Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
  • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
  • A23L27/72—Encapsulation
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P10/00—Shaping or working of foodstuffs characterised by the products
  • A23P10/30—Encapsulation of particles, e.g. foodstuff additives

Definitions

• the present invention relates to a flavored oil-and-fat-containing capsule food that achieves the flavor sustainability of the flavored oil-and-fat during chewing and has little dripping, and a capsule-containing oil-and-fat composition containing the capsule food.
• Non-deodorized fats and oils such as olive oil and roasted sesame oil are one type of flavored fats and oils and have a unique flavor and are used in various foods for flavoring. In salads, breads, cookies, rice crackers, etc., these non-deodorized fats and oils are directly topped or applied and used for food.
• Patent Document 1 food capsules containing edible oil have been conventionally used for cooking rice for the purpose of easily adjusting the amount of edible oil (Patent Document 1), but for food topping and adhesion applications. The use of was not envisaged.
• Patent Document 2 refined oil (salad oil) for a part of the capsule core as in fish-like foods, but the capsule core is mostly water-soluble ingredients, and the flavoring is also water-soluble seasoning. It did not disclose flavor and property improvement of fats and oils (Patent Document 2).
• the problem to be solved is to provide a flavored oil-and-fat-containing capsule food that achieves the flavor sustainability of the flavored oil and fat during chewing and has little dripping, and a capsule-containing oil-and-fat composition containing the capsule food.
• the present inventors have found that the above problems can be solved by using a capsule food coated with an edible film, and have completed the present invention. . Specifically, the following are provided.
• Capsule food coated with an edible film contains at least one flavor oil selected from non-deodorized oil and flavored edible oil in the core of the capsule, and the specific gravity of the capsule is lighter than water And capsule food.
• One or more flavored oils and fats selected from non-deodorized oil and flavored edible oil are contained in the core of the capsule coated with an edible film, the specific gravity of the capsule is lighter than water, and the capsule is in the oil A capsule-containing oil / fat composition which is immersed in an acidic aqueous solution or an inorganic salt aqueous solution.
• a flavored oil-and-fat-containing capsule food that can achieve the flavor sustainability of the flavored oil-and-fat during mastication and has little dripping
• a capsule-containing oil-and-fat composition containing the capsule food When the flavored oil-and-fat-containing capsule food is topped on food or attached to food, the amount of topping or the amount attached can be increased as compared with liquid oil.
• the capsule-containing oil and fat composition in which the capsule is immersed in an oil or fat, an acidic aqueous solution, or an inorganic salt aqueous solution, the capsule can be prevented from being damaged during transportation, and the hygienic properties of the capsule can be maintained.
• the capsule food of the present invention is a capsule food coated with an edible film.
• the capsule core contains flavor oil and fat, and the specific gravity of the capsule is lighter than water.
• Examples of the edible film of the capsule used in the present invention include gelatin, calcium alginate, pullulan, agar, starch and the like which are usually used for edible capsules.
• calcium alginate is preferable from the viewpoint of texture and the like.
• a thickening polysaccharide As the thickening polysaccharide, xanthan gum, locust bean gum, processed starch and the like are preferable.
• ⁇ Flavored fats and oils are used for the capsule core.
• one or more flavor oils and fats selected from non-deodorized fats and oils and flavored edible oils are used.
• General edible fats and oils undergo steps such as degumming, deoxidation, decolorization, deodorization, and dewaxing, but the original flavor of the fats and oils is reduced by the deodorization step of performing high-temperature vacuum distillation. Therefore, undeodorized fats and oils which have not passed through the deodorizing process are used for the core part in the present invention.
• undeodorized fats and oils virgin olive oil, camellia oil, and roasted vegetable oil are preferable.
• the roasted vegetable oil roasted sesame oil, roasted rapeseed oil, roasted soybean oil, roasted safflower oil, roasted peanut oil and the like obtained by roasting plant seeds can be used.
• the fats and oils in the core of the capsule need only have a flavor, and one or more of these virgin olive oil, camellia oil, and roasted vegetable oil can be blended with edible oils other than these.
• the edible oil that can be blended is not particularly limited.
