Flavor-enhancing oil / fat

Abstract

The present invention addresses the problem of providing a flavor-enhancing oil / fat that enhances the flavor experienced immediately after consumption and gives food / drink products an overall good flavor.　It was discovered that adding a flavor-enhancing oil / fat that includes an oil / fat, an organic acid, and a polyphenol material and that has been heated under specific conditions to a food / drink product enhances the flavor experienced immediately after consumption and gives the food / drink product an overall good flavor.

Description

Flavor-enhancing oil or fat

[0001] Related Application This application claims the benefit of priority from Japanese Patent Application No. 2025-056429 filed on March 28, 2025. The entire content of the priority-based application is incorporated herein by reference.

[0002] The present invention relates to a flavor-enhancing oil or fat.

[0003] Recently, due to rising raw material prices and tight raw material supply caused by abnormal weather and other factors, demand for flavored oils and fats, which are oils and fats imparted with specific flavors, has been expanding. Various developments of flavored oils and fats have been disclosed. For example, Patent Document 1 discloses an oil or fat composition heated in the presence of a polyphenol material.

[0004] Japanese Unexamined Patent Application Publication No. 2024-122901

[0005] In Patent Document 1, a cacao-containing food or drink with enhanced cacao flavor is obtained by adding the oil or fat composition. Flavor is sometimes divided into flavor perceived immediately after eating (sometimes referred to as top), flavor perceived thereafter (sometimes referred to as middle), and flavor remaining in the oral cavity after eating (sometimes referred to as last). Flavor perceived at the top has the effect of giving a good expectation for the food or drink, and if the flavor perceived at the top is weak, the value of the food or drink may be reduced. The present inventor decided to conduct further studies on flavor impartation. It was found that when the oil or fat composition of Patent Document 1 is formulated into a food or drink, it tends to exert an effect of enhancing flavor in the middle and last stages. Accordingly, the inventor set out to develop a flavored oil or fat with higher titer that can enhance top flavor.

[0006] Therefore, an object of the present invention is to provide a flavor-enhancing oil or fat that allows the flavor perceived immediately after eating to be strongly felt and improves the overall flavor of the food or drink.

[0007] As a result of intensive studies to solve the above problem, the present inventor found that when a flavor-enhancing oil or fat comprising an oil or fat, an organic acid, and a polyphenol material, which has been heated under specific conditions, is formulated into a food or drink, the flavor perceived immediately after eating is strongly felt and the overall flavor of the food or drink is improved, thereby completing the present invention.

[0008] In other words, the present invention relates to: [1] a flavor-enhanced oil obtained by heating oil, fat, organic acid and polyphenol material at 80 to 200°C for 5 to 180 minutes; [2] the flavor-enhanced oil according to [1], wherein the organic acid is one or more selected from the group consisting of acetic acid, lactic acid and citric acid; [3] the flavor-enhanced oil according to [1] or [2], wherein the enhanced flavor is the flavor of chocolate; [4] a food or beverage containing the flavor-enhanced oil according to any one of [1] to [3]; [5] the food or beverage according to [4], wherein the food or beverage contains cocoa; [6] a method for producing a flavor-enhanced oil, characterized by including a step of heating oil, fat, organic acid and polyphenol material at 80 to 200°C for 5 to 180 minutes; and [7] a method for enhancing the flavor of a food or beverage, comprising a flavor-enhanced oil obtained by heating oil, fat, organic acid and polyphenol material at 80 to 200°C for 5 to 180 minutes in the food or beverage. [8] The flavor to be enhanced is the flavor of chocolate, and the method for enhancing the flavor described in [7].

