Oily food comprising food raw materials derived from seeds of gramineous plants

Abstract

The purpose of the present invention is to provide an oil-based food which, when a milk raw material in an oil-based food such as chocolate is replaced with a plant raw material, can feel a good milk taste and a mellow feeling. The purpose of the present invention is to provide an oily food which, in particular, makes it possible to feel good flavors such as milky taste and mellowness when using a food raw material derived from seeds of a gramineous plant among plant raw materials. The oily food contains a food raw material derived from seeds of a gramineous plant, and the ratio of the sum of leucine and isoleucine in the free amino acids contained in the fat-free solid content is 23% by mass or more, and the ratio of the sum of asparagine and aspartic acid in the free amino acids is 10% by mass or less.

Description

Technical Field

[0001] Related applications

[0002] This application claims the benefit of priority based on Japanese Patent Application No. 2023-052525 filed in the Japan Patent Office on March 29, 2023. The entire contents of the priority application are incorporated herein by reference.

[0003] The present invention relates to an oily food comprising a food raw material derived from seeds of a grass family plant. Background Art

[0004] Milk, fresh cream, skim milk powder, and other dairy ingredients have a unique dairy flavor that is popular with consumers. Therefore, they are widely used in Western pastries, bread, desserts, and other dairy products, as well as in cooking seasonings and to impart body and richness.

[0005] On the other hand, due to the growing preference for a diet free of animal products, concerns about dairy allergies, and rising prices of dairy raw materials, plant-based raw materials that can replace animal-based dairy raw materials are being developed.

[0006] For beverages, dairy products, and the like, substitutes using beans such as soybeans have been disclosed (Patent Documents 1 and 2).

[0007] In addition to those who avoid dairy products due to dietary preferences or those who cannot consume dairy products due to dairy allergies, people with lactose intolerance also have restrictions on the intake of foods containing dairy products. These people often cannot digest lactose in their bodies and therefore have to avoid foods containing dairy products containing lactose.

[0008] The use of plant-based ingredients as substitutes for dairy ingredients is increasing, both among those who intentionally avoid dairy products and for economic or social reasons.

[0009] Patent Document 3 discloses an invention regarding milk-free chocolate using roasted cereal flour.

[0010] Prior art literature

[0011] Patent Literature

[0012] Patent Document 1: Japanese Patent Application Laid-Open No. 2013-013395

[0013] Patent Document 2: Japanese Patent Application Laid-Open No. 57-033547

[0014] Patent Document 3: International Publication No. 2020 / 223623 Summary of the Invention

[0015] Problems to be solved by the invention

[0016] Based on the background art, the inventors have conducted research on flavoring agents using grains such as soybeans, as described in Patent Documents 1 and 2. However, when these grains are used to prepare oily foods, the richness and body of flavors obtained using dairy ingredients are sometimes difficult to perceive. Using only roasted grain flour, as described in Patent Document 3, the richness and milky flavor of chocolate obtained using dairy ingredients are sometimes difficult to perceive.

[0017] Therefore, an object of the present invention is to provide an oil-based food that provides a good milky taste and richness by replacing the milk raw material in an oil-based food such as chocolate with a plant-based raw material.

[0018] An object of the present invention is to provide an oil-based food having a good flavor such as milky taste and richness, particularly when using a food raw material derived from seeds of a grass plant among plant-based raw materials.

[0019] Solutions for solving problems

[0020] The inventors conducted extensive research and ultimately focused on adjusting the ratio of free amino acids contained in the fat-free solids content of oily foods using food ingredients derived from seeds of grasses. As a result, they discovered that they could provide an oily food with a pleasant milky flavor and richness, similar to that of an oily food using a dairy ingredient.

[0021] That is, the present invention is as follows.

[0022] (1) An oily food comprising a food raw material derived from seeds of a grass plant,

[0023] The ratio of the total of leucine and isoleucine in the free amino acids contained in the fat-free solid content is 23% by mass or more,

[0024] The total ratio of asparagine and aspartic acid in the free amino acids is 10% by mass or less,

[0025] (2) The oily food according to (1), wherein the fat-free solid content contains 0.9 mg / g or more of free amino acids,

[0026] (3) The oily food according to (1) or (2), wherein the milk solid content is 5% by mass or less,

[0027] (4) The oily food according to (1) or (2), wherein the oily food contains 0.05 to 5% by mass of an inorganic salt.

[0028] (5) The oily food according to (3), wherein the oily food is chocolate,

[0029] (6) The oily food according to (4), wherein the oily food is chocolate,

[0030] (7) The oily food according to (4), wherein the inorganic salt is at least one inorganic salt selected from sodium-containing salts, magnesium-containing salts, and potassium-containing salts.

[0031] (8) A method for producing an oily food, comprising combining a food raw material derived from seeds of a grass plant and oil, and comprising a pulverizing step and a mixing step.

[0032] Prepare the oily food so that the free amino acids in the fat-free solid content meet the requirements of 1) and 2).

[0033] 1) The total ratio of leucine and isoleucine in the free amino acids is 23% by mass or more;

[0034] 2) the total ratio of asparagine and aspartic acid in the free amino acids is 10% by mass or less,

[0035] (9) A method for improving the flavor of an oily food, wherein the oily food uses a food raw material derived from seeds of a grass plant,

[0036] Make the free amino acids in the fat-free solid content of oily foods meet the necessary conditions 1) and 2),

[0037] 1) The total ratio of leucine and isoleucine in the free amino acids is 23% by mass or more;

[0038] 2) The total ratio of asparagine and aspartic acid in the free amino acids is 10% by mass or less.

