Saltiness enhancer, saltiness enhancing oil and fat composition, method for enhancing the saltiness of food and beverages, and method for producing a saltiness enhancer.

Abstract

The present invention provides a material having an excellent effect in enhancing the saltiness of food and drink.　This saltiness enhancement agent is characterized by including, as an active ingredient, an enzymatic hydrolysate of an oxidized oil / fat. In addition, this oil / fat composition for saltiness enhancement is characterized by containing an edible oil / fat that is a base oil, and an enzymatic hydrolysate of an oxidized oil / fat. By using and adding these to food, to drink, or to a raw material therefor, the saltiness of the food and drink can be enhanced.

Description

Technical Field

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

Background Art

[0002] Table 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 intake of table salt 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 table salt used while not sacrificing the 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, and further development of techniques that do not sacrifice the saltiness of foods even when the amount of table salt used is reduced is desired.

[0005] Therefore, an object of the present invention is to provide a material having an excellent effect of enhancing the saltiness of foods and drinks.

Means for Solving the Problems

[0006] As a result of diligent research, the inventors discovered that by applying a specific treatment to oils and fats, they could obtain a material that was excellent at enhancing the saltiness of food and beverages, and thus completed the present invention.

[0007] In other words, in its first aspect, the present invention provides a saltiness enhancer characterized by using an enzymatic hydrolysate of oxidized oils and fats as an active ingredient.

[0008] In the case of the above-mentioned saltiness enhancer, it is preferable to use it by heating it together with the ingredients of the food during cooking.

[0009] Furthermore, in the above-mentioned saltiness enhancer, it is preferable that the oxidized oil is obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and linseed oil.

[0010] Furthermore, in the above-mentioned saltiness enhancer, it is preferable that the peroxide value of the oxidized oil is 15 or more and 300 or less.

[0011] Furthermore, in the above-mentioned saltiness enhancer, it is preferable that the acid value of the hydrolyzed product is 5 or more and 200 or less.

[0012] In its second aspect, the present invention provides a salt-enhancing oil composition characterized by containing an edible oil as a base oil and an enzymatic hydrolysate of an oxidized oil.

[0013] In the above-mentioned salt-enhancing oil composition, it is preferable that the oxidized oil is obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and linseed oil.

[0014] Furthermore, in the above-mentioned oil and fat composition for enhancing saltiness, it is preferable that the peroxide value of the oxidized oil and fat is 15 or more and 300 or less.

[0015] Furthermore, in the above-mentioned oil and fat composition for enhancing saltiness, it is preferable that the acid value of the hydrolyzed product is 5 or more and 200 or less.

[0016] Furthermore, in the above-mentioned oil and fat composition for enhancing saltiness, it is preferable to contain 0.01% to 10% by mass of the enzymatic hydrolysate of the oxidized oil and fat.

[0017] In its third aspect, the present invention provides a method for enhancing the saltiness of food and beverages, characterized by adding the above-mentioned saltiness enhancer or saltiness-enhancing oil and fat composition to food and beverages or their raw materials.

[0018] In the above method for enhancing the saltiness of food and beverages, it is preferable to add the above saltiness enhancer or the above saltiness enhancing oil and fat composition to the food and beverage or its raw materials such that the content of the enzymatic hydrolysate of the oxidized oil and fat relative to the total amount of food and beverage is 1 ppm by mass or more and 1000 ppm by mass or less.

[0019] In its fourth aspect, the present invention provides a method for producing a saltiness enhancer, characterized by comprising the steps of: oxidizing oils and fats to obtain oxidized oils and fats; and hydrolyzing the oxidized oils and fats with an enzyme to obtain an enzymatic hydrolysate of the oxidized oils and fats.

[0020] In the method for producing the saltiness enhancer described above, it is preferable that the oil is at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and linseed oil.

[0021] Furthermore, in the method for producing the saltiness enhancer described above, it is preferable to oxidize the oxidized oil and fat so that its peroxide value is between 15 and 300.

[0022] In addition, in the method for producing the above saltiness enhancer, it is preferable to perform the oxidation treatment by heating while supplying oxygen to the oil or fat.

[0023] In addition, in the method for producing the above saltiness enhancer, it is preferable to perform the hydrolysis treatment so that the acid value of the hydrolyzate is 5 or more and 200 or less.

[0024] In addition, in the method for producing the above saltiness enhancer, it is preferable to use lipase as the enzyme.

[0025] [Existence of impossible and unrealistic things] The present invention oxidizes an oil or fat and further performs a hydrolysis treatment with an enzyme, and uses this as an active ingredient for enhancing saltiness. Generally, a processed product of an oil or fat is a composition composed of an extremely large variety of chemical substances. Examining and identifying each of the contained chemical substances is impossible or, due to extremely large economic expenditures and time requirements, is approximately not practical.