[0009] The present invention also relates to a method for producing a flavor-enhanced oil, characterized by comprising the steps of:

[11] heating oil, fat, organic acid and polyphenol material at 80 to 200°C for 5 to 180 minutes;

[12] the flavor-enhanced oil according to

[11] , wherein the organic acid is one or more selected from the group consisting of acetic acid, lactic acid and citric acid;

[13] the flavor-enhanced oil according to

[11] or

[12] , wherein the enhanced flavor is the flavor of chocolate;

[14] a food or beverage containing the flavor-enhanced oil according to

[11] or

[12] ;

[15] a food or beverage containing the flavor-enhanced oil according to

[13] ;

[16] the food or beverage according to

[14] , wherein the food or beverage contains cocoa;

[17] the food or beverage according to

[15] , wherein the food or beverage contains cocoa; and

[18] a method for producing a flavor-enhanced oil, characterized by comprising the step of heating oil, fat, organic acid and polyphenol material at 80 to 200°C for 5 to 180 minutes.

[19] A method for producing a flavor-enhancing oil according to

[18] , wherein the organic acid is one or more selected from the group consisting of acetic acid, lactic acid, and citric acid;

[20] A method for producing a flavor-enhancing oil according to

[18] or

[19] , wherein the flavor to be enhanced is the flavor of chocolate;

[21] A method for enhancing the flavor of food and beverages, comprising a flavor-enhancing oil obtained by heating oil, an organic acid, and a polyphenol material at 80 to 200°C for 5 to 180 minutes in food and beverages;

[22] A method for enhancing the flavor of food and beverages according to

[21] , wherein the flavor to be enhanced is the flavor of chocolate;

[23] A method for enhancing the flavor of food and beverages according to

[21] or

[22] , wherein the food and beverages are cocoa-containing food and beverages.

[0010] According to the present invention, by including flavor-enhancing oils, it is possible to provide food and beverages that have a stronger flavor immediately after consumption and an overall superior flavor. The effects of the present invention can be obtained more effectively when the flavor is chocolate flavor.

[0011] The present invention will now be described in detail. The present invention relates to a flavor-enhancing oil or fat that enhances the flavor of food and beverages when consumed and improves the overall flavor of the food and beverages. Specifically, it relates to an oil or fat composition containing an organic acid in an oil or fat composition containing a polyphenol material, which will be described later, and which is heated under specific conditions. By heating the polyphenol material together with the organic acid under specific conditions, a flavor-enhancing oil or fat can be obtained that, when incorporated into food or beverages, enhances the flavor immediately after consumption and improves the overall flavor. In particular, a feature of this invention is that the problems of the present invention can be solved by incorporating only a small amount of the flavor-enhancing oil or fat into food or beverages. The flavor-enhancing oil or fat contains an organic acid, but the oil or fat composition refers to a state in which the organic acid is dispersed in the oil or fat. The oil or fat composition is not an emulsion that has been emulsified in a water-in-oil or oil-in-water manner.

[0012] ■Polyphenol Material The flavor-enhancing oil of the present invention contains a polyphenol material for enhancing flavor. When a polyphenol material is heated in the presence of an organic acid, a specific flavor can be enhanced. The polyphenol material is not particularly limited as long as it is a material that can enhance a specific flavor when an oil composition heated in the presence of an organic acid is incorporated into food or beverages. The polyphenol material may have a unique flavor of its own, or it may not have a unique flavor of its own, but may acquire a unique flavor when included in food or beverages. For example, some of the polyphenol materials described later do not have a chocolate flavor of their own, but flavor-enhancing oils containing these can enhance a specific flavor when incorporated into food or beverages. The present invention provides an oil composition in which flavor can be enhanced by heating the oil in the presence of a polyphenol material. Generally, processed oils are compositions composed of a wide variety of chemical substances, and it is impossible to investigate and identify each chemical substance contained within, or it would require an excessively large economic expenditure and time, making it impractical.

