Method for producing oil and fat composition, oil and fat composition and food additive containing the same

Abstract

To provide a method for producing an oil / fat composition that can suppress the addition of foreign taste to food / beverage and enhance the flavor and richness of food / beverage, and to provide an oil / fat composition produced by the production method, and an edible additive containing the same.SOLUTION: The method for producing oil / fat composition includes heating while pressurizing an edible oil / fat-containing oil / fat raw material, and in which the peroxide value of the oil / fat raw material is adjusted in the range of 1.0 to 3.3 meq / kg during the heating or after the heating.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing an oil or fat composition, as well as an oil or fat composition and an edible additive containing the same. [Background technology]

[0002] In recent years, consumer demands for food and beverages have become more diverse and sophisticated. For example, there is a strong demand for reducing the fat and oil content of food and beverages due to health consciousness. However, it is known that fat and oil have the function of enhancing the flavor and richness of food and beverages, and simply reducing the fat and oil content of food and beverages will result in a decrease in the flavor and richness of the food and beverages.

[0003] In addition, for example, there are cases where a strong full-bodied taste is required for food and beverages. As a method for imparting full-bodied taste to food and beverages, the use of fats and oils in the production of food and beverages is known, but there are limitations on the amount of fats and oils that can be added and the degree of effect obtained thereby from the viewpoints of texture and flavor.

[0004] Therefore, processed oils and fats such as oxidized oils and flavored oils and fats have been proposed as materials that can improve the flavor and richness of the raw materials of foods and beverages and enhance the specific flavor of the raw materials. For example, Patent Document 1 proposes a sweetness and / or saltiness enhancer containing an oxidized oil and fat having a peroxide value of 15 to 180 and containing 10% by mass to 100% by mass of milk fat as an active ingredient. In addition, for example, Patent Document 2 proposes a method for producing a flavor oil that does not include a process at 100°C or higher, and is characterized in that a flavoring material is added to an animal or vegetable oil and fat, and the mixture is kept in a sealed container with an internal pressure (gauge pressure) of 0.1 to 15 MPa for 1 to 60 minutes, and then the oil is collected. In addition, for example, Patent Document 3 proposes a method for producing a flavor oil having a burnt cheese flavor, in which the water content in the reaction system before starting to raise the temperature to the reaction temperature is 1.5% by mass or less, the oil and fat are heated to 70 to 130°C in the presence of cheese powder, and the solid content is removed after the reaction. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2018 / 037926 [Patent Document 2] JP 2009-268430 A [Patent Document 3] Patent No. 6590094 Summary of the Invention [Problem to be solved by the invention]

[0006] Although it is possible to improve the flavor and full-bodied taste of foods and drinks by using the flavor improvers as described above, they also have the following problems.

[0007] In the case of oxidized fats and oils as described in Patent Document 1, it is difficult to balance between enhancing flavor and suppressing off-flavors because extremely oxidized fats and oils are contained in foods and beverages. Therefore, when an attempt is made to sufficiently enhance the flavor of foods and beverages using oxidized fats and oils, off-flavors derived from the oxidized fats and oils may become evident.

[0008] In addition, the production of flavor oils as described in Patent Documents 2 and 3 involves a production process in which an edible material having a characteristic flavor is mixed with fats and oils, and the flavor is transferred from the edible material to the fats and oils. However, in such a process, the edible material needs to be removed by filtration or the like, which tends to make the production process complicated. In addition, the flavor of the flavor oil obtained is limited depending on the edible material selected, and different flavor oils need to be used depending on the food and drink, which means that the versatility of the flavor oil in terms of imparting full-bodied flavor is poor.

[0009] For this reason, it would be preferable to have a flavor and body enhancer that is suppressed from imparting an unpleasant taste and can be used for a wide range of purposes.

[0010] The present invention has been made in view of the above problems, and aims to provide a method for producing an oil and fat composition that can suppress the imparting of an unpleasant taste to foods and beverages and enhance the flavor and full-bodied taste of the foods and beverages. Another aim of the present invention is to provide an oil and fat composition produced by the above production method and an edible additive containing the same. [Means for solving the problem]

[0011] The above problem was solved by heating the oil and fat under pressure and further adjusting the peroxide value of the oil and fat to a specific range. <1> Preferably, <2> The above problems were solved by the following means.

[0012] <1> A method for producing an oil and fat composition, comprising heating an oil and fat raw material containing an edible oil and fat under pressure, and adjusting the peroxide value of the oil and fat raw material to a range of 1.0 to 3.3 meq / kg during or after the heating. <2> The content of edible fats and oils in the fat and oil raw material is 90 to 100% by mass. <1> The manufacturing method described in <3> The amount of pressure applied during the pressurization is 0.05 to 0.22 MPa based on atmospheric pressure. <1> or <2> The manufacturing method described in <4> The heat treatment amount during the heating is 4000 to 23000 °C min. The amount of heat treatment is the integral of [heating temperature of the oil and fat raw material (℃) - room temperature (℃)] and heating time (min). <1> ~ <3> 13. The method for producing a semiconductor device according to claim 12, <5> During the heating, the heating temperature is maintained in the range of 105 to 135°C. <1> ~ <4> 13. The method for producing a semiconductor device according to claim 12, <6> The holding time for holding the heating temperature is 0.25 to 3.75 hours. <5> The manufacturing method described in <7> The heating rate during the heating is 1 to 20° C. / min. <1> ~ <6> 13. The method for producing a semiconductor device according to claim 12, <8> The temperature drop rate during the heating is 1 to 40° C. / min. <1> ~ <7> 13. The method for producing a semiconductor device according to claim 12, <9> The peroxide value of the oil and fat raw material is 1.0 meq / kg or less. <1> ~ <8> 13. The method for producing a semiconductor device according to claim 12, <10> The heating is carried out under low oxygen conditions. <1> ~ <9> 13. The method for producing a semiconductor device according to claim 12, <11> The oil and fat raw material contains an antioxidant, <1> ~ <10> 13. The method for producing a semiconductor device according to claim 12, <12> The edible oils and fats include at least one animal and vegetable oils and fats selected from the group consisting of rice oil, sesame oil, olive oil, beef tallow, lard, milk fat, and cacao butter, processed oils and fats obtained by modifying the above animal and vegetable oils and fats, or mixed oils and fats of the above animal and vegetable oils and the above processed oils and fats, <1> ~ <11> 13. The method for producing a semiconductor device according to claim 12, <13> The adjustment of the peroxide value is carried out during the heating. <1> ~ <12> 13. The method for producing a semiconductor device according to claim 12, <14> <1> ~ <13> 1. An oil and fat composition produced by the production method described in any one of the above. <15> <14> An edible additive comprising the oil and fat composition according to claim 1. Effect of the Invention

[0013] The method for producing an oil and fat composition of the present invention can provide an oil and fat composition that can suppress the imparting of an unpleasant taste to food and beverages and enhance the flavor and full-bodied taste of the food and beverages. In addition, the oil and fat composition of the present invention can suppress the imparting of an unpleasant taste to food and beverages and enhance the flavor and full-bodied taste of the food and beverages. [Brief description of the drawings]

[0014] [Figure 1] 11 is a graph showing an example of temperature control and pressure control. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] Hereinafter, a preferred embodiment of the present invention will be described. Each component will be described based on this preferred embodiment for convenience, but the present invention is not limited to such an embodiment.