Effects of the Invention

[0026] According to the present invention, it is possible to provide a material having an excellent effect of enhancing the saltiness of food by using a processed product of an oil or fat.

Modes for Carrying Out the Invention

[0027] The present invention subjects an oil or fat to a specific treatment and uses this as an active ingredient for enhancing saltiness. Specifically, the treatment is an oxidation treatment and a hydrolysis treatment with an enzyme. Hereinafter, the modes for carrying out the present invention will be described in more detail.

[0028] The oils and fats used as raw materials for oxidation treatment can be any oils and fats that are deemed edible, and there are no particular restrictions, however, it is preferable that at least one oil or fat selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and linseed oil be used. As for the degree of oxidation, when using the peroxide value as an indicator, while the peroxide value of edible oils and fats that are generally available on the market is around 0 to 10, it is preferable that the peroxide value be raised to around 15 to 300. In other embodiments, the range of the peroxide value (hereinafter sometimes referred to as "POV") may be between 25 and 290, between 40 and 270, or between 60 and 250. If the peroxide value is below the above range, the saltiness-enhancing effect tends to be poor. If the peroxide value exceeds the above range, the flavor of food and beverages may deteriorate. The peroxide value (POV) can be measured in accordance with "Standard Methods for Analyzing Oils and Fats 2.5.2 Peroxide Value" (Japan Oil Chemists' Society). The oils and fats used for oxidation treatment may be one type alone or two or more types in combination. In the case of two or more types being used, the peroxide value of the entire mixed oil after oxidation treatment must be within the above range. Furthermore, two or more types of oils and fats may be oxidized separately and then mixed; the peroxide value of the entire mixed oil after oxidation treatment must be within the above range.

[0029] Enzymatic hydrolysis treatment is sufficient if the esterified fatty acids, such as glycerol fatty acids, contained in the oxidized oil are hydrolyzed by the enzyme to release the fatty acids, thereby increasing the fatty acid content. There are no particular restrictions, but it is preferable to use lipase as the enzyme. As for the degree of hydrolysis, when using the acid value, which reflects the free fatty acid content in the oil, as an indicator, the acid value of edible oils and fats generally distributed in the market is around 0 to 1, but it is preferable to raise the acid value to around 5 to 200. In other embodiments, the range of the acid value (Acid value; hereinafter sometimes referred to as "AV") may be between 10 and 190, between 20 and 180, or between 30 and 170. If the acid value is below the above range, the saltiness-enhancing effect tends to be poor. If the acid value exceeds the above range, the flavor of food and beverages may deteriorate. The acid value (AV) can be measured in accordance with "Standard Methods for Analysis of Oils and Fats 2.3.1 Acid Value" (Japan Oil Chemists' Society). Furthermore, the oxidized oils and fats subjected to enzymatic hydrolysis may be used individually or in combination of two or more types. However, if two or more types are used in combination, the acid value of the entire mixed oil after hydrolysis must be within the above range. Alternatively, two or more types of oils and fats may be hydrolyzed separately with enzymes and then mixed, and the acid value (AV) of the entire mixed oil after hydrolysis must be within the above range.

[0030] The method for oxidizing oils and fats is not particularly limited, as long as it can oxidize the oils and fats to a peroxide value (POV) within the predetermined range mentioned above, but a heat treatment method is preferred. For example, from the viewpoint of production on an industrial scale, it is preferable to place the raw oils and fats in a suitable container such as a tank and then heat them using heating means such as an electric heater, direct flame burner, microwave, steam, or hot air heater provided in the container.

[0031] As mentioned above, the raw oils and fats to be oxidized can be rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice bran oil, linseed oil, etc. These can be used individually or in combination of two or more. When used in combination, the mixed oils can be subjected to oxidation treatment, or they can be oxidized separately and then mixed.

[0032] There are no particular restrictions on the conditions for the heat treatment, but it is preferable to heat at a temperature of 50°C to 220°C for a heating time of 0.1 hours to 240 hours, and more preferably at a temperature of 60°C to 160°C for a heating time of 1 hour to 100 hours. Furthermore, the cumulative amount of heating temperature (°C) × heating time (hours) is typically between 200 and 20000, but in other embodiments, it may be in the range of 220 to 18000, or 240 to 15000. When the heating temperature is changed, the cumulative amount of heating temperature (°C) × heating time (hours) can be calculated as heating temperature (°C) before the temperature change × heating time before the temperature change + heating temperature (°C) after the temperature change × heating time after the temperature change, or as the integral value of the heating temperature (°C) over the heating time (hours).

