Food saltiness enhancer, composition for enhancing food saltiness, method for enhancing food saltiness, edible oil composition, and method for producing food

Abstract

To provide a raw material excellent in effect of enhancing saltiness of food products.SOLUTION: It is a saltiness enhancer of food products characterized by making rice bran fatty acid as an effective ingredient. It is a composition for enhancing the salty taste of food products characterized by containing rice bran fatty acid. Also, it is an edible oil composition comprising an edible oil fat and rice bran fatty acid contained in the edible oil. These foods are preferably heated together with the food material during cooking. Also, it is preferable to use it as a cooking food such as fried food or cooked rice.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a technique for enhancing the saltiness of foods.

Background Art

[0002] Salt is a seasoning that imparts saltiness to foods and enhances their deliciousness, and is also a nutrient that plays an important role in enabling the body to function normally. On the other hand, excessive salt intake is considered to be a cause of hypertension, heart disease, stroke, gastric cancer, etc. Therefore, the development of low-salt foods and low-salt seasonings that reduce the amount of salt used without sacrificing saltiness is underway. For example, Patent Document 1 discloses a method for producing a food or drink with enhanced saltiness by adding a predetermined amount of arginine and / or its salt, lactic acid and / or its salt, and gluconic acid and / or its salt as raw materials.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Imparting saltiness to foods by conventional techniques is useful. However, in recent years, the interest in low-salt foods has been increasing more and more, and further development of techniques that do not impair the saltiness of foods even when the amount of salt used is reduced is desired.

[0005] An object of the present invention is to provide a new material having an excellent effect of enhancing the saltiness of foods.

Means for Solving the Problems

[0006] As a result of intensive studies, the inventors have found that the saltiness is enhanced by incorporating rice bran fatty acid into foods, and have thus completed the present invention.

[0007] That is, in its first aspect, the present invention provides a saltiness enhancer for foods, characterized by containing rice bran fatty acid as an active ingredient.

[0008] In the above-mentioned saltiness enhancer for foods, it is preferably used by heating together with the food ingredients during food cooking.

[0009] Also, in the above-mentioned saltiness enhancer for foods, it is preferably used for heat-cooked foods.

[0010] In its second aspect, the present invention provides a composition for enhancing the saltiness of foods, characterized by containing rice bran fatty acid.

[0011] In the above-mentioned composition for enhancing the saltiness of foods, it is preferably used by heating together with the food ingredients during food cooking.

[0012] Also, in the above-mentioned composition for enhancing the saltiness of foods, it is preferably used for heat-cooked foods.

[0013] In the above-mentioned composition for enhancing the saltiness of foods, it is further preferably to contain edible oil.

[0014] Also, in the above-mentioned composition for enhancing the saltiness of foods, it is further preferably to contain a salty component.

[0015] In its third aspect, the present invention provides an edible oil composition characterized by containing edible oil and rice bran fatty acid contained in the edible oil.

[0016] In the above-mentioned edible oil composition, it is preferably to contain 0.008 to 20 parts by mass of the rice bran fatty acid with respect to 100 parts by mass of the edible oil.

[0017] Also, in the above-mentioned edible oil composition, it is preferably used to enhance the saltiness of foods.

[0018] Also, in the above edible oil composition, it is preferably used by heating together with the food ingredients of the food during cooking of the food.

[0019] Also, in the above edible oil composition, it is preferably used for heat-cooked foods.

[0020] In a fourth aspect of the present invention, there is provided a method for producing a food having enhanced saltiness, characterized by containing rice bran fatty acid in the food.

[0021] In the method for producing a food having enhanced saltiness as described above, the rice bran fatty acid is preferably used in the form of an edible oil composition obtained by containing it in an edible oil.

[0022] Also, in the method for producing a food having enhanced saltiness as described above, the rice bran fatty acid is preferably used in the form of an edible oil composition containing 0.008 parts by mass or more and 20 parts by mass or less of the rice bran fatty acid with respect to 100 parts by mass of the edible oil.

