Fat and oil composition

Abstract

To provide a fat and oil composition with rapid flavor release.SOLUTION: A fat and oil composition is characterized in that water in an amount of 0.0005 pt.mass to 1.2 pts.mass is added and dispersed in 100 pts.mass of edible fat and oil.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil or fat composition. [Background technology]

[0002] Efforts to achieve the SDGs (Sustainable Development Goals) are underway worldwide. In particular, due to factors such as global population growth, it is predicted that animal-based materials will become scarce in the future, which has become a social issue. Attempts are being made to solve this problem through plant-based materials. This trend is expected to accelerate as environmentally conscious millennials and older generations become the core of purchasing.

[0003] This trend is due to growing awareness of so-called plant-based foods (PBF), and in a wide range of food categories, there is an active movement to choose health-conscious vegetable oils instead of animal fats such as dairy fat. On the other hand, when vegetable oils and fats are used, there are cases where the satisfaction in terms of flavor, such as the richness that is commonly felt with animal ingredients, is lacking. The richness refers to a persistent umami flavor, preferably a flavor that is rich in flavor. To solve this problem, various techniques have been developed to impart flavor to vegetable oils and fats.

[0004] For example, in Patent Document 1, a production method was discovered in which fats and oils having a good roasted almond flavor can be obtained by heating and reacting fats and oils in the presence of almond-derived ingredients, and this method has been patented. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 6576733 Summary of the Invention [Problem to be solved by the invention]

[0006] The technology of Patent Document 1 can impart a strong roasted almond flavor to tasteless and odorless oils and fats, thereby enhancing the flavor of Western confectionery, making it a useful approach when considering its expansion into plant-based foods.

[0007] The present inventors have investigated ways to enhance flavor satisfaction even when using vegetable oils and fats using different approaches. As a result, they have come to realize that the flavor release of vegetable oils and fats, particularly flavored vegetable oils and fats, can be slower than that of other food ingredients, including animal-derived ingredients. They have also come to realize that accelerating the flavor release of edible oils and fats can also accelerate the flavor release of foods using such oils and fats, thereby achieving enhanced flavor satisfaction. The present inventors have ultimately come to realize that providing an oil and fat composition with rapid flavor release is an important challenge in the technical field of edible oils and fats. The present inventors have conducted research to find a means for solving the problem of providing an oil and fat composition with fast flavor release. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the above-mentioned problems and have discovered that the above-mentioned problems can be solved by using an oil and fat composition characterized in that 0.0005 to 1.2 parts by mass of water is added and dispersed in edible oil and fat per 100 parts by mass of the edible oil and fat, thereby completing the present invention.

[0009] That is, the present invention encompasses the following. (1) An oil and fat composition, characterized in that 0.0005 to 1.2 parts by mass of water is added and dispersed in edible oil and fat per 100 parts by mass of the edible oil and fat. (2) The oil and fat composition according to (1), wherein the edible oil and fat is a flavored oil and fat. (3) A method for producing an oil or fat composition, comprising the step of adding and dispersing 0.0005 to 1.2 parts by mass of water per 100 parts by mass of edible oil or fat. (4) The method according to (3), wherein the edible oil or fat is a flavored oil or fat. (5) A flavor release promoter derived from edible fats and oils, in which 0.0005 to 1.2 parts by mass of water is added and dispersed per 100 parts by mass of edible fats and oils. (6) The flavor release promoter according to (5), wherein the edible oil or fat is a flavored oil or fat. (7) A method for accelerating flavor release by using an oil and fat composition obtained by adding and dispersing 0.0005 to 1.2 parts by mass of water to 100 parts by mass of edible oil and fat. (8) The method according to (7), wherein the edible oil or fat is a flavored oil or fat. [Effects of the Invention]

[0010] According to the present invention, an oil and fat composition with fast flavor release can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will now be described in more detail.

