Method for masking spoiled flavor, and food composition

Abstract

To provide a method for masking a deteriorated flavor of a composition that contains oil and fat having a content of an α-linolenic acid of 40 mass% or more in a total constituent fatty acid, and to provide a food composition that contains oil and fat containing the α-linolenic acid in large quantities and has the deteriorated flavor derived from the oil and fat masked.SOLUTION: A method for masking a deteriorated flavor of a composition that contains oil and fat having a content of an α-linolenic acid of 40 mass% or more in a total constituent fatty acid includes containing a sesame ground product so that the content thereof is 0.05-50 pt(s).mass based on 100 pts.mass of the oil and fat. A food composition contains 3-60 mass% of oil and fat having a content of the α-linolenic acid of 40 mass% or more in the total constituent fatty acid, 0.1-15 mass% of a sesame ground product, and 30-95 mass% of water, has the content of the sesame ground product of 0.5-50 pt(s).mass based on 100 pts.mass of the oil and fat, and has the deteriorated flavor derived from the oil and fat masked.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for masking the deteriorated flavor of a composition containing an oil or fat rich in α-linolenic acid, and a food composition containing an oil or fat rich in α-linolenic acid and having the deteriorated flavor derived from the oil or fat masked.

Background Art

[0002] In recent years, attention has been paid to the health functions of α-linolenic acid, and many processed foods containing linseed oil rich in α-linolenic acid or sesame oil have been sold. However, it is known that linseed oil and sesame oil develop a strong deteriorated flavor (specific rancid odor) derived from α-linolenic acid over time, and it has been difficult to suppress the progress of such flavor deterioration. Therefore, a method for masking the deteriorated flavor has been desired.

[0003] Hitherto, as methods for suppressing the progress of flavor deterioration, there have been reported an oil and fat-containing food flavor deterioration inhibitor using chlorogenic acid, caffeic acid, and ferulic acid derived from coffee beans (Patent Document 1), an oil and fat-containing food flavor deterioration inhibitor characterized by containing one or more extracts extracted from currant, mango, myrobalan, pomegranate or Chinese gallnut using a solvent (Patent Document 2), etc., but there has been a demand for a method using general-purpose raw materials.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] In view of the above problems, the present invention aims to provide a method for masking the deterioration flavor derived from oils and fats that are rich in α-linolenic acid, that is, a method for masking the deterioration flavor of a composition containing oils and fats in which the α-linolenic acid content in the total constituent fatty acids is 40% by mass or more, and a food composition containing oils and fats that are rich in α-linolenic acid, wherein the deterioration flavor derived from said oils and fats is masked. [Means for solving the problem]

[0006] The inventors of this invention have discovered that by adding a specific amount of sesame powder to an oil rich in alpha-linolenic acid, the deterioration flavor that develops from the oil over time can be masked, and have completed the present invention. Specifically, the present invention provides the following:

[0007] (1) A method for masking the deteriorated flavor of a composition containing an oil or fat in which the α-linolenic acid content in the total constituent fatty acids is 40% by mass or more, wherein the composition is made to contain 0.05 to 50 parts by mass of sesame powder per 100 parts by mass of the oil or fat. (2) A method for masking the deterioration flavor of the composition described in (1), wherein the composition contains water. (3) The composition is an oil-in-water emulsion, a method for masking the deteriorated flavor of the composition described in (2). (4) A method for masking the deteriorated flavor of the composition according to any one of (1) to (3), wherein the oil and fat contains perilla oil and / or linseed oil. (5) A method for masking the deteriorated flavor of any one of the compositions described in (1) to (4), wherein the sesame powder is sesame paste and / or ground sesame. (6) A food composition in which the flavor of deteriorated oil is masked, comprising 3 to 60% by mass of oil having an α-linolenic acid content of 40% by mass or more of the total constituent fatty acids, 0.1 to 15% by mass of sesame powder, and 30 to 95% by mass of water, and further comprising 0.5 to 50 parts by mass of sesame powder per 100 parts by mass of the oil.

