Oil and fat composition and method for enhancing unpurified olive oil flavor

Abstract

To provide an oil and fat composition which contains an unpurified olive oil and a purified oil, preventing the flavor of the unpurified olive oil from decreasing.SOLUTION: An oil and fat composition contains 5 mass% or more of an unpurified olive oil. The unpurified olive oil contains 10 mass.ppb or more of ethyl 2-methylbutyrate. The unpurified olive oil preferably has an ethyl isobutyrate content of 30 ppm or more and a 2-hexenal content of 6 ppm or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an oil and fat composition.

Background Art

[0002] Unrefined olive oil is used in various dishes because of its unique flavor, and is also used in foods such as dressings and frying. However, the production volume of unrefined olive oil is small relative to demand and is affected by the weather. Therefore, it has been practiced to blend other edible oils with unrefined olive oil for use.

[0003] For example, Patent Document 1 proposes an edible oil containing 45 to 70% by mass of unrefined olive oil and 55 to 30% by mass of a high-oleic acid and low-linolenic acid rapeseed oil.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, the flavor of unrefined olive oil is reduced by blending with other oils and fats. Although the reduction in flavor can be suppressed by selecting the oils and fats to be blended, it is not sufficient.

[0006] Therefore, an object of the present invention is to provide an oil and fat composition containing unrefined olive oil and refined oil, which can suppress a decrease in the flavor of the unrefined olive oil. Another object is to provide a method for enhancing the flavor of unrefined olive oil.

Means for Solving the Problems

[0007] In order to solve the above problems, the inventors have conducted intensive research and as a result, found that when ethyl 2-methylbutyrate is present in a large amount, the flavor of unrefined olive oil is strong, and thus completed the following invention. [1] An oil and fat composition containing 5% by mass or more of unrefined olive oil, wherein the unrefined olive oil contains 10 mass ppb or more of ethyl 2-methylbutyrate. [2] The oil and fat composition according to [1], wherein the unrefined olive oil has a content of ethyl isobutyrate of 30 ppm or more. [3] The oil and fat composition according to [1], wherein the unrefined olive oil has a content of 2-hexenal of 6 ppm or less. [4] The oil and fat composition according to [1], wherein the unrefined olive oil has a content of 3-hexenyl acetate of 2 ppm or less. [5] The oil and fat composition according to any one of [1] to [4], containing 95% by mass or less of one or more other oils and fats selected from unrefined olive oil having an ethyl 2-methylbutyrate content of less than 10 mass ppb in the oil and fat composition and / or refined oils and fats. [6] The oil and fat composition according to [5], wherein the refined oil and fat is rapeseed oil. [7] A method for enhancing the flavor of unrefined olive oil in an oil and fat composition by adding ethyl 2-methylbutyrate to the refined oil and fat. [Advantages of the Invention]

[0008] According to the present invention, an oil and fat composition having a stronger unrefined olive oil flavor can be obtained than an oil and fat composition containing the same amount of conventional unrefined olive oil. Alternatively, even an oil and fat composition containing less unrefined olive oil than before can obtain an oil and fat composition having a sufficient flavor of unrefined olive oil. [Embodiments for Carrying Out the Invention]

[0009] Hereinafter, the present invention will be described in detail with examples. In the embodiments of the present invention, A (numerical value) to B (numerical value) means A or more and B or less. Also, the preferred embodiments and more preferred embodiments exemplified below can be used in appropriate combinations with each other regardless of expressions such as "preferred" and "more preferred". In addition, the description of the numerical range is for illustration, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values of the examples can also be preferably used. Furthermore, terms such as "containing" or "including" may be read as "consisting essentially of" or "consisting only of".

[0010] <Oil and fat composition> (Unrefined olive) The oil and fat composition of the present invention contains 5% by mass or more of unrefined olive oil containing 10 mass ppb or more of ethyl 2-methylbutyrate. The unrefined olive oil in the present invention is oil extracted from olive fruits and is olive oil that has not undergone the refining processes of deacidification, decolorization, and deodorization. The unrefined olive oil may have undergone processes such as degumming, filtration, sedimentation separation (insoluble component removal process), water washing, and drying, but after oil extraction, it is preferably only the sedimentation removal process and the drying process, and more preferably only the sedimentation removal process. As the unrefined olive oil, those commercially available as extra-virgin olive oil, virgin olive oil, ordinary virgin olive oil, lampante virgin olive oil, etc. can be used, and preferably extra-virgin olive oil is preferred. Note that extra-virgin olive oil, virgin olive oil, ordinary virgin olive oil, and lampante virgin olive oil can be used in accordance with the standards established by the International Olive Council.

[0011] In the oil and fat composition of the present invention, the content of the unrefined olive oil in the oil and fat composition is preferably 5 to 80% by mass, more preferably 10 to 60% by mass, and even more preferably 20 to 40% by mass.

