TW202444258A - Oil and fat composition with enhanced beef tallow feel, beef tallow feel enhancer, method for producing the oil and fat composition with enhanced beef tallow feel, method for producing fried food, and method for enhancing fee tallow feel - Google Patents

Abstract

Provided is an excellent material capable of enhancing the feel of beef tallow. The present invention provides an oil and fat composition with enhanced feel of beef tallow that contains beef tallow and oxidized grease. Also, a beef tallow enhancer according to the present invention is characterized by containing oxidized grease as an active ingredient.

Description

Fat composition with enhanced beef fat taste, beef fat taste enhancer, method for producing fat composition with enhanced beef fat taste, method for producing fried food, and method for enhancing beef fat taste

The present invention relates to a technology for enhancing the beef fat texture of food.

Beef tallow can easily give good flavor to food and has been widely used in food since ancient times. For example, if food is fried or cooked with fat containing beef tallow, a better beef tallow flavor can be given to the food. Regarding the technology of beef tallow flavor, in Patent Document 1, a fat composition is described, which is a mixture of beef tallow and oxidized stabilized oil, contains less than 5% by weight of linoleic acid and more than 50% by weight of oleic acid, and has a beef tallow flavor.

[Prior Art Literature]

[Patent Literature]

[Patent Document 1] Japanese Patent Publication No. 3-35757

However, in recent years, due to the supply of raw materials and the rise of health trends, there is a gradual demand to reduce the amount of beef fat used. When reducing the amount of beef fat used, it is hoped that a raw material with the same beef fat feel as the usual beef fat can be developed. Therefore, the purpose of the present invention is to provide an excellent raw material that can enhance the beef fat feel.

As a result of the inventors' dedicated research, they found that by subjecting the fat to a specific treatment, a raw material with excellent effect of enhancing the beef fat taste can be obtained, and finally the present invention was completed. That is, according to the present invention, the following beef fat taste enhancing fat composition, beef fat taste enhancing agent, method for producing beef fat taste enhancing fat composition, method for producing fried food, and method for enhancing beef fat taste can be provided.

[1] A fat composition that enhances the tallow texture of fats containing tallow and oxidized fats.

[2] The oil composition as described in [1] further contains rice oil.

[3] The fat composition as described in [1] or [2], wherein the oxidized fat comprises an oxidized fat obtained by oxidizing at least one fat selected from vegetable fat, milk fat and microbial fat.

[4] The fat composition as described in any one of [1] to [3], wherein the oxidized fat comprises a hydrolyzate obtained by hydrolyzing the oxidized fat by enzyme.

[5] The fat composition as described in any one of [1] to [4], wherein the peroxide value of the oxidized fat is greater than 15 and less than 300.

[6] The fat composition as described in [4], wherein the acid value of the hydrolyzate is greater than 5 and less than 200.

[7] The fat composition as described in any one of [1] to [6], wherein the content of the aforementioned oxidized fat in the aforementioned fat composition is 0.001 mass % or more and 10 mass % or less.

[8] The fat composition as described in any one of [2] to [7], wherein the content of the aforementioned rice oil in the aforementioned fat composition is 0.05 mass % or more and 20 mass % or less.

[9] The fat composition as described in any one of [1] to [8], wherein the oxidized fat comprises an oxidized fat obtained by oxidizing a vegetable fat,

The content of oxidized fat obtained by oxidizing the aforementioned vegetable fat in the aforementioned fat composition is 0.001 mass % or more and 5 mass % or less.

[10] The fat composition as described in any one of [1] to [9], wherein the oxidized fat comprises an oxidized fat obtained by oxidizing milk fat,

The content of oxidized fat obtained by oxidizing the aforementioned milk fat in the aforementioned fat composition is 0.001 mass % or more and 5 mass % or less.

[11] The fat composition as described in any one of [1] to [10], wherein the oxidized fat comprises an oxidized fat obtained by oxidizing an arachidonic acid-containing fat,

The content of the oxidized fat obtained by oxidizing the aforementioned arachidonic acid-containing fat is 0.0001 mass % or more and 3 mass % or less.

[12] The fat composition as described in any one of [1] to [11], wherein the content of the aforementioned beef tallow in the aforementioned fat composition is 5% by mass or more and less than 100% by mass.

[13] A fat composition as described in any one of [1] to [12], which is used for frying and cooking.

[14] A beef tallow enhancer containing oxidized fat as an active ingredient.

[15] The beef tallow enhancer as described in [14] further contains rice oil as an active ingredient.

[16] The beef fat enhancer as described in [14] or [15], wherein the oxidized fat comprises an oxidized fat obtained by oxidizing at least one fat selected from vegetable fat, milk fat and microbial fat.

[17] A beef fat enhancer as described in any one of [14] to [16], wherein the oxidized fat comprises a hydrolyzate obtained by hydrolyzing the oxidized fat with an enzyme.

[18] A method for producing a fat composition for enhancing the texture of beef tallow, comprising the following steps:

The step of subjecting the oil to oxidation treatment to obtain oxidized oil;

The step of adding the aforementioned oxidized fat to edible fats and oils including beef tallow.

