Flavor oil, and food and beverage product to which flavor oil is added

Abstract

To provide a flavor oil with a chicken flavor.SOLUTION: The flavour oil of the present invention is produced by adding the following: (A) an amino acid mixture; and (B) fats and oils containing 1.0 mass% or more of phospholipids.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to flavor oils. [Background technology]

[0002] In recent years, with the aim of achieving the Sustainable Development Goals (SDGs), countries around the world have been increasingly interested in developing truly sustainable food production systems, with "alternative meat" and "cultured meat" attracting particular attention. Recently, the market for plant-based alternative meat and various seasonings that cater to diverse lifestyles, such as flexitarians, vegetarians, and vegans, has continued to grow.

[0003] The vegan market has grown significantly, and there is a strong demand for methods to impart the texture of meat without using animal ingredients. Demand for seasonings that impart the texture of meat is particularly expected to increase in the future, as they can easily impart flavor and a cooked feel.

[0004] Furthermore, in recent years, due to the impact of the avian influenza epidemic and the rise in feed prices, there has been a shortage of chicken meat and eggs, resulting in a particularly high demand for seasonings that can impart a chicken flavor.

[0005] Flavor oils are known as seasonings for enhancing the palatability of various foods and beverages, including these meat substitutes.

[0006] Flavored oils are also called flavor oils, and are well known as oils and fats that have been imparted with a desired flavor (such as green onion or garlic).

[0007] Conventionally, known techniques for imparting the flavor of chicken or other meat without using animal ingredients (meat, meat-derived components, animal fats and oils, milk components, eggs, etc.) include a method of contacting food with a flavoring composition containing flavor precursor molecules such as heme-containing proteins and glucose (Patent Document 1), and a solid or semi-solid flavor oil obtained by adding water and a yeast extract processed seasoning to edible solid fat that has substantially no added vitamin E, heating it, and then cooling it while stirring (Patent Document 2). [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Special Publication No. 2016-502867 [Patent Document 2] Japanese Patent Application Laid-Open No. 2006-166873 Summary of the Invention [Problem to be solved by the invention]

[0009] However, it has not yet been possible to impart the chicken smell, which is one element of a more authentic chicken flavor.

[0010] The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a flavor oil imparted with a chicken odor. [Means for solving the problem]

[0011] As a result of extensive research, the present inventors have found that the above-mentioned problems can be solved by adding an oil or fat containing an amino acid mixture and phospholipids in an amount of 1.0 mass % or more, and have thus completed the present invention. More specifically, the present invention provides the following.

[0012] (1) Flavored oil to which the following (A) and (B) have been added: (A) Amino acid mixture (B) Oils and fats containing 1.0% by mass or more of phospholipids (2) The flavor oil according to (1), wherein (B) is an oil or fat containing phospholipids in an amount of 3.0% by mass or more. (3) The flavor oil according to (1), wherein the mass ratio of (B) to (A) is 1000 or less. (4) A food or drink to which the flavor oil according to any one of (1) to (3) has been added. (5) A chicken flavor enhancer or enhancer for food and beverages, containing the following (A) and (B) as active ingredients: (A) Amino acid mixture (B) Oils and fats containing 1.0% by mass or more of phospholipids (6) A method for imparting or enhancing chicken flavor to food or beverages by adding the following (A) and (B): (A) Amino acid mixture (B) Oils and fats containing 1.0% by mass or more of phospholipids (7) A method for producing a flavor oil, comprising the steps of adding the following (A) and (B): (A) Amino acid mixture (B) Oils and fats containing 1.0% by mass or more of phospholipids [Effects of the Invention]

[0013] According to the present invention, a flavor oil imparted with a chicken odor is provided. DETAILED DESCRIPTION OF THE INVENTION

[0014] Hereinafter, embodiments of the present invention will be described in detail.

[0015] In the present invention, "chicken smell" refers to a flavor associated with animal smell and oily smell. 10 O, CAS number: 96-17-3) and 3-methylbutanal (chemical formula: CH 10 It is a flavor imparted with main ingredients such as lactic acid bacteria (Castor No.: 590-86-3).

[0016] Although the present invention is not intended to be limited, the analysis by the present inventors suggests that a considerable amount of 2-methylbutanal and 3-methylbutanal from component (B) can be transferred to fats and oils and become flavor oils.

[0017] The flavor oils of the present invention may also have a good meaty feel. In the present invention, the term "animal meat flavor" refers to the flavor of meat that has been heated (baked, fried, or grilled). The animal meat flavor is imparted by components such as 5-hydroxymethylfurfural and methyl 2-methyl-3-furyl disulfide (chemical formula: C6H8OS2, CAS number: 65505-17-1).

[0018] Although not intended to limit the scope of the present invention, the analysis by the present inventors suggests that a considerable amount of methyl 2-methyl-3-furyl disulfide from component (A) can be transferred to fats and oils and become a flavor oil.

[0019] The flavor oil of the present invention may also have the aroma of chicken oil. In the present invention, the "aroma of chicken oil" refers to a sweet, slightly metallic aroma. The aroma of chicken oil is derived from 1-octen-3-one (chemical formula: CH 14 It is a flavor imparted with main ingredients such as PEG-100 (CAS number: 4312-99-6). Although the present invention is not intended to be limited by this, the analysis by the present inventors suggests that a considerable amount of 1-octen-3-one from component (B) migrates into fats and oils and can become a flavor oil.

[0020] The flavor oil of the present invention may also have the effect of masking a grassy smell. In the present invention, the term "grassy smell" refers to the unpleasant smell and strange flavor (such as soybean smell) that vegetable proteins such as soybeans have.

