Animal fat feeling imparting agent

Abstract

Provided is an animal fat feeling imparting agent for imparting a fat feeling to an animal. Provided is an animal fat feeling imparting agent produced by a production method comprising: (step 1) a step for preparing macadamia nut oil; (step 2) a step in which the macadamia nut oil prepared in step 1 is subjected to a lipase treatment to obtain a macadamia nut olease-treated product; and (step 3) a step for heating the macadamia nut olease-treated product obtained in step 2 so that the POV does not exceed 1.

Description

Technical Field

[0001] The present invention relates to an animal fat flavor imparting agent. Background Art

[0002] In recent years, due to the diversification of consumers' preferences, there has been a desire to develop various products that meet consumers' needs. Among them, there are also many requirements for imparting and enhancing the aroma / flavor such as milk fat feeling and fat feeling in food and beverages (foods and drinks). In addition to triglycerides as the main component, fats and oils also contain various free fatty acids, alcohols, aldehydes, monoglycerides, diglycerides, vitamins, etc., and these components are considered to jointly constitute the flavor of fats and oils.

[0003] As a raw material for imparting an oil-like aroma / flavor, for example, Patent Document 1 describes an umami enhancer containing a decomposition product or an extract thereof of a long-chain highly unsaturated fatty acid, and describes that the umami of food increases and a flavor enhancing effect can be obtained.

[0004] Prior Art Documents

[0005] Patent Documents

[0006] Patent Document 1: International Publication No. 2005 / 4634. Summary of the Invention

[0007] Problems to be Solved by the Invention

[0008] The problem of the present invention is to provide a composition capable of imparting an animal fat feeling to food and beverages.

[0009] Means for Solving the Problems

[0010] The present inventors conducted in-depth research to solve the above problems, and as a result, found that a lipase-treated product of a specific vegetable oil called macadamia nut oil is significantly excellent in imparting an animal fat feeling. Then, the outline of the representative invention in the invention disclosed in the present application is briefly described as follows.

[0011] [1] A method for producing an animal fat flavor imparting agent, which comprises the following steps 1 to 3:

[0012] (Step 1) A step of preparing macadamia nut oil;

[0013] (Step 2) A step of obtaining a macadamia nut oil lipase-treated product by subjecting the macadamia nut oil prepared in the step 1 to lipase treatment;

[0014] (Step 3) A step of heating the macadamia nut oil lipase-treated product obtained in the step 2 so that the POV does not exceed 1.

[0015] [2]The method for producing an animal fat-like sensation imparting agent according to [1], wherein the macadamia nut oil prepared in the step 1 is heated macadamia nut oil with a POV of 0 to 1.

[0016] [3]The method for producing an animal fat-like sensation imparting agent according to [1] or [2], wherein an antioxidant addition step is further included between the step 1 and the step 2, after the step 2, or both.

[0017] [4]The method for producing an animal fat-like sensation imparting agent according to [3], wherein the antioxidant addition step is carried out after the step 2.

[0018] [5]An animal fat-like sensation imparting agent composed of an enzyme-treated product of heated macadamia nut oil with a POV of less than 1.

[0019] [6]A composition for food and drink addition, which contains the animal fat-like sensation imparting agent according to [5].

[0020] [7]A method for imparting an animal fat-like sensation to food and drink, which includes adding the animal fat-like sensation imparting agent according to [5], or the composition for food and drink addition according to [6], to food and drink.

[0021] [8]A method for producing food and drink, which includes adding the animal fat-like sensation imparting agent according to [5], or the composition for food and drink addition according to [6], to food and drink.

[0022] Advantages of the Invention

[0023] According to the present invention, an animal fat-like sensation imparting agent effective for imparting an animal fat-like sensation to food and drink can be provided. Detailed Description of the Invention

[0024] Hereinafter, specific examples will be given to explain the present invention in more detail. In this specification, "~" means a range including the lower limit value and the upper limit value, and concentrations (ppt, ppb, ppm, etc.) and %, unless otherwise specified, respectively represent mass concentrations and mass %, and the concentration is the final concentration unless otherwise specified.

[0025] [Method for Producing Animal Fat-Like Sensation Imparting Agent]

[0026] The method for producing an animal fat-like sensation imparting agent according to an embodiment of the present invention (hereinafter, sometimes referred to as the production method of the present invention (this case)) is characterized by including the following steps.

[0027] (Step 1) A step of preparing macadamia nut oil;

[0028] Step 2: A step of obtaining a macadamia nut oil lipase-treated product by subjecting the macadamia nut oil prepared in Step 1 to lipase treatment;

[0029] Step 3: A step of heating the macadamia nut oil lipase-treated product obtained in Step 2 so that the POV does not exceed 1.

[0030] In this specification, POV refers to the peroxide value.

[0031] The macadamia nut lipase-treated product obtained in Step 2 of the production method of the present invention can be added to various food and beverages as an animal fat flavoring agent after optionally removing moisture, for imparting an animal fat flavor to the food and beverages.

[0032] Macadamia nut oil is a vegetable oil rather than an animal fat, but the lipase-treated product produced through the above steps is effective in imparting an animal fat flavor, which is an unexpected discovery.

[0033] In this specification, "animal fat flavor" refers to the unique flavor of animal fat, the sweet fragrance remaining on the moist tongue, and / or the feeling including an animal fat-like juicy or gravy-like feeling. "Animal" is not particularly limited, and representative examples include cows, pigs (domestic pigs), birds (chickens, wild ducks, turkeys, domestic ducks, pheasants, quails, etc.), sheep (lambs or mutton), horses, deer, wild boars, bears, etc. Preferably, they are cows, pigs, chickens, wild ducks or sheep, and more preferably cows, pigs or chickens.

[0034] In this specification, "imparting an animal fat flavor (giving an animal fat flavor)" includes newly adding an animal fat flavor to the addition target and / or enhancing the animal fat flavor of the addition target by adding the animal fat flavoring agent according to the present invention (hereinafter, sometimes referred to as the animal fat flavoring agent of the present invention). For example, it includes that the result of imparting an animal fat flavor is to improve the animal fat flavor of the addition target or the overall fragrance of the addition target. In a preferred embodiment of the present invention, by using the animal fat flavoring agent of the present invention to impart an animal fat flavor, a feeling of using more animal fat than actually can be given to the imparting target. More preferably, through the imparting of an animal fat flavor, an oily feeling including a thick gravy-like feeling felt when animal fat melts in animal meat or its processed products can be given to the addition target.

[0035] In this specification, "fragrance" refers to one or more sensations that can vary with the aroma, typically referring to sensations including olfaction and gustation. Additionally, the fragrance of food and beverages is sometimes referred to as flavor.

[0036] In this specification, "adding" includes at least one of adding to a certain object only by spraying, dropping, etc. and mixing with a certain object.

[0037] The animal fat-like flavor imparting agent of the present invention is considered to contain at least triglycerides and / or fatty acids, which sometimes exhibit a unique deteriorated odor similar to rancidity (also known as oil oxidation odor or oil deterioration odor) due to deterioration (typically oxidation). From the viewpoint of not imparting such unpleasant deteriorated odor, the POV of the animal fat-like flavor imparting agent obtained by the production method of the present invention is preferably in the range of 0 to 1, and particularly preferably the POV can be any one in the range of 0 to 0.7, 0 to 0.6, or 0 to 0.5, but is not limited to these.