[19] The method for producing the fat composition as described in [18] comprises the step of adding rice oil to the edible fat containing beef tallow.

[20] A method for producing fried food, comprising the step of frying and cooking the material using the oil composition described in any one of [1] to [13].

[21] A method for enhancing the beef fat taste of fried food, which comprises using the fat composition described in any one of [1] to [13] to fry the material.

According to the present invention, a raw material that can enhance the texture of beef tallow can be provided by using oxidation treatment of fat.

The following is a more detailed description of the form used to implement the present invention. In addition, in this specification, when indicating the upper limit and lower limit of the numerical range, the upper limit and lower limit can be appropriately combined, and the numerical range obtained thereby is also disclosed.

[There are impossible/unrealistic situations]

The present invention is to oxidize the fat, or if necessary, hydrolyze it with enzymes, and use it as an effective ingredient for enhancing the beef fat taste. Usually, the processed fat becomes a composition composed of a large number of chemical substances, and it is impossible to investigate and identify the chemical substances contained one by one, or it is impractical because it requires significantly large economic expenditures or time.

<1. Oil composition with enhanced beef tallow texture>

The fat composition with enhanced beef tallow texture of the present invention (hereinafter, also referred to as "fat composition") contains beef tallow and oxidized fat.

Here, the so-called enhancement of "beef fat taste" is generally the same as what is understood by those with general knowledge in the technical field to which the invention belongs, that is, it refers to enhancing the flavor or taste of beef fat. In other words, despite the reduction of beef fat, the flavor of beef fat can be fully enhanced in the food containing the beef fat. More specifically, there is no special limitation, but for example, it includes enhancing the sweetness of beef fat, the meaty taste of beef fat, and the richness of beef fat.

(Oxidized oil)

Oxidized fats and oils are obtained by subjecting the raw material fats and oils to oxidation treatment. As for the raw material fats and oils for oxidation treatment, there are no particular restrictions as long as they are edible fats and oils. Examples include: vegetable fats and oils such as rapeseed oil, soybean oil, palm oil, corn oil, olive oil, sesame oil, flax seed oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, shea butter, sal butter, cocoa butter, palm kernel oil, coconut oil, grape seed oil, macadamia nut oil, evening primrose oil, etc.; animal fats and oils such as lard, butter, chicken oil, fish oil, etc.; microbial fats and oils; synthetic fats and oils such as medium-chain fatty acid triglycerides, etc. As for the aforementioned oils and fats used as raw materials for oxidation treatment, it is preferred that the oils and fats include at least one selected from vegetable oils and fats, milk fats, and microbial oils, and it is more preferred that the oils and fats include at least one selected from sunflower oil, palm oils and fats, milk fats, and microbial oils, and it is even more preferred that the oils and fats include at least one selected from sunflower oil, palm oils and fats, milk fats, and microbial oils.

The sunflower oil is not particularly limited, but preferably the ratio of oleic acid to the total fatty acid composition is 70 mass% or more and 100 mass% or less, more preferably 75 mass% or more and 95 mass% or less, and even more preferably 80 mass% or more and 90 mass% or less. The content of oleic acid to the total fatty acid composition can be measured according to the method described in "Standard Oil Analysis Test Method 2.5.23-2013 Fatty Acid Composition (Capillary Gas Chromatography)" (Japan Oil Chemical Society).

The aforementioned palm oil is any palm oil obtained from oil palm fruit, and may be subjected to molecular distillation, fractionation, degumming, deacidification, decolorization, deodorization and other treatments. The methods of each treatment are not particularly limited, and generally, the methods used in the processing/purification of oils can be adopted. The total content of α-carotene and β-carotene in palm oil is not particularly limited, but preferably 50 mass ppm to 2000 mass ppm, more preferably 50 mass ppm to 1500 mass ppm, more preferably 50 mass ppm to 1000 mass ppm, and more preferably 50 mass ppm to 800 mass ppm.

The aforementioned milk fat refers to the fat content obtained from raw milk, cow's milk, special cow's milk, etc., which is 95 mass% or more and 100 mass% or less. Examples include anhydrous milk fat, clarified butter, etc. Anhydrous milk fat refers to the removal of almost all components other than milk fat from cow's milk, etc., and is sometimes expressed as AMF (Anhydrous Milk Fat, Butter Oil), etc. Clarified butter refers to the separation of the fat content of butter. The milk fat used in the present invention is preferably anhydrous milk fat or clarified butter, and more preferably anhydrous milk fat. In addition, the 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.

In addition, as for the oil used as the raw material for oxidation treatment, it is preferably an oil containing arachidonic acid (referred to as oil containing arachidonic acid (hereinafter, also referred to as "AA"). There is no particular restriction on the source of arachidonic acid. Arachidonic acid is obtained from various animals, plants, microorganisms, algae, etc., and those with general knowledge in the technical field to which the invention belongs can appropriately use these well-known ones, preferably derived from microorganisms. The content of arachidonic acid in arachidonic acid-containing oil is not particularly limited, but preferably 10% by mass or more, more preferably 20% by mass or more, more preferably 30% by mass or more, and more preferably 40% by mass or more.

