Body Taste Improver Comprising Long-Chain Unsaturated Fatty Acid and/or Ester

Abstract

The purpose of the invention is to provide a means for improving the body taste, taste and flavor of foods.

Description

EXAMPLE

Long-Chain Highly Unsaturated Fatty Acid Used in the Examples:

• AA-containing triglyceride (AATG): AA content of 40-45%, distributed by Nakarai Tesk Ltd. and manufactured by Suntory Ltd;
• Borage oil: γ-Linolenic acid content of 20%, manufactured by Statfold Co.;
• Low Linolenic Canola Oil: “LLC” manufactured by Ajinomoto Oil Mills Co. Inc.;
• Rape seed oil: “CO” manufactured by Ajinomoto Oil Mills Co. Inc.
• High Oleic Safflower Oil: “HOS” manufactured by Ajinomoto Oil Mills Co. Inc.

TABLE 1
Fatty acid composition (%)
	C16	C18:0	C18:1	C18:2	C18:3(n − 3)
CO	3.9	1.9	62.5	19.5	8.8
HOS	4.6	1.9	76.3	14.2	0.2
LLC	3.3	1.7	73.5	15.4	2.4

TABLE 2
Tocophrol preparation and its composition
“Vitamin E5-67” manufactured by ADM Co.
	α	β	γ	δ
	Content (mg/g)	707	16	4	3

<Effect of α-Tocopherol as a Body Taste-Increasing Component>

The following long-chain highly unsaturated fatty acid and/or the ester thereof and the α-tocopherol preparation were mixed with the vegetable fat and oil composition composition to give the following preparation oil.

• (1) LLC
• (2) 1% AAATG/LLC (AA content of 0.4%)
• (3) 0.5% AATG/LLC (Aa content of 0.2%)
• (4) 1% AATG+0.002% α-tocopherol preparation/LLC (AA content of 0.4%, α-tocopherol content of 14.1 ppm)
• (5) 1% AATG+0.01% α-tocopherol preparation/LLC (AA content of 0.4%, α-tocopherol content of 70.7 ppm)
• (6) 1% AATG+0.02% α-tocopherol preparation/LLC (AA content of 0.4%, α-tocopherol content of 141 ppm)
• (7) 1% AATG+0.2% α-tocopherol preparation/LLC (AA content of 0.4%, α-tocopherol content of 1,410 ppm)
• (8) 1% AATG+2% α-tocopherol preparation/LLC (AA content of 0.4%, α-tocopherol content of 14,100 ppm)
• (9) 0.5% AATG+0.02% α-tocopherol preparation/LLC (AA content of 0.2%, α-tocopherol content of 141 ppm)

Each preparation oil (15 g) was mixed with soft flour (15 g), heated at 120° C. for 30 min., then mixed with 3 g of curry powder (“Tokusei SB Curry” manufactured by S & B Food Inc. and heated again at 120° C. for 10 min. to give curry roux. Consomme soup (Consomme” manufacture by Ajinomoto Co. Inc., 1.7% solution) of 500 ml was added and heated. The curry roux was diluted with the consomme soup to give curry soup.

TABLE 3
Comparison between (1) control and (2)
	Preparation oil
	(body taste improver)
	(1)	(2)
	AA concentration at	0	112.5
	eating time (ppm)
	Strength of aroma	—	⊚
	Goodness of aroma	—	⊚
	Strength of flavor	—	⊚
	Goodness of flavor	—	⊚
	Strength of taste	—	⊚
	Goodness of taste	—	⊚
	Strength of aftertaste	—	⊚
	Goodness of aftertaste	—	⊚

TABLE 4
Comparison between (2) control and (3)-(9)
	Preparation oil (body
	taste improver)
	(2)	(3)	(4)	(5)	(6)	(7)	(8)	(9)
α-tocopherol	0	0	14	71	141	1410	14100	141
concentration in oil
(ppm)
AA concentration. at	112.5	56.3	112.5	112.5	112.5	112.5	112.5	56.3
an eating time (ppm)
Strength of aroma	—	X	Δ	◯	◯	⊚	⊚	⊚
Goodness of aroma	—	X	Δ	⊚	⊚	⊚	⊚	⊚
Strength of flavor	—	X	Δ	◯	◯	⊚	⊚	⊚
Goodness of flavor	—	X	Δ	◯	⊚	⊚	⊚	⊚
Strength of taste	—	X	Δ	⊚	⊚	⊚	⊚	⊚
Goodness of taste	—	X	Δ	⊚	⊚	⊚	◯	⊚
Strength of	—	X	Δ	⊚	⊚	⊚	⊚	⊚
aftertaste
Goodness of	—	X	Δ	◯	◯	◯	◯	⊚
aftertaste

