Method for improving persistence of flavor of edible fat or oil

Abstract

To develop a method for improving flavor expression after taking an edible oil and fat in the mouth.SOLUTION: A method for improving the persistence of the flavor of an edible oil and / or fat in the mouth when the edible oil and / or fat is eaten, comprising incorporating a polyglycerol condensed ricinoleate into the edible oil and / or fat. The edible oil and fat contains polyglycerol condensed ricinoleic acid ester. The edible oil and fat contains lightly distilled and / or undistilled oil and fat. The content of the mildly distilled and / or undistilled fat or oil is 0.05 to 50% by mass.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to a method for improving the persistence of flavor in the mouth of edible fats and oils. [Background technology]

[0002] Known edible oils and fats include refined oils and fats that are relatively tasteless and odorless, such as salad oil; oils and fats that have only had impurities removed after pressing, such as virgin olive oil (unrefined flavor oils); flavor oils (extracted flavor oils) made by extracting extracts of aromatic vegetables with oils and fats; and flavor oils made by adding flavors to oils and fats. Unrefined flavor oils, such as virgin olive oil, tend to lose less flavor when cooked with heat than extracted flavor oils and flavor oils. However, the flavor expression in the mouth when ingested tends to be weak. Patent Document 1 discloses a method for maintaining flavor when heated, in which 0.01 to 7% by weight of an emulsifier with an HLB of 1 to 15 is added to extracted flavor oils and flavor oils. However, no method is known for improving the flavor expression in the mouth when unrefined flavor oils are ingested. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-113116 DISCLOSURE OF THE INVENTION [Problem to be solved by the invention]

[0004] Therefore, there has been a demand for a method for improving the flavor development in the mouth when edible oils and fats, particularly edible oils and fats containing unrefined flavor oils such as virgin olive oil, are eaten.

[0005] The object of the present disclosure is to develop a method for improving the flavor development of edible oils and fats after they are placed in the mouth. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to solve the above-mentioned problems. As a result, they have found that adding a polyglycerol condensed ricinoleic acid ester to edible oils and fats improves the persistence of flavor after the edible oils and fats are put in the mouth. The improved persistence of flavor makes the edible oils and fats taste richer. This has led to the completion of the present disclosure. That is, the present disclosure may include the following aspects.

[0007] [1] A method for improving the persistence of flavor of edible oils and fats in the mouth when the edible oils and fats are eaten, the method comprising adding a polyglycerol condensed ricinoleic acid ester to the edible oils and fats. [2] Edible fats and oils containing polyglycerol condensed ricinoleic acid ester. [3] Edible fats and oils as defined in [2], including lightly distilled and / or undistilled fats and oils. [4] The edible oil or fat according to [3], wherein the content of the lightly distilled and / or undistilled oil or fat is 0.05 to 50% by mass. [5] The edible fats and oils according to [3] or [4], wherein the lightly distilled or undistilled fats and oils are one or more selected from the group consisting of milk fat, lard, beef tallow, olive oil, coconut oil, cocoa butter, sesame oil, nut oils, and roasted fats and oils. [6] Foods and beverages containing any one of the edible oils and fats listed in [2] to [5]. [Effects of the Invention]

[0008] According to the present disclosure, it is possible to provide a method for improving the persistence of flavor of edible oils and fats after they are put in the mouth. Also, according to the present disclosure, it is possible to provide edible oils and fats having improved persistence of flavor after they are put in the mouth.

[0009] The present disclosure will be illustrated in detail below. In the present disclosure, A (numerical value) to B (numerical value) means A or more and B or less. The preferred and more preferred embodiments exemplified below can be used in appropriate combinations 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, regardless of expressions such as "preferred" or "more preferred."

[0010] The method of the present disclosure is a method for improving the persistence of flavor of edible oils and fats in the mouth when the edible oils and fats are eaten by incorporating polyglycerol condensed ricinoleate (hereinafter, sometimes referred to as PGPR). Edible oils and fats containing PGPR can have a longer-lasting flavor after being eaten than edible oils and fats that do not contain PGPR. Furthermore, the edible oils and fats of the present disclosure are edible oils and fats that contain polyglycerol condensed ricinoleate.

[0011] According to one embodiment of the present disclosure, a method for producing a polyglycerol condensed ricinoleate is known, and can be obtained, for example, by an esterification reaction between ricinoleic acid, which is mainly obtained from castor oil, and polyglycerol. The polyglycerol portion of the polyglycerol condensed ricinoleate is a mixture of multiple polyglycerols with different numbers of polymerized glycerols (degrees of polymerization), and can be expressed in terms of an average degree of polymerization. The average degree of polymerization of the polyglycerol can be calculated, for example, from the hydroxyl value of the mixture. According to one embodiment of the present disclosure, the average degree of polymerization of the polyglycerol portion of the polyglycerol condensed ricinoleate is preferably about 2 to 10, more preferably about 2 to 8, and even more preferably about 3 to 6.