[0016] <Oil composition> First, the fat and oil composition produced by the production method of the present invention will be described. The fat and oil composition of the present invention is obtained by heating a fat and oil raw material containing edible fat and oil under pressure, and further adjusting the peroxide value of the fat and oil raw material to a range of 1.0 to 3.3 meq / kg during or after the heating. Heating under pressure is also called "pressure heating", and the processed product obtained by pressurizing and heating the raw material is also called "pressure heated product".

[0017] By adding the pressurized and heated oil and fat composition of the present invention as described above to food and drink, it is possible to enhance the flavor and full-bodied taste of the food and drink while suppressing the imparting of an unpleasant taste to the food and drink.

[0018] In the present invention and this specification, "edible fats and oils" refers to any edible fats and oils that contain free fatty acids, glycerin, monoglycerides, diglycerides, triglycerides, etc., regardless of the type of fat and oil, such as animal fats and oils, or vegetable fats and oils, and whether or not the fat and oil are processed by processing such fats and oils by hydrogenation, etc. In the present invention and this specification, animal fats and oils and oils and oils may be collectively referred to simply as "animal and vegetable fats and oils."

[0019] In light of common general technical knowledge, the above-mentioned pressurized and heated product is presumed to be a mixture of components derived from fats and oils (e.g., free fatty acids, glycerin, monoglycerides, diglycerides, and triglycerides, etc.) and components secondarily produced by pressurizing and heating (e.g., organic acids, hydrocarbons, alcohols, aldehydes, esters, sulfur-containing compounds, ketones, fatty acids, fatty acid esters, aromatic compounds, and lactones, etc.). It is expected that it would take a huge amount of time and cost to clarify the structure or characteristics necessary to solve the problems of the present invention for the pressurized and heated product having such a wide variety of component configurations, and to directly identify the present invention by its structure or characteristics, and is therefore not practical. Therefore, it is considered reasonable to identify the pressurized and heated product of the present invention by its manufacturing method.

[0020] The peroxide value of the pressurized and heated product of the present invention is 1.0 to 3.3 meq / kg. When the peroxide value is 1.0 meq / kg or more, the flavor and full-bodied taste of the food or drink containing the pressurized and heated product of the present invention are easily enhanced. In addition, when the peroxide value is 3.3 meq / kg or less, the imparting of an unpleasant taste to the food or drink containing the pressurized and heated product of the present invention is easily suppressed. From the viewpoint of further enhancing the flavor and full-bodied taste of the food or drink, the peroxide value of the pressurized and heated product is more preferably 1.2 meq / kg or more, even more preferably 1.5 meq / kg or more, and particularly preferably 1.8 meq / kg or more. In addition, from the viewpoint of further suppressing the imparting of an unpleasant taste to the food or drink, the peroxide value of the pressurized and heated product is more preferably 3.0 meq / kg or less, even more preferably 2.8 meq / kg or less, and particularly preferably 2.6 meq / kg or less.

[0021] The peroxide value of the material can be measured by a conventional method, for example, by the method set forth in "Standard Test Methods for the Analysis of Fats, Oils and Related Materials 2.5.2-2013" established by the Japan Oil Chemists' Society.

[0022] The acid value of the pressurized and heated product of the present invention is preferably 0.5 mgKOH / g or less. With the acid value in the above range, it is easier to prevent the imparting of an unpleasant taste to the food or drink containing the pressurized and heated product of the present invention. In addition, from the viewpoint of further preventing the imparting of an unpleasant taste to the food or drink and further enhancing the flavor and full-bodied taste of the food or drink, the acid value of the pressurized and heated product is more preferably 0.3 mgKOH / g or less, and even more preferably 0.2 mgKOH / g or less. The lower limit of the acid value of the pressurized and heated product is not particularly limited, and is, for example, 0.00 mgKOH / g or more.

[0023] The acid value of the material can be measured by a conventional method, for example, by the method set forth in "Standard Methods for the Analysis of Fats, Oils and Related Compounds 2.3.1-2013" established by the Japan Oil Chemists' Society.

[0024] The form of the pressurized and heated product of the present invention is usually determined depending on the type of the oil or fat raw material, and may be liquid or solid, or may be a mixture of these.

[0025] <Method of producing oil and fat composition> As described above, the method for producing an oil and fat composition of the present invention includes heating an oil and fat raw material containing an edible oil or fat under pressure, and adjusting the peroxide value of the oil and fat raw material to a range of 1.0 to 3.3 meq / kg during or after the heating.

[0026] <<Oil and fat raw materials>> The oil and fat raw material includes edible oil and fat, and may also include other materials as necessary.

[0027] The peroxide value of the fat and oil raw material before heating is preferably 1.0 meq / kg or less. By making the peroxide value of the fat and oil raw material 1.0 meq / kg or less, it becomes easier to suppress the imparting of an unpleasant taste to the food and drink containing the pressurized and heated product of the present invention, and it becomes easier to enhance the flavor and richness of the food and drink. The peroxide value of the fat and oil raw material is more preferably 0.9 meq / kg or less, and even more preferably 0.8 meq / kg or less. The lower limit of the peroxide value of the fat and oil raw material is not particularly limited, and is, for example, 0.0 meq / kg or more.

[0028] The acid value of the fat and oil raw material before heating is preferably 0.5 mgKOH / g or less. By having the acid value of the fat and oil raw material be 0.5 mgKOH / g or less, it becomes easier to suppress the imparting of an unpleasant taste to the food and drink containing the pressurized and heated product of the present invention, and it becomes easier to enhance the flavor and richness of the food and drink. The acid value of the fat and oil raw material is more preferably 0.2 mgKOH / g or less, and even more preferably 0.1 mgKOH / g or less. The lower limit of the acid value of the fat and oil raw material is not particularly limited, and is, for example, 0.0 mgKOH / g or more.

[0029] The edible oils and fats are not particularly limited, and any edible oils and fats can be used as described above. For example, the edible oils and fats are at least one animal or vegetable oil such as soybean oil, rapeseed oil (including canola oil, high erucic rapeseed oil, etc.), palm oil, palm kernel oil, sunflower oil (including high oleic sunflower oil, etc.), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, sesame oil, safflower oil (including high oleic safflower oil, etc.), kapok oil, evening primrose oil, mustard oil, coconut oil, mango kernel oil, cacao butter, shea butter, monkey fat, illipe fat, milk fat, beef tallow, lard, mutton fat, fish oil, and whale oil. The edible oils and fats may also be processed oils and fats obtained by modifying such animal or vegetable oils and fats, or may be a mixture of the above-mentioned animal or vegetable oils and processed oils and fats. The "modification treatment" refers to a treatment capable of physically or chemically modifying fats and oils, and is not particularly limited, but is at least one type of treatment such as hydrogenation, fractionation, and transesterification. When the edible fats and oils contain fats and oils that are solid at room temperature (e.g., 23 to 25°C), it is preferable to thoroughly dissolve and mix the entire edible fats and oils before pressurizing and heating.

