WO2022172896A1 - 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

Umami enhancing agent, fat/oil composition for enhancing umami, method for enhancing umami of edible composition, and method for producing umami enhancing agent Download PDF

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WO2022172896A1
WO2022172896A1 PCT/JP2022/004726 JP2022004726W WO2022172896A1 WO 2022172896 A1 WO2022172896 A1 WO 2022172896A1 JP 2022004726 W JP2022004726 W JP 2022004726W WO 2022172896 A1 WO2022172896 A1 WO 2022172896A1
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oil
umami
fat
enhancing
oxidized
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PCT/JP2022/004726
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French (fr)
Japanese (ja)
Inventor
美香 西脇
千恵 本池
舞子 岩橋
誠 熊田
基孝 鈴木
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株式会社Ｊ－オイルミルズ
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Priority to JP2022580620A priority Critical patent/JPWO2022172896A1/ja
Publication of WO2022172896A1 publication Critical patent/WO2022172896A1/en

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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
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments

Definitions

  • the present invention relates to technology for enhancing the umami taste of foods and drinks.
  • Patent Document 1 (WO2018/123595) describes that milk fat that has been subjected to a specific oxidation treatment has the effect of enhancing umami.
  • an object of the present invention is to provide a material that is highly effective in enhancing umami.
  • At least one selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil To provide a umami enhancer characterized by containing oxidized fat obtained by oxidizing seed fat as an active ingredient.
  • the peroxide value of the oxidized oil is preferably 15 or more and 300 or less.
  • the present invention provides an edible fat as a base oil, rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil.
  • an edible fat as a base oil, rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil.
  • the peroxide value of the oxidized fat is preferably 15 or more and 300 or less.
  • the umami-enhancing fat composition preferably contains 0.01% by mass or more and 10% by mass or less of the oxidized fat.
  • 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.
  • the umami enhancer or the umami enhancing fat composition is added to the edible composition so that the content of the oxidized fat is 1 mass ppm or more and 1000 mass ppm or less based on the total amount of the edible composition. It is preferable to add in the edible composition or its raw material so that
  • the present invention provides at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil.
  • a method for producing a umami enhancer which comprises a step of obtaining oxidized fat by oxidizing fat.
  • the peroxide value of the oxidized fat is 15 or more and 300 or less.
  • the method for producing the umami enhancer it is preferable to perform the oxidation treatment by heating while supplying oxygen to the fat.
  • oxidized fats and oils are compositions composed of an extremely large variety of chemical substances, and it is impossible to investigate and identify the chemical substances contained one by one, or it is extremely economically uneconomical. Not practical due to the expense and time required.
  • fats and oils are subjected to a specific treatment and used as an active ingredient for enhancing umami.
  • the treatment is an oxidation 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 are not particularly limited as long as they are edible oils and fats, but rapeseed oil, soybean oil, corn oil, grape seed oil, lard, coconut oil, macadamia nut oil, rice oil. , sunflower oil, and linseed oil.
  • 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.
  • the range of the peroxide value 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 Chemists' 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.
  • 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.
  • 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
  • rapeseed oil soybean oil, corn oil, grape seed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, linseed oil, etc. may be used. These may be used singly or in combination of two or more.
  • 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.
  • 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).
  • oxygen air
  • oxygen air
  • the oxygen supply rate is preferably 0.001 to 2 L/min per 1 kg of the oil.
  • air it is preferably 0.005 to 10 L/min, more preferably 0.01 to 5 L/min, per 1 kg of the oil.
  • oxidized fats and oils described above are excellent in the effect of enhancing umami, as shown in the examples described later. Therefore, in the present invention, it is used as an active ingredient of an umami enhancer.
  • the umami enhancer may be provided in the form of a fat composition.
  • a fat composition 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 and the like, which are mainly composed of fats and oils, may be prepared by pharmaceutical techniques generally known to those skilled in the art.
  • 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.
  • 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.
  • 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, ⁇ -oryzanol, tocopherol, silicone and the like.
  • the content of the oxidized fat in the umami taste enhancer described above is not particularly limited, but is preferably 0.01% by mass or more and 10% by mass or less, and is 0.03% by mass or more and 7% by mass or less. is more preferable, and more preferably 0.05% by mass or more and 5% by mass or less.
  • the material itself that provides the oxidized fat described above may constitute the umami enhancer.
  • the oxidized fats and oils described above may be contained in edible fats and oils. That is, a umami-enhancing fat composition containing an edible fat as a base oil and the oxidized fat is provided. According to this, it is easy to adjust the concentration of the oxidized fat by using the edible fat as a 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.
  • 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, 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.
  • 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 fat and the oxidized fat in the umami-enhancing fat composition are not particularly limited, but it is preferable that the oxidized fat is well dispersed in the fat composition.
  • the oxidized fat 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.
  • it preferably contains 0.01% by mass or more and 10% by mass or less of the oxidized fat, more preferably 0.03% by mass or more and 7% by mass or less, and 0.05% by mass or more and 5 It is even more preferable that the content is not more than mass %.
  • 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 with respect to 100 parts by mass of the edible fat, 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.
  • the oxidized fats and oils may be solid at room temperature, so they may be sufficiently melted by heating and then mixed with the edible fats and oils.
  • the umami-enhancing fat and oil composition provided by the present invention contains adjuvants that are usually added to foods within a range that does not impair the desired umami-enhancing functionality.
  • 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, ⁇ -oryzanol, tocopherol, silicone and the like.
  • the oxidized fat contained in the agent or composition is contained in the edible composition or its raw material. You can use it. 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. The amount is preferably 1 mass ppm or more and 1000 mass ppm or less.