The results in TABLE 4 show that the body taste improving effect was increased by the existence of α-tocopherol in each amount of the preparation oil (5)-(8) when compared with the preparation oil (2) (control: no α-tocopherol added), even when they had the same AATG concentration. Furthermore, it was observed that while the preparation oil (3) having a lower AATG concentration than the preparation oil (2) was inferior to the preparation oil (2) in the body taste-improving effect, the preparation oil (9) mixed with α-tocopherol preparation showed a higher body taste-improving effect than the preparation oil (2), although it had the same AATG concentration as the preparation oil (3).

<Effect of Fe Component as a Body Taste-Increasing Component>

Ferrous sulfate.7H₂O was added to 2.5% AATG/LLC at a concentration of 0.00005˜0.1% (Fe: 0.1˜200 ppm) and homogeneously dispersed. The resulting preparation oil was added to 0.8% brine to a final concentration of 0.1%.

• (1) 2.5% AATG/LC
• (2) Ferrous sulfate.7H₂O 0.00005% (Fe: 0.1 ppm)/2.5% AATG/LLC
• (3) Ferrous sulfate.7H₂O 0.00025% (Fe: 0.5 ppm)/2.5% AATG/LLC
• (4) Ferrous sulfate.7H₂O 0.005% (Fe: 10 ppm)/2.5% AATG/LLC
• (5) Ferrous sulfate.7H₂O 0.05% (Fe: 100 ppm)/2.5% AATG/LLC
• (6) Ferrous sulfate.7H₂O 0.1% (Fe: 200 ppm)/2.5% AATG/LLC

	TABLE 5
	Preparation oil (body
	taste improver)
	(1)	(2)	(3)	(4)	(5)	(6)
AA concentration at an	10	10	10	10	10	10
eating time (ppm)
Fe concentration in oil	0	0.1	0.5	10	100	200
(ppm)
Strength of aroma	—	Δ	◯	⊚	⊚	⊚
Goodness of aroma	—	◯	◯	⊚	◯	Δ
Strength of flavor	—	Δ	◯	⊚	⊚	⊚
Goodness of flavor	—	◯	◯	◯	◯	Δ
Strength of taste	—	Δ	◯	⊚	⊚	⊚
Goodness of taste	—	◯	◯	⊚	◯	Δ

The results in TABLE 5 show that all the strength of aroma, flavor and taste was increased by the existence of Fe component in the preparation oil (2)-(6) compared with the preparation oil (1) control, even when the concentration of the AATG in brine was the same among them. They also show that the aroma, flavor and taste in the preparation oil (2)-(5) were more preferred than those of the preparation oil (1) control, but the aroma, flavor and taste in the preparation oil (6) were less preferred than the preparation oil (3), (4) and (5) probably due to those derived from Fe.

Ferrous sulfate.7H₂O and 5% AATG/LLC were added at the following concentration to instant noodle soup (by nine-time dilution of FAITAN Tonkostu soy sauce, manufactured by Ajinomoto Co. Inc) and evaluated with respect to aroma, flavor and taste.

• (1) 5% AATG/LLC, 1 g/1,000 g noodle soup
• (2) (1)+Ferrous sulfate.7H₂O 0.001 mM/1,000 g noodle soup (Fe: 0.06 ppm)
• (3) (1)+Ferrous sulfate.7H₂O 0.01 mM/1,000 g noodle soup (Fe: 0.56 ppm)
• (4) (1)+Ferrous sulfate.7H₂O 0.1 mM/1,000 g noodle soup (Fe: 5.6 ppm)
• (5) (1)+Ferrous sulfate.7H₂O 1.0 mM/1,000 g noodle soup (Fe: 56 ppm)
• (6) (1)+Ferrous sulfate.7H₂O 5.0 mM/1,000 g noodle soup (Fe: 280 ppm)

	TABLE 6
	Preparation oil (body
	taste improver)
	(1)	(2)	(3)	(4)	(5)	(6)
AA concentration at an	20	20	20	20	20	20
eating time (ppm)
Fe concentration (ppm)	0	0.06	0.56	5.6	56	280
Strength of aroma	—	Δ	◯	⊚	⊚	⊚
Goodness of aroma	—	◯	◯	⊚	◯	Δ
Strength of flavor	—	Δ	◯	⊚	⊚	⊚
Goodness of flavor	—	◯	◯	◯	◯	Δ
Strength of taste	—	Δ	◯	⊚	⊚	⊚
Goodness of taste	—	◯	⊚	◯	◯	Δ

