Methods for enhancing the flavor of food and beverages

Abstract

The present invention provides a composition that can enhance the desirable flavor of food and beverages. [Solution] We have found that a fat composition obtained by heating fats and oils at 80-200°C for 5-180 minutes in the presence of a polyphenol material, followed by the removal of solid components, enhances the desirable flavor of food and beverages when included in them.

Description

Technical Field

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[0001] The present invention relates to a method for enhancing the flavor of food and beverages.

Background Art

[0002] In the development of food and beverages, the flavor of food and beverages may be enhanced using spices or substances that enhance specific flavors. For example, in Patent Document 1, an emulsified composition containing an oil-soluble substance or a water-soluble substance in emulsified particles and having a specific average particle diameter is disclosed to have excellent effects in both enhancing the volume of food and beverages and reducing off-flavors and odors. Further, as a technique using fats and oils, in Patent Document 2, a fat and oil composition containing an extract of edible oil by acetic acid bacteria is disclosed, and in Patent Document 3, a flavor-enhanced fat and oil containing a step of reducing peroxides contained in oxidized fats and oils with hydrogen is disclosed.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document  3

Summary of the Invention

Problems to be Solved by the Invention

[0004] Since Patent Document 1 is an emulsion, there are still concerns about its stability and long-term retention. Further, the emulsion described in Patent Document 1 uses a spice in accordance with the flavor of food and beverages, and ultimately it can be said that it is a technique relying on the spice. The acetic acid bacteria-containing liquid used in the fat and oil composition of Patent Document 2 must be obtained by culturing, and lacks versatility. The flavor-enhanced fat and oil of Patent Document 3 uses oxidized fat and oil, and although an oxidation suppression treatment is performed, there are still problems in ensuring the quality stability. In view of this, it is desired to provide a composition that can be stably supplied, can be used in various food and beverages, and can enhance the flavor.

[0005] Therefore, the object of the present invention is to provide a composition that can enhance the desirable flavor of food and beverages. In addition, it is also an object to provide food and beverages with enhanced desirable flavor. [Means for solving the problem]

[0006] In order to solve the above problems, the inventors conducted extensive research and, unexpectedly, discovered that a fat composition obtained by blending a specific polyphenol material with fats and oils and heating it under specific conditions enhances the desirable flavor of food and beverages when included in them.

[0007] In other words, the present invention is [1] A method for enhancing flavor by incorporating a fat composition obtained by heating fats and oils in the presence of polyphenol material at 80-200°C for 5-180 minutes, and then removing the solids, into food and beverages. [2] The oil and fat composition is obtained by heating the oil and fat composition together with a polyphenol material in the presence of one or more amino acids selected from the group consisting of threonine, alanine, valine, leucine, and glutamine, the method for enhancing flavor according to [1], [3] The oil and fat composition is obtained by heating the oil and fat composition together with a polyphenol material in the presence of one or more sugars selected from the group consisting of glucose, fructose and xylose, the method for enhancing flavor according to [1] or [2], [4] A method for producing food and beverages, comprising the step of including in food and beverages 0.01 to 10% by mass of an oil and fat composition obtained by heating oil and fat at 80 to 200°C for 5 to 180 minutes in the presence of a polyphenol material, and then removing the solids, in food and beverages. [5] Food and beverages containing 0.01 to 10% by mass of an oil and fat composition obtained by heating oil and fat at 80 to 200°C for 5 to 180 minutes in the presence of a polyphenol material, and then removing the solid content. [6] Oils and fats are heated at 80-200°C for 5-180 minutes in the presence of polyphenol material, and then solids are removed, flavor enhancers, This concerns... [Effects of the Invention]

[0008] According to the present invention, it is possible to provide food and beverages in which the desirable flavor of the food and beverage is enhanced. [Modes for carrying out the invention]

[0009] The present invention will be described in detail below.