  • the content in food and drink may be in the range of 2 ppm by mass or more and 800 ppm by mass or less, may be in the range of 3 ppm by mass or more and 500 ppm by mass or less, or 5 ppm by mass. It may be in the range of 200 ppm by mass or more.
  • 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.).
  • 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.
  • 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.
  • any non-limiting embodiment of the present invention whether or not edible compositions such as food and drink, seasonings, and extract materials to which the present invention is applied enhances umami, is prepared by adding the oxidized fat and oil, Objectively by subjecting the same prepared without addition 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. It is possible to evaluate
  • 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.
  • Table 1 shows the materials used in the test.
  • Table 2 shows the oxidation treatment conditions for each oil and the POV measurement results of the obtained oxidized oil.
  • Rapeseed oil was used as the base oil, and 0.2% to 8% by mass of rapeseed oil, either untreated or oxidized, was mixed with the base oil to prepare the test oil.
  • Ajinomoto Hondashi powder was dissolved in 100 g of hot water per gram of the powder to prepare a Hyundaishi solution.
  • the amount of the test oil added to the solder solution is 0.25% by mass, and the test oil is added to the solder solution so that the final concentration of the sample (untreated or oxidized) is 5, 25, 50, 100, or 200 ppm by mass. was added to 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.
  • Table 3 shows the results of the sensory evaluation.
  • Table 4 shows the results of the sensory evaluation.
  • Table 5 shows the results of the sensory evaluation.
  • Rapeseed oil was used as the base oil, and 0.4% to 1% by mass of raw material fats and oils or oxidized samples were mixed with the base oil to prepare test oils.
  • sodium glutamate was dissolved in water to prepare a 0.2% by mass aqueous solution. Add and mix the test oil to the sodium glutamate aqueous solution so that the amount of the test oil added to the sodium glutamate aqueous solution is 0.25% by mass, and the final concentration of the sample (untreated or oxidized) is 10 or 25 mass ppm. did.
  • the sensory evaluation was carried out by a specialized panelist according to the following criteria from the viewpoint of the umami enhancing effect.
  • Table 6 shows the results of the sensory evaluation.
  • Table 7 shows the oxidation treatment conditions for each oil and the POV measurement results of the obtained oxidized oil.
  • Table 8 shows the results of the sensory evaluation.
  • Table 9 shows the results of the sensory evaluation.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

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 oxidized fat or oil prepared by oxidizing at least one fat or oil selected from among rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil and linseed 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 oxidized fat or oil prepared by oxidizing at least one fat or oil selected from among rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil and linseed oil. By using and adding the umami enhancing agent or the oil/fat 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

うま味増強剤、うま味増強用油脂組成物、食用組成物のうま味増強方法、及びうま味増強剤の製造方法Umami enhancer, umami enhancing oil and fat composition, method for enhancing umami taste of edible composition, and method for producing umami enhancer
　本発明は、飲食品等のうま味を増強する技術に関する。 The present invention relates to technology for enhancing the umami taste of foods and drinks.
　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、うま味についてその増強が望まれている。このようなニーズに沿った発明として、例えば、特許文献１（ＷＯ２０１８／１２３５９５号）には、特定の酸化処理を施した乳脂に、うま味を増強する効果があることが記載されている。 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.
国際公開第２０１８／１２３５９５号パンフレットInternational Publication No. 2018/123595 pamphlet
　しかしながら、近年、食への関心はますます高くなっており、うま味を増強することができる素材のより一層の開発が望まれている。 However, in recent years, interest in food has increased more and more, and further development of ingredients that can enhance umami is desired.
　よって、本発明の目的は、うま味を増強する効果に優れた素材を提供することにある。 Therefore, an object of the present invention is to provide a material that is highly effective in enhancing umami.
　発明者らは、鋭意検討の結果、油脂に特定の処理を施すことにより、うま味を増強する効果に優れた素材が得られることを見出し、本発明を完成するに至った。 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.
　すなわち、本発明は、その第１の観点においては、菜種油、大豆油、コーン油、グレープシード油、ラード、ココナッツオイル、マカダミアナッツオイル、米油、ヒマワリ油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理してなる酸化油脂を有効成分とすることを特徴とするうま味増強剤を提供するものである。 That is, in the first aspect of the present invention, at least one selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil To provide a umami enhancer characterized by containing oxidized fat obtained by oxidizing seed fat as an active ingredient.
　上記のうま味増強剤においては、前記酸化油脂の過酸化物価が１５以上３００以下であることが好ましい。 In the umami enhancer, the peroxide value of the oxidized oil is preferably 15 or more and 300 or less.
　本発明は、その第２の観点においては、ベース油である食用油脂と、菜種油、大豆油、コーン油、グレープシード油、ラード、ココナッツオイル、マカダミアナッツオイル、米油、ヒマワリ油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理してなる酸化油脂を含有することを特徴とするうま味増強用油脂組成物を提供するものである。 In its second aspect, the present invention provides an edible fat as a base oil, rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil. To provide a umami-enhancing fat and oil composition containing an oxidized fat and oil obtained by oxidizing at least one fat and oil selected from the following.
　上記のうま味増強用油脂組成物においては、前記酸化油脂の過酸化物価が１５以上３００以下であることが好ましい。 In the umami-enhancing fat composition, the peroxide value of the oxidized fat is preferably 15 or more and 300 or less.
　また、上記のうま味増強用油脂組成物においては、前記酸化油脂を０．０１質量％以上１０質量％以下含有することが好ましい。 In addition, the umami-enhancing fat composition preferably contains 0.01% by mass or more and 10% by mass or less of the oxidized fat.
