Flavor enhancer for food and method for flavor enhancement

Abstract

To provide a method for enhancing the flavors of flavoring oils and fats and flavor ingredients contained in foods.SOLUTION: A flavor enhancer for foods, comprising, as an active ingredient, oils and fats A satisfying the following conditions (1) to (3): (1) the content of palmitic acid among constituent fatty acids is 8 mass% or more and 30 mass% or less; (2) the content of linoleic acid among constituent fatty acids is 28 mass% or more and 70 mass% or less; and (3) the content of linolenic acid among constituent fatty acids is more than 0 mass% and 5 mass% or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to technology for enhancing the flavor of food. [Background technology]

[0002] A variety of edible materials and methods have been known that are effective in enhancing flavor. For example, Patent Document 1 discloses a method for improving or enhancing the flavor or taste of food by adding long-chain highly unsaturated fatty acids, such as n-3 long-chain highly unsaturated fatty acids having 20 or more carbon atoms and three or more double bonds, or n-6 long-chain highly unsaturated fatty acids having 18 or more carbon atoms and three or more double bonds, and / or esters thereof. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 4657924 Summary of the Invention [Problem to be solved by the invention]

[0004] However, although the method described in Patent Document 1 can improve the "body taste" and "richness," there is still room for improvement in terms of enhancing other flavors.

[0005] Therefore, an object of the present invention is to provide a method for enhancing the flavor of flavorful oils and fats contained in foods and flavoring materials. [Means for solving the problem]

[0006] As a result of extensive research, the present inventors have found that the flavor of food can be enhanced by adding fat A having a specific ratio of constituent fatty acids, and have completed the present invention.

[0007] That is, the present invention provides a food flavor enhancer, a food production method, and a food flavor enhancement method. [1] A food flavor enhancer containing, as an active ingredient, an oil or fat A that satisfies the following conditions (1) to (3): (1) The content of palmitic acid among the constituent fatty acids is 8% by mass or more and 30% by mass or less. (2) The content of linoleic acid among the constituent fatty acids is 28% by mass or more and 70% by mass or less. (3) Of the constituent fatty acids, the content of linolenic acid is more than 0% by mass and 5% by mass or less. [2] The food flavor enhancer according to [1], wherein the oil / fat A is one or more selected from the group consisting of cottonseed oil, corn oil, and rice bran oil. [3] The food flavor enhancer according to [1] or [2], wherein the food is a sauce. [4] The food flavor enhancer according to [3], wherein the sauce is one selected from the group consisting of pasta sauce, ajillo sauce, and dressing. [5] The food flavor enhancer according to any one of [1] to [4], wherein the flavor is one or more selected from the group consisting of olive oil flavor, sesame oil flavor, and flavor material flavor. [6] The food flavor enhancer according to any one of [1] to [5], which is contained in the food in an amount of 0.3% by mass or more and 40% by mass or less. [7] Sauces containing the food flavor enhancer according to any one of [1] to [6]. [8] A method for producing a food product, comprising the step of adding a food flavor enhancer containing, as an active ingredient, an oil or fat A that satisfies the following conditions (1) to (3) to a food ingredient: (1) The content of palmitic acid among the constituent fatty acids is 8% by mass or more and 30% by mass or less. (2) The content of linoleic acid among the constituent fatty acids is 28% by mass or more and 70% by mass or less. (3) Of the constituent fatty acids, the content of linolenic acid is more than 0% by mass and 5% by mass or less. [9] [8] The method for producing a food product according to [8], wherein the food product is a sauce.

[10] The method for producing a food product according to [8] or [9], further comprising a heating step before or after the step of adding the flavor enhancer.

[11] A method for enhancing the flavor of food, comprising the step of adding an oil or fat A that satisfies the following conditions (1) to (3) to a food ingredient: (1) The content of palmitic acid among the constituent fatty acids is 8% by mass or more and 30% by mass or less. (2) The content of linoleic acid among the constituent fatty acids is 28% by mass or more and 70% by mass or less. (3) Of the constituent fatty acids, the content of linolenic acid is more than 0% by mass and 5% by mass or less.

