WO2022172897A1 - Umami enhancing agent, fat/oil composition for enhancing umami, method for enhancing umami of edible composition, and method for producing umami enhancing agent - Google Patents

Abstract

Provided is a material having an excellent effect of enhancing umami (savoriness).　An umami enhancing agent characterized by comprising, as an active ingredient, an enzymatic hydrolysate of an oxidized fat or oil. A fat/oil composition for enhancing umami characterized by comprising an edible fat or oil, which is used as a base oil, together with an enzymatic hydrolysate of an oxidized fat or oil. By using and adding the umami enhancing agent or the fat/oil composition to an edible composition, e.g., a food or beverage, a seasoning or an extract material, or to a starting material therefor, the umami of the edible composition can be enhanced.

Description

Umami enhancer, umami enhancing oil and fat composition, method for enhancing umami taste of edible composition, and method for producing umami enhancer

The present invention relates to technology for enhancing the umami taste of foods and drinks.

The five basic tastes (basic tastes) are sweet, sour, salty, bitter, and umami. Enhancement or reduction of these tastes in food will enhance the palatability of the food, and enhancement of umami is desired. As an invention that meets such needs, for example, Patent Document 1 (WO2018/123595) describes that milk fat that has been subjected to a specific oxidation treatment has the effect of enhancing umami.

International Publication No. 2018/123595 Pamphlet

However, in recent years, interest in food has increased more and more, and further development of ingredients that can enhance umami is desired.

Therefore, an object of the present invention is to provide a material that is highly effective in enhancing umami.

As a result of intensive studies, the inventors found that by subjecting fats and oils to a specific treatment, it was possible to obtain a material with an excellent umami-enhancing effect, leading to the completion of the present invention.

That is, in its first aspect, the present invention provides an umami enhancer characterized by containing an enzymatic hydrolyzate of oxidized fat as an active ingredient.

In the above umami taste enhancer, the oxidized fat is selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil. It is preferably obtained by oxidizing at least one selected fat.

In addition, in the umami enhancer, the peroxide value of the oxidized fat is preferably 15 or more and 300 or less.

In addition, in the umami enhancer, the hydrolyzate preferably has an acid value of 5 or more and 200 or less.

In its second aspect, the present invention provides an umami-enhancing oil and fat composition characterized by containing an edible oil and fat as a base oil and an enzymatic hydrolyzate of oxidized fat and oil.

In the umami-enhancing fat and oil composition, the oxidized fat and oil include rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil, rice oil, sunflower oil, and It is preferably obtained by oxidizing at least one fat selected from linseed oil.

In addition, in the umami-enhancing fat composition, the peroxide value of the oxidized fat is preferably 15 or more and 300 or less.

In addition, in the umami-enhancing fat and oil composition, the hydrolyzate preferably has an acid value of 5 or more and 200 or less.

In addition, the umami-enhancing fat composition preferably contains 0.01% by mass or more and 10% by mass or less of the enzymatic hydrolyzate of the oxidized fat.

In a third aspect of the present invention, the umami-enhancing edible composition is characterized by adding the umami-enhancing agent or the umami-enhancing fat and oil composition to an edible composition or a raw material thereof. It provides a method.

In the above method for enhancing umami taste of an edible composition, the above umami enhancer or the above umami taste enhancing oil and fat composition is added to the total amount of the edible composition so that the content of the enzymatic hydrolyzate of the oxidized oil is 1. It is preferable to add it to the edible composition or its raw material so as to be 1000 ppm by mass or more and 1000 ppm by mass or less.

In its fourth aspect, the present invention comprises a step of oxidizing a fat to obtain an oxidized fat, and a step of hydrolyzing the oxidized fat with an enzyme to obtain an enzymatic hydrolyzate of the oxidized fat. The present invention provides a method for producing an umami taste enhancer characterized by:

In the above method for producing an umami taste enhancer, the fats and oils include rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil. At least one fat selected from oils is preferred.

In addition, in the method for producing the umami enhancer described above, it is preferable that the oxidation treatment is performed so that the peroxide value of the oxidized fat is 15 or more and 300 or less.

In addition, in the method for producing the umami enhancer, it is preferable to perform the oxidation treatment by heating while supplying oxygen to the fat.

In addition, in the method for producing the umami enhancer described above, it is preferable to perform hydrolysis treatment so that the acid value of the hydrolyzate is 5 or more and 200 or less.

In addition, in the method for producing an umami taste enhancer, it is preferable to use lipase as the enzyme.

