Oil and fat composition and food and drink

Abstract

The object of the present invention is to provide an oil and fat composition having a good sense of richness and fragrance and suppressing off-flavors. The present invention provides an oil and fat composition, which contains hydroxymethylfurfural, methional, phenylacetaldehyde and ethanol. The content of the hydroxymethylfurfural in the oil and fat composition is 100 ppm or more and 7000 ppm or less, the content of the methional in the oil and fat composition is 1 ppm or more, and the solid fat content of the oil and fat composition at 10 °C is 10% or less.

Description

Technical Field

[0001] The present invention relates to an oil and fat composition and food and drink products. Background Art

[0002] As a flavoring agent for improving the palatability of various food and drink products, flavored oil is known. Flavored oil refers to a liquid oil and fat to which a desired flavor has been imparted, and various materials are used for imparting the flavor (for example, see Patent Documents 1 and 2).

[0003] Prior Art Documents

[0004] Patent Documents

[0005] Patent Document 1: Japanese Unexamined Patent Application Publication No. 2020-68657

[0006] Patent Document 2: Japanese Unexamined Patent Application Publication No. 2008-92916 Summary of the Invention

[0007] Problems to be Solved by the Invention

[0008] However, there is a need for flavored oil having a flavor that has not been known in the past.

[0009] The inventors of the present application focused on richness, fragrance, and less off-flavor as flavors that have not been sufficiently studied in the past.

[0010] The present invention has been completed in view of the above actual situation, and an object thereof is to provide an oil and fat composition having good richness and fragrance and suppressing off-flavor.

[0011] Means for Solving the Problems

[0012] The inventors of the present application found that blending a specified component with an oil and fat can solve the above problems, and thus completed the present invention. More specifically, the present invention provides the following.

[0013] (1) An oil and fat composition,

[0014] The above oil and fat composition contains hydroxymethylfurfural, methional, phenylacetaldehyde, and ethanol,

[0015] The content of the above hydroxymethylfurfural in the above oil and fat composition is 100 ppm or more and 7000 ppm or less,

[0016] The content of the above methional in the above oil and fat composition is 1 ppm or more,

[0017] The solid fat content of the above oil and fat composition at 10°C is 10% or less.

[0018] (2) The oil and fat composition according to (1), wherein the content of phenylacetaldehyde in the oil and fat composition is 7 ppm or more and 140 ppm or less.

[0019] (3) The oil and fat composition according to (1) or (2), wherein the content of ethanol in the oil and fat composition is 1100 ppm or more and 14000 ppm or less.

[0020] (4) The oil and fat composition according to any one of (1) to (3), wherein the mass ratio of ethanol to hydroxymethylfurfural is 0.30 or more and 100.00 or less.

[0021] (5) A food or drink containing the oil and fat composition according to any one of (1) to (4).

[0022] (6) The food or drink according to (5), which is a plastic oil and fat composition.

[0023] Advantages of the Invention

[0024] According to the present invention, it is possible to provide an oil and fat composition having a good richness and flavor and suppressing off-flavors. Detailed Embodiments

[0025] Hereinafter, embodiments of the present invention will be described, but the present invention is not limited thereto.

[0026] <Oil and Fat Composition>

[0027] The oil and fat composition of the present invention is a composition obtained by blending various components with oil and fat, and satisfies all of the following requirements.

[0028] (Requirement 1) The oil and fat composition contains hydroxymethylfurfural, methional, phenylacetaldehyde, and ethanol.

[0029] (Requirement 2) The content of hydroxymethylfurfural in the oil and fat composition is 100 ppm or more and 7000 ppm or less.

[0030] (Requirement 3) The content of methional in the oil and fat composition is 1 ppm or more.

[0031] (Requirement 4) The solid fat content of the oil and fat composition at 10 °C is 10% or less.

[0032] The inventors of the present application unexpectedly found that the combination of the four components specified in the above (Requirement 1) imparts good richness and flavor to the oil and fat.

[0033] Furthermore, it was further found that by adjusting the content of hydroxymethylfurfural in the oil and fat composition in a manner that satisfies the above (requirement 2), the richness is particularly good, and by adjusting the content of methional in the oil and fat composition in a manner that satisfies the above (requirement 3), the flavor is particularly good.

[0034] The so-called "richness" in the present invention refers to the flavor of thick and rich food and drink products (such as beef and red wine).

[0035] Such a flavor usually lasts for a relatively long time after the oil and fat composition is put into the mouth (for example, 10 seconds or more from the moment of putting it into the mouth).