[0008] Furthermore, the present invention also provides the following: (7) A method for masking the deteriorated flavor of a composition containing oil or fat in which the α-linolenic acid content in the total constituent fatty acids is 40% by mass or more, wherein the composition contains sesame paste in an amount of 0.05 to 20 parts by mass per 100 parts by mass of the oil or fat, thereby masking the deteriorated flavor of a food composition that does not have a sesame flavor. (8) A method for masking the deteriorated flavor of a composition containing an oil or fat in which the α-linolenic acid content in the total constituent fatty acids is 40% by mass or more, wherein the composition contains ground sesame in an amount of 0.1 to 15 parts by mass per 100 parts by mass of the oil or fat, thereby masking the deteriorated flavor of a food composition that does not have a sesame flavor. [Effects of the Invention]

[0009] The present invention provides a method for masking the deterioration flavor that develops over time from an oil rich in alpha-linolenic acid by adding a specific amount of sesame powder to the oil; that is, a method for masking the deterioration flavor of a composition containing an oil in which the alpha-linolenic acid content in the total constituent fatty acids is 40% by mass or more; and a food composition in which the deterioration flavor derived from the oil is masked by this masking method. Furthermore, according to the present invention, by including a small amount of sesame powder in an oil rich in α-linolenic acid, in an amount that does not impart sesame flavor, the deterioration flavor that develops from the oil over time can be masked. Therefore, the same masking method as described above is also provided for compositions that contain the oil but do not have sesame flavor. [Modes for carrying out the invention]

[0010] The following describes specific embodiments of the present invention in detail. However, the present invention is not limited in any way to the following embodiments, and can be implemented with appropriate modifications within the scope of the object of the present invention.

[0011] [Method for masking the deterioration flavor of a composition] The present invention provides a method for masking the deteriorated flavor of a composition containing an oil or fat (hereinafter also referred to as "the oil or fat in the present invention") in which the α-linolenic acid content in the total constituent fatty acids is 40% by mass or more (hereinafter also referred to as "the oil or fat in the present invention"), which is a method of incorporating 0.05 to 50 parts by mass of sesame powder per 100 parts by mass of the oil or fat. Here, the "masking method" of the present invention refers to a method in which, when sesame powder is included in a composition containing the oil or fat in the present invention that has deteriorated over time, the deteriorated flavor derived from the oil or fat is not perceived, or is clearly reduced, compared to a composition that does not contain sesame powder. Furthermore, in the present invention, "deteriorated flavor" refers to a sensation associated with exhalation when consuming a composition in the present invention that has deteriorated over time, which is thought to be a deteriorated decomposition product of α-linolenic acid, and refers to a characteristic rancid odor similar to the odor emitted from fish that has lost its freshness or grilled fish. In this invention, "deterioration over time" refers to the state after four weeks or more have passed since the production of the oil or fat according to this invention, at room temperature (1-30°C).

[0012] The masking method of the present invention may involve incorporating sesame powder into the composition of the present invention before the oils and fats in the present invention deteriorate over time, or incorporating sesame powder into the composition of the present invention after the oils and fats in the present invention have deteriorated over time. The composition in the present invention is not particularly limited as long as it is a food product containing the oil and fat and sesame powder in the present invention. Preferred embodiments of the food product include dressings, sauces, or other similar foods, and more preferably include an aqueous phase and are two-phase separated seasonings or oil-in-water type seasonings. Examples of oil-in-water type seasonings include emulsified liquid dressings, such as "emulsified liquid dressing" and "salad creamy dressing" as defined in the Japanese Agricultural Standards (JAS).

[0013] [Oils and fats in which alpha-linolenic acid content is 40% by mass or more of the total constituent fatty acids] The oils and fats in the present invention that have an α-linolenic acid content of 40% by mass or more in the total constituent fatty acids are not particularly limited as long as they are edible oils and fats that have a desired amount of α-linolenic acid, and may be a single oil or a mixture of multiple oils and fats. The oils and fats in the present invention preferably contain linseed oil and / or perilla oil, which are rich in α-linolenic acid in the constituent fatty acids of the oils and fats, and more preferably perilla oil. The linseed oil and perilla oil are not particularly limited as long as they can be used for food. Furthermore, the oils and fats in the present invention may be a mixture of linseed oil and / or perilla oil and oils and fats that are normally used for food. Here, oils and fats commonly used for food include, for example, various animal and vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, rice oil, sunflower oil, safflower oil, peanut oil, sesame oil, olive oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, beef tallow, lard, milk fat, and fish oil, as well as processed oils and fats therefrom (hydrogenated, transesterified, fractionated, etc.). In the present invention, the fats and oils contain α-linolenic acid in a concentration of 40-80% by mass, more preferably 45-70% by mass, and most preferably 50-65% by mass of the total constituent fatty acids. The α-linolenic acid content can be measured by gas chromatography according to AOCS Ce1f-96.

