JP6962933B2 - Umami enhancer - Google Patents
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- JP6962933B2 JP6962933B2 JP2018559019A JP2018559019A JP6962933B2 JP 6962933 B2 JP6962933 B2 JP 6962933B2 JP 2018559019 A JP2018559019 A JP 2018559019A JP 2018559019 A JP2018559019 A JP 2018559019A JP 6962933 B2 JP6962933 B2 JP 6962933B2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
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Description
本発明は、調味料、エキス、食品等に適用されるうま味増強剤に関する。 The present invention relates to an umami enhancer applied to seasonings, extracts, foods and the like.
食品の味覚の基本となる五原味（基本味）は、甘味、酸味、塩味、苦味、うま味である。食品中のこれらの味を増強もしくは低減することは、食品のおいしさを高めることとなり、うま味についてはその増強が望まれている。 The five original tastes (basic tastes) that form the basis of the taste of food are sweetness, acidity, saltiness, bitterness, and umami. Enhancing or reducing these tastes in foods enhances the taste of foods, and it is desired to enhance the umami taste.
そこで、特許文献１（WO２０１１／０３０６５０）には、特定のアルデヒド類または特定のアルコール類をうま味成分であるグルタミン酸ナトリウム水溶液に添加することでうま味が増強されることが開示されている。 Therefore, Patent Document 1 (WO2011 / 03650) discloses that the umami taste is enhanced by adding a specific aldehyde or a specific alcohol to an aqueous solution of monosodium glutamate which is an umami component.
一方、特許文献２（特許５９７６９６８号）には、特定の酸化処理した乳脂を含む油脂が、乳風味を増強することが開示されている。しかしながら、うま味を増強する効果については開示されていない。 On the other hand, Patent Document 2 (Patent No. 5976968) discloses that fats and oils containing a specific oxidized milk fat enhance the milk flavor. However, the effect of enhancing umami is not disclosed.
本発明の目的は、調味料、エキス、食品等に添加することで、うま味を増強することができる、うま味増強剤、並びにうま味を増強する方法を提供することにある。 An object of the present invention is to provide an umami enhancer capable of enhancing umami by adding it to a seasoning, an extract, a food, or the like, and a method for enhancing umami.
本発明者らは、鋭意研究の結果、所定量の乳脂を含む酸化油脂に、うま味を増強する効果があることを発見し、本発明を完成させた。 As a result of diligent research, the present inventors have discovered that oxidized fats and oils containing a predetermined amount of milk fat have an effect of enhancing umami, and have completed the present invention.
すなわち、本発明は、過酸化物価が１２〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂を有効成分とする、うま味増強剤である。 That is, the present invention is an umami enhancer containing an oxidized fat or oil having a peroxide value of 12 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient.
本発明によるうま味増強剤にあっては、前記増強剤が、前記酸化油脂を０．００１質量％以上１００質量％以下含むことが好ましい。 In the umami enhancer according to the present invention, it is preferable that the enhancer contains 0.001% by mass or more and 100% by mass or less of the oxidized fat.
また、本発明は、うま味増強剤の製造方法であって、
１０質量％以上１００質量％以下の乳脂を含む原料油脂に、酸素を供給しながら加熱し、過酸化物価が１２〜１８０である酸化油脂を得る工程
を含む、該製造方法である。Further, the present invention is a method for producing an umami enhancer.
The production method comprises a step of heating a raw material fat or oil containing 10% by mass or more and 100% by mass or less of milk fat while supplying oxygen to obtain an oxidized fat or oil having a peroxide value of 12 to 180.
本発明によるうま味増強剤の製造方法にあっては、前記原料油脂が乳脂を５０質量％以上１００質量％以下含むことが好ましい。 In the method for producing an umami enhancer according to the present invention, it is preferable that the raw material fat and oil contains 50% by mass or more and 100% by mass or less of milk fat.
また、上記製造方法にあっては、前記加熱を６５℃以上１５０℃以下、１時間以上７２時間以下でおこなうことが好ましい。 Further, in the above-mentioned production method, it is preferable to carry out the heating at 65 ° C. or higher and 150 ° C. or lower for 1 hour or longer and 72 hours or shorter.
また、上記製造方法にあっては、前記酸素の供給が、前記原料油脂１ｋｇあたり０．００１〜２Ｌ／分であることが好ましい。 Further, in the above-mentioned production method, it is preferable that the supply of oxygen is 0.001 to 2 L / min per 1 kg of the raw material fat and oil.
また、上記製造方法にあっては、前記乳脂が無水乳脂であることが好ましい。 Further, in the above-mentioned production method, it is preferable that the milk fat is anhydrous milk fat.
また、上記製造方法にあっては、前記原料油脂の油脂含量が９０質量％以上１００質量％以下であることが好ましい。 Further, in the above-mentioned production method, it is preferable that the fat content of the raw material fat is 90% by mass or more and 100% by mass or less.
また、上記製造方法にあっては、更に、食用油脂に前記酸化油脂を添加する工程を含むことが好ましい。 Further, the above-mentioned production method preferably further includes a step of adding the oxidized fat and oil to the edible fat and oil.
また、上記製造方法にあっては、前記食用油脂に対し、前記酸化油脂を０．００１質量％以上５０質量％以下添加することが好ましい。 Further, in the above-mentioned production method, it is preferable to add 0.001% by mass or more and 50% by mass or less of the oxidized fat or oil to the edible fat or oil.
また、本発明は、過酸化物価が１２〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂を有効成分とする、うま味増強剤を含む調味料であって、前記増強剤の添加によりうま味が増強された該調味料である。 Further, the present invention is a seasoning containing an umami enhancer containing an oxidized fat or oil having a peroxide value of 12 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient. It is the seasoning whose umami is enhanced by the addition of.
本発明による調味料にあっては、前記酸化油脂に含まれる乳脂が０．００５〜１００００ｐｐｍとなるように前記増強剤を含むことが好ましい。 The seasoning according to the present invention preferably contains the enhancer so that the milk fat contained in the oxidized fat and oil is 0.005 to 10000 ppm.
また、本発明は、過酸化物価が１２〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂を有効成分とする、うま味増強剤を含むエキスであって、前記増強剤の添加によりうま味が増強された該エキスである。 Further, the present invention is an extract containing an umami enhancer, which comprises an oxidized fat or oil having a peroxide value of 12 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient. It is the extract whose umami is enhanced by the addition.
本発明によるエキスにあっては、前記酸化油脂に含まれる乳脂が０．００５〜１００００ｐｐｍとなるように前記増強剤を含むことが好ましい。 The extract according to the present invention preferably contains the enhancer so that the milk fat contained in the oxidized fat and oil is 0.005 to 10000 ppm.
また、本発明は、過酸化物価が１２〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂を有効成分とする、うま味増強剤を含む食品であって、前記増強剤の添加によりうま味が増強された該食品である。 Further, the present invention is a food containing an umami enhancer having a peroxide value of 12 to 180 and containing an oxidized fat or oil containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient. It is the food whose umami is enhanced by the addition.
本発明による食品にあっては、前記酸化油脂に含まれる乳脂が０．００５〜１００００ｐｐｍとなるように前記増強剤を含むことが好ましい。 The food product according to the present invention preferably contains the enhancer so that the milk fat contained in the oxidized fat and oil is 0.005 to 10000 ppm.
また、本発明は、過酸化物価が１２〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂を調味料に添加することを特徴とする、調味料のうま味を増強させる方法である。 Further, the present invention is a method for enhancing the umami of a seasoning, which comprises adding an oxidized fat or oil having a peroxide value of 12 to 180 and containing milk fat of 10% by mass or more and 100% by mass or less to the seasoning. Is.
また、本発明は、過酸化物価が１２〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂をエキスに添加することを特徴とする、エキスのうま味を増強させる方法である。 Further, the present invention is a method for enhancing the umami of an extract, which comprises adding an oxidized fat or oil having a peroxide value of 12 to 180 and containing milk fat of 10% by mass or more and 100% by mass or less to the extract. ..
また、本発明は、過酸化物価が１２〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂を食品に添加することを特徴とする、食品のうま味を増強させる方法である。 Further, the present invention is a method for enhancing the umami of a food, which comprises adding an oxidized fat or oil having a peroxide value of 12 to 180 and containing milk fat of 10% by mass or more and 100% by mass or less to the food. ..
本発明によれば、所定量の乳脂を含む酸化油脂を、調味料、エキス、食品等に添加することで、うま味が増強された調味料、エキス、食品等を得ることができる。 According to the present invention, by adding an oxidized fat containing a predetermined amount of milk fat to a seasoning, an extract, a food or the like, a seasoning, an extract, a food or the like having an enhanced umami taste can be obtained.
