A fat and oil composition with enhanced beef fat flavor, a beef fat flavor enhancer, a method for producing a fat and oil composition with enhanced beef fat flavor, a method for producing fried food, and a method for enhancing beef fat flavor.

Abstract

Provided is an ingredient that can enhance beef fat flavor and taste. An oil / fat composition containing beef fat and an oxidized oil / fat, and having an enhanced beef fat flavor and taste. A beef fat flavor and taste enhancer characterized by containing an oxidized oil / fat as an active ingredient.

Description

Technical Field

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

Background Art

[0002] Beef tallow easily imparts favorable flavor to foods, and has been widely used in foods since early times. For example, when frying a food with an oil and fat containing beef tallow, a desirable beef tallow flavor can be imparted to the food. As a technique related to beef tallow flavor, Patent Document 1 describes an oil and fat composition obtained by mixing beef tallow and an oxidation-stabilized oil, containing 5% by weight or less of linoleic acid and 50% by weight or more of oleic acid, and having a beef tallow flavor.

Prior Art Literature

Patent Literature

[0003]

Patent Document 1

Summary of the Invention

Problem to be Solved by the Invention

[0004] However, in recent years, due to raw material supply circumstances and the increasing health consciousness, there has been a demand for reducing the amount of beef tallow used. Even when the amount of beef tallow used is reduced, further development of a material having the same beef tallow feeling as when a large amount of beef tallow is used is desired. Therefore, an object of the present invention is to provide an excellent material capable of enhancing beef tallow feeling.

Means for Solving the Problem

[0005] As a result of intensive studies, the inventors have found that by subjecting oil and fat to a specific treatment, a material excellent in the effect of enhancing beef tallow feeling can be obtained, and have completed the present invention. That is, according to the present invention, the following oil and fat composition with enhanced beef tallow feeling, beef tallow feeling enhancer, method for producing oil and fat composition with enhanced beef tallow feeling, method for producing fried food, and method for enhancing beef tallow feeling are provided. [1] A fat composition containing beef tallow and oxidized fats and oils, with an enhanced beef tallow flavor. [2] The oil and fat composition according to [1], further containing rice oil. [3] The oil composition according to [1] or [2], wherein the oxidized oil is obtained by oxidizing at least one oil selected from vegetable oils, milk fats, and microbial oils. [4] The oil composition according to any one of [1] to [3], wherein the oxidized oil comprises an enzymatic hydrolysate of the oxidized oil. [5] The oil and fat composition according to any one of [1] to [4], wherein the peroxide value of the oxidized oil and fat is 15 or more and 300 or less. [6] The oil and fat composition according to [4], wherein the acid value of the hydrolyzed product is 5 or more and 200 or less. [7] The oil and fat composition according to any one of [1] to [6], wherein the content of the oxidized oil and fat in the oil and fat composition is 0.001% by mass or more and 10% by mass or less. [8] The oil and fat composition according to any one of [2] to [7], wherein the content of rice oil in the oil and fat composition is 0.05% by mass or more and 20% by mass or less. [9] The oxidized oil contains an oxidized oil obtained by oxidizing vegetable oil, The oil and fat composition according to any one of [1] to [8], wherein the content of oxidized oil and fat obtained by oxidizing the vegetable oil and fat in the oil and fat composition is 0.001% by mass or more and 5% by mass or less.

[10] The oxidized oil contains an oxidized oil obtained by oxidizing milk fat, The oil and fat composition according to any one of [1] to [9], wherein the content of oxidized oil and fat obtained by oxidizing the milk fat in the oil and fat composition is 0.001% by mass or more and 5% by mass or less.

[11] The oxidized oil contains an oxidized oil obtained by oxidizing an arachidonic acid-containing oil, The oil and fat composition according to any one of [1] to

[10] , wherein the content of oxidized oil and fat obtained by oxidizing the arachidonic acid-containing oil and fat is 0.0001% by mass or more and 3% by mass or less.

[12] The oil and fat composition according to any one of [1] to

[11] , wherein the content of beef tallow in the oil and fat composition is 5% by mass or more and less than 100% by mass.

[13] An oil and fat composition according to any of [1] to

[12] , for use in frying.

[14] A beef tallow flavor enhancer characterized by containing oxidized fats and oils as an active ingredient.

[15] The beef tallow flavor enhancer according to

[14] , further characterized by containing rice oil as an active ingredient.

[16] The beef tallow flavor enhancer according to

[14] or

[15] , wherein the oxidized oil is an oxidized oil obtained by oxidizing at least one oil selected from vegetable oils, milk fats, and microbial oils.

