JP5349399B2 - Flavor improver - Google Patents

Description

The present invention relates to a flavor improving agent for food and drink, particularly, food products containing oils and fats, in particular to improve the vegetable oil unique flavor in foods containing vegetable oil, sarcasm remain aftertaste fat-containing foods and / or It relates to a masking agent that feels sticky to the tongue .

  Vegetable oils and fats are used in various foods such as mayonnaise and dressings. In addition, it is less expensive than milk fat and has little concern about adverse health effects due to cholesterol or saturated fatty acids. It is used for margarine, whipped cream, lacto ice, etc.

  However, vegetable oils and fats have a unique odor. In particular, hardened fats and oils have a strong unique odor, which is called hydrogenated odor, return odor, hardened odor and the like. These odors are, for example, functionally expressed as “an unpleasant taste that remains in the aftertaste” or “a sticky feeling”. In particular, when vegetable fats and oils are used as an alternative to animal fats and oils, they are often evaluated as having insufficient body taste and poor quality, and improvements are desired.

  Examples of methods for improving the flavor of fats and oils such as imparting a rich taste to fats and oils include (a) salts of three amino acids (i) leucine, aspartic acid and glutamic acid, and other amino acids other than those. Alternatively, one or more of the salts thereof, (ro) a carbonyl compound, and heating, a method for improving the flavor of fats and oils or fat-containing foods (Patent Document 1), A method for producing butter flavor characterized by further decomposing by acting pancreatic lipase or microbial production lipase (Patent Document 2), natural butter fat and coconut oil, and lipolytic enzyme (lipase) ), And C4 to C10 fatty acids which are butter flavor components are recovered from each hydrolyzate obtained, A method for producing a butter flavor having a strong fragrance characterized by mixing a fatty acid derived from butterfat and a fatty acid derived from coconut oil, which is obtained by collecting the oil, palm oil, palm kernel oil, and coconut oil Foods or flavors for foods containing as a main component a reaction solution obtained by allowing a lipolytic enzyme and a fungal strain isolated from dairy products to act on vegetable oils and fats, and hardened oils of these oils or mixtures of these oils and fats (Patent Document 4), kokumi improver (Patent Document 5) composed of n-6 long-chain highly unsaturated fatty acids and / or esters thereof such as arachidonic acid, and adding polysorbate to palm oils and fats A flavor-improving method for low-temperature storage of palm-based fats and oils (Patent Document 6), an oil and fat, a composite, a flavor material, and water. Flavor and fat obtained by separating and removing solids and water after heat-treating the mixture at 30 to 100 ° C. (patent Document 7), an oil and fat composition having an oleic acid content of 55% by weight or more and a linolenic acid content of 0.5% by weight or less and having a flavor improving action (Patent Document 8), an oil and fat rich in SUS triglycerides, and laurin 2 to 20% by weight of a fat and oil for frozen desserts characterized by containing 1 to 4% by weight of SSS type triglyceride derived from non-lauric fat and oil in the mixed fat and oil By giving it, it is good for confectionery such as ice cream, ice milk, lacto ice, etc. with low milk fat content. A method (Patent Document 9) has been proposed.

  However, the flavor by the aminocarbonyl reaction of Patent Document 1 has a disadvantage that an unpleasant fragrance such as an aldehyde odor and an amino acid odor is generated and imparted in addition to the rich taste. Further, Patent Documents 2 to 4 are intended to produce a flavor intended for C4 to C10 lower fatty acids by lipase decomposition of natural fats and oils for the purpose of imparting a milky taste. In addition, there is a disadvantage that it imparts a cheese-like strong flavor. Furthermore, the method of using polyunsaturated fatty acids as in Patent Document 5 has drawbacks such that polyunsaturated fatty acids are easily oxidized and are unstable. Furthermore, the polysorbate described in Cited Document 6 is originally an emulsifier used as a food additive and is not used for improving taste. Moreover, since the flavor oils and fats of patent document 7 use flavor raw materials, such as vegetables, seeds, grains, and milk, as a raw material, there exists a fault that the use of the obtained fats and oils will be restrict | limited. Furthermore, Patent Document 8 discloses that a high proportion of oleic acid as a constituent fatty acid in fats and oils has a flavor improving effect, but there is no description regarding free fatty acids. Furthermore, Patent Document 9 discloses a method for imparting a rich taste to fats and oils by using a combination of fats and oils rich in SUS-type triglycerides and lauric fats and oils, which is an invention relating to constituent fatty acids in triglycerides and relates to free fatty acids. There is no description at all.