[0010] ■Food and beverages The food and beverages according to the present invention are not particularly limited. If the food and beverages contain the oil and fat composition described later, the flavor of the ingredients contained in the food and beverages will be enhanced. Specifically, these include foods, beverages, fillings, spreads, sauces, ice cream, creams, confectionery, bakery and patisserie products, concentrated liquid foods for nutritional supplementation, health foods, etc. Drinks, spreads, sauces, and ice cream are more preferred. The form of the food and beverages is not limited, including powder, tablets, granules, capsules, and retort foods. Furthermore, there are no restrictions on the storage temperature or distribution temperature of the food and beverages, including room temperature, refrigeration, and freezing.

[0011] In this invention, "desirable flavor of food or beverage" refers to a flavor that is perceived as delicious when consumed. Examples include sweetness, umami, and richness derived from the ingredients contained in the food or beverage. In one embodiment, the present invention may incidentally have the effect of suppressing undesirable flavors in addition to enhancing desirable flavors. In the present invention, "undesirable flavors of food and beverages" refers to flavors that are perceived as unpleasant when consumed. Examples include bitterness, astringency, and grassy tastes derived from the ingredients contained in the food and beverage.

[0012] ■Oil composition The oil and fat composition according to the present invention is obtained by heating oil and fat at 80 to 200°C for 5 to 180 minutes in the presence of a polyphenol material, and then removing the solid components. This oil and fat composition is not a so-called flavored oil or fat that has a specific flavor of its own, but rather an oil and fat composition that can enhance the desirable flavor of food and beverages. Furthermore, this oil and fat composition does not enhance the flavor of the polyphenol material contained herein within the food and beverage, but rather enhances the desirable flavor of the food and beverage.

[0013] ■Polyphenol material The polyphenol material according to the present invention refers to a material containing 40% by mass or more of polyphenols. Specifically, one or more selected from coffee polyphenol material, cocoa polyphenol material, red wine-derived polyphenol material, and catechin material can be used. More preferably, coffee polyphenol material, cocoa polyphenol material, and even more preferably cocoa polyphenol material. By using an appropriate polyphenol material, the flavor of the material contained in food and beverages can be enhanced when it is incorporated into the food and beverage. Examples of the coffee polyphenol material include raw coffee bean extract. Examples of the cocoa polyphenol material include raw cocoa bean extract. Examples of the catechin material include tea extract. Examples of the red wine-derived polyphenol material include red wine extract and red wine concentrate.

[0014] In the flavor enhancement method of the present invention, it is preferable to heat the polyphenol material in the presence of at least 0.01 parts by mass per 100 parts by mass of oil or fat. More preferably, the lower limit is 0.03 parts by mass or more, 0.05 parts by mass or more, 0.08 parts by mass or more, 0.1 parts by mass or more, 0.15 parts by mass or more, 0.2 parts by mass or more, 0.25 parts by mass or more, or 0.3 parts by mass or more. It is also preferable to heat the material in the presence of 8 parts by mass or less as an upper limit. More preferably, the upper limit is 7 parts by mass or less, 6 parts by mass or less, 5 parts by mass or less, 4 parts by mass or less, 3 parts by mass or less, 2 parts by mass or less, or 1.5 parts by mass or less. If the polyphenol material is within this range, it can further enhance the flavor of the ingredients contained in food and beverages when incorporated into them.

[0015] ■Oils and fats The oils and fats of the present invention are not particularly limited as long as they are edible. Specifically, examples include vegetable oils and fats such as palm oil, rapeseed oil, high erucic acid rapeseed oil, sunflower oil, high oleic sunflower oil, soybean oil, rice oil, corn oil, cottonseed oil, peanut oil, safflower oil, olive oil, sesame oil, flaxseed oil, palm kernel oil, coconut oil, medium-chain triglyceride (MCT), shea butter, sal fat, and cocoa butter; animal oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil; algae oil; oils and fats derived from microbial fermentation; processed oils and fats obtained by fractionation, hydrogenation, transesterification, etc. of these; and mixed oils and fats. Of course, oils and fats mixed from two or more of these can also be used.

