Oil and fat composition

Abstract

The present invention addresses the problem of providing a method for imparting rich flavor to oils and fats by using substances that are readily available on the market. The present invention also addresses the problem of providing a method for imparting a rich flavor to a wide variety of foods and beverages that contain oil and fat.　The oil and fat composition contains at least (A) and (B). (A) 15 to 360 ppm of a nucleic acid-type umami substance and / or an amino acid-type umami substance (B) 15 to 700 ppm of an organic acid

Description

oil composition

[0001] Related Applications This application claims the benefit of priority from Japanese Patent Application No. 2024-032845, filed on March 5, 2024. The priority application is hereby incorporated by reference in its entirety.

[0002] The present invention relates to an oil or fat composition.

[0003] The issue of "climate change" has been widely publicized in the mass media and by international organizations, raising concerns about a shortage of animal resources. Furthermore, there are concerns that excessive intake of animal fats increases the risk of developing adult diseases such as obesity, particularly in developed countries. To address these issues, attempts are being made to find solutions through the use of plant-based materials.

[0004] On the other hand, plant-based ingredients generally tend to lack the so-called kokumi flavor compared to animal-based ingredients, which is recognized as an issue. To address this issue, various technologies have been developed to impart kokumi flavor to foods and beverages.

[0005] For example, Patent Document 1 proposes an oil with excellent richness, which is prepared by efficiently incorporating poorly soluble malonyl isoflavone glycosides into oil, and a food product containing the same, and these have been patented.

[0006] Patent No. 6303253

[0007] The technology of Patent Document 1 is a useful approach in that it can impart a rich flavor to the plain flavor characteristic of vegetable oils and fats. However, the malonylisoflavone glycoside used in this technology is not generally available in the market and may be difficult to obtain. Therefore, a technology for imparting a rich flavor using a material that is readily available on the market is also needed.

[0008] In view of the above circumstances, an object of the present invention is to provide an oil and fat composition imparted with a rich flavor using readily available materials on the market, and a method for imparting a rich flavor to a wide range of foods and beverages containing oils and fats.

[0009] The present inventors have conducted extensive research to solve the above-mentioned problems and have discovered that the above-mentioned problems can be solved by using an oil and fat composition containing at least (A) 15 to 360 ppm of a nucleic acid-based umami substance and / or an amino acid-based umami substance, and (B) 15 to 700 ppm of an organic acid, thereby completing the present invention.

[0010] That is, the present invention encompasses the following. [1] An oil or fat composition comprising at least the following (A) and (B): (A) 15 to 360 ppm of a nucleic acid-based umami substance and / or an amino acid-based umami substance; and (B) 15 to 700 ppm of an organic acid. [2] The oil or fat composition according to [1] above, wherein the nucleic acid-based umami substance is inosinic acid and / or guanylic acid. [3] The oil or fat composition according to [1] or [2] above, wherein the amino acid-based umami substance is one or more selected from the group consisting of glutamic acid, aspartic acid, and sodium salts thereof. [4] The oil or fat composition according to [1] or [2] above, wherein the organic acid is an organic acid having one or more carboxyl groups. [5] The oil or fat composition according to [3] above, wherein the organic acid is an organic acid having one or more carboxyl groups. [6] A food or drink comprising the oil or fat composition according to [1] or [2] above. [7] A food or drink comprising the oil and fat composition according to [3] above. [8] A food or drink comprising the oil and fat composition according to [4] above. [9] A food or drink comprising the oil and fat composition according to [5] above.

[10] A method for enhancing the kokumi (rich flavor) of a food or drink by using an oil and fat composition comprising at least the following (A) and (B) in the food or drink: (A) 15 to 360 ppm of a nucleic acid-based umami substance and / or an amino acid-based umami substance (B) 15 to 700 ppm of an organic acid

[0011] According to the present invention, an oil and fat composition having a rich flavor can be provided using materials that are readily available on the market. Furthermore, by using the oil and fat composition, a food or drink having a rich flavor can be provided.

[0012] The present invention will now be described in more detail.

[0013] The oil and fat composition of the present invention can impart a full-bodied taste to a food or drink by blending it with the food or drink. The food or drink in this specification is not particularly limited as long as it contains an oil or fat as a raw material of the food or drink. The content of the oil or fat in the food or drink is preferably 0.1% by weight or more, more preferably 0.2% by weight or more, and even more preferably 0.4% by weight or more. The full-bodied taste in this specification refers to the sense of volume and richness felt from the time the food is placed in the mouth until it is swallowed. In other words, it is sometimes expressed as "richness".

[0014] The oil and fat composition of the present invention contains at least the following (A) and (B): (A) 15 to 360 ppm of a nucleic acid-based umami substance and / or an amino acid-based umami substance; and (B) 15 to 700 ppm of an organic acid.