[0030] In addition, from the viewpoint of more easily suppressing the imparting of an unpleasant taste to the food or drink containing the pressurized and heated product of the present invention, the content of lauric acid (C12:0 fatty acid) in the constituent fatty acid composition of the edible oil and fat is preferably 40% by mass or less. The upper limit of this content is more preferably 35% by mass or less, and even more preferably 30% by mass or less. The lower limit of this content is not particularly limited, and is, for example, 0% by mass or more. In the description of "C12:0" of a fatty acid, the left side represents the number of carbon atoms in the fatty acid, and the right side represents the number of double bonds. Therefore, in the present invention, it is preferable not to use animal and vegetable oils and fats that contain a large amount of lauric acid in the constituent fatty acid composition as the raw material edible oil and fat. Alternatively, when such oil and fat are used, it is preferable to adjust the constituent fatty acid composition by mixing with other animal and vegetable oils and fats or by subjecting the oil and fat to a modification treatment so that the content of lauric acid in the entire edible oil and fat is 40% by mass or less. Examples of animal and vegetable oils and fats that contain a large amount of lauric acid in the constituent fatty acid composition include coconut oil and palm kernel oil, and processed oils and fats obtained by subjecting these oils and fats to a modification treatment.

[0031] The constituent fatty acid composition of fats and oils and the content of each component can be measured by conventional methods, for example, by capillary gas chromatography with reference to the "Standard Test Methods for the Analysis of Fats, Oils and Related Compounds 2.4.2.3-2013" and "Standard Test Methods for the Analysis of Fats, Oils and Related Compounds 2.4.4.3-2013" established by the Japan Oil Chemists' Society.

[0032] In particular, in the production method of the present invention, it is preferable to use as a raw material an edible oil or fat that has a good flavor when eaten as a liquid or in a liquid state after being appropriately melted. This makes it easier to prevent the food or drink containing the pressurized and heated product of the present invention from having an unpleasant taste and makes it easier to enhance the flavor and richness of the food or drink. Examples of such oil or fat include at least one animal or vegetable oil or fat selected from the group consisting of rice oil, sesame oil, olive oil, beef tallow, lard, milk fat, and cacao butter, processed oil or fat obtained by modifying the above animal or vegetable oil or fat, or a mixture of the above animal or vegetable oil or fat and the above processed oil or fat.

[0033] The peroxide value of the edible oil and fat before heating is preferably 1.0 meq / kg or less. By making the peroxide value of the edible oil and fat 1.0 meq / kg or less, it becomes easier to prevent the imparting of an unpleasant taste to the food and drink containing the pressurized and heated product of the present invention, and it becomes easier to enhance the flavor and richness of the food and drink. The peroxide value of the edible oil and fat is more preferably 0.9 meq / kg or less, and even more preferably 0.8 meq / kg or less. In general, the peroxide value of edible oil and fat after purification is about 0.1 to 1.0 meq / kg.

[0034] The acid value of the edible oil before heating is preferably 0.5 mgKOH / g or less. By having the acid value of the edible oil be 0.5 mgKOH / g or less, it becomes easier to prevent the food or drink containing the pressurized and heated product of the present invention from having an unpleasant taste and to enhance the flavor and richness of the food or drink. The acid value of the edible oil is more preferably 0.2 mgKOH / g or less, and even more preferably 0.1 mgKOH / g or less. In general, the acid value of the edible oil after purification is about 0.1 mgKOH / g or less.

[0035] The content of edible fats and oils in the fat and oil raw material is not particularly limited, but is preferably 90 to 100% by mass or 95 to 100% by mass. This particularly suppresses the addition of an unpleasant taste to food and drink, and can further increase the versatility of the enhancing effect of the flavor and richness of the fat and oil. From the viewpoint of further increasing the versatility of the enhancing effect, the content of edible fats and oils in the fat and oil raw material is more preferably 96% by mass or more, and even more preferably 97% by mass or more. In particular, in the production method of the present invention, it is preferable that the content of edible fats and oils in the fat and oil raw material is 100% by mass, that is, only edible fats and oils are pressurized and heated. However, the content of edible fats and oils may be 99.9% by mass or less, 99.5% by mass or less, or 99% by mass or less. The edible fats and oils may be used alone or in combination of two or more. When two or more types are used in combination, it is preferable that the total content thereof is within the above range.

[0036] In the production method of the present invention, the fat and oil raw material preferably contains an edible antioxidant in addition to the edible fat and oil. This makes it easier to adjust the peroxide value of the pressurized and heated product of the present invention to the above-mentioned predetermined range, and in some cases, the acid value can also be adjusted to the above-mentioned predetermined range. The antioxidant is not particularly limited, and known materials can be used. Examples of the antioxidant include vitamin E, vitamin C, rosemary extract, and tea extract. The content of the antioxidant is not particularly limited, but is preferably 0.01 to 0.1 parts by mass per 100 parts by mass of the edible fat and oil. From the viewpoint of making it easier to adjust the peroxide value and / or acid value, the content of the antioxidant is more preferably 0.02 parts by mass or more, and even more preferably 0.03 parts by mass or more. From the same viewpoint, the content of the antioxidant is more preferably 0.07 parts by mass or less, and even more preferably 0.05 parts by mass or less. The antioxidant may be used alone or in combination of two or more kinds. When used in combination of two or more kinds, it is preferable that the total content is in the above-mentioned range.

[0037] According to the production method of the present invention, the flavor and full-bodied taste of food and drink can be enhanced without heating together with edible materials for flavoring, so that the total content of edible materials other than the edible oil and fat and the antioxidant in the oil and fat raw material can be 1% by mass or less. This particularly suppresses the imparting of an unpleasant taste to food and drink, and can further increase the versatility of the flavor and full-bodied taste enhancement effect of the oil and fat. Furthermore, a process for removing the edible materials heated together, such as the filtration process carried out in the production of conventional flavor enhancers, is no longer necessary, and an oil and fat composition can be produced efficiently. When the oil and fat raw material contains such edible materials, the total content of such edible materials in the oil and fat raw material is more preferably 0.5% by mass or less, and even more preferably 0.1% by mass or less (such edible materials are substantially not contained).

[0038] Examples of edible ingredients other than edible oils and fats and antioxidants include the following materials. ·Water, emulsifier. Salt seasonings such as table salt and potassium chloride. · Acidulants such as citric acid, acetic acid, lactic acid, gluconic acid, etc. ·Sugars and sugar alcohols. Milk and dairy products. ·Sweeteners such as stevia and aspartame. -Coloring agents such as β-carotene, caramel, and red koji pigment. · Antioxidants such as tocopherol and tea extract. ·Plant proteins such as wheat protein and soy protein. Eggs and various egg products. ·Thickening stabilizers such as guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC (carboxymethyl cellulose), methyl cellulose, agar, glucomannan, gelatin, starch, and modified starch. Enzymes such as amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase, etc. Alcoholic beverages such as raw alcohol (edible ethanol, etc.), distilled alcohol (shochu, whiskey, vodka, brandy, etc.), brewed alcohol (wine, sake, beer, etc.), and various liqueurs. Other food additives such as flavorings, seasonings, amino acids, pH adjusters, food preservatives, and shelf life enhancers. Other edible ingredients such as fruits, fruit juices, coffee, black tea, green tea, nut pastes, flavourings, spices, cocoa mass, cocoa powder, grains, pulses, vegetables, meat, fish and seafood.

