Sweetness enhancer, oil and fat composition for sweetness enhancement, method for enhancing the sweetness of edible composition, and method for manufacturing a sweetness enhancer.

Abstract

To provide a raw material excellent in effect for enhancing sweetness.SOLUTION: A sweetness promoter characterized by making oxidized fat formed by oxidizing at least one fat selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil as an active ingredient. Furthermore, it is a sweetness promoting fat composition characterized by containing oxidized fat formed by oxidizing edible fats, which are base oils, and at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil. By adding these to edible compositions such as bakery foods, confectionery, soups, beverages, processed meat foods, processed marine foods, fried foods, etc., or their raw materials, the sweetness of the edible compositions can be promoted.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a technique for enhancing the sweetness of foods and beverages and the like.

Background Art

[0002] Heretofore, various edible materials excellent in the effect of enhancing sweetness have been known. For example, Patent Document 1 discloses a method for enhancing the sweetness of food using a long-chain highly unsaturated fatty acid and / or an ester thereof. Further, for example, Patent Document 2 discloses a sweetness enhancer containing, as an active ingredient, an oxidized partially hydrogenated oil or fat having a peroxide value of 25 to 300. Further, for example, Patent Document 3 discloses a sweetness enhancer containing, as an active ingredient, an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10% by mass or more and 100% by mass or less of milk fat.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] In recent years, however, public interest in food has been increasing more and more, and further development of materials capable of enhancing sweetness has been desired.

[0005] Accordingly, an object of the present invention is to provide a material excellent in the effect of enhancing sweetness.

Means for Solving the Problems

[0006] As a result of diligent research, the inventors discovered that by applying a specific treatment to edible oils and fats, they could obtain a material with excellent sweetness-enhancing properties, thus completing the present invention.

[0007] In other words, in its first aspect, the present invention provides a sweetness enhancer characterized by using an oxidized oil as an active ingredient, which is obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil.

[0008] In the above-mentioned sweetener, it is preferable that the peroxide value of the oxidized oil is 15 or more and 300 or less.

[0009] In its second aspect, the present invention provides a sweetness-enhancing oil composition characterized by containing an edible oil as a base oil and an oxidized oil obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil.

[0010] In the above-described sweetness-enhancing oil composition, it is preferable that the peroxide value of the oxidized oil is 15 or more and 300 or less.

[0011] Furthermore, in the above-mentioned sweetness-enhancing oil composition, it is preferable that the oxidized oil contains 0.01% by mass or more and 10% by mass or less.

[0012] In its third aspect, the present invention provides a method for enhancing the sweetness of an edible composition, characterized by adding the above-mentioned sweetness enhancer or the above-mentioned sweetness-enhancing oil composition to an edible composition or its raw materials.

[0013] In the above method for enhancing the sweetness of the edible composition, it is preferable to add the above sweetness enhancer or the above sweetness-enhancing oil composition to the edible composition or its raw materials such that the content of the oxidized oil relative to the total amount of the edible composition is 1 ppm by mass or more and 1000 ppm by mass or less.

[0014] In its fourth aspect, the present invention provides a method for producing a sweetness enhancer, characterized by including a step of oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil to obtain oxidized oil.

[0015] In the above method for producing the sweetness enhancer, it is preferable to oxidize the oxidized oil and fat so that its peroxide value is between 15 and 300.

[0016] Furthermore, in the above method for producing the sweetness enhancer, it is preferable to perform the oxidation treatment by heating the oil while supplying oxygen to the oil.

[0017] [Existence of impossible or impractical circumstances] This invention involves oxidizing edible oils and fats to use them as an active ingredient for enhancing sweetness. Generally, oxidized edible oils and fats are composed 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 excessive economic expenditure and time. [Effects of the Invention]

[0018] According to the present invention, it is possible to provide a material that has an excellent effect in enhancing sweetness by utilizing oxidized edible oils and fats. [Modes for carrying out the invention]

[0019] This invention involves subjecting edible oils and fats to a specific treatment to make them effective ingredients for enhancing sweetness. Specifically, the treatment is oxidation. The embodiments for carrying out this invention will be described in more detail below.

