WO2022131094A1 - Saltiness enhancement agent, oil/fat composition for saltiness enhancement, saltiness enhancement method for food and drink, and production method for saltiness enhancement agent - Google Patents

Saltiness enhancement agent, oil/fat composition for saltiness enhancement, saltiness enhancement method for food and drink, and production method for saltiness enhancement agent Download PDF

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Publication number
WO2022131094A1
WO2022131094A1 PCT/JP2021/045078 JP2021045078W WO2022131094A1 WO 2022131094 A1 WO2022131094 A1 WO 2022131094A1 JP 2021045078 W JP2021045078 W JP 2021045078W WO 2022131094 A1 WO2022131094 A1 WO 2022131094A1
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Prior art keywords
oil
fat
oxidized
saltiness
enhancing
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PCT/JP2021/045078
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French (fr)
Japanese (ja)
Inventor
美香 西脇
恵理奈 肥山
誠 熊田
千恵 本池
舞子 岩橋
九達 藤井
基孝 鈴木
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株式会社Ｊ－オイルミルズ
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Priority to JP2022569906A priority Critical patent/JPWO2022131094A1/ja
Publication of WO2022131094A1 publication Critical patent/WO2022131094A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • C12N9/18—Carboxylic ester hydrolases (3.1.1)
    • C12N9/20—Triglyceride splitting, e.g. by means of lipase

Definitions

  • the present invention relates to a technique for enhancing the saltiness of food.
  • Patent Document 1 discloses a method for producing a food or drink with enhanced saltiness, in which a predetermined amount of arginine and / or a salt thereof, lactic acid and / or a salt thereof, and gluconic acid and / or a salt thereof are added to a raw material. Has been done.
  • an object of the present invention is to provide a material having an excellent effect of enhancing the saltiness of food and drink.
  • the present invention provides, from the first aspect, a saltiness enhancer characterized by containing an enzymatic hydrolyzate of an oxidized fat as an active ingredient.
  • the oxidized fats and oils are rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and flaxseed oil. It is preferably obtained by oxidizing at least one oil or fat selected from oil.
  • the peroxide value of the oxidized fat is 15 or more and 300 or less.
  • the acid value of the hydrolyzate is preferably 5 or more and 200 or less.
  • the present invention provides an oil / fat composition for enhancing saltiness, which comprises an edible oil / fat which is a base oil and an enzymatic hydrolyzate of an oxidized oil / fat.
  • the oxidized oil / fat includes rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and It is preferably obtained by oxidizing at least one oil or fat selected from palm oil.
  • the peroxide value of the oxidized oil / fat is 15 or more and 300 or less.
  • the acid value of the hydrolyzate is preferably 5 or more and 200 or less.
  • the hydrolyzate of the oxidized oil / fat by an enzyme is contained in an amount of 0.01% by mass or more and 10% by mass or less.
  • the present invention provides a method for enhancing the saltiness of foods and drinks, which comprises adding the above-mentioned saltiness-enhancing agent or the above-mentioned oil and fat composition for enhancing saltiness to foods and drinks or a raw material thereof. It is to provide.
  • the content of the above-mentioned salty taste enhancer or the above-mentioned oil / fat composition for enhancing saltiness is 1 mass ppm or more based on the enzymatic hydrolyzate of the oxidized oil / fat with respect to the total amount of the food / drink. It is preferable to add it to foods and drinks or raw materials thereof so as to have a mass of 1000 mass ppm or less.
  • the fourth aspect of the present invention includes a step of oxidizing the fat and oil to obtain an oxidized fat and oil and a step of hydrolyzing the oxidized fat and oil with an enzyme to obtain an enzymatically hydrolyzed product of the oxidized fat and oil.
  • the present invention provides a method for producing a salty taste enhancer, which is characterized by the above.
  • the fats and oils are rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and amani. It is preferably at least one oil or fat selected from oils.
  • the peroxide value of the oxidized fat is 15 or more and 300 or less.
  • the acid value of the hydrolyzate is 5 or more and 200 or less.
  • lipase as the enzyme.
  • fats and oils are oxidized and further hydrolyzed with an enzyme to use this as an active ingredient for enhancing saltiness.
  • processed fats and oils are composed of a wide variety of chemical substances, and it is impossible or extremely excessive economic expenditure to examine and identify the contained chemical substances one by one. It is not practical because it takes time and time.
  • a specific treatment is applied to fats and oils, and this is used as an active ingredient for enhancing saltiness.
  • the treatment is an oxidation treatment and an enzymatic hydrolysis treatment.
  • the oil and fat used as the raw material for the oxidation treatment may be any oil and fat that can be eaten and drink, and is not particularly limited, but rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, sunflower oil, etc. It is preferably at least one oil and fat selected from macadamia nut oil, coconut oil, rice oil, and flaxseed oil.
  • the degree of oxidation when the peroxide value is used as an index, the peroxide value of edible oils and fats generally distributed in the market is about 0 to 10, but the peroxide value is increased to about 15 or more and 300 or less. Is preferable.
  • the range of the peroxide value may be in the range of 25 or more and 290 or less, and may be in the range of 40 or more and 270 or less in another embodiment. , 60 or more and 250 or less. If the peroxide value is less than the above range, the salty taste enhancing effect tends to be poor. If the peroxide value exceeds the above range, the flavor of food and drink may deteriorate.
  • the peroxide value (POV) can be measured according to the "standard oil and fat analysis test method 2.5.2 peroxide value" (Japan Oil Chemists' Society).
  • the fats and oils to be subjected to the oxidation treatment one type may be used alone or two or more types may be used in combination, but when two or more types are used in combination, the peroxide value of the entire mixed oil after the oxidation treatment is used. May be within the above range. Further, two or more kinds of fats and oils may be separately oxidized and mixed, and the peroxide value of the entire mixed oil mixed after the oxidation treatment may be within the above range.
  • the esterified product of a fatty acid such as glycerol fatty acid contained in the oxidized fat is hydrolyzed by an enzyme to release the fatty acid, thereby increasing the content of the fatty acid.
  • lipase as the enzyme.
  • the degree of hydrolysis when the acid value reflecting the content of free fatty acid in fats and oils is used as an index, the acid value of edible fats and oils generally on the market is about 0 to 1, and the acid value is 5. It is preferable that the content is increased to about 200 or less.
  • the range of the acid value (Acid value; hereinafter may be referred to as “AV”) may be in the range of 10 or more and 190 or less, and may be in the range of 20 or more and 180 or less, 30 in another embodiment. The range may be 170 or less. If the acid value is less than the above range, the salty taste enhancing effect tends to be poor. If the acid value exceeds the above range, the flavor of food and drink may deteriorate.
  • the acid value (AV) can be measured according to the "reference oil and fat analysis test method 23.1 acid value" (Japan Oil Chemists' Society).
  • the oxidized oil or fat to be subjected to the hydrolysis treatment by the enzyme one type may be used alone or two or more types may be used in combination, but when two or more types are used in combination, the mixed oil after the hydrolysis treatment is used.
  • the acid value as a whole may be within the above range.
  • two or more kinds of fats and oils may be separately hydrolyzed and mixed by an enzyme, and the acid value (AV) of the whole mixed oil mixed after the hydrolysis treatment may be within the above range.
  • the method for oxidizing fats and oils may be any method as long as it can be oxidized to a peroxide value (POV) within the above-mentioned predetermined range, and is not particularly limited, but a heat treatment method is preferable.
  • POV peroxide value
  • raw material fats and oils are stored in an appropriate container such as a tank, and heating means such as electric heating type, direct flame burner type, microwave type, steam type, and hot air type provided in the container. It is preferable to do it in.
  • the raw material oils and fats to be oxidized include rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, flaxseed oil and the like. Any oil or fat may be used, and one type of these may be used alone, or two or more types may be used in combination.
  • the mixed oil may be subjected to an oxidation treatment, or may be separately oxidized and then mixed.
  • the conditions for the heat treatment are not particularly limited, but are preferably performed at a heating temperature of 50 ° C. or higher and 220 ° C. or lower, and a heating time of 0.1 hour or higher and 240 hours or lower, and a heating temperature of 60 ° C. or higher and 160 ° C. or lower. It is more preferable that the heating time is 1 hour or more and 100 hours or less. Further, the condition of the integrated amount of heating temperature (° C.) ⁇ heating time (hours) is typically 200 or more and 20000 or less, and in another embodiment, it may be in the range of 220 or more and 18000 or less. , 240 or more and 15,000 or less.
  • the integrated amount of heating temperature (° C) x heating time (hours) is the heating temperature (° C) before changing the temperature x heating time (hours) before changing the temperature + It can be calculated as an integral value of the heating temperature (° C.) after changing the temperature ⁇ the heating time (hours) after changing the temperature, or the heating temperature (° C.) over the heating time (hours).
  • oxygen air
  • oxygen air
  • the amount of oxygen supplied is preferably 0.001 to 2 L / min per 1 kg of the above fats and oils.
  • air it is preferably 0.005 to 10 L / min, more preferably 0.01 to 5 L / min, per 1 kg of the fat.
  • the method for hydrolyzing with an enzyme may be any method as long as it can be hydrolyzed to the acid value (AV) in the predetermined range using the oxidized fat as a raw material, and is not particularly limited, but is preferable.
  • a method using lipase as an enzyme can be mentioned.
  • the lipase to be used may be, for example, derived from a microorganism, an animal, or a plant, and is not particularly limited, but it is preferable to use a lipase derived from a microorganism.
  • a lipase derived from a microorganism e.g. awamori ⁇ Aspergillus niger ⁇ Aspergillus oryzae ⁇ Aspergillus phoenicis ⁇ Aspergillus usamii ⁇ Geotrichum candidum ⁇ Humicola ⁇ Mucor javanicus ⁇ Mucor miehei ⁇ Penicillium camembertii ⁇ Penicillium chrysogenum ⁇ Penicillum roqueforti ⁇ Rhizomucor miehei ⁇ Rhizopus delemar ⁇ Rhizopus japonicus ⁇ Rhizomuc GmbHr miehei ⁇ Rhizopus niveus ⁇ Rhizopus oryzae) ⁇ (Strept
  • One type of enzyme may be used alone, or two or more types may be used in combination.
  • a plurality of types of enzymes may be added to the reaction system at the same time.
  • One enzyme may be added and subjected to the reaction, and then another enzyme may be added after the reaction is completed. It may be added sequentially, such as by subjecting it to a reaction with the enzyme.
  • reaction conditions for hydrolysis by the enzyme conditions such as temperature, pH, and reaction time suitable for the enzyme to be used may be appropriately selected.
  • a temperature at which the lipase is not inactivated and in another embodiment, it may be in the range of 20 ° C. or higher and 70 ° C. or lower, and 25 ° C. or higher. It may be in the range of 60 ° C. or lower, and may be in the range of 30 ° C. or higher and 50 ° C. or lower.
  • the reaction time may be, for example, 0.05 hours or more and 120 hours or less, and in another embodiment, it may be in the range of 0.1 hours or more and 72 hours or less, and 0.2 hours or more and 48 hours or less. It may be in the range of hours or less, and may be in the range of 0.3 hours or more and 30 hours or less.
  • the amount of the enzyme added to the oxidized fat and oil may be, for example, 0.01% by mass or more and 40% by mass or less, and in another embodiment, it is in the range of 0.04% by mass or more and 30% by mass or less. It may be in the range of 0.08% by mass or more and 20% by mass or less, and may be in the range of 0.1% by mass or more and 10% by mass or less.
  • the hydrolysis treatment may be carried out after adding a predetermined amount of water.
  • the water content is 10 parts by mass or more and 1000 parts by mass or less, and 20 parts by mass or more and 800 parts by mass or less with respect to 100 parts by mass of the oxidized fat. It is more preferably 40 parts by mass or more and 600 parts by mass or less, and even more preferably 60 parts by mass or more and 500 parts by mass or less.
  • the treatment of inactivation of the enzyme may be performed, although it is optional.
  • the enzyme inactivation treatment is preferably heat treatment at 25 to 110 ° C. for about 1 minute to 2 hours. Further, it is preferable to perform centrifugation to separate the oil layer and the water layer and recover the oil layer. Further, it is also preferable to add fresh water to the recovered oil layer, wash it with water, and centrifuge to separate the oil layer from the water layer again to recover the oil layer. This makes it possible to remove water-soluble impurities from the oil layer.
  • hydrolyzed product The enzymatically hydrolyzed product of the oxidized fats and oils described above (hereinafter, may be simply referred to as “hydrolyzed product”) is excellent in the effect of enhancing the saltiness of foods and drinks, as shown in Examples described later. There is. Therefore, in the present invention, this is used as an active ingredient of the saltiness enhancer.
  • the salty taste enhancer may be provided in the form of an oil / fat composition.
  • edible oils and fats, excipients, auxiliaries, emulsifiers, pH adjusters and the like are optionally blended, and liquid, powder, paste and the like can be arbitrarily blended by a known method.
  • It can be an oil / fat composition in the form of. That is, for example, it may be prepared into liquid fats and oils, margarine, fat spreads, shortenings, powdered fats and oils, etc., which are mainly composed of fats and oils, by a pharmaceutical technique usually known to those skilled in the art, or the blending amount of the fats and oils may be increased.
  • emulsifying raw material which may be powdered.
  • powdering examples include spray drying and freeze drying.
  • edible oils and fats include rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, red flower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, and palm oil.
  • Vegetable fats and oils such as coconut fat, animal fats and oils such as beef fat, pork fat, chicken fat, milk fat, medium chain fatty acid triglyceride and the like.
  • these fractionated oils (medium melting point of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), ester exchange oil, processed fats and oils such as hydrogenated oil, etc. can be mentioned.
  • the edible fats and oils may be one kind alone or a mixture of two or more kinds.