[0023] Also, in the method for producing a food having enhanced saltiness as described above, the rice bran fatty acid is preferably used by heating together with the food ingredients of the food during cooking of the food.

[0024] Also, in the method for producing a food having enhanced saltiness as described above, the food is preferably a heat-cooked food.

[0025] In a fifth aspect of the present invention, there is provided a method for enhancing the saltiness of a food, characterized by using rice bran fatty acid.

[0026] In a sixth aspect of the present invention, there is provided a method for producing a food to which the above saltiness enhancer is added.

[0027] In a seventh aspect of the present invention, there is provided a method for producing a food to which the above saltiness enhancing composition is added.

[0028] In the eighth aspect, the present invention provides a method for producing a food to which the above edible oil and fat composition is added.

Effects of the Invention

[0029] According to the present invention, it is possible to provide a new material that uses rice bran fatty acid and has an excellent effect of enhancing the saltiness of foods.

Modes for Carrying Out the Invention

[0030] The rice bran fatty acid used in the present invention may be any fatty acid derived from rice bran and is not particularly limited. For example, the fatty acid obtained as an oil production by-product in the process of producing rice oil from rice bran can be used. That is, in a general oil production process, a treatment process for purifying oil, such as degumming or deacidifying the crude oil obtained by pressing or solvent extraction from oilseed raw materials, is included. At this time, the degummed oil residue or soda oil residue generated contains a relatively rich amount of fatty acids. Therefore, a material enriched with fatty acids can be obtained from these by-products through treatments such as distillation. The purity of the fatty acid in such a material is not limited, but it is preferably one containing 60% by mass or more of fatty acid, more preferably one containing 70% by mass or more and 100% by mass or less, even more preferably one containing 80% by mass or more and 100% by mass or less, and still even more preferably one containing 90% by mass or more and 100% by mass or less. Also, as the fatty acid composition, palmitic acid is 16% by mass or more and 29% by mass or less, stearic acid is 0.6% by mass or more and 2.4% by mass or less, oleic acid is 36% by mass or more and 49% by mass or less, linoleic acid is 26% by mass or more and 39% by mass or less, and linolenic acid is 0.6% by mass or more and 1.9% by mass or less, which is preferable. As the fatty acid composition, palmitic acid is 18% by mass or more and 27% by mass or less, stearic acid is 0.8% by mass or more and 2.2% by mass or less, oleic acid is 38% by mass or more and 47% by mass or less, linoleic acid is 28% by mass or more and 37% by mass or less, and linolenic acid is 0.8% by mass or more and 1.7% by mass or less, which is more preferable. As the fatty acid composition, palmitic acid is 20% by mass or more and 25% by mass or less, stearic acid is 1.0% by mass or more and 2.0% by mass or less, oleic acid is 40% by mass or more and 45% by mass or less, linoleic acid is 30% by mass or more and 35% by mass or less, and linolenic acid is 1.0% by mass or more and 1.5% by mass or less, which is even more preferable.

[0031] Alternatively, as the rice bran fatty acid, commercially available material such as "Acid 100S" (product name, manufactured by Bosso Oil & Fat Co., Ltd.) may be used.

[0032] Rice bran fatty acid has an effect of enhancing the saltiness of foods, as shown in the examples described later. Therefore, in the present invention, this is used as an active ingredient of a food saltiness enhancer.

[0033] In any non-limiting aspect of the present invention, the saltiness enhancer may be in the form of an oil and fat composition. Specifically, for example, edible oils and fats, excipients, adjuvants, emulsifiers, pH adjusters, etc. can be arbitrarily blended as necessary, and by known methods, an oil and fat composition in any form such as liquid, powder, paste, etc. can be obtained. That is, for example, it may be prepared into liquid oils, margarine, fat spreads, shortenings, powdered oils, etc. mainly composed of oil and fat components by formulation techniques well-known to those skilled in the art, or it may be prepared into a solution, powder, gel, granule, etc. with a small blending amount of oil and fat components, and these forms can be arbitrarily adopted. Further, for example, when powdering, adjuvants such as corn syrup can be used, and furthermore, an emulsifier can be added to prepare an emulsified raw material, and then this can be powdered. Means for powdering include spray drying, freeze drying, etc.