Furthermore, the oil or fat used as the raw material for the aforementioned oxidation treatment may be a single type or a mixture of two or more types.

Regarding the degree of oxidation of oxidized fats and oils, when the peroxide value is used as an indicator, the peroxide value of edible fats and oils generally circulated in the market is about 0 to 10, and the best peroxide value is about 15 or more and 300 or less. The range of peroxide value (Peroxide value; sometimes referred to as "POV" below) is in another aspect, it can be in the range of 25 or more and 290 or less, in the range of 40 or more and 270 or less, or in the range of 60 or more and 250 or less. If the peroxide value does not reach the above range, there will be a tendency to lack the effect of enhancing the beef fat feel. If the peroxide value exceeds the above range, there is a risk that the flavor will deteriorate. The peroxide value (POV) can be measured according to "Standard Oil Analysis Test Method 2.5.2 Peroxide Value" (Japan Oil Chemical Society). Furthermore, the fats and oils to be subjected to oxidation treatment may be used alone or in combination of two or more kinds. However, when two or more kinds are used in combination, the peroxide value of the mixed oil after oxidation treatment as a whole is within the above range. Furthermore, two or more kinds of fats and oils may be subjected to oxidation treatment separately and then mixed. The peroxide value of the mixed oil as a whole is within the above range as long as it is mixed after oxidation treatment.

In the step of oxidizing the fat to obtain oxidized fat, the method of oxidizing the fat is not particularly limited as long as it can be oxidized at a peroxide value (POV) within the predetermined range, but preferably a method of heating the fat is used. For example, from the perspective of industrial scale production, it is better to store the raw fat in a suitable container such as a barrel and then use a heating method such as electric heating, flame burner, microwave, steam, hot air, etc. that the container has.

There is no particular limitation on the conditions for the heat treatment, but it is preferably carried out at a heating temperature of 50°C to 220°C and a heating time of 0.1 hour to 240 hours, and more preferably at a heating temperature of 60°C to 160°C and a heating time of 1 hour to 100 hours. In addition, the cumulative amount of the heating temperature (°C) × heating time (hours) is typically 200 to 20,000, and in another aspect, it can be in the range of 220 to 18,000, or in the range of 240 to 15,000. Furthermore, when the heating temperature is changed, the cumulative amount of heating temperature (℃) × heating time (hours) can be set as heating temperature before temperature change (℃) × heating time before temperature change (hours) + heating temperature after temperature change (℃) × heating time after temperature change (hours), or calculated as the integral value of heating temperature (℃) along with heating time (hours).

During the heating treatment, oxygen (air) can be supplied by stirring and taking oxygen from the open space of the container or blowing oxygen in. The oxygen source can be air, etc. This promotes the oxidation of fats and oils. At this time, the supply of oxygen is preferably 0.001 to 2 L/min per 1 kg of the above-mentioned fats and oils. For example, in the case of air, it is preferably 0.005 to 10 L/min per 1 kg of the above-mentioned fats and oils, and more preferably 0.01 to 5 L/min.

(Hydrolysate formed by the hydrolysis of oxidized fats by enzymes)

In any form not limited in the present invention, the hydrolyzate obtained by further hydrolyzing the oxidized fat by enzyme (hereinafter referred to as "hydrolyzate") can be used for the above-mentioned oxidized fat. At this time, the hydrolyzate treatment is not particularly limited as long as the esterified fatty acids such as glycerol fatty acids contained in the above-mentioned oxidized fat are hydrolyzed by enzyme, and the fatty acids are released to increase the content of the fatty acids. However, it is preferred to use lipase as the enzyme. In addition, the so-called "oxidized fat" in this specification also includes the concept of such "hydrolyzate", and the degree of hydrolysis by enzyme also includes the concept from the state where the oxidized fat is not hydrolyzed by enzyme to the state where it is fully hydrolyzed.

Regarding the degree of hydrolysis of the hydrolyzate, when the acid value reflecting the free fatty acid content in the oil is used as an indicator, the acid value of edible oils and fats generally circulated in the market is about 0 to 1, and the acid value is preferably increased to about 5 or more and 200 or less. In another aspect, the range of the acid value (Acid value; hereinafter, sometimes referred to as "AV") can be in the range of 10 or more and 190 or less, in the range of 20 or more and 180 or less, or in the range of 30 or more and 170 or less. If the acid value does not reach the above range, there is a tendency that the effect of enhancing the beef fat texture is insufficient. If the acid value exceeds the above range, there is a risk that the flavor will deteriorate. The acid value (AV) can be measured according to "Standard Oil Analysis Test Method 2.3.1 Acid Value" (Japan Oil Chemical Society). Furthermore, the oxidized fats and oils used in the hydrolysis treatment by enzymes may be used alone or in combination of two or more kinds. However, when two or more kinds are used in combination, the acid value of the mixed oil after the hydrolysis treatment is within the above range. Furthermore, two or more kinds of fats and oils may be mixed after being hydrolyzed by enzymes respectively. The acid value (AV) of the mixed oil after the hydrolysis treatment is within the above range.