[12] The method for enhancing the flavor of food according to

[11] , wherein the flavor is one or more selected from the group consisting of olive oil flavor, sesame oil flavor, and flavor material flavor.

[13] The method for enhancing the flavor of food according to

[11] or

[12] , wherein the content of the oil / fat A in the food is 0.3% by mass or more and 30% by mass or less.

[14] The method for enhancing the flavor of food according to any one of

[11] to

[13] , wherein the food is a sauce. [Effects of the Invention]

[0008] According to the present invention, it is possible to obtain a food product having an enhanced flavor, and the food product can also have an enhanced flavor even when reheated after storage. Furthermore, if the food is a sauce, the sauce can be more easily mixed with the ingredients. DETAILED DESCRIPTION OF THE INVENTION

[0009] For example, enhancing the flavor of a food by adding the flavor enhancer provided by the present invention to the food specifically means enhancing the flavor, i.e., the aroma and taste, of the flavorful oils and fats and flavoring ingredients contained in the food. Also, when the food is a sauce, improving the adhesion of the sauce to the food ingredients by the flavor enhancer provided by the present invention means making it easier for the sauce to be retained by the food ingredients.

[0010] Hereinafter, embodiments of the present invention will be described with specific examples of each component. Each component can be used alone or in combination of two or more. When an upper limit and a lower limit of a numerical range are indicated, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0011] [1. Food flavor enhancer] The food flavor enhancer contains, as an active ingredient, an oil or fat A that satisfies the following conditions (1) to (3): (1) The content of palmitic acid among the constituent fatty acids is 8% by mass or more and 30% by mass or less. (2) The content of linoleic acid among the constituent fatty acids is 28% by mass or more and 70% by mass or less. (3) Of the constituent fatty acids, the content of linolenic acid is more than 0% by mass and 5% by mass or less. The fat / oil A will be described in more detail below.

[0012] (Oil A) In the present embodiment, the content of palmitic acid in the constituent fatty acids of the oil / fat A is 8% by mass or more and 30% by mass or less, preferably 9% by mass or more and 25% by mass or less, more preferably 10% by mass or more and 23% by mass or less, even more preferably 11% by mass or more and 21% by mass or less, and even more preferably 13% by mass or more and 20% by mass or less. Of the constituent fatty acids of oil / fat A, the content of linoleic acid is 28% by mass or more and 70% by mass or less, preferably 30% by mass or more and 67% by mass or less, more preferably 32% by mass or more and 65% by mass or less, even more preferably 36% by mass or more and 63% by mass or less, and even more preferably 45% by mass or more and 62% by mass or less. Of the constituent fatty acids of fat / oil A, the content of linolenic acid is more than 0% by mass and not more than 5% by mass, preferably 0.1% by mass or more and 4% by mass or less, more preferably 0.15% by mass or more and 3% by mass or less, even more preferably 0.18% by mass or more and 2% by mass or less, and even more preferably 0.2% by mass or more and 1.8% by mass or less. Of the constituent fatty acids of fat / oil A, the content of stearic acid is preferably 0.5% by mass or more and 5% by mass or less, more preferably 1.0% by mass or more and 4% by mass or less, even more preferably 1.2% by mass or more and 3.5% by mass or less, and even more preferably 1.4% by mass or more and 2.9% by mass or less. The fatty acid composition can be measured in accordance with "Standard Methods for the Analysis of Fats, Oils and Related Materials 2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography)" (Japan Oil Chemists' Society).

[0013] The iodine value of the fat / oil A is not particularly limited, but is preferably 90 or more and 130 or less, more preferably 93 or more and 127 or less, even more preferably 95 or more and 125 or less, and even more preferably 97 or more and 123 or less. The iodine value of fats and oils can be measured according to "Standard Methods for the Analysis of Fats and Oils 2.3.4.1-1996 Iodine Value (Wyss-Cyclohexane Method)" (Japan Oil Chemists' Society).

