Spice flavor potentiator, oil-and-fat composition for enhancing spice flavor, method for manufacturing food product with enhanced spice flavor, and method for enhancing spice flavor of food product including spice

Abstract

To provide a novel material capable of enhancing a spice flavor.SOLUTION: A spice flavor potentiator includes, as an active ingredient, oxidized oil and fat obtained by subjecting palm-based oil and fat to oxidation treatment. An oil-and-fat composition for enhancing a spice flavor includes an edible oil as a base oil, and oxidized oil and fat obtained by subjecting palm-based oil and fat to oxidation treatment.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a spice flavor enhancer, an oil and fat composition for enhancing a spice flavor, a method for producing a food having an enhanced spice flavor, and a method for enhancing the spice flavor of a food containing spices. [Background technology]

[0002] In recent years, food preferences have become more diverse, and the need for delicious food has increased. Spices have been used in a wide range of foods since they contribute greatly to the deliciousness of food. However, spices are generally expensive, and depending on the type of spice, there are large fluctuations in production volume and price, so there is a demand for a method that can impart sufficient spicy flavor to foods while reducing the amount of spice used.

[0003] As a technique for enhancing the flavor of spices, Patent Document 1 describes that the flavor of spices can be enhanced by adding a sugar alcohol to food or drink containing spices. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2008-35799 A Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention aims to provide a new material capable of enhancing the spice flavor. [Means for solving the problem]

[0006] Means for Solving the Problems As a result of intensive research, the present inventors have discovered that the flavor of spices can be enhanced by adding specific oxidized oils and fats to foods containing spices, and have thus completed the present invention.

[0007] That is, according to the present invention, there are provided the following spice flavor enhancer, oil and fat composition for enhancing spice flavor, method for producing food with enhanced spice flavor, and method for enhancing the spice flavor of food containing spices. [1] A spice flavor enhancer whose active ingredient is oxidized oil obtained by oxidizing palm oil. [2] The spice flavor enhancer according to [1], wherein the palm-based oil or fat has a total content of α-carotene and β-carotene of 50 ppm by mass or more and 2,000 ppm by mass or less. [3] The spice flavor enhancer according to [1] or [2], wherein the peroxide value of the oxidized oil or fat is 15 or more and 300 or less. [4] An oil and fat composition for enhancing a spice flavor, comprising an edible oil and fat as a base oil, and an oxidized oil and fat obtained by oxidizing a palm-based oil and fat. [5] The oil and fat composition for enhancing a spice flavor described in [4], wherein the palm-based oil and fat has a total content of α-carotene and β-carotene of 50 ppm by mass or more and 2000 ppm by mass or less. [6] An oil and fat composition for enhancing a spice flavor as described in [4] or [5], wherein the content of the oxidized oil and fat in the oil and fat composition for enhancing a spice flavor is 0.001% by mass or more and 30% by mass or less. [7] The oil and fat composition for enhancing a spice flavor according to any one of [4] to [6], which is used in cooking. [8] A method for producing a food having an enhanced spice flavor, comprising the step of blending the spice flavor enhancer according to any one of [1] to [3] or the oil or fat composition for enhancing a spice flavor according to any one of [4] to [7] into a food containing spices. [9] A method for enhancing the spice flavor of a food containing spices, comprising blending the spice flavor enhancer described in [1] to [3] or the oil or fat composition for enhancing the spice flavor described in [4] to [7] into the food containing spices. Effect of the Invention

[0008] According to the present invention, the spice flavor of foods containing spices can be enhanced. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] Hereinafter, an embodiment of the present invention will be described. In addition, unless otherwise specified, "to" in a numerical range indicates from above to below, and both ends of the numerical range are included. When an upper limit value and a lower limit value of a numerical range are indicated, the upper limit value and the lower limit value can be appropriately combined, and the numerical range obtained by combining them is also disclosed.