As for the method of hydrolysis treatment by enzyme, there is no particular limitation as long as the above-mentioned oxidized fat is used as a raw material and the acid value (AV) is hydrolyzed to the above-mentioned predetermined range. Preferably, a method using lipase as an enzyme can be listed. As for the lipase used, for example, it can be any of those derived from microorganisms, animals, and plants, and there is no particular limitation. Among them, it is also preferred to use lipase derived from microorganisms. As for microorganisms, for example, filamentous fungi (Aspergillus awamori, Aspergillus niger, Aspergillus oryzae, Aspergillus phoenicis, Aspergillus usamii, Geotrichum candidum, Humicola, Mucor javanicus, Mucor miehei, Penicillium camembertii, Penicillium chrysogenum, Penicillium roqueforti, Rhizornucor miehei, Rhizopus delemar, Rhizopus japonicus, Rhizomucor miehei, Rhizopus niveus, Rhizopus oryzae), Streptomyces, bacteria (Alcaligenes, Arthrobacter, Chromobacterium viscosum, Pseudomonas, Serratia marcescens), yeast (Candida), etc. Among them, it is best to use lipase from the genus Candida.

Enzymes can be used alone or in combination. When two or more enzymes are used in combination, multiple enzymes can be added to the reaction system at the same time, one enzyme is added to react, and then after the reaction is completed, another enzyme is added to react with the enzyme, etc. In addition, when using one enzyme alone, one enzyme can be added in multiple times.

As for the reaction conditions of the enzymatic hydrolysis, it is sufficient to appropriately select the conditions such as the temperature, pH, reaction time, etc. suitable for the enzyme used. Typically, for example, when using lipase, the temperature may be such that the lipase is not inactivated. In another aspect, it may be in the range of 20°C to 70°C, in the range of 25°C to 60°C, or in the range of 30°C to 50°C. In addition, the reaction time may be, for example, in the range of 0.05 hours to 120 hours. In another aspect, it may be in the range of 0.1 hours to 72 hours, in the range of 0.2 hours to 48 hours, or in the range of 0.3 hours to 30 hours. In addition, the amount of enzyme added to the oxidized fat is, for example, 0.001 mass% to 40 mass%. In another embodiment, it can be 0.005 mass% to 30 mass%, 0.01 mass% to 20 mass%, or 0.05 mass% to 10 mass%.

Generally, in the reaction of enzyme hydrolysis, the presence of a certain amount of water will effectively cause the reaction tendency. Therefore, during the hydrolysis treatment, it can be carried out after adding a predetermined amount of water. At this time, by adding water, relative to 100 parts by mass of oxidized fats and oils, it is better to set the water content to be 10 parts by mass or more and 1000 parts by mass or less, more preferably to set it to be 20 parts by mass or more and 800 parts by mass or less, more preferably to set it to be 40 parts by mass or more and 600 parts by mass or less, and even more preferably to set it to be 60 parts by mass or more and 500 parts by mass or less.

After the enzyme hydrolysis treatment, the enzyme inactivation treatment may be performed, although it is optional. For the enzyme inactivation treatment, it is preferably heated at 25 to 110°C for about 1 minute to 2 hours. In addition, in order to separate the oil layer and the water layer, it is preferably centrifuged and the oil layer is recovered. Furthermore, it is also preferable to add fresh water to the recovered oil layer, wash it with water, centrifuge it to separate the oil layer and the water layer again, and recover the oil layer. In this way, water-soluble impurities can be removed from the oil layer.

The fat composition of the present invention may contain edible fats and oils other than the above-mentioned beef tallow and oxidized fats and oils. As for the above-mentioned edible fats and oils, for example, vegetable fats and oils such as rapeseed oil, soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, coconut oil, cocoa butter, etc.; animal fats and oils such as lard, chicken oil, and butter fat; medium-chain fatty acid triglycerides, etc. Moreover, the fractionated oils (melting point part of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), ester exchange oil, hydrogenated oil, etc., processed fats and oils, etc., can be listed. As for the aforementioned edible oil, it is preferred to include vegetable oil, more preferably at least one selected from rapeseed oil, soybean oil, palm oil, corn oil and rice oil, more preferably at least one selected from palm oil and rice oil, and even more preferably rice oil. The aforementioned edible oil may be a single type or a mixture of two or more types. In addition, when the oil composition of the present invention includes rice oil, the rice oil may include rice germ oil.

In the oil composition of the present invention, additives generally added to food can be appropriately formulated within the scope of not damaging the desired functionality of enhancing the beef fat texture. As additives, antioxidants, defoaming agents, emulsifiers, spices, flavoring agents, pigments, physiologically active substances, etc. can be listed. Specifically, for example, ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-glutenin, tocopherol, silicone resin, etc. can be listed.

The content of the aforementioned oxidized fat in the fat composition of the present invention is not particularly limited, but preferably 0.001 mass% to 10 mass%, more preferably 0.005 mass% to 10 mass%, even more preferably 0.01 mass% to 10 mass%, even more preferably 0.03 mass% to 7 mass%, even more preferably 0.05 mass% to 5 mass%, even more preferably 0.1 mass% to 3 mass%, and particularly preferably 0.15 mass% to 2 mass%. In addition, it is preferred that the oxidized fat is contained in the fat composition in a fully dispersed state.

