TW202404473A - Hydrogenated odor imparting agent,oil and fat composition,method for producing oll and fat composition,method for imparting hydrogenated odor to food,and method for producing fried food - Google Patents

Abstract

The present invention provides a hydrogenated odor imparting agent and the likes capable of imparting a hydrogenated odor to food without containing partially hydrogenated oil or fat. The hydrogenated odor imparting agent according to the present invention contains at least one selected from the group consisting of oxidized oil and fat, rice oil, linseed oil, and evening primrose oil, cis-6-nonenal, and trans-6-nonenal as active ingredients. The oil and fat composition according to the present invention contains at least one selected from the group consisting of oxidized oil and fat, rice oil, linseed oil, and evening primrose oil, cis-6-nonenal, trans-6-nonenal, and edible oil and fat which is the base oil.

Description

Hydrogenated odor imparting agent, oil and fat composition, method of manufacturing oil and fat composition, method of imparting hydrogenated odor to food, and method of manufacturing fried food

The present invention relates to a hydrogenated odor imparting agent, a fat and oil composition, a method for producing a fat and oil composition, a method for imparting hydrogenated odor to food, and a method for producing fried food.

Hydrogenated oil has been widely used in oily foods such as margarine, shortening, and buttercream, pastries such as donuts, cakes, and chocolate, and deep-frying oils for other foods.

Hydrogenated oil can be made by making soybean oil, rapeseed oil, palm oil, coconut oil, palm kernel oil and other vegetable oils, or whale oil, fish oil, beef tallow, lard and other animal oils, at about 160℃ or above and about 210℃ It is produced by hydrogenation in the presence of a nickel catalyst or the like in the following temperature range. Hydrogenated oil is an edible processed oil that is solid at room temperature. Because it can be produced using cheap oil raw materials and has stable quality, it has been used in a large number of and wide range of applications.

Hydrogenated oils include partially hydrogenated oils, which are hydrogenated to retain some unsaturated fatty acids, and extremely hydrogenated oils, which are hydrogenated to completely eliminate the presence of unsaturated fatty acids. Among them, partially hydrogenated oils and fats have an odor called "hydrogenated smell". The hydrogenated smell is the result of food processing such as heating of foods containing hydrogenated oil, and is thought to tend to impart a thick, elegant sweetness to brewed products. For example, when a fat containing hydrogenated oil is used as the frying oil for donuts, it can give the finished donuts a sweet cooking feel, arouse consumers' willingness to purchase, and provide full satisfaction when eating. In addition, for products using hydrogenated oils such as margarine and fat spreads, the unique richness and sweetness can enhance the flavor of these products.

On the other hand, in partially hydrogenated oils and fats, it is known that the trans fatty acid content in the oil will increase due to hydrogenation. Recently, as a result of the labeling guidelines issued by the U.S. federal government regarding trans fatty acids as a possible cause of arteriosclerosis, there has been an increase in the number of cases against the use of hydrogenated oils containing large amounts of trans fatty acids, and there is a strong desire for the emergence of alternatives to oils and fats. Develop effective solutions.

Patent Document 1 describes a hydrogenated oil flavor-imparting agent composed of (E)-6-octenal.

[Prior technical literature]

[Patent Document]

[Patent Document 1] Japanese Patent Application Publication No. 2014-200236

However, Patent Document 1 only describes that hydrogenated oil flavor can be imparted to oil and fat products with reduced hydrogenated oil, but does not fully describe that hydrogenated oil flavor can be imparted to oil and fat products that do not contain hydrogenated oil.

In recent years, there has been a demand for hydrogenated odor-imparting agents that use compounds that can impart a hydrogenated odor to foods even if they do not contain hydrogenated oils, especially partially hydrogenated fats and oils, as active ingredients, and compounds that contain these even if they do not contain partially hydrogenated fats and oils. Oil and fat compositions of compounds, but such hydrogenated odor-imparting agents and oil and fat compositions are not yet available. The problem to be solved by the present invention is to provide a hydrogenated odor imparting agent and a fat and oil composition, which can impart hydrogenated odor to food even if they do not contain partially hydrogenated fat and oil. In addition, another subject to be solved by the present invention is to provide a method for manufacturing the aforementioned oil and fat composition, a method for imparting a hydrogenated smell to food even if partially hydrogenated oil and fat is not added to the food, and a method for producing oil using the aforementioned oil and fat composition. A method for manufacturing food including steps of frying ingredients.

