Method for producing fat composition and method for enhancing flavor of unrefined olive oil

Abstract

To enhance a flavor of unrefined olive oil contained in an unrefined olive oil-containing fat.SOLUTION: A method for producing a fat composition containing 5 to 80 mass% of unrefined olive oil, comprising adding one or more components selected from 3-hexenyl acetate, 2-hexenal, and hexanal, wherein the content of 3-hexenyl acetate in the resulting composition is 0.5 to 2.0 mass ppm, the content of 2-hexenal in the resulting composition is 0.2 to 25 mass ppm, and / or the content of hexanal in the resulting composition is 0.1 to 15 mass ppm.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Unrefined olive oil, with its unique flavor, is used in a variety of dishes, as well as in dressings and fried foods. However, the production of unrefined olive oil is low compared to demand and is affected by weather. For this reason, unrefined olive oil is often blended with other edible oils.

[0003] For example, Patent Document 1 proposes an edible oil containing 45 to 70 mass % of unrefined olive oil and 55 to 30 mass % of high oleic acid, low linolenic acid rapeseed oil. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-254707 Summary of the Invention [Problem to be solved by the invention]

[0005] However, although the flavor of unrefined olive oil can be reduced by blending it with other oils and fats, and the deterioration of flavor can be prevented by selecting the oils and fats to be blended, this is not sufficient.

[0006] Therefore, an object of the present invention is to enhance the flavor of unrefined olive oil in fats and oils containing unrefined olive oil. [Means for solving the problem]

[0007] In order to solve the above problems, the inventors conducted extensive research and discovered that the flavor of unrefined olive oil is enhanced by the involvement of 3-hexenyl acetate, 2-hexenal, and hexanal, and thus completed the present invention. [1] A method for producing an oil and fat composition containing 5 to 80% by mass of unrefined olive oil, The composition is characterized by adding one or more components selected from 3-hexenyl acetate, 2-hexenal, and hexanal, The content of 3-hexenyl acetate in the oil and fat composition after the addition is 0.5 to 2.0 ppm by mass, Furthermore, the content of 2-hexenal in the oil and fat composition after the addition is 0.2 to 25 ppm by mass, and / or the content of hexanal in the oil and fat composition after the addition is 0.1 to 15 ppm by mass. A method for producing an oil or fat composition. [2] The method for producing an oil or fat composition according to [1] above, wherein the amount of 3-hexenyl acetate and / or 2-hexenal and / or hexanal added to the oil or fat composition is 0.05 to 2.0 ppm by mass, and / or 0.1 to 25 ppm by mass, and / or 0.05 to 15 ppm by mass. [3] In the addition, Add 3-hexenyl acetate, and then add 2-hexenal and / or hexanal; The ratio (by mass) of the amount of 3-hexenyl acetate to 2-hexenal added is 1:0.1 to 25, and / or the ratio (by mass) of the amount of 3-hexenyl acetate to hexanal added is 1:0.1 to 15. The method for producing the oil and fat composition according to either [1] or [2] above. [4] The method for producing an oil or fat composition according to any one of the above [1] to [3], wherein the content of the refined oil in the oil or fat composition is 20 to 95 mass %. [5] A method for producing the oil and fat composition according to any one of [1] to [3] above, in which the flavor of olive oil is enhanced. [6] An oil and fat composition having an unrefined olive oil content of 5 to 80% by mass, Add one or more components selected from 3-hexenyl acetate, 2-hexenal, and hexanal, The content of 3-hexenyl acetate in the oil and fat composition after the addition is 0.5 to 2.0 ppm by mass, The content of 2-hexenal in the oil and fat composition after the addition is 0.2 to 25 ppm by mass, and / or the content of hexanal in the oil and fat composition after the addition is 0.1 to 15 ppm by mass. How to enhance the flavor of unrefined olive oil. [Effects of the Invention]

[0008] According to the present invention, it is possible to obtain an oil and fat composition having a stronger crude olive oil flavor than a conventional oil and fat composition containing the same amount of crude olive oil.Alternatively, even if the oil and fat composition contains less crude olive oil than conventionally, it is possible to obtain an oil and fat composition having a sufficient crude olive oil flavor. DETAILED DESCRIPTION OF THE INVENTION

[0009] 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."