• one or more liquid oils and fats at 20 ° C. such as refined oils and fats (deodorized oils and fats) such as oil, sesame oil, beef tallow, pork fat and fish oil, and processed oils and the like obtained by transesterification and fractionation.
• a flavored edible oil can be used as the flavored oil or fat.
• the flavored edible oil is obtained by adding a flavor raw material (spicy, flavoring or seasoning) to an edible vegetable oil or fat, and the flavor of the flavored raw material.
• a flavor raw material such as leek oil, garlic oil, basil oil, ginger oil, red pepper oil, black pepper oil, and chili oil
• fragrance raw materials such as leek oil, garlic oil, basil oil, ginger oil, red pepper oil, black pepper oil, and chili oil are used at room temperature in unrefined oil such as refined oil and olive oil.
• a flavored edible oil that has been heated and soaked to elute the perfume ingredients can be used.
• flavored edible oils obtained by adding flavors such as butter flavor, vanilla flavor, orange flavor, caramel flavor, lemon flavor, and strawberry flavor to refined or unrefined oil can be used.
• the fats and oils which added fats and oils which have flavors, such as butter oil, to fats and oils can be used.
• the flavor of the flavored edible oil is not particularly limited, but in addition to vegetable flavor, mushroom flavor, fruit flavor, dairy product flavor, curry flavor, etc. Is mentioned.
• blend ratio The thing containing 3 mass% or more of flavor oils and fats in the fats and oils of a core part is preferable, The thing containing 10 mass% or more is more preferable, and 40 mass% or more is further more preferable. Most preferably, the flavor oil is 80 to 100% by mass.
• the capsule it is necessary to contain a sufficient amount of fat and oil including flavor oil and fat in the core of the capsule. At least the specific gravity of the capsule needs to be lighter than that of water, and preferably 50% by mass or more of the capsule weight should be oil or fat. More preferably, 80% by mass or more of the weight of the capsule is fat.
• the capsule food or the fat-and-oil composition containing capsules used in the present invention is used by topping or adhering to other foods.
• the capsule diameter is preferably 0.2 to 2.0 cm.
• the diameter of the capsule is 0.2 to 2.0 cm, it is possible to prevent the capsules from adhering to each other, thereby preventing the capsule from falling. If it is 0.2 cm or less, a sufficient amount of flavor oil and fat cannot be contained in the capsule, and when chewed in the mouth, the capsule cannot be broken and the flavor oil and fat in the capsule does not appear. Will occur.
• the thickness is 2.0 cm or more, the capsules cannot be sufficiently adhered to each other at the time of topping, are easily dropped, and have a poor texture.
• the capsule diameter is more preferably 0.3 to 1.5 cm, and the capsule diameter is most preferably 0.3 to 1.0 cm.
• the flavor oil is attached to the capsule surface, so that the flavor of the flavor oil spreads in the mouth before the capsule food is chewed in the mouth, and further the flavor contained in the capsule core. Since the amount of fats and oils can be reduced, it is preferable.
• the flavor oil and fat on the capsule surface may be blended with other oils and fats, but preferably the flavor oil and fat is preferably 1% by mass or more, more preferably 5% by mass or more in the total oil and fat on the capsule surface. 40% by mass or more is more preferable. Most preferably, the flavor oil is 80 to 100% by mass in the total fat on the capsule surface.
• the concentration of the flavor oil / fat contained in the core of the capsule is low, the concentration of the flavor oil / fat in the total fat / oil on the capsule surface is higher than the concentration of the flavor / fat in the total fat / fat contained in the core of the capsule. preferable.
• Fats and oils blended with flavor oils and fats are not particularly limited, but soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, palm olein, olive oil, peanut oil, linseed oil, shiso oil It is preferable to use one or more liquid oils and fats at 20 ° C. such as refined fats and oils (deodorized fats and oils) such as sesame oil, beef tallow, pork fat and fish oil, and processed fats and oils obtained by transesterification and separation of these. In addition, it is preferable that fats and oils contain an antioxidant.
• antioxidants components such as tocopherols, tocotrienols, carotenes, ferulic acid derivatives, lignans, ubiquinones, xanthines, polyphenols, tea extracts, etc. that are also present in fats and oils are added and used.
• a synthetic antioxidant such as an ascorbic acid derivative can be added and used.