[0036] The so-called "flavor" in the present invention refers to a light fragrance that reminds people of the flavor of burnt soy sauce.

[0037] Such a flavor can usually be felt immediately after the oil and fat composition is put into the mouth (for example, within 3 seconds from the moment of putting it into the mouth).

[0038] The so-called "off-flavor" in the present invention refers to a flavor that has a discomfort as the flavor of the oil and fat composition or food and drink product (such as a tingling bitterness, overly strong alcohol, the smell of grass, etc.).

[0039] Such an off-flavor is not confirmed or is suppressed in the oil and fat composition of the present invention.

[0040] The richness, flavor, and off-flavor of the oil and fat composition are evaluated by the methods shown in the examples.

[0041] In the present invention, the "solid fat content at 10°C" is measured in accordance with "2.2.9 - 2013 Solid Fat Content (NMR Method)" of the Standard Oil and Fat Analysis Method (Japan Oil Chemists' Society, Incorporated Administrative Agency).

[0042] The so-called "oil and fat composition with a solid fat content at 10°C of 10% or less" means that the oil and fat composition is usually in a liquid state at 10°C.

[0043] The oil and fat composition of the present invention preferably has a solid fat content at 10°C of 3% or less.

[0044] Hereinafter, the oil and fat composition of the present invention will be described in detail.

[0045] (Hydroxymethylfurfural)

[0046] The oil and fat composition of the present invention contains hydroxymethylfurfural (chemical formula: C 6 H 6 O 3 ). It should be noted that the IUPAC name of hydroxymethylfurfural is 5-(hydroxymethyl)-2-furaldehyde.

[0047] It is known that hydroxymethylfurfural has an aroma reminiscent of butter and caramel.

[0048] The content of hydroxymethylfurfural in the oil and fat composition of the present invention is 100 ppm or more and 7000 ppm or less.

[0049] If the content of hydroxymethylfurfural in the oil and fat composition of the present invention is 100 ppm or more, a sufficient richness can be exhibited. If the content of hydroxymethylfurfural in the oil and fat composition of the present invention is 7000 ppm or less, the generation of unfavorable flavors (such as bitterness) can be suppressed.

[0050] Within the above range, there is a tendency that the higher the content of hydroxymethylfurfural in the oil and fat composition, the easier it is to increase the richness.

[0051] From the viewpoint of easily increasing the richness, the lower limit value of the content of hydroxymethylfurfural in the oil and fat composition is preferably 500 ppm or more, more preferably 2500 ppm or more.

[0052] From the viewpoint of easily suppressing off-flavors, the upper limit value of the content of hydroxymethylfurfural in the oil and fat composition is preferably 6000 ppm or less.

[0053] The hydroxymethylfurfural in the present invention may be a synthetic product, or may be a food or drink, an extract, etc. containing hydroxymethylfurfural as a part thereof.

[0054] The content of hydroxymethylfurfural in the oil and fat composition is determined by the following method called the external standard method using SPME (solid phase microextraction) of gas chromatography.

[0055] First, standard samples with hydroxymethylfurfural concentrations of 1 ppm, 100 ppm, 1000 ppm, and 10000 ppm are prepared. These are subjected to gas chromatography, the peak areas of ion mass 126 (molecular ion) are calculated, and a standard curve is made. In addition, the retention time is also recorded.

[0056] Then, the oil and fat composition to be measured is subjected to gas chromatography, and the peak area of ion mass 126 (molecular ion) at the same retention time as the standard sample is calculated.

[0057] The calculated value obtained as above is substituted into the standard curve to determine the content of hydroxymethylfurfural in the oil and fat composition.

[0058] (Methylthiopropionaldehyde)

[0059] The oil and fat composition of the present invention contains methylthiopropionaldehyde (chemical formula: C 4 H 8OS). It should be noted that the IUPAC name of methional is 3-(methylsulfanyl)propanal, and as an alias, it is also known as 3-(methylthio)propionaldehyde, 3-(methylmercapto)propionaldehyde, 3-(methylthio)propanal or 4-thiapentanal.

[0060] Methional is known to have a roasted meat flavor and a toasted bread flavor.

[0061] The content of methional in the oil and fat composition of the present invention is 1 ppm or more.

[0062] If the content of methional in the oil and fat composition of the present invention is 1 ppm or more, sufficient flavor can be exerted.

[0063] Within the above range, the higher the content of methional in the oil and fat composition, the more likely the flavor is to be improved.