[0014] The fat / oil A that satisfies the above-mentioned conditions is preferably one or more selected from the group consisting of cottonseed oil, corn oil, and rice bran oil, more preferably one or two selected from the group consisting of cottonseed oil and rice bran oil, and even more preferably cottonseed oil. Furthermore, when the fat / oil A is rice bran oil, the rice bran oil may contain rice germ oil.

[0015] The flavor enhancer provided by the present invention may contain edible oils and fats other than the above-mentioned oil and fat A and the oils and fats having the flavors described below. Examples of the edible oils and fats include vegetable oils and fats such as rapeseed oil, soybean oil, palm oil, palm kernel oil, safflower oil, sunflower oil, coconut oil, and cocoa butter, animal oils and fats such as lard, chicken fat, and beef tallow, and medium-chain fatty acid triglycerides. In addition, examples include processed oils and fats such as fractionated oils of these (mid-melting point palm oil, soft fractionated palm oil, hard fractionated palm oil, etc.), interesterified oils, and hydrogenated oils. The edible oils and fats may be used alone or in combination of two or more.

[0016] The flavor enhancer of the present invention may contain an auxiliary agent typically added to food products, as long as the desired flavor enhancement function is not impaired. Examples of the auxiliary agent include antioxidants, antifoaming agents, emulsifiers, flavorings, colorants, and physiologically active substances. Specific examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol, and silicones.

[0017] The content of oil / fat A in the flavor enhancer provided by the present invention is not particularly limited, and may be 20% by mass or more and 100% by mass or less, 40% by mass or more and 99% by mass or less, 50% by mass or more and 98% by mass or less, or 60% by mass or more and 95% by mass or less.

[0018] The flavor enhancer or flavor enhancing method provided by the present invention can be applied to various foods, including, but not limited to, sauces such as pasta sauce, ajillo sauce, dressing, demi-glace sauce, white sauce, tomato sauce, mapo tofu sauce, and seasoned meat sauce; condiments such as seasoning sauce, ponzu sauce, Japanese-style soup stock, Chinese cooking bases, and hot pot soup; stir-fried dishes such as fried rice and stir-fried vegetables; grilled dishes such as okonomiyaki, yakisoba, grilled meat, and grilled fish; soups such as ramen soup, consommé soup, corn soup, potage soup, egg soup, dashi stock, and Chinese soup; and processed egg products such as omelets and rolled omelets. In this embodiment, the food for which the flavor enhancer or flavor enhancing method is used is preferably one selected from the group consisting of sauces, seasonings, and stir-fries, more preferably one selected from the group consisting of pasta sauce, ajillo sauce, dressing, and stir-fries, and even more preferably one selected from the group consisting of pasta sauce, ajillo sauce, and dressing. Among these, it is particularly suitable for use in pasta sauces, such as tomato sauce, cream sauce, tomato cream sauce, Japanese-style pasta sauce, oil sauces such as peperoncino, and soup pasta sauces such as vongole rosso, with oil sauces such as peperoncino, Japanese-style pasta sauces, and soup pasta sauces such as vongole rosso being preferred.

[0019] The flavor enhanced by the flavor enhancer or flavor enhancing method provided by the present invention is not particularly limited, and examples thereof include the flavor of flavorful oils and fats, and the flavor of flavoring materials. Flavored fats and oils include those that inherently have a flavor and those that have been flavored. Examples of the former include olive oil, sesame oil, butter, peanut oil, etc., and examples of the latter include flavored oils such as chili oil, garlic oil, Sichuan pepper oil, green onion oil, and butter-flavored oil. In this embodiment, the flavored fats and oils are preferably one or more selected from the group consisting of olive oil, sesame oil, garlic oil, and green onion oil, more preferably one or two selected from the group consisting of olive oil and sesame oil, even more preferably olive oil, and even more preferably extra virgin olive oil. However, fat and oil A, which is the active ingredient of the flavor enhancer of the present invention, is not included in flavored fats and oils. Examples of flavoring materials include garlic, ginger, green onion, onion, and chili pepper, and preferably one or more types selected from the group consisting of garlic, ginger, green onion, and chili pepper, more preferably one or more types selected from the group consisting of garlic, ginger, and green onion, and even more preferably one or two types selected from the group consisting of garlic and ginger.

