Food, method for producing food, composition for enhancing flavor of olive oil, and method for enhancing flavor of olive oil

Abstract

To provide a food having a superior olive oil flavor and associated technique.SOLUTION: One embodiment of the present disclosure is a food comprising olive oil and calcium, where the amount of the calcium is 0.01 mass% or more based on the total mass of the food.SELECTED DRAWING: None

Description

Technical Field

[0001] The present disclosure relates to foods, methods for producing foods, compositions for enhancing the flavor of olive oil, and methods for enhancing the flavor of olive oil.

Background Art

[0002] Olive oil is used in various foods (see, for example, Patent Document 1 below).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Olive oil, particularly extra-virgin olive oil, has a characteristic flavor and can contribute to improving the flavor of foods. However, the amount of olive oil used in foods may be limited by various factors such as cost and cooking methods. For example, regardless of the amount of olive oil, it is expected to enhance the flavor of olive oil in foods. The present disclosure includes the following objectives. One objective of the present disclosure is to provide a food having an excellent flavor of olive oil. One objective of the present disclosure is to provide a method for producing a food having an excellent flavor of olive oil. One objective of the present disclosure is to provide a composition for enhancing the flavor of olive oil. One objective of the present disclosure is to provide a method for enhancing the flavor of olive oil.

Means for Solving the Problems

[0005] The present disclosure includes the following embodiments. <1> A food product comprising olive oil and calcium, wherein the amount of the calcium is 0.01% by mass or more based on the total mass of the food product. <2> The food product according to <1>, wherein the amount of the calcium is in the range of 0.02% by mass to 10% by mass based on the total mass of the olive oil. <3> The food product according to <1> or <2>, wherein the amount of the olive oil is in the range of 1% by mass to 40% by mass based on the total mass of the food product. <4> The food product according to any one of <1> to <3>, wherein the amount of the calcium is in the range of 0.01% by mass to 1% by mass based on the total mass of the food product. <5> The food product according to any one of <1> to <4>, wherein the calcium contains calcium derived from at least one calcium salt selected from the group consisting of calcium lactate, calcium chloride, calcium citrate, calcium hydroxide, calcium carbonate, and calcium sulfate. <6> A composition for enhancing the flavor of olive oil, comprising a calcium salt. <7> The composition according to <6>, wherein the calcium salt is at least one selected from the group consisting of calcium lactate, calcium chloride, calcium citrate, calcium hydroxide, calcium carbonate, and calcium sulfate. <8> A method for enhancing the flavor of olive oil, comprising using a calcium salt or a composition containing a calcium salt as a raw material for a food product containing olive oil. <9> A method for manufacturing a food product enclosed in a container, comprising mixing a raw material containing olive oil and a calcium salt to prepare a food product, and enclosing the food product in a container.

Advantages of the Invention

[0006] At least one embodiment of the present disclosure provides a food having an excellent flavor of olive oil. At least one embodiment of the present disclosure provides a method for producing a food having an excellent flavor of olive oil. At least one embodiment of the present disclosure provides a composition for enhancing the flavor of olive oil. At least one embodiment of the present disclosure provides a method for enhancing the flavor of olive oil.

Mode for Carrying Out the Invention

[0007] In the present disclosure, at least one embodiment may be modified within the scope not departing from the gist of the present disclosure. In the present disclosure, at least two embodiments may be combined within the scope not departing from the gist of the present disclosure. In the present disclosure, the upper limit of a certain numerical range may be replaced with the upper limit of other numerical ranges related to the above numerical range or the numerical value shown in the examples. In the present disclosure, the lower limit of a certain numerical range may be replaced with the lower limit of other numerical ranges related to the above numerical range or the numerical value shown in the examples.

[0008] <Food> The present disclosure provides a food comprising olive oil and calcium.

[0009] The type of olive oil used in the food is not limited. One type or two or more types of olive oil may be used. The olive oil may be selected from olive oils defined by international standards or Japanese agricultural and forestry standards for olive oil. The olive oil may be unrefined olive oil or refined olive oil. In a preferred embodiment, the olive oil includes extra-virgin olive oil. In a preferred embodiment, the olive oil includes extra-virgin olive oil and an olive oil other than extra-virgin olive oil. The characteristic flavor of extra-virgin olive oil can contribute to the improvement of the flavor of the food.