本発明においては、うま味増強のための有効成分として、過酸化物価が１２〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂を用いる。 In the present invention, an oxidized fat or oil having a peroxide value of 12 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat is used as an active ingredient for enhancing umami.
乳脂とは、生乳、牛乳又は特別牛乳から得られる油脂含量が９５質量％以上１００質量％以下のものをいう。例えば、無水乳脂、澄ましバター等が挙げられる。無水乳脂は、牛乳等から乳脂肪以外のほとんどすべての成分を除去したものをいい、AMF（Anhydrous Milk Fat、バターオイル）等と表記される場合もある。澄ましバターはバターの脂肪分を分取したものである。本発明で使用する乳脂は、好ましくは無水乳脂または澄ましバターであり、より好ましくは無水乳脂である。また、乳脂の油脂含量は、好ましくは９８質量％以上１００質量％以下であり、より好ましくは９９質量％以上１００質量％以下である。 The milk fat means a fat content obtained from raw milk, milk or special milk of 95% by mass or more and 100% by mass or less. For example, anhydrous milk fat, clarified butter and the like can be mentioned. Anhydrous milk fat refers to milk or the like from which almost all components other than milk fat have been removed, and is sometimes referred to as AMF (Anhydrous Milk Fat, butter oil) or the like. Clarified butter is the fat content of butter. The milk fat used in the present invention is preferably anhydrous milk fat or clarified butter, and more preferably anhydrous milk fat. The fat content of the milk fat is preferably 98% by mass or more and 100% by mass or less, and more preferably 99% by mass or more and 100% by mass or less.
本発明で使用する酸化油脂の乳脂含量は、１０質量％以上１００質量％以下であり、２０質量％以上１００質量％以下であることが好ましく、５０質量％以上１００質量％以下であることがより好ましく、６０質量％以上１００質量％以下であることがさらに好ましく、６５質量％以上１００質量％以下であることがさらにより好ましく、９５質量％以上１００質量％以下であることが特に好ましく、１００質量％（すなわち、乳脂単独）であることが最も好ましい。また、酸化油脂の油脂含量は、好ましくは９０質量％以上１００質量％以下であり、より好ましくは９５質量％以上１００質量％以下であり、より好ましくは９８質量％以上１００質量％以下であり、よりさらに好ましくは９９質量％以上１００質量％以下である。 The milk fat content of the oxidized fat and oil used in the present invention is preferably 10% by mass or more and 100% by mass or less, preferably 20% by mass or more and 100% by mass or less, and more preferably 50% by mass or more and 100% by mass or less. It is more preferably 60% by mass or more and 100% by mass or less, further preferably 65% by mass or more and 100% by mass or less, particularly preferably 95% by mass or more and 100% by mass or less, and 100% by mass. Most preferably% (ie, milk fat alone). The fat content of the oxidized fat is preferably 90% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, and more preferably 98% by mass or more and 100% by mass or less. Even more preferably, it is 99% by mass or more and 100% by mass or less.
また、前記酸化油脂は、乳脂以外の食用油脂を含んでいてもよい。乳脂以外の食用油脂としては、特に限定されないが、中鎖脂肪酸トリグリセリド、大豆油、菜種油、コーン油、パーム油及びパーム分別油のいずれか一種または二種以上が好ましく、中鎖脂肪酸トリグリセリド、大豆油及び菜種油のいずれか一種または二種以上がより好ましく、中鎖脂肪酸トリグリセリド及び大豆油のいずれか一種または二種がさらに好ましく、中鎖脂肪酸トリグリセリドがさらにより好ましい。前記酸化油脂は、本発明の効果を阻害しない限り、通常油脂に添加できる助剤等を含んでいてもよい。 Further, the oxidized fat and oil may contain edible fat and oil other than milk fat. The edible oils and fats other than milk fat are not particularly limited, but one or more of medium-chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil are preferable, and medium-chain fatty acid triglyceride and soybean oil are preferable. And any one or more of rapeseed oils are more preferable, any one or two of medium chain fatty acid triglycerides and soybean oils are even more preferable, and medium chain fatty acid triglycerides are even more preferable. The oxidized fats and oils may contain an auxiliary agent or the like that can be usually added to the fats and oils as long as the effects of the present invention are not impaired.
また、本発明では、前記酸化油脂の過酸化物価（以下、「ＰＯＶ」ともいう）は１２〜１８０であり、１５〜１８０であることが好ましく、３０〜１５０であることがより好ましく、３５〜１４０であることがさらに好ましく、４０〜１４０であることがさらにより好ましく、４０〜１２０であることが特に好ましい。前記酸化油脂は酸化をすることで、所定範囲のＰＯＶとすることができるが、酸化の方法は特に限定されない。酸化をする際、加熱することが好ましく、加熱する温度は６５℃以上１５０℃以下が好ましく、７０℃以上１４０℃以下がより好ましく、７５℃以上１４０℃以下がさらに好ましい。また、酸化をする時間は、特に限定されないが、好ましくは１時間以上７２時間以下であり、より好ましくは３時間以上７２時間以下であり、さらに好ましくは５時間以上７２時間以下である。 Further, in the present invention, the peroxide value of the oxidized fat (hereinafter, also referred to as “POV”) is 12 to 180, preferably 15 to 180, more preferably 30 to 150, and 35 to 35. It is even more preferably 140, even more preferably 40 to 140, and particularly preferably 40 to 120. The oxidized fats and oils can be oxidized to a POV in a predetermined range, but the method of oxidation is not particularly limited. When oxidizing, it is preferable to heat it, and the heating temperature is preferably 65 ° C. or higher and 150 ° C. or lower, more preferably 70 ° C. or higher and 140 ° C. or lower, and further preferably 75 ° C. or higher and 140 ° C. or lower. The time for oxidation is not particularly limited, but is preferably 1 hour or more and 72 hours or less, more preferably 3 hours or more and 72 hours or less, and further preferably 5 hours or more and 72 hours or less.
また、酸化をする際には、原料油脂に酸素を供給し、酸化をすることが好ましい。酸素の供給源としては、酸素単独でもかまわないし、空気等の酸素を含むものでも良く、好ましくは空気である。酸素の供給量が、原料油脂１ｋｇあたり０．００１〜２L／分となるようにすることが好ましく、０．００５〜２L／分となるようにすることがより好ましく、０．０２〜２L／分となるようにすることがさらに好ましい。例えば、空気の場合は、原料油脂１ｋｇあたり０．００５〜１０L／分であることが好ましく、０．０２５〜１０L／分であることがより好ましく、０．１〜１０L／分であることがさらに好ましく、０．３〜５L／分であることがさらにより好ましい。また、酸化をする場合には、原料油脂を撹拌することが好ましい。 Further, when oxidizing, it is preferable to supply oxygen to the raw material fat and oil to oxidize. As the oxygen supply source, oxygen alone may be used, or oxygen such as air may be contained, and air is preferable. The amount of oxygen supplied is preferably 0.001 to 2 L / min, more preferably 0.005 to 2 L / min, and 0.02 to 2 L / min per 1 kg of raw material fat. It is more preferable that For example, in the case of air, it is preferably 0.005 to 10 L / min, more preferably 0.025 to 10 L / min, and further preferably 0.1 to 10 L / min per kg of raw material fat. It is preferably 0.3 to 5 L / min, and even more preferably 0.3 to 5 L / min. Further, in the case of oxidation, it is preferable to stir the raw material fats and oils.
前記原料油脂の乳脂含量は、１０質量％以上１００質量％以下であり、２０質量％以上１００質量％以下であることが好ましく、５０質量％以上１００質量％以下であることがより好ましく、６０質量％以上１００質量％以下であることがさらに好ましく、６５質量％以上１００質量％以下であることがさらにより好ましく、９５質量％以上１００質量％以下であることが特に好ましく、１００質量％（すなわち、乳脂単独）であることが最も好ましい。また、原料油脂の油脂含量は、好ましくは９０質量％以上１００質量％以下であり、より好ましくは９５質量％以上１００質量％以下であり、より好ましくは９８質量％以上１００質量％以下であり、よりさらに好ましくは９９質量％以上１００質量％以下である。 The milk fat content of the raw material fat is 10% by mass or more and 100% by mass or less, preferably 20% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and 60% by mass. % Or more and 100% by mass or less, more preferably 65% by mass or more and 100% by mass or less, particularly preferably 95% by mass or more and 100% by mass or less, and 100% by mass (that is, that is). Emulsion alone) is most preferable. The fat content of the raw material fat is preferably 90% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, and more preferably 98% by mass or more and 100% by mass or less. Even more preferably, it is 99% by mass or more and 100% by mass or less.