[0033] During the heat treatment, oxygen (air) may be supplied by stirring to introduce oxygen from the open space of the container or by blowing in oxygen. Air may be used as the oxygen source. This promotes the oxidation of the oil. In this case, it is preferable that the oxygen supply rate be 0.001 to 2 L / min per 1 kg of oil. For example, in the case of air, it is preferable that the rate is 0.005 to 10 L / min per 1 kg of oil, and more preferably 0.01 to 5 L / min.

[0034] On the other hand, the method of hydrolysis treatment using an enzyme is not particularly limited, as long as it can hydrolyze the oxidized oil and fat to an acid value (AV) within the predetermined range, as long as it is a method that can hydrolyze the oil and fat to the above predetermined range, but preferably a method using lipase as the enzyme is preferred. The lipase used may be derived from microorganisms, animals, or plants, for example, and is not particularly limited, but it is preferable to use lipase derived from microorganisms. Examples of microorganisms include filamentous fungi (Aspergillus awamori, Aspergillus niger, Aspergillus oryzae, Aspergillus phoenicis, Aspergillus usamii, Geotrichum candidum, Humicola, Mucor javanicus, Mucor miehei, Penicillium camembertii, Penicillium chrysogenum, Penicillum roqueforti, Rhizomucor miehei, Rhizopus delemar, Rhizopus japonicus, Rhizomucоr miehei, Rhizopus niveus, Rhizopus oryzae), Streptomyces, bacteria (Alcaligenes, Arthrobactor, Chromobacterium viscosum, Pseudomonas, Serratia marcescens), yeast (Candida), and the like. In particular, it is preferable to use lipase derived from the genus Candida.

[0035] Enzymes may be used individually or in combination of two or more. When using two or more enzymes, multiple enzymes may be added to the reaction system simultaneously, or they may be added sequentially, such as adding one enzyme and carrying out the reaction, and then adding another enzyme after the first reaction is complete and carrying out the reaction with that enzyme.

[0036] The reaction conditions for enzymatic hydrolysis should be appropriately selected based on the enzyme used, including temperature, pH, and reaction time. Typically, for example, when using lipase, the temperature should be such that the lipase is not deactivated. In other embodiments, the temperature may be in the range of 20°C to 70°C, 25°C to 60°C, or 30°C to 50°C. The reaction time may be, for example, 0.05 hours to 120 hours. In other embodiments, the temperature may be in the range of 0.1 hours to 72 hours, 0.2 hours to 48 hours, or 0.3 hours to 30 hours. The amount of enzyme added to the oxidized oil may be, for example, 0.01% to 40% by mass. In other embodiments, the temperature may be in the range of 0.04% to 30% by mass, 0.08% to 20% by mass, or 0.1% to 10% by mass.

[0037] Generally, in enzymatic hydrolysis reactions, the presence of a certain amount of water tends to lead to a more efficient reaction. Therefore, a predetermined amount of water may be added before the hydrolysis treatment. In this case, it is preferable that the amount of water added is 10 to 1000 parts by mass, more preferably 20 to 800 parts by mass, even more preferably 40 to 600 parts by mass, and even more preferably 60 to 500 parts by mass, per 100 parts by mass of oxidized oil and fat.

[0038] After enzymatic hydrolysis, an optional enzyme deactivation treatment may be performed. For enzyme deactivation, heat treatment at 25-110°C for 1 minute to 2 hours is preferable. Furthermore, centrifugation is preferable to separate the oil layer from the water layer and recover the oil layer. It is also preferable to add fresh water to the recovered oil layer, wash it, and then centrifugate again to separate the oil layer from the water layer and recover the oil layer. This allows for the removal of water-soluble impurities from the oil layer.

[0039] The enzymatic hydrolysates of oxidized fats and oils described above (hereinafter sometimes simply referred to as "hydrolysates") are excellent at enhancing the saltiness of food and beverages, as shown in the examples described later. Therefore, in the present invention, these are used as the active ingredient of a saltiness enhancer.

[0040] In any non-limiting embodiment of the present invention, the saltiness enhancer may be provided in the form of an oil and fat composition. Specifically, for example, it may be formulated with edible oils and fats, excipients, auxiliary agents, emulsifiers, pH adjusters, etc., as needed, and prepared by known methods in any form of oil and fat composition, such as liquid, powder, or paste. That is, for example, it may be prepared by formulation techniques generally known to those skilled in the art, mainly as an oil and fat component, such as liquid oil, margarine, fat spread, shortening, or powdered oil, or it may be prepared as a solution, powder, gel, or granule with a small amount of oil and fat component, and these forms can be adopted arbitrarily. Furthermore, for example, when powdering, auxiliary agents such as corn syrup can be used, and an emulsifier may be added to prepare an emulsifying raw material, which may then be powdered. Means of powdering include spray drying and freeze drying.