  • the saltiness enhancer provided by the present invention may appropriately contain an auxiliary agent usually added for food as long as the desired functionality of the saltiness enhancer is not impaired.
  • the auxiliary agent include antioxidants, antifoaming agents, emulsifiers, fragrances, flavoring agents, pigments, physiologically active substances and the like. Specific examples thereof include ascorbic acid fatty acid ester, lignan, coenzyme Q, ⁇ -oryzanol, tocopherol, silicone and the like.
  • the content of the above-described oxidized oil / fat enzymatic hydrolyzate in the salty taste enhancer is not particularly limited, but is preferably 0.01% by mass or more and 10% by mass or less, preferably 0.03% by mass. It is more preferably contained in an amount of% or more and 7% by mass or less, and further preferably contained in an amount of 0.05% by mass or more and 5% by mass or less.
  • the material itself that provides the enzymatic hydrolyzate of the oxidized fats and oils described above may constitute the salty taste enhancer.
  • the enzymatically hydrolyzed product of the oxidized fat and oil described above may be contained in the edible fat and oil. That is, an edible oil / fat which is a base oil and a salty taste enhancing oil / fat composition containing the above-mentioned hydrolyzate are provided. According to this, it is easy to adjust the concentration of the above-mentioned hydrolyzate using edible oil / fat as a dispersion medium. In addition, when it is contained in foods and drinks, it is easy to adapt to the ingredients and food ingredients.
  • edible oils and fats include rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, coconut oil, olive oil, sesame oil, red flower oil, sunflower oil, and cottonseed oil, as in the case of the above-mentioned saltiness enhancer.
  • Rice oil peanut oil, palm oil, vegetable oil such as coconut oil, animal oil such as beef oil, pork oil, chicken oil, milk oil, medium chain fatty acid triglyceride and the like.
  • these fractionated oils (medium melting point of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), ester exchange oil, processed fats and oils such as hydrogenated oil, etc. can be mentioned.
  • the edible fats and oils may be one kind alone or a mixture of two or more kinds.
  • the content of the edible oil and fat and the hydrolyzate in the oil and fat composition for enhancing saltiness is not particularly limited, but it is preferable that the hydrolyzate is well dispersed in the oil and fat composition.
  • the edible oil / fat is contained in an amount of 90% by mass or more and 99.99% by mass or less, more preferably 93% by mass or more and 99.97% by mass or less, and 95% by mass or more and 99.95% by mass or less. It is even more preferable that the content is% or less.
  • the hydrolyzate is contained in an amount of 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 more preferably 0.05% by mass or more. It is even more preferable that the content is 5% by mass or less.
  • the content ratio of the hydrolyzate to the edible fat is preferably 0.01 parts by mass or more and 11.12 parts by mass or less, and 0.03 parts by mass or more and 7.53 parts by mass with respect to 100 parts by mass of the edible fat. It is more preferably parts and less, and even more preferably 0.05 parts by mass or more and 5.27 parts by mass or less.
  • the hydrolyzed product may be solid at room temperature or the like, and may be mixed with edible oils and fats in a state of being sufficiently melted by heating or the like. ..
  • the salt-enhancing oil / fat composition provided by the present invention appropriately contains an auxiliary agent usually added for food as long as the desired salt-enhancing functionality is not impaired.
  • the auxiliary agent include antioxidants, antifoaming agents, emulsifiers, fragrances, flavoring agents, pigments, physiologically active substances and the like. Specific examples thereof include ascorbic acid fatty acid ester, lignan, coenzyme Q, ⁇ -oryzanol, tocopherol, silicone and the like.
  • the hydrolyzate contained in the agent or composition is used so as to be contained in foods and drinks and raw materials thereof. Just do it. Thereby, the salty taste of the food and drink can be enhanced.
  • the amount to be added to the food or drink may be appropriately set according to the type of food to be applied, but typically, for example, as the amount of the hydrolyzate in the form of the food or drink to which the present invention is applied. It is preferably 1 mass ppm or more and 1000 mass ppm or less.
  • the content in the food or drink may be in the range of 2 mass ppm or more and 800 mass ppm or less, and may be in the range of 3 mass ppm or more and 500 mass ppm or less, and may be in the range of 5 mass ppm or less. It may be in the range of 200 mass ppm or less.
  • the food to which the present invention is applied is not particularly limited, but typically, for example, stir-fried foods, baked foods, steamed foods, boiled foods, cooked foods, stewed foods, seasonings and the like.
  • Specific examples include, for example, pasta dishes, fried rice, fried vegetables, grilled meat, grilled fish, hot vegetables, Chinese buns, grilled meat, meat dumplings, hamburgers, minced meat cutlets, ham, sausages, rice balls, cooked rice, soup, noodle soup, ru, sauce, etc.
  • Fillings, cheese, snacks, Japanese sweets, bread and the like can be mentioned.
  • the saltiness of the obtained food or drink can be enhanced by adding, mixing, dissolving, dispersing, emulsifying, injecting or the like into the raw material of the food or drink or an intermediate product in the manufacturing process at an arbitrary timing.
  • it can also be added to foods and drinks by sprinkling or applying them after cooking, processing, or manufacturing of foods and drinks. good.
  • whether or not the salty taste is enhanced in foods and drinks to which the present invention is applied is the same as that prepared by adding the above-mentioned hydrolyzate of the oxidized fat and oil by the enzyme, without addition. It is possible to objectively evaluate the prepared product by subjecting it to a sensory evaluation test, preferably a sensory evaluation test by a plurality of panelists selected so as not to have a preference bias with respect to the population. It is possible.
  • the range of foods and drinks to which the present invention can be applied is not limited to humans, but can also be applied to foods and feeds for animals.
  • Table 1 shows the materials used in the test.
  • Table 2 shows the conditions of the oxidation treatment for each fat and oil and the measurement result of the POV of the obtained oxidized fat and oil.
  • the obtained oxidized fat was hydrolyzed with lipase. Specifically, 20 g of fat and oil, 12 g of water, and lipase (enzyme addition amount shown in Table 3) are placed in a 50 mL tube, the lid is closed, and the tube is placed in a constant temperature bath set at 40 ° C. and stirred. Hydrolysis treatment with lipase was performed under the time conditions shown in Table 3 while shaking at a speed of 150 rpm. After the reaction time had elapsed, the tube was taken out from the constant temperature bath and centrifuged (3000 rpm, 5 min) at 24 ° C. to collect 10 to 15 g of the upper layer (oil layer).
  • the collected processed product was placed in a tube with a lid, immersed in an oil bath, and treated at 80 ° C. for 1 hour to inactivate the enzyme.
  • the acid value of the obtained lipase-treated product was measured according to "Reference Oil and Fat Analytical Test Method 2.3.1 Acid Value” (Japan Oil Chemists' Society).
  • Table 3 shows the conditions of lipase treatment for each oxidized fat and oil and the measurement results of the acid value of the obtained treated product.
  • Test oil was prepared by using rapeseed oil as a base oil and mixing 0.1% by mass to 4% by mass of samples treated with various rapeseed oils with the base oil.
  • the test oil was added to and mixed with the noodle soup so that the amount added to the noodle soup was 0.5% by mass, and the final concentration of the sample treated with various rapeseed oils was 5, 10, 50, 100, or 200 mass ppm.
  • the sensory evaluation was performed by four specialized panelists from the viewpoint of the effect of enhancing the salty taste, and each panelist was scored according to the following scoring criteria, and the average score was calculated.
  • Table 4 shows the results of the sensory evaluation.
  • rapeseed oil had no effect of enhancing the salty taste of mentsuyu.
  • the oxidized fat and oil obtained by subjecting the rapeseed oil to a predetermined oxidation treatment has an effect of enhancing the salty taste of the noodle soup. rice field.
  • the effect of enhancing the salty taste of mentsuyu by further applying lipase treatment to the oxidized fats and oils prepared from rapeseed oil is only the oxidation treatment. It was clarified that it was further enhanced as compared with oxidized fats and oils.
  • Test Example 2 The effect of enhancing saltiness was investigated in the same manner as in Test Example 1 except that the sample was replaced with a sample prepared using lard as a raw material fat.
  • Table 5 shows the results of the sensory evaluation.
  • Test Example 3 Test Example 1 and test example 1 except that the sample was replaced with a sample prepared using soybean oil, corn oil, grape seed oil, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, or flaxseed oil as raw material oils and fats. Similarly, the effect of enhancing saltiness was investigated. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested. In addition, the sensory evaluation of sunflower oil, macadamia nut oil, coconut oil, rice oil, and flax oil was performed by three expert panelists.
  • Tables 6-1 and 6-2 show the results of sensory evaluation.
  • soybean oil, corn oil, grape seed oil, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, or amani as raw material oils and fats. It was clarified that even when oil was used, the oxidized fat and oil obtained by performing a predetermined oxidation treatment had an effect of enhancing the salty taste of corn oil. In addition, it is clear that by further applying lipase treatment to oxidized fats and oils prepared from various fats and oils, the effect of enhancing the saltiness of mentsuyu is further enhanced as compared with the oxidized fats and oils that have only been subjected to oxidation treatment. became.
  • Test Example 4 Same as Test Example 1 except that the samples prepared using rapeseed oil, soybean oil, corn oil, grape seed oil, red palm oil, or milk fat as raw material fats and oils in Test Examples 1 and 3 were applied to pottage. Then, the effect of enhancing saltiness was investigated. The final concentration of the sample with respect to the pottage was adjusted to 50 ppm and tested.
  • the oxidized fats and oils obtained by subjecting various fats and oils to a predetermined oxidation treatment have the effect of enhancing the salty taste of the pottage.
  • lipase treatment to oxidized fats and oils prepared from various fats and oils, the effect of enhancing the saltiness of the pottage is further enhanced as compared with the oxidized fats and oils that have only been subjected to the oxidation treatment. became.
  • Table 7 shows the conditions of the oxidation treatment for each fat and oil and the measurement result of the POV of the obtained oxidized fat and oil.
  • the collected processed product was placed in a tube with a lid, immersed in an oil bath, and treated at 80 ° C. for 1 hour to inactivate the enzyme.
  • the acid value of the obtained lipase-treated product was measured according to "Reference Oil and Fat Analytical Test Method 2.3.1 Acid Value” (Japan Oil Chemists' Society).
  • Table 8 shows the conditions of lipase treatment for each oxidized fat and oil and the measurement results of the acid value of the obtained treated product.
  • Table 9 shows the results of the sensory evaluation.
  • Table 10 shows the results of the sensory evaluation.
  • ⁇ Test Example 7> The saltiness enhancing effect was investigated in the same manner as in Test Example 1 except that the oxidized fat and oil 3 prepared in Preparation Example 2 was used as a sample and rapeseed oil, soybean oil, or corn oil was used as the base oil for diluting the oxidized fat and oil. rice field. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested.
  • Table 11 shows the results of the sensory evaluation.
  • the effect of enhancing the saltiness of the noodle soybean by the oxidized fat obtained by subjecting the rapeseed oil to a predetermined oxidation treatment is the test oil obtained by diluting the oxidized fat.
  • the base oil for preparing the above was changed from rapeseed oil to soybean oil or corn oil, the salty taste enhancing effect was similarly observed.
  • the lipase-treated product was diluted and tested for the effect of further enhancing the salty taste by further subjecting the oxidized fat and oil prepared from corn oil to the lipase treatment.
  • the base oil for preparing the oil was changed from rapeseed oil to soybean oil or corn oil, the effect of further enhancing the salty taste was observed.
  • ⁇ Test Example 8> The saltiness enhancing effect was investigated in the same manner as in Test Example 1 except that the oxidized fat 7 prepared in Preparation Example 2 was used as a sample and rapeseed oil, soybean oil, or corn oil was used as the base oil for diluting the oxidized fat. rice field. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested.
  • Table 12 shows the results of the sensory evaluation.
  • the effect of enhancing the saltiness of corn oil by the oxidized fat obtained by subjecting lard to a predetermined oxidation treatment is the test oil obtained by diluting the oxidized fat.
  • the base oil for preparing the above was changed from rapeseed oil to soybean oil or corn oil, the salty taste enhancing effect was similarly observed.
  • the lipase-treated product was diluted and tested for the effect of further enhancing the salty taste by further subjecting the oxidized oil and fat prepared from lard to the lipase treatment.
  • the base oil for preparing the oil was changed from rapeseed oil to soybean oil or corn oil, the effect of further enhancing the salty taste was observed.
  • Table 13 shows the conditions of the oxidation treatment for each fat and oil and the measurement result of the POV of the obtained oxidized fat and oil.
  • oxidized fat was hydrolyzed with lipase. Specifically, 20 g of oxidized fat and oil, 12 g of water, and lipase (enzyme addition amount shown in Table 14) were placed in a 50 mL tube, the lid was closed, and the tube was placed in a constant temperature bath set at 40 ° C. Hydrolysis treatment with lipase was performed under the time conditions shown in Table 14 while shaking at a stirring speed of 150 rpm. After the reaction time had elapsed, the tube was taken out from the constant temperature bath and centrifuged (3000 rpm, 5 min) at 24 ° C. to collect 10 to 15 g of the upper layer (oil layer).
  • the collected processed product was placed in a tube with a lid, immersed in an oil bath, and treated at 80 ° C. for 1 hour to inactivate the enzyme.
  • the acid value of the obtained lipase-treated product was measured according to "Reference Oil and Fat Analytical Test Method 2.3.1 Acid Value” (Japan Oil Chemists' Society).
  • Table 14 shows the conditions of lipase treatment for each oxidized fat and oil and the measurement results of the acid value of the obtained treated product.
