Composition for enhancing umami taste and its manufacturing method, seasoning or extract and its manufacturing method, cooking oil and fat composition and its manufacturing method, and method for enhancing umami taste of food

Abstract

Provided is an edible material having an exceptional umami-enhancing effect. The present invention is an umami-enhancing composition having an oxidized product of a palm-based fat / oil as an active ingredient. This umami-enhancing composition may be prepared by a manufacturing method including a step for performing an oxidation process on a palm-based fat / oil in which the total α-carotene and β-carotene content is 30 to 2000 mass ppm inclusive so as to yield a peroxide value of 3 to 250 inclusive. This umami-enhancing composition is suitable for use as an edible material, etc., for manufacturing a flavoring, an extract, or an fat / oil composition for cooking, or to enhance umami in food.

Description

[Technical field]

[0001] The present invention relates to an oxidized palm oil having an excellent effect of enhancing umami taste, and use of the same. [Background technology]

[0002] The five basic tastes that form the basis of food taste are sweet, sour, salty, bitter, and umami. Increasing or reducing these tastes in food will increase the deliciousness of the food, and in the case of umami, it is desirable to enhance it.

[0003] In view of this, Patent Document 1 (WO 2011 / 030650) discloses that the umami taste can be enhanced by adding specific aldehydes or specific alcohols to an aqueous solution of monosodium glutamate, which is an umami taste component. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2011 / 030650 Summary of the Invention [Problem to be solved by the invention]

[0005] However, in light of the diversification of consumer preferences and the needs of food and other businesses, there has been a demand for new ingredients with different origins than those used conventionally.

[0006] Therefore, an object of the present invention is to provide an edible material that has an excellent effect of enhancing umami flavor. [Means for solving the problem]

[0007] In a first aspect, the present invention provides a composition for enhancing umami taste, which contains an oxidized palm-based oil or fat as an active ingredient.

[0008] In the above-mentioned composition for enhancing umami taste, the peroxide value of the oxidation treatment product is preferably 3 or more and 250 or less.

[0009] In the above-mentioned composition for enhancing umami taste, the palm-based oil and fat preferably has a total content of α-carotene and β-carotene of 30 ppm by mass or more and 2000 ppm by mass or less.

[0010] The above-mentioned composition for enhancing umami flavor is preferably in the form of an edible fat or oil composition.

[0011] In a second aspect, the present invention provides a seasoning or extract comprising the above-mentioned umami enhancing composition.

[0012] In a third aspect, the present invention provides an oil and fat composition for cooking, which contains the above-mentioned umami flavor enhancing composition.

[0013] In a fourth aspect, the present invention provides a method for producing cooked food, which comprises cooking food materials with the above-mentioned oil and fat composition for cooking.

[0014] In a fifth aspect, the present invention provides a method for producing a composition for enhancing umami, comprising a step of oxidizing a palm-based oil or fat having a total content of α-carotene and β-carotene of 30 ppm by mass or more and 2,000 ppm by mass or less so that the peroxide value is 3 or more and 250 or less.

[0015] In the above-mentioned method for producing a composition for enhancing umami, the oxidation treatment is preferably carried out by heat treatment at 50° C. or higher and 220° C. or lower for 0.1 hour or longer and 240 hours or shorter.

[0016] In the above-mentioned method for producing a composition for enhancing umami, the heat treatment is preferably carried out while supplying oxygen.

[0017] In addition, the above-mentioned method for producing a composition for enhancing umami flavor preferably further comprises a step of mixing the composition with an edible oil or fat after the oxidation treatment step.

[0018] In a sixth aspect, the present invention provides a method for producing a seasoning or extract, comprising a step of mixing the umami enhancing composition obtained by the above-mentioned method for producing a umami enhancing composition with an umami component.

[0019] In a seventh aspect, the present invention provides a method for enhancing the umami taste of food, which comprises applying the above-mentioned composition for enhancing umami taste to food.

[0020] In the above-mentioned method for enhancing the umami taste of food, the food is added with 1×10 -6 It is preferable that the content be from 1 ppm by mass to 1000 ppm by mass. Effect of the Invention

[0021] According to the present invention, it is possible to provide an edible material that is derived from palm-based oil and fat and has an excellent effect of enhancing umami flavor. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0022] The palm-based oil and fat used in the present invention may be palm-based oil and fat obtained from the fruit of the oil palm, and may be subjected to treatments such as molecular distillation, fractionation, degumming, deacidification, bleaching, and deodorization. The method of each treatment is not particularly limited, and methods usually used in processing and refining oils and fats can be adopted. For example, fractionation can be performed by solvent fractionation and low-temperature filtration. However, the total content of α-carotene and β-carotene is preferably 30 mass ppm or more and 2000 mass ppm or less, more preferably 50 mass ppm or more and 1500 mass ppm or less, even more preferably 50 mass ppm or more and 1000 mass ppm or less, and particularly preferably 50 mass ppm or more and 800 mass ppm or less. The palm-based oil and fat may be used alone or two or more types may be mixed so that the total content of α-carotene and β-carotene falls within the above range.