[0010] [1.Spicy flavor enhancer] In this embodiment, the spice flavor enhancer contains, as an active ingredient, oxidized oil or fat obtained by oxidizing palm-based oil or fat. Here, the spice flavor refers to the taste, aroma, or combination of spices. The enhanced spice flavor refers to at least one of the following: the spice flavor is felt stronger or the spice flavor lasts longer than in the case where the spice flavor enhancer of the present embodiment is not applied.

[0011] (Spices) In this embodiment, the spices are not particularly limited as long as they are spices, herbs, and the like that are normally used in foods. Spices can be classified according to the family to which they belong in botanical taxonomy. For example, plants from which spices are derived include Lamiaceae plants (mint, savory, basil, perilla, marjoram, oregano, sage, thyme, rosemary, etc.), Solanaceae plants (capsicum, paprika, etc.), Pesanaeaceae plants (sesame, etc.), Asteraceae plants (tarragon, etc.), Piperaceae plants (pepper, long pepper, etc.), Myristicae plants (nutmeg, mace, etc.), Lauraceae plants (laurel, cinnamon, cassia, etc.), Illicaceae plants (star anise, etc.), and Brassicaceae plants (mustard, wasabi, horseradish, etc.). , legumes (such as fenugreek), Rutaceae (such as Japanese pepper, Sichuan pepper, and dried tangerine peel), Myrtaceae (such as cloves and allspice), Umbelliferae (such as dill, celery, caraway, coriander, cumin, fennel, parsley, and anise), lilies (such as garlic, onion, shallot, and green onion), Zingiberaceae (such as ginger, turmeric, and cardamom), Iridaceae (such as saffron), Orchidaceae (such as vanilla beans), and Gramineae (such as lemongrass). In this embodiment, the plant from which the spice is derived is preferably one or more species selected from the group consisting of Solanaceae plants, Piperaceae plants, Cruciferae plants, Rutaceae plants, Liliaceae plants, and Zingiberaceae plants.

[0012] (Oxidized oil obtained by oxidizing palm oil) The palm-based oil used in the present invention may be any palm-based oil obtained from the fruit of the oil palm, and may be one that has been subjected to treatments such as molecular distillation, fractionation, degumming, deacidification, bleaching, deodorization, etc. The method of each treatment is not particularly limited, and methods that are usually used for processing and refining oils and fats can be adopted. For example, fractionation can be performed by solvent fractionation or low-temperature filtration.

[0013] The palm-based oil and fat has a total content of α-carotene and β-carotene of preferably 50 to 2000 ppm by mass, more preferably 80 to 1500 ppm by mass, even more preferably 100 to 1000 ppm by mass, even more preferably 200 to 800 ppm by mass, even more preferably 300 to 700 ppm by mass, and particularly preferably 350 to 600 ppm by mass. The palm-based oil and fat may be used alone or in combination with two or more types so that the total content of α-carotene and β-carotene falls within the above range.

[0014] The oxidized oil or fat obtained by oxidizing a palm-based oil or fat in this embodiment (hereinafter, also simply referred to as "oxidized oil or fat") is obtained by oxidizing the above-mentioned palm-based oil or fat. When the peroxide value (hereinafter sometimes referred to as "POV") is used as an index of the degree of oxidation, the peroxide value of edible oils and fats generally distributed on the market is about 0 to 10, while the oxidized oils and fats in the present invention preferably have a peroxide value of about 15 to 300, more preferably 20 to 250, even more preferably 25 to 200, even more preferably 30 to 180, even more preferably 35 to 160, and particularly preferably 40 to 140. The peroxide value (POV) can be measured in accordance with "Standard Methods for Analysis of Fats, Oils and Related Materials, 2.5.2 Peroxide Value" established by the Japan Oil Chemists' Society. When two or more types of palm-based oils and fats are used in combination, each palm-based oil and fat may be oxidized separately and then mixed to form a mixed oil, or the mixed oil obtained by mixing each palm-based oil and fat may be oxidized. In either case, it is sufficient that the peroxide value in the entire mixed oil after the oxidation treatment is within the above range.