[0039] In particular, the water content in the fat and oil raw material is preferably less than 1% by mass, more preferably 0.5% by mass or less, and even more preferably 0.1% by mass or less (substantially no water is contained). By reducing the water content in the fat and oil raw material, it is possible to suppress hydrolysis of glycerides during pressurized heating. When water is present in the fat and oil raw material, it is preferable to remove water from the fat and oil raw material before pressurized heating. Water can be removed, for example, by a method of heating fat and oil while degassing under reduced pressure (for example, 90 to 110°C), a centrifugal separation method, and an adsorption dehydration method using an oil-water separation filter (coalescer, filter material, etc.). The water content in the material can be measured by a conventional method, for example, by the method shown in "Standard Methods for Analysis of Fats, Oils, and Related Materials 2.1.3.4-2013" established by the Japan Oil Chemists' Society.

[0040] <<Pressure and heating>> In the manufacturing method of the present invention, the heating conditions are appropriately adjusted according to the pressurization conditions and the degree of the desired effect. For example, the heating temperature during warming is preferably 105 to 135°C. When the heating temperature is 105°C or higher, it is easy to adjust the pressurization conditions described below. Furthermore, when the heating temperature is 135°C or lower, it is easy to adjust the pressurization conditions described below, and it is easy to obtain a suitable pressurized and heated product that further suppresses the impartation of an unpleasant taste to the food or drink and further enhances the flavor and richness of the food or drink. The heating temperature during warming is more preferably 108°C or higher, and even more preferably 110°C or higher. Furthermore, the heating temperature during warming is more preferably 133°C or lower, and even more preferably 130°C or lower.

[0041] The heating time during warming (warming time) is preferably 0.25 to 3.5 hours. A warming time of 0.25 hours or more makes it easier to obtain a suitable pressurized and heated product that further enhances the flavor and full-bodied taste of the food or drink. Furthermore, a warming time of 3.5 hours or less makes it easier to obtain a suitable pressurized and heated product that further suppresses the imparting of an unpleasant taste to the food or drink. The warming time is more preferably 0.5 hours or more, and even more preferably 0.75 hours or more. Furthermore, the warming time is more preferably 3 hours or less, and even more preferably 2.75 hours or less.

[0042] The initial temperature when heating is started can be adjusted appropriately, and may be, for example, room temperature (e.g., 23 to 25°C), or heating may be started from a temperature higher than room temperature (e.g., 60°C). The rate of temperature rise from the start of heating to the warming period is preferably 1 to 20°C / min. The rate of temperature rise is more preferably 1.5°C / min or more, and even more preferably 2.0°C / min or more. The rate of temperature rise is more preferably 10°C / min or less, and even more preferably 5°C / min or less.

[0043] After the warming period is over, it is preferable to cool the fat and oil raw material. The cooling may be performed quickly or slowly. The cooling method is not particularly limited, and a known method may be adopted, such as a method using a refrigerator or a freezer, a method of leaving it at room temperature, or a method of using a cooling function (such as pouring water) in a heating device. The fat and oil raw material is preferably cooled until the temperature falls within the range of 5 to 60°C, more preferably until the temperature falls within the range of 15 to 40°C, and even more preferably until the temperature falls within the range of 20 to 30°C. The temperature drop rate is preferably 1 to 40°C / min. The temperature drop rate is more preferably 3°C / min or more, and even more preferably 4°C / min or more. The temperature drop rate is more preferably 25°C / min or less, and even more preferably 20°C / min or less.

[0044] In addition, when the temperature rise rate of the fat raw material itself to be heat-treated cannot be measured directly, the temperature rise rate of the heat medium in the heat treatment may be measured, and the measured value may be treated as the temperature rise rate of the fat raw material. For example, as described below, when an autoclave is used as a method of pressurizing and heating, the temperature rise rate of the water as the heat medium can be used as the temperature rise rate when heating the fat. The same applies to the temperature drop rate when cooling the fat raw material.

[0045] After the pressurized and heated state has been removed, the pressurized and heated product is preferably stored in the range of -20 to +15°C by refrigeration or freezing.

[0046] In the manufacturing method of the present invention, the heat treatment amount in the pressurized heating is preferably 4000 to 23000°C·min. This makes it easier to obtain a suitable pressurized and heated product that further suppresses the imparting of an unpleasant taste to food and drink and further enhances the flavor and richness of the food and drink. In the present invention and this specification, the "heat treatment amount" is the integral value of [heating temperature of the oil and fat raw material (°C) - room temperature (°C)] and the heating time (minutes) (that is, the time at a temperature higher than room temperature, including the time of temperature rise and fall). The room temperature is approximately 23 to 25°C, but is appropriately set according to the environment in which the pressurized heating is performed. Such a heat treatment amount is a guide to the strength of the heat treatment. For example, FIG. 1 is a graph showing an example of temperature control and pressure control. FIG. 1 shows a temperature history in which the temperature rises from an initial temperature (T2) at the beginning of heating (t0), the temperature becomes T3 at time t = t1, the temperature T3 is maintained until time t = t2, and then the temperature falls to room temperature (T1) at time t = t3. FIG. 1 also shows the pressurization conditions (pressure P=P2) where pressure was applied against atmospheric pressure (P1). When such temperature control is performed, the heat treatment amount corresponds to the area of ​​the shaded region between the graph of temperature history and the line of T=T1. The heat treatment amount in the pressurized heating is more preferably 7000°C·min or more, even more preferably 8000°C·min or more, and particularly preferably 9000°C·min or more. The heat treatment amount in the pressurized heating is more preferably 20000°C·min or less, even more preferably 17000°C·min or less, and particularly preferably 15000°C·min or less.

[0047] In the manufacturing method of the present invention, the pressurization conditions are appropriately adjusted by the temperature and time for heating the system under pressure, but the amount of pressure applied during pressurization is preferably 0.03 to 0.22 MPa based on atmospheric pressure (about 0.10 MPa). The "amount of pressure applied" is indicated as the difference between the pressure applied during pressurization and atmospheric pressure. By setting the amount of pressure to 0.03 MPa or more, it becomes easier to obtain a suitable pressurized and heated product that further suppresses the imparting of an unpleasant taste to the food or drink and further enhances the flavor and richness of the food or drink. In addition, by setting the amount of pressure to 0.22 MPa or less, it becomes easier to adjust the above heating conditions. On the other hand, when heating is performed under normal pressure conditions in the system, i.e., atmospheric pressure or reduced pressure, the effect of enhancing the flavor and richness of the food or drink cannot be obtained, and a strong unpleasant taste occurs, which reduces the quality of the food or drink.

[0048] The amount of pressure applied during pressurization is more preferably 0.05 MPa or more, and even more preferably 0.08 MPa or more. The amount of pressure applied during pressurization is more preferably 0.20 MPa or less, and even more preferably 0.18 MPa or less. As shown in FIG. 1, pressurization is preferably performed continuously at least during the warming period (between t1 and t2), and even more preferably during the heating period (between t0 and t3) including the periods of temperature increase and decrease.

[0049] As a method for pressurizing and heating the fat and oil raw material so as to satisfy the above pressurizing and heating conditions, for example, a method of heating while pressurizing using an autoclave, a retort sterilizer, or a pressure vessel can be mentioned. When pressurizing and heating, the fat and oil raw material may be sealed in a heat-resistant and pressure-resistant vessel such as a retort pouch. When using a retort sterilizer, the pressurizing and heating method may be any of a hot water spray type, a hot water storage type, and a steam type.