[0023] In the present invention, the palm-based oil is oxidized to obtain an oxidized product. The peroxide value (hereinafter also referred to as "POV") of the oxidized product is preferably 3 to 250, more preferably 3 to 220, even more preferably 3 to 180, and particularly preferably 3 to 150. The POV can be measured according to "Standard Methods for Analysis of Fats, Oils and Related Materials, 2.5.2 Peroxide Value" (Japan Oil Chemists' Society). By oxidizing the product so that the POV falls within the above-mentioned range, it is possible to obtain an edible material that is excellent in enhancing the umami taste.

[0024] There is no particular limitation on the method for oxidizing palm-based oil and fat, and any method capable of achieving a POV in the above-mentioned range is sufficient, and heat treatment is preferred. From the viewpoint of industrial-scale production, it is preferable to place the oil and fat in a suitable container such as a tank and then perform the oxidation treatment using a heating means such as an electric heater, a direct flame burner, a microwave, a steam heater, or a hot air heater provided in the container. There is no particular limitation on the conditions for the heat treatment, but it is preferable to perform the heat treatment at a heating temperature of 50° C. or higher and 220° C. or lower for a heating time of 0.1 hours or higher and 240 hours or lower, and more preferably at a heating temperature of 60° C. or higher and 160° C. or lower for a heating time of 1 hour or higher and 100 hours or lower. As for the condition of the integrated amount of heating temperature (° C.)×heating time (hours), typically, the heat treatment is performed at an integrated amount of 200 to 20,000, more typically, the heat treatment is performed at an integrated amount of 220 to 18,000, and even more typically, the heat treatment is performed at an integrated amount of 240 to 15,000. In addition, when the heating temperature is changed, the integrated value of heating temperature (°C) x heating time (hours) can be calculated as heating temperature (°C) before the temperature change x heating time (hours) before the temperature change + heating temperature (°C) after the temperature change x heating time (hours) after the temperature change, or the integral of the heating temperature (°C) over the heating time (hours).

[0025] During the heat treatment, oxygen (air) may be supplied by taking in oxygen from an open space of the container by stirring or by blowing in oxygen. The oxygen source may be air, etc. This promotes the oxidation of the palm-based oil. In this case, the amount of oxygen supplied is preferably 0.001 to 2 L / min per 1 kg of the palm-based oil. For example, in the case of air, it is preferably 0.005 to 10 L / min per 1 kg of the palm-based oil, and more preferably 0.01 to 5 L / min.

[0026] The palm-based oil composition obtained by the oxidation treatment may be prepared by mixing other edible oils and fats as appropriate within a range that does not impair the desired functionality of enhancing umami taste. Examples of other edible oils and fats include vegetable oils and fats such as soybean oil, rapeseed oil (canola oil), palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil, etc.; animal fats such as beef tallow, lard, chicken fat, and milk fat; medium-chain fatty acid triglycerides, or processed oils and fats obtained by fractionating, hydrogenating, transesterifying, etc., of these oils and fats. One type of other edible oils and fats may be used alone, or two or more types may be used in combination. There is no particular limitation on the blend ratio, but from the viewpoint of not impairing the desired functionality of enhancing umami, the content of the oxidized palm-based oil relative to the total mass of the oxidized palm-based oil and other edible oil is preferably 1×10 -5 It is preferable that the content is 1×10 -4 It is more preferable that the content is 1×10 -3 It is more preferable that the content is 1×10 -2 It is particularly preferable that the amount of the oxidized palm-based oil is 100% by mass or more and less than 100% by mass. When the oil and fat composition is formulated, one type of oxidized palm-based oil and fat may be contained alone in other edible oil and fat, or two or more types may be used in combination.

[0027] The thus obtained oxidized palm-based oil or oil composition containing the same may further contain suitable additives as appropriate within the range that does not impair the desired functionality of enhancing umami flavor.Specific examples of such additives include antioxidants such as ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol, flavorings, spice extracts, animal extracts, flavoring materials such as fatty acids, emulsifiers, silicones, colorants, etc.

[0028] In the present invention, the oxidized palm-based oil or the oil composition containing it is used for enhancing umami flavor, that is, as an active ingredient of a composition for enhancing umami flavor.

[0029] In the umami enhancing composition of the present invention, the content of the oxidized palm oil may be appropriately determined from the viewpoint of a desired and suitable amount when applied. There is no particular limitation, but it is preferably 1×10 -5 It is preferable that the content is 1×10 -4 It is more preferable that the content is 1×10 -3 It is more preferable that the content is 1×10 -2 It is particularly preferable that the content be from % by mass to 100% by mass.

[0030] In any non-limiting embodiment of the present invention, the umami enhancing composition may be in the form of an edible oil and fat composition. Specifically, for example, edible oil and fat, excipients, adjuvants, emulsifiers, pH adjusters, etc. may be mixed as necessary to form an edible oil and fat composition in any form, such as liquid, powder, or paste, by a known method. That is, for example, by a formulation technique generally known to those skilled in the art, it may be prepared into liquid oil and fat, margarine, fat spread, shortening, powdered oil and fat, etc., mainly composed of oil and fat components, or it may be prepared into a solution, powder, gel, granule, etc., containing a small amount of oil and fat components, and these forms may be adopted arbitrarily. In addition, for example, when powdering, an adjuvant such as corn syrup can be used, and further, an emulsifier may be added to prepare an emulsified raw material, which may then be powdered. Examples of powdering methods include spray drying and freeze drying. The oxidation product prepared from the raw palm-based oil and fat as described above, or the oil and fat composition containing it, may be used as it is as one form of the edible oil and fat composition.