• a capsule-containing oil / fat composition in which a flavored oil / fat is contained in the core of the capsule coated with an edible film and the capsule is immersed in the oil / fat is preferable.
• oils to immerse this capsule are soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, palm olein, olive oil, peanut oil, linseed oil, shiso oil, beef tallow, beef tallow It is preferable to use one or more types of oils and fats that are liquid at 20 ° C., such as refined oils and fats (deodorized oils and fats) such as fish oil, the aforementioned flavored oils and fats, and processed oils and fats that have been transesterified and fractionated.
• refined oils and fats deodorized oils and fats
• flavor oils and fats are not necessarily essential components for the purpose of preventing capsule breakage and spoilage as fats and oils to immerse capsules, but the flavors of flavor oils and fats spread in the mouth before chewing capsule foods in the mouth. Furthermore, since the amount of flavor oil contained in the capsule core can be reduced, it is preferable that the oil containing the flavor oil in the oil into which the capsule is immersed or the oil in which the capsule is immersed is a flavor oil.
• These capsule-containing oil / fat compositions obtained by immersing capsules in oil / fat can be used by taking out the capsule with oil / fat attached with a spoon or the like when topping on food or adhering to food.
• the core of the capsule coated with the edible film contains flavor oil and fat, and the capsule is immersed in an aqueous acid solution or an aqueous inorganic salt solution to prevent the capsule from being damaged during distribution. It is preferable in terms of maintaining the hygienic properties of the capsule.
• the edible film is calcium alginate, an aqueous alkali metal salt solution such as calcium is particularly preferable.
• any method such as a flat plate type, a rotary type and a seamless type can be adopted.
• the amount of the edible film agent of the capsule and the amount of the fats and oils to be enclosed in the capsule are not particularly limited as long as they can be encapsulated and are within a suitable range in terms of capsule strength, texture, and the like. .
• an aqueous material is prepared.
• a water-soluble calcium salt for example, calcium chloride
• a calcium salt solution in which this is dissolved in fresh water or the like is added to water.
• calcium chloride it is added so that the amount of calcium chloride is 0.5% by mass or more, usually about 1% by mass with respect to water.
• one or more thickening polysaccharides such as locust bean gum, guar gum, xanthan gum, carrageenan, and modified starch are added to water and dissolved while stirring.
• the addition amount of the thickening polysaccharide is preferably about 0.1 to 3.0% by mass, more preferably 0.1 to 1% by mass with respect to water.
• the thickening polysaccharide may be dissolved by heating.
• an oil / fat raw material containing flavored oil / fat is added to obtain a raw material liquid.
• this raw material liquid is injected into an aqueous solution of an alkali metal alginate such as sodium alginate or potassium alginate to form a capsule having calcium alginate as a film.
• the raw material liquid is preferably injected from the bottom of the aqueous solution because the capsule floats in the aqueous solution.
• stirring alginate alkali metal salt aqueous solution when performing by dripping at aqueous solution, in order to prevent adhesion between capsules, it is preferable to carry out, stirring alginate alkali metal salt aqueous solution.
• the raw material liquid is injected into the sodium alginate solution as water droplets having a diameter of 2 to 20 mm, and capsules are sequentially formed so as not to adhere to each other.
• the capsule floats in the aqueous solution, and when immersed for 1 to 5 minutes, a capsule that is hard to break with a calcium alginate film formed when removed from the liquid is formed. Is done.
• the capsule-containing oil and fat composition can be produced in which the capsule does not break due to impact during transportation or the like and the hygiene is improved.
• the capsule food and the capsule-containing oil / fat composition of the present invention can be topped or attached to various foods.
• examples thereof include baked goods such as breads, pizzas, biscuits, cookies, and crackers, cakes, ice creams, salads, and soups.
• Example 1 ⁇ Manufacture of capsule food 1> 0.5 parts by mass of calcium chloride was added to 19.45 parts by mass of sterilized water, and 0.05 parts by mass of xanthan gum was added with stirring to obtain an aqueous raw material. While stirring 20 parts by mass of this aqueous raw material, 80 parts by mass of extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group, Inc.) was added to obtain a raw material liquid. Furthermore, the obtained raw material liquid was made into water droplets with a nozzle having an inner diameter of 4.0 mm and dropped into a stirring 0.5% aqueous sodium alginate solution.