[0020] The oils and fats used as raw materials for oxidation treatment can be any oils and fats that are deemed edible, and there are no particular restrictions, however, it is preferable that at least one oil or fat selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil be used. As for the degree of oxidation, when using the peroxide value as an indicator, while the peroxide value of edible oils and fats that are generally available on the market is around 0 to 10, it is preferable that the peroxide value be raised to around 15 to 300. In other embodiments, the range of the peroxide value (hereinafter sometimes referred to as "POV") may be between 25 and 290, between 40 and 270, or between 60 and 250. If the peroxide value is below the above range, the sweetness-enhancing effect 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). Note that one type of oil or fat may be used alone for oxidation treatment, or two or more types may be used in combination. If two or more types are used, the peroxide value of the entire mixed oil after oxidation treatment must be within the above range. Furthermore, two or more oils... The fats may be oxidized separately and then mixed, as long as the peroxide value of the entire mixed oil after oxidation is within the above range.

[0021] 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.

[0022] As described above, the raw material fats and oils to be subjected to acid treatment may be any fats and oils such as rapeseed oil, soybean oil, corn oil, grape seed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil, and these may be used singly or in combination of two or more kinds. When used in combination, the mixed oil may be subjected to oxidation treatment, or may be mixed after being separately subjected to oxidation treatment.

[0023] The conditions for the heat treatment are not particularly limited, but the heat treatment is preferably carried out at a heating temperature of 50°C to 220°C for a heating time of 0.1 hours to 240 hours, and more preferably carried out at a heating temperature of 60°C to 160°C for a heating time of 1 hour to 100 hours. In addition, the integrated amount of heating temperature (°C) × heating time (hour) is typically 200 to 20000, and in another aspect, may be in the range of 220 to 18000, or may be in the range of 240 to 15000. When the heating temperature is changed, the integrated amount of heating temperature (°C) × heating time (hour) can be calculated as: heating temperature (°C) before changing the temperature × heating time (hour) before changing the temperature + heating temperature (°C) after changing the temperature × heating time (hour) after changing the temperature, or as the integrated value of the heating temperature (°C) over the heating time (hour).

[0024] During the heat treatment, oxygen (air) may be supplied by taking in oxygen from the open space of the container through stirring or by blowing oxygen. Air or the like may be used as the oxygen source. This promotes the oxidation of fats and oils. In that case, the oxygen supply amount is preferably 0.001 to 2 L / min per 1 kg of the fats and oils. For example, in the case of air, the amount is preferably 0.005 to 10 L / min per 1 kg of the fats and oils, and more preferably 0.01 to 5 L / min.

[0025] The oxidized fats and oils described above (hereinafter sometimes simply referred to as "oxidized fats and oils") have an excellent effect in enhancing sweetness, as shown in the examples described later. Therefore, in the present invention, they are used as an active ingredient in a sweetness enhancer.

[0026] In any non-limiting embodiment of the present invention, the sweetness enhancer may be provided in the form of an oil and fat composition. Specifically, for example, it may be formulated with edible oils and fats, excipients, auxiliary agents, emulsifiers, pH adjusters, etc., as needed, and prepared by known methods in any form of oil and fat composition, such as liquid, powder, or paste. That is, for example, it may be prepared as a liquid oil, margarine, fat spread, shortening, powdered oil, etc., mainly composed of oil and fat components, by formulation techniques generally known to those skilled in the art, or it may be prepared as a solution, powder, gel, granules, 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.

[0027] Edible oils include, for example, 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 bran oil, and Examples include vegetable oils such as peanut oil, coconut oil, and cocoa butter; animal fats such as beef tallow, pork tallow, chicken tallow, and milk fat; and medium-chain triglycerides. In addition, examples include fractionated oils (such as the medium-melting point portion of palm oil, soft fractionated palm oil, and hard fractionated palm oil), transesterified oils, and hydrogenated oils. Edible oils may be a single type or a mixture of two or more types.