JP 54-62339 A JP 59-68656 A JP-A 63-240755 JP-A-2-177868 International Publication WO2003 / 094633 Pamphlet JP 2005-168482 A JP 2005-269950 A JP 2006-246857 A JP 2007-166965 A

  The problem to be solved by the present invention is to mask these unpleasant tastes that are unique to vegetable oils and fats, particularly hardened oils and fats, and to stick to the tongue. It is to improve the flavor of fats and oils. Furthermore, it is in improving the flavor of food-drinks, such as margarine, whipped cream, and lacto ice using these vegetable oils and fats, especially hardened oils and fats.

  Conventionally, as described in Patent Documents 2 to 4, it is known that lipase hydrolyzate such as butter oil and palm oil has an action of enhancing the rich taste of fats and oils. These have been thought to be due to free C4-C10 lower fatty acids, which are also aroma components unique to dairy products. These lower fatty acids are important aroma components of dairy products, have a sour taste and a strong aroma, and have been considered to contribute to the richness of the dairy product as well. However, the present inventors considered that there may be components that contribute to a rich taste other than lower fatty acids, and have examined the influence of each fatty acid contained in milk fat lipase hydrolyzate on taste. Surprisingly, free oleic acid has a very strong effect on fats and oils, masks the disgusting taste of the aftertaste, improves the sticky feeling, and has little effect on the aroma Furthermore, it discovered that the flavor of vegetable oil could be improved.

Thus, the present invention provides the following.
(1) A masking agent having an aftertaste that remains in the aftertaste of a food or drink and / or a sticky feeling that clings to the tongue, comprising free oleic acid as an active ingredient.
(2) The masking agent according to (1), wherein the food or drink is a vegetable oil or fat-containing food or drink.
( 3 ) A masking agent composition having an aftertaste and / or a feeling of sticking to the tongue, characterized by containing free oleic acid as an active ingredient.
( 4 ) The masking agent composition according to ( 3 ), wherein the free oleic acid is derived from a lipase degradation product of olive oil.
( 5 ) Masking according to ( 3 ) or ( 4 ), wherein the content ratio of free oleic acid to the total amount of free stearic acid and free oleic acid is 80% to 99.9% by mass ratio Agent composition.
( 6 ) The masking agent composition according to any one of ( 3 ) to ( 5 ), wherein the food or drink is a vegetable oil or fat-containing food or drink.
(7) A masking method for taste and taste that remains in the aftertaste of foods and beverages containing free oleic acid as an active ingredient and / or a feeling of sticking to the tongue.
(8) The masking method according to (7), wherein the food or drink is a vegetable oil or fat-containing food or drink.

  According to the present invention, it is possible to mask the odor peculiar to vegetable oils and fates, especially the aftertaste and sticky feeling, which are called hydrogenated odor, return odor, hardened odor and the like which hardened oils and fats have. Moreover, the aftertaste disgusting and sticky feeling which the food / beverage products containing vegetable fats and oils, especially the food / beverage products containing hardened fats and oils, such as margarine, whipped cream, and lacto ice, can improve. Furthermore, not only foods and drinks containing these vegetable oils and hardened fats and oils but also foods and drinks in general can be given or enhanced without imparting unnecessary taste or aroma.