[0064] From the viewpoint of easily improving the flavor, the lower limit value of the content of methional in the oil and fat composition is preferably 2 ppm or more, more preferably 4 ppm or more.

[0065] From the viewpoint of easily suppressing off-flavors, the upper limit value of the content of methional in the oil and fat composition is preferably 300 ppm or less, more preferably 180 ppm or less.

[0066] The methional in the present invention can be a synthetic product, or a food or beverage, extract, etc. containing methional as a part thereof.

[0067] The content of methional in the oil and fat composition is determined by the following method called the external standard method using SPME (solid phase microextraction) of gas chromatography.

[0068] First, standard samples with methional concentrations of 0.01 ppm, 1 ppm, 10 ppm, and 1000 ppm are prepared. They are subjected to gas chromatography, the peak areas of the ion mass 104 (molecular ion) are calculated, and a standard curve is made. In addition, the retention time is also recorded.

[0069] Then, the oil and fat composition to be measured is subjected to gas chromatography, and the peak area of the ion mass 104 (molecular ion) at the same retention time as the standard sample is calculated.

[0070] Substitute the calculated values obtained above into the standard curve to determine the content of methional in the oil and fat composition.

[0071] (phenylacetaldehyde)

[0072] The oil and fat composition of the present invention contains phenylacetaldehyde (chemical formula: C 8 H 8 O). It should be noted that the IUPAC name of phenylacetaldehyde is 2-acetaldehyde, and as an alias, it is also called hyacinthin, α-methylbenzaldehyde, α-toluylaldehyde, benzene ethanal, 2-phenylacetaldehyde, phenyl ethanal, benzene acetaldehyde, or phenylacetaldehyde. Phenylacetaldehyde is known to have an aroma reminiscent of honey, roses, grass, etc.

[0073] The higher the content of phenylacetaldehyde in the oil and fat composition of the present invention, the more likely it is to enhance the flavor.

[0074] From the perspective of easily enhancing the flavor, the lower limit of the content of phenylacetaldehyde in the oil and fat composition is preferably 7 ppm or more, more preferably 15 ppm or more.

[0075] From the perspective of easily suppressing off-flavors, the upper limit of the content of phenylacetaldehyde in the oil and fat composition is preferably 140 ppm or less, more preferably 90 ppm or less.

[0076] The phenylacetaldehyde in the present invention can be a synthetic product, or a food, extract, etc. containing phenylacetaldehyde as a part thereof.

[0077] The content of phenylacetaldehyde in the oil and fat composition is determined by the following method called the external standard method using SPME (solid phase microextraction) of gas chromatography.

[0078] First, prepare standard samples with phenylacetaldehyde concentrations of 1 ppm, 10 ppm, 100 ppm, and 1000 ppm at four points. Subject them to gas chromatography, calculate the peak areas of ion mass 120 (molecular ion), and prepare a standard curve. In addition, the retention time is also recorded.

[0079] Then, subject the oil and fat composition to be measured to gas chromatography and calculate the peak area of ion mass 120 (molecular ion) at the same retention time as the standard sample.

[0080] Substitute the calculated values obtained above into the standard curve to determine the content of phenylacetaldehyde in the oil and fat composition.

[0081] (ethanol)

[0082] The oil and fat composition of the present invention contains ethanol (chemical formula: C 2 H 5 OH).

[0083] The higher the content of ethanol in the oil and fat composition of the present invention, the easier it is to exert the effects of the present invention, and there is a tendency to easily obtain an oil and fat composition with excellent richness and fragrance and suppressed off-flavors.

[0084] From the viewpoint of easily exerting the effects of the present invention, the lower limit of the content of ethanol in the oil and fat composition is preferably 1100 ppm or more, more preferably 3000 ppm or more.

[0085] From the viewpoint of easily suppressing off-flavors, the upper limit of the content of ethanol in the oil and fat composition is preferably 14000 ppm or less, more preferably 10000 ppm or less.

[0086] The ethanol in the present invention can be a synthetic product, or a food or drink, extract, etc. containing ethanol as a part thereof.

[0087] The content of ethanol in the oil and fat composition is determined by the following method called the external standard method using SPME (solid-phase microextraction) of gas chromatography.

[0088] First, prepare standard samples at four points with ethanol concentrations of 100 ppm, 1000 ppm, 10000 ppm, and 20000 ppm. Subject them to gas chromatography, calculate the peak areas of ion mass 45 (molecular ion), and prepare a standard curve. In addition, the retention times are also recorded.