[0050] <<Adjustment of peroxide value>> In the manufacturing method of the present invention, the adjustment of the peroxide value is carried out during or after the heating (pressurized heating). The adjustment of the peroxide value during the heating can be carried out by adjusting the heating conditions and pressurizing conditions so that the peroxide value of the pressurized and heated product is in the range of 1.0 to 3.3 meq / kg at the end of the heating. For example, if you want to increase the peroxide value, you can increase the heating temperature, increase the heating time, or increase the amount of pressurization. If you want to decrease the peroxide value, you can decrease the heating temperature, decrease the heating time, or decrease the amount of pressurization. Under the above heating and pressurizing conditions, the peroxide value of the pressurized and heated product is generally likely to be in the range of 1.0 to 3.3 meq / kg.

[0051] On the other hand, the adjustment of the peroxide value after the above heating can be carried out by purifying the pressurized and heated product having a peroxide value exceeding 3.3 meq / kg at the end of heating so that the peroxide value is in the range of 1.0 to 3.3 meq / kg. The purification method can be a known method, for example, a method of contacting with an adsorbent such as white clay or silica gel. In this case, the peroxide value of the pressurized and heated product before purification is preferably 4.0 meq / kg or less, more preferably 3.7 meq / kg or less, and more preferably 3.5 meq / kg or less. If the peroxide value of the pressurized and heated product before purification greatly exceeds 3.3 meq / kg, the effect of the present invention is difficult to obtain even if the peroxide value is in the range of 1.0 to 3.3 meq / kg by purification. Note that the pressurized and heated product having a peroxide value in the range of 1.0 to 3.3 meq / kg before purification may be purified by a conventional method within the range in which the effect of the present invention can be obtained.

[0052] The pressurized and heated product of the oil and fat composition of the present invention can be added to food and drink to suppress the addition of an unpleasant taste to the food and drink and enhance the flavor and full-bodied taste of the food and drink. In particular, the pressurized and heated product of the present invention is suitable as a flavor enhancer for saltiness, sweetness and umami, since it exerts an excellent enhancing effect on the saltiness, sweetness and umami that the food and drink originally has. In addition, the pressurized and heated product of the present invention can impart full-bodied taste to the food and drink even if the food and drink does not have full-bodied taste, and is highly versatile. Note that full-bodied taste refers to the duration and spread of taste that determines the characteristics of the food and drink.

[0053] The reason why the effect of "suppressing the impartment of an unpleasant taste to food and drink and enhancing the flavor and richness of food and drink" of the present invention is obtained by adjusting the peroxide value of the oil and drink raw material to the range of 1.0 to 3.3 meq / kg during or after the heating, as in the manufacturing method of the present invention, is not clear. For example, it is presumed that the oil and drink are modified to be suitable for enhancing the flavor and richness while suppressing the deterioration of the oil and drink due to oxidation by the pressurized heating as described above. Note that "suppressing" the impartment of an unpleasant taste means that the taste of the food and drink in which the pressurized heated product of the present invention is used is not significantly different from that of the control, when comparing the food and drink in which the oil and drink raw material is used (control) and the food and drink in which a part of the oil and drink is replaced with the pressurized heated product of the present invention. "Enhancing" the flavor or richness means that the flavor or richness of the food and drink in which the pressurized heated product of the present invention is used is felt stronger than that of the control, when comparing the food and drink in which the oil and drink raw material is used (control) and the food and drink in which a part of the oil and drink is replaced with the pressurized heated product of the present invention.

[0054] <<Other conditions>> In the production method of the present invention, it is preferable to remove oxygen from the system before pressurizing and heating the fat and oil raw material, and to perform pressurization and heating under low oxygen. Examples of methods for removing oxygen from the system include a method of replacing the atmosphere with a gas inert to pressurization and heating, such as nitrogen or carbon dioxide, and a method of degassing the inside of a heat-resistant and pressure-resistant container when sealing the fat and oil raw material. By pressurizing and heating the fat and oil raw material in a state where oxygen is removed from the system, the oxidative deterioration of the fat and oil during pressurization and heating can be further suppressed, and the occurrence of off-flavors in the obtained pressurized and heated product can be further suppressed. When the replacement of the system with an inert gas is adopted, the oxygen concentration after replacement is preferably 5% by volume or less, more preferably 2% by volume or less, and even more preferably 1% by volume or less.

[0055] <Food additives> Next, the edible additive of the present invention (including those used in beverages as well as foods) will be described. The edible additive of the present invention contains the pressurized and heated oil and fat raw material obtained as described above, and can be used to enhance the flavor and full-bodied taste of foods and beverages, among others.

[0056] The edible additive of the present invention may be composed of only the above-mentioned pressurized and heated product, which is an active ingredient. The edible additive of the present invention may contain, in addition to the above-mentioned pressurized and heated product, other edible ingredients (for example, water, edible animal and vegetable oils and fats, emulsifiers, antioxidants, sugars and sugar alcohols, thickeners, starch, wheat flour, inorganic salts and organic acid salts, gelling agents, dairy products, egg products, flavorings, seasonings, coloring agents, preservatives, and pH adjusters, etc.) as necessary. The content of the above-mentioned other edible ingredients is appropriately adjusted within a range in which the above-mentioned pressurized and heated product functions as an active ingredient (i.e., the effect of suppressing the off-flavor of the pressurized and heated product and the effect of enhancing the flavor and richness can be exerted). For example, the content of the above-mentioned other edible ingredients is preferably 20 parts by mass or less in total, more preferably 15 parts by mass, and may be 10 parts by mass or less or 5 parts by mass or less, relative to 100 parts by mass of the pressurized and heated product. When the edible additive of the present invention contains the above-mentioned other edible ingredients, it is preferable to mix and stir them thoroughly so as to obtain a uniform composition. There is no particular limitation on the method for doing so. For example, when the pressurized and heated product of the present invention is solid at room temperature, examples of the method include a method in which the pressurized and heated product is melted and then mixed and stirred with other edible materials, a method in which the pressurized and heated product is pulverized into a powder or granules and then mixed and stirred with other edible materials, or a method in which the pressurized and heated product is converted into powdered oil or fat by a known method and then mixed and stirred with other edible materials.

[0057] The final product form of the edible additive of the present invention is not particularly limited, and may be an emulsion of any form, or a solid product of powder type or shortening type, depending on the characteristics and application of the oil and fat raw material, etc. Also, it may be an extract product obtained by filtering a pressurized and heated product or a mixture of the pressurized and heated product and other edible materials to extract the oil.

[0058] The edible additive of the present invention can be added to food and drink by any method and timing during the production or consumption of the food and drink. The type of food and drink to which the edible additive of the present invention is added is not particularly limited. For example, it can be applied to the following foods and drinks. · Ready-to-eat foods: curry, soup, porridge, rice bowl ingredients, etc. Instant food and beverages: instant noodles, instant soup, instant cocoa, etc. Chilled and frozen foods: fried chicken, croquettes, minced meat cutlets, pork cutlets, gratin, pizza, fried rice, pilaf, steamed meat buns, dumplings, etc. Roux: For curry, stew, hayashi rice, etc. Bakery foods: Breads such as white bread, sweet bread, butter rolls, variety breads, French bread, Danish, pastries, etc., and confectioneries such as pies, choux pastries, donuts, cakes, crackers, cookies, hard biscuits, waffles, scones, etc. Meat products: ham, sausage, bacon, hamburger steak, grilled meat, etc. Seafood products: kamaboko, chikuwa, fish sausage, negitoro (fried tofu with tuna and green onions), grilled fish, etc. Sweets and frozen desserts: potato chips, chocolate, gummy candy, caramel, candy, jelly, pudding, almond jelly, ice cream, ice milk, lacto ice cream, frozen desserts, etc. Beverages: coffee beverages such as black coffee, milk coffee, lacto coffee, coffee milk, cafe au lait, cocoa beverages, chocolate beverages, black tea, tea au lait, lactic acid carbonate, nutritional drinks, health drinks, milk, soy milk such as soy milk, soy milk juice, malted soy milk, lactic acid fermented soy milk, lactic acid beverages, lactic acid bacteria beverages, milkshakes, cheese drinks, whey beverages, flavored milk beverages, etc. Condiments: soy sauce, miso, mayonnaise, ketchup, sauces, dressings, seasoning oils, etc.