また、前記原料油脂は、乳脂以外の食用油脂を含んでいてもよい。乳脂以外の食用油脂としては、特に限定されないが、中鎖脂肪酸トリグリセリド、大豆油、菜種油、コーン油、パーム油及びパーム分別油のいずれか一種または二種以上が好ましく、中鎖脂肪酸トリグリセリド、大豆油及び菜種油のいずれか一種または二種以上がより好ましく、中鎖脂肪酸トリグリセリド及び大豆油のいずれか一種または二種がさらに好ましく、中鎖脂肪酸トリグリセリドがさらにより好ましい。また、前記原料油脂の水の含有量は、例えば、１質量％未満である。 In addition, the raw material fats and oils may contain edible fats and oils other than milk fats. The edible oils and fats other than milk fat are not particularly limited, but one or more of medium-chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil are preferable, and medium-chain fatty acid triglyceride and soybean oil are preferable. And any one or more of rapeseed oils are more preferable, any one or two of medium chain fatty acid triglycerides and soybean oils are even more preferable, and medium chain fatty acid triglycerides are even more preferable. The water content of the raw material fat is, for example, less than 1% by mass.
本発明の適用方法は、調味料、エキス、食品等に前記酸化油脂を添加する方法であればよく、特に限定されるものではない。例えば、前記酸化油脂を調味料等の原料や製造工程の中間物等へ添加すればよい。また、添加するタイミングも特に限定されず、調味料、エキス、食品等の製造のいずれの工程でもよい。あるいは、製造後であって、食する前に添加してもよい。 The method of application of the present invention is not particularly limited as long as it is a method of adding the oxidized fats and oils to seasonings, extracts, foods and the like. For example, the oxidized fats and oils may be added to raw materials such as seasonings and intermediates in the manufacturing process. Further, the timing of addition is not particularly limited, and any step of manufacturing seasonings, extracts, foods and the like may be used. Alternatively, it may be added after production and before eating.
本発明の適用対象は、調味料、エキス、食品等であればよく、特に限定されるものではない。うま味成分としては、例えば、グルタミン酸やその塩、イノシン酸やその塩、グアニル酸やその塩、等が挙げられる。 The application target of the present invention may be seasonings, extracts, foods, etc., and is not particularly limited. Examples of the umami component include glutamic acid and its salt, inosinic acid and its salt, guanylic acid and its salt, and the like.
本発明を適用した調味料、エキス、食品等においてうま味が増強したかどうかは、前記酸化油脂を添加して調製したものと、添加しないで同様に調製したものとを、官能評価試験、好ましくは、母集団に対して嗜好的偏向がないように選出された複数名のパネラーによる官能評価試験等に供することによって、客観的な評価が可能である。 Whether or not the umami taste was enhanced in the seasonings, extracts, foods, etc. to which the present invention was applied was determined by a sensory evaluation test, preferably, the one prepared by adding the oxidized fat and oil and the one prepared in the same manner without adding the oxidized fat. Objective evaluation is possible by subjecting it to a sensory evaluation test or the like by a plurality of panelists selected so that there is no preference bias to the population.
本発明が調味料に適用される場合、その調味料は、うま味成分が含まれていればよく、特に限定されないが、例えば、グルタミン酸ナトリウム、イノシン酸ナトリウム、グアニル酸ナトリウム及びそれらの混合物や、醤油、味噌、ケチャップ、ソース等である。 When the present invention is applied to a seasoning, the seasoning may contain an umami component and is not particularly limited, but for example, monosodium glutamate, sodium inosinate, sodium guanylate and a mixture thereof, or soy sauce. , Miso, ketchup, sauce, etc.
本発明が調味料に適用される場合、その調味料における前記酸化油脂の含有量は、その効果に応じて調製すればよいが、典型的には、例えば、前記酸化油脂に含まれる乳脂が、好ましくは０．００５〜１００００ｐｐｍ、より好ましくは０．０１〜７０００ｐｐｍ、さらに好ましくは０．１〜５０００ｐｐｍ、さらにより好ましくは０．５〜３０００ｐｐｍ、特に好ましくは１〜２０００ｐｐｍとなるようにする。 When the present invention is applied to a seasoning, the content of the oxidized fat and oil in the seasoning may be adjusted according to the effect, but typically, for example, the milk fat contained in the oxidized fat and oil is used. It is preferably 0.005 to 10000 ppm, more preferably 0.01 to 7000 ppm, still more preferably 0.1 to 5000 ppm, still more preferably 0.5 to 3000 ppm, and particularly preferably 1 to 2000 ppm.
本発明がエキスに適用される場合、そのエキスは、うま味成分が含まれていればよく、特に限定されないが、例えば、鰹、さば、ホタテ、カキ、及び昆布等の海産物より抽出した魚介エキス、ポーク、チキン及びビーフ等の畜産動物の肉、骨、ガラ等から抽出し得られた畜肉エキス、酵母より抽出した酵母エキス、各種野菜（たまねぎ、にんにく、キャベツ等）から抽出した野菜エキス等が挙げられる。 When the present invention is applied to an extract, the extract may contain an umami component and is not particularly limited, but for example, a seafood extract extracted from marine products such as eel, mackerel, scallop, oyster, and kelp. Livestock meat extracts obtained from livestock animal meat such as pork, chicken and beef, bones, gala, etc., yeast extracts extracted from yeast, vegetable extracts extracted from various vegetables (onions, garlic, cabbage, etc.), etc. Be done.
本発明がエキスに適用される場合、そのエキスにおける前記酸化油脂の含有量は、その効果に応じて調製すればよいが、典型的には、例えば、前記酸化油脂に含まれる乳脂が、好ましくは０．００５〜１００００ｐｐｍ、より好ましくは０．０１〜７０００ｐｐｍ、さらに好ましくは０．１〜５０００ｐｐｍ、さらにより好ましくは０．５〜３０００ｐｐｍ、特に好ましくは１〜２０００ｐｐｍとなるようにする。 When the present invention is applied to an extract, the content of the oxidized fat and oil in the extract may be adjusted according to the effect, but typically, for example, milk fat contained in the oxidized fat and oil is preferable. It should be 0.005 to 10000 ppm, more preferably 0.01 to 7000 ppm, still more preferably 0.1 to 5000 ppm, even more preferably 0.5 to 3000 ppm, and particularly preferably 1 to 2000 ppm.
本発明が食品に適用される場合、その食品は、うま味成分が含まれていればよく、特に限定されない。ここで、食品とは、人の飲食品に限らず、動物のエサや飼料も含まれる。 When the present invention is applied to a food, the food is not particularly limited as long as it contains an umami component. Here, the food is not limited to human food and drink, but also includes animal food and feed.
本発明が食品に適用される場合、その食品における前記酸化油脂の含有量は、その効果に応じて調製すればよいが、典型的には、例えば、前記酸化油脂に含まれる乳脂が、好ましくは０．００５〜１００００ｐｐｍ、より好ましくは０．０１〜７０００ｐｐｍ、さらに好ましくは０．０１〜５０００ｐｐｍ、さらにより好ましくは０．０１〜３０００ｐｐｍ、特に好ましくは０．０５〜２０００ｐｐｍとなるようにする。 When the present invention is applied to a food, the content of the oxidized fat and oil in the food may be adjusted according to the effect, but typically, for example, the milk fat contained in the oxidized fat and oil is preferable. It should be 0.005 to 10000 ppm, more preferably 0.01 to 7000 ppm, still more preferably 0.01 to 5000 ppm, even more preferably 0.01 to 3000 ppm, and particularly preferably 0.05 to 2000 ppm.
また、調味料、エキス、食品等に含まれるうま味成分に対する前記酸化油脂の含有量としては、その効果を発揮する限り、特に限定されないが、例えば、うま味成分１００質量部に対し、前記酸化油脂に含まれる乳脂が、好ましくは０．００１〜１００質量部、より好ましくは０．００１〜８０質量部、さらに好ましくは０．００５〜８０質量部、さらにより好ましくは０．０５〜５０質量部となるようにする。 The content of the oxidized fat and oil with respect to the umami component contained in seasonings, extracts, foods and the like is not particularly limited as long as the effect is exhibited. The milk fat contained is preferably 0.001 to 100 parts by mass, more preferably 0.001 to 80 parts by mass, still more preferably 0.005 to 80 parts by mass, and even more preferably 0.05 to 50 parts by mass. To do so.
また、上述したように、本発明の適用方法は、調味料、エキス、食品等に前記酸化油脂を添加する方法であればよい。この場合、食用組成物の形態、すなわち、例えば、調味料やエキス等の形態で食品やその原料に添加するようにしてもよい。 Further, as described above, the method of application of the present invention may be any method of adding the oxidized fats and oils to seasonings, extracts, foods and the like. In this case, it may be added to the food or its raw material in the form of an edible composition, that is, in the form of, for example, a seasoning or an extract.
