JP7569317B2 - Food saltiness enhancer, method for enhancing the saltiness of food, oil and fat composition, and method for producing food - Google Patents

Description

The present invention relates to a food saltiness enhancer capable of enhancing the saltiness of food, a method for enhancing the saltiness of food, an oil and fat composition, and a method for producing food.

Salt is a seasoning that imparts a very important salty taste to food and enhances its deliciousness. Moreover, salt plays an important role in keeping the body functioning normally. However, excessive salt intake is thought to cause high blood pressure, heart disease, stroke, stomach cancer, and other diseases.

As a result, efforts are underway to develop low-salt foods and seasonings that reduce the amount of salt used without impairing the saltiness of food.

For example, Patent Document 1 discloses a method for producing food and beverages with enhanced saltiness by adding predetermined amounts of arginine and/or its salt, lactic acid and/or its salt, and gluconic acid and/or its salt to raw materials.

JP 2013-208057 A

Using such technology is effective in imparting a salty taste to food and beverages. However, in recent years, interest in reduced-salt foods has been growing, and there is a need for further development of technology that does not impair the saltiness of foods even when the amount of salt used is reduced.

The object of the present invention is to provide a novel food saltiness enhancer that can enhance the saltiness of food and enable a reduction in the amount of salt used, a method for enhancing the saltiness of food, an oil and fat composition, and a method for producing food.

After extensive research, the inventors of the present application discovered that adding a hydrolysate of a specific edible oil or fat to a food product enhances its salty taste.

In other words, the present invention provides a salty taste enhancer for food, which contains as an active ingredient a hydrolysate of edible oil or fat in which the total fatty acids contain linoleic acid and oleic acid in an amount of 30% by mass or more.

The present invention also provides a method for enhancing the saltiness of food, which is characterized by including in a food ingredient a hydrolysate of an edible oil or fat, the total fatty acids of which contain linoleic acid and oleic acid in an amount of 30 mass% or more.

Furthermore, the present invention provides an oil and fat composition containing 0.01% by mass or more and 20% by mass or less of a hydrolysate of an edible oil and fat having a total fatty acid content of linoleic acid and oleic acid of 30% by mass or more.

Furthermore, the present invention provides a method for producing a food, which is characterized by including in an ingredient a hydrolysate of an edible oil or fat, the total fatty acids of which contain linoleic acid and oleic acid in an amount of 30 mass% or more.

In the food saltiness enhancer, the method for enhancing the saltiness of food, the oil and fat composition, and the food manufacturing method of the present invention, it is preferable that the above total is 70% by mass or more. In addition, it is preferable that the oleic acid contained in the total fatty acids is 15% by mass or more and 80% by mass or less.

The edible oil or fat is preferably one or more selected from soybean oil, rapeseed oil, corn oil and olive oil.

The hydrolysate is preferably a lipase-treated product. In this case, the lipase is preferably derived from a microorganism.

It is also preferable that the hydrolysate is heat-treated.

The oil and fat composition of the present invention is preferably one or two types selected from those for frying and those for rice cooking.

The method for producing a food product of the present invention preferably includes a step of heating the hydrolysate. In this case, the step of heating the hydrolysate is preferably carried out before the hydrolysate is incorporated into the food material.

Here, the food saltiness enhancer and oil and fat composition of the present application are identified as product inventions by their manufacturing methods, but as described below, there are circumstances in which it is impossible or largely impractical to directly identify the saltiness enhancer and oil and fat composition by their structure or properties.

[Existence of impossible or impractical circumstances]
The food saltiness enhancer and oil and fat composition of the present invention contain as an active ingredient a hydrolysate obtained by hydrolyzing edible oils and fats in which the total amount of linoleic acid and oleic acid contained in the total fatty acids is a predetermined value. The chemical substances constituting this hydrolysate are extremely numerous, and are considered to differ depending on the hydrolysis method and decomposition conditions (e.g., temperature, time, type of hydrolytic enzyme, treatment after hydrolysis), etc. Therefore, to analyze and identify which chemical substances among the extremely numerous chemical substances constituting the food saltiness enhancer or oil and fat composition of the present invention contribute to the effects of the present invention, it is necessary to try all combinations of the hydrolysis methods and conditions as described above, examine the chemical substances contained, and confirm the saltiness enhancement effect one by one, which requires an unrealistic number of experiments, etc. In other words, this is impossible or is not practical because it requires significantly excessive economic expenditure and time.

