lower limit of the POV of the oxidized partially hydrogenated fat is 25 meq / kg, preferably 28 meq / kg, more preferably 30 meq / kg, still more preferably 80 meq / kg.
  • the upper limit of POV is 300 meq / kg, preferably 280 meq / kg, more preferably 200 meq / kg. If the POV is higher than 300 meq / kg, an unpleasant odor due to the enhancer (hereinafter referred to as “deteriorated odor”) may occur.
  • the partially hydrogenated fat that is the basis for the oxidized partially hydrogenated fat usually contains several to several tens of weight% of cis-trans isomers and positional isomers of linoleic acid and oleic acid.
  • the unsaturated fatty acid double bond is isomerized from the cis form to the trans form, resulting in by-trans fatty acid as a by-product and a positional isomer from which the double bond has moved. is there.
  • the trans fatty acid content of the oxidized partially hydrogenated fat is usually 5 to 75% by weight, preferably 7 to 70% by weight, more preferably 45 to 70% by weight.
  • the trans fatty acid content of the enhancer to which this oxidized partially hydrogenated fat is added in the following range is usually from 0.00015 to 7.5% by weight, preferably from 0.005 to 3.3% by weight.
  • the trans fatty acid content means the sum of C18: 1, C18: 2 and C18: 3 trans isomers when analyzing partially hydrogenated fat using a gas chromatography method.
  • the trans fatty acid content of fats and oils can be measured by gas chromatography according to the American Oil Chemistry Society official method (Ce1h-05).
  • the content of the C18: 2 trans isomer in the total fatty acids of the above oxidized partially hydrogenated fat is preferably 5 to 60% by weight, more preferably 8 to 50% by weight, still more preferably 15 to 45% by weight. %, Most preferably 30 to 45% by weight.
  • the C18: 1 trans isomer corresponds to all peaks that appear between the C18: 0 peak and the C18: 1 cis isomer peak when the sample is analyzed using gas chromatography. It is a general term for fatty acids.
  • the C18: 2 trans isomer is all that appears between the peak of the C18: 1 cis isomer and the peak of the C18: 2 cis isomer when the sample is analyzed using gas chromatography.
  • the weight ratio of the C18: 2 trans isomer content to the C18: 1 trans isomer content in all the constituent fatty acids of the above partially oxidized hydrogenated fat is preferably in the range of 0.2 to 1.8. If it is out of this range, the enhancer may emit a heat deterioration odor.
  • the iodine value (IV) of the oxidized partially hydrogenated fat is preferably 35 to 135, more preferably 70 to 130. If the IV is lower than 35, sufficient effects may not be exhibited. Conversely, if the IV is higher than 135, when a certain amount is added to the food, the sweetness of the food or additive is extracted and strengthened. It can be difficult. IV is calculated by the Wiis method at the Japan Oil Chemists' Society. IV can also be determined by simple near infrared analysis. Am. Oil Chem. Soc. A very high correlation is obtained in 76 (6) 693-9 (1999). In the present Example, it computed by the near-infrared analysis method.
  • Oxidized partially hydrogenated fat is a step of partially hydrogenating fats and oils until the C18: 2 trans isomer content in the total constituent fatty acids is preferably 5 to 60% by weight, and the fats and fats have a peroxide value of 25 to 300 meq / It can be obtained by a production method including a step of oxidizing until kg.
  • the order of the partial hydrogenation treatment and oxidation treatment of fats and oils is not particularly limited.
  • the fat or oil is partially hydrogenated until the C18: 2 trans isomer content in the total constituent fatty acid is preferably 5 to 60% by weight, and then the resulting partially hydrogenated fat is subjected to a peroxide value of 25 to 300 meq. Oxidize until / kg.
  • the oxidized partially hydrogenated fat is preferably obtained by partially hydrogenating oil and fat and oxidizing the obtained partially hydrogenated fat.
  • the partially hydrogenated fat may be subjected to an oxidation treatment after being subjected to a purification step such as decolorization treatment or deodorization treatment according to a conventional method.
  • the oxidized partially hydrogenated fat and the raw fat / oil for the partially hydrogenated fat are not particularly limited as long as they are used as food, but are preferably edible vegetable oils.
  • edible vegetable oils include linseed oil, soybean oil, palm oil, walnut oil, egoma oil (seed oil), rapeseed oil, corn oil and the like.