[0016] ■ Amino Acids In the flavor enhancement method of the present invention, the polyphenol material may be heated in the presence of one or more amino acids selected from the group consisting of threonine, alanine, valine, leucine, and glutamine. More preferably, one or more amino acids selected from the group consisting of threonine, alanine, and valine, and even more preferably alanine and / or valine. Furthermore, when one or more of these amino acids are used in combination, the combination of alanine and valine is more preferable. These amino acids may also be their salts (hydrochloride salts, etc.).

[0017] In the flavor enhancement method of the present invention, it is preferable that the amino acid is heated in the presence of at least 0.01 part by mass or more based on 100 parts by mass of the oil and fat. More preferably, the lower limit is 0.03 part by mass or more, 0.05 part by mass or more, 0.1 part by mass or more, 0.15 part by mass or more, 0.2 part by mass or more, 0.25 part by mass or more, or 0.3 part by mass or more. Also, it is preferable that the upper limit is heated in the presence of 5 parts by mass or less. More preferably, the upper limit is 4.5 parts by mass or less, 4 parts by mass or less, 3.5 parts by mass or less, 3 parts by mass or less, 2.5 parts by mass or less, 2 parts by mass or less, or 1.5 parts by mass or less. If the amino acid is within this range, the flavor of the materials contained in the food or drink can be further enhanced when blended in the food or drink. When using two or more kinds of amino acids in combination, it is also preferable to contain them in amounts within this range.

[0018] ■ Sugar In the flavor enhancement method of the present invention, together with the polyphenol material, or together with the polyphenol material and the amino acid, it may be heated in the presence of one or more sugars selected from the group consisting of glucose, fructose, and xylose. More preferably, it is glucose.

[0019] In the flavor enhancement method of the present invention, it is preferable that the sugar is heated in the presence of at least 0.01 part by mass or more based on 100 parts by mass of the oil and fat. More preferably, the lower limit is in the presence of 0.03 part by mass or more, 0.05 part by mass or more, 0.1 part by mass or more, 0.15 part by mass or more, 0.2 part by mass or more, 0.25 part by mass or more, or 0.3 part by mass or more. Also, it is preferable that the upper limit is heated in the presence of 5 parts by mass or less. More preferably, the upper limit is 4 parts by mass or less, 3 parts by mass or less, 2 parts by mass or less, 1.8 parts by mass or less, or 1.5 parts by mass or less. If the sugar is within this range, the flavor of the materials contained in the food or drink can be further enhanced when blended in the food or drink.

[0020] In the flavor enhancement method of the present invention, the polyphenol material may be heated together with water. Preferably, the water is heated in an amount of at least 0.01 parts by mass per 100 parts by mass of oil or fat. More preferably, the lower limit is 0.05 parts by mass or more, 0.08 parts by mass or more, or 0.1 parts by mass or more. Preferably, the water is heated in an amount of 8 parts by mass or less. More preferably, the upper limit is 7 parts by mass or less, 6 parts by mass or less, 5 parts by mass or less, 4 parts by mass or less, 3 parts by mass or less, 2.5 parts by mass or less, 2 parts by mass or less, 1.5 parts by mass or less, or 1 part by mass or less. If the water is within this range, the flavor of the ingredients contained in the food or beverage can be further enhanced when it is incorporated into the food or beverage.

[0021] A preferred embodiment of the oil and fat composition according to the present invention is a method in which the polyphenol material, the amino acid, and the sugar are added to the oil and fat in combination, and the mixture is heated at 80 to 200°C for 5 to 180 minutes, after which the solids are removed. A most preferred embodiment is a method in which the cocoa polyphenol material, the amino acid, and glucose are added to the oil and fat in combination, and the mixture is heated at 80 to 200°C for 5 to 180 minutes, after which the solids are removed. This combination can best enhance the flavor of the ingredients contained in food and beverages when incorporated into them.