[0089] Then, subject the oil and fat composition to be measured to gas chromatography, and calculate the peak area of ion mass 45 (molecular ion) at the same retention time as the standard sample.

[0090] Substitute the calculated values obtained above into the standard curve to determine the content of ethanol in the oil and fat composition.

[0091] (Ratio of each component)

[0092] In the oil and fat composition of the present invention, the ratio of each component may also satisfy the following conditions.

[0093] From the viewpoint of easily achieving the effects of the present invention, the lower limit of the mass ratio of ethanol to hydroxymethylfurfural (ethanol / hydroxymethylfurfural) can preferably be 0.30 or more, more preferably 1.00 or more, and further preferably 1.30 or more.

[0094] From the viewpoint of easily suppressing off-flavors, the upper limit of the mass ratio of ethanol to hydroxymethylfurfural (ethanol / hydroxymethylfurfural) can preferably be 100.00 or less, more preferably 50.00 or less, and further preferably 10.00 or less.

[0095] (Oil and fat)

[0096] As the oil and fat, edible oil and fat are usually used. Examples of such oil and fat include vegetable oil and fat, animal oil and fat, synthetic oil and fat, processed oil and fat, etc. These can be used alone as one kind, or two or more kinds can be combined and used as a blended oil.

[0097] Examples of the vegetable oil and fat include rapeseed oil (canola oil), soybean oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high-oleic safflower oil, sunflower oil, high-oleic sunflower oil, cottonseed oil, grapeseed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, coconut oil, cocoa butter, palm oil, palm kernel oil, and algal oil, etc.

[0098] Examples of the animal oil and fat include fish oil (oils from tuna, mackerel, sardine, bonito, herring, etc.), lard, beef tallow, milk fat, mutton fat, etc.

[0099] Examples of the synthetic oil and fat include medium-chain fatty acid oil, diglyceride, etc.

[0100] As the processed oil and fat, it can also be an oil and fat obtained by subjecting the above-mentioned oil and fat to desired treatments. Examples of such treatments include fractionation (for example, fractionated low-melting-point parts of milk fat, palm superolein, etc.), hardening, transesterification reaction, etc. One or two or more treatments can also be performed on the oil and fat.

[0101] Generally, it is known that animal oil and fat have more excellent richness, etc. than vegetable oil and fat. However, according to the present invention, even when only vegetable oil and fat are used as the oil and fat, an oil and fat composition having a richness, etc. equal to or more than that in the case of using animal oil and fat can be obtained.

[0102] From the viewpoint of easily obtaining an oil and fat composition having a solid fat content of 10% or less at 10°C, the oil and fat blended in the oil and fat composition is preferably a liquid oil.

[0103] As the liquid oil, for example, rapeseed oil (canola oil), soybean oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high-oleic safflower oil, sunflower oil, high-oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla sesame oil, borage oil, olive oil, rice bran oil, wheat germ oil, etc. can be cited.

[0104] (Other components)

[0105] In the oil and fat composition of the present invention, known foods and food additives that can be incorporated into foods and beverages, etc. can be incorporated within the range that does not hinder the effects of the present invention.

[0106] As foods, for example, saccharides, tea leaves, vegetables, fruits, spices, yeast, yeast extracts, etc. can be cited.

[0107] As food additives, for example, emulsifiers, antioxidants, silicones, pigments, flavors, vitamins, etc. can be cited.

[0108] The types and amounts of the foods and food additives as described above can be appropriately set according to the desired effects, etc. By incorporating such foods and food additives together with the oil and fat composition of the present invention, effects such as flavor and color adjustment effects, oxidation deterioration inhibition effects, function improvement effects, etc. can be exerted.

[0109] From the viewpoint of easily exerting the effects of the present invention, it is preferred that the oil and fat composition of the present invention is substantially free of moisture or completely free of moisture.

[0110] In the present invention, the so-called "the oil and fat composition is substantially free of moisture" means that the water content is 0.5% by mass or less with respect to the whole oil and fat composition.

[0111] In the present invention, the so-called "the oil and fat composition is completely free of moisture" means that the water content is 0.0% by mass with respect to the whole oil and fat composition.

[0112] In the present invention, "moisture" means water (H 2 O).

[0113] It should be noted that the moisture in the oil and fat composition in the present invention can be measured by the "Standard Oil and Fat Analysis Test Method 2.1.3.4 - 2013 Moisture (Karl Fischer Method)".