[0010] The amount of olive oil may be 1% by mass or more based on the total mass of the food. The lower limit of the amount of olive oil may be 2% by mass, 5% by mass, 8% by mass, 10% by mass, 12% by mass, 14% by mass, 16% by mass, 18% by mass, 20% by mass, 25% by mass or 30% by mass based on the total mass of the food. The amount of olive oil may be 40% by mass or less based on the total mass of the food. The upper limit of the amount of olive oil may be 35% by mass, 30% by mass, 25% by mass, 20% by mass, 18% by mass, 16% by mass, 14% by mass, 12% by mass or 10% by mass based on the total mass of the food. The amount of olive oil may be in the range of 1% by mass to 40% by mass based on the total mass of the food. As the amount of olive oil increases, the flavor of olive oil in the food tends to become stronger.

[0011] When the food contains extra virgin olive oil, the amount of extra virgin olive oil may be in the range of 1% by mass to 100% by mass based on the total mass of the olive oil. The lower limit of the amount of extra virgin olive oil may be 5% by mass, 10% by mass or 30% by mass based on the total mass of the olive oil. The upper limit of the amount of extra virgin olive oil may be 95% by mass, 90% by mass, 80% by mass, 70% by mass, 60% by mass or 50% by mass based on the total mass of the olive oil. As the amount of extra virgin olive oil increases, the characteristic flavor of extra virgin olive oil tends to become stronger.

[0012] In a preferred embodiment, the amount of calcium is 0.01% by mass or more based on the total mass of the food. The lower limit of the amount of calcium may be 0.02% by mass, 0.05% by mass, 0.1% by mass, 0.15% by mass, or 0.2% by mass based on the total mass of the food. The amount of calcium may be 1% by mass or less based on the total mass of the food. The upper limit of the amount of calcium may be 0.9% by mass, 0.7% by mass, 0.5% by mass, 0.3% by mass, 0.1% by mass, 0.08% by mass, 0.06% by mass, or 0.04% by mass based on the total mass of the food. The amount of calcium may be in the range of 0.01% by mass to 1% by mass based on the total mass of the food. As the amount of calcium increases, the flavor of olive oil in the food tends to become stronger. Even when the amount of olive oil is small, the intensity of the flavor of olive oil can be adjusted according to the amount of calcium. As the amount of calcium decreases, the bitterness peculiar to calcium in the food tends to become weaker.

[0013] The amount of calcium may be 0.02% by mass or more based on the total mass of the olive oil. The lower limit of the amount of calcium may be 0.05% by mass, 0.1% by mass, 0.15% by mass, 0.2% by mass, 0.5% by mass, 1% by mass, 1.5% by mass, or 2% by mass based on the total mass of the olive oil. The amount of calcium may be 10% by mass or less based on the total mass of the olive oil. The upper limit of the amount of calcium may be 8% by mass, 6% by mass, 4% by mass, 2% by mass, 1% by mass, or 0.5% by mass based on the total mass of the olive oil. The amount of calcium may be in the range of 0.02% by mass to 10% by mass based on the total mass of the olive oil. As the amount of calcium increases, the flavor of olive oil in the food tends to become stronger. As the amount of calcium decreases, the bitterness peculiar to calcium in the food tends to become weaker.

[0014] In a preferred embodiment, calcium includes calcium derived from a calcium salt. That is, the food may contain calcium derived from a calcium salt. For example, a calcium salt used as a raw material of the food can supply calcium to the food. The type of the calcium salt is not limited. One type or two or more types of calcium salts may be used. The calcium salt may be an anhydride of the calcium salt or a hydrate of the calcium salt. Examples of the calcium salt include calcium lactate, calcium chloride, calcium citrate, calcium hydroxide, calcium carbonate, and calcium sulfate. From the viewpoint of improving the flavor of olive oil, in a preferred embodiment, calcium includes calcium derived from at least one calcium salt selected from the group consisting of calcium lactate, calcium chloride, calcium citrate, calcium hydroxide, calcium carbonate, and calcium sulfate. In a preferred embodiment, calcium includes calcium derived from at least one calcium salt selected from the group consisting of calcium lactate and calcium chloride. In a preferred embodiment, calcium includes calcium derived from calcium lactate. When the food contains calcium derived from a calcium salt, the above-mentioned "amount of calcium" may be read as "calcium derived from a calcium salt". When the amount of calcium is 0.01% by mass or more based on the total mass of the food, the amount of calcium derived from the calcium salt may be 0.002% by mass or more based on the total mass of the food.