[Existence of impossible/impractical circumstances]
The present invention oxidizes fats and oils and then hydrolyzes them with enzymes to use them as active ingredients for enhancing umami. In general, processed oils and fats are compositions composed of an extremely wide variety of chemical substances, and it is impossible to investigate and identify the chemical substances contained in them one by one, or the economic expenditure is extremely excessive. It is not practical because it requires time and effort.

According to the present invention, it is possible to provide a material excellent in the effect of enhancing umami by using a processed fat and oil.

In the present invention, fats and oils are subjected to a specific treatment and used as an active ingredient for enhancing umami. Specifically, the treatment is an oxidation treatment and an enzymatic hydrolysis treatment. Modes for carrying out the present invention will be described in further detail below.

Oils and fats used as raw materials for oxidation treatment may be any oils and fats that are edible, and are not particularly limited. At least one fat selected from macadamia nut oil, rice oil, sunflower oil, and linseed oil is preferred. 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. preferably. In another embodiment, the range of the peroxide value (hereinafter sometimes referred to as "POV") may be in the range of 25 or more and 290 or less, or in the range of 40 or more and 270 or less. , 60 or more and 250 or less. If the peroxide value is less than the above range, the umami-enhancing effect tends to be poor. If the peroxide value exceeds the above range, the flavor may deteriorate. The peroxide value (POV) can be measured in accordance with "Standard oil analysis test method 2.5.2 Peroxide value" (Japan Oil Chemistry Society). The oils and fats to be subjected to the oxidation treatment may be used singly or in combination of two or more kinds. is within the above range. In addition, two or more types of oils and fats may be separately oxidized and mixed, and the peroxide value in the entire mixed oil mixed after the oxidation treatment may be within the above range.

In the enzymatic hydrolyzate treatment, the esterified fatty acid such as glycerol fatty acid contained in the oxidized fat is subjected to enzymatic hydrolysis to release the fatty acid, thereby increasing the content of the fatty acid. Although there is no particular limitation, it is preferable to use lipase as the enzyme. As for the degree of hydrolysis, when the acid value that reflects the free fatty acid content in the fat is used as an index, the acid value of edible fats and oils on the market is generally about 0 to 1, but the acid value is 5. It is preferable that it is increased to about 200 or less. In another embodiment, the acid value (acid value; hereinafter sometimes referred to as "AV") may range from 10 to 190, or from 20 to 180, It may be in the range of 30 or more and 170 or less. If the acid value is less than the above range, the umami-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 in accordance with "2.3.1 Acid Value" (Japan Oil Chemistry Society). The oxidized fats and oils to be hydrolyzed by the enzyme may be used singly or in combination of two or more types. The overall acid value may be within the above range. In addition, two or more kinds of oils and fats may be separately hydrolyzed with an enzyme and mixed, and the acid value (AV) of the entire mixed oil mixed after the hydrolysis treatment may be within the above range.

The method of oxidizing oils and fats is not particularly limited as long as it can be oxidized to a peroxide value (POV) within the above predetermined range, but heat treatment is preferred. For example, from the viewpoint of production on an industrial scale, the raw material fats and oils are stored in an appropriate container such as a tank, and the container is equipped with a heating method such as an electric heating type, a direct flame burner type, a microwave type, a steam type, a hot air type, etc. It is preferable to use

As the raw material oils and fats to be oxidized, as described above, rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil, rice oil, sunflower oil, linseed oil, etc. Any oils and fats may be used, and these may be used singly or in combination of two or more. In addition, when used in combination, the mixed oil may be subjected to oxidation treatment, or may be mixed after being subjected to oxidation treatment separately.

The conditions for the heat treatment are not particularly limited. More preferably, the heating time is 1 hour or more and 100 hours or less. In addition, the condition of the integrated amount of heating temperature (° C.)×heating time (hours) is typically 200 or more and 20,000 or less, and in another embodiment, it may be in the range of 220 or more and 18,000 or less. , 240 or more and 15000 or less. When the heating temperature is changed, the cumulative 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 the heating temperature (° C.) after changing the temperature×the heating time (hour) after changing the temperature, or the integral value of the heating temperature (° C.) over the heating time (hour).

At the time of heat treatment, oxygen (air) may be supplied by taking in oxygen from the open space of the container by stirring or by blowing in oxygen. Air or the like may be used as the oxygen source. This promotes the oxidation of fats and oils. In that case, the oxygen supply rate is preferably 0.001 to 2 L/min per 1 kg of the oil. 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 oil.