本発明が食用組成物の形態で適用される場合、その食用組成物における前記酸化油脂の含有量は、うま味増強の効果を発揮する限り、特に限定されない。典型的には、前記酸化油脂が、好ましくは０．００１質量％以上１００質量％以下、より好ましくは０．０１質量％以上１００質量％以下、さらに好ましくは０．０１質量％以上５０質量％以下、さらにより好ましくは０．０１質量％以上１０質量％以下となるようにする。 When the present invention is applied in the form of an edible composition, the content of the oxidized fats and oils in the edible composition is not particularly limited as long as it exerts the effect of enhancing umami. Typically, the oxidized fat is preferably 0.001% by mass or more and 100% by mass or less, more preferably 0.01% by mass or more and 100% by mass or less, and further preferably 0.01% by mass or more and 50% by mass or less. , Even more preferably 0.01% by mass or more and 10% by mass or less.
本発明が食用組成物の形態で適用される場合、その食用組成物には、前記酸化油脂を希釈するための食用油脂を使用してもよく、前記食用油脂に対し、前記酸化油脂を好ましくは０．００１質量％以上５０質量％以下、より好ましくは０．０１質量％以上５０質量％以下、さらに好ましくは０．０１質量％以上２０質量％以下、さらにより好ましくは０．０１質量％以上１０質量％以下となるようにする。食用油脂は特に限定されず、例えば、パーム核油、パーム油、ヤシ油、コーン油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、カカオ脂等の植物油脂、ラード等の動物油脂、中鎖脂肪酸トリグリセリド等が挙げられる。また、これらの分別油（パーム油の中融点部、パーム油の分別軟質油、パーム油の分別硬質油等）、エステル交換油、水素添加油等の加工した油脂を使用できる。また、これらの食用油脂は、１種又は２種以上を使用することができる。また、本発明の効果を阻害しない限り、通常食用油脂に添加できる助剤等を使用してもよく、粉末状等の形状とするためのコーンシロップ等を使用してもよい。 When the present invention is applied in the form of an edible composition, the edible fat or oil for diluting the oxidized fat or oil may be used in the edible composition, and the oxidized fat or oil is preferably used with respect to the edible fat or oil. 0.001% by mass or more and 50% by mass or less, more preferably 0.01% by mass or more and 50% by mass or less, still more preferably 0.01% by mass or more and 20% by mass or less, still more preferably 0.01% by mass or more and 10 Make sure that the mass is less than or equal to%. Edible oils and fats are not particularly limited, and for example, palm kernel oils, palm oils, palm oils, corn oils, cottonseed oils, soybean oils, rapeseed oils, rice oils, sunflower oils, safflower oils, cacao oils and other vegetable oils and fats, lard and the like. Examples include animal oils and fats, medium-chain fatty acid triglycerides, and the like. Further, processed fats and oils such as these fractionated oils (medium melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.), ester exchange oil, hydrogenated oil and the like can be used. Moreover, one kind or two or more kinds of these edible fats and oils can be used. Further, as long as the effect of the present invention is not impaired, an auxiliary agent or the like that can be usually added to edible oils and fats may be used, or corn syrup or the like for forming a powder or the like may be used.
本発明が食用組成物の形態で適用される場合、その形態としては、例えば、調味料やエキス等としての使用に適した形態であればよく、具体的には、例えば、粉末状、ペースト状、液体状等の形態であり得る。この場合、前記酸化油脂を粉末化したうえ各種調味料やエキス等の原料を混合して調製することもできる。粉末化する際には、賦形剤等の各種公知の補助剤を添加することもできる。さらに、乳化剤を添加して乳化してもよい。粉末化の方法は、例えば、スプレードライ及びフリーズドライなどの当業者に公知の任意の方法で行うことができる。 When the present invention is applied in the form of an edible composition, the form may be, for example, a form suitable for use as a seasoning, an extract, or the like, and specifically, for example, in the form of powder or paste. , Liquid or the like. In this case, it is also possible to prepare by pulverizing the oxidized fat and oil and mixing raw materials such as various seasonings and extracts. When pulverizing, various known auxiliary agents such as excipients can be added. Further, an emulsifier may be added to emulsify. The pulverization method can be performed by any method known to those skilled in the art, such as spray-drying and freeze-drying.
以下に、実施例を示して本発明を更に詳細に説明するが、本発明の主旨はこれらに限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the gist of the present invention is not limited thereto.
実施に際しては、以下のものを使用した（いずれも水の含有量は１質量％未満であった）。 In carrying out, the following were used (the water content was less than 1% by mass in each case).
無水乳脂（製品名：バターオイルCML、丸和油脂株式会社製、油脂含量：９９．８質量％）
大豆油（株式会社Ｊ−オイルミルズ社製）
菜種油（株式会社Ｊ−オイルミルズ社製）
中鎖脂肪酸トリグリセリド（ＭＣＴ）（製品名：ＭＣＴ アクターＭ−１０７ＦＲ、理研ビタミン株式会社製）
高オレイン酸低リノレン酸菜種油（ＨＯＬＬ菜種油）（株式会社Ｊ−オイルミルズ社製）Anhydrous milk fat (Product name: Butter oil CML, manufactured by Maruwa Yushi Co., Ltd., fat content: 99.8% by mass)
Soybean oil (manufactured by J-Oil Mills Co., Ltd.)
Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
Medium-Chain Fatty Acid Triglyceride (MCT) (Product Name: MCT Actor M-107FR, manufactured by RIKEN Vitamin Co., Ltd.)
High oleic acid Low linolenic acid rapeseed oil (HOLL rapeseed oil) (manufactured by J-Oil Mills Co., Ltd.)
以下のように、酸化油脂を調製した。 Oxidized fats and oils were prepared as follows.
（調製例１〜５）
無水乳脂２００ｇをステンレスビーカーに入れ、１００℃に保温しながら、撹拌し、空気（２００ｍｌ／分）を供給した。３、 ５、 ５．５、 ５．８、 ６．５時間後にサンプリングし、酸化油脂を得た。得られた酸化油脂のＰＯＶを測定した。結果を表１に示す。なお、酸化油脂の過酸化物価（ＰＯＶ）は「基準油脂分析試験法 ２．５．２ 過酸化物価」に準じて測定した。(Preparation Examples 1 to 5)
200 g of anhydrous milk fat was placed in a stainless steel beaker, stirred while keeping the temperature at 100 ° C., and air (200 ml / min) was supplied. Sampling was performed after 3, 5, 5.5, 5.8, and 6.5 hours to obtain oxidized fats and oils. The POV of the obtained oxidized fat was measured. The results are shown in Table 1. The peroxide value (POV) of the oxidized fat was measured according to the "reference fat and oil analysis test method 2.5.2 peroxide value".
（調製例６、乳脂および乳脂以外の食用油脂を含む酸化油脂）
無水乳脂１４０ｇに中鎖脂肪酸トリグリセリド６０ｇを混合し、乳脂を７０質量％含む油脂を調製した。調製した油脂２００ｇをステンレスビーカーに入れ、１２０℃に保温しながら、撹拌し、空気（２００ｍｌ／分）を供給した。１３時間反応し、ＰＯＶ ５８．７の酸化油脂を得た。(Preparation Example 6, oxidized fats and oils containing milk fat and edible fats and oils other than milk fat)
60 g of medium-chain fatty acid triglyceride was mixed with 140 g of anhydrous milk fat to prepare an oil and fat containing 70% by mass of milk fat. 200 g of the prepared fat and oil was placed in a stainless steel beaker, stirred while keeping the temperature at 120 ° C., and air (200 ml / min) was supplied. The reaction was carried out for 13 hours to obtain an oxidized fat and oil having a POV of 58.7.
（調製例７、乳脂および乳脂以外の食用油脂を含む酸化油脂）
調製例６において中鎖脂肪酸トリグリセリドに代えて、大豆油を用いたこと以外、同様に処理し、ＰＯＶ ４４．６の酸化油脂を得た。(Preparation Example 7, milk fat and oxidized fat containing edible fat other than milk fat)
In Preparation Example 6, soybean oil was used instead of the medium-chain fatty acid triglyceride, and the same treatment was carried out to obtain an oxidized fat and oil of POV 44.6.
（調製例８、乳脂および乳脂以外の食用油脂を含む酸化油脂）
無水乳脂５０質量部にＨＯＬＬ菜種油５０質量部を混合し、乳脂を５０質量％含む油脂を調製した。調製した油脂２００ｇをステンレスビーカーに入れ、１００℃に保温しながら、撹拌し、空気（２００ｍｌ／分）を供給した。３６時間反応し、ＰＯＶ １００の酸化油脂を得た。(Preparation Example 8, oxidized fats and oils containing milk fat and edible fats and oils other than milk fat)
50 parts by mass of HOLL rapeseed oil was mixed with 50 parts by mass of anhydrous milk fat to prepare a fat containing 50% by mass of milk fat. 200 g of the prepared fat and oil was placed in a stainless steel beaker, stirred while keeping the temperature at 100 ° C., and air (200 ml / min) was supplied. The reaction was carried out for 36 hours to obtain an oxidized fat and oil of POV 100.