[0021] In this disclosure, the term "added" a certain component does not only refer to the addition of the component to other components, but also broadly encompasses the case where the component is first blended with the other components rather than being added to them. Therefore, flavor oils containing only components (A) and (B) are also included in the present invention. Furthermore, after the component is added during the flavor oil production process, a portion of the component may migrate into the flavor oil and the remaining solids may be removed. However, the term "added" here encompasses the case where the component is added to the other components before removing the solids, or the case where the component is first blended with the other components rather than being added to them.

[0022] In the present disclosure, the amount of a certain component based on the total amount of the flavor oil basically refers to the amount of the certain component itself added during the flavor oil production process. The same applies to the ratio between certain components. After being added during the flavor oil production process, a portion of the certain component may migrate into the flavor oil, for example, becoming an extract. However, such a component remaining in the flavor oil after removing the remaining solids may also be referred to as the certain component. Here, the certain component includes component (A) and other components added during the flavor oil production process. When expressed in a broad sense to include extracts of component (A) that migrate into the flavor oil, the present invention can be specified as follows. A flavor oil comprising the following (A) and (B): (A) Amino acid mixture (B) Oils and fats containing 1.0% by mass or more of phospholipids Furthermore, the aforementioned agent for imparting or enhancing a chicken flavor to foods and beverages, and the method for imparting or enhancing a chicken flavor to foods and beverages, are intended to be broadly expressed to include extracts that transfer component (A) to flavor oils, etc.

[0023] The flavor oil of the present invention is obtained by adding the following (A) and (B): (A) Amino acid mixture (B) Oils and fats containing 1% by mass or more of phospholipids

[0024] <Component (A)> The amino acid mixture (A) used in the present invention includes yeast processed products, protein hydrolysates, umami seasonings, etc. These may be used alone or in combination of two or more. Among these, yeast processed products and protein hydrolysates are preferred from the viewpoint of imparting a particularly good chicken odor, meaty texture, and chicken oil aroma, and a combination of yeast processed products and protein hydrolysates is particularly preferred.

[0025] The amount of (A) amino acid mixture added is not particularly limited, but from the viewpoint of sufficiently imparting a chicken odor and a meaty texture to the flavor oil, the more preferred amounts, based on the total amount of flavor oil, are 0.010% by mass or more, 0.050% by mass or more, 0.10% by mass or more, 0.50% by mass or more, and 1.0% by mass or more. The upper limit of the amount of (A) amino acid mixture added is not particularly limited, but from the viewpoint of balancing the potency and cost of the flavor oil, the more preferred amounts, based on the total amount of flavor oil, are 20% by mass or less, 15% by mass or less, and 10% by mass or less.

[0026] Yeast processed products are characterized by a higher protein content than regular yeast (yeast). Protein here includes amino acids and peptides. The protein content of yeast processed products is not particularly limited, but in order of preference, it is 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, and 60% by mass or more. The protein content of an amino acid mixture such as a yeast processed product can be determined, for example, by measuring the total nitrogen content using the Kjeldahl method or the combustion method (modified Dumas method) and multiplying the measured value by the nitrogen-to-protein conversion factor of 6.25.

[0027] Examples of yeast processed products include yeast extract, yeast digests (yeast autolysates, yeast enzymatic hydrolysates), etc. These may be used alone or in combination of two or more. Known yeast processed products can be used, and are commercially available.

[0028] Among these, yeast extract is preferred from the viewpoint of being able to impart a particularly good meat texture. Examples of raw material yeast include baker's yeast, beer yeast, sake yeast, wine yeast, soy sauce yeast, and Torula yeast. Among these, baker's yeast is preferred from the viewpoint of being able to impart a particularly good meat texture.

[0029] In the flavor oil of the present invention, the yeast processed product includes the added yeast processed product itself. The yeast processed product also includes components that migrate from the yeast processed product itself to the flavor oil after adding the yeast processed product itself during the flavor oil production process, such as extracts, particularly extracts whose migration is promoted by heating. The extract may be, for example, a component that remains in the flavor oil after adding the yeast processed product itself, heating, and removing solids.

[0030] The amount of yeast processed product added is not particularly limited, but from the viewpoint of sufficiently imparting a chicken odor and a meaty feel to the flavor oil, the more preferred amounts, based on the total amount of flavor oil, are 0.010% by mass or more, 0.050% by mass or more, 0.10% by mass or more, 0.50% by mass or more, and 1.0% by mass or more. The upper limit of the amount of yeast processed product added is not particularly limited, but from the viewpoint of balancing the potency of the flavor oil and cost, the more preferred amounts, based on the total amount of flavor oil, are 20% by mass or less, 15% by mass or less, and 10% by mass or less. The amount of yeast processed product added here refers to the amount of yeast processed product itself added in the flavor oil production process.

[0031] A protein hydrolysate refers to a product obtained by decomposing a protein using a method such as hydrochloric acid decomposition, enzymatic decomposition, or hot water extraction. A protein hydrolysate is primarily composed of protein. Here, protein includes amino acids and peptides. The protein content of a protein hydrolysate is not particularly limited, but is preferably 10% by mass or more, 15% by mass or more, 20% by mass or more, or 25% by mass or more.

[0032] Protein raw materials include animal-derived (milk, gelatin) and plant-derived (wheat, soybean, corn) proteins, but from the viewpoint of imparting a sufficient meaty texture to the flavor oil without using animal raw materials, plant-derived proteins are preferred, and from the viewpoint of imparting a particularly good meaty texture, soybean-derived proteins are preferred. One protein hydrolyzate may be used alone, or two or more may be used in combination.