[0015] The oil and fat composition of the present invention contains (A) 15 to 360 ppm of at least a nucleic acid-based umami substance and / or an amino acid-based umami substance. The nucleic acid-based umami substance refers to a nucleic acid having an umami taste, and specific examples thereof include one or more selected from the group consisting of inosinic acid, adenylic acid, guanylic acid, xanthylic acid, and various salts thereof, such as sodium salts, potassium salts, and calcium salts. There are no particular limitations on the nucleic acid-based umami substances that can be used in the oil and fat composition of the present invention, but preferred are one or more selected from the group consisting of inosinic acid, adenylic acid, guanylic acid, and sodium salts thereof. More preferred are sodium inosinate and / or sodium guanylate. The amino acid-based umami substance refers to an amino acid having an umami taste, and specific examples thereof include one or more selected from the group consisting of glutamic acid, glycine, alanine, and aspartic acid, and various salts thereof, such as sodium salts, potassium salts, and calcium salts. There are no particular limitations on the amino acid umami substances that can be used in the oil and fat composition of the present invention, but they are preferably one or more selected from the group consisting of glutamic acid, glycine, alanine, and aspartic acid, and their sodium salts. More preferably, they are one or more selected from the group consisting of glutamic acid, aspartic acid, and their sodium salts, even more preferably glutamic acid and / or sodium glutamate, and most preferably sodium glutamate. The nucleic acid umami substance and / or amino acid umami substance contained in the oil and fat composition of the present invention is preferably 20 to 320 ppm. More preferably, it is 25 to 250 ppm, even more preferably 30 to 200 ppm, 35 to 150 ppm, and most preferably 40 to 90 ppm. This range is preferred in that the effects of the present invention can be achieved.

[0016] The oil and fat composition of the present invention contains at least 15 to 700 ppm of (B) organic acid. Organic acid is a general term for organic compounds that exhibit acidity. Specific examples include one or more organic acids selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, diacetyltartaric acid, citric acid, gallic acid, fumaric acid, succinic acid, malic acid, and salts thereof, or derivatives thereof. There are no particular limitations on the organic acids that can be used in the oil and fat composition of the present invention. However, preferred are organic acids having one or more carboxyl groups, such as lactic acid, tartaric acid, diacetyltartaric acid, citric acid, gallic acid, fumaric acid, succinic acid, malic acid, and salts thereof, or derivatives thereof. More preferred are one or more organic acids selected from the group consisting of fumaric acid, succinic acid, malic acid, and salts thereof, or derivatives thereof. More preferred are monosodium fumarate and / or malic acid, and disodium succinate hexahydrate, and most preferred is disodium succinate hexahydrate. The organic acid contained in the oil or fat composition of the present invention is preferably 30 to 500 ppm, more preferably 45 to 300 ppm, even more preferably 60 to 250 ppm, and most preferably 75 to 180 ppm. When this range is appropriate, the effects of the present invention can be exhibited, which is preferable.

[0017] The oil-and-fat composition of the present invention can be prepared and used in various amounts of oils and fats as long as it satisfies the requirements (A) and (B). Specific examples of usable oils and fats include one or more selected from the group consisting of vegetable oils such as palm oil, rapeseed oil, high erucic rapeseed oil, sunflower oil, high oleic sunflower oil, soybean oil, rice bran oil, corn oil, cottonseed oil, peanut oil, safflower oil, olive oil, sesame oil, linseed oil, palm kernel oil, coconut oil, shea butter, and monkey fat, animal oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil, synthetic oils and fats such as medium-chain triglycerides (MCT), algae oil, oils and fats derived from microbial fermentation, processed oils and fats obtained by fractionating, hydrogenating, interesterifying, or the like of these, and mixed oils and fats thereof.

[0018] In the oil and fat composition of the present invention, the proportion of oils and fats in the oil and fat composition (this does not include the content of the oil-soluble emulsifier even if the oil phase contains an oil-soluble emulsifier, and refers solely to the oils and fats) is preferably 98% by weight or more. The oil content is more preferably 98.3 to 99.9% by weight, and even more preferably 98.5 to 99.85% by weight. On the other hand, in the oil and fat composition of the present invention, the water content in the oil and fat composition is preferably 2% by weight or less. The water content is more preferably 0.01 to 1% by weight, even more preferably 0.02 to 0.8% by weight, 0.04 to 0.7% by weight, or 0.06 to 0.6% by weight, and most preferably 0.07 to 0.55% by weight.