[17] The beef fat texture enhancer according to any one of

[14] to

[16] , wherein the oxidized fat comprises an enzymatic hydrolysate of the oxidized fat.

[18] A process of obtaining oxidized oils and fats by oxidizing them, A step of adding the oxidized oil to edible oils containing beef tallow, A method for producing an oil and fat composition in which the beef tallow flavor is enhanced.

[19] A process of adding rice oil to edible oils containing beef tallow, A method for producing an oil and fat composition as described in

[18] , including

[18] .

[20] A step of frying ingredients using any of the oil and fat compositions described in [1] to

[13] , A method for manufacturing fried foods, including those containing fried foods.

[21] A method for enhancing the beef fat flavor of fried food, characterized by frying the ingredients using the oil and fat composition described in any of [1] to

[13] . [Effects of the Invention]

[0006] According to the present invention, it is possible to provide an excellent material that can enhance the beef tallow-like texture by utilizing an oxidized product of oils and fats. [Modes for carrying out the invention]

[0007] The embodiments for carrying out the present invention will be described in more detail below. In this specification, when upper and lower limits of a numerical range are indicated, the upper and lower limits can be combined as appropriate, and the resulting numerical range is also disclosed.

[0008] [Existence of impossible or impractical circumstances] This invention involves oxidizing fats and oils, or, if necessary, further hydrolyzing them with enzymes, to obtain an effective ingredient for enhancing the beef tallow flavor. Generally, processed fats and oils are compositions of a wide variety of chemical substances, and it is either impossible or impractical to investigate and identify each of these substances individually, as it would require excessive economic expenditure and time.

[0009] <1. Fat composition with enhanced beef tallow flavor> The fat and oil composition with enhanced beef tallow flavor of the present invention (hereinafter also simply referred to as "fat and oil composition") contains beef tallow and oxidized fat and oil. Here, "enhancing the beef fat flavor" is generally understood by those skilled in the art as meaning enhancing the flavor and taste of beef fat. In other words, it means that even though the amount of beef fat has been reduced, the flavor of beef fat can be sufficiently enhanced in the food containing it. More specifically, although not limited to, this includes, for example, enhancing the sweetness of beef fat, the gamey taste of beef fat, and the richness of beef fat.

[0010] (Oxidized fats and oils) Oxidized fats and oils are obtained by oxidizing raw materials. Any edible fat or oil can be used as a raw material for oxidation, and there are no particular restrictions, but examples include vegetable oils such as rapeseed oil, soybean oil, palm oil, corn oil, olive oil, sesame oil, linseed oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, shea butter, sal fat, cocoa butter, palm kernel oil, coconut oil, grapeseed oil, macadamia nut oil, and evening primrose oil; animal fats such as lard, milk fat, chicken fat, and fish oil; microbial fats and oils; and synthetic fats such as medium-chain triglycerides. The oils and fats used as raw materials for the oxidation treatment preferably include at least one selected from vegetable oils and fats, milk fats, and microbial oils and fats, more preferably at least one selected from sunflower oil, palm oils and fats, milk fats, and microbial oils and fats, and even more preferably at least one selected from sunflower oil, palm oils and fats, milk fats, and microbial oils and fats.

[0011] Although the sunflower oil is not particularly limited, the proportion of oleic acid in the total amount of constituent fatty acids is preferably 70% by mass or more and 100% by mass or less, more preferably 75% by mass or more and 95% by mass or less, and still more preferably 80% by mass or more and 90% by mass or less. The content of oleic acid in the total amount of constituent fatty acids can be measured in accordance with the method described in "Standard Methods for the Analysis of Fats and Oils 2.5.23-2013 Fatty Acid Composition (Capillary Gas Chromatography Method)" (Japan Oil Chemists' Society).

[0012] The palm-based oil or fat only needs to be a palm-based oil or fat obtained from the fruit of oil palm, and may be one that has been subjected to treatments such as molecular distillation, fractionation, degumming, deacidification, decolorization, and deodorization. The method for each treatment is not particularly limited, and methods commonly used for processing and refining of oils and fats can be employed. Although the total content of α-carotene and β-carotene in the palm-based oil or fat is not particularly limited, it is preferably 50 mass ppm or more and 2000 mass ppm or less, more preferably 50 mass ppm or more and 1500 mass ppm or less, still more preferably 50 mass ppm or more and 1000 mass ppm or less, and even more preferably 50 mass ppm or more and 800 mass ppm or less.