On the other hand, the enzymatic hydrolysis method is not particularly limited as long as it can hydrolyze the oxidized fat and oil as a raw material to an acid value (AV) within the predetermined range, but is preferably used. A method using lipase as an enzyme is mentioned. The lipase to be used may be derived from, for example, microorganisms, animals, or plants, and is not particularly limited, but lipases derived from microorganisms are preferably used.微生物としては、例えば、糸状菌（Ａｓｐｅｒｇｉｌｌｕｓ　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、Ｒｈｉｚｏｍｕｃоｒ　ｍｉｅｈｅｉ、Ｒｈｉｚｏｐｕｓ　ｎｉｖｅｕｓ、Ｒｈｉｚｏｐｕｓ　ｏｒｙｚａｅ）、放線菌（Ｓｔｒｅｐｔｏｍｙｃｅｓ）、細菌（Ａｌｃａｌｉｇｅｎｅｓ、Ａｒｔｈｒｏｂａｃｔｏｒ、Ｃｈｒｏｍｏｂａｃｔｅｒｉｕｍ　ｖｉｓｃｏｓｕｍ、Ｐｓｅｕｄｏｍｏｎａｓ、Ｓｅｒｒａｔｉａ　ｍａｒｃｅｓｃｅｎｓ）、酵母（Ｃａｎｄｉｄａ）等が挙げられる。 Among them, it is preferable to use a lipase derived from the genus Candida.

One type of enzyme may be used alone, or two or more types may be used in combination. In addition, when two or more types are used in combination, a plurality of types of enzymes may be added to the reaction system at the same time. You may add sequentially, such as subjecting it to the reaction by the enzyme.

As the reaction conditions for enzymatic hydrolysis, conditions such as temperature, pH, and reaction time suitable for the enzyme to be used can be selected as appropriate. Typically, for example, when using a lipase, the temperature may be any temperature that does not inactivate the lipase. It may be in the range of 60° C. or lower, or in the range of 30° C. or higher and 50° C. or lower. Further, the reaction time may be, for example, 0.05 hours or more and 120 hours or less, and in another embodiment, may be in the range of 0.1 hours or more and 72 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. In addition, the amount of the enzyme added to the oxidized fat 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. 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.

In general, hydrolysis reactions by enzymes tend to occur more efficiently in the presence of a certain amount of water. Therefore, the hydrolysis treatment may be performed after adding a predetermined amount of water. In this case, it is preferable to add water to 10 parts by mass or more and 1000 parts by mass or less, and preferably 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.

After the enzymatic hydrolysis treatment, the enzyme may optionally be deactivated. Heat treatment at 25 to 110° C. for about 1 minute to 2 hours is preferable as the treatment for deactivating the enzyme. In addition, it is preferable to collect the oil layer by centrifuging to separate the oil layer and the water layer. Furthermore, it is also preferable to add fresh water to the recovered oil layer, wash it with water, and then centrifuge again to separate the oil layer from the water layer, thereby recovering the oil layer. Thereby, water-soluble contaminants can be removed from the oil layer.

The above-described enzymatic hydrolyzate of oxidized fat (hereinafter sometimes simply referred to as "hydrolyzate") has an excellent umami-enhancing effect, as shown in the examples described later. Therefore, in the present invention, it is used as an active ingredient of an umami enhancer.

In any non-limiting aspect of the present invention, the umami enhancer may be provided in the form of a fat composition. Specifically, for example, edible oils and fats, excipients, adjuvants, emulsifiers, pH adjusters, etc. are arbitrarily blended as necessary, and any liquid, powder, paste, etc. are prepared by a known method. It can be made into an oil and fat composition in the form of That is, for example, liquid fats, margarines, fat spreads, shortenings, powdered fats, etc., mainly composed of fats and oils, may be prepared by pharmaceutical techniques generally known to those skilled in the art, or the blending amount of fats and oils may be It may be prepared in the form of a small amount of solution, powder, gel, granules, etc., and any of these forms may be adopted. Further, for example, in the case of powdering, an auxiliary agent such as corn syrup may be used, and an emulsifier may be added to prepare an emulsified raw material, which may then be powdered. Powderization means include spray drying, freeze drying, and the like.

Edible oils and fats include, for example, rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, coconut oil , vegetable oils and fats such as cacao butter, animal oils and fats such as beef tallow, lard, chicken fat and milk fat, and medium-chain fatty acid triglycerides. In addition, these fractionated oils (mid-melting part of palm oil, soft fractionated palm oil, hard fractionated palm oil, etc.), transesterified oils, hydrogenated oils and other processed fats and the like are included. Edible oils and fats may be used singly or in combination of two or more.

The umami enhancer provided by the present invention may appropriately contain adjuvants that are usually added for food as long as the desired umami enhancer functionality is not impaired. Examples of auxiliary agents include antioxidants, antifoaming agents, emulsifiers, fragrances, flavor imparting agents, pigments, physiologically active substances, and the like. Specific examples include ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol, silicone and the like.