[0039] Effects of the Invention

[0040] According to the present invention, it is possible to provide an oil-based food that provides a good milky taste and richness by replacing a milk raw material contained in the oil-based food with a plant raw material.

[0041] The present invention can provide an oil-based food having a good flavor such as milky taste and richness, particularly when a food raw material derived from seeds of a grass plant among plant-based raw materials is used. DETAILED DESCRIPTION

[0042] In one embodiment of the present invention, the oily food can be made from seeds of gramineous plants. As long as the food is derived from seeds of gramineous plants, there is no particular limitation. Examples include rice, sorghum, wheat, barley, spelt, rye, oats, corn, millet, barnyard grass, and sorghum. In addition, the gramineous plants can be either japonica or glutinous. In addition, the seeds of the gramineous plants can be polished or unpolished. In a more specific embodiment, the food is selected from one or more of the group consisting of sorghum, barley, wheat, white rice, and brown rice.

[0043] It should be noted that, in the present invention, the food raw materials derived from the seeds of the grass family refer to the crushed materials of all or part of the seeds of the grass family, whether refined or not, and do not refer to foods obtained by separating and extracting specific nutrients such as starch and protein.

[0044] For the purposes of this invention, oily foods are foods in which fats and oils form a continuous phase, and include chocolates, butter creams, and spreads. For this purpose, chocolates encompass everything from "pure chocolate," "chocolate," and "quasi-chocolate" as defined by the National Chocolate Industry Fair Trade Association, to "chocolate-like foods" composed of fats and oils other than cocoa butter and edibles other than cocoa solids, as well as other flavors such as curry and cheese, where edibles are dispersed in a fat-based base.

[0045] Examples of fats and oils that can be used in oily foods and chocolates include various animal and plant oils and fats such as high-erucic acid rapeseed oil, rapeseed oil (canola oil), soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, cocoa butter, medium-chain fatty acid-bonded triglycerides (MCT), shea butter, sal resin, cocoa butter substitutes, babassu oil, milk fat, beef tallow, lard, fish oil, whale oil, algae oil, and oils and fats derived from microbial fermentation, as well as hydrogenated oils, fractionated oils, and interesterified oils thereof.

[0046] As the oils and fats used in the present invention, preferably used are plant oils and fats, algae oils, oils and fats derived from microbial fermentation, and hardened oils, fractionated oils, and transesterified oils thereof.

[0047] The oily food of the present invention is characterized in one embodiment by the ratio of specific free amino acids contained in the fat-free solids. By appropriately adjusting the ratio of free amino acids contained in the fat-free solids of the oily food, the oily food can be given a good milky flavor and richness.

[0048] As specific free amino acid ratios among free amino acids, particularly noteworthy amino acid types are the ratio of the sum of leucine and isoleucine and the ratio of the sum of asparagine and aspartic acid.

[0049] The ratio of the sum of leucine and isoleucine in the free amino acids is 23% by mass or more. Preferably, it is 24% by mass or more, 25% by mass or more, more preferably 26% by mass or more, 27% by mass or more, or 28% by mass or more. The upper limit of the ratio of the sum of leucine and isoleucine in the free amino acids is preferably 50% by mass or less, more preferably 45% by mass or less, 40% by mass or less, and even more preferably 35% by mass or less.

[0050] By adjusting the ratio of the total of leucine and isoleucine in the free amino acids contained in the fat-free solids of the oily food to an appropriate range, the oily food can be given a good milky taste and richness similar to chocolate.

[0051] The fat-free solid content of an oily food refers to the amount of solid content excluding water and oil contained in the oily food.

[0052] The ratio of the sum of asparagine and aspartic acid in the free amino acids is 10% by mass or less. Preferably, it is 8% by mass or less, 7% by mass or less, more preferably 6% by mass or less, 5% by mass or less. The lower limit of the ratio of the sum of asparagine and aspartic acid in the free amino acids is preferably 0.05% by mass or more. More preferably, it is 0.1% by mass or more, 0.5% by mass or more, and even more preferably 1% by mass or more.

[0053] By adjusting the ratio of asparagine to aspartic acid in the total free amino acids contained in the fat-free solids of oily foods to an appropriate range, the oily foods can be given a pleasant milky and rich flavor, similar to chocolate. While asparagine and aspartic acid generally contribute to food flavor, their presence in the oily foods of the present invention, if present in excessive amounts, can create an unpleasant flavor for the oily food.

[0054] The amount of free amino acids contained in the fat-free solids content of the oily food of the present invention is 0.9 mg / g or greater. More preferably, it is 0.9-10 mg / g, 1-9.5 mg / g, even more preferably 1.1-9 mg / g, 1.2-8.5 mg / g, and most preferably 1.3-8 mg / g. When the free amino acid content is within the prescribed amount, the oily food can have a pleasant milky and rich flavor, similar to chocolate.

[0055] It should be noted that the free amino acid content refers to a component value quantified by the liquid chromatography-mass spectrometry method described below, and refers to the amount of free amino acids contained in the fat-free solid content of the oily food.

[0056] The free amino acid ratio can be measured by liquid chromatography and quantified by liquid chromatography-mass spectrometry in the following manner.