[0114] From the viewpoint of easily exerting the effects of the present invention, the oil and fat composition of the present invention may also be formed from the above 4 components (hydroxymethylfurfural, methylthiopropionaldehyde, phenylacetaldehyde, and ethanol) and oil and fat, and does not contain other components.

[0115] <Manufacturing method of the oil and fat composition>

[0116] The oil and fat composition of the present invention is obtained by appropriately mixing and stirring each component using a blender or the like. There is no particular limitation on the mixing order of the components and the like.

[0117] As described above, the above four components (i.e., hydroxymethylfurfural, methional, phenylacetaldehyde, and ethanol) can be incorporated into the oil and fat composition in the form of synthetic products (commercially available reagents or aroma components, etc.), in the form of food and beverages, extracts, etc. that contain each component as a part thereof.

[0118] In addition, as the above four components, foods containing all of the above four components can also be used. Examples of such foods include alcoholic beverages (sake, shochu, wine, beer, whisky, vodka, etc.), mirin, miso, soy sauce, soy sauce cake, koji, salt koji, sweet sake, sake lees, mirin lees, Nara pickles, honey, sugar, beef, potatoes, tomatoes, cheese, coffee, coffee grounds, buckwheat, chocolate, etc., and combinations thereof.

[0119] The above foods can be used directly in an unprocessed state, or can be used after processing (heating, etc.). For example, after immersing the above foods in oil and fat, heating and filtration, etc. are carried out, whereby the oil and fat composition of the present invention can be obtained.

[0120] <Properties of the oil and fat composition>

[0121] The oil and fat composition of the present invention has a good richness and fragrance, and suppresses off-flavors. The presence, absence, and degree of the richness, fragrance, and off-flavors of the oil and fat composition are determined by the methods shown in the examples.

[0122] <Uses of the oil and fat composition>

[0123] The use of the oil and fat composition of the present invention is not particularly limited, and it can be used as a substitute for conventionally known flavor oils, etc., or can be used in combination with any seasonings (conventionally known flavor oils, etc.).

[0124] The oil and fat composition of the present invention can be incorporated into any food and beverage, and can impart a good flavor (richness, fragrance) with suppressed off-flavors to the food and beverage, etc. containing the composition.

[0125] Therefore, the present invention also includes food and beverages containing the oil and fat composition of the present invention.

[0126] There is no particular limitation on the food and beverage, etc. that can incorporate the oil and fat composition of the present invention, and examples include various home-cooked dishes (fried foods, etc.), snacks, bread, etc. made with oil and fat.

[0127] In addition, the oil and fat composition of the present invention can also be used as a raw material for foods containing oil and fat, such as plasticized oil and fat compositions, frying oils, edible oils, flavored edible oils, oil-in-water emulsions (condensed milk, whipped cream, mayonnaise, etc.), powdered oils and fats, dressings, etc.

[0128] Among the above, as the food and drink containing the oil and fat composition of the present invention, a plasticized oil and fat composition is preferred.

[0129] (Plasticized oil and fat composition)

[0130] The so-called "plasticized oil and fat composition" in the present invention specifically includes margarine, fat spread, shortening, etc.

[0131] In the present invention, the so-called "plasticity" means that a solid fat is incorporated in the oil and fat composition, and it has appropriate softness and the property of being able to change its shape.

[0132] The form of the plasticized oil and fat composition is not particularly limited, and examples include a form substantially free of an aqueous phase and a form containing an aqueous phase.

[0133] In the present invention, the so-called "substantially free of an aqueous phase" means that the content of water (including the volatile part) is 0.5% by mass or less with respect to the plasticized oil and fat composition.

[0134] Examples of the plasticized oil and fat composition substantially free of an aqueous phase include shortening (especially shortening that meets Japanese Agricultural Standards).

[0135] Examples of the plasticized oil and fat composition containing an aqueous phase include plasticized oil and fat compositions of various types (oil-in-water type, water-in-oil type, oil-in-water-in-oil type, and water-in-oil-in-water type). As the plasticized oil and fat composition containing an aqueous phase, a water-in-oil type (such as margarine) is preferred.

[0136] In the plasticized oil and fat composition containing an aqueous phase, the content of the oil phase is preferably 60% by mass or more and 99.4% by mass or less, more preferably 65% by mass or more and 98% by mass or less.

[0137] In the plasticized oil and fat composition containing an aqueous phase, the content of the aqueous phase is preferably 0.6% by mass or more and 40% by mass or less, more preferably 2.0% by mass or more and 35% by mass or less.