  • the ⁇ -linolenic acid content in the constituent fatty acids of the raw oil and fat is preferably 6% by weight or more, more preferably 30% by weight or more, and more preferably 45% by weight or more. While the effect of the enhancer containing oxidized partially hydrogenated fat is strengthened, the deterioration odor of the cooked product can be kept low. There is no particular upper limit for the ⁇ -linolenic acid content in the total constituent fatty acids of the raw fats and oils, but it does not exceed 70% by weight with normal edible fats and oils.
  • Oils with high ⁇ -linolenic acid content are linseed oil, sesame oil (seed oil) and walnut oil.
  • linseed oil and sesame oil contain 50% by weight or more of ⁇ -linolenic acid, and therefore it is desirable to include one or two of these in the raw oil.
  • Raw material fats and oils may be combined with one or more of the above fats and oils. Oils and fats obtained by transesterification, fractionation, etc., and mixtures thereof may be used.
  • Partially hydrogenated fat can be produced by a conventional hydrogenation reaction.
  • a nickel catalyst or the like is added to edible vegetable fats and oils of raw material fats and oils, and a hydrogenation reaction is performed under conditions of a temperature of 120 to 220 ° C. and a hydrogen pressure of 0.01 to 0.3 MPa.
  • the above-described raw material fat with a high ⁇ -linolenic acid content is used, for example, the following selective conditions: nickel catalyst (catalyst addition amount 0.05 to 0.3% by weight) ),
  • the hydrogenation reaction is preferably performed at a reaction temperature of 170 to 210 ° C. and a hydrogen pressure of 0.01 to 0.2 MPa.
  • the catalyst is a low-activity nickel catalyst (for example, a catalyst that has been used once or more in the hydrogenation reaction, or a product name SO650 (manufactured by Sakai Chemical Industry Co., Ltd.)), and a catalyst addition amount of 0.1 It is carried out at a reaction temperature of 190 to 210 ° C. and a hydrogen pressure of 0.01 to 0.1 MPa.
  • fats and oils are usually heated at a temperature of 50 to 200 ° C., preferably 100 to 200 ° C., more preferably 100 to 180 ° C. It is not always necessary to blow air at the time of heating, but by blowing a constant amount (for example, 0.2 to 1.0 L / min) while stirring at a constant speed (for example, 50 to 350 rpm). Thus, it can be efficiently oxidized in a short time to a predetermined peroxide value. Oxidation for a short time can also prevent the generation of deteriorated odor.
  • the peroxide value of partially hydrogenated fat (purified) before oxidation treatment is usually 0.
  • the base oil for diluting the oxidized partially hydrogenated fat may be added to the enhancer of the present invention.
  • Base oil will not be specifically limited if it is an edible oil and fat.
  • base oils include palm oil, palm kernel oil, palm oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter and other vegetable oils, lard, etc. Animal oils and the like.
  • processed oils and fats such as these fractionated oils (mid melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.) and transesterified oil can be used.
  • these edible fats and oils can use 1 type (s) or 2 or more types.
  • Additives commonly used in edible fats and oils can be added to the enhancer of the present invention.
  • the additive include emulsifiers such as lecithin, diglyceride, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester and polyglycerol fatty acid ester; powdered base materials such as sugar, protein and peptide; Stabilizers such as casein, sodium caseinate, acid casein; pH adjusters such as sodium hydroxide; corn syrup, partially hydrogenated starch, glucose, fructose, maltose, sucrose, oligosaccharides, ribose, trehalose, isomaltose, erythritol , Maltitol, xylitol, sorbitol, aspartame, sucralose, etc .; milk flavor, butter flavor, cheese flavor, yogurt flavor, coffee flavor, tea flavor, cinnamon flavor Flavors such
  • the content of oxidized partially hydrogenated fat in the enhancer of the present invention is usually 0.003 to 10% by weight, preferably 0.01 to 10% by weight, more preferably 0.05 to 5% by weight. %.
  • the oil content in the enhancer of the present invention (total of oxidized partially hydrogenated fat and base oil) is usually 5 to 100% by weight, preferably 20 to 100% by weight.
  • the form of the enhancer of the present invention can be liquid, emulsion (water-in-oil (W / O) type or oil-in-water (O / W) type), solid (powder, granules, flakes, blocks, etc.).
