Animal fat texture imparting agent, oil and fat composition for imparting animal fat texture, method for imparting animal fat texture, method for producing an animal fat texture imparting agent, and food with animal fat texture imparted.

Abstract

Provided is an exceptional material capable of imparting the feel of animal fat to a food product.　An animal-fat-feel-imparting agent characterized by containing, as an active ingredient, an oxidized oil and fat that is not derived from animals. In addition, an animal-fat-feel-imparting agent characterized by containing, as an active ingredient, an enzymatic hydrolysate of an oxidized oil and fat that is not derived from animals. In addition, an oil and fat composition for imparting the feel of animal fat, characterized by containing an edible oil and fat that serves as a base oil and an oxidized oil and fat that is not derived from animals. In addition, an oil and fat composition for imparting the feel of animal fat, characterized by containing an edible oil and fat that serves as a base oil and an enzymatic hydrolysate of an oxidized oil and fat that is not derived from animals. Using the agent or composition through incorporating the same into a food product makes it possible to impart the feel of animal fat to the food product.

Description

Technical Field

[0001] The present invention relates to a technique for imparting an animal fat feeling to food.

Background Art

[0002] In recent years, there has been a tendency for the number of people who avoid eating certain types of livestock meat for religious reasons or who refrain from eating meat due to an increasing health consciousness to increase. Hamburgers and the like that do not use meat have been developed using soybean raw materials. On the other hand, such foods have the problem of lacking a meat-like flavor.

[0003] Regarding the technique for imparting a meat-like flavor to food, for example, Patent Document 1 describes using (Z)-8-pentadecenal detected as a volatile component from cucumber as a heat-cooked meat-like flavor-imparting or enhancing agent.

[0004] Also, for example, Patent Document 2 describes a food that contains a) 0.1% to 1% (w / v) of a heme-containing protein, b) a sugar, sugar alcohol, sugar acid, or sugar derivative selected from glucose, ribose, fructose, lactose, xylose, arabinose, glucose-6-phosphate, maltose, galactose, and a mixture of two or more thereof, c) a compound selected from cysteine, cystine, selenocysteine, thiamine, and a mixture of two or more thereof, and d) one or more plant proteins, and reproduces the taste of meat products when cooked.

[0005] On the other hand, for example, Patent Document 3 describes a technique for improving the flavor of a plant protein-containing composition. By using a processed tomato product prepared by heat treatment, it is described that while suppressing the characteristic raw material odor of tomato, it masks the unpleasant odor (protein odor) derived from plant protein (for example, paragraph 0015).

Prior Art Documents

Patent Documents

[0006] [Patent Document 1] Patent No. 5868811 [Patent Document 2] Patent No. 6553516 [Patent Document 3] Japanese Patent Publication No. 2019-71851 [Overview of the project] [Problems that the invention aims to solve]

[0007] However, in recent years, consumer interest in food has been increasing, and there is a growing demand for further development of ingredients that can provide the same animal fat sensation as when meat is used, even in foods that do not use meat or use meat in reduced amounts.

[0008] Therefore, the object of the present invention is to provide an excellent material that can impart an animal fat-like texture to food. [Means for solving the problem]

[0009] As a result of diligent research, the inventors discovered that by applying a specific treatment to oils and fats, a material with excellent effect in imparting the feel of animal fat can be obtained, and thus completed the present invention.

[0010] In other words, in its first aspect, the present invention provides an animal fat-like texture imparting agent characterized by using oxidized oils and fats that are not of animal origin as an active ingredient.

[0011] In the animal fat texture imparting agent according to the first aspect of the present invention, it is preferable that the oxidized fat is obtained by oxidizing at least one fat selected from rapeseed oil, soybean oil, sunflower oil, rice oil, corn oil, red palm oil, grapeseed oil, macadamia nut oil, and coconut oil.

[0012] In its second aspect, the present invention provides an animal fat texture imparting agent characterized by using an enzymatic hydrolysate of an oxidized oil or fat of non-animal origin as an active ingredient.

[0013] In the animal fat texture imparting agent according to a second aspect of the present invention, it is preferable that the oxidized fat is obtained by oxidizing at least one fat selected from rapeseed oil, soybean oil, sunflower oil, rice oil, corn oil, red palm oil, grapeseed oil, macadamia nut oil, and coconut oil.

[0014] In its third aspect, the present invention provides a fat composition for imparting an animal fat-like texture, characterized by containing an edible fat as a base oil and an oxidized fat that is not of animal origin.

[0015] In the third aspect of the present invention, in the oil and fat composition for imparting an animal fat-like texture, it is preferable that the oxidized oil and fat is obtained by oxidizing at least one oil and fat selected from rapeseed oil, soybean oil, sunflower oil, rice oil, corn oil, red palm oil, grapeseed oil, macadamia nut oil, and coconut oil.

[0016] In its fourth aspect, the present invention provides a fat composition for imparting an animal fat-like texture, characterized by containing an edible fat as a base oil and an enzymatic hydrolysate of an oxidized fat that is not of animal origin.

