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WO2022131093A1 - Exhausteur de salinité, composition de graisse ou d'huile pour exhausser la salinité, procédé pour exhausser la salinité d'un aliment ou d'une boisson, et procédé de production d'exhausteur de salinité - Google Patents

Exhausteur de salinité, composition de graisse ou d'huile pour exhausser la salinité, procédé pour exhausser la salinité d'un aliment ou d'une boisson, et procédé de production d'exhausteur de salinité Download PDF

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Publication number
WO2022131093A1
WO2022131093A1 PCT/JP2021/045076 JP2021045076W WO2022131093A1 WO 2022131093 A1 WO2022131093 A1 WO 2022131093A1 JP 2021045076 W JP2021045076 W JP 2021045076W WO 2022131093 A1 WO2022131093 A1 WO 2022131093A1
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WO
WIPO (PCT)
Prior art keywords
oil
fat
saltiness
enhancing
oxidized
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/JP2021/045076
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English (en)
Japanese (ja)
Inventor
千恵 本池
舞子 岩橋
美香 西脇
誠 熊田
基孝 鈴木
九達 藤井
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
J Oil Mills Inc
Original Assignee
J Oil Mills Inc
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 J Oil Mills Inc filed Critical J Oil Mills Inc
Priority to JP2022569905A priority Critical patent/JPWO2022131093A1/ja
Publication of WO2022131093A1 publication Critical patent/WO2022131093A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • 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

Definitions

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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne un matériau qui a un excellent effet pour exhausser la salinité d'un aliment ou d'une boisson.　L'invention concerne également un exhausteur de salinité caractérisé en ce qu'il comprend, en tant que principe actif, une graisse ou une huile oxydée préparée par oxydation d'au moins une graisse ou d'une huile choisie parmi l'huile de colza, l'huile de soja, l'huile de maïs, l'huile de pépins de raisin, le saindoux, l'huile de tournesol, l'huile de noix de macadamia, l'huile de noix de coco, l'huile de riz et l'huile de lin. Un exhausteur de salinité est caractérisé en ce qu'il comprend une graisse ou une huile comestible qui est utilisée en tant qu'huile de base conjointement avec une graisse ou une huile oxydée qui est préparée par oxydation d'au moins une graisse ou d'une huile choisie parmi l'huile de colza, l'huile de soja, l'huile de maïs, l'huile de pépins de raisin, le saindoux, l'huile de tournesol, l'huile de noix de macadamia, l'huile de noix de coco, l'huile de riz et l'huile de lin. En ajoutant un tel exhausteur de salinité à un aliment, une boisson ou une matière première de ceux-ci, la salinité de l'aliment ou de la boisson peut être exhaussée.
PCT/JP2021/045076 2020-12-17 2021-12-08 Exhausteur de salinité, composition de graisse ou d'huile pour exhausser la salinité, procédé pour exhausser la salinité d'un aliment ou d'une boisson, et procédé de production d'exhausteur de salinité Ceased WO2022131093A1 (fr)

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JP2020209166 2020-12-17
JP2020-209166 2020-12-17

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025014237A1 (fr) * 2023-07-07 2025-01-16 건국대학교 산학협력단 Composition alimentaire comprenant un extrait naturel pour améliorer le goût salé, et émulsions multiples l'utilisant

Citations (4)

* 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
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
JP2021132616A (ja) * 2020-02-28 2021-09-13 株式会社Adeka 油脂組成物の製造方法、ならびに、油脂組成物およびそれを含む食用添加剤

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7693304B2 (ja) * 2020-12-10 2025-06-17 株式会社Ｊ－オイルミルズ 食品の塩味増強剤、食品の塩味増強用組成物、食品の塩味増強方法、食用油脂組成物、及び食品の製造方法

Patent Citations (4)

* 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
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
JP2021132616A (ja) * 2020-02-28 2021-09-13 株式会社Adeka 油脂組成物の製造方法、ならびに、油脂組成物およびそれを含む食用添加剤

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025014237A1 (fr) * 2023-07-07 2025-01-16 건국대학교 산학협력단 Composition alimentaire comprenant un extrait naturel pour améliorer le goût salé, et émulsions multiples l'utilisant

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