The food saltiness enhancer, method for enhancing the saltiness of food, and oil and fat composition of the present invention can enhance the saltiness of the food to which they are applied. Furthermore, according to the food production method of the present invention, the saltiness of food can be enhanced by including the saltiness enhancer or oil and fat composition of the present invention in food. This allows for a reduction in the amount of salt used compared to conventional methods, and makes it possible to produce food that still tastes salty.

Below, we will explain a food saltiness enhancer and a method for enhancing the saltiness of food, an oil and fat composition, and a method for producing food according to one embodiment of the present invention.

The food saltiness enhancer of this embodiment is a food saltiness enhancer containing, as an active ingredient, a hydrolysate of edible fats and oils, in which the total amount of linoleic acid and oleic acid in the total fatty acids of the edible fats and oils is 30% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and even more preferably 73% by mass or more. The upper limit of the total amount of linoleic acid and oleic acid is not particularly limited, but is, for example, 95% by mass or less, preferably 90% by mass or less, and more preferably 88% by mass or less.

The amount of oleic acid contained in the total fatty acids of the edible oil or fat is preferably 15% by mass or more and 80% by mass or less, more preferably 20% by mass or more and 80% by mass or less, even more preferably 20% by mass or more and 70% by mass or less, even more preferably 20% by mass or more and 67% by mass or less, and particularly preferably 20% by mass or more and 25% by mass or less.

In addition, the amount of linoleic acid contained in the total fatty acids of the edible oil or fat is preferably 4% by mass or more and 60% by mass or less, more preferably 16% by mass or more and 60% by mass or less, even more preferably 16% by mass or more and 58% by mass or less, and even more preferably 45% by mass or more and 58% by mass or less.

The food saltiness enhancer of this embodiment may be in any form suitable for use by adding it to food, and specifically may be in various forms such as a liquid form diluted with edible fats and oils, a powder form, a solution form containing a smaller amount of fat and oil components than the liquid form, a gel form, a granular form, a solid form, etc.

Examples of the edible oils and fats include soybean oil, rapeseed oil (including high oleic acid type), corn oil, olive oil, palm olein, grapeseed oil, sesame oil, rice oil, perilla oil and linseed oil. Among these, the edible oils and fats are preferably one or more selected from soybean oil, rapeseed oil, corn oil and olive oil, more preferably one or more selected from soybean oil, rapeseed oil (not including high oleic acid type) and corn oil, even more preferably one or two selected from soybean oil and rapeseed oil (not including high oleic acid type), and most preferably soybean oil. The edible oils and fats may be one type alone or a mixed oil containing two or more types in combination. In the case of a mixed oil, it is sufficient that the linoleic acid and/or oleic acid content in the entire mixed oil is within the above-mentioned range.

The slip melting point of edible fats and oils is preferably 10°C or lower, and more preferably 0°C or lower. By setting the slip melting point at such a level, the hydrolysis described below can be carried out efficiently. The slip melting point can be measured in accordance with 3.2.2.2-2013 of the Standard Methods for the Analysis of Fats, Oils and Oils.

The above-mentioned "hydrolysate" refers to a product obtained by hydrolyzing edible oils and fats into glycerin and fatty acids. The hydrolysis method and conditions are not particularly limited, but known hydrolysis methods include, for example, the Twitchell method, medium pressure (1-4 MPa) catalytic hydrolysis, continuous high pressure (5-6 MPa) hydrolysis, and a method using a hydrolase enzyme.

The separation rate by hydrolysis of the above fatty acids is not limited to 100%. The separation rate is preferably 60% or more and 100% or less, more preferably 85% or more and 100% or less, even more preferably 88% or more and 100% or less, and even more preferably 90% or more and 100% or less.