When the oil composition of the present invention contains oxidized oils and fats obtained by oxidation of vegetable oils and fats, the content of the oxidized oils and fats obtained by oxidation of the vegetable oils and fats in the oil composition is not particularly limited, but preferably 0.001% by mass to 5% by mass, more preferably 0.01% by mass to 5% by mass, more preferably 0.02% by mass to 4% by mass, more preferably 0.03% by mass to 3% by mass, more preferably 0.04% by mass to 2% by mass, and particularly preferably 0.05% by mass to 1% by mass. In addition, the preferred content of vegetable oils and fats when they are at least one selected from sunflower oil and palm oils and fats is the same as above.

When the fat composition of the present invention contains oxidized fats obtained by oxidation of milk fat, the content of the oxidized fats obtained by oxidation of milk fat in the fat composition is not particularly limited, but preferably 0.001% by mass to 5% by mass, more preferably 0.01% by mass to 5% by mass, more preferably 0.02% by mass to 4% by mass, more preferably 0.03% by mass to 3% by mass, more preferably 0.04% by mass to 2% by mass, and particularly preferably 0.05% by mass to 1% by mass.

When the fat composition of the present invention contains oxidized fats obtained by oxidation of microbial fats, the content of the oxidized fats obtained by oxidation of the microbial fats in the fat composition is not particularly limited, but preferably 0.0001% by mass to 3% by mass, more preferably 0.001% by mass to 1% by mass, more preferably 0.002% by mass to 0.5% by mass, more preferably 0.003% by mass to 0.3% by mass, and particularly preferably 0.005% by mass to 0.1% by mass.

When the oil composition of the present invention contains oxidized oils obtained by oxidation of oils containing arachidonic acid, the content of the oxidized oils obtained by oxidation of the oils containing arachidonic acid in the oil composition is not particularly limited, but is preferably 0.0001% by mass to 3% by mass, more preferably 0.001% by mass to 1% by mass, more preferably 0.002% by mass to 0.5% by mass, more preferably 0.003% by mass to 0.3% by mass, and particularly preferably 0.005% by mass to 0.1% by mass.

When the oil composition of the present invention contains a hydrolyzate, the content of the aforementioned hydrolyzate in the oil composition is not particularly limited, but preferably 0.001 mass% to 10 mass% is preferred, 0.005 mass% to 10 mass% is more preferred, 0.01 mass% to 10 mass% is even more preferred, 0.02 mass% to 5 mass% is even more preferred, 0.03 mass% to 3 mass% is even more preferred, 0.05 mass% to 2 mass% is even more preferred, and 0.1 mass% to 1 mass% is particularly preferred. In addition, it is preferred that the hydrolyzate is contained in the oil composition in a fully dispersed state.

When the oil composition of the present invention includes rice oil, the content of rice oil in the oil composition is not particularly limited, but preferably 0.05% by mass to 20% by mass, more preferably 0.1% by mass to 15% by mass, more preferably 0.3% by mass to 10% by mass, more preferably 0.5% by mass to 5% by mass, and particularly preferably 0.8% by mass to 3% by mass.

The content of beef tallow in the fat composition of the present invention is not particularly limited, but preferably less than 100% by mass, more preferably less than 90% by mass, more preferably less than 70% by mass, more preferably less than 50% by mass, and particularly preferably less than 40% by mass. In addition, the content of beef tallow in the fat composition may be, for example, more than 5% by mass, more than 8% by mass, more than 10% by mass, more than 15% by mass, more than 20% by mass, etc.

The form of the fat composition of the present invention is not particularly limited. More specifically, for example, by mixing with a formulator, an auxiliary agent, an emulsifier, a pH adjuster, etc., a fat composition in any form such as a liquid, a powder, or a paste can be obtained by a known method. That is, for example, a person with general knowledge in the technical field to which the invention belongs can be mixed with liquid fats, margarine, spreads, ghee, powdered fats, etc. with fat components as the main body according to the known preparation technology, or it can be mixed with a solution, powder, gel, granular, etc. with a small amount of fat components, and any form thereof can be adopted. In addition, for example, when powdering, an auxiliary agent such as corn syrup can be used. Furthermore, after adding an emulsifier and mixing the emulsified raw materials, it can be powdered. The methods of powderization include spray drying, freeze drying, etc.

(Method for producing a fat composition with enhanced beef tallow texture)

The method for producing the fat composition with enhanced beef tallow texture of the present invention comprises the following steps: a step of oxidizing fat to obtain oxidized fat; and a step of adding the oxidized fat to edible fat containing beef tallow. In the step of obtaining the oxidized fat, the method of oxidizing the fat is as described above. In the step of adding the oxidized fat, the method of adding the oxidized fat is not particularly limited, and the oxidized fat can be added by any method such as mixing, dissolving, dispersing, emulsifying, and injecting.