（調製例９、乳脂および乳脂以外の食用油脂を含む酸化油脂）
無水乳脂２０質量部にＨＯＬＬ菜種油８０質量部を混合し、乳脂を２０質量％含む油脂を調製した。調製した油脂２００ｇをステンレスビーカーに入れ、１００℃に保温しながら、撹拌し、空気（２００ｍｌ／分）を供給した。３０時間反応し、ＰＯＶ １０５の酸化油脂を得た。(Preparation Example 9, oxidized fats and oils containing milk fat and edible fats and oils other than milk fat)
80 parts by mass of HOLL rapeseed oil was mixed with 20 parts by mass of anhydrous milk fat to prepare a fat containing 20% by mass of milk fat. 200 g of the prepared fat and oil was placed in a stainless steel beaker, stirred while keeping the temperature at 100 ° C., and air (200 ml / min) was supplied. The reaction was carried out for 30 hours to obtain an oxidized fat of POV 105.
（調製例１０〜１３）
菜種油に調製例６〜９をそれぞれ１質量％となるように添加し、調製例１０〜１３を調製した。(Preparation Examples 10 to 13)
Preparation Examples 6 to 9 were added to rapeseed oil in an amount of 1% by mass, respectively, to prepare Preparation Examples 10 to 13.
（調製例１４）
調製例１と同様の操作で、無水乳脂を酸化し、ＰＯＶ １５の酸化油脂を得た。(Preparation Example 14)
Anhydrous milk fat was oxidized in the same manner as in Preparation Example 1 to obtain an oxidized fat and oil of POV 15.
（調製例１５）
調製例１と同様の操作で、無水乳脂を酸化し、ＰＯＶ ４６の酸化油脂を得た。また、１−ヘキサナールの含有量は０．００３２質量％であった。(Preparation Example 15)
Anhydrous milk fat was oxidized in the same manner as in Preparation Example 1 to obtain an oxidized fat of POV 46. The content of 1-hexanal was 0.0032% by mass.
調製例１５の酸化油脂の１−ヘキサナールの含有量は、ガスクロマトグラフィー質量分析計（ＧＣ／ＭＳ）を用いて、以下の条件で定量した。検量線は、中鎖脂肪酸トリグリセリド（ＭＣＴ）に１−ヘキサナール（一級、和光純薬工業株式会社製）を０．００５質量％、０．０１質量％となるよう添加したものを使用して作成した。 The content of 1-hexanal in the oxidized fat of Preparation Example 15 was quantified using a gas chromatography-mass spectrometer (GC / MS) under the following conditions. The calibration curve was prepared by adding 1-hexanal (first grade, manufactured by Wako Pure Chemical Industries, Ltd.) to medium-chain fatty acid triglyceride (MCT) so as to be 0.005% by mass and 0.01% by mass. ..
＜条件＞
装置：ＧＣ Ａｇｉｌｅｎｔ７８９０Ａ／ＭＳ ５９７５Ｂ、ＧＥＲＳＴＥＬＨＳ／ＴＤＵ／ＣＩＳ／ＯＤＰ
カラム：ｐｈｅｎｏｍｅｎ ＺＢ−ＷＡＸｐｌｕｓ 長さ６０ｍ×内径０．２５ｍｍ×膜厚０．２５μｍ
捕集：
（１）ダイナミックヘッドスペース（ＤＨＳ）容器（スクリューネックバイアル、２０ｍｌ、ＧＥＲＳＴＥＬ社製）内で、試料２．０ｇを６０℃加温（３０ｍｉｎ、５００ｒｐｍ）
（２）ヘリウム下 １００ｍｌ/ｍｉｎ×２０ｍｉｎ でパージし、揮発した成分をＴｅｎａｘＴＡ（ＴＤＵ ＴｅｎａｘＴＡガラスチューブ、ＧＥＲＳＴＥＬ社製）にトラップ
加熱脱着：
（１）トラップした成分を２５０℃にてヘリウム５０ｍｌ/ｍｉｎ×３ｍｉｎにて、加熱脱着してＣＩＳ（Ｃｏｏｌｅｄ Ｉｎｊｅｃｔｉｏｎ Ｓｙｓｔｅｍ）内のＴｅｎａｘＴＡ（ＴＤＵ ＴｅｎａｘＴＡガラスチューブ、ＧＥＲＳＴＥＬ社製）にトラップ（−５０℃）
（２）ＣＩＳ内を２５０℃まで加熱、揮発した成分をＧＣ／ＭＳへ導入、分析
注入口：温度２５０℃、スプリットレス
オーブン：４０℃（２ｍｉｎ）→１２℃/ｍｉｎ→２４０℃（１０ｍｉｎ）
分析時間：２８．７ｍｉｎ
イオン化法：ＥＩ法（７０ｅＶ）
イオン源：２３０℃
四重極：１５０℃
測定モード：ＳＣＡＮ
ＯＤＰ／ＭＳスプリット比：２/１
<Conditions>
Equipment: GC Agent7890A / MS 5975B, GERSTERHS / TDU / CIS / ODP
Column: phenomen ZB-WAXplus Length 60m x Inner diameter 0.25mm x Thickness 0.25μm
Collection:
(1) In a dynamic headspace (DHS) container (screw neck vial, 20 ml, manufactured by GERSTEL), 2.0 g of a sample is heated at 60 ° C. (30 min, 500 rpm).
(2) Purge at 100 ml / min x 20 min under helium, and trap the volatilized components in TenaxTA (TDU TenaxTA glass tube, manufactured by GERSTEL).
(1) The trapped component is heat-desorbed at 250 ° C. and helium 50 ml / min × 3 min, and trapped (-50 ° C.) in TenaxTA (TDU TenaxTA glass tube, manufactured by GERSTEL) in CIS (Cooled Injection System).
(2) The inside of CIS is heated to 250 ° C., and the volatile components are introduced into GC / MS for analysis.
Injection port: Temperature 250 ° C, splitless oven: 40 ° C (2 min) → 12 ° C / min → 240 ° C (10 min)
Analysis time: 28.7 min
Ionization method: EI method (70eV)
Ion source: 230 ° C
Quadrupole: 150 ° C
Measurement mode: SCAN
ODP / MS split ratio: 2/1
（調製例１６）
パーム核極硬油３５質量部、コーンシロップ（水分２５質量％）６３．３６質量部、ｐＨ調整剤ミックス（リン酸水素２カリウム、クエン酸３ナトリウム）２．１０質量部及び乳化剤ミックス（酸カゼイン、水酸化ナトリウム、ソルビタン脂肪酸エステル、及びグリセリン脂肪酸エステルの混合物）５．３８質量部、調製例１５ １０質量部を配合し、混合をした。さらに水８４．１６質量部添加し、常法に従い、乳化・噴霧し、粉末油脂形態のうま味増強剤を得た。(Preparation Example 16)
Palm nucleus ultrahard oil 35 parts by mass, corn syrup (water content 25% by mass) 63.36 parts by mass, pH adjuster mix (2 potassium hydrogen phosphate, 3 sodium citrate) 2.10 parts by mass and emulsifier mix (acid casein) , Sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester) 5.38 parts by mass and Preparation Example 15 10 parts by mass were mixed and mixed. Further, 84.16 parts by mass of water was added, and the mixture was emulsified and sprayed according to a conventional method to obtain an umami enhancer in the form of powdered fat.
（対照例１）
上記調製例１６において、調製例１５に代えて、パーム核極硬油とした以外、同じ操作で粉末油脂を得た。(Control Example 1)
In Preparation Example 16 above, powdered fats and oils were obtained by the same operation except that palm kernel ultrahard oil was used instead of Preparation Example 15.
（グルタミン酸での評価１）
うま味成分のひとつであるＬ−グルタミン酸水素ナトリウム一水和物（関東化学株式会社製）を用いて、本発明によるうま味増強剤の効果を確認した。具体的には、以下のようにおこなった。
０．２質量％のＬ−グルタミン酸水素ナトリウム一水和物水溶液（以下、「グルタミン酸水溶液」という）を作成し、グルタミン酸水溶液１００ｇに対し、１−ヘキサナール（０．０００００１ｇ）、調製例１６（０．３1ｇ、０．０１ｇ）または対照例１（０．３1ｇ、０．０１ｇ）を加え撹拌した。対照として、無添加のグルタミン酸水溶液を用意した。得られた水溶液を食し、うま味の強さ、うま味の持続性を以下の基準で、３名での合議の上、決定した。結果を表２に示す。(Evaluation with glutamic acid 1)
The effect of the umami enhancer according to the present invention was confirmed using sodium hydrogen Glutamic acid monohydrate (manufactured by Kanto Chemical Co., Inc.), which is one of the umami components. Specifically, it was carried out as follows.