[0013] The polyphenol material refers to a material containing 0.2% by mass or more of polyphenols, and one or more selected from coffee polyphenol material, cocoa polyphenol material, red wine-derived polyphenol material, and catechin material can be used. More preferably, coffee polyphenol material, cocoa polyphenol material, and even more preferably cocoa polyphenol material. By using an appropriate polyphenol material, it is possible to obtain a flavor-enhancing oil that provides a strong flavor immediately after consumption and improves the overall flavor of the food or beverage. The higher the polyphenol content in the polyphenol material, the better the flavor-enhancing effect can be obtained. More preferably, if the polyphenol content in the polyphenol material is 0.5% by mass or more, more preferably 1% by mass or more, and even more preferably 3% by mass or more, the flavor-enhancing oil can be efficiently obtained. Specific examples of the coffee polyphenol material include raw coffee bean extract. Examples of the cocoa polyphenol material include raw cocoa bean extract. Examples of the catechin material include tea extract. Examples of the red wine-derived polyphenol material include red wine extract and red wine concentrate.

[0014] The polyphenol material is preferably 0.01 parts by mass or more per 100 parts by mass of oil. More preferably 0.05 parts by mass or more, even more preferably 0.08 parts by mass or more, and even more preferably 0.1 parts by mass or more. The upper limit is preferably 10 parts by mass or less. More preferably 9 parts by mass or less, even more preferably 8 parts by mass or less, and even more preferably 7 parts by mass or less. By having the polyphenol material content within this range, it is possible to obtain a flavor-enhancing oil that allows the flavor to be strongly felt immediately after consumption and improves the overall flavor of the food and beverage. The amount of polyphenol material added can be adjusted as appropriate depending on the strength of the flavor of the polyphenol material.

[0015] In one embodiment, the flavor-enhancing oil of the present invention may use materials derived from cocoa beans, such as cocoa nibs or cocoa mass, materials derived from coffee beans, such as instant coffee, or polyphenol materials such as carob or roasted barley. These also contain polyphenols, and the amount added can be adjusted as appropriate according to the content of these polyphenols in the material. In one embodiment, when using these polyphenol materials, it is preferable to use 1 part by mass or more per 100 parts by mass of oil. More preferably 2 parts by mass or more, and even more preferably 3 parts by mass or more. The upper limit is preferably 12 parts by mass or less. More preferably 10 parts by mass or less.

[0016] ■Organic Acids The organic acids used in the flavor-enhancing oils of the present invention are not particularly limited as long as they are those commonly used in food and beverages. Organic acid salts are also included in the organic acids. Preferably, one or more selected from the group consisting of acetic acid, lactic acid, and citric acid, more preferably acetic acid. By using an appropriate organic acid, it is possible to obtain flavor-enhancing oils that provide a strong flavor immediately after consumption and improve the overall flavor of the food and beverage.

[0017] The amount of organic acid added is preferably 0.01 parts by mass or more per 100 parts by mass of oil or fat. More preferably 0.03 parts by mass or more, even more preferably 0.04 parts by mass or more, and even more preferably 0.05 parts by mass or more. Furthermore, the upper limit is preferably 2 parts by mass or less, more preferably 1.5 parts by mass or less, and even more preferably 1 part by mass or less. By using an appropriate amount of organic acid, it is possible to obtain a flavor-enhanced oil or fat that strongly conveys its flavor immediately after consumption.

[0018] In one embodiment, when acetic acid is used as the organic acid, the concentration of acetic acid is preferably less than 10% by mass. More preferably 7% by mass or less, and even more preferably 5% by mass or less. By having an acetic acid concentration within this range, it is possible to obtain a flavor-enhancing oil that allows the flavor to be perceived more strongly immediately after consumption.

[0019] In one embodiment, when lactic acid is used as the organic acid, it is preferable that the concentration of lactic acid be 50% by mass or more. More preferably, it is 60% by mass or more, and even more preferably 70% by mass or more. A lactic acid concentration within this range makes it possible to obtain a flavor-enhancing oil that allows the flavor to be perceived more strongly immediately after consumption.

[0020] In one embodiment, when citric acid is used as the organic acid, it is preferable that the concentration of citric acid be 10% by mass or more. More preferably, it is 20% by mass or more, and even more preferably 30% by mass or more. A citric acid concentration within this range makes it possible to obtain a flavor-enhancing oil that allows the flavor to be perceived more strongly immediately after consumption.