[0014] [Ground sesame seeds] The sesame powder used in this invention is not particularly limited as long as it is made by grinding sesame seeds, but examples include coarsely chopped sesame seeds, ground sesame seeds, sesame paste, or mixtures thereof. The sesame seeds used as raw materials for the sesame powder include white sesame, black sesame, golden sesame, and brown sesame. In this invention, "ground sesame seeds" have an average particle size of preferably 400 to 1000 μm, more preferably 450 to 900 μm, and most preferably 500 to 800 μm. In this invention, "kneaded sesame seeds" have an average particle size of preferably 30 to 399 μm, more preferably 50 to 350 μm, and most preferably 100 to 320 μm. The above average particle size refers to the particle size at which the cumulative value of the particle size distribution determined by laser diffraction-scattering is 50%. As a laser diffraction-scattering particle size analyzer, for example, the MicrotracMT3300EX2 manufactured by Nikkiso Co., Ltd. can be used.

[0015] The masking method of the present invention involves adding 0.05 to 50 parts by mass, preferably 0.1 to 40 parts by mass, more preferably 0.5 to 30 parts by mass, and most preferably 1 to 20 parts by mass of sesame powder per 100 parts by mass of oil and fat according to the present invention. When the content of sesame powder is within the above range, the deteriorated flavor of the oil and fat according to the present invention, which deteriorates over time, is more effectively masked. In the masking method of the present invention, when sesame paste is used as the sesame powder, the amount of sesame paste is 0.05 to 50 parts by mass, preferably 0.05 to 20 parts by mass, more preferably 0.25 to 15 parts by mass, and most preferably 0.5 to 10 parts by mass, per 100 parts by mass of the oil and fat of the present invention. When the amount of sesame paste is within the above range, the deteriorated flavor of the oil and fat of the present invention, which deteriorates over time, is more effectively masked. Furthermore, in the masking method of the present invention, when ground sesame is used as the sesame powder, the amount of ground sesame is 0.05 to 50 parts by mass, preferably 0.1 to 40 parts by mass, more preferably 0.5 to 30 parts by mass, and most preferably 1.0 to 20 parts by mass, per 100 parts by mass of the oil and fat of the present invention. When the amount of ground sesame is within the above range, the deteriorated flavor of the oil and fat of the present invention, which deteriorates over time, is more effectively masked.

[0016] The masking method of the present invention, in order for the composition of the present invention to be a composition that does not have a sesame flavor, preferably contains 0.05 to 25 parts by mass, more preferably 0.1 to 20 parts by mass, and most preferably 0.5 to 15 parts by mass of sesame powder per 100 parts by mass of oil and fat of the present invention. When the content of sesame powder is within the above range, the deteriorated flavor of the oil and fat of the present invention that deteriorates over time is better masked without imparting a sesame flavor. The masking method of the present invention, when the composition of the present invention is a composition that does not have a sesame flavor and is formulated with ground sesame as a sesame powder, preferably contains 0.05 to 20 parts by mass, more preferably 0.25 to 15 parts by mass, and most preferably 0.5 to 10 parts by mass of ground sesame per 100 parts by mass of oil and fat of the present invention. When the amount of ground sesame is within the above range, the deteriorated flavor of the oil and fat of the present invention, which deteriorates over time, is more effectively masked without imparting a sesame flavor. Furthermore, the masking method of the present invention, when the composition of the present invention is a composition that does not have a sesame flavor and is formulated with ground sesame as a sesame powder, preferably contains 0.1 to 15 parts by mass, more preferably 0.5 to 10 parts by mass, and most preferably 1 to 5 parts by mass of ground sesame per 100 parts by mass of oil and fat of the present invention. When the amount of ground sesame is within the above range, the deteriorated flavor of the oil and fat of the present invention, which deteriorates over time, is more effectively masked without imparting a sesame flavor.

