WO2024253044A1 - Huile aromatisée et aliment ou boisson contenant une huile aromatisée ajoutée - Google Patents

Huile aromatisée et aliment ou boisson contenant une huile aromatisée ajoutée Download PDF

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Publication number
WO2024253044A1
WO2024253044A1 PCT/JP2024/020083 JP2024020083W WO2024253044A1 WO 2024253044 A1 WO2024253044 A1 WO 2024253044A1 JP 2024020083 W JP2024020083 W JP 2024020083W WO 2024253044 A1 WO2024253044 A1 WO 2024253044A1
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Prior art keywords
flavor
oil
mass
added
oils
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Ceased
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PCT/JP2024/020083
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English (en)
Japanese (ja)
Inventor
圭佑 魚住
真美 岡山
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Miyoshi Yushi KK
Miyoshi Oil and Fat Co Ltd
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Miyoshi Yushi KK
Miyoshi Oil and Fat Co Ltd
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Priority to JP2025526093A priority Critical patent/JPWO2024253044A1/ja
Publication of WO2024253044A1 publication Critical patent/WO2024253044A1/fr
Anticipated expiration legal-status Critical
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    • 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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

Definitions

  • the present invention relates to flavor oils.
  • the vegan market has grown significantly, and there is a strong demand for a way to impart a fish-like flavor without using animal ingredients. Demand is expected to grow further in the future, as seasonings with a fish-like flavor can easily impart flavor and a cooked texture.
  • flavor oils are known as seasonings for enhancing the palatability of various foods and beverages.
  • Flavor oils also called flavor oils, are well known as oils and fats that have been imparted with a desired flavor (such as green onion or garlic), but no oils or fats that have been imparted with a fish-like flavor have been obtained to date.
  • Algae powder has been considered for use in foods and nutritional supplements in recent years as a highly nutritious food source.
  • algae powder itself is included in foods, but algae powder has a distinctive unpleasant flavor.
  • Patent Document 3 proposes adding perilla flavor components to Japanese-flavored liquid seasonings, particularly those based on soy sauce and sweet ingredients, such as natto sauce, dressing, noodle soup, ponzu sauce, and pasta sauce, in order to eliminate the unpleasant flavor characteristic of the algae powder, Euglena.
  • the conventional technology does not focus on the flavor of algae, but aims to reduce the unpleasant flavor derived from algae.
  • Patent Document 4 proposes a seafood flavor enhancer for foods containing seafood as an ingredient, which contains a substance derived from Euglena as an active ingredient. Like Patent Documents 1 and 2, Patent Document 4 contains algae itself in the food, and describes enhancing the seafood flavor of foods containing seafood as an ingredient. However, it does not focus on the relationship between flavor oils, particularly the polyunsaturated fatty acids contained in algae powder, and flavor. Furthermore, since the amount of polyunsaturated fatty acids varies depending on the strain of algae such as Euglena, Patent Document 4, which does not specify the strain, does not disclose the amount of polyunsaturated fatty acids contained in Euglena.
  • Patent Document 5 proposes an oil containing long-chain polyunsaturated fatty acids that includes algae oil.
  • Patent Document 5 focuses on the oxidative stability of algal oil, not on the flavor of the algae. Furthermore, the potency of the algal oil is low, and the resulting flavor is unsatisfactory.
  • the present invention was made in consideration of the above circumstances, and aims to provide a flavor oil that imparts a fish-like flavor.
  • the inventors conducted extensive research to solve the above problems, and discovered that by adding algae powder containing polyunsaturated fatty acids to edible oils and fats, the oil-soluble components that contribute to flavor are transferred to the substrate oil and fat, and the oil and fat becomes a savory oil and fat with a fishy flavor, rather than the unpleasant flavor specific to algae powder, which led to the completion of the present invention. More specifically, the present invention provides the following.
  • the present invention provides a flavor oil that imparts a fish-like flavor.
  • fishy flavor means a flavor that is pronounced of the distinctive sea odor of fish.