  • the enhancer of the present invention preferably consists of powdered fats and oils.
  • the particle size of the powder or granule is usually 0.3 to 3 mm, preferably 0.5 to 2 mm.
  • the thickness of the flakes is usually 0.2 to 3 mm, preferably 0.5 to 2 mm.
  • the fat sphere diameter (median diameter) of the powdered oil / fat is usually 0.2 to 2.0 ⁇ m, preferably 0.3 to 1.8 ⁇ m.
  • the enhancer of the present invention can be prepared by an appropriate method depending on the form.
  • an enhancer composed of a liquid or solid oil is obtained by mixing oxidized partially hydrogenated fat together with an appropriate base oil and additives. Depending on the choice of base oil, it can be adjusted to liquid or solid.
  • An enhancer comprising an emulsion can be obtained by stirring and mixing a mixture containing oxidized partially hydrogenated fat, edible fat (base oil), emulsifier, other additives and water with an emulsifier.
  • the oil content of the emulsion is usually 10 to 90% by weight.
  • the enhancer consisting of powder and granulated fats and oils is a dry powdered emulsion obtained by stirring and mixing an oxidized partially hydrogenated fat, a mixture containing edible fats and oils (base oil), emulsifier, powdered base material and water. Is obtained.
  • dry pulverization include spray drying of emulsion and freeze pulverization.
  • the present invention also provides a food containing an enhancer (hereinafter referred to as processed food) or a food cooked using the enhancer (hereinafter referred to as cooked food).
  • processed food an enhancer
  • cooked food a food cooked using the enhancer
  • the processed food include adjusted powder (tempura powder, deep-fried chicken powder, okonomiyaki powder, chijimi powder, cake mix, hot cake mix, donut mix, adjusted powdered milk, whey powder, etc.), roux (curry, stew, hayashi) Etc.), Instant cooked foods and drinks (instant noodles, instant soup, instant miso soup, instant coffee, instant cocoa, etc.), retort foods (curry, stew, pasta sauce, soup, etc.), refrigerated / frozen foods (doughnuts, french fries, tangs) Fried, croquette, pork cutlet, tonkatsu, fried fish, squid rings, onion rings, gratin, pizza, fried rice, pilaf, udon, ramen, meat bun, dumplings, etc., processed meat products (ham, bacon, sausage, hamburger, grilled pork, seasoned Meat, roast beef, steak, etc.), processed fishery products (fish meat soup) Sage, kamaboko, mentaiko, green onion
  • the processed food can be produced by a conventional method according to the food used and its form, except that the enhancer of the present invention is added.
  • Enhancer is added to, for example, the inside or surface of food, batter liquid, blender liquid, pickle liquid, tumbling liquid, or the like. Further, the enhancer is added to stir-fried oil, cooked rice oil or the like.
  • the amount of the enhancer added to the processed food is usually 0.003 to 10% by weight, preferably 0.008 to 5% by weight, more preferably 0.005% by weight as the content of the oxidized partially hydrogenated fat. 008 to 3% by weight, particularly preferably 0.008 to 1% by weight.
  • the processed food does not require the materials to be used or special conditions, and can be produced by a conventional method.
  • cooked food examples include sugar beet, fried food, non-fried food-like food, dairy products, soft drinks, confectionery and the like obtained by cooking the processed food.
  • the above-mentioned cooked food can be cooked or manufactured by a conventional method without requiring the materials to be used or special conditions other than cooking or manufacturing using the enhancer of the present invention.
  • Oxidized partially hydrogenated fats used in the examples, and partially hydrogenated fats and oxidized fats and oils used in the comparative examples were prepared. 1. Preparation of raw oil and fat The following three raw oils and fats were prepared.
  • Linseed oil manufactured by J-Oil Mills Co., Ltd., iodine value of 186.7, and ⁇ -linolenic acid content of 55.3%
  • Soybean oil manufactured by J-Oil Mills Co., Ltd., iodine value 130, ⁇ -linolenic acid content 7.2%
  • Palm oil manufactured by J-Oil Mills Co., Ltd., iodine value of 52.9, and ⁇ -linolenic acid content of 0%
  • Oxidized soybean oil and extremely hardened hydrogenated palm oil were also prepared.