[0012] The oil and fat composition of the present invention is characterized in that it can accelerate the so-called flavor release when the oil and fat composition is taken into the oral cavity by eating. To explain this characteristic in detail, after the oil and fat composition is taken into the oral cavity by eating, the aroma derived from the oil and fat composition passes through the nose, thereby shortening the time it takes for the aroma to be perceived. Furthermore, this feature is not limited to when only the oil and fat composition is eaten, but can also accelerate the release of flavor derived from the oil and fat composition when a food or beverage containing the oil and fat composition is eaten and taken into the oral cavity. Furthermore, although the oil and fat composition of the present invention can shorten the time it takes for the aroma to be perceived, this is not intended to improve the persistence of flavor.

[0013] The oils and fats used in the oil and fat composition of the present invention are edible oils and fats. The edible oils and fats referred to here are not particularly limited as long as they are edible, but examples thereof include one or more oils and fats selected from the group consisting of vegetable oils such as palm oil, rapeseed oil, high erucic rapeseed oil, sunflower oil, high oleic sunflower oil, soybean oil, rice bran oil, corn oil, cottonseed oil, peanut oil, safflower oil, olive oil, sesame oil, linseed oil, palm kernel oil, coconut oil, medium-chain triglycerides (MCT), shea butter, and monkey fat, animal oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil, algae oil, oils and fats derived from microbial fermentation, processed oils and fats obtained by fractionation, hydrogenation, interesterification, etc., and mixed oils and fats thereof. The edible oil and fat is preferably a flavored oil and fat that has been subjected to a flavoring treatment. A known method can be used as the flavoring treatment method. In view of the purpose of the present invention, the edible oil and fat is more preferably a vegetable oil and fat.

[0014] The oil and fat composition of the present invention is characterized in that 0.0005 to 1.2 parts by mass of water is added and dispersed per 100 parts by mass of edible oil and fat. The water is not particularly limited as long as it is water that is generally drinkable, and examples thereof include ion-exchanged water, distilled water, tap water, etc. Furthermore, the water may contain components such as solutes other than water to the extent that the effects of the present invention are not impaired. The amount of water added and dispersed in the oil and fat composition of the present invention is preferably 0.001 to 1.15 parts by mass, more preferably 0.003 to 1.1 parts by mass, even more preferably 0.005 to 1.05 parts by mass, 0.008 to 1.0 part by mass, 0.009 to 0.9 parts by mass, and most preferably 0.01 to 0.8 parts by mass, relative to 100 parts by mass of edible oil and fat. If this range is appropriate, it is possible to accelerate the so-called flavor release when the oil and fat composition is taken into the mouth after eating.

[0015] In one embodiment, the oil or fat composition of the present invention may be one that does not contain a water-soluble antioxidant in the water.

[0016] In one embodiment, the oil or fat composition of the present invention may be one that does not contain a polyphenol material in the water.

[0017] If necessary, an oil-soluble emulsifier can be added to the oil-and-fat composition of the present invention, which can enhance the stability of the oil-and-fat composition. The oil-soluble emulsifier is preferably at least one selected from the group consisting of polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and monoglycerol fatty acid esters. Polyglycerol fatty acid esters and / or sucrose fatty acid esters are more preferred. Polyglycerol fatty acid esters are even more preferred. Of the polyglycerol fatty acid esters, polyglycerol condensed ricinoleate is most preferred. Polyglycerol condensed ricinoleate is sometimes abbreviated as PGPR. The amount of oil-soluble emulsifier relative to 100 parts by mass of edible oils and fats contained in the oil and fat composition is preferably 0.01 to 6% by mass, more preferably 0.02 to 4% by mass, even more preferably 0.04 to 2% by mass, and most preferably 0.06 to 1% by mass. In order to solve the problem, it is essential that the oil and fat composition of the present invention has a specified amount of water dispersed therein. Therefore, an oil and fat composition that contains an oil-soluble emulsifier but does not have a specified amount of water dispersed therein is not included in the technical scope of the present invention.