  • the flavor oils of the present invention may also have body.
  • "richness” means a rich and full-bodied flavor.
  • the flavor oil of the present invention may also have the effect of masking a grassy smell.
  • grassy smell refers to the unpleasant smell and strange flavor (such as soybean smell) that vegetable proteins including soybeans have.
  • the flavor oil of the present invention may also have a sashimi-like flavor.
  • sashimi-like flavor means a flavor similar to raw fish sashimi.
  • the flavor oil of the present invention may also have the effect of masking fishy odors.
  • fishy odor refers to the unpleasant odor of seafood, including raw fish.
  • the amount of a certain component based on the total amount of the flavor oil basically means the amount of the certain component itself added in the flavor oil manufacturing process. After being added in the flavor oil manufacturing process, a portion of the certain component may migrate to the flavor oil, for example, becoming an extract, and it is intended that such a component remaining in the flavor oil after removing the remaining solids may also be expressed as the certain component.
  • the certain component includes algae powder and other components added in the flavor oil manufacturing process. When expressed in a broad sense including extracts that migrate from algae powder to flavor oil, the present invention can be specified as follows.
  • a flavor oil comprising the following (A) and (B): (A) an oil or fat; and (B) an algae powder containing 0.5% by mass or more of a polyunsaturated fatty acid, or a component in the algae powder that transfers to the oil or fat.
  • the flavor oil of the present invention is obtained by adding algae powder containing 0.5% by mass or more of polyunsaturated fatty acids.
  • the content of polyunsaturated fatty acids in the algae powder is preferably 0.7% by mass or more from the viewpoint of imparting a sufficient fish-like flavor to the flavor oil.
  • Polyunsaturated fatty acids include n-3 unsaturated fatty acids such as ⁇ -linolenic acid, DHA (docosahexaenoic acid), and EPA (eicosapentaenoic acid), and n-6 unsaturated fatty acids such as linoleic acid, ⁇ -linolenic acid, and arachidonic acid. These may be used alone or in combination of two or more. Among these, from the viewpoint of imparting a sufficient fish-like flavor to the flavor oil, n-3 unsaturated fatty acids are preferred, of which DHA and EPA are particularly preferred, with DHA being the most preferred.
  • the total content of DHA and EPA in the algae powder is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, even more preferably 2.0% by mass or more, and particularly preferably 3.0% by mass or more, from the viewpoint of imparting a sufficient fish-like flavor to the flavor oil.
  • the DHA content in the algae powder is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, even more preferably 2.0% by mass or more, and particularly preferably 3.0% by mass or more, from the viewpoint of imparting a sufficient fish-like flavor to the flavor oil.
  • the mass ratio of DHA to EPA (DHA:EPA) in the algae powder is preferably 50:50 to 100:0, more preferably 60:40 to 100:0, even more preferably 70:30 to 100:0, particularly preferably 80:20 to 100:0, even more preferably 90:10 to 100:0, and most preferably 95:5 to 100:0, from the viewpoint of imparting a sufficient fish-like flavor to the flavor oil.
  • the algae powder used in the present invention is preferably a powder of microalgae.
  • microalgae include Euglenophyceae such as Nannochloropsis; Euglenophyceae such as Euglena; Trebouxiophyceae such as Chlorella; Labyrinthulophyceae such as Labyrinthulophyceae and Schizochytrium; and Cyanobacteria such as Spirulina.
  • Euglenophyceae, Euglenophyceae, Trebouxiophyceae, and Labyrinthulophyceae are more preferred, and Labyrinthulophyceae are particularly preferred. These may be used alone or in combination of two or more types.
  • Known algae powders can be used and are commercially available.
  • the algae powder includes the added algae powder itself.
  • the algae powder also includes components that migrate from the algae powder itself to the flavor oil after the algae powder itself is added during the flavor oil production process, such as extracts, particularly extracts whose migration is accelerated by heating.