The content of the enzymatic hydrolyzate of the oxidized fat described above in the umami taste 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 mass % or less, more preferably 0.05 mass % or more and 5 mass % or less. The material itself that provides the above-described enzymatic hydrolyzate of oxidized fat may constitute the umami enhancer.

On the other hand, in another non-limiting aspect of the present invention, the enzymatic hydrolyzate of the oxidized fat described above may be contained in the edible fat. That is, a umami-enhancing fat composition containing an edible fat that is a base oil and the above hydrolyzate is provided. According to this, it is easy to adjust the concentration of the hydrolyzate using the edible oil as the dispersion medium. In addition, when it is contained in foods and drinks, it is easily blended with foods, raw materials, food components, and the like.

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, safflower oil, sunflower oil, and cottonseed oil, as well as the umami enhancers described above. , vegetable oils and fats such as rice oil, peanut oil, coconut oil and cacao butter; animal oils and fats such as beef tallow, lard, chicken fat and milk fat; and medium chain fatty acid triglycerides. In addition, these fractionated oils (mid-melting part of palm oil, soft fractionated palm oil, hard fractionated palm oil, etc.), transesterified oils, hydrogenated oils and other processed fats and the like are included. Edible oils and fats may be used singly or in combination of two or more.

The contents of the edible oil and the hydrolyzate in the umami-enhancing oil composition are not particularly limited, but it is preferable that the hydrolyzate is well dispersed in the oil composition. For example, it preferably contains 90% by mass or more and 99.99% by mass or less of edible fat, 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 is even more preferable. Moreover, it preferably contains 0.01% by mass or more and 10% by mass or less of the hydrolyzate, more preferably 0.03% by mass or more and 7% by mass or less, and 0.05% by mass or more. It is even more preferable to contain 5% by mass or less. In addition, the content ratio of the hydrolyzate to the edible oil is preferably 0.01 parts by mass or more and 11.12 parts by mass or less with respect to 100 parts by mass of the edible oil, and 0.03 parts by mass or more and 7.53 parts by mass. It is more preferably 0.05 parts by mass or more and 5.27 parts by mass or less. In another embodiment, the hydrolyzate may be solid at room temperature, so it may be sufficiently melted by heating and then mixed with the edible oil. .

The umami-enhancing fat and oil composition provided by the present invention, like the above-described umami-enhancing agent, contains adjuvants that are usually added to foods within a range that does not impair the desired umami-enhancing functionality. may Examples of auxiliary agents include antioxidants, antifoaming agents, emulsifiers, fragrances, flavor imparting agents, pigments, physiologically active substances, and the like. Specific examples include ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol, silicone and the like.

To further explain the form of use of the umami enhancer or umami enhancer fat composition, in the present invention, the hydrolyzate contained in the agent or composition is incorporated in the edible composition or its raw material. can be used. This can enhance the umami taste of the edible composition. The amount to be added to the edible composition may be appropriately set according to the type of edible composition to be applied, but typically, for example, the hydrolyzate is added in the form of the edible composition to which the present invention is applied. The amount of is preferably 1 mass ppm or more and 1000 mass ppm or less. In another aspect, the content may be in the range of 2 ppm by mass or more and 800 mass ppm or less, may be in the range of 3 mass ppm or more and 500 mass ppm or less, or 5 mass ppm or more and 200 mass ppm It may be in the ppm range or less.

The edible composition to which the present invention is applied may be, for example, a seasoning containing an umami component. The seasoning is not particularly limited as long as it contains an umami component. Examples include nucleic acid-based umami materials (sodium inosinate, sodium guanylate, ribonucleotide sodium), amino acid-based umami materials (sodium glutamate), Flavor ingredients (bonito powder, bonito extract), yeast extract, seasoning compositions containing yeast extract fermented seasonings, soy sauce, miso, ketchup, sauces, and the like.

The edible composition to which the present invention is applied may be, for example, an extract material containing umami components. The extract material is not particularly limited as long as it contains an umami component. Meat extract obtained by extracting animal meat, bones, bones, etc., yeast extract extracted from yeast, vegetable extract extracted from various vegetables (onion, garlic, cabbage, etc.).

When applying the present invention to an edible composition, there is no particular limitation on the mode of use. For example, foods and beverages obtained by adding, mixing, dissolving, dispersing, emulsifying, injecting, etc. at any timing to raw materials of edible compositions such as foods, seasonings, and extract materials, intermediates in the manufacturing process, etc. , seasonings, extract materials, and other edible compositions. In addition to adding to raw materials and intermediates in the manufacturing process, sprinkling or coating after cooking, processing, or manufacturing edible compositions such as food and drink, seasonings, and extract materials. etc., to the edible composition.