[0018] In addition to the oil-soluble emulsifier, known food additives can be blended into the oil and fat composition of the present invention, as long as the effects of the present invention are not impaired. Examples of the food additives include water-soluble emulsifiers, antioxidants, silicones, colorants, flavorings, vitamins, pH adjusters, etc.

[0019] The oil and fat composition of the present invention can be blended into various foods and beverages to obtain the desired effects. The form of the foods and beverages is not particularly limited, and can be used in product forms such as beverages such as plant milks such as soy milk and soft drinks, fresh confectioneries such as pudding, bavarois, jelly, whipped cream and fillings, fermented foods such as yogurt, cheese and fermented drinks, Japanese sweets such as dumplings and manju, puffed confectioneries such as snacks, bakery products such as biscuits, cookies, breads and cakes, seasonings such as chocolate, margarine, butter, spreads and mayonnaise, sauces, soups, curries, dumplings, shumai, fried foods, fish paste products, and poultry, animal and fish meat products. The food and drink of the present invention can contain auxiliary ingredients as needed. For example, dairy ingredients (raw milk, cow's milk, concentrated skim milk, skim milk powder, fresh cream, butter, etc.), carbohydrate sweeteners (sugar, starch syrup, fructose, glucose, sugar alcohol, trehalose, etc.), stabilizers (guar gum, locust bean gum, xanthan gum, gum arabic, carrageenan, sodium alginate, CMC, water-soluble cellulose, gelatin, pectin, etc.), starch (starch derived from grains such as rice, wheat, and rice, starch derived from corn, starch derived from potatoes such as potato and tapioca, or modified starches thereof, modified starches, etc.), emulsifiers ( Examples of suitable additives include lecithin, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, etc.), salt, flavorings, colorings, acidulants, flavoring ingredients (coffee, cocoa, tea, chocolate ingredients, fruit juice, fruit pulp, nuts and seeds, honey, maple syrup, alcoholic beverages, etc.), and various nutrients (protein, amino acids, dietary fiber such as polydextrose, inulin, and indigestible dextrin, vitamins, minerals, etc.). The food and drink products of the present invention may also be made solely from plant-based ingredients without incorporating dairy ingredients. Examples of plant-based ingredients include beans such as soybeans, peas, broad beans, and chickpeas, seeds such as almonds, hazelnuts, cashew nuts, walnuts, peanuts, and pistachios, and grains such as rice and oats. These may also be mixed in appropriate proportions and used.

[0020] The method for producing the oil and fat composition of the present invention includes a step of adding and dispersing 0.0005 to 1.2 parts by mass of water per 100 parts by mass of edible oil and fat. In the step of adding and dispersing water in the edible oil or fat, a commonly used homomixer, high-pressure homogenizer, ultrasonic emulsifier, or two-liquid collision emulsifier also known as a wet jet mill can be used. By using an appropriate emulsifier, a desired oil or fat composition can be obtained. When using a high-pressure homogenizer, the general emulsification conditions are 30 to 40 MPa and 5 to 30 passes.

[0021] The present invention is a flavor release promoter derived from edible fats and oils, in which 0.0005 to 1.2 parts by mass of water is added and dispersed relative to 100 parts by mass of edible fats and oils. The edible oil or fat used in the flavor release promoter is preferably a flavored oil or fat.

[0022] The present invention is a method for accelerating flavor release by using an oil and fat composition obtained by adding and dispersing 0.0005 to 1.2 parts by mass of water to 100 parts by mass of edible oil and fat. The edible oil or fat used in the method is preferably a flavored oil or fat. [Example]

[0023] The present invention will be described in more detail below with reference to examples thereof, but the spirit of the present invention is not limited to the following examples. In the examples, % and parts are all by mass.