[0033] In the flavor oil of the present invention, the protein hydrolyzate includes the added protein hydrolyzate itself. The protein hydrolyzate also includes components that migrate from the protein hydrolyzate itself to the flavor oil after its addition during the flavor oil production process, such as extracts, particularly extracts whose migration is promoted by heating. The extract may be, for example, a component that remains in the flavor oil after the protein hydrolyzate itself is added, heated, and solids are removed.

[0034] The amount of protein hydrolyzate added is not particularly limited, but from the viewpoint of sufficiently imparting a chicken odor and a meaty texture to the flavor oil, the more preferred amounts, based on the total amount of flavor oil, are 0.010% by mass or more, 0.050% by mass or more, 0.10% by mass or more, and 0.50% by mass or more. The upper limit of the amount of protein hydrolyzate added is not particularly limited, but from the viewpoint of balancing the potency of the flavor oil and cost, the more preferred amounts, based on the total amount of flavor oil, are 10% by mass or less, 8.0% by mass or less, 6.0% by mass or less, and 5.0% by mass or less. The amount of protein hydrolysate added here refers to the amount of protein hydrolysate itself added in the process of producing the flavor oil.

[0035] The mass ratio of the amount of protein hydrolyzate added to the amount of yeast processed product added in the flavor oil of the present invention (protein hydrolyzate / yeast processed product) is not particularly limited, but from the viewpoint of sufficiently imparting a chicken odor, meaty texture, and chicken oil aroma to the flavor oil, the preferred ratios are 0.0050 or more and 20 or less, 0.010 or more and 10 or less, 0.050 or more and 5.0 or less, and 0.10 or more and 1.0 or less.

[0036] <(B) component> The oils and fats containing 1.0% by mass or more of (B) phospholipids used in the present invention are usually edible oils and fats. Examples of such oils and fats include vegetable oils and fats, animal oils and fats, synthetic oils and fats, and processed oils and fats. These may be used alone or as a blend of two or more.

[0037] According to the present invention, a chicken odor can be imparted to a flavor oil even if no animal ingredients are blended in. Therefore, according to the present invention, even when only fats other than animal fats (preferably only vegetable fats and / or processed vegetable fats and oils) are used as fats and oils, a good chicken odor can be imparted.

[0038] Examples of vegetable oils include rapeseed oil, coconut oil, palm oil, sunflower oil, soybean oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic acid safflower oil, high oleic acid sunflower oil, cottonseed oil, grapeseed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, rice germ oil, wheat germ oil, cocoa butter, palm kernel oil, and algae oil, etc. Among these, rice bran oil, corn oil, and sunflower oil are preferred, with rice bran oil being particularly preferred, from the viewpoint of imparting a particularly good chicken odor and meaty texture.

[0039] Examples of animal fats and oils include fish oils (oils and fats derived from tuna, mackerel, sardines, bonito, herring, etc.), lard, beef tallow, milk fat, mutton fat, and chicken oil.

[0040] Examples of synthetic oils and fats include medium-chain fatty acid oils and diacylglycerol.

[0041] The processed fats and oils may be the fats and oils described above that have been subjected to desired treatments. Such treatments include fractionation (e.g., fractionated milk fat low melting point fraction, palm superolein, and other fractionated oils), hardening, interesterification, etc. The fats and oils may be subjected to one or more of these treatments.

[0042] The oil or fat containing 1.0% by mass or more of phospholipids may be either an oil or fat containing 1.0% by mass or more of phospholipids as an inherent component derived from the oil or fat, or an oil or fat to which phospholipids have been added so as to have a content of 1.0% by mass or more. However, from the viewpoint of imparting a particularly favorable chicken odor, an oil or fat containing 1.0% by mass or more of phospholipids as an inherent component derived from the oil or fat is preferred.

[0043] There are only a limited number of types of fats and oils that contain a large amount of phospholipids as an inherent component derived from fats and oils. Even within the same type of fat or oil, the phospholipid content varies depending on the raw material, product, etc., and cannot be uniformly specified. However, examples of fats and oils that tend to contain 1.0% by mass or more of phospholipids as an inherent component derived from fats and oils include rice bran oil, soybean oil, corn oil, and sunflower oil. In the present invention, these fats and oils or processed fats and oils (those that have undergone one or more treatments selected from fractionation, hardening, and transesterification) are preferred.

[0044] The amount of (B) fats and oils containing 1.0% by mass or more of phospholipids to be added is not particularly limited, but from the viewpoint of imparting a sufficient chicken odor to the flavor oil, the more preferred amounts, based on the total amount of flavor oil, are 0.010% by mass or more, 0.050% by mass or more, 0.10% by mass or more, and 0.50% by mass or more. The upper limit of the amount of (B) fats and oils containing 1.0% by mass or more of phospholipids to be added is not particularly limited, but from the viewpoint of balancing the potency of the flavor oil and cost, the more preferred amounts, based on the total amount of flavor oil, are 95% by mass or less, 90% by mass or less, 70% by mass or less, 50% by mass or less, 30% by mass or less, and 10% by mass or less.

[0045] The content of phospholipids contained in component (B) is not particularly limited, but from the viewpoint of imparting a sufficient chicken odor to the flavor oil, the preferred amounts are 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, 3.0% by mass or more, 3.5% by mass or more, 4.0% by mass or more, 4.5% by mass or more, 5.0% by mass or more, 5.5% by mass or more, and 6.0% by mass or more. The phospholipid content in component (B) can be calculated, for example, from the acetone insoluble matter content according to "4.3.2-2013 Acetone Insoluble Matter" of the Standard Methods for the Analysis of Fats, Oils, and Related Materials (Japan Oil Chemists' Society).