[0017] In the fourth aspect of the present invention, in the oil and fat composition for imparting an animal fat-like texture, it is preferable that the oxidized oil and fat is obtained by oxidizing at least one oil and fat selected from rapeseed oil, soybean oil, sunflower oil, rice oil, corn oil, red palm oil, grapeseed oil, macadamia nut oil, and coconut oil.

[0018] In its fifth aspect, the present invention provides a method for imparting an animal fat-like texture to food, characterized by incorporating the animal fat-like texture imparting agent or the animal fat-like texture imparting oil and fat composition described above into food.

[0019] In the method for imparting animal fat flavor according to the fifth aspect of the present invention, it is preferable to add and contain the content of the oxidized oil and fat not derived from animals so that it is 0.0001 part by mass or more and 10 parts by mass or less with respect to 100 parts by weight of the food.

[0020] Further, in the method for imparting animal fat flavor according to the fifth aspect of the present invention, it is preferable to add and contain the content of the hydrolyzate of the oxidized oil and fat not derived from animals by an enzyme so that it is 0.0001 part by mass or more and 10 parts by mass or less with respect to 100 parts by weight of the food.

[0021] In the sixth aspect of the present invention, a step of oxidizing an oil and fat not derived from animals to obtain an oxidized oil and fat, A method for producing an animal fat flavor-imparting agent is provided, which is characterized by including the above.

[0022] In the method for producing an animal fat flavor-imparting agent according to the sixth aspect of the present invention, the oxidized oil and fat is preferably obtained by oxidizing at least one kind of oil and fat selected from rapeseed oil, soybean oil, sunflower oil, rice oil, corn oil, red palm oil, grape seed oil, macadamia nut oil, and coconut oil.

[0023] In the seventh aspect of the present invention, a step of oxidizing an oil and fat not derived from animals to obtain an oxidized oil and fat, and a step of subjecting the oxidized oil and fat to hydrolysis treatment with an enzyme to obtain a hydrolyzate, A method for producing an animal fat flavor-imparting agent is provided, which is characterized by including the above.

[0024] In the method for producing an animal fat flavor-imparting agent according to the seventh aspect of the present invention, the oxidized oil and fat is preferably obtained by oxidizing at least one kind of oil and fat selected from rapeseed oil, soybean oil, sunflower oil, rice oil, corn oil, red palm oil, grape seed oil, macadamia nut oil, and coconut oil.

[0025] Furthermore, in the method for producing an animal fat-like substance according to the seventh aspect of the present invention, it is preferable to use lipase as the enzyme.

[0026] Furthermore, in the method for producing an animal fat-like substance according to the sixth or seventh aspect of the present invention, it is preferable to perform the oxidation treatment by heating the oil while supplying oxygen to the oil.

[0027] In its eighth aspect, the present invention provides a food product that contains oxidized fats and oils that are not of animal origin, and in which the oxidized fats and oils impart an animal fat-like texture.

[0028] In the eighth aspect of the present invention, in a food product that has been given an animal fat-like texture, it is preferable that the oxidized oil is obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, sunflower oil, rice oil, corn oil, red palm oil, grapeseed oil, macadamia nut oil, and coconut oil.

[0029] Furthermore, in the eighth aspect of the present invention, the food having an animal fat-like texture is preferably a meat-like processed food, a meat-like processed food, or a meat broth-like processed food that does not contain meat raw materials.

[0030] In its ninth aspect, the present invention provides a food product containing an enzymatic hydrolysate of an oxidized fat that is not of animal origin, and in which the enzymatic hydrolysate of the oxidized fat imparts an animal fat-like texture.

[0031] In a food product that has been given an animal fat-like texture according to the ninth aspect of the present invention, it is preferable that the oxidized oil is obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, sunflower oil, rice oil, corn oil, red palm oil, grapeseed oil, macadamia nut oil, and coconut oil.

[0032] Furthermore, in the food product that has been given an animal fat-like texture according to the ninth aspect of the present invention, it is preferable that the food product is a meat-like processed food product, a meat-like processed food product, or a meat broth-like processed food product that does not contain meat raw materials.

[0033] [Existence of impossible or impractical circumstances] This invention involves oxidizing oils and fats, or, if necessary, further hydrolyzing them with enzymes, to obtain an active ingredient for imparting an animal fat-like texture. Generally, processed oils and fats are compositions of a wide variety of chemical substances, and it is either impossible or impractical to investigate and identify each of these chemical substances individually, as it would require an excessively large economic expenditure and time. [Effects of the Invention]

[0034] According to the present invention, it is possible to provide an excellent material that can impart an animal fat-like texture to food products by utilizing processed oils and fats. [Modes for carrying out the invention]

[0035] This invention involves subjecting oils and fats to specific treatments and using them to impart an animal fat-like texture to food products. Specifically, these treatments are oxidation and enzymatic hydrolysis. The embodiments for carrying out this invention will be described in further detail below.

[0036] 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, sunflower oil, rice bran oil, corn oil, red palm oil, grapeseed oil, macadamia nut oil, and coconut 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 effect of imparting an animal fat-like texture tends to be poor. If the peroxide value exceeds the above range, the flavor 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.