[0017] In the masking method of the present invention, if the composition of the present invention contains an aqueous phase, the composition contains 0.5 to 50 parts by mass, preferably 1 to 45 parts by mass, more preferably 1.5 to 40 parts by mass, and most preferably 2 to 35 parts by mass of sesame powder per 100 parts by mass of the oil and fat of the present invention. When the content of sesame powder is within the above range, the deteriorated flavor of the oil and fat of the present invention that deteriorates over time is more effectively masked. When the composition in the present invention contains an aqueous phase and kneaded sesame is blended as a sesame pulverized product, 0.5 to 50 parts by mass, preferably 0.5 to 30 parts by mass, more preferably 1 to 20 parts by mass, and most preferably 1.5 to 15 parts by mass of kneaded sesame is contained per 100 parts by mass of the oil and fat in the present invention. When the content of kneaded sesame is within the above range, the deteriorated flavor of the oil and fat in the present invention that has deteriorated over time is more masked. When the composition in the present invention contains an aqueous phase and ground sesame is blended as a sesame pulverized product, 0.5 to 50 parts by mass, preferably 1 to 45 parts by mass, more preferably 2 to 40 parts by mass, and most preferably 3 to 35 parts by mass of ground sesame is contained per 100 parts by mass of the oil and fat in the present invention. When the content of ground sesame is within the above range, the deteriorated flavor of the oil and fat in the present invention that has deteriorated over time is more masked.

[0018] When the composition in the present invention contains an aqueous phase and is a composition having no sesame flavor, preferably 0.5 to 25 parts by mass, more preferably 1 to 20 parts by mass, and most preferably 5 to 15 parts by mass of the sesame pulverized product is contained per 100 parts by mass of the oil and fat in the present invention. When the content of the sesame pulverized product is within the above range, the deteriorated flavor of the oil and fat in the present invention that has deteriorated over time is more masked without imparting a sesame flavor. When the composition in the present invention contains an aqueous phase and is a composition having no sesame flavor, and kneaded sesame is blended as a sesame pulverized product, preferably 0.5 to 20 parts by mass, more preferably 1 to 15 parts by mass, and most preferably 1.5 to 10 parts by mass of kneaded sesame is contained per 100 parts by mass of the oil and fat in the present invention. When the content of kneaded sesame is within the above range, the deteriorated flavor of the oil and fat in the present invention that has deteriorated over time is more masked without imparting a sesame flavor. The masking method of the present invention is a composition in the present invention that contains an aqueous phase and has no sesame flavor. When ground sesame is blended as a sesame ground product, it preferably contains 1 to 10 parts by mass, more preferably 1.5 to 7.5 parts by mass, and most preferably 2 to 5 parts by mass of ground sesame based on 100 parts by mass of the oil and fat in the present invention. When the content of ground sesame is within the above range, the deteriorated flavor of the oil and fat in the present invention that has deteriorated over time is more masked without imparting a sesame flavor.

[0019] 〔Food composition with the deteriorated flavor of oil and fat masked〕 The food composition in which the deteriorated flavor of the oil and fat of the present invention is masked (hereinafter, also referred to as the food composition of the present invention) contains 3 to 60% by mass of an oil and fat having an α-linolenic acid content of 40% by mass or more in all constituent fatty acids, 0.1 to 15% by mass of a ground sesame product, and 30 to 95% by mass of water, and contains 0.5 to 50 parts by mass of a ground sesame product based on 100 parts by mass of the oil and fat. The food composition of the present invention is not particularly limited as long as it is a food in which the above-mentioned oil and fat, ground sesame product, and water of the present invention are in desired contents. Preferred embodiments of the food include dressings, sauces, seasonings, or other similar foods, more preferably seasonings containing an aqueous phase and separated into two phases, or water-in-oil type seasonings. Examples of the water-in-oil type seasonings include emulsified liquid dressings, such as "emulsified liquid dressing" and "salad creamy dressing" defined in Japanese Agricultural Standards (JAS).