[0019] A method for producing the oil and fat composition of the present invention is exemplified below. An appropriate amount of a nucleic acid-based umami substance and / or an amino acid, and an organic acid are dissolved in water to prepare an aqueous phase. If necessary, an oil-soluble emulsifier is dissolved in the oil and fat to prepare an oil phase. Next, the aqueous phase is mixed with the oil phase to emulsify into a water-in-oil type, thereby obtaining the oil and fat composition of the present invention. The oil-soluble emulsifier is preferably one or more selected from polyglycerol esters, sugar esters, sorbitan esters, and monoglycerol fatty acid esters, more preferably one or more selected from polyglycerol esters, sugar esters, and monoglycerol fatty acid esters, and polyglycerol esters are particularly preferred, with polyglycerol condensed ricinoleate being most preferred. Polyglycerol condensed ricinoleate is sometimes abbreviated as PGPR. The amount of oil-soluble emulsifier in the oil phase is preferably 0.01 to 6% by weight, more preferably 0.02 to 4% by weight, even more preferably 0.04 to 2% by weight, and most preferably 0.06 to 1% by weight.

[0020] The oil or fat composition of the present invention may contain known food additives, such as emulsifiers, antioxidants, silicones, colorants, flavorings, vitamins, and pH adjusters, as long as the additives do not impair the effects of the present invention.

[0021] Chocolates are an example of an embodiment of a food or beverage using the oil-and-fat composition of the present invention. The term "chocolate" is not limited to "pure chocolate," "chocolate," "semi-chocolate," or "chocolate-based foods" as defined by the National Chocolate Industry Fair Trade Council, but also refers to foods containing oils and fats as an essential ingredient, including oil-and-fat processed foods using cacao mass, cocoa, whole milk powder, dried fruit juice powder, dried vegetable powder, vegetable milk powder, cocoa butter, cocoa butter substitutes, hard butter, etc. The chocolates may be tempered or non-tempered. The content of the oil-and-fat composition of the present invention in the chocolates is preferably 5% by weight or more, more preferably 6% by weight or more, even more preferably 7% by weight or more, 8% by weight or more, 9% by weight or more, and most preferably 9.5% by weight or more.

[0022] Soups are an example of an embodiment of a food or drink using the oil or fat composition of the present invention. The soup is not particularly limited. The content of the oil or fat composition of the present invention in the soup is preferably 1% by weight or more, more preferably 2% by weight or more, even more preferably 3% by weight or more, 4% by weight or more, and most preferably 5% by weight or more.

[0023] An example of a food or drink using the oil and fat composition of the present invention is a gelled emulsified food. The gelled emulsified food is not particularly limited, but examples thereof include pudding, jelly, and jelly drinks. Among these, pudding is particularly preferred. The content of the oil and fat composition of the present invention in the gelled emulsified food is preferably 0.06% by weight or more, more preferably 0.08% by weight or more, even more preferably 0.1% by weight or more, and most preferably 0.12% by weight or more.

[0024] An example of a food or drink using the oil or fat composition of the present invention is a beverage. The beverage is not particularly limited, but examples include cafe latte, milk tea, plant-based milks such as soy milk, and soft drinks. Soy milk is particularly preferred. The content of the oil or fat composition of the present invention in the beverage is preferably 1% by weight or more, more preferably 2% by weight or more, even more preferably 3% by weight or more, 4% by weight or more, and most preferably 5% by weight or more.

[0025] An example of a food or beverage using the oil or fat composition of the present invention is a frozen dessert. The frozen dessert is not particularly limited as long as it is a confectionery eaten at freezing temperatures. Typical examples include ice cream, ice milk, and lacto ice cream as defined in the "Ministerial Ordinance on Milk and Dairy Products Compositional Standards, etc." (also known as the "Milk and Dairy Products Ordinance"), and frozen desserts as defined in the Ministry of Health, Labor and Welfare Notification "Standards and Criteria for Foods, Food Additives, etc." The frozen dessert is not particularly limited, but examples include ice creams such as ice cream, ice milk, and lacto ice cream (so-called "ice mixes"). The content of the oil or fat composition of the present invention in the frozen dessert is preferably 1% by weight or more, more preferably 1.2% by weight or more, even more preferably 1.4% by weight or more, 1.6% by weight or more, 1.8% by weight or more, and most preferably 2% by weight or more.

[0026] One embodiment of a food or drink using the oil and fat composition of the present invention is a prepared food. The prepared food is not particularly limited, but examples thereof include hamburger steak, minced meat cutlet, sausage, dumplings, and shumai. Among these, dumplings and shumai are particularly preferred. The content of the oil and fat composition of the present invention in the prepared food is preferably 5% by weight or more, more preferably 6% by weight or more, even more preferably 7% by weight or more, 8% by weight or more, 9% by weight or more, and most preferably 10% by weight or more.