[0057] Add 10 times the amount (v / w) of ethane as the oily food sample and mix, and remove the supernatant. Repeat this three times, defatting, drying, and then suspending the sample in water at a concentration of 0.25% by mass or a concentration that falls within the quantitative range of the amino acid mixed standard solution described later. Centrifuge (14000 rpm for 5 minutes) to obtain a supernatant. The supernatant is passed through a cellulose acetate filter with a pore size of 0.2μm and separated by liquid chromatography. A Discovery HS F5 HPLC column is used for liquid chromatography, and the column temperature is set to 40°C. Solvents used are solvent A (0.1vol% formic acid-water) and solvent B (0.1vol% formic acid-acetonitrile). The gradient conditions were set as: A100% to A75% / B25% over 5 minutes, A75% / B25% to A65% / B35% over 6 minutes, A65% / B35% to A5% / B95% over 4 minutes, A5% / B95% to A95% / B5% over 4.5 minutes, and A95% / B5% to A100% over 0.5 minutes, with a flow rate of 250 μL / min. The sample was introduced into a mass spectrometer and analyzed in electrospray ionization positive ion mode. The analysis conditions for each amino acid are shown in Table 1. Quantification was performed using an amino acid mixed standard solution H-type as a standard.

[0058] [Table 1]

[0059]

[0060] The free amino acids used in this specification can be evaluated by adding together the free amino acids contained in cocoa mass, cocoa, and other ingredients used in oily foods, in addition to food ingredients derived from grass seeds. If the ratio of free amino acids meets the specified requirements, oily foods with a pleasant milky flavor and richness can be prepared.

[0061] In particular, the free amino acids contained in the fat-free solid content of oily foods largely depend on the composition of free amino acids contained in food raw materials derived from seeds of grasses.

[0062] The free amino acids in the food material derived from seeds of a grass family plant used in the present invention can be quantified in the same manner as the free amino acids in the fat-free solid content of the above-mentioned oily food.

[0063] The ratio of the sum of leucine and isoleucine in the free amino acids of the food raw material derived from seeds of a grass plant is preferably 15% by mass or greater. It is more preferably 18% by mass or greater, and even more preferably 20% by mass or greater. The upper limit of the ratio of the sum of leucine and isoleucine in the free amino acids is preferably 45% by mass or less, more preferably 43% by mass or less, and even more preferably 40% by mass or less.

[0064] Furthermore, the ratio of the sum of asparagine and aspartic acid in the free amino acids of a food raw material derived from grass seeds is preferably 10% by mass or less. It is more preferably 8% by mass or less, and even more preferably 6% by mass or less. The lower limit of the ratio of the sum of asparagine and aspartic acid in the free amino acids is preferably 0.05% by mass or more. It is more preferably 0.1% by mass or more, and even more preferably 0.5% by mass or more.

[0065] If the ratio of free amino acids satisfies the predetermined requirements, an oily food having a more intense and favorable milky flavor and rich taste can be prepared.

[0066] Regarding the food raw materials derived from grass seeds used in the present invention, those that have undergone various treatments can be selected to adjust the free amino acids contained in the fat-free solids of the oily food. The treatment method is not particularly limited, but those treated with enzymes such as proteases are preferred. In particular, by using protease-treated products of grass seeds, it is easy to adjust the free amino acid content in the fat-free solids of the oily food to an appropriate ratio.

[0067] The protease used in the present invention is not limited to animal origin, plant origin or microbial origin, and can be appropriately selected from proteases classified as "acidic proteases", "neutral proteases", "alkaline proteases", "metalloproteases", "sulfhydryl proteases", "serine proteases" and the like. In addition, as examples of other classifications, it can also be appropriately selected from proteases classified as "endoproteases", "exoproteases", "peptidases" and the like. These proteases can be used alone or in combination. Moreover, it can also be used as a preparation having one or more of these enzymatic activities. It should be noted that it can be used in combination with enzymes other than proteases or not. Moreover, the preparation may have enzymatic activities other than proteases or not. In a specific embodiment, the protease is one or more selected from the group consisting of neutral proteases, acidic proteases, alkaline proteases and peptidases.

[0068] More specific examples of proteases used in the present invention include: acidic proteases derived from microorganisms such as Aspergillus, Penicillium, and Rhizopus; neutral proteases derived from microorganisms such as Aspergillus, Streptomyces, and Bacillus; alkaline proteases derived from microorganisms such as Aspergillus, Streptomyces, and Bacillus; plant-derived proteases such as bromelain and papain; and animal-derived proteases such as trypsin, chymotrypsin, and subtilisin. In addition, any combination of these can be used. In a more specific embodiment, the protease used in this embodiment is a protease derived from the genus Bacillus, such as a protease derived from Bacillus amyloliquefaciens or a protease derived from Bacillus licheniformis.