[0022] Next, the production method for the oil and fat composition according to the present invention will be described. The oil and fat composition according to the present invention is obtained by heating oil and fat at 80 to 200°C in the presence of the polyphenol material. More preferably, the temperature is 90 to 190°C, even more preferably 100 to 180°C, and even more preferably 100 to 160°C. By heating at this temperature, an oil and fat composition having a good flavor-enhancing effect can be obtained. When the amino acid, sugar, and water are used together, it is preferable to add them at the same time as the polyphenol material.

[0023] The oil and fat composition according to the present invention is obtained by heating oil and fat in the presence of the polyphenol material at a specified temperature for 5 to 180 minutes. More preferably, the heating time is 30 to 150 minutes, even more preferably 45 to 120 minutes, and even more preferably 45 to 90 minutes. By heating for this time, an oil and fat composition having a good flavor-enhancing effect can be obtained.

[0024] The oil and fat composition according to the present invention is obtained by heating oil and fat in the presence of the polyphenol material at a specified temperature and time. The pressure conditions at that time are not particularly limited. For example, the reaction system may be heated under atmospheric pressure or under reduced pressure, but heating under atmospheric pressure is more preferable for obtaining an oil and fat composition with a good flavor-enhancing effect. When heating under reduced pressure, the vacuum level is preferably 60 mmHg or less. More preferably 4 to 60 mmHg. By using pressure conditions within this range, an oil and fat composition with a good flavor-enhancing effect can be obtained while suppressing oxidative degradation depending on the type of oil and fat used. The mixture may be stirred as needed. Alternatively, the reaction system may be carried out under an inert gas atmosphere. Examples of inert gases include nitrogen and carbon dioxide.

[0025] The oil and fat composition according to the present invention is obtained by removing solid matter after a predetermined heat treatment. This removal can be carried out by filtration using filter paper, or, in the case of large-scale production, a filter press or centrifugal separator can be used. In this way, the desired oil and fat composition can be produced.

[0026] The oil and fat composition according to the present invention is obtained by heating at a specified temperature and time. The heat treatment refers to starting time measurement from the moment the oil and fat temperature reaches the set heating temperature, and maintaining it within a range of ±5°C of the set temperature for the set time. Here, it is desirable to raise the temperature to the set temperature as quickly as possible, and to avoid stepwise temperature changes that intentionally fluctuate the heating temperature and time.

[0027] In other words, this invention can be described as an invention of a method for producing food and beverages in which the flavor of the ingredients is enhanced. Specifically, the invention involves incorporating a fat and oil composition obtained by heating fats and oils in the presence of a polyphenol material at 80 to 200°C for 5 to 180 minutes, after which solid components are removed, into the food and beverage. The method of incorporating the fat and oil composition may be any method suitable for the production of the food and beverage. For example, the fat and oil composition can be added and mixed together with the ingredients of the food and beverage. The amount of the fat and oil composition in the food and beverage can be appropriately adjusted according to the type of food and beverage, the concept of the food and beverage to be designed, the desired flavor intensity, etc., but by incorporating 0.01 to 10% by mass of the fat and oil composition into the food and beverage, it is possible to obtain food and beverages in which the flavor of the ingredients is enhanced. In addition, some or all of the fats and oils blended as raw materials in the food and beverage may be replaced with the fat and oil composition, or the fat and oil composition may be blended separately from the fats and oils that are blended.

[0028] In other words, the present invention can also be described as an invention of a food or beverage containing a fat and oil composition obtained by reacting fats and oils in the presence of a polyphenol material at 80 to 200°C for 5 to 180 minutes, after which solid components are removed. The method for preparing the fat and oil composition and the method for preparing the food or beverage are as described above.

[0029] In other words, the present invention can also be described as an invention of a flavor enhancer that can enhance the flavor of ingredients. Specifically, a fat and oil composition obtained by heating fats and oils in the presence of a polyphenol material at 80 to 200°C for 5 to 180 minutes and then removing the solids is included in food and beverages as a flavor enhancer. By doing so, food and beverages with enhanced flavor can be obtained. The method of including the flavor enhancer may be any method suitable for the production of the food and beverage. For example, the flavor enhancer can be added and mixed together with the raw materials of the food and beverage. The method for preparing the flavor enhancer can be the method for preparing the fat and oil composition according to the present invention described above.