[0012] According to one embodiment of the present disclosure, the polyglycerol condensed ricinoleate ester may be a commercially available product. Examples of commercially available PGPRs that can be used include SY Glystar CR-310, CR-500, CR-ED, and CRS-75 manufactured by Sakamoto Pharmaceutical Co., Ltd., Sunsoft No. 818DG, 818R, 818SK, and 818H manufactured by Taiyo Kagaku Co., Ltd., and Poem PR-300 manufactured by Riken Vitamin Co., Ltd. Two or more types of polyglycerol condensed ricinoleate esters may be used in combination.

[0013] According to one embodiment of the present disclosure, the content of PGPR contained in edible oils and fats is not constant, as it varies depending on the intended use of the edible oils and fats. PGPR may be used in an amount optimal for each food or beverage to be used. However, the content of polyglycerol condensed ricinoleic acid ester contained in the edible oils and fats may preferably be any of 5 ppm by mass or more, 30 ppm by mass or more, 50 ppm by mass or more, 70 ppm by mass or more, and 90 ppm by mass or more. Furthermore, the upper limit of the PGPR content contained in the edible oils and fats may preferably be any of 50,000 ppm by mass or less, 20,000 ppm by mass or less, 10,000 ppm by mass or less, 7,000 ppm by mass or less, and 5,500 ppm by mass or less. The lower and upper limits may be combined in any combination. However, according to one embodiment of the present disclosure, when edible oils and fats are used for raw (uncooked) applications, the content of PGPR contained in the edible oils and fats is preferably 10 to 1000 ppm by mass, more preferably 40 to 600 ppm by mass, even more preferably 60 to 460 ppm by mass, and particularly preferably 80 to 400 ppm by mass.Furthermore, when edible oils and fats are used for heated applications, the content of PGPR contained in the edible oils and fats is preferably 300 to 30000 ppm by mass, more preferably 1300 to 13000 ppm by mass, even more preferably 2000 to 8000 ppm by mass, and particularly preferably 2500 to 6500 ppm by mass.

[0014] According to one embodiment of the present disclosure, the edible oil or fat is not particularly limited as long as it is suitable for consumption. Examples include various vegetable and animal oils and fats such as soybean oil, rapeseed oil, rice bran oil, sunflower oil, safflower oil, olive oil, canola oil, corn oil, cottonseed oil, sesame oil, palm oil, palm kernel oil, coconut oil, cocoa butter, peanut oil, hazelnut oil, macadamia nut oil, milk fat, beef tallow, and lard, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. One or more of these oils and fats may be used. However, edible oils and fats containing PGPR improve the persistence of the flavor of edible oils and fats after ingestion, and therefore, improved palatability can be expected when the edible oil or fat has a favorable flavor.

[0015] According to one embodiment of the present disclosure, the edible oils and fats preferably contain lightly distilled or undistilled oils and fats. Lightly distilled or undistilled oils and fats have a stronger inherent flavor of the oils and fats. Here, light distillation refers to distillation performed at a temperature of 150°C or less. Light distillation is preferably performed at a temperature of 140°C or less, more preferably 130°C or less. The distillation applied to edible oils and fats is preferably steam distillation applied in the deodorization process of oil and fat refining. The lightly distilled or undistilled oils and fats are not particularly limited as long as they are suitable for edible use. However, preferred examples of lightly distilled or undistilled oils and fats include milk fat, lard, beef tallow, olive oil, coconut oil, cocoa butter, sesame oil, nut oils, and various roasted oils and fats. Examples of nut oils include peanut oil, hazelnut oil, macadamia nut oil, almond nut oil, and pistachio nut oil. Roasted oils and fats are oils and fats obtained from roasted oilseed materials by pressing or the like. Examples of roasted oils and fats include roasted sesame oil, roasted rapeseed oil (rapeseed oil), roasted safflower oil, various roasted nut oils, etc. However, the edible oils and fats preferably contain one or more selected from olive oil, roasted sesame oil, and nut oils.

[0016] According to one embodiment of the present disclosure, the edible oils and fats preferably contain olive oil as a lightly distilled or undistilled oil and fat. Examples of olive oil include unrefined olive oils such as extra virgin olive oil, virgin olive oil, and ordinary virgin olive oil. The names of the above olive oils are based on the standards established by the International Olive Council. Unrefined olive oils preferably have an acidity of 3.3 or less. The unrefined olive oil is preferably extra virgin olive oil and / or virgin olive oil, which have a rich flavor, and more preferably extra virgin olive oil. Unrefined olive oil can be produced by crushing and stirring sorted and washed olives and separating them into oil and pomace. Separation may be achieved using the currently popular "centrifugation method" or the traditional "pressing method." Unrefined olive oil is olive oil that has had impurities removed by filtration or other methods as necessary, but has not undergone deacidification, bleaching, or deodorization.