  The oleic acid used in the present invention means oleic acid which is a free fatty acid, and does not mean oleic acid contained in a triglyceride constituent fatty acid in an ester-bonded state. There is no particular limitation on the method for producing free oleic acid used in the present invention. Fat acid hydrolyzate, oil lipase hydrolyzate, polyunsaturated fatty acids such as arachidonic acid and linoleic acid are partially hydrogenated. Examples of the oleic acid separated from the added one by a method such as fractional extraction, distillation, recrystallization, chromatography, etc. Moreover, it can also obtain as a commercial item.

  Examples of foods and drinks to which the oleic acid of the present invention can be added include all foods and drinks, but particularly foods and drinks containing fats and oils are preferable. For example, tea-based drinks such as milk coffee drinks, milk teas, and matcha milks. Beverages such as milk drinks such as cocoa, milk, soy milk, and lactic acid bacteria beverages; desserts such as yogurt, pudding and mousse: cakes, cookies, snacks, potato chips, rice cakes, rice crackers, karinto, buns, etc. Confectionery such as baked confectionery and steamed confectionery: frozen confectionery such as ice cream, lacto ice, and ice milk: general confectionery such as caramel, chewing gum, hard candy, nougat candy; sauces including fruit flavor sauce and chocolate sauce; butter cream and Cream such as fresh cream Flour paste, peanut paste, various other pastes; breads including sweet bread; grilled meat sauce, grilled chicken sauce, salmon grilled sauce, tomato ketchup, Worcester sauce, domiglace sauce, mayonnaise, dressing, curry roux, Seasoning such as stew, potage, consomme soup, ramen soup, miso, powdered miso, soy sauce, powdered soy sauce, moromi, fish sauce; ham, sausage, bacon, dry sausage, beef jerky, and other various meat storage products; Fish meat ham, fish sausage, salmon, chikuwa, hampen, tempura, and other various seafood products; instant curry, retort curry, canned curry, other various curries; processed livestock products including retort foods, frozen foods, etc. Can be mentioned. By adding free oleic acid to these foods and drinks, the rich taste of the food and drinks can be enhanced. In addition, when added to foods that contain vegetable oils and fats, especially margarine, spreads, shortenings, and other hardened oils, masking the feeling of unpleasant taste and sticky feeling that is unique to the hardened oil At the same time, it can impart or enhance the rich taste. Examples of foods and drinks that may use a relatively large amount of hardened fats and oils include ice milk, lacto ice, whipped cream, bread, cakes, donuts, cookies, biscuits and the like. The amount of oleic acid added to the fat-containing food is 0.001% to 10%, preferably 0.01% to 1%, more preferably 0.1% to 0.1% in terms of mass relative to the amount of fat in the fat-containing food. 1% can be exemplified. If the amount of oleic acid added to the oil-containing food is less than 0.001% in terms of mass relative to the amount of oil in the oil-containing food, effects such as imparting kokumi and masking of the present invention cannot be obtained. Moreover, when adding more than 10%, there is a possibility that the balance of flavor may be lost, which is not preferable.

  As an addition method of oleic acid of the present invention, it can be added to food and drink as it is, but preferably, free oleic acid is added to and mixed with the oil and fat part used in the production process of food and drink, and the fat is used. And a method for producing food and drink. Moreover, when adding a free oleic acid later, it can also add uniformly in food-drinks by the method of adding after emulsification using an emulsifier etc.

  In the present invention, a lipase hydrolyzate such as olive oil, rapeseed oil, safflower oil (high oleic acid), sunflower oil (high oleic acid) and the like, which are oils rich in oleic acid as a constituent fatty acid, as free oleic acid Can be used as is. Of these, olive oil is particularly preferred as a source of the free oleic acid of the present invention because of its very high oleic acid content of about 75% to 80% in its constituent fatty acids.

