Light-irradiated oil and fat

Abstract

To provide oils and fats that mask undesirable flavors occurring in foods or drinks.SOLUTION: Light-irradiated oils and fats having a peroxide value of 1 or more and 100 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to light-irradiated oils and fats. [Background technology]

[0002] In recent years, the development of animal-free foods, such as plant-based foods (PBF), has seen an increase in the use of plant materials of various forms and physical properties in place of various animal-based ingredients. However, foods containing such plant materials can have a problem in that they can develop an unpleasant flavor when heated.

[0003] Patent Documents 1 to 3 disclose methods for masking soy protein odor by incorporating various additives. Patent Document 1 discloses a method for masking soy protein odor and improving the taste of meat by incorporating thaumatin. Patent Document 2 discloses processed foods containing soy protein to which malt extract has been added, thereby improving the unpleasant flavor of soy protein, and meat or fish. Patent Document 3 discloses a masking agent for protein ingredients and retort foods using sucralose.

[0004] Patent Document 4 discloses that oils and fats obtained by heat-treating lecithin-containing oils and fats can suppress off-flavors in foods, and also discloses a method for enhancing the sweetness of foods. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-004699 [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-246449 [Patent Document 3] Japanese Patent Application Laid-Open No. 2017-205133 [Patent Document 4] Japanese Patent Application Laid-Open No. 2016-067354 Summary of the Invention [Problem to be solved by the invention]

[0006] In Patent Documents 1 to 3, when an attempt is made to obtain a stronger off-flavor suppressing effect, the sweetness is enhanced, which may impair the overall flavor of the processed food, so there is a limit to the strength of off-flavor suppression. The present inventors have determined that a method for more effectively masking off-flavors is needed, and have investigated means for solving this problem.

[0007] Patent Document 4 describes fats and oils that are obtained by adding specific ingredients and heating them, but does not describe any methods other than heat treatment.

[0008] An object of the present invention is to provide an oil or fat that masks off-flavors that occur in foods and beverages. [Means for solving the problem]

[0009] As a result of extensive research into solving the above problems, the inventors discovered that light-irradiated oils and fats having a peroxide value of 1 or more and 100 or less can solve the above problems, and thus completed the present invention.

[0010] That is, the present invention includes the following. (1) Irradiated oils and fats having a peroxide value of 1 or more and 100 or less. (2) A masking agent containing the photoirradiated oil or fat of (1) as an active ingredient. (3) A method for producing light-irradiated fats and oils, in which an iodine value of 60 to 270 is irradiated with light to change the peroxide value of 1 to 100. (4) Food and beverages containing the photoirradiated oils and fats described in (1). (5) Food and beverages containing the masking agent of (2). [Effects of the Invention]

[0011] According to the present invention, it is possible to provide an oil or fat that masks off-flavors that occur in foods and beverages. In a preferred embodiment, it is possible to provide an oil or fat that masks various flavors derived from the raw materials of foods and beverages. In another preferred embodiment, the off-flavor derived from soybeans can be masked. In another preferred embodiment, the off-flavor can be masked without impairing the flavor of the food or drink. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention will be specifically described below.

[0013] The light-irradiated oil or fat of the present invention is an oil or fat that has been irradiated with light, and the peroxide value of the oil or fat is 1 or more and 100 or less. It is preferably 5 or more and 50 or less, and more preferably 20 or more and 40 or less. When the peroxide value is within the above-mentioned range, the effects of the present invention can be obtained. If the peroxide value is less than 1, the effects of the present invention may not be obtained. If the peroxide value exceeds 100, the oxidized odor of the oil or fat may become strong, and the effects of the present invention may not be obtained.

[0014] As the oils and fats that can be used as raw material oils and fats, various edible oils and fats can be used without limitation as long as the light-irradiated oils and fats that fall within the above-mentioned numerical ranges can be obtained. Edible oils and fats may also be used in combination. Examples of edible oils and fats that can be used include the following edible oils and fats. Examples include vegetable oils and fats such as soybean oil, high erucic acid rapeseed oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, high oleic sunflower oil, rice oil, safflower oil, high oleic safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil, shea butter, monkey fat, and cocoa butter; animal oils and fats such as milk fat, beef tallow, and lard; algae oil; oils and fats derived from microbial fermentation; medium-chain fatty acid (MCT) oils; and their hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, and processed oils and fats that have been subjected to interesterification or the like, as well as mixed oils of these. The above-mentioned oils and fats may be mixed and used within the range that does not impair the effects of the present invention.