[0034] Examples of edible oils and fats include vegetable oils and fats such as rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, coconut oil, cocoa butter, etc., animal oils and fats such as beef tallow, lard, chicken fat, milk fat, etc., medium-chain fatty acid triglycerides, etc. In addition, processed oils and fats such as these fractionated oils (medium melting point part of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), interesterified oils, hydrogenated oils, etc. are included. The edible oils and fats may be used alone or in a mixture of two or more.

[0035] In the saltiness enhancer for foods provided by the present invention, aids that are usually added to foods may be appropriately blended within a range that does not impair the desired saltiness enhancing functionality. Examples of the aids include antioxidants, defoaming agents, emulsifiers, fragrances, flavoring agents, pigments, physiologically active substances, and the like. Specifically, for example, ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherols, silicones, and the like can be mentioned.

[0036] The content of rice bran fatty acids is not particularly limited, but is preferably 0.001% by mass or more and 100% by mass or less, more preferably 0.005% by mass or more and 100% by mass or less, still more preferably 0.01% by mass or more and 100% by mass or less, and even more preferably 0.1% by mass or more and 100% by mass or less. Note that the material itself that provides the rice bran fatty acids may constitute the above-mentioned saltiness enhancer.

[0037] On the other hand, in another aspect of the present invention that is not limited, the above-mentioned rice bran fatty acids may be contained in edible oils and fats. That is, an edible oil and fat composition containing the edible oil and fats and the rice bran fatty acids contained therein is provided. According to this, it is easy to adjust the concentration of the rice bran fatty acids using the edible oil and fat as a dispersion medium. In addition, it is easy to make it compatible with the ingredients and components of the food when incorporated into the food.

[0038] Examples of the edible oils and fats include vegetable oils and fats such as rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, coconut oil, cocoa butter, etc., animal fats and oils such as beef tallow, lard, chicken fat, milk fat, etc., and medium-chain fatty acid triglycerides. In addition, processed oils and fats such as these fractionated oils (medium melting point part of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), transesterified oils, hydrogenated oils, etc. can be mentioned. The edible oils and fats may be used alone or in combination of two or more.

[0039] The contents of the edible oil and rice bran fatty acid in the above edible oil composition are not particularly limited, but it is preferable that the rice bran fatty acid is well dispersed in the edible oil. It is preferably contained in an amount of 70% by mass or more and 99.999% by mass or less, more preferably 75% by mass or more and 99.99% by mass or less, still more preferably 80% by mass or more and 99.97% by mass or less, and even more preferably 85% by mass or more and 99.92% by mass or less. Further, it is preferably contained in an amount of 0.001% by mass or more and 30% by mass or less, more preferably 0.005% by mass or more and 25% by mass or less, still more preferably 0.01% by mass or more and 20% by mass or less, and even more preferably 0.1% by mass or more and 15% by mass or less. Further, it is preferably contained in an amount of 0.008 parts by mass or more and 20 parts by mass or less, more preferably 0.03 parts by mass or more and 18 parts by mass or less, still more preferably 0.08 parts by mass or more and 16 parts by mass or less, and even more preferably 0.08 parts by mass or more and 14 parts by mass or less, based on 100 parts by mass of the edible oil. In addition, since the form of the rice bran fatty acid may be solid or the like at normal temperature in some cases, it may be mixed with the edible oil in a state where it is sufficiently melted by heating or the like.