[0041] Examples of edible oils and fats include vegetable oils such as rapeseed oil (including high-oleic acid types), 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, and cocoa butter; animal oils such as beef tallow, pork tallow, chicken tallow, and milk fat; and medium-chain triglycerides. In addition, examples of processed oils include fractionated oils (such as the medium-melting point portion of palm oil, soft fractionated palm oil, and hard fractionated palm oil), transesterified oils, and hydrogenated oils. Edible oils and fats may be used individually or as a mixture of two or more types.

[0042] The saltiness enhancer provided by the present invention may contain, as appropriate, additives commonly used in food products, provided that they do not impair the desired saltiness-enhancing functionality. Examples of additives include antioxidants, defoaming agents, emulsifiers, flavorings, flavor enhancers, colorants, and physiologically active substances. Specifically, examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol, and silicones.

[0043] The content of the enzymatic hydrolysate of oxidized fats and oils described above in the saltiness enhancer is not particularly limited, but is preferably 0.01% by mass or more and 10% by mass or less, more preferably 0.03% by mass or more and 7% by mass or less, and even more preferably 0.05% by mass or more and 5% by mass or less. The material that provides the enzymatic hydrolysate of oxidized fats and oils described above may itself constitute the saltiness enhancer.

[0044] On the other hand, in other, less limited embodiments of the present invention, the enzymatic hydrolysate of oxidized fats and oils described above may be contained in edible fats and oils. That is, a salt-enhancing fat composition is provided which contains an edible fat and oil as a base oil and the above-mentioned hydrolysate. With this, it is easy to adjust the concentration of the above-mentioned hydrolysate using edible fats and oils as a dispersion medium. Furthermore, it is easy to blend with the ingredients and food components when it is included in food and beverages.

[0045] Examples of edible oils and fats include, similar to the salt enhancers mentioned above, vegetable oils 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, and cocoa butter; animal oils such as beef tallow, pork tallow, chicken tallow, and milk fat; and medium-chain triglycerides. In addition, examples of processed oils include fractionated oils (medium-melting point portion of palm oil, soft fractionated palm oil, hard fractionated palm oil, etc.), transesterified oils, and hydrogenated oils. Edible oils and fats may be used individually or as a mixture of two or more types.

[0046] The content of edible oils and fats and the hydrolysates in the above-mentioned salt-enhancing oil composition is not particularly limited, but it is preferable that the hydrolysates are well dispersed in the oil composition. For example, it is preferable that the composition contains 90% to 99.99% by mass of edible oils, more preferably 93% to 99.97% by mass, and even more preferably 95% to 99.95% by mass. It is also preferable that the composition contains 0.01% to 10% by mass of the hydrolysates, more preferably 0.03% to 7% by mass, and even more preferably 0.05% to 5% by mass. Furthermore, the content ratio of the hydrolysates to edible oils is preferably 0.01 to 11.12 parts by mass per 100 parts by mass of edible oils, more preferably 0.03 to 7.53 parts by mass, and even more preferably 0.05 to 5.27 parts by mass. In addition, in other embodiments, the above-mentioned hydrolyzed product may be solid at room temperature, so it may be mixed with edible oils and fats after being thoroughly melted by heating or other means.

[0047] The saltiness-enhancing oil and fat composition provided by the present invention may contain, as with the saltiness-enhancing agents described above, auxiliary agents commonly added to food products, to the extent that they do not impair the desired saltiness-enhancing functionality. Examples of auxiliary agents include antioxidants, defoaming agents, emulsifiers, fragrances, flavoring agents, colorants, and physiologically active substances. Specifically, examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol, and silicones.

[0048] To further explain the usage of the saltiness enhancer or saltiness-enhancing oil composition described above, in the present invention, the hydrolyzed product contained in the agent or composition may be incorporated into food or beverages or their raw materials. This enhances the saltiness of the food or beverage. The amount added to the food or beverage may be set appropriately depending on the type of food to which it is applied, but typically, for example, the amount of the hydrolyzed product in the form of food or beverage to which the present invention is applied is preferably 1 ppm by mass or more and 1000 ppm by mass or less. In other embodiments, the content in food or beverages may be in the range of 2 ppm by mass or more and 800 ppm by mass or less, 3 ppm by mass or more and 500 ppm by mass or less, or 5 ppm by mass or more and 200 ppm by mass or less.