[0046] The mass ratio of the amount of component (A) added to the amount of component (B) added in the flavor oil of the present invention (component (A) / component (B)) is not particularly limited, but from the viewpoint of sufficiently imparting a chicken odor and a meaty feel to the flavor oil, the more preferred mass ratios are 1000 or less, 800 or less, 600 or less, 400 or less, 200 or less, 100 or less, 50 or less, 20 or less, 10 or less, and 1 or less. The lower limit of the mass ratio of component (A) to component (B) is not particularly limited, but the more preferred mass ratios are 0.0001 or more, 0.0005 or more, 0.001 or more, 0.005 or more, 0.01 or more, and 0.05 or more.

[0047] In the flavor oil of the present invention, the amount of oil-soluble components added is not particularly limited, but from the viewpoint of having sufficient fluidity, the most preferred amounts based on the total amount of flavor oil are 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, and 90% by mass or more. Here, the oil-soluble components refer to fats and oils and components that dissolve in fats and oils.

[0048] <Other ingredients> In the present invention, known foods and food additives that are incorporated into foods and beverages can be added as other ingredients to the flavor oil within a range that does not impair the effects of the present invention.

[0049] In the present invention, the other ingredients are not particularly limited, and animal ingredients (meat, ingredients derived from meat, animal fats and oils, milk ingredients, eggs, etc.) may be blended in, but according to the present invention, the flavor of grilled chicken skin can be imparted even if no animal ingredients are blended in at all. Therefore, from the perspective of adapting to a sustainable food production system, it is preferable to use as few animal ingredients as possible, and it is particularly preferable to use no animal ingredients at all.

[0050] <Oils> The flavor oil of the present invention may contain fats and oils other than component (B). The fats and oils other than component (B) are the target for imparting the flavor of the flavor oil and are components that, together with component (B), serve as the base of the flavor oil. As the oils and fats other than component (B), edible oils and fats are usually used. Examples of such oils and fats include vegetable oils and fats, animal oils and fats, synthetic oils and fats, processed oils and fats, etc. These may be used alone or as a blended oil of two or more types.

[0051] According to the present invention, a chicken odor can be imparted to a flavor oil even if no animal ingredients are blended in. Therefore, according to the present invention, even when only fats other than animal fats (preferably only vegetable fats and / or processed vegetable fats and oils) are used as fats and oils, a good chicken odor can be imparted.

[0052] Examples of vegetable oils and fats include rapeseed oil, coconut oil, palm oil, sunflower oil, soybean oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic acid safflower oil, high oleic acid sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, rice germ oil, wheat germ oil, cocoa butter, palm kernel oil, and algae oil.

[0053] Examples of animal fats and oils include fish oils (oils and fats derived from tuna, mackerel, sardines, bonito, herring, etc.), lard, beef tallow, milk fat, mutton fat, and chicken oil.

[0054] Examples of synthetic oils and fats include medium-chain fatty acid oils and diacylglycerol.

[0055] The processed fats and oils may be the fats and oils described above that have been subjected to desired treatments. Such treatments include fractionation (e.g., fractionated milk fat low melting point fraction, palm superolein, and other fractionated oils), hardening, interesterification, etc. The fats and oils may be subjected to one or more of these treatments.

[0056] The fats and oils other than component (B) preferably have a melting point of 50°C or lower, from the viewpoint of imparting a sufficient flavor to the fats and oils, either alone when used alone or as a whole when blended. Of these, fats and oils that are liquid at room temperature (25°C) are preferably used.

[0057] It is preferable to further add vitamin B1 to the flavor oil of the present invention. Adding vitamin B1 can further impart a meaty texture to the flavor oil. Vitamin B1 is also called thiamine and is classified as a water-soluble vitamin. Vitamin B1 may be in any form, but a salt form (such as thiamine hydrochloride) is preferred.

[0058] The flavor oil of the present invention preferably further comprises adding vegetables with a high sulfur-containing amino acid content to the oil or fat. Adding vegetables with a high sulfur-containing amino acid content can further enhance the meat-like texture. Examples of vegetables with a high sulfur-containing amino acid content include green peas, spinach, garlic, broccoli, cauliflower, bamboo shoots, radish, asparagus, pumpkin, okra, lotus root, chives, komatsuna, bell peppers, cabbage, eggplant, burdock, Chinese cabbage, cucumber, onion, turnip, carrot, tomato, celery, parsley, and lettuce. The form of vegetables with a high sulfur-containing amino acid content is not particularly limited, and examples include solids (including powders and granules), liquids (including extracts), gels, and pastes.

[0059] The flavor oil of the present invention preferably further contains a flavored edible oil. Addition of the flavored edible oil can further impart a chicken odor to the flavor oil. Examples of flavored edible oils include green onion oil, chili oil, Sichuan pepper oil, onion oil, garlic oil, ginger oil, mushroom oil, porcini mushroom oil, truffle oil, bamboo shoot oil, wasabi oil, yuzu oil, and burnt soy sauce oil.