[0040] In the edible oil composition provided by the present invention, in the same manner as the above-described saltiness enhancer, auxiliaries usually added to foods may be appropriately blended within a range that does not impair the desired saltiness enhancing functionality. Examples of the auxiliaries include antioxidants, antifoaming agents, emulsifiers, fragrances, flavoring agents, pigments, physiologically active substances, and the like. Specifically, for example, ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherols, silicones, and the like can be mentioned.

[0041] Regarding the usage form of the above-mentioned salt enhancer or edible oil composition, further explanation is as follows. In the present invention, the rice bran fatty acid contained in the agent or composition may be used by incorporating it into food. Thereby, the saltiness of the food can be enhanced. The addition amount to the food may be appropriately set according to the type of food to which it is applied. Typically, for example, in the form of the food to which the present invention is applied, the amount of rice bran fatty acid is preferably 0.0005% by mass or more and 1.2% by mass or less, more preferably 0.001% by mass or more and 1% by mass or less, still more preferably 0.003% by mass or more and 0.6% by mass or less, and even more preferably 0.005% by mass or more and 0.3% by mass or less.

[0042] The food to which the present invention is applied is not particularly limited. Typically, for example, it is stir-fried cooked foods, grilled cooked foods, steamed cooked foods, boiled cooked foods, cooked rice, stewed cooked foods, or seasonings used for them, etc. In particular, it is preferably a stir-fried cooked food. Specific examples include, for example, pasta dishes, fried rice, stir-fried vegetables, grilled meat, grilled fish, boiled vegetables, Chinese buns, shumai, meatballs, ham, sausage, rice balls, cooked rice, soup, roux, cheese, snack foods, Japanese confectionery, bread, etc.

[0043] When applying the present invention to food, there is no particular limitation on the mode of use. For example, by adding, mixing, dissolving, dispersing, emulsifying, injecting, etc. at any timing to the raw materials of the food or the intermediates in the manufacturing process, etc., the saltiness of the resulting food can be enhanced. Also, not only by adding to the raw materials or intermediates in the manufacturing process, etc., but also by sprinkling or coating, etc. after the cooking, processing, or manufacturing, etc. of the food, it may be imparted to the food.

[0044] In any non-limiting aspect of the present invention, it is preferably used by heating together with the food ingredients during cooking of the food. Thereby, the effect of enhancing the saltiness by rice bran fatty acid becomes more remarkable. For example, when stir-frying ingredients such as vegetables (e.g., garlic, cabbage, onions, carrots), eggs, cooked rice, meat, pasta, etc. in a frying pan, the saltiness enhancer or edible composition provided by the present invention may be used as the frying oil or added to the frying oil. Alternatively, when cooking rice in a rice cooker, it may be used by adding it thereto. Alternatively, it may be added to a soup or the like and heated. However, it is not limited to the usage modes exemplified above, and it may be added to the food whose saltiness is desired to be enhanced as appropriate so as to obtain the desired effect of enhancing the saltiness.

[0045] In any non-limiting aspect of the present invention, whether the saltiness is enhanced in the food or the like to which the present invention is applied can be objectively evaluated by subjecting the one prepared by adding the above rice bran fatty acid and the one prepared in the same manner without adding it to a sensory evaluation test, preferably a sensory evaluation test by a plurality of panelists selected so as to have no preference bias for the population.

[0046] On the other hand, in another non-limiting aspect of the present invention, the rice bran fatty acid described above may be provided in the form of a composition for enhancing the saltiness of a food containing the same. In this case, it is the same as described above for the saltiness enhancer or the edible oil composition that edible oils and various auxiliaries usually added to food may be appropriately blended. Also, the saltiness of the resulting food can be enhanced by adding, mixing, dissolving, dispersing, emulsifying, injecting, etc. at any timing to the raw materials of the food or intermediates in the manufacturing process. Also, in terms of the mode of use such that the effect of enhancing the saltiness by the rice bran fatty acid becomes more prominent by preferably heating it together with the ingredients of the food during cooking of the food, it is the same as described above for the saltiness enhancer or the edible oil composition. However, in particular, for example, by containing saltiness components such as salt, salt seasonings, potassium chloride, etc., such a composition can be suitably used as a seasoning or the like whose saltiness is enhanced for the purpose of imparting saltiness to food.