[0015] There is no particular limitation on the method for oxidizing palm-based oil and fat, and any method that can achieve a POV within the above-mentioned range is sufficient, and heat treatment is preferred. For example, from the viewpoint of industrial-scale production, it is preferable to place the oil and fat in a suitable container such as a tank and use a heating means such as an electric heating type, a direct flame burner type, a microwave type, a steam type, or a hot air type that is provided in the container.

[0016] The conditions of the heat treatment are not particularly limited, but it is preferable to perform the heat treatment at a heating temperature of 50°C or more and 220°C or less for a heating time of 0.1 hours or more and 240 hours or less, and more preferably at a heating temperature of 60°C or more and 160°C or less for a heating time of 1 hour or more and 100 hours or less. The condition of the integrated amount of heating temperature (°C) x heating time (hours) is typically to perform the heat treatment at an integrated amount of 200 to 20,000, and in another embodiment, it may be in the range of 220 to 18,000, or in the range of 240 to 15,000. When the heating temperature is changed, the integrated amount of heating temperature (°C) x heating time (hours) can be calculated as heating temperature (°C) before the temperature is changed x heating time (hours) before the temperature is changed + heating temperature (°C) after the temperature is changed x heating time (hours) after the temperature is changed, or as the integral value of the heating temperature (°C) over the heating time (hours).

[0017] During the heat treatment, oxygen (air) may be supplied by taking in oxygen from an open space of the container by stirring or by blowing in oxygen. The oxygen source may be air, etc. This promotes the oxidation of the palm-based oil. In this case, the amount of oxygen supplied is preferably 0.001 to 2 L / min per 1 kg of the palm-based oil. For example, in the case of air, the amount is preferably 0.005 to 10 L / min per 1 kg of the palm-based oil, more preferably 0.01 to 5 L / min.

[0018] The spice flavor enhancer may further contain components other than the above-mentioned oxidized fats and oils, within a range that does not impair the desired functionality of enhancing the spice flavor. Examples of such components include edible fats and oils, antioxidants, antifoaming agents, emulsifiers, colorants, and physiologically active substances. Specific examples of such components include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol, and silicones. The edible oil and fat is not limited as long as it is an edible oil and fat other than the oxidized oil and fat, and may be appropriately selected.For example, vegetable oil and fat such as rapeseed oil, soybean oil, palm oil, corn oil, olive oil, sesame oil, linseed oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, shea fat, monkey fat, cacao fat, palm kernel oil, coconut oil, grape seed oil, macadamia nut oil, coconut oil, evening primrose oil, etc.; animal oil and fat such as beef tallow, lard, milk fat, chicken oil, fish oil, etc.; synthetic oil and fat such as medium chain fatty acid triglyceride, etc. Also, processed oil and fat obtained by fractionation, hydrogenation, transesterification, etc. of these oils and fats may be mentioned.

[0019] From the viewpoint of obtaining a more stable spice flavor enhancing effect, the content of oxidized oils and fats in the spice flavor enhancer is preferably 1% by mass or more, more preferably 10% by mass or more, even more preferably 30% by mass or more, still more preferably 50% by mass or more, even more preferably 80% by mass or more, particularly preferably 90% by mass or more, most preferably 95% by mass or more, or may be 100% by mass. The content of oxidized oils and fats in the spice flavor enhancer may be 100% by mass or less, 90% by mass or less, 80% by mass or less, etc., based on the entire spice flavor enhancer.

[0020] [2. Oil and fat composition for enhancing spice flavor] In this embodiment, the oil and fat composition for enhancing a spice flavor contains an edible oil and fat as a base oil, and an oxidized oil and fat obtained by subjecting a palm-based oil and fat to an oxidative treatment. The oxidized oil obtained by oxidizing palm-based oil is as described above in [1. Spice flavor enhancer].