[0012] Although there are many volatile components in crude olive oil, when ethyl 2-methylbutyrate is contained in a certain amount, the flavor of crude olive oil in the oil and fat composition becomes stronger. Therefore, the crude olive oil used in the present invention contains 10 mass ppb or more of ethyl 2-methylbutyrate. The content of ethyl 2-methylbutyrate in the crude olive oil is preferably 20 mass ppb or more, more preferably 30 mass ppb or more, and most preferably 35 mass ppb or more. Also, the content of ethyl 2-methylbutyrate in the crude olive oil may be 100 mass ppb or less, preferably 60 mass ppb or less, more preferably 50 mass ppb or less, and most preferably 45 mass ppb or less.

[0013] In addition, when ethyl 2-methylbutyrate and ethyl isobutyrate are present in the crude olive oil, the flavor of the crude olive oil in the oil and fat composition becomes stronger. Therefore, the content of ethyl isobutyrate in the crude olive oil is preferably 30 ppm or more, more preferably 40 to 100 ppm, and even more preferably 50 to 80 ppm or more.

[0014] In addition, when 2-hexenal in the crude olive oil is less, the flavor of the crude olive oil in the oil and fat composition stands out. Therefore, the content of 2-hexenal in the crude olive oil is preferably 6 ppm or less, more preferably 0 to 5 ppm, and even more preferably 0.1 to 2 ppm.

[0015] In addition, for 3-hexenyl acetate in the crude olive oil, the content in the crude olive oil is preferably 2 ppm or less, and more preferably 1 to 2 ppm.

[0016] In the present invention, ethyl 2-methylbutyrate, ethyl isobutyrate, 2-hexenal, and 3-hexenyl acetate in the crude olive oil or the oil and fat composition can be analyzed by the headspace GC-MS method.

[0017] (Other fats and oils) The fat and oil composition of the present invention contains 5% by mass or more of unrefined olive oil containing 10 mass ppb or more of ethyl 2-methylbutyrate. In addition to the unrefined olive oil, other fats and oils may be contained. As the other fats and oils, unrefined olive oil with less than 10 mass ppb of ethyl 2-methylbutyrate and / or refined fats and oils can be used. The content of other fats and oils in the fat and oil composition may be 95% by mass or less, preferably 1 to 95% by mass, more preferably 5 to 80% by mass, still more preferably 20 to 80% by mass, and most preferably 20 to 50% by mass. Also, the content of refined fats and oils in the fat and oil composition is preferably 95% by mass or less, more preferably 20 to 95% by mass, and still more preferably 50 to 80% by mass.

[0018] Refined fats and oils are those obtained by subjecting fats and oils of animals and plants, microbial fats and oils, fats and oils synthesized from glycerin and fatty acids, their fractionated fats and oils, transesterified fats and oils, hydrogenated fats and oils, etc. to a refining process, either alone or in combination. Examples of fats and oils of animals and plants include soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, grape seed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, palm kernel oil, etc. Also, these fractionated fats and oils (for example, fractionated oils of palm oil such as palm olein, palm super olein, palm stearin, palm mid fraction, etc.) can also be used. In the case of vegetable oils and fats, vegetable oils and fats obtained from plant varieties with a high specific fatty acid content or a low specific fatty acid content (for example, rapeseed oil such as canola oil, high oleic canola oil, high oleic soybean oil, vegetable oils and fats rich in n-3 fatty acids, high oleic acid palm oil, etc.) may be used, and rapeseed oil is preferred. Microbial fats and oils include fats and oils produced from microorganisms such as yeast and algae. Examples of fats and oils synthesized from glycerin and fatty acids include fats and oils containing linear saturated fatty acids having 6 to 12 carbon atoms, preferably 8 to 10 carbon atoms, such as medium-chain fatty acid triglycerides (MCT) having 8 to 10 carbon atoms. The transesterified oil is an oil obtained by transesterification using an oil or fat as a raw material. For example, a transesterified oil of palm oil or a fractionated oil of palm oil and another liquid oil or fat, or a transesterified oil of MCT and a vegetable oil can be used. Examples of hydrogenated oils and fats include hydrogenated oils and fats of animal and vegetable oils and fractionated animal and vegetable oils, as well as hydrogenated oils and fats of transesterified oils and fats. Also, the refined oil is preferably liquid at 5°C.

[0019] As the refined oil, one that has undergone one or more refining processes such as a degumming process, a deacidification process, a decolorization process, a deodorization process, and a dewaxing process can be used. One that has undergone a deodorization process is preferred, and one that has not undergone a degumming process, a deacidification process, or a decolorization process after the deodorization process is more preferred.

[0020] (Other components) In the oil and fat composition of the present invention, components other than the aforementioned components can be added as long as the effects of the present invention are not impaired. For example, food additives generally used in foods. Examples of food additives include flavor modifiers, antioxidants, emulsifiers, silicone oils, crystal modifiers, texture improvers, and the like.

[0021] Examples of antioxidants include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechins and their esters, fukinolic acid, gossypol, sesamol, terpenes, and the like.