In any non-limiting embodiment of the present invention, whether or not edible compositions such as foods and drinks, seasonings, and extract materials to which the present invention is applied enhances the umami taste is determined by adding the above-mentioned enzymatic hydrolyzate of oxidized fats and oils. Subject to a sensory evaluation test, preferably a sensory evaluation test by a plurality of panelists selected so that there is no preference bias for the population. Therefore, it is possible to evaluate objectively.

The range of edible compositions such as food and drink, seasonings, and extract materials to which the present invention can be applied is not limited to human use, and can also be applied to animal feeds and feeds.

The present invention will be described in more detail below with reference to examples, but these examples do not limit the scope of the present invention.

Table 1 shows the materials used in the test.

[Preparation Example 1]
[Oxidized fat]
Put 200 to 300 g of fats and oils in a beaker, supply air in an amount of 0.20 to 0.25 L / min, and stir in an oil bath at a stirring speed of 200 rpm, under the temperature and time conditions shown in Table 2. Heat treatment was applied to each fat and oil. The peroxide value (POV) of the obtained oxidized fat was measured according to "Standard fat analysis test method 2.5.2 Peroxide value".

Table 2 shows the oxidation treatment conditions for each oil and the POV measurement results of the obtained oxidized oil.

[Hydrolyzate]
The obtained oxidized fat was subjected to hydrolysis treatment with lipase. Specifically, 20 g of oil, 12 g of water, and 0.2 g of lipase were placed in a 50 mL tube, the lid was closed, the tube was placed in a constant temperature bath set at 40° C., and the mixture was shaken at a stirring speed of 150 rpm. , hydrolysis treatment with lipase was performed under the time conditions shown in Table 3. After the reaction time had elapsed, the tube was removed from the constant temperature bath and centrifuged at 24° C. (3000 rpm, 5 min) to collect 10 to 15 g of the upper layer (oil layer). The collected treated material was placed in a tube with a lid, immersed in an oil bath, and treated at 80° C. for 1 hour to deactivate the enzyme. The acid value of the obtained lipase-treated product was measured in accordance with "2.3.1 acid value of standard oil analysis test method" (Japan Oil Chemistry Society).

Table 3 shows the lipase treatment conditions for each oxidized fat and acid value measurement results of the obtained treated products.

<Test Example 1>
The umami-enhancing effects of various processed rapeseed oils were evaluated. Specifically, the sensory evaluation was performed as follows.

A test oil was prepared by using rapeseed oil as a base oil and mixing 0.2% to 8% by mass of samples treated with various types of rapeseed oil into the base oil. Ajinomoto Hondashi powder was dissolved in 100 g of hot water per gram of the powder to prepare a Hondashi solution. The amount of test oil added to the Hondashi solution was 0.25% by mass, and the final concentration of the sample (untreated, oxidized, or oxidized and lipase-treated) was 5, 25, 50, 100, or 200 ppm by mass. The test oil was added to the solder solution and mixed. The sensory evaluation was conducted by four expert panelists from the viewpoint of the umami enhancing effect, and each panelist was scored according to the following scoring criteria, and the average score was determined.

(sample)
・Untreated: Fats and oils before oxidation treatment ・Oxidation treatment: Fats and oils after oxidation treatment ・Oxidation and lipase treatment: Fats and oils obtained by further subjecting oxidized fats and oils to lipase treatment (score)
0 point No effect 1 point Slightly effective 2 points Slightly effective 3 points Effective 4 points Slightly strong effect 5 points Strongly effective

Table 4 shows the results of the sensory evaluation.

As a result, as shown in the sensory evaluation results in the upper row of Table 4, rapeseed oil had no effect of enhancing the umami of the Hondashi solution. On the other hand, as shown in the sensory evaluation results in the middle of Table 4, it is clear that the oxidized fat obtained by subjecting rapeseed oil to a predetermined oxidation treatment has the effect of enhancing the umami of the Hondashi solution. became. In addition, as shown in the results of the sensory evaluation in the lower part of Table 4, by further subjecting the oxidized fat prepared from rapeseed oil to a lipase treatment, the effect of enhancing the umami of the Hondashi solution was enhanced by the oxidation treatment. It became clear that it is further increased compared to the oxidized fat.

<Test Example 2>
The umami-enhancing effect was examined in the same manner as in Test Example 1, except that the sample was prepared using lard as the raw material fat.