A 0.2 mass% sodium hydrogen hydrogenmate monohydrate aqueous solution (hereinafter referred to as “glutamic acid aqueous solution”) was prepared, and 1-hexanal (0.000001 g) was prepared with respect to 100 g of the glutamic acid aqueous solution, Preparation Example 16 (0. 31 g, 0.01 g) or Control Example 1 (0.31 g, 0.01 g) was added and stirred. As a control, an additive-free aqueous solution of glutamic acid was prepared. The obtained aqueous solution was eaten, and the strength of umami and the persistence of umami were decided after a discussion of three people based on the following criteria. The results are shown in Table 2.
＜うま味の強さ＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等もしくは弱い
＜うま味の持続性＞
◎：対照に比べて非常に持続性がある
○：対照に比べて持続性がある
△：対照に比べて持続性がややある
×：対照に比べて持続性が同等もしくはない
<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control
<Umami persistence>
⊚: Very persistent compared to control ○: Persistence compared to control Δ: Slightly persistent compared to control ×: Persistence equal to or not equal to control
比較例２−１に示すように、ＷＯ２０１１／０３０６５０でうま味増強効果が示されている１−ヘキサナールを０．０１ｐｐｍ添加した場合、濃度が低いため、その増強効果は確認できなかった。一方、実施例２−１で示したように、１−ヘキサナールの濃度が比較例２−１と同等であっても、本発明によるうま味増強剤は、うま味の強さ、持続性を増強できることがわかった。さらに、添加量の低い場合であっても、増強効果が得られることが確認できた（実施例２−２）。
一方、本発明によるうま味増強剤を含まない比較例２−２、２−３では、うま味の強さは向上せず、また、持続性も充分ではなかった。As shown in Comparative Example 2-1 when 0.01 ppm of 1-hexanal, which has been shown to have an umami-enhancing effect in WO2011 / 03650, was added, the concentration was low, so that the enhancing effect could not be confirmed. On the other hand, as shown in Example 2-1 even if the concentration of 1-hexanal is the same as that of Comparative Example 2-1 the umami enhancer according to the present invention can enhance the strength and persistence of umami. all right. Furthermore, it was confirmed that the enhancing effect can be obtained even when the addition amount is low (Example 2-2).
On the other hand, in Comparative Examples 2-2 and 2-3 which did not contain the umami enhancer according to the present invention, the intensity of umami was not improved and the sustainability was not sufficient.
（調味料での評価１）
ビーカーに風味調味料（かつおだし）（製品名：ほんだし、味の素株式会社製）４ｇと９０℃のお湯６００ｇを入れ混合して、スープを得た。スープをカップに入れ、調製例１６または対照例１を表３に示すように添加し、攪拌し、試験用スープを得た。試験用スープを食して、うま味の強さを以下の基準で、３名での合議の上、決定した。結果を表３に示す。(Evaluation with seasoning 1)
4 g of flavor seasoning (bonito dashi) (product name: Hondashi, manufactured by Ajinomoto Co., Inc.) and 600 g of hot water at 90 ° C were put in a beaker and mixed to obtain a soup. The soup was placed in a cup and Preparation Example 16 or Control Example 1 was added as shown in Table 3 and stirred to obtain a test soup. After eating the test soup, the strength of umami was decided after a discussion of three people based on the following criteria. The results are shown in Table 3.
＜うま味の強さ＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等もしくは弱い
<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control
本発明によるうま味増強剤を添加することで、風味調味料のうま味の強さを増強できることがわかった。 It was found that the strength of the umami of the flavor seasoning can be enhanced by adding the umami enhancer according to the present invention.
（調味料での評価２）
ビーカーに風味調味料（こんぶだし）（製品名：ほんだし こんぶだし、味の素株式会社製）４ｇと９０℃のお湯６００ｇを入れ混合して、スープを得た。スープをカップに入れ、調製例１６または対照例１を表４に示すように添加し、攪拌し、試験用スープを得た。試験用スープを食して、うま味の強さを以下の基準で、３名での合議の上、決定した。結果を表４に示す。(Evaluation with seasonings 2)
4 g of flavor seasoning (konbu dashi) (product name: Hondashi konbu dashi, manufactured by Ajinomoto Co., Inc.) and 600 g of hot water at 90 ° C were put in a beaker and mixed to obtain a soup. The soup was placed in a cup and Preparation Example 16 or Control Example 1 was added as shown in Table 4 and stirred to obtain a test soup. After eating the test soup, the strength of the delicious taste was decided after a discussion of three people based on the following criteria. The results are shown in Table 4.
＜うま味の強さ＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等もしくは弱い
<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control
本発明によるうま味増強剤を添加することで、風味調味料のうま味の強さを増強できることがわかった。また、全体的な厚みも増強した。かつおだしに比べ、こんぶだしの方が増強の効果が高いことがわかった。 It was found that the strength of the umami of the flavor seasoning can be enhanced by adding the umami enhancer according to the present invention. The overall thickness has also been increased. It was found that the effect of strengthening kelp dashi is higher than that of bonito dashi.
（調味料での評価３）
ビーカーに風味調味料（鶏がらスープ）（製品名：丸鶏がらスープ、味の素株式会社製）１０ｇと９０℃のお湯６００ｇを入れ混合して、スープを得た。スープをカップに入れ、調製例１６または対照例１を表５に示すように添加し、攪拌し、試験用スープを得た。試験用スープを食して、うま味の強さを以下の基準で、３名での合議の上、決定した。結果を表５に示す。(Evaluation with seasonings 3)
10 g of flavor seasoning (chicken soup) (product name: Maru chicken soup, manufactured by Ajinomoto Co., Inc.) and 600 g of hot water at 90 ° C were put in a beaker and mixed to obtain a soup. The soup was placed in a cup and Preparation Example 16 or Control Example 1 was added as shown in Table 5 and stirred to obtain a test soup. After eating the test soup, the strength of umami was decided after a discussion of three people based on the following criteria. The results are shown in Table 5.
＜うま味の強さ＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等もしくは弱い
<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control
本発明によるうま味増強剤を添加することで、風味調味料のうま味の強さを増強できることがわかった。また、角がとれて風味が丸くなった。 It was found that the strength of the umami of the flavor seasoning can be enhanced by adding the umami enhancer according to the present invention. Also, the corners were removed and the flavor was rounded.
（調味料での評価４）
ビーカーに風味調味料（コンソメスープ）（製品名：コンソメ、味の素株式会社製）１０．６ｇと９０℃のお湯６００ｇを入れ混合して、スープを得た。スープをカップに入れ、調製例１６または対照例１を表６に示すように添加し、攪拌し、試験用スープを得た。試験用スープを食して、うま味の強さを以下の基準で、３名での合議の上、決定した。結果を表６に示す。(Evaluation with seasonings 4)
10.6 g of flavor seasoning (consomme soup) (product name: consomme, manufactured by Ajinomoto Co., Inc.) and 600 g of hot water at 90 ° C. were placed in a beaker and mixed to obtain a soup. The soup was placed in a cup and Preparation Example 16 or Control Example 1 was added as shown in Table 6 and stirred to obtain a test soup. After eating the test soup, the strength of umami was decided after a discussion of three people based on the following criteria. The results are shown in Table 6.
＜うま味の強さ＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等もしくは弱い
<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control
本発明によるうま味増強剤を添加することで、風味調味料のうま味の強さを増強できることがわかった。 It was found that the strength of the umami of the flavor seasoning can be enhanced by adding the umami enhancer according to the present invention.
（エキスでの評価）
ビーカーに表７に記載の各種エキス ６ｇと９０℃のお湯２９４ｇを入れ混合して、スープを得た。スープをカップに入れ、調製例１６を表７に示すように添加し、攪拌し、試験用スープを得た。試験用スープを食して、うま味の強さを以下の基準で、３名での合議の上、決定した。なお、調製例１６の代わりに対照例１を添加したものを対照とした。結果を表７に示す。(Evaluation with extract)
6 g of various extracts shown in Table 7 and 294 g of hot water at 90 ° C. were placed in a beaker and mixed to obtain a soup. The soup was placed in a cup, Preparation Example 16 was added as shown in Table 7, and the mixture was stirred to obtain a test soup. After eating the test soup, the strength of umami was decided after a discussion of three people based on the following criteria. A control example to which Control Example 1 was added instead of Preparation Example 16 was used as a control. The results are shown in Table 7.