The acid value of the hydrolyzate is preferably 150 or more and 220 or less, more preferably 170 or more and 210 or less. The acid value can be measured in accordance with 2.3.1 Acid Value of the Standard Method for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

The salty taste enhancer of the present embodiment preferably contains a lipase-treated product obtained by using lipase as a hydrolase. The hydrolase may be used alone or in combination of two or more kinds. The lipase is not particularly limited. The lipase used is, for example, derived from a microorganism, an animal, or a plant, and is preferably derived from a microorganism. Examples of microorganisms include filamentous fungi (Aspergillus awamori, Aspergillus niger, Aspergillus oryzae, Aspergillus phoenicis, Aspergillus usamii, Geotrichum candidum, Humicola, Mucor javanicus, Mucor miehei, Penicillium camembertii, Penicillium chrysogenum, Penicillum roquefortii, Rhizomucor miehei, Rhizopus delemar, Rhizopus japonicus, Rhizopus miehei, Rhizopus niveus, Rhizopus oryzae), actinomycetes (Streptomyces), bacteria (Alcaligenes, Arthrobactor, Chromobacterium viscosum, Pseudomonas, Serratia marcescens) and yeasts (Candida), and lipases derived from the genus Candida are particularly preferred.

When lipase is used as the hydrolase, the hydrolysis temperature may be any temperature at which lipase is not inactivated, and is preferably 20°C to 60°C, more preferably 25°C to 55°C, and even more preferably 30°C to 50°C. The time is preferably 0.1 hours to 84 hours, more preferably 0.1 hours to 48 hours, even more preferably 0.2 hours to 48 hours, and even more preferably 0.3 hours to 30 hours. The amount of hydrolase added to the edible oil or fat is preferably about 0.1 to 40% by mass. After hydrolysis, it is preferable to collect the hydrolyzate by centrifugation, and it is also preferable to wash the collected hydrolyzate with water and centrifuge it again.

The salty taste enhancer of this embodiment preferably contains 0.001% by mass or more and 100% by mass or less of the hydrolysate of the above-mentioned edible oil or fat, more preferably 0.005% by mass or more and 100% by mass or less, even more preferably 0.01% by mass or more and 100% by mass or less, and even more preferably 0.1% by mass or more and 100% by mass or less.

The salty taste enhancer for food may contain auxiliary agents that are usually added to edible oils and fats, as long as the functionality of the desired salty taste enhancement is not impaired. Examples of auxiliary agents include antioxidants, antifoaming agents, emulsifiers, fragrances, flavoring agents, colorants, and biologically active substances. Specific examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol, and silicones.

The above-mentioned hydrolysate can be added to, for example, edible fats and oils to form an oil and fat composition. The content of the hydrolysate in the oil and fat composition is preferably 0.01% by mass or more and 20% by mass or less, more preferably 0.05% by mass or more and 15% by mass or less, even more preferably 0.1% by mass or more and 10% by mass or less, and even more preferably 0.2% by mass or more and 10% by mass or less.

The edible fats and oils in the oil and fat composition include, for example, vegetable fats and oils such as rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, coconut oil, and cocoa butter, animal fats and oils such as beef tallow, lard, chicken fat, and milk fat, and medium-chain fatty acid triglycerides. In addition, processed fats and oils such as fractionated oils (mid-melting point part of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), transesterified oils, and hydrogenated oils can also be used. The edible fats and oils may be used alone or in a mixture of two or more types.

In addition, the oil and fat composition may contain, as appropriate, auxiliary agents that are typically added to edible oils and fats, as long as the desired functionality of enhancing saltiness is not impaired, similar to the saltiness enhancer described above.

The oil and fat composition of this embodiment is not particularly limited in its usage, but is preferably used for one or two purposes selected from stir-frying and rice cooking, and more preferably for stir-frying.

The above hydrolysate can also be added to food to enhance the saltiness of the food. In other words, even if a small amount of salt is used, the saltiness of the food can be felt as if it had a high salt content. The ratio of the hydrolysate contained in the food is preferably 0.0001% by mass to 1% by mass, and more preferably 0.001% by mass to 1% by mass. The above food is not particularly limited as long as it contains salt or a component that gives a salty taste. For example, it is a stir-fried dish, a baked dish, a steamed dish, a boiled dish, a cooked dish, a stewed dish, or a seasoning, and preferably a stir-fried dish. Specific examples include pasta dishes, fried rice, stir-fried vegetables, grilled meat, grilled fish, warm vegetables, Chinese buns, shumai, meatballs, ham, sausages, rice balls, cooked rice, soup, roux, cheese, snacks, Japanese sweets, and bread.

It is preferable that the hydrolysate contained in the food is heat-treated before being consumed. Regarding the heat treatment, the hydrolysate may be heated as is, or may be diluted with edible oils and fats to form a liquid form and then heated, or may be heated in a powder form, solution form, gel form, granule form, solid form, etc. The heating conditions, etc. are not particularly limited. Regarding heating, the hydrolysate may be heat-treated in advance, and the heat-treated hydrolysate may be added to the food or ingredients to be cooked. Also, when cooking ingredients, the hydrolysate may be heat-treated together with the ingredients and then included in the food.