Table 5 shows the results of the sensory evaluation.

As a result, as shown in the sensory evaluation results in the upper row of Table 5, lard had no effect of enhancing the umami of the Hondashi solution. On the other hand, as shown in the results of the sensory evaluation in the middle of Table 5, it is clear that the oxidized oil obtained by subjecting lard to a predetermined oxidation treatment has the effect of enhancing the umami of the Hondashi solution. became. In addition, as shown in the results of the sensory evaluation in the lower part of Table 5, the lipase treatment of oxidized fats and oils prepared from lard as a raw material has the effect of enhancing the umami of the Hondashi solution. It became clear that it is further increased compared to the oxidized fat.

<Test Example 3>
Test Example 1 except that the samples prepared using soybean oil, corn oil, grape seed oil, red palm oil, milk fat, coconut oil, macadamia nut oil A, rice oil, sunflower oil, or linseed oil as raw material oils and fats The umami-enhancing effect was examined in the same manner as above. The final concentration of the sample in the Honda solution was adjusted to 25 ppm and tested.

Table 6 shows the results of the sensory evaluation.

As a result, as shown in the sensory evaluation results in Table 6, soybean oil, corn oil, grapeseed oil, red palm oil, milk fat, coconut oil, macadamia nut oil A, rice oil, sunflower oil, or It was found that the oxidized oil and fat obtained by subjecting the linseed oil to a predetermined oxidation treatment has the effect of enhancing the umami of the Honda-dashi solution. In addition, it is clear that by further treating oxidized fats and oils prepared from various fats and oils as raw materials with lipase treatment, the effect of enhancing the umami of the Hondashi solution can be further enhanced compared to oxidized fats and oils that have only been subjected to oxidation treatment. became.

<Test Example 4>
When the sample prepared in Preparation Example 1 using soybean oil, corn oil, lard, coconut oil, macadamia nut oil A, milk fat, or red palm oil as raw fats and oils was applied to an aqueous sodium glutamate solution We investigated the umami-enhancing effect of Specifically, the sensory evaluation was performed as follows.

Rapeseed oil was used as the base oil, and 0.4% to 2% by mass of samples treated with various raw material fats were mixed with the base oil to prepare the test oil. Also, sodium glutamate was dissolved in water to prepare 0.05% by mass or 0.2% by mass aqueous solutions. The amount of test oil added to the sodium glutamate aqueous solution is 0.25% by mass, and the test oil is added so that the final concentration of the sample (untreated, oxidized, or oxidized and lipase treated) is 10, 25, or 50 ppm by mass. It was added to and mixed with the sodium glutamate aqueous solution. The sensory evaluation was carried out by a specialized panelist according to the following criteria from the viewpoint of the umami enhancing effect.

(sample)
・Untreated: oils and fats before oxidation treatment ・Oxidation treatment: oils and fats after oxidation treatment ・Oxidation and lipase treatment: oils and fats obtained by further subjecting oxidized oils and fats to lipase treatment (evaluation)
Strong effect A
Effective B
No effect C.

Table 7 shows the results of the sensory evaluation.

As a result, it was revealed that oxidized fats and oils obtained by subjecting various fats and oils to a predetermined oxidation treatment have the effect of enhancing the umami taste of sodium glutamate aqueous solution. In addition, by further subjecting oxidized fats and oils prepared from various fats and oils to lipase treatment, the effect of enhancing the umami taste of the sodium glutamate aqueous solution can be further enhanced compared to oxidized fats and oils that have only been subjected to oxidation treatment. It became clear.

[Preparation Example 2]
[Oxidized fat]
The rapeseed oil or lard was heat-treated under the temperature and time conditions shown in Table 8 while being stirred at a stirring speed of 200 rpm. The peroxide value (POV) of the obtained oxidized fat was measured according to "Standard fat analysis test method 2.5.2 Peroxide value".

Table 8 shows the oxidation treatment conditions for each oil and the POV measurement results of the obtained oxidized oil.

[Hydrolyzate]
The obtained oxidized fat was subjected to hydrolysis treatment with lipase. Specifically, 20 g of oil, 12 g of water, and 0.2 g of lipase were placed in a 50 mL tube, the lid was closed, the tube was placed in a constant temperature bath set at 40° C., and the mixture was shaken at a stirring speed of 150 rpm. , hydrolyzed with lipase for 0.5 to 1 hour. After the reaction time had elapsed, the tube was removed from the constant temperature bath and centrifuged at 24° C. (3000 rpm, 5 min) to collect 10 to 15 g of the upper layer (oil layer). The collected treated material was placed in a tube with a lid, immersed in an oil bath, and treated at 80° C. for 1 hour to deactivate the enzyme. The acid value of the obtained lipase-treated product was measured in accordance with "2.3.1 acid value of standard oil analysis test method" (Japan Oil Chemistry Society).

