Blend oil, taste enhancement agent, and taste enhancement method

Abstract

To provide a natural food material capable of enhancing taste and a food using the same, a taste enhancement agent for enhancing taste and a food using the same, and an enhancement method for taste.SOLUTION: In a blend oil of a plurality of unrefined olive oils, a content of biophenol in the blend oil is 400 to 695 mass ppm, and the content of 2-hexenal in the blend oil by a dynamic headspace GC-MS method is 4 to 25 mass ppm.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a blended oil, an umami enhancer, and a method for enhancing umami. [Background technology]

[0002] Umami, one of the five basic tastes of food, along with sweet, sour, salty, and bitter, is a widely enjoyed flavor. However, the degree to which umami is expressed varies depending on the food ingredient, and food ingredients with a weak umami flavor are often supplemented with chemical seasonings. However, consumers who are highly natural-oriented are seeking foods that do not use chemical seasonings or that contain reduced amounts of chemical seasonings, and so natural food ingredients that have the effect of enhancing umami are in demand. On the other hand, unrefined olive oil, due to its unique flavor, is used in a variety of dishes and also in foods such as dressings and fried foods, and for example, Patent Document 1 proposes a blended oil using unrefined olive oil. However, unrefined olive oil has not been used to enhance umami. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-254707 Summary of the Invention [Problem to be solved by the invention]

[0004] Therefore, the present invention aims to provide a natural food material that can enhance umami and foods using the same, an umami enhancer that enhances umami and foods using the same, and a method for enhancing umami. [Means for solving the problem]

[0005] In order to solve the above problems, the inventors conducted extensive research and discovered that the umami flavor can be enhanced by controlling the total amount of biophenols and the content of 2-hexenal in unaged olive oil, and thus completed the present invention. [1] A blend of multiple unrefined olive oils, The content of biophenol in the blended oil is 400 to 695 ppm by mass, and the content of 2-hexenal in the blended oil as measured by a dynamic headspace GC-MS method is 4 to 25 ppm by mass. Blended oil. [2] The blended oil of [1], wherein the content of biophenol in the blended oil is 430 to 650 ppm by mass, and the content of 2-hexenal in the blended oil is 6 to 18 ppm by mass as determined by a dynamic headspace GC-MS method. [3] Contains multiple unrefined olive oils. The content of biophenols in the whole unrefined olive oil is 400 to 695 mass ppm, and the content of 2-hexenal in the blended oil by a dynamic headspace GC-MS method is 4 to 25 mass ppm. Umami enhancer. [4] A food product containing the blended oil of [1] or [2], or the umami enhancer of [3]. [5] Blended with multiple unrefined olive oils, The content of biophenols in the whole unrefined olive oil is 400 to 695 mass ppm, and the content of 2-hexenal in the blended oil by a dynamic headspace GC-MS method is 4 to 25 mass ppm. How to enhance umami flavor. [Effects of the Invention]

[0006] According to the present invention, it is possible to enhance the umami of foods containing the same amount of umami components, thereby providing foods with a strong umami flavor. Furthermore, it is possible to reduce or eliminate the use of chemical seasonings that have umami in foods. DETAILED DESCRIPTION OF THE INVENTION

[0007] The present invention will be described in detail below by way of example. In the embodiments of the present invention, A (numerical value) to B (numerical value) means A or more and B or less. Furthermore, the preferred and more preferred embodiments exemplified below can be used in appropriate combination with each other regardless of expressions such as "preferred" or "more preferred." Furthermore, the descriptions of numerical ranges are merely examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be preferably used. Furthermore, terms such as "contain" or "comprise" may be read as "essentially consisting of" or "consisting only of."

[0008] <Blend oil> The blended oil of the present invention is a blended oil of a plurality of unrefined olive oils, The blended oil has a biophenol content of 400 to 695 ppm by mass, and a 2-hexenal content of 4 to 25 ppm by mass as determined by a dynamic headspace GC-MS method. When the total biophenol and 2-hexenal contents are within the above ranges, an effect of enhancing umami can be achieved.