[0047] In this case, the saltiness components contained together with the rice bran fatty acid may be, for example, salt, salt seasonings, potassium chloride, etc., but are not particularly limited thereto. Also, from the viewpoint of imparting taste such as saltiness to food, further, sweet substances such as sugar, honey, maple syrup, erythritol, trehalose, aspartame, etc. and umami substances such as glutamic acid, inosinic acid, etc. may be contained.

[0048] The content of the rice bran fatty acid in the composition for enhancing the saltiness of the above food is the same as described above for the saltiness enhancer or the edible oil composition. However, for example, when it contains a saltiness component and is used for the purpose of imparting saltiness to food, as the saltiness component to be included in the composition for enhancing the saltiness, for example, when the saltiness component is salt, the amount of the rice bran fatty acid relative to 1 part by mass of the salt is preferably 0.0006 part by mass or more and 2.0 parts by mass or less, more preferably 0.0040 part by mass or more and 1.6 parts by mass or less, still more preferably 0.004 part by mass or more and 1.0 part by mass or less, and even more preferably 0.008 part by mass or more and 0.6 part by mass or less.

[0049] Note that the scope of foods and the like to which the present invention can be applied is not limited to those for humans, and can also be applied to animal feeds and the like.

Examples

[0050] Hereinafter, the present invention will be described in more detail with reference to examples, but these examples do not limit the scope of the present invention in any way.

[0051] The materials and cooking utensils used in this test example are as follows.

[0052] (Fats and oils) · Rapeseed oil: "AJINOMOTO Sarasa Canola Oil" (product name), manufactured by J-Oil Mills Co., Ltd. · Soybean oil: "AJINOMOTO Kokuto Umami Soybean Oil" (product name), manufactured by J-Oil Mills Co., Ltd. · Rice bran oil: "AJINOMOTO Healthy Rice Oil" (product name), manufactured by J-Oil Mills Co., Ltd. · Olive oil: "FILIPPO BERIO (registered trademark) Extra Virgin Olive Oil" (product name), manufactured by J-Oil Mills Co., Ltd. · Rice bran fatty acid: "Acid 100S" (product name), manufactured by Bosei Oil Co., Ltd.

[0053] Note that the rice bran fatty acid used was a distillate obtained by vacuum distillation from the soda oil side obtained as a by-product of rice oil production, and its fatty acid composition is shown in Table 1.

[0054]

Table 1

[0055] (Food ingredients) · Dried pasta: "Maruchaku Spaghetti 1.6mm with Mama" (product name), manufactured by Nissin Foods Holdings Co., Ltd. · Cooked rice: "Sato's Rice" (product name), manufactured by Sato Foods Co., Ltd. · Chinese soup base: "Chomy Shantan" (product name), manufactured by Chomy Foods Co., Ltd.

[0056] (Cooking heater) ·IH heater: "KZ-PH33" (product name), manufactured by Panasonic Corporation ·Rice cooker: "Pressure IH Rice Cooker Jar NP-NT10" (product name), manufactured by Zojirushi Corporation

[0057] <Test Example 1> Using each of the materials shown in Table 2, pasta dishes (peperoncino) were cooked according to the following procedures (a) to (e). The rice bran fatty acid used was in a solid state at room temperature. After heating it to 60°C, a predetermined amount was added to rapeseed oil or olive oil and stirred to dissolve, thereby preparing the first or second oil and fat composition having the composition shown in Table 2.