[0020] The amount of flavor enhancer to be added to food is not limited, but is, for example, 0.3% by mass or more and 40% by mass or less, preferably 0.5% by mass or more and 35% by mass or less, more preferably 0.8% by mass or more and 30% by mass or less, and even more preferably 1% by mass or more and 25% by mass or less, based on the total amount of food. Furthermore, when the food is a sauce, the amount of flavor enhancer to be added to the food is not limited, but is, for example, 0.7% by mass or more and 28% by mass or less, preferably 0.9% by mass or more and 23% by mass or less, more preferably 1% by mass or more and 18% by mass or less, and even more preferably 1.2% by mass or more and 15% by mass or less, based on the total amount of the sauce.

[0021] [2. Food manufacturing methods] The present invention provides a method for producing a food product, which comprises adding a food flavor enhancer containing, as an active ingredient, an oil or fat A that satisfies the following conditions (1) to (3) to a food ingredient: (1) The content of palmitic acid among the constituent fatty acids is 8% by mass or more and 30% by mass or less. (2) The content of linoleic acid among the constituent fatty acids is 28% by mass or more and 63% by mass or less. (3) Of the constituent fatty acids, the content of linolenic acid is more than 0% by mass and 5% by mass or less. A detailed explanation of fats and oils A has been given above in the section [1. Food flavor enhancer], so it will be omitted here.

[0022] In the food manufacturing method, the step of blending the flavor enhancer with the food raw material is not particularly limited, but the food can be manufactured, for example, through the following steps. Step (1) A step of mixing a flavor enhancer and pre-heating additive ingredients other than the flavor enhancer to obtain a mixture. Step (2) Heating the mixture obtained in step (1) Step (3) A step of adding post-heat additive ingredients to the cooked product obtained in step (2) and mixing to obtain a food product. Here, after the heating step of step (2) and before step (3), step (2'-1) of mixing other raw materials and step (2'-2) of heating again may be carried out. Furthermore, the oils and fats or flavoring materials having flavors that are enhanced by the flavor enhancer may be added in any step, but are preferably added in step (1) or step (3).

[0023] In another embodiment of the food manufacturing method, the flavor enhancer may be added in step (3) rather than step (1), or the food may be manufactured by adding the flavor enhancer in both step (1) and step (3). From the viewpoint of effectively enhancing the flavor of flavorful oils and fats or flavoring materials, the timing for adding the flavor enhancer is preferably step (1).

[0024] The food ingredients used in the food production method are not particularly limited, and any commonly used food ingredients can be used as appropriate, as long as they are food ingredients to which the flavor enhancer or flavor enhancing method of the present invention can be applied, as listed above in [1. Food Flavor Enhancer]. Examples include vegetables such as vegetables and vegetable paste; mushrooms; cooked rice; seafood and processed seafood products; common meat and processed meat products; various beans, tofu, soy milk, fried tofu, and other soy products; meat-like foods using soy protein and other substitutes; noodles; cooked rice; cooking alcohols such as white wine; sugars such as sugar, fructose, glucose, isomerized sugar, invert sugar, oligosaccharides, starch, dextrin, trehalose, and sugar alcohols; seasonings such as salt, soy sauce, dashi stock, herbs, and spices; thickeners such as gelatin; coloring agents; and emulsifiers. In addition, in the food manufacturing method, it is preferable to use an emulsifier in combination with the flavor enhancer, from the viewpoint of enhancing the flavor and improving the adhesion of the sauce to the ingredients. The type of emulsifier is not limited, but polyglycerol fatty acid esters are preferred, diglycerol fatty acid esters are more preferred, and diglycerol monooleate esters are even more preferred. When an emulsifier is added, the method of adding the emulsifier is not particularly limited, and the emulsifier may be added after dissolving in oil / fat A or other edible oil / fat, or may be added directly, but it is preferable to heat the emulsifier after addition. The amount of emulsifier added is not limited, but is preferably 0.01% by mass or more and 0.5% by mass or less, and more preferably 0.03% by mass or more and 0.3% by mass or less, of the total food.