[0027] One embodiment of a food or drink using the oil or fat composition of the present invention is a processed food containing a roux. The processed food is not particularly limited, but examples thereof include curry, hashed beef, stew, etc. Among these, curry is particularly preferred. The content of the oil or fat composition of the present invention in the processed food is preferably 0.4% by weight or more, more preferably 0.5% by weight or more, even more preferably 0.6% by weight or more, and most preferably 0.7% by weight or more.

[0028] The oil and fat composition of the present invention can be incorporated into various foods and beverages, without being limited to the examples described above, to achieve the effects of the present invention. The form of the food and beverage is not particularly limited, and can be used in product forms such as beverages such as plant milks such as soy milk and soft drinks, fresh confectioneries such as puddings, bavarois, jellies, whipped cream, and fillings, fermented foods such as yogurt, cheese, and fermented beverages, Japanese sweets such as dumplings and manju, puffed confectioneries such as snacks, bakery products such as biscuits, cookies, breads, and cakes, seasonings such as chocolate, margarine, butter, spreads, and mayonnaise, sauces, soups, curries, dumplings, shumai, fried foods, fish paste products, and poultry and fish products. All of these can be produced by known methods. The food and beverage of the present invention can be incorporated with auxiliary ingredients as needed. For example, dairy ingredients (milk, raw milk, concentrated skim milk, skim milk powder, fresh cream, butter, etc.), carbohydrate sweeteners (sugar, starch syrup, fructose, glucose, sugar alcohol, trehalose, etc.), stabilizers (guar gum, locust bean gum, xanthan gum, gum arabic, carrageenan, sodium alginate, CMC, water-soluble cellulose, gelatin, pectin, etc.), starch (starch derived from grains such as rice, wheat, and rice, starch derived from corn, starch derived from potatoes such as potato and tapioca, or modified starches of these, chemically modified starches, etc.), emulsifiers ( Examples of suitable additives include lecithin, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, etc.), salt, flavorings, colorings, acidulants, flavoring ingredients (coffee, cocoa, tea, chocolate ingredients, fruit juice, fruit pulp, nuts and seeds, honey, maple syrup, alcoholic beverages, etc.), and various nutrients (protein, amino acids, dietary fiber such as polydextrose, inulin, and indigestible dextrin, vitamins, minerals, etc.).

[0029] The oil and fat composition of the present invention can impart a rich flavor to foods and beverages containing the oil and fat composition, and therefore can be used in plant-based foods that do not contain animal ingredients. Since plant-based foods that do not contain animal ingredients generally lack rich flavor, the oil and fat composition of the present invention can complement this lack. In an embodiment in which the oil and fat composition of the present invention is used in the plant-based food, for example, the food and beverage of the present invention can be composed solely of plant ingredients. Examples of plant ingredients include beans such as soybeans, peas, broad beans, and chickpeas; seeds such as almonds, hazelnuts, cashew nuts, walnuts, peanuts, and pistachios; and grains such as rice and oats. These ingredients can also be mixed in appropriate proportions. Note that plant-based foods using the oil and fat composition of the present invention do not necessarily mean that they are completely free of animal ingredients. Specifically, it is preferable that the animal ingredients account for less than 50% by weight of the total ingredients. More preferably, the animal ingredients are 40% by weight or less, 30% by weight or less, 20% by weight or less, 10% by weight or less, 5% by weight or less, 4% by weight or less, 3% by weight or less, 2% by weight or less, or 1% by weight or less of the total ingredients. Most preferably, the animal ingredients are 0% by weight of the total ingredients.

[0030] The present invention provides a method for imparting full-bodied flavor to a food or drink by using an oil and fat composition containing at least the following (A) and (B) in the food or drink: (A) 15 to 360 ppm of a nucleic acid-based umami substance and / or an amino acid-based umami substance; and (B) 15 to 700 ppm of an organic acid.

[0031] The present invention will be described in more detail below by showing examples of the present invention, but the spirit of the present invention is not limited to the following examples. In the examples, percentages, parts and ratios are all by weight.

[0032] (2) Preparation of fat and oil compositions 1 Using cocoa butter substitute fat 1 (tempering type), fat and oil compositions containing various substances were prepared according to Tables 1-1 to 1-4. The method for preparing the fat and oil compositions is shown in "Method for producing fat and oil compositions."