[0059] The amount of the edible additive and the pressurized and heated product of the present invention added to the food or drink can be appropriately adjusted according to the type of the food or drink to be treated, the desired flavor intensity and full-bodied taste intensity, and sometimes the preferences of individual users. For example, when the food or drink does not contain fats and oils, the amount of the edible additive added is preferably 0.0001 to 1% by mass relative to the amount of the food or drink. On the other hand, when the food or drink contains fats and oils, the amount of the edible additive added is preferably 0.01 to 3% by mass, more preferably 0.01 to 1% by mass, relative to the amount of fats and oils contained in the food or drink. Similarly, when the food or drink does not contain fats and oils, the amount of the pressurized and heated product added is preferably 0.0001 to 1% by mass relative to the amount of the food or drink. On the other hand, when the food or drink contains fats and oils, the amount of the pressurized and heated product added is preferably 0.01 to 3% by mass, more preferably 0.01 to 1% by mass, relative to the amount of fats and oils contained in the food or drink. EXAMPLES

[0060] The present invention will be described in more detail below with reference to examples. The materials, amounts, ratios, processing contents, processing procedures, etc. shown in the examples can be appropriately changed without departing from the spirit of the present invention. Therefore, the scope of the present invention is not limited to the specific examples shown below. In the examples, "parts" and "%" are based on mass unless otherwise stated.

[0061] The peroxide value was measured in accordance with the "Standard Test Method for Analysis of Fats, Oils and Related Materials 2.5.2-2013" established by the Japan Oil Chemists' Society. The acid value was measured in accordance with the "Standard Test Method for Analysis of Fats, Oils and Related Materials 2.3.1-2013" established by the Japan Oil Chemists' Society. Hereinafter, the unit of peroxide value is meq / kg, and the unit of acid value is mgKOH / g.

[0062] [Study 1] In Study 1, several types of processed fats (including pressurized and heated fats) were produced by heat-treating fats and oils while changing the production conditions without changing the edible fats and oils. The produced processed fats and oils were then used to make bread as a bakery food, and the effect of each processed fat on the food was evaluated based on the sensory evaluation of the bread when it was eaten.

[0063] <Manufacturing of processed oils and fats> First, the processed fats and oils of the Examples and Comparative Examples were produced by heat-treating the fats and oils according to the method described below. The production conditions and details of the physical properties are summarized in Table 1. In the following Examples and Comparative Examples, the room temperature was set to 25°C.

[0064] <<Example 1>> 50 parts by mass of palm stearin (manufactured by ADEKA, iodine value 36.5) and 50 parts by mass of lard (manufactured by ADEKA, iodine value 65.0) were each heated and dissolved, and then mixed and stirred to obtain mixed fats and oils A. The peroxide value of the palm stearin was 0.5 and the acid value was 0.04. The peroxide value of the lard was 0.3 and the acid value was 0.02. The peroxide value of mixed fats and oils A was 0.4 and the acid value was 0.05. 100 g of this mixed fats and oils A was weighed out and placed in a retort pouch (Fukusuke Kogyo Co., Ltd., retort pouch N type 14-18), and the mouth was closed so that air would not enter the head space of the retort pouch, and the retort pouch was sealed with a heat sealer. At this time, it can be assumed that the inside of the retort pouch was sufficiently degassed and almost no oxygen gas was present.

[0065] Next, pressurized heating was performed according to the temperature control shown in Figure 1. Specifically, the sealed retort pouch was placed in the pressure tank of the autoclave, a predetermined amount of hot water at 60 °C (T2) was poured in, and pressurized heating was started under the conditions of a pressurized amount of 0.1 MPa relative to atmospheric pressure, a set temperature of 120 °C (T3), and a temperature rise rate of 2.6 °C / min. The time until the temperature in the pressure tank reached the set temperature (between t0 and t1) was about 23.1 minutes. After the temperature in the pressure tank reached the set temperature, pressurized heating was performed for 2 hours (between t1 and t2) while maintaining the set temperature. After that, the pressure tank was cooled to room temperature (T1) at a temperature drop rate of 9.5 °C / min, and then returned to normal pressure, and the retort pouch was taken out. The time until the temperature in the pressure tank dropped from the set temperature to room temperature (between t2 and t3) was 10 minutes, and the heat treatment amount in the above process was 13,375 °C·min. Through the above steps, a pressurized and heated product was obtained in which the oil and fat were heat-treated under pressure.

[0066] <<Comparative Example 1>> As in Example 1, the sealed retort pouch was immersed in an oil bath under atmospheric conditions set at 60°C (T2), and then heating was started under conditions of a set temperature of 120°C (T3) and a temperature rise rate of 2.6°C / min. After the temperature of the oil bath reached the set temperature, heating was continued for 2 hours (t1-t2) while maintaining the set temperature. Thereafter, the temperature of the oil bath was cooled to room temperature (T1) at a temperature drop rate of 9.5°C / min, and the retort pouch was removed. Through the above process, a processed oil was obtained in which the oil was heat-treated under normal pressure.

[0067] <<Comparative Example 2>> 100g of mixed fat A was weighed into a four-neck flask, and the pressure in the flask was reduced to -0.1 MPa relative to atmospheric pressure. Next, the flask was placed in a mantle heater set at 60°C, and heating was started with stirring at a stirring speed of 300 rpm under conditions of a set temperature of 120°C (T3) and a temperature increase rate of 2.6°C / min. After the temperature of the mantle heater reached the set temperature, heating was continued for 2 hours (t1-t2) while maintaining the set temperature. Thereafter, the temperature of the mantle heater was cooled to room temperature (T1) at a temperature decrease rate of 9.5°C / min, and the contents were removed. Through the above process, a processed fat was obtained in which the fat was heat-treated under reduced pressure.

[0068] <<Example 2>> A pressurized and heated oil and fat was obtained by the same production method as in Example 1, except that the amount of pressure applied was 0.05 MPa relative to atmospheric pressure and the set temperature (T3) of the autoclave was 110°C.

[0069] <<Example 3>> A pressurized and heated oil was obtained using the same manufacturing method as in Example 1, except that the amount of pressure applied was 0.05 MPa relative to atmospheric pressure, the set temperature (T3) of the autoclave was 110°C, and the incubation time at the set temperature (between t1 and t2) was 4 hours.

[0070] <<Example 4>> A pressurized and heated oil and fat was obtained by the same production method as in Example 1, except that the warming time (between t1 and t2) at the set temperature was 0.5 hours.