[0015] The food may contain not only calcium derived from calcium salts but also calcium derived from components other than calcium salts. The amount of calcium derived from calcium salts may be more than the amount of calcium derived from components other than calcium salts. The amount of calcium derived from calcium salts may be in the range of 1% by mass to 100% by mass based on the total mass of calcium derived from calcium salts and calcium derived from components other than calcium salts. The lower limit of the amount of calcium derived from calcium salts may be 10% by mass, 20% by mass, 30% by mass, 40% by mass, 50% by mass, 60% by mass, 70% by mass, 80% by mass or 90% by mass based on the total mass of calcium derived from calcium salts and calcium derived from components other than calcium salts. The upper limit of the amount of calcium derived from calcium salts may be 95% by mass, 90% by mass, 85% by mass or 80% by mass based on the total mass of calcium derived from calcium salts and calcium derived from components other than calcium salts. The amount of calcium derived from components other than calcium salts may be in the range of 0% by mass to 2% by mass based on the total mass of the food. The upper limit of the amount of calcium derived from components other than calcium salts may be 1% by mass, 0.5% by mass, 0.1% by mass or 0.01% by mass based on the total mass of the food.

[0016] In the present disclosure, the quantitative analysis of calcium (Ca) is carried out by atomic absorption spectrometry.

[0017] The food may further contain a calcium salt. For example, when a calcium salt is used as a raw material of the food, the calcium salt may be present in the food. The calcium salt can supply calcium to the food. In another embodiment, the food may include olive oil and calcium, and be a food manufactured using at least a calcium salt as a raw material. The calcium salt used as a raw material of the food can enhance the flavor of the olive oil. In an embodiment alternative to the aforementioned food characterized by specific components containing olive oil and calcium, the food may be a food manufactured using at least olive oil and a calcium salt as raw materials. Examples of the types of calcium salts are as described above. The amount of the calcium salt may be 0.001% by mass or more based on the total mass of the food. The lower limit of the amount of the calcium salt may be 0.01% by mass, 0.1% by mass or 1% by mass based on the total mass of the food. The amount of the calcium salt may be 15% by mass or less based on the total mass of the food. The upper limit of the amount of the calcium salt may be 10% by mass, 5% by mass, 3% by mass, 2% by mass or 1% by mass based on the total mass of the food. The amount of the calcium salt may be in the range of 0.001% by mass to 15% by mass based on the total mass of the food. As the amount of the calcium salt increases, the flavor of the olive oil in the food tends to become stronger. As the amount of the calcium salt decreases, the bitterness peculiar to calcium in the food tends to become weaker.

[0018] The food may further contain other components as required. One type or two or more types of other components may be used. Examples of other components include cereal flour, dairy products, oils and fats, dextrin, starch, spices, seasonings, sweeteners, colorants, preservatives, antioxidants, thickeners, emulsifiers, flavors and water.

[0019] The food may further contain ingredients as required. One type or two or more types of ingredients may be used. Examples of ingredients include animal ingredients and plant ingredients. Examples of animal ingredients include chicken, pork, beef, seafood, and cheese. Examples of plant ingredients include root vegetables (e.g., onions, potatoes, carrots, burdock, and daikon radish), beans (e.g., chickpeas and edamame), stem vegetables (e.g., lotus root and asparagus), leafy vegetables (e.g., spinach, Chinese cabbage, and cabbage), fruit vegetables (e.g., eggplant, tomatoes, and okra), flower vegetables (e.g., broccoli and cauliflower), seaweeds (e.g., wakame, hiziki, and kombu), mushrooms (e.g., shiitake, button mushrooms, and maitake), fruits (e.g., pineapples and apples), seeds (e.g., almonds and sesame seeds), and processed products thereof.