[0049] There are no particular limitations on the foods to which the present invention can be applied, but typically examples include stir-fried foods, grilled foods, steamed foods, boiled foods, simmered foods, stewed foods, seasonings, etc. Specific examples include pasta dishes, fried rice, stir-fried vegetables, grilled meat, grilled fish, steamed vegetables, Chinese steamed buns, shumai, meatballs, hamburgers, minced meat cutlets, ham, sausages, rice balls, mixed rice, soups, noodle soup, roux, sauces, fillings, cheese, snack foods, Japanese sweets, bread, etc.

[0050] There are no particular restrictions on the manner in which the present invention is used when applied to food. For example, the saltiness of the resulting food or beverage can be enhanced by adding, mixing, dissolving, dispersing, emulsifying, or injecting it into the raw materials or intermediates in the manufacturing process of food or beverages at any time. In addition to adding it to raw materials or intermediates in the manufacturing process, it may also be added to food or beverages after cooking, processing, or manufacturing by sprinkling or coating it.

[0051] In any non-limiting embodiment of the present invention, whether the saltiness of food and beverages to which the present invention is applied has been enhanced can be objectively evaluated by subjecting a sensory evaluation test, preferably one conducted by multiple panelists selected to avoid any preference bias in the population, to a preparation with the addition of the enzymatic hydrolysate of the oxidized oil and fat, and a similar preparation without the addition.

[0052] The scope of food and beverages to which the present invention can be applied is not limited to those for human consumption, but can also be applied to animal feed and animal products. [Examples]

[0053] The present invention will be described in more detail below with reference to examples, but these examples do not limit the scope of the present invention in any way.

[0054] Table 1 shows the materials used in the test.

[0055] [Table 1]

[0056] [Preparation Example 1] [Oxidized fats and oils] 200-500 g of oil was placed in a beaker, and while supplying 0.20-0.50 L / min of air, the oil was heated in an oil bath at a stirring speed of 200-400 rpm under the temperature and time conditions shown in Table 2. The peroxide value (POV) of the obtained oxidized oil was measured in accordance with "Standard Oil Analysis Test Method 2.5.2 Peroxide Value".

[0057] Table 2 shows the oxidation treatment conditions for each oil and fat and the results of POV measurement of the resulting oxidized oils and fats.

[0058] [Table 2]

[0059] [Hydrolyzed product] The obtained oxidized oil was subjected to hydrolysis with lipase. Specifically, 20 g of oil, 12 g of water, and lipase (enzyme addition amount shown in Table 3) were placed in a 50 mL tube, the lid was closed, and this tube was placed in a constant temperature bath set to 40°C. Hydrolysis with lipase was carried out under the time conditions shown in Table 3 while shaking at a stirring speed of 150 rpm. After the reaction time had elapsed, the tube was removed from the constant temperature bath and centrifuged at 24°C (3000 rpm, 5 min), and 10-15 g of the upper layer (oil layer) was collected. The collected treated material was placed in a lidded tube and immersed in an oil bath and treated at 80°C for 1 hour to deactivate the enzyme. The acid value of the obtained lipase-treated material was measured according to "Standard Method for Analysis of Oils and Fats 2.3.1 Acid Value" (Japan Oil Chemists' Society).

[0060] Table 3 shows the conditions for lipase treatment of each oxidized oil and the results of measuring the acid value of the resulting products.

[0061] [Table 3]

[0062] <Test Example 1> Rapeseed oil was used as the base oil, and test oils were prepared by mixing 0.1% to 4% by mass of rapeseed oil samples that had been treated in various ways with the base oil. These test oils were added to noodle soup base at a concentration of 0.5% by mass, and the final concentrations of the treated rapeseed oil samples were adjusted to 5, 10, 50, 100, or 200 ppm by mass. Sensory evaluation was conducted by four expert panelists from the perspective of enhancing saltiness, and each panelist was scored according to the scoring criteria below, and the average score was calculated. (sample) • Untreated: Oils and fats before oxidation treatment. Oxidation treatment: Oils and fats after oxidation treatment • Oxidation and lipase treatment: Oils that have been further treated with lipase after being oxidized. (Rating) 0 points - No effect 1 point: Slightly effective 2 points: Somewhat effective 3 points: Effective 4 points: Moderately strong effect 5 points - Highly effective (If it is an intermediate evaluation between each score, the score will be given in 0.5-point increments.)

[0063] Table 4 shows the results of the sensory evaluation.