[0071] <<Example 5>> A pressurized and heated oil and fat was obtained by the same production method as in Example 1, except that the warming time (between t1 and t2) at the set temperature was set to 1 hour.

[0072] <<Comparative Example 3>> A pressurized and heated oil and fat was obtained by the same production method as in Example 1, except that the warming time (between t1 and t2) at the set temperature was 4 hours.

[0073] <<Example 6>> A pressurized and heated oil and fat was obtained by the same manufacturing method as in Example 1, except that the amount of pressure applied was 0.17 MPa relative to atmospheric pressure, the set temperature (T3) of the autoclave was 130°C, and the incubation time at the set temperature (between t1 and t2) was 0.5 hours.

[0074] <<Example 7>> A pressurized and heated oil and fat was obtained using the same manufacturing method as in Example 1, except that the amount of pressure applied was 0.17 MPa relative to atmospheric pressure, the set temperature (T3) of the autoclave was 130°C, and the incubation time at the set temperature (between t1 and t2) was 1 hour.

[0075] <<Comparative Example 4>> A pressurized and heated oil and fat was obtained using the same manufacturing method as in Example 1, except that the amount of pressure applied was 0.17 MPa relative to atmospheric pressure, the set temperature (T3) of the autoclave was 130°C, and the incubation time at the set temperature (between t1 and t2) was 2 hours.

[0076] <<Comparative Example 5>> A pressurized and heated oil and fat was obtained by the same manufacturing method as in Example 1, except that the amount of pressure applied was 0.26 MPa relative to atmospheric pressure, the set temperature (T3) of the autoclave was 140°C, and the incubation time at the set temperature (between t1 and t2) was 0.5 hours.

[0077] <<Comparative Example 6>> A pressurized and heated oil and fat was obtained using the same manufacturing method as in Example 1, except that the amount of pressure applied was 0.26 MPa relative to atmospheric pressure, the set temperature (T3) of the autoclave was 140°C, and the incubation time at the set temperature (between t1 and t2) was 1 hour.

[0078] <Measurement of fat and oil properties> The peroxide value and acid value of each of the processed oils and fats in the above Examples and Comparative Examples were measured, and the results are shown in Table 1.

[0079] <Bread production> The recipe for bread using each processed oil and fat in the Examples and Comparative Examples is as shown in Table 2. First, all the raw materials shown in the recipe for sponge dough in Table 2 were thoroughly mixed using a vertical mixer to obtain sponge dough (kneading temperature 26°C). The sponge dough obtained was subjected to sponge dough fermentation for 2 hours at a temperature of 28°C and a relative humidity of 80%. Next, strong flour, white sugar, salt, skim milk powder and water were added to the sponge dough, and the sponge dough was thoroughly mixed using a vertical mixer. Then, margarine containing each processed oil and fat in advance was added to the vertical mixer, and the mixture was further thoroughly mixed to obtain a real dough (kneading temperature 28°C). The real dough obtained above was left on the floor for 30 minutes (primary fermentation), then divided into pieces of 45g each, the divided dough was rolled, and the bench time was allowed for 30 minutes. Furthermore, each piece of dough was placed on a baking sheet and left to proof (secondary fermentation) for 50 minutes at a temperature of 38°C and a relative humidity of 80%. The dough that had been proofed was baked in an oven at 200°C for 10 minutes to obtain bread using each of the processed oils and fats of the Examples and Comparative Examples.

[0080] As shown in Table 2, the processed oil in each dough was replaced with the same amount of margarine to produce bread that served as a comparison product (control).

[0081] <Evaluation method> The bread obtained above was eaten, and a sensory evaluation was performed on the suppression of off-flavors, the enhancement of bread flavor, and the enhancement of richness compared to the control, to evaluate the effect of each processed oil on food. The sensory evaluation was performed by 12 panelists based on the following evaluation criteria. Prior to the sensory evaluation, the panelists agreed on the sensory level corresponding to each score.

[0082] <<Evaluation criteria: Suppression of off-flavors>> 5 points: Flavor is the same as the control, and no off-flavors are detected. 3 points: A slightly different taste is detected compared to the control, but is within the acceptable range. 1 point: An unusual taste is felt compared to the control. 0: A strong strange taste is felt compared to the control. <<Evaluation criteria: Enhancement of bread flavor>> 5 points: Very strong compared to the control. 3 points: Strong compared to the control. 1 point: Slightly stronger than the control. 0 points: equivalent to or weaker than the control. <<Evaluation criteria: Enhancement of full-bodied flavor>> 5 points: Very strong compared to the control. 3 points: Strong compared to the control. 1 point: Slightly stronger than the control. 0 points: equivalent to or weaker than the control.

[0083] The evaluation results are shown in Table 1. The results of the sensory evaluation were expressed according to the total scores of all panelists as follows: 54-60 points: +++, 44-53 points: ++, 36-43 points: +, 18-35 points: -, 0-17 points: --. In all items of suppression of off-flavors, enhancement of flavor, and enhancement of full-bodied taste, if there is one or more plus signs "+", it can be said that the objective of the present invention is achieved.

[0084] [Table 1]

[0085] [Table 2]

[0086] [Consideration 2] In Study 2, several types of processed oils and fats were produced by heat-treating the oils and fats using different edible oils and fats and different production conditions. Hamburger steaks were then made using the produced processed oils and fats, and the effects of each processed oil and fat on food were evaluated based on the sensory evaluation of the hamburger steaks.

[0087] <Manufacturing of processed oils and fats> First, the processed fats and oils of the Examples and Comparative Examples were produced by heat-treating the fats and oils according to the method described below. The production conditions and details of the physical properties are summarized in Table 3. In the following Examples and Comparative Examples, the room temperature was set to 25°C.

[0088] <<Example 8>> Lard (ADEKA, iodine value 65.0) was heated and dissolved, and 100g of it was weighed out and placed in a retort pouch (Fukusuke Kogyo, retort pouch N type 14-18). The mouth of the retort pouch was closed so that no air would enter the head space, and the retort pouch was sealed with a heat sealer. The peroxide value of the above lard was 0.3, and the acid value was 0.02. At this point, it can be assumed that the inside of the retort pouch was sufficiently degassed, and almost no oxygen gas was present.

[0089] Next, pressurized heating was performed according to the temperature control shown in FIG. 1. Specifically, the sealed retort pouch was placed in the pressure tank of the autoclave, a predetermined amount of hot water at 60°C (T2) was poured in, and pressurized heating was started under the conditions of a pressure of 0.1 MPa relative to atmospheric pressure, a set temperature of 120°C (T3), and a temperature rise rate of 2.6°C / min. After the temperature in the pressure tank reached the set temperature, pressurized heating was performed for 1 hour (t1-t2) while maintaining the set temperature. Thereafter, the pressure tank was cooled to room temperature (T1) at a temperature drop rate of 9.5°C / min, and then returned to normal pressure, and the retort pouch was removed. Through the above process, a pressurized and heated product in which the oil and fat were heat-treated under pressure was obtained.

[0090] <<Example 9>> A pressurized and heated oil was obtained by the same production method as in Example 8, except that the amount of pressure applied was 0.17 MPa relative to atmospheric pressure, and the set temperature (T3) of the autoclave was 130°C.

[0091] <<Comparative Example 7>> A pressurized and heated oil and fat was obtained by the same production method as in Example 8, except that the amount of pressure applied was 0.26 MPa relative to atmospheric pressure and the set temperature (T3) of the autoclave was 140°C.