[0138] When the oil and fat composition of the present invention is incorporated into a plasticized oil and fat composition, the incorporation amount of the oil and fat composition of the present invention is not particularly limited.

[0139] For example, relative to the plasticized oil composition, the content of the oil composition of the present invention is preferably 1% by mass or more and 50% by mass or less, more preferably 1% by mass or more and 30% by mass or less.

[0140] When the oil composition of the present invention is incorporated into a plasticized oil composition, usually a solid oil and the oil composition of the present invention are incorporated into the plasticized oil composition together. By subjecting these mixtures to rapid cooling and kneading, a plasticized oil composition can be obtained.

[0141] The saturated fatty acid content in the plasticized oil composition is preferably 20.0% by mass or more and 50.0% by mass or less, more preferably 30.0% by mass or more and 50.0% by mass or less.

[0142] If the saturated fatty acid content is within this range, when eating a food containing the plasticized oil composition, the saturated fatty acid remains in the mouth, and even in a state where the oil composition of the present invention is dispersed, it is easy to feel a heavy feeling and a fragrance, and it is not easy to feel an off-flavor.

[0143] The type of oil used to make the saturated fatty acid content in the plasticized oil composition within the above range is not limited. For example, vegetable oils (rapeseed oil (canola oil), soybean oil, corn oil, coconut oil, cocoa butter, palm oil, palm kernel oil, etc.), animal oils (fish oil (oils from tuna, mackerel, sardines, bonito, herring, etc.), lard, beef tallow, milk fat, mutton fat, etc.) can be mentioned. In addition, processed oils obtained by subjecting these oils to treatments (fractionation, hardening, transesterification, etc.) can also be used. Among the above oils, from the viewpoint of easily exerting the effects of the present invention, palm-based oils (palm oil, palm fractionated soft oil, transesterified oil of palm fractionated soft part) are preferred.

[0144] From the viewpoint of easily exerting the effects of the present invention, the lower limit value of the content of hydroxymethylfurfural in the plasticized oil composition is preferably 30 ppm or more.

[0145] From the viewpoint of easily exerting the effects of the present invention, the upper limit value of the content of hydroxymethylfurfural in the plasticized oil composition is preferably 1500 ppm or less.

[0146] From the viewpoint of easily exerting the effects of the present invention, the lower limit value of the content of methional in the plasticized oil composition is preferably 0.05 ppm or more.

[0147] From the viewpoint of easily exerting the effects of the present invention, the upper limit value of the content of methional in the plasticized oil composition is preferably 2.5 ppm or less.

[0148] From the viewpoint of easily exerting the effects of the present invention, the lower limit of the content of phenylacetaldehyde in the plasticized oil and fat composition is preferably 0.5 ppm or more.

[0149] From the viewpoint of easily exerting the effects of the present invention, the upper limit of the content of phenylacetaldehyde in the plasticized oil and fat composition is preferably 30 ppm or less.

[0150] From the viewpoint of easily exerting the effects of the present invention, the lower limit of the content of ethanol in the plasticized oil and fat composition is preferably 60 ppm or more.

[0151] From the viewpoint of easily exerting the effects of the present invention, the upper limit of the content of ethanol in the plasticized oil and fat composition is preferably 3500 ppm or less.

[0152] (Method for producing plasticized oil and fat composition)

[0153] The plasticized oil and fat composition of the present invention can be produced by a known method.

[0154] For example, the plasticized oil and fat composition of the present invention can be obtained by appropriately heating and mixing the constituent components and then performing rapid cooling and kneading using a cooling mixer ( etc.).

[0155] In addition, if necessary, an inert gas (such as nitrogen) can be blown into the cooling mixer, or tempering can be performed after rapid cooling and kneading.

[0156] Examples

[0157] Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples.

[0158] <Test 1: Production and evaluation of oil and fat composition>

[0159] An oil and fat composition was produced by the following method and its flavor was evaluated.

[0160] (Production of oil and fat composition)

[0161] For the oils and fats shown in the "oil and fat" item in Tables 1 to 5, each component was mixed and stirred so as to have the concentrations shown in each table, and the oil and fat compositions of the examples and comparative examples were produced.

[0162] The "rapeseed oil" (canola oil) and "rice bran oil" used in this example are both oils and fats having a solid fat content of 3% or less at 10°C.

[0163] In Tables 1 to 5, the units of the numerical values shown in the items of "hydroxymethylfurfural", "methylthiopropionaldehyde", "phenylacetaldehyde" and "ethanol" are "ppm".