[0037] Enzymatic hydrolysis treatment is not particularly limited, but it is preferable to use lipase as the enzyme, as long as the esterified fatty acids, such as glycerol fatty acids, contained in the oxidized oil are hydrolyzed by the enzyme to release the fatty acids and increase the fatty acid content. 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 in the range of 10 to 190, 20 to 180, or 30 to 170. If the acid value is below the above range, it tends to be poor in imparting the animal fat flavor. If the acid value exceeds the above range, the flavor may deteriorate. The acid value (AV) can be measured in accordance with "Standard Methods for Analyzing 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.

[0038] 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.

[0039] As mentioned above, the raw oils and fats to be oxidized can be rapeseed oil, soybean oil, sunflower oil, rice oil, corn oil, red palm oil, grapeseed oil, macadamia nut oil, coconut 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.

[0040] 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).

[0041] 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.

[0042] 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 camemberti, 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.

[0043] 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.

[0044] 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 fat may be, for example, 0.001% to 40% by mass. In other embodiments, the temperature may be in the range of 0.005% to 30% by mass, 0.01% to 20% by mass, or 0.05% to 10% by mass.

[0045] 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.

[0046] 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.

[0047] The oxidized fats and oils described above (hereinafter sometimes simply referred to as "oxidized fats and oils"), or their enzymatic hydrolysates (hereinafter sometimes simply referred to as "hydrolysates"), are excellent at imparting an animal fat-like texture to food, as shown in the examples described later. Therefore, in the present invention, these are used as active ingredients in an animal fat-like texture imparting agent.

[0048] In any non-limiting embodiment of the present invention, the above-mentioned animal fat texture imparter may be provided in the form of an oil and fat composition. Specifically, for example, edible oils and fats, excipients, auxiliary agents, emulsifiers, pH adjusters, etc., may be optionally added as needed, and an oil and fat composition in any form such as liquid, powder, or paste may be formed by known methods. That is, for example, it may be prepared as a liquid oil, margarine, fat spread, shortening, powdered oil, etc., mainly composed of oil and fat components, by pharmaceutical techniques generally known to those skilled in the art, or it may be prepared as a solution, powder, gel, granule, etc., with a small amount of oil and fat components, 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.

[0049] 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 (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. However, from the perspective of targeting animal-free foods, it is preferable to avoid the above-mentioned animal oils and fats.

[0050] The animal fat texture imparting agent provided by the present invention may contain, as appropriate, additives commonly used in food products, provided that they do not impair the desired animal fat texture imparting functionality. Examples of additives 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.

[0051] The content of the oxidized oil described above in the animal fat texture imparter is not particularly limited, but it 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 providing the oxidized oil described above may itself constitute the animal fat texture imparterer.

[0052] The content of the enzymatic hydrolysate of oxidized fats and oils described above in the animal fat texture imparting agent is not particularly limited, but it 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 providing the enzymatic hydrolysate of oxidized fats and oils described above may itself constitute the animal fat texture imparting agent.

[0053] On the other hand, in other, less limited embodiments of the present invention, the oxidized oil or its enzymatic hydrolysate described above may be contained in edible oil. That is, an oil composition for imparting an animal fat-like texture is provided, comprising an edible oil as a base oil and the oxidized oil or hydrolysate described above. With this, it is easy to adjust the concentration of the oxidized oil or hydrolysate using the edible oil as a dispersion medium. Furthermore, when incorporated into food and beverages, it blends easily with the ingredients, raw materials, and food components.

[0054] Examples of edible oils and fats include, similar to the animal fat texture 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. However, from the perspective of targeting animal-free foods, it is preferable to avoid the above-mentioned animal oils and fats.

[0055] The content of edible oils and fats and the oxidized oils or hydrolysates in the above-mentioned oil composition for imparting an animal fat texture is not particularly limited, but it is preferable that the oxidized oils or 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 oxidized oils, more preferably 0.03% to 7% by mass, and even more preferably 0.05% to 5% by mass. Furthermore, it is 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 oxidized oil to the edible oil is preferably 0.01 parts by mass or more and 11.12 parts by mass or less per 100 parts by mass of edible oil, more preferably 0.03 parts by mass or more and 7.53 parts by mass or less, and even more preferably 0.05 parts by mass or more and 5.27 parts by mass or less. Furthermore, the content ratio of the hydrolysate to the edible oil is preferably 0.01 parts by mass or more and 11.12 parts by mass or less per 100 parts by mass of edible oil, more preferably 0.03 parts by mass or more and 7.53 parts by mass or less, and even more preferably 0.05 parts by mass or more and 5.27 parts by mass or less. Note that in other embodiments, the oxidized oil or the hydrolysate may be solid at room temperature, so it may be mixed with the edible oil after being sufficiently melted by heating or the like.

[0056] The fat and oil composition for imparting an animal fat texture provided by the present invention may contain, as with the animal fat texture imparting agents described above, appropriate additives commonly used in food products, provided that they do not impair the desired animal fat texture imparting functionality. Examples of additives 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.