[0020] The form and type of the food are not limited. The food may be a solid food. The food may be a solid-state food. The food may be a liquid food. The food may be a food having fluidity. The food may be a paste-like food. The food may be selected from known foods containing olive oil. Examples of the food include seasonings, condiments, dressings, soups, side dishes, and sauce. In a preferred embodiment, the food is a sauce, particularly a noodle sauce. From the perspective of making the most of the enhanced flavor of olive oil, the noodle sauce may be a pasta sauce. The pasta sauce may be selected from known pasta sauces containing olive oil. Examples of the pasta sauce include oil sauce, tomato sauce, and cream sauce. From the perspective of making the most of the enhanced flavor of olive oil, the pasta sauce may be an oil sauce.

[0021] The food may be food enclosed in a container. As long as the container can enclose the food, the type of the container is not limited. Examples of the container include pouches, plastic containers, bottles, and cans.

[0022] The food may be a sterilized food. The food may be a heat-sterilized food. The sterilization conditions may be determined based on known sterilization conditions. Sterilization may be carried out before or after enclosing the food. Examples of pre-enclosure sterilization of food include aseptic filling and cold pack. Examples of post-enclosure sterilization of food include retort sterilization, chilled sterilization, hot water sterilization and hot pack.

[0023] The method for manufacturing the food is not limited as long as the intended food can be obtained. For example, a food containing olive oil and calcium is manufactured by using olive oil and a calcium source as raw materials. The calcium source can supply calcium to the food. Examples of the calcium source include calcium salts. Examples of the types of calcium salts are as described above. The calcium in the calcium source such as calcium salts may exist as calcium ions in the food. In an exemplary embodiment, the method for manufacturing the food includes mixing raw materials including olive oil and a calcium salt to prepare the food. The food obtained by the method as described above has an excellent flavor of olive oil. In an exemplary embodiment, the method for manufacturing the food includes mixing raw materials including olive oil and a calcium salt to prepare the food, and enclosing the food in a container. In an exemplary embodiment, the method for manufacturing the food includes mixing raw materials including olive oil and a calcium salt to prepare the food, enclosing the food in a container, and heat-sterilizing the food enclosed in the container. In an exemplary embodiment, the method for manufacturing the food includes mixing raw materials including olive oil and a calcium salt to prepare the food, heat-sterilizing the food, and enclosing the heat-sterilized food in a container. The raw materials may further include other components as described above as necessary. The other components may be mixed with the mixture of the raw materials. The raw materials may further include ingredients as described above as necessary. The ingredients may be mixed with the mixture of the raw materials. The ingredients used as raw materials for the food may be pretreated by an appropriate method. The mixing of the raw materials may be carried out under heating conditions. For example, the method for manufacturing the food may include mixing raw materials including olive oil and a calcium salt at a temperature within the range of 60°C to 95°C.

[0024] <Composition> The present disclosure provides a composition for enhancing the flavor of olive oil, which contains a calcium salt.

[0025] The type of calcium salt used in the composition is not limited. One or more types of calcium salts may be used. Examples of calcium salts are described in the above item "Food". The preferred calcium salts used in the composition are the same as the preferred calcium salts described in the above item "Food". The amount of calcium salt used in the composition may be determined in consideration of the flavor of the target olive oil, the amount of olive oil used, and the amount of the composition used.

[0026] The composition may further contain other components as necessary. One or more types of other components may be used. Examples of other components are described in the above item "Food". The composition may be a composition that does not contain olive oil.

[0027] The composition may further contain ingredients as necessary. One or more types of ingredients may be used. Examples of ingredients are described in the above item "Food".

[0028] The form of the composition is not limited. The composition may be a solid composition. The composition may be a solid composition. The composition may be a liquid composition. The composition may be a composition having fluidity. The composition may be a paste-like composition.