　本発明は、その第３の観点においては、上記のうま味増強剤、又は上記のうま味増強用油脂組成物を、食用組成物又はその原料中に添加することを特徴とする食用組成物のうま味増強方法を提供するものである。 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.
　上記の食用組成物のうま味増強方法においては、上記のうま味増強剤、又は上記のうま味増強用油脂組成物を、食用組成物の全量に対する前記酸化油脂の含有量が１質量ｐｐｍ以上１０００質量ｐｐｍ以下となるように、食用組成物又はその原料中に添加することが好ましい。 In the method for enhancing umami taste of an edible composition, the umami enhancer or the umami enhancing fat composition is added to the edible composition so that the content of the oxidized fat is 1 mass ppm or more and 1000 mass ppm or less based on the total amount of the edible composition. It is preferable to add in the edible composition or its raw material so that
　本発明は、その第４の観点においては、菜種油、大豆油、コーン油、グレープシード油、ラード、ココナッツオイル、マカダミアナッツオイル、米油、ヒマワリ油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理して酸化油脂を得る工程を含むことを特徴とするうま味増強剤の製造方法を提供するものである。 In its fourth aspect, the present invention provides at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil. Provided is a method for producing a umami enhancer, which comprises a step of obtaining oxidized fat by oxidizing fat.
　上記のうま味増強剤の製造方法においては、前記酸化油脂の過酸化物価が１５以上３００以下となるように酸化処理することが好ましい。 In the method for producing the umami enhancer described above, it is preferable to carry out oxidation treatment so that the peroxide value of the oxidized fat is 15 or more and 300 or less.
　また、上記のうま味増強剤の製造方法においては、前記油脂に酸素を供給しつつ、加熱することにより、前記酸化処理を行うことが好ましい。 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.
　［不可能・非実際的事情の存在］
　本発明は、油脂を酸化処理し、これをうま味増強の有効成分とするものである。一般に、油脂の酸化処理物は極めて多種類の化学物質で構成される組成物となっており、含まれる化学物質を調べ、逐一特定することは、不可能であるか、又は著しく過大な経済的支出や時間を要するためおよそ実際的ではない。 [Existence of impossible/impractical circumstances]
The present invention oxidizes oils and fats and uses them as active ingredients for enhancing umami. In general, oxidized fats and oils are compositions composed of an extremely large variety of chemical substances, and it is impossible to investigate and identify the chemical substances contained one by one, or it is extremely economically uneconomical. Not practical due to the expense and time required.
　本発明によれば、油脂の酸化処理物を利用して、うま味を増強する効果に優れた素材を提供することができる。 According to the present invention, it is possible to provide a material that is excellent in the effect of enhancing umami by using oxidized fats and oils.
　本発明は、油脂に特定の処理を施して、これをうま味増強の有効成分とするものである。具体的には、その処理は酸化処理である。以下、本発明を実施するための形態について、更に詳細に説明する。 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. Modes for carrying out the present invention will be described in further detail below.
　酸化処理の原料とする油脂としては、飲食可能とされた油脂であればよく、特に制限はないが、菜種油、大豆油、コーン油、グレープシード油、ラード、ココナッツオイル、マカダミアナッツオイル、米油、ヒマワリ油、及びアマニ油から選ばれた少なくとも１種の油脂であることが好ましい。酸化の程度としては、過酸化物価を指標にするとき、一般に市場に流通している食用油脂の過酸化物価が０～１０程度であるところ、その過酸化物価が１５以上３００以下程度に高められていることが好ましい。過酸化物価（Ｐｅｒｏｘｉｄｅ　ｖａｌｕｅ；以下「ＰＯＶ」という場合がある。）の範囲は、別の態様にあっては、２５以上２９０以下の範囲であってよく、４０以上２７０以下の範囲であってよく、６０以上２５０以下の範囲であってよい。過酸化物価が上記範囲未満であるとうま味増強効果に乏しくなる傾向がある。過酸化物価が上記範囲を超えると風味が悪くなるおそれがある。過酸化物価（ＰＯＶ）は、「基準油脂分析試験法　２．５．２　過酸化物価」（日本油化学会）に則って測定することができる。なお、酸化処理に供する油脂は、一種類を単独で使用してもよく、二種類以上を併用してもよいが、二種類以上を併用した場合、酸化処理後の混合油全体における過酸化物価が上記範囲内であればよい。また、二種類以上の油脂を別々に酸化処理して混合してもよく、酸化処理後に混合してなる混合油全体における過酸化物価が上記範囲内であればよい。 Oils and fats used as raw materials for oxidation treatment are not particularly limited as long as they are edible oils and fats, but rapeseed oil, soybean oil, corn oil, grape seed oil, lard, coconut oil, macadamia nut oil, rice oil. , sunflower oil, and linseed oil. 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 Chemists' 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.
　油脂を酸化処理する方法としては、上記所定範囲の過酸化物価（ＰＯＶ）に酸化処理することができる方法であればよく、特に制限はないが、好ましくは加熱処理する方法が挙げられる。例えば、工業的スケールで生産する観点からは、タンク等の適当な容器に原料油脂を収容したうえ、容器に備わる電熱式、直火バーナー式、マイクロ波式、蒸気式、熱風式などの加熱手段で行うことが好ましい。 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
　酸化処理を施す原料油脂としては、上述したとおり、菜種油、大豆油、コーン油、グレープシード油、ラード、ココナッツオイル、マカダミアナッツオイル、米油、ヒマワリ油、アマニ油等の油脂であればよく、これらは、一種類を単独でもよく、二種以上を併用してもよい。また、併用する場合には、混合油を酸化処理に供してもよく、別々に酸化処理した後に混合してもよい。 As the raw material fat to be oxidized, as described above, rapeseed oil, soybean oil, corn oil, grape seed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, linseed oil, etc. may be used. 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.