[0028] The sweetness enhancer provided by the present invention may contain, as appropriate, food additives, provided that they do not impair the desired sweetness-enhancing functionality. Examples of additives include antioxidants, defoaming agents, emulsifiers, flavorings, flavor enhancers, colorants, and physiologically active substances. Specifically, examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol, and silicones.

[0029] The content of the oxidized oil described above in the sweetness enhancer is not particularly limited, but is preferably 0.01% by mass or more and 10% by mass or less, more preferably 0.03% by mass or more and 7% by mass or less, and even more preferably 0.05% by mass or more and 5% by mass or less. The material providing the oxidized oil described above may itself constitute the sweetness enhancer.

[0030] On the other hand, in other, less limited embodiments of the present invention, the oxidized oil described above may be contained in edible oil. That is, a sweetness-enhancing oil composition is provided which contains edible oil as a base oil and the oxidized oil. With this, it is easy to adjust the concentration of the oxidized oil using edible oil as a dispersion medium. Furthermore, when incorporated into food and beverages, it is easy to blend with the ingredients, raw materials, food components, etc.

[0031] Examples of edible oils and fats include, similar to the sweeteners mentioned above, vegetable oils such as rapeseed oil (including high-oleic acid type), soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, coconut oil, and cocoa butter; animal oils such as beef tallow, pork tallow, chicken tallow, and milk fat; and medium-chain triglycerides. In addition, examples of processed oils include fractionated oils (medium-melting point portion of palm oil, soft fractionated palm oil, hard fractionated palm oil, etc.), transesterified oils, and hydrogenated oils. Edible oils and fats may be used individually or as a mixture of two or more types.

[0032] The content of edible oils and oxidized oils in the above sweetness-enhancing oil composition is not particularly limited, but it is preferable that the oxidized oils 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, the content ratio of oxidized oils to edible oils is preferably 0.01 to 11.12 parts by mass per 100 parts by mass of edible oils, more preferably 0.03 to 7.53 parts by mass, and even more preferably 0.05 to 5.27 parts by mass. In addition, in other embodiments, the oxidized oil may be solid at room temperature, so it may be mixed with edible oil after being thoroughly melted by heating or other means.

[0033] The sweetness-enhancing oil composition provided by the present invention may contain, as with the sweetness-enhancing agents described above, appropriate additives commonly used in food products, provided that they do not impair the desired sweetness-enhancing 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. ru.

[0034] To further explain the usage of the sweetness enhancer or sweetness-enhancing oil composition described above, in the present invention, the oxidized oil contained in the agent or composition may be incorporated into an edible composition or its raw materials. This enhances the sweetness of the edible composition. The amount added to the edible composition may be set appropriately depending on the type of edible composition to which it is applied, but typically, for example, the amount of the oxidized oil in the form of an edible composition to which the present invention is applied is preferably 1 ppm by mass or more and 1000 ppm by mass or less. In other embodiments, the content in food and beverages 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.

[0035] There are no particular restrictions on the manner in which the present invention is used when applied to edible compositions. For example, the sweetness of the resulting edible composition can be enhanced by adding, mixing, dissolving, dispersing, emulsifying, or injecting the oxidized oil to the raw materials or intermediates in the manufacturing process of the edible composition at any time. In addition to adding it to the raw materials or intermediates in the manufacturing process, the oxidized oil may also be added to the edible composition by sprinkling or coating it after cooking, processing, or manufacturing the edible composition. Furthermore, the oxidized oil may also be added to the edible composition 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 the edible composition.