[0013] The milk fat refers to one having a fat content of 95% by mass or more and 100% by mass or less obtained from raw milk, cow milk, special cow milk, or the like. Examples thereof include anhydrous milk fat, clarified butter, and the like. Anhydrous milk fat refers to a product obtained by removing almost all components other than milk fat from cow milk or the like, and may also be referred to as AMF (Anhydrous Milk Fat, butter oil) in some cases. Clarified butter is obtained by fractionating the fat content of butter. The milk fat used in the present invention is preferably anhydrous milk fat or clarified butter, and more preferably anhydrous milk fat. Further, the fat content of the milk fat is preferably 98% by mass or more and 100% by mass or less, and more preferably 99% by mass or more and 100% by mass or less.

[0014] In addition, the fats and oils used as raw materials for the oxidation treatment preferably include arachidonic acid-containing fats and oils (which refer to fats and oils containing arachidonic acid, hereinafter also referred to as "AA"). There is no particular restriction on the origin of arachidonic acid, and products obtained from various animals, plants, microorganisms, algae, etc. are commercially available, and those skilled in the art can appropriately use these known products. Arachidonic acid is preferably derived from microorganisms. The content of arachidonic acid in the arachidonic acid-containing fats and oils is not particularly limited, but it is preferably 10% by mass or more, more preferably 20% by mass or more, still more preferably 30% by mass or more, and even more preferably 40% by mass or more. The fats and oils used as raw materials for the oxidation treatment may be used alone or as a mixture of two or more kinds.

[0015] Regarding the degree of oxidation of the oxidized fats and oils, when the peroxide value is used as an index, the peroxide value of edible fats and oils generally distributed in the market is about 0 to 10, and it is preferable that the peroxide value thereof is increased to about 15 or more and 300 or less. In another embodiment, the range of the peroxide value (hereinafter sometimes referred to as "POV") may be 25 or more and 290 or less, 40 or more and 270 or less, or 60 or more and 250 or less. If the peroxide value is less than the above range, the effect of enhancing beef tallow flavor tends to be poor. If the peroxide value exceeds the above range, there is a risk that the flavor may deteriorate. The peroxide value (POV) can be measured in accordance with "Standard Methods for the Analysis of Fats and Oils 2.5.2 Peroxide Value" (Japan Oil Chemists' Society). The fats and oils subjected to the oxidation treatment may be used alone or in combination of two or more kinds. When two or more kinds are used in combination, it is only required that the peroxide value of the whole mixed oil after the oxidation treatment falls within the above range. Alternatively, two or more kinds of fats and oils may be separately oxidized and then mixed, and it is only required that the peroxide value of the whole mixed oil obtained after the oxidation treatment and mixing falls within the above range.

[0016] In the process of obtaining oxidized oils and fats by oxidizing oils and fats, any method that can oxidize the oils and fats to a peroxide value (POV) within the predetermined range is acceptable and is not particularly limited, 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 heat them using heating means such as an electric heater, direct flame burner, microwave, steam, or hot air heater provided in the container.

[0017] 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).

[0018] 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.

[0019] (Enzymatic hydrolysis products of oxidized fats and oils) In any embodiment not limited by the present invention, the oxidized oil may be a hydrolyzed product obtained by further hydrolyzing the oxidized oil with an enzyme (hereinafter also simply referred to as "hydrolyzed product"). In this case, the hydrolysis treatment only needs to be performed in such a way that the esterified fatty acids, such as glycerol fatty acids, contained in the oxidized oil are hydrolyzed by an enzyme to release the fatty acids, thereby increasing the content of the fatty acids. There are no particular restrictions, but it is preferable to use lipase as the enzyme. In this specification, "oxidized oil" is a concept that also includes such "hydrolyzed products," and the degree of enzymatic hydrolysis is a concept that includes everything from oxidized oil that has not been hydrolyzed by an enzyme to oil that has been sufficiently hydrolyzed.

[0020] The degree of hydrolysis of the hydrolyzed product is indicated by the acid value, which reflects the free fatty acid content in the oil. Generally, the acid value of edible oils and fats distributed in the market is around 0 to 1, but it is preferable that the acid value be raised to around 5 to 200. In other embodiments, the range of the 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 effect of enhancing the beef fat flavor tends to be poor. If the acid value exceeds the above range, the flavor may deteriorate. The acid value (AV) can be measured in accordance with "Standard Method for Analyzing Oils and Fats 2.3.1 Acid Value" (Japan Oil Chemists' Society). The oxidized oils and fats subjected to enzymatic hydrolysis may be used alone or in combination of two or more types, but if two or more types are used in combination, the acid value of the entire mixed oil after hydrolysis should be within the above range. Alternatively, two or more types of oils and fats may be hydrolyzed separately with enzymes and then mixed, provided that the acid value (AV) of the entire mixed oil after hydrolysis is within the above range.