[0020] The food composition of the present invention has an oil and fat content of 3 to 60% by mass, preferably 5 to 50% by mass, more preferably 10 to 45% by mass, and most preferably 20 to 35% by mass. When the oil and fat content is within the above range, the effects of the present invention are easily achieved. The food composition of the present invention has a ground sesame product content of 0.1 to 15% by mass, preferably 0.5 to 13% by mass, more preferably 1 to 12% by mass, and most preferably 5 to 10% by mass. When the content of the ground sesame product is within the above range, the masking effect of the deteriorated flavor of the oil and fat is more excellent. The food composition of the present invention has a water content of 30 to 95% by mass, preferably 35 to 80% by mass, more preferably 38 to 70% by mass, and most preferably 40 to 55% by mass.

[0021] In the food composition of the present invention, preferred forms of the contained oil and fat and sesame powder, and the proportion of sesame powder per 100 parts by mass of oil and fat, are the same as those described in the masking method of the present invention.

[0022] The food composition of the present invention can be manufactured according to the usual manufacturing methods for similar foods. For example, in the case of a method for manufacturing an emulsified liquid dressing, which is one embodiment of the food composition of the present invention, the oil and fat and other ingredients (e.g., sesame seeds, sugars, thickening polysaccharides, acetic acid, salt, water, etc.) are heated and stirred to uniformly dissolve and disperse the ingredients and prepare an aqueous phase. Stirring can be carried out using any method that ensures uniform dispersion of the ingredients, such as a propeller, homomixer, blender, disperser, paddle mixer, colloid mill, continuous mixer, static mixer, or ultrasonic stirrer. Next, the oil and fat (oil phase) in which the oil-soluble ingredients have been dissolved is added to the aqueous phase prepared above and mixed and emulsified to obtain an emulsified liquid dressing. [Examples]

[0023] The present invention will be described in more detail below with reference to examples, but the scope of the present invention is not limited in any way to the descriptions in these examples.

[0024] [Confirmation of masking effect - 1] The masking effect of sesame paste or ground sesame on perilla oil whose flavor had deteriorated over time was confirmed. Various compositions were prepared by thoroughly stirring and mixing perilla oil with sesame paste or ground sesame according to the formulations in Table 1. As control examples, perilla oil without sesame paste or ground sesame was also prepared. The following raw materials were used in the table. The average particle size of each sesame raw material was measured using MicrotracMT3300EX2 (manufactured by Nikkiso Co., Ltd.). The sesame paste was measured after being degreased with hexane and air-dried. <Perilla Oil-1> Product Name: Perilla Oil, manufactured by Nisshin Oillio Group Co., Ltd., α-linolenic acid content 60% by mass, can be stored at room temperature for 6 months, flavor has deteriorated. <Perilla Oil-2> Product Name: Perilla Oil, manufactured by Nisshin Oillio Group Co., Ltd., α-linolenic acid content 60% by mass, can be stored at room temperature for 12 months, flavor has deteriorated. <Sesame paste> Product name: Smooth Sesame Paste Gold, manufactured by Shinsei Co., Ltd., average particle size 305 μm <Ground Sesame Seeds> Product Name: Kin-surigoma (Golden Ground Sesame Seeds), Manufactured by Shinsei Co., Ltd., Average Particle Size: 686 μm

[0025] <Flavor evaluation of the composition> The flavor of the composition was evaluated by five expert panelists, who, after tasting 2 mL of each sample, assessed the flavor of the perilla oil according to the following evaluation criteria, based on the unanimous opinion of all panelists. The evaluation results are shown in Table 1. (Evaluation Criteria) ◎: No noticeable deterioration flavor, or the deterioration flavor is significantly reduced compared to the control example. ○: Inferior to ◎, but with less of a deteriorated flavor than the control example. △: The degree of reduction in spoiled flavor is equivalent to ○ or ◎, but the sesame flavor is still noticeable. ×: The deteriorated flavor is equivalent to that of the control example, or the deteriorated flavor is greater than that of the control example.