[0069] Examples of commercially available proteases used in the present invention include Protease A, Protease M, Protease P, Protease M "Amano" SD, Protease N, Protease NL, Protease S, Umamizyme, Peptidase R, Neo Protease A, Neo Protease F, THERMOASE PC10F, THERMOASE GL30, Papain W40, PROTIN SD-NY10, PROTIN SD-AY10 (all from Amano Enzyme Co., Ltd.), Sumizyme AP, Sumizyme LP, Sumizyme MP, Sumizyme FP, Sumizyme LPL (all from Shin Nippon Chemical Co., Ltd.), DENAPUSHIN 2P, DENAZYME AP, XP-415, BIOPRASE XL-416F, BIOPRASE SP-4FG, BIOPRASE SP-15FG (all from Nagase ChemteX Co., Ltd.), Molsin One or more proteases can be selected from the following: F, PD enzyme, IP enzyme, AO-protease (all from Kikkoman Co., Ltd.), PANCIDASE YP-SS, PANCIDASE NP-2, PANCIDASE P (all from Yakult Pharmaceutical Industry Co., Ltd.), Flavourzyme, Alloase, Protamex, Neutrase, Alcalase (all from Novozymes Co., Ltd.), KOKULASESS, KOKULASE P granules (all from Mitsubishi Chemical Co., Ltd.), etc.

[0070] The amount of protease used is not particularly limited and can be arbitrarily set by those skilled in the art based on the raw materials used and the desired flavor. The amount of protease used cannot be generalized based on the titer, etc., but in one embodiment, the amount of protein contained in the protease preparation is in the range of 0.01 to 90 mass% based on the mass of the seeds of the grass plant. As a specific embodiment, it is 0.01 to 10 mass%, for example, 0.03 to 9 mass%, 0.05 to 8 mass%, 0.1 to 7 mass%, or 0.2 to 6 mass%. In addition, in one embodiment, the amount of protease or protease preparation used is in the range of 0.01 to 100 mass% based on the mass of the seeds of the grass plant. In a specific embodiment, the amount of protease or protease preparation used is 0.01 to 80 mass%, for example, 0.25 to 70 mass%, 0.5 to 50 mass%, 1 to 40 mass%, 2 to 30 mass%, or 3 to 20 mass% relative to the seeds of the grass plant.

[0071] It should be noted that the amount of protein in the protease preparation can be quantified by the combustion method or the Kjeldahl method recognized in statutory law.

[0072] The conditions for the protease treatment are not particularly limited and can be arbitrarily set by those skilled in the art according to the type of enzyme used, etc. In one embodiment, the treatment temperature is 20 to 80°C, for example, 40 to 75°C, 45 to 70°C, and the treatment time is 0.5 to 24 hours, for example, 1 to 16 hours, 2 to 12 hours, or 3 to 9 hours.

[0073] When protease treatment is performed on the grass seeds used in the oily food of the present invention, the moisture content during the enzyme treatment is preferably set to 70% by mass or less. A high moisture content may facilitate the enzymatic reaction, but may require time to dry after the reaction, or may limit the use of the food. The moisture content during protease treatment in the present invention is preferably 70% by mass or less, more preferably 65% ​​by mass or less, and even more preferably 60% by mass or less.

[0074] Furthermore, the water content during the protease treatment in the present invention is preferably 5% by mass or more, more preferably 8% by mass or more, and even more preferably 10% by mass or more.

[0075] The food raw material derived from grass seeds obtained by protease treatment can be dried. Examples of drying treatments include heat drying, air drying, freeze drying, spray drying, and fluidized bed drying. In one embodiment, the treated product obtained by protease treatment is dried at a drying temperature of 35 to 75°C, for example, 40 to 70°C, 42 to 65°C, and for a drying time of 1 to 50 hours, for example, 3 to 40 hours, 5 to 35 hours, or 8 to 30 hours.

[0076] It should be noted that the product obtained by protease treatment can be treated within a specific temperature range before drying. For example, treatment at 50-90°C for 0.5-5 hours can be used. This treatment may improve the flavor and inactivate the enzyme. More preferably, the treatment temperature can be 60-85°C or 65-80°C. More preferably, the treatment time can be 0.5-4 hours or 0.5-3 hours.

[0077] The grass seeds used as the raw material for the protease-treated product can be mixed with grass seeds that have not been treated with protease. The grass seeds that have not been treated with protease can be of the same or different types. In addition, seeds of more than one type of grass can be mixed separately.

[0078] The powder obtained by treating the seeds of the grass family plant with protease and drying them can be used in oily foods. When the dried powder is used in oily foods in place of milk ingredients such as whole milk powder or skim milk powder, it can impart a good milky flavor and richness to the oily foods.

[0079] In one embodiment, the content of the food raw material derived from grass seeds in the oily food can be arbitrarily set by those skilled in the art based on the free amino acid content and flavor. In a specific embodiment, the content is 35% by mass or less, for example, 1 to 30% by mass, or 3 to 27% by mass.

[0080] In the present invention, milk solids refers to the components of raw milk other than water. Raw milk refers to any dairy product, such as that found in conventional milk chocolate. Examples of raw milk include, but are not limited to, whole milk powder, skim milk powder, cream, cream powder, and milk fat.

[0081] In one embodiment, the milk solids content in the oily food of the present invention is preferably 5% by mass or less, more preferably 4% by mass or less, 3% by mass or less, 2% by mass or less, or 1% by mass or less, and most preferably substantially no milk solids are contained. It should be noted that "substantially no milk solids" means that the milk solids content is less than 1% by mass.

[0082] Oily foods such as chocolate that contain substantially no milk solids can be prepared by appropriately combining cocoa butter, vegetable fats and oils, sugars such as sugar, plant-derived powder materials, emulsifiers, and flavorings with cocoa mass or cocoa powder.