[0015] A preferred embodiment of the raw material oil or fat has an iodine value of 60 or more and 270 or less, more preferably 60 or more and 200 or less, and even more preferably 70 or more and 150 or less. By setting the iodine value within the above range, it is preferable in that the production of the light-irradiated oil or fat is facilitated.

[0016] In the present invention, the light source used for light irradiation may be any light source that emits ultraviolet light, visible light, or infrared light, and examples thereof include sunlight, fluorescent light (incandescent bulb, fluorescent bulb) irradiation light, LED irradiation light, etc. It is preferable to use light sources such as fluorescent light (incandescent bulb, fluorescent bulb) irradiation light and LED irradiation light because the illuminance can be adjusted. The illuminance can be selected appropriately depending on the irradiation time and the amount of oil or fat to be irradiated. For example, if an LED irradiation light of 20,000 lux is used as the light source under conditions of 20°C, a light irradiation treatment at an illuminance of 1,000 lux to 50,000 lux can be used.

[0017] There is no limitation on the temperature at which light is irradiated, and it may be appropriately selected depending on the illuminance of the light source. In terms of facilitating the production of light-irradiated oils and fats, it is preferable to irradiate light at a temperature of 10°C to 40°C. More preferably, it is 15°C to 35°C, or 15°C to 30°C.

[0018] Furthermore, there is no limitation on the light irradiation time, which may be appropriately selected depending on the light irradiation conditions, and is preferably 30 minutes to 30 days, 1 hour to 30 days, 1 hour to 20 days, 1 hour to 15 days, 12 hours to 30 days, 12 hours to 20 days, 12 hours to 15 days, or 12 hours to 5 days.

[0019] The following are examples of methods for obtaining the light-irradiated oils and fats of the present invention, but the methods are not limited to the following as long as the above-mentioned configuration is met. A small amount (approximately 1 kg is expected in a laboratory) of light-irradiated oils and fats can be obtained by placing the raw material oils and fats in a transparent container, adjusting the temperature to a constant level, and storing the container in a storage facility that can be irradiated with light while irradiating the oils and fats. The raw material oils and fats in the container may also be stirred. One method for obtaining large quantities of light-irradiated oils and fats (estimated at an industrial level of 10 kg to 10,000 kg) is to irradiate the raw oil and fat in a tank equipped with a stirring device with a light source through an opening (hand hole) or sight glass installed at the top of the tank, stir for a certain period of time, and continue irradiating with the light source to obtain light-irradiated oil and fats. It is desirable that the tank be equipped with heating and insulation equipment using hot water, steam, electricity, etc.

[0020] The light-irradiated oil or fat of the present invention can be used in various foods and beverages containing oil or fat. There is no limitation on the content of oil or fat in the foods and beverages. Examples of foods and beverages that can be used include liquid foods such as soups, dipping sauces, curries, and stews; milk drinks, soft drinks, and other beverages; and meat-like processed foods, such as hamburger steaks, meatballs, sausages, dumplings, shumai, minced meat cutlets, and croquettes, in which vegetable protein materials are used to replace part or all of the meat in the processed meat foods. A preferred embodiment of the photoirradiated oil or fat of the present invention can be suitably used in the plant-based food or beverage. In this specification, the term "plant-based" does not simply mean that no animal ingredients are contained, but specifically, it is preferable that animal-derived ingredients account for less than 50% by weight of all ingredients. In more preferred embodiments, the animal-derived ingredients may account for 40% by weight or less, 30% by weight or less, 20% by weight or less, 10% by weight or less, or 0% by weight of all ingredients.