[0026] In Tables 1-10, "sesame / oil" refers to parts by mass of sesame powder (sesame paste and / or ground sesame) per 100 parts by mass of perilla oil.

[0027] [Table 1]

[0028] As shown in Table 1, compositions containing 0.10 or 5.26 parts by mass of sesame paste or ground sesame seeds per 100 parts by mass of flavor-degraded perilla oil showed better masking of flavor degradation originating from the perilla oil compared to perilla oil without sesame paste or ground sesame seeds. Furthermore, it was confirmed that sesame paste, at a content level that did not mask the sesame flavor, exhibited excellent masking effects.

[0029] [Confirmation of masking effect - 2] Perilla oil was mixed with sesame paste or ground sesame, and a storage test (40°C, 1 month) was conducted to confirm the masking effect of the deteriorated flavor. Various compositions were prepared by thoroughly stirring and mixing perilla oil with sesame paste or ground sesame according to the formulations in Table 2, and then stored at a constant temperature of 40°C for 1 month. As a control example, perilla oil without sesame paste or ground sesame was prepared and subjected to the same storage test. Furthermore, the peroxide value (POV) of the perilla oil after storage was measured (Standard Method for Analysis of Oils and Fats 2.5.2.1-2003 Peroxide Value), and the result was approximately 2 for all samples, including the control sample. The various raw materials listed in the table are the same as those used in "Confirmation of Masking Effect - 1" above, as well as the raw materials listed below. <Perilla Oil-3> Product Name: Perilla Oil, manufactured by Nisshin Oillio Group Co., Ltd., α-linolenic acid content 60% by mass, POV 0.9

[0030] <Perilla oil flavor evaluation> The flavor of perilla oil was evaluated in the same manner as the flavor evaluation conducted in "Confirmation of Masking Effect - 1" above. The evaluation results are shown in Table 2.

[0031] [Table 2]

[0032] As shown in Table 2, compositions containing 0.10 or 5.26 parts by mass of sesame paste or ground sesame seeds per 100 parts by mass of perilla oil, and subjected to storage tests, showed better masking of flavor degradation originating from perilla oil compared to perilla oil subjected to storage tests without sesame paste or ground sesame seeds. Furthermore, it was confirmed that sesame paste, at a content level that did not mask the sesame flavor, had an excellent masking effect.

[0033] [Confirmation of masking effect - 3] The masking effect of sesame paste or ground sesame on the deteriorated flavor was confirmed in oil-in-water emulsions containing perilla oil whose flavor had deteriorated over time. According to the formulations in Tables 3-5, water, modified starch, and sesame paste (or ground sesame) were thoroughly stirred and mixed to prepare the aqueous phase, then perilla oil was added and emulsified to prepare various samples (oil-in-water emulsions). In addition, oil-in-water emulsions without sesame paste and ground sesame were prepared as control examples. The various raw materials listed in the table are the same as those used in "Confirmation of Masking Effect - 1" above, as well as the raw materials listed below. <Modified Starch> Product Name: Emulstar 500, manufactured by Matsutani Chemical Industry Co., Ltd.

[0034] <Perilla oil flavor evaluation> The flavor of perilla oil was evaluated in the same manner as the flavor evaluation conducted in "Confirmation of Masking Effect - 1" above. The evaluation results are shown in Tables 3 to 5.

[0035] [Table 3]

[0036] [Table 4]

[0037] [Table 5]

[0038] The results in Tables 3-5 show that oil-in-water emulsions containing flavor-degraded perilla oil, specifically those containing 1.00 to 10.00 parts by mass of sesame paste or ground sesame per 100 parts by mass of perilla oil, masked the flavor degradation originating from the perilla oil more effectively than oil-in-water emulsions without sesame paste or ground sesame. Furthermore, it was confirmed that sesame paste, at a content level that did not mask the sesame flavor, provided excellent masking effects.