[0031] The umami flavor enhancing composition of the present invention may be used in the form of an edible oil and fat composition as described above. In this case, the content of the oxidized palm-based oil and fat may be appropriately determined from the viewpoint of a desired and suitable amount when applied. There is no particular limitation, but the content of the oxidized palm-based oil and fat may be 1×10 -5 It is preferable that the content is 1×10-4 It is more preferable that the content is 1×10 -3 It is more preferable that the content is 1×10 -2 It is particularly preferable that the content be from % by mass to 100% by mass.

[0032] In any non-limiting embodiment of the present invention, a seasoning or extract containing the umami enhancing composition may be provided. Specifically, for example, the umami enhancing composition can be added, mixed, dissolved, dispersed, emulsified, injected, or the like at any timing into a raw material of the seasoning or extract or an intermediate in the manufacturing process, thereby obtaining a seasoning or extract in which the umami component constituting the seasoning or extract is mixed with the umami enhancing composition.

[0033] In another non-limiting embodiment of the present invention, a cooking oil-and-fat composition containing the umami enhancing composition may be provided. Specifically, for example, the umami enhancing composition is mixed with edible oils and fats to obtain a cooking oil-and-fat composition. Then, by using the cooking oil-and-fat composition to cook foodstuffs having umami such as meat of livestock animals such as pork, chicken, and beef; seafood such as fish and shellfish; and mushrooms, for example, by frying or stir-frying, a cooked food with enhanced umami can be obtained.

[0034] The content of the oxidized palm-based oil in the oil composition for cooking is not particularly limited, but is preferably 1 ppm by mass or more and 100,000 ppm by mass or less, more preferably 10 ppm by mass or more and 70,000 ppm by mass or less, even more preferably 100 ppm by mass or more and 40,000 ppm by mass or less, and particularly preferably 1,000 ppm by mass or more and 20,000 ppm by mass or less. In addition, the content of the oxidized palm-based oil in the oil composition for cooking is 1×10 -3 It is preferable that the concentration is 1×10 ppm or more and 40 ppm or less. -2 More preferably, the concentration is 1×10 ppm or more and 30 ppm or less.-1 It is more preferably from 1 ppm by mass to 20 ppm by mass, and particularly preferably from 1 ppm by mass to 10 ppm by mass.

[0035] When the present invention is applied to a seasoning, the seasoning may be any seasoning containing an umami component, and examples of the seasoning include, but are not limited to, sodium glutamate, sodium inosinate, sodium guanylate, and mixtures thereof, soy sauce, miso, ketchup, sauce, and the like.

[0036] When the present invention is applied to a seasoning, the content of the oxidized palm oil in the seasoning may be appropriately determined from the viewpoint of a desired and suitable amount when applied. There is no particular limitation, but it is preferably 1×10 -4 It is preferably from 1 ppm by mass to 1000 ppm by mass, and more preferably from 1×10 -3 More preferably, the concentration is 1×10 ppm or more and 500 ppm or less. -2 More preferably, the concentration is 1×10 ppm or more and 200 ppm or less. -1 It is particularly preferable that the amount of carotenoids is 1×10 ppm by mass or more and 100 ppm by mass or less. -6 It is preferably from 1 ppm by mass to 1 ppm by mass, and more preferably from 1×10 -5 More preferably, the concentration is between 1 ppm by mass and 1 ppm by mass, and 1×10 -4 More preferably, the concentration is 1 ppm by mass or more and 1 ppm by mass or less, and more preferably 1×10 -3 It is particularly preferable that the content be between ppm by mass and 1 ppm by mass.

[0037] When the present invention is applied to an extract, the extract need only contain umami components and is not particularly limited. Examples of the extract include seafood extracts extracted from seafood such as bonito, mackerel, scallops, oysters, and kelp; meat extracts obtained by extraction from the meat, bones, and carcasses of livestock animals such as pork, chicken, and beef; yeast extracts extracted from yeast; and vegetable extracts extracted from various vegetables (onion, garlic, cabbage, etc.).

[0038] When the present invention is applied to an extract, the content of the oxidized palm oil in the seasoning may be appropriately determined from the viewpoint of a desired and suitable amount when applied. There is no particular limitation, but it is preferably 1×10 -4 It is preferably from 1 ppm by mass to 1000 ppm by mass, and more preferably from 1×10 -3 More preferably, the concentration is 1×10 ppm or more and 500 ppm or less. -2 More preferably, the concentration is 1×10 ppm or more and 200 ppm or less. -1 It is particularly preferable that the amount of carotenoids is 1×10 ppm by mass or more and 100 ppm by mass or less. -6 It is preferably from 1 ppm by mass to 1 ppm by mass, and more preferably from 1×10 -5 More preferably, the concentration is between 1 ppm by mass and 1 ppm by mass, and 1×10 -4 More preferably, the concentration is 1 ppm by mass or more and 1 ppm by mass or less, and more preferably 1×10 -3 It is particularly preferable that the content be between ppm by mass and 1 ppm by mass.