[0010] <Method of producing oil and fat composition> The method for producing an oil and fat composition of the present invention is a method for producing an oil and fat composition containing 5 to 80% by mass of unrefined olive oil, The composition is characterized by adding one or more components selected from 3-hexenyl acetate, 2-hexenal, and hexanal, The content of 3-hexenyl acetate in the oil and fat composition after the addition is 0.5 to 2.0 ppm by mass, Furthermore, the content of 2-hexenal in the oil and fat composition after the addition is 0.2 to 25 ppm by mass, and / or the content of hexanal in the oil and fat composition after the addition is 0.1 to 15 ppm by mass.

[0011] (unrefined olives) The oil and fat composition of the present invention contains 5 to 80% by mass of unrefined olive oil. The unrefined olive oil in the present invention is oil extracted from olive fruits and has not been subjected to the refining steps of deacidification, bleaching, and deodorization. Unrefined olive oil 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 after oil extraction, it is preferable that the process be limited to the sediment removal process and drying process, and it is even more preferable that the process be limited to the sediment removal process. 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.

[0012] In the oil and fat composition of the present invention, the content of the unrefined olive oil in the oil and fat composition is preferably 8 to 70 mass%, more preferably 10 to 50 mass%, or 10 to 30 mass%, and even more preferably 10 to 20 mass%.

[0013] (Other fats and oils) The oil and fat composition of the present invention contains 5 to 80% by mass of unrefined olive oil, but may contain other oils and fats in addition to the unrefined olive oil. The content of other oils and fats in the oil and fat composition may be 95% by mass or less, preferably 1 to 95% by mass, more preferably 5 to 80% by mass, even more preferably 20 to 80% by mass, and most preferably 20 to 50% by mass. The content of refined oils and fats in the oil and fat composition is preferably 95% by mass or less, more preferably 20 to 95% by mass, and even more preferably 50 to 80% by mass.

[0014] 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.

[0015] 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.

[0016] (3-Hexenyl acetate) The method for producing an oil or fat composition of the present invention involves adding 3-hexenyl acetate. The content of 3-hexenyl acetate in the oil or fat composition after the addition is 0.5 to 2.0 ppm by mass. If the content of 3-hexenyl acetate is 0.5 ppm by mass or more, the flavor of unrefined olive oil can be enhanced synergistically with 2-hexenal and / or hexanal, which will be described later. The content of 3-hexenyl acetate in the oil or fat composition after the addition is preferably 0.8 ppm by mass or more, more preferably 1.0 ppm by mass or more, and even more preferably 1.2 ppm by mass or more. Furthermore, the content of 3-hexenyl acetate in the oil or fat composition after the addition is preferably 1.9 ppm by mass or less, and more preferably 1.8 ppm by mass or less.

[0017] (2-Hexenal) In the method for producing the oil and fat composition of the present invention, it is preferable to add 2-hexenal together with the above-mentioned 3-hexenyl acetate. When 2-hexenal is added, the content of 2-hexenal in the oil and fat composition after the addition is 0.2 to 25 ppm by mass. The content of 2-hexenal in the oil and fat composition after the addition is more preferably 0.2 to 20 ppm by mass, and even more preferably 3 to 20 ppm by mass.

[0018] (Hexanal) In the method for producing the oil and fat composition of the present invention, it is preferable to add hexanal together with the above-mentioned 3-hexenyl acetate. When hexanal is added, the content of hexanal in the oil and fat composition after the addition is 0.1 to 15 ppm by mass. The content of hexanal in the oil and fat composition after the addition is more preferably 0.2 to 15 ppm by mass, and even more preferably 3 to 12 ppm by mass.