[0021] The method of hydrolysis 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 possible to do so using the oxidized oil and fat as a raw material. However, a preferred method is one in which lipase is used as the enzyme. The lipase used may be derived from microorganisms, animals, or plants, 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.

[0022] Enzymes may be used individually or in combination of two or more. When using two or more enzymes, they may be added to the reaction system simultaneously, or they may be added sequentially, such as adding one enzyme and carrying out the reaction, then adding another enzyme after the first reaction is complete and carrying out the reaction with that enzyme. Furthermore, when using a single enzyme, that single enzyme may be added in multiple stages.

[0023] 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.

[0024] 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.

[0025] 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.

[0026] The fat and oil composition of the present invention may contain edible fats and oils other than beef tallow and oxidized fats and oils as described above. Examples of such edible fats and oils include vegetable oils such as rapeseed oil, 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 fats such as lard, chicken fat, and milk fat; and medium-chain triglycerides. In addition, examples of such oils and oils include fractionated oils (medium-melting point portion of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), transesterified oils, hydrogenated oils, and other processed oils and oils. The edible fats and oils preferably contain vegetable oils, more preferably contain at least one selected from rapeseed oil, soybean oil, palm oil, corn oil, and rice oil, even more preferably contain at least one selected from palm oil and rice oil, and even more preferably contain rice oil. The edible oils and fats mentioned above may be a single type or a mixture of two or more types. Furthermore, if the oil composition of the present invention contains rice bran oil, the rice bran oil may also contain rice germ oil.

[0027] The fat and oil composition of the present invention may contain, as appropriate, additives commonly used in food products, provided that they do not impair the desired function of enhancing the beef fat texture. 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.

[0028] The content of oxidized oil in the oil composition of the present invention is not particularly limited, but is preferably 0.001% by mass or more and 10% by mass or less, more preferably 0.005% by mass or more and 10% by mass or less, even more preferably 0.01% by mass or more and 10% by mass or less, even more preferably 0.03% by mass or more and 7% by mass or less, even more preferably 0.05% by mass or more and 5% by mass or less, even more preferably 0.1% by mass or more and 3% by mass or less, and particularly preferably 0.15% by mass or more and 2% by mass or less. It is preferable that the oxidized oil is contained in the oil composition in a well-dispersed state.

[0029] When the oil and fat composition of the present invention contains oxidized oil obtained by oxidizing vegetable oil, the content of the oxidized oil obtained by oxidizing vegetable oil in the oil and fat composition is not particularly limited, but is preferably 0.001% by mass or more and 5% by mass or less, more preferably 0.01% by mass or more and 5% by mass or less, even more preferably 0.02% by mass or more and 4% by mass or less, even more preferably 0.03% by mass or more and 3% by mass or less, even more preferably 0.04% by mass or more and 2% by mass or less, and particularly preferably 0.05% by mass or more and 1% by mass or less. The preferred content when the vegetable oil is at least one selected from sunflower oil and palm oil is the same as above.

[0030] When the oil and fat composition of the present invention contains oxidized oil and fat obtained by oxidizing milk fat, the content of the oxidized oil and fat obtained by oxidizing milk fat in the oil and fat composition is not particularly limited, but is preferably 0.001% by mass or more and 5% by mass or less, more preferably 0.01% by mass or more and 5% by mass or less, even more preferably 0.02% by mass or more and 4% by mass or less, even more preferably 0.03% by mass or more and 3% by mass or less, even more preferably 0.04% by mass or more and 2% by mass or less, and particularly preferably 0.05% by mass or more and 1% by mass or less.

[0031] When the oil and fat composition of the present invention contains oxidized oil and fat obtained by oxidizing microbial oil and fat, the content of the oxidized oil and fat obtained by oxidizing microbial oil and fat in the oil and fat composition is not particularly limited, but is preferably 0.0001% by mass or more and 3% by mass or less, more preferably 0.001% by mass or more and 1% by mass or less, even more preferably 0.002% by mass or more and 0.5% by mass or less, even more preferably 0.003% by mass or more and 0.3% by mass or less, and particularly preferably 0.005% by mass or more and 0.1% by mass or less.

