JP-7856582-B2 - Saltiness enhancer, saltiness enhancing oil and fat composition, method for enhancing the saltiness of food and beverages, and method for producing a saltiness enhancer.

JP7856582B2JP 7856582 B2JP7856582 B2JP 7856582B2JP-7856582-B2

Inventors

本池千恵
岩橋舞子
西脇美香
熊田誠
鈴木基孝
藤井九達

Assignees

株式会社Ｊ－オイルミルズ

Dates

Publication Date: 20260511
Application Date: 20211208
Priority Date: 20201217

Claims (10)

A salt flavor enhancer characterized by containing an oxidized oil as an active ingredient, which is obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice bran oil, and linseed oil.
The saltiness enhancer according to claim 1, wherein the peroxide value of the oxidized oil is 15 or more and 300 or less.
A method for producing a salt-enhancing oil composition, comprising mixing an oxidized oil, obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and linseed oil, with an edible oil base oil , as an active ingredient for enhancing saltiness .
A method for producing a saltiness-enhancing oil composition according to claim 3, wherein the peroxide value of the oxidized oil is 15 or more and 300 or less.
A method for producing the salt-enhancing oil composition according to claim 3 or 4, comprising mixing the oxidized oil composition with the salt-enhancing oil composition so that it contains 0.01% by mass or more and 10% by mass or less.
A method for enhancing the saltiness of food and beverages, comprising adding a saltiness-enhancing agent according to claim 1 or 2, or a saltiness-enhancing oil and fat composition obtained by a manufacturing method according to any one of claims 3 to 5, to food and beverages or their raw materials.
A method for enhancing the saltiness of food and beverages according to claim 6, comprising adding a saltiness-enhancing agent according to claim 1 or 2, or a saltiness-enhancing oil and fat composition obtained by a manufacturing method according to any one of claims 3 to 5, to food and beverages or their raw materials such that the content of oxidized oil and fat relative to the total amount of food and beverages is 1 ppm by mass or more and 1,000 ppm by mass or less.
A method for producing a saltiness enhancer, comprising oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and linseed oil to obtain an oxidized oil , and using the oxidized oil as an active ingredient .
A method for producing a saltiness enhancer according to claim 8, comprising oxidizing the oxidized oil and fat so that its peroxide value is between 15 and 300.
A method for producing a saltiness enhancer according to claim 8 or 9, comprising heating the oil or fat while supplying oxygen to it to perform the oxidation treatment.

Description

This invention relates to a technique for enhancing the saltiness of food. Salt is a seasoning that enhances the flavor of food by adding saltiness, and it 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 thought to cause hypertension, heart disease, stroke, and stomach cancer. Therefore, the development of low-sodium foods and seasonings that reduce the amount of salt used without compromising the saltiness is progressing. For example, Patent Document 1 discloses a method for producing salty foods and beverages by adding predetermined amounts of arginine and/or its salt, lactic acid and/or its salt, and gluconic acid and/or its salt to raw materials. Japanese Patent Publication No. 2013-208057 This invention involves subjecting oils and fats to a specific treatment to make them effective ingredients for enhancing saltiness. Specifically, the treatment is oxidation. The embodiments for carrying out this invention will be described in further detail below. The oils and fats used as raw materials for oxidation treatment can be any oils and fats that are deemed edible, and there are no particular restrictions, but it is preferable that at least one oil or fat selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice bran oil, and linseed oil be used. Regarding the degree of oxidation, when using the peroxide value as an indicator, while the peroxide value of edible oils and fats generally distributed in the market is around 0 to 10, it is preferable that the peroxide value be raised to around 15 to 300. In other embodiments, the range of the peroxide value (Peroxide value; hereinafter sometimes referred to as "POV") may be between 25 and 290, between 40 and 270, or between 60 and 250. If the peroxide value is below the above range, the saltiness-enhancing effect tends to be poor. If the peroxide value exceeds the above range, the flavor of food and beverages may deteriorate. The peroxide value (POV) can be measured in accordance with "Standard Methods for Analyzing Oils and Fats 2.5.2 Peroxide Value" (Japan Oil Chemists' Society). The oils and fats used for oxidation treatment may be one type alone or two or more types in combination. In the case of two or more types being used, the peroxide value of the entire mixed oil after oxidation treatment must be within the above range. Furthermore, two or more types of oils and fats may be oxidized separately and then mixed; the peroxide value of the entire mixed oil after oxidation treatment must be within the above range. The method for oxidizing oils and fats is not particularly limited, as long as it can oxidize the oils and fats to a peroxide value (POV) within the predetermined range mentioned above, but a heat treatment method is preferred. For example, from the viewpoint of production on an industrial scale, it is preferable to place the raw oils and fats in a suitable container such as a tank and then heat them using heating means such as an electric heater, direct flame burner, microwave, steam, or hot air heater provided in the container. As mentioned above, the raw oils and fats to be oxidized can be rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice bran oil, linseed oil, etc. These can be used individually or in combination of two or more. When used in combination, the mixed oils can be subjected to oxidation treatment, or they can be oxidized separately and then mixed. There are no particular restrictions on the conditions for the heat treatment, but it is preferable to heat at a temperature of 50°C to 220°C for a heating time of 0.1 hours to 240 hours, and more preferably at a temperature of 60°C to 160°C for a heating time of 1 hour to 100 hours. Furthermore, the cumulative value of heating temperature (°C) × heating time (hours) is typically between 200 and 20000, but in other embodiments, it may be in the range of 220 to 18000, or 240 to 15000. When the heating temperature is changed, the cumulative value of heating temperature (°C) × heating time (hours) can be calculated as: heating temperature (°C) before the temperature change × heating time before the temperature change + heating temperature (°C) after the temperature change × heating time after the temperature change, or as the integral value of the heating temperature (°C) over the heating time (hours). During the heat treatment, oxygen (air) may be supplied by stirring to introduce oxygen from the open space of the container or by blowing in oxygen. Air may be used as the oxygen source. This promotes the oxidation of the oil and fat. In this case, it is preferable that the oxygen supply rate be 0.001 to 2 L/min per 1 kg of oil and fat. For example, in the case of air, it is preferable that the rate is 0.005 to 10 L/min per 1 kg of oil and fat, and more preferably 0.01 to 5 L/min. The o