[0017] According to one embodiment of the present disclosure, the edible oils and fats preferably contain roasted sesame oil as a lightly distilled or undistilled oil and fat. Methods for producing roasted sesame oil are known. Roasted sesame oil can be obtained, for example, by selecting raw sesame seeds, roasting them, and then pressing, filtering, leaving them to stand, repeating filtration and leaving them to stand, and then finishing by filtering. The flavor can be adjusted by adjusting the degree of roasting. The roasted sesame oil preferably has a Lovibond colorimetric value (25.4 mm cell) of 130 to 350 (more preferably 150 to 330). The Lovibond colorimetric value (25.4 mm cell) can be calculated by applying the values ​​of Y, R, and B measured according to the Lovibond method (Japan Oil Chemists' Association, Standard Methods for the Analysis of Fats, Oils, and Related Materials, 2.2.1.1) to the following formula: Lovibond colorimetric value (25.4mm cell) = Y + 10 x R + 10 x B Y: The number on the yellow slide R: Red slide number B: Numbers on the blue slide

[0018] According to one embodiment of the present disclosure, the edible oils and fats preferably contain nut oil as a lightly distilled or undistilled oil and fat. The nut oil is an oil extracted from nuts (nut oil), such as hazelnut oil, macadamia nut oil, almond oil, peanut oil, pistachio oil, cashew nut oil, Brazil nut oil, pecan nut oil, walnut oil, and pine nut oil. Two or more types of nut oils may be used. The nut oil is preferably one or more selected from hazelnut oil, macadamia nut oil, almond oil, pistachio oil, and peanut oil, and more preferably one or more selected from hazelnut oil, macadamia nut oil, and pistachio oil. The nut oil may also be roasted nut oil obtained from roasted nuts (nuts).

[0019] According to one embodiment of the present disclosure, the content of lightly distilled or undistilled oils and fats contained in edible oils and fats is not particularly limited. However, for example, when a strong flavor is required, such as for raw consumption, the content of lightly distilled or undistilled oils and fats is preferably 16 to 100% by mass, more preferably 31 to 100% by mass, even more preferably 51 to 100% by mass, and especially preferably 65 to 100% by mass. However, for example, when a moderately fragrant flavor, a subtle flavor, or a flavor that is not heavy, such as for cooking, is required, the content of lightly distilled or undistilled oils and fats is preferably 0.01 to 50% by mass, more preferably 0.1 to 30% by mass, even more preferably 0.5 to 20% by mass, especially preferably 1 to 15% by mass, and most preferably 2 to 12% by mass. Furthermore, according to one embodiment of the present disclosure, edible oils and fats containing PGPR have improved flavor persistence after ingestion, so that even if the content of lightly distilled or undistilled oils and fats is reduced to about 2 / 3 to 1 / 2, the inclusion of PGPR can be expected to result in the same level of flavor as before reduction. In other words, a secondary effect is obtained in which the amount of lightly distilled or undistilled oils and fats used can be reduced, which have excellent flavor but are relatively expensive.

[0020] According to one embodiment of the present disclosure, in addition to polyglycerol condensed ricinoleic acid ester, additives commonly used in conventional edible oils and fats can be appropriately used as needed in the edible oils and fats. The additives are used, for example, to improve storage stability, oxidation stability, thermal stability, and suppress crystal precipitation at low temperatures. Specific examples of additives include emulsifiers such as polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and lecithin; antioxidants such as tocopherol, ascorbic acid fatty acid esters, and coenzyme Q; lignans, plant sterols and derivatives, oryzanol, diglycerides, silicones, colorants, and flavors. However, the content of emulsifiers other than PGPR in the edible oils and fats is preferably less than the content of PGPR. More preferably, the content is less than two-thirds or one-half of the PGPR content, and even more preferably 0% by mass. Furthermore, the edible oils and fats preferably do not contain flavors and / or extracts from food ingredients. The content of additives other than PGPR in edible fats and oils is preferably 0 to 3 mass %, more preferably 0 to 2 mass %, and even more preferably 0 to 1 mass %.

[0021] The food and drink products of the present disclosure contain the edible oil and fat of the present disclosure. The food and drink products containing the edible oil and fat of the present disclosure can be produced by a conventionally known method for each food and drink product, except that the edible oil and fat of the present disclosure is contained.

[0022] According to one embodiment of the present disclosure, edible oils and fats containing PGPR can be used as is, unheated, on bread or salad, and are suitable for raw consumption, such as for drizzling. For drizzling or other uses, edible oils and fats containing PGPR may be further processed into dressings, mayonnaise, or the like.