The method for producing the fat composition with enhanced beef tallow flavor of the present invention preferably includes the step of adding rice oil to the edible fat of beef tallow. In the step of adding the rice oil, the method of adding the rice oil is not particularly limited, and the rice oil can be added by any method such as mixing, dissolving, dispersing, emulsifying, and injecting.

<2. Beef fat enhancer>

The beef fat enhancer of the present invention contains oxidized fat as an active ingredient. The beef fat enhancer of the present invention preferably contains rice oil as an active ingredient.

The aforementioned oxidized fat is as described in the aforementioned "1. Fat composition with enhanced beef fat texture". Preferably, it is an oxidized fat containing at least one type of fat selected from vegetable fat, milk fat, and microbial fat, which is oxidized.

The aforementioned oxidized fat preferably includes a hydrolyzate formed by hydrolyzing the aforementioned oxidized fat by enzyme. The aforementioned hydrolyzate is as described in the aforementioned "1. Fat composition with enhanced beef tallow texture".

In the beef fat enhancer of the present invention, additives generally added to food can be appropriately formulated within the scope of not impairing the desired beef fat enhancement functionality. As for additives, they can include antioxidants, defoaming agents, emulsifiers, spices, flavoring agents, pigments, physiologically active substances, etc. Specifically, they can include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-glutenin, tocopherol, silicone resin, etc.

There is no particular limitation on the content of oxidized fat in the beef tallow enhancer of the present invention, but it is preferably 0.1% by mass or more, more preferably 1% by mass or more, even more preferably 2% by mass or more, even more preferably 5% by mass or more, and particularly preferably 10% by mass or more. In addition, it can be less than 100% by mass, less than 99% by mass, less than 98% by mass, less than 90% by mass, less than 80% by mass, less than 70% by mass, less than 60% by mass, less than 50% by mass, etc. In addition, the raw material for providing oxidized fat itself can constitute the beef tallow enhancer.

When the beef fat enhancer of the present invention contains hydrolyzate, the content of the aforementioned hydrolyzate in the beef fat enhancer is not particularly limited, but preferably 0.1% by mass or more, more preferably 1% by mass or more, even more preferably 2% by mass or more, even more preferably 5% by mass or more, and particularly preferably 7% by mass or more. In addition, it can be less than 100% by mass, less than 99% by mass, less than 98% by mass, less than 90% by mass, less than 80% by mass, less than 70% by mass, less than 60% by mass, less than 50% by mass, etc. In addition, the raw material for providing the hydrolyzate itself can constitute the aforementioned beef fat enhancer.

When the beef fat enhancer of the present invention contains rice oil, the content of rice oil in the beef fat enhancer is not particularly limited, but preferably 1% by mass or more, more preferably 5% by mass or more, more preferably 10% by mass or more, more preferably 20% by mass or more, and particularly preferably 30% by mass or more. In addition, it may be less than 100% by mass, less than 99.9% by mass, less than 99% by mass, less than 90% by mass, etc.

<3. Application of fat compositions or beef tallow enhancers>

The use form of the fat composition or the beef fat enhancer of the present invention is not particularly limited. For example, the fat composition or the beef fat enhancer can be added, mixed, applied, dissolved, dispersed, emulsified, injected, etc. to the raw materials or intermediates of the manufacturing process of food at any time to enhance the beef fat taste of the obtained food. In addition, the fat composition can be added to the raw materials or intermediates of the manufacturing process. After the food is cooked, processed, or manufactured, the fat composition can be added to the food by spreading or coating. Furthermore, the aforementioned fat composition or the aforementioned beef fat enhancer can be added to the food by using the cooking oil, cooking oil, frying oil, cooking oil, cooking oil, seasoning oil, such as loose oil, cooking oil, spray oil, and flavoring oil in the cooking, processing, or manufacturing of the food. The fat composition or beef fat enhancer of the present invention is preferably used in cooking oil, and more preferably in deep-frying cooking oil. By using the fat composition or beef fat enhancer of the present invention in deep-frying cooking oil, the beef fat feel of the obtained deep-fried food can be enhanced. Therefore, the fat composition of the present invention can be used as a cooking oil for enhancing the beef fat feel of food.

The food to which the present invention can be applied is not particularly limited, but examples thereof include: baked food such as cakes and bread; soups such as corn soup and broth; stews such as beef stew and stewed vegetables; beverages such as milk drinks; processed meat food such as grilled meat and barbecued pork; processed seafood food such as fish cake and fish sausage; fried bread, fried curry buns, piroshki, American hot dogs, bread cubes, fried rice cakes, snacks, coated fried food, fried pork chops, fried chicken, fried chicken chops, tempura, croquettes, fried meat cakes, fried potatoes, fried chicken nuggets, potato cakes and other fried foods. It is preferably applied to fried foods.

Furthermore, the scope of food to which the present invention can be applied is not limited to that for human use, but can also be applied to bait or feed for animals, etc.

(Method for producing fried food)

The method for producing fried food of the present invention comprises the following steps: using frying oil containing the aforementioned fat composition or the aforementioned beef fat enhancer to fry the material. The frying cooking method is not particularly limited, and the cooking method, heating temperature, heating time, etc. can be appropriately determined according to the type of fried food.