　加熱処理の条件としては、特に制限はないが、加熱温度５０℃以上２２０℃以下で、加熱時間が０．１時間以上２４０時間以下で行うことが好ましく、加熱温度６０℃以上１６０℃以下で、加熱時間が１時間以上１００時間以下で行うことがより好ましい。また、加熱温度（℃）×加熱時間（時間）の積算量の条件としては、典型的に２００以上２００００以下であり、別の態様にあっては、２２０以上１８０００以下の範囲であってもよく、２４０以上１５０００以下の範囲であってもよい。なお、加熱温度を変化させた場合、加熱温度（℃）×加熱時間（時間）の積算量は、温度を変化させる前の加熱温度（℃）×温度を変化させる前の加熱時間（時間）＋温度を変化させた後の加熱温度（℃）×温度を変化させた後の加熱時間（時間）、又は加熱時間（時間）にわたる加熱温度（℃）の積分値として算出することができる。 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).
　加熱処理に際しては、撹拌により容器の開放スペースから酸素を取り入れたり、酸素を吹き込んだりして、酸素（空気）を供給してもよい。酸素源は空気などを用いてもよい。これにより油脂の酸化が促進される。その場合、酸素の供給量としては、上記油脂１ｋｇあたり０．００１～２Ｌ／分となるようにすることが好ましい。例えば、空気の場合は、上記油脂１ｋｇあたり０．００５～１０Ｌ／分であることが好ましく、０．０１～５Ｌ／分であることがより好ましい。 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.
　上記に説明した酸化油脂（以下、単に「酸化油脂」という場合がある。）は、後述する実施例において示されるように、うま味を増強する効果に優れている。よって、本発明においてはこれをうま味増強剤の有効成分として利用するものである。 The oxidized fats and oils described above (hereinafter sometimes simply referred to as "oxidized fats and oils") are excellent in the effect of enhancing umami, as shown in the examples described later. Therefore, in the present invention, it is used as an active ingredient of an umami enhancer.
　本発明の限定されない任意の態様においては、上記うま味増強剤は、油脂組成物の形態で提供されてよい。具体的には、例えば、必要に応じて任意に食用油脂、賦形剤、補助剤、乳化剤、ｐＨ調整剤等を配合して、公知の手法により、液体状、粉末状、ペースト状等の任意の形態の油脂組成物となし得る。すなわち、例えば、通常当業者に周知の製剤的技術により、油脂成分を主体とした、液体油脂、マーガリン、ファットスプレッド、ショートニング、粉末油脂等に調製されてもよく、あるいは、油脂成分の配合量が少ない溶液状、粉末状、ゲル状、顆粒状等に調製されてもよく、それら形態は任意に採用し得る。また、例えば、粉末化する場合には、コーンシロップ等の補助剤を使用することができ、更に、乳化剤を添加して乳化原料を調製したうえ、これを粉末化してもよい。粉末化の手段としては、スプレードライ、フリーズドライ等が挙げられる。 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 and the like, which are mainly composed of fats and oils, may be prepared by pharmaceutical techniques generally known to those skilled in the art. 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.
　食用油脂としては、例えば、菜種油（高オレイン酸タイプを含む）、大豆油、パーム油、パーム核油、コーン油、オリーブ油、ゴマ油、紅花油、ヒマワリ油、綿実油、米油、落花生油、ヤシ油、カカオ脂等の植物油脂、牛脂、豚脂、鶏脂、乳脂等の動物油脂、中鎖脂肪酸トリグリセリド等が挙げられる。加えて、これらの分別油（パーム油の中融点部、パーム油の軟質分別油、パーム油の硬質分別油等）、エステル交換油、水素添加油等の加工油脂等が挙げられる。食用油脂は、一種単独でも二種以上が混合されていてもよい。 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.
　本発明により提供されるうま味増強剤には、所望するうま味増強の機能性を損なわない範囲で、食用に通常添加される助剤が適宜配合されていてもよい。助剤としては、酸化防止剤、消泡剤、乳化剤、香料、風味付与剤、色素、生理活性物質等が挙げられる。具体的には、例えば、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、γ－オリザノール、トコフェロール、シリコーン等が挙げられる。 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.
　上記に説明した酸化油脂のうま味増強剤中の含有量としては、特に限定されないが、０．０１質量％以上１０質量％以下であることが好ましく、０．０３質量％以上７質量％以下であることがより好ましく、０．０５質量％以上５質量％以下であることが更に好ましい。なお、上記に説明した酸化油脂を提供する素材自体が、上記うま味増強剤を構成してもよい。 The content of the oxidized fat in the umami taste enhancer described above is not particularly limited, but is preferably 0.01% by mass or more and 10% by mass or less, and is 0.03% by mass or more and 7% by mass or less. is more preferable, and more preferably 0.05% by mass or more and 5% by mass or less. In addition, the material itself that provides the oxidized fat described above may constitute the umami enhancer.
　一方、本発明の限定されない他の態様においては、上記に説明した酸化油脂は、食用油脂に含有されていてもよい。すなわち、ベース油である食用油脂と、上記酸化油脂を含むうま味増強用油脂組成物が提供される。これによれば、食用油脂を分散媒として上記酸化油脂の濃度を調整しやすい。また、飲食品等に含有せしめる際にその食材や原料素材、食品成分等になじませやすい。 On the other hand, in other non-limiting aspects of the present invention, the oxidized fats and oils described above may be contained in edible fats and oils. That is, a umami-enhancing fat composition containing an edible fat as a base oil and the oxidized fat is provided. According to this, it is easy to adjust the concentration of the oxidized fat by using the edible fat as a 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.