[0023] According to one aspect of the present disclosure, edible oils and fats containing PGPR can be suitably used for coating foods. Methods for coating foods with edible oils and fats containing PGPR include spraying, brushing, and immersion. However, the coating method can be appropriately selected depending on the characteristics of the food to be coated. Coatings can be used, for example, as a finishing touch for baked or deep-fried foods. Foods coated in an unheated state can also be heated in an oven or other oven. PGPR-containing edible oils and fats can be used without particular limitations for any food for which conventional coating oils and fats are used. However, they are particularly suitable for snacks. Snacks primarily refer to snack foods such as rice crackers, arare (rice crackers), biscuits, crackers, pretzels, cookies, corn puffs, corn flakes, popcorn, potato chips, and nuts. However, in the present disclosure, snacks are defined as any type of confectionery or bakery food, such as sweets, cakes, and bread, for which conventional coating oils and fats are used. Examples of snacks include pizza, pie, cake, and cereal.

[0024] According to one embodiment of the present disclosure, edible oils and fats containing PGPR can be suitably used as frying oil or stir-frying oil for cooking fried foods such as deep-frying, deep-fried chicken, fries, fritters, tempura, etc. Specific examples of cooked foods include deep-frying, deep-fried chicken, tatsuta-age, cutlets, croquettes, fries, nuggets, fritters, tempura, donuts, rice crackers, arare (rice crackers), bread, biscuits, crackers, cookies, pretzels, corn chips, corn puffs, corn flakes, popcorn, potato chips, butter peanuts, snacks, etc. [Example]

[0025] The present disclosure will be described in more detail below with reference to examples, but the present disclosure is not to be construed as being limited to the contents of the following examples.

[0026] <Screening of emulsifiers> (Preparation of emulsifier) The following emulsifiers were prepared: Monoglycerin fatty acid ester Monoglycerin oleate (product name: Sunsoft O-30V, abbreviation: O-30V, manufactured by Taiyo Kagaku Co., Ltd.) Monoglycerin organic acid ester Monoglycerin succinate and oleate (product name: Sunsoft No. 683CB, abbreviation: No. 683CB, manufactured by Taiyo Kagaku Co., Ltd.) Monoglycerin oleate citrate (product name: Sunsoft No. 623M, abbreviation: No. 623M, manufactured by Taiyo Kagaku Co., Ltd.) Sorbitan fatty acid esters Sorbitan monooleate (product name: Sunsoft No. 81S, abbreviation: No. 81S, manufactured by Taiyo Kagaku Co., Ltd.) Sucrose fatty acid esters Sucrose erucate (product name: Ryoto Sugar Ester ER-290, abbreviated name: ER-290, manufactured by Mitsubishi Chemical Foods Corporation) Propylene glycol fatty acid ester Propylene glycol monooleate (trade name: Sunsoft No. 25-ODV, abbreviated as No. 25-ODV, manufactured by Taiyo Kagaku Co., Ltd.) Polyglycerol fatty acid ester Decaglycerin decaoleate (product name: Ryoto Polyglycerol O-50D, abbreviation: O-50D, Mitsubishi Chemical Foods Corporation) Decaglycerin decaoleate (product name: Sunsoft Q-1710U, abbreviation: Q-1710U, manufactured by Taiyo Kagaku Co., Ltd.) Pentaglycerin trioleate (trade name: Sunsoft A-173E, abbreviation: A-173E, manufactured by Taiyo Kagaku Co., Ltd.) Diglycerin monooleate (product name: Sunsoft Q-17D, abbreviation: Q-17D, manufactured by Taiyo Kagaku Co., Ltd.) Polyglycerol condensed ricinoleate (PGPR) Hexaglycerin condensed ricinoleate (product name: SY Glystar CRS-75, abbreviated name: CRS-75, manufactured by Sakamoto Pharmaceutical Co., Ltd.) Hexaglycerin condensed ricinoleic acid ester (product name: Poem PR-300, abbreviated name: PR-300, Riken Vitamin Co., Ltd.) Hexaglycerin condensed ricinoleic acid ester (product name: Sunsoft 818H, abbreviated name: 818H, manufactured by Taiyo Kagaku Co., Ltd.) Pentaglycerin condensed ricinoleate (product name: Sunsoft 818R, abbreviation: 818R, manufactured by Taiyo Kagaku Co., Ltd.) Tetraglycerin condensed ricinoleic acid ester (product name: Sunsoft 818DG, abbreviated name: 818DG, manufactured by Taiyo Kagaku Co., Ltd.) Triglycerin condensed ricinoleate (product name: Sunsoft 818JC, abbreviated name: 818JC, manufactured by Taiyo Kagaku Co., Ltd.)