As a result of intensive research conducted by the present inventors in view of the above-mentioned problems, it was found that a compound containing at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil, and evening primrose oil, cis-6-nonenal, and As an active ingredient, trans-6-nonenal can impart a hydrogenated smell to food even if it does not contain partially hydrogenated oils and fats. The present invention was completed based on these findings.

The present invention is a hydrogenated odor-imparting agent containing at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil and evening primrose oil, cis-6-nonenal and trans-6- Nonenal as active ingredient.

The content ratio of the aforementioned cis-6-nonenal and the aforementioned trans-6-nonenal is preferably from 0.01 to 50.

The hydrogenated odor imparting agent preferably contains the oxidized fat and oil, and the peroxide valence of the oxidized fat and oil is preferably from 15 to 350. In addition, the oxidized oil and fat is preferably at least one type of oxidized oil and fat selected from the group consisting of milk fat, arachidonic acid-containing oil and fat, sunflower oil, and macadamia nut oil.

The present invention is a fat and oil composition containing at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil and evening primrose oil, cis-6-nonenal, and trans-6-nonenal. alkenals and edible oils and fats that are base oils.

The content of cis-6-nonenal is preferably from 0.01 ppm to 10 ppm, and the content of trans-6-nonenal is preferably from 0.01 ppm to 10 ppm.

The oil and fat composition of the present invention preferably contains the aforementioned oxidized oil and fat, and the peroxide value of the aforementioned oxidized oil and fat is preferably from 15 to 350. In addition, the aforementioned oxidized oil and fat is preferably at least one oxidized oil and fat selected from the group consisting of milk fat, arachidonic acid-containing oil and fat, sunflower oil, and macadamia nut oil.

The content of at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil and evening primrose oil is preferably 1 ppm or more and 30,000 ppm or less.

The oil and fat composition of the present invention is preferably used for frying.

The present invention is a method for producing a grease composition, which includes at least one selected from the group consisting of oxidized grease, rice oil, linseed oil and evening primrose oil, cis-6-nonenal and trans -The step of adding 6-nonenal to edible fats and oils that are base oils.

The method for producing the oil and fat composition of the present invention preferably further includes the step of producing the aforementioned oxidized oil and fat by supplying air to the edible oil and fat that will become the raw material of the aforementioned oxidized oil and fat. Heat treatment is performed, and oxidation treatment is performed so that the peroxide valence becomes 15 or more and 300 or less, and the said oxidized oil and fat is produced.

The edible oil and fat that becomes the raw material of the oxidized oil and fat is preferably at least one selected from the group consisting of milk fat, arachidonic acid-containing oil and fat, sunflower oil, and macadamia nut oil.

The air supply amount in the oxidation treatment is preferably 0.005 L/min or more and 10 L/min or less per 1 kg of the above-mentioned edible fat and oil.

The heating temperature in the aforementioned oxidation treatment is preferably not less than 50°C and not more than 220°C.

The present invention is a method for imparting hydrogenated smell to food, which includes adding at least one selected from the group consisting of oxidized oil, rice oil, linseed oil and evening primrose oil, cis-6-nonenal and trans Steps for adding formula-6-nonenal to food.

Furthermore, the present invention is a method for producing fried food, which includes adding at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil, and evening primrose oil, and cis-6-nonenal. The steps of adding trans-6-nonenal and trans-6-nonenal to edible fats and oils that are base oils to produce a fat and oil composition; and the step of using the fat and oil composition to fry materials to be fried.

The hydrogenated odor imparting agent and the fat and oil composition of the present invention can impart hydrogenated odor to food even if they do not contain partially hydrogenated fat and oil. The method for producing a fat and oil composition of the present invention can produce a fat and oil composition that can impart a hydrogenated smell to food even if it does not contain partially hydrogenated fat and oil. The method of imparting hydrogenated odor to food according to the present invention can impart hydrogenated odor to food even if partially hydrogenated fats and oils are not added to the food. The method for producing fried food of the present invention can use a fat and oil composition that can impart a hydrogenated smell to fried food even if it does not contain partially hydrogenated fat and oil, to fry materials to be fried to produce fried food.

The present invention will be described in more detail. In addition, when the upper limit and the lower limit of a numerical range are presented, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also deemed to be publicly disclosed.