[0033] ■Table 1-1 Cocoa butter substitute 1 was "Melano NEW.SS-7" manufactured by Fuji Oil Co., Ltd. Oil-soluble emulsifier 1 was "Poem PR-100" (HLB: 1), a polyglycerin condensed ricinoleic acid ester manufactured by Riken Vitamin Co., Ltd. Nucleic acid umami substance 1 was "Ribotide," a 5'-ribonucleotide disodium salt manufactured by Mitsubishi Corporation Life Sciences. Amino acid umami substance 1 was "Gluace," an L-glutamate monosodium salt manufactured by Mitsubishi Corporation Life Sciences. Nucleic acid umami substance and amino acid umami substance 1 were "Keeper," a mixture of L-glutamate monosodium and 5'-ribonucleotide disodium manufactured by Mitsubishi Corporation Life Sciences. Organic acid 1 was "disodium succinate hexahydrate," a food additive manufactured by Kishida Chemical Co., Ltd. Organic acid 2 was "DL-malic acid," a food additive manufactured by Kishida Chemical Co., Ltd. Organic acid 3 was "monosodium fumarate," a food additive manufactured by Fuso Chemical Co., Ltd. Sweetener 1 was "Sunnature M50," a Monk Fruit extract manufactured by San-Ei Gen F.F.I. Sweetener 2 was "Sunnature MS-R," a mixture of stevia extract and Monk Fruit extract manufactured by San-Ei Gen F.F.I. Sugar 1 was "M-SPD," a powdered starch syrup manufactured by Showa Sangyo Co., Ltd. Sugar 2 was "Pyonrich P500," a powdered starch syrup manufactured by Showa Sangyo Co., Ltd. Sugar 3 was "VIANDEX-BH," a powdered starch syrup manufactured by Showa Sangyo Co., Ltd. Sugar 4 was "Marustar MS720," a maltose starch syrup manufactured by Sanwa Starch Industry Co., Ltd.

[0034] ■Table 1-2

[0035] ■Table 1-3

[0036] ■Table 1-4

[0037] ■ Method for producing an oil or fat composition 1. In the blending step, raw materials classified as an oil phase were melted and mixed to prepare an oil phase. 2. In the blending step, raw materials classified as an aqueous phase were dissolved in water to prepare an aqueous phase. 3. The oil or water phase was mixed with the oil phase and emulsified to prepare an oil or fat composition, which is a water-in-oil emulsion.

[0038] ■ Study 1 Tempered Chocolates Tempered chocolates were prepared according to a standard method, consisting of 43.8 parts sugar, 30.0 parts cocoa mass, 8.4 parts cocoa butter, 7.8 parts whole milk powder, 10 parts oil and fat composition, 0.5 parts lecithin, 0.04 parts vanillin, and 0.06 parts emulsifier. Chocolate Examples 1 to 4 and Chocolate Comparative Examples 1 to 15 were prepared using an oil and fat composition selected from Oil and Fat Composition Examples 1 to 4 and Oil and Fat Composition Comparative Examples 1 to 15, respectively. Since the cocoa butter content in the cocoa mass was 55% and the milk fat content in the whole milk powder was 26%, the total oil content of the tempered chocolates was 36.9%, and the cocoa butter content and milk fat content of the total oil content of the tempered chocolates were 67.4% and 5.5%, respectively. Each chocolate was melted and cooled, and ChocoSeed LT (a seed agent manufactured by Fuji Oil Co., Ltd.) was added at 31°C in an amount of 0.2% to the chocolate dough. The mixture was then poured into a mold, cooled at 10°C for 30 minutes, and released from the mold. After stabilization at 20°C for 7 days, a kokumi evaluation was carried out.

[0039] Body taste evaluation method Body taste evaluation was performed by a sensory evaluation by six trained panelists according to the following criteria, with Chocolate Comparative Example 1 used as a control, and the score determined by consensus was used as the final score. A score of 4 or more was considered a pass.

[0040] ■Kokumi evaluation criteria 5 points: There is a difference of more than 4 points compared to the control group, and the kokumi has improved significantly. 4 points: There is a difference of more than 3 points compared to the control group, and the kokumi has improved considerably. 3 points: There is a noticeable difference compared to the control group, and the kokumi has improved. 2 points: There is a slight difference compared to the control group, but the kokumi has not improved much. 1 point: There is no improvement in the kokumi at all compared to the control group.

[0041] ■Table 2-1

[0042] ■Table 2-2

[0043] ■Table 2-3

[0044] ■Table 2-4

[0045] ■Discussion of the evaluation results of Study 1 As can be seen from the above results, by adding 9.9% by weight of an oil and fat composition containing a specific amount of nucleic acid-based umami substance and / or amino acid-based umami substance, and a specific amount of organic acid to the entire chocolates, it was possible to impart a rich flavor to the chocolates.

[0046] (2) Preparation of fat and oil compositions 2 Using cocoa butter substitute fat 2 (non-tempering type), fat and oil compositions containing various substances were prepared according to Table 3. The method for preparing the fat and oil compositions is shown in "Method for producing fat and oil compositions."

[0047] ■Table 3 Cocoa butter substitute fat 2 was "Melano NT-R" manufactured by Fuji Oil Co., Ltd.