  • the extract may be, for example, components that remain in the flavor oil after the algae powder itself is added, followed by heating and removal of solids.
  • the amount of algae powder added to the flavor oil of the present invention is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, and particularly preferably 0.5% by mass or more, based on the total amount of the flavor oil, from the viewpoint of sufficiently imparting a fish-like flavor to the flavor oil.
  • the upper limit of the amount of algae powder added is not particularly limited, but from the viewpoint of the balance between the potency and cost of the flavor oil and effectively imparting a fish-like flavor to the flavor oil, it is preferably 15% by mass or less, more preferably 10% by mass or less, even more preferably 8% by mass or less, particularly preferably 6% by mass or less, and particularly preferably 4% by mass or less, based on the total amount of the flavor oil.
  • the amount of algae powder added here refers to the amount of algae powder itself added during the flavor oil production process.
  • the amount of polyunsaturated fatty acid derived from algae powder added to the flavor oil of the present invention is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, even more preferably 0.04% by mass or more, and particularly preferably 0.07% by mass or more, based on the total amount of the flavor oil, from the viewpoint of sufficiently imparting a fish-like flavor to the flavor oil.
  • the amount of polyunsaturated fatty acid derived from algae powder added is preferably 3% by mass or less, more preferably 1% by mass or less, even more preferably 0.7% by mass or less, particularly preferably 0.5% by mass or less, and especially preferably 0.3% by mass or less, based on the total amount of the flavor oil.
  • Fats and oils are the subject to which flavor is imparted as flavor oils, and are components that serve as the base for flavor oils.
  • oil or fat edible oil or fat is usually used.
  • oil or fat include vegetable oil or fat, animal oil or fat, synthetic oil or fat, processed oil or fat, etc. These may be used alone or as a blended oil of two or more kinds.
  • a fish-like flavor can be imparted even if no animal ingredients are used. Therefore, according to the present invention, even if only fats other than animal fats are used as fats and oils (preferably only vegetable fats and oils and/or processed vegetable fats and oils and oils), a good fish-like flavor can be imparted.
  • Vegetable oils and fats include rapeseed oil, coconut oil, palm oil, sunflower oil, soybean oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic acid safflower oil, high oleic acid sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, avocado oil, olive oil, rice bran oil, wheat germ oil, cocoa butter, palm kernel oil, and algae oil.
  • Animal fats and oils include fish oils (fats and oils derived from tuna, mackerel, sardines, bonito, herring, etc.), lard, beef tallow, milk fat, mutton fat, chicken oil, etc.
  • Synthetic oils and fats include medium-chain fatty acid oils and diacylglycerol.
  • Processed fats and oils may be fats and oils that have been subjected to the above-mentioned treatments. Such treatments include fractionation (e.g., fractionated milk fat low melting point fraction, palm superolein, and other fractionated oils), hardening, transesterification, and the like. The fats and oils may be subjected to one or more treatments.
  • fractionation e.g., fractionated milk fat low melting point fraction, palm superolein, and other fractionated oils
  • the fats and oils may be subjected to one or more treatments.
  • the melting point of the oil or fat is preferably 50°C or lower.
  • oils and fats that are liquid at room temperature (25°C) are preferably used.
  • the amount of oil-soluble components is not particularly limited, but from the viewpoint of having sufficient fluidity, it is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more, based on the total amount of the flavor oil.
  • the oil-soluble components refer to fats and oils and components that dissolve in fats and oils.
  • known foods and food additives that are incorporated into foods and beverages can be added as other ingredients to the flavor oil within a range that does not impair the effects of the present invention.