The present invention will be described in more detail below by showing examples of the present invention. However, the present invention is not limited to the following examples.

The materials and cooking utensils used in this example are as follows:
(Edible fats and oils: The melting point of edible fats and oils not specified is below 0°C)
・Soybean oil: "AJINOMOTO Rich and Flavorful Soybean Oil", manufactured by J-Oil Mills Co., Ltd. ・Rapeseed oil: "AJINOMOTO Smooth Canola Oil", manufactured by J-Oil Mills Co., Ltd. ・High oleic acid rapeseed oil: "In-house preparation", manufactured by J-Oil Mills Co., Ltd. ・Corn oil: "AJINOMOTO Germ Blessing Corn Oil", manufactured by J-Oil Mills Co., Ltd. ・Refined olive oil: "In-house preparation", manufactured by J-Oil Mills Co., Ltd. ・Milk fat: "Butter oil", manufactured by FrieslandCampina Butter (slip melting point 15°C or higher)
・Medium-chain triglyceride (MCT): "MT-60", manufactured by Kao Corporation (hydrolase enzyme)
Lipase: Lipase AY "Amano" 30SD (derived from Candida genus microorganisms), manufactured by Amano Enzyme Co., Ltd. (food ingredient)
・Dried pasta: "Ma-Ma chuck-attached spaghetti 1.6 mm", manufactured by Nissin Foods Inc. (heat cooker)
・IH heater: "KZ-PH33", manufactured by Panasonic Corporation

Example 1
In the present examples, soybean oil (Example 1-1), rapeseed oil (Example 1-2), high oleic acid rapeseed oil (Example 1-3), corn oil (Example 1-4), refined olive oil (Example 1-5), milk fat (Comparative Example 1-1) or medium-chain fatty acid triglyceride (Comparative Example 1-2) was used as the edible fat or oil, and the edible fat or oil was hydrolyzed to produce a hydrolysate according to the following procedures (a) to (f).

(a) 20 g of edible oil, 12 g of water, and 0.2 g of lipase were added to a 50 mL tube and the lid was closed.
(b) The tube of (a) was shaken at 40° C. for 24 hours using a water bath (UNI ACE SHAKER NCS-1300, manufactured by Tokyo Rikakikai Co., Ltd.).
(c) Using a centrifuge (Universal Centrifuge 5911, manufactured by Kubota Corporation), the contents of (b) were centrifuged (3000 rpm, 5 min) at 24°C.
(d) 15 g of the supernatant of (c) was collected.
(e) 6 g of water was added to the supernatant of (d), and the mixture was centrifuged again at 24° C. (3,000 rpm, 5 min).
(f) 10 g of the supernatant of (e) was collected to obtain a hydrolysate.

The acid value of the obtained hydrolysate was measured in accordance with "Standard Methods for the Analysis of Fats, Oils and Fat, 2.3.1 Acid Value" (Japan Oil Chemists' Society). This acid value was used to determine the fatty acid purity (i.e., the separation rate described above). Specifically, the amount of free fatty acid per gram was calculated from the acid value, and the fatty acid purity (w/w) was calculated using the average molecular weight determined from the fatty acid composition of each edible oil.

The fatty acid composition, average molecular weight and results obtained for each edible oil are shown in Table 1.

As can be seen from Table 1, it was confirmed that in soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil and refined olive oil, fatty acids were released from edible oils and fats using lipase with a fatty acid purity of 90% or more. In addition, in the comparative milk fat and medium-chain triglyceride, fatty acids were released from edible oils and fats with a fatty acid purity of 80% or more.

Example 2
In this example, the saltiness of pasta dishes containing the hydrolysates of Examples 1-1 to 1-5 and Comparative Examples 1-1 and 1-2 (Examples 2-1 to 2-5 and Comparative Examples 2-1 and 2-2) was evaluated.