[0083] The inorganic salts in the present invention are not particularly limited as long as they are edible inorganic salts. For example, sodium salts include sodium chloride, sodium citrate, sodium succinate, sodium gluconate, sodium tartrate, etc. In addition, potassium salts include potassium chloride, potassium phosphate, potassium gluconate, potassium citrate, potassium malate, etc. In addition, calcium salts include calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium malate, calcium chloride, etc. In addition, magnesium salts include magnesium chloride, magnesium sulfate, etc. Two or more inorganic salts may be used in combination.

[0084] More preferred inorganic salts are sodium salts, potassium salts, and magnesium salts. By using these inorganic salts in oily foods, a good richness can be imparted to the oily foods.

[0085] The content of the inorganic salt in the oily food is preferably 0.05-5% by mass. More preferred contents are 0.06-4% by mass, 0.07-3% by mass, further preferably 0.08-2.8% by mass, 0.1-2.5% by mass, and most preferably 0.2-2.3% by mass, 0.3-2.1% by mass. These preferred contents provide the oily food with a pleasant milky flavor.

[0086] The procedure for adding the inorganic salt is not particularly limited, and the inorganic salt may be added during the preparation of the oily food or during the protease treatment.

[0087] The oily food of the present invention can be produced by conventional methods for producing chocolate. For example, a raw material mixture containing cocoa raw materials (cocoa mass, cocoa, cocoa butter), powdered food raw materials derived from seeds of grasses, the above-mentioned oils and fats, and, if necessary, sugars, dietary fiber, fruit juice powder, fruit powder, flavoring agents, emulsifiers, flavorings, coloring agents, and other auxiliary ingredients in arbitrary proportions can be subjected to a pulverization step using a roll refiner and a mixing step using a mixer or drum. Furthermore, the production method is not limited as long as it includes a pulverization step and a mixing step. For example, the production method can also be produced by a method that simultaneously performs a pulverization step and a mixing step using a ball mill.

[0088] As the sweetener, any known sweetener can be used, and for example, one or more sweeteners selected from sugars such as granulated sugar, glucose, fructose, isomerized sugar, maltose, trehalose, maltitol, sorbitol, aspartame, stevioside, glycyrrhizin, thaumatin, etc. are suitable.

[0089] In the present invention, kokumi refers to a strong taste that can be felt when a food is eaten, and richness refers to the persistence of a taste that can be felt from the time the food disappears from the mouth.

[0090] In the present invention, milk flavor refers to a flavor derived from milk ingredients that can be felt when eating oily foods, particularly chocolates containing milk ingredients, such as milk chocolate and white chocolate.

[0091] Example

[0092] Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the spirit of the present invention is not limited to the following examples. It should be noted that % and parts in the examples are based on mass.

[0093] Study 1

[0094] Preparation of treated material

[0095] Kaoliang, which is one of the food raw materials derived from seeds of grasses, is ground into a powder or used in a powdered form.

[0096] 7.5 g of water and various enzyme preparations listed in Table 2 were added and mixed to 10 g of the powder so that the amount of protein in the enzyme preparation became 0.05 g (0.5% by mass relative to the white sorghum powder).

[0097] Furthermore, mixtures were prepared with and without sodium chloride added as an inorganic salt at 3.6% by mass relative to the white sorghum powder according to Table 2. The mixtures were reacted at 50°C for 8 hours.

[0098] After the reaction, the treated products shown in Table 2 were obtained by drying the mixture at 45° C. for 15 hours in a dryer.

[0099] A small mini electric dryer (Daiki Industry Co., Ltd.) was used for drying.

[0100] Determination of free amino acids in the fat-free solid content of processed materials

[0101] For the treated products shown in Table 2, the content of free amino acids in the fat-free solid fraction was quantified by liquid chromatography-mass spectrometry using liquid chromatography.

[0102] ACQUITY UPLC 1-Class (manufactured by Waters) was used as a liquid chromatography measuring apparatus, and XEVO TQ-XS (manufactured by Waters) was used for mass spectrometry.

[0103] A 2.1 mm x 15 cm Discovery HS F5-3 3 μm column (manufactured by Merck) was used for liquid chromatography measurement.

[0104] As a standard, amino acid mixed standard solution type H (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was used.

[0105] The results are shown in Table 3.

[0106] [Table 2]

[0107] Enzyme type Inorganic salts Processing material a (heat only) none none Processing material b (heat, inorganic salt only) none Sodium chloride 0.36g (3.6% relative to powder) Processing material A <![CDATA[Neutral protease 1 > Sodium chloride 0.36g (3.6% relative to powder) Processing material c <![CDATA[α-amylase 2 > Sodium chloride 0.36g (3.6% relative to powder)

[0108] 1: Neutrase 0.8 L (Novozymes), 2: UNIASE L (Yakult Pharmaceutical Co., Ltd.)

[0109] [Table 3]

[0110] Processing material a Processing material b Processing material A Processing material c Sum of leucine and isoleucine [% / total free amino acids] 7.0 8.9 26.9 13.4 Sum of asparagine and aspartic acid [% / total free amino acids] 19.8 20.2 2.5 10.9 Free amino acid content [mg / g (total fat-free solid content)] 0.70 1.11 6.78 28.15 Inorganic salt content [% / total treated material] 0.1 3.5 3.4 3.4

[0111] Preparation of oily foods

[0112] The processed product obtained above was mixed with cocoa, powdered sugar, melted oil and lecithin according to the formulation in Table 4, and finely ground, mixed and liquefied using a ball mill to obtain an oily food.