[0057] This invention is applicable to food products and aims to impart an animal fat-like quality to them. Here, "imparting an animal fat-like quality" is generally understood by those skilled in the art, and includes imparting flavor and taste from animal fats such as lard, beef tallow, and chicken fat. In other words, it means being able to impart a meat-like flavor to foods that do not contain meat. It also means being able to sufficiently impart a meat-like flavor to a food product even if the amount of meat is reduced. More specifically, though not limited to, it includes, for example, imparting the odor, flavor spread, mid-to-aftertaste richness, thick fattiness, and lingering aftertaste that can be felt with lard. It also includes imparting the sweet flavor of fat, mid-to-aftertaste richness, thick fattiness that lingers in the mouth, and lingering aftertaste that can be felt with beef tallow. It also includes imparting the odor, mid-to-aftertaste richness, and lingering aftertaste that can be felt with chicken fat. When deterioration or loss of flavor during distribution or microwave heating becomes a problem, this invention prevents or mitigates such problems. Furthermore, this includes masking the unique tastes, odors, and off-flavors derived from the raw materials of the food to which it is applied, thereby creating a more favorable taste for consumers.

[0058] Foods to which the present invention applies may, for example, be meat-like processed foods that do not contain meat ingredients. Specifically, meat-like processed foods are made by replacing the meat ingredients in meat-like processed foods, which normally contain meat ingredients, with plant proteins such as soy protein. That is, for example, meat fillings such as hamburgers, meatballs, meat sauce, meatballs, sausages, shumai, dumplings, cutlets, minced meat cutlets, chicken nuggets, meat buns, Chinese steamed buns, bouillon soup, and ramen soup, in which meat ingredients are replaced with ingredients other than meat ingredients. Foods to which the present invention applies may also, for example, be meat-like processed foods that contain meat ingredients. Examples of meat-like processed foods include meat fillings such as hamburgers, meatballs, meat sauce, meatballs, sausages, shumai, dumplings, cutlets, minced meat cutlets, chicken nuggets, meat buns, Chinese steamed buns, bouillon soup, and ramen soup, in which meat ingredients are replaced with ingredients other than meat ingredients. In this case, it is preferable that a portion of the meat raw material is replaced with plant protein such as soy protein, thereby reducing its content compared to the usual amount.

[0059] When applying the present invention to food, there are no particular restrictions on the manner of use. For example, by adding, mixing, coating, dissolving, dispersing, emulsifying, or injecting it into food ingredients or intermediates in the manufacturing process at any time, the resulting food can be given an animal fat-like texture. In addition to adding it to raw materials or intermediates in the manufacturing process, it may also be added to food after cooking, processing, or manufacturing by sprinkling or coating it. Furthermore, it may be added to food by incorporating it into cooking oils such as loosening oil, rice cooking oil, frying oil, stir-frying oil, kneading oil, injection oil, and finishing oil during cooking, processing, or manufacturing. It can also be suitably used in processed food products distributed in the market, such as frozen processed foods, chilled processed foods, retort foods, bottled foods, canned foods, dried foods, and bento boxes, where deterioration or loss of flavor during distribution or microwave heating is a problem.

[0060] To further explain the usage of the animal fat texture imparting agent or animal fat texture imparting oil and fat composition described above, in the present invention, the oxidized oil or hydrolyzed product contained in the agent or composition may be incorporated into food or its raw materials. This imparts an animal fat texture to the food. The amount added to the food may be set appropriately depending on the type of food to which it is applied, but typically, for example, the amount of the oxidized oil in the form of food 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 may be in the range of 2 ppm by mass or more and 800 ppm by mass or less, in the range of 3 ppm by mass or more and 500 ppm by mass or less, or in the range of 5 ppm by mass or more and 200 ppm by mass or less. Furthermore, the amount of the hydrolyzed product is preferably 1 ppm by mass or more and 1000 ppm by mass or less. In other embodiments, the content may be in the range of 2 ppm by mass or more and 800 ppm by mass or less, in the range of 3 ppm by mass or more and 500 ppm by mass or less, or in the range of 5 ppm by mass or more and 200 ppm by mass or less.

[0061] In any non-limiting embodiment of the present invention, whether or not the animal fat texture is imparted to a food product to which the present invention is applied can be objectively evaluated by subjecting a product prepared with the addition of the oxidized oil or hydrolysate and a product prepared in the same manner without the addition to a sensory evaluation test, preferably a sensory evaluation test by multiple panelists selected so as not to have any preference bias in the population.

[0062] Furthermore, the range of foods to which this invention can be applied is not limited to those for human consumption, but can also be applied to animal feed and animal products. [Examples]

[0063] 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.

[0064] Table 1 shows the materials used in the test.

[0065] [Table 1]

[0066] [Preparation Example 1] [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".

[0067] 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.

[0068] [Table 2]

[0069] [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 (0.2 g, 0.08 g, or 0.04 g) were placed in a 50 mL tube, and the lid was closed. This tube was placed in a constant temperature bath set to 40°C, and 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).

[0070] Table 3 shows the conditions for lipase treatment of each oxidized oil and the results of measuring the acid value of the resulting products.