[0027] (Preparation of edible oils and fats containing emulsifiers) 0.20 g of each emulsifier was weighed into a 1 L beaker. A mixed oil of 10% by mass of extra virgin olive oil (trade name: Bosco Extra Virgin Olive Oil, manufactured by The Nisshin Oillio Group, Inc.) and 90% by mass of canola oil (trade name: Nisshin Canola Oil, manufactured by The Nisshin Oillio Group, Inc.), heated to 60°C, was added to each beaker until the total amount reached 500 g, and these were used as evaluation samples. Each evaluation sample contained 400 ppm by mass of each emulsifier.

[0028] (Evaluation of edible oils and fats containing emulsifiers) The above mixed oil containing no emulsifier was used as a control. Five panelists skilled in evaluating the flavor of foods containing fats and oils rated the flavor of the evaluation samples when they were placed in the mouth according to the following evaluation criteria. The evaluation samples were evaluated comprehensively based on the sum of the scores. The results are shown in Table 1. Evaluation criteria Rating Compared to the control, the olive oil flavor is stronger and lasts longer (2 points) The olive oil flavor lasts longer than the control (1 point) No difference from control: 0 points The olive oil flavor was weaker than the control -1 point comprehensive evaluation ◎: 8 points or more - Excellent flavor retention 〇: 5 to 7 points - Excellent flavor retention △: 2 points or more and 4 points or less. It is difficult to see the difference from the control. ×: 1 point or less, no difference from the control

[0029] [Table 1]

[0030] <Evaluation 1 using edible oils and fats> (Preparation of edible oils and fats) The edible fats and oils of Examples 1 to 6 were prepared according to the formulations in Table 2. Specifically, undistilled extra virgin olive oil (trade name: Bosco Extra Virgin Olive Oil, manufactured by Nisshin Oillio Group, Inc.) was used as the fat and oil of Example 1. 1 part by mass of hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviated name: 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 99 parts by mass of the fat and oil of Example 1 were heated and mixed at 60°C to obtain a fat and oil containing 818H at a concentration of 1% by mass (the fat and oil of Example 2). The fat and oil of Example 2 was appropriately diluted with the fat and oil of Example 1 to prepare the edible fats and oils of Examples 3 to 6.

[0031] [Table 2]

[0032] (Flavor evaluation of edible oils and fats) The oil and fat of Example 1 was used as a control for comparison. Five panelists skilled in evaluating the flavor of oils and fats evaluated the flavor of the oils and fats of Examples 2 to 6 when they were placed in the mouth, according to the following evaluation criteria. The oils and fats of Examples 2 to 6 were evaluated comprehensively based on the sum of the scores. The results are shown in Table 2. Evaluation criteria Rating Compared to the control, the olive oil flavor is stronger and lasts longer (2 points) The olive oil flavor lasts longer than the control (1 point) No difference from control: 0 points Unpleasant flavor compared to the control -1 point comprehensive evaluation ◎: 8 points or more - Excellent flavor retention 〇: 5 to 7 points - Excellent flavor retention △: 2 points or more and 4 points or less. It is difficult to see the difference from the control. ×: 1 point or less No difference from the control or unpleasant flavor

[0033] <Evaluation 2 using edible oils and fats> (Preparation of edible oils and fats) The edible fats and oils of Examples 1 and 7 to 10 were prepared according to the formulations in Table 3. That is, in addition to the fat and oil of Example 1, mixed fats prepared by mixing the fat and oil of Example 1 with rapeseed oil (trade name: Nisshin Canola Oil, manufactured by The Nisshin Oillio Group, Inc.) at mass ratios of 100:0, 80:20, 60:40, and 40:60, respectively, and hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviated as 818H, manufactured by Taiyo Kagaku Co., Ltd.) were mixed under heating at a mass ratio of 99.96:0.04 to prepare fats and oils containing 818H at a concentration of 0.04% by mass (400 ppm by mass) (the fats and oils of Examples 7 to 10).

[0034] [Table 3]

[0035] (Flavor evaluation of edible oils and fats) The oil and fat of Example 1 was used as a control for comparison. Five panelists skilled in evaluating the flavor of oils and fats evaluated the flavor of the oils and fats of Examples 7 to 10 when they were placed in the mouth, according to the same evaluation criteria as in <Evaluation of Edible Oils and Fats 1>. The oils and fats of Examples 7 to 10 were evaluated comprehensively based on the sum of the scores. The results are shown in Table 3.

[0036] <Evaluation 3 using edible oils and fats> (Preparation of edible oils and fats) The edible fats and oils of Examples 11 to 16 were prepared according to the formulations in Table 4. Specifically, extra virgin olive oil (trade name: Bosco Extra Virgin Olive Oil, manufactured by The Nisshin Oillio Group, Inc.) and rapeseed oil (trade name: Nisshin Canola Oil, manufactured by The Nisshin Oillio Group, Inc.) were mixed in a mass ratio of 10:90 to obtain the fat and oil of Example 11. 1 part by mass of hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviated as 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 99 parts by mass of the fat and oil of Example 11 were heated and mixed at 60°C to obtain a fat and oil containing 818H at a concentration of 1% by mass (the fat and oil of Example 12). The fat and oil of Example 12 was appropriately diluted with the fat and oil of Example 11 to prepare the edible fats and oils of Examples 13 to 16.