[0058] (a) The first oil and fat composition described in Table 2 was prepared and added to a frying pan. (b) Garlic was added to the frying pan in (a), and stir-fried for 10 minutes at a temperature intensity of 3 (100 to 120°C) using an IH heater, and then naturally cooled to room temperature. (c) The second oil and fat composition described in Table 2 was prepared, and this and salt were added to the frying pan in (b) and mixed. (d) Pasta dried noodles were boiled in water for 7 minutes and drained. (e) The pasta boiled in (d) was added to the frying pan in (c) and mixed to obtain the pasta dishes of Preparation Examples 1-1 to 1-7.

[0059]

Table 2

[0060] For the obtained pasta dishes, the saltiness was sensory evaluated by comparing them with the case where rapeseed oil was used as the first oil and fat composition and olive oil was used as the second oil and fat composition, and neither rice oil nor rice bran fatty acid was blended. The evaluation was performed by two professional panels according to the following scoring criteria, and the average value of the sensory evaluation values of all members was determined. The results are shown in Table 3. +6: Considerably stronger than the control +5: Considerably stronger than the control +4: Stronger than the control +3: Relatively stronger than the control +2: Slightly stronger than the control +1: Slightly stronger than the control 0: Equivalent to the control -1: Slightly weaker than the control -2: Weaker than the control -3: Considerably weaker than the control

[0061]

Table 3

[0062] As a result, as seen in the results of Preparation Examples 1-3 to 1-7, by incorporating rice bran fatty acid in a proportion of 0.00058% to 0.058% by mass in the total mass of the cooked peperonchino, an effect of enhancing the saltiness of the cooked peperonchino was obtained compared to Preparation Example 1-1 (control) without addition. On the other hand, in Preparation Example 1-2, although rice bran fatty acid was added in the same amount as in Preparation Example 1-3, the effect of enhancing the saltiness was limited. This was considered to be because in Preparation Examples 1-3 to 1-7, rice bran fatty acid was subjected to stir-frying together with garlic as the first oil and fat composition, whereas in Preparation Example 1-2, it was added to the second oil and fat composition and not subjected to such stir-frying. In addition, in Preparation Example 1-1 and Preparation Example 1-2, rice oil was contained in the first oil and fat composition and subjected to stir-frying with garlic, but the effect of enhancing the saltiness was not obtained. From this, it can be understood that the product of rice oil produced by stir-frying with garlic has no effect of enhancing the saltiness.

[0063] <Test Example 2> Using each of the materials shown in Table 4 and otherwise in the same manner as in Test Example 1, pasta dishes (peperonchino) of Preparation Examples 2-1 to 2-5 were cooked. Note that Preparation Example 2-1 had the same materials and cooking mode as Preparation Example 1-1 of Test Example 1.

[0064]

Table 4

[0065] For the obtained pasta dish, in the same manner as in Test Example 1, rapeseed oil was used as the first oil and fat composition, and olive oil was used as the second oil and fat composition. The saltiness was sensory evaluated by comparing with the case where neither rice oil nor rice bran fatty acid was blended in these. The results are shown in Table 5.

[0066]

Table 5

[0067] As a result, as seen in the results of Preparation Examples 2-2 to 2-4, by allowing the oil and fat composition used for stir-frying with garlic to contain rice bran fatty acid at a ratio of 3, 5, and 10% by mass, and allowing the cooked peperoncino to contain rice bran fatty acid at a ratio of 0.18% to 0.58% by mass in the total mass, an effect of enhancing the saltiness of the cooked peperoncino was obtained as compared with Preparation Example 2-1 where no addition was made. Further, as seen in the result of Preparation Example 2-5, when an oil and fat composition was prepared using soybean oil as the base oil instead of rapeseed oil and rice bran fatty acid was used, an effect of enhancing the saltiness was also obtained.

[0068] <Test Example 3> Using each material shown in Table 6, fried rice was cooked according to the following procedures (a) to (e). The rice bran fatty acid used was in a solid state at normal temperature. After heating it to 60°C, a predetermined amount was added to rapeseed oil and stirred to dissolve, thereby preparing an oil and fat composition having the composition shown in Table 6.