  • the obtained GC chromatogram was obtained by analyzing the fatty acids represented by peak numbers 1 to 7, 13 to 27, and 30 to 33 in FIG. 5 of “Journal of oleo science Vol. 50, No. 5 (2001), 339-352”.
  • the trans fatty acid content, the C18: 1 trans isomer (t18: 1) content, and the C18: 2 trans isomer (t18: 2) content are calculated from the peak areas corresponding to the following peak numbers. did.
  • the results are shown in Table 1.
  • Trans fatty acids fatty acids represented by peak numbers 1 to 7, 13 to 27 and 30 to 33 in FIG.
  • Examples 1 and 2 ⁇ Corn cream soup (1)> Commercially available corn cream soup (product name: cup soup corn cream, manufactured by Ajinomoto Co., Inc., sugar content (%) when prepared according to the cooking method of the product is 9.1%), And 0.01% by weight of oil and fat having different POV) (0.0011 times per sugar content).
  • the cooked product was sampled, and the sweetness, milk flavor and deteriorated odor of the corn cream soup were evaluated according to the following criteria.
  • the sensory evaluation results of the cooked product are shown in Table 2.
  • the sugar content (%) was a value measured as a BRIX value by “Pocket Sugar Content Meter PAL-J” manufactured by Atago Co., Ltd., and was measured under the same conditions.
  • the value of the added sugar when blended with white sucrose is substantially the same as the sugar content.
  • the addition amount (times) of the oxidized partially hydrogenated oil / fat per sugar content of the food material is a value obtained by dividing the added amount (% by weight) of the oxidized partially hydrogenated oil / fat with respect to the food material by the sugar content (%).
  • Example 3 (Change of POV)
  • Example 2 a cooked product was prepared and evaluated in the same procedure as in Example 2, except that oxidized partially hydrogenated linseed oil having different POV values shown in Table 3 was used. The results are shown in Table 3.
  • the enhancer of the present invention has an effect when the POV of oxidized partially hydrogenated fat is in the range of 30 to 280.
  • the POV is 120 or more, sweetness and milk flavor appear strongly in the food.
  • the POV is 280 or more, a slightly deteriorated odor is generated in the food.
  • Example 6 ⁇ Corn cream soup (2)>
  • Example 4 a cooked product was prepared and evaluated in the same procedure as in Example 4 except that the amount of oxidized partially hydrogenated linseed oil was changed to the amount shown in Table 4. The results are shown in Table 4.
  • the enhancement effect appeared when the content of the enhancer (oxidized partially hydrogenated fat) of the present invention was 0.005% by weight or more.
  • the oxidized partially hydrogenated fat was added 0.0005 to 0.11 times the oxidized partially hydrogenated fat per sugar content of the food, a sweetness enhancing effect was obtained, and the effect was significant at 0.001 times or more.
  • Example 12 to 15 ⁇ Corn cream soup (3)>
  • the cooked food was prepared and evaluated in the same procedure as in Example 1 except that the fats and oils to be added were changed to fats and oils having different amounts of IV and trans fatty acids as shown in Table 5. The results are shown in Table 5.
  • the enhancer of the present invention has an effect when the amount of trans fatty acid in the oxidized partially hydrogenated fat is 7.3% by weight or more.
  • the effect of the enhancer was high when the amount of trans fatty acid was 57% by weight or more, and the effect was particularly high when the t18: 2 content was 37.2% by weight or more.
  • Table 7 shows that the whipped cream using vegetable fat added with 0.01% by weight or more of the enhancer of the present invention consisting of oxidized partially hydrogenated fat can obtain a significant enhancement effect as compared with the control soybean oil.
  • the enhancer added sweetened enhancing effect by adding at least 0.001 to 0.1 times oxidized partially hydrogenated linseed oil per saccharide.
  • whipped cream added with 0.01% by weight or more of the enhancer of the present invention consisting of oxidized partially hydrogenated fat can obtain a significant enhancement effect as compared with the control soybean oil.
  • the enhancer had a sweetness enhancing effect by adding at least 0.0005 to 0.05 times the oxidized partially hydrogenated fat per sugar.
  • the enhancer of the present invention can obtain a good enhancing effect regardless of whether the whipped raw material is a vegetable fat or a dairy product and the amount of added sugar.