  When oil and fat such as olive oil is hydrolyzed with lipase, the lipase treatment can be performed in the presence of water. The reaction proceeds if the amount of water used is the minimum amount for lipase to act, but usually 0.1 to 2000 parts by weight, preferably 1 to 1000 parts by weight, per 100 parts by weight of fats and oils. More preferably, 10 mass parts-500 mass parts can be illustrated. The treatment method is a method known per se, such as, for example, the Patent Office Gazette Known and Conventional Techniques (Fragrance) Part II Food Fragrance (issued 2000.1.14) Microorganism / Enzyme Flavor (p.46-p.57) Can be carried out according to the method described in the above publication. As described above, water necessary for lipase treatment is added to and mixed with fats and oils, if necessary, emulsified before lipase treatment, and if necessary, sterilized and cooled at 60 ° C to 121 ° C for 2 seconds to 20 minutes. Then, the above lipase is added, and the enzyme treatment is performed by stirring or standing at 30 ° C. to 50 ° C. for 0.5 minutes to 24 hours. After the enzyme treatment, the enzyme is inactivated by heating at 60 ° C. to 121 ° C. for 2 seconds to 20 minutes, and then cooled to obtain a reaction product.

  The lipase that can be used is not particularly limited. For example, Aspergillus genus, Rhizomucor genus, Rhizopus genus, Penicillium genus, Candida genus, Pichia genus, Chromobacterium genus, Alkagenes genus, Stress tomyces Lipase collected from various microorganisms such as genus, Actinomadura, and Bacillus, lipase obtained from porcine pancreas, goat goat, lamb, oral lipase collected from calf oral secretion gland, etc. it can. Commercially available products include lipase A “Amano” 6, lipase M “Amano” 10, lipase G “Amano” 50, lipase F-AP15, lipase AY “Amano” 30G, lipase R “Amano” G, lipase T “Amano” ”, Lipase MER“ Amano ”(manufactured by Amano Enzyme Co., Ltd.), lipase MY, lipase OF (manufactured by Meisei Sangyo Co., Ltd.), lipase A-10D, lipase saiken (registered trademark) ( As described above, manufactured by Nagase ChemteX Corporation), porcine pancreatic lipase (manufactured by Sigma Aldrich Japan Co., Ltd.), paratase, lecitase (registered trademark) (manufactured by Novozymes Japan Co., Ltd.), Sumiteam (registered trademark) NSL, Sumiteam (registered trademark) RLS, Sumiteam (registered trademark) ALS (manufactured by Shin Nippon Chemical Co., Ltd.), Picantase A, Picantase AN, Pic Examples thereof include cantase R800, picantase C3X, picantase K, picantase KL (manufactured by DSM Japan Co., Ltd.), and entilon AKG (manufactured by Toto Kasei Kogyo Co., Ltd.). These lipases can be used singly or in combination. The amount of lipase used varies depending on the titer, etc., and cannot be generally specified, but is usually 0.1 u / g to 10000 U / g, preferably 0.5 u / g to 2000 u / g, based on the weight of the oil raw material. A preferable range is 2 u / g to 500 u / g.

  The enzymatic decomposition product of fats and oils obtained as described above can be used as it is when it is in an emulsified state or as an oleic acid supply source by collecting the oil phase when it is not in an emulsified state. In addition, when collecting the oil phase, it was rich in oleic acid by removing the water by separating the oil layer and the aqueous layer by appropriate separation means such as enzyme deactivation, cooling, and standing or centrifuging. An oil phase can be obtained.

  When a lipase hydrolyzate such as olive oil is used as the flavor improver composition of the present invention, the content of free oleic acid relative to the total amount of free stearic acid and free oleic acid is 80% to 99.99. 9% is preferable. Among the C18 fatty acids, stearic acid, which is a saturated fatty acid, has a strong fat and fat-like flavor, and when added to fat-containing foods, a heavy oily feeling is produced in the aftertaste, which is the object of the present invention. The effect of strengthening is not obtained. If the content of free oleic acid with respect to the total amount of free stearic acid and free oleic acid is 80% or more by mass ratio, the negative effect of stearic acid as described above is not affected. An effect can be imparted. It is substantially difficult to set the content of free oleic acid to 99.9% or more based on the total amount of free stearic acid and free oleic acid.