[0038] The macadamia nut oil prepared in Step 1 (hereinafter sometimes simply referred to as Step 1) of the production method of the present invention can be any commercially available product. Preferably, the macadamia nut oil prepared in Step 1 is an oil whose POV does not exceed 1 after heating, and more preferably an oil whose POV does not exceed 1 when heated at 70 to 90 °C for 10 to 30 minutes. Without being bound by any theory, it is considered that oxides (substances formed by the oxidation of the components in macadamia nut oil) that contribute to imparting an animal fat-like flavor may be generated in the macadamia nut oil by this heating.

[0039] In Step 2 (hereinafter sometimes simply referred to as Step 2) of the production method of the present invention, the macadamia nut oil prepared in Step 1 is subjected to a lipase treatment to hydrolyze the ester bonds of the oils (triglycerides) contained in the macadamia nut oil. In this specification, when referring to "lipase treatment", it means adding an appropriate amount of lipase and water to the macadamia nut oil to cause this hydrolysis.

[0040] The lipase used in Step 2 can be arbitrarily selected from the group of enzymes capable of performing such hydrolysis, and there are no particular restrictions on its type. For example, lipases collected from various microorganisms such as Aspergillus, Rhizomucor, Rhizopus, Penicillium, Candida, Pichia, Chromobacterium, Alcaligenes, Streptomyces, Actinomadura, Bacillus, etc., lipases obtained from pig pancreas, oral lipases collected from the oral secretory glands of kid goats, lambs, and calves, etc. Among them, from the viewpoint of enhancing the effect of imparting animal fat flavor, lipases from the genus Candida (especially Candida cylindracea) are preferably used. In addition, as commercially available products, examples include Lipase L, Lipase M, Lipase AP, Lipase AY, Lipase P, Lipase AK, Lipase CES, Lipase M-AP, Lipase D, Lipase N, Lipase CT, Lipase R, Lipase MER (manufactured by Amano Enzyme Inc.), SUMIZYME NLS, SUMIZYMERLS, SUMIZYME ALS (manufactured by Shin Nippon Chemical Industry Co., Ltd. (SUMIZYME is a registered trademark)), Lipase MY, Lipase PL, Lipase QLM, Lipase OF (manufactured by Meito Sangyo Co., Ltd.), Lipase P, Lipase A-10D, PLA2, Lipase-Saiken (registered trademark) (manufactured by Nagase ChemteX Corporation), porcine pancreatic lipase (manufactured by Sigma-Aldrich Japan K.K.), Lecitase, Palatase, Paladase M (manufactured by Novozymes A / S), Talipase (manufactured by Tanabe Seiyaku Co., Ltd.), etc. These lipases can be used alone or in combination of multiple types. From the viewpoint of enhancing the effect of imparting animal fat flavor, as examples of preferred lipases, lipases that can liberate short-chain, medium-chain, and long-chain fatty acids and act on the α-position and β-position of triglycerides can be cited. Typically, Lipase AY and Lipase OF from Candida cylindracea can be cited, but are not limited to these. It should be noted that Lipase AY has a wide pH range of 3.0 to 8.0 for effective function and also has high thermal stability, which is particularly useful from an industrial viewpoint.

[0041] In the manufacturing method of the present invention, the temperature of the lipase treatment in Step 2 can be arbitrarily determined within the temperature range in which the lipase can perform hydrolysis, taking into account the regulation of the lipase used or the reaction time, but it is preferably carried out at 30 to 70 °C, more preferably at 30 to 60 °C, and further preferably at 30 to 50 °C. As examples of the most preferred temperature range, although it also depends on the lipase used, 30 to 45 °C, 32 to 45 °C, 35 to 45 °C, 30 to 48 °C, 32 to 48 °C, 35 to 48 °C, etc. can be cited, but it is not limited to these. The present inventors have confirmed that if the lipase treatment time is within the range of 30 minutes to 40 hours under the temperature condition of at least 30 to 70 °C, an animal fat sense-imparting agent having an animal fat sense-imparting effect can be obtained, but it is preferably within the range of 1 to 35 hours, more preferably 3 to 30 hours, and still more preferably 10 to 25 hours under the temperature condition of 30 to 70 °C. In addition, as the timing of stopping the lipase treatment (the end timing of the lipase treatment time), it is preferably at the stage where the acid value (Acid Value, A.V.) of the macadamia nut oil subjected to the lipase treatment is 90 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, or 150 or more, and the hydrolysis of the lipase is stopped. The present inventors have confirmed that if the acid value is 90 or more, an animal fat sense-imparting agent having an animal fat sense-imparting effect can be obtained, but the acid value is preferably 120 or more, more preferably 130 or more, and still more preferably 140 or more, but the acid value can be appropriately adjusted according to the desired animal fat sense-imparting effect, manufacturing time, manufacturing cost, etc. of the animal fat sense-imparting agent. If the animal fat sense-imparting effect, manufacturing time, and manufacturing cost are comprehensively considered, the acid value is preferably any one within the ranges of 100 to 160, 110 to 155, and 120 to 150, and particularly preferably within the range of 120 to 150 sometimes.

[0042] Regarding the amount of lipase used in Step 2, when using a general commercially available lipase, based on the total mass of the macadamia nut oil, it is preferably 0.05 to 1% by mass, more preferably 0.1 to 0.9% by mass, and still more preferably 0.2 to 0.8% by mass. It is considered that by setting the amount to this value, an appropriate amount of fatty acid is liberated in the animal fat sense-imparting agent, and an animal fat sense-imparting agent particularly excellent in imparting an animal fat sense can be manufactured. In particular, when the lipase is Lipase AY or Lipase OF, from the viewpoint of manufacturing an animal fat sense-imparting agent particularly excellent in imparting an animal fat sense, it is preferably set to these amounts.

[0043] In Step 2, in order to make the lipase come into good contact with its decomposition target (triglyceride), stirring can be carried out. Stirring is carried out at about 200 to 400 rpm, preferably about 300 rpm.

[0044] In addition, in Step 2, in order to promote the hydrolysis by lipase, a compound having a buffering action to maintain the reaction system near the optimum pH of the lipase used (also referred to as a buffer, hydrogen ion concentration regulator or pH regulator) may be contained in the reaction system to make the reaction system a buffer solution. The optimum pH of lipase is in the range of about 3 to 9, but the pH to be maintained can be determined according to the lipase used. As the compound having a buffering action, known substances can be used. Typically, it can be selected from the compounds that can be labeled as "hydrogen ion concentration regulator or pH regulator" specified by the Consumer Affairs Agency of Japan, and a buffer that can maintain the reaction system near the optimum pH of the lipase used can be selected from them. Specifically, hydrochloric acid, citric acid, acetic acid, sodium hydroxide, sodium carbonate, sodium bicarbonate, potassium hydroxide, potassium carbonate, potassium bicarbonate, various phosphates, etc. can be exemplified, but it is not limited to these. For example, in the case of using the above lipase from Candida cylindracea, it is preferable to maintain the pH of the reaction near neutral (pH 7) where the reaction easily proceeds. As the compound having a buffering action that can be particularly preferably used at this time, sodium dihydrogen phosphate, disodium hydrogen phosphate, and their mixture can be specifically mentioned, but it is not limited to these. When a buffer is contained in the reaction system, since the hydrolysis of the triglyceride, which is the object to be decomposed by lipase, is further promoted and fatty acids are liberated, the acid value described above is preferably 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, or 170 or more.