　食用油脂としては、上記したうま味増強剤と同様に、例えば、菜種油（高オレイン酸タイプを含む）、大豆油、パーム油、パーム核油、コーン油、オリーブ油、ゴマ油、紅花油、ヒマワリ油、綿実油、米油、落花生油、ヤシ油、カカオ脂等の植物油脂、牛脂、豚脂、鶏脂、乳脂等の動物油脂、中鎖脂肪酸トリグリセリド等が挙げられる。加えて、これらの分別油（パーム油の中融点部、パーム油の軟質分別油、パーム油の硬質分別油等）、エステル交換油、水素添加油等の加工油脂等が挙げられる。食用油脂は、一種単独でも二種以上が混合されていてもよい。 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.
　上記うま味増強用油脂組成物中の食用油脂及び上記酸化油脂の含有量は、特に限定されないが、油脂組成物中に上記酸化油脂がよく分散した状態とすることが好ましい。例えば、食用油脂を９０質量％以上９９．９９質量％以下含有していることが好ましく、９３質量％以上９９．９７質量％以下含有していることがより好ましく、９５質量％以上９９．９５質量％以下含有していることが更により好ましい。また、上記酸化油脂を０．０１質量％以上１０質量％以下含有していることが好ましく、０．０３質量％以上７質量％以下含有していることがより好ましく、０．０５質量％以上５質量％以下含有していることが更により好ましい。また、食用油脂に対する上記酸化油脂の含有比は、食用油脂１００質量部に対して０．０１質量部以上１１．１２質量部以下であることが好ましく、０．０３質量部以上７．５３質量部以下であることがより好ましく、０．０５質量部以上５．２７質量部以下であることが更により好ましい。なお、上記酸化油脂は、別の態様にあっては、その形態が常温で固体等の場合もあるので、加温等によって十分に溶融させた状態で食用油脂と混合するようにしてもよい。 The contents of the edible fat and the oxidized fat in the umami-enhancing fat composition are not particularly limited, but it is preferable that the oxidized fat is well dispersed in the fat 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. In addition, it preferably contains 0.01% by mass or more and 10% by mass or less of the oxidized fat, more preferably 0.03% by mass or more and 7% by mass or less, and 0.05% by mass or more and 5 It is even more preferable that the content is not more than mass %. In addition, 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 with respect to 100 parts by mass of the edible fat, 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 oxidized fats and oils may be solid at room temperature, so they may be sufficiently melted by heating and then mixed with the edible fats and oils.
　本発明により提供されるうま味増強用油脂組成物には、上記したうま味増強剤と同様に、所望するうま味増強の機能性を損なわない範囲で、食用に通常添加される助剤が適宜配合されていてもよい。助剤としては、酸化防止剤、消泡剤、乳化剤、香料、風味付与剤、色素、生理活性物質等が挙げられる。具体的には、例えば、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、γ－オリザノール、トコフェロール、シリコーン等が挙げられる。 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.
　上記したうま味増強剤又はうま味増強用油脂組成物の使用形態について更に説明すると、本発明においては、その剤又は組成物に含まれる上記酸化油脂を、食用組成物やその原料に含有せしめるようにして用いればよい。これにより、その食用組成物のうま味を増強することができる。食用組成物への添加量としては、適用する食用組成物の種類に応じて適宜設定すればよいが、典型的には、例えば、本発明を適用する食用組成物の形態中に上記酸化油脂の量として、好ましくは１質量ｐｐｍ以上１０００質量ｐｐｍ以下などである。飲食品中の含有量としては、別の態様にあっては、２質量ｐｐｍ以上８００質量ｐｐｍ以下の範囲であってよく、３質量ｐｐｍ以上５００質量ｐｐｍ以下の範囲であってよく、５質量ｐｐｍ以上２００質量ｐｐｍ以下の範囲であってよい。 To further explain the form of use of the umami taste enhancer or the umami taste enhancer fat composition, in the present invention, the oxidized fat contained in the agent or composition is contained in the edible composition or its raw material. You can use it. 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. The amount is preferably 1 mass ppm or more and 1000 mass ppm or less. In another aspect, the content in food and drink may be in the range of 2 ppm by mass or more and 800 ppm by mass or less, may be in the range of 3 ppm by mass or more and 500 ppm by mass or less, or 5 ppm by mass. It may be in the range of 200 ppm by mass or more.
　本発明を適用する食用組成物としては、例えば、うま味成分を含有してなる調味料であってよい。その調味料としては、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、核酸系うま味材料（イノシン酸ナトリウム、グアニル酸ナトリウム、リボヌクレオチドナトリウム）、アミノ酸系うま味材料（グルタミン酸ナトリウム）、風味原料（かつおぶし粉末、かつおエキス）、酵母エキス、酵母エキス発酵調味料等を含んでなる調味組成物や、醤油、味噌、ケチャップ、ソース等である。 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.
　本発明を適用する食用組成物としては、例えば、うま味成分を含有してなるエキス材料であってよい。そのエキス材料としては、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海産物エキス、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である。 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.).
　本発明を食用組成物に適用する際、その使用の態様に特に制限はない。例えば、飲食品、調味料、エキス材料等の食用組成物の原料や製造工程の中間物等へ、任意のタイミングで添加、混合、溶解、分散、乳化、注入すること等により、得られる飲食品、調味料、エキス材料等の食用組成物のうま味を増強することができる。また、原料や製造工程の中間物への添加等だけでなく、飲食品、調味料、エキス材料等の食用組成物の調理、加工、あるいは製造等の後に、ふり掛けたり、塗布したりすること等により、その食用組成物に添加してもよい。 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.