<Hydrogenated odor imparting agent>

The hydrogenated odor imparting agent of the present invention contains at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil, and evening primrose oil as an active ingredient. The hydrogenated odor imparting agent of the present invention preferably contains oxidized fats and oils. Oxidized fats and oils are obtained by oxidizing edible fats and oils used as raw materials.

The above-mentioned edible fats and oils that can be used as raw materials for oxidation treatment are not particularly limited as long as they are considered to be edible. Examples include: rapeseed oil, soybean oil, palm oil, corn oil, olive oil, sesame oil, and flax. Kernel oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, shea butter, sauropod butter, cocoa butter, palm kernel oil, coconut oil, grape seed oil, Vegetable oils such as macadamia nut oil, coconut oil, evening primrose oil; microbial oils; animal oils such as beef tallow, lard, milk fat, chicken fat, fish oil, etc.; synthetic oils such as three medium chain fatty acid glycerides, etc. In addition, oils and fats containing a large amount of specific fatty acids such as arachidonic acid may also be used. The above-mentioned edible fats and oils that become raw materials for oxidation treatment are selected from milk fat, arachidonic acid-containing fats and oils, sunflower oil, macadamia nut oil, rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, Preferably, at least one kind of oil is selected from the group consisting of coconut oil, rice oil and linseed oil, and is selected from the group consisting of butterfat, arachidonic acid-containing oil, sunflower oil and macadamia oil. It is better to use at least one kind of fat. When the peroxide value is used as an indicator of the degree of oxidation, generally the peroxide value of edible oils and fats circulating on the market is about 0 to 10. It is better to increase the peroxide value to about 15 or more and 350 or less. The range of the peroxide value (hereinafter, sometimes also referred to as "POV") may be, in another aspect, a range of 20 to 300, a range of 25 to 290, and a range of 40 to 270. The range can be from 60 to range below 250. When the peroxide value is within the above range, the effect of imparting a hydrogenated smell is high, and the flavor of the food becomes better. The peroxide value (POV) can be measured according to "Standard Oil and Fat Analysis Test Method 2.5.2 Peroxide Value" (Japan Petroleum Chemistry Society). In addition, one type of fat and oil supplied to the oxidation treatment may be used alone, or two or more types may be used in combination. When two or more types are used in combination, the peroxide value in the entire mixed oil after the oxidation treatment may be within the above range. In addition, two or more kinds of oils and fats may be separately oxidized and mixed, as long as the peroxide value of the entire mixed oil after the oxidation treatment is within the above range.

The aforementioned milk fat refers to oils and fats obtained from raw milk, cow's milk, qualified cow's milk, etc., with a content of 95% by mass or more and 100% by mass or less. Examples include anhydrous milk fat, clarified cream, etc. Anhydrous milk fat refers to milk, etc., in which almost all components other than milk fat have been removed, and is sometimes described as AMF (Anhydrous Milk Fat). Clarified butter is obtained by fractionating the fat content of butter. The milk fat used in the present invention is preferably anhydrous milk fat or clarified cream, and more preferably anhydrous milk fat. In addition, the oil and fat content of milk fat is preferably 98 mass % or more and 100 mass % or less, and more preferably 99 mass % or more and 100 mass % or less.

The aforementioned oil and fat containing arachidonic acid refers to oil and fat containing arachidonic acid. The source of arachidonic acid is not particularly limited. Those obtained from various animals, plants, microorganisms, algae, etc. are already sold on the market. Although those skilled in the art can appropriately use these commonly known ones, those derived from microorganisms are considered good. The content of arachidonic acid in the arachidonic acid-containing oil and fat is not particularly limited, but it is preferably 5 mass% or more, more preferably 8 mass% or more, and still more preferably 10 mass% or more.

The aforementioned sunflower oil is not particularly limited. Preferably, the proportion of oleic acid in the total amount of fatty acids is 70 mass% or more and 100 mass% or less, more preferably 75 mass% or more and 95 mass% or less, and 80 mass% or more. It is more preferable if it is 90 mass % or less. Oleic acid occupies a proportion of the total fatty acids The content can be measured according to the method described in "Standard Oil and Fat Analysis Test Method 2.5.23-2013 Fatty Acid Composition (Capillary Gas Chromatography)" (Japan Petrochemical Society).

In addition, generally speaking, the oxidation treatment of edible fats and oils becomes a composition composed of a wide variety of chemical substances. It is impossible to detect and identify the chemical substances contained one by one, or it requires extremely high economic costs. or time, so it is almost impractical.