[0030] (Examples) The embodiments of the invention will be described in more detail below with reference to examples.

[0031] Comparative Examples 1 and 2 of the oil and fat compositions and Examples 1 to 6 of the oil and fat compositions were prepared according to the formulations shown in Table 1. The following raw materials were used for each composition. • Oils and fats: "Palm Ace N" manufactured by Fuji Oil Co., Ltd. • Coffee polyphenol material: "Raw Coffee Bean Extract-P" manufactured by Oryza Oil & Fat Chemical Co., Ltd. • Catechin material: "Sunphenon 90S" manufactured by Taiyo Kagaku Co., Ltd. • Cacao polyphenol material: "Cacao Extract-P" manufactured by Oryza Oil & Fat Chemical Co., Ltd. • Red wine-derived polyphenol material: "Red Wine Concentrate" manufactured by San-Ei Gen F.F.I. Co., Ltd. • Alanine: "DL-Alanine" manufactured by Kishida Chemical Co., Ltd. • Glucose: "D(+)-glucose" manufactured by Kishida Chemical Co., Ltd. • Threonine: "L-Threonine" manufactured by Kishida Chemical Co., Ltd.

[0032] (Manufacturing of Comparative Example 1 of the oil and fat composition) Only oils and fats were used as Comparative Example 1 of the oil and fat composition.

[0033] (Manufacturing of Comparative Example 2 of the oil and fat composition) Comparative Example 2 of the oil and fat composition was prepared by simultaneously adding threonine, glucose, and water to the oil and fat, heating at 120°C for 60 minutes while stirring (350 rpm) under atmospheric pressure, and then cooling to 60°C, after which the solid components were removed.

[0034] (Preparation of oil and fat composition example 1) Except for adding a coffee polyphenol material to the oil at the same time, Example 1 of the oil composition was prepared in the same manner as in the preparation of Comparative Example 2 of the oil composition.

[0035] (Preparation of Oil and Fat Composition Example 2) Oil and fat composition Example 2 was obtained in the same manner as in the production of oil and fat composition Example 1, except that the coffee polyphenol material in oil and fat composition Example 1 was replaced with a catechin material.

[0036] (Preparation of Oil and Fat Composition Example 3) Oil and fat composition Example 3 was obtained in the same manner as in oil and fat composition Example 1, except that the coffee polyphenol material in oil and fat composition Example 1 was replaced with a cocoa polyphenol material, threonine was replaced with alanine, and the amounts of alanine and water were changed.

[0037] (Preparation of Oil and Fat Composition Example 4) Oil and fat composition Example 4 was obtained in the same manner as in the production of oil and fat composition Example 1, except that the coffee polyphenol material in oil and fat composition Example 1 was replaced with a cocoa polyphenol material.

[0038] (Preparation of oil and fat composition example 5) Oil and fat composition Example 5 was obtained in the same manner as in the production of oil and fat composition Example 4, except that threonine was replaced with alanine.

[0039] (Preparation of oil and fat composition example 6) Oil and fat composition Example 6 was obtained in the same manner as in the production of oil and fat composition Example 1, except that the coffee polyphenol material in oil and fat composition Example 1 was replaced with a red wine-derived polyphenol material.

[0040] ■Table 1 TIFF2026047585000001.tif63169

[0041] ■Flavor evaluation The flavor evaluation in each study was conducted as follows: Panelists who regularly engage in the development of each food and beverage sample tasted each sample and scored them by consensus. The desirable flavor perceived when tasting each food and beverage was evaluated relative to the comparative example containing comparative example 1 of the oil and fat composition. The evaluation points were as follows: The scores between the judgment indicators below were scored to represent the flavor intensity in comparison to the judgment indicators above and below it. A score of 4 or higher was considered a passing grade. 1 point: Only a similar level of desirable flavor was perceived as in the comparative example containing comparative example 1 of the oil and fat composition. 4 points: A more favorable flavor was perceived compared to the comparative example containing comparative example 1 of the oil and fat composition. 7 points: A more favorable flavor was perceived compared to the comparative example containing comparative example 1 of the oil and fat composition. 10 points: This had the most appealing flavor.