[0032] When the oil and fat composition of the present invention contains oxidized oil and fat obtained by oxidizing arachidonic acid-containing oil and fat, the content of the oxidized oil and fat obtained by oxidizing arachidonic acid-containing oil and fat in the oil and fat composition is not particularly limited, but is preferably 0.0001% by mass or more and 3% by mass or less, more preferably 0.001% by mass or more and 1% by mass or less, even more preferably 0.002% by mass or more and 0.5% by mass or less, even more preferably 0.003% by mass or more and 0.3% by mass or less, and particularly preferably 0.005% by mass or more and 0.1% by mass or less.

[0033] When the oil and fat composition of the present invention contains a hydrolyzate, the content of the hydrolyzate in the oil and fat composition is not particularly limited, but is preferably 0.001% by mass or more and 10% by mass or less, more preferably 0.005% by mass or more and 10% by mass or less, even more preferably 0.01% by mass or more and 10% by mass or less, even more preferably 0.02% by mass or more and 5% by mass or less, even more preferably 0.03% by mass or more and 3% by mass or less, even more preferably 0.05% by mass or more and 2% by mass or less, and particularly preferably 0.1% by mass or more and 1% by mass or less. It is preferable that the hydrolyzate is contained in the oil and fat composition in a well-dispersed state.

[0034] When the oil and fat composition of the present invention contains rice oil, the content of rice oil in the oil and fat composition is not particularly limited, but is preferably 0.05% by mass or more and 20% by mass or less, more preferably 0.1% by mass or more and 15% by mass or less, even more preferably 0.3% by mass or more and 10% by mass or less, even more preferably 0.5% by mass or more and 5% by mass or less, and particularly preferably 0.8% by mass or more and 3% by mass or less.

[0035] The beef tallow content in the fat and oil composition of the present invention is not particularly limited, but is preferably less than 100% by mass, more preferably 90% by mass or less, even more preferably 70% by mass or less, even more preferably 50% by mass or less, and particularly preferably 40% by mass or less. The beef tallow content in the fat and oil composition may also be, for example, 5% by mass or more, 8% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, etc.

[0036] The form of the oil and fat composition of the present invention is not particularly limited. More specifically, for example, by blending excipients, auxiliary agents, emulsifiers, pH adjusters, etc., it can be made into any form of oil and fat composition, such as liquid, powder, or paste, 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 that are generally well 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.

[0037] (Method for producing a fat composition with enhanced beef tallow flavor) The present invention provides a method for producing an oil and fat composition with enhanced beef tallow flavor, comprising the steps of: oxidizing an oil and fat to obtain oxidized oil and fat; and adding the oxidized oil and fat to an edible oil and fat containing beef tallow. In the step of obtaining the oxidized oil and fat, the method of oxidizing the oil and fat is as described above. In the step of adding the oxidized oil and fat, the method of adding the oxidized oil and fat is not particularly limited and can be added by any method such as mixing, dissolving, dispersing, emulsifying, or injecting.

[0038] The method for producing the fat composition with enhanced beef tallow flavor according to the present invention preferably includes the step of adding rice bran oil to an edible fat containing beef tallow. In the step of adding rice bran oil, the method of adding rice bran oil is not particularly limited and can be added by any method such as mixing, dissolving, dispersing, emulsifying, or injecting.

[0039] <2. Beef tallow flavor enhancer> The beef tallow flavor enhancer of the present invention contains oxidized fat as an active ingredient. Preferably, the beef tallow flavor enhancer of the present invention further contains rice oil as an active ingredient.

[0040] The oxidized fat is as described in "1. Fat composition with enhanced beef tallow flavor". Preferably, it contains an oxidized fat obtained by oxidizing at least one fat selected from vegetable fats, milk fats, and microbial fats.

[0041] The oxidized fat preferably includes an enzymatic hydrolysate of the oxidized fat. The hydrolysate is as described in "1. Fat composition with enhanced beef tallow flavor".

[0042] The beef fat flavor enhancer of the present invention may contain, as appropriate, additives commonly used in food products, provided that they do not impair the desired beef fat flavor enhancement functionality. Examples of additives include antioxidants, defoaming agents, emulsifiers, fragrances, 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 oxidized fat in the beef tallow flavor enhancer of the present invention is not particularly limited, but is preferably 0.1% by mass or more, more preferably 1% by mass or more, even more preferably 2% by mass or more, even more preferably 5% by mass or more, and particularly preferably 10% by mass or more. It may also be 100% by mass or less, 99% by mass or less, 98% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, etc. The material that provides the aforementioned oxidized fat may itself constitute the beef tallow flavor enhancer.