[0037] [Table 4]

[0038] (Flavor evaluation of edible oils and fats) The oil and fat of Example 11 was used as a control for comparison. Five panelists skilled in evaluating the flavor of oils and fats evaluated the flavor of the oils and fats of Examples 12 to 16 when they were placed in the mouth, according to the same evaluation criteria as in <Evaluation of Edible Oils and Fats 1>. The oils and fats of Examples 12 to 16 were evaluated comprehensively based on the sum of the scores. The results are shown in Table 4.

[0039] <Evaluation 4 using edible oils and fats> (Preparation of edible oils and fats) The edible fats and oils of Examples 11 and 17 to 20 were prepared according to the formulations in Table 5. Specifically, extra virgin olive oil (trade name: Bosco Extra Virgin Olive Oil, manufactured by The Nisshin Oillio Group, Inc.) and rapeseed oil (trade name: Nisshin Canola Oil, manufactured by The Nisshin Oillio Group, Inc.) were mixed at a mass ratio of 10:90 to obtain the fat and oil of Example 11. Similarly, mixed fats and oils at mass ratios of 10:90, 7:93, 5:95, and 3:97 were mixed with hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviated as 818H, manufactured by Taiyo Kagaku Co., Ltd.) at a mass ratio of 99.6:0.4 under heating to prepare fats and oils containing 818H at a concentration of 0.4% by mass (4000 ppm by mass) (the fats and oils of Examples 17 to 20).

[0040] [Table 5]

[0041] (Flavor evaluation of edible oils and fats) The oil and fat of Example 11 was used as a control for comparison. Five panelists skilled in evaluating the flavor of oils and fats evaluated the flavor of the oils and fats of Examples 17 to 20 when they were placed in the mouth, according to the same evaluation criteria as in <Evaluation of Edible Oils and Fats 1>. The oils and fats of Examples 17 to 20 were evaluated comprehensively based on the sum of the scores. The results are shown in Table 5.

[0042] <Evaluation 5 based on edible oils and fats> (Preparation of edible oils and fats) The edible fats and oils of Examples 21 to 26 were prepared according to the formulations in Table 6. Specifically, roasted sesame oil (trade name: Nissin Pure Sesame Oil, manufactured by Nisshin Oillio Group, Inc., Lovibond colorimetric value 220, paragraph 0017) was used as the fat and oil of Example 21. One part by mass of hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviated name: 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 99 parts by mass of the fat and oil of Example 21 were heated and mixed at 60°C to obtain a fat and oil containing 818H at a concentration of 1% by mass (the fat and oil of Example 22). The fat and oil of Example 22 was appropriately diluted with the fat and oil of Example 21 to prepare the edible fats and oils of Examples 23 to 26.

[0043] [Table 6]

[0044] (Flavor evaluation of edible oils and fats) The oil and fat of Example 21 was used as a control for comparison. Five panelists skilled in evaluating the flavor of oils and fats evaluated the flavor of the oils and fats of Examples 22 to 26 when they were placed in the mouth, according to the following evaluation criteria. The oils and fats of Examples 22 to 26 were evaluated comprehensively based on the sum of the scores. The results are shown in Table 6. Evaluation criteria Rating Compared to the control, the roasted sesame oil flavor is stronger and lasts longer. 2 points The roasted sesame oil flavor lasts longer than the control (1 point) No difference from control: 0 points Unpleasant flavor compared to the control -1 point comprehensive evaluation ◎: 8 points or more - Excellent flavor retention 〇: 5 to 7 points - Excellent flavor retention △: 2 points or more and 4 points or less. It is difficult to see the difference from the control. ×: 1 point or less No difference from the control or unpleasant flavor

[0045] <Evaluation of edible oils and fats 6> (Preparation of edible oils and fats) The edible fats and oils of Examples 21 and 27 to 30 were prepared according to the formulations in Table 7. That is, in addition to the fat and oil of Example 21, mixed fats prepared by mixing the fat and oil of Example 21 with rapeseed oil (trade name: Nisshin Canola Oil, manufactured by The Nisshin Oillio Group, Inc.) at mass ratios of 100:0, 80:20, 60:40, and 40:60, respectively, and hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviated name: 818H, manufactured by Taiyo Kagaku Co., Ltd.) were mixed under heating at a mass ratio of 99.96:0.04 to prepare fats and oils containing 818H at a concentration of 0.04 mass% (400 mass ppm) (the fats and oils of Examples 27 to 30).