[0042] ■Consideration 1 Evaluation was performed using almond milk beverages (Table 2). Specifically, 1% by mass of comparative examples 1 and 2 of the oil and fat composition, or examples 1 to 6 of the oil and fat composition, was added to 99% by mass of a commercially available almond milk beverage (Pokka Sapporo Ltd.'s "Almond Breeze"). The mixture was then stirred in a homomixer in a 70°C water bath to obtain a preliminary emulsified solution (5000 rpm x 20 minutes). The preliminary emulsified solution was emulsified and homogenized using a high-pressure homogenizer (150 kgf / cm2 in one pass, SMT Corporation's "LAB1000"). After that, it was stored in a refrigerator. The flavor evaluation in Study 1 was conducted by five panelists. In Study 1, "desirable flavor" refers to the nutty aroma, sweetness, and richness of almonds.

[0043] ■Table 2 TIFF2026047585000002.tif19169

[0044] Even when various fat compositions were added to the almond milk beverage, it was confirmed that the almond flavor tended to be stronger than that of the almond milk beverage in Comparative Example 1-1 (Examples 1-1 to 1-6).

[0045] ■Consideration 2 Evaluation was performed on a soy latte beverage according to the formulation shown in Table 3. Specifically, warm water was stirred in a homomixer, and sugar, adjusted soy milk, emulsifier, and comparative examples 1 and 2 of the oil and fat composition, or examples 1 to 6 of the oil and fat composition, were added sequentially and stirred for 10 minutes. Finally, a pre-mixed mixture of coffee extract and pH adjuster was added to obtain a preliminary emulsification. The preliminary emulsification was emulsified and homogenized using a high-pressure homogenizer (150 kgf / cm2 in one pass). After that, it was stored in a refrigerator. The flavor evaluation in Study 2 was conducted by five panelists. In Study 2, "desirable flavor" refers to the sweetness and richness of soybeans, while "undesirable flavor" refers to the astringency and grassy taste derived from soybeans.

[0046] ■Table 3 TIFF2026047585000003.tif93169

[0047] Even when various oil and fat compositions were added to the soy latte beverage, a tendency was observed for the sweetness and richness of the soybeans to be stronger than that of the soy latte beverage in Comparative Example 2-1 (Examples 2-1 to 2-6). Furthermore, an astringent taste derived from soybeans was detected in Comparative Examples 2-1 and 2-2. In contrast, the astringent taste derived from soybeans was suppressed in Examples 2-1, 2-3 to 2-5 compared to Comparative Examples 2-1 and 2-2. Example 2-4, in particular, had the most balanced flavor.

[0048] ■Consideration 3 Evaluations were conducted using matcha latte beverages according to the formulations shown in Table 4. Specifically, comparative example 1 of the oil and fat composition or examples 4 and 5 of the oil and fat composition were added to a commercially available matcha latte beverage (Ayataka Cafe Matcha Latte, manufactured by Coca-Cola Co., Ltd.), and then stirred in a homomixer in a 70°C water bath to obtain a preliminary emulsified solution (5000 rpm x 20 minutes). The preliminary emulsified solution was emulsified and homogenized using a high-pressure homogenizer (150 kgf / cm2 in one pass). After that, it was stored in a refrigerator. The flavor evaluation in Study 3 was conducted by five panelists. Furthermore, in Study 3, "desirable flavor" refers to the flavor of matcha. It refers to.

[0049] ■Table 4 TIFF2026047585000004.tif22168

[0050] Even when various oil and fat compositions were added to the matcha latte beverage, it was confirmed that the matcha flavor tended to be stronger than that of the matcha latte beverage in Comparative Example 3-1 (Examples 3-1 to 3-3).