[0113] These oily foods were molded and their flavors evaluated. For comparison, white sorghum that had not been subjected to an enzyme reaction was heat-treated at 50°C for 8 hours and dried (treatment a) and white sorghum that had been heat-treated and dried with sodium chloride added (treatment b) were used as controls.

[0114] The treatment was performed using a stainless steel ball mill, Shake Master Auto, manufactured by Biomedical Science Co., Ltd.

[0115] The treatment temperature during fine pulverization using a ball mill is not particularly limited, but is preferably 40° C. to 65° C., which is sufficient to maintain the molten state of the oil and fat in actual measurement.

[0116] As cocoa, commercially available alkali-treated cocoa having an oil content of 11% can be used.

[0117] As the oil, PALKENA S (manufactured by Fuji Oil Co., Ltd.) was used.

[0118] Furthermore, as a reference, an oily food using cocoa mass, powdered sugar, whole milk powder, cocoa butter, and soybean lecithin was prepared in the same manner.

[0119] Flavor evaluation

[0120] The flavor evaluation was conducted by sensory evaluation of three or five trained panelists and was determined by consensus based on the following criteria.

[0121] <Milk flavor>

[0122] 5 points: A good milky flavor. A good milk chocolate-like flavor.

[0123] 4 points: A milky flavor. A milk chocolate-like flavor.

[0124] 3 points: Although slightly weak, the milky taste is still noticeable.

[0125] 2 points: weak milk flavor.

[0126] 1 point: No milky taste. Doesn't taste like milk chocolate.

[0127] 3 points or above are considered as qualified quality.

[0128] <Body / Richness>

[0129] 5 points: A strong, full-bodied flavor is felt. A rich, full-bodied feeling is imparted.

[0130] 4 points: Feels mellow and slightly thick.

[0131] 3 points: The body is weak, but the richness can be felt.

[0132] 2 points: Almost no body or richness is felt.

[0133] 1 point: No body or richness is felt.

[0134] 3 points or above are considered as qualified quality.

[0135] Determination of free amino acids in fat-free solid components of oily foods

[0136] For the oily food prepared according to the formulation shown in Table 4, the content of free amino acids in the fat-free solid content was quantified by liquid chromatography-mass spectrometry using liquid chromatography.

[0137] ACQUITY UPLC 1-Class (manufactured by Waters) was used as a liquid chromatography measuring apparatus, and XEVO TQ-XS (manufactured by Waters) was used for mass spectrometry.

[0138] A 2.1 mm x 15 cm Discovery HS F5-3 3 μm column (manufactured by Merck) was used for liquid chromatography measurement.

[0139] As a standard, amino acid mixed standard solution type H (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was used.

[0140] [Table 4]

[0141] Reference Example 1 Comparative Example 1 Comparative Example 2 Example 1 Comparative Example 3 Comparative Example 4 Processing material a [part] 0 10.0 0 0 0 0 Processing material b [part] 0 0 10.0 0 0 0 Processing material A [part] 0 0 0 10.0 0 0 Processed material c [parts] 0 0 0 0 10.0 0 Whole milk powder [parts] 23.0 0 0 0 0 0 Cocoa 0 10.0 10.0 10.0 10.0 0 Cocoa mass [portion] 11.3 0 0 0 0 10.0 Powdered sugar [parts] 40.3 34.5 34.5 34.5 34.5 34.5 Starch [parts] 0 0 0 0 0 10.0 Cocoa butter [parts] 25.0 0 0 0 0 0 Sodium chloride [parts] 0 0 0 0 0 0.2 Vegetable oils and fats [parts] 0 45.3 45.3 45.3 45.3 45.3 Soy lecithin [parts] 0.4 0.2 0.2 0.2 0.2 0.2 Sum of leucine and isoleucine [% / total free amino acids] 19.6 20.7 17.5 31.9 21.4 20.0 Sum of asparagine and aspartic acid [% / total free amino acids] 4.1 6.7 11.1 2.4 8.1 6.8 Free amino acid content [mg / g (total fat-free solid content)] 1.62 1.18 1.41 3.80 4.49 1.63 Milk solids content [% / total oil-based food] 22.2 0 0 0 0 0 Inorganic salt content [% / total oily food] 1.70 1.01 1.35 1.34 1.34 0.30 milky flavor 5 1 1 4 2 1 mellow 5 1 2 5 2 3

[0142] In the oily foods of the examples, the ratio of the sum of leucine to isoleucine and the ratio of the sum of asparagine to aspartic acid in the free amino acids in the fat-free solids were within the specified ranges, resulting in a milky and mellow flavor, similar to that of milk chocolate. In particular, oily foods containing inorganic salts exhibited a good milky and mellow flavor. Furthermore, the oily foods of the examples were not sticky in the mouth, exhibiting a smooth texture. On the other hand, oily foods with free amino acid ratios outside the specified ranges exhibited insufficient milky flavor and mellowness.

[0143] Study 2

[0144] Using treated material A, an oily food was prepared according to the formulation shown in Table 5 in the same manner as in Study 1.

[0145] These oily foods were molded, and free amino acids were quantified and flavors were evaluated in the same manner as in Study 1.