[0048] ■ Study 2: Non-Temper Chocolates Non-temper chocolates were prepared according to a standard method, consisting of 40 parts sugar, 19 parts whole milk powder, 15 parts cocoa mass, and 26 parts oil and fat composition. Chocolate Example 5 and Chocolate Comparative Example 16 were prepared using one oil and fat composition selected from Oil and Fat Composition Example 5 and Oil and Fat Composition Comparative Example 16, respectively. Since the cocoa butter content in the cocoa mass was 55% and the milk fat content in the whole milk powder was 26%, the total oil content of the non-temper chocolates was 39.2%. Furthermore, the cocoa butter content and milk fat content of the temper chocolates were 21.1% and 12.6%, respectively. Each chocolate was melted, cooled, poured into an aluminum cup at 45°C, and cooled at 10°C for 30 minutes. After stabilization at 20°C for 7 days, a kokumi evaluation was performed.

[0049] ■ Evaluation of body taste of chocolates The method and criteria for evaluating body taste of the chocolates obtained in Study 2 were the same as those in Study 1. Comparative chocolate 16 was used as the control.

[0050] ■Table 4

[0051] ■Discussion of the evaluation results of Study 2 As can be seen from the above results, by adding 26% by weight of an oil and fat composition containing a specific amount of nucleic acid-based umami substance and / or amino acid-based umami substance, and a specific amount of organic acid to the entire chocolates, it was possible to impart a rich flavor to the chocolates.

[0052] (2) Preparation of fat and oil compositions 3 Using the palm fractionated low melting point part 1, fat and oil compositions containing various substances were prepared according to Table 5. The method for preparing the fat and oil compositions is shown in "Method for producing fat and oil compositions."

[0053] ■Table 5 - For the palm fractionated low melting point portion 1, a palm fractionated low melting point portion having an iodine value of 68 manufactured by Fuji Oil Co., Ltd. was used.

[0054] ■ Study 3 Soup 1. 300 g of hot water was added to commercially available powdered soup (Udon soup (8 g) manufactured by Higashimaru Soy Sauce Co., Ltd.) and stirred to mix well. 2. Each oil and fat composition and necessary raw materials were added to 94.4 parts of soup 1 according to Table 6, and stirred to mix well to produce Soup Examples 1 to 3, or Comparative Examples 1 to 2.

[0055] ■Table 6

[0056] ■ Evaluation of the body taste of the soup The method and criteria for evaluating the body taste of the soup were the same as in Study 1. Comparative soup example 1 was used as the control.

[0057] ■Table 7

[0058] ■Discussion of the evaluation results of Study 3 As can be seen from the above results, by adding 5.6% by weight of an oil and fat composition containing a specific amount of nucleic acid-based umami substance and / or amino acid-based umami substance, and a specific amount of organic acid to the entire soup, it was possible to impart a rich flavor to the soup.

[0059] ■ Study 4 Almond Pudding According to the formulation in Table 8, while stirring warm water with a homomixer, heated and melted oils (vegetable oils and, if necessary, oil composition Example 6), pudding emulsifier, unsweetened soy milk, almond paste, sugar, beet molasses, salt, and gelling agent were added in that order, and after thorough blending while controlling the temperature, the mixture was heated at 80°C for 10 minutes until the gelling agent was completely dissolved and homogenized, and then filled into cup containers and retort sterilized (105°C for 4 minutes). After sterilization, the mixture was stored in a refrigerator.

[0060] ■Table 8 Almond pudding - The refined palm oil used was "Refined Palm Oil A" manufactured by Fuji Oil Co., Ltd. - The unsweetened soy milk used was "Oishii Unsweetened Soy Milk" manufactured by Kikkoman Corporation. - The almond paste used was "Dehulled Almond Paste" manufactured by Tokai Nuts Co., Ltd. - The gelling agent used was "FV-1764" manufactured by Nitta Gelatin Co., Ltd. - The pudding emulsifier used was "Ryoto CP-Y040" manufactured by Mitsubishi Chemical Corporation.

[0061] ■ Evaluation of the body taste of almond pudding The method and criteria for evaluating the body taste of almond pudding were the same as those in Study 1. Comparative almond pudding 1 was used as the control.

[0062] ■Table 9 Almond pudding

[0063] ■Discussion of the evaluation results of Study 4 As can be seen from the above results, by adding 0.12 wt% of an oil and fat composition containing a specific amount of nucleic acid-based umami substance and / or amino acid-based umami substance, and a specific amount of organic acid to the entire almond pudding, it was possible to impart a rich flavor to the almond pudding.

[0064] ■ Study 5 Soymilk An oil phase and an aqueous phase were prepared according to the formulations in Table 10. The oil phase was then mixed with the aqueous phase, stirred and mixed at 60°C, emulsified using a high-pressure homogenizer, and cooled in ice water. These were designated Soymilk Example 1 and Comparative Examples 1 to 5.