[0060] The flavor oil of the present invention may further contain carbohydrates. Examples of carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, xylose, etc.), disaccharides (lactose (milk sugar), sucrose, maltose, trehalose, etc.), oligosaccharides such as fructooligosaccharides, galactooligosaccharides (4'-galactosyllactose), xylooligosaccharides, beet oligosaccharides (raffinose), soybean oligosaccharides (raffinose, stachyose), lactosucrose, etc.), dextrins (dextrin, maltodextrin, isomaltodextrin (branched maltodextrin)), and the like. , starch syrup, powdered syrup, cyclodextrin, branched cyclodextrin, roasted dextrin, polymeric dextrin, indigestible dextrin), inulins (inulin, inulin hydrolysate, agave inulin), thickening polysaccharides (LM pectin, HM pectin, pullulan, guar gum, guar gum hydrolysate, xanthan gum, gum arabic, gum ghatti, native gellan gum, deacylated gellan gum, locust bean gum, tara gum, galactomannan, glucomannan, konjac mannan, curdlan, carrageenan, karaya gum, Shea gum, tamarind seed gum, tragacanth gum, fenugreek gum, psyllium seed gum, succinoglycan, rhamsan gum, alginic acid, sodium alginate, PGA (propylene glycol alginate), soy polysaccharides, methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, agar, fucoidan, porphyran, laminaran), starch, modified starch (etherified carboxymethyl starch, hydroxypropyl starch, and esterified Examples of starch-based additives include polysaccharides such as processed starch phosphate, starch sodium octenylsuccinate, starch acetate, heat-moisture-treated starch, acid-treated starch, cross-linked starch, gelatinized starch, and resistant starch; resistant starch, isomaltulose, polydextrose, resistant glucan, and arabinogalactan; sugar alcohols such as erythritol, sorbitol, xylitol, maltitol, lactitol, reduced isomaltulose, and mannitol; and foods containing these (maple syrup, agave syrup, and the like).These may be used alone or in combination of two or more. Among these, reducing sugars (glucose, fructose, xylose, etc.) are preferred, and glucose is particularly preferred, from the viewpoint of accelerating the Maillard reaction in the heating step of the flavor oil and imparting a sufficient meaty texture to the flavor oil.

[0061] Other foods that can be added as ingredients other than those mentioned above include vegetables, spices, fruits, seafood, virgin olive oil, virgin corn oil, etc. that are low in sulfur-containing amino acids.

[0062] Other food additives that can be added include, for example, emulsifiers, antioxidants, silicones, colorants, flavorings, vitamins other than vitamin B1, and pH adjusters.

[0063] The types and amounts of the above-mentioned foods and food additives can be appropriately determined depending on the desired effects, etc. Adding such foods and food additives together with flavor oils in the present invention can provide, for example, effects of adjusting flavor and color, suppressing oxidative deterioration, improving functionality, etc.

[0064] From the viewpoint of improving shelf life, the moisture content of the flavor oil of the present invention is preferably 5.0% by mass or less, more preferably 3.0% by mass or less, even more preferably 1.0% by mass or less, and particularly preferably 0.50% by mass or less, based on the total amount of the flavor oil. The moisture content of the flavor oil includes not only the water added to the flavor oil, but also moisture transferred from raw materials other than the water added to the flavor oil.

[0065] The moisture content of the flavor oil in the present invention can be measured by "2.1.3.4-2013 Moisture (Karl Fischer method)" of the Standard Methods for the Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society, a public interest incorporated association).

[0066] <Flavor oil manufacturing method> The flavor oil of the present invention is prepared by adding (A) an amino acid mixture and (B) an oil or fat containing 1.0 mass % or more of phospholipids. By adding these, at least the components that impart flavor are transferred to the oil or fat, resulting in the flavor oil.

[0067] In the flavor oil of the present invention, the term "addition" of component (A) and component (B) does not limit the procedure in the production process.

[0068] For example, component (A) may be added to component (B), or components (A) and (B) may be added to a fat or oil, or components (A) and (B) may be added to a fat or oil, and then a separate fat or oil may be added.

[0069] Alternatively, component (A) may be added to a fat or oil, and then component (B) may be added separately to a separate fat or oil, and then these may be mixed. For example, component (A) may be added to a fat or oil, and then flavor oil 1 may be produced by appropriately heating, removing water, removing solids, etc., and separately component (B) may be added to a separate fat or oil, and then flavor oil 2 may be produced by appropriately heating, removing water, removing solids, etc., and flavor oil 1 and flavor oil 2 may be mixed to produce the flavor oil of the present invention.

[0070] In producing the flavor oil of the present invention, when components (A) and (B) are added and then heated, water removed, solids removed, etc., the procedure in the production process is not important. When components (A) and (B) are added, the components may be added by themselves, or may be added to other components, particularly water, as in the case of component (A) in the following flavor oil production methods 2 to 4.

[0071] The manner in which component (A) is added to the flavor oil is not particularly limited, and may be, for example, by immersion, mixing, or the like.

[0072] When other ingredients other than the (A) and (B) ingredients are added, they may be added after the heating step, as in the case of the oil-soluble ingredients in the flavor oil production method-4 below.

[0073] <Flavor oil manufacturing method> The flavor oil of the present invention can be obtained by appropriately mixing and stirring the components using a stirrer or the like. The order in which the components are mixed is not particularly limited. If a heating step is performed, it is performed after adding at least component (A) and component (B). Examples of methods for producing a flavor oil include the following.

[0074] (Flavor oil manufacturing method-1) After each component is added directly to the oil or fat, the mixture is mixed and stirred, heated, and then cooled to room temperature.

[0075] (Flavor oil manufacturing method-2) After each component is added directly to the oil or fat, the mixture is mixed, stirred, and heated, after which the solids and water are removed and the mixture is cooled to room temperature.

[0076] (Flavor oil manufacturing method-3) Of the components, the oil-soluble components are added to oils and fats (oil phase), and the water-soluble and oil-insoluble components are added to water (aqueous phase). The oil phase and the aqueous phase are mixed and stirred, heated, and then cooled to room temperature.

