Oil and fat composition, and method for enhancing the saltiness of food.

JP2026102960APending Publication Date: 2026-06-23THE NISSHIN OILLIO GRP LTD
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Patent Information

Authority / Receiving Office
JP · JP
Patent Type
Applications
Current Assignee / Owner
THE NISSHIN OILLIO GRP LTD
Filing Date
2026-04-02
Publication Date
2026-06-23

AI Technical Summary

Benefits of technology

【0008】 本発明によれば、油脂組成物により食品の塩味をより強く感じることができるので、塩分を多く配合しなくても、より強い塩味を有する食品、あるいは塩分を減少させた食品を提供することができる。 なお、本発明において、塩分とは、食品中に含まれる食塩の含有量であり、塩味とは、塩分を含む食品を口に入れた時に味覚で感じた食塩由来の味である。

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Abstract

The present invention aims to provide an oil and fat composition that can be used as an edible oil and fat and can enhance saltiness. It also aims to provide a method for enhancing the saltiness of food using this oil and fat composition. [Solution] An oil and fat composition containing one or more spice extracts selected from cumin and green chili, which is liquid at 20°C.
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Claims

1. A method for enhancing the saltiness of food, characterized by coating food with and / or adding to food an oil composition containing 0.005 to 0.2% by mass of a spice extract of cumin, or a spice extract of cumin and green chili, which is liquid at 20°C.

2. A method for enhancing the saltiness of a food according to claim 1, comprising 0.01 to 0.05% by mass of the cumin spice extract or the cumin and green chili spice extract.

3. The method for enhancing the saltiness of a food according to claim 1 or 2, wherein the spice extract is an oily component.

4. A seasoning oil for enhancing saltiness, containing 0.005 to 0.2% by mass of cumin spice extract, or cumin and green chili spice extract, and being liquid at 20°C.

5. The seasoned oil and fat according to claim 4, for use as a coating and / or additive to food.