[0064] [Table 4]

[0065] As a result, as shown in the upper part of Table 4, rapeseed oil did not have the effect of enhancing the saltiness of noodle soup. In contrast, as shown in the middle part of Table 4, oxidized oil obtained by subjecting rapeseed oil to a predetermined oxidation treatment was found to have the effect of enhancing the saltiness of noodle soup. Furthermore, as shown in the lower part of Table 4, it was found that further lipase treatment of oxidized oil prepared using rapeseed oil as a raw material further enhanced the effect of enhancing the saltiness of noodle soup compared to oxidized oil that had only undergone oxidation treatment.

[0066] <Test Example 2> The saltiness-enhancing effect was investigated in the same manner as in Test Example 1, except that a sample prepared using lard as the raw material oil was used.

[0067] Table 5 shows the results of the sensory evaluation.

[0068] [Table 5]

[0069] As a result, as shown in the upper part of Table 5, lard had no effect on enhancing the saltiness of the noodle soup. In contrast, as shown in the middle part of Table 5, oxidized oil obtained by subjecting lard to a predetermined oxidation treatment had the effect of enhancing the saltiness of the noodle soup. Furthermore, as shown in the lower part of Table 5, it was found that further lipase treatment of oxidized oil prepared from lard as a raw material further enhanced the effect of enhancing the saltiness of the noodle soup compared to oxidized oil that had only undergone oxidation treatment.

[0070] <Test Example 3> The saltiness-enhancing effect was investigated in the same manner as in Test Example 1, except that the samples prepared using soybean oil, corn oil, grapeseed oil, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice bran oil, or linseed oil as raw materials were replaced. The final concentration of the samples in the noodle soup was prepared to 50 ppm for testing. Sensory evaluation of sunflower oil, macadamia nut oil, coconut oil, rice bran oil, and linseed oil was conducted by three expert panelists.

[0071] Tables 6-1 and 6-2 show the results of the sensory evaluation.

[0072] [Table 6-1]

[0073] [Table 6-2]

[0074] As a result, as shown in the sensory evaluation results in Table 6, it was found that even when soybean oil, corn oil, grapeseed oil, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, or linseed oil was used as the raw material oil, the oxidized oil obtained by the prescribed oxidation treatment had the effect of enhancing the saltiness of the noodle soup. Furthermore, it was found that by further applying lipase treatment to the oxidized oil prepared from various oils as raw materials, the effect of enhancing the saltiness of the noodle soup was further increased compared to oxidized oil that had only undergone oxidation treatment.

[0075] <Test Example 4> In Test Examples 1 and 3, the saltiness-enhancing effect was investigated in the same manner as in Test Example 1, except that samples prepared using rapeseed oil, soybean oil, corn oil, grapeseed oil, red palm oil, or milk fat as raw material oils were applied to potage. The final concentration of the sample in the potage was prepared to 50 ppm for testing.

[0076] As a result, it was revealed that oxidized oils obtained by subjecting various oils and fats to a predetermined oxidation treatment also have the effect of enhancing the saltiness of potage. Furthermore, it was found that subjecting oxidized oils prepared from various oils and fats to further lipase treatment further enhances the effect of enhancing the saltiness of potage compared to oxidized oils that have only undergone oxidation treatment.

[0077] [Preparation Example 2] [Oxidized fats and oils] Rapeseed oil or lard was heat-treated under the temperature and time conditions shown in Table 7 while stirring at a stirring speed of 200-400 rpm. The peroxide value (POV) of the obtained oxidized oil was measured in accordance with "Standard Oil Analysis Test Method 2.5.2 Peroxide Value".

[0078] Table 7 shows the oxidation treatment conditions for each oil and fat and the results of POV measurement of the resulting oxidized oils and fats.

[0079] [Table 7]

[0080] [Hydrolyzed product] The obtained oxidized oil was subjected to hydrolysis with lipase. Specifically, 20 g of oil, 12 g of water, and 0.2 g of lipase were placed in a 50 mL tube, the lid was closed, and this tube was placed in a constant temperature bath set to 40°C. Hydrolysis with lipase was carried out for 0.5 to 1.5 hours while shaking at a stirring speed of 150 rpm. After the reaction time, the tube was removed from the constant temperature bath and centrifuged at 24°C (3000 rpm, 5 min), and 10 to 15 g of the upper layer (oil layer) was collected. The collected treated material was placed in a lidded tube and immersed in an oil bath and treated at 80°C for 1 hour to deactivate the enzyme. The acid value of the obtained lipase-treated material was measured according to "Standard Method for Analysis of Oils and Fats 2.3.1 Acid Value" (Japan Oil Chemists' Society).

[0081] Table 8 shows the conditions for lipase treatment of each oxidized oil and the results of measuring the acid value of the resulting products.

[0082] [Table 8]

[0083] <Test Example 5> The saltiness-enhancing effect was investigated in the same manner as in Test Example 1, except that the samples were replaced with oxidized oils 1-4 or their lipase-treated products prepared in Preparation Example 2. The final concentration of the samples in the noodle soup was prepared to 50 ppm for testing.