  • the other ingredients are not particularly limited, and may include animal raw materials (meat, meat-derived ingredients, fish, fish-derived ingredients, animal fats and oils, milk ingredients, eggs, etc.), yeast-derived substances (yeast cells themselves (including cultures and dried products), yeast extracts (yeast autolysates, yeast enzymatic hydrolysates, acid hydrolysates), etc.), protein hydrolysates, vitamin B1 , carbohydrates, flavored edible oils, grains, vegetables, fruits, virgin olive oil, virgin avocado oil, virgin coconut oil, nut oil, sesame oil, emulsifiers, antioxidants, silicone, colorants, fragrances, vitamins other than vitamin B1 , pH adjusters, etc.; however, according to the present invention, a fish-like flavor can be imparted even if no animal raw materials are added at all
  • the flavor oil of the present invention can further contain a yeast-derived product.
  • yeast-derived product examples include yeast cells themselves (including cultures and dried products), yeast extracts (yeast autolysates, yeast enzyme decomposition products, acid hydrolysates), etc. These may be used alone or in combination of two or more.
  • the yeast-derived product can be a known product, and is commercially available. By adding the yeast-derived product, it is possible to impart a grilled fish-like flavor among fish-like flavors. Among these, yeast extract is preferred from the viewpoint of being able to impart a particularly good fish-like flavor.
  • yeast examples include baker's yeast, brewer's yeast, sake yeast, wine yeast, soy sauce yeast, torula yeast, etc. Among these, baker's yeast and torula yeast are preferred from the viewpoint of imparting a particularly good fish-like flavor.
  • the amount of yeast-derived substances added is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and even more preferably 0.1% by mass or more, based on the total amount of flavor oil, from the viewpoint of providing a sufficient fish-like flavor to the flavor oil.
  • the amount of yeast-derived substances added is preferably 5.0% by mass or less, more preferably 3.0% by mass or less, and even more preferably 1.0% by mass or less, based on the total amount of flavor oil.
  • the flavor oil of the present invention can further contain an avocado-derived substance.
  • the avocado-derived substance include avocado itself, avocado paste, avocado powder, and virgin avocado oil. These substances may be used alone or in combination of two or more.
  • the avocado-derived substance may be a known substance, and is commercially available.
  • the addition of the avocado-derived substance can impart a sashimi-like flavor and richness.
  • virgin avocado oil is particularly preferred from the viewpoint of imparting a particularly good sashimi-like flavor.
  • the amount of the avocado-derived substance added is preferably 1.0% by mass or more, more preferably 5.0% by mass or more, and even more preferably 10% by mass or more, based on the total amount of the flavor oil, from the viewpoint of providing a sufficient sashimi-like flavor to the flavor oil.
  • the amount of the avocado-derived substance added is preferably 30% by mass or less, more preferably 20% by mass or less, based on the total amount of the flavor oil.
  • the types and amounts of the above-mentioned foods and food additives can be appropriately set depending on the effects to be obtained.
  • By blending such foods and food additives with flavor oils in the present invention it is possible to achieve, for example, the effects of adjusting flavor and color, inhibiting oxidative deterioration, and improving functionality.
  • the moisture content of the flavor oil of the present invention is preferably 5.0% by mass or less, more preferably 3.0% by mass or less, even more preferably 1.0% by mass or less, and particularly preferably 0.5% by mass or less, based on the total amount of the flavor oil.
  • the moisture content of the flavor oil includes not only the water blended into the flavor oil, but also moisture transferred from raw materials other than the water blended into the flavor oil.
  • the moisture content of the flavor oil in the present invention can be measured by "Standard Methods for the Analysis of Fats, Oils and Related Compounds 2.1.3.4-2013 Moisture Content (Karl Fischer Method)".
  • the flavor oil of the present invention is added with algae powder containing polyunsaturated fatty acids.
  • the algae powder is "added" regardless of the procedure in the production process.
  • the algae powder may be added to the oil or fat, or after the algae powder is added to the oil or fat, a separate oil or fat may be further added.
  • the order of the production process does not matter.
  • algae powder which is an oil-insoluble component
  • the algae powder itself may be added, or a mixture of algae powder and other components, particularly water, may be added.
  • the manner of adding the flavor oil is not particularly limited, and may be, for example, immersion, mixing, or the like.