[0051] ■Consideration 4 The evaluation was conducted using white sauce according to the formulations shown in Table 5. Specifically, commercially available white sauce (Heinz Co., Ltd.'s "A Little Bit of White Sauce") was heated in a water bath, and oil and fat composition Comparative Example 1 or oil and fat compositions Examples 4 and 5 were added and mixed with a spatula to produce white sauce. The flavor evaluation in Study 4 was conducted by six panelists. In Study 4, "desirable flavor" refers to the flavor of milk.

[0052] ■Table 5 TIFF2026047585000005.tif20169

[0053] Even when various fat compositions were added to the white sauce, it was observed that the milk flavor tended to be stronger than that of the white sauce in Comparative Example 4-1 (Examples 4-1 to 4-3).

[0054] ■ Consideration 5 Evaluations were conducted using curry roux according to the formulations shown in Table 6. Specifically, water was added to commercially available curry roux ("Vermont Curry Mild" manufactured by House Foods Corporation) and heated for 10 minutes. Then, comparative example 1 of the oil and fat composition or examples 4 and 5 of the oil and fat composition were added and mixed with a spatula to produce curry roux. The flavor evaluation in Study 5 was conducted by five panelists. In Study 5, "desirable flavor" refers to the flavor and richness of the curry.

[0055] ■Table 6 TIFF2026047585000006.tif51169

[0056] Even when various oil and fat compositions were added to the curry, it was confirmed that the curry tended to have a stronger flavor and richness than the curry in Comparative Example 5-1 (Examples 5-1 to 5-3).

[0057] ■Consideration 6 The evaluation of soy milk ice cream was carried out according to the formulations in Table 7. Specifically, warm water, sugar, adjusted soy milk, powdered starch syrup, emulsifier, and stabilizer were mixed and stirred in a homomixer (8000 rpm). Comparative Example 1 of the oil and fat composition or Examples 4 and 5 of the oil and fat composition were added and stirred for 19 minutes. The resulting solution was treated in a high-pressure homogenizer (once at 150 MPa) and then left to stand in the refrigerator for 12 hours. Each solution was kneaded for 15 minutes using an ice cream maker and dispensed into cups. After that, it was shock-frozen (-40°C, 30 mmHg) and stored frozen. The flavor evaluation in Study 6 was conducted by five panelists. In Study 6, "desirable flavor" refers to the flavor of soy milk, while "undesirable flavor" refers to the astringency and grassy taste of soybeans, the raw material for soy milk.

[0058] ■Table 7 TIFF2026047585000007.tif90169

[0059] Even when various fat compositions were added to the soy milk ice cream, it was observed that the soy milk flavor tended to be stronger than that of the soy milk ice cream in Comparative Example 6-1 (Examples 6-1 and 6-2). Furthermore, in Comparative Example 6-1, undesirable flavors such as astringency and grassy taste from soybeans, the raw material for soy milk, were detected. In contrast, both Examples 6-1 and 6-2 showed suppressed undesirable flavors compared to Comparative Example 6-1.

[0060] ■ Consideration 7 The evaluation was conducted using tomato sauce according to the formulations shown in Table 8. Specifically, chopped tomatoes (manufactured by Kagome Co., Ltd.), water, olive oil, salt, grated garlic, and oil composition Comparative Example 1 or oil composition Examples 4 and 5 were placed in a pot and heated for 5 minutes while stirring with a spatula. The flavor evaluation in Study 7 was conducted by four panelists. In Study 7, "desirable flavor" refers to the flavor of tomatoes.

[0061] ■Table 8 TIFF2026047585000008.tif77169

[0062] Even when various oil and fat compositions were added to the tomato sauce, it was confirmed that the tomato flavor tended to be stronger than that of the tomato sauce in Comparative Example 7-1 (Examples 7-1 and 7-2).