[0146] [Table 5]

[0147] Example 2 Example 3 Example 4 Example 5 Processing material A [part] 10.0 5.0 20.0 10.0 Cocoa 10.0 10.0 10.0 0 Cocoa mass [portion] 0 0 0 20.0 Powdered sugar [parts] 23.7 23.7 23.7 23.7 Starch [parts] 10.8 15.8 0.8 10.8 Cocoa butter [parts] 0 0 0 35.3 Vegetable oils and fats [parts] 45.3 45.3 45.3 0 Soy lecithin [parts] 0.2 0.2 0.2 0.2 Sum of leucine and isoleucine [% / total free amino acids] 28.1 27.3 28.8 26.4 Sum of asparagine and aspartic acid [% / total free amino acids] 3.0 3.9 2.5 3.6 Free amino acid content [mg / g (total fat-free solid content)] 2.67 1.88 3.91 3.28 Milk solids content [% / total oil-based food] 0 0 0 0 Inorganic salt content [% / total oily food] 1.34 1.17 1.68 0.94 milky flavor 4 3 4～5 4 mellow 5 3～4 5 5

[0148] Even if the blending ratio of processed material A is changed, as long as the ratio of free amino acids is within the specified range, a good milky flavor and richness can be felt. In addition, the mouthfeel is smooth without any stickiness.

[0149] Study 3

[0150] Preparation of treated material

[0151] 7.5 g of water, 0.36 g of sodium chloride as an inorganic salt, and the same neutral protease as in Study 1 were added and mixed to a ratio such that the amount of protein in the protease reached 0.05 g (0.5% by mass relative to the kaoliang powder) per 10 g of sorghum powder. The mixture was reacted at 50°C for 4 hours. After the reaction, the mixture was placed in an incubator at the set temperature listed in Table 6 for 1 hour and then dried in a dryer at 45°C for 15 hours to obtain the treated products shown in Table 6.

[0152] A small mini electric dryer (Daiki Industry Co., Ltd.) was used for drying.

[0153] The free amino acids in the fat-free solid content of the obtained treated product were quantified. The results are shown in Table 7.

[0154] Preparation of oily foods

[0155] Using processed materials B to E, oily foods were prepared according to the formulations shown in Table 8 in the same manner as in Study 1.

[0156] These oily foods were molded, and free amino acids were quantified and flavors were evaluated in the same manner as in Study 1.

[0157] [Table 6]

[0158] Enzyme type Heating temperature after reaction Processing object B Neutral protease 50℃ (no temperature change) Processing C Neutral protease 60℃ Processing object D Neutral protease 70℃ Processing material E Neutral protease 80℃

[0159] [Table 7]

[0160] Processing object B Processing C Processing object D Processing material E Sum of leucine and isoleucine [% / total free amino acids] 25.7 26.2 26.1 25.8 Sum of asparagine and aspartic acid [% / total free amino acids] 2.9 2.7 4.3 4.7 Free amino acid content [mg / g (total fat-free solid content)] 6.09 6.48 6.74 6.85 Inorganic salt content [% / total treated material] 3.4 3.4 3.4 3.4

[0161] [Table 8]

[0162] Example 6 Example 7 Example 8 Example 9 Processing material B [part] 10.0 0 0 0 Processed material C [parts] 0 10.0 0 0 Processing material D [unit] 0 0 10.0 0 Processed material E [unit] 0 0 0 10.0 Cocoa 10.0 10.0 10.0 10.0 Powdered sugar [parts] 34.5 34.5 34.5 34.5 Vegetable oils and fats [parts] 45.3 45.3 45.3 45.3 Soy lecithin [parts] 0.2 0.2 0.2 0.2 Sum of leucine and isoleucine [% / total free amino acids] 28.5 28.2 28.3 28.2 Sum of asparagine and aspartic acid [% / total free amino acids] 1.8 1.9 1.6 1.7 Free amino acid content [mg / g (total fat-free solid content)] 1.87 2.01 2.10 1.91 Milk solids content [% / total oil-based food] 0 0 0 0 Inorganic salt content [% / total oily food] 1.34 1.34 1.34 1.34 milky flavor 4 4 4 4 mellow 5 5 5 5

[0163] In all examples, a good milky flavor and richness were felt. Furthermore, the mouthfeel was smooth and non-sticky. This demonstrates that even after protease treatment and subsequent heat treatment for enzyme inactivation, oily foods can still achieve a good flavor.

[0164] Study 4

[0165] Preparation of treated material

[0166] As in Study 1, 7.5 g of water and neutral protease were used per 10 g of white sorghum powder, and the inorganic salts listed in Table 9 were added and mixed. The mixture was reacted at 50°C for 8 hours and then dried in a dryer at 45°C for 15 hours to obtain the treated products shown in Table 9.

[0167] The treatment A in Table 9 was of the same quality as that used in Study 1.

[0168] Preparation of oily foods

[0169] Using the treated materials described in Table 9, oily foods without milk solids were prepared using the same method as in Study 1 and the formulations shown in Table 10. Oily foods using Treated Materials A and F were prepared as described in Table 10, with sodium chloride added. These oily foods were molded, and free amino acids were quantified and flavor evaluated in the same manner as in Study 1.