[0045] In Step 3 of the production method of the present invention, the lipase-treated macadamia nut oil obtained in Step 2 is heated so that the POV does not exceed 1. Without being bound by any theory, it is considered that through Step 3, an animal fat flavor imparting agent that can impart an animal fat flavor without the deteriorated odor of fat when added to food and drink can be obtained.

[0046] In Step 3 of the manufacturing method of the present invention, the POV of the object to be heated (the lipase-treated macadamia nut oil) sometimes increases during heating. However, in the present invention, the heating conditions are set to a temperature (in this specification, the heating temperature is the internal temperature of the object to be heated) and a time that do not exceed the POV range (0 to 1) of the object to be heated. For example, when the temperature is between 70 and 90 °C and the time is between 10 and 30 minutes, the POV generally remains within the range of 0 to 1. When converting the conditions of a temperature between 70 and 90 °C and a time between 10 and 30 minutes into the product of the heating time and temperature, if the product is between 700 and 2700, the POV generally remains within the range of 0 to 1. When performing heating multiple times, it is considered that if the POV of a single heating does not exceed the range of the product, it is difficult for the POV to exceed 1. Therefore, in each heating, the conditions are set to not exceed the range of the product. However, for example, when heating at 100 °C or higher for more than 20 hours, the POV sometimes exceeds 1. Therefore, the manufacturing method of the present invention preferably does not include a heating step at 100 °C or higher for more than 20 hours.

[0047] In addition, the heating in Step 3 can generally be carried out under normal pressure in a container where air can exist in the headspace, with the surface of the object to be heated (the lipase-treated macadamia nut oil) in contact with air. However, from the perspective of further suppressing the oxidation of the components in the object to be heated, the air in the headspace can also be replaced with nitrogen. Additionally, during heating, it is preferred not to blow oxygen into the object to be heated. By blowing oxygen (in this specification, blowing oxygen also includes blowing an oxygen-containing gas such as air), the oxidation of the components in the object to be heated may sometimes be promoted, causing a significant increase in POV. Therefore, in the present invention, it is preferred not to implement a heating step accompanied by blowing oxygen. Furthermore, through vigorous stirring, oxygen may also be mixed into the lipase-treated macadamia nut oil, resulting in an increase in POV. Therefore, the degree of stirring is preferably adjusted to a level where the POV does not exceed 1, preferably not exceed 0.9, more preferably not exceed 0.8, and even more preferably not exceed 0.7.

[0048] As a preferred heating method, an example is to accommodate 50 to 300 kg of the object to be heated (the lipase-treated macadamia nut oil) in a closed container (such as a jacketed tank), and pass a heat source such as warm water, hot water, heated oil, or steam through the periphery of the container (for example, pass these heat sources through the jacket of the jacketed tank), thereby heating the object to be heated inside the container without blowing oxygen or stirring. When cooling the object to be heated after heating, examples include allowing it to cool naturally, passing water or the like through the periphery of the container (for example, passing water through the jacket of the jacketed tank) to cool the inside of the container, etc., but it is not limited to these.

[0049] Regarding the manufacturing method of the present invention, preferably from the viewpoints of suppressing the increase in POV caused by oxidation and suppressing the generation of deteriorated odors, it is preferred to further include a step of adding an antioxidant to macadamia nut oil or a lipase-treated product of macadamia nut oil between step 1 and step 2, after step 2, or both (hereinafter, sometimes referred to as the antioxidant addition step). Specifically, it is preferred to further perform the following steps: adding an antioxidant to the macadamia nut oil prepared in step 1, and supplying the macadamia nut oil after the addition to step 2, and / or adding an antioxidant to the lipase-treated product of macadamia nut oil obtained in step 2. There is no particular limitation on the timing of adding the antioxidant, but since POV is likely to increase at high temperatures, in the case where the manufacturing method of the present invention includes a heating step, from the viewpoint of making the antioxidant act for as long as possible, it is further preferred to add the antioxidant before heating, during heating, and / or immediately after heating. As a specific example of the case of adding immediately after heating, it can be exemplified that the temperature of the object to which the antioxidant is added after heating is 95°C or lower, 90°C or lower, 85°C or lower, 80°C or lower, or 75°C or lower, but it is not limited to these.

[0050] Any antioxidant that can be used in food manufacturing can be used as the antioxidant. However, since the animal fat flavor imparting agent of the present invention is considered to contain higher fatty acids, it is preferred to use an oil-soluble antioxidant. Specific examples of the oil-soluble antioxidant include β-carotene, ubiquinol, rosemary extract, tocopherol, ascorbyl palmitate, butylated hydroxyanisole (BHA), dibutylhydroxytoluene (BHT), ascorbyl stearate, quercetin, etc., but it is not limited to these. As an example of a preferred antioxidant that is less likely to affect the animal fat flavor imparting effect of the animal fat flavor imparting agent due to the addition of the antioxidant, tocopherol and rosemary extract can be cited.

[0051] As a preferred example when the manufacturing method of the present invention includes a heating step and an antioxidant addition step, the following examples can be cited. However, the present invention is not limited to these.

[0052] [Example 1]

[0053] (1) Step of preparing macadamia nut oil (Step 1)

[0054] (2) Step of heating the macadamia nut oil prepared in the above step 1 at a temperature of 70 to 90°C for 10 to 30 minutes

[0055] (3) Step of obtaining a lipase-treated product of macadamia nut oil by subjecting the macadamia nut oil prepared in the above step 1 to lipase treatment (Step 2)

[0056] (4) Step (Step 3) of heating the macadamia nut oil enzyme-treated product obtained in the above Step 2 at a temperature of 70 to 90 °C for 10 to 30 minutes

[0057] (5) Step of adding an antioxidant to the heated macadamia nut oil enzyme-treated product

[0058] [Example 2]

[0059] (1) Step of preparing macadamia nut oil (Step 1)

[0060] (2) Step of heating the macadamia nut oil prepared in the above Step 1 at a temperature of 70 to 90 °C for 10 to 30 minutes

[0061] (3) Step (Step 2) of obtaining a macadamia nut oil enzyme-treated product by subjecting the macadamia nut oil prepared in the above Step 1 to lipase treatment

[0062] (4) Step of adding an antioxidant to the macadamia nut oil enzyme-treated product

[0063] (5) Step (Step 3) of heating the macadamia nut oil enzyme-treated product added with an antioxidant at a temperature of 70 to 90 °C for 10 to 30 minutes

[0064] [Example 3]

[0065] (1) Step of preparing macadamia nut oil (Step 1)

[0066] (2) Step (Step 2) of obtaining a macadamia nut oil enzyme-treated product by subjecting the macadamia nut oil prepared in the above Step 1 to lipase treatment

[0067] (3) Step (Step 3) of heating the macadamia nut oil enzyme-treated product obtained in the above Step 2 at a temperature of 70 to 90 °C for 10 to 30 minutes

[0068] (4) Step of adding an antioxidant to the heated macadamia nut oil enzyme-treated product

[0069] [Example 4]

[0070] (1) Step of preparing macadamia nut oil (Step 1)

[0071] (2) Step (Step 2) of obtaining a macadamia nut oil enzyme-treated product by subjecting the macadamia nut oil prepared in the above Step 1 to lipase treatment

[0072] (3) Step of adding an antioxidant to the macadamia nut oil enzyme-treated product

[0073] (4) Step (Step 3) of heating the macadamia nut oil lipase-treated product added with an antioxidant at a temperature of 70 to 90 °C for 10 to 30 minutes

[0074] From the viewpoints of the animal fat-like flavor imparting effect and ease of production of the present invention, the order of [Example 1] or [Example 2] is particularly preferred, and the order of [Example 1] is more preferred.