  In the present invention, a milk flavor prepared with a lipase hydrolyzate of milk fat such as butter or a perfume compound is used in combination with free oleic acid, so that a very strong milk flavor is not imparted. Can be enhanced.

  The kokumi in the present invention is the thickness and spread of the taste of the whole food, which is different from the so-called Gohara taste, and is effective in improving or enhancing the taste of the whole taste. The thickness of the taste is a sense of unity consisting of a plurality of taste ingredients that cannot be obtained with a simple basic taste, and the spread of taste is the persistence in the mouth. For example, it is possible to enhance the richness of the food by increasing the strength and sustainability of the taste (flavor) inherent to the food and imparting a rich feeling.

  As described above, free lower fatty acids of about C4 to C10, which are also aroma components peculiar to dairy products, are important aroma components of dairy products, have a sour taste and a strong aroma, give a dairy-like character, and have a rich taste Also contribute. Milk fat contains about 20% to 25% oleic acid as a constituent fatty acid. Therefore, lipase hydrolyzate of milk fat also contains a certain amount of oleic acid, depending on the degree of degradation and the type of lipase. However, compared to the case where lipase hydrolyzate is added by adding free oleic acid in addition to lipase hydrolyzate for foods that hardly use milk fat such as lacto ice. Can give a much stronger milk flavor. The addition amount of free oleic acid can illustrate 1 mass part-100 mass parts normally with respect to 100 mass parts of milk fat used for the hydrolyzate of milk fat, Preferably 2 mass parts-50 mass parts can be illustrated.

  As a manufacturing method of the lipase hydrolyzate of milk fat, a well-known method can be illustrated, for example, the method of the said patent document 2 or the patent document 3 can be illustrated.

  In addition, for milk flavors formulated with perfume compounds, if the milk flavor does not contain free oleic acid, the milk flavor is added alone even with a small amount of free oleic acid. Compared to this, it can give a milk flavor that is much stronger. The amount of free oleic acid added is typically 0.1 to 1000 parts by weight, preferably 1 to 100 parts by weight, with respect to 100 parts by weight of milk flavor. In addition, as a manufacturing method of the milk flavor prepared with the fragrance | flavor compound, the milk flavor etc. which were obtained by the method disclosed by Unexamined-Japanese-Patent No. 2005-015585 can be illustrated, for example.

  Furthermore, in the present invention, protein hydrolyzate, sugar-amino reactant, milk or dairy product, in addition to milk lipase hydrolyzate and milk flavor prepared by the fragrance compound in the free oleic acid. A fraction of milk or a dairy product can also be added. In addition, the state can be stabilized by adding a retention agent such as water, ethanol, propylene glycol, or glycerin. Furthermore, dextrins, starches, natural gums, saccharides and other excipients can be added and dried by a known method to form a powder, granule or any other solid form preparation.

  EXAMPLES Hereinafter, although an Example demonstrates the more preferable aspect of this invention in more detail, this invention is not limited to these.

Example 1 Influence on flavor of each constituent fatty acid constituting butter Conventionally, a lipase degradation product of milk fat has been used as a milk flavor. Therefore, the effect of butter constituent fatty acid addition on flavor was examined. In the degradation product by lipase, although the composition of the fatty acid cut out differs depending on the characteristics of the lipase, the experiment was performed assuming that all the constituent fatty acids were hydrolyzed to fatty acids. Table 1 shows the main constituent fatty acids of unsalted butter.