  • ⁇ Test Example 9> The salty taste enhancing effect was investigated in the same manner as in Test Example 1 except that the sample was replaced with the lipase-treated product of the oxidized fats and oils 9 to 10 prepared in Preparation Example 3. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested. In addition, the sensory evaluation was performed by three specialized panelists.
  • Table 15 shows the results of the sensory evaluation.
  • the effect of further enhancing the saltiness of the noodle soup by further applying the lipase treatment to the oxidized fat prepared from sunflower oil is the lipase.
  • the effect of enhancing the saltiness of the mentsuyu is similarly the degree of the acid value of the lipase-treated product. The larger it was, the higher it tended to be.

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Abstract

The present invention provides a material having an excellent effect in enhancing the saltiness of food and drink.　This saltiness enhancement agent is characterized by including, as an active ingredient, an enzymatic hydrolysate of an oxidized oil/fat. In addition, this oil/fat composition for saltiness enhancement is characterized by containing an edible oil/fat that is a base oil, and an enzymatic hydrolysate of an oxidized oil/fat. By using and adding these to food, to drink, or to a raw material therefor, the saltiness of the food and drink can be enhanced.

Description

塩味増強剤、塩味増強用油脂組成物、飲食品の塩味増強方法、及び塩味増強剤の製造方法Salt taste enhancer, oil / fat composition for salt taste enhancer, salt taste enhancer method for foods and drinks, and method for producing salt taste enhancer
　本発明は、食品の塩味を増強する技術に関する。 The present invention relates to a technique for enhancing the saltiness of food.
　食塩は食品に塩味を付与してその美味しさを増強してくれる調味料であるとともに、身体を正常に機能させるために重要な役割を担う栄養素でもある。一方で、食塩の過剰摂取は、高血圧、心疾患、脳卒中、胃がん等の誘発の原因になると考えられている。そこで、食塩の使用量を低減しつつ塩味を損なわない減塩食品や減塩調味料の開発が進められている。例えば、特許文献１には、アルギニン及び／又はその塩、乳酸及び／又はその塩、並びにグルコン酸及び／又はその塩を原料に所定量添加する、塩味の増強された飲食品の製造方法が開示されている。 Salt is a seasoning that adds salt to food and enhances its deliciousness, and is also a nutrient that plays an important role in the normal functioning of the body. On the other hand, excessive intake of salt is considered to be a cause of induction of hypertension, heart disease, stroke, gastric cancer and the like. Therefore, the development of low-salt foods and low-salt seasonings that do not impair the salty taste while reducing the amount of salt used is being promoted. For example, Patent Document 1 discloses a method for producing a food or drink with enhanced saltiness, in which a predetermined amount of arginine and / or a salt thereof, lactic acid and / or a salt thereof, and gluconic acid and / or a salt thereof are added to a raw material. Has been done.
特開２０１３－２０８０５７号公報Japanese Unexamined Patent Publication No. 2013-20857
　従来の技術により食品に塩味を付与することは有用である。しかしながら、近年、減塩食品への関心はますます高くなっており、食塩の使用量を減らしても食品の塩味を損なわない技術の更なる開発が望まれている。 It is useful to add salt to foods using conventional techniques. However, in recent years, interest in low-salt foods has been increasing, and further development of a technique that does not impair the salty taste of foods even if the amount of salt used is reduced is desired.
　よって、本発明の目的は、飲食品の塩味を増強する効果に優れた素材を提供することにある。 Therefore, an object of the present invention is to provide a material having an excellent effect of enhancing the saltiness of food and drink.
　発明者らは、鋭意検討の結果、油脂に特定の処理を施すことにより飲食品の塩味を増強する効果に優れた素材が得られることを見出し、本発明を完成するに至った。 As a result of diligent studies, the inventors have found that a material having an excellent effect of enhancing the saltiness of food and drink can be obtained by applying a specific treatment to fats and oils, and have completed the present invention.
　すなわち、本発明は、その第１の観点においては、酸化油脂の酵素による加水分解物を有効成分とすることを特徴とする塩味増強剤を提供するものである。 That is, the present invention provides, from the first aspect, a saltiness enhancer characterized by containing an enzymatic hydrolyzate of an oxidized fat as an active ingredient.
　上記の塩味増強剤においては、食品の調理時に該食品の食材とともに加熱するようにして用いることが好ましい。 It is preferable to use the above-mentioned saltiness enhancer by heating it together with the ingredients of the food when cooking the food.
　また、上記の塩味増強剤においては、前記酸化油脂は、菜種油、大豆油、コーン油、グレープシード油、ラード、レッドパーム油、乳脂、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理してなるものであることが好ましい。 In the above saltiness enhancer, the oxidized fats and oils are rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and flaxseed oil. It is preferably obtained by oxidizing at least one oil or fat selected from oil.
　また、上記の塩味増強剤においては、前記酸化油脂の過酸化物価が１５以上３００以下であることが好ましい。 Further, in the above-mentioned saltiness enhancer, it is preferable that the peroxide value of the oxidized fat is 15 or more and 300 or less.
　また、上記の塩味増強剤においては、前記加水分解物の酸価が５以上２００以下であることが好ましい。 Further, in the above-mentioned saltiness enhancer, the acid value of the hydrolyzate is preferably 5 or more and 200 or less.
　本発明は、その第２の観点においては、ベース油である食用油脂と、酸化油脂の酵素による加水分解物を含有することを特徴とする塩味増強用油脂組成物を提供するものである。 From the second aspect, the present invention provides an oil / fat composition for enhancing saltiness, which comprises an edible oil / fat which is a base oil and an enzymatic hydrolyzate of an oxidized oil / fat.
　上記の塩味増強用油脂組成物においては、前記酸化油脂は、菜種油、大豆油、コーン油、グレープシード油、ラード、レッドパーム油、乳脂、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理してなるものであることが好ましい。 In the above-mentioned oil / fat composition for enhancing saltiness, the oxidized oil / fat includes rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and It is preferably obtained by oxidizing at least one oil or fat selected from palm oil.
　また、上記の塩味増強用油脂組成物においては、前記酸化油脂の過酸化物価が１５以上３００以下であることが好ましい。 Further, in the above-mentioned oil / fat composition for enhancing saltiness, it is preferable that the peroxide value of the oxidized oil / fat is 15 or more and 300 or less.
　また、上記の塩味増強用油脂組成物においては、前記加水分解物の酸価が５以上２００以下であることが好ましい。 Further, in the above-mentioned oil / fat composition for enhancing saltiness, the acid value of the hydrolyzate is preferably 5 or more and 200 or less.
　また、上記の塩味増強用油脂組成物においては、前記酸化油脂の酵素による加水分解物を０．０１質量％以上１０質量％以下含有することが好ましい。 Further, in the above-mentioned oil / fat composition for enhancing saltiness, it is preferable that the hydrolyzate of the oxidized oil / fat by an enzyme is contained in an amount of 0.01% by mass or more and 10% by mass or less.
　本発明は、その第３の観点においては、上記の塩味増強剤、又は上記の塩味増強用油脂組成物を、飲食品又はその原料中に添加することを特徴とする飲食品の塩味増強方法を提供するものである。 From the third aspect of the present invention, the present invention provides a method for enhancing the saltiness of foods and drinks, which comprises adding the above-mentioned saltiness-enhancing agent or the above-mentioned oil and fat composition for enhancing saltiness to foods and drinks or a raw material thereof. It is to provide.
　上記の飲食品の塩味増強方法においては、上記の塩味増強剤、又は上記の塩味増強用油脂組成物を、飲食品全量に対する、前記酸化油脂の酵素による加水分解物の含有量が１質量ｐｐｍ以上１０００質量ｐｐｍ以下となるように、飲食品又はその原料中に添加することが好ましい。 In the above-mentioned method for enhancing the saltiness of foods and drinks, the content of the above-mentioned salty taste enhancer or the above-mentioned oil / fat composition for enhancing saltiness is 1 mass ppm or more based on the enzymatic hydrolyzate of the oxidized oil / fat with respect to the total amount of the food / drink. It is preferable to add it to foods and drinks or raw materials thereof so as to have a mass of 1000 mass ppm or less.
　本発明は、その第４の観点においては、油脂を酸化処理して酸化油脂を得る工程と、前記酸化油脂を酵素により加水分解処理して前記酸化油脂の酵素による加水分解物を得る工程を含むことを特徴とする塩味増強剤の製造方法を提供するものである。 The fourth aspect of the present invention includes a step of oxidizing the fat and oil to obtain an oxidized fat and oil and a step of hydrolyzing the oxidized fat and oil with an enzyme to obtain an enzymatically hydrolyzed product of the oxidized fat and oil. The present invention provides a method for producing a salty taste enhancer, which is characterized by the above.
　上記の塩味増強剤の製造方法においては、前記油脂は、菜種油、大豆油、コーン油、グレープシード油、ラード、レッドパーム油、乳脂、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、及びアマニ油から選ばれた少なくとも１種の油脂であることが好ましい。 In the above method for producing a saltiness enhancer, the fats and oils are rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and amani. It is preferably at least one oil or fat selected from oils.
　また、上記の塩味増強剤の製造方法においては、前記酸化油脂の過酸化物価が１５以上３００以下となるように酸化処理することが好ましい。 Further, in the above-mentioned method for producing a saltiness enhancer, it is preferable to perform an oxidation treatment so that the peroxide value of the oxidized fat is 15 or more and 300 or less.
　また、上記の塩味増強剤の製造方法においては、前記油脂に酸素を供給しつつ、加熱することにより、前記酸化処理を行うことが好ましい。 Further, in the above-mentioned method for producing a saltiness enhancer, it is preferable to perform the oxidation treatment by heating the fat and oil while supplying oxygen.
　また、上記の塩味増強剤の製造方法においては、前記加水分解物の酸価が５以上２００以下となるように加水分解処理を行うことが好ましい。 Further, in the above-mentioned method for producing a saltiness enhancer, it is preferable to carry out a hydrolysis treatment so that the acid value of the hydrolyzate is 5 or more and 200 or less.
　また、上記の塩味増強剤の製造方法においては、前記酵素としてリパーゼを用いることが好ましい。 Further, in the above-mentioned method for producing a saltiness enhancer, it is preferable to use lipase as the enzyme.
　［不可能・非実際的事情の存在］
　本発明は、油脂を酸化処理し、更に酵素により加水分解処理を行って、これを塩味増強の有効成分とするものである。一般に、油脂の処理物は極めて多種類の化学物質で構成される組成物となっており、含まれる化学物質を調べ、逐一特定することは、不可能であるか、又は著しく過大な経済的支出や時間を要するためおよそ実際的ではない。 [Existence of impossible / impractical circumstances]
In the present invention, fats and oils are oxidized and further hydrolyzed with an enzyme to use this as an active ingredient for enhancing saltiness. In general, processed fats and oils are composed of a wide variety of chemical substances, and it is impossible or extremely excessive economic expenditure to examine and identify the contained chemical substances one by one. It is not practical because it takes time and time.
　本発明によれば、油脂の処理物を利用して、食品の塩味を増強する効果に優れた素材を提供することができる。 According to the present invention, it is possible to provide a material having an excellent effect of enhancing the saltiness of food by using a processed product of fats and oils.
　本発明は、油脂に特定の処理を施して、これを塩味増強の有効成分とするものである。具体的には、その処理は、酸化処理及び酵素による加水分解処理である。以下、本発明を実施するための形態について、更に詳細に説明する。 In the present invention, a specific treatment is applied to fats and oils, and this is used as an active ingredient for enhancing saltiness. Specifically, the treatment is an oxidation treatment and an enzymatic hydrolysis treatment. Hereinafter, embodiments for carrying out the present invention will be described in more detail.
　酸化処理の原料とする油脂としては、飲食可能とされた油脂であればよく、特に制限はないが、菜種油、大豆油、コーン油、グレープシード油、ラード、レッドパーム油、乳脂、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、及びアマニ油から選ばれた少なくとも１種の油脂であることが好ましい。酸化の程度としては、過酸化物価を指標にするとき、一般に市場に流通している食用油脂の過酸化物価が０～１０程度であるところ、その過酸化物価が１５以上３００以下程度に高められていることが好ましい。過酸化物価（Ｐｅｒｏｘｉｄｅ　ｖａｌｕｅ；以下「ＰＯＶ」という場合がある。）の範囲は、別の態様にあっては、２５以上２９０以下の範囲であってよく、４０以上２７０以下の範囲であってよく、６０以上２５０以下の範囲であってよい。過酸化物価が上記範囲未満であると塩味増強効果に乏しくなる傾向がある。過酸化物価が上記範囲を超えると飲食品の風味が悪くなるおそれがある。過酸化物価（ＰＯＶ）は、「基準油脂分析試験法　２．５．２　過酸化物価」（日本油化学会）に則って測定することができる。なお、酸化処理に供する油脂は、一種類を単独で使用してもよく、二種類以上を併用してもよいが、二種類以上を併用した場合、酸化処理後の混合油全体における過酸化物価が上記範囲内であればよい。また、二種類以上の油脂を別々に酸化処理して混合してもよく、酸化処理後に混合してなる混合油全体における過酸化物価が上記範囲内であればよい。 The oil and fat used as the raw material for the oxidation treatment may be any oil and fat that can be eaten and drink, and is not particularly limited, but rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, sunflower oil, etc. It is preferably at least one oil and fat selected from macadamia nut oil, coconut oil, rice oil, and flaxseed oil. As for the degree of oxidation, when the peroxide value is used as an index, the peroxide value of edible oils and fats generally distributed in the market is about 0 to 10, but the peroxide value is increased to about 15 or more and 300 or less. Is preferable. The range of the peroxide value (Peroxide value; hereinafter may be referred to as “POV”) may be in the range of 25 or more and 290 or less, and may be in the range of 40 or more and 270 or less in another embodiment. , 60 or more and 250 or less. If the peroxide value is less than the above range, the salty taste enhancing effect tends to be poor. If the peroxide value exceeds the above range, the flavor of food and drink may deteriorate. The peroxide value (POV) can be measured according to the "standard oil and fat analysis test method 2.5.2 peroxide value" (Japan Oil Chemists' Society). As the fats and oils to be subjected to the oxidation treatment, one type may be used alone or two or more types may be used in combination, but when two or more types are used in combination, the peroxide value of the entire mixed oil after the oxidation treatment is used. May be within the above range. Further, two or more kinds of fats and oils may be separately oxidized and mixed, and the peroxide value of the entire mixed oil mixed after the oxidation treatment may be within the above range.