[0077] (Flavor oil manufacturing method-4) Of the components, the oil-soluble components are added to oils and fats (oil phase), and the water-soluble and oil-insoluble components are added to water (aqueous phase). The oil phase and the aqueous phase are mixed, stirred, and heated, after which the solids and water are removed and the mixture is cooled to room temperature.

[0078] (Flavor oil manufacturing method-5) The water-soluble and oil-insoluble components are added to water (aqueous phase), and the oil-based substrate (oil phase) and the aqueous phase are mixed, stirred, and heated. After that, the oil-soluble components are added. Then, the solids and water are removed, and the mixture is cooled to room temperature.

[0079] It is preferable to add the water-soluble and oil-insoluble components to water and then mix them with the oil or fat in order to obtain a good flavor. When the water-soluble and oil-insoluble components are added to water, the mass ratio of water to the water-soluble and oil-insoluble components (water / water-soluble and oil-insoluble components) is preferably 0.001 to 100, more preferably 0.005 to 50, even more preferably 0.01 to 10, particularly preferably 0.05 to 5, and even more preferably 0.1 to 3, in order to impart a sufficient flavor to the oil or fat.

[0080] The heating temperature in the heating step is preferably 50° C. or higher, more preferably 70° C. or higher, even more preferably 90° C. or higher, and particularly preferably 100° C. or higher, from the viewpoint of imparting a sufficient flavor to the oil or fat. There are no particular limitations on the upper limit of the heating temperature in the heating step, but from the viewpoint of preventing the generation of an undesirable flavor (such as a deteriorated odor), it is preferably 260° C. or lower, more preferably 240° C. or lower, even more preferably 220° C. or lower, and particularly preferably 200° C. or lower.

[0081] The heating time in the heating step is preferably 1 minute or more, more preferably 10 minutes or more, even more preferably 30 minutes or more, and particularly preferably 60 minutes or more, from the viewpoint of imparting a sufficient flavor to the oil or fat. The upper limit of the heating time in the heating step is not particularly limited, but from the viewpoint of preventing the flavor oil from having a burnt odor, it is preferably 240 minutes or less, more preferably 200 minutes or less, and even more preferably 160 minutes or less.

[0082] When producing the flavor oil of the present invention, it is preferable to carry out a dehydration treatment in order to improve the shelf life of the flavor oil. The dehydration treatment is carried out simultaneously with and / or after the heating step. Methods for the dehydration treatment include evaporation by heating, centrifugation, heating under reduced pressure, drying under reduced pressure, standing separation, and the use of a moisture absorbent.

[0083] When producing the flavor oil of the present invention, it is preferable to remove solids from the flavor oil in order to improve its handling and mouthfeel. The removal of solids is carried out after the heating step. Methods for removing solids include filtration, centrifugation, decantation, etc.

[0084] <Uses of flavor oil> The uses of the flavor oil of the present invention are not particularly limited, and it can be used as a substitute for conventionally known flavor oils, or in combination with any seasoning (conventionally known flavor oils, etc.).

[0085] The flavor oil of the present invention can be added to any food or drink, and can impart a good chicken odor to the food or drink to which the flavor oil has been added.

[0086] Therefore, the present invention also provides a food or drink (preferably a meat substitute food) to which the flavor oil has been added.

[0087] Foods and beverages to which the flavor oil of the present invention can be added are not particularly limited, but include various prepared dishes (fried foods, etc.), confectionery, bread, soup, sauce, etc., made using oils and fats.

[0088] Furthermore, the flavor oil of the present invention can be used as is in foods and beverages, but can also be used as an ingredient in foods and beverages after being added to various types of fats and oils (frying oil, margarine, fat spreads, shortening, edible fats and oils, oil-in-water emulsions (concentrated milk, whipped cream, mayonnaise, etc.), powdered fats and oils, dressings, etc.).

[0089] From the viewpoint of imparting a sufficient chicken odor to the food or drink, the amount of the flavor oil of the present invention added to the food or drink is preferably 0.10% by mass or more, more preferably 0.50% by mass or more, even more preferably 1.0% by mass or more, particularly preferably 3.0% by mass or more, and especially preferably 5.0% by mass or more, based on the total amount of the food or drink. The upper limit of the amount of the flavor oil of the present invention added to the food or drink is not particularly limited, but is preferably 40% by mass or less, more preferably 35% by mass or less, even more preferably 30% by mass or less, particularly preferably 25% by mass or less, and especially preferably 20% by mass or less.

[0090] According to the present invention, a good chicken odor can be imparted even when absolutely no animal ingredients are blended in. Therefore, according to the present invention, a good chicken odor can be imparted even when no animal foods (such as meat) or food additives (meat-derived components such as animal extracts) are contained.

[0091] Furthermore, according to the present invention, it is possible to impart a good sweetness to meat substitute foods, sauces (pasta sauce, curry sauce, etc.), seasonings, etc., and also to suppress odors derived from the ingredients (soybean odor, etc.).

[0092] In the present invention, the term "meat substitute food" encompasses any food that uses a plant-based ingredient (legumes (soybeans, peas, chickpeas, broad beans, etc.), rice, grains, etc.) as the main ingredient.

[0093] The meat substitute food of the present invention preferably does not contain any animal ingredients (meat, components derived from meat, animal fats and oils, milk components, eggs, etc.) in order to easily impart the effects of the present invention.

[0094] Examples of meat substitute foods include tofu hamburger steak, vegetable protein processed foods (hamburger steak-like foods, shumai-like foods, gyoza-like foods, Chinese bun-like foods, fillet meat-like foods (grilled meat, stir-fried foods), pasta sauce, and keema curry).