(Methods to enhance the beef fat texture of fried foods)

The method for enhancing the beef fat taste of fried food of the present invention is characterized in that the material is fried in frying oil containing the aforementioned fat composition or the aforementioned beef fat taste enhancer. The frying oil containing the aforementioned fat composition or the aforementioned beef fat taste enhancer becomes a frying oil with enhanced beef fat taste, so the beef fat taste of fried food containing the frying oil can be enhanced by frying.

[Implementation example]

The following test examples are given to more specifically illustrate the present invention, but these test examples do not limit the scope of the present invention.

The following are the materials used in the test.

<Raw material oils and fats>

‧Beef tallow: "Edible beef tallow" produced by MIYOSHI Oils & Fats Co., Ltd.

‧Palm oil: "Palm oleic acid IV67" manufactured by J-OILMILLS Co., Ltd.

‧Rice germ oil: "Rice germ oil" manufactured by Tsukuye Food Industry Co., Ltd.

‧Anhydrous milk fat: "BUTTER OIL CML" manufactured by Maruwa Oil Co., Ltd. (oil content 99.8% by mass)

‧Arachidonic acid-containing triglycerides (AAT-): "SUNTG" manufactured by Nippon Suisan Co., Ltd.

A40S" (Arachidonic acid derived from microorganisms, AA purity of 40 to 45%, triglyceride purity of more than 95%. In addition, the AATＧ is equivalent to the aforementioned arachidonic acid-containing oil and the aforementioned microbial oil.)

‧High oleic sunflower oil: "High oleic sunflower oil NS" manufactured by J-OILMILLS Co., Ltd. (oleic acid content accounts for 83.7% by mass of the total structural fatty acids)

‧Red palm oil: "CAROTINO PURE OLEIN" manufactured by CAROTINO SDN BHD (total content of α-carotene and β-carotene 411 mass ppm)

[Preparation Example 1] Preparation of oxidized fats and oils

240 to 250 g of fat was placed in a beaker, and 0.20 to 0.25 L/min of air was supplied therein. At the same time, the fat was heated in an oil bath at a stirring speed of 200 rpm at the temperature and time conditions shown in Table 1. The peroxide value (POV) of the oxidized fat was measured according to "Standard Fat Analysis Test Method 2.5.2 Peroxide Value" (Japan Oil Chemical Society). Table 1 shows the conditions for the oxidation treatment of each fat and the results of the POV measurement of the oxidized fat.

[Table 1]

[Preparation Example 2] Preparation of hydrolyzate of oxidized fats and oils

The oxidized fats and oils obtained in Preparation Examples 1-1 and 1-3 were subjected to hydrolysis treatment by lipase. Specifically, 20 g of oxidized fats and oils, 12 g of water, and 0.1 to 0.3 g of lipase (the amount of enzyme added as shown in Table 2) were placed in a 50 mL tube and covered. The tube was placed in a thermostatic bath set at 40°C, and the tube was subjected to hydrolysis treatment by lipase under the time conditions shown in Table 2 while being shaken at a stirring speed of 150 rpm. In Preparation Example 2-1, 0.1 g of lipase was added three times (0 hour, 3.5 hours, and 5 hour). After the reaction time, the tube was taken out of the thermostatic bath, centrifuged at 24°C (3000 rpm, 5 minutes), and 10 to 15 g of the upper layer (oil layer) was collected. The collected treated material was placed in a tube with a cap and immersed in an oil bath, and treated at 80°C for 1 hour to inactivate the enzyme. The peroxide value (POV) of the obtained hydrolyzate was measured according to "Standard Oil and Fats Analysis Test Method 2.5.2 Peroxide Value" (Japan Oil and Chemical Society), and the acid value (AV) was measured according to "Standard Oil and Fats Analysis Test Method 2.3.1 Acid Value" (Japan Oil and Chemical Society). Table 2 shows the conditions for lipase treatment of each oxidized oil and fat and the results of the POV and AV of the obtained hydrolyzate.

[Table 2]

[Test Example 1]

1) Preparation of oil and fat compositions

The oil compositions of each embodiment and comparative example are obtained by mixing the raw oils and fats as shown in Tables 3 and 4.

2) French fries production

Heat 700 g of each obtained oil and fat composition to 180°C, and fry 50 g of French fries ("Thin-cut French fries Shoe string" manufactured by HEINZ Japan Co., Ltd.) for 3 minutes. After frying, sprinkle salt on the French fries (0.3 g of salt per 50 g of potato).

3) Assessment

Four expert tasters tasted the French fries while they were still warm (within 10 minutes after frying) and evaluated the sweetness of the beef fat, the meaty taste of the beef fat, and the richness of the beef fat according to the following criteria. The score for each evaluation item is expressed as the average score of the four expert tasters, and the overall evaluation of the beef fat flavor (the total score of the average score of the sweetness of the beef fat, the meaty taste of the beef fat, and the richness of the beef fat divided by 3) is 2 points or more, which is considered to be acceptable. The evaluation results are shown in Tables 3 and 4.