　酵素による加水分解物処理は、上記酸化油脂中に含まれるグリセロール脂肪酸等の脂肪酸のエステル化体が、酵素による加水分解を受けて、その脂肪酸を遊離することで該脂肪酸の含有量が高められていればよく、特に制限はないが、酵素としてリパーゼを用いることが好ましい。加水分解の程度としては、油脂中の遊離脂肪酸含量を反映する酸価を指標にするとき、一般に市場に流通している食用油脂の酸価が０～１程度であるところ、その酸価が５以上２００以下程度に高められていることが好ましい。酸価（Ａｃｉｄ　ｖａｌｕｅ；以下「ＡＶ」という場合がある。）の範囲は、別の態様にあっては、１０以上１９０以下の範囲であってよく、２０以上１８０以下の範囲あってよく、３０以上１７０以下の範囲であってよい。酸価が上記範囲未満であると塩味増強効果に乏しくなる傾向がある。酸価が上記範囲を超えると飲食品の風味が悪くなるおそれがある。酸価（ＡＶ）は、「基準油脂分析試験法　２．３．１　酸価」（日本油化学会）に則って測定することができる。なお、酵素による加水分解処理に供する酸化油脂は、一種類を単独で使用してもよく、二種類以上を併用してもよいが、二種類以上を併用した場合、加水分解処理後の混合油全体における酸価が上記範囲内であればよい。また、二種類以上の油脂を別々に酵素により加水分解処理して混合してもよく、加水分解処理後に混合してなる混合油全体における酸価（ＡＶ）が上記範囲内であればよい。 In the enzymatic hydrolyzate treatment, the esterified product of a fatty acid such as glycerol fatty acid contained in the oxidized fat is hydrolyzed by an enzyme to release the fatty acid, thereby increasing the content of the fatty acid. However, there are no particular restrictions, but it is preferable to use lipase as the enzyme. As for the degree of hydrolysis, when the acid value reflecting the content of free fatty acid in fats and oils is used as an index, the acid value of edible fats and oils generally on the market is about 0 to 1, and the acid value is 5. It is preferable that the content is increased to about 200 or less. The range of the acid value (Acid value; hereinafter may be referred to as “AV”) may be in the range of 10 or more and 190 or less, and may be in the range of 20 or more and 180 or less, 30 in another embodiment. The range may be 170 or less. If the acid value is less than the above range, the salty taste enhancing effect tends to be poor. If the acid value exceeds the above range, the flavor of food and drink may deteriorate. The acid value (AV) can be measured according to the "reference oil and fat analysis test method 23.1 acid value" (Japan Oil Chemists' Society). As the oxidized oil or fat to be subjected to the hydrolysis treatment by the enzyme, one type may be used alone or two or more types may be used in combination, but when two or more types are used in combination, the mixed oil after the hydrolysis treatment is used. The acid value as a whole may be within the above range. Further, two or more kinds of fats and oils may be separately hydrolyzed and mixed by an enzyme, and the acid value (AV) of the whole mixed oil mixed after the hydrolysis treatment may be within the above range.
　油脂を酸化処理する方法としては、上記所定範囲の過酸化物価（ＰＯＶ）に酸化処理することができる方法であればよく、特に制限はないが、好ましくは加熱処理する方法が挙げられる。例えば、工業的スケールで生産する観点からは、タンク等の適当な容器に原料油脂を収容したうえ、容器に備わる電熱式、直火バーナー式、マイクロ波式、蒸気式、熱風式などの加熱手段で行うことが好ましい。 The method for oxidizing fats and oils may be any method as long as it can be oxidized to a peroxide value (POV) within the above-mentioned predetermined range, and is not particularly limited, but a heat treatment method is preferable. For example, from the viewpoint of production on an industrial scale, raw material fats and oils are stored in an appropriate container such as a tank, and heating means such as electric heating type, direct flame burner type, microwave type, steam type, and hot air type provided in the container. It is preferable to do it in.
　酸化処理を施す原料油脂としては、上述したとおり、菜種油、大豆油、コーン油、グレープシード油、ラード、レッドパーム油、乳脂、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、アマニ油等の油脂であればよく、これらは、一種類を単独でもよく、二種以上を併用してもよい。また、併用する場合には、混合油を酸化処理に供してもよく、別々に酸化処理した後に混合してもよい。 As described above, the raw material oils and fats to be oxidized include rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, flaxseed oil and the like. Any oil or fat may be used, and one type of these may be used alone, or two or more types may be used in combination. When used in combination, the mixed oil may be subjected to an oxidation treatment, or may be separately oxidized and then mixed.
　加熱処理の条件としては、特に制限はないが、加熱温度５０℃以上２２０℃以下で、加熱時間が０．１時間以上２４０時間以下で行うことが好ましく、加熱温度６０℃以上１６０℃以下で、加熱時間が１時間以上１００時間以下で行うことがより好ましい。また、加熱温度（℃）×加熱時間（時間）の積算量の条件としては、典型的に２００以上２００００以下であり、別の態様にあっては、２２０以上１８０００以下の範囲であってもよく、２４０以上１５０００以下の範囲であってもよい。なお、加熱温度を変化させた場合、加熱温度（℃）×加熱時間（時間）の積算量は、温度を変化させる前の加熱温度（℃）×温度を変化させる前の加熱時間（時間）＋温度を変化させた後の加熱温度（℃）×温度を変化させた後の加熱時間（時間）、又は加熱時間（時間）にわたる加熱温度（℃）の積分値として算出することができる。 The conditions for the heat treatment are not particularly limited, but are preferably performed at a heating temperature of 50 ° C. or higher and 220 ° C. or lower, and a heating time of 0.1 hour or higher and 240 hours or lower, and a heating temperature of 60 ° C. or higher and 160 ° C. or lower. It is more preferable that the heating time is 1 hour or more and 100 hours or less. Further, the condition of the integrated amount of heating temperature (° C.) × heating time (hours) is typically 200 or more and 20000 or less, and in another embodiment, it may be in the range of 220 or more and 18000 or less. , 240 or more and 15,000 or less. When the heating temperature is changed, the integrated amount of heating temperature (° C) x heating time (hours) is the heating temperature (° C) before changing the temperature x heating time (hours) before changing the temperature + It can be calculated as an integral value of the heating temperature (° C.) after changing the temperature × the heating time (hours) after changing the temperature, or the heating temperature (° C.) over the heating time (hours).
　加熱処理に際しては、撹拌により容器の開放スペースから酸素を取り入れたり、酸素を吹き込んだりして、酸素（空気）を供給してもよい。酸素源は空気などを用いてもよい。これにより油脂の酸化が促進される。その場合、酸素の供給量としては、上記油脂１ｋｇあたり０．００１～２Ｌ／分となるようにすることが好ましい。例えば、空気の場合は、上記油脂１ｋｇあたり０．００５～１０Ｌ／分であることが好ましく、０．０１～５Ｌ／分であることがより好ましい。 In the heat treatment, oxygen (air) may be supplied by taking in oxygen from the open space of the container by stirring or 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 amount of oxygen supplied is preferably 0.001 to 2 L / min per 1 kg of the above fats and oils. For example, in the case of air, it is preferably 0.005 to 10 L / min, more preferably 0.01 to 5 L / min, per 1 kg of the fat.
　一方、酵素により加水分解処理する方法としては、上記酸化油脂を原料として、上記所定範囲の酸価（ＡＶ）に加水分解処理することができる方法であればよく、特に制限はないが、好ましくは酵素としてリパーゼを用いる方法が挙げられる。使用するリパーゼとしては、例えば、微生物由来、動物由来、植物由来のいずれに由来するものでもよく、特に制限はないが、なかでも微生物由来のリパーゼを使用することが好ましい。微生物としては、例えば、糸状菌（Ａｓｐｅｒｇｉｌｌｕｓ　ａｗａｍｏｒｉ、Ａｓｐｅｒｇｉｌｌｕｓ　ｎｉｇｅｒ、Ａｓｐｅｒｇｉｌｌｕｓ　ｏｒｙｚａｅ、Ａｓｐｅｒｇｉｌｌｕｓ　ｐｈｏｅｎｉｃｉｓ、Ａｓｐｅｒｇｉｌｌｕｓ　ｕｓａｍｉｉ、Ｇｅｏｔｒｉｃｈｕｍ　ｃａｎｄｉｄｕｍ、Ｈｕｍｉｃｏｌａ、Ｍｕｃｏｒ　ｊａｖａｎｉｃｕｓ、Ｍｕｃｏｒ　ｍｉｅｈｅｉ、Ｐｅｎｉｃｉｌｌｉｕｍ　ｃａｍｅｍｂｅｒｔｉｉ、Ｐｅｎｉｃｉｌｌｉｕｍ　ｃｈｒｙｓｏｇｅｎｕｍ、Ｐｅｎｉｃｉｌｌｕｍ　ｒｏｑｕｅｆｏｒｔｉ、Ｒｈｉｚｏｍｕｃｏｒ　ｍｉｅｈｅｉ、Ｒｈｉｚｏｐｕｓ　ｄｅｌｅｍａｒ、Ｒｈｉｚｏｐｕｓ　ｊａｐｏｎｉｃｕｓ、Ｒｈｉｚｏｍｕｃоｒ　ｍｉｅｈｅｉ、Ｒｈｉｚｏｐｕｓ　ｎｉｖｅｕｓ、Ｒｈｉｚｏｐｕｓ　ｏｒｙｚａｅ）、放線菌（Ｓｔｒｅｐｔｏｍｙｃｅｓ）、細菌（Ａｌｃａｌｉｇｅｎｅｓ、Ａｒｔｈｒｏｂａｃｔｏｒ、Ｃｈｒｏｍｏｂａｃｔｅｒｉｕｍ　ｖｉｓｃｏｓｕｍ、Ｐｓｅｕｄｏｍｏｎａｓ、Ｓｅｒｒａｔｉａ　ｍａｒｃｅｓｃｅｎｓ）、酵母（Ｃａｎｄｉｄａ）等が挙げられる。なかでもＣａｎｄｉｄａ属由来のリパーゼを使用することが好ましい。 On the other hand, the method for hydrolyzing with an enzyme may be any method as long as it can be hydrolyzed to the acid value (AV) in the predetermined range using the oxidized fat as a raw material, and is not particularly limited, but is preferable. A method using lipase as an enzyme can be mentioned. The lipase to be used may be, for example, derived from a microorganism, an animal, or a plant, and is not particularly limited, but it is preferable to use a lipase derived from a microorganism.微生物としては、例えば、糸状菌（Ａｓｐｅｒｇｉｌｌｕｓ　ａｗａｍｏｒｉ、Ａｓｐｅｒｇｉｌｌｕｓ　ｎｉｇｅｒ、Ａｓｐｅｒｇｉｌｌｕｓ　ｏｒｙｚａｅ、Ａｓｐｅｒｇｉｌｌｕｓ　ｐｈｏｅｎｉｃｉｓ、Ａｓｐｅｒｇｉｌｌｕｓ　ｕｓａｍｉｉ、Ｇｅｏｔｒｉｃｈｕｍ　ｃａｎｄｉｄｕｍ、Ｈｕｍｉｃｏｌａ、Ｍｕｃｏｒ　ｊａｖａｎｉｃｕｓ、Ｍｕｃｏｒ　ｍｉｅｈｅｉ、Ｐｅｎｉｃｉｌｌｉｕｍ　ｃａｍｅｍｂｅｒｔｉｉ、Ｐｅｎｉｃｉｌｌｉｕｍ　ｃｈｒｙｓｏｇｅｎｕｍ、Ｐｅｎｉｃｉｌｌｕｍ　ｒｏｑｕｅｆｏｒｔｉ、Ｒｈｉｚｏｍｕｃｏｒ　ｍｉｅｈｅｉ、Ｒｈｉｚｏｐｕｓ　ｄｅｌｅｍａｒ、 Ｒｈｉｚｏｐｕｓ　ｊａｐｏｎｉｃｕｓ、Ｒｈｉｚｏｍｕｃоｒ　ｍｉｅｈｅｉ、Ｒｈｉｚｏｐｕｓ　ｎｉｖｅｕｓ、Ｒｈｉｚｏｐｕｓ　ｏｒｙｚａｅ）、放線菌（Ｓｔｒｅｐｔｏｍｙｃｅｓ）、細菌（Ａｌｃａｌｉｇｅｎｅｓ、Ａｒｔｈｒｏｂａｃｔｏｒ、Ｃｈｒｏｍｏｂａｃｔｅｒｉｕｍ　ｖｉｓｃｏｓｕｍ、Ｐｓｅｕｄｏｍｏｎａｓ、Ｓｅｒｒａｔｉａ　ｍａｒｃｅｓｃｅｎｓ）、酵母（Ｃａｎｄｉｄａ）等が挙げられる。 Of these, it is preferable to use a lipase derived from the genus Candida.