[0065] ■Table 10 - The soy milk used was "LF soy milk", a soy milk manufactured by Fuji Oil Co., Ltd.

[0066] (2) Evaluation of body taste of soy milk The method and criteria for evaluating body taste of soy milk were the same as those in Study 1. Comparative soy milk sample 5 was used as a control.

[0067] ■Table 11

[0068] ■Discussion of the evaluation results of Study 5 As can be seen from the above results, by adding 5% by weight of an oil and fat composition containing a specific amount of nucleic acid-based umami substance and / or amino acid-based umami substance, and a specific amount of organic acid to the total soy milk, it was possible to impart a rich flavor to the soy milk.

[0069] ■ Study 6 Frozen dessert (ice mix) Frozen dessert (ice mix) was prepared according to the blending amounts in Table 12 and the following procedure. 1. Granulated sugar, skim milk powder, fresh cream, powdered starch syrup, and water-soluble emulsifier 1 were mixed. 2. Mixture 1 was added to heated ion-exchanged water (product temperature 80°C or higher). 3. While stirring with a homomixer (7000 rpm), frozen sweetened egg yolk and the pre-mixed oil phase were added in that order. 4. Stirred for 19 minutes. 5. Vanilla flavor was added and stirred for 1 minute. 6. Emulsified and homogenized using a high-pressure homogenizer (150 kgf / cm ２ (One pass, LAB1000, manufactured by SMT Corporation). 7. Aging was carried out overnight in the refrigerator (5°C) to obtain a frozen dessert mix. 8. The obtained frozen dessert mix was frozen for 15 minutes using an ice cream maker (manufactured by DeLonghi). 9. The mixture was dispensed into containers and shock-frozen at -40°C for 60 minutes. 10. The mixture was stored frozen.

[0070] ■Table 12 - For refined palm oil, "Refined Palm Oil" manufactured by Fuji Oil Co., Ltd. was used. - For granulated sugar, Wada Sugar Co., Ltd. was used. - For skim milk powder, "Skimmed Milk Powder" manufactured by Yotsuba Dairy Co., Ltd. was used. - For fresh cream, "Daisetsugen 45" manufactured by Morinaga Milk Industry Co., Ltd. was used. - For powdered starch syrup, "Sandex 150" manufactured by Sanwa Starch Industry Co., Ltd. was used. - For frozen sweetened egg yolk, "Sweetened Frozen Egg Yolk 20" manufactured by Kewpie Corporation was used. - For water-soluble emulsifier 1, "Emulgy P-100" manufactured by Riken Vitamin Co., Ltd. was used. - For vanilla flavor, vanilla flavor manufactured by Ogawa Fragrance Co., Ltd. was used.

[0071] ■ Evaluation of body taste of frozen desserts The method and criteria for evaluating body taste of frozen desserts were the same as those in Study 1. Comparative frozen dessert example 5 was used as the control.

[0072] ■Table 13

[0073] ■Discussion of the evaluation results of Study 6 As can be seen from the above results, by adding 2% by weight of an oil and fat composition containing a specific amount of nucleic acid-based umami substance and / or amino acid-based umami substance, and a specific amount of organic acid to the entire frozen dessert, it was possible to impart a rich flavor to the frozen dessert.

[0074] (ii) Preparation of fat and oil compositions 4 Using the fat and oil for kneading 1, fat and oil compositions containing various substances were prepared according to Table 14. The method for preparing the fat and oil compositions is shown in "Method for producing fat and oil compositions."

[0075] ■Table 14 - As the oil for kneading 1, "Unishort FT" manufactured by Fuji Oil Co., Ltd. was used.

[0076] ■ Study 7: Gyoza Gyoza were made according to the following procedure, using the ingredients in Table 15. 1. Hydration was added to the textured soy protein. 2. Cabbage and chives were finely chopped in a food processor, and all ingredients except the oil and fat under investigation were added and mixed. 3. 90 parts of the filling were weighed into a bowl, and 10 parts of the oil and fat under investigation (oil and fat composition Example 7 and Comparative Example 19) were added and mixed. 4. 10g of filling was wrapped around each gyoza skin. 5. One tablespoon of oil was added to a frying pan, and the pan was heated over medium heat for 2 minutes without a lid. 6. Once the bottom was lightly browned, 100g of water was added, and the pan was heated for 5 minutes with the lid on. 7. The pan was heated until all the water in it had evaporated.

[0077] ■Table 15 The textured soy protein used was "Apex 650" manufactured by Fuji Oil Co., Ltd. The refined lard used was "Refined Lard 200g" manufactured by Bell Foods Co., Ltd. The dried egg white used was "Dried Egg White K Type No. 5" manufactured by Kewpie Egg Corporation.