  With reference to this constituent fatty acid composition, as a free fatty acid mixture, all fatty acid mix (reference product 1), C-4, C-6 and C-8 short chain mix (reference product 2), C-10, C-12 And C-14 medium chain mix (reference product 3), and C-16 and C-18 fatty acid long chain mix (reference product 4). Table 2 shows the formulation. Each fatty acid used was a reagent (manufactured by Wako Pure Chemical Industries, Ltd.).

sensory evaluation:
5 parts by weight of skim milk powder, 6 parts by weight of super white sugar, 2 parts by weight of shortening, and 87 parts by weight of water were emulsified with a desktop homo (10,000 rpm, 2 minutes) to obtain a vegetable oil-and-fat-containing milk flavor base material. Prior to emulsification of this vegetable oil / fat-containing milk flavor base material, 0.01 parts by mass of each reference product was added and emulsified to obtain a flavored product. Each perfumed product was subjected to sensory evaluation by 10 well-trained panelists. The average sensory evaluation results are shown in Table 3.

  As shown in Table 3, in Reference Product 1 to which Reference Product 1 in which all the fatty acids of butter are mixed is added, a milky flavor is added to the base material, and the aftertaste peculiar to shortening is felt. I was masking my disgusting feeling. Moreover, among the reference product 2, reference product 3, and reference product 4, which are reconstituted by separating the constituent fatty acids into short chains, medium chains, and long chains, the reference product 4 includes the aftertaste sweetness, kokumi enhancing effect, and shortening. The effect of masking the sticky disgusting feeling that can be felt in the aftertaste peculiar to.

Example 2
Next, based on the amount of constituent fatty acids in the butter, the long chain fatty acid is further treated with palmitic acid (reference product 5), stearic acid (reference product 6) oleic acid (reference product 7), linoleic acid (reference product 8). In order to confirm the effect of each, each fatty acid dilution liquid was prepared. Table 4 shows the formulation. Each fatty acid used was a reagent (manufactured by Wako Pure Chemical Industries, Ltd.).

sensory evaluation:
A vegetable oil / fat-containing milk flavor base material similar to that in Example 1 was added with no reference product or 0.01 parts by mass of each reference product was emulsified (10,000 rpm, 2 minutes) on a desktop homo, Sensory evaluation of the perfumed product was performed by 10 well-trained panelists. The average sensory evaluation results are shown in Table 5.

  As shown in Table 5, among the long-chain fatty acids of the constituent fatty acids of milk fat, especially the reference product 7 (oleic acid) should have a sweet aftertaste, a kokumi enhancing effect, and a unique aftertaste derived from shortening. The effect of masking unpleasant feeling was strongly seen.

Example 3
Oils and fats were prepared by adding the components shown in Table 6 in the amounts shown in Table 6 to 100 parts by mass of commercially available coconut oil.

  In addition, although the comparative products 2-4 which added a small amount of other fats and oils to coconut oil were prepared, this shows that the effect like the case where a fatty acid is added is not acquired by the addition of fats and oils as a glycerol ester of a fatty acid. This is what I did. For reference, Table 7 shows the constituent fatty acids of each oil and fat.

  Using each oil and fat, lacto ice was prepared according to the following formulation.

  12 parts by weight of defatted and condensed milk, 10 parts by weight of coconut oil or coconut oil added with the ingredients of Table 6, 4 parts by weight of skim milk powder, 3 parts by weight of sugar, 10 parts by weight of starch syrup, 5 parts by weight of liquid sugar (isomerized sugar), Emulsifier 0.2 parts by weight, vanilla extract (1Fold) 0.2 parts by weight, water 55.6 parts by weight are mixed, dissolved by stirring at 80 ° C. for 10 minutes, then homogenized at 15 MPa with a high-pressure homogenizer, and then with a plate heater. After sterilization at 90 ° C. for 20 seconds, the plate was immediately cooled to 5 ° C. with a plate cooler, then aged at 5 ° C. for 3 hours and then frozen to take overrun 80% to obtain lact ice.

  Each lactice was subjected to sensory evaluation by 10 well-trained panelists. The average sensory evaluation results are shown in Table 8.