  • Example 26 ⁇ Miso> 0.2 g of fat and oil obtained by dissolving 1% by weight of oxidized partially hydrogenated linseed oil (POV 170) in rapeseed oil in 20 g of commercially available miso (product name: Marcome-kun with miso soup stock, manufactured by Marcome Co., Ltd., sugar content 41.9%) (Addition of 0.0002 times per sugar content) or rapeseed oil 0.2 g was sampled to evaluate sweetness and salty taste. The results are shown in Table 9. The evaluation criteria for saltiness are as follows. ⁇ Salt taste> 4: Feels very strong compared to control 3: Feels stronger than control 2: Feels slightly stronger than control 1: Feels the same as or weaker than control
  • Example 28 ⁇ Ponzu> 0.2 g of fats and oils in which 1% by weight of oxidized partially hydrogenated linseed oil (POV 170) is dissolved in rapeseed oil in 20 g of commercially available ponzu (product name: Ajipon, manufactured by Mitsukan Co., Ltd., sugar content 25.9%) 0.0004 times addition) or rapeseed oil 0.2g was added, and the sweetness of the ponzu was evaluated. The results are shown in Table 11.
  • Examples 30 to 31 A donut dough (added sugar content: 17% by weight) shown in Table 13 was prepared. To 940 g of this donut dough, 0.7 g of oxidized partially hydrogenated linseed oil (POV 170) (0.004 times added per sugar content) or 0.7 g of rapeseed oil was added and mixed.
  • POV 170 oxidized partially hydrogenated linseed oil
  • Table 14 shows that the sweetness and milk flavor of the donut to which the enhancer of the present invention is added are significantly enhanced compared to the control rapeseed oil.
  • the chocolate donut with the enhancer of the present invention significantly enhances the chocolate flavor in addition to the sweetness and milk flavor.
  • Example 32 ⁇ Flavor oil> To 100 g of commercially available flavor oil (product name: SavorUp butter flavor oil, manufactured by J-Oil Mills Co., Ltd.), 0.3 g of oxidized partially hydrogenated linseed oil (POV 170) or 0.3 g of rapeseed oil was added, Each obtained flavor oil. 3% by weight of each of the above flavor oils was added to the egg liquid in which 100 g of whole egg, 15 g of milk and 0.5 g of salt were mixed, and mixed well to obtain a scrambled egg dough (sugar content of 3.8%). Using 5 g of rapeseed oil as the bedding oil, scrambled eggs were prepared and sampled by conventional methods. The evaluation results of the obtained flavor oil are shown in Table 16.
  • Table 16 shows that the sweetness and milk flavor of the flavor oil to which the enhancer of the present invention is added are significantly enhanced compared to the control rapeseed oil. Moreover, it turned out that the milk flavor enhancement effect is acquired also with respect to flavor.
  • rapeseed oil commercially available butter (product name: Snow Brand Hokkaido Butter, Snow Brand Megmilk Co., Ltd., sugar content 0.2%), and oxidized partially hydrogenated linseed oil (POV 170) are blended in the proportions shown in Table 17. Dissolved. Table 17 shows the evaluation results of the oil after cooling to room temperature.
  • Example 37 ⁇ Fried vegetable batter batter> A tempura batter obtained by dissolving 100 g of commercially available tempura powder (product name: Nisshin Tempura Flour, Nisshin Flour Milling Co., Ltd.) in 150 g of cold water was obtained.
  • commercially available tempura powder product name: Nisshin Tempura Flour, Nisshin Flour Milling Co., Ltd.
  • the sweetness and milk flavor of bread are enhanced by adding 0.042% by weight or more of the enhancer of the present invention as oxidized partially hydrogenated fat to the dough material of bread.
  • the sweetness and milk flavor of the cookies are enhanced by adding 0.06% by weight or more of the enhancer of the present invention as an oxidized partially hydrogenated fat to the cookie dough material.
  • Examples 47 to 49 ⁇ Chocolate> A part of the cocoa butter (product name: cocoa butter 201, manufactured by Meiji Co., Ltd.) was added so that the amount of oxidized partially hydrogenated fat in the chocolate was as shown in Table 26.
  • the chocolate dough was prepared by blending the amounts shown in Table 25.
  • the dough was made into caledo-type chocolate (milk chocolate) by the slab tempering method (production method: oil / fat dissolution / mixing / refining / conching / tempering / molding) and aged at 17 ° C. for 10 days. The chocolate after aging was evaluated. The results are shown in Table 26.