　酵素は、一種類を単独で使用してもよく、二種類以上を併用してもよい。また、二種類以上を併用した場合、反応系に同時に複数種類の酵素を添加してもよく、一の酵素を添加して反応に処したうえ、その反応終了後に他の酵素を添加して、その酵素による反応に処するなど、順次に添加してもよい。 One type of enzyme may be used alone, or two or more types may be used in combination. In addition, when two or more types are used in combination, a plurality of types of enzymes may be added to the reaction system at the same time. One enzyme may be added and subjected to the reaction, and then another enzyme may be added after the reaction is completed. It may be added sequentially, such as by subjecting it to a reaction with the enzyme.
　酵素による加水分解の反応条件としては、使用する酵素に適した温度、ｐＨ、反応時間等の条件を適宜選択すればよい。典型的に、例えば、リパーゼを用いる場合であれば、そのリパーゼが失活しない温度であればよく、別の態様にあっては、２０℃以上７０℃以下の範囲であってよく、２５℃以上６０℃以下の範囲であってよく、３０℃以上５０℃以下の範囲であってよい。また、反応時間は、例えば、０．０５時間以上１２０時間以下であればよく、別の態様にあっては、０．１時間以上７２時間以下の範囲であってよく、０．２時間以上４８時間以下の範囲であってよく、０．３時間以上３０時間以下の範囲であってよい。また、酸化油脂に対する酵素の添加量は、例えば、０．０１質量％以上４０質量％以下であればよく、別の態様にあっては、０．０４質量％以上３０質量％以下の範囲であってよく、０．０８質量％以上２０質量％以下の範囲であってよく、０．１質量％以上１０質量％以下の範囲であってよい。 As the reaction conditions for hydrolysis by the enzyme, conditions such as temperature, pH, and reaction time suitable for the enzyme to be used may be appropriately selected. Typically, for example, when lipase is used, it may be at a temperature at which the lipase is not inactivated, and in another embodiment, it may be in the range of 20 ° C. or higher and 70 ° C. or lower, and 25 ° C. or higher. It may be in the range of 60 ° C. or lower, and may be in the range of 30 ° C. or higher and 50 ° C. or lower. The reaction time may be, for example, 0.05 hours or more and 120 hours or less, and in another embodiment, it may be in the range of 0.1 hours or more and 72 hours or less, and 0.2 hours or more and 48 hours or less. It may be in the range of hours or less, and may be in the range of 0.3 hours or more and 30 hours or less. Further, the amount of the enzyme added to the oxidized fat and oil may be, for example, 0.01% by mass or more and 40% by mass or less, and in another embodiment, it is in the range of 0.04% by mass or more and 30% by mass or less. It may be in the range of 0.08% by mass or more and 20% by mass or less, and may be in the range of 0.1% by mass or more and 10% by mass or less.
　一般に酵素による加水分解の反応においては、一定の水分が存在したほうが、効率的に反応が起こる傾向がある。よって、加水分解処理に際しては、所定量の水分を加えたうえで行ってもよい。この場合、加水により、酸化油脂の１００質量部に対して、水分が１０質量部以上１０００質量部以下となるようにすることが好ましく、２０質量部以上８００質量部以下となるようにすることがより好ましく、４０質量部以上６００質量部以下となるようにすることが更に好ましく、６０質量部以上５００質量部以下となるようにすることが更により好ましい。 Generally, in the reaction of hydrolysis by an enzyme, the reaction tends to occur more efficiently when a certain amount of water is present. Therefore, the hydrolysis treatment may be carried out after adding a predetermined amount of water. In this case, it is preferable to add water so that the water content is 10 parts by mass or more and 1000 parts by mass or less, and 20 parts by mass or more and 800 parts by mass or less with respect to 100 parts by mass of the oxidized fat. It is more preferably 40 parts by mass or more and 600 parts by mass or less, and even more preferably 60 parts by mass or more and 500 parts by mass or less.
　酵素による加水分解の処理後には、任意であるが、酵素の失活の処理を行ってもよい。酵素失活の処理としては、２５～１１０℃で１分間～２時間程度の加熱処理によることが好ましい。また、油層と水層を分けるため遠心分離を行い、油層を回収することが好ましい。更に、回収した油層に新鮮な水を添加し水洗して、再度油層と水層を分けるため遠心分離して、油層を回収することも好ましい。これにより、油層から水溶性の夾雑物を除去することができる。 After the treatment of hydrolysis with an enzyme, the treatment of inactivation of the enzyme may be performed, although it is optional. The enzyme inactivation treatment is preferably heat treatment at 25 to 110 ° C. for about 1 minute to 2 hours. Further, it is preferable to perform centrifugation to separate the oil layer and the water layer and recover the oil layer. Further, it is also preferable to add fresh water to the recovered oil layer, wash it with water, and centrifuge to separate the oil layer from the water layer again to recover the oil layer. This makes it possible to remove water-soluble impurities from the oil layer.
　上記に説明した酸化油脂の酵素による加水分解物（以下、単に「加水分解物」という場合がある。）は、後述する実施例において示されるように、飲食品の塩味を増強する効果に優れている。よって、本発明においてはこれを塩味増強剤の有効成分として利用するものである。 The enzymatically hydrolyzed product of the oxidized fats and oils described above (hereinafter, may be simply referred to as “hydrolyzed product”) is excellent in the effect of enhancing the saltiness of foods and drinks, as shown in Examples described later. There is. Therefore, in the present invention, this is used as an active ingredient of the saltiness enhancer.
　本発明の限定されない任意の態様においては、上記塩味増強剤は、油脂組成物の形態で提供されてよい。具体的には、例えば、必要に応じて任意に食用油脂、賦形剤、補助剤、乳化剤、ｐＨ調整剤等を配合して、公知の手法により、液体状、粉末状、ペースト状等の任意の形態の油脂組成物となし得る。すなわち、例えば、通常当業者に周知の製剤的技術により、油脂成分を主体とした、液体油脂、マーガリン、ファットスプレッド、ショートニング、粉末油脂等に調製されてもよく、あるいは、油脂成分の配合量が少ない溶液状、粉末状、ゲル状、顆粒状等に調製されてもよく、それら形態は任意に採用し得る。また、例えば、粉末化する場合には、コーンシロップ等の補助剤を使用することができ、更に、乳化剤を添加して乳化原料を調製したうえ、これを粉末化してもよい。粉末化の手段としては、スプレードライ、フリーズドライ等が挙げられる。 In any aspect of the present invention, the salty taste enhancer may be provided in the form of an oil / fat composition. Specifically, for example, edible oils and fats, excipients, auxiliaries, emulsifiers, pH adjusters and the like are optionally blended, and liquid, powder, paste and the like can be arbitrarily blended by a known method. It can be an oil / fat composition in the form of. That is, for example, it may be prepared into liquid fats and oils, margarine, fat spreads, shortenings, powdered fats and oils, etc., which are mainly composed of fats and oils, by a pharmaceutical technique usually known to those skilled in the art, or the blending amount of the fats and oils may be increased. It may be prepared in the form of a small amount of solution, powder, gel, granules, etc., and these forms may be arbitrarily adopted. Further, for example, in the case of powdering, an auxiliary agent such as corn syrup can be used, and an emulsifier may be added to prepare an emulsifying raw material, which may be powdered. Examples of the powdering means include spray drying and freeze drying.
　食用油脂としては、例えば、菜種油（高オレイン酸タイプを含む）、大豆油、パーム油、パーム核油、コーン油、オリーブ油、ゴマ油、紅花油、ヒマワリ油、綿実油、米油、落花生油、ヤシ油、カカオ脂等の植物油脂、牛脂、豚脂、鶏脂、乳脂等の動物油脂、中鎖脂肪酸トリグリセリド等が挙げられる。加えて、これらの分別油（パーム油の中融点部、パーム油の軟質分別油、パーム油の硬質分別油等）、エステル交換油、水素添加油等の加工油脂等が挙げられる。食用油脂は、一種単独でも二種以上が混合されていてもよい。 Examples of edible oils and fats include rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, red flower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, and palm oil. , Vegetable fats and oils such as coconut fat, animal fats and oils such as beef fat, pork fat, chicken fat, milk fat, medium chain fatty acid triglyceride and the like. In addition, these fractionated oils (medium melting point of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), ester exchange oil, processed fats and oils such as hydrogenated oil, etc. can be mentioned. The edible fats and oils may be one kind alone or a mixture of two or more kinds.
　本発明により提供される塩味増強剤には、所望する塩味増強の機能性を損なわない範囲で、食用に通常添加される助剤が適宜配合されていてもよい。助剤としては、酸化防止剤、消泡剤、乳化剤、香料、風味付与剤、色素、生理活性物質等が挙げられる。具体的には、例えば、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、γ－オリザノール、トコフェロール、シリコーン等が挙げられる。 The saltiness enhancer provided by the present invention may appropriately contain an auxiliary agent usually added for food as long as the desired functionality of the saltiness enhancer is not impaired. Examples of the auxiliary agent include antioxidants, antifoaming agents, emulsifiers, fragrances, flavoring agents, pigments, physiologically active substances and the like. Specific examples thereof include ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol, silicone and the like.
　上記に説明した酸化油脂の酵素による加水分解物の塩味増強剤中の含有量としては、特に限定されないが、０．０１質量％以上１０質量％以下含有していることが好ましく、０．０３質量％以上７質量％以下含有していることがより好ましく、０．０５質量％以上５質量％以下含有していることが更に好ましい。なお、上記に説明した酸化油脂の酵素による加水分解物を提供する素材自体が、上記塩味増強剤を構成してもよい。 The content of the above-described oxidized oil / fat enzymatic hydrolyzate in the salty taste enhancer is not particularly limited, but is preferably 0.01% by mass or more and 10% by mass or less, preferably 0.03% by mass. It is more preferably contained in an amount of% or more and 7% by mass or less, and further preferably contained in an amount of 0.05% by mass or more and 5% by mass or less. The material itself that provides the enzymatic hydrolyzate of the oxidized fats and oils described above may constitute the salty taste enhancer.
　一方、本発明の限定されない他の態様においては、上記に説明した酸化油脂の酵素による加水分解物は、食用油脂に含有されていてもよい。すなわち、ベース油である食用油脂と、上記加水分解物を含む塩味増強用油脂組成物が提供される。これによれば、食用油脂を分散媒として上記加水分解物の濃度を調整しやすい。また、飲食品に含有せしめる際にその食材や食品成分等になじませやすい。 On the other hand, in another aspect of the present invention, which is not limited to the present invention, the enzymatically hydrolyzed product of the oxidized fat and oil described above may be contained in the edible fat and oil. That is, an edible oil / fat which is a base oil and a salty taste enhancing oil / fat composition containing the above-mentioned hydrolyzate are provided. According to this, it is easy to adjust the concentration of the above-mentioned hydrolyzate using edible oil / fat as a dispersion medium. In addition, when it is contained in foods and drinks, it is easy to adapt to the ingredients and food ingredients.
　食用油脂としては、上記した塩味増強剤と同様に、例えば、菜種油（高オレイン酸タイプを含む）、大豆油、パーム油、パーム核油、コーン油、オリーブ油、ゴマ油、紅花油、ヒマワリ油、綿実油、米油、落花生油、ヤシ油、カカオ脂等の植物油脂、牛脂、豚脂、鶏脂、乳脂等の動物油脂、中鎖脂肪酸トリグリセリド等が挙げられる。加えて、これらの分別油（パーム油の中融点部、パーム油の軟質分別油、パーム油の硬質分別油等）、エステル交換油、水素添加油等の加工油脂等が挙げられる。食用油脂は、一種単独でも二種以上が混合されていてもよい。 Examples of edible oils and fats include rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, coconut oil, olive oil, sesame oil, red flower oil, sunflower oil, and cottonseed oil, as in the case of the above-mentioned saltiness enhancer. , Rice oil, peanut oil, palm oil, vegetable oil such as coconut oil, animal oil such as beef oil, pork oil, chicken oil, milk oil, medium chain fatty acid triglyceride and the like. In addition, these fractionated oils (medium melting point of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), ester exchange oil, processed fats and oils such as hydrogenated oil, etc. can be mentioned. The edible fats and oils may be one kind alone or a mixture of two or more kinds.
　上記塩味増強用油脂組成物中の食用油脂及び上記加水分解物の含有量は、特に限定されないが、油脂組成物中に上記加水分解物がよく分散した状態とすることが好ましい。例えば、食用油脂を９０質量％以上９９．９９質量％以下含有していることが好ましく、９３質量％以上９９．９７質量％以下含有していることがより好ましく、９５質量％以上９９．９５質量％以下含有していることが更により好ましい。また、上記加水分解物を０．０１質量％以上１０質量％以下含有していることが好ましく、０．０３質量％以上７質量％以下含有していることがより好ましく、０．０５質量％以上５質量％以下含有していることが更により好ましい。また、食用油脂に対する上記加水分解物の含有比は、食用油脂１００質量部に対して０．０１質量部以上１１．１２質量部以下であることが好ましく、０．０３質量部以上７．５３質量部以下であることがより好ましく、０．０５質量部以上５．２７質量部以下であることが更により好ましい。なお、上記加水分解物は、別の態様にあっては、その形態が常温で固体等の場合もあるので、加温等によって十分に溶融させた状態で食用油脂と混合するようにしてもよい。 The content of the edible oil and fat and the hydrolyzate in the oil and fat composition for enhancing saltiness is not particularly limited, but it is preferable that the hydrolyzate is well dispersed in the oil and fat composition. For example, it is preferable that the edible oil / fat is contained in an amount of 90% by mass or more and 99.99% by mass or less, more preferably 93% by mass or more and 99.97% by mass or less, and 95% by mass or more and 99.95% by mass or less. It is even more preferable that the content is% or less. Further, it is preferable that the hydrolyzate is contained in an amount of 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 more preferably 0.05% by mass or more. It is even more preferable that the content is 5% by mass or less. The content ratio of the hydrolyzate to the edible fat is preferably 0.01 parts by mass or more and 11.12 parts by mass or less, and 0.03 parts by mass or more and 7.53 parts by mass with respect to 100 parts by mass of the edible fat. It is more preferably parts and less, and even more preferably 0.05 parts by mass or more and 5.27 parts by mass or less. In another embodiment, the hydrolyzed product may be solid at room temperature or the like, and may be mixed with edible oils and fats in a state of being sufficiently melted by heating or the like. ..