[0036] The edible compositions to which the present invention is applied are not particularly limited as long as they exhibit a sweet taste. Typical examples include, for example, bakery foods such as cakes, bread, and donuts; Western-style confectionery such as whipped cream, pancakes, madeleines, chocolate, and cookies; frozen desserts such as yogurt, almond tofu, pudding, and jelly; frozen desserts such as ice cream, ice milk, and lacto ice; soups such as corn soup and consommé soup; stews such as beef stew and cream stew; beverages such as coffee beverages and dairy beverages; processed meat products such as roast pork and char siu; and processed seafood products such as kamaboko and fish sausage. Alternatively, but not limited to, it is preferable that the product contains at least one sweetener such as sugar, glucose, maltose, fructose, starch syrup, isomerized sugar, isomaltoligosaccharide, trehalose, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, lactulose oligosaccharide, soybean oligosaccharide, raffinose, lactose, sugar alcohol, or natural sweetener.

[0037] In any non-limited embodiment of the present invention, the oxidized fat may be added to a frying oil composition for deep-frying fried foods. As a result, the oxidized fat is added to the deep-fried foods such as fried foods, thereby enhancing their sweetness. Preferred examples of fried foods include, for example, french fries, tempura, croquettes, karaage (Japanese fried chicken), tonkatsu (pork cutlet), fried fish, corn dogs, chicken nuggets, fried tofu, donuts, fried bread, fried rice crackers, snack foods, and instant ramen. There are no particular restrictions on the method of manufacturing the fried foods; they should be manufactured using a method suitable for the type of fried food. That is, for example, the sweetness-enhancing fat composition according to the present invention can be used as is as a frying oil composition, and the predetermined fried food ingredients can be cooked by deep-frying them at a temperature typically between 150 and 210°C, more typically between 160 and 200°C.

[0038] In the present invention, when the above-mentioned oxidized fat is added to a frying oil composition, the content in the frying oil composition may be about the same as in the case of the sweetness-enhancing fat composition described above, and is not particularly limited, but is 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, and even more preferably 0.05% by mass or more and 5% by mass or less. If the content when added to a frying oil composition is within the above range, the above-mentioned oxidized fat can be easily imparted in an effective amount to fried foods such as fried foods after frying, and thereby the sweetness can be easily enhanced.

[0039] Furthermore, the range of edible compositions to which the present invention can be applied is not limited to those for human consumption, but can also be applied to animal feed and animal products.

[0040] In any non-limiting embodiment of the present invention, whether the sweetness of an edible composition to which the present invention is applied has been enhanced can be objectively evaluated by subjecting a sensory evaluation test, preferably one conducted by multiple panelists selected to avoid any preference bias in the population, to a sensory evaluation test, comparing a composition prepared with the addition of the oxidized oil and fat and a composition prepared in the same manner without the addition. [Examples]

[0041] 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.

[0042] Table 1 shows the materials used in the test.

[0043] [Table 1]

[0044] [Preparation Example 1] [Oxidized fats and oils] 200-450 g of oil was placed in a beaker, and while supplying 0.20-0.45 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 according to "Standard Oil Analysis Test Method 2.5.2 Peroxide Value".

[0045] 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.

[0046] [Table 2]

[0047] <Test Example 1> The effect of oxidized rapeseed oil on enhancing sweetness was evaluated. Specifically, sensory evaluation was performed as follows.

[0048] Rapeseed oil was used as the base oil, and test oils were prepared by mixing 0.2% to 8% by mass of untreated or oxidized rapeseed oil samples with the base oil. Calpis was diluted four times with water, and the amount of each test oil added was set to 0.25% by mass. The test oils were added to the Calpis beverage and mixed so that the final concentration of the sample (untreated or oxidized) was 5, 25, 50, 100, or 200 ppm by mass. Sensory evaluation was conducted by four expert panelists from the perspective of sweetness enhancement effect, and each panelist was scored according to the scoring criteria below, and the average score was calculated. (sample) • Untreated: Oils and fats before oxidation treatment Oxidation treatment: Oils and fats after oxidation treatment (Rating) 0 points - No effect 1 point: Slightly effective 2 points: Somewhat effective 3 points: Effective 4 points: Moderately strong effect 5 points - Highly effective (If it is an intermediate evaluation between each score, the score will be given in 0.5-point increments.)