[0025] In the food manufacturing method, the amount of flavor enhancer to be added to the food is not limited, but is, for example, 0.3% by mass or more and 40% by mass or less, preferably 0.5% by mass or more and 35% by mass or less, more preferably 0.8% by mass or more and 30% by mass or less, and even more preferably 1% by mass or more and 25% by mass or less, based on the total weight of the food. Furthermore, when the food is a sauce, the amount of flavor enhancer to be added to the food is not limited, but is, for example, 0.7% by mass or more and 28% by mass or less, preferably 0.9% by mass or more and 23% by mass or less, more preferably 1% by mass or more and 18% by mass or less, and even more preferably 1.2% by mass or more and 15% by mass or less, based on the total amount of the sauce.

[0026] Furthermore, the food production method of this embodiment may include a storage step after the heating step. The temperature of the storage step is not limited, but may include a storage step at a temperature of preferably 10°C or less, more preferably higher than 0°C and 10°C or less. The storage time is not particularly limited, but is, for example, from 1 hour to 72 hours, and preferably from 8 hours to 52 hours. Furthermore, the food product of this embodiment may be reheated after the storage step. The reheating method is not particularly limited, but microwave heating is preferred.

[0027] [3. Methods for enhancing the flavor of food] The method for enhancing the flavor of food in this embodiment is characterized by including a step of blending the above-mentioned oil / fat A with food ingredients. A detailed description of fat / oil A is omitted here, as it was described above in the section [1. Food flavor enhancer]. Also, a detailed description of the process of blending fat / oil A with the food ingredients is omitted here, as it was described above in [2. Food manufacturing method]. Here, enhancing the flavor of a food refers to enhancing the aroma or taste of flavorful oils and fats or flavoring materials, and the flavor to be enhanced is preferably one or more selected from the group consisting of olive oil flavor, sesame oil flavor, and flavoring material flavor.

[0028] In the method for enhancing the flavor of food in this embodiment, the amount of oil / fat A to be blended into the food is not limited, but is, for example, 0.3% by mass or more and 30% by mass or less, preferably 0.5% by mass or more and 28% by mass or less, more preferably 0.8% by mass or more and 25% by mass or less, and even more preferably 1% by mass or more and 20% by mass or less, based on the total amount of the food. Furthermore, when the food is a sauce, the amount of oil / fat A to be blended into the food is not limited, but is, for example, 0.7% by mass or more and 28% by mass or less, preferably 0.9% by mass or more and 23% by mass or less, more preferably 1% by mass or more and 18% by mass or less, and even more preferably 1.2% by mass or more and 15% by mass or less, of the total amount of the sauce. [Example]

[0029] The present invention will be explained in more detail below by way of examples, but these examples do not limit the present invention in any way.

[0030] [1. Materials used] (Oil A) Cottonseed oil: J-Oil Mills Co., Ltd. Corn oil: Produced by J-Oil Mills Co., Ltd. Rice bran oil: Produced by J-Oil Mills Co., Ltd. (Flavored oils and fats) Extra virgin olive oil: "AJINOMOTO Extra Virgin Olive Oil" (product name), manufactured by J-Oil Mills Co., Ltd. (Other fats and oils) Soybean oil: "Soybean White Oil" (product name), manufactured by J-Oil Mills Co., Ltd. Rapeseed oil: "AJINOMOTO Smooth Canola Oil" (product name), manufactured by J-Oil Mills Co., Ltd. (emulsifier) Diglycerin monooleate: "Poem DO-100V" (product name), manufactured by Riken Vitamin Co., Ltd. (Flavoring ingredients) Fresh ginger Raw garlic White onion (Other ingredients) Spaghetti "Ma-Ma Spaghetti 1.6mm" (product name), manufactured by Nisshin Seifun Welna Co., Ltd. Soy sauce: "Kikkoman Soy Sauce" (product name), manufactured by Kikkoman Corporation Sugar: "White Sugar" (product name), manufactured by Nissin Sugar Co., Ltd. Gelatin: "New Silver Granular Gelatin" (product name), manufactured by Nitta Co., Ltd. Scallop broth: "Scallop broth without added chemical seasonings" (product name), manufactured by Yuuki Foods Co., Ltd. Salt: "Refined Salt" (product name), manufactured by Salt Business Center Co., Ltd. Konbu Dashi: "Sozairyoku Dashi Konbu Dashi" (product name), manufactured by Riken Corporation White wine: "Delicate Maison Sukiyaki White" (product name), manufactured by Suntory Ltd. Anchovies: "Anchovy Paste" (product name), manufactured by Gear Co., Ltd. Sliced ​​Eagle Talon: "Shun no Kaori Eagle Talon" (product name), manufactured by S&B Corporation Boiled shelled clams: "Shelled clams (for cooking / boiled and frozen)" product name, Pleco Foods Co., Ltd. Shimeji mushrooms