[0075] In the production method of the present invention, since water required for hydrolysis is added to macadamia nut oil during lipase treatment, from the viewpoint of preventing oxidation promotion caused by moisture (preventing an increase in POV), it is further preferred to remove moisture from the lipase-treated product of macadamia nut oil. Therefore, the production method of the present invention preferably further includes a step of removing moisture from the macadamia nut oil lipase-treated product (hereinafter, sometimes referred to as a moisture removal step) after Step 3. The removal of moisture can be carried out by any known method such as decantation separation using a specific gravity difference or moisture adsorption using an added water-absorbing material. In the case of performing decantation separation using a specific gravity difference, it is preferred to add salt or the like at an appropriate time to adjust the specific gravity of the oil layer and the water layer, thereby facilitating separation. In the case of adding a water-absorbing material, it is preferred to filter using an appropriate filter to remove the water-absorbing material after moisture adsorption. The timing of the moisture removal step can be arbitrary as long as it is after Step 3, but in the case of performing an antioxidant addition step, when the antioxidant contains moisture, from the viewpoint of moisture removal efficiency, it is preferred to perform it after the antioxidant addition step.

[0076] The measurement of POV can be carried out in accordance with Standard Oil Analysis Test Method 2.5.2.1-2013. For example, it can be carried out according to the following steps.

[0077] 1. Prepare a mixed solution of isooctane: acetic acid = 2:3 (volume ratio) in an Erlenmeyer flask and slowly stir with a magnetic stirrer.

[0078] 2. Prepare a saturated potassium iodide aqueous solution stored refrigerated.

[0079] 3. Prepare a 0.01 mol / L aqueous sodium thiosulfate solution.

[0080] 4. Use a peroxide value measuring device (Hirayama Automatic Titrator COM-1700, manufactured by Hirayama Industries Co., Ltd.) to perform the measurement in mode "TS1".

[0081] 5. Fill the burette for titration with the prepared 0.01 mol / L aqueous sodium thiosulfate solution for purging. Specifically, invert the connection part of the burette and place a waste liquid container under the lower part of the burette. After the purging is completed, return the connection part to the original direction.

[0082] 6. Select "POV" as the measurement object in the menu.

[0083] 7. Measure about 5 g of the sample (the object for POV measurement, the same hereinafter) in a 200 mL stoppered Erlenmeyer flask. Place a stir bar in the flask and pour 30 mL of the prepared isooctane - acetic acid mixed solution into the flask. Rotate the stir bar to dissolve the sample evenly.

[0084] 8. Replace the air in the flask with nitrogen. While introducing nitrogen, add 0.2 mL of saturated potassium iodide solution, immediately stopper the flask and stir with the stir bar for 1 minute. Then pour in 100 mL of ultrapure water and shake well.

[0085] 9. Place the Erlenmeyer flask on the device, lower the electrodes and immerse them. Make the tip of the burette for titration just immersed in the liquid surface.

[0086] Since the animal fat - like flavor - imparting agent obtained by the production method of the present invention contains fats or fatty acids, if it is left at room temperature or above, the POV may increase. Therefore, it is preferably stored by refrigeration or freezing. Even after long - term storage, the increase in POV can be suppressed. For storage under refrigeration or freezing, generally the POV does not exceed 5, preferably does not exceed 4, more preferably does not exceed 3, and even more preferably does not exceed 2.

[0087] [Animal fat - like flavor - imparting agent]

[0088] The animal fat - like flavor - imparting agent according to an embodiment of the present invention (sometimes also referred to as the animal fat - like flavor - imparting agent of the present invention in this specification) is composed of a heat - treated macadamia nut oil lipase - treated product with a POV lower than 1. Preferably, the heating is carried out at 70 - 90 °C for 10 - 30 minutes on the macadamia nut oil lipase - treated product.

[0089] In the animal fat - like flavor - imparting agent of the present invention, "animal fat - like flavor" and "imparting (endowing) of animal fat - like flavor" are as described under the production method of the present invention.

[0090] In this specification, "composed of..." means composed only of the lipase - treated product of macadamia nut oil, but as long as it is substantially composed only of the lipase - treated product of macadamia nut oil based on the general knowledge of those skilled in the art. For example, as long as it does not affect the imparting of animal fat - like flavor, it is no problem to contain impurities remaining during the lipase treatment of these macadamia nut oils.

[0091] The lipase - treated product of macadamia nut oil is preferably produced by the method described under [Production method of animal fat - like flavor - imparting agent].

[0092] The animal fat-like flavor imparting agent of the present invention is considered to contain triglycerides and / or fatty acids, which sometimes exhibit a unique deteriorated odor similar to rancidity (also referred to as oil oxidation odor or oil deterioration odor) due to deterioration (typically oxidation). From the viewpoint of not imparting such unpleasant deteriorated odor, the POV of the animal fat-like flavor imparting agent of the present invention is preferably in the range of 0 to 1, and the POV can be any one in the range of 0 to 0.7, 0 to 0.6, 0 to 0.5 or 0 to 0.5, but is not limited thereto.

[0093] When adding the animal fat-like flavor imparting agent of the present invention to various food and drink products, the concentration of the animal fat-like flavor imparting agent in the food and drink product can be arbitrarily determined according to the desired animal fat-like flavor imparting effect. However, the present inventors have confirmed that if the concentration of the animal fat-like flavor imparting agent is in the range of 1 ppb to 1% relative to the total mass of the food and drink product, an animal fat-like flavor can be imparted to various food and drink products. Therefore, in one embodiment of the present invention, as long as an appropriate concentration in the range of 1 ppb to 1% is set so as to exert an animal fat-like flavor imparting effect in the food and drink product, more specifically, the lower limit value can be set to any one of 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, 100 ppm, 1000 ppm, and the upper limit value can be set to any one of 1%, 1000 ppm, 100 ppm, 10 ppm, 1 ppm, 100 ppb, 10 ppb, and it can be set within the range constituted by any optional combination of these lower limit values and upper limit values. From the viewpoints of fully exerting the animal fat-like flavor imparting effect and the addition amount in the food and drink product (the manufacturing cost of the food and drink product), it is preferably in the range of 100 ppb to 1000 ppm, and more preferably in the range of 1 ppm to 100 ppm, but is not limited thereto.