  • ingredients other than the algae powder they may be added after the heating step, like the oil-soluble ingredients in the flavor oil production method 4 below.
  • the flavor oil of the present invention can be obtained by appropriately mixing and stirring each component using a stirrer or the like.
  • the order in which the components are mixed is not particularly limited. If a heating step is performed, it is performed at least after the algae powder has been added. Examples of methods for producing flavor oil include the following.
  • the oil-soluble components are added to oils and fats (oil phase), and the water-soluble and oil-insoluble components are added to water (aqueous phase).
  • the oil phase and the aqueous phase are mixed, stirred, and heated, and then cooled to room temperature.
  • the oil-soluble components are added to oils and fats (oil phase), and the water-soluble and oil-insoluble components are added to water (aqueous phase).
  • the oil phase and the aqueous phase are mixed, stirred, and heated, after which the solids and water are removed and the mixture is cooled to room temperature.
  • the water-soluble and oil-insoluble components are added to water (aqueous phase), and the oil-and-fat substrate (oil phase) and the aqueous phase are mixed and stirred, heated, and then the oil-soluble components are added. After that, the solids and water are removed, and the mixture is cooled to room temperature.
  • the heating temperature in the heating step is preferably 50°C or higher, more preferably 70°C or higher, even more preferably 90°C or higher, and particularly preferably 100°C or higher, from the viewpoint of imparting a sufficient fish-like flavor to the oil or fat.
  • the upper limit of the heating temperature in the heating step is preferably 260°C or lower, more preferably 240°C or lower, even more preferably 220°C or lower, particularly preferably 200°C or lower, and even more preferably 160°C or lower.
  • the heating time in the heating step is preferably 1 minute or more, more preferably 10 minutes or more, even more preferably 30 minutes or more, particularly preferably 60 minutes or more, and even more preferably 90 minutes or more, from the viewpoint of imparting a sufficient fish-like flavor to the oil.
  • the heating method used in the heating step is not particularly limited, but methods such as normal pressure heating, pressurized heating, and reduced pressure heating can be used. Among these, pressurized heating is preferred from the viewpoint of imparting a sufficient fish-like flavor to the flavor oil.
  • the mass ratio of water to the water-soluble and oil-insoluble components is preferably 0.01 or more, more preferably 0.05 or more, even more preferably 0.1 or more, particularly preferably 0.5 or more, and especially preferably 1 or more, when the heating process is performed at or below normal pressure, from the viewpoint of imparting a sufficient flavor to the oil. Also, it is preferably 50 or less, more preferably 30 or less, even more preferably 20 or less, particularly preferably 10 or less, and especially preferably 5 or less.
  • the mass ratio of water to water-soluble and oil-insoluble components is preferably 1 or more, more preferably 3 or more, and even more preferably 5 or more, from the viewpoint of applying sufficient pressure and imparting sufficient flavor to the oils and fats. Also, it is preferably 50 or less, more preferably 40 or less, and even more preferably 30 or less.
  • a dehydration treatment When producing the flavor oil of the present invention, it is preferable to carry out a dehydration treatment in order to improve the shelf life of the flavor oil.
  • the dehydration treatment is carried out simultaneously with the heating step and/or after the heating step.
  • Methods for carrying out the dehydration treatment include evaporation by heating, centrifugation, heating under reduced pressure, drying under reduced pressure, static separation, addition of a moisture absorbent, etc.
  • the solids When producing the flavor oil of the present invention, it is preferable to remove the solids, as this improves the handleability and mouthfeel of the flavor oil.
  • the solids are removed after the heating step. Methods for removing the solids include filtration, centrifugation, decantation, etc.
  • flavor oil of the present invention uses of the flavor oil of the present invention are not particularly limited, and it can be used as a substitute for conventionally known flavor oils, or in combination with any seasoning (conventionally known flavor oils, etc.).
  • the flavor oil of the present invention can be added to any food or drink, and can impart a fish-like flavor to the food or drink to which the flavor oil has been added. Therefore, the present invention also provides a food or drink (preferably a seafood substitute) to which the flavor oil has been added.