　本発明により提供される塩味増強用油脂組成物には、上記した塩味増強剤と同様に、所望する塩味増強の機能性を損なわない範囲で、食用に通常添加される助剤が適宜配合されていてもよい。助剤としては、酸化防止剤、消泡剤、乳化剤、香料、風味付与剤、色素、生理活性物質等が挙げられる。具体的には、例えば、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、γ－オリザノール、トコフェロール、シリコーン等が挙げられる。 Similar to the above-mentioned salt-enhancing agent, the salt-enhancing oil / fat composition provided by the present invention appropriately contains an auxiliary agent usually added for food as long as the desired salt-enhancing functionality is not impaired. You may. Examples of the auxiliary agent include antioxidants, antifoaming agents, emulsifiers, fragrances, flavoring agents, pigments, physiologically active substances and the like. Specific examples thereof include ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol, silicone and the like.
　上記した塩味増強剤又は塩味増強用油脂組成物の使用形態について更に説明すると、本発明においては、その剤又は組成物に含まれる上記加水分解物を飲食品やその原料に含有せしめるようにして用いればよい。これにより、その飲食品の塩味を増強することができる。飲食品への添加量としては、適用する食品の種類に応じて適宜設定すればよいが、典型的には、例えば、本発明を適用する飲食品の形態中に上記加水分解物の量として、好ましくは１質量ｐｐｍ以上１０００質量ｐｐｍ以下などである。飲食品中の含有量としては、別の態様にあっては、２質量ｐｐｍ以上８００質量ｐｐｍ以下の範囲であってよく、３質量ｐｐｍ以上５００質量ｐｐｍ以下の範囲であってよく、５質量ｐｐｍ以上２００質量ｐｐｍ以下の範囲であってよい。 To further explain the usage mode of the saltiness enhancer or the oil / fat composition for enhancing saltiness, in the present invention, the hydrolyzate contained in the agent or composition is used so as to be contained in foods and drinks and raw materials thereof. Just do it. Thereby, the salty taste of the food and drink can be enhanced. The amount to be added to the food or drink may be appropriately set according to the type of food to be applied, but typically, for example, as the amount of the hydrolyzate in the form of the food or drink to which the present invention is applied. It is preferably 1 mass ppm or more and 1000 mass ppm or less. In another embodiment, the content in the food or drink may be in the range of 2 mass ppm or more and 800 mass ppm or less, and may be in the range of 3 mass ppm or more and 500 mass ppm or less, and may be in the range of 5 mass ppm or less. It may be in the range of 200 mass ppm or less.
　本発明を適用する食品としては、特に制限はないが、典型的には、例えば、炒め調理品、焼き調理品、蒸し調理品、茹で調理品、炊き調理品、煮込み調理品、調味料等が挙げられる。具体例としては、例えば、パスタ料理、炒飯、野菜炒め、焼き肉、焼き魚、温野菜、中華まん、焼売、肉団子、ハンバーグ、メンチカツ、ハム、ソーセージ、おにぎり、炊き込みご飯、スープ、めんつゆ、ルウ、ソース、フィリング、チーズ、スナック菓子、和菓子、パン等が挙げられる。 The food to which the present invention is applied is not particularly limited, but typically, for example, stir-fried foods, baked foods, steamed foods, boiled foods, cooked foods, stewed foods, seasonings and the like. Can be mentioned. Specific examples include, for example, pasta dishes, fried rice, fried vegetables, grilled meat, grilled fish, hot vegetables, Chinese buns, grilled meat, meat dumplings, hamburgers, minced meat cutlets, ham, sausages, rice balls, cooked rice, soup, noodle soup, ru, sauce, etc. Fillings, cheese, snacks, Japanese sweets, bread and the like can be mentioned.
　本発明を食品に適用する際、その使用の態様に特に制限はない。例えば、飲食品の原料や製造工程の中間物等へ、任意のタイミングで添加、混合、溶解、分散、乳化、注入すること等により、得られる飲食品の塩味を増強することができる。また、原料や製造工程の中間物への添加等だけでなく、飲食品の調理、加工、あるいは製造等の後に、ふり掛けたり、塗布したりすること等により、その飲食品に添加してもよい。 When applying the present invention to foods, there are no particular restrictions on the mode of use thereof. For example, the saltiness of the obtained food or drink can be enhanced by adding, mixing, dissolving, dispersing, emulsifying, injecting or the like into the raw material of the food or drink or an intermediate product in the manufacturing process at an arbitrary timing. In addition to being added to raw materials and intermediates in the manufacturing process, it can also be added to foods and drinks by sprinkling or applying them after cooking, processing, or manufacturing of foods and drinks. good.
　本発明の限定されない任意の態様においては、本発明を適用した飲食品等において塩味が増強したかどうかを、上記酸化油脂の酵素による加水分解物を添加して調製したものと、添加しないで同様に調製したものとを、官能評価試験、好ましくは、母集団に対して嗜好的偏向がないように選出された複数名のパネラーによる官能評価試験等に供することによって、客観的に評価することが可能である。 In any aspect of the present invention, whether or not the salty taste is enhanced in foods and drinks to which the present invention is applied is the same as that prepared by adding the above-mentioned hydrolyzate of the oxidized fat and oil by the enzyme, without addition. It is possible to objectively evaluate the prepared product by subjecting it to a sensory evaluation test, preferably a sensory evaluation test by a plurality of panelists selected so as not to have a preference bias with respect to the population. It is possible.
　本発明を適用し得る飲食品等の範囲は、ヒト用に限られるものではなく、動物用のエサや飼料等にも適用され得る。 The range of foods and drinks to which the present invention can be applied is not limited to humans, but can also be applied to foods and feeds for animals.
　以下、実施例を挙げて本発明を更に具体的に説明するが、これらの実施例は本発明の範囲を何ら限定するものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but these examples do not limit the scope of the present invention at all.
　表１には、試験に使用した材料を示す。 Table 1 shows the materials used in the test.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　［調製例１］
　〔酸化油脂〕
　油脂２００～５００ｇをビーカーに入れ、これに０．２０～０．５０Ｌ／分の量の空気を供給しつつ、オイルバス中、撹拌速度２００～４００ｒｐｍで攪拌しながら、表２に示す温度及び時間の条件で各油脂に対して加熱処理を施した。得られた酸化油脂の過酸化物価（ＰＯＶ）を、「基準油脂分析試験法２．５．２過酸化物価」に則って測定した。 [Preparation Example 1]
[Oxidized fats and oils]
Put 200 to 500 g of fat and oil in a beaker, supply 0.20 to 0.50 L / min of air to the beaker, and stir at a stirring speed of 200 to 400 rpm in an oil bath at the temperature and time shown in Table 2. Each fat and oil was heat-treated under the above conditions. The peroxide value (POV) of the obtained oxidized fat was measured according to the "reference fat and oil analysis test method 2.5.2 peroxide value".
　表２には、各油脂に対する酸化処理の条件と得られた酸化油脂のＰＯＶの測定結果を示す。 Table 2 shows the conditions of the oxidation treatment for each fat and oil and the measurement result of the POV of the obtained oxidized fat and oil.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　〔加水分解物〕
　得られた酸化油脂に対してリパーゼによる加水分解処理を施した。具体的には、油脂２０ｇと、水１２ｇと、リパーゼ（表３に示す酵素添加量）とを５０ｍＬのチューブに入れて蓋を閉め、このチューブを４０℃に設定した恒温槽に入れて、撹拌速度１５０ｒｐｍで振盪しながら、表３に示す時間条件でリパーゼによる加水分解処理を施した。反応時間経過後には、チューブを恒温槽から取り出し、２４℃で遠心分離（３０００ｒｐｍ、５ｍｉｎ）にかけて、上層（油層）の１０～１５ｇを採取した。採取した処理物を蓋付きチューブに入れ、オイルバスに漬けて酵素失活のため８０℃で１時間処理した。得られたリパーゼ処理物の酸価を、「基準油脂分析試験法２．３．１酸価」（日本油化学会）に則って測定した。 [Hydrolyzed product]
The obtained oxidized fat was hydrolyzed with lipase. Specifically, 20 g of fat and oil, 12 g of water, and lipase (enzyme addition amount shown in Table 3) are placed in a 50 mL tube, the lid is closed, and the tube is placed in a constant temperature bath set at 40 ° C. and stirred. Hydrolysis treatment with lipase was performed under the time conditions shown in Table 3 while shaking at a speed of 150 rpm. After the reaction time had elapsed, the tube was taken out from the constant temperature bath and centrifuged (3000 rpm, 5 min) at 24 ° C. to collect 10 to 15 g of the upper layer (oil layer). The collected processed product was placed in a tube with a lid, immersed in an oil bath, and treated at 80 ° C. for 1 hour to inactivate the enzyme. The acid value of the obtained lipase-treated product was measured according to "Reference Oil and Fat Analytical Test Method 2.3.1 Acid Value" (Japan Oil Chemists' Society).
　表３には、各酸化油脂に対するリパーゼ処理の条件と得られた処理物の酸価の測定結果を示す。 Table 3 shows the conditions of lipase treatment for each oxidized fat and oil and the measurement results of the acid value of the obtained treated product.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　＜試験例１＞
　ベース油として菜種油を用い、そのベース油に対して菜種油を各種処理したサンプルを０．１質量％～４質量％混合して、試験油を調製した。その試験油を、めんつゆに対する添加量が０．５質量％となるよう、めんつゆに添加、混合し、菜種油を各種処理したサンプルの終濃度が５、１０、５０、１００、又は２００質量ｐｐｍとなるように調製した。官能評価は、塩味の増強効果の観点から４名の専門パネラーにより行って、各パネラーに下記評点基準で点数付けし、その平均点を求めた。
（サンプル）
・未処理：酸化処理前の油脂
・酸化処理：酸化処理後の油脂
・酸化及びリパーゼ処理：酸化油脂に更にリパーゼ処理を施した油脂
（評点）
０点　効果無し
１点　わずかに効果あり
２点　やや効果あり
３点　効果あり
４点　やや強く効果あり
５点　強く効果あり
（各評点間の中間的評価である場合は０．５点間隔で評点） <Test Example 1>
A test oil was prepared by using rapeseed oil as a base oil and mixing 0.1% by mass to 4% by mass of samples treated with various rapeseed oils with the base oil. The test oil was added to and mixed with the noodle soup so that the amount added to the noodle soup was 0.5% by mass, and the final concentration of the sample treated with various rapeseed oils was 5, 10, 50, 100, or 200 mass ppm. Prepared as follows. The sensory evaluation was performed by four specialized panelists from the viewpoint of the effect of enhancing the salty taste, and each panelist was scored according to the following scoring criteria, and the average score was calculated.
(sample)
・ Untreated: Fats and oils before oxidation treatment ・ Oxidation treatment: Fats and oils after oxidation treatment ・ Oxidation and lipase treatment: Fats and oils that have been further treated with lipase (score)
0 points No effect 1 point Slightly effective 2 points Slightly effective 3 points Effective 4 points Slightly strong effect 5 points Strongly effective (in the case of an intermediate evaluation between each grade, scores are given at 0.5 point intervals)
　表４に、官能評価の結果を示す。 Table 4 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　その結果、表４上段の官能評価の結果に示されるように、菜種油にはめんつゆの塩味を増強する効果はなかった。これに対して、表４中段の官能評価の結果に示されるように、菜種油に所定の酸化処理を施して得られた酸化油脂には、めんつゆの塩味を増強する効果があることが明らかとなった。また、表４下段の官能評価の結果に示されるように、菜種油を原料として調製した酸化油脂に、更にリパーゼ処理を施すことにより、めんつゆの塩味を増強する効果が、酸化処理を施しただけの酸化油脂に比べて更に高められることが明らかとなった。 As a result, as shown in the results of the sensory evaluation in the upper part of Table 4, rapeseed oil had no effect of enhancing the salty taste of mentsuyu. On the other hand, as shown in the results of the sensory evaluation in the middle of Table 4, it was clarified that the oxidized fat and oil obtained by subjecting the rapeseed oil to a predetermined oxidation treatment has an effect of enhancing the salty taste of the noodle soup. rice field. In addition, as shown in the results of the sensory evaluation in the lower part of Table 4, the effect of enhancing the salty taste of mentsuyu by further applying lipase treatment to the oxidized fats and oils prepared from rapeseed oil is only the oxidation treatment. It was clarified that it was further enhanced as compared with oxidized fats and oils.
　＜試験例２＞
　原料油脂としてラードを用いて調製したサンプルに替えた以外、試験例１と同様にして、塩味増強効果について調べた。 <Test Example 2>
The effect of enhancing saltiness was investigated in the same manner as in Test Example 1 except that the sample was replaced with a sample prepared using lard as a raw material fat.