[0029] The composition is suitable for use in enhancing the flavor of olive oil. As described above, it is presumed that the calcium salt enhances the flavor of olive oil. The composition may be used as a raw material for foods containing olive oil. In the use of the composition as a raw material for foods containing olive oil, the composition may be used as a raw material in any step in the method for manufacturing a food containing olive oil. For example, during the manufacturing process of a food containing olive oil, the composition may be mixed with olive oil or a raw material containing olive oil. In the use of the composition as a raw material for foods containing olive oil, the composition may be added to a food containing olive oil. In the use of the composition as a raw material for foods containing olive oil, the composition may be used once or several times. Examples of olive oil are described in the above item "Food". Examples of foods are described in the above item "Food".

[0030] <Method for enhancing the flavor of olive oil> The present disclosure provides a method for enhancing the flavor of olive oil (hereinafter referred to as "flavor enhancement method"), which includes using a calcium salt or a composition containing a calcium salt as a raw material for a food containing olive oil.

[0031] Examples of olive oil are described in the above item "Food". Preferred olive oils are the same as the preferred olive oils described in the above item "Food".

[0032] Examples of calcium salts are described in the above item "Food". Preferred calcium salts are the same as the preferred calcium salts described in the above item "Food". Examples of compositions containing a calcium salt are described in the above item "Composition". The compositions described in the above item "Composition" are applicable to the flavor enhancement method.

[0033] In the flavor enhancing method, the calcium salt or the composition containing the calcium salt may be used as a raw material in any step in the method for producing a food product containing olive oil. For example, in the process of producing a food product containing olive oil, the calcium salt or the composition containing the calcium salt may be mixed with the olive oil or the raw material containing the olive oil. In the flavor enhancing method, using the calcium salt or the composition containing the calcium salt may include adding the calcium salt or the composition containing the calcium salt to the food product containing the olive oil. In the flavor enhancing method, the calcium salt or the composition containing the calcium salt may be used once or several times.

Example

[0034] Hereinafter, the present disclosure will be described based on examples. However, the present disclosure is not limited to the following examples. The following examples may be appropriately modified within the scope not departing from the gist of the present disclosure. In the following description, “%” means mass%.

[0035] <Experimental Example 1> The raw materials selected according to the description in Table 1 were mixed to obtain a food product. In Table 1, the amounts of each raw material and the amount of the entire food product are represented in the unit of “parts by mass”. According to the following criteria, a sensory test was conducted by 5 evaluators. The results of the agreement by the evaluators are shown in Table 1.

[0036] (Sensory test: Flavor of olive oil) 1: The flavor of the olive oil is slightly stronger than that of Comparative Example 1. 2: The flavor of the olive oil is stronger than that of Comparative Example 1. 3: The flavor of the olive oil is much stronger than that of Comparative Example 1.

[0037] (Sensory test: Bitterness specific to calcium) 1: Feel the bitterness specific to calcium. 2: Slightly feel the bitterness specific to calcium. 3: Do not feel the bitterness specific to calcium.

[0038] (Sensory Test: Comprehensive Evaluation) 1. The evaluation result for the flavor of olive oil is 1, 2, or 3, and the evaluation result for the bitterness characteristic of calcium is 1. 2. The evaluation result for the flavor of olive oil is 1, 2, or 3, and the evaluation result for the bitterness characteristic of calcium is 2 or 3 (however, except when the evaluation result for the flavor of olive oil is 3 and the evaluation result for the bitterness characteristic of calcium is 3). 3. The evaluation result for the flavor of olive oil is 3, and the evaluation result for the bitterness characteristic of calcium is 3.

[0039] [Table 1]

[0040] <Experimental Example 2> The raw materials selected according to the description in Table 2 were mixed at 95°C and sealed in a pouch. The contents of the pouch were heat-sterilized at a temperature in the range of 120°C to 125°C for 10 minutes to obtain a food product. In Table 2, the amounts of each raw material and the amount of the whole food product are expressed in the unit of "parts by mass". According to the following criteria, a sensory test was conducted by 5 evaluators. The results of the agreement among the evaluators are shown in Table 2.

[0041] (Sensory Test: Flavor of Olive Oil) 1. The flavor of olive oil is slightly stronger than that of Comparative Example 2. 2. The flavor of olive oil is stronger than that of Comparative Example 2. 3. The flavor of olive oil is very much stronger than that of Comparative Example 2.