Table 9 shows the lipase treatment conditions for each oxidized fat and acid value measurement results of the obtained treated products.

<Test Example 5>
The umami-enhancing effect was examined in the same manner as in Test Example 1, except that the oxidized fats and oils 1 to 4 prepared in Preparation Example 2 or their lipase-treated products were used as samples. The final concentration of the sample in the Honda solution was adjusted to 25 ppm and tested.

Table 10 shows the results of the sensory evaluation.

As a result, as shown in the results of the sensory evaluation in the middle of Table 10, the effect of enhancing the umami taste of the Hondashi solution by the oxidized oil obtained by subjecting the rapeseed oil to a predetermined oxidation treatment increased as the degree of oxidation increased. tended to be In addition, as shown in the results of the sensory evaluation in the lower part of Table 10, the effect of further enhancing the umami taste by further subjecting the oxidized fat prepared from rapeseed oil to a lipase treatment increases as the degree of oxidation increases. tended to be

<Test Example 6>
The umami-enhancing effect was examined in the same manner as in Test Example 1, except that the oxidized fats and oils 5 to 8 prepared in Preparation Example 2 or their lipase-treated products were used as samples. The final concentration of the sample in the Honda solution was adjusted to 25 ppm and tested.

Table 11 shows the results of the sensory evaluation.

As a result, as shown in the results of the sensory evaluation in the middle of Table 11, the effect of enhancing the umami of the Hondashi solution by the oxidized oil obtained by subjecting lard to a predetermined oxidation treatment is higher as the degree of oxidation is higher. tended to be In addition, as shown in the results of the sensory evaluation in the lower part of Table 11, the effect of further enhancing the umami taste by further subjecting the oxidized fat prepared from lard to a lipase treatment increases as the degree of oxidation increases. trend was seen.

<Test Example 7>
The umami-enhancing effect was investigated in the same manner as in Test Example 1, except that the oxidized fat 3 prepared in Preparation Example 2 was used as a sample, and rapeseed oil or soybean oil was used as the base oil for diluting the oxidized fat. The final concentration of the sample in the Honda solution was adjusted to 25 ppm and tested.

Table 12 shows the results of the sensory evaluation.

As a result, as shown in the results of the sensory evaluation in the middle of Table 12, the effect of enhancing the umami of the Hondashi solution by the oxidized oil obtained by subjecting rapeseed oil to a predetermined oxidation treatment was tested by diluting the oxidized oil. When the base oil for preparing the oil was changed from rapeseed oil to soybean oil, the umami-enhancing effect was similarly recognized. In addition, as shown in the results of the sensory evaluation in the lower part of Table 12, the effect of further enhancing the umami taste by further subjecting oxidized fat prepared from rapeseed oil to lipase treatment was tested by diluting the lipase-treated product. Even when the base oil for preparing the oil was changed from rapeseed oil to soybean oil, the effect of further enhancing the umami was also observed.

<Test Example 8>
The umami-enhancing effect was examined 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 or soybean oil was used as the base oil for diluting the oxidized fat. The final concentration of the sample in the Honda solution was adjusted to 25 ppm and tested.

Table 13 shows the results of the sensory evaluation.

As a result, as shown in the results of the sensory evaluation in the middle of Table 13, the effect of enhancing the umami of the Hondashi solution by the oxidized fat obtained by subjecting lard to a predetermined oxidation treatment was tested by diluting the oxidized fat. When the base oil for preparing the oil was changed from rapeseed oil to soybean oil, the umami-enhancing effect was similarly recognized. In addition, as shown in the results of the sensory evaluation in the lower part of Table 13, the effect of further enhancing the umami by further subjecting the oxidized fat prepared from lard to a lipase treatment was tested by diluting the lipase-treated product. Even when the base oil for preparing the oil was changed from rapeseed oil to soybean oil, the effect of further enhancing the umami was also observed.

[Preparation Example 3]
[1. Oxidized fat]
Heat treatment was applied to sunflower oil or macadamia nut oil B under the temperature and time conditions shown in Table 14 while stirring at a stirring speed of 400 rpm. The peroxide value (POV) of the obtained oxidized fat was measured according to "Standard fat analysis test method 2.5.2 Peroxide value".

Table 14 shows the oxidation treatment conditions for each oil and the POV measurement results of the obtained oxidized oil.