[0039] [Confirmation of masking effect - 4] Oil-in-water emulsions containing perilla oil were mixed with sesame paste or ground sesame seeds, and after a storage test (40°C for 1 month), the masking effect of the deteriorated flavor was confirmed. According to the formulations in Tables 6 and 7, water, modified starch, and sesame paste (or ground sesame seeds) were thoroughly stirred and mixed to prepare the aqueous phase, then perilla oil was added and emulsified to prepare various samples (oil-in-water emulsions), which were then stored standing in a constant temperature bath at 40°C for 1 month. As a control example, oil-in-water emulsions containing perilla oil were prepared without sesame paste or ground sesame seeds and subjected to the same storage test. Furthermore, the peroxide value (POV) of perilla oil in the oil-in-water emulsion after storage was measured (Standard Method for Analysis of Oils and Fats 2.5.2.1-2003 Peroxide Value), and the result was approximately 2 for all samples, including the control example. The various raw materials listed in the table are the same as those used in "Confirmation of Masking Effect - 1~3" above.

[0040] <Flavor evaluation of oil-in-water emulsions> The flavor of the oil-in-water emulsion was evaluated in the same manner as the flavor evaluation performed in "Confirmation of Masking Effect - 1" above. The evaluation results are shown in Tables 6 and 7.

[0041] [Table 6]

[0042] [Table 7]

[0043] The results in Tables 6 and 7 show that oil-in-water emulsions containing 1.00 to 10.00 parts by mass of sesame paste or ground sesame seeds per 100 parts by mass of perilla oil underwent storage tests. Compared to oil-in-water emulsions that were stored without sesame paste or ground sesame seeds, the oil-in-water emulsions underwent storage tests showed better masking of flavor degradation originating from perilla oil. Furthermore, it was confirmed that sesame paste, at a content level that did not mask the sesame flavor, had an excellent masking effect.

[0044] [Confirmation of Masking Effect - 5] The masking effect of sesame paste or ground sesame seeds was confirmed by adding them to a composition separated into two phases, consisting of perilla oil (oil phase) and an aqueous phase, which had deteriorated in flavor over time. According to the formulations in Table 8, the aqueous phase was prepared by thoroughly stirring and mixing water and sesame paste (or ground sesame seeds), and then the perilla oil was added to separate the composition into two phases. In all the prepared compositions, the sesame powder (sesame paste or ground sesame seeds) was dispersed throughout the aqueous phase. As control examples, compositions separated into two phases without sesame paste or ground sesame seeds were prepared separately. The various raw materials listed in the table are the same as those used in "Confirmation of Masking Effect - 1" above, as well as the raw materials listed below.

[0045] <Flavor evaluation of the composition separated into two phases> The flavor of the two-phase separated compositions was evaluated by shaking the containers containing each composition for 30 seconds to thoroughly mix the oil and aqueous phases, and then performing the same flavor evaluation as in "Confirmation of Masking Effect - 1" above. The evaluation results are shown in Table 8.

[0046] [Table 8]

[0047] As shown in Table 8, the composition containing 10.00 parts by mass of sesame paste or ground sesame seeds per 100 parts by mass of perilla oil, separated into two phases including an aqueous phase, showed better masking of flavor degradation derived from perilla oil compared to compositions without sesame paste or ground sesame seeds. Furthermore, it was confirmed that sesame paste, at a content level that did not mask the sesame flavor, had an excellent masking effect.

[0048] [Confirmation of Masking Effect - 6] A composition separated into two phases, containing perilla oil (oil phase) and aqueous phase, was mixed with sesame paste or ground sesame seeds, and after a storage test (40°C for 1 month), the masking effect of the deteriorated flavor was confirmed. According to the formulations in Table 9, the aqueous phase was prepared by thoroughly stirring and mixing water and sesame paste (or ground sesame seeds), and then the perilla oil was added to separate the two phases. The compositions were then stored statically in a constant temperature bath at 40°C for 1 month. As a control example, a two-phase composition containing perilla oil, without sesame paste or ground sesame seeds, was prepared and subjected to the same storage test. Furthermore, the peroxide value (POV) of perilla oil in the two-phase separated composition after storage was measured (Standard Oil and Fat Analysis Test Method 2.5.2.1-2003 Peroxide Value), and the result was approximately 2 for all samples, including the control example. The various raw materials listed in the table are the same as those used in "Confirmation of Masking Effect - 1 and 2" above, as well as the raw materials listed below.