[0021] (Edible oils and fats as base oils) The edible fats and oils (hereinafter, simply referred to as "base oils") as the base oil in this embodiment are not limited as long as they are edible fats and oils other than the oxidized fats and oils, and may be appropriately selected. For example, vegetable fats and oils such as rapeseed oil, soybean oil, palm oil, corn oil, olive oil, sesame oil, linseed oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, shea fat, monkey fat, cacao butter, palm kernel oil, coconut oil, grape seed oil, macadamia nut oil, coconut oil, and evening primrose oil; animal fats and oils such as beef tallow, lard, milk fat, chicken oil, and fish oil; and synthetic fats and oils such as medium-chain fatty acid triglycerides. In addition, processed fats and oils obtained by fractionation, hydrogenation, transesterification, and the like may be used. The base oil may be used alone or in combination of two or more types. The base oil preferably contains one or more oils selected from the group consisting of rapeseed oil, soybean oil, palm oil, corn oil, olive oil, sesame oil, rice oil, palm kernel oil, and coconut oil, and more preferably contains one or more oils selected from the group consisting of rapeseed oil, soybean oil, palm oil, corn oil, and rice oil.

[0022] The base oil preferably has an iodine value of 0 to 160, more preferably 0 to 140. The base oil preferably has an ascent melting point of 70°C or less, more preferably 55°C or less. The iodine value here means a value measured according to "Standard Methods for Analysis of Fats, Oils, and Related Materials, 2.3.4.1 Iodine Value (Wiess-Cyclohexane Method)". The melting point means a value measured according to "Standard Methods for Analysis of Fats, Oils, and Related Materials, 2.2.4.2 Melting Point (Ascent Melting Point)".

[0023] The oil and fat composition for enhancing spice flavor may further contain components other than the above-mentioned base oil and oxidized oil and fat within a range that does not impair the desired functionality of enhancing spice flavor. Examples of such components include antioxidants, antifoaming agents, emulsifiers, colorants, and bioactive substances. Specific examples of such components include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol, and silicones.

[0024] In this embodiment, the form of the oil and fat composition for enhancing spice flavor is not particularly limited, and may be an oil and fat composition in any form, such as a liquid, powder, or paste. That is, for example, it may be prepared into liquid oil and fat, margarine, fat spread, shortening, powdered oil and fat, etc., mainly composed of oil and fat components, by a formulation technique generally known to those skilled in the art, or may be prepared into a solution, powder, gel, granule, etc., containing a small amount of oil and fat components, and these forms may be adopted arbitrarily. In addition, for example, when powdering, an auxiliary agent such as corn syrup can be used, and further, an emulsifier may be added to prepare an emulsion raw material, which may then be powdered. Examples of the powdering method include spray drying and freeze drying.

[0025] From the viewpoint of obtaining a more stable spice flavor enhancing effect, the content of the oxidized oil and fat in the oil and fat composition for enhancing spice flavor is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, even more preferably 0.01% by mass or more, even more preferably 0.05% by mass or more, even more preferably 0.08% by mass or more, particularly preferably 0.1% by mass or more, and most preferably 0.13% by mass or more, based on the entire oil and fat composition for enhancing spice flavor. From the same viewpoint, the content of the oxidized oil and fat in the oil and fat composition for enhancing spice flavor is preferably 30% by mass or less, more preferably 10% by mass or less, even more preferably 5% by mass or less, even more preferably 3% by mass or less, even more preferably 1% by mass or less, particularly preferably 0.8% by mass or less, and most preferably 0.5% by mass or less, based on the entire oil and fat composition for enhancing spice flavor.

[0026] The content of the base oil in the oil and fat composition for enhancing spice flavor is preferably 70% by mass or more, more preferably 90% by mass or more, even more preferably 95% by mass or more, even more preferably 97% by mass or more, even more preferably 99% by mass or more, particularly preferably 99.2% by mass or more, and most preferably 99.5% by mass or more, based on the entire oil and fat composition for enhancing spice flavor, from the viewpoint of obtaining a more stable effect of enhancing the spice flavor. From the same viewpoint, the content of the base oil in the oil and fat composition for enhancing spice flavor is preferably 99.999% by mass or less, more preferably 99.995% by mass or less, even more preferably 99.99% by mass or less, even more preferably 99.95% by mass or less, even more preferably 99.92% by mass or less, particularly preferably 99.9% by mass or less, and most preferably 99.87% by mass or less, based on the entire oil and fat composition for enhancing spice flavor.