• extra virgin olive oil BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group, Inc.
• capsules were immersed in the solution for 1 minute, and the capsules were taken out from the sodium alginate solution and washed with sterilized water to obtain capsule food 1 (capsule diameter 5 to 7 mm).
• capsule food 1 floated on water (the same applies to the capsule food in the following examples).
• Example 2 ⁇ Manufacture of capsule food 2> A capsule food 2 (capsule diameter 3 to 5 mm) was obtained in the same manner as the capsule food 1 except that the inner diameter of the nozzle was 0.9 mm.
• Example 3 ⁇ Manufacture of capsule-containing oil and fat composition 1 and capsule food 3> Capsule-containing oil / fat composition 1 was obtained by immersing 10 parts by mass of the capsule food 1 produced in Example 1 and 30 parts by mass of extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group, Inc.). Furthermore, the capsule was removed from the capsule-containing oil and fat composition 1 to obtain a capsule food 3 to which extra virgin olive oil was adhered.
• extra virgin olive oil BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group, Inc.
• Example 4 Manufacture of capsule-containing oil and fat composition 2 and capsule food 4>
• the capsule food / fat composition 2 was obtained by immersing the capsule food 2 produced in Example 2 in 10 parts by mass and 30 parts by mass of extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group Co., Ltd.). Furthermore, the capsule was taken out from the capsule-containing oil and fat composition 2, and a capsule food 4 to which extra virgin olive oil was adhered was obtained.
• extra virgin olive oil BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group Co., Ltd.
• Example 5 Capsule foods 1 to 4 or extra virgin olive oil was topped by a teaspoon into a disk-shaped cracker with a diameter of 5 cm. The cracker weight, topping amount, and cracker weight after 30 seconds were measured, and the remaining amount of topping was calculated. The same operation was performed 10 times, and the average result is shown in Table 1. Furthermore, the flavor of extra virgin was evaluated according to the following procedure. The results are shown in Table 2. ⁇ Evaluation of flavor>
• ⁇ Taste evaluation procedure> A total of 10 panelists eat the topped crackers produced in Example 5, chew 15 times, and evaluate the flavor of extra virgin olive oil before and during chewing and after chewing in the following four levels, and the average value Was calculated. 4: Feel the full flavor of extra virgin olive oil 3: Have a flavor of extra virgin olive oil 2: Weak flavor of extra virgin olive oil 1: Feel little flavor of extra virgin olive oil
• the capsule foods 1 to 4 of the present invention do not cause dripping as compared with the extra virgin olive oil of Comparative Example 1. Moreover, the sustainability of the flavor at the time of chewing is also high.
• Example 6 ⁇ Manufacture of capsule food 5> Extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group, Inc.) Extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group, Inc.) and canola oil (Nisshin Oillio Group, Inc. Nisshin Canola Oil) ) was produced in the same manner as in the capsule food 1 except that the blended oil had a mass ratio of 10:90, and a capsule food 5 (capsule diameter 5 to 7 mm) was obtained.
• Extra virgin olive oil BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group, Inc.
• canola oil Nashin Oillio Group, Inc. Nisshin Canola Oil
• Example 7 Manufacture of capsule-containing oil and fat composition 3 and capsule food 6>
• the capsule food 5 produced in Example 6 was immersed in 10 parts by mass and 30 parts by mass of extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group Co., Ltd.) to obtain a capsule-containing oil and fat composition 3. Further, the capsule was taken out from the capsule-containing oil and fat composition 3 to obtain a capsule food 6 to which extra virgin olive oil was adhered.
• extra virgin olive oil BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group Co., Ltd.
• Example 2 Comparison of 10:90 blended oil of extra virgin olive oil used in Example 6 (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group Co., Ltd.) and canola oil (Nisshin Oillio Group Co., Ltd. Nisshin Canola Oil Co., Ltd.) Example 2 was adopted.