  As shown in Table 8, the lacto ice using the product 2 of the present invention to which free oleic acid, which is the taste improver of the present invention, was added, had a strong sweetness and a strong taste, and an oily richness persisted in the aftertaste. In Comparative Product 1 using the same amount of stearic acid instead of oleic acid, the rich feeling as in Product 2 of the present invention was not obtained, and the aftertaste was rough. In addition, the comparative product 2 in which 1% olive oil rich in olein is added to the palm oil, the comparative product 3 in which 1% of unsalted butter is added, and the comparative product 3 in which 1% of shortening is added are all coconut oil itself. It was found that there was no difference from the additive-free product using No. and no effect was obtained even when added as triglyceride.

Example 4 Examination of addition amount of oleic acid Oleic acid (reagent) was designated as Product 1 of the present invention. 90 parts by mass of triacetin mixed with 10 parts by mass of oleic acid (invention product 1) (invention product 3) and 99.9 parts by mass of triacetin with 0.1 part by mass of oleic acid (invention product 1) (Product 4 of the present invention) was prepared.

  0.2 parts by mass of the product 1 of the present invention, 0.2 parts by mass of the product 3 of the present invention, 0.02 parts by mass of the product 3 of the present invention, and the product of the present invention. 4 to which 0.2 parts by mass, 0.02 parts by mass of the present product 4 or 0.002 parts by mass of the present product 4 were added, and emulsified with a desktop homo (10,000 rpm, 2 minutes) A flavoring product for a fat-containing milk flavor base material was obtained. Each perfumed product was subjected to sensory evaluation by 10 well-trained panelists. The average sensory evaluation results are shown in Table 9.

  As shown in Table 9, free oleic acid is added to shortening in the range of 0.001% to 10%, preferably 0.01% to 1%, more preferably 0.1% to 1%. As a result, an effect of enhancing sweetness and body taste and masking an unpleasant aftertaste was observed.

Example 5 Preparation of lipase degradation product of olive oil 100 g of olive oil was mixed with 300 g of water and 0.2 g of an emulsifier, sterilized at 85 ° C. for 15 minutes, cooled to 40 ° C., and then lipase MER (manufactured by Amano Enzyme). 0 g was added and under stirring conditions, A. V. Was measured so that the decomposition rate was 10% (about 16 hours). The reaction product was heated at 85 ° C. for 15 minutes to inactivate the enzyme, then cooled to 20 ° C., and olive oil hydrolyzate (Product 5 of the present invention: oleic acid content 1.81%, stearic acid content 0.084%). Oleic acid / (oleic acid + stearic acid) = 95.0%).

Reference Example 1 Preparation of lipase degradation product of unsalted butter The same treatment was carried out except that olive oil was replaced with unsalted butter in Example 5, and the unsalted butter hydrolyzate (reference product 9: oleic acid content 0.454%) , Stearic acid content 0.232%, oleic acid / (oleic acid + stearic acid) = 66.2%).

Example 6
A plant oil / fat-containing milk flavor base material similar to that in Example 1 was prepared by adding 0.2 parts by mass in total while changing the ratio of the product 5 of the present invention and the reference product 9 and emulsified with a desktop homo. (10,000 rpm, 2 minutes), and each fragrance product was subjected to sensory evaluation by 10 well-trained panelists. Table 10 shows the addition amounts of the inventive product 5 and the reference product 9 and the average sensory evaluation results.