The pasta dishes were cooked according to the following steps (a) to (d).
(a) Seven types of oil and fat compositions were prepared by adding 1 part by mass of any of the hydrolysates of Examples 1-1 to 1-5 and Comparative Examples 1-1 and 1-2 to 99 parts by mass of rapeseed oil in an amount of 7.5 g each. As a control, 7.5 g of rapeseed oil was prepared.
(b) Dried pasta noodles were boiled in 1.5% by mass salt water for 7 minutes and then drained.
(c) The oil composition prepared in (a) or rapeseed oil was placed in a frying pan, 2.5 g of minced garlic was added, and the mixture was fried for 10 minutes at temperature intensity 3 (100-120°C) using an induction heater, and then naturally cooled.
(d) 100 g of the pasta boiled in (b) and 7.5 g of extra virgin olive oil ("AJINOMOTO Olive Oil Extra Virgin", manufactured by J-Oil Mills, Inc.) were added to the frying pan in (c) and mixed to obtain the pasta dishes of Examples 2-1 to 2-5 (which used an oil and fat composition) and Comparative Examples 2-1 and 2-2, as well as the control (which used only rapeseed oil).

The obtained pasta dishes of Examples 2-1 to 2-5 and Comparative Examples 2-1 and 2-2 were subjected to a sensory evaluation of saltiness in comparison with the control pasta dishes. The evaluation was performed by a panel of five experts using the following scoring criteria, and the average of the sensory evaluation scores of all the panelists was calculated. The results are shown in Table 2.

+6: Much stronger than the control +5: Much stronger than the control +4: Stronger than the control +3: Relatively stronger than the control +2: Slightly stronger than the control +1: Slightly stronger than the control 0: Equivalent to the control -1: Slightly weaker than the control -2: Weaker than the control -3: Much weaker than the control

As can be seen from Table 2, the pasta dishes containing the hydrolysates of Examples 1-1 to 1-5, which have the total amount of linoleic acid and oleic acid according to the present invention, had an enhanced saltiness compared to those not containing the hydrolysate. The pasta dish with the most enhanced saltiness was the pasta dish of Example 2-1, which used soybean oil as the edible oil, the pasta dish with the second highest saltiness enhancement effect was the pasta dish of Example 2-2, which used rapeseed oil as the edible oil, and the pasta dish with the third highest saltiness enhancement effect was the pasta dish of Example 2-4, which used corn oil as the edible oil. In contrast, the pasta dishes containing the hydrolysates of Comparative Examples 1-1 and 1-2, which do not have the total amount of linoleic acid and oleic acid according to the present invention, only had the same saltiness as those not containing the hydrolysate.

Example 3
In this example, the content of hydrolysate in the oil and fat composition was examined. More specifically, the content of hydrolysate in the oil and fat composition was changed, and the saltiness of pasta dishes containing the hydrolysate (Examples 3-1 to 3-4) was evaluated.

The pasta dishes were cooked according to the following steps (a) to (e). The amounts of each ingredient used are as shown in Table 3. The total mass of the food was calculated based on the mass of boiled pasta (described below) being 220 g.

(a) The oil or fat composition, oil or fat mixture shown in Table 3 was added to a frying pan.
(b) Garlic was added to the frying pan (a) and fried for 10 minutes at temperature intensity 3 (100-120°C) using an induction heater, and then allowed to cool naturally.
(c) Extra virgin olive oil and salt were added to the frying pan (b) and mixed.
(d) Dried pasta was boiled in water for 7 minutes and then drained.
(e) The pasta boiled in (d) was added to the frying pan in (c) and mixed to obtain the pasta dishes of Examples 3-1 to 3-4 and Comparative Examples 3-1 and 3-2.

The obtained pasta dishes of Examples 3-1 to 3-4 were subjected to a sensory evaluation of saltiness in comparison with the pasta dish (control) of Comparative Example 3-1. The evaluation was performed by two expert panelists according to the scoring criteria explained in the evaluation of Example 2 above, and the average of the sensory evaluation values of the two panelists was calculated. The results are shown in Table 4.

As shown in Table 4, it was confirmed that when the proportion of hydrolysate in the oil and fat composition was 0.1% by mass or more and 10% by mass or less, the saltiness was enhanced compared to the pasta dish of Comparative Example 3-1, which did not contain any hydrolysate. Furthermore, from these results, it can be seen that the preferred proportion of hydrolysate in the oil and fat composition is 0.2% by mass or more and 10% by mass or less, more preferably 1% by mass or more and 10% by mass or less, with 1% by mass being particularly preferred.