[0042] (Sensory Test: Bitterness Characteristic of Calcium) 1. Feel the bitterness characteristic of calcium. 2. Slightly feel the bitterness characteristic of calcium. 3. Do not feel the bitterness characteristic of calcium.

[0043] (Sensory Test: Comprehensive Evaluation) 1: The evaluation result for the flavor of olive oil is 1, 2, or 3, and the evaluation result for the bitterness characteristic of calcium is 1. 2: The evaluation result for the flavor of olive oil is 1, 2, or 3, and the evaluation result for the bitterness characteristic of calcium is 2 or 3 (however, except for the case where the evaluation result for the flavor of olive oil is 3 and the evaluation result for the bitterness characteristic of calcium is 3). 3: The evaluation result for the flavor of olive oil is 3, and the evaluation result for the bitterness characteristic of calcium is 3.

[0044]

Table 2

[0045] <Experimental Example 3> The raw materials excluding the ingredients selected according to the description in Table 3 were mixed at 95 °C to obtain a sauce. The sauce and the ingredients were mixed and sealed in a pouch. The contents of the pouch were heat-sterilized at a temperature in the range of 120 °C to 125 °C for 20 minutes to obtain a food. In Table 3, the amounts of each raw material and the amount of the whole food are represented in the unit of "parts by mass". A sensory test was conducted by 5 evaluators according to the following criteria. The results of the agreement by the evaluators are shown in Table 3.

[0046] (Sensory test: Flavor of olive oil) 1: The flavor of olive oil is slightly stronger than that of Comparative Example 3. 2: The flavor of olive oil is stronger than that of Comparative Example 3. 3: The flavor of olive oil is much stronger than that of Comparative Example 3.

[0047] (Sensory test: Bitterness characteristic of calcium) 1: Feel the bitterness characteristic of calcium. 2: Slightly feel the bitterness characteristic of calcium. 3: Do not feel the bitterness characteristic of calcium.

[0048] (Sensory test: Comprehensive evaluation) 1. The evaluation result for the flavor of olive oil is 1, 2, or 3, and the evaluation result for the bitterness characteristic of calcium is 1. 2. The evaluation result for the flavor of olive oil is 1, 2, or 3, and the evaluation result for the bitterness characteristic of calcium is 2 or 3 (except when the evaluation result for the flavor of olive oil is 3 and the evaluation result for the bitterness characteristic of calcium is 3). 3. The evaluation result for the flavor of olive oil is 3, and the evaluation result for the bitterness characteristic of calcium is 3.

[0049]

Table 3

[0050] The results shown in Tables 1 to 3 indicate that an increase in the amount of calcium in the food contributed to the enhancement of the flavor of olive oil. When the amount of calcium in the food increases, the bitterness characteristic of calcium tends to become stronger, but the evaluation results for the bitterness characteristic of calcium shown in Tables 1 to 3 are within the acceptable range.

Claims

1. Olive oil and, Calcium, and contains The amount of the calcium is 0.01% by mass or more based on the total mass of the food. Food.

2. The food according to Claim 1, wherein the amount of the calcium is in the range of 0.02% by mass to 10% by mass based on the total mass of the olive oil.

3. The food according to Claim 1 or Claim 2, wherein the amount of the olive oil is in the range of 1% by mass to 40% by mass based on the total mass of the food.

4. The food according to Claim 1 or Claim 2, wherein the amount of the calcium is in the range of 0.01% by mass to 1% by mass based on the total mass of the food.

5. The food according to Claim 1 or Claim 2, wherein the calcium contains calcium derived from at least one calcium salt selected from the group consisting of calcium lactate, calcium chloride, calcium citrate, calcium hydroxide, calcium carbonate, and calcium sulfate.

6. A composition for enhancing the flavor of olive oil, containing a calcium salt.

7. The composition according to Claim 6, wherein the calcium salt is at least one selected from the group consisting of calcium lactate, calcium chloride, calcium citrate, calcium hydroxide, calcium carbonate, and calcium sulfate.

8. A method for enhancing the flavor of olive oil, including using a calcium salt or a composition containing a calcium salt as a raw material for a food containing olive oil.

9. Mixing a raw material containing olive oil and a calcium salt to prepare a food, Enclosing the food in a container, A method for manufacturing a food enclosed in a container.

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