[0021] ■Oils and Fats The oils and fats used in the flavor-enhancing oils and fats of the present invention are not particularly limited as long as they are edible and can be selected according to the product plan, concept, and design of the processed food. Specifically, examples include vegetable oils such as palm oil, rapeseed oil, high erucine rapeseed oil, sunflower oil, high oleic sunflower oil, soybean oil, rice oil, corn oil, cottonseed oil, peanut oil, safflower oil, olive oil, sesame oil, flaxseed oil, palm kernel oil, coconut oil, medium-chain triglyceride (MCT), shea butter, sal fat, cocoa butter, etc., animal oils such as milk fat, beef tallow, lard, fish oil, whale oil, etc., algae oil, oils and fats derived from microbial fermentation, processed oils and fats obtained by fractionation, hydrogenation, transesterification, etc. of these, and mixed oils and fats. Of course, oils and fats mixed from two or more of these can also be used.

[0022] The flavor-enhanced oil of the present invention can be obtained by adding a polyphenol material and the aforementioned organic acid to an oil and heating it. There are no particular restrictions on the pressure conditions at that time. For example, the reaction system may be heated under atmospheric pressure or under reduced pressure, but heating under atmospheric pressure is more preferable for obtaining a flavor-enhanced oil with a good flavor-enhanced effect. When heating under reduced pressure, the vacuum level is preferably 60 mmHg or less. More preferably 4 to 60 mmHg. By using pressure conditions within this range, a flavor-enhanced oil with a good flavor-enhanced effect can be obtained while suppressing oxidative degradation depending on the type of oil used. The mixture may be stirred as needed. The reaction system may also be carried out under an inert gas atmosphere. Examples of inert gases here include nitrogen and carbon dioxide. The heating temperature is preferably 80 to 200°C. More preferably 140 to 180°C, even more preferably 150 to 170°C, and even more preferably 150 to 160°C. The heating time is preferably 5 to 180 minutes. More preferably, the heating time is 45 to 150 minutes, and even more preferably 60 to 120 minutes. By heating under appropriate heating conditions, a flavor enhancer can be obtained that allows the flavor to be strongly perceived immediately after consumption and improves the overall flavor of the food or beverage.

[0023] Next, by cooling the heated oil obtained after the heat treatment and separating the solid matter present in the heated oil, a flavor-enhancing oil can be obtained that provides a stronger flavor immediately after consumption and improves the overall flavor of the food and beverage. The separation method can be a conventionally known method, such as filtration, centrifugal separation, or decantation.

[0024] The flavor-enhancing oil of the present invention preferably contains amino acids along with polyphenol materials and organic acids. It may be heated in the presence of one or more amino acids selected from the group consisting of threonine, alanine, valine, leucine, and glutamine. More preferably, it contains one or more selected from threonine, alanine, and valine. These amino acids may also be their salts. It is preferable to heat the oil in the presence of the amino acids in an amount of 0.01 parts by mass or more, 0.03 parts by mass or more, 0.05 parts by mass or more, 0.1 parts by mass or more, or 0.3 parts by mass or more per 100 parts by mass of oil. The upper limit is preferably 5 parts by mass or less, 4 parts by mass or less, 3 parts by mass or less, or 2 parts by mass or less. Within this range, it is possible to obtain a flavor-enhancing oil that provides a strong flavor immediately after consumption and improves the overall flavor of the food and beverage. When one or more amino acids are used in combination, it is preferable to include them in amounts within this range.

[0025] The flavor-enhanced oil of the present invention preferably contains reducing sugars simultaneously with polyphenol material and organic acid, or simultaneously with polyphenol material, organic acid, and amino acid. By including reducing sugars, it is possible to obtain the flavor-enhanced oil with a more specific flavor enhanced. The type of reducing sugar is not particularly limited, and examples include glucose, fructose, maltose, lactose, xylose, etc., and one or more of these can be used. More preferably, one or more selected from the group of glucose, fructose, and xylose, even more preferably glucose, fructose, and even more preferably glucose. Furthermore, it is preferable to heat the oil in the presence of a reducing sugar with a lower limit of 0.01 parts by mass or more, 0.03 parts by mass or more, 0.05 parts by mass or more, 0.1 parts by mass or more, or 0.3 parts by mass or more per 100 parts by mass of oil. Furthermore, the upper limit is preferably 5 parts by mass or less, 4 parts by mass or less, 3 parts by mass or less, or 2 parts by mass or less. By having the type or content of reducing sugar within this range, it is possible to obtain a flavor-enhanced oil that strongly conveys the flavor immediately after consumption.