[0094] [Composition for adding to food and drink products]

[0095] By mixing the animal fat-like flavor imparting agent of the present invention with a composition that can be added to food and drink products, a composition for adding to food and drink products in a form suitable for adding to food and drink products (hereinafter, sometimes referred to as the composition for adding to food and drink products of the present invention) can be manufactured. Since the composition for adding to food and drink products of the present invention contains the animal fat-like flavor imparting agent of the present invention, it can be used as an animal fat-like flavor imparting composition for food and drink products.

[0096] As an example of the composition that can be added to food and drink products, it can be a composition containing one or more selected from solvents, antioxidants, pigments, and other additives that can be added to food and drink products. In addition, it can be further made into an emulsified preparation, a powder preparation, or other solid preparations (such as solid fats).

[0097] As the form of the composition for addition to food and drink of the present invention, water-soluble or oil-soluble solvent solutions, emulsified preparations, powder preparations, and other solid preparations (such as solid fats, etc.) can be cited, but the present invention is not limited to the above examples.

[0098] Since the animal fat-like flavor imparting agent of the present invention contained in the composition for addition to food and drink of the present invention lacks hydrophilicity because it contains triglycerides and fatty acids, by formulating the animal fat-like flavor imparting agent of the present invention into an oil-in-water type emulsified preparation and containing it in the composition for addition to food and drink of the present invention, even when added to various foods and drinks, it will not cause separation from the moisture in the food and drink, and can be used in a wide range of foods and drinks. In addition, by formulating an emulsified preparation, the effect of imparting an animal fat-like flavor sometimes lasts longer.

[0099] As a method for formulating the animal fat-like flavor imparting agent of the present invention into an emulsified preparation, the animal fat-like flavor imparting agent of the present invention can be diluted with an appropriate edible oil, and then, if necessary, a specific gravity regulator (such as sucrose acetate isobutyrate, etc.) and an oil-soluble antioxidant are added thereto, and then emulsified together with a water-soluble solvent and an emulsifier to obtain the preparation. As the emulsification method, there is no particular limitation, and various emulsifiers that have been conventionally used in foods and drinks, etc., such as monoglyceride fatty acids, diglyceride fatty acids, triglyceride fatty acids, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, lecithin, modified starch, sorbitan fatty acid esters, soapbark extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein, soapbark saponin, sodium caseinate, etc. can be used, and emulsification treatment can be carried out using a homogenizing mixer, colloid mill, rotary disk type homogenizer, high-pressure homogenizer, etc., whereby an emulsion with excellent stability can be obtained. There is no strict limitation on the amount of use of these emulsifiers, and it can vary within a wide range depending on the type of emulsifier used, etc., but usually, it is appropriate within the range of about 0.01 to about 100 parts by mass, preferably about 0.1 to about 50 parts by mass, relative to 1 part by mass of the animal fat-like flavor imparting agent of the present invention. In addition, in order to stabilize the emulsion, in addition to water, such a water-soluble solvent solution can be added with one or more mixtures of polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, syrup, and reduced sugar syrup.

[0100] In order to adjust the effect of imparting animal fat taste when added to food and beverages (for example, weakening the intensity of the imparting effect, etc.), the animal fat taste imparting agent of the present invention can also be mixed with edible oils and fats that have not been treated with lipase. The POV of the edible oils and fats that have not been treated with lipase is preferably in the range of 0 to 10. As long as the edible oils and fats that have not been treated with lipase are edible oils and fats, they can be arbitrary. Representative examples include rice oil, rice salad oil, macadamia nut oil, cottonseed oil, sesame oil, olive oil, medium-chain fatty acid oil (MCT oil), etc. Preferably, rice oil, rice salad oil or MCT oil, which are relatively difficult to oxidize oils and fats, are used.

[0101] There is no particular limitation on the type of solvent used. As water-soluble solvents, for example, ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, ethylene glycol, propylene glycol, dipropylene glycol, hexylene glycol, benzyl benzoate, triethyl citrate, diethyl phthalate, etc. can be exemplified. Among these, when used in food and beverages, ethanol or propylene glycol is particularly preferred. As oil-soluble solvents, vegetable oils and fats, animal oils and fats, refined oils and fats (for example, processed oils such as medium-chain triglycerides or short-chain fatty acid triglycerides such as triacetin and tributyrin can be exemplified), HERCOLYN, various essential oils, triethyl citrate, etc. can be exemplified.

[0102] In order to prepare the composition for food and beverage addition of the present invention into an emulsion preparation, the same method as described in the section of the animal fat taste imparting agent of the present invention can be adopted.

[0103] In addition, if necessary, the emulsion thus obtained can be made into a powder preparation by drying. When powdering, arabic gum, trehalose, dextrin, sugar, lactose, glucose, maltose, reduced maltose and other saccharides can also be appropriately added as needed. Their usage amounts can be appropriately selected according to the desired properties of the powder preparation and the like.

[0104] In addition to the animal fat taste imparting agent of the present invention, the animal fat taste imparting agent of the present invention can be mixed and used with optional other components such as solvents, dispersion media, flavor imparting components, antioxidant components and other auxiliary components (specific examples are described below).

[0105] As specific examples of the optional other ingredients, various flavor compounds, flavor compositions, pigments, vitamins, functional substances, fish extracts, livestock extracts, animal and plant extracts, animal fats and oils, yeast extracts, animal and plant proteins, animal and plant protein decomposition products, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, solvents, emulsifiers, specific gravity adjusters, antioxidants, etc. can be illustrated. For example, natural essential oils, natural flavors, flavor compounds, etc. described in "Japan Patent Office Gazette, Collection of Known / Used Technology (Fragrances) Part II Food Flavors, published on January 14, 2000", "Survey on the Use of Food Flavor Compounds in Japan" (Heisei 2000 Health Science Research Report, Japan Flavor Industry Association, published in March 2001), and "Synthetic Flavor Chemistry and Product Knowledge" (new edition supplemented and published on December 20, 2016, edited by the Synthetic Flavor Editorial Committee, Chemical Industry Daily) can be cited.

[0106] Other examples of fragrance compounds include hydrocarbon compounds such as monoterpenes such as α-pinene, β-pinene, myrcene, camphene, and limonene; sesquiterpenes such as valencene, cedrene, caryophyllene, and longifolene; and 1,3,5-undecatriene.

[0107] Examples of the alcohol compound include saturated or unsaturated alcohols such as butanol, pentanol, 3-octanol, hexanol, (Z)-3-hexen-1-ol, isopentenol, and 2,6-nonadienol; terpene alcohols such as linalool, geraniol, citronellol, tetrahydromyrcenol, farnesol, nerolidol, cedarol, and terpineol; and aromatic alcohols such as benzyl alcohol, phenylethyl alcohol, and cinnamyl alcohol.

[0108] Examples of the aldehyde compound include saturated or unsaturated aldehydes such as acetaldehyde, hexanal, octanal, decanal, (E)-2-hexenal, and 2,4-octadienal; terpene aldehydes such as citronellal, hydroxycitronellal, citral, myrtle aldehyde, and perillaldehyde; and aromatic aldehydes such as benzaldehyde, cinnamaldehyde, amylcinnamaldehyde, vanillin, ethyl vanillin, piperonal, and p-tolualdehyde.