[0164] In Tables 1 to 5, "EtOH / HMF" represents the mass ratio of ethanol to hydroxymethylfurfural in each composition.

[0165] It should be noted that the oil and fat composition of "Comparative Example 1-1" is formed only of rapeseed oil, and the oil and fat composition of "Comparative Example 1-7" is formed only of lard.

[0166] (Evaluation of oil and fat composition)

[0167] For the obtained oil and fat compositions, sensory evaluations were respectively conducted on the richness, fragrance, and off-flavors based on the following. The results are shown in the "Evaluation" items in Tables 1 to 5.

[0168] It should be noted that the sensory evaluations (evaluations of various flavors) were conducted by evaluators (panels) selected in the following manner.

[0169] Discrimination tests for five tastes (sweet, sour, salty, bitter, umami), discrimination tests for differences in taste concentrations, discrimination tests for food tastes, and reference olfactory tests were conducted on candidate evaluators, and 20 persons who were judged to be suitable in each of these tests were selected as evaluators.

[0170] In addition, when conducting the evaluations, all the evaluators discussed and consulted on the characteristics of each evaluation item to reach a consensus among the evaluators. In addition, in order to eliminate the bias of the evaluators in the sensory evaluations and improve the accuracy of the evaluations, the test area numbers and contents of the samples were not informed to the evaluators, but were presented randomly.

[0171] [Evaluation method]

[0172] For each of the three flavors ("richness", "fragrance", and "off-flavors" defined in the present invention), each evaluator (a total of 20 persons) was asked to answer whether they felt the flavor when putting each oil and fat composition (1 g) into their mouths, and based on the answering results, evaluations were conducted according to the following evaluation criteria.

[0173] It should be noted that in each of the evaluation criteria, "◎+" represents the best result, and "×" represents the worst result. In each evaluation item, as long as it is "○" or above, it is judged as a sufficiently good result.

[0174] [Evaluation criteria (richness)]

[0175] ◎+: Among 20 persons, 17 or more persons answered that they felt richness.

[0176] ◎: Among 20 persons, 13 or more and 16 or less persons answered that they felt richness.

[0177] ○: Among 20 persons, 9 or more and 12 or less persons answered that they felt richness.

[0178] △: Among 20 people, 5 or more and 8 or less people answered that they felt a sense of heaviness.

[0179] ×: Among 20 people, 4 or less people answered that they felt a sense of heaviness.

[0180] [Evaluation Criteria (Fragrance)]

[0181] ◎+: Among 20 people, 17 or more people answered that they felt the fragrance.

[0182] ◎: Among 20 people, 13 or more and 16 or less people answered that they felt the fragrance.

[0183] ○: Among 20 people, 9 or more and 12 or less people answered that they felt the fragrance.

[0184] △: Among 20 people, 5 or more and 8 or less people answered that they felt the fragrance.

[0185] ×: Among 20 people, 4 or less people answered that they felt the fragrance.

[0186] [Evaluation Criteria (Off-flavor)]

[0187] ◎+: Among 20 people, 17 or more people answered that they did not feel the off-flavor.

[0188] ◎: Among 20 people, 13 or more and 16 or less people answered that they did not feel the off-flavor.

[0189] ○: Among 20 people, 9 or more and 12 or less people answered that they did not feel the off-flavor.

[0190] △: Among 20 people, 5 or more and 8 or less people answered that they did not feel the off-flavor.

[0191] ×: Among 20 people, 4 or less people answered that they did not feel the off-flavor.

[0192] [Table 1]

[0193]

[0194] [Table 2]

[0195]

[0196] [Table 3]

[0197]

[0198] [Table 4]

[0199]

[0200] [Table 5]

[0201]

[0202] As shown in Tables 1 to 4, the greasiness and fragrance of the oil and fat composition satisfying all the requirements of the present invention are excellent, and there is little off-flavor.

[0203] When the content of phenylacetaldehyde contained in the oil and fat composition is 7 ppm or more and 140 ppm or less, and the content of ethanol contained in the oil and fat composition is 1100 ppm or more and 14000 ppm or less, there is a tendency that the greasiness and fragrance are particularly excellent and the off-flavor is less.

[0204] On the other hand, as shown in Table 5, for the oil and fat composition that does not satisfy any one or all of the requirements of the present invention, either or both of the greasiness and fragrance are poor, or a strong off-flavor is felt.

[0205] <Test 2: Preparation and Evaluation of Home-Cooked Dishes - 1>

[0206] Use the oil and fat composition prepared in Test 1 above to make home-cooked dishes (fried foods) and evaluate their flavors.