[0031] 2. Properties of edible oils and fats Table 1 shows the contents (mass%) of stearic acid, palmitic acid, linoleic acid, and linolenic acid in the constituent fatty acids of the edible oils and fats used, as well as the iodine value. The fatty acid composition was measured in accordance with "Standard Methods for the Analysis of Fats, Oils and Related Materials 2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography)" (Japan Oil Chemists' Society). The iodine value of each oil was measured according to "2.3.4.1-1996 Iodine Value (Wiess-Cyclohexane Method) of the Standard Methods for the Analysis of Fats, Oils and Related Materials" (Japan Oil Chemists' Society).

[0032] [Table 1]

[0033] [3. Evaluation Criteria] The evaluation criteria for the ability of the sauce to cling to ingredients and the strength of the flavor of flavorful oils and fats / flavoring ingredients when the flavor enhancer of the present invention is added to food are shown below. The evaluation was carried out by a panel of five experts using the following scoring criteria, and the average of the sensory evaluation scores of all the panelists was calculated. In addition, in the ratings of each panel, for example, 3.5 points indicates an evaluation between 3 and 4 points. Note that the flavor referred to here refers to the aroma and taste of flavorful oils and fats or flavoring ingredients.

[0034] - Sauce clinging to ingredients 5 points: Very good source chemistry 4 points: Good source compatibility 3 points: The source is somewhat good 2 points: The sauce is not very good 1 point: Poor source connection Flavor intensity of flavorful oils and fats / flavoring ingredients 5 points: Very strong flavor 4 points: Strong flavor 3 points: The flavor is somewhat strong 2 points: The flavor is weak 1 point: Almost no flavor

[0035] Example 1 In this example, the Japanese-style vongole pasta of Examples 1-1 to 1-5 and Control Example 1-1 was evaluated.

[0036] According to the raw material composition in Table 1, pasta for each example was cooked according to the following procedures (a) to (d). (a) All pre-heated ingredients were placed in a frying pan, and the pan was shaken and stirred with a whisk while heating on an induction cooker (manufactured by Maruzen Corporation, model number MIHX-S03C) at 40% output for 1 minute. (b) All pre-mixed ingredients were added to (a), and the mixture was heated for 1 minute at 40% output on an induction cooktop while stirring with a whisk. (c) (b) was further heated and then the additional ingredients of water and chopped white onion were added, cooled in cold water, and once the gelatin had solidified, the mixture was stirred evenly with a whisk to obtain a pasta sauce. (d) Dried pasta noodles were boiled for 7 minutes in 1.5% by mass salt water, drained, mixed with rapeseed oil, and vacuum cooled in a shock freezer (manufactured by Hoshizaki, model number HBC-6B3). (e) 210 g of the pasta (d), 30 g of boiled shimeji mushrooms, 30 g of thawed boiled shelled clams, and 50 g of each sauce obtained in (c) were placed in a container to obtain the pasta dishes of Examples 1-1 to 1-5 and Comparative Example 1-1. Before eating, the dishes were heated in a microwave oven at 1800 W for 30 seconds.

[0037] The obtained pasta dishes of Examples 1-1 to 1-5 and Control Example 1-1 were evaluated according to the above-mentioned evaluation criteria. The results are shown in Table 2.