When the hydrogenated odor imparting agent of the present invention contains rice oil as an active ingredient, the rice oil may contain rice germ oil.

The hydrogenated odor-imparting agent of the present invention contains cis-6-nonenal and trans-6-nonenal as active ingredients. These are known compounds, cis-6-nonenal is known to be a product of Sigma Aldrich, and trans-6-nonenal is known to be a product of Sundia MediTech.

The hydrogenated odor-imparting agent of the present invention can be suitably blended with auxiliaries that can be added in normal food applications. Examples of such auxiliaries include antioxidants, defoaming agents, emulsifiers, spices, flavor-imparting agents, pigments, physiologically active substances, and the like. Specific examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-rice furfuryl alcohol, tocopherol, polysiloxane, and the like.

Although the hydrogenated odor imparting agent of the present invention may or may not contain partially hydrogenated fats and oils, it is preferably not containing partially hydrogenated fats and oils. Therefore, the composition does not contain trans fatty acids. The partially hydrogenated oil and fat in the present invention means hydrogenated oil and fat with an iodine value of 4 or more.

The ratio of the contents of cis-6-nonenal and trans-6-nonenal in the hydrogenated odor-imparting agent of the present invention (content of cis-6-nonenal/trans-6-nonenal The content) is preferably above 0.01 and below 50. The ratio of the aforementioned contents may be 0.02 to 50, 0.03 to 50, 0.04 to 50, 0.05 to 50, 0.06 to 50, 0.07 to 50, 0.08 to 50, or 0.09 to 50. The ratio of the aforementioned contents is more preferably 0.05 to 40, and 0.1 to 30 is more preferred. The following is better, 0.15 to 25 is particularly good, 1.0 to 20 is the best, 2.0 to 10 is the best. When the ratio is within the aforementioned range, the hydrogenated odor-imparting agent of the present invention can more efficiently impart a hydrogenated odor to food.

<Grease composition>

In any aspect that is not limited to the present invention, the hydrogenated odor-imparting agent of the present invention can also be provided in the form of a fat and oil composition. The oil and fat composition of the present invention contains at least one selected from the group consisting of oxidized oil and fat, rice oil, linseed oil, and evening primrose oil, cis-6-nonenal, trans-6-nonenal, and Edible fats and oils that are base oils. The oil and fat composition of the present invention may optionally contain excipients, auxiliaries, emulsifiers, pH adjusters, etc. as needed, and may be prepared into any form of oil and fat composition such as liquid, powder, or paste in a well-known manner. That is, liquid oils, margarines, fat spreads, shortenings, powdered oils, etc. containing edible oils and fats as the main body can be prepared by, for example, preparation techniques well known in the industry, or the edible oils and oils can be prepared in a small amount. Solution, powder, gel, granular, etc., any of these forms can be used. For example, when powdering, an auxiliary agent such as corn syrup may be used, or an emulsifier may be added to prepare the emulsified raw material, and then the emulsified raw material may be powdered. Powdering means include spray drying, freeze drying, and the like.

When the oil and fat composition of the present invention contains oxidized oil and fat, the oxidized oil and fat is as described above. In addition, the content of at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil and evening primrose oil contained in the oil and fat composition of the present invention is preferably 1 ppm or more and 30,000 ppm or less, and 100 ppm or more 25,000 ppm or less is more preferred, 250 ppm or more and 23,000 ppm or less is still more preferred, and 500 ppm or more and 21,000 ppm or less is particularly preferred. When the content is within the aforementioned range, the oil and fat composition of the present invention can impart a hydrogenated smell to food more efficiently.

The cis-6-nonenal and trans-6-nonenal contained in the oil and fat composition of the present invention are also as described above. The content of cis-6-nonenal and trans-6-nonene contained in the oil and fat composition of the present invention The aldehyde content is preferably from 0.01 ppm to 10 ppm, more preferably from 0.02 ppm to 8 ppm, more preferably from 0.03 ppm to 5 ppm, and particularly preferably from 0.05 ppm to 3 ppm. When the content is within the aforementioned range, the oil and fat composition of the present invention can impart a hydrogenated smell to food more efficiently.

The total content of cis-6-nonenal and trans-6-nonenal contained in the oil and fat composition of the present invention is preferably from 0.1 ppm to 20 ppm, more preferably from 0.15 ppm to 10 ppm, and More than 0.2ppm and not more than 5ppm is more preferable, not less than 0.25ppm and not more than 2ppm is particularly preferable, and not less than 0.3ppm and not more than 1.5ppm is optimal. When the total content is within the above range, the oil and fat composition of the present invention can more efficiently impart a hydrogenated smell to food.