[0095] <Chicken flavor imparting or enhancing agent, method for imparting or enhancing chicken flavor> The chicken flavor imparting or enhancing agent of the present invention uses the flavor oil of the present invention described above to impart a chicken flavor to any food or drink or enhance the chicken flavor of the food or drink. Examples of foods and drinks to which chicken flavor has been imparted or enhanced include foods and drinks to which the flavor oil of the present invention has been added, and other foods and drinks to which the flavor oil of the present invention or component (A) and component (B) have been added. The method of the present invention for imparting or enhancing chicken flavor involves imparting a chicken flavor to any food or drink or enhancing the chicken flavor of the food or drink using the flavor oil of the present invention described above. Examples of foods and drinks to which chicken flavor has been imparted or enhanced include foods and drinks to which the flavor oil of the present invention has been added, and other foods and drinks to which the flavor oil of the present invention or component (A) and component (B) have been added. [Example]

[0096] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. The formulations in the tables are expressed in mass %.

[0097] <Test 1: Preparation and evaluation of flavor oil> Flavor oils were prepared and evaluated by the following method.

[0098] (Preparation of flavored oil) Flavor oils were prepared by the following method. The flavor oil compositions are shown in Tables 1A to 1C, and the protein contents of baker's yeast extract, yeast digest, soy protein hydrolysate, corn protein hydrolysate, and yeast are shown in Table 2. (1) Among the ingredients shown in Tables 1A to 1C, baker's yeast extract, yeast digest, soy protein hydrolysate, and corn protein hydrolysate were dispersed in water and then added to the oil or fat. In Example 1, the ingredients were directly added to the oil or fat. (2) The mixture was heated under stirring under the heating conditions shown in Tables 1A to 1C. (3)(2) was filtered to remove solids and water. (4) The flavor oil obtained in (3) was cooled to room temperature and subjected to the following tests.

[0099] (Flavor oil evaluation) For each flavor oil, sensory evaluation was carried out on the following basis for the chicken odor, meaty texture, and chicken oil aroma. The sensory evaluation was carried out by a panel selected as follows: The panel candidates were given a five-taste (sweet, sour, salty, bitter, and umami) discrimination test, a taste concentration difference discrimination test, a food taste discrimination test, and a standard olfactory test, and 14 people who were deemed suitable for each test were selected as the panel. In addition, before conducting the evaluation, the entire panel discussed and adjusted the characteristics of each evaluation item so that each panelist had a common understanding. In order to eliminate panel bias in the sensory evaluation and increase the accuracy of the evaluation, the test plot numbers and contents of the samples were not disclosed to the panelists, and they were presented randomly.

[0100] [Sensory evaluation] A sensory evaluation was conducted by 14 panelists on the flavor oils listed in Tables 1A to 1C, and the number of people who perceived the intensity of "chicken odor," "meaty texture," and "chicken oil aroma" when consuming the oils was determined to be stronger than that of Comparative Example 1. A rating of ◯ or higher was considered to be acceptable, and a rating of △ or lower was considered to not solve the problem of the invention. The results are shown in the "Evaluation" section of Tables 1A to 1C.

[0101] (Evaluation criteria) Chicken smell ◎++: Of 14 people, 13 or more answered that they felt strongly about this. ◎+: Of 14 people, 11 to 12 people answered that they felt strongly. ◎: Of 14 people, between 9 and 10 answered that they felt strongly about this. ○: Of the 14 people, 7 to 8 people answered that they felt strongly. △: Of 14 people, 5 to 6 people answered that they felt strongly. ×: Of 14 people, 4 or less answered that they felt strongly.

[0102] (Evaluation criteria) Meatiness ◎++: Of 14 people, 13 or more answered that they felt strongly about this. ◎+: Of 14 people, 11 to 12 people answered that they felt strongly. ◎: Of 14 people, between 9 and 10 answered that they felt strongly about this. ○: Of the 14 people, 7 to 8 people answered that they felt strongly. △: Of 14 people, 5 to 6 people answered that they felt strongly. ×: Of 14 people, 4 or less answered that they felt strongly.

[0103] (Evaluation criteria) Chicken oil aroma ◎++: Of 14 people, 13 or more answered that they felt strongly about this. ◎+: Of 14 people, 11 to 12 people answered that they felt strongly. ◎: Of 14 people, between 9 and 10 answered that they felt strongly about this. ○: Of the 14 people, 7 to 8 people answered that they felt strongly. △: Of 14 people, 5 to 6 people answered that they felt strongly. ×: Of 14 people, 4 or less answered that they felt strongly.

[0104] [Table 1A]

[0105] [Table 1B]

[0106] [Table 1C]

[0107] [Table 2]

[0108] <Test 2: Preparation and evaluation of chicken soup> Chicken soup was prepared according to the following procedure. The composition of the flavor oils used for chicken soup is shown in Table 3. A flavor oil for chicken soup was prepared by mixing 30% by mass of any of the flavor oils of Example 2, Comparative Example 1, and Comparative Example 5 in Tables 1A to 1C, 55% by mass of rapeseed oil, and 15% by mass of the soft fractionated palm part. A commercially available vegetable soup was added with 1.5% by mass of chicken soup flavor oil and subjected to the test.

[0109] [Sensory evaluation] A sensory evaluation was conducted on the prepared chicken soup by a panel of 14 people, and the number of people who perceived the intensity of "chicken odor," "meatiness," and "chicken oil aroma" when eating was determined, with each person finding the intensity stronger than that of Comparative Example 7 (in the case of soybean odor masking, the soybean odor was found to be weaker). The results are shown in the "Evaluation" section of Table 3.