[0024] (edible fats and oils) The following products were used from the flavor oil series of Ureshino Labo (registered trademark) of Tsuji Oil Mills Co., Ltd. Porcini mushroom flavored oil Yuzu Flavored Oil Basil flavored oil Ginger flavored oil Wasabi flavored oil Flavored oil: chili pepper and garlic

[0025] (Oil composition) As shown in Tables 1 to 6, an oil-soluble emulsifier was added to the flavor oil as needed to prepare an oil phase, and then water was added and the mixture was passed through a high-pressure homogenizer at 37 MPa for 5 passes to prepare an oil or fat composition. As oil-soluble emulsifier 1, Riken Vitamin Co., Ltd.'s polyglycerin condensed ricinoleic acid ester "Poem PR-100" (HLB: 1) was used. As oil-soluble emulsifier 2, sucrose fatty acid ester "ER-190" manufactured by Mitsubishi Chemical Corporation was used.

[0026] (Flavor release evaluation) The flavor release of the oil and fat composition was evaluated by a sensory evaluation by six trained panelists according to the following criteria, and the score determined by consensus was used as the final evaluation. A score of 1 or more was considered to be acceptable. 0 points: No change in flavor release time compared to unhydrated version 1 point: Slightly faster flavor release than non-hydrated versions 2 points: Faster flavor release than non-hydrated products 3 points: Very fast flavor release compared to unhydrated products The term "non-hydrated product" as used herein refers to a test plot in which no water was added and dispersed, and serves as a reference for the examples. Specifically, the "non-hydrated product" corresponding to Examples 1 to 10 refers to Comparative Example 1, the "non-hydrated product" corresponding to Examples 11 to 14 refers to Comparative Example 5, the "non-hydrated product" corresponding to Examples 15 to 16 refers to Comparative Example 6, the "non-hydrated product" corresponding to Examples 17 to 18 refers to Comparative Example 7, the "non-hydrated product" corresponding to Examples 19 to 20 refers to Comparative Example 8, and the "non-hydrated product" corresponding to Examples 21 and 22 refers to Comparative Example 9.

[0027] (Table 1) TIFF2025114288000001.tif50170

[0028] (Table 2) TIFF2025114288000002.tif60170

[0029] (Table 3) TIFF2025114288000003.tif68169

[0030] (Table 4) TIFF2025114288000004.tif56170

[0031] (Table 5) TIFF2025114288000005.tif51170

[0032] (Table 6) TIFF2025114288000006.tif50170

[0033] As shown in Tables 1 to 6 above, each of the examples of oil and fat compositions obtained by adding and dispersing 0.01 to 0.8 parts by mass (10 to 8,000 ppm) of water to 100 parts by mass of edible oils and fats (various flavor oils) tended to have a faster flavor release rate than when no water was added and dispersed. This tendency was particularly pronounced in the oil and fat compositions obtained by adding and dispersing 100 ppm or more of water. On the other hand, as shown in Comparative Examples 2 to 4, in the oil and fat compositions containing an oil-soluble emulsifier but without adding or dispersing water, no tendency for the flavor release to be accelerated was observed. [Industrial Applicability]

[0034] INDUSTRIAL APPLICABILITY The present invention can provide an oil and fat composition with fast flavor release, and has extremely high industrial applicability.

Claims

1. An oil and fat composition characterized in that 0.0005 to 1.2 parts by mass of water is added and dispersed in edible oil and fat per 100 parts by mass of the edible oil and fat.

2. The fat or oil composition according to claim 1 , wherein the edible fat or oil is a flavored fat or oil.

3. A method for producing an oil or fat composition, comprising a step of adding and dispersing 0.0005 to 1.2 parts by mass of water per 100 parts by mass of edible oil or fat.

4. The method according to claim 3, wherein the edible oil or fat is a flavored oil or fat.

5. A flavor release promoter in which 0.0005 to 1.2 parts by mass of water is added and dispersed per 100 parts by mass of edible oil or fat.

6. The flavor release enhancer of claim 5, wherein the edible oil or fat is a flavored oil or fat.

7. A method for accelerating flavor release by using an oil and fat composition obtained by adding and dispersing 0.0005 to 1.2 parts by mass of water to 100 parts by mass of edible oil and fat.

8. 8. The method of claim 7, wherein the edible fat is a flavored fat.

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