[0019] (Addition of 3-hexenyl acetate, 2-hexenal, hexanal, etc.) In the method for producing the oil or fat composition of the present invention, it is preferable to add one or more of 3-hexenyl acetate, 2-hexenal, and hexanal, and more preferably to add 3-hexenyl acetate and further add 2-hexenal and / or hexanal. The amount of 3-hexenyl acetate added to the oil or fat composition is preferably 0.05 to 2.0 ppm by mass or 0.1 to 2 ppm by mass, more preferably 1 to 2 ppm by mass, even more preferably 1 to 1.8 ppm by mass, and most preferably 1.0 to 1.3 ppm by mass. The amount of 2-hexenal added to the oil or fat composition is preferably 0.1 to 25 ppm by mass, more preferably 0.2 to 20 ppm by mass, even more preferably 3 to 20 ppm by mass, and even more preferably 3 to 10 ppm by mass. The amount of hexanal added to the oil or fat composition is preferably 0.05 to 15 ppm by mass, more preferably 0.2 to 15 ppm by mass, even more preferably 0.3 to 15 ppm by mass, and most preferably 0.3 to 12 ppm by mass. It is also preferred to add 0.05 to 2.0 ppm by mass of 3-hexenyl acetate to the oil and fat composition, and 0.1 to 25 ppm by mass of 2-hexenal and / or 0.05 to 15 ppm by mass of hexanal to the oil and fat composition.

[0020] When 2-hexenal is added, the ratio of the amounts (by mass) of 3-hexenyl acetate and 2-hexenal added is preferably 1:0.1-25, more preferably 1:0.2-20, and even more preferably 1:1-10. When hexanal is added, the ratio (by mass) of the amounts of 3-hexenyl acetate and hexanal added is preferably 1:0.1-15, more preferably 1:0.2-10, and even more preferably 1:1-5.

[0021] In the present invention, 3-hexenyl acetate, 2-hexenal, and hexanal in unrefined olive oil or an oil and fat composition can be analyzed by headspace GC-MS.

[0022] (Other ingredients) The oil and fat composition of the present invention may contain ingredients other than those described above, provided that the effects of the present invention are not impaired. For example, food additives commonly used in foods may be added. Examples of food additives include flavor adjusters, antioxidants, emulsifiers, silicone oils, crystallization adjusters, and texture improvers.

[0023] Examples of antioxidants include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, butterbur, gossypol, sesamol, and terpenes.

[0024] 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.

[0025] 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.

[0026] <How to enhance the flavor of unrefined olive oil> The method for enhancing the flavor of crude olive oil of the present invention involves adding one or more components selected from 3-hexenyl acetate, 2-hexenal, and hexanal to an oil or fat composition containing 5 to 80% by mass of crude olive oil, so that the oil or fat composition after the addition contains 0.5 to 2.0 ppm by mass of 3-hexenyl acetate, 0.2 to 25 ppm by mass of 2-hexenal, and / or 0.1 to 15 ppm by mass of hexanal. Details are as described above. [Example]

[0027] The present invention will be specifically described below based on examples, but the present invention is not limited to these examples.

[0028] [Olive oil] The volatile components of olive oil were analyzed using solid-phase microextraction (SPME) GC-MS. The results are shown in Table 1.