[0026] In one embodiment, the flavor that the flavor-enhancing oil of the present invention can enhance is preferably the flavor of chocolate. The polyphenol material used to enhance the chocolate flavor can be one or more selected from coffee polyphenol material, cocoa polyphenol material, red wine-derived polyphenol material, and catechin material. More preferably, coffee polyphenol material, cocoa polyphenol material, and even more preferably cocoa polyphenol material are used. By using these polyphenol materials as the polyphenol material, a flavor-enhancing oil that can enhance the chocolate flavor can be obtained. In the case of a flavor-enhancing oil that can enhance the chocolate flavor, it is preferable to use an oil that is used in chocolate products. Specifically, examples include cocoa butter substitutes, soybean oil, rapeseed oil, palm oil, and processed oils such as fractionated oils, superhydrogenated oils, and transesterified oils. Furthermore, two or more of these oils may be used in combination.

[0027] ■Food and Beverages The food and beverages of the present invention are not particularly limited. Specifically, they include foods, drinks, chocolates, fillings, spreads, sauces, ice cream, creams, confectionery, bakery and patisserie products, concentrated liquid foods for nutritional supplementation, health foods, etc. Drinks, spreads, sauces, and ice cream are more preferred. The form of the food and beverages can be powder, tablets, granules, capsules, retort foods, etc. Furthermore, there are no restrictions on the storage temperature or distribution temperature of the food and beverages, such as room temperature, refrigeration, or freezing. When the flavor-enhancing oil is included in the food and beverages, it is preferable to include it in an amount of 0.01 to 5% by mass. More preferably, it is 0.03 to 4% by mass, and even more preferably 0.05 to 4.5% by mass. By including an appropriate amount of flavor-enhancing oil, it is possible to obtain food and beverages in which the flavor is strongly felt immediately after consumption and the overall flavor of the food and beverages is good.

[0028] In some embodiments, the food and beverages of the present invention may include any food and beverages containing cocoa-derived ingredients. Hereafter, food and beverages containing cocoa-derived ingredients will be referred to as "cocoa-containing food and beverages." Specific examples of such cocoa-containing food and beverages include chocolates, white chocolate, chocolate fillings, cocoa fillings, chocolate drinks, cocoa drinks, chocolate spreads, chocolate sauces, chocolate ice cream, chocolate soft serve ice cream, etc. Among these, the most representative cocoa-containing food and beverages are chocolates, chocolate fillings, and chocolate drinks. Preferably, the cocoa-containing food and beverage is chocolate. Cocoa-derived ingredients refer to components and materials derived from cocoa, and examples include cocoa mass, cocoa powder, cocoa butter, etc. In this invention, the flavor of cocoa-containing food and beverages is described as "chocolate flavor."

[0029] This invention can be rephrased as an invention of a method for enhancing the flavor of food and beverages by including a heated oil and fat composition containing organic acids in food and beverages under conditions where polyphenol materials are present. More preferably, the flavor is that of chocolate. The method for producing the oil and fat composition can be the same as that for the flavor-enhancing oil and fat described above.

[0030] The embodiments of the invention will be described in more detail below with reference to examples. Unless otherwise specified, "parts" and "%" in this text refer to mass-based units.

[0031] ■Production of Flavor-Enhanced Oils 1 Flavor-enhanced oils were produced according to the formulations shown in Table 1. The production method was as follows: Cocoa polyphenol material, threonine, glucose, and aqueous solutions of each were added to palm oil, and the mixture was heated at 160°C for 60 minutes while stirring (350 rpm) under atmospheric pressure. After cooling to 60°C, the solid components were removed to obtain each flavor-enhanced oil.