＜うま味の強さ＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等もしくは弱い
<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control
いずれのエキスにおいても、うま味の増強効果が確認できた。特に豚エキスと鶏エキスにおいて、その効果が高く、また、風味に厚みが感じられた。
また、牛エキスでは、風味の持続性も向上した。It was confirmed that all the extracts had an umami-enhancing effect. Especially in pig extract and chicken extract, the effect was high and the flavor was thick.
In addition, the beef extract also improved the persistence of flavor.
（グルタミン酸での評価２）
菜種油９．９ｇに対し、無水乳脂（酸化していないもの）、調製例１、調製例１４、および調製例３のいずれかを０．１ｇ加えて混合し、調製例Ａ１、Ａ２、Ａ３およびＡ４を調製した。
グルタミン酸水溶液９９．５ｇに対し、調製例Ａ１〜Ａ４のいずれかを０．５ｇ加え撹拌した。対照として、調製例Ａ１に代えて、菜種油を加えたものを用意した。得られた水溶液を食し、うま味の強さを以下の基準で、３名での合議の上、決定した。結果を表８に示す。(Evaluation with glutamic acid 2)
To 9.9 g of rapeseed oil, 0.1 g of anhydrous milk fat (not oxidized), Preparation Example 1, Preparation Example 14, and Preparation Example 3 was added and mixed, and Preparation Examples A1, A2, A3 and A4 were mixed. Was prepared.
To 99.5 g of the glutamic acid aqueous solution, 0.5 g of any of Preparation Examples A1 to A4 was added and stirred. As a control, instead of Preparation Example A1, a product to which rapeseed oil was added was prepared. The obtained aqueous solution was eaten, and the strength of umami was decided after a discussion of three people based on the following criteria. The results are shown in Table 8.
＜うま味の強さ＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等もしくは弱い
<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control
実施例８−１、８−２に示したように、ＰＯＶ １５以上の酸化油脂は、うま味を増強できることがわかった。
一方、ＰＯＶ ５以下の酸化油脂では、うま味の増強効果が得られないことがわかった。As shown in Examples 8-1 and 8-2, it was found that the oxidized fats and oils having a POV of 15 or more can enhance the umami taste.
On the other hand, it was found that the umami-enhancing effect could not be obtained with oxidized fats and oils having a POV of 5 or less.
（グルタミン酸での評価３）
グルタミン酸水溶液９９．５ｇに対し、調製例Ａ４、調製例１０〜１３のいずれかを０．５ｇ加え撹拌した。対照として、調製例１０に代えて菜種油を加えたグルタミン酸水溶液を用意した。得られた水溶液を食し、うま味の強さ、うま味の持続性を以下の基準で、３名での合議の上、決定した。結果を表９に示す。(Evaluation with glutamic acid 3)
To 99.5 g of the glutamic acid aqueous solution, 0.5 g of any of Preparation Examples A4 and Preparation Examples 10 to 13 was added and stirred. As a control, an aqueous solution of glutamic acid to which rapeseed oil was added was prepared instead of Preparation Example 10. The obtained aqueous solution was eaten, and the strength of umami and the persistence of umami were decided after a discussion of three people based on the following criteria. The results are shown in Table 9.
＜うま味の強さ＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等もしくは弱い
＜うま味の持続性＞
◎：対照に比べて非常に持続性がある
○：対照に比べて持続性がある
△：対照に比べて持続性がややある
×：対照に比べて持続性が同等もしくはない
<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control
<Umami persistence>
⊚: Very persistent compared to control ○: Persistence compared to control Δ: Slightly persistent compared to control ×: Persistence equal to or not equal to control
実施例９−１〜５に示したように、乳脂含量が２０質量％〜１００質量％である酸化油脂を有効成分とするうま味増強剤は、いずれも、うま味の強さ、持続性を増強できることがわかった。
また、添加した乳脂量が１０ｐｐｍ以上で効果が得られることがわかった。As shown in Examples 9-1 to 5, all the umami enhancers containing oxidized fats and oils having a milk fat content of 20% by mass to 100% by mass as active ingredients can enhance the strength and sustainability of umami. I understood.
It was also found that the effect can be obtained when the amount of added milk fat is 10 ppm or more.
（核酸系うま味成分での評価）
核酸系調味料である5'−リボヌクレオタイドナトリウム(5'−イノシン酸二ナトリウムと5'−グアニル酸二ナトリウムの混合物)（製品名：リボタイド、MCフードスペシャリティーズ株式会社製）を用いて、本発明によるうま味増強剤の効果を確認した。具体的には、以下のようにおこなった。
０．４質量％の5'−リボヌクレオタイドナトリウム（以下、「イノシン酸水溶液」という）を作成し、イノシン酸水溶液１００ｇに対し、１−ヘキサナール（０．０００００１ｇ）、調製例１６（０．３１ｇ）または対照例１（０．３１ｇ）を加え撹拌した。対照として、無添加のイノシン酸水溶液を用意した。得られた水溶液を食し、うま味の強さ、うま味の持続性を以下のように評価した。結果を表１０に示す。(Evaluation with nucleic acid-based umami ingredients)
Using a nucleic acid-based seasoning, 5'-ribonucleotide sodium (a mixture of 5'-disodium inosinate and 5'-disodium guanylate) (product name: Ribotide, manufactured by MC Food Specialties Co., Ltd.), The effect of the umami enhancer according to the present invention was confirmed. Specifically, it was carried out as follows.
To prepare 0.4% by mass of 5'-ribonucleotide sodium (hereinafter referred to as "inosinic acid aqueous solution"), 1-hexanal (0.000001 g) and Preparation Example 16 (0.31 g) were prepared with respect to 100 g of the inosinic acid aqueous solution. ) Or Control Example 1 (0.31 g) was added and stirred. As a control, an additive-free aqueous solution of inosinic acid was prepared. The obtained aqueous solution was eaten, and the strength of umami and the persistence of umami were evaluated as follows. The results are shown in Table 10.
＜うま味の強さ＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等もしくは弱い
＜うま味の持続性＞
◎：対照に比べて非常に持続性がある
○：対照に比べて持続性がある
△：対照に比べて持続性がややある
×：対照に比べて持続性が同等もしくはない
<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control
<Umami persistence>
⊚: Very persistent compared to control ○: Persistence compared to control Δ: Slightly persistent compared to control ×: Persistence equal to or not equal to control
実施例１０−１に示したように、本発明によるうま味増強剤は、核酸系うま味成分に対しても、うま味の強さ、持続性を増強できることがわかった。 As shown in Example 10-1, it was found that the umami enhancer according to the present invention can enhance the strength and persistence of umami even with respect to nucleic acid-based umami components.
（うま味だしでの評価）
市販のうま味だし（製品名：うま味だし・ハイミー（登録商標）、味の素株式会社製）（グルタミン酸ナトリウム ９２％、イノシン酸ナトリウム ４％、グアニル酸ナトリウム ４％）を用いて、本発明によるうま味増強剤の効果を確認した。具体的には、以下のようにおこなった。
０．２質量％のうま味だし水溶液（以下、「うま味だし水溶液」という）を作成し、うま味だし水溶液１００ｇに対し、調製例１６（０．０１ｇ）または対照例１（０．０１ｇ）を加え撹拌した。対照として、添加成分のないうま味だし水溶液を用意した。得られた水溶液を食し、うま味の強さ、うま味の持続性を以下の基準で、３名での合議の上、決定した。結果を表１１に示す。(Evaluation with umami soup stock)
A umami enhancer according to the present invention using a commercially available umami dashi (product name: umami dashi / high me (registered trademark), manufactured by Ajinomoto Co., Inc.) (monosodium glutamate 92%, sodium inosinate 4%, sodium guanylate 4%). The effect of was confirmed. Specifically, it was carried out as follows.
A 0.2 mass% umami soup stock solution (hereinafter referred to as "umami soup stock solution") is prepared, and Preparation Example 16 (0.01 g) or Control Example 1 (0.01 g) is added to 100 g of the umami soup stock solution and stirred. bottom. As a control, an umami soup stock solution without any additive components was prepared. The obtained aqueous solution was eaten, and the strength of umami and the persistence of umami were decided after a discussion of three people based on the following criteria. The results are shown in Table 11.
＜うま味の強さ＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等もしくは弱い
＜うま味の持続性＞
◎：対照に比べて非常に持続性がある
○：対照に比べて持続性がある
△：対照に比べて持続性がややある
×：対照に比べて持続性が同等もしくはない
<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control
<Umami persistence>
⊚: Very persistent compared to control ○: Persistence compared to control Δ: Slightly persistent compared to control ×: Persistence equal to or not equal to control
実施例１１−１に示したように、市販のうま味だしに本発明によるうま味増強剤を添加することで、うま味の強さ、持続性を増強できることがわかった。特に、うま味の持続性を増強できることがわかった。 As shown in Example 11-1, it was found that the strength and sustainability of umami can be enhanced by adding the umami enhancer according to the present invention to a commercially available umami soup stock. In particular, it was found that the persistence of umami can be enhanced.