[0039] In any non-limiting embodiment of the present invention, a method for enhancing the umami taste of a food may be provided by applying the umami taste enhancing composition to the food. Specifically, for example, the umami taste of a food exhibiting umami taste can be enhanced by adding, mixing, dissolving, dispersing, emulsifying, injecting, etc., the umami taste of the food product exhibiting umami taste at any timing to the raw material of the food product or intermediate products in the manufacturing process. In addition, the umami taste enhancing composition can be used in the form of a cooking oil and fat composition to which the umami taste enhancing composition is added, and the umami taste of a cooked food product obtained by cooking an ingredient having umami taste by frying, stir-frying, etc. can be enhanced. There is no particular limitation on the manner of application to the food product, and the composition may be applied to the food product by sprinkling or coating after cooking, processing, or manufacturing the food product, as well as by adding the composition to the raw material or intermediate products in the manufacturing process.

[0040] When the present invention is applied to food, the content of the oxidized palm oil in the food may be appropriately determined from the viewpoint of a desired and suitable amount when applied. There is no particular limitation, but it is preferably 1×10 -6 It is preferably from 1 ppm by mass to 1000 ppm by mass, and more preferably from 1×10 -5 More preferably, the concentration is 1×10 ppm or more and 800 ppm or less. -3 The content of the oxidized palm oil in the food is preferably 1×10 or more in terms of the amount of carotenoids before decomposition, more preferably 0.1 ppm by mass or more and 600 ppm by mass or less, and particularly preferably 0.1 ppm by mass or more and 500 ppm by mass or less. -10 It is preferably from 1 ppm by mass to 10 ppm by mass, and more preferably from 1×10 -9 More preferably, the concentration is between 1 ppm by mass and 5 ppm by mass, and 1×10 -7 More preferably, the concentration is 1×10 ppm by mass or more and 3 ppm by mass or less. -5 It is particularly preferable that the content be between ppm by mass and 1 ppm by mass.

[0041] In any non-limiting embodiment of the present invention, whether or not the umami taste has been enhanced in a food, seasoning, extract, oil composition, etc. to which the present invention is applied can be objectively evaluated by subjecting one prepared with the addition of the oxidized palm-based oil and one prepared similarly without the addition of the product to a sensory evaluation test, preferably a sensory evaluation test by a plurality of panelists selected so as not to have a bias in taste towards the general population.

[0042] The range of foods, seasonings, extracts, oil and fat compositions, etc. to which the present invention can be applied is not limited to those for human use, but can also be applied to animal feed and animal feed, etc. EXAMPLES

[0043] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0044] First, the palm-based fats and oils used in the present examples will be listed below, and methods for quantifying α-carotene and β-carotene will be described.

[0045] [1. Palm-based oils and fats] Red palm oil 1 (molecular distillation, one-time fractionation): total content of α-carotene and β-carotene 373 ppm by mass, Carotino Pure Olein, manufactured by Carotino Co., Ltd. Red palm oil 2 (molecularly distilled, fractionated once): total content of α-carotene and β-carotene: 444 ppm by mass, Carotino Pure Olein, manufactured by Carotino Co., Ltd. Red palm oil 3 (molecular distillation, one-time fractionation): total content of α-carotene and β-carotene 457 ppm by mass, Carotino Pure Olein, manufactured by Carotino Co., Ltd. Red palm oil 4 (unrefined, cold filtered): α-carotene and β-carotene total content 341 ppm by mass, EV REDPALM OIL, manufactured by Rain Forest Herbs Blended red palm oil (molecularly distilled, fractionated once): Total content of α-carotene and β-carotene: 115 ppm by mass. Blend of 1 part red palm oil and 1 part palm olein (manufactured by J-Oil Mills, Inc., in-house blend) in a mass ratio of 1:2.

[0046] 2. Quantitative Determination of α-Carotene and β-Carotene The α-carotene and β-carotene were quantified by high performance liquid chromatography (HPLC analysis). Specifically, 0.5 g of palm oil or oxidized product was weighed out, and diluted with acetone:tetrahydrofuran = 1:1 to make 10 mL, and subjected to HPLC analysis, and the contents of α-carotene and β-carotene were quantified from the calibration curve. The calibration curve was created from the peak area when α-carotene (model number 035-17981) and β-carotene (model number 035-05531) reagents (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) were used as quantitative standards and subjected to HPLC analysis at each predetermined concentration. The main analysis conditions are shown below.

[0047] (HPLC conditions) Detector: Photodiode array detector "2996 PHOTODIODE ARRAY DETECTOR" (Waters), detection at 300 to 600 nm Column: Shim-pack VP-ODS, 4.6mmID×250mm, 4.6μm (Shimadzu Corporation) Column temperature: 50℃ ·Injection volume: 5μL ·Flow rate: 1.2mL / min Mobile phase A: Acetonitrile Mobile phase B: Ethanol Mobile phase C: Acetone Gradient conditions: See Table 1

[0048] [Table 1]

[0049] 3. Quantitative Analysis of Hexanal The content of hexanal was quantified using a gas chromatography mass spectrometer (GC / MS) under the following conditions. A calibration curve was created using hexanal (manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.).