Edible oils and fats that are base oils contained in the oil and fat composition of the present invention include, for example: rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, and linseed. Oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, coconut oil, shea butter, sauropod butter, cocoa butter, grape seed oil, macadamia nut oil, coconut oil, evening primrose Oil and other vegetable fats, tallow, lard, chicken fat, milk fat and other animal fats, three medium chain fatty acid glycerides, etc. In addition, these fractionated oils (medium melting point portion of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), processed fats and oils such as transesterified oil, etc. One type of edible oil and fat may be used alone, or two or more types may be mixed and used.

The oil and fat composition of the present invention may also be appropriately blended with auxiliaries that are normally added to foods. Examples of auxiliaries include antioxidants, defoaming agents, emulsifiers, spices, flavor-imparting agents, pigments, and physiologically active substances. Specific examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-rice furfuryl alcohol, tocopherol, polysiloxane, and the like.

The oil and fat composition of the present invention may or may not contain partially hydrogenated oil and fat. Preferably, it does not contain hydrogenated oil, especially partially hydrogenated oil and fat. Therefore, it will be a composition that does not contain trans fatty acids.

The uses of the oil and fat composition of the present invention are not limited to specific uses. The fat and oil composition of the present invention is preferably used as a fat and oil composition for frying.

<Production method of oil and fat composition>

The method for producing the oil and fat composition of the present invention includes adding at least one selected from the group consisting of oxidized oil and fat, rice oil, linseed oil and evening primrose oil, cis-6-nonenal and trans-6- The step of adding nonenal to edible fats and oils that are base oils.

When the oil and fat composition of the present invention contains the oxidized oil and fat, as described above, the oxidized oil and fat is obtained by oxidizing the edible oil and fat used as the raw material. The method for producing the oil and fat composition of the present invention preferably further includes the step of heating the edible oil and fat that will become the raw material of the oxidized oil and fat while supplying air so that the peroxide valence becomes The above-mentioned oxidized grease is produced by carrying out oxidation treatment so that the content is 15 or more and 350 or less.

The method of oxidizing the edible oil and fat to be used as the raw material is not particularly limited as long as it can be oxidized to a peroxide value within the predetermined range, but a preferred method is heat treatment. For example, from the viewpoint of industrial-scale production, it is better to store the raw oil and fat in a suitable container such as a tank, and use the electric heating type, direct flame burner type, microwave type, steam type, hot air type, etc. that the container has. performed by means of heating.

The conditions of the heat treatment are not particularly limited, but the heating temperature is preferably 50°C or more and 220°C or less, and the heating time is 0.1 hour or more and 240 hours or less. The heating temperature is 60°C or more and 160°C or less, and the heating time is 1 hour or more. Less than 100 hours is better. In addition, the conditions for the cumulative amount of heating temperature (°C) × heating time (hours) are preferably 200 or more and 20,000 or less, and 220 or more Above 18,000 and below is better, and above 240 and below 15,000 is even better. In addition, when the heating temperature is changed, the cumulative amount of heating temperature (°C) × heating time (hours) can be calculated by heating temperature (°C) before the temperature change × heating time (hours) before the temperature change + heating temperature after the temperature change. It is calculated in the form of (℃)×heating time (hours) after temperature change, or the integral value of heating temperature (℃) within the range of heating time (hours).

During heat treatment, oxygen can be supplied by stirring to collect oxygen from the open space of the container or by blowing oxygen into the container. The oxygen source may use air or the like. This promotes the oxidation of edible fats and oils that will become the raw materials mentioned above. At this time, the supply amount of oxygen per 1 kg of the edible oil and fat is preferably in a range of 0.001 L/min or more and 2 L/min or less. For example, in the case of air, it is preferably in the range of 0.005 L/min or more and 10 L/min or less per 1 kg of the grease, and more preferably in the range of 0.01 L/min or more and 5 L/min or less.

<Applications of hydrogenated odor-imparting agents and grease compositions>

The method of imparting a hydrogenated smell to food according to the present invention includes adding at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil and evening primrose oil, cis-6-nonenal and trans- 6-Steps for adding nonenal to food. In the method of imparting hydrogenated odor to food of the present invention, for example, the hydrogenated odor imparting agent of the present invention or the oil and fat composition of the present invention is added to the food.