[0170] [Table 9]

[0171] Enzyme type Inorganic salts Processing material A Neutral protease Sodium chloride 0.36g (3.6% relative to powder) Processing material F Neutral protease Sodium chloride 0.54g (5.4% relative to powder) Processing material G Neutral protease Potassium chloride 0.36g (3.6% relative to powder) Processing material H Neutral protease Magnesium chloride 0.36 g (3.6% relative to powder) [Table 10]

[0172] Example 10 Example 11 Example 12 Example 13 Processing material A [part] 10.0 0 0 0 Processed material F [parts] 0 10.0 0 0 Processed material G [parts] 0 0 10.0 0 Processed material H [parts] 0 0 0 10.0 Sodium chloride [parts] 0.4 0.4 0 0 Cocoa 10.0 10.0 10.0 10.0 Powdered sugar [parts] 34.1 23.7 34.5 34.5 Starch [parts] 0 10.4 0 0 Vegetable oils and fats [parts] 45.3 45.3 45.3 45.3 Soy lecithin [parts] 0.2 0.2 0.2 0.2 Sum of leucine and isoleucine [% / total free amino acids] 31.9 30.5 32.0 27.3 Sum of asparagine and aspartic acid [% / total free amino acids] 2.4 3.2 2.4 4.4 Free amino acid content [mg / g (total fat-free solid content)] 3.80 3.73 4.95 2.01 Milk solids content [% / total oil-based food] 0 0 0 0 Inorganic salt content [% / total oily food] 1.74 1.91 1.34 1.34 milky flavor 4 4 4 4～3 mellow 5 4 4 4

[0173] Regardless of the type of inorganic salt used or the time of adding oily food, you can feel the good milk taste and mellow feeling.

[0174] Furthermore, in any of the examples, the mouthfeel was not sticky and the texture was smooth.

[0175] Study 5

[0176] Using the treated product A, a white oily food was prepared in the same manner as in Study 1, according to the formulation shown in Table 11, without using cocoa mass or cocoa.

[0177] These oily foods are molded.

[0178] The flavor evaluation was determined by sensory evaluation by three trained panelists and through consultation according to the following criteria.

[0179] <Milk flavor>

[0180] 5 points: Good milky flavor. Good white chocolate-like flavor.

[0181] 4 points: A milky flavor. A white chocolate-like flavor.

[0182] 3 points: Although slightly weak, the milky taste is still noticeable.

[0183] 2 points: weak milk flavor.

[0184] 1 point: No milky taste. Not like white chocolate.

[0185] 3 points or above are considered as qualified quality.

[0186] <Body / Richness>

[0187] 5 points: A strong, full-bodied flavor is felt. A rich, full-bodied feeling is imparted.

[0188] 4 points: Feels mellow and slightly thick.

[0189] 3 points: The body is weak, but the richness can be felt.

[0190] 2 points: Almost no body or richness is felt.

[0191] 1 point: No body or richness is felt.

[0192] 3 points or above are considered as qualified quality.

[0193] [Table 11]

[0194] Example 14 Comparative Example 5 Reference Example 2 Processing material A [part] 25.7 0 0 Processing material a [part] 0 25.7 0 Whole milk powder [parts] 0 0 25.7 Powdered sugar [parts] 38.8 38.8 38.8 Starch [parts] 1.0 1.0 1.0 Vegetable oils and fats [parts] 34.0 34.0 34.0 Soy lecithin [parts] 0.5 0.5 0.5 Sum of leucine and isoleucine [% / total free amino acids] 31.4 12.3 2.4 Sum of asparagine and aspartic acid [% / total free amino acids] 1.8 7.6 1.4 Free amino acid content [mg / g (total fat-free solid content)] 2.81 0.19 0.15 Milk solids content [% / total oil-based food] 0 0 24.8 Inorganic salt content [% / total oily food] 0.87 0.03 1.52 milky flavor 4～5 1 5 mellow 5 1 5

[0195] Even in the white oily food without cocoa mass or cocoa, good milky flavor and richness can be obtained in the examples.

[0196] Industrial applicability

[0197] According to the present invention, when a food material derived from seeds of a grass family plant is used for an oily food, an oily food that provides a good milky taste and richness can be provided.

Claims

1. An oily food comprising a food raw material derived from seeds of a grass plant, The ratio of the total of leucine and isoleucine in the free amino acids contained in the fat-free solid content is 23% by mass or more, The total ratio of asparagine and aspartic acid in the free amino acids is 10% by mass or less.

2. The oily food according to claim 1, wherein The fat-free solid content contains more than 0.9 mg / g of free amino acids.

3. The oily food according to claim 1 or 2, wherein The milk solid content is 5% by mass or less.

4. The oily food according to claim 1 or 2, wherein The oily food contains 0.05 to 5% by mass of inorganic salt.

5. The oily food according to claim 3, wherein Oily foods include chocolate.

6. The oily food according to claim 4, wherein Oily foods include chocolate.

7. The oily food according to claim 4, wherein The inorganic salt is any one or more inorganic salts selected from sodium salts, magnesium salts, and potassium salts.

8. A method for producing an oily food, wherein: The food raw materials and oils derived from seeds of grass plants are combined in a grinding process and a mixing process. Prepare the oily food so that the free amino acids in the fat-free solid content meet the requirements of 1) and 2). 1) the total ratio of leucine to isoleucine in the free amino acids is 23% by mass or more; 2) The total ratio of asparagine and aspartic acid in the free amino acids is 10% by mass or less.

9. A method for improving the flavor of oily food, wherein: The oily food uses food raw materials derived from seeds of grass plants, Make the free amino acids in the fat-free solid content of oily foods meet the necessary conditions 1) and 2), 1) the total ratio of leucine to isoleucine in the free amino acids is 23% by mass or more; 2) The total ratio of asparagine and aspartic acid in the free amino acids is 10% by mass or less.

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