　表５に、官能評価の結果を示す。 Table 5 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　その結果、表５上段の官能評価の結果に示されるように、ラードにはめんつゆの塩味を増強する効果はなかった。これに対して、表５中段の官能評価の結果に示されるように、ラードに所定の酸化処理を施して得られた酸化油脂には、めんつゆの塩味を増強する効果があることが明らかとなった。また、表５下段の官能評価の結果に示されるように、ラードを原料として調製した酸化油脂に、更にリパーゼ処理を施すことにより、めんつゆの塩味を増強する効果が、酸化処理を施しただけの酸化油脂に比べて更に高められることが明らかとなった。 As a result, as shown in the results of the sensory evaluation in the upper part of Table 5, lard had no effect of enhancing the salty taste of mentsuyu. On the other hand, as shown in the results of the sensory evaluation in the middle of Table 5, it was clarified that the oxidized fat and oil obtained by subjecting lard to a predetermined oxidation treatment has an effect of enhancing the salty taste of mentsuyu. rice field. Further, as shown in the results of the sensory evaluation in the lower part of Table 5, the effect of enhancing the saltiness of the mentsuyu by further applying the lipase treatment to the oxidized fats and oils prepared from lard is only the oxidation treatment. It was clarified that it was further enhanced as compared with the oxidized fats and oils.
　＜試験例３＞
　原料油脂として大豆油、コーン油、グレープシード油、レッドパーム油、乳脂、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、又はアマニ油を用いて調製したサンプルに替えた以外、試験例１と同様にして、塩味増強効果について調べた。なお、めんつゆに対するサンプルの終濃度は５０ｐｐｍに調製して試験した。また、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、アマニ油について、官能評価は３名の専門パネラーにより行った。 <Test Example 3>
Test Example 1 and test example 1 except that the sample was replaced with a sample prepared using soybean oil, corn oil, grape seed oil, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, or flaxseed oil as raw material oils and fats. Similarly, the effect of enhancing saltiness was investigated. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested. In addition, the sensory evaluation of sunflower oil, macadamia nut oil, coconut oil, rice oil, and flax oil was performed by three expert panelists.
　表６－１、表６－２に、官能評価の結果を示す。 Tables 6-1 and 6-2 show the results of sensory evaluation.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　その結果、表６の官能評価の結果に示されるように、原料油脂として大豆油、コーン油、グレープシード油、レッドパーム油、乳脂、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、又はアマニ油を使用した場合にも、所定の酸化処理を施して得られた酸化油脂には、めんつゆの塩味を増強する効果があることが明らかとなった。また、各種の油脂を原料として調製した酸化油脂に、更にリパーゼ処理を施すことにより、めんつゆの塩味を増強する効果が、酸化処理を施しただけの酸化油脂に比べて更に高められることが明らかとなった。 As a result, as shown in the results of the sensory evaluation in Table 6, soybean oil, corn oil, grape seed oil, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, or amani as raw material oils and fats. It was clarified that even when oil was used, the oxidized fat and oil obtained by performing a predetermined oxidation treatment had an effect of enhancing the salty taste of corn oil. In addition, it is clear that by further applying lipase treatment to oxidized fats and oils prepared from various fats and oils, the effect of enhancing the saltiness of mentsuyu is further enhanced as compared with the oxidized fats and oils that have only been subjected to oxidation treatment. became.
　＜試験例４＞
　試験例１、３において、原料油脂として菜種油、大豆油、コーン油、グレープシード油、レッドパーム油、又は乳脂を使用して調製したサンプルについて、これをポタージュに適用した以外、試験例１と同様にして、塩味増強効果について調べた。なお、ポタージュに対するサンプルの終濃度は５０ｐｐｍに調製して試験した。 <Test Example 4>
Same as Test Example 1 except that the samples prepared using rapeseed oil, soybean oil, corn oil, grape seed oil, red palm oil, or milk fat as raw material fats and oils in Test Examples 1 and 3 were applied to pottage. Then, the effect of enhancing saltiness was investigated. The final concentration of the sample with respect to the pottage was adjusted to 50 ppm and tested.
　その結果、各種の油脂を原料として所定の酸化処理を施して得られた酸化油脂には、ポタージュの塩味についても、塩味を増強する効果があることが明らかになった。また、各種の油脂を原料として調製した酸化油脂に、更にリパーゼ処理を施すことにより、ポタージュの塩味を増強する効果が、酸化処理を施しただけの酸化油脂に比べて更に高められることが明らかとなった。 As a result, it was clarified that the oxidized fats and oils obtained by subjecting various fats and oils to a predetermined oxidation treatment have the effect of enhancing the salty taste of the pottage. In addition, it is clear that by further applying lipase treatment to oxidized fats and oils prepared from various fats and oils, the effect of enhancing the saltiness of the pottage is further enhanced as compared with the oxidized fats and oils that have only been subjected to the oxidation treatment. became.
　［調製例２］
　〔酸化油脂〕
　撹拌速度２００～４００ｒｐｍで攪拌しながら、表７に示す温度及び時間の条件で菜種油又はラードに対して加熱処理を施した。得られた酸化油脂の過酸化物価（ＰＯＶ）を、「基準油脂分析試験法２．５．２過酸化物価」に則って測定した。 [Preparation Example 2]
[Oxidized fats and oils]
While stirring at a stirring speed of 200 to 400 rpm, the rapeseed oil or lard was heat-treated under the conditions of the temperature and time shown in Table 7. The peroxide value (POV) of the obtained oxidized fat was measured according to the "reference fat and oil analysis test method 2.5.2 peroxide value".
　表７には、各油脂に対する酸化処理の条件と得られた酸化油脂のＰＯＶの測定結果を示す。 Table 7 shows the conditions of the oxidation treatment for each fat and oil and the measurement result of the POV of the obtained oxidized fat and oil.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　〔加水分解物〕
　得られた酸化油脂に対してリパーゼによる加水分解処理を施した。具体的には、油脂２０ｇと、水１２ｇと、リパーゼ０．２ｇとを５０ｍＬのチューブに入れて蓋を閉め、このチューブを４０℃に設定した恒温槽に入れて、撹拌速度１５０ｒｐｍで振盪しながら、０．５～１．５時間リパーゼによる加水分解処理を施した。反応時間経過後には、チューブを恒温槽から取り出し、２４℃で遠心分離（３０００ｒｐｍ、５ｍｉｎ）にかけて、上層（油層）の１０～１５ｇを採取した。採取した処理物を蓋付きチューブに入れ、オイルバスに漬けて酵素失活のため８０℃で１時間処理した。得られたリパーゼ処理物の酸価を、「基準油脂分析試験法２．３．１酸価」（日本油化学会）に則って測定した。 [Hydrolyzed product]
The obtained oxidized fat was hydrolyzed with lipase. Specifically, put 20 g of fat and oil, 12 g of water, and 0.2 g of lipase in a 50 mL tube, close the lid, put this tube in a constant temperature bath set at 40 ° C., and shake at a stirring speed of 150 rpm. , Was hydrolyzed with lipase for 0.5 to 1.5 hours. After the reaction time had elapsed, the tube was taken out from the constant temperature bath and centrifuged (3000 rpm, 5 min) at 24 ° C. to collect 10 to 15 g of the upper layer (oil layer). The collected processed product was placed in a tube with a lid, immersed in an oil bath, and treated at 80 ° C. for 1 hour to inactivate the enzyme. The acid value of the obtained lipase-treated product was measured according to "Reference Oil and Fat Analytical Test Method 2.3.1 Acid Value" (Japan Oil Chemists' Society).
　表８には、各酸化油脂に対するリパーゼ処理の条件と得られた処理物の酸価の測定結果を示す。 Table 8 shows the conditions of lipase treatment for each oxidized fat and oil and the measurement results of the acid value of the obtained treated product.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　＜試験例５＞
　サンプルとして調製例２で調製した酸化油脂１～４又はそのリパーゼ処理物に替えた以外、試験例１と同様にして、塩味増強効果について調べた。なお、めんつゆに対するサンプルの終濃度は５０ｐｐｍに調製して試験した。 <Test Example 5>
The salty taste enhancing effect was investigated in the same manner as in Test Example 1 except that the oxidized fats and oils 1 to 4 prepared in Preparation Example 2 or their lipase-treated products were replaced as samples. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested.
　表９に、官能評価の結果を示す。 Table 9 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
　その結果、表９中段の官能評価の結果に示されるように、菜種油に所定の酸化処理を施して得られた酸化油脂による、めんつゆの塩味を増強する効果は、酸化の程度が大きいほど高くなる傾向がみられた。また、表９下段の官能評価の結果に示されるように、菜種油を原料として調製した酸化油脂に、更にリパーゼ処理を施すことによる、塩味の更なる増強効果についても、酸化の程度が大きいほど高くなる傾向がみられた。 As a result, as shown in the results of the sensory evaluation in the middle of Table 9, the effect of enhancing the saltiness of the noodle soup by the oxidized fat obtained by subjecting the rapeseed oil to a predetermined oxidation treatment becomes higher as the degree of oxidation increases. There was a tendency. In addition, as shown in the results of the sensory evaluation in the lower part of Table 9, the effect of further enhancing the salty taste by further applying lipase treatment to the oxidized fats and oils prepared from rapeseed oil is higher as the degree of oxidation is larger. There was a tendency to become.
　＜試験例６＞
　サンプルとして調製例２で調製した酸化油脂５～８又はそのリパーゼ処理物に替えた以外、試験例１と同様にして、塩味増強効果について調べた。なお、めんつゆに対するサンプルの終濃度は５０ｐｐｍに調製して試験した。 <Test Example 6>
The salty taste enhancing effect was investigated in the same manner as in Test Example 1 except that the oxidized fats and oils 5 to 8 prepared in Preparation Example 2 or their lipase-treated products were replaced as samples. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested.
　表１０に、官能評価の結果を示す。 Table 10 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
　その結果、表１０中段の官能評価の結果に示されるように、ラードに所定の酸化処理を施して得られた酸化油脂による、めんつゆの塩味を増強する効果は、酸化の程度が大きいほど高くなる傾向がみられた。また、表１０下段の官能評価の結果に示されるように、ラードを原料として調製した酸化油脂に、更にリパーゼ処理を施すことによる、塩味の更なる増強効果についても、酸化の程度が大きいほど高くなる傾向が見られた。 As a result, as shown in the results of the sensory evaluation in the middle of Table 10, the effect of enhancing the saltiness of the noodle soup by the oxidized fat and oil obtained by subjecting lard to a predetermined oxidation treatment becomes higher as the degree of oxidation increases. There was a tendency. In addition, as shown in the results of the sensory evaluation in the lower part of Table 10, the effect of further enhancing the salty taste by further applying lipase treatment to the oxidized fats and oils prepared from lard is also higher as the degree of oxidation is larger. There was a tendency to become.
　＜試験例７＞
　サンプルとして調製例２で調製した酸化油脂３に替え、また、酸化油脂を希釈するベース油として菜種油、大豆油、又はコーン油を用いた以外、試験例１と同様にして、塩味増強効果について調べた。なお、めんつゆに対するサンプルの終濃度は５０ｐｐｍに調製して試験した。 <Test Example 7>
The saltiness enhancing effect was investigated in the same manner as in Test Example 1 except that the oxidized fat and oil 3 prepared in Preparation Example 2 was used as a sample and rapeseed oil, soybean oil, or corn oil was used as the base oil for diluting the oxidized fat and oil. rice field. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested.
　表１１に、官能評価の結果を示す。 Table 11 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000012
　その結果、表１１中段の官能評価の結果に示されるように、菜種油に所定の酸化処理を施して得られた酸化油脂による、めんつゆの塩味を増強する効果は、酸化油脂を希釈して試験油を調製するベース油を菜種油から大豆油やコーン油に替えた場合も、同様に、その塩味増強効果が認められた。また、表１１下段の官能評価の結果に示されるように、菜種油を原料として調製した酸化油脂に、更にリパーゼ処理を施すことによる、塩味の更なる増強効果について、リパーゼ処理物を希釈して試験油を調製するベース油を菜種油から大豆油やコーン油に替えた場合も、同様に、その塩味の更なる増強効果が認められた。 As a result, as shown in the results of the sensory evaluation in the middle of Table 11, the effect of enhancing the saltiness of the noodle soybean by the oxidized fat obtained by subjecting the rapeseed oil to a predetermined oxidation treatment is the test oil obtained by diluting the oxidized fat. When the base oil for preparing the above was changed from rapeseed oil to soybean oil or corn oil, the salty taste enhancing effect was similarly observed. Further, as shown in the results of the sensory evaluation in the lower part of Table 11, the lipase-treated product was diluted and tested for the effect of further enhancing the salty taste by further subjecting the oxidized fat and oil prepared from corn oil to the lipase treatment. Similarly, when the base oil for preparing the oil was changed from rapeseed oil to soybean oil or corn oil, the effect of further enhancing the salty taste was observed.
　＜試験例８＞
　サンプルとして調製例２で調製した酸化油脂７に替え、また、酸化油脂を希釈するベース油として菜種油、大豆油、又はコーン油を用いた以外、試験例１と同様にして、塩味増強効果について調べた。なお、めんつゆに対するサンプルの終濃度は５０ｐｐｍに調製して試験した。 <Test Example 8>
The saltiness enhancing effect was investigated in the same manner as in Test Example 1 except that the oxidized fat 7 prepared in Preparation Example 2 was used as a sample and rapeseed oil, soybean oil, or corn oil was used as the base oil for diluting the oxidized fat. rice field. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested.
　表１２に、官能評価の結果を示す。 Table 12 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000013
　その結果、表１２中段の官能評価の結果に示されるように、ラードに所定の酸化処理を施して得られた酸化油脂による、めんつゆの塩味を増強する効果は、酸化油脂を希釈して試験油を調製するベース油を菜種油から大豆油やコーン油に替えた場合も、同様に、その塩味増強効果が認められた。また、表１２下段の官能評価の結果に示されるように、ラードを原料として調製した酸化油脂に、更にリパーゼ処理を施すことによる、塩味の更なる増強効果について、リパーゼ処理物を希釈して試験油を調製するベース油を菜種油から大豆油やコーン油に替えた場合も、同様に、その塩味の更なる増強効果が認められた。 As a result, as shown in the results of the sensory evaluation in the middle of Table 12, the effect of enhancing the saltiness of corn oil by the oxidized fat obtained by subjecting lard to a predetermined oxidation treatment is the test oil obtained by diluting the oxidized fat. When the base oil for preparing the above was changed from rapeseed oil to soybean oil or corn oil, the salty taste enhancing effect was similarly observed. Further, as shown in the results of the sensory evaluation in the lower part of Table 12, the lipase-treated product was diluted and tested for the effect of further enhancing the salty taste by further subjecting the oxidized oil and fat prepared from lard to the lipase treatment. Similarly, when the base oil for preparing the oil was changed from rapeseed oil to soybean oil or corn oil, the effect of further enhancing the salty taste was observed.