The results in TABLE 6 show that all the strength of aroma, flavor and taste was increased by the existence of Fe component in the preparation oil (2)-(6) compared with the preparation oil (1) control, even when the concentration of the AATG in the instant noodle soup was the same among them. They also show that the aroma, flavor and taste in the preparation oil (2)-(5) were more preferred than those of the preparation oil (1) control, but the aroma, flavor and taste in the preparation oil (6) were less preferred than the preparation oil (3), (4) and (5) probably due to those derived from Fe.

<Effect of Borage Oil as a Body Taste Improver>

The following vegetable fat and oil composition was prepared by mixing borage oil and LLC. Potato shoe strings of 150 g (“Shoe string” manufactured by Ajinomoto Frozen Foods Co., Inc.) were fried in 3 kg of each of the above vegetable fat and oil composition at 180° C. for 3 min.

	TABLE 7
	Borage oil
	content (%)
	0	0.1	0.5	1	5	10	20	30	50	100
γ-linolenic acid	0	0.02	0.1	0.2	1	2	4	6	10	20
content (%)
Strength of	—	Δ	◯	⊚	⊚	⊚	⊚	⊚	⊚	⊚
aroma
Goodness of	—	Δ	◯	⊚	⊚	⊚	◯	◯	◯	X
aroma
Strength of	—	Δ	◯	◯	⊚	⊚	⊚	⊚	⊚	◯
flavor
Goodness of	—	Δ	◯	◯	⊚	⊚	⊚	◯	◯	X
flavor
Strength of	—	Δ	◯	◯	⊚	⊚	⊚	⊚	⊚	⊚
taste
Goodness of	—	Δ	◯	◯	⊚	⊚	⊚	◯	◯	X
taste
Strength of	—	Δ	◯	◯	⊚	⊚	⊚	⊚	⊚	⊚
aftertaste
Goodness of	—	Δ	◯	◯	⊚	⊚	⊚	◯	◯	X
aftertaste

The shoe strings were provided with body taste by being fried in borage oil comprising γ-linolenic acid as the long-chain highly unsaturated fatty acid. On the other hand, an excess amount of γ-linolenic acid in the oil would deteriorate the aroma, flavor and taste.

By using the following preparation oil, seasoned and steamed pilaf was cooked.

• (1) LLC
• (2) 3% borage oil/LLC (γ-linolenic acid content of 0.6%)
• (3) 30% borage oil/LLC (γ-linolenic acid content of 6%)
• (4) Borage oil (γ-linolenic acid content of 20%)

Pilaf was cooked by adding water (300 g), “Rice Cook for Fried Rice” manufactured by Ajinomoto Co. Inc. (10 g) and each preparation oil to unwashed rice (200 g), and then boiling it in a rice cooker. The results in TABLE 8 show that the pilaf was provided with body taste by being cooked with borage oil comprising an appropriated amount of γ-linolenic acid.

	TABLE 8
	Preparation oil
	(1)	(2)	(3)	(4)
	Added amount (g)	5	5	5	5
	Conc. of γ-linolenic	0	58	580	1,942
	acid added (ppm)
	Strength of aroma	—	◯	⊚	⊚
	Goodness of aroma	—	◯	⊚	⊚
	Strength of flavor	—	◯	⊚	⊚
	Goodness of flavor	—	◯	⊚	◯
	Strength of taste	—	◯	⊚	⊚
	Goodness of taste	—	◯	⊚	◯
	Strength of aftertaste	—	◯	⊚	⊚
	Goodness of	—	◯	⊚	◯
	aftertaste
	<Effect of the composition of fatty acids>
	The following fat and oil composition was prepared.
	(1) 0.0625% AATG/CO (AA content of 250 ppm)
	(2) 0.125% AATG/CO (AA content of 500 ppm)
	(3) 0.0625% AATG/LLC (AA content of 250 ppm)
	(4) 0.0625% AATG/HOS(AA content of 250 ppm)

Pork Cutlet was prepared by seasoning pork loin (75 g) with salt (0.6 g) and a small amount of pepper, coating it with wheat flour, 20% egg solution and bread crumb, followed by deep-frying at 180° C. for 30 min. in the above fat and oil preparations. The results in TABLE 9 show that the body taste-improving effect was varied depending on the composition of the fatty acids in the fat and oil preparation used, even if the AA content was the same. More specifically, it was revealed that the oil such as HOS and LLC was preferable, which comprises α-linolenic acid (C18:3 (n-3)) in an amount of 5% or less.