[0021] In a preferred embodiment, the light-irradiated oil or fat of the present invention can be used in various foods and beverages in which the effect of masking off-flavors derived from raw materials is desired.Specific examples include foods and beverages in which grains such as rice and oats, pulses such as soybeans, mung beans, kidney beans, peas, purple peas, adzuki beans, and chickpeas are used as raw materials, and various vegetables. A more preferred embodiment is the use in the food or drink products in which the grains or beans are used as vegetable protein materials. A more preferred embodiment is the food or drink products in which the beans are used as raw materials. A more preferred bean is soybean. By using the light-irradiated oil or fat of the present invention in appropriate food or drink products, it is possible to mask the off-flavors derived from the raw materials used. In a more preferred embodiment, the off-flavor can be masked without impairing the flavor of the entire processed food. In another preferred embodiment, it is possible to provide an oil or fat that masks off-flavors that occur during the production process of foods and beverages. In this specification, "off-flavors generated during the production process of a food or beverage" can be exemplified by off-flavors generated by heating a food or beverage. The heating referred to here can be exemplified by heating during cooking such as baking, frying, oven cooking, and steaming in the production process of a food or beverage, as well as heating by retort sterilization and steam sterilization.

[0022] The content of the photoirradiated oil or fat in the food or drink of the present invention is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, and even more preferably 0.01% by mass or more. The effects of the present invention can be obtained by including an appropriate amount of the photoirradiated oil or fat in the food or drink. If the content is less than 0.001% by mass, the effects of the present invention may not be obtained. The upper limit of the content of the light-irradiated oils and fats of the present invention in foods and beverages can be determined appropriately depending on the flavor desired in the foods and beverages, and the light-irradiated oils and fats of the present invention can be used in place of the oils and fats normally contained in foods and beverages.

[0023] In another preferred embodiment, as described above, the light-irradiated oil or fat of the present invention has the effect of masking off-flavors when used in food or beverages, and can be considered an invention relating to a masking agent containing the light-irradiated oil or fat of the present invention as an active ingredient.

[0024] The present invention is based on the discovery that light irradiation produces remarkable effects that could not be achieved by conventional techniques. The mechanism of the present invention is speculative, as the effects obtained are unexpected and there are many unknowns. It is possible that light irradiation causes a peroxidation reaction specific to light irradiation. It is speculated that this reaction results in the generation of peroxides (components specific to light irradiation) that are different from the peroxides generated by thermal oxidation, resulting in the effects of the present invention. [Example]

[0025] The present invention will be described in more detail below with reference to examples. In the examples, % and parts are All values ​​are based on mass.

[0026] 〇Analysis method [Method for analyzing peroxide value] The peroxide value (POV) was analyzed by the method described in "Standard Methods for the Analysis of Fats, Oils and Related Materials, 2.5.2 Peroxide Value" (Japan Oil Chemists' Society).

[0027] [Light irradiation treatment method] 100 g of oil was weighed into a 200 mL beaker and irradiated with light at room temperature (20°C) using an LED light (Suntech Light CN-304, manufactured by Suntech Co., Ltd.) under an open environment, varying the irradiation intensity (lux) and irradiation time (number of days) to obtain light-irradiated oil.

[0028] [Thermal oxidation treatment method] 100 g of fats and oils were weighed into a 300 mL Erlenmeyer flask, sealed with polyethylene film, and subjected to thermal oxidation treatment in a temperature-controllable shaker at 150 rpm, with the temperature and shaking time (number of days) varied to obtain thermally oxidized fats and oils.

[0029] [Study 1] Flavor suppression study for soy-containing foods and beverages 1

[0030] [Soy-containing foods and beverages used] A 10% by mass aqueous solution of defatted soy protein, Fujipro CLG (manufactured by Fuji Oil Co., Ltd.), was prepared to obtain a liquid soy-containing food or drink.