[0038] [Table 2]

[0039] As a result, as can be seen from the results of Examples 1-1 to 1-5, when fats and oils A-1 to A-3 were heated together with the flavoring ingredients, the resulting pasta sauces clung well to the ingredients, i.e., the pasta noodles, and the flavors of the flavoring ingredients (ginger, garlic, and white onion) were strongly felt. On the other hand, in Control Example 1-1, which did not contain fats and oils A, the sauce clung poorly to the noodles, and the flavor of the flavoring ingredients was weak. In terms of flavor intensity, Example 1-1, which used Oil A-1, had the most excellent enhancing effect. In terms of how the sauce clung to the pasta noodles, Example 1-2, which added an emulsifier, was even better than the case without an emulsifier.

[0040] <Example 2> In this example, the peperoncino pasta of Examples 2-1 to 2-4 and Control Example 2-1 was evaluated.

[0041] According to the raw material composition in Table 3, pasta for each example was cooked according to the following procedures (a) to (d). (a) All pre-heated ingredients were placed in a frying pan, and the pan was shaken and stirred with a whisk while heating on an induction cooker (manufactured by Maruzen Corporation, model number MIHX-S03C) at 40% output for 1 minute. (b) All pre-mixed ingredients were added to (a), and the mixture was heated on an induction cooktop at 40% output for 1 minute while stirring with a whisk. (c) (b) was further heated and then the added ingredient (a flavorful oil or fat) extra virgin olive oil was added, cooled in cold water, and once the gelatin had solidified, the mixture was stirred evenly with a whisk to obtain a pasta sauce. (d) Dried pasta noodles were boiled for 7 minutes in 1.5% by mass salt water, drained, mixed with rapeseed oil, and vacuum cooled in a shock freezer (manufactured by Hoshizaki, model number HBC-6B3). (e) 210 g of the pasta (d) and 50 g of each sauce obtained in (c) were placed in a container to obtain the pasta dishes of Examples 2-1 to 2-4 and Comparative Example 2-1. Before eating, the dishes were heated in a microwave oven at 1800 W for 30 seconds.

[0042] The obtained pasta dishes of Examples 2-1 to 2-4 and Control Example 2-1 were evaluated according to the above-mentioned evaluation criteria. The results are shown in Table 3.

[0043] [Table 3]

[0044] As a result, as can be seen from the results of Examples 2-1 to 2-4, when fats and oils A-1 to A-3 were heated together with the flavoring material, the obtained pasta sauce adhered well to the ingredients, i.e., the pasta noodles, and had a stronger flavor of the flavoring material (garlic), compared to Control Example 2-1, which did not contain fat and oil A. Furthermore, the flavor of the flavoring oil (extra virgin olive oil) added after heating was strongly felt, which was desirable. In terms of both the intensity of the sauce flavor and the way the sauce clung to the pasta noodles, Example 2-1, which used Oil A-1, was the best. Even when the amount of flavorful oil added was halved as in Example 2-4, the flavor of the flavorful oil was felt to be stronger than in Control Example 2-1.

[0045] Example 3 In this example, the peperoncino pasta of Examples 3-1 to 3-3 and Control Example 3-1 were evaluated.

[0046] Pasta of each example was cooked and evaluated in the same manner as in Example 2, except that the blending ratio of oil A-1 was changed according to the raw material composition in Table 4. The results are also shown in Table 4. However, Example 3-1 is a repeat test of Example 2-1.

[0047] [Table 4]

[0048] As a result, as can be seen from the results of Examples 3-1 to 3-3, when oil A-1 was heated together with the flavoring material, the resulting pasta sauce clung well to the ingredients, i.e., the pasta noodles, and the flavor of the flavoring material (garlic) was strongly felt. Furthermore, the flavor of the flavoring oil (extra virgin olive oil) added after heating was strongly felt and was desirable. On the other hand, in Control Example 3-1, which did not contain oil A, the sauce clung poorly to the pasta noodles, and the flavor of the flavoring material and the flavoring oil added after heating were weak. It was found that when the content of oil A-1 in the sauce was in the range of 1.5 mass % to 4.4 mass %, it had a good effect of enhancing flavor and allowing the sauce to cling to ingredients.