  • Foods and beverages to which the flavor oil of the present invention can be added are not particularly limited, but include various side dishes prepared using fats and oils (such as tuna flakes and fish fry foods), sashimi-like foods (such as tuna sashimi and negitoro-like foods), seafood foods (such as negitoro), sauces, soups, and sauces.
  • the flavor oil of the present invention can be used as it is in foods and beverages, but can also be added to various types of fats and oils (frying oil, margarine, fat spreads, shortening, edible fats and oils, oil-in-water emulsions (mayonnaise, etc.), powdered fats and oils, dressings, etc.) and then used as an ingredient in foods and beverages.
  • the amount of the flavor oil of the present invention added to food or beverage is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, even more preferably 1.0% by mass or more, particularly preferably 3.0% by mass or more, and especially preferably 5.0% by mass or more, based on the total amount of the food or beverage, from the viewpoint of imparting a sufficient fish-like flavor to the food or beverage.
  • a good fish-like flavor can be imparted even if no animal ingredients are blended in. Therefore, according to the present invention, a good fish-like flavor can be imparted even if no animal food (fish meat, etc.) and no food additive (fish meat-derived components such as animal extracts) are included. Furthermore, according to the present invention, it is possible to impart a good richness to seafood substitutes, sauces (pasta sauce, etc.), seasonings, etc., and to suppress odors derived from the ingredients (soybean odor, etc.).
  • the term "substitute seafood food” includes any food that uses a plant-based raw material (legumes (soybeans, peas, chickpeas, broad beans, etc.), rice, grains, etc.) as a main raw material.
  • the seafood alternative food of the present invention preferably does not contain any animal ingredients (fish meat, livestock meat, components derived from livestock meat, animal fats and oils, milk components, eggs, etc.).
  • Seafood substitutes include tuna flakes, tuna filling, salmon flakes, fish fry, fish sausage, grilled eel, salmon roe, fish paste foods (chikuwa, kamaboko, hanpen), sashimi, negitoro, etc.
  • compositions in the table are in mass %.
  • Table 1 shows the raw material name, classification, polyunsaturated fatty acid content (mass%), DHA and EPA content (mass%), and DHA to EPA mass ratio for each algae powder used in the present invention.
  • the flavor oils were prepared in the following manner. (1) The raw materials shown in Tables 2A, 2B, and 2C other than virgin avocado oil were dispersed in water and then added to rapeseed oil. In Example 7 and Comparative Example 3, the raw materials were added directly to rapeseed oil. (2) The mixture was heated according to the heating conditions shown in Tables 2A, 2B, and 2C. (3) (2) was filtered to remove solids and water. In Example 13, the solids and water were removed after adding virgin avocado oil. (4) The flavor oil obtained in (3) was cooled to room temperature and subjected to the following tests.
  • ⁇ Test 2 Preparation and evaluation of plant-based tuna flakes> Water and vegetable bouillon powder were mixed, and the dried textured soy protein was soaked for 1 hour to rehydrate. The rehydrated soy protein was placed in a food cutter and crushed into flakes. Next, salt and the flavor oil of Example 3, Example 12, Comparative Example 1, or Comparative Example 2 were added, mixed, and subjected to testing. The formulation is shown in Table 3.
  • Body ⁇ : Average value is 2 points or more. ⁇ : Average value is 1 point or more and less than 2 points. ⁇ : Average value is 0.6 points or more and less than 1 point. ⁇ : Average value is less than 0.6 points.
  • Soybean odor ⁇ : Average value is less than -2 points ⁇ : Average value is -2 points or more and less than -1 point ⁇ : Average value is -1 point or more and less than -0.6 points ⁇ : Average value is -0.6 points or more
  • ⁇ Test 3 Preparation and evaluation of plant-based tuna sashimi and negitoro> Curdlan was dissolved in trisodium phosphate and water as an alkaline solution, then neutralized with 50% lactic acid, and the ingredients other than the flavor oil were added and mixed with a food cutter to obtain the base formulation.