[0084] Table 9 shows the results of the sensory evaluation.

[0085] [Table 9]

[0086] As a result, as shown in the sensory evaluation results in the middle section of Table 9, the effect of oxidized oil obtained by subjecting rapeseed oil to a predetermined oxidation treatment on enhancing the saltiness of noodle soup tended to increase with increasing oxidation levels. Furthermore, as shown in the sensory evaluation results in the lower section of Table 9, the effect of further enhancing the saltiness by subjecting oxidized oil prepared from rapeseed oil to further lipase treatment also tended to increase with increasing oxidation levels.

[0087] <Test Example 6> The saltiness-enhancing effect was investigated in the same manner as in Test Example 1, except that the samples were replaced with oxidized oils 5-8 prepared in Preparation Example 2 or their lipase-treated products. The final concentration of the samples in the noodle soup was prepared to 50 ppm for testing.

[0088] Table 10 shows the results of the sensory evaluation.

[0089] [Table 10]

[0090] As a result, as shown in the sensory evaluation results in the middle section of Table 10, the effect of oxidized fats obtained by subjecting lard to a predetermined oxidation treatment on enhancing the saltiness of noodle soup tended to increase with increasing oxidation levels. Furthermore, as shown in the sensory evaluation results in the lower section of Table 10, the effect of further enhancing the saltiness by subjecting oxidized fats prepared from lard to lipase treatment also tended to increase with increasing oxidation levels.

[0091] <Test Example 7> The saltiness-enhancing effect was investigated in the same manner as in Test Example 1, except that the oxidized fat 3 prepared in Preparation Example 2 was used as the sample, and rapeseed oil, soybean oil, or corn oil was used as the base oil for diluting the oxidized fat. The final concentration of the sample in the noodle soup was prepared to 50 ppm for testing.

[0092] Table 11 shows the results of the sensory evaluation.

[0093] [Table 11]

[0094] As a result, as shown in the sensory evaluation results in the middle section of Table 11, the effect of enhancing the saltiness of noodle soup by oxidized oil obtained by subjecting rapeseed oil to a predetermined oxidation treatment was observed similarly even when the base oil used to prepare the test oil by diluting the oxidized oil was changed from rapeseed oil to soybean oil or corn oil. Furthermore, as shown in the sensory evaluation results in the lower section of Table 11, the effect of further enhancing the saltiness by subjecting oxidized oil prepared from rapeseed oil to further lipase treatment was observed similarly even when the base oil used to prepare the test oil by diluting the lipase-treated product was changed from rapeseed oil to soybean oil or corn oil.

[0095] <Test Example 8> The saltiness-enhancing effect was investigated in the same manner as in Test Example 1, except that the oxidized fat 7 prepared in Preparation Example 2 was used as the sample, and rapeseed oil, soybean oil, or corn oil was used as the base oil for diluting the oxidized fat. The final concentration of the sample in the noodle soup was prepared to 50 ppm for testing.

[0096] Table 12 shows the results of the sensory evaluation.

[0097] [Table 12]

[0098] As a result, as shown in the sensory evaluation results in the middle section of Table 12, the effect of enhancing the saltiness of noodle soup by oxidized fat obtained by subjecting lard to a predetermined oxidation treatment was observed similarly even when the base oil used to prepare the test oil by diluting the oxidized fat was changed from rapeseed oil to soybean oil or corn oil. Furthermore, as shown in the sensory evaluation results in the lower section of Table 12, the effect of further enhancing the saltiness by subjecting oxidized fat prepared from lard to lipase treatment was observed similarly even when the base oil used to prepare the test oil by diluting the lipase-treated product was changed from rapeseed oil to soybean oil or corn oil.

[0099] [Preparation Example 3] [1. Oxidized fats and oils] Sunflower oil or macadamia nut oil was heat-treated under the temperature and time conditions shown in Table 13 while stirring at a stirring speed of 400 rpm. The peroxide value (POV) of the resulting oxidized oil was measured in accordance with "Standard Oil Analysis Test Method 2.5.2 Peroxide Value".

[0100] Table 13 shows the oxidation treatment conditions for each oil and fat and the results of POV measurement of the resulting oxidized oils and fats.