[0044] When the beef tallow flavor enhancer of the present invention contains a hydrolysate, the content of the hydrolysate in the beef tallow flavor enhancer is not particularly limited, but is preferably 0.1% by mass or more, more preferably 1% by mass or more, even more preferably 2% by mass or more, even more preferably 5% by mass or more, and particularly preferably 7% by mass or more. It may also be 100% by mass or less, 99% by mass or less, 98% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, etc. The material that provides the aforementioned hydrolysate may itself constitute the beef tallow flavor enhancer.

[0045] When the beef tallow flavor enhancer of the present invention contains rice oil, the amount of rice oil in the beef tallow flavor enhancer is not particularly limited, but is preferably 1% by mass or more, more preferably 5% by mass or more, even more preferably 10% by mass or more, even more preferably 20% by mass or more, and particularly preferably 30% by mass or more. It may also be less than 100% by mass, 99.9% by mass or less, 99% by mass or less, 90% by mass or less, etc.

[0046] <3. Applications of oil and fat compositions or beef tallow flavor enhancers> There are no particular restrictions on the form of use of the oil and fat composition or beef tallow flavor enhancer of the present invention. For example, the beef tallow flavor of the resulting food can be enhanced by adding, mixing, coating, dissolving, dispersing, emulsifying, or injecting the oil and fat composition or beef tallow flavor enhancer to food ingredients or intermediates in the manufacturing process at any time. In addition to adding to ingredients or intermediates in the manufacturing process, the oil and fat composition may also be added to food after cooking, processing, or manufacturing by sprinkling or coating it. Furthermore, the oil and fat composition or beef tallow flavor enhancer 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 used in cooking, processing, or manufacturing of food. The oil and fat composition or beef tallow flavor enhancer of the present invention is preferably used in cooking oil, and more preferably in frying oil. By using the oil and fat composition or beef fat flavor enhancer of the present invention in frying oil, the beef fat flavor of the resulting fried food can be enhanced. Therefore, the oil and fat composition of the present invention can be used as a cooking oil for enhancing the beef fat flavor of food.

[0047] The foods to which the present invention is applied are not particularly limited, but include, for example, bakery foods such as cakes and bread; soups such as corn soup and consommé soup; stews such as beef stew and cream stew; beverages such as dairy drinks; processed meat products such as roast pork and char siu; processed seafood products such as kamaboko and fish sausage; and fried foods such as fried bread, curry bread, piroshki, corn dogs, croutons, fried rice crackers, snack foods, fritters, cutlets, karaage, fried chicken, tempura, croquettes, minced meat cutlets, french fries, chicken nuggets, and hash browns. Preferably, it is applied to fried foods.

[0048] 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.

[0049] (Method of manufacturing fried foods) The present invention provides a method for producing fried food, which includes the step of frying ingredients using the oil composition or frying oil containing the beef tallow flavor enhancer. The frying method is not particularly limited, and the cooking method, heating temperature, heating time, etc., can be appropriately determined according to the type of fried food.

[0050] (Methods to enhance the beef fat flavor in fried foods) The present invention provides a method for enhancing the beef fat flavor in fried foods, characterized by frying the food using frying oil containing the aforementioned oil and fat composition or the beef fat flavor enhancer. Since the frying oil containing the aforementioned oil and fat composition or the beef fat flavor enhancer is a frying oil with enhanced beef fat flavor, the beef fat flavor of fried foods containing this frying oil can be enhanced through frying. [Examples]

[0051] The present invention will be described in more detail below with reference to test examples, but these test examples are not intended to limit the scope of the present invention in any way.

[0052] The materials used in the test are listed below. <Raw material oil> • Beef tallow: "Edible beef tallow" manufactured by Miyoshi Oil & Fat Co., Ltd. • Palm oil: "Palm Olein IV67" manufactured by J-Oil Mills Co., Ltd. • Rice germ oil: "Rice germ oil" manufactured by Tsukuno Foods Industry Co., Ltd. • Anhydrous milk fat: "Butter Oil CML" manufactured by Maruwa Oil Co., Ltd. (fat content 99.8% by mass) • Arachidonic acid-containing triglycerides (AATG): "SUNTGA40S" manufactured by Nippon Suisan Kaisha, Ltd. (arachidonic acid derived from microorganisms, AA purity 40-45%, triglyceride purity 95% or higher. This ATG corresponds to the aforementioned arachidonic acid-containing oils and fats and the aforementioned microbial oils and fats.) • High-Oleic Sunflower Oil: "High-Oleic Sunflower Oil NS" manufactured by J-Oil Mills Co., Ltd. (Oleic acid content as a percentage of total constituent fatty acids: 83.7% by mass) • Red palm oil: "Carotino Pure Olein" manufactured by Carotino SDN BHD (total α-carotene and β-carotene content: 411 ppm by mass)