　［調製例３］
　〔１．酸化油脂〕
　撹拌速度４００ｒｐｍで攪拌しながら、表１３に示す温度及び時間の条件でヒマワリ油又はマカダミアナッツ油に対して加熱処理を施した。得られた酸化油脂の過酸化物価（ＰＯＶ）を、「基準油脂分析試験法２．５．２過酸化物価」に則って測定した。 [Preparation Example 3]
[1. Oxidized fats and oils]
While stirring at a stirring speed of 400 rpm, sunflower oil or macadamia nut oil was heat-treated under the conditions of the temperature and time shown in Table 13. The peroxide value (POV) of the obtained oxidized fat was measured according to the "reference fat and oil analysis test method 2.5.2 peroxide value".
　表１３には、各油脂に対する酸化処理の条件と得られた酸化油脂のＰＯＶの測定結果を示す。 Table 13 shows the conditions of the oxidation treatment for each fat and oil and the measurement result of the POV of the obtained oxidized fat and oil.
Figure JPOXMLDOC01-appb-T000014
Figure JPOXMLDOC01-appb-T000014
　〔２．加水分解物〕
　得られた酸化油脂に対してリパーゼによる加水分解処理を施した。具体的には、酸化油脂２０ｇと、水１２ｇと、リパーゼ（表１４に示す酵素添加量）とを５０ｍＬのチューブに入れて蓋を閉め、このチューブを４０℃に設定した恒温槽に入れて、撹拌速度１５０ｒｐｍで振盪しながら、表１４に示す時間条件でリパーゼによる加水分解処理を施した。反応時間経過後には、チューブを恒温槽から取り出し、２４℃で遠心分離（３０００ｒｐｍ、５ｍｉｎ）にかけて、上層（油層）の１０～１５ｇを採取した。採取した処理物を蓋付きチューブに入れ、オイルバスに漬けて酵素失活のため８０℃で１時間処理した。得られたリパーゼ処理物の酸価を、「基準油脂分析試験法２．３．１酸価」（日本油化学会）に則って測定した。 [2. Hydrolyzate]
The obtained oxidized fat was hydrolyzed with lipase. Specifically, 20 g of oxidized fat and oil, 12 g of water, and lipase (enzyme addition amount shown in Table 14) were placed in a 50 mL tube, the lid was closed, and the tube was placed in a constant temperature bath set at 40 ° C. Hydrolysis treatment with lipase was performed under the time conditions shown in Table 14 while shaking at a stirring speed of 150 rpm. After the reaction time had elapsed, the tube was taken out from the constant temperature bath and centrifuged (3000 rpm, 5 min) at 24 ° C. to collect 10 to 15 g of the upper layer (oil layer). The collected processed product was placed in a tube with a lid, immersed in an oil bath, and treated at 80 ° C. for 1 hour to inactivate the enzyme. The acid value of the obtained lipase-treated product was measured according to "Reference Oil and Fat Analytical Test Method 2.3.1 Acid Value" (Japan Oil Chemists' Society).
　表１４には、各酸化油脂に対するリパーゼ処理の条件と得られた処理物の酸価の測定結果を示す。 Table 14 shows the conditions of lipase treatment for each oxidized fat and oil and the measurement results of the acid value of the obtained treated product.
Figure JPOXMLDOC01-appb-T000015
Figure JPOXMLDOC01-appb-T000015
　＜試験例９＞
　サンプルとして調製例３で調製した酸化油脂９～１０のリパーゼ処理物に替えた以外、試験例１と同様にして、塩味増強効果について調べた。なお、めんつゆに対するサンプルの終濃度は５０ｐｐｍに調製して試験した。また、官能評価は３名の専門パネラーにより行った。 <Test Example 9>
The salty taste enhancing effect was investigated in the same manner as in Test Example 1 except that the sample was replaced with the lipase-treated product of the oxidized fats and oils 9 to 10 prepared in Preparation Example 3. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested. In addition, the sensory evaluation was performed by three specialized panelists.
　表１５に、官能評価の結果を示す。
Figure JPOXMLDOC01-appb-T000016
 Table 15 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000016
　その結果、表１５の上から第２段の官能評価の結果に示されるように、ヒマワリ油を原料として調製した酸化油脂に更にリパーゼ処理を施すことによる、めんつゆの塩味を増強する効果は、リパーゼ処理物の酸価の程度が大きいほど顕著となる傾向がみられた。また、表１５の最下段の官能評価の結果に示されるように、マカダミアナッツ油を原料として調製した場合も、同様に、めんつゆの塩味を増強する効果は、リパーゼ処理物の酸価の程度が大きいほど高くなる傾向がみられた。 As a result, as shown in the results of the sensory evaluation in the second stage from the top of Table 15, the effect of further enhancing the saltiness of the noodle soup by further applying the lipase treatment to the oxidized fat prepared from sunflower oil is the lipase. The greater the acid value of the treated product, the more pronounced it tended to be. Further, as shown in the results of the sensory evaluation at the bottom of Table 15, when macadamia nut oil is used as a raw material, the effect of enhancing the saltiness of the mentsuyu is similarly the degree of the acid value of the lipase-treated product. The larger it was, the higher it tended to be.

Claims (17)

  1. 　酸化油脂の酵素による加水分解物を有効成分とすることを特徴とする塩味増強剤。 A salty taste enhancer characterized by containing a hydrolyzate of oxidized fats and oils as an active ingredient.
  2. 　前記酸化油脂は、菜種油、大豆油、コーン油、グレープシード油、ラード、レッドパーム油、乳脂、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理してなるものである、請求項１記載の塩味増強剤。 The oxidized fat is at least one oil selected from rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and flaxseed oil. The salty taste enhancer according to claim 1, which is obtained by oxidizing the oil.
  3. 　前記酸化油脂の過酸化物価が１５以上３００以下である、請求項１又は２記載の塩味増強剤。 The saltiness enhancer according to claim 1 or 2, wherein the peroxide value of the oxidized fat is 15 or more and 300 or less.
  4. 　前記加水分解物の酸価が５以上２００以下である、請求項１～３のいずれか１項に記載の塩味増強剤。 The saltiness enhancer according to any one of claims 1 to 3, wherein the acid value of the hydrolyzate is 5 or more and 200 or less.
  5. 　ベース油である食用油脂と、酸化油脂の酵素による加水分解物を含有することを特徴とする塩味増強用油脂組成物。 An oil / fat composition for enhancing saltiness, which comprises an edible oil / fat which is a base oil and an enzymatically hydrolyzed product of an oxidized oil / fat.
  6. 　前記酸化油脂は、菜種油、大豆油、コーン油、グレープシード油、ラード、レッドパーム油、乳脂、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理してなるものである、請求項５記載の塩味増強用油脂組成物。 The oxidized fat is at least one oil selected from rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and flaxseed oil. The oil / fat composition for enhancing saltiness according to claim 5, which is obtained by subjecting the oil to an oxidation treatment.
  7. 　前記酸化油脂の過酸化物価が１５以上３００以下である、請求項５又は６記載の塩味増強用油脂組成物。 The oil / fat composition for enhancing saltiness according to claim 5 or 6, wherein the peroxide value of the oxidized oil / fat is 15 or more and 300 or less.
  8. 　前記加水分解物の酸価が５以上２００以下である、請求項５～７のいずれか１項に記載の塩味増強用油脂組成物。 The oil / fat composition for enhancing saltiness according to any one of claims 5 to 7, wherein the acid value of the hydrolyzed product is 5 or more and 200 or less.
  9. 　前記酸化油脂の酵素による加水分解物を０．０１質量％以上１０質量％以下含有する、請求項５～８のいずれか１項に記載の塩味増強用油脂組成物。 The oil / fat composition for enhancing saltiness according to any one of claims 5 to 8, which contains 0.01% by mass or more and 10% by mass or less of the enzymatically hydrolyzed product of the oxidized oil / fat.
  10. 　請求項１～４のいずれか１項に記載の塩味増強剤、又は請求項５～９のいずれか１項に記載の塩味増強用油脂組成物を、飲食品又はその原料中に添加することを特徴とする飲食品の塩味増強方法。 The salty taste enhancer according to any one of claims 1 to 4 or the salty taste enhancing oil / fat composition according to any one of claims 5 to 9 is added to a food or drink or a raw material thereof. A characteristic method for enhancing the saltiness of food and drink.
  11. 　請求項１～４のいずれか１項に記載の塩味増強剤、又は請求項５～９のいずれか１項に記載の塩味増強用油脂組成物を、飲食品全量に対する、前記酸化油脂の酵素による加水分解物の含有量が１質量ｐｐｍ以上１０００質量ｐｐｍ以下となるように、飲食品又はその原料中に添加する、請求項１０記載の飲食品の塩味増強方法。 The salty taste enhancer according to any one of claims 1 to 4 or the oily fat composition for enhancing salty taste according to any one of claims 5 to 9 is prepared by the enzyme of the oxidized fat or oil with respect to the total amount of food and drink. The method for enhancing the saltiness of a food or drink according to claim 10, wherein the hydrolyzate is added to the food or drink or a raw material thereof so that the content of the hydrolyzate is 1 mass ppm or more and 1000 mass ppm or less.
  12. 　油脂を酸化処理して酸化油脂を得る工程と、前記酸化油脂を酵素により加水分解処理して前記酸化油脂の酵素による加水分解物を得る工程を含むことを特徴とする塩味増強剤の製造方法。 A method for producing a salty taste enhancer, which comprises a step of oxidizing fats and oils to obtain oxidized fats and oils and a step of hydrolyzing the oxidized fats and oils with an enzyme to obtain a hydrolyzate of the oxidized fats and oils by an enzyme.
  13. 　前記油脂は、菜種油、大豆油、コーン油、グレープシード油、ラード、レッドパーム油、乳脂、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、及びアマニ油から選ばれた少なくとも１種の油脂である、請求項１２記載の塩味増強剤の製造方法。 The oil is at least one oil selected from rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, sunflower oil, macadamia nut oil, coconut oil, rice oil, and flaxseed oil. The method for producing a salty taste enhancer according to claim 12.
  14. 　前記酸化油脂の過酸化物価が１５以上３００以下となるように酸化処理する、請求項１２又は１３記載の塩味増強剤の製造方法。 The method for producing a salty taste enhancer according to claim 12 or 13, wherein the oxidation treatment is performed so that the peroxide value of the oxidized fat is 15 or more and 300 or less.
  15. 　前記油脂に酸素を供給しつつ、加熱することにより、前記酸化処理を行う、請求項１２～１４のいずれか１項に記載の塩味増強剤の製造方法。 The method for producing a salty taste enhancer according to any one of claims 12 to 14, wherein the oxidation treatment is performed by heating the fat and oil while supplying oxygen.
  16. 　前記加水分解物の酸価が５以上２００以下となるように加水分解処理を行う、請求項１２～１５のいずれか１項に記載の塩味増強剤の製造方法。 The method for producing a salty taste enhancer according to any one of claims 12 to 15, wherein the hydrolysis treatment is performed so that the acid value of the hydrolyzed product is 5 or more and 200 or less.
  17. 　前記酵素としてリパーゼを用いる、請求項１２～１６のいずれか１項に記載の塩味増強剤の製造方法。
          The method for producing a salty taste enhancer according to any one of claims 12 to 16, wherein lipase is used as the enzyme.
PCT/JP2021/045078 2020-12-17 2021-12-08 Saltiness enhancement agent, oil/fat composition for saltiness enhancement, saltiness enhancement method for food and drink, and production method for saltiness enhancement agent WO2022131094A1 (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006246857A (en) * 2005-03-14 2006-09-21 Showa Sangyo Co Ltd Oil and fat composition, and food
JP2018029547A (en) * 2016-08-25 2018-03-01 株式会社Adeka Sodium chloride composition
WO2018037926A1 (en) * 2016-08-22 2018-03-01 株式会社Ｊ－オイルミルズ Sweetness and/or saltiness enhancing agent
JP2018029548A (en) * 2016-08-25 2018-03-01 株式会社Adeka Salty taste reinforcing agent
JP2019083776A (en) * 2017-11-09 2019-06-06 高砂香料工業株式会社 Oil and fat composition and manufacturing method therefor
JP2019097473A (en) * 2017-12-01 2019-06-24 日清オイリオグループ株式会社 Taste enhancing composition and taste enhancing method of a fried cooked article

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006246857A (en) * 2005-03-14 2006-09-21 Showa Sangyo Co Ltd Oil and fat composition, and food
WO2018037926A1 (en) * 2016-08-22 2018-03-01 株式会社Ｊ－オイルミルズ Sweetness and/or saltiness enhancing agent
JP2018029547A (en) * 2016-08-25 2018-03-01 株式会社Adeka Sodium chloride composition
JP2018029548A (en) * 2016-08-25 2018-03-01 株式会社Adeka Salty taste reinforcing agent
JP2019083776A (en) * 2017-11-09 2019-06-06 高砂香料工業株式会社 Oil and fat composition and manufacturing method therefor
JP2019097473A (en) * 2017-12-01 2019-06-24 日清オイリオグループ株式会社 Taste enhancing composition and taste enhancing method of a fried cooked article

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