[0101] [Table 13]

[0102] [2. Hydrolyzed products] The obtained oxidized oil was subjected to hydrolysis with lipase. Specifically, 20 g of oxidized oil, 12 g of water, and lipase (enzyme addition amount shown in Table 14) were placed in a 50 mL tube, the lid was closed, and this tube was placed in a constant temperature bath set to 40°C. Hydrolysis with lipase was carried out under the time conditions shown in Table 14 while shaking at a stirring speed of 150 rpm. After the reaction time had elapsed, the tube was removed from the constant temperature bath and centrifuged at 24°C (3000 rpm, 5 min), and 10-15 g of the upper layer (oil layer) was collected. The collected treated material was placed in a lidded tube and immersed in an oil bath and treated at 80°C for 1 hour to deactivate the enzyme. The acid value of the obtained lipase-treated material was measured according to "Standard Method for Analysis of Oils and Fats 2.3.1 Acid Value" (Japan Oil Chemists' Society).

[0103] Table 14 shows the conditions for lipase treatment of each oxidized oil and the results of measuring the acid value of the resulting products.

[0104] [Table 14]

[0105] <Test Example 9> The saltiness-enhancing effect was investigated in the same manner as in Test Example 1, except that the sample was replaced with lipase-treated oxidized fats 9-10 prepared in Preparation Example 3. The final concentration of the sample in the noodle soup was adjusted to 50 ppm for testing. Sensory evaluation was performed by three expert panelists.

[0106] Table 15 shows the results of the sensory evaluation. [Table 15]

[0107] As a result, as shown in the second row from the top of Table 15, the effect of further lipase treatment on oxidized oil prepared using sunflower oil as a raw material to enhance the saltiness of noodle soup tended to be more pronounced as the acid value of the lipase-treated product increased. Similarly, as shown in the bottom row of Table 15, when macadamia nut oil was used as a raw material, the effect of enhancing the saltiness of noodle soup tended to be higher as the acid value of the lipase-treated product increased.

Claims

1. A saltiness enhancer characterized by having an enzymatic hydrolysis product of oxidized oils and fats obtained by oxidizing oils and fats as an active ingredient.

2. The saltiness enhancer according to claim 1, wherein the oxidized oil is obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and linseed oil.

3. The saltiness enhancer according to claim 1 or 2, wherein the peroxide value of the oxidized oil is 15 or more and 300 or less.

4. The saltiness enhancer according to any one of claims 1 to 3, wherein the acid value of the hydrolyzed product is 5 or more and 200 or less.

5. A salt-enhancing oil composition characterized by containing an edible oil as a base oil and an enzymatic hydrolysate of an oxidized oil obtained by oxidizing the oil.

6. The salt-enhancing oil composition according to claim 5, wherein the oxidized oil is obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and linseed oil.

7. The saltiness-enhancing oil composition according to claim 5 or 6, wherein the peroxide value of the oxidized oil is 15 or more and 300 or less.

8. The saltiness-enhancing oil and fat composition according to any one of claims 5 to 7, wherein the acid value of the hydrolyzed product is 5 or more and 200 or less.

9. A saltiness-enhancing oil composition according to any one of claims 5 to 8, comprising 0.01% by mass or more and 10% by mass or less of the enzymatic hydrolysate of the oxidized oil.

10. A method for enhancing the saltiness of food and beverages, characterized by adding a saltiness enhancer according to any one of claims 1 to 4, or a saltiness enhancing oil and fat composition according to any one of claims 5 to 9, to food and beverages or raw materials of said food and beverages.

11. A method for enhancing the saltiness of food and beverages according to claim 10, comprising adding a saltiness enhancer according to any one of claims 1 to 4, or a saltiness enhancing oil and fat composition according to any one of claims 5 to 9, to food and beverages or raw materials of food and beverages such that the content of the enzymatic hydrolysate of the oxidized oil and fat relative to the total amount of food and beverages is 1 ppm by mass or more and 1,000 ppm by mass or less.

12. A method for producing a saltiness enhancer, characterized by comprising the steps of: oxidizing oil and fat to obtain oxidized oil and fat; and hydrolyzing the oxidized oil and fat with an enzyme to obtain an enzymatic hydrolysate of the oxidized oil and fat.

13. The method for producing a saltiness enhancer according to claim 12, wherein the oil and fat is at least one oil and fat selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and linseed oil.

14. A method for producing a saltiness enhancer according to claim 12 or 13, wherein the oxidized oil is oxidized so that its peroxide value is 15 or more and 300 or less.

15. A method for producing a saltiness enhancer according to any one of claims 12 to 14, comprising heating the oil and fat while supplying oxygen to it to perform the oxidation treatment.

16. A method for producing a saltiness enhancer according to any one of claims 12 to 15, comprising performing hydrolysis so that the acid value of the hydrolyzed product is 5 or more and 200 or less.

17. A method for producing a saltiness enhancer according to any one of claims 12 to 16, wherein lipase is used as the enzyme.

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