[2. Hydrolyzate]
The obtained oxidized fat was subjected to hydrolysis treatment with lipase. Specifically, 20 g of oxidized fat, 12 g of water, and lipase (enzyme addition amount shown in Table 15) 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., Hydrolysis treatment with lipase was performed under the time conditions shown in Table 15 while shaking at a stirring speed of 150 rpm. After the reaction time had elapsed, the tube was removed from the constant temperature bath and centrifuged at 24° C. (3000 rpm, 5 min) to collect 10 to 15 g of the upper layer (oil layer). The collected treated material was placed in a tube with a lid, immersed in an oil bath, and treated at 80° C. for 1 hour to deactivate the enzyme. The acid value of the obtained lipase-treated product was measured in accordance with "2.3.1 acid value of standard oil analysis test method" (Japan Oil Chemistry Society).

Table 15 shows the lipase treatment conditions for each oxidized oil and the acid value measurement results of the obtained treated products.

<Test Example 9>
The umami-enhancing effect was examined in the same manner as in Test Example 1, except that the lipase-treated oxidized fats and oils 9 to 10 prepared in Preparation Example 3 were used as samples. The final concentration of the sample in the Honda solution was adjusted to 25 ppm and tested. Moreover, the sensory evaluation was performed by three professional panelists.

Table 16 shows the results of sensory evaluation.

As a result, as shown in the results of the sensory evaluation in the second row from the top of Table 16, the effect of enhancing the umami of the Hondashi solution by further subjecting the oxidized fat prepared from sunflower oil to a lipase treatment was There was a tendency to become more pronounced as the acid value of the lipase-treated product increased. In addition, as shown in the results of the sensory evaluation at the bottom of Table 16, even when macadamia nut oil B was used as a raw material, the effect of enhancing the umami taste of the Hondashi solution was similar to that of the acid value of the lipase-treated product. There was a tendency that the higher the degree, the higher.

Claims (17)

An umami enhancer characterized by containing an enzymatic hydrolyzate of oxidized fat as an active ingredient. The oxidized fat is at least one fat selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil. The umami enhancer according to claim 1, which is obtained by oxidizing the The umami enhancer according to claim 1 or 2, wherein the oxidized fat has a peroxide value of 15 or more and 300 or less. The umami enhancer according to any one of claims 1 to 3, wherein the hydrolyzate has an acid value of 5 or more and 200 or less. An umami-enhancing fat composition characterized by containing an edible fat that is a base oil and an enzymatic hydrolyzate of oxidized fat. The oxidized fat is at least one fat selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil. 6. The umami-enhancing oil and fat composition according to claim 5, which is obtained by oxidizing the The umami-enhancing fat and oil composition according to claim 5 or 6, wherein the oxidized fat and oil have a peroxide value of 15 or more and 300 or less. The umami-enhancing fat and oil composition according to any one of claims 5 to 7, wherein the hydrolyzate has an acid value of 5 or more and 200 or less. The umami-enhancing fat and oil composition according to any one of claims 5 to 8, which contains 0.01% by mass or more and 10% by mass or less of the enzymatic hydrolyzate of the oxidized fat. Adding the umami taste enhancer according to any one of claims 1 to 4 or the umami taste enhancing oil and fat composition according to any one of claims 5 to 9 to an edible composition or a raw material thereof. A method for enhancing the umami taste of an edible composition characterized by: The umami enhancer according to any one of claims 1 to 4 or the umami taste enhancing oil and fat composition according to any one of claims 5 to 9 is added to the total amount of the edible composition, The method for enhancing umami taste of an edible composition according to claim 10, wherein the enzymatic hydrolyzate is added to the edible composition or its raw material so that the content of the enzymatic hydrolyzate is 1 mass ppm or more and 1000 mass ppm or less. A method for producing an umami enhancer, comprising a step of oxidizing a fat to obtain an oxidized fat, and a step of hydrolyzing the oxidized fat with an enzyme to obtain an enzymatic hydrolyzate of the oxidized fat. The fat is at least one fat selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil. The method for producing an umami taste enhancer according to claim 12. The method for producing an umami enhancer according to claim 12 or 13, wherein the oxidation treatment is performed so that the peroxide value of the oxidized fat is 15 or more and 300 or less. The method for producing the umami enhancer according to any one of claims 12 to 14, wherein the oxidation treatment is performed by heating while supplying oxygen to the fat. The method for producing the umami enhancer according to any one of claims 12 to 15, wherein the hydrolysis treatment is performed so that the acid value of the hydrolyzate is 5 or more and 200 or less. The method for producing an umami taste enhancer according to any one of claims 12 to 16, wherein lipase is used as the enzyme.