Furthermore, the saltiness of the pasta dishes of Example 3-3 and Comparative Example 3-2 was evaluated using a visual analog scale (VAS). The scale was 0 to 30, with 0 being "not salty at all" and 30 being "extremely salty." A panel of 10 experts marked the area that represented the degree of saltiness, calculated the average, and determined the standard deviation. The results are shown in Table 5.

As can be seen from Table 5, the results show that the pasta dish of Example 3-3, which contained the hydrolysate of the present invention, had an enhanced salty taste compared to the pasta dish of Comparative Example 3-2, which did not contain the hydrolysate. Furthermore, a t-test was performed on this data at a significance level of 10%, and a significant difference was found (significance probability p=0.082).

Example 4
In this example, the effect of heating the hydrolysate was examined. More specifically, the saltiness of a pasta dish containing a heated hydrolysate (Example 4-1) and a pasta dish containing a hydrolysate without heating (Example 4-2) was evaluated.

The pasta dishes were cooked according to the following steps (a) to (e). The amounts of each ingredient used are as shown in Table 6. Note that in this example, the total mass of the food was calculated based on the mass of boiled pasta being 220 g.

(a) The first oil/fat composition or the first mixed oil/fat described in Table 6 was added to a frying pan.
(b) Garlic was added to the frying pan (a) and fried for 10 minutes at temperature intensity 3 (100-120°C) using an induction heater, and then naturally cooled to room temperature.
(c) The second oil and fat composition or the second mixed oil and fat described in Table 6 and salt were added to the frying pan (b) and mixed.
(d) Dried pasta was boiled in water for 7 minutes and then drained.
(e) The pasta boiled in (d) was added to the frying pan in (c) and mixed to obtain the pasta dishes of Examples 4-1 and 4-2 and Comparative Example 4-1.

The obtained pasta dishes of Examples 4-1 and 4-2 were subjected to a sensory evaluation of saltiness in comparison with the pasta dish of Comparative Example 4-1 (control). The evaluation was performed by two expert panelists according to the scoring criteria explained in the evaluation of Example 2 above, and the average of the sensory evaluation values of the two panelists was calculated. The results are shown in Table 7.

As shown in Table 7, the pasta dish of Example 4-1, in which the hydrolysate was heat-treated during cooking, and the pasta dish of Example 4-2, in which the hydrolysate was not heat-treated, both had a saltier taste than the pasta dish of Comparative Example 4-1, which did not contain a hydrolysate. In addition, a comparison between Example 4-1 and Example 4-2 revealed that the saltiness-enhancing effect was greater when the hydrolysate was heat-treated.

Example 5
In this example, the saltiness of fried rice containing the hydrolysate of Example 1-1 was evaluated.

The fried rice in Example 5-1 and Comparative Example 5-1 was prepared using the ingredients listed in Table 8 and cooked according to the following procedures (a) to (e). The salt content of the food was calculated based on 2.0 g of salt per 5 g of Chinese soup base.

(a) An oil composition or mixed oil described in Table 8 was prepared and placed in a frying pan, and heated at temperature intensity 5 using an IH heater until the oil composition or mixed oil reached 200°C.
(b) After 10 seconds, beaten egg and cooked rice that had been heated in a 600 W microwave for 2 minutes were added, in that order, to the frying pan in (a).
(c) Heat with mixing for 60 seconds.
(d) Add green onions to the frying pan (c) and stir fry for 30 seconds.
(e) Salt, pepper and Chinese soup stock were added to the frying pan (d) and fried for 80 seconds to obtain the fried rice of Example 5-1 and Comparative Example 5-1.

The fried rice of Example 5-1 obtained was subjected to a sensory evaluation of saltiness in comparison with the fried rice of Comparative Example 5-1 (control). The evaluation was performed by two expert panelists according to the scoring criteria explained in the evaluation of Example 2 above, and the average of the sensory evaluation values of the two panelists was calculated. The results are shown in Table 9.

As shown in Table 9, the fried rice of Example 5-1, which contained the hydrolysate of the present invention, had an enhanced saltiness compared to the fried rice of Comparison Example 5-1, which did not contain the hydrolysate.

Example 6
In this example, the saltiness of cooked rice containing the hydrolysate of Example 1-1 was evaluated.

The cooked rice of Examples 6-1 and 6-2 and Comparative Example 6-1 was prepared using the ingredients listed in Table 10 and cooked according to the following procedures (a) to (e). The salt content in the food was calculated based on 2.4 g of salt per 15 mL (18 g) of soy sauce and 0.37 g of salt per 15 mL (15 g) of sake. The total mass of the food was calculated based on 900 g of the mass of cooked cooked rice.