[0207] (Preparation of Fried Foods)

[0208] Use each oil and fat composition as frying oil, and fry commercially available frozen croquettes at 180°C for 3 minutes to make croquettes (equivalent to fried foods).

[0209] It should be noted that the oil and fat compositions used in this test are shown in the "oil and fat composition" item of Table 6. For example, the oil and fat composition obtained in "Example 1-8" was used in "Example 2-1".

[0210] (Evaluation of Fried Foods)

[0211] For the obtained fried foods, evaluate the greasiness, fragrance, and off-flavor in the same manner as in Test 1. The results are shown in the "evaluation" item of Table 6.

[0212] [Table 6]

[0213]

[0214] As shown in Table 6, the oil and fat composition that satisfies all the requirements of the present invention maintains its good flavor even when used for the production of fried foods.

[0215] It should be noted that when using the above oil and fat compositions to make other home-cooked dishes (fried rice, curry paste, soy burgers, and soup) instead of fried foods, the same results as those of fried foods were obtained.

[0216] <Test 3: Preparation of Plastic Oil and Fat Composition (Shortening)>

[0217] The oil and fat composition obtained in "Examples 1-12" (12.0% by mass) was blended into palm oil (88.0% by mass), and rapid cooling kneading was carried out according to a conventional method to obtain "Plastic Oil and Fat Composition 1".

[0218] The oil and fat composition obtained in "Examples 1-12" (2.0% by mass) was blended into palm oil (98.0% by mass), and rapid cooling kneading was carried out according to a conventional method to obtain "Plastic Oil and Fat Composition 2".

[0219] The compositions of "Plastic Oil and Fat Composition 1" and "Plastic Oil and Fat Composition 2" are shown in Table 7.

[0220] [Table 7]

[0221] Plasticized oil composition 1 Plasticized oil composition 2 Hydroxymethylfurfural (ppm) 360 60 Methylthiopropionaldehyde (ppm) 0.6 0.1 Phenylacetaldehyde (ppm) 7.2 1.2 Ethanol (ppm) 840 140 Saturated fatty acid (mass%) 44.4 48.9

[0222] <Test 4: Preparation and Evaluation of Home-Cooked Dishes - 2>

[0223] Home-cooked dishes (soybean burgers) were prepared using the plastic oil and fat compositions prepared in Test 3 above, and their flavors were evaluated.

[0224] (Preparation of Soybean Burgers)

[0225] Based on the formulation (mass %) in Table 8, soybean burgers were prepared by the following method.

[0226] (1) Granular soy protein was immersed in water.

[0227] (2) Salt, spices, and potato starch were mixed evenly.

[0228] (3) The granular soy protein, soy curd, plastic oil and fat composition 1 or 2, or palm oil from (1) above were mixed.

[0229] (4) It was molded into 80 g and baked in a convection oven at 195 °C for 10 minutes.

[0230] It should be noted that the "soy curd" in Table 8 was prepared based on the formulation (mass %) in Table 9 and by the following method.

[0231] (1) Powdered soy protein and methyl cellulose were mixed, rapeseed oil was added, and it was stirred evenly using a food processor.

[0232] (2) While stirring, water (cold water) was slowly added to emulsify it.

[0233] (3) It was cooled in the refrigerator for 30 minutes or more.

[0234] (Evaluation of Soybean Burgers)

[0235] For the obtained soy burgers, the heaviness, flavor, and off-flavors were evaluated in the same manner as in Test 1. In the evaluation, "Reference Example 1" using palm oil in place of the plastic fat composition was set as the comparison object. The results are shown in the "Evaluation" column of Table 8.

[0236] [Table 8]

[0237]

[0238] [Table 9]

[0239]

Claims

1. Oil composition, The oil composition contains hydroxymethylfurfural, methional, phenylacetaldehyde and ethanol, The content of the hydroxymethylfurfural in the oil composition is 100 ppm or more and 7000 ppm or less, The content of the methional in the oil composition is 1 ppm or more, The content of the phenylacetaldehyde in the oil composition is 7 ppm or more and 140 ppm or less, The content of the ethanol in the oil composition is 1100 ppm or more and 14000 ppm or less, The mass ratio of the ethanol relative to the hydroxymethylfurfural is 0.30 or more and 100.00 or less, The solid fat content of the oil composition at 10 °C is 10% or less.

2. Food or drink, which contains the oil composition according to claim 1.

3. The food or drink according to claim 2, which is a plastic oil composition.

Images