[0109] Examples of ketone compounds include saturated or unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, and acetoin; diketones and hydroxyketones such as diacetyl, 2,3-pentanedione, maltol, ethyl maltol, methylcyclopentenolone (cyclotene), and 2,5-dimethyl-4-hydroxy-3(2H)-furanone; terpene ketones such as carvone, menthone, and nootkatone; ketones derived from terpene decomposition products such as α-ionone, β-ionone, and β-damascenone (damascenones); and aromatic ketones such as raspberry ketone.

[0110] Examples of furan or ether compounds include furfuryl alcohol, furfural, rose ether, linalool oxide, menthofuran, theaspirane, estragole, eugenol, 1,8-cineole, etc.

[0111] Examples of ester compounds include aliphatic esters such as ethyl acetate, isoamyl acetate, ethyl butyrate, ethyl isobutyrate, isopentyl butyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, 2-methylbutyl isobutyrate, ethyl hexanoate, allyl hexanoate, ethyl heptanoate, ethyl caproate, isopentyl isovalerate, ethyl nonanoate, etc.; terpene alcohol esters such as linalyl acetate, geranyl acetate, lavandulyl acetate, terpene acetate, etc.; and aromatic esters such as benzyl acetate, benzyl butyrate, methyl salicylate, benzyl salicylate, methyl cinnamate, cinnamyl propionate, benzoate, cinnamyl isovalerate, ethyl 3-methyl-2-phenyloxirane carboxylate, etc.

[0112] Examples of lactone compounds include saturated or unsaturated lactones such as γ-decalactone, γ-dodecalactone, δ-decalactone, δ-dodecalactone, 7-decen-4-olide, 2-decen-5-olide, etc.

[0113] Examples of acid compounds include saturated or unsaturated fatty acids such as acetic acid, butyric acid, caprylic acid, isovaleric acid, hexanoic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc.

[0114] Examples of nitrogen-containing compounds include pyridine, alkyl-substituted pyrazine, methyl anthranilate, trimethylpyrazine, etc.

[0115] Examples of sulfur-containing compounds include methanethiol, dimethyl sulfide, dimethyl disulfide, allyl isothiocyanate, 3-methyl-2-buten-1-thiol, 3-methyl-2-butyl mercaptan, 3-methyl-1-butyl mercaptan, 2-methyl-1-butyl mercaptan, and furfuryl mercaptan, etc.

[0116] Examples of natural essential oils include sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin, neroli, mint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, rose, hyacinth, lilac, geranium, jasmine, ylang-ylang, anise, clove, ginger, nutmeg, cardamom, cedar, hinoki, vetiver, patchouli, cistus, elderflower, clary sage, etc.

[0117] Examples of various plant and animal extracts include milk or processed milk products and various enzymatic decomposition products thereof such as lipase and / or protease.

[0118] [Method for imparting an animal fat texture to food and beverages / Method for producing food and beverages]

[0119] In one embodiment of the present invention, by adding the animal fat sense imparting agent of the present invention or the food and beverage addition composition of the present invention to various food and beverages, animal fat sense (hereinafter, sometimes referred to as the imparting method of the present invention) can be imparted to various food and beverages. The imparting method of the present invention can be manufactured by adding the animal fat sense imparting agent of the present invention or the food and beverage addition composition of the present invention, so it can also be referred to as the manufacturing method of food and beverages. The addition time of the animal fat sense imparting agent or the food and beverage addition composition of the present invention in various food and beverages is arbitrary, and the animal fat sense imparting agent or the food and beverage addition composition of the present invention itself can be added to the food and beverage, and it can also be added to various food and beverages together with other fragrance imparting compositions selected from one or more than two kinds (for example, selected from water-soluble flavor compositions, emulsified flavor compositions, optional flavor compounds, natural essential oils (for example, the "Japan Patent Office Gazette, known / customary technology collection (spice) Part II food flavor", "Japan's food flavor compound use actual situation survey" and "synthetic flavor chemistry and commodity knowledge" recorded flavor compounds) more than one) together.

[0120] The food and beverage that can add the food and beverage of the present invention is not particularly limited, can have any fragrance (also referred to as flavor), but particularly preferably become the food and beverage of preferred fragrance because of containing animal fat, as particularly preferred example, can enumerate bread, shortening (shortening), margarine, spread fat, dressing (dressing), mayonnaise, fresh cream (whipped cream), chocolate, corn flakes, fried food (tempura, fried food (fry), Japanese fried chicken (Japanese fried chicken), Japanese croquette (korokke), Japanese fried meat cake (menchi katsu), doughnut churros (doughnut churros), karinto, fried rice cake etc.), fried food (home cooking, fried rice etc.), plant meat (soy protein meat etc.), coffee, plant milk (soy milk, oat milk, rice milk, almond milk etc.), ice dessert, snack, instant noodles, cake, baked dessert (biscuit, pie, pretzel, crisp biscuit, shortbread etc.), candy (caramel, chewing gum etc.), puff pastry (milk ice cream (ice cream etc.), ice cream (ice cream) milk), lacto ice, etc.), pudding, coffee-whitener, etc., but are not limited to these.

[0121] The addition concentration of the animal fat-like flavor imparting agent of the present invention or the composition for addition to food and drink of the present invention in food and drink can be arbitrarily determined according to the desired animal fat-like flavor imparting effect. However, as described above, the present inventors have confirmed that as long as the concentration of the animal fat-like flavor imparting agent of the present invention is in the range of 1 ppb to 1% based on the total mass of the food and drink, an animal fat-like flavor can be imparted to various foods and drinks. Therefore, in one embodiment of the present invention, as long as it is set to an appropriate concentration within the range of 1 ppb to 1% so as to exhibit the animal fat-like flavor imparting effect in food and drink, more specifically, the lower limit value is set to any one of 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, 100 ppm, 1000 ppm, and the upper limit value is set to any one of 1%, 1000 ppm, 100 ppm, 10 ppm, 1 ppm, 100 ppb, 10 ppb, and it can be set within the range composed of any combination of these lower limit values and upper limit values. From the viewpoints of fully exhibiting the animal fat-like flavor imparting effect and the addition amount in food and drink (the manufacturing cost of the food and drink), it is preferably in the range of 100 ppb to 1000 ppm, more preferably in the range of 1 ppm to 100 ppm, but is not limited thereto.

[0122] Examples

[0123] Hereinafter, the present invention will be described more specifically by way of examples. It should be noted that the present invention is not limited to these examples.

[0124] [Example 1] Production Example 1 of Animal Fat-Like Flavor Imparting Agent

[0125] The animal fat-like flavor imparting agent of the present invention was produced according to the following steps.

[0126] 850 g of commercially available macadamia nut oil (oil extracted from macadamia nut seeds) was prepared. Then, the prepared macadamia nut oil was heated at about 75 °C for 10 minutes and cooled to about 40 °C.