[0071] [Table 3]

[0072] <Test Example 1> The effect of various processed oils (Preparation Example 1) on imparting a lard-like texture to vegetable bouillon soup was evaluated. Specifically, sensory evaluation was performed as follows.

[0073] Test oils were prepared by adding and mixing each oil and fat, either untreated or after various treatments, into rapeseed oil, which served as the base oil, at a concentration of 1% by mass. These test oils were then added and mixed into a vegetable bouillon soup (product name "Maggi Additive-Free Bouillon, Free of 27 Allergens," Nestlé Japan Ltd.) at a concentration of 0.5% by mass to obtain bouillon soups with a final concentration of 50 ppm by mass for each sample (untreated or variously treated oils). Sensory evaluation was conducted from the perspective of lard sensation (lard flavor), more specifically, from the perspective of the odor, breadth of flavor, richness and depth of the mid- and aftertaste perceived by lard. Three expert panelists scored the samples according to the following scoring criteria, comparing them to the case when lard was added and mixed at a concentration of 0.5% by mass without dilution, and the average score was calculated.

[0074] (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.

[0075] (Rating) 0 points. It tastes the same as additive-free. One point: It has a slightly stronger lard flavor than the additive-free version. Two points: It has a slightly stronger lard flavor than the additive-free version. 3 points: It has a stronger lard flavor than additive-free versions. 4 points. The lard flavor is more pronounced than in the additive-free version. 5 points. It's not quite as good as lard, but it has a strong lard flavor. 6 points. It has a flavor similar to lard. (If it is an intermediate evaluation between each score, the score will be given in 0.5-point increments.)

[0076] Table 4 shows the results of the sensory evaluation.

[0077] [Table 4]

[0078] As a result, as shown in the sensory evaluation results in the upper column of Table 4 for each oil, simply adding each oil as is did not produce the effect of imparting a lard-like texture. In contrast, as shown in the sensory evaluation results in the middle column of Table 4 for each oil, it became clear that oxidized oils obtained by subjecting them to a predetermined oxidation treatment have the effect of imparting a lard-like texture, or more specifically, the effect of imparting a lard flavor to vegetable bouillon soup. Furthermore, as shown in the sensory evaluation results in the lower column of Table 4 for each oil, it became clear that subjecting oxidized oils prepared using each oil as a raw material to further lipase treatment further enhances the lard-like texture imparted to vegetable bouillon soup compared to oxidized oils that have only undergone oxidation treatment.

[0079] <Test Example 2> The effect of various processed oils (Preparation Example 1) on imparting a beef fat-like flavor to vegetable bouillon soup was evaluated. Specifically, sensory evaluation was performed as follows.

[0080] Test oils were prepared by adding and mixing each oil and fat, either untreated or after various treatments, into rapeseed oil, which served as the base oil, at a concentration of 1% by mass. These test oils were then added and mixed into a vegetable bouillon soup (product name "Maggi Additive-Free Bouillon, Free of 27 Common Allergens," Nestlé Japan Ltd.) at a concentration of 0.5% by mass to obtain bouillon soups with a final concentration of 50 ppm by mass for each sample (untreated or variously treated oils). Sensory evaluation was conducted from the perspective of beef fat sensation (beef fat flavor), more specifically, from the perspective of the sweet flavor of the fat perceived by beef fat, the richness of the mid-aftertaste, and the thick, lingering fattiness in the mouth. Three expert panelists scored the samples according to the following scoring criteria, comparing them to the results when beef fat was added and mixed at a concentration of 0.5% by mass without dilution, and the average score was calculated.

[0081] (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.

[0082] (Rating) 0 points. It tastes the same as additive-free. One point: It has a slightly stronger beef fat flavor than the additive-free version. 2 points: It has a slightly stronger beef fat flavor than the additive-free version. 3 points: It has a stronger beef fat flavor than additive-free versions. 4 points. The beef fat flavor is more clearly noticeable than in the additive-free version. 5 points. While not quite as good as beef tallow, it has a strong beef tallow flavor. 6 points. It has a flavor similar to beef tallow. (If it is an intermediate evaluation between each score, the score will be given in 0.5-point increments.)

[0083] Table 5 shows the results of the sensory evaluation.

[0084] [Table 5]

[0085] As a result, as shown in the sensory evaluation results in the upper column of Table 5 for each oil, simply adding each oil as is did not produce the effect of imparting a beef fat-like flavor. In contrast, as shown in the sensory evaluation results in the middle column of Table 5 for each oil, it became clear that oxidized oils obtained by subjecting them to a predetermined oxidation treatment had the effect of imparting a beef fat-like flavor, or more specifically, imparting a beef fat flavor to vegetable bouillon soup. Furthermore, as shown in the sensory evaluation results in the lower column of Table 5 for each oil, it became clear that subjecting oxidized oils prepared using each oil as a raw material to further lipase treatment further enhanced the effect of imparting a beef fat-like flavor to vegetable bouillon soup compared to oxidized oils that had only undergone oxidation treatment.

[0086] <Test Example 3> The effect of various processed oils (Preparation Example 1) on imparting chicken oil flavor to vegetable bouillon soup was evaluated. Specifically, sensory evaluation was performed as follows.