　本発明の限定されない任意の態様においては、本発明を適用した飲食品、調味料、エキス材料等の食用組成物においてうま味が増強したかどうかを、上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、客観的に評価することが可能である。 In any non-limiting embodiment of the present invention, whether or not edible compositions such as food and drink, seasonings, and extract materials to which the present invention is applied enhances umami, is prepared by adding the oxidized fat and oil, Objectively by subjecting the same prepared without addition 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. It is possible to evaluate
　本発明を適用し得る飲食品、調味料、エキス材料等の食用組成物の範囲は、ヒト用に限られるものではなく、動物用のエサや飼料等にも適用され得る。 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.
　以下、実施例を挙げて本発明を更に具体的に説明するが、これらの実施例は本発明の範囲を何ら限定するものではない。 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.
　表１には、試験に使用した材料を示す。 Table 1 shows the materials used in the test.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　［調製例１］
　〔酸化油脂〕
　油脂２００～３００ｇをビーカーに入れ、これに０．２０～０．２５Ｌ／分の量の空気を供給しつつ、オイルバス中、撹拌速度２００ｒｐｍで攪拌しながら、表２に示す温度及び時間の条件で各油脂に対して加熱処理を施した。得られた酸化油脂の過酸化物価（ＰＯＶ）を、「基準油脂分析試験法２．５．２過酸化物価」に則って測定した。 [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 at a stirring speed of 200 rpm in an oil bath 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".
　表２には、各油脂に対する酸化処理の条件と得られた酸化油脂のＰＯＶの測定結果を示す。 Table 2 shows the oxidation treatment conditions for each oil and the POV measurement results of the obtained oxidized oil.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　＜試験例１＞
　菜種油の酸化処理油によるうま味増強効果を評価した。具体的には以下のようにして官能評価を行った。 <Test Example 1>
The umami-enhancing effect of oxidized rapeseed oil was evaluated. Specifically, sensory evaluation was performed as follows.
　ベース油として菜種油を用い、そのベース油に対して菜種油を未処理のまま、あるいは酸化処理したサンプルを０．２質量％～８質量％混合して、試験油を調製した。また、味の素ほんだし粉末を、粉末１ｇあたりに１００ｇのお湯で溶かして、ほんだし溶液を調製した。ほんだし溶液に対する試験油の添加量を０．２５質量％とし、サンプル（未処理、又は酸化処理）の終濃度が５、２５、５０、１００、又は２００質量ｐｐｍとなるように試験油をほんだし溶液に添加、混合した。官能評価は、うま味の増強効果の観点から４名の専門パネラーにより行って、各パネラーに下記評点基準で点数付けし、その平均点を求めた。 Rapeseed oil was used as the base oil, and 0.2% to 8% by mass of rapeseed oil, either untreated or oxidized, was mixed with the base oil to prepare the test 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 the test oil added to the solder solution is 0.25% by mass, and the test oil is added to the solder solution so that the final concentration of the sample (untreated or oxidized) is 5, 25, 50, 100, or 200 ppm by mass. was added to 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.
（サンプル）
・未処理：酸化処理前の油脂
・酸化処理：酸化処理後の油脂
（評点）
０点　効果無し
１点　わずかに効果あり
２点　やや効果あり
３点　効果あり
４点　やや強く効果あり
５点　強く効果あり
（各評点間の中間的評価である場合は０．５点間隔で評点） (sample)
・Untreated: oils and fats before oxidation treatment ・Oxidation treatment: oils and fats after oxidation 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
　表３に、官能評価の結果を示す。 Table 3 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　その結果、表３上段の官能評価の結果に示されるように、菜種油にはほんだし溶液のうま味を増強する効果はなかった。これに対して、表４下段の官能評価の結果に示されるように、菜種油に所定の酸化処理を施して得られた酸化油脂には、ほんだし溶液のうま味を増強する効果があることが明らかとなった。 As a result, as shown in the sensory evaluation results in the upper row of Table 3, rapeseed oil did not have the effect of enhancing the umami of the Hondashi solution. On the other hand, as shown in the results of the sensory evaluation in the lower part 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.
　＜試験例２＞
　原料油脂としてラードを用いて調製したサンプルに替えた以外、試験例１と同様にして、うま味増強効果について調べた。 <Test Example 2>
The umami-enhancing effect was investigated in the same manner as in Test Example 1, except that the sample was prepared using lard as the raw material fat.
　表４に、官能評価の結果を示す。 Table 4 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　その結果、表４上段の官能評価の結果に示されるように、ラードにはほんだし溶液のうま味を増強する効果はなかった。これに対して、表４下段の官能評価の結果に示されるように、ラードに所定の酸化処理を施して得られた酸化油脂には、ほんだし溶液のうま味を増強する効果があることが明らかとなった。 As a result, as shown in the sensory evaluation results in the upper row of Table 4, 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 lower part of Table 4, 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.
　＜試験例３＞
　原料油脂として大豆油、コーン油、グレープシード油、ココナッツオイル、マカダミアナッツオイル、米油、ヒマワリ油、又はアマニ油を用いて調製したサンプルに替えた以外、試験例１と同様にして、うま味増強効果について調べた。なお、ほんだし溶液に対するサンプルの終濃度は２５ｐｐｍに調製して試験した。 <Test Example 3>
Umami-enhanced in the same manner as in Test Example 1, except that the sample was prepared using soybean oil, corn oil, grape seed oil, coconut oil, macadamia nut oil, rice oil, sunflower oil, or linseed oil as the raw material fat. investigated the effect. The final concentration of the sample in the Honda solution was adjusted to 25 ppm and tested.