  As shown in Table 10, the vegetable oil and fat-containing milk flavor base material (No. 2) to which the product 5 of the present invention in which oleic acid / (oleic acid + stearic acid) = 95.0% is added enhances sweetness and richness. In addition, the effect of masking the sticky feeling left on the tongue was high. On the other hand, the vegetable oil and fat-containing milk flavor base material (No. 9) to which the reference product 9 which is a degradation product of butter from lipase was added had a strong effect of giving a milky fresh feeling to the top, but remained on the tongue in the aftertaste There was a slightly sticky disgusting feeling and a slightly heavy faty (solid fat-like) oily feeling in the aftertaste. In the case where the inventive product 5 and the reference product 9 were added by 0.1% each (No. 4), there was no sticky feeling left on the tongue of the aftertaste, and a slightly heavy faty aftertaste ( There was no oily feeling (like solid fat). No. In No. 4, a milky fresh feeling was also felt at the top, the milk feeling and the rich taste were both strong, and the taste was extremely good. From the previous experimental results, the effect of masking the greasy feeling that remains on the tongue of the aftertaste is due to oleic acid, and the slightly heavy faty (solid fat) oily feeling of the aftertaste is due to stearic acid it is conceivable that. Therefore, by adding 80% or more of free fatty acids of oleic acid / (oleic acid + stearic acid), vegetable oils, especially hardened, without imparting a slightly heavy faty (solid fat-like) oily feeling to the aftertaste It was shown that it was possible to mask the sticky feeling that was left on the tongue in the aftertaste.

Example 7
0.5 parts by mass of the product 5 of the present invention was added to 100 parts by mass of a commercially available margarine (oil content: 81.6%), and the mixture was well stirred and mixed (the oleic acid content after mixing: 0.011% with respect to the oil in the margarine) ). The flavors of the inventive and non-added margarine were compared by 10 well trained panelists. As a result, all 10 people evaluated that the margarine to which the product of the present invention was added masked the sticky disgusting feeling that remained on the tongue in the aftertaste, and the rich taste was also strong.

Example 8
0.04 parts by mass of the product 5 of the present invention was added to 100 parts by mass of a commercial coffee (cafe oleotype: 0.68% lipid), and well mixed (10,000 rpm, 2 minutes) with a desktop homo (oleic acid after mixing) Content: 0.11% based on fats and oils in coffee). The flavor of coffee with and without the present invention was compared by 10 well trained panelists. As a result, both 10 and 10 people evaluated that the coffee to which the product of the present invention was added masked the sticky feeling remaining on the tongue in the aftertaste and had a strong taste.

Example 9
A cookie (24.3% lipid) was prepared according to the following prescription using commercially available shortening and 0.1 part by mass of oleic acid (reagent: product 1 of the present invention) added to 100 parts by mass of commercially available shortening.

  160 g of weak flour, 40 g of corn starch, 80 g of sugar, 80 g of shortening, 20 g of milk and 0.2 g of vanilla extract (1 Fold) were mixed well to prepare a cookie dough. The dough was cut into an appropriate size of about 5 mm in thickness and baked in an oven preheated to 170 ° C. for 15 minutes and cooled at room temperature to obtain a cookie. The flavors of the inventive and non-added cookies were compared by 10 well trained panelists. As a result, it was evaluated that the cookie to which the product of the present invention was added had masked the sticky feeling remaining on the tongue in the aftertaste, and the strong taste was strong for all 10 people.

Example 10
0.2 parts by mass of the product 5 of the present invention was added to 100 parts by mass of a commercially available retort curry (lipid content: 4.0%), and well mixed (10,000 rpm, 2 minutes) with a desktop homo (content of oleic acid after mixing: 0.091% based on fats and oils in retort curry). The flavor of the retort curry with and without the present invention was compared by 10 well trained panelists. As a result, all 10 people evaluated that the retort curry to which the product of the present invention was added masked the sticky feeling remaining on the tongue in the aftertaste, and the body was also strong.

Claims (4)

A masking agent that has an aftertaste that remains in the aftertaste of vegetable oil and fat-containing foods and drinks that contain free oleic acid as an active ingredient and / or that is sticky to the tongue. A masking agent composition having an aftertaste that remains in the aftertaste of a vegetable oil and fat-containing food and / or food and / or a sticky feeling that sticks to the tongue, comprising free oleic acid as an active ingredient. The masking agent composition according to claim 2 , wherein the free oleic acid is derived from a lipase degradation product of olive oil. The masking agent according to claim 2 or 3 , wherein the content of free oleic acid with respect to the total amount of free stearic acid and free oleic acid is 80% to 99.9% by mass ratio. Composition.