[0049] Table 3 shows the results of the sensory evaluation.

[0050] [Table 3]

[0051] As a result, as shown in the sensory evaluation results in the upper part of Table 3, rapeseed oil did not have the effect of enhancing the sweetness of Calpis beverages. In contrast, as shown in the sensory evaluation results in the lower part of Table 4, it was revealed that oxidized oil obtained by subjecting rapeseed oil to a predetermined oxidation treatment had the effect of enhancing the sweetness of Calpis beverages.

[0052] <Test Example 2> The sweetness-enhancing effect was investigated in the same manner as in Test Example 1, except that a sample prepared using lard as the raw material oil was used instead.

[0053] Table 4 shows the results of the sensory evaluation.

[0054] [Table 4]

[0055] As a result, as shown in the sensory evaluation results in the upper part of Table 4, lard did not have the effect of enhancing the sweetness of Calpis beverages. In contrast, as shown in the sensory evaluation results in the lower part of Table 4, it was revealed that oxidized fats obtained by subjecting lard to a predetermined oxidation treatment had the effect of enhancing the sweetness of Calpis beverages.

[0056] <Test Example 3> The sweetness-enhancing effect was investigated in the same manner as in Test Example 1, except that the sample was prepared using soybean oil, corn oil, grapeseed oil, coconut oil, macadamia nut oil A, rice oil, sunflower oil, or linseed oil as the raw material oil. The final concentration of the sample in Calpis beverage was prepared to 25 ppm for testing.

[0057] Table 5 shows the results of the sensory evaluation.

[0058] [Table 5-1]

[0059] [Table 5-2]

[0060] As a result, as shown in the sensory evaluation results in Table 5, it was revealed that even when soybean oil, corn oil, grapeseed oil, red palm oil, macadamia nut oil A, rice oil, sunflower oil, or linseed oil was used as the raw material oil, the oxidized oil obtained by the prescribed oxidation treatment had the effect of enhancing the sweetness of Calpis beverages.

[0061] <Test Example 4> The sweetness-enhancing effect of samples prepared using rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil A, rice oil, sunflower oil, or linseed oil as raw materials, as prepared in Preparation Example 1, was investigated when applied to condensed milk. Specifically, sensory evaluation was performed as follows.

[0062] Using rapeseed oil as the base oil, a test oil was prepared by mixing 1% by mass of either untreated or oxidized raw oil samples with the base oil. The test oil was then added to condensed milk and mixed so that the final concentration of the sample (untreated or oxidized) was 25 ppm by mass or 50 ppm by mass. Sensory evaluation was conducted by expert panelists based on the following criteria, from the perspective of sweetness enhancement effect. (sample) • Untreated: Oils and fats before oxidation treatment Oxidation treatment: Oils and fats after oxidation treatment (evaluation) Effective Y No effect N

[0063] Table 6 shows the results of the sensory evaluation.

[0064] [Table 6]

[0065] As a result, it was revealed that oxidized oils obtained by subjecting various oils and fats to a predetermined oxidation treatment also have the effect of enhancing the sweetness of condensed milk.

[0066] <Test Example 5> The sweetness-enhancing effect of samples prepared using rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil B, rice oil, sunflower oil, or linseed oil as raw materials, as prepared in Preparation Example 1, was investigated when applied to orange juice. Specifically, sensory evaluation was performed as follows.

[0067] Rapeseed oil was used as the base oil. Test oils were prepared by mixing 1% by mass of raw oil samples (either untreated or oxidized) with the base oil. The test oils were then added to orange juice and mixed so that the final concentration of the samples (untreated or oxidized) was 25 ppm by mass. Sensory evaluation was conducted by three expert panelists from the perspective of sweetness enhancement. Each panelist was given a score according to the scoring criteria below, and the average score was calculated. (sample) • Untreated: Oils and fats before oxidation treatment Oxidation treatment: Oils and fats after oxidation treatment (Rating) 0 points - No effect 1 point: Slightly effective 2 points: Somewhat effective 3 points: Effective 4 points: Moderately strong effect 5 points - Highly effective (If it is an intermediate evaluation between each score, the score will be given in 0.5-point increments.)