[0087] Each oil was either untreated or treated in various ways, and was added and mixed at a concentration of 1% by mass to rapeseed oil, which served as the base oil, to prepare test oils. These test oils were then added and mixed at a concentration of 0.5% by mass to vegetable bouillon soup (product name "Maggi Additive-Free Bouillon, Free of 27 Common Allergens," Nestlé Japan Ltd.) to obtain bouillon soups with a final concentration of 50 ppm by mass for each sample (untreated or variously treated oils). Sensory evaluation was conducted from the perspective of chicken oil sensation (chicken oil flavor), more specifically, from the perspective of the odor perceived by chicken oil, the richness of the mid-aftertaste, and the persistence of the aftertaste. Three expert panelists scored the results according to the following scoring criteria, comparing them to the results when chicken oil was added and mixed at a concentration of 0.5% by mass without dilution, and the average score was calculated.

[0088] (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.

[0089] (Rating) 0 points. It tastes the same as additive-free. One point: It has a slightly stronger chicken oil flavor than the additive-free version. 2 points: It has a slightly stronger chicken oil flavor than the additive-free version. 3 points: It has a stronger chicken oil flavor than additive-free versions. 4 points. The chicken oil flavor is more clearly noticeable than in the additive-free version. 5 points. While not quite as good as chicken oil, it has a strong chicken oil flavor. 6 points. It has a flavor comparable to chicken fat. (If it is an intermediate evaluation between each score, the score will be given in 0.5-point increments.)

[0090] Table 6 shows the results of the sensory evaluation.

[0091] [Table 6]

[0092] As a result, as shown in the sensory evaluation results in the upper column of Table 6 for each oil, simply adding each oil as is did not produce the effect of imparting a chicken oil flavor. In contrast, as shown in the sensory evaluation results in the middle column of Table 6 for each oil, it became clear that oxidized oils obtained by subjecting them to a predetermined oxidation treatment have the effect of imparting a chicken oil flavor, or more specifically, the effect of imparting a chicken oil flavor to vegetable bouillon soup. Furthermore, as shown in the sensory evaluation results in the lower column of Table 6 for each oil, it became clear that subjecting oxidized oils prepared using each oil as a raw material to further lipase treatment further enhances the effect of imparting a chicken oil flavor to vegetable bouillon soup compared to oxidized oils that have only undergone oxidation treatment.

[0093] [Preparation Example 2] [1. Oxidized fats and oils] Sunflower oil or macadamia nut oil was heat-treated under the temperature and time conditions shown in Table 7 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".

[0094] 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.

[0095] [Table 7]

[0096] [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 (0.08 g or 0.04 g) 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 8 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).

[0097] Table 8 shows the conditions for lipase treatment of each oxidized oil and the results of measuring the acid value of the resulting products.

[0098] [Table 8]

[0099] <Test Example 4> The effect of imparting lard-like texture to vegetable bouillon soup was investigated in the same manner as in Test Example 1, except that the samples were replaced with oxidized fats 1-4 or their lipase-treated products prepared in Preparation Example 2. The final concentration of the sample added to the vegetable bouillon soup was 50 ppm, as in Test Example 1.

[0100] Table 9 shows the results of the sensory evaluation.

[0101] [Table 9]

[0102] As a result, as shown in the sensory evaluation results in the middle section of Table 9, the effect of imparting a lard-like texture to oxidized fats obtained by subjecting sunflower oil to a predetermined oxidation treatment, and more specifically, the effect of imparting a lard flavor to vegetable bouillon soup, tended to become more pronounced with increasing oxidation levels. Furthermore, as shown in the sensory evaluation results in the lower section of Table 9, the effect of further imparting a lard-like texture by subjecting oxidized fats prepared using sunflower oil as a raw material to lipase treatment also tended to become more pronounced with increasing oxidation levels.

[0103] <Test Example 5> The effect of imparting lard-like texture to vegetable bouillon soup was investigated in the same manner as in Test Example 1, except that the samples were replaced with oxidized fats 5-8 prepared in Preparation Example 2 or their lipase-treated products. The final concentration of the sample added to the vegetable bouillon soup was 50 ppm, as in Test Example 1.

[0104] Table 10 shows the results of the sensory evaluation.

[0105] [Table 10]

[0106] As a result, as shown in the sensory evaluation results in the middle of Table 10, the effect of imparting a lard-like texture to oxidized fats obtained by subjecting macadamia nut oil to a predetermined oxidation treatment, and more specifically, the effect of imparting a lard flavor to vegetable bouillon soup, tended to become more pronounced with increasing oxidation levels. Furthermore, as shown in the sensory evaluation results in the lower part of Table 10, the effect of further imparting a lard-like texture by subjecting oxidized fats prepared using macadamia nut oil as a raw material to lipase treatment also tended to become more pronounced with increasing oxidation levels.