[0029] <Solid Phase Microextraction (SPME) GC-MS Method> (Sample pretreatment) 2 g of olive oil sample was placed in a 20 mL vial and heated at 40°C for 60 minutes, and the volatile components were adsorbed onto an SPME fiber (polydimethylsiloxane / divinylbenzene; MERCK 57327-U) for 30 minutes. Thereafter, analysis was carried out using GC-MS (GC: 7890B manufactured by Agilent Technology, MS: 5977B manufactured by Agilent Technology). (GC-MS) The GC-MS conditions were as follows: Column: DB-WAX (60m x 0.25mm x 0.5μm) Inlet: Split-splitless Oven temperature: 40℃ (5 min hold) → 230℃ (5℃ increase, 15 min hold) Transfer line temperature: 250℃ Ionization method: EI 70eV m / z=29-500 300 Ion source temperature: 230℃ ·Quadrupole temperature: 150℃ The quantification of each component was carried out using external standards: cis-3-Hexenyl Acetate (Tokyo Chemical Industry Co., Ltd.), trans-2-Hexenal (Tokyo Chemical Industry Co., Ltd.), and Hexanal (Tokyo Chemical Industry Co., Ltd.). Each reagent was added to canola oil to a concentration of 2 ppm by mass, and the analysis was carried out using the same pretreatment as for the sample.

[0030] [Table 1]

[0031] [Composition] 90 parts by mass of canola oil and 10 parts by mass of olive oil were mixed to obtain Composition 0. 3-Hexenyl acetate, 2-hexenal, and hexanal were mixed with Composition 0 according to the formulations shown in Tables 2 and 3 to obtain Compositions 1 to 21. The amounts in parentheses in the tables indicate the contents in the compositions.

[0032] [Flavor (olive oil flavor)] A panel of five people held Compositions 1 to 21 in their mouths and evaluated the olive oil flavor. A flavor equivalent to Composition 0 was rated as "x," and a flavor with a stronger olive flavor than Composition 0 was rated as "o." All five panelists rated a flavor stronger than Composition 0 as "pass" ("o"), and any flavor rated as "equal to or less than Composition 0" was rated as "fail" ("x"). The results are shown in Tables 2 and 3.

[0033] [Table 2]

[0034] [Table 3]

[0035] In Tables 2 and 3, compared to composition 0, compositions 3 to 6, 8 to 11, 13 to 16, and 18 to 19 all have an enhanced unrefined olive oil flavor.

Claims

1. A method for producing an oil and fat composition containing 5 to 80% by mass of unrefined olive oil, The composition is characterized by adding one or more components selected from 3-hexenyl acetate, 2-hexenal, and hexanal, The content of 3-hexenyl acetate in the oil and fat composition after the addition is 0.5 to 2.0 ppm by mass, Furthermore, the content of 2-hexenal in the oil and fat composition after the addition is 0.2 to 25 mass ppm, and / or the content of hexanal in the oil and fat composition after the addition is 0.1 to 15 mass ppm. A method for producing an oil or fat composition.

2. In the addition, the amount added to the oil or fat composition is 0.05 to 2.0 ppm by mass of 3-hexenyl acetate, and / or 0.1 to 25 ppm by mass of 2-hexenal, and / or 0.05 to 15 ppm by mass of hexanal. A method for producing the oil and fat composition according to claim 1.

3. In the addition, 3-hexenyl acetate is added, and then 2-hexenal and / or hexanal is added, the ratio (by mass) of the amount of 3-hexenyl acetate to 2-hexenal added is 1:0.1 to 25, and / or the ratio (by mass) of the amount of 3-hexenyl acetate to hexanal added is 1:0.1 to 15; A method for producing the oil and fat composition according to claim 1.

4. The method for producing an oil or fat composition according to any one of claims 1 to 3, wherein the content of the refined oil in the oil or fat composition is 20 to 95% by mass.

5. The method for producing the oil and fat composition according to any one of claims 1 to 3, wherein the olive oil flavor is enhanced.

6. An oil and fat composition having an unrefined olive oil content of 5 to 80% by mass, adding one or more components selected from 3-hexenyl acetate, 2-hexenal, and hexanal; The content of 3-hexenyl acetate in the oil and fat composition after the addition is 0.5 to 2.0 ppm by mass, The content of 2-hexenal in the oil and fat composition after the addition is 0.2 to 25 ppm by mass, and / or the content of hexanal in the oil and fat composition after the addition is 0.1 to 15 ppm by mass. How to enhance the flavor of unrefined olive oil.

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