[0009] (Umami) In the present invention, the umami taste is a taste represented by glutamic acid, inosinic acid, guanylic acid, etc., which are widely known as umami components. By using a blend of multiple unrefined olive oils and adjusting the biophenol content in the blend to 400 to 695 ppm by mass and the 2-hexenal content in the blend to 4 to 25 ppm by mass as determined by dynamic headspace GC-MS, the effect of enhancing the umami taste can be achieved.

[0010] (Unrefined olive oil) The unrefined olive oil used in the present invention may have undergone a degumming process, a sediment removal process (insoluble component removal process) such as filtration, settling separation, or centrifugation, a water washing process, and a drying process, but it is preferable that the process after oil extraction be limited to the sediment removal and drying processes, and it is even more preferable to only perform the sediment removal process. The bleaching and deodorizing processes carried out in the refining of oils and fats have a significant effect on the amount of biophenols and 2-hexenal, and also affect the flavor of the olive oil. Therefore, unrefined olive oil is generally not subjected to these bleaching and deodorizing processes. The unrefined olive oil may be any of those commercially available as extra virgin olive oil, virgin olive oil, ordinary virgin olive oil, lampante virgin olive oil, etc., and is preferably extra virgin olive oil. The extra virgin olive oil, virgin olive oil, ordinary virgin olive oil, and lampante virgin olive oil that comply with the standards set by the International Olive Council can be used.

[0011] The blended oil of the present invention contains multiple crude olive oils. The blended oil of the present invention is a blend of crude olive oils with different amounts of biophenols and / or 2-hexenal, and the amounts of biophenols and 2-hexenal in the crude olive oil vary depending on the olive variety, climate, and production location. The blended oil of the present invention may also be a blend of multiple crude olive oils from different olive varieties and / or multiple crude olive oils from the same olive variety produced under different conditions.

[0012] (biophenol content) The content of biophenol in the blended oil of the present invention is 400 to 695 ppm by mass. When 2-hexenal is also contained, this range has the effect of enhancing umami. The content of biophenol in the blended oil is preferably 430 to 650 ppm by mass, more preferably 450 to 620 ppm by mass, and even more preferably 450 to 500 ppm by mass.

[0013] In the present invention, the amount of biophenols can be measured using the method specified by the INTERNATIONAL OLIVE COUNCIL.

[0014] (2-Hexenal) The blended oil of the present invention contains 2-hexenal in an amount of 4 to 25 ppm by mass. This range has the effect of enhancing umami when the aforementioned biophenol is also contained. The blended oil preferably contains 2-hexenal in an amount of 6 to 18 ppm by mass, more preferably 6 to 15 ppm by mass, and even more preferably 6.5 to 14 ppm by mass.

[0015] In the present invention, 2-hexenal can be measured by a dynamic headspace GC-MS method.

[0016] (Other ingredients) The oil and fat composition of the present invention may contain components other than those described above, provided that the effects of the present invention are not impaired. For example, refined oils and fats, or food additives used in general foods, are included. Since the other components do not affect the enhancement of umami flavor, the content of the refined oils and fats is not particularly limited. The content of the refined oils and fats is preferably 10 times or less by mass, more preferably 1 time or less, more preferably 0.3 times or less, and even more preferably 0.2 times or less, of the total unrefined olive oil. Furthermore, the content of components other than the refined oils and fats is preferably 0.1 times or less by mass, more preferably 0.02 times or less, and even more preferably 0.01 times or less, of the total refined olive oil.

[0017] Refined oils and fats include animal and vegetable oils and fats, microbial oils and fats, oils and fats synthesized from glycerin and fatty acids, fractionated oils and fats thereof, interesterified oils and fats, hydrogenated oils and fats, etc., either alone or in combination, and have undergone a refining process. Examples of animal and vegetable oils include soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, grapeseed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, and palm kernel oil. Fractionated oils from these (e.g., palm olein, palm superolein, palm stearin, palm midfraction, and other fractionated palm oils) can also be used. Vegetable oils may be those obtained from plant varieties with a high or low content of specific fatty acids (e.g., canola oil, rapeseed oil such as high oleic canola oil, high oleic soybean oil, vegetable oils rich in n-3 fatty acids, high oleic palm oil, and the like), with rapeseed oil being preferred. Microbial oils include oils produced from microorganisms such as yeast and algae. Examples of fats and oils synthesized from glycerin and fatty acids include fats and oils containing linear saturated fatty acids having 6 to 12 carbon atoms, preferably 8 to 10 carbon atoms, such as medium-chain triglycerides (MCTs) having 8 to 10 carbon atoms. Interesterified fats and oils are fats and oils that have undergone interesterification using oils and fats as raw materials. For example, interesterified fats and oils between palm oil or palm oil fractions and other liquid fats, or interesterified fats and oils between MCT and vegetable oil, etc. can be used. Examples of hydrogenated oils and fats include hydrogenated animal and vegetable oils, fractionated animal and vegetable oils, and hydrogenated interesterified oils and fats. Furthermore, the refined oil is preferably liquid at 5°C.