[0110] (Evaluation criteria) Chicken smell ◎+: Of 14 people, 11 or more answered that they felt strongly. ◎: Of 14 people, between 9 and 10 answered that they felt strongly about this. ○: Of the 14 people, 7 to 8 people answered that they felt strongly. △: Of 14 people, 5 to 6 people answered that they felt strongly. ×: Of 14 people, 4 or less answered that they felt strongly.

[0111] (Evaluation criteria) Meatiness ◎+: Of 14 people, 11 or more answered that they felt strongly. ◎: Of 14 people, between 9 and 10 answered that they felt strongly about this. ○: Of the 14 people, 7 to 8 people answered that they felt strongly. △: Of 14 people, 5 to 6 people answered that they felt strongly. ×: Of 14 people, 4 or less answered that they felt strongly.

[0112] (Evaluation criteria) Chicken oil aroma ◎+: Of 14 people, 11 or more answered that they felt strongly. ◎: Of 14 people, between 9 and 10 answered that they felt strongly about this. ○: Of the 14 people, 7 to 8 people answered that they felt strongly. △: Of 14 people, 5 to 6 people answered that they felt strongly. ×: Of 14 people, 4 or less answered that they felt strongly.

[0113] [Table 3]

[0114] <Test 3: Preparation and evaluation of soybean fried food> Deep-fried soybeans were prepared according to the following procedure. The composition of the flavor oil used for deep-fried soybeans is shown in Table 4. 1. Mix 30% by mass of any of the flavor oils from Example 2, Comparative Example 1, and Comparative Example 5 in Tables 1A to 1C, 55% by mass of rapeseed oil, and 15% by mass of the soft fractionated palm fraction to prepare a flavor oil for deep-fried soybeans. 2. Mix 8g of soy sauce, 5g of sake, 0.3g of ginger (grated), 0.3g of garlic (grated), 0.07g of kelp powder, 0.03g of white pepper powder, and 71.3g of water. Put 3.2 and 15g of soy meat into a heat-resistant bag and vacuum seal. 4.3 Keep warm at 65°C for 1 hour and drain. 5. 100g of batter mix and 160g of water were mixed, soaked in 4, and then fried in 170°C oil for 4 minutes before being used for the test.

[0115] [Sensory evaluation] A sensory evaluation was conducted by 14 panelists on the prepared soybean fried chicken, and the number of people who perceived the intensity of "chicken odor," "meatiness," "chicken oil aroma," and "soybean odor masking" when eating was determined, and the number of people who perceived each item as stronger than Comparative Example 9 (in the case of soybean odor masking, perceived the soybean odor as weaker). The results are shown in the "Evaluation" section of Table 4.

[0116] (Evaluation criteria) Chicken smell ◎+: Of 14 people, 11 or more answered that they felt strongly. ◎: Of 14 people, between 9 and 10 answered that they felt strongly about this. ○: Of the 14 people, 7 to 8 people answered that they felt strongly. △: Of 14 people, 5 to 6 people answered that they felt strongly. ×: Of 14 people, 4 or less answered that they felt strongly.

[0117] (Evaluation criteria) Meatiness ◎+: Of 14 people, 11 or more answered that they felt strongly. ◎: Of 14 people, between 9 and 10 answered that they felt strongly about this. ○: Of the 14 people, 7 to 8 people answered that they felt strongly. △: Of 14 people, 5 to 6 people answered that they felt strongly. ×: Of 14 people, 4 or less answered that they felt strongly.

[0118] (Evaluation criteria) Chicken oil aroma ◎+: Of 14 people, 11 or more answered that they felt strongly. ◎: Of 14 people, between 9 and 10 answered that they felt strongly about this. ○: Of the 14 people, 7 to 8 people answered that they felt strongly. △: Of 14 people, 5 to 6 people answered that they felt strongly. ×: Of 14 people, 4 or less answered that they felt strongly.

[0119] (Evaluation criteria) Masking of soybean odor ◎+: Of 14 people, 11 or more answered that they felt the soybean smell was weak. ◎: Of 14 people, 9 to 10 people answered that they perceived the soybean smell as weak. ○: Of the 14 people, 7 to 8 people answered that they perceived the soybean smell as weak. △: Of 14 people, 5 to 6 people answered that they perceived the soybean smell as weak. ×: Of 14 people, 4 or less answered that they felt the soybean smell was weak.

[0120] [Table 4]

Claims

1. A flavor oil to which the following (A) and (B) have been added: (A) Amino acid mixture (B) Oils and fats containing 1.0% by mass or more of phospholipids

2. The flavor oil according to claim 1, wherein (B) is an oil or fat containing 3.0% by mass or more of phospholipids.

3. 2. The flavor oil of claim 1, wherein the mass ratio of (B) to (A) is 1000 or less.

4. A food or drink to which the flavor oil according to any one of claims 1 to 3 has been added.

5. A chicken flavor imparting or enhancing agent for foods and beverages, comprising the following (A) and (B) as active ingredients: (A) Amino acid mixture (B) Oils and fats containing 1.0% by mass or more of phospholipids

6. A method for imparting or enhancing chicken flavor to a food or beverage by adding the following (A) and (B): (A) Amino acid mixture (B) Oils and fats containing 1.0% by mass or more of phospholipids

7. A method for producing a flavor oil, comprising the steps of adding the following (A) and (B): (A) Amino acid mixture (B) Oils and fats containing 1.0% by mass or more of phospholipids

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