(Evaluation criteria: sweetness of beef fat)

5 points: The same sweetness is felt as in control example 1 (when deep-fried in 100% beef fat frying oil)

4 points: Although not as good as control example 1, the sweetness of beef fat is strongly felt.

3 points: Feel the sweetness of beef tallow

2 points: Feel the sweetness of beef fat

1 point: Slightly sweet beef fat, but significantly different from control example 1

0 points: The sweetness of beef fat is totally undetectable

(Evaluation criteria: meaty taste of beef fat)

5 points: The same meaty taste is felt as in control example 1 (frying in 100% beef fat frying oil)

4 points: Although not as good as control example 1, the beef fat flavor is strongly felt.

3 points: Feel the meaty flavor of beef fat

2: Feel the slight beef fat flavor

1 point: Slightly felt the meaty taste of beef fat, but significantly different from control example 1

0 points: No beef fat flavor at all

(Evaluation criteria: concentration of beef tallow)

5 points: The same richness is felt as in control example 1 (when deep-fried in 100% beef fat frying oil)

4 points: Although not as good as control example 1, the concentration is strongly felt

3 points: Feel the richness of the beef tallow

2 points: Feel the slight richness of beef tallow

1 point: The richness of the beef fat can be slightly felt, but there is a clear difference compared to control example 1.

0 points: The richness of the beef fat is not noticeable at all

[Table 3]

[Table 4]

The results, as shown in Tables 3 and 4, show that the overall evaluation of the beef fat flavor of the French fries fried with the fat compositions of each embodiment is better than that of the comparative examples with the same beef fat content. Therefore, frying food with frying oil containing beef fat and oxidized fat can enhance the beef fat flavor of fried food (Comparative Example 2 vs. Example 1, Comparative Example 3 vs. Examples 2 to 13, Comparative Example 4 vs. Example 14, Comparative Example 5 vs. Examples 15 to 17, Comparative Example 6 vs. Example 18).

Claims (21)

A fat composition that enhances the tallow texture of fats containing tallow and oxidized fats. The oil composition described in claim 1 further contains rice oil. The fat composition as described in claim 1 or 2, wherein the oxidized fat contains oxidized fat obtained by oxidizing at least one fat selected from vegetable fat, milk fat and microbial fat. The fat composition as described in claim 1 or 2, wherein the oxidized fat comprises a hydrolyzate formed by hydrolyzing the oxidized fat by enzyme. The fat composition as described in claim 1 or 2, wherein the peroxide value of the aforementioned oxidized fat is greater than 15 and less than 300. The fat composition as described in claim 4, wherein the acid value of the hydrolyzate is greater than 5 and less than 200. The fat composition as described in claim 1 or 2, wherein the content of the aforementioned oxidized fat in the aforementioned fat composition is 0.001 mass % or more and 10 mass % or less. The fat composition as described in claim 2, wherein the content of the aforementioned rice oil in the aforementioned fat composition is 0.05 mass % or more and 20 mass % or less. The fat composition as described in claim 1 or 2, wherein the oxidized fat contains oxidized fat obtained by oxidizing vegetable fat, The content of oxidized fat obtained by oxidizing the aforementioned vegetable fat in the aforementioned fat composition is 0.001 mass % or more and 5 mass % or less. The fat composition as described in claim 1 or 2, wherein the oxidized fat contains oxidized fat obtained by oxidizing milk fat, The content of oxidized fat obtained by oxidizing the aforementioned milk fat in the aforementioned fat composition is 0.001 mass % or more and 5 mass % or less. The oil composition as described in claim 1 or 2, wherein the oxidized oil comprises an oxidized oil obtained by oxidizing an arachidonic acid-containing oil, The content of the oxidized fat obtained by oxidizing the aforementioned arachidonic acid-containing fat is 0.0001 mass % or more and 3 mass % or less. The fat composition as described in claim 1 or 2, wherein the content of the aforementioned beef tallow in the aforementioned fat composition is 5% by mass or more and less than 100% by mass. The fat composition as described in claim 1 or 2 is used for frying and cooking. A tallow enhancer containing oxidized fat as an active ingredient. The beef tallow enhancer described in claim 14 further contains rice oil as an active ingredient. The beef fat enhancer as described in claim 14 or 15, wherein the oxidized fat contains oxidized fat obtained by oxidizing at least one fat selected from vegetable fat, milk fat and microbial fat. The beef fat enhancer as described in claim 14 or 15, wherein the oxidized fat comprises a hydrolyzate obtained by hydrolyzing the oxidized fat by enzyme. A method for producing a fat composition for enhancing the texture of beef tallow comprises the following steps: The step of subjecting the oil to oxidation treatment to obtain oxidized oil; The step of adding the aforementioned oxidized fat to edible fats and oils including beef tallow. The method for producing the fat composition as described in claim 18 includes: adding rice oil to the edible fat containing beef tallow. A method for producing fried food, comprising the step of frying and cooking the material using the fat composition described in claim 1 or 2. A method for enhancing the beef fat taste of fried food, which comprises frying and cooking the material using the fat composition described in claim 1 or 2.