[0127] To 4 g of lipase (Lipase AY “AMANO” 30SD, manufactured by Amano Enzyme Inc.) and 110 g of water were added to the cooled macadamia nut oil, and lipase treatment was carried out at about 40 °C for about 22 hours. Then, 26 g of crude salt (added as a specific gravity regulator for the subsequent water layer separation) was added, and heating was carried out at about 85 °C for 15 minutes. Then, after adding 3 g of antioxidant (tocopherol), it was cooled to about 70 °C and allowed to stand for about 1 hour. Then, the separated water layer was discarded to obtain the oil layer portion. After adding 7 g of filter aid to the obtained oil layer portion, it was stirred for 10 minutes, and suction filtration was carried out to remove impurities, obtaining 704 g of a lipase-treated product of macadamia nut oil as the animal fat-like flavoring agent of the present invention (Product 1 of the present invention). To confirm the flavor of Product 1 of the present invention, 1 mass% was added to hot water to confirm its flavor, and as a result, it was an oleic acid-like flavor which is the main constituent fatty acid of triglycerides in macadamia nut oil. The POV of Product 1 of the present invention was about 0.2.

[0128] It should be noted that the above POV was measured according to the following steps.

[0129] 1. Prepare a mixed solution of isooctane:acetic acid = 2:3 (volume ratio) in an Erlenmeyer flask, and slowly stir with a magnetic stirrer.

[0130] 2. Prepare a saturated aqueous potassium iodide solution stored in a refrigerator.

[0131] 3. Prepare a 0.01 mol / L aqueous sodium thiosulfate solution.

[0132] 4. Using a peroxide value measuring device (Hiranuma Automatic Titrator COM-1700, manufactured by Hiranuma Sangyo Co., Ltd.), measure in mode “TS1”.

[0133] 5. Fill the burette for titration with the prepared 0.01 mol / L aqueous sodium thiosulfate solution for cleaning. Specifically, invert the connection part of the burette, and place a waste liquid container under the lower part of the burette. After the cleaning is completed, restore the connection part to the original direction.

[0134] 6. Select “POV” as the measurement object in the menu.

[0135] 7. Weigh about 5 g of the sample (Product 1 of the present invention) in a 200 mL stoppered Erlenmeyer flask, place a magnetic stirrer in the flask, and pour 30 mL of the prepared isooctane-acetic acid mixed solution into the flask. Rotate the magnetic stirrer to uniformly dissolve the sample (Product 1 of the present invention).

[0136] 8. Replace the air in the flask with nitrogen. While nitrogen is being introduced, add 0.2 mL of saturated potassium iodide solution, immediately stopper the flask, and stir with a magnetic stirrer for 1 minute. Then, inject 100 mL of ultrapure water and shake well.

[0137] 9. Place the Erlenmeyer flask on the apparatus, lower the electrodes, and immerse them. Adjust the tip of the burette for dropping so that it is just immersed in the liquid surface.

[0138] [Example 2] Production Example 2 of Animal Fatty Oil Sensation-Giving Agent

[0139] In the production method described in Example 1, except for changing the lipase type, lipase treatment temperature, and lipase treatment time as shown in Table 1 below, the lipase-treated products (Products 2-1 to 2-14 of the present invention) of the animal fatty oil sensation-giving agent of the present invention or comparative products were produced in the same manner as in Example 1. The POV of Products 2-1 to 2-14 of the present invention was measured by the same method as in Example 1, and the results are shown in Table 1 below.

[0140] [Table 1]

[0141] Lipase types Temperature (°C) Time (hours) POV A.V. Lipase AY 30 1 0.18 90 Product 2-1 of the present invention Lipase AY 30 10 0.18 138 Product 2-2 of the present invention Lipase AY 30 30 0.22 149 Product 2-3 of the present invention Lipase AY 40 10 0.19 142 Product 2-4 of the present invention Lipase AY 40 30 0.25 149 Product 2-5 of the present invention Lipase AY 50 10 0.23 143 Product 2-6 of the present invention Lipase AY 50 30 0.26 151 Product 2-7 of the present invention Lipase OF 30 1 0.22 92 Product 2-8 of the present invention Lipase OF 30 10 0.23 138 Product 2-9 of the present invention Lipase OF 30 30 0.19 149 Product 2-10 of the present invention Lipase OF 40 10 0.20 140 Product 2-11 of the present invention Lipase OF 40 30 0.23 150 Product 2-12 of the present invention Lipase OF 50 10 0.24 142 Product 2-13 of the present invention Lipase OF 50 30 0.23 150 Product 2-14 of the present invention Lipase AY 40 22 0.20 144 Product 1 of the present invention (Example 1)

[0142] [Example 3] Production Example 3 of Animal Fatty Oil Sensation-Giving Agent

[0143] In the production method described in Example 1, except for changing the heating process between Step 1 and Step 2 and / or after Step 2 as shown in Table 2 below, the lipase-treated products (Products 3-1 to 3-4 of the present invention and Comparative Product 3) of the animal fatty oil sensation-giving agent of the present invention or comparative products were produced in the same manner as in Example 1. The POV of Products 3-1 to 3-4 of the present invention and Comparative Product 3 was measured by the same method as in Example 1, and the results are shown in Table 2 below.

[0144] [Table 2]

[0145]

[0146] [Example 4] Production Example 4 of Animal Fatty Oil Sensation-Giving Agent

[0147] The inventive product 1 obtained in Example 1 was made into an emulsion preparation according to the following steps.

[0148] Prepare a mixture of 35 g of decaglycerol monooleate and 765 g of glycerol, heat it to about 92 °C for sterilization treatment and dissolution treatment of decaglycerol monooleate to obtain Mixture 1. On the other hand, obtain Mixture 2 which is a mixture of 78 g of animal fat and 22 g of the product 1 of the present invention. Then, using T.K. ROBOMIX (manufactured by PRIMIX Corporation), while stirring at 2000 rpm, add Mixture 2 to Mixture 1, stir at 7000 rpm for 6 minutes to perform emulsification, then add 100 g of water, mix well, let stand overnight, and filter to obtain an animal fat-like flavor imparting agent (emulsion preparation, average particle size about 179 nm) (product 4 of the present invention) according to an embodiment of the present invention.

[0149] [Example 5] Confirmation 1 of the effect of imparting animal fat-like flavor

[0150] As animal fats, prepare commercially available lard, beef tallow, and chicken fat, which are respectively used as base lard, base beef tallow, and base chicken fat. Then, dilute the base lard, base beef tallow, and base chicken fat by dissolving them in commercially available medium-chain fatty acid (MCT) oil at about 45 - 55 °C to 50% to prepare diluted lard, diluted beef tallow, and diluted chicken fat.

[0151] Next, add the product 1, 2-1 to 2-12, 3-1 to 3-4, product 4 of the present invention obtained in Examples 1 to 4, and the comparative product 3 obtained in Example 3 to the diluted lard so that they are respectively 100 ppm (for product 4, add it in such a way that the product 1 contained in the emulsion preparation is at a concentration of 100 ppm in the diluted lard) to prepare animal fat compositions (product 5-1 to 5-18 of the present invention, comparative product 5-1). In addition, add the product 1, 2-1 to 2-12, 3-1 to 3-4, product 4 of the present invention obtained in Examples 1 to 4, and the comparative product 3 obtained in Example 3 to the diluted beef tallow so that they are respectively 100 ppm (for product 4, add it in such a way that the product 1 contained in the emulsion preparation is at a concentration of 100 ppm in the diluted beef tallow) to prepare animal fat compositions (product 5-19 to 5-36 of the present invention, comparative product 5-2). In addition, add the product 1, 2-1 to 2-12, 3-1 to 3-4, product 4 of the present invention obtained in Examples 1 to 4, and the comparative product 3 obtained in Example 3 to the diluted chicken fat so that they are respectively 100 ppm (for product 4, add it in such a way that the product 1 contained in the emulsion preparation is at a concentration of 100 ppm in the diluted chicken fat) to prepare animal fat compositions (product 5-37 to 5-54 of the present invention, comparative product 5-3).