[0027] In this embodiment, the oil and fat composition for enhancing spice flavor is preferably used for cooking. Examples of cooking include frying, stir-frying, baking, stewing, boiling, steaming, microwave cooking, and retort cooking. The cooking may be performed in the form of pressure cooking. For example, in the case of frying, pressure frying may be used, and in the case of stewing, pressure stewing may be used. The cooking is preferably one or more types selected from the group consisting of frying, stir-frying, baking, and stewing, and more preferably frying.

[0028] [3. Method for producing food with enhanced spicy flavor] In this embodiment, the method for producing a food with enhanced spice flavor includes a step of blending the above-mentioned spice flavor enhancer or the above-mentioned oil and fat composition for enhancing a spice flavor into a food containing spices.

[0029] The food containing the spices may be any food containing the above-mentioned spices, and may be the above-mentioned spices themselves. For example, fried foods such as fried chicken, fried chicken, minced meat cutlet, and french fries; sauces such as curry sauce, mapo tofu filling, chili shrimp filling, pasta sauce, and ginger pork sauce; soups such as tom yum goong, yukgaejang, sundubu, ramen soup, hot pot, and chige hot pot; rice dishes such as fried rice and taco rice; pickles such as kimchi; seasonings such as wasabi paste, chili oil, doubanjiang, gochujang, and seasoning powder; confectioneries such as cinnamon rolls; and beverages such as chai and ginger ale.

[0030] In the method for producing a food with enhanced spice flavor, the method for blending the spice flavor enhancer or the oil and fat composition for enhancing a spice flavor into a food containing spices is not particularly limited. For example, the spice flavor enhancer or the oil and fat composition for enhancing a spice flavor can be blended at any timing into the raw materials, intermediate products in the production process, final products, etc. of the food containing spices.

[0031] In another embodiment, the spice flavor enhancer or the oil and fat composition for enhancing a spice flavor can be blended into a food containing spices by cooking the food containing spices with the spice flavor enhancer or the oil and fat composition for enhancing a spice flavor. Examples of the cooking include the cooking described above in [2. Oil and fat composition for enhancing a spice flavor]. For example, when the cooking is frying, the method of frying is not particularly limited, and the cooking method, heating temperature, heating time, etc. may be appropriately determined according to the type of fried food. For example, frying can be performed with a frying time of 1 minute or more and 30 minutes or less, and a frying temperature of 150°C or more and 200°C or less.

[0032] The method for producing a food with enhanced spice flavor may include a preservation step such as a room temperature preservation step, a frozen preservation step, or a refrigerated preservation step before consumption. After the preservation step, a reheating step may be included at the time of consumption. Examples of the heat cooking in the reheating cooking step include the heat cooking described above in [2. Oil and fat composition for enhancing spice flavor].

[0033] The content of spices in a food with enhanced spice flavor is not particularly limited, and may be, for example, 0.001% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, and may be 99.9% by mass or less, 99% by mass or less, 90% by mass or less, 80% by mass or less, 50% by mass or less, etc., relative to the entire food with enhanced spice flavor.

[0034] From the viewpoint of obtaining a more stable effect of enhancing the spice flavor, the content of oxidized oils and fats in the food with enhanced spice flavor is preferably 1 mass ppm or more, more preferably 3 mass ppm or more, even more preferably 5 mass ppm or more, still more preferably 10 mass ppm or more, even more preferably 20 mass ppm or more, and particularly preferably 50 mass ppm or more, based on the entire food with enhanced spice flavor. From the same viewpoint, the content of oxidized oils and fats in the food with enhanced spice flavor is preferably 10000 mass ppm or less, more preferably 5000 mass ppm or less, even more preferably 3000 mass ppm or less, still more preferably 1000 mass ppm or less, even more preferably 800 mass ppm or less, and particularly preferably 500 mass ppm or less, based on the entire food with enhanced spice flavor. For example, when the food with enhanced spice flavor is a fried food, the content of oxidized oils and fats in the food with enhanced spice flavor can be calculated by multiplying the content of oxidized oils and fats contained in the frying oil used when frying the fried food by the oil absorption rate of the obtained fried food.