[0107] [Preparation Example 3] [1. Oxidized fats and oils] Sunflower oil, macadamia nut oil, or coconut oil were heat-treated under the temperature and time conditions shown in Table 11 while stirring at a stirring speed of 400 rpm. The peroxide value (POV) of the resulting oxidized oils was measured in accordance with "Standard Oil Analysis Test Method 2.5.2 Peroxide Value".

[0108] Table 11 shows the oxidation treatment conditions for each oil and fat and the measurement results of the POV of the resulting oxidized oils and fats.

[0109] [Table 11]

[0110] [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 12) 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 12 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).

[0111] Table 12 shows the conditions for lipase treatment of each oxidized oil and the results of measuring the acid value of the resulting products.

[0112] [Table 12]

[0113] <Test Example 6> The effect of imparting lard-like texture to vegetable bouillon soup was investigated in the same manner as in Test Example 1, except that the lipase-treated oxidized fats 9-11 prepared in Preparation Example 3 were used as samples. The final concentration added to the vegetable bouillon soup was 50 ppm, the same as in Test Example 1.

[0114] Table 13 shows the results of the sensory evaluation.

[0115] [Table 13]

[0116] As a result, as shown in the sensory evaluation results in the upper part of Table 13, the effect of imparting lard-like characteristics to oxidized fats prepared using sunflower oil as a raw material by further lipase treatment, and more specifically the effect of imparting lard flavor to vegetable bouillon soup, tended to be more pronounced as the acid value of the lipase-treated product increased. Similarly, as shown in the sensory evaluation results in the middle or lower part of Table 13, when macadamia nut oil or coconut oil was used as a raw material, the effect of imparting lard-like characteristics to vegetable bouillon soup tended to be higher as the acid value of the lipase-treated product increased.

[0117] <Test Example 7> The effect of imparting a lard-like texture to vegetable bouillon soup was investigated in the same manner as in Test Example 1, except that the sample was oxidized fat 9 (POV: 116.0) prepared in Preparation Example 3 or its lipase-treated product (with an acid value of 103.1), and the final concentration of the sample added to the vegetable bouillon soup was set to 5, 50, 100, or 200 ppm.

[0118] Table 14 shows the results of the sensory evaluation.

[0119] [Table 14]

[0120] As a result, as shown in the sensory evaluation results in the middle section of Table 14, the lard-like effect of oxidized fat obtained by subjecting sunflower oil to a predetermined oxidation treatment, more specifically the effect of imparting lard flavor to vegetable bouillon soup, was observed when the final concentration of oxidized fat added to the vegetable bouillon soup was in the range of 5 to 200 ppm. Furthermore, as shown in the sensory evaluation results in the lower section of Table 14, the further lard-like effect obtained by subjecting oxidized fat prepared from sunflower oil to further lipase treatment was also observed when the final concentration of the lipase-treated product added to the vegetable bouillon soup was in the range of 5 to 200 ppm.

[0121] <Test Example 8> The effect of imparting a lard-like texture to vegetable bouillon soup was investigated in the same manner as in Test Example 1, except that the sample was oxidized fat 10 (POV: 108.1) prepared in Preparation Example 3 or its lipase-treated product (with an acid value of 86.9), and the final concentration of the sample added to the vegetable bouillon soup was set to 5, 50, 100, or 200 ppm.

[0122] Table 15 shows the results of the sensory evaluation.

[0123] [Table 15]

[0124] As a result, as shown in the sensory evaluation results in the middle section of Table 15, the lard-like effect of oxidized fat obtained by subjecting macadamia nut oil to a predetermined oxidation treatment, more specifically the effect of imparting lard flavor to vegetable bouillon soup, was observed when the final concentration of oxidized fat added to the vegetable bouillon soup was in the range of 5 to 200 ppm. Furthermore, as shown in the sensory evaluation results in the lower section of Table 15, the further lard-like effect obtained by subjecting oxidized fat prepared from macadamia nut oil to further lipase treatment was also observed when the final concentration of the lipase-treated product added to the vegetable bouillon soup was in the range of 5 to 200 ppm.

[0125] <Test Example 9> The effect of imparting lard-like texture to vegetable bouillon soup was investigated in the same manner as in Test Example 1, except that the sample used was oxidized oil 9 (POV: 116.0) prepared in Preparation Example 3 or its lipase-treated product (with an acid value of 103.1), and soybean oil was used as the base oil for diluting each sample (untreated or various treated oils).

[0126] Table 16 shows the results of the sensory evaluation, along with the results when rapeseed oil was used as the base oil in Test Example 7.

[0127] [Table 16]

[0128] As a result, as shown in the sensory evaluation results in the middle section of Table 16, the lard-like effect of oxidized fat obtained by subjecting sunflower oil to a predetermined oxidation treatment, more specifically the effect of imparting lard flavor to vegetable bouillon soup, was observed even when the base oil used to prepare the test oil by diluting the oxidized fat added to the vegetable bouillon soup was changed from rapeseed oil to soybean oil. Furthermore, as shown in the sensory evaluation results in the lower section of Table 16, the further lard-like effect obtained by further lipase treatment of the oxidized fat prepared using sunflower oil as a raw material was also observed 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.