[0053] [Preparation Example 1] Preparation of oxidized fats and oils 240-250 g of oil was placed in a beaker, and while supplying 0.20-0.25 L / min of air, the oil was heated in an oil bath at a stirring speed of 200 rpm under the temperature and time conditions shown in Table 1. The peroxide value (POV) of the obtained oxidized oil was measured according to "Standard Method for Analysis of Oils and Fats 2.5.2 Peroxide Value" (Japan Oil Chemists' Society). Table 1 shows the oxidation treatment conditions for each oil and the measurement results of the obtained oxidized oil.

[0054] [Table 1]

[0055] [Preparation Example 2] Preparation of hydrolyzed oxidized oils and fats The oxidized fats and oils obtained in Preparation Examples 1-1 and 1-3 were subjected to hydrolysis with lipase. Specifically, 20 g of oxidized fat, 12 g of water, and 0.1 to 0.3 g of lipase (enzyme addition amount shown in Table 2) 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 2 while shaking at a stirring speed of 150 rpm. In Preparation Example 2-1, lipase was added in three separate additions of 0.1 g each (at 0 hours, 3.5 hours, and 5 hours). After the reaction time had elapsed, the tube was removed from the constant temperature bath and centrifuged at 24°C (3000 rpm, 5 minutes), and 10 to 15 g of the upper layer (oil layer) was collected. The collected processed material was placed in a lidded tube and immersed in an oil bath at 80°C for 1 hour to deactivate the enzyme. The peroxide value (POV) of the obtained hydrolysates was measured according to "Standard Method for Analysis of Fats and Oils 2.5.2 Peroxide Value" (Japan Oil Chemists' Society), and the acid value (AV) was measured according to "Standard Method for Analysis of Fats and Oils 2.3.1 Acid Value" (Japan Oil Chemists' Society). Table 2 shows the conditions for lipase treatment of each oxidized fat and oil and the measurement results of the POV and AV of the obtained hydrolysates.

[0056] [Table 2]

[0057] [Test Example 1] 1) Preparation of oil and fat composition The raw oils and fats were mixed according to the formulations shown in Tables 3 and 4 to obtain the oil and fat compositions for each example and comparative example.

[0058] 2) Manufacturing of French fries 700g of each of the obtained oil compositions was heated to 180°C, and 50g of French fries (Heinz Japan Co., Ltd.'s "Shoestring French Fries") were fried for 3 minutes. After frying, salt was sprinkled on the French fries (0.3g of salt per 50g of potatoes).

[0059] 3) Evaluation Four expert panelists tasted the prepared french fries while they were still warm (within 10 minutes of frying) and evaluated the sweetness, meatiness, and richness of the beef fat in the fries according to the following criteria. The scores for each evaluation item are shown as the average score of the four expert panelists, and a score of 2 or higher was considered a passing grade for the overall beef fat flavor (the sum of the average scores for sweetness, meatiness, and richness of the beef fat divided by 3). The evaluation results are shown in Tables 3 and 4.

[0060] (Evaluation criterion: sweetness of beef fat) 5 points: The sweetness is comparable to control example 1 (when fried in 100% beef tallow). 4 points: While not as good as control example 1, the sweetness of the beef fat is strongly felt. 3 points: You can taste the sweetness of beef fat. 2 points: I can taste a slight sweetness from the beef fat. 1 point: A slight sweetness from beef fat is noticeable, but the difference from control example 1 is clear. 0 points: I couldn't taste any sweetness from the beef fat at all.

[0061] (Evaluation criteria: The gamey taste of beef fat) 5 points: It has a similar gamey taste to control example 1 (when fried in 100% beef tallow). 4 points: While not as good as control example 1, it has a strong meaty flavor from the beef fat. 3 points: You can taste the gamey flavor of beef fat. 2 points: Slightly gamey, like beef fat. 1 point: There is a slight gamey taste from beef fat, but the difference from control example 1 is clear. 0 points: I couldn't detect any of the gamey taste of beef fat.

[0062] (Evaluation criteria: Richness of beef fat) 5 points: The richness is comparable to control example 1 (when fried using 100% beef tallow). 4 points: While not as good as control example 1, the richness of the beef fat is strongly felt. 3 points: You can taste the richness of beef fat. 2 points: You can taste a slight richness from the beef fat. 1 point: There is a slight richness from the beef fat, but the difference from control example 1 is clear. 0 points: I couldn't taste any of the richness of beef fat.