[0018] The refined oils and fats can be those that have undergone one or more refining steps such as degumming, deacidification, bleaching, deodorization, and dewaxing, and those that have undergone a deodorization step are preferred, and those that have not undergone a degumming, deacidification, or bleaching step after the deodorization step are even more preferred.

[0019] Examples of food additives include flavor adjusters, antioxidants, emulsifiers, silicone oils, crystal adjusters, and texture improvers.

[0020] Examples of antioxidants include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, butterbur, gossypol, sesamol, and terpenes.

[0021] Examples of the emulsifier include sucrose fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, monoglycerides, diglycerides, sorbitol fatty acid esters, sorbitan fatty acid esters, etc. The amount of emulsifier added is preferably less than 2% by mass of the total emulsifier in the oil and fat composition, and more preferably 0.01 to 1% by mass, in order not to affect the flavor.

[0022] As the silicone oil, commercially available products for food applications can be used, and are not particularly limited. For example, silicone oils having a dimethylpolysiloxane structure and a kinematic viscosity of 800 to 5000 mm at 25°C can be used. 2 The kinematic viscosity of silicone oil is particularly 800 to 2000 mm 2 / s, and further 900~1100mm 2 / s. Here, "kinematic viscosity" refers to a value measured in accordance with JIS K 2283 (2000). The silicone oil may contain fine silica particles in addition to the silicone oil.

[0023] <Umami enhancer> The umami enhancer of the present invention contains a plurality of unrefined olive oils, The content of biophenol in the whole unrefined olive oil is 400 to 695 mass ppm, and the content of 2-hexenal in the blended oil as determined by a dynamic headspace GC-MS method is 4 to 25 mass ppm. The unrefined olive oil, the content of biophenol, and the content of 2-hexenal are as described above.

[0024] <Food> The food of the present invention contains the blended oil or umami enhancer described above. The presence of the blended oil or umami enhancer in the food allows the umami components to be perceived more strongly. Examples of the food include, but are not limited to, cooked foods that use fats and oils, such as dressings, stir-fries, fried foods, and baked foods, as well as soups. Furthermore, the food preferably contains or generates umami components, and more preferably the umami components are one or more selected from glutamic acid, inosinic acid, guanylic acid, and the like.

[0025] <Food> The method for enhancing umami of the present invention comprises blending a plurality of unrefined olive oils, The biophenol content in the whole unrefined olive oil is 400 to 695 ppm by mass, and the 2-hexenal content in the blended oil is 4 to 25 ppm by mass as determined by dynamic headspace GC-MS. The unrefined olive oil, biophenol content, and 2-hexenal content are as described above. Furthermore, it is preferable to use the unrefined olive oil in foods that contain or generate umami components, and more preferably, the umami component is one or more selected from glutamic acid, inosinic acid, guanylic acid, etc. [Example]

[0026] The present invention will be specifically described below based on examples, but the present invention is not limited to these examples.

[0027] [Olive oil] Three types of olive oils (olive oils A to C) originating from Europe were obtained and the amount of 2-hexenal was measured using dynamic headspace GC-MS. The amount of biophenols was also measured according to the official method. Olive oils A to C were blended to obtain olive oils of Examples 1 to 3. The amounts of 2-hexenal and biophenols in each olive oil are shown in Table 1.