[0035] [4. Method for enhancing the spice flavor of foods containing spices] In this embodiment, the method for enhancing the spice flavor of a food containing spices is characterized by blending the above-mentioned spice flavor enhancer or the above-mentioned oil and fat composition for enhancing a spice flavor into the food containing spices.

[0036] The method for blending the spice flavor enhancer or the oil and fat composition for enhancing a spice flavor into a food containing spices is not particularly limited, and examples thereof include the methods described above in [3. Foods with enhanced spice flavor].

[0037] Furthermore, when the spice flavor enhancer or the oil and fat composition for enhancing spice flavor is blended into a food containing spices, the blending amount is preferably such that the content of oxidized oil and fat in the obtained food with enhanced spice flavor is the blending amount described above in [3. Food with enhanced spice flavor]. EXAMPLES

[0038] The present invention will be described in more detail below by showing examples, but the gist of the present invention is not limited to these.

[0039] The raw materials used in the test are shown below. (edible fats and oils) Red palm oil: Carotino Pure Olein (total content of β-carotene and α-carotene: 373 ppm by mass, molecular distillation, one-time fractionation) manufactured by Carotino Co., Ltd. Rapeseed oil: "J Canola Oil" manufactured by J-Oil Mills Co., Ltd. (Iodine value: 110) Refined palm oil: J-Oil Mills Co., Ltd. (in-house preparation, iodine value: 53, melting point: 35°C)

[0040] [Quantitative determination of α-carotene and β-carotene] The quantitative analysis of α-carotene and β-carotene was carried out by high performance liquid chromatography (HPLC analysis). Specifically, 0.5 g of red palm oil was weighed out, and diluted with acetone:tetrahydrofuran = 1:1 to make 10 mL, and subjected to HPLC analysis. A calibration curve was created from the peak area when α-carotene (model number 035-17981) and β-carotene (model number 035-05531) reagents (manufactured by Wako Pure Chemical Industries, Ltd.) were used as quantitative standards for HPLC analysis at each predetermined concentration. The main analytical conditions are shown below.

[0041] (HPLC conditions) Detector: Photodiode array detector "2996PHOTODIODE ARRAY DETECEOR" (Waters), detection was performed at 300 to 600 nm. Column: Shim-pack VP-ODS, 4.6 nm ID x 250 nm, 4.6 μm (Shimadzu Corporation) Column temperature: 50℃ ·Injection volume: 5μL Mobile phase A: Acetonitrile Mobile phase B: Ethanol Mobile phase C: Acetone Gradient conditions: See Table 1

[0042] [Table 1]

[0043] <Preparation Example 1: Oxidized oils and fats> 240 g of red palm oil was placed in a 500 mL stainless steel beaker as the raw oil for oxidation treatment. The stainless steel beaker containing the raw oil for oxidation treatment was immersed in an oil bath set at 103°C, and an air blowing tube and stirring blade were attached to the stainless steel beaker. The stirring blade rotation speed was set to 200 rpm, and heat treatment was performed for 40 hours while blowing in air at an air blowing rate of 0.24 L / min, to obtain the oxidized oil of Preparation Example 1. The peroxide value (POV) of the obtained oxidized oil was measured according to "Standard Fats and Oils Analysis Test Method 2.5.2 Peroxide Value". The POV of the oxidized oil of Preparation Example 1 was 63.

[0044] <Test Example 1> Fried chicken was prepared by the method described below and the flavor was evaluated. (1) Preparation of frying oil Each edible oil was mixed according to the composition shown in Table 2 to prepare the frying oil of each example.