  • the sweetness and milk flavor of chocolate are enhanced by adding the enhancer of the present invention to the dough of chocolate at 0.05% by weight or more as oxidized partial hydrogenated fat.
  • Example 50 ⁇ Stew> 1.
  • Preparation of powdered oil and fat A composition for powdered oil and fat was obtained by blending oxidized partially hydrogenated linseed oil (POV 120) in the proportion shown in Preparation Example 13 of Table 27. The oil content of this composition was 45% by weight. 50 parts by weight of water was added to 50 parts by weight of this composition and stirred to obtain an O / W type emulsion. The obtained emulsion was further dried and powdered using a spray dryer (product name: B-290, manufactured by Nihon Büch) to obtain a powdered fat. The prepared powdered oil and fat had an oil content of 45% and a particle size of 1 ⁇ m.
  • a spray dryer product name: B-290, manufactured by Nihon Büch
  • Preparation Example 14 powdered fats and oils to which no oxidized partially hydrogenated linseed oil (POV 120) was added were prepared in the same procedure as Preparation Example 13 (oil content 45%, particle size 1 ⁇ m).
  • the sweetness and milk flavor of stew are enhanced by adding 0.01% by weight of the enhancer of the present invention consisting of powdered fats and oils to the stew as oxidized partial hydrogenated fat.
  • Examples 55 to 56 ⁇ Cocoa> 83.3 g of hot water was added to 16.7 g of commercially available instant cocoa (product name: milk cocoa, manufactured by Morinaga Seika Co., Ltd., sugar content 14.6%), and the mixture was stirred well. Further, Table 31 shows the evaluation results of cocoa well added with the amount of powdered fats and oils shown in Table 31 and well stirred.
  • the sweetness and milk flavor of the hot cake are enhanced by adding 0.05% by weight or more of the enhancer of the present invention as oxidized partially hydrogenated fat to the hot cake dough.
  • Examples 59 to 60 ⁇ Doughnut> Add 21.7 g of whole egg, 4.4 g of sugar, 8.7 g of melted butter, 65.2 g of commercially available hot cake mix (manufactured by Morinaga Seika Co., Ltd.), and the amount of powdered fats and oils shown in Table 33 to the bowl. Stir and prepare dough dough. The donut dough was stretched to a thickness of 10 mm with a rolling pin. Table 33 shows the evaluation results of the donuts that were cut from the dough and fried in 180 ° C oil.
  • the sweetness and milk flavor of the donut are enhanced by adding 0.05% by weight or more of the enhancer of the present invention as an oxidized partially hydrogenated fat to the donut dough.
  • Example 61 to 63 ⁇ pudding> 11.1 g of pudding (product name: Puriner, manufactured by House Foods Co., Ltd., sugar content 24.2%), 88.9 g of milk, and powdered fats and oils in the amounts shown in Table 34 were added to the pan. While stirring, heat on medium heat, boil to low heat and boil for about 1 minute. Poured into a container and cooled in a refrigerator to make pudding. Table 34 shows the evaluation results of pudding.
  • the sweetness and milk flavor of the purine are enhanced by adding 0.003% by weight or more of the enhancer of the present invention as oxidized partial hydrogenated fat to the purine.
  • Examples 64 to 66 ⁇ Whipped cream> 15.1 g of commercially available whipped cream base (product name: simple whipped, manufactured by Snow Brand Megmilk Co., Ltd., sugar content: 38.2%), 28.3 g of hot water, and predetermined amounts of powdered fats and oils shown in Table 35 were added to the bowl. Furthermore, 56.6 g of milk was added to the mixture and stirred for 1 minute and 30 seconds to prepare whipped cream. Table 35 shows the evaluation results of the whipped cream.
  • the sweetness and milk flavor of the whipped cream are enhanced by adding 0.003% by weight or more of the enhancer of the present invention to the whipped cream as an oxidized partially hydrogenated fat. After refrigerated storage for 24 hours, the sweetness enhancing effect and milk flavor enhancing effect were maintained, although somewhat inferior.