[0032] The raw materials used were as follows: • Palm oil: "Palm Ace N" manufactured by Fuji Oil Co., Ltd. • Cacao polyphenol material: "Cacao Extract-P" manufactured by Oryza Oil & Fat Chemical Co., Ltd. • Threonine: "L-Threonine" manufactured by Kishida Chemical Co., Ltd.

[0033] ■Table 1

[0034] ■Chocolate Production 1 Chocolate, a cocoa-containing food and beverage containing the above-mentioned flavor-enhancing oils, was produced. The production method was as follows: The raw materials listed in Table 2 were mixed, crushed, and kneaded according to conventional methods to produce chocolate. Seed tempering was then performed at 32°C (with the addition of 0.2% "Choco Seed LT" (manufactured by Fuji Oil Co., Ltd.)), and the mixture was cooled at 10°C for 30 minutes. After that, the mixture was aged at 20°C for one week and then subjected to flavor evaluation.

[0035] • Flavor Evaluation: Six trained panelists, who are regularly involved in chocolate prototyping, tasted each sample and scored them by consensus. The flavor enhancement of the chocolate was evaluated in relative terms to Reference Example 1, which did not contain added flavor-enhancing fats. Specifically, as shown in the following section, the flavor of the chocolate immediately after consumption (top) and the overall flavor of the chocolate were evaluated. The evaluation points were as follows, with scores given in 0.5-point increments. The scores between the judgment indicators below were scored to represent the flavor intensity in comparison to the judgment indicators above and below them. A score of 3 or higher for the flavor evaluation immediately after consumption and a score of 3 or higher for the overall flavor evaluation was considered a pass. The results are shown in Table 2.

[0036] - Flavor immediately after consumption (top) 1 point: The same flavor as the chocolate immediately after consumption as in Reference Example 1 was perceived, but its intensity was 80% of the potency of the Reference Example. 2 points: The same flavor as the chocolate immediately after consumption as in Reference Example 1 was perceived, and its intensity was equivalent to the Reference Example. 3 points: The same flavor as the chocolate immediately after consumption as in Reference Example 1 was perceived, and its intensity was 110% of the potency of the Reference Example. 4 points: The same flavor as the chocolate immediately after consumption as in Reference Example 1 was perceived, and its intensity was 120% of the potency of the Reference Example. 5 points: The same flavor as the chocolate immediately after consumption as in Reference Example 1 was perceived, and its intensity was 140% of the potency of the Reference Example. 6 points: The same flavor as the chocolate immediately after consumption as in Reference Example 1 was perceived, and its intensity was 160% of the potency of the Reference Example.

[0037] ・Overall flavor of chocolate: 1 point: A flavor similar to the overall flavor of chocolate perceived in Reference Example 1 was perceived, but the intensity was 80% of the titer of that in the reference example. 2 points: A flavor similar to the overall flavor of chocolate perceived in Reference Example 1 was perceived, and the intensity was equivalent to that in the reference example. 3 points: A flavor similar to the overall flavor of chocolate perceived in Reference Example 1 was perceived, and the intensity was 120% of the titer of that in the reference example. 4 points: A flavor similar to the overall flavor of chocolate perceived in Reference Example 1 was perceived, and the intensity was 130% of the titer of that in the reference example. 5 points: A flavor similar to the overall flavor of chocolate perceived in Reference Example 1 was perceived, and the intensity was 140% of the titer of that in the reference example.

[0038] ■Table 2

[0039] Compared with Reference Example 1, even when flavor-enhanced fat or oil 1 produced by adding water to flavor-enhanced fat or oil was blended into chocolate, although the overall flavor of chocolate was favorable, the flavor perceived immediately after eating was weak (Comparative Example 1). On the other hand, when flavor-enhanced fats or oils 2 to 7 were blended into chocolate, the flavor perceived immediately after eating was equal to or higher than that in Reference Example 1, and the flavor of chocolate immediately after eating tended to be enhanced.