[0028] <2-Hexenal amount: Dynamic headspace GC-MS method> (Sample pretreatment) One gram of olive oil was placed in a 10 mL vial and heated at 40°C for 30 minutes to volatilize the components in the headspace. Nitrogen was introduced into the vial at 100 mL / min for 10 minutes, and the volatile components were adsorbed onto an adsorbent (Tenax TA; Gerstel, P / N 013741-000-KK). To remove moisture from the adsorbent, air was passed through the adsorbent at 100 mL / min for 2 minutes, and then the adsorbent was analyzed using a GC-MS (GC: 7890B manufactured by Agilent Technology, MS: 5977B manufactured by Agilent Technology). (GC-MS) The adsorbent was injected into a GC and heated to 240°C in a TDU (Thermal Desorption Unit) to desorb the components. It was then cooled to -20°C in a CIS4 (Cooled Injection System) to concentrate the components, which were then introduced into the GC. The GC-MS conditions were as follows: Column: DB-WAX (60m x 0.25mm x 0.5μm) ·Inlet: PTV (Programmable Temperature Vaporization) Oven temperature: 40℃ (5 min hold) → 240℃ (8℃ increase, 10 min hold) Transfer line temperature: 250℃ Ionization method: EI 70eV m / z=30-450 Ion source temperature: 230℃ ·Quadrupole temperature: 150℃ The components were quantified using an external standard, trans-2-Hexenal (Tokyo Chemical Industry Co., Ltd.), which was added to canola oil to a concentration of 0.5 ppm by mass, and analyzed using the same pretreatment as for the samples.

[0029] <Biophenol analysis method> Measurements were performed according to "METHOD 1: COI / T.20 / Doc. No. 29 / Rev.1 2017. DETERMINATION OF BIOPHENOLS IN OLIVE OILS BY HPLC" in the INTERNATIONAL OLIVE COUNCIL's "DOCUMENT TO DECLARE THE USE OF IOC METHODS FOR PHENOLIC COMPOUNDS DETERMINATION" (Document number: COI / T.20 / Doc. No. 29 / Rev.2).

[0030] <Flavor evaluation (umami)> One gram of blended olive oil was added to 5 ml of umami liquid (0.3% sodium glutamate aqueous solution: standard solution), and after stirring to emulsify, five panelists took a sip and evaluated the umami intensity. Those who all perceived the umami as stronger than the unadded umami liquid (standard solution) were given a pass (○), and those who did not perceive the umami as stronger than the standard solution were given a fail (×). The results are shown in Table 1.

[0031] [Table 1]

[0032] As shown in Table 1, olive oils A and B (Comparative Examples 1 and 2), in which the 2-hexenal content in the blended oil is outside the range of 4 to 25 ppm by mass, did not exhibit an umami-enhancing effect. Similarly, olive oil C, in which the biophenol content is outside the range of 400 to 695 ppm by mass and the 2-hexenal content is outside the range of 4 to 25 ppm by mass, also did not exhibit an umami-enhancing effect. However, in Examples 1 to 3, in which olive oils A to C, which did not exhibit an umami-enhancing effect, were blended and the biophenol content was within the range of 400 to 695 ppm by mass and the 2-hexenal content was within the range of 4 to 25 ppm by mass, an umami-enhancing effect was observed.

Claims

1. A blend of multiple unrefined olive oils, The blended oil has a biophenol content of 400 to 695 ppm by mass, and a 2-hexenal content of 4 to 25 ppm by mass as measured by a dynamic headspace GC-MS method. Blended oil.

2. The content of biophenol in the blended oil is 430 to 650 ppm by mass, and the content of 2-hexenal in the blended oil, as measured by a dynamic headspace GC-MS method, is 6 to 18 ppm by mass.

10. The blended oil of claim 1.

3. Contains multiple unrefined olive oils, The content of biophenols in the whole unrefined olive oil is 400 to 695 mass ppm, and the content of 2-hexenal in the blended oil by dynamic headspace GC-MS method is 4 to 25 mass ppm. Umami enhancer.

4. A food product comprising the blended oil of claim 1 or 2 or the umami enhancer of claim 3.

5. Blended with multiple unrefined olive oils, The content of biophenols in the whole unrefined olive oil is 400 to 695 mass ppm, and the content of 2-hexenal in the blended oil by dynamic headspace GC-MS method is 4 to 25 mass ppm. How to enhance umami flavor.

Images