[0050] (GC / MS conditions) Equipment: GC Agilent 7890A / MS 5975B (Agilent Technologies, Inc.) Column: VF-WAXms length 60m x inner diameter 0.25mm x film thickness 0.25μm (Agilent Technologies, Inc.) Carrier gas: Helium Carrier flow rate: 1.2ml / min Inlet: Temperature 240℃, splitless Oven: 40℃ (5 min) → 3℃ / min → 190℃ (5 min) → 10℃ / min → 240℃ (30 min) ·Injection volume: 1μL Ionization method: EI method (70 eV) Ion source: 250℃ ·Quadrupole: 150℃ Measurement mode: SCAN Creating a calibration curve: Hexanal (FUJIFILM Wako Pure Chemical Industries, Ltd.) was appropriately diluted with acetonitrile (FUJIFILM Wako Pure Chemical Industries, Ltd.) to prepare hexanal solutions of 0.125ug / ml to 100ug / ml. 100μL of 2,6-dimethyl-5-heptenal (Sigma-Aldrich) / acetonitrile solution of 110ug / ml was added to 1ml of hexanal solution as an internal standard to prepare a calibration curve sample. The calibration curve sample was transferred to a vial and subjected to GC / MS analysis. A calibration curve was created from the area ratio of hexanal to the internal standard. Determination of hexanal concentration: 0.5 g of palm oil or oxidized product was weighed, and 100 μL of 110 ug / ml 2,6-dimethyl-5-heptenal / acetonitrile solution was added as an internal standard. Then, 1 ml of acetonitrile was added and vortexed for 20 minutes. Then, centrifugation was performed at 3000 rpm for 5 minutes using a centrifuge (Kubota Shoji Co., Ltd.). The acetonitrile phase of the supernatant was transferred to a vial and subjected to GC / MS analysis. The area ratio of hexanal to the internal standard was calculated, and the hexanal concentration was calculated by comparing it with the calibration curve.

[0051] [Peroxide Value (POV) Measurement] Measurements were performed in accordance with "Standard Methods for Analysis of Fats, Oils and Related Materials, 2.5.2 Peroxide Value" (Japan Oil Chemists' Society).

[0052] [4. Preparation of oxidized oil and fat products] Various types of fats and oils shown in Table 2 were used to prepare oxidation products thereof. Specifically, red palm oil containing a predetermined content (ppm by mass) of α-carotene and β-carotene was prepared and heat-treated under each heat treatment condition shown in Table 2 while stirring to obtain oxidation products of Examples 1 to 6. During the heat treatment, air was blown in at a predetermined rate (0.01 L / min or 0.2 L / min). One of the raw red palm oils that was not heat-treated was used as a control and designated as Comparative Example 1. Also, rapeseed oil was heat-treated under the same conditions as in Example 5 to provide Comparative Example 2.

[0053] Table 2 shows the oils and fats used, the total content of α-carotene and β-carotene in the oils and fats (carotene content), the heat treatment conditions, the total remaining amount of α-carotene and β-carotene after heat treatment (residual carotene amount), the peroxide value (POV) values ​​measured before and after heat treatment, and the hexanal concentration in the oils and fats after heat treatment.

[0054] [Table 2]

[0055] As shown in Table 2, the contents of α-carotene and β-carotene in red palm oil decreased due to heat treatment, and under the preparation conditions, α-carotene and β-carotene in red palm oil were decomposed more by heating for a longer period of time or at a higher temperature. On the other hand, the peroxide value (POV) increased due to heat treatment. In addition, hexanal was detected as a type of oil oxidation product in the oil after heat treatment.

[0056] [Test Example 1] (Sodium glutamate No. 1) 1 g of sodium glutamate was dissolved in 499 g of water to prepare an umami aqueous solution A containing 0.2 mass % of sodium glutamate.

[0057] Using the above umami aqueous solution A, a sensory evaluation of the umami taste was performed on the red palm oil of Comparative Example 1, or the oxidized products of the oils and fats of Examples 1 to 6 and Comparative Example 2. Specifically, the oils and fats were diluted with rapeseed oil as appropriate to obtain the blending ratios shown in the upper row of Table 3, and then added to the above umami aqueous solution A. The intensity of the umami taste when 2 mL of the sample was held in the mouth was scored relative to Comparative Example 1 according to the following criteria, and the median and average values ​​were calculated. The sensory evaluation was performed by a panel of three experts. The following criteria of "6" correspond to the umami taste of a 0.4% by mass sodium glutamate aqueous solution.

[0058] (standard) 6. Quite strong 5 Quite strong 4 Strong 3. Relatively strong 2. Somewhat strong 1 slightly stronger 0 equivalent -1 slightly weak -2 Slightly weak -3 Relatively weak -4 Weak -5 Very weak -6 Very weak

[0059] The results of the sensory evaluation are summarized in the lower part of Table 3.