[0040] ■Chocolate Production 2 Chocolate containing flavor-enhanced fat or oil 5 was produced. The production method was the same as the method described in "Chocolate Production 1".

[0041] ・Flavor Evaluation Each sample was tasted by six trained panelists who regularly engage in trial production of chocolate, and scoring was performed by discussion. The evaluation method and evaluation items were the same as those described in "Chocolate Production 1 ・Flavor Evaluation". The results are shown in Table 3.

[0042] ■Table 3

[0043] Compared with Reference Example 1, by blending flavor-enhanced fat or oil 3 in a dose-dependent manner, the flavor intensity of chocolate tended to increase.

[0044] ■Production of Flavor-enhanced Fat or Oil 2 According to the formulations in Table 4, flavor-enhanced fat or oil was produced. The production method was the same as the method described in "Production of Flavor-enhanced Fat or Oil 1".

[0045] The raw materials used were as follows. ・Cacao nibs: Cacao nibs obtained from Ghanaian cacao beans were used (polyphenol content in cacao nibs: 3.8 g / 100 g). ・Cocoa liquor: Cocoa liquor obtained from Ghanaian cacao beans was used (polyphenol content in cocoa liquor: 3.3 g / 100 g).

[0046] ■Table 4

[0047] ■Chocolate Production 3 Chocolates each containing the above flavor-enhanced fats / oils were produced. The production method was the same as that described in the above "Chocolate Production 1", and the formulation was in accordance with Table 5.

[0048] ・Flavor Evaluation Each sample was tasted by six trained panelists who regularly engage in trial production of chocolate, and scoring was performed by collective discussion. The evaluation method and evaluation items were as described in "Chocolate Production 1 ・Flavor Evaluation". The results are shown in Table 5.

[0049] ■Table 5

[0050] When flavor-enhanced fats / oils 9 and 11 to 14 were formulated into chocolate, the flavor of the chocolate immediately after eating was enhanced.

[0051] ■Production of Flavor-enhanced Fats / Oils 3 Flavor-enhanced fats / oils were produced according to the formulations shown in Table 6. The production method was the same as that described in "Production of Flavor-enhanced Fats / Oils 1".

[0052] The raw materials used were as follows. ・Coffee powder: manufactured by Nestlé Co., Ltd. (polyphenol content: 1.5%) ・Carob powder: manufactured by Sakurai Foods Co., Ltd. (polyphenol content: 3.1%) ・Roasted barley powder: manufactured by Daito Seito Co., Ltd. (polyphenol content: 0.6%)

[0053] ■Table 6

[0054] ■Chocolate Production 4 Chocolates each containing the above flavor-enhanced fats / oils were produced according to the formulation in Table 7. The production method was the same as that described in the above "Chocolate Production 1", and the formulation was in accordance with Table 7.

[0055] Flavor Evaluation: Six trained panelists, who are regularly involved in chocolate prototyping, tasted each sample and scored them by consensus. The evaluation method and evaluation items were as described in "Chocolate Manufacturing 1 - Flavor Evaluation". The results are shown in Table 7.

[0056] ■Table 7

[0057] As polyphenol-based ingredients, the flavor-enhancing oils using each ingredient, as well as the flavor-enhancing oils containing acetic acid, enhanced the chocolate's flavor immediately after consumption when incorporated into chocolate.

[0058] ■White Chocolate Production Table 8: White chocolate containing the above-mentioned flavor-enhancing fats was produced according to the formulation of the white chocolate. The production method was as follows: The raw materials listed in Table 8 were mixed, crushed, and kneaded according to conventional methods to produce white chocolate. Seed tempering was then performed at 29°C (0.2% chocolate seed LT was added), and it was cooled at 10°C for 30 minutes. After that, the chocolate was aged at 20°C for one week and then subjected to flavor evaluation.