[0022] Examples of emulsifiers include sucrose fatty acid esters, polyglycerol fatty acid esters, organic acid monoglycerides, monoglycerides, diglycerides, sorbitol fatty acid esters, sorbitan fatty acid esters, and the like. The addition amount of the emulsifier is preferably less than 2% by mass in the oil and fat composition as a whole from the viewpoint of not affecting the flavor, and more preferably 0.01 to 1% by mass.

[0023] As the silicone oil, those commercially available for food use can be used and are not particularly limited. For example, those having a dimethylpolysiloxane structure and a kinematic viscosity of 800 to 5000 mm 2 / s at 25°C can be mentioned. The kinematic viscosity of the silicone oil is particularly preferably 800 to 2000 mm 2 / s, and more preferably 900 to 1100 mm 2 / s. Here, the "kinematic viscosity" refers to the value measured in accordance with JIS K 2283 (2000). The silicone oil may contain fine particle silica in addition to the silicone oil.

[0024] <Method for enhancing the flavor of unrefined olive oil> The method for enhancing the flavor of the unrefined olive oil of the present invention can enhance the flavor of the unrefined olive oil by adding ethyl 2-methylbutyrate to the refined oil and fat.

Examples

[0025] Hereinafter, the present invention will be specifically described based on examples, but the present invention is not limited to these examples.

[0026] [Olive oil] The volatile components of olive oil A and olive oil B were analyzed by the dynamic headspace GC-MS method. The results are shown in Table 1.

[0027] <Dynamic headspace GC-MS method> (Sample pretreatment) Sampling 1 g of olive oil sample into a 10 mL vial, heating it at 40 °C for 30 minutes to volatilize the components in the headspace. Inject nitrogen into the vial at 100 mL / min for 10 minutes to adsorb the volatile components onto an adsorbent (Tenax TA; P / N013741-000-KK manufactured by GERSTEL). To remove the moisture from the adsorbent, air was flowed at 100 mL / min for 2 minutes, and then analysis was performed using GC-MS (GC; 7890B manufactured by Agilent Technology, MS; 5977B manufactured by Agilent Technology). (GC-MS) Inject the adsorbent into the GC, heat it to 240 °C using a TDU (Thermal Desorption Unit) to desorb the components. Then, cool it to -20 °C using a CIS4 (Cooled Injection System) to concentrate the components and introduce them into the GC. The conditions of GC-MS are as follows. · Column: DB-WAX (60 m × 0.25 mm × 0.5 μm) · Injection port: PTV (Programable Temperature Vaporization) · Oven temperature: 40 °C (5 min hold) → 240 °C (8 °C / min ramp, 10 min hold) · Transfer line temperature: 250 °C · Ionization method: EI 70 eV · m / z = 30 - 450 · Ion source temperature: 230 °C · Quadrupole temperature: 150 °C For the quantification of each component, an external standard was used. As external standards, Ethyl Isobutyrate (manufactured by Wako Pure Chemical Industries, Ltd.), Ethyl DL-2-Methylbutyrate (Tokyo Chemical Industry Co., Ltd.), trans-2-Hexenal (Tokyo Chemical Industry Co., Ltd.), and cis-3-Hexenyl Acetate (Tokyo Chemical Industry Co., Ltd.) were used. Each reagent was added to canola oil to a concentration of 0.5 mass ppm, and analyzed with the same pretreatment as the sample.

[0028]

Table 1

[0029] [Table 2]

[0030] In Table 2, when comparing the oil compositions using the same amount of Olive Oil A and Olive Oil B, it can be seen that for Oil Compositions 8 - 11 using Olive Oil B, the reduction in olive fruitiness is suppressed compared to Oil Compositions 2 - 5 using Olive Oil A (in Oil Compositions 8 - 9, it is suppressed by 0.05, in Oil Composition 9 by 0.15, and in Oil Compositions 10 - 11 by 0.19, and the reduction in olive fruitiness is suppressed).

Claims

1. An oil and fat composition containing 5% by mass or more of unrefined olive oil, wherein the unrefined olive oil contains 10 mass ppm or more of ethyl 2-methylbutyrate.

2. The oil and fat composition according to Claim 1, wherein the unrefined olive oil has a content of ethyl isobutyrate of 30 ppm or more.

3. The oil and fat composition according to Claim 1, wherein the unrefined olive oil has a content of 2-hexenal of 6 ppm or less.

4. The oil and fat composition according to Claim 1, wherein the unrefined olive oil has a content of 3-hexenyl acetate of 2 ppm or less.

5. The oil and fat composition according to any one of Claims 1 to 4, containing 95% by mass or less of one or more other oils and fats selected from unrefined olive oil having a content of ethyl 2-methylbutyrate of less than 10 mass ppm and / or refined oils and fats.

6. The oil and fat composition according to Claim 5, wherein the refined oil and fat is rapeseed oil.

7. A method for enhancing the flavor of unrefined olive oil in an oil and fat composition by adding ethyl 2-methylbutyrate to the refined oil and fat.

Images