[0060] [Table 3]

[0061] As a result, compared to Preparation Example 1-1, which used Comparative Example 1 consisting of red palm oil that was not heat-treated, Preparation Examples 1-2 to 1-7, which used oxidation products (Examples 1 to 6) prepared by subjecting red palm oil to a certain degree of heat treatment, had an effect of enhancing the umami of the umami aqueous solution. On the other hand, Preparation Example 1-8, which used Comparative Example 2 prepared by subjecting rapeseed oil to heat treatment, and Preparation Examples 1-9 and 1-10, which used hexanal, a type of fat and oil oxide, had almost no effect of enhancing the umami of the umami aqueous solution.

[0062] From the above, it was clarified that the oxidized red palm oil has the effect of enhancing the umami of the umami aqueous solution. In addition, since the same effect was not obtained with rapeseed oil, which does not contain carotene, it was suggested that the oxidized carotene contained in red palm oil contributes to the enhancement of umami.

[0063] [Test Example 2] (Sodium glutamate No. 2) The umami enhancing effect was evaluated in the same manner as in Test Example 1, except that the red palm oil of Comparative Example 1, or the oxidized oils and fats of Examples 3, 6, and Comparative Example 2 were added to the umami aqueous solution in the formulation shown in the upper row of Table 4.

[0064] The results of the sensory evaluation are summarized in the lower part of Table 4.

[0065] [Table 4]

[0066] As a result, it was revealed that the oxidation of red palm oil has the effect of enhancing the umami of an aqueous umami solution when the content of heat-treated carotene (converted to the amount before heat treatment) is in the range of 0.00054 mass ppm or more.

[0067] [Test Example 3] (Umami seasoning) 1 g of a commercially available umami seasoning ("AJI-NO-MOTO" (registered trademark), Ajinomoto Co., Inc.) was dissolved in 499 g of water to prepare an umami aqueous solution B containing 0.2% by mass of the umami seasoning.

[0068] The umami enhancing effect was evaluated in the same manner as in Test Example 1, except that the red palm oil of Comparative Example 1, or the oxidized products of the oils and fats of Examples 1 to 6 and Comparative Example 2 were added to the umami aqueous solution B in the formulation shown in the upper row of Table 5, and that a sensory evaluation was performed by a panel of five experts.

[0069] The results of the sensory evaluation are summarized in the lower part of Table 5.

[0070] [Table 5]

[0071] As a result, it was found that the oxidized red palm oil had the effect of enhancing the umami of a 0.2% by mass umami aqueous solution prepared using a commercially available umami seasoning.

[0072] [Test Example 4] (Nucleic acid-based umami components) One gram of 5'-ribonucleotide sodium (a mixture of 5'-inosinate disodium and 5'-guanylate disodium), a nucleic acid umami component (product name: Ribotide, Mitsubishi Corporation Life Sciences Inc.), was dissolved in 499 g of water to prepare an umami aqueous solution C containing 0.2% by mass of the nucleic acid umami component.

[0073] The umami aqueous solution C was used to evaluate the umami enhancing effect in the same manner as in Test Example 1, except that the red palm oil of Comparative Example 1, or the oxidized products of the fats and oils of Examples 3, 6, and Comparative Example 2 were added to the umami aqueous solution C in the formulation shown in the upper row of Table 6.

[0074] The results of the sensory evaluation are summarized in the lower part of Table 6.

[0075] [Table 6]

[0076] As a result, it was revealed that the oxidized red palm oil had the effect of enhancing the umami of a 0.2% by mass umami aqueous solution prepared using nucleic acid-based umami components.

[0077] [Test Example 5] (Chicken soup) 4.17 g of commercially available powdered chicken bone soup (product name "Whole Chicken Bones Soup", Ajinomoto Co., Inc.) was dissolved in 495.83 g of water to prepare an umami aqueous solution D containing 0.83 mass % of the powdered chicken bone soup.

[0078] The umami enhancing effect was evaluated in the same manner as in Test Example 1, except that the red palm oil of Comparative Example 1, or the oxidized products of fats and oils of Examples 3, 6, and Comparative Example 2 were added to the umami aqueous solution D in the formulation shown in the upper row of Table 7.

[0079] The results of the sensory evaluation are summarized in the lower part of Table 7.

[0080] [Table 7]

[0081] As a result, it was found that the oxidized red palm oil had the effect of enhancing the umami of a 0.83% by mass umami aqueous solution prepared using commercially available powdered chicken stock.

[0082] [Test Example 6] (Powdered bonito stock) 3.33 g of commercially available powdered bonito stock (Hon Dashi (registered trademark), Ajinomoto Co., Inc.) was dissolved in 496.67 g of water to prepare an umami aqueous solution E containing 0.67% by mass of the powdered bonito stock.

[0083] The umami aqueous solution E was used to evaluate the umami enhancing effect in the same manner as in Test Example 1, except that the red palm oil of Comparative Example 1, or the oxidized products of the oils and fats of Examples 3, 6, and Comparative Example 2 were added to the umami aqueous solution E in the formulation shown in the upper row of Table 8.

[0084] The results of the sensory evaluation are summarized in the lower part of Table 8.

[0085] [Table 8]

[0086] As a result, it was found that the oxidized red palm oil had the effect of enhancing the umami of a 0.67% by mass umami aqueous solution prepared using commercially available powdered bonito stock.

[0087] [Test Example 7] (Powdered kelp stock) 3.33 g of commercially available powdered kombu dashi (Hon-Dashi (registered trademark) kombu dashi, Ajinomoto Co., Inc.) was dissolved in 496.67 g of water to prepare an umami aqueous solution F containing 0.67% by mass of the powdered kombu dashi.