[0068] Table 7 shows the results of the sensory evaluation.

[0069] [Table 7-1]

[0070] [Table 7-2]

[0071] As a result, as shown in the sensory evaluation results in Table 7, it was revealed that oxidized oils obtained by subjecting various oils and fats to a predetermined oxidation treatment also have the effect of enhancing the sweetness of orange juice.

[0072] [Preparation Example 2] [Oxidized fats and oils] Rapeseed oil or lard was heat-treated under the temperature and time conditions shown in the table below, while stirring at a stirring speed of 200 rpm. The peroxide value (POV) of the obtained oxidized oil was measured in accordance with "Standard Oil Analysis Test Method 2.5.2 Peroxide Value".

[0073] Table 8 shows the oxidation treatment conditions for each oil and fat and the results of POV measurement of the resulting oxidized oils and fats.

[0074] [Table 8]

[0075] <Test Example 6> The sweetness-enhancing effect was investigated in the same manner as in Test Example 1, except that the oxidized fats 1-8 prepared in Preparation Example 2 were used as samples. The final concentration of the samples in the Calpis beverage was prepared to 25 ppm for testing.

[0076] Table 9 shows the results of the sensory evaluation.

[0077] [Table 9]

[0078] As a result, as shown in the sensory evaluation results in the upper part of Table 9, the effect of oxidized fats obtained by subjecting rapeseed oil to a predetermined oxidation treatment on enhancing the sweetness of Calpis beverages tended to increase with increasing oxidation levels. Similarly, as shown in the sensory evaluation results in the lower part of Table 9, the effect of oxidized fats obtained by subjecting lard to a predetermined oxidation treatment on enhancing the sweetness of Calpis beverages also tended to increase with increasing oxidation levels.

[0079] <Test Example 7> The sweetness-enhancing effect was investigated in the same manner as in Test Example 1, except that the oxidized oil 3 or oxidized oil 7 prepared in Preparation Example 2 was used as the sample, and rapeseed oil or soybean oil was used as the base oil for diluting the oxidized oil. The final concentration of the sample in Calpis beverage was prepared to 25 ppm for testing.

[0080] Table 10 shows the results of the sensory evaluation.

[0081] [Table 10]

[0082] As a result, as shown in the sensory evaluation results in the upper part of Table 10, the effect of oxidized fats obtained by subjecting rapeseed oil to a predetermined oxidation treatment to enhance the sweetness of Calpis beverages was similarly observed even when the base oil used to prepare the test oil by diluting the oxidized fats was changed from rapeseed oil to soybean oil. Furthermore, as shown in the sensory evaluation results in the lower part of Table 10, the effect of oxidized fats obtained by subjecting lard to a predetermined oxidation treatment to enhance the sweetness of Calpis beverages was similarly observed even when the base oil used to prepare the test oil by diluting the oxidized fats was changed from rapeseed oil to soybean oil.

[0083] [Preparation Example 3] [Oxidized fats and oils] Sunflower oil, corn oil, or macadamia nut oil B were heat-treated under the temperature and time conditions shown in the table below, while stirring at a stirring speed of 200 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".

[0084] Table 11 shows the oxidation treatment conditions for each oil and fat and the results of POV measurement of the resulting oxidized oils and fats.

[0085] [Table 11]

[0086] <Test Example 8> The sweetness-enhancing effect of samples prepared using sunflower oil, corn oil, or macadamia nut oil B as raw materials, as prepared in Preparation Example 3, was investigated when added to a frying oil composition and applied to fried foods. Specifically, sensory evaluation was performed as follows.