[0063] [Table 3]

[0064] [Table 4]

[0065] As a result, as shown in Tables 3 and 4, the overall evaluation of the beef fat flavor of the french fries fried with the fat composition of each example was superior to that of the comparative examples, which had equivalent beef fat content. This confirms that frying food with frying oil containing beef fat and oxidized fat enhances the beef fat flavor of fried food (Comparative Example 2 vs. Example 1, Comparative Example 3 vs. Examples 2-13, Comparative Example 4 vs. Example 14, Comparative Example 5 vs. Examples 15-17, Comparative Example 6 vs. Example 18).

Claims

1. A fat composition containing beef tallow and oxidized fats and oils, with an enhanced beef tallow flavor, The oxidized oil composition contains an oxidized oil obtained by oxidizing at least one oil selected from vegetable oils, milk fats, and microbial oils.

2. A fat and oil composition containing beef tallow, oxidized fat and oil, and rice oil, with an enhanced beef tallow flavor.

3. The oil and fat composition according to claim 1, further containing rice oil.

4. The oil composition according to claim 2, wherein the oxidized oil contains an oxidized oil obtained by oxidizing at least one oil selected from vegetable oils, milk fats, and microbial oils.

5. The oil composition according to any one of claims 1 to 4, wherein the oxidized oil comprises an enzymatic hydrolysate of the oxidized oil.

6. The oil and fat composition according to any one of claims 1 to 4, wherein the peroxide value of the oxidized oil and fat is 15 or more and 300 or less.

7. The oil and fat composition according to claim 5, wherein the acid value of the hydrolyzed product is 5 or more and 200 or less.

8. The oil and fat composition according to any one of claims 1 to 4, wherein the content of the oxidized oil and fat in the oil and fat composition is 0.001% by mass or more and 10% by mass or less.

9. The oil and fat composition according to any one of claims 2 to 4, wherein the content of rice oil in the oil and fat composition is 0.05% by mass or more and 20% by mass or less.

10. The oxidized oil contains oxidized oil obtained by oxidizing vegetable oil, The oil and fat composition according to any one of claims 1 to 4, wherein the content of oxidized oil and fat obtained by oxidizing the vegetable oil and fat in the oil and fat composition is 0.001% by mass or more and 5% by mass or less.

11. The oxidized oil contains oxidized oil obtained by oxidizing milk fat, The oil and fat composition according to any one of claims 1 to 4, wherein the content of oxidized oil and fat obtained by oxidizing the milk fat in the oil and fat composition is 0.001% by mass or more and 5% by mass or less.

12. The oxidized oil contains an oxidized oil obtained by oxidizing an arachidonic acid-containing oil, The oil composition according to any one of claims 1 to 4, wherein the content of oxidized oil obtained by oxidizing the arachidonic acid-containing oil is 0.0001% by mass or more and 3% by mass or less.

13. The oil and fat composition according to any one of claims 1 to 4, wherein the content of beef tallow in the oil and fat composition is 5% by mass or more and less than 100% by mass.

14. An oil and fat composition according to any one of claims 1 to 4, for use in frying.

15. A beef tallow-like flavor enhancer characterized by containing oxidized fats and oils as an active ingredient, The oxidized fat is a beef tallow flavor enhancer that contains an oxidized fat obtained by oxidizing at least one fat selected from vegetable oils, milk fats, and microbial oils.

16. A beef tallow flavor enhancer characterized by containing oxidized fats and oils and rice bran oil as active ingredients.

17. The beef tallow flavor enhancer according to claim 15, further characterized by containing rice oil as an active ingredient.

18. The beef tallow flavor enhancer according to claim 16, wherein the oxidized oil contains an oxidized oil obtained by oxidizing at least one oil selected from vegetable oils, milk fats, and microbial oils.

19. The beef fat texture enhancer according to any one of claims 15 to 18, wherein the oxidized fat includes an enzymatic hydrolysate of the oxidized fat.

20. A process of obtaining oxidized oils and fats by oxidizing them, A step of adding the oxidized oil to edible oils containing beef tallow, A method for producing an oil and fat composition in which the beef tallow flavor is enhanced.

21. The process involves adding rice oil to edible oils containing beef tallow. A method for producing the oil and fat composition according to claim 20, which includes the following:

22. A step of frying ingredients using the oil composition described in any one of claims 1 to 4, A method for manufacturing fried foods, including those containing fried foods.

23. A method for enhancing the beef fat flavor of fried food, characterized by frying the ingredients using the oil and fat composition described in any one of claims 1 to 4.

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