[0063] ■Consideration 8 The vanilla ice cream was evaluated according to the formulations in Table 9. Specifically, skim milk powder, granulated sugar, powdered starch syrup, emulsifier, and stabilizer were mixed. These were added to water and stirred with a homomixer (8000 rpm). Frozen sweetened egg yolk, palm oil, and oil and fat composition Comparative Example 1 or oil and fat composition Examples 4 and 5 were added sequentially and stirred for 19 minutes. Then, vanilla flavor was added and stirred for 1 minute. The resulting solution was processed in a high-pressure homogenizer (1 pass at 150 MPa) and then left to stand in the refrigerator for 12 hours. Each solution was kneaded for 15 minutes using an ice cream maker and dispensed into cups. Then, it was shock-frozen (-40°C, 30 mmHg) and stored frozen. The flavor evaluation in Study 8 was conducted by five panelists. In Study 8, "desirable flavor" refers to the flavor of milk.

[0064] ■Table 9 TIFF2026047585000009.tif110169

[0065] Even when various fat compositions were added to vanilla ice cream, it was observed that the milk flavor tended to be stronger than that of the vanilla ice cream in Comparative Example 8-1 (Examples 8-1 and 8-2).

[0066] ■Consideration 9 Evaluation of strawberry ice cream was performed according to the formulations shown in Table 10. Specifically, skim milk powder, granulated sugar, powdered starch syrup, concentrated strawberry puree, palm oil, emulsifier, and stabilizer were mixed. These were added to water and stirred with a homomixer (8000 rpm). Then, comparative example 1 of the oil and fat composition or examples 4 and 5 of the oil and fat composition were added, respectively, and stirred for 19 minutes. The resulting solutions were treated with a high-pressure homogenizer (1 pass at 150 MPa) and then left to stand in the refrigerator for 12 hours. Each solution was kneaded for 15 minutes using an ice cream maker and dispensed into cups. After that, they were shock-frozen (-40°C, 30 mmHg) and stored frozen. The flavor evaluation in Study 9 was conducted by six panelists. In Study 9, "desirable flavor" refers to the flavor of strawberries.

[0067] ■Table 10 TIFF2026047585000010.tif104169

[0068] Even when various fat compositions were added to the strawberry ice cream, it was confirmed that the strawberry flavor tended to be stronger than that of the strawberry ice cream in Comparative Example 9-1 (Examples 9-1 and 9-2). [Industrial applicability]

[0069] The present invention makes it possible to provide food and beverages with enhanced flavor by incorporating a fat and oil composition obtained by heating fats and oils in the presence of a polyphenol material at 80 to 200°C for 5 to 180 minutes, and then removing the solid components, into food and beverages.

Claims

1. A method for enhancing flavor in food and beverages by incorporating a fat and oil composition obtained by heating fats and oils in the presence of polyphenol material at 80 to 200°C for 5 to 180 minutes, and then removing the solid components.

2. The method for enhancing flavor according to claim 1, wherein the oil and fat composition is obtained by heating the oil and fat composition together with a polyphenol material in the presence of one or more amino acids selected from the group consisting of threonine, alanine, valine, leucine, and glutamine.

3. The method for enhancing flavor according to claim 1 or 2, wherein the oil and fat composition is obtained by heating the oil and fat composition together with a polyphenol material in the presence of one or more sugars selected from the group consisting of glucose, fructose, and xylose.

4. A method for producing food and beverages, comprising the step of including in food and beverages 0.01 to 10% by mass of a fat and oil composition obtained by heating fat and oil at 80 to 200°C for 5 to 180 minutes in the presence of a polyphenol material, and then removing the solid component.

5. Food and beverages containing 0.01 to 10% by mass of a fat and oil composition obtained by heating fats and oils at 80 to 200°C for 5 to 180 minutes in the presence of a polyphenol material, and then removing the solid components.

6. A flavor enhancer obtained by heating oils and fats in the presence of polyphenol materials at 80-200°C for 5-180 minutes, after which the solid components are removed.

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