• Example 8 Blend of capsule food 5, capsule food 6, or extra virgin olive oil (BOSCO extra virgin olive oil manufactured by Nisshin Oillio Group Co., Ltd.) and canola oil (Nisshin Oillio Group Co., Ltd. Nissin canola oil) of 10:90 The oil was topped by a teaspoon into a disk-shaped cracker with a diameter of 5 cm, and the flavor of extra virgin olive oil was evaluated in the same manner as in Example 5.
• extra virgin olive oil manufactured by Nisshin Oillio Group Co., Ltd.
• canola oil Nishin Oillio Group Co., Ltd. Nissin canola oil
• the capsule foods 5 to 6 of the present invention have a higher flavor sustainability during chewing than the blended oil containing the extra virgin olive oil of Comparative Example 2, and the extra virgin olive oil adheres to the capsule surface.
• the capsule food product 6 has a very good flavor before chewing and a long-lasting flavor during chewing.
• Example 9 ⁇ Manufacture of capsule food 7> 0.5 parts by mass of calcium chloride was added to 19.45 parts by mass of sterilized water, and 0.05 parts by mass of guar gum was added with stirring to obtain an aqueous raw material. While stirring 20 parts by mass of this aqueous raw material, 80 parts by mass of roasted sesame oil (manufactured by Nisshin Oillio Group Co., Ltd.) was added to obtain a raw material liquid. Furthermore, the obtained raw material liquid was made into water droplets with a nozzle having an inner diameter of 4.0 mm and dropped into a stirring 0.5% aqueous sodium alginate solution.
• the obtained capsule was immersed in the solution for 1 minute, and the capsule was taken out of the sodium alginate solution and washed with sterilized water to obtain a capsule food 7 (capsule diameter 5 to 7 mm).
• the capsule food 7 was a food with a large amount of remaining topping and high flavor sustainability during chewing.
• Example 10 When the capsule food 1 of Example 1 and the capsule-containing oil / fat composition 1 of Example 3 were each put in a 500 g plastic bag, a vibration test based on JISZ0232 was performed, and a drop test based on JISZ0202 was further performed. Although the capsule in the capsule-containing oil and fat composition 1 of Example 3 was not damaged, a part of the capsule food 1 of Example 1 was damaged.
• Example 11 Extra virgin olive oil used in capsule food 1 (BOSCO extra virgin olive oil manufactured by Nissin Oilio Group Co., Ltd.), refined rapeseed oil (Nisshin Oilio Group Co., Ltd. Nissin Canola Oil), flavor 1 (Hasegawa Inc. Butter Flavor), Fragrance 2 (Roast Butter Flavor manufactured by Takasago Fragrance Co., Ltd.), except that the blended oil has a mass ratio of 99.65: 0.3: 0.05. Capsule diameter 4-5 mm) was obtained. The obtained capsule food 8 was dipped in an inorganic salt aqueous solution (sterilized water 76.7 parts, salt 20 parts, calcium chloride 2 parts, vinegar 1.3 parts).
• an inorganic salt aqueous solution sterilized water 76.7 parts, salt 20 parts, calcium chloride 2 parts, vinegar 1.3 parts).
• Example 12 ⁇ Manufacture and storage test of capsule food 9> 0.05% by mass of extra virgin olive oil (BOSCO extra virgin olive oil, manufactured by Nisshin Oillio Group, Inc.) used in capsule food 2 with respect to extra virgin olive oil (BOSCO extra virgin olive oil, manufactured by Nisshin Oillio Group, Inc.)
• a capsule food 9 (capsule diameter 3 to 5 mm) was obtained in the same manner as capsule food 2 except that the olive oil was added with tocopherol (manufactured by Nisshin Oilio Group Co., Ltd.).
• the obtained capsule food 2 and capsule food 9 are stored for 4 weeks in the dark (25 ° C.), and POV of extra virgin olive oil before and after storage (standard oil analysis test method 2.5.2.1-2003 peroxide value) Were measured, and the rate of increase in POV was compared.
• the capsule food 9 of the present invention is superior in oxidative stability compared to the capsule food 2.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Edible Oils And Fats (AREA)
• General Preparation And Processing Of Foods (AREA)

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• 2013
  • 2013-02-19 WO PCT/JP2013/053914 patent/WO2013129168A1/fr not_active Ceased
  • 2013-02-19 JP JP2014502138A patent/JPWO2013129168A1/ja active Pending

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