[0045] (2) Making fried chicken Commercially available frozen fried chicken (Ajinomoto Frozen Foods Co., Ltd.'s "Soft Fried Chicken Thighs," containing spices) was fried at 180°C for 4 minutes and 30 seconds using each of the frying oils prepared in (1) above.

[0046] (3) Flavor evaluation The resulting fried chicken was tasted by a panel of four experts, who evaluated the spicy flavor of the fried chicken according to the following criteria. The evaluation results are shown in Table 2. The scores shown in the table are the average scores of the expert panel.

[0047] (Evaluation criteria: spicy flavor) 5 points: Very strong spicy flavor 4 points: Strong spicy flavor 3 points: Spicy flavor 2 points: Slightly spicy flavor 1 point: Slightly spicy flavor 0: No spicy flavor at all

[0048] [Table 2]

[0049] As a result, as shown in Table 2, Examples 1-1 to 1-4 had a stronger spicy flavor than Control Example 1-1. Also, Example 1-5 had a stronger spicy flavor than Control Example 1-2. This shows that frying a food containing spices using the frying oil containing the oxidized oil of Preparation Example 1 enhances the spicy flavor of the resulting food.

[0050] <Test Example 2> Fried chicken was prepared by the method described below and the flavor was evaluated. (1) Preparation of frying oil Each edible oil was mixed according to the formulation shown in Table 3 to prepare the frying oil of each example.

[0051] (2) Making fried chicken 1. One egg and 140 ml of milk were mixed to prepare a mixture. 2. Dip the cut chicken thighs in the mixture from step 1 above, then thoroughly coat the entire chicken thighs in mixed powder ("Kichijoen Supervised KFC Mix Powder" sold by Midori Shoten, containing mixed spices, onion powder, and garlic powder as seasonings). 3. The above 2. was fried for 5 minutes at 180°C using each of the frying oils prepared in (1) above.

[0052] (3) Flavor evaluation The resulting fried chicken was eaten by a panel of four experts, and the spice flavor of the fried chicken was evaluated using the same criteria as in Test Example 1. The evaluation results are shown in Table 3. The scores shown in the table are the average scores of the expert panel.

[0053] [Table 3]

[0054] As a result, as shown in Table 3, Example 2-1 had a stronger spice flavor than Control Example 2-1. This also shows that frying a food containing spices using the frying oil containing the oxidized oil of Preparation Example 1 enhances the spice flavor of the resulting food.

Claims

1. This spice flavor enhancer contains, as an active ingredient, oxidized oil obtained by oxidizing palm oil.

2. The spice flavor enhancer according to claim 1, wherein the palm-based oil and fat has a total content of α-carotene and β-carotene of 50 ppm by mass or more and 2000 ppm by mass or less.

3. The spice flavor enhancer according to claim 1 or 2, wherein the oxidized oil or fat has a peroxide value of 15 or more and 300 or less.

4. The oil and fat composition for enhancing the flavor of spices contains an edible oil and fat as a base oil, and an oxidized oil and fat obtained by oxidizing a palm-based oil and fat.

5. The oil and fat composition for enhancing a spice flavor according to claim 4, wherein the palm-based oil and fat has a total content of α-carotene and β-carotene of 50 ppm by mass or more and 2000 ppm by mass or less.

6. The oil and fat composition for enhancing a spice flavor according to claim 4 or 5, wherein the content of the oxidized oil and fat in the oil and fat composition for enhancing a spice flavor is 0.001% by mass or more and 30% by mass or less.

7. The oil and fat composition for enhancing a spice flavor according to claim 4 or 5, which is used in cooking.

8. A method for producing a food having enhanced spice flavor, comprising a step of blending the spice flavor enhancer according to claim 1 or the oil and fat composition for enhancing spice flavor according to claim 4 into a food containing spices.

9. A method for enhancing the spice flavor of a food containing spices, comprising blending the spice flavor enhancer according to claim 1 or the oil and fat composition for enhancing the spice flavor according to claim 4 into the food containing spices.

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