[0031] [Raw oils and fats used] The following refined oils were used as raw material oils for each treatment. Rice bran oil (iodine value 103) Rapeseed oil (iodine value 115) Soybean oil (iodine value 131) Algae oil (iodine value 254)

[0032] [Method for evaluating flavor suppression in soy-containing foods and beverages] As described in Table 1, each raw material oil (refined oil) was subjected to each treatment to produce the oils to be investigated. The prepared test oils and fats were added to the obtained soybean-containing food and drink in the amounts shown in Table 1, and the mixture was stirred and mixed at 10,000 rpm for 1 minute using a homogenizer (Kinematica Polytron PT10-35GT) to obtain 100 g of each test oil and fat-containing food and drink. The obtained foods and beverages were subjected to a sensory evaluation in accordance with the following [Evaluation Criteria for Flavor Suppression in Soy-Containing Foods and Beverages]. The sensory evaluation was conducted by five experienced panelists, who evaluated by consensus. The evaluation results, along with the analytical values ​​of the peroxide value (POV), are shown in Table 2.

[0033] [Flavor suppression evaluation criteria for soy-containing foods and beverages] 4 points: Compared to the product without added fats and oils, the soy smell is very weak. 3 points: Compared to the product without added fats and oils, the soy smell is weaker. 2 points: Compared to the product without added fats and oils, the soy smell seems slightly weaker. 1 point: The soybean smell is the same as that of the product without added fats or oils. A score of 3 or above was considered a pass.

[0034] [Table 1]

[0035] [Table 2]

[0036] Consideration of Table 2 In Examples 1 to 17, the oils and fats examined that were subjected to light irradiation treatment were confirmed to have a sufficient effect of suppressing the soybean odor.

[0037] [Study 2] Flavor suppression study for soy-containing foods and beverages 2

[0038] Regarding the thermal oxidation treatment, which showed poor suppression effect in [Study 1], the conditions were changed and the flavor suppression effect was evaluated.

[0039] [Soy-containing foods and beverages used] A 10% by mass aqueous solution of defatted soy protein, Fujipro CLG (manufactured by Fuji Oil Co., Ltd.), was prepared to obtain a liquid soy-containing food or drink.

[0040] [Raw oils and fats used] The following refined oils were used as raw material oils for each treatment. Rice bran oil (iodine value 103) Soybean oil (iodine value 131)

[0041] [Method for evaluating flavor suppression in soy-containing foods and beverages] The raw oils and fats (refined oils) listed in Table 3 were used. Soybean lecithin was added to each raw oil and fat in the proportions listed in Table 3, and then thermal oxidation treatment was carried out according to the above-mentioned [Thermal oxidation treatment method] to prepare the oils and fats to be investigated. The prepared test oils and fats were added to the obtained soybean-containing food and drink in the amounts shown in Table 3, and the mixture was stirred and mixed at 10,000 rpm for 1 minute using a homogenizer (Kinematica Polytron PT10-35GT) to obtain 100 g of each test oil and fat-containing food and drink. The obtained foods and beverages were subjected to a sensory evaluation in accordance with the following [Evaluation Criteria for Flavor Suppression in Soy-Containing Foods and Beverages]. The sensory evaluation was conducted by five experienced panelists who evaluated by consensus, and the evaluation results are shown in Table 4 together with the peroxide value (POV) analysis values.

[0042] [Flavor suppression evaluation criteria for soy-containing foods and beverages] 4 points: Compared to the product without added fats and oils, the soy smell is very weak. 3 points: Compared to the product without added fats and oils, the soy smell is weaker. 2 points: Compared to the product without added fats and oils, the soy smell seems slightly weaker. 1 point: The soybean smell is the same as that of the product without added fats or oils. A score of 3 or above was considered a pass.

[0043] [Table 3]

[0044] [Table 4]

[0045] Consideration of Table 4 - Thermal oxidation treatment was unable to sufficiently suppress the soybean odor even when the conditions were changed.

[0046] [Study 3] Flavor suppression study of oat-containing foods and beverages

[0047] [Oat-containing foods and beverages used] We used oat milk (manufactured by Alpro), which is made from oats.