[0088] The umami enhancing effect was evaluated in the same manner as in Test Example 1, except that the red palm oil of Comparative Example 1, or the oxidized products of fats and oils of Examples 3, 6, and Comparative Example 2 were added to the umami aqueous solution F in the formulation shown in the upper row of Table 9.

[0089] The results of the sensory evaluation are summarized in the lower part of Table 9.

[0090] [Table 9]

[0091] As a result, it was found that the oxidized red palm oil had the effect of enhancing the umami of a 0.67% by mass umami aqueous solution prepared using commercially available powdered kelp stock.

[0092] [Test Example 8] (Consommé) 4.17 g of solid consomme (product name "Ajinomoto KK Consomme", Ajinomoto Co., Inc.) was dissolved in 495.83 g of water to prepare an umami aqueous solution G containing 0.83 mass % of the solid consomme.

[0093] The umami aqueous solution G was used to evaluate the umami enhancing effect in the same manner as in Test Example 1, except that the red palm oil of Comparative Example 1, or the oxidized products of the oils and fats of Examples 3, 6, and Comparative Example 2 were added to the umami aqueous solution G in the formulation shown in the upper row of Table 10.

[0094] The results of the sensory evaluation are summarized in the lower part of Table 10.

[0095] [Table 10]

[0096] As a result, it was found that the oxidized red palm oil had the effect of enhancing the umami of a 0.83% by mass umami aqueous solution prepared using solid consomme.

[0097] [Test Example 9] (Pork extract) 6 g of pork extract (product name: Pork Stock 50-10-N, DSP Gokyo Food & Chemical Co., Ltd.) was dissolved in 494 g of water to prepare an umami aqueous solution H containing 1.2% by mass of the pork extract.

[0098] The umami enhancing effect was evaluated in the same manner as in Test Example 1, except that the red palm oil of Comparative Example 1, or the oxidized products of fats and oils of Examples 3, 6, and Comparative Example 2 were added to the umami aqueous solution H in the formulation shown in the upper row of Table 11.

[0099] The results of the sensory evaluation are summarized in the lower part of Table 11.

[0100] [Table 11]

[0101] As a result, it was revealed that the oxidized red palm oil had the effect of enhancing the umami of a 1.2% by mass umami aqueous solution prepared using pork extract.

[0102] [Test Example 10] (Beef extract) 6 g of beef extract (product name: Ajipol Beef UP, DSP Gokyo Food & Chemical Co., Ltd.) was dissolved in 494 g of water to prepare an umami aqueous solution I containing 1.2% by mass of the beef extract.

[0103] The umami aqueous solution I was used to evaluate the umami enhancing effect in the same manner as in Test Example 1, except that the red palm oil of Comparative Example 1, or the oxidized products of the oils and fats of Examples 3, 6, and Comparative Example 2 were added to the umami aqueous solution I in the formulation shown in the upper row of Table 12.

[0104] The results of the sensory evaluation are summarized in the lower part of Table 12.

[0105] [Table 12]

[0106] As a result, it was revealed that the oxidized red palm oil had the effect of enhancing the umami of a 1.2% by mass umami aqueous solution prepared with beef extract.

[0107] [Test Example 11] (Yeast extract) 6 g of yeast extract (product name: Aromild, DSP Gokyo Food & Chemical Co., Ltd.) was dissolved in 494 g of water to prepare an umami aqueous solution J containing 1.2 mass % of the yeast extract.

[0108] The umami aqueous solution J was used to evaluate the umami enhancing effect in the same manner as in Test Example 1, except that the red palm oil of Comparative Example 1, or the oxidized products of the oils and fats of Examples 3, 6, and Comparative Example 2 were added to the umami aqueous solution in the formulation shown in the upper row of Table 13.

[0109] The results of the sensory evaluation are summarized in the lower part of Table 13.

[0110] [Table 13]

[0111] As a result, it was revealed that the oxidized red palm oil had the effect of enhancing the umami of a 1.2% by mass umami aqueous solution prepared with yeast extract.

[0112] [Test Example 12] (Kombu Stock Part 1) 20 g of kelp was added to 1,000 g of water and heated over medium heat until just before boiling, after which the kelp was removed to prepare kelp stock.

[0113] The kelp stock was used as umami aqueous solution K, and the umami enhancing effect was evaluated in the same manner as in Test Example 1, except that the red palm oil of Comparative Example 1, or the oxidized oils and fats of Examples 3, 6, and Comparative Example 2 were added to the umami aqueous solution in the formulation shown in the upper part of Table 14.

[0114] The results of the sensory evaluation are summarized in the lower part of Table 14.

[0115] [Table 14]

[0116] As a result, it was revealed that the oxidation-treated red palm oil had the effect of enhancing the umami flavor of an aqueous umami solution made from kelp stock.

[0117] [Test Example 13] (Kombu Stock Part 2) <Preparation of powdered oils and fats> A powdered oil was prepared (Example 7) containing 1 mass% of the oxidation-treated product of Example 6 prepared in Test Example 1 with the composition shown in Table 15. The powdered oil was prepared according to the description in paragraph 0046 of JP 2017-63784 A. A control powdered oil was also prepared in the same manner except that the oxidation-treated product was not added (Comparative Example 3).