	TABLE 9
	Preparation oil
	(1)	(2)	(3)	(4)
	CO	CO	LLC	HOS
	AAG content (ppm)	250	500	250	250
	Strength of aroma	Δ	⊚	⊚	⊚
	Goodness of aroma	Δ	◯	◯	◯
	Strength of flavor	Δ	⊚	⊚	⊚
	Goodness of flavor	Δ	◯	◯	◯
	Strength of taste	Δ	⊚	⊚	⊚
	Goodness of taste	Δ	⊚	⊚	⊚
	Strength of aftertaste	Δ	⊚	⊚	⊚
	Goodness of	Δ	◯	◯	⊚
	aftertaste

Advantages of the Invention

The foods may be provided with the body taste or rich taste by being cooked with the body taste improver or the vegetable fat and oil composition comprising it.

Claims

1. A body taste improver comprising a long-chain highly unsaturated fatty acid and/or an ester thereof as a main component and a body taste-increasing component.

2. A body taste improver according to claim 1, wherein the body taste-increasing component is α-tocopherol and/or an iron component.

3. A body taste improver according to claim 2, comprising α-tocopherol in an amount of 50˜15,000 ppm.

4. A body taste improver according to claim 2, wherein an α-tocopherol content is 50% or more of a total tocopherol.

5. A body taste improver according to claim 2, comprising the iron component in an amount of 0.5˜100 ppm as of Fe.

6. A body taste improver according to claim 1, wherein the long-chain highly unsaturated fatty acid is an n-6 long-chain highly unsaturated fatty acid.

7. A body taste improver according to claim 6, wherein the long-chain highly unsaturated fatty acid is arachidonic acid.

8. A body taste improver according to claim 7, wherein the arachidonic acid is derived from a microorganism.

9. A method for increasing the effect of a body taste improver comprising a long-chain highly unsaturated fatty acid and/or an ester thereof, comprising adding a body taste-increasing component to the body taste improver.

10. A method according to claim 9, wherein the body taste-increasing component is α-tocopherol and/or an iron component.

11. A body taste improver comprising a long-chain highly unsaturated fatty acid and/or an ester thereof derived from vegetable oil selected from the group consisting of borage oil, evening primrose oil, rose hip oil and Ribes Nigrum oil.

12. A body taste improver according to claim 11, which is the body taste improver comprising the long-chain highly unsaturated fatty acid and/or the ester thereof derived from borage oil.

13. A vegetable fat and oil composition comprising the body taste improver of claim 11.

14. A vegetable fat and oil composition according to claim 13, wherein an α-linolenic acid content is 5% or less.

15. A vegetable fat and oil composition according to claim 13, wherein an oleic acid content is 20˜86%, and/or a linoleic acid content is 3˜25%.

16. A vegetable fat and oil composition comprising a long-chain highly unsaturated fatty acid and/or an ester thereof, wherein an α-linolenic acid content is 5% or less.

17. A vegetable fat and oil composition according to claim 16, wherein a content of the long-chain highly unsaturated fatty acid and/or the ester thereof is 10˜100,000 ppm as of the long-chain highly unsaturated fatty acid.

18. A vegetable fat and oil composition according to claim 16, wherein an oleic acid content is 20˜86%, and/or a linoleic acid content is 3˜25%.

19. A vegetable fat and oil composition according to claim 16, wherein the long-chain highly unsaturated fatty acid is an n-6 long-chain highly unsaturated fatty acid.

20. A vegetable fat and oil composition according to claim 19, wherein the long-chain highly unsaturated fatty acid is arachidonic acid.

21. A vegetable fat and oil composition according to claim 20, wherein the arachidonic acid is derived from a microorganism.

22. A food having an improved body taste, comprising the body taste improver according to claims 1,9 or 11, or the vegetable fat and oil composition according to claim 13 or 16.

23. A method for improving body taste of a food, comprising adding the body taste improver according to claim 1,9 or 11, or the vegetable fat and oil composition according to claim 13 or 16 to the food.

24. A method for improving body taste of a food, comprising separately adding a long-chain highly unsaturated fatty acid and/or an ester thereof, and a body taste-increasing component to the food.