[0049] <Flavor evaluation of the composition separated into two phases> The flavor of the two-phase separated compositions was evaluated by thoroughly mixing the oil and aqueous phases by permeating the containers containing each composition for 30 seconds, and then performing the same flavor evaluation as in "Confirmation of Masking Effect - 1" above. The evaluation results are shown in Table 9.

[0050] [Table 9]

[0051] As shown in Table 9, when a composition containing 10.00 parts by mass of sesame paste or ground sesame seeds per 100 parts by mass of perilla oil, separated into two phases including an aqueous phase, was subjected to a storage test, the flavor deterioration originating from perilla oil was masked more effectively compared to the composition subjected to the storage test without sesame paste or ground sesame seeds. Furthermore, it was confirmed that sesame paste, at a content level that did not mask the sesame flavor, had an excellent masking effect.

[0052] [Confirmation of Masking Effect - 7] Sesame-flavored emulsified dressings containing perilla oil were subjected to storage tests (40°C for 1 month), and the masking effect of the deteriorated flavor was confirmed. According to the formulations in Table 10, the ingredients other than perilla oil were thoroughly stirred and mixed to prepare the aqueous phase, then perilla oil was added and emulsified to prepare various samples (sesame-flavored emulsified dressings), which were then stored statically in a constant temperature bath at 40°C for 1 month. As a control example, a sesame-flavored emulsified dressing containing perilla oil, with only ground sesame seeds as sesame powder, was prepared and subjected to the same storage test. Furthermore, the peroxide value (POV) of the perilla oil in the sesame-flavored emulsified dressing containing perilla oil after storage was measured (Standard Method for Analysis of Fats and Oils 2.5.2.1-2003 Peroxide Value), and the result was approximately 4 for all samples, including the control example. The various raw materials listed in the table are the same as those used in "Confirmation of Masking Effect - 1~3" above, as well as the raw materials listed below.

[0053] <Roasted Sesame Seeds> Product Name: Dark Roasted White Sesame Seeds, manufactured by Shinsei Co., Ltd. <Sugar> Product name: Super white sugar ST, manufactured by Dainippon Meiji Sugar Co., Ltd. <Soy Sauce> Product Name: Higeta Special Selection Dark Soy Sauce, manufactured by Higeta Soy Sauce Co., Ltd., moisture content 67% by mass <Vinegar> Product name: MHV-310, manufactured by Mizkan Co., Ltd., moisture content 90% by mass Product Name: Regular Salt, manufactured by Nippon Kaisui Co., Ltd. <Flavoring agent> Product name: Gluace, manufactured by MC Food Specialties Co., Ltd. <Thickening Polysaccharide> Product Name: Fine Gum FR, manufactured by Tsuruya Chemical Industries Co., Ltd.

[0054] <Flavor evaluation of sesame-flavored emulsified dressing> The flavor of the sesame-flavored emulsified dressing was evaluated by five expert panelists. Each panelist tasted 2 mL of the perilla oil flavor after tasting it, and the evaluation was conducted according to the following criteria, based on the unanimous opinion of all panelists. The evaluation results are shown in Table 10. (Evaluation Criteria) ◎: The deterioration in flavor is even more reduced than in the ○ rating. ○: The deterioration flavor is clearly reduced compared to the control example. ×: Similar deteriorated flavor to the control example.

[0055] [Table 10]

[0056] As shown in Table 10, when a sesame-flavored emulsified dressing containing 28.00 parts by mass of sesame powder (sesame paste and ground sesame) per 100 parts by mass of perilla oil was subjected to a storage test, the sesame-flavored emulsified dressing that contained only ground sesame had a superior masking effect against flavor deterioration derived from perilla oil.

Claims

[Claim 1] A food composition that is an oil-in-water emulsion containing 10 to 35% by mass of oil and fat having an α-linolenic acid content of 40% by mass or more of the total constituent fatty acids, 1 to 12% by mass of sesame paste and ground sesame in total, 35 to 80% by mass of water, and containing 10 to 35 parts by mass of sesame powder per 100 parts by mass of the oil and fat, wherein the deteriorated flavor of the oil and fat is masked.

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