  • the base formulation is shown below.
  • 3% by weight of the flavor oil of Examples 12 and 13 or Comparative Example 1 was added, mixed, and heated at 95° C. for 30 minutes. The gel cooled overnight in a refrigerator was used for the test as a plant-based tuna sashimi-like gel.
  • negitoro-like a gel was prepared by heating in the same manner without adding flavor oil at first. After the gel was disintegrated with a food cutter, 3% by mass of the flavor oil of Examples 12, 13, or Comparative Example 1 was added and mixed, and the mixture was subjected to the test as negitoro-like.
  • Body ⁇ : Average value is 2 points or more. ⁇ : Average value is 1 point or more and less than 2 points. ⁇ : Average value is 0.6 points or more and less than 1 point. ⁇ : Average value is less than 0.6 points.
  • ⁇ Test 4 Preparation and evaluation of ramen soup> The ingredients shown in the base recipe below were mixed and heated to make concentrated soup. This was then diluted 6 times with boiling water to make salt ramen soup.
  • 2% by mass of the flavor oil of Example 12 or Comparative Example 1 was added, mixed and subjected to the test.
  • ⁇ Test 5 Preparation and evaluation of eel kabayaki sauce> The ingredients listed in the base recipe below were heated and mixed to make a sauce similar to that of grilled eel.
  • the flavor oils of Example 12 and Comparative Example 1 were added at 5% by weight, mixed and subjected to the test.
  • ⁇ Test 6 Preparation and evaluation of tuna negitoro> 15 g of oil (PS Fat LT, manufactured by Miyoshi Oil & Fat) was added to 85 g of bigeye tuna sashimi, and the mixture was mixed in a food cutter to make negitoro.
  • the flavor oils of Example 12 and Comparative Example 1 were added at 2% by mass, mixed, and subjected to the test.

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Abstract

L'invention concerne une huile aromatisée ayant reçu un arôme de type poisson.　Une huile aromatisée selon la présente invention est obtenue par ajout d'une poudre d'algues contenant 0,5% en masse ou plus d'un acide gras polyinsaturé.
PCT/JP2024/020083 2023-06-05 2024-05-31 Huile aromatisée et aliment ou boisson contenant une huile aromatisée ajoutée Ceased WO2024253044A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5026626B1 (fr) * 1967-05-06 1975-09-02
JPS60221034A (ja) * 1984-04-16 1985-11-05 Kazuhiro Watanabe 食用スピルリナ藻含有油脂組成物
JP2013523188A (ja) * 2010-04-14 2013-06-17 ソラザイム ロケット ニュートリショナルズ， エルエルシー 高脂質微細藻類粉末食品組成物
JP2016052283A (ja) * 2014-09-04 2016-04-14 キッコーマン株式会社 液体調味料

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5026626B1 (fr) * 1967-05-06 1975-09-02
JPS60221034A (ja) * 1984-04-16 1985-11-05 Kazuhiro Watanabe 食用スピルリナ藻含有油脂組成物
JP2013523188A (ja) * 2010-04-14 2013-06-17 ソラザイム ロケット ニュートリショナルズ， エルエルシー 高脂質微細藻類粉末食品組成物
JP2016052283A (ja) * 2014-09-04 2016-04-14 キッコーマン株式会社 液体調味料

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
LEE YA-LIN; CHUANG YAO-CHUN; SU HUEI-MEEI; WU FANG-SHENG: "Freeze-dried microalgae ofNannochloropsis oculataimprove soybean oil's oxidative stability", APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, SPRINGER BERLIN HEIDELBERG, BERLIN/HEIDELBERG, vol. 97, no. 22, 10 September 2013 (2013-09-10), Berlin/Heidelberg, pages 9675 - 9683, XP035328570, ISSN: 0175-7598, DOI: 10.1007/s00253-013-5183-4 *

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