[0049] Example 4 In this example, the peperoncino pasta of Examples 4-1 and 4-2 and Control Example 4-1 were evaluated.

[0050] The pasta of each example was cooked and evaluated in the same manner as in Example 2, except that the blending ratio of oil A-1 was changed according to the raw material composition in Table 5, that the oil having flavor was heated and oil A-1 was added after heating as in Example 4-2, and that the evaluation was carried out by a panel of three experts. The results are also shown in Table 5.

[0051] [Table 5]

[0052] As a result, as can be seen from the results of Examples 4-1 and 4-2, when oil A-1 was added regardless of whether it was heated or not, the obtained pasta sauces all had good adhesion to the ingredients, i.e., the pasta noodles, and the flavor of the flavoring ingredient (garlic) was strongly felt. Furthermore, when it was pre-heated and when it was added after heating, the flavor of the flavorful oil (extra virgin olive oil) was strongly felt and was preferable. When oil and fat A-1 was added to the pre-heated ingredients, the effect of enhancing the flavor of the oil and fat with flavor was better.On the other hand, when oil and fat A-1 was added as a post-heated ingredient, the sauce clung to the pasta better.

Claims

1. A food flavor enhancer containing, as an active ingredient, an oil or fat A that satisfies the following conditions (1) to (3): (1) The content of palmitic acid among the constituent fatty acids is 8% by mass or more and 30% by mass or less. (2) The content of linoleic acid among the constituent fatty acids is 28% by mass or more and 70% by mass or less. (3) The content of linolenic acid in the constituent fatty acids is more than 0% by mass and 5% by mass or less.

2. 2. The food flavor enhancer according to claim 1, wherein the fat / oil A is one or more selected from the group consisting of cottonseed oil, corn oil, and rice bran oil.

3. The food flavor enhancer according to claim 1 or 2, wherein the food is a sauce.

4. 4. The food flavor enhancer according to claim 3, wherein the sauce is one selected from the group consisting of pasta sauce, ajillo sauce, and dressing.

5. 3. The food flavor enhancer according to claim 1, wherein the flavor is one or more selected from the group consisting of olive oil flavor, sesame oil flavor, and flavor material flavor.

6. The food flavor enhancer according to claim 1 or 2, which is contained in the food in an amount of 0.3% by mass to 40% by mass.

7. A sauce comprising the food flavor enhancer according to claim 1 or 2.

8. A method for producing a food product, comprising the step of adding a food flavor enhancer containing, as an active ingredient, an oil or fat A that satisfies the following conditions (1) to (3) to a food raw material: (1) The content of palmitic acid among the constituent fatty acids is 8% by mass or more and 30% by mass or less. (2) The content of linoleic acid among the constituent fatty acids is 28% by mass or more and 70% by mass or less. (3) The content of linolenic acid in the constituent fatty acids is more than 0% by mass and 5% by mass or less.

9. The method for producing a food product according to claim 8, wherein the food product is a sauce.

10. 10. The method for producing a food product according to claim 8 or 9, comprising a heating step before or after the step of adding the flavor enhancer.

11. A method for enhancing the flavor of food, comprising the step of adding an oil or fat A that satisfies the following conditions (1) to (3) to a food raw material. (1) The content of palmitic acid among the constituent fatty acids is 8% by mass or more and 30% by mass or less. (2) The content of linoleic acid among the constituent fatty acids is 28% by mass or more and 70% by mass or less. (3) The content of linolenic acid in the constituent fatty acids is more than 0% by mass and 5% by mass or less.

12. 12. The method for enhancing the flavor of food according to claim 11, wherein the flavor is one or more selected from the group consisting of olive oil flavor, sesame oil flavor, and flavor material flavor.

13. The method for enhancing the flavor of food according to claim 11 or 12, wherein the content of the oil / fat A in the food is 0.3% by mass or more and 30% by mass or less.

14. 13. The method for enhancing the flavor of food according to claim 11 or 12, wherein the food is a sauce.

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