(a) Raw rice was washed and placed in the inner pot of a rice cooker ("Pressure IH Rice Cooker NP-NT10", manufactured by Zojirushi Corporation).
(b) The seasonings and chicken thigh meat shown in Table 10 were added to the inner pot of (a), and water was added so that the total mass of the raw rice, seasonings, chicken thigh meat, and water was 972 g.
(c) The oil or fat composition shown in Table 10 or rapeseed oil and an emulsifier were added to the inner pot of (b).
(d) The inner pot of (c) was placed in a rice cooker, and rice cooking was started in the "normal" mode.
(e) After the rice cooking was completed, the cooked rice was loosened and cooled to 23°C in a vacuum cooler ("CMJ-20QE", manufactured by Miura Industrial Co., Ltd.) to obtain the cooked rice of Examples 6-1, 6-2 and Comparative Example 6-1.

The resulting cooked rice of Examples 6-1 and 6-2 was subjected to a sensory evaluation of saltiness in comparison with the cooked rice of Comparative Example 6-1 (control). The evaluation was performed by a panel of three experts according to the scoring criteria explained in the evaluation of Example 2 above, and the average of the sensory evaluation values of the three experts was calculated. The results are shown in Table 11.

As shown in Table 11, the cooked rice of Examples 6-1 and 6-2, which contained the hydrolysate of the present invention, had an enhanced saltiness compared to the cooked rice of Comparison Example 6-1, which did not contain the hydrolysate.

Example 7
In this example, the saltiness of stir-fried vegetables containing the hydrolysate of Example 1-1 was evaluated.

The stir-fried vegetables of Example 7-1 and Comparative Examples 7-1 and 7-2 were prepared by preparing the ingredients listed in Table 12 and cooking according to the steps (a) to (c) below.

(a) The oil or fat composition shown in Table 12 or rapeseed oil was poured into a frying pan, and heated at temperature intensity 5 of an IH heater until the temperature of the oil or fat composition or rapeseed oil reached 200°C.
(b) After 30 seconds, the vegetables were added to the frying pan in (a) and heated for 2 minutes while mixing.
(c) Salt was added to the frying pan (b) and the vegetables were fried for 1 minute to obtain stir-fried vegetables of Example 7-1 and Comparative Examples 7-1 and 7-2.

The resulting stir-fried vegetables of Example 7-1 and Comparative Example 7-2 were subjected to a sensory evaluation of saltiness in comparison with the stir-fried vegetables of Comparative Example 7-1 (control). The evaluation was performed by a panel of three experts according to the scoring criteria explained in the evaluation of Example 2 above, and the average of the sensory evaluation values of the three experts was calculated. The results are shown in Table 13.

As shown in Table 13, the stir-fried vegetables of Example 7-1, which contained the hydrolysate of the present invention, had an enhanced saltiness compared to the stir-fried vegetables of Comparative Example 7-1, which did not contain the hydrolysate. Furthermore, the stir-fried vegetables of Example 7-1 obtained an evaluation value closer to the evaluation value (+6) of the stir-fried vegetables of Comparative Example 7-2, which contained a higher proportion of salt, than the evaluation value (0) of the stir-fried vegetables of Comparative Example 7-1, which contained the same proportion of salt. For example, when approximating by linear interpolation, the stir-fried vegetables of Example 7-1 is considered to be equivalent to the saltiness of a food that does not contain the hydrolysate of the present invention and has a salt content of 0.58% by mass.

Example 8
In this example, the saltiness of soup containing the hydrolysate of Example 1-1 was evaluated.

The soups of Example 8-1 and Comparative Examples 8-1 and 8-2 were prepared by preparing the ingredients listed in Table 14 and cooking according to the procedures (a) and (b) below. The salt content in the food was calculated based on 1.2 g of salt per 2.5 g of soup base.

(a) After pouring water into a pot, the soup base was added and heated using an induction heater. For Comparative Example 8-2, salt was added together with the soup base.
(b) After boiling, the mixture was heated for an additional 5 minutes to obtain the soups of Example 8-1 and Comparative Examples 8-1 and 8-2.