The method of addition is not particularly limited. For example, the hydrogenated odor-imparting agent of the present invention or the oil and fat composition of the present invention can be added directly to food, or the oil and fat composition of the present invention can be made into a flavor oil and then added. in food. In addition, edible oil and fat added with the hydrogenated odor imparting agent of the present invention or the oil and fat composition of the present invention can be used to fry materials to be fried, thereby imparting a unique sweet flavor to the fried food (fried food).

Foods to which the hydrogenated odor-imparting agent or oil and fat composition of the present invention can be added are not particularly limited, and examples thereof include:

Edible fats and oils;

Margarine, spreads, cream, mayonnaise (also known as mayonnaise), dressing, fresh cream and other oil-processed foods (referring to foods containing edible oils and fats as raw materials);

Milk, soy milk, milk drinks, lactic acid drinks, sports drinks and other beverages;

Donuts, biscuits, pies (also known as pies), cakes, madeleine, jelly, pudding, mousse, chocolate, fudge and other pastries;

Breads such as sweet bread; noodles such as soba, udon, ramen, and pasta;

Fried rice and other rice dishes;

Cheese, cream, yogurt and other dairy products;

Hamburger steaks, ham, sausages and other processed livestock foods;

Processed aquatic foods such as bamboo wheels and fish slabs;

Soups such as corn soup, French consommé, and bisque;

Chinese flavored seasonings, barbecue sauces and other seasonings or sauces;

Frozen food, cooked food, fried food, barbecue food, health food, etc. The food to which the hydrogenated odor-imparting agent of the present invention can be added is preferably at least one of edible fats and oils and fat-processed foods, and more preferably edible fats and oils.

The method for producing fried food of the present invention includes: adding at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil and evening primrose oil, cis-6-nonenal and trans-6 - The step of adding nonenal to edible fats and oils that are base oils and producing a fat and oil composition; and the step of using the fat and oil composition to fry ingredients to be fried.

The aforementioned fried food is not particularly limited, and examples thereof include: donuts, fried bread, curry bread, Pirozhki, American hot dogs, croutons (also known as croutons), karinto ), fried rice crackers, snacks, fritters, fried pork cutlets, fried chicken cutlets, fried chicken, fried fish, tempura, croquettes, croquettes, fried fish French fries, chicken nuggets, hash browns, fried tofu, instant noodles, etc.

[Example]

Hereinafter, the present invention will be described in more detail according to the examples, but the present invention is not limited to these examples.

In the Examples, Comparative Examples and Comparative Examples, 3 tasters ate each of the following donuts respectively, and 4 tasters ate each of the following fried chicken respectively, and evaluated each of the following donuts and the following according to the following standards. The hydrogenated smell of fried chicken.

-Criteria for evaluating hydrogenated odor-

A: It has a flavor very close to that of the control example (when using partially hydrogenated oil and fat).

B: There is a flavor close to that of the control example (when partially hydrogenated oil and fat is used).

C: The flavor is slightly closer to that of the control example (when partially hydrogenated oil and fat is used).

D: Not close to the flavor of the control example (when using partially hydrogenated oil and fat).

Examples 1 to 25 and Comparative Examples 1 to 4

The transesterified oil and fat 1 prepared from 60% by mass of refined palm oil (manufactured by J-Oil Mills Co., Ltd.) and transesterified oil (the transesterified oil was prepared based on [Example] described in International Publication No. 2020/004058) was used. Preparation. Specifically, after mixing 75% by mass of hard palm oil (palm stearin (iodine value 35)), 10% by mass of palm oil, and 15% by mass of soybean oil, sodium methoxide (sodium methoxide) is used as a contact agent. A mixed oil composed of 40% by mass (prepared by transesterification of solvent and further refined) was used as It is a base oil, and each component is added to this base oil so that it may become the concentration shown in Tables 1 to 6, and each oil and fat composition is prepared. 30 parts by mass of water was added to 100 parts by mass of commercially available donut ingredients (donut ball mix manufactured by Nippon Shokken Co., Ltd.) and mixed, and the resulting dough was kneaded by hand until it was moist and tender. Until it is a complete ball. An appropriate amount of the donut dough was formed into a spherical shape, and fried at 160° C. for 5 minutes using each of the aforementioned fat and oil compositions. The results are shown in Tables 1 to 6.

Comparative example 5

The donut dough is fried in the same manner as the donut dough using a fat and oil composition composed only of the base oil. The results are presented in Table 6.