[0152] Then, sensory evaluations were conducted for the inventive products 5-1 to 5-54 and the comparative products 5-1 to 5-3. The sensory evaluations were carried out by 10 well-trained panelists with over 10 years of experience. For each of the various animal fat compositions, scoring was performed according to the following evaluation criteria, where the animal fat feel equivalent to that of the base product (the base lard, base beef tallow, and base chicken fat of the commercially available product without the inventive product added) was rated 4 points, and the animal fat feel equivalent to that of its diluted product was rated 1 point. At the same time, comments on the perceived fragrance were made.

[0153] (Evaluation Criteria)

[0154] Animal fat feel equivalent to that of the base product: 4

[0155] Animal fat feel is significantly felt compared to the diluted product but is worse than the base product: 3

[0156] Animal fat feel is felt slightly stronger compared to the diluted product: 2

[0157] Animal fat feel equivalent to that of the diluted product: 1

[0158] The average scores of the 10 panelists and representative comments are shown in Tables 3 to 5.

[0159] [Table 3]

[0160] (Animal Fat: Lard)

[0161]

[0162]

[0163] [Table 4]

[0164] (Animal Fat: Beef Tallow)

[0165]

[0166]

[0167] [Table 5]

[0168] (Animal Fat: Chicken Fat)

[0169]

[0170]

[0171]

[0172] As shown in Tables 3 to 5, the animal fat-like flavor imparting agent of the present invention can impart an animal fat-like flavor to various animal fats.

[0173] [Example 6] Confirmation of the effect of imparting an animal fat-like flavor 2

[0174] Using the ingredients shown in Table 6 below, prepare a soy protein meat hamburger according to the following steps.

[0175] [Table 6]

[0176]

[0177] First, dissolve Ingredients 3 to 6 (table salt, granulated sugar, monosodium glutamate) in Ingredient 2 (hot water), add Beef Flavor 1 (water-soluble, no animal fat, manufactured by Hasegawa Flavor Co., Ltd.) to obtain a seasoning liquid, and quickly immerse Ingredient 1 (granular soy protein). Add Ingredient 7 (modified starch) thereto and knead until uniform to obtain Mixture 1. In addition, disperse Ingredient 9 (powdered soy protein) and Ingredient 10 (methylcellulose) in Ingredient 11 (rice salad oil 1) to obtain a paste, add Ingredient 8 (which can be cold water or ice water) thereto, and stir with a hand mixer to make curd to obtain Mixture 2. Then, after thoroughly mixing Mixture 1 and Mixture 2, add Ingredient 12 (rice salad oil 2) and Beef Flavor 2 (oil-soluble, no animal fat, manufactured by Hasegawa Flavor Co., Ltd.) to prepare Mixture 3. Take about 100 g of the obtained Mixture 3, shape it and steam it in a steam oven (120 °C, 10 minutes), and then bake it on a hot plate to obtain a basic soy protein meat hamburger.

[0178] On the other hand, except that in the preparation of the basic hamburger, the Product 1 of the present invention, Product 2-1 of the present invention, Product 2-10 of the present invention, and Product 3-2 of the present invention obtained in Example 1 were added together with Beef Flavor 2 at the concentrations shown in Table 8, a soy protein meat hamburger (Products 6-1 to 6-20 of the present invention) according to an embodiment of the present invention was obtained in the same manner as the basic hamburger. The products of the present invention and comparative products added are shown in Table 7.

[0179] [Table 7]

[0180]

[0181] Then, a sensory evaluation of the aroma of the soy protein meat hamburgers of the products of the present invention and the comparative products was carried out. In the sensory evaluation, the basic soy protein meat hamburger was used as Control 6, and the aroma of Products 6-1 to 6-20 of the present invention compared with Control 6 was evaluated by 10 well-trained panelists with more than 12 years of experience. During the evaluation, the animal fat-like flavor of the products of the present invention was scored according to the following criteria, and at the same time, free comments were made on the aroma that was different from Control 6.

[0182] (Evaluation criteria: Regarding the animal fat feel)

[0183] The animal fat feel (the fat feel of beef) is significantly stronger than that of the control: 4. The animal fat feel (the fat feel of beef) is clearly stronger than that of the control: 3. The animal fat feel (the fat feel of beef) is slightly stronger than that of the control: 2. The animal fat feel (the fat feel of beef) equivalent to that of the control: 1. The average score of the reviewers and the representative comments are shown in Table 8.

[0184] [Table 8]

[0185]

[0186]

[0187] As shown in Table 8, the animal fat feel imparting agent of the present invention can impart an animal fat feel even to food and drink products that do not contain animal fat.

[0188] [Example 7] Confirmation of the effect of imparting an animal fat feel 3

[0189] The product 1 of the present invention was added to commercially available margarine (mainly made of vegetable oil) to a concentration of 10 ppm and kneaded well. Then, regarding the change in fragrance before and after this addition, 5 well-trained reviewers with more than 12 years of experience were asked to comment. As a result, all 5 people answered that by adding the product 1 of the present invention, a slightly viscous, milky-sweet fat feel was imparted to the margarine, and it had a fragrance as if the milk fat component had increased.

Claims

1. A method for producing an animal fat-like flavor imparting agent, comprising the following steps 1 to 3: Step 1, a step of preparing macadamia nut oil; Step 2, a step of obtaining a macadamia nut oil lipase-treated product by subjecting the macadamia nut oil prepared in Step 1 to lipase treatment; Step 3, a step of heating the macadamia nut oil lipase-treated product obtained in Step 2 so that the POV does not exceed 1.

2. The manufacturing method of the animal fat feeling imparting agent according to claim 1, wherein, The macadamia nut oil prepared in Step 1 is heated macadamia nut oil with a POV of 0 to 1.

3. The method for producing an animal fat feeling imparting agent according to claim 1 or 2, wherein, Between Step 1 and Step 2, after Step 2, or both, there is also a step of adding an antioxidant.

4. The production method of the animal fat feel imparting agent according to claim 3, wherein, The step of adding an antioxidant is carried out after Step 2.

5. An animal fat-like flavor imparting agent, which is composed of a heated macadamia nut oil lipase-treated product with a POV of less than 1.

6. A composition for food and drink addition, which contains the animal fat-like flavor imparting agent according to claim 5.

7. Method for imparting animal fat taste to food and drink products, comprising: The animal fat-like flavor imparting agent according to claim 5, or the composition for food and drink addition according to claim 6, is added to food and drink.

8. A method for manufacturing food and drink, comprising: The animal fat-like flavor imparting agent according to claim 5, or the composition for food and drink addition according to claim 6, is added to food and drink.

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