  • Example 67 to 68 ⁇ Apricot Tofu> A predetermined amount of 15.1 g of apricot tofu base (product name: Kenichi Chen Apricot Tofu, manufactured by Kyoritsu Foods Co., Ltd., sugar content 18.3%), 28.3 g of boiling water, and powdered fats and oils shown in Table 36 are added to the pan. Stir for 30 minutes. 56.6 g of milk was added to the mixture and stirred. Table 36 shows the evaluation results of annin tofu obtained by pouring into a container and cooling in a refrigerator.
  • apricot tofu base product name: Kenichi Chen Apricot Tofu, manufactured by Kyoritsu Foods Co., Ltd., sugar content 18.3%
  • Table 36 shows the evaluation results of annin tofu obtained by pouring into a container and cooling in a refrigerator.
  • the sweetener and milk flavor of apricot tofu are enhanced by adding 0.01% by weight or more of the enhancer of the present invention as an oxidized partially hydrogenated fat to apricot tofu.
  • the sweetness and milk flavor of coffee are enhanced by adding 0.005% by weight or more of the enhancer of the present invention as an oxidized partially hydrogenated fat to instant coffee.
  • the sweetness and milk flavor of coffee are enhanced by adding 0.005% by weight or more of the enhancer of the present invention as an oxidized partially hydrogenated fat to instant coffee.
  • Preparation of Creaming Powder (ICP) A composition for creaming powder was obtained, in which oxidized partially hydrogenated linseed oil (POV 120) was blended in the proportion shown in Preparation Example 15 in Table 39. The oil content of this composition was 45% by weight. 50 parts by weight of water was added to 50 parts by weight of this composition and stirred to obtain an O / W type emulsion. The obtained emulsion was further powdered into a dry powder using a spray dryer (B-290, manufactured by Nihon Büch) to obtain an ICP. The prepared ICP had an oil content of 20% and a particle size of 0.5 ⁇ m. Further, as shown in Preparation Example 15, an ICP to which no oxidized partially hydrogenated linseed oil (POV 120) was added was prepared in the same procedure as Preparation Example 16 (oil content 20%, particle size 0.5 ⁇ m).

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Edible Oils And Fats (AREA)
  • Seasonings (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un renforçateur de saveur sucrée et/ou lactée qui peut augmenter la saveur sucrée et/ou lactée d'un produit cuit et permet par conséquent de réduire la quantité d'agent édulcorant et/ou d'additif de saveur lactée à utiliser. Le renforçateur de saveur sucrée et/ou lactée selon la présente invention contient une huile ou une graisse oxydée et partiellement hydrogénée ayant un indice de peroxyde de 25 à 300 comme ingrédient actif. La teneur en acide gras trans dans l'huile ou la graisse oxydée et partiellement hydrogénée est de préférence 5 à 75 % pds. L'indice d'iode de l'huile ou la graisse oxydée et partiellement hydrogénée est de préférence de 35 à 135.
PCT/JP2013/073476 2012-11-14 2013-09-02 Renforçateur de saveur sucrée et/ou lactée WO2014077019A1 (fr)

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KR1020157010137A KR102098155B1 (ko) 2012-11-14 2013-09-02 감미 및/또는 우유 풍미 증강제
SG11201502724PA SG11201502724PA (en) 2012-11-14 2013-09-02 Sweetness and/or milk flavor enhancer
JP2014502918A JP5612234B1 (ja) 2012-11-14 2013-09-02 甘味及び／又は乳風味増強剤
CN201380059329.9A CN104780779B (zh) 2012-11-14 2013-09-02 甜味和/或乳风味增强剂
PH12015500777A PH12015500777A1 (en) 2012-11-14 2015-04-08 Sweetness and/or milk flavor enhancer

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JP2021078450A (ja) * 2019-11-20 2021-05-27 花王株式会社 甘味増強剤
WO2022102382A1 (fr) * 2020-11-10 2022-05-19 不二製油グループ本社株式会社 Procédé d'amélioration de sucrosité pour produit alimentaire à base d'huile
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JP7201584B2 (ja) 2017-04-04 2023-01-10 株式会社Ｊ－オイルミルズ 呈味改善剤
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JP5612234B1 (ja) 2014-10-22
KR20150083995A (ko) 2015-07-21
TW201440666A (zh) 2014-11-01
JPWO2014077019A1 (ja) 2017-01-05
KR102098155B1 (ko) 2020-04-07
CN104780779B (zh) 2016-10-26
PH12015500777A1 (en) 2015-06-15
TWI620510B (zh) 2018-04-11

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