[0046] [Table 7]

[0047] (Flavor evaluation of edible oils and fats) The oil and fat of Example 21 was used as a control for comparison. Five panelists skilled in evaluating the flavor of oils and fats evaluated the flavor of the oils and fats of Examples 27 to 30 when they were placed in the mouth, according to the same evaluation criteria as in <Evaluation of Edible Oils and Fats 5>. The oils and fats of Examples 27 to 30 were evaluated comprehensively based on the sum of the scores. The results are shown in Table 7.

[0048] <Evaluation of edible oils and fats 7> (Preparation of edible oils and fats) The edible fats and oils of Examples 31 to 36 were prepared according to the formulations in Table 8. Specifically, roasted sesame oil (trade name: Nisshin Pure Sesame Oil, manufactured by The Nisshin Oillio Group, Inc., Lovibond colorimetric value 220, paragraph 0017) and rapeseed oil (trade name: Nisshin Canola Oil, manufactured by The Nisshin Oillio Group, Inc.) were mixed in a mass ratio of 10:90 to obtain the fat and oil of Example 31. One part by mass of hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviated as 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 99 parts by mass of the fat and oil of Example 31 were heated and mixed at 60°C to obtain a fat and oil containing 818H at a concentration of 1% by mass (the fat and oil of Example 32). The fat and oil of Example 32 was appropriately diluted with the fat and oil of Example 31 to prepare the edible fats and oils of Examples 33 to 36.

[0049] [Table 8]

[0050] (Flavor evaluation of edible oils and fats) The oil and fat of Example 31 was used as a control for comparison. Five panelists skilled in evaluating the flavor of oils and fats evaluated the flavor of the oils and fats of Examples 32 to 36 when they were placed in the mouth, according to the same evaluation criteria as in <Evaluation of Edible Oils and Fats 5>. The oils and fats of Examples 32 to 36 were evaluated comprehensively based on the sum of the scores. The results are shown in Table 8.

[0051] <Evaluation of edible oils and fats 8> (Preparation of edible oils and fats) The edible fats and oils of Examples 31 and 37 to 40 were prepared according to the formulations in Table 9. Specifically, roasted sesame oil (trade name: Nissin Pure Sesame Oil, manufactured by The Nisshin Oillio Group, Inc., Lovibond colorimetric value 220, paragraph 0017) and rapeseed oil (trade name: Nissin Canola Oil, manufactured by The Nisshin Oillio Group, Inc.) were mixed at a mass ratio of 10:90 to obtain the fat and oil of Example 31. Similarly, mixed fats and oils at mass ratios of 10:90, 7:93, 5:95, and 3:97 were heated and mixed with hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviated as 818H, manufactured by Taiyo Kagaku Co., Ltd.) at a mass ratio of 99.8:0.2 to prepare fats and oils containing 818H at a concentration of 0.2% by mass (2000 ppm by mass) (the fats and oils of Examples 37 to 40).

[0052] [Table 9]

[0053] (Flavor evaluation of edible oils and fats) The oil and fat of Example 31 was used as a control for comparison. Five panelists skilled in evaluating the flavor of oils and fats evaluated the flavor of the oils and fats of Examples 37 to 40 when they were placed in the mouth, according to the same evaluation criteria as in <Evaluation of Edible Oils and Fats 5>. The oils and fats of Examples 37 to 40 were evaluated comprehensively based on the sum of the scores. The results are shown in Table 9.

[0054] <Evaluation of edible oils and fats 9> (Preparation of edible oils and fats) The edible fats and oils of Examples 41 to 43 were prepared according to the formulations in Table 10. Specifically, peanut oil (trade name: YOUKI Peanut Oil, manufactured by Yuki Foods Co., Ltd.) was used as the fat and oil of Example 41. 0.3 parts by mass of hexaglycerin condensed ricinoleic acid ester (trade name: SUNSOLFT 818H, abbreviated as 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 99.7 parts by mass of the fat and oil of Example 41 were heated and mixed at 60°C to obtain a fat and oil containing 818H at a concentration of 3000 ppm by mass (the fat and oil of Example 42). The fat and oil of Example 42 was diluted 1 / 10 with the fat and oil of Example 41 to prepare the fat and oil of Example 43. Furthermore, the fat and oil of Examples 44 to 46 were prepared according to the formulations in Table 10. That is, peanut oil (trade name: YOUKI Peanut Oil, manufactured by Yuki Foods Co., Ltd.) and high oleic sunflower oil (trade name: Nisshin Sunflower Oil (S), manufactured by Nisshin Oillio Group, Inc.) were mixed in a mass ratio of 5:95 to obtain the oil of Example 44. 0.3 parts by mass of hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviated name: 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 99.7 parts by mass of the oil of Example 44 were heated and mixed at 60°C to obtain an 818H-containing oil with a concentration of 3000 ppm by mass (oil of Example 45). The oil of Example 45 was diluted 1 / 10 with the oil of Example 44 to prepare the edible oil of Example 46.