　表５に、官能評価の結果を示す。 Table 5 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　その結果、表５の官能評価の結果に示されるように、原料油脂として大豆油、コーン油、グレープシード油、ココナッツオイル、マカダミアナッツオイル、米油、ヒマワリ油、又はアマニ油を使用した場合にも、所定の酸化処理を施して得られた酸化油脂には、ほんだし溶液のうま味を増強する効果があることが明らかとなった。 As a result, as shown in the sensory evaluation results in Table 5, when soybean oil, corn oil, grapeseed oil, coconut oil, macadamia nut oil, rice oil, sunflower oil, or linseed oil was used as the raw material oil, Also, it was found that the oxidized fat obtained by performing a predetermined oxidation treatment has the effect of enhancing the umami of the Hondashi solution.
　＜試験例４＞
　調製例１で調製した、原料油脂として菜種油、大豆油、コーン油、グレープシード油、ラード、ココナッツオイル、又はマカダミアナッツオイルを使用して調製したサンプルについて、これをグルタミン酸ナトリウム水溶液に適用したときのうま味増強効果について調べた。具体的には以下のようにして官能評価を行った。 <Test Example 4>
Samples prepared in Preparation Example 1 using rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, or macadamia nut oil as raw fats and oils were applied to an aqueous sodium glutamate solution. The umami-enhancing effect was investigated. Specifically, sensory evaluation was performed as follows.
　ベース油として菜種油を用い、そのベース油に対して原料油脂を未処理のまま、あるいは酸化処理したサンプルを０．４質量％～１質量％混合して、試験油を調製した。また、グルタミン酸ナトリウムを水に溶解して、０．２質量％の水溶液を調製した。グルタミン酸ナトリウム水溶液に対する試験油の添加量を０．２５質量％とし、サンプル（未処理、又は酸化処理）の終濃度が１０、又は２５質量ｐｐｍとなるように試験油をグルタミン酸ナトリウム水溶液に添加、混合した。官能評価は、うま味の増強効果の観点から、下記基準により、専門パネラーによる評価を行った。 Rapeseed oil was used as the base oil, and 0.4% to 1% by mass of raw material fats and oils or oxidized samples were mixed with the base oil to prepare test oils. Also, sodium glutamate was dissolved in water to prepare a 0.2% by mass aqueous solution. Add and mix the test oil to the sodium glutamate aqueous solution so that the amount of the test oil added to the sodium glutamate aqueous solution is 0.25% by mass, and the final concentration of the sample (untreated or oxidized) is 10 or 25 mass ppm. did. The sensory evaluation was carried out by a specialized panelist according to the following criteria from the viewpoint of the umami enhancing effect.
（サンプル）
・未処理：酸化処理前の油脂
・酸化処理：酸化処理後の油脂
（評価）
効果あり　Ｙ
効果なし　Ｎ (sample)
・Untreated: oils and fats before oxidation treatment ・Oxidation treatment: oils and fats after oxidation treatment (evaluation)
Effective Y
No effect N
　表６に、官能評価の結果を示す。 Table 6 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　その結果、各種の油脂を原料として所定の酸化処理を施して得られた酸化油脂には、グルタミン酸ナトリウム水溶液によるうま味についても、うま味を増強する効果があることが明らかになった。 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.
　［調製例２］
　〔酸化油脂〕
　撹拌速度２００ｒｐｍで攪拌しながら、表６に示す温度及び時間の条件で菜種油又はラードに対して加熱処理を施した。得られた酸化油脂の過酸化物価（ＰＯＶ）を、「基準油脂分析試験法２．５．２過酸化物価」に則って測定した。 [Preparation Example 2]
[Oxidized fat]
The rapeseed oil or lard was heat-treated under the temperature and time conditions shown in Table 6 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".
　表７には、各油脂に対する酸化処理の条件と得られた酸化油脂のＰＯＶの測定結果を示す。 Table 7 shows the oxidation treatment conditions for each oil and the POV measurement results of the obtained oxidized oil.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　＜試験例５＞
　サンプルとして調製例２で調製した酸化油脂１～８に替えた以外、試験例１と同様にして、うま味増強効果について調べた。なお、ほんだし溶液に対するサンプルの終濃度は２５ｐｐｍに調製して試験した。 <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 8 prepared in Preparation Example 2 were used as samples. The final concentration of the sample in the Honda solution was adjusted to 25 ppm and tested.
　表８に、官能評価の結果を示す。 Table 8 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　その結果、表８上段の官能評価の結果に示されるように、菜種油に所定の酸化処理を施して得られた酸化油脂による、ほんだし溶液のうま味を増強する効果は、酸化の程度が大きいほど高くなる傾向がみられた。また、表８下段の官能評価の結果に示されるように、ラードに所定の酸化処理を施して得られた酸化油脂についても、ほんだし溶液のうま味を増強する効果は、酸化の程度が大きいほど高くなる傾向がみられた。 As a result, as shown in the results of the sensory evaluation in the upper part of Table 8, the effect of enhancing the umami taste of the Hondashi solution by the oxidized fat obtained by subjecting rapeseed oil to a predetermined oxidation treatment increased with increasing degree of oxidation. tended to be In addition, as shown in the results of the sensory evaluation in the lower part of Table 8, the effect of enhancing the umami taste of the Hondashi solution for the oxidized oil obtained by subjecting lard to a predetermined oxidation treatment increases as the degree of oxidation increases. tended to be
　＜試験例６＞
　サンプルとして調製例２で調製した酸化油脂３又は酸化油脂７に替え、また、酸化油脂を希釈するベース油として菜種油又は大豆油を用いた以外、試験例１と同様にして、うま味増強効果について調べた。なお、ほんだし溶液に対するサンプルの終濃度は２５ｐｐｍに調製して試験した。 <Test Example 6>
The umami-enhancing effect was examined in the same manner as in Test Example 1, except that the oxidized fat 3 or 7 prepared in Preparation Example 2 was used as the sample, and rapeseed oil or soybean oil was used as the base oil for diluting the oxidized fat. rice field. The final concentration of the sample in the Honda solution was adjusted to 25 ppm for testing.