[0048] [Method for evaluating flavor suppression in oat-containing foods and beverages] As described in Table 5, rice bran oil (refined oil) was used and the treatments were carried out in the same manner as in [Study 1] to produce the oil to be tested. The prepared test oils were added to the oat milk in the amounts shown in Table 5, and the mixture was stirred and mixed at 10,000 rpm for 1 minute using a homogenizer (Kinematica Polytron PT10-35GT) to obtain 100 g of food and drink containing each test oil. The obtained food and drink was subjected to a sensory evaluation in accordance with the following [Evaluation Criteria for Flavor Suppression in Oat-Containing Food and Drink]. The sensory evaluation was conducted by five experienced panelists, who evaluated by consensus. The evaluation results, along with the analytical values ​​of the peroxide value (POV), are shown in Table 6.

[0049] [Flavor suppression evaluation criteria for oat-containing foods and beverages] 4: Compared to the product without added fats and oils, the grain smell derived from oats seems to be very weak. 3: Compared to the product without added fats and oils, the grain smell derived from oats is felt to be weaker. 2: Compared to the oil-free version, the oat-derived grain smell is slightly weaker. 1: The smell of oats derived from grains is the same as that of the oil-free version. A score of 3 or above was considered a pass.

[0050] [Table 5]

[0051] [Table 6]

[0052] Consideration of Table 6 In the rice bran oil treated with light in Example 18, the oat-derived grain smell was perceived as very weak.

[0053] [Study 4] Flavor suppression study for vegetable-containing foods and beverages

[0054] [Vegetable-containing foods and beverages used] Vegetable juice (Vegetable Blend) (manufactured by Fuji Oil Co., Ltd.) was used.

[0055] [Photoirradiated oils used] Soybean oil was used as the raw material fat, and 100 g of soybean oil was weighed into a 200 mL beaker. The oil was then irradiated with light at 10,000 lux for 1 day using an LED light (Suntech Light CN-304, manufactured by Suntech Co., Ltd.) at room temperature (20°C) in an open environment to obtain a light-irradiated fat for investigation.

[0056] [Thermal oxidized oils used] Soybean oil was used as the raw material fat. 100 g of soybean oil was weighed into a 300 mL Erlenmeyer flask, sealed with polyethylene film, and subjected to thermal oxidation treatment at 60°C for 1 day under shaking conditions of 150 rpm in a temperature-controllable shaker to obtain the thermally oxidized fat for investigation.

[0057] [Method for evaluating flavor suppression in vegetable-containing foods and beverages] The prepared test oils were added to vegetable-containing foods and beverages at a rate of 0.1% by mass, and the mixture was stirred and mixed at 10,000 rpm for 1 minute using a homogenizer (Kinematica Polytron PT10-35GT) to obtain 100 g of each test oil-containing food and beverage. The obtained food and drink was subjected to a sensory evaluation in accordance with the following [Evaluation Criteria for Flavor Suppression in Vegetable-Containing Food and Drink]. The sensory evaluation was conducted by five experienced panelists, who evaluated by consensus. The evaluation results are shown in Table 7 together with the analytical values ​​of the peroxide value (POV).

[0058] [Flavor suppression evaluation criteria for vegetable-containing foods and beverages] 4 points: Compared to the product without added fats and oils, the flavor is very weak. 3 points: Compared to the product without added fats and oils, the flavor seems weaker. 2 points: Compared to the product without added fats and oils, the flavor seems slightly weaker. 1 point: The flavor is equivalent to that of the product without added fats or oils. A score of 3 or above was considered a pass.

[0059] [Table 7]

[0060] Consideration of Table 7 In Example 19, the soybean oil that had been irradiated with light had a very weak flavor. The sweetness in particular was suppressed. Comparative Example 18: Soybean oil subjected to thermal oxidation treatment did not have the effect of suppressing flavor. [Industrial Applicability]

[0061] According to the present invention, it is possible to provide an oil or fat that masks off-flavors that occur in foods and beverages.

Claims

1. A light-irradiated oil or fat having a peroxide value of 1 or more and 100 or less.

2. A masking agent comprising the photoirradiated oil or fat according to claim 1 as an active ingredient.

3. A method for producing light-irradiated oils and fats, comprising irradiating oils and fats having an iodine value of 60 to 270 with light to convert the peroxide value to 1 to 100.

4. A food or drink containing the light-irradiated oil or fat according to claim 1.

5. A food or drink containing the masking agent according to claim 2.

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