Comparative example 1

Using a fat composition consisting of 60 mass% of the aforementioned refined palm oil and 40 mass% of hydrogenated rapeseed oil (manufactured by J-Oil Mills Co., Ltd.), the aforementioned donut dough was subjected to the same oil treatment as the aforementioned donut dough. fry. The results are presented in Table 6.

[Table 1]

[Table 2]

[table 3]

[Table 4]

[table 5]

[Table 6]

1)Made by Sundia MediTech Company

2) Made by Sigma Aldrich Co., Ltd.

3) Content of cis-6-nonenal/content of trans-6-nonenal

4) 250 g of anhydrous milk fat (BUTTER OIL CML manufactured by Maruwa Oils and Fats Co., Ltd., oil content: 99.8% by mass) was put into a beaker, air was supplied into it at 0.25 L/min, and at the same time, it was heated at 200 rpm in an oil bath. Stir at a high stirring speed, and perform heat treatment at 100°C and 25 hours. The POV of the obtained oxidized oil and fat was 85.5.

5) Triglyceride containing arachidonic acid (SUNTGA40S manufactured by SUNTORY Co., Ltd. (Arachidonic acid derived from microorganisms), arachidonic acid purity 40 to 45 mass%, triglyceride purity 95 mass% or more ) 250g of a mixture consisting of 25% by mass and 75% by mass of soft palm oil (IV67 manufactured by J-Oil Mills Co., Ltd.) was put into a beaker, and 0.25L of air was added /min was supplied thereto, and while stirring in an oil bath at a stirring speed of 200 rpm, heat treatment was performed at 95° C. for 15 hours. The POV of the obtained oxidized grease was 126.

6) Put 250g of high-oleic acid sunflower oil (manufactured by J-Oil Mills Co., Ltd., oleic acid accounts for 83.7% by mass of the total fatty acids) into a beaker, and supply air at 0.25L/min. Among them, while stirring in an oil bath at a stirring speed of 200 rpm, heat treatment was performed at 100 to 105° C. for 38 hours. The POV of the obtained oxidized grease was 107.

7) Rice germ oil (manufactured by Tsukino Foods Industry Co., Ltd.)

8) Linseed oil (manufactured by J-Oil Mills Co., Ltd.)

9) Evening primrose oil (manufactured by Changbai Gongfang Co., Ltd.)

In addition, the POV of each oxidized oil and fat is a value measured according to "Standard Oil and Fat Analysis Test Method 2.5.2 Peroxide Valence".

The flavor of the fried donuts fried using the fat and oil compositions of Comparative Examples 1 to 4 that did not contain cis-6-nonenal was slightly closer to the control donuts fried using the oil and fat composition of Comparative Example 1. , or not close to the flavor of the control sweet circle.

The flavor of the sweet potato chips fried using the oil composition of Comparative Example 5 that did not contain cis-6-nonenal and trans-6-nonenal was not close to the flavor of the aforementioned control sweet potato chips.

On the other hand, the sweet potato chips fried using the oil and fat compositions of Examples 1 to 25 had a flavor that was very close to or close to the flavor of the control sweet potato chips.

Examples 26 to 32 and Comparative Example 6

Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.) was used as a base oil, and each component was added to this base oil so that the concentration shown in Table 7 and Table 8 would be set, and each oil and fat composition was prepared. use This each oil and fat composition was used, and a commercially available fried chicken (boneless fried chicken manufactured by Ajinomoto Frozen Food Co., Ltd.) was fried at 180° C. for 5 minutes and 30 seconds. The results are presented in Table 7 and Table 8.

Comparative example 7

The commercially available fried chicken was fried in the same manner as the fried chicken using a fat and oil composition composed only of the base oil. The results are presented in Table 8.

Comparative example 2

The above-mentioned commercially available fried chicken was fried in the same manner as the above-mentioned fried chicken using a fat composition consisting of 60 mass% of the aforementioned refined palm oil and 40 mass% of hydrogenated rapeseed oil (manufactured by J-Oil Mills Co., Ltd.) . The results are presented in Table 8.

[Table 7]

[Table 8]

10) Triglyceride containing arachidonic acid (SUNTGA40S manufactured by SUNTORY Co., Ltd. (arachidonic acid derived from microorganisms, arachidonic acid purity 40 to 45 mass%, triglyceride purity 95 mass% or more) )250g was put into a beaker, air was supplied into it at 0.25L/min, and while stirring in an oil bath at a stirring speed of 200rpm, heat treatment was performed at 95°C and 15 hours. The obtained oxidized oil and fat POV system 189.