　表９に、官能評価の結果を示す。 Table 9 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
　その結果、表９上段の官能評価の結果に示されるように、菜種油に所定の酸化処理を施して得られた酸化油脂による、ほんだし溶液のうま味を増強する効果は、酸化油脂を希釈して試験油を調製するベース油を菜種油から大豆油に替えた場合も、同様に、そのうま味増強効果が認められた。また、表９下段の官能評価の結果に示されるように、ラードに所定の酸化処理を施して得られた酸化油脂について、ほんだし溶液のうま味を増強する効果は、酸化油脂を希釈して試験油を調製するベース油を菜種油から大豆油に替えた場合も、同様に、そのうま味増強効果が認められた。 As a result, as shown in the results of the sensory evaluation in the upper part of Table 9, the effect of enhancing the umami of the Hondashi solution by the oxidized fat obtained by subjecting rapeseed oil 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. Further, as shown in the results of the sensory evaluation in the lower part of Table 9, the effect of enhancing the umami taste of the Hondashi solution for the oxidized fat obtained by subjecting lard to a predetermined oxidation treatment was evaluated by diluting the oxidized fat and adding the test oil. The umami-enhancing effect was similarly observed when the base oil for preparing the was changed from rapeseed oil to soybean oil.

Claims (10)

  1. 　菜種油、大豆油、コーン油、グレープシード油、ラード、ココナッツオイル、マカダミアナッツオイル、米油、ヒマワリ油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理してなる酸化油脂を有効成分とすることを特徴とするうま味増強剤。 Oxidized oil obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil as an active ingredient An umami enhancer characterized by:
  2. 　前記酸化油脂の過酸化物価が１５以上３００以下である、請求項１記載のうま味増強剤。 The umami enhancer according to claim 1, wherein the oxidized fat has a peroxide value of 15 or more and 300 or less.
  3. 　ベース油である食用油脂と、菜種油、大豆油、コーン油、グレープシード油、ラード、ココナッツオイル、マカダミアナッツオイル、米油、ヒマワリ油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理してなる酸化油脂を含有することを特徴とするうま味増強用油脂組成物。 Oxidation treatment of edible fat as base oil and at least one fat selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil A fat and oil composition for enhancing umami taste, characterized by containing an oxidized fat and oil comprising:
  4. 　前記酸化油脂の過酸化物価が１５以上３００以下である、請求項３記載のうま味増強用油脂組成物。 The umami-enhancing fat and oil composition according to claim 3, wherein the oxidized fat and oil has a peroxide value of 15 or more and 300 or less.
  5. 　前記酸化油脂を０．０１質量％以上１０質量％以下含有する、請求項３又は４記載のうま味増強用油脂組成物。 The umami-enhancing fat and oil composition according to claim 3 or 4, containing 0.01 mass% or more and 10 mass% or less of the oxidized fat and oil.
  6. 　請求項１又は２記載のうま味増強剤、又は請求項３～５のいずれか１項に記載のうま味増強用油脂組成物を、食用組成物又はその原料中に添加することを特徴とする食用組成物のうま味増強方法。 An edible composition characterized by adding the umami enhancer according to claim 1 or 2 or the umami taste enhancing oil and fat composition according to any one of claims 3 to 5 to an edible composition or a raw material thereof. Umami enhancing method.
  7. 　請求項１又は２記載のうま味増強剤、又は請求項３～５のいずれか１項に記載のうま味増強用油脂組成物を、食用組成物の全量に対する前記酸化油脂の含有量が１質量ｐｐｍ以上１０００質量ｐｐｍ以下となるように、食用組成物又はその原料中に添加する、請求項６記載の食用組成物のうま味増強方法。 The umami enhancer according to claim 1 or 2 or the umami taste enhancing oil and fat composition according to any one of claims 3 to 5 is added to the edible composition so that the content of the oxidized oil is 1 mass ppm or more based on the total amount of the edible composition. 7. The method for enhancing umami of an edible composition according to claim 6, wherein the umami is added to the edible composition or its raw material so as to be 1000 ppm by mass or less.
  8. 　菜種油、大豆油、コーン油、グレープシード油、ラード、ココナッツオイル、マカダミアナッツオイル、米油、ヒマワリ油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理して酸化油脂を得る工程を含むことを特徴とするうま味増強剤の製造方法。 A step of oxidizing at least one fat selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil to obtain oxidized fat. A method for producing an umami enhancer, comprising:
  9. 　前記酸化油脂の過酸化物価が１５以上３００以下となるように酸化処理する、請求項８記載のうま味増強剤の製造方法。 The method for producing a umami enhancer according to claim 8, wherein the oxidation treatment is carried out so that the peroxide value of the oxidized fat is 15 or more and 300 or less.
  10. 　前記油脂に酸素を供給しつつ、加熱することにより、前記酸化処理を行う、請求項８又は９記載のうま味増強剤の製造方法。 The method for producing the umami enhancer according to claim 8 or 9, wherein the oxidation treatment is performed by heating while supplying oxygen to the fat.
PCT/JP2022/004726 2021-02-09 2022-02-07 Umami enhancing agent, fat/oil composition for enhancing umami, method for enhancing umami of edible composition, and method for producing umami enhancing agent WO2022172896A1 (en)

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