The resulting soups of Example 8-1 and Comparative Example 8-2 were subjected to a sensory evaluation of saltiness in comparison with the soup of Comparative Example 8-1 (control). The evaluation was performed by two expert panelists according to the scoring criteria explained in the evaluation of Example 2 above, and the average of the sensory evaluation values of the two panelists was calculated. The results are shown in Table 15.

As can be seen from Table 15, the soup of Example 8-1 containing the hydrolysate of the present invention had an enhanced saltiness compared to the soup of Comparative Example 8-1 not containing the hydrolysate. Furthermore, the soup of Example 8-1 obtained an evaluation value between the soup of Comparative Example 8-1, in which the salt content in the food was 0.63 mass%, and the soup of Comparative Example 8-2, in which the salt content in the food was 0.78 mass%, and when approximated by linear interpolation, it is considered to be equivalent to the saltiness of a food not containing the hydrolysate of the present invention and in which the salt content in the food was 0.71 mass%.

Claims (22)

A food saltiness enhancer whose active ingredient is a hydrolysate of edible oils and fats containing linoleic acid and oleic acid at a total content of 30% by mass or more of total fatty acids. The salty taste enhancer for foods according to claim 1 , wherein the total content of the linoleic acid and the oleic acid is 70% by mass or more. The salty taste enhancer for food according to claim 1 or 2, wherein the oleic acid contained in the total fatty acids is 15% by mass or more and 80% by mass or less. The salty taste enhancer for food according to any one of claims 1 to 3, wherein the edible oil is one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil and olive oil. The salty taste enhancer for food according to any one of claims 1 to 4, wherein the hydrolysate is a lipase-treated product. The salty taste enhancer for food according to claim 5, wherein the lipase is derived from a microorganism. The salty taste enhancer for food according to any one of claims 1 to 6, wherein the hydrolysate is heat-treated. A method for enhancing the saltiness of food, comprising adding to food ingredients a hydrolysate of edible oils and fats in which the total amount of linoleic acid and oleic acid in the total fatty acids is 30% by mass or more. An oil and fat composition for application to foods containing salt or ingredients that have a salty taste, the oil and fat composition comprising a hydrolysate of an edible oil and fat containing 30% by mass or more of linoleic acid and oleic acid in total fatty acids, and containing 0.01% by mass or more and 20% by mass or less of fatty acids having a separation rate by hydrolysis of 85% to 100%, the hydrolysate of the edible oil and fat being heat-treated, or the oil and fat composition being heat-treated together with food ingredients . The oil and fat composition according to claim 9, wherein the total content of the linoleic acid and the oleic acid is 70 mass% or more. The oil composition according to claim 9 or 10, wherein the amount of oleic acid contained in the total fatty acids is 15% by mass or more and 80% by mass or less. The oil and fat composition according to any one of claims 9 to 11, wherein the edible oil and fat is one or more selected from soybean oil, rapeseed oil, corn oil, and olive oil. The oil composition according to any one of claims 9 to 12, wherein the hydrolysate is a lipase-treated product. The oil composition according to claim 13, wherein the lipase is derived from a microorganism. The oil and fat composition according to any one of claims 9 to 14 , wherein the oil and fat composition is one or two types selected from oil and fat compositions for frying and oil and fat compositions for rice cooking. A method for producing a food, comprising: preliminarily heat-treating a hydrolysate of an edible oil or fat, the total of which contains linoleic acid and oleic acid at 30% by mass or more in total fatty acids, and the separation rate of the fatty acids by hydrolysis is 85% to 100%, and then incorporating the hydrolysate in a food containing salt or a component that has a salty taste at 0.0001% by mass or more and 1% by mass or less; or incorporating the hydrolysate of the edible oil or fat in a food at 0.0001% by mass or more and 1% by mass or less, and then heat-treating the food. The method for producing a food product according to claim 16 , wherein the total content of linoleic acid and oleic acid is 70% by mass or more. The method for producing a food product according to claim 16 or 17 , wherein the content of oleic acid in the total fatty acids is 15% by mass or more and 80% by mass or less. The method for producing a food product according to any one of claims 16 to 18 , wherein the edible oil or fat is one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil and olive oil. The method for producing a food product according to any one of claims 16 to 19 , wherein the hydrolysate is a lipase-treated product. The method of claim 20 , wherein the lipase is derived from a microorganism. 22. A method for producing a food product according to any one of claims 16 to 21 , wherein the hydrolysate is heat treated prior to inclusion in the food product .