[0069] (a) Prepare the oil and fat composition described in Table 6, pour it into a frying pan, and heat it using an IH heater until the oil and fat composition reaches 200°C at a temperature intensity of 5. (b) After 10 seconds, add the beaten egg and the rice that has been warmed in a 600W microwave oven for 2 minutes to the frying pan in (a) in this order. (c) Heat while mixing for 60 seconds. (d) Add the long onion to the frying pan in (c) and stir-fry for 30 seconds. To the frying pan of (e)(d), salt, pepper, and Chinese soup base were added and stir-fried for 80 seconds to obtain the fried rice of Preparation Examples 3-1 to 3-2. Then, they were mixed to obtain the pasta dishes of Preparation Examples 1-1 to 1-7.

[0070]

Table 6

[0071] Regarding the obtained fried rice, rapeseed oil was used as the oil and fat composition, and the saltiness was sensory evaluated by comparison with the case where neither soybean oil nor rice bran fatty acid was blended. The evaluation was carried out by two professional panels according to the following scoring criteria, and the average value of the sensory evaluation values of all members was obtained. The results are shown in Table 7. +6: Considerably stronger than the control +5: Considerably stronger than the control +4: Stronger than the control +3: Relatively stronger than the control +2: Slightly stronger than the control +1: Slightly stronger than the control 0: Equivalent to the control -1: Slightly weaker than the control -2: Weaker than the control -3: Considerably weaker than the control

[0072]

Table 7

[0073] As a result, as seen in the results of Preparation Example 3-2, by incorporating rice bran fatty acid at a ratio of 0.054% by mass in the total mass of the cooked fried rice, an effect of enhancing the saltiness of the cooked fried rice was obtained compared to Preparation Example 3-1 without addition.

[0074] [Preparation Example 1] The raw materials described in Table 8 were mixed and spray-dried to obtain a powdered oil and fat containing rice bran fatty acid.

[0075]

Table 8

[0076] 40 g of the obtained powdery oil and fat was mixed with 5 g of salt to prepare a composition for enhancing saltiness containing a salty component.

Claims

1. An edible oil composition obtained by incorporating rice bran fatty acid into edible oil, which is used by heating together with the ingredients of the food during cooking of the food, and is used for enhancing the saltiness of the food.

2. The edible oil composition according to claim 1, wherein 0.008 parts by mass or more and 20 parts by mass or less of the rice bran fatty acid is contained per 100 parts by mass of the edible oil.

3. The edible oil composition according to claim 1 or 2, further containing a salt component.

4. The edible oil composition according to any one of claims 1 to 3, which is used for heat-cooked foods.

5. A method for producing a food with enhanced saltiness, wherein the rice bran fatty acid is made into the form of an edible oil composition containing the rice bran fatty acid, and is used by heating together with the ingredients of the food during cooking of the food, so as to be contained in the food.

6. The method for producing a food with enhanced saltiness according to claim 5, wherein the rice bran fatty acid is used in the form of the edible oil composition obtained by containing 0.008 parts by mass or more and 20 parts by mass or less of the rice bran fatty acid per 100 parts by mass of the edible oil.

7. The method for producing a food with enhanced saltiness according to claim 5 or 6, wherein the edible oil composition further contains a salt component.

8. The method for producing a food with enhanced saltiness according to any one of claims 5 to 7, wherein the food is a heat-cooked food.

9. A method for enhancing the saltiness of a food, wherein the rice bran fatty acid is made into the form of an edible oil composition containing the rice bran fatty acid, and is used by heating together with the ingredients of the food during cooking of the food, so as to be contained in the food.

10. The method for enhancing the saltiness of a food according to claim 9, wherein the rice bran fatty acid is used in the form of the edible oil composition obtained by containing 0.008 parts by mass or more and 20 parts by mass or less of the rice bran fatty acid with respect to 100 parts by mass of the edible oil.

11. The method for enhancing the saltiness of a food according to claim 9 or 10, wherein the food is a heat-cooked food.

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