[0118] [Table 15]

[0119] The umami enhancing effect was evaluated in the same manner as in Test Example 12, except that the powdered oil of Comparative Example 3 or the powdered oil of Example 7 was added to the umami aqueous solution in the formulation shown in the upper part of Table 16, and that the evaluation was made in relative comparison with Comparative Example 3 instead of Comparative Example 1.

[0120] The results of the sensory evaluation are summarized in the lower part of Table 16.

[0121] [Table 16]

[0122] As a result, it was revealed that even when the oxidized red palm oil was prepared into a powdered oil, the oxidized red palm oil had the effect of enhancing the umami flavor of an aqueous umami solution made from kelp stock.

[0123] [Test Example 14] (Tatsutaage) The effect of enhancing the umami flavor of Tatsuta-age when cooked using a cooking oil and fat composition containing oxidized red palm oil was investigated.

[0124] <Preparation of cooking oil and fat composition> The oxidized oil of Example 6 was mixed with rapeseed oil for frying (J-canola oil, manufactured by J-Oil Mills Co., Ltd.) in the proportions shown in the upper part of Table 17 to prepare an oil composition for cooking.

[0125] (Preparation and evaluation of Tatsutaage) (1) Pure rice cooking sake (manufactured by Toa Shuzo Co., Ltd.) and soy sauce were mixed in a 2:1 (mass ratio) to prepare a seasoning liquid. (2) 30 parts by mass of the seasoning liquid was placed in a plastic bag, and 100 parts by mass of chicken thigh meat cut into approximately 30 g was then placed in the bag and soaked for 20 minutes. (3) Remove the chicken thighs from the plastic bag, drain them, and then coat them with potato starch. (4) Chicken thighs coated with potato starch were fried for 6 minutes in the above cooking oil and fat composition heated to 180°C to obtain Tatsuta-age.

[0126] The resulting Tatsuta-age was tasted and subjected to a sensory evaluation of umami. Specifically, the results were scored relative to Preparation Example 14-1, which does not contain the oxidized red palm oil, according to the following criteria, and the median and average values ​​were calculated. The sensory evaluation was performed by a panel of six experts.

[0127] (standard) 6. Quite strong 5 Quite strong 4 Strong 3. Relatively strong 2. Somewhat strong 1 slightly stronger 0 equivalent -1 slightly weak -2 Slightly weak -3 Relatively weak -4 Weak -5 Very weak -6 Very weak

[0128] The results of the sensory evaluation are summarized in the lower part of Table 17.

[0129] [Table 17]

[0130] As a result, it was revealed that the umami flavor of Tatsuta-age fried in a cooking oil composition containing an oxidized red palm oil was enhanced by the oxidized red palm oil compared to Tatsuta-age fried in a cooking oil composition not containing an oxidized red palm oil.

Claims

1. A composition for enhancing umami flavor, comprising as an active ingredient an oxidized palm oil having a total content of α-carotene and β-carotene of 30 ppm by mass or more and 2,000 ppm by mass or less.

2. 2. The composition for enhancing umami taste according to claim 1, wherein the peroxide value of the oxidation treatment product is 3 or more and 250 or less.

3. The composition for enhancing umami flavor according to claim 1 or 2, which is in the form of an edible oil and fat composition.

4. The present invention provides a method for producing a composition for enhancing umami flavor, comprising a step of subjecting palm-based fats and oils having a total content of α-carotene and β-carotene of 30 ppm by mass or more and 2,000 ppm by mass or less to an oxidation treatment so that the peroxide value is 3 or more and 250 or less.

5. The method for producing a composition for enhancing umami flavor according to claim 4, wherein the oxidation treatment is carried out by heat treatment at 50°C or higher and 220°C or lower for 0.1 hours or higher and 240 hours or lower.

6. The method for producing a composition for enhancing umami flavor according to claim 5 , wherein the heat treatment is carried out while supplying oxygen.

7. The method for producing the umami enhancing composition according to claim 4 , further comprising a step of mixing the composition with an edible oil or fat after the oxidation treatment step.

8. A method for producing a seasoning or extract, comprising a step of mixing the umami enhancing composition obtained by the production method according to any one of claims 4 to 7 with an umami component.

9. A method for producing a cooking oil composition for enhancing umami, comprising a step of mixing an umami-enhancing composition obtained by the production method described in any one of claims 4 to 7 with edible oils and fats.

10. A method for enhancing the umami taste of food, which comprises applying the umami taste enhancing composition according to claim 1 or 2 to food.

11. The food product is added with 1×10 －６ The method for enhancing the umami taste of food according to claim 10, wherein the food contains the compound in an amount of from ppm by mass to 1,000 ppm by mass.

12. A method for enhancing the umami flavor of food, comprising applying to food a composition for enhancing umami flavor obtained by the manufacturing method described in any one of claims 4 to 7.

13. The method for enhancing the umami taste of food according to claim 12, wherein the food contains the oxidized palm-based oil in an amount of 1×10 −6 ppm by mass or more and 1000 ppm by mass or less.

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