[0129] <Test Example 10> The effect of various processed oils (prepared in Preparation Example 1) on imparting a lard-like texture to soy burgers was evaluated. Specifically, soy burgers were first prepared using various processed oils (six types prepared in Preparation Example 1) derived from macadamia nut oil or sunflower oil, according to the formulations shown in Table 17. In addition, soy burgers using rapeseed oil or lard were also prepared as controls for sensory evaluation.

[0130] (Preparation of Soyburg) (1) Add water to the soy protein. (2) Mix all ingredients together (3) Shape the mixture and bake it in a frying pan at approximately 180°C for 1 minute and 30 seconds on each side.

[0131] [Table 17]

[0132] The prepared soy burgers were scored by three expert panelists using the following criteria, comparing them to control samples made with rapeseed oil and lard. The average score was then calculated. Representative comments from the panelists were also collected.

[0133] (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.

[0134] (Rating) 0 points - No noticeable difference (equivalent to rapeseed oil) One point: It feels slightly weak. I feel it's weak in two points. I feel three things I strongly feel that it's a 4 out of 5. 5 points - Very strong (equivalent to lard) (If it is an intermediate evaluation between each score, the score will be given in 0.5-point increments.)

[0135] Table 18 shows the results of the sensory evaluation scores and the representative comments from the panelists.

[0136] [Table 18]

[0137] As a result, as shown in the sensory evaluation results in the upper column of Table 18 for each oil, simply adding each oil did not impart a lard-like texture to the soy burger. In contrast, as shown in the sensory evaluation results in the middle column of Table 18 for each oil, it became clear that oxidized oils obtained by subjecting them to a predetermined oxidation treatment have a lard-like texture, and more specifically, they have the effect of giving a lard-like texture to soy burgers prepared without using meat. Furthermore, as shown in the sensory evaluation results in the lower column of Table 18 for each oil, it became clear that subjecting oxidized oils prepared using each oil as a raw material to further lipase treatment further enhances the lard-like texture in soy burgers prepared without using meat compared to oxidized oils that have only undergone oxidation treatment.

[0138] <Test Example 11> The effect of various processed oils (prepared in Preparation Example 1) on imparting a chicken fat-like texture to soy nuggets was evaluated. Specifically, soy nuggets were first prepared using various processed oils (six types prepared in Preparation Example 1) derived from macadamia nut oil or sunflower oil, according to the formulations shown in Table 19. In addition, samples using rapeseed oil or chicken fat were also prepared to be used as a control for sensory evaluation.

[0139] (Preparing soy nuggets) (1) Add water to the soy protein. (2) Mix all ingredients in a food processor. (3) Shape the dough, coat it with tempura batter dissolved in water, and deep-fry it at 170°C.

[0140] [Table 19]

[0141] The prepared soy nuggets were scored by three expert panelists using the following criteria, comparing them to control samples using rapeseed oil and chicken fat. The average score was then calculated. Representative comments from the panelists were also collected.

[0142] (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.

[0143] (Rating) 0 points - No noticeable difference (equivalent to rapeseed oil) One point: It feels slightly weak. I feel it's weak in two points. I feel three things I strongly feel that it's a 4 out of 5. 5 points - Very strong (equivalent to chicken fat) (If it is an intermediate evaluation between each score, the score will be given in 0.5-point increments.)

[0144] Table 20 shows the results of the sensory evaluation scores and the representative comments from the panelists.

[0145] [Table 20]

[0146] As a result, as shown in the sensory evaluation results in the upper column of Table 20 for each oil, simply adding each oil as is did not produce the effect of imparting a chicken oil flavor to the soy nuggets. In contrast, as shown in the sensory evaluation results in the middle column of Table 20 for each oil, it became clear that oxidized oils obtained by subjecting them to a predetermined oxidation treatment have the effect of imparting a chicken oil flavor, and more specifically, they have the effect of giving a chicken oil flavor to soy nuggets prepared without using meat. Furthermore, as shown in the sensory evaluation results in the lower column of Table 20 for each oil, it became clear that by further lipase treatment of oxidized oils prepared using each oil as a raw material, the effect of imparting a chicken oil flavor to soy nuggets prepared without using meat was further enhanced compared to oxidized oils that had only undergone oxidation treatment.

Claims

1. A step of obtaining oxidized oil by oxidizing at least one oil selected from rapeseed oil, soybean oil, sunflower oil, rice oil, corn oil, red palm oil, grapeseed oil, macadamia nut oil, and coconut oil, The process involves hydrolyzing the oxidized oil with an enzyme to obtain a hydrolyzed product, A method for producing an animal fat-feeling agent, characterized by containing, The conditions for the oxidation treatment are a heating temperature of 50°C or higher and 220°C or lower, and a heating time of 0.1 hours or higher and 240 hours or lower. The manufacturing method wherein the peroxide value of the oxidized oil is 15 or more and 300 or less.

2. A method for producing an animal fat texture imparting agent according to claim 1, wherein lipase is used as the enzyme.

3. A method for producing an animal fat texture imparting agent according to claim 1 or 2, comprising heating the oil and fat while supplying oxygen to the oil and fat to perform the oxidation treatment.

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