[0087] Rapeseed oil was used as the base oil, and a test oil was prepared by mixing 0.5% by mass of raw oil samples, either untreated or oxidized, with the base oil. French fries were then prepared by frying potatoes in this test oil. Sensory evaluation was conducted by four expert panelists from the perspective of sweetness enhancement effect, with each panelist scoring according to the following scoring criteria, and the average score was calculated. (sample) • Untreated: Oils and fats before oxidation treatment Oxidation treatment: Oils and fats after oxidation treatment (Rating) 1 point: Very weak 2 points weak 3 points - Slightly weak 4 points average 5 points - Slightly strong 6 points Strong 7 points - Very strong (If it is an intermediate evaluation between each score, the score will be given in 0.5-point increments.)

[0088] Table 12 shows the results of the sensory evaluation.

[0089] [Table 12]

[0090] As a result, as shown in the sensory evaluation results in Table 12, it was found that oxidized oils obtained by subjecting various oils and fats to a predetermined oxidation treatment have the effect of enhancing the sweetness of french fries even when added to a frying oil composition and used to fry potatoes to prepare french fries.

[0091] <Test Example 9> The sweetness-enhancing effect of samples prepared using sunflower oil, corn oil, or macadamia nut oil B as raw materials, as prepared in Preparation Example 3, was investigated when added to a frying oil composition and applied to fried foods. Specifically, sensory evaluation was performed as follows.

[0092] Rapeseed oil was used as the base oil, and a test oil was prepared by mixing 0.5% by mass of raw oil samples, either untreated or oxidized, with the base oil. Frozen croquettes were then fried in this test oil to prepare croquettes. Sensory evaluation was conducted by four expert panelists from the perspective of sweetness enhancement effect, with each panelist scoring according to the following scoring criteria, and the average score was calculated. (sample) • Untreated: Oils and fats before oxidation treatment Oxidation treatment: Oils and fats after oxidation treatment (Rating) 1 point: Very weak 2 points weak 3 points - Slightly weak 4 points average 5 points - Slightly strong 6 points Strong 7 points - Very strong (If it is an intermediate evaluation between each score, the score will be given in 0.5-point increments.)

[0093] Table 13 shows the results of the sensory evaluation.

[0094] [Table 13]

[0095] As a result, as shown in the sensory evaluation results in Table 13, it was found that oxidized oils obtained by subjecting various oils and fats to a predetermined oxidation treatment have the effect of enhancing the sweetness of croquettes, even when added to a frying oil composition and used to fry frozen croquettes.

Claims

1. A sweetener characterized by having oxidized oil obtained by oxidizing only rapeseed oil as an active ingredient, The sweetener wherein the peroxide value of the oxidized oil is 133 or more and 250 or less.

2. A sweetness-enhancing oil composition characterized by containing an edible oil as a base oil and an oxidized oil obtained by oxidizing only rapeseed oil, The sweetness-enhancing oil composition wherein the peroxide value of the oxidized oil is 133 or more and 250 or less.

3. The sweetness-enhancing oil composition according to claim 2, comprising 0.01% by mass or more and 10% by mass or less of the oxidized oil.

4. A method for enhancing the sweetness of an edible composition, characterized by adding the sweetness enhancer described in claim 1, or the sweetness-enhancing oil and fat composition described in claim 2 or 3, to an edible composition or its raw materials.

5. A method for enhancing the sweetness of an edible composition according to claim 4, comprising adding the sweetness enhancer according to claim 1, or the sweetness-enhancing oil and fat composition according to claim 2 or 3, to an edible composition or its raw materials such that the content of the oxidized oil and fat relative to the total amount of the edible composition is 1 ppm by mass or more and 1,000 ppm by mass or less.

6. A method for producing a sweetener, characterized by including a step of oxidizing only rapeseed oil to obtain oxidized oil, A method for producing the sweetness enhancer, wherein the peroxide value of the oxidized oil is 133 or more and 250 or less.

7. A method for producing a sweetener according to claim 6, comprising heating the rapeseed oil while supplying oxygen to it to perform the oxidation treatment.

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