[0078] ■ Evaluation of the body taste of gyoza The method and criteria for evaluating the body taste of gyoza were the same as in Study 1. Gyoza Comparative Example 1 was used as the control.

[0079] ■Table 16

[0080] ■Discussion of the evaluation results of Study 7 As can be seen from the above results, by adding 10% by weight of an oil and fat composition containing a specific amount of nucleic acid-based umami substance and / or amino acid-based umami substance, and a specific amount of organic acid to the entire gyoza, it was possible to impart a rich flavor to the gyoza to the same extent as gyoza reference example 1.

[0081] ■ Study 8: Shumai Shumai were prepared according to the following procedure, using the ingredients in Table 17. 1. Hydrated textured soy protein and seasonings were added and mixed. 2. Onion, potato starch, and dried egg white were added and mixed. 3. Divided into 90-part portions, and 10 parts of the investigated oil and fat were added and mixed. 4. 10g portions were wrapped in shumai skin and steamed in a steamer for 10 minutes.

[0082] ■Table 17 - For the textured soy protein, "Apex 650" manufactured by Fuji Oil Co., Ltd. was used. - For the dried egg white, "Dried Egg White K Type No. 5" manufactured by Kewpie Egg Corporation was used. - For the potato starch, "TOPVALU Potato Starch" manufactured by Kawamitsu Bussan Co., Ltd. was used. - For the refined lard, "Refined Lard 200g" manufactured by Bell Foods Co., Ltd. was used.

[0083] ■ Evaluation of the body taste of shumai The method and criteria for evaluating the body taste of shumai were the same as in Study 1. Shumai Comparative Example 1 was used as the control.

[0084] ■Table 18

[0085] ■Discussion of the evaluation results of Study 8 As can be seen from the above results, by adding 10% by weight of an oil and fat composition containing a specific amount of nucleic acid-based umami substance and / or amino acid-based umami substance, and a specific amount of organic acid to the entire shumai, it was possible to impart a rich flavor to the shumai to the same extent as shumai Reference Example 1.

[0086] (ii) Preparation of fat and oil compositions 5 Fat and oil compositions containing various substances were prepared from refined palm oil according to Table 19. The method for preparing the fat and oil compositions is shown in "Method for producing fat and oil compositions."

[0087] ■Table 19 The refined palm oil used was "Refined Palm Oil A" manufactured by Fuji Oil Co., Ltd.

[0088] ■ Study 9 Curry Curry was prepared according to the following procedure, using the blending amounts shown in Table 20. 1. Curry roux ("Vermont Curry Mild" manufactured by House Foods Corporation) and water were mixed in a predetermined ratio and heated until the curry roux was dissolved. 2. 0.75 parts of each oil and fat composition was added to the mixture (99.25 parts) obtained in 1 and mixed. ■ Table 20

[0089] ■ Evaluation of full-bodied taste of curry The method and criteria for evaluating full-bodied taste of curry were the same as in Study 1. Comparative curry sample 1 was used as the control.

[0090] ■Table 21

[0091] ■Discussion of the evaluation results of Study 9 As can be seen from the above results, by adding 0.75% by weight of an oil and fat composition containing a specific amount of nucleic acid-based umami substance and / or amino acid-based umami substance, and a specific amount of organic acid to the total curry, it was possible to impart a rich flavor to the curry to the same extent as Curry Reference Example 1.

[0092] INDUSTRIAL APPLICABILITY The present invention provides an oil and fat composition that can impart full-bodied flavor to foods and beverages, and has extremely high industrial applicability.

Claims

1. An oil and fat composition comprising at least the following (A) and (B): (A) 15 to 360 ppm of a nucleic acid-based umami substance and / or an amino acid-based umami substance; and (B) 15 to 700 ppm of an organic acid.

2. The oil and fat composition according to claim 1, wherein the nucleic acid-based umami substance is inosinic acid and / or guanylic acid.

3. An oil or fat composition according to claim 1 or 2, wherein the amino acid-based umami substance is one or more selected from the group consisting of glutamic acid, aspartic acid, and sodium salts thereof.

4. The oil or fat composition according to claim 1 or 2, wherein the organic acid is an organic acid having one or more carboxyl groups.

5. The oil or fat composition according to claim 3, wherein the organic acid is an organic acid having one or more carboxyl groups.

6. A food or drink comprising the oil or fat composition according to claim 1 or 2.

7. A food or drink comprising the oil or fat composition according to claim 3.

8. A food or drink comprising the oil or fat composition according to claim 4.

9. A food or drink comprising the oil or fat composition according to claim 5.

10. A method for enhancing the fullness of a food or drink by using an oil and fat composition containing at least the following (A) and (B) in the food or drink: (A) 15 to 360 ppm of a nucleic acid-based umami substance and / or an amino acid-based umami substance; and (B) 15 to 700 ppm of an organic acid.