11) Put 250g of macadamia nut oil (manufactured by Summit Oil Products Co., Ltd.) into a beaker, supply air into it at 0.25L/min, and stir it in the oil bath at a stirring speed of 200 rpm, while stirring at 100 to 105 Heat treatment is performed under conditions of ℃ and 30 hours. The POV of the obtained oxidized oil and fat was 98.

Fried chicken fried using the fat compositions of Comparative Examples 6 and 7, which did not contain cis-6-nonenal and trans-6-nonenal, was not as close as fried using the fat composition of Comparative Example 2. Compare the flavor of fried chicken.

On the other hand, the fried chicken fried using the oil and fat compositions of Examples 26 to 32 has a flavor that is very close to or close to the flavor of the control fried chicken.

Claims (17)

A hydrogenated odor-imparting agent containing at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil and evening primrose oil, cis-6-nonenal and trans-6-nonenal as an active ingredient. The hydrogenated odor imparting agent according to claim 1, wherein the content ratio of the cis-6-nonenal and the trans-6-nonenal is 0.01 or more and 50 or less. The hydrogenated odor imparting agent according to claim 1 or 2 contains the aforementioned oxidized oil and fat, and the peroxide value of the aforementioned oxidized oil and fat is 15 to 350. The hydrogenated odor-imparting agent according to claim 1 or 2 contains the aforementioned oxidized oil and fat, and the aforementioned oxidized oil and fat is selected from the group consisting of milk fat, arachidonic acid-containing oil, sunflower oil, and macadamia nut oil. At least one type of oxidized fat. A fat and oil composition containing at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil and evening primrose oil, cis-6-nonenal, trans-6-nonenal and Edible fats and oils that are base oils. The oil and fat composition according to claim 5, wherein the content of cis-6-nonenal is 0.01 ppm or more and 10 ppm or less, and the content of trans-6-nonenal is 0.01 ppm or more and 10 ppm or less. The oil and fat composition according to claim 5 or 6 contains the aforementioned oxidized oil and fat, and the peroxide value of the aforementioned oxidized oil and fat is 15 or more and 350 or less. The oil and fat composition as described in claim 5 or 6 contains the aforementioned oxidized oil and fat, and the aforementioned oxidized oil and fat is at least selected from the group consisting of milk fat, arachidonic acid-containing oil and fat, sunflower oil and macadamia nut oil. 1 type of oxidized fat. The oil and fat composition according to claim 5 or 6, wherein the content of at least one selected from the group consisting of oxidized oil and fat, rice oil, linseed oil and evening primrose oil is 1 ppm or more and 30,000 ppm or less. The oil composition as described in claim 5 or 6 is used for frying. A method for producing a fat and oil composition, which includes adding at least one selected from the group consisting of oxidized fat and oil, rice oil, linseed oil and evening primrose oil, cis-6-nonenal, trans-6- The step of adding nonenal to edible fats and oils that are base oils. The manufacturing method of the oil and fat composition according to Claim 11 further includes heating the edible oil and fat that will become the raw material of the oxidized oil and fat while supplying air so that the peroxide value becomes 15 or more and 350 or less. A step of performing oxidation treatment to produce the aforementioned oxidized grease. The manufacturing method of the oil and fat composition according to claim 11 or 12, wherein the edible oil and fat that will become the raw material of the oxidized oil and fat is selected from the group consisting of milk fat, arachidonic acid-containing oil and fat, sunflower oil and macadamia nut oil. At least 1 species in the group. The method for producing a fat and oil composition according to claim 12, wherein the air supply amount in the oxidation treatment is 0.005 L/min or more and 10 L/min or less per 1 kg of the edible fat or oil. The method for producing a fat and oil composition according to claim 12, wherein the heating temperature in the oxidation treatment is 50°C or more and 220°C or less. A method of imparting a hydrogenated smell to food, comprising adding at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil and evening primrose oil, cis-6-nonenal and trans-6 -Steps in adding nonenal to food. A method for manufacturing fried food, which includes: At least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil and evening primrose oil, cis-6-nonenal and trans-6-nonenal are added to the edible base oil In oils and fats, the steps for manufacturing oil and fat compositions; and The step of using the fat composition to fry the material to be fried.