[0055] [Table 10]

[0056] (Flavor evaluation of edible oils and fats) Using the oil of Example 41 as a comparative control, five panelists skilled in evaluating the flavor of oils and fats were asked to rate the flavor of the oils and fats of Examples 42 and 43 when they were held in the mouth according to the following evaluation criteria. The oils and fats of Examples 42 and 43 were evaluated comprehensively based on the sum of the scores. The results are shown in Table 10. Similarly, using the oil of Example 44 as a comparative control, the oils and fats of Examples 45 and 46 were evaluated for flavor when they were held in the mouth. The oils and fats of Examples 45 and 46 were evaluated comprehensively based on the sum of the scores. The results are shown in Table 10. Evaluation criteria Rating Compared to the control, the peanut oil flavor is stronger and lasts longer (2 points) The peanut oil flavor lasts longer than the control (1 point) No difference from control: 0 points Unpleasant flavor compared to the control -1 point comprehensive evaluation ◎: 8 points or more - Excellent flavor retention 〇: 5 to 7 points - Excellent flavor retention △: 2 points or more and 4 points or less. It is difficult to see the difference from the control. ×: 1 point or less No difference from the control or unpleasant flavor

[0057] <Evaluation of edible oils and fats 10> (Preparation of edible oils and fats) The edible fats and oils of Examples 47 to 49 were prepared according to the formulations in Table 11. Specifically, milk fat (butter oil, manufactured by Morinaga Milk Industry Co., Ltd.) was used as the fat and oil of Example 47. 0.5 parts by mass of hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviated as 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 99.5 parts by mass of the fat and oil of Example 47 were heated and mixed at 60°C to obtain a fat and oil containing 818H at a concentration of 5000 ppm by mass (the fat and oil of Example 48). The fat and oil of Example 48 was diluted 1 / 10 with the fat and oil of Example 47 to prepare the edible fat and oil of Example 49. Furthermore, the edible fats and oils of Examples 50 to 52 were prepared according to the formulations in Table 11. That is, milk fat (butter oil, manufactured by Morinaga Milk Industry Co., Ltd.) and PMF (palm oil mid-melting point fraction, manufactured by Nisshin Oillio Group Co., Ltd.) were mixed in a mass ratio of 5:95 to obtain the fat of Example 50. 0.5 parts by mass of hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviated name: 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 99.5 parts by mass of the fat of Example 50 were heated and mixed at 60°C to obtain a fat containing 818H at a concentration of 5000 ppm by mass (fat of Example 51). The fat of Example 51 was diluted 1 / 10 with the fat of Example 50 to prepare the edible fat of Example 52.

[0058] [Table 11]

[0059] (Flavor evaluation of edible oils and fats) Using the oil of Example 47 as a comparative control, five panelists skilled in evaluating the flavor of oils and fats were asked to rate the flavor of the oils and fats of Examples 48 and 49 when they were held in the mouth according to the following evaluation criteria. The oils and fats of Examples 48 and 49 were evaluated comprehensively based on the sum of the scores. The results are shown in Table 11. Similarly, using the oil of Example 50 as a comparative control, the oils and fats of Examples 51 and 52 were evaluated comprehensively based on the sum of the scores. The oils and fats of Examples 51 and 52 were evaluated comprehensively based on the sum of the scores. The results are shown in Table 11. Evaluation criteria Rating Compared to the control, the milk fat flavor is stronger and lasts longer. 2 points The flavor of the milk fat lasts longer than the control (1 point) No difference from control: 0 points Unpleasant flavor compared to the control -1 point comprehensive evaluation ◎: 8 points or more - Excellent flavor retention 〇: 5 to 7 points - Excellent flavor retention △: 2 points or more and 4 points or less. It is difficult to see the difference from the control. ×: 1 point or less No difference from the control or unpleasant flavor

Claims

1. A method for improving the persistence of flavor of edible oils and fats in the mouth when the edible oils and fats are eaten, the method comprising adding a polyglycerol condensed ricinoleic acid ester to the edible oils and fats.

2. An edible fat or oil containing polyglycerol condensed ricinoleic acid ester.

3. 3. The edible fat or oil of claim 2, comprising lightly distilled and / or undistilled fat or oil.

4. The edible fat or oil according to claim 3, wherein the content of the lightly distilled and / or undistilled fat or oil is 0.05 to 50% by mass.

5. The edible oil or fat according to claim 3 or 4, wherein the lightly distilled or undistilled oil or fat is one or more selected from milk fat, lard, beef tallow, olive oil, coconut oil, cocoa butter, sesame oil, nut oil, and roasted oil or fat.

6. A food or drink comprising the edible fat or oil according to any one of claims 2 to 5.

Images