[0059] - Flavor Evaluation: Six trained panelists, who are regularly involved in chocolate prototyping, tasted each sample and scored them by consensus. The evaluation method and evaluation items were those described in "Chocolate Manufacturing 1 - Flavor Evaluation." The results are shown in Table 8. Note that the flavor of chocolate referred to here is the flavor perceived when consuming the chocolate in Reference Example 4.

[0060] ■Table 8

[0061] Even when various flavor-enhancing fats were added to white chocolate, the chocolate's flavor was enhanced immediately after consumption.

[0062] ■Evaluation was conducted using a chocolate drink containing cocoa, following the formulation outlined in Chocolate Drink Manufacturing Table 9. Specifically, after mixing the ingredients, the mixture was pre-emulsified in a 70°C water bath using a homomixer. The pre-emulsified liquid was then emulsified and homogenized using a high-pressure homogenizer (150 kgf / cm² in one pass, SMT Corporation "LAB1000"). After that, it was stored in a refrigerator.

[0063] • Flavor Evaluation: The flavor of the chocolate drinks was evaluated by five trained panelists who regularly participate in the prototyping of chocolates and other products. Each sample was tasted and scored by consensus. The evaluation method and evaluation items were as described in "Chocolate Manufacturing 1: Flavor Evaluation". The results are shown in Table 9.

[0064] ■Table 9

[0065] Even when various flavor-enhancing oils were added to the chocolate drink, the chocolate flavor was enhanced immediately after consumption.

[0066] ■The evaluation of the chocolate filling, a cocoa-containing food and beverage, was conducted according to the formulation in Manufacturing Table 10 of the chocolate filling. The manufacturing method of the chocolate filling was as follows: Palm oil or various flavor-enhancing oils were added to chocolate filling (Fuji Oil Co., Ltd.'s "Choco Custard 100R") and mixed to obtain the chocolate filling.

[0067] - Flavor Evaluation: The flavor of the chocolate filling was evaluated by five trained panelists who regularly participate in the prototyping of chocolates and other products. Each sample was tasted and scored by consensus. The evaluation method and evaluation items were as described in "Chocolate Manufacturing 1 - Flavor Evaluation". The results are shown in Table 10.

[0068] ■Table 10

[0069] Even when various flavor-enhancing fats were added to the chocolate filling, the chocolate flavor was enhanced immediately after consumption.

Claims

1. Flavor-enhanced oils and fats, organic acids, and polyphenol materials are heated at 80-200°C for 5-180 minutes.

2. The flavor-enhancing oil according to claim 1, wherein the organic acid is one or more selected from the group consisting of acetic acid, lactic acid, and citric acid.

3. The flavor-enhancing oil according to claim 1 or 2, wherein the enhanced flavor is chocolate flavor.

4. Food and beverages comprising the flavor-enhancing oil and fat described in claim 1 or 2.

5. Food and beverages comprising the flavor-enhancing oil and fat described in claim 3.

6. The food or beverage according to claim 4, wherein the food or beverage is a food or beverage containing cocoa.

7. The food or beverage according to claim 5, wherein the food or beverage is a food or beverage containing cocoa.

8. A method for producing flavor-enhancing oils and fats, characterized by comprising a step of heating oils and fats, organic acids, and polyphenol materials at 80 to 200°C for 5 to 180 minutes.

9. The method for producing flavor-enhanced oils and fats according to claim 8, wherein the organic acid is one or more selected from the group consisting of acetic acid, lactic acid, and citric acid.

10. A method for producing a flavor-enhanced oil or fat according to claim 8 or 9, wherein the enhanced flavor is the flavor of chocolate.

11. A method for enhancing the flavor of food and beverages, comprising including a flavor-enhancing oil in food and beverages, which is obtained by heating oils, organic acids, and polyphenol materials at 80-200°C for 5-180 minutes.

12. The method for enhancing the flavor of food or beverage according to claim 11, wherein the flavor to be enhanced is the flavor of chocolate.

13. The method for enhancing the flavor of a food or beverage according to claim 11 or 12, wherein the food or beverage is a cocoa-containing food or beverage.

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