（ハンバーグでの評価１）
一般的なハンバーグの製造方法で、ハンバーグでの評価をおこなった。具体的には、ハンバーグ生地９９質量部に対し、菜種油（比較例１２）または調製例Ａ４（実施例１２）のいずれかを１質量部添加し、均一になるように混合した。得られたハンバーグ生地を成型し、焼成し、ハンバーグを得た。実施例１２のハンバーグを食したところ、比較例１２のハンバーグに比べ、うま味を強く感じ、また、うま味の持続性もあった。(Evaluation 1 in hamburger steak)
The hamburger was evaluated by a general hamburger manufacturing method. Specifically, 1 part by mass of either rapeseed oil (Comparative Example 12) or Preparation Example A4 (Example 12) was added to 99 parts by mass of the hamburger dough and mixed so as to be uniform. The obtained hamburger dough was molded and baked to obtain a hamburger. When the hamburger steak of Example 12 was eaten, the umami taste was stronger than that of the hamburger steak of Comparative Example 12, and the umami taste was also sustained.
（ハンバーグでの評価２） (Evaluation 2 in hamburger steak)
（調製例１７）
パーム核極硬油４４質量部、コーンシロップ（水分２５質量％）６３．３６質量部、ｐＨ調整剤ミックス（リン酸水素２カリウム、クエン酸３ナトリウム）２．１０質量部及び乳化剤ミックス（酸カゼイン、水酸化ナトリウム、ソルビタン脂肪酸エステル、及びグリセリン脂肪酸エステルの混合物）５．３８質量部、調製例１５ １質量部を配合し、混合をした。さらに水８４．１６質量部添加し、常法に従い、乳化・噴霧し、粉末油脂形態のうま味増強剤を得た。
(Preparation Example 17)
44 parts by mass of palm nucleus ultrahard oil, 63.36 parts by mass of corn syrup (water content 25% by mass), 2.10 parts by mass of pH adjuster mix (2 potassium hydrogen phosphate, 3 sodium citrate) and emulsifier mix (acid casein) , Sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester) 5.38 parts by mass and Preparation Example 15 1 part by mass were mixed and mixed. Further, 84.16 parts by mass of water was added, and the mixture was emulsified and sprayed according to a conventional method to obtain an umami enhancer in the form of powdered fat.
以下のように、ハンバーグを作成し、うま味増強効果を評価した。 A hamburger steak was prepared as follows, and the umami-enhancing effect was evaluated.
１．下準備
１−１．粒状大豆タンパク質組成物１
粒状大豆タンパク質（製品名：ニューフジニック52、不二製油株式会社製）８２．５質量部に対照例１を１９．８質量部加え混合し、さらに水２４７．５質量部を加え、混合した。
１−２．粒状大豆タンパク質組成物２
粒状大豆タンパク質（製品名：ニューフジニック52、不二製油株式会社製）８２．５質量部に調製例１７を１９．８質量部加え混合し、さらに水２４７．５質量部を加え、混合した。
１−３．ソテーオニオン
たまねぎをみじん切りにし、フライパンに菜種油をひき、たまねぎがしんなりするまで炒め、冷ました。
２．混合と成形
２−１．ボールに表１２に記載の材料を加え、材料が均一に混合するようによく混ぜ、ハンバーグミックスを調製した。
２−２．表１３に記載したようにハンバーグミックス等を混合し、よく練りこんだ。
２−３．５０ｇ、１．５ｃｍ程度の厚さになるよう成形し、成形生地を作製した。
３．焼成
３−１．ホットプレートを２３０℃に熱し、サラダ油を適量加えた。キッチンペーパーでサラダ油を軽くふき取り、ホットプレートに上記成形生地を１つずつ、計６つ入れ、焼成した。
３−２．焼き色がついたら裏返した。
３−３．さらに、焼き色がついたら１４０℃に下げ、ふたをして５分間蒸し焼きにした。
金属性のバットに移し、冷却し、ハンバーグを調製した。
４．評価
得られたハンバーグを用いて、うま味の強さ、うま味の持続性を以下の基準で、３名での合議の上、決定した。結果を表１３に示す。
1. 1. Preparation 1-1. Granular soy protein composition 1
Granular soybean protein (product name: New Fujinic 52, manufactured by Fuji Oil Co., Ltd.) was mixed by adding 19.8 parts by mass of Control Example 1 to 82.5 parts by mass, and further added 247.5 parts by mass of water and mixed. ..
1-2. Granular soy protein composition 2
19.8 parts by mass of Preparation Example 17 was added to 82.5 parts by mass of granular soy protein (product name: New Fujinic 52, manufactured by Fuji Oil Co., Ltd.) and mixed, and 247.5 parts by mass of water was further added and mixed. ..
1-3. Sautéed onions were chopped, sprinkled with canola oil in a frying pan, fried until the onions were tender and cooled.
2. Mixing and molding 2-1. The ingredients listed in Table 12 were added to the bowl and mixed well so that the ingredients were evenly mixed to prepare a hamburger mix.
2-2. As shown in Table 13, the hamburger mix and the like were mixed and kneaded well.
A molded dough was prepared by molding to a thickness of about 1.5 cm and 2-3.50 g.
3. 3. Baking 3-1. The hot plate was heated to 230 ° C. and an appropriate amount of vegetable oil was added. The salad oil was lightly wiped off with kitchen paper, and the above-mentioned molded doughs were placed on a hot plate one by one, for a total of six, and baked.
3-2. When it turned brown, I turned it over.
3-3. Further, when the color was browned, the temperature was lowered to 140 ° C., the lid was closed, and the mixture was steamed for 5 minutes.
The hamburger was prepared by transferring to a metallic vat and cooling.
4. Evaluation Using the obtained hamburger steak, the strength of umami and the persistence of umami were decided after a discussion of three people based on the following criteria. The results are shown in Table 13.
＜うま味の強さ＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等もしくは弱い
＜うま味の持続性＞
◎：対照に比べて非常に持続性がある
○：対照に比べて持続性がある
△：対照に比べて持続性がややある
×：対照に比べて持続性が同等もしくはない
<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control
<Umami persistence>
⊚: Very persistent compared to control ○: Persistence compared to control Δ: Slightly persistent compared to control ×: Persistence equal to or not equal to control
実施例１３−１に示したように、本発明によるうま味増強剤は、これを粉末油脂の形態に調製したうえ、大豆タンパク質と混合し、更に水を加え混合して調製された、大豆タンパク質含有組成物の形態でハンバーグに使用した場合においても、うま味増強効果を確認することがで
きた。As shown in Example 13-1, the umami enhancer according to the present invention contains soybean protein prepared by preparing it in the form of powdered fat and oil, mixing it with soybean protein, and further adding water and mixing. Even when used in a hamburger in the form of a composition, the umami-enhancing effect could be confirmed.
うま味増強剤の製造例
無水乳脂２００ｇをステンレスビーカーに入れ、１００℃に保温しながら、撹拌し、空気（５ｍＬ／分）を供給した。過酸化物価が４７になったところで、空気の供給を止め、冷却し、酸化油脂を得た。得られた酸化油脂をうま味増強剤とした。Example of Production of Umami Enhancer 200 g of anhydrous milk fat was placed in a stainless steel beaker, stirred while keeping warm at 100 ° C., and air (5 mL / min) was supplied. When the peroxide value reached 47, the supply of air was stopped and the mixture was cooled to obtain an oxidized fat. The obtained oxidized fat was used as an umami enhancer.
Claims (19)
１０質量％以上１００質量％以下の乳脂を含む原料油脂に、酸素を供給しながら加熱し、過酸化物価が１２〜１８０である酸化油脂を得る工程
を含む、該製造方法。It is a method for producing an umami enhancer.
The production method comprising a step of heating a raw material fat containing 10% by mass or more and 100% by mass or less of milk fat while supplying oxygen to obtain an oxidized fat having a peroxide value of 12 to 180.
A method for enhancing the umami of a food, which comprises adding an oxidized fat or oil having a peroxide value of 12 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat to the food.
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| TW200526131A (en) * | 2003-11-12 | 2005-08-16 | J Oil Mills Inc | Method of application of body taste enhancer comprising long-chain highly unsaturated fatty acid and/or its ester |
| JP2005318850A (en) * | 2004-05-10 | 2005-11-17 | Kazuhiko Uesugi | Method for producing deodorized soybean powder |
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