[0092] <<Examples 10 and 11 and Comparative Example 8>> Except for using rice bran oil (ADEKA, iodine value 106.0) as the raw edible oil, three types of pressurized and heated products were obtained by the same manufacturing methods as in Examples 8 and 9 and Comparative Example 7. The rice bran oil had a peroxide value of 0.7 and an acid value of 0.2.

[0093] <<Examples 12 and 13 and Comparative Example 9>> Except for using beef tallow (manufactured by ADEKA, iodine value 48.0) as the raw material edible oil and fat, three types of pressurized and heated products were obtained by the same manufacturing methods as in Examples 8 and 9 and Comparative Example 7. The peroxide value of the beef tallow was 0.5 and the acid value was 0.02.

[0094] <<Examples 14 and 15 and Comparative Example 10>> These are the pressurized and heated products of Examples 5 and 7 and Comparative Example 6, respectively.

[0095] <Measurement of fat and oil properties> The peroxide value and acid value of each of the processed oils and fats in the above Examples and Comparative Examples were measured, and the results are shown in Table 3.

[0096] <Hamburger steak production> The composition of the hamburger using each processed oil and fat of the Examples and Comparative Examples is as shown in Table 4. First, the processed oil and fat of the Examples and Comparative Examples was thoroughly mixed and dispersed in the oil and fat that had not been heat-treated (lard, rice oil, beef tallow, or mixed oil and fat A described in Example 1). Next, the ground meat mixture (beef and pork ratio 7:3), salt, sauteed onion, whole egg, bread crumbs, milk, water, powdered soy protein, and the oil and fat obtained above were put into a mixer bowl and thoroughly mixed using a tabletop mixer to obtain a meat dough. The meat dough obtained above was molded into 50g per piece and baked in an oven (set temperature 190°C) for 10 minutes to obtain a hamburger. Here, the sauteed onion (※1) was "Onion Asse 60" manufactured by Kewpie Corporation, and the powdered soy protein (※2) was "Fresh CX Flakes" manufactured by Showa Sangyo Co., Ltd., which was previously rehydrated with water and boiled and spilled.

[0097] In addition, as shown in Table 4, in each meat dough composition, the processed oil was replaced with the same amount of non-heat-treated oil to produce a hamburger steak, which was used as a comparison product (control). <Evaluation method> The hamburger steak obtained above was eaten, and a sensory evaluation was performed on the suppression of off-flavors, the enhancement of the flavor of the hamburger steak, and the enhancement of the richness of the flavor compared to the control, to evaluate the effect of each processed oil on food. The sensory evaluation was performed by 12 panelists based on the following evaluation criteria. Prior to the sensory evaluation, the panelists agreed in advance on the sensory level corresponding to each score.

[0098] <<Evaluation criteria: Suppression of off-flavors>> 5 points: Flavor is the same as the control, and no off-flavors are detected. 3 points: A slightly different taste is detected compared to the control, but is within the acceptable range. 1 point: An unusual taste is felt compared to the control. 0: A strong strange taste is felt compared to the control. <<Evaluation criteria: Enhancement of hamburger flavor>> 5 points: Very strong compared to the control. 3 points: Strong compared to the control. 1 point: Slightly stronger than the control. 0 points: equivalent to or weaker than the control. <<Evaluation criteria: Enhancement of full-bodied flavor>> 5 points: Very strong compared to the control. 3 points: Strong compared to the control. 1 point: Slightly stronger than the control. 0 points: equivalent to or weaker than the control.

[0099] The evaluation results are shown in Table 3. The results of the sensory evaluation were expressed according to the total scores of all panelists as follows: 54-60 points: +++, 44-53 points: ++, 36-43 points: +, 18-35 points: -, 0-17 points: --. In all items of suppression of off-flavors, enhancement of flavor, and enhancement of full-bodied taste, if there is one or more plus signs "+", it can be said that the objective of the present invention is achieved.

[0100] [Table 3]

[0101] [Table 4]

[0102] [Results of the study] From the results of Studies 1 and 2, it was found that the method for producing processed oils and fats of the present invention can obtain an oil and fat composition (pressurized and heated product) that can suppress the imparting of an unpleasant taste to foods and beverages and enhance the flavor and richness of foods and beverages. It was also found that the oil and fat composition and edible additive of the present invention can suppress the imparting of an unpleasant taste to foods and beverages and enhance the flavor and richness of foods and beverages.

[0103] In addition, the pressurized and heated product produced by the same manufacturing method as in Example 1, except that the heating rate was 3.5°C / min and the cooling rate was 20°C / min (heat treatment amount 12740°C·min), also achieved an effect at the level of achieving the objective of the present invention. In addition, the pressurized and heated product produced by the same manufacturing method as in Example 1, except that 0.1 parts by mass of antioxidant was added to 100 parts by mass of mixed oil and fat A, also achieved an effect at the level of achieving the objective of the present invention. Furthermore, when bread was produced in the same manner as in Comparative Example 4 using a processed oil and fat that had been refined by passing the pressurized and heated product of Comparative Example 4 through a silica gel column to adjust the peroxide value to a range of 1.0 to 3.3, an effect at the level of achieving the objective of the present invention was also achieved.

Claims

1. The method includes heating an oil / fat raw material containing edible oils and fats, the oil / fat raw material having a peroxide value of 1.0 meq / kg or less, under pressure, and adjusting the peroxide value of the oil / fat raw material to a range of 1.0 to 3.3 meq / kg during or after the heating, The water content in the oil / fat raw material is less than 1% by mass, The method for producing an oil or fat composition, wherein the heating is carried out under low oxygen conditions.

2. The method according to claim 1, wherein the content of the edible oil and fat in the oil and fat raw material is 90 to 100% by mass.

3. The method according to claim 1 or 2, wherein the amount of pressure applied during the pressurization is 0.05 to 0.22 MPa based on atmospheric pressure.

4. The heat treatment amount during the heating is 4000 to 23000 ° C. min; The heat treatment amount is an integral value of [heating temperature (° C.) of the oil / fat raw material - room temperature (° C.)] and heating time (minutes). The manufacturing method according to any one of claims 1 to 3.

5. The method according to any one of claims 1 to 4, wherein the heating temperature is maintained in the range of 105 to 135°C during the heating.

6. The method according to claim 5, wherein the heating temperature is maintained for a period of 0.25 to 3.75 hours.

7. The method according to any one of claims 1 to 6, wherein the heating rate during heating is 1 to 20°C / min.

8. The method according to any one of claims 1 to 7, wherein the temperature decreasing rate during heating is 1 to 40°C / min.

9. The method according to any one of claims 1 to 8, wherein the oil / fat raw material contains an antioxidant.

10. The method according to any one of claims 1 to 9, wherein the edible oil or fat comprises at least one animal or vegetable oil or fat selected from the group consisting of rice oil, sesame oil, olive oil, beef tallow, lard, milk fat, and cacao butter, a processed oil or fat obtained by subjecting the animal or vegetable oil or fat to a modification treatment, or a mixed oil or fat of the animal or vegetable oil or fat and the processed oil or fat.

11. The process according to any one of claims 1 to 10, wherein the adjustment of the peroxide value is carried out during the heating.

12. An oil or fat composition produced by the method according to any one of claims 1 to 11.

13. An edible additive comprising the oil or fat composition according to claim 12.

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