OIL AND/OR FAT COMPOSITION AND FOOD OR BEVERAGE PRODUCT

Abstract

An oil and/or fat composition having a good meaty flavor and a grilled flavor. The oil and/or fat composition includes an oil and/or fat, sulfurol, and 2,6-dimethoxyphenol.

Claims

1. An oil and/or fat composition comprising: an oil and/or fat; sulfurol; and 2,6-dimethoxyphenol.

2. The oil and/or fat composition according to claim 1, further comprising 3-methylbutanal.

3. The oil and/or fat composition according to claim 1, further comprising 4-allyl-2,6-dimethoxyphenol.

4. The oil and/or fat composition according to claim 1, further comprising eugenol.

5. The oil and/or fat composition according to claim 1, further comprising 2-methoxy-4-vinylphenol.

6. The oil and/or fat composition according to claim 1, further comprising 8-octalactone and/or 8-decalactone.

7. A food or beverage product comprising the oil and/or fat composition according to claim 1.

Description

EXAMPLES

[0103] Hereinafter, the present invention will be described in more detail with reference to examples, which are not intended to limit the scope of the present invention.

Experiment 1: Preparation and Evaluation of Oil and/or Fat Compositions

[0104] The methods described below were used to prepare oil and/or fat compositions and to evaluate their flavors.

(Preparation of Oil and/or Fat Compositions)

[0105] The oil and/or fat compositions of Example 1 to 42 and Comparative Examples 1 to 18 were prepared by mixing and stirring each component to the oil and/or fat shown in the Oil and/or fat column of Tables 1 to 5 to achieve the concentrations (in units of ppm) shown in the Content in oil and/or fat composition column.

[0106] In Tables 1 to 5, the term mass ratio to sulfurol refers to the mass ratio (each component/sulfurol) of the content of each component other than sulfurol to the content of sulfurol in each composition. The term mass ratio to 2,6-dimethoxyphenol refers to the mass ratio (each component/2,6-dimethoxyphenol) of the content of each component other than 2,6-dimethoxyphenol to the content of 2,6-dimethoxyphenol in each composition.

(Evaluation of Oil and/or Fat Compositions)

[0107] Each of the resulting oil and/or fat compositions was subjected to a sensory evaluation for each of meaty flavor, grilled flavor, and sweet flavor as shown below. The results are shown in the Evaluation column of Tables 1 to 5.

[0108] The sensory evaluation was carried out by panelists who were selected as described below. Panelist candidates took a five-taste identification test (sweet, sour, salty, bitter, and umami), a taste intensity discrimination test, a food taste discrimination test, and a standard odor identification test. As a result, 20 panelists were selected, who passed all of the tests. Before conducting the sensory evaluation, all the panelists conducted a discussion to reconcile the characteristics of each evaluation item and ensure that each panelist has a common understanding. In order to prevent the panelists from making biased evaluations and to allow them to make accurate evaluations in the sensory evaluations, the panelists were not informed of what samples were tested or how the test samples were numbered, and the samples were presented at random to the panelists.

[Sensory Evaluation]

[0109] A control sample of oil/fat composition was prepared by trimming a fatty part from Kobe beef ribeye, pan-frying the fatty part over low heat for 20 minutes, and collecting the melted and separated oil and fat. Each of the panelists ate the control oil/fat composition and memorized each of its flavors (meaty, grilled, and sweet flavors). Subsequently, each panelist ate each of the oil and/or fat compositions of the examples and the comparative examples and rated each of the flavors on a scale of 1 to 10, where 10 was the score for each flavor of the control oil/fat composition. A score closer to 10 indicates that the composition is better in each of the meaty, grilled, and sweet flavors. In the present examples, each of the flavors was evaluated to be good when rated at least 3. The average of the scores given by the panelists was calculated and rounded to the nearest integer.

TABLE-US-00001 TABLE 1 Example 1 2 3 4 5 6 7 Oil and/or fat Rapeseed oil 100 100 100 100 100 100 200 Content in Sulfurol 750 1500 2500 635 125 42 14 oil and/or fat 2,6-Dimethoxyphenol 6750 6000 5000 1250 250 84 26 composition 3-Methylbutanal 0 0 0 0 0 0 0 (ppm) 4-Allyl- 0 0 0 0 0 0 0 2,6-dimethoxyphenol Eugenol 0 0 0 0 0 0 0 2-Methoxy- 0 0 0 0 0 0 0 4-vinylphenol 6-Octalactone 0 0 0 0 0 0 0 6-Decalactone 0 0 0 0 0 0 0 Mass ratio 2,6-Dimethoxyphenol 9.0 4.0 2.0 2.0 7.0 2.0 2.0 to sulfurol 3-Methylbutanal 0 0 0 0 0 0 0 4-Allyl- 0 0 0 0 0 0 0 2,6-dimethoxyphenol Eugenol 0 0 0 0 0 0 0 2-Methoxy- 0 0 0 0 0 0 0 4-vinylphenol 6-Octelactone 0 0 0 0 0 0 0 -Decalactone 0 0 0 0 0 0 0 -Octalactone + 0 0 0 0 0 0 0 -accelactone Mass ratio 3-Methylbutanal 0 0 0 0 0 0 0 to 2,6- 4-Allyl- 0 0 0 0 0 0 0 dimethoxyphenol 2,6-dimethoxyphenol Eugenol 0 0 0 0 0 0 0 2-Methoxy- 0 0 0 0 0 0 0 4-vinylphenol -Octalactone 0 0 0 0 0 0 0 8-Decalactone 0 0 0 0 0 0 0 -Octalactone + 0 0 0 0 0 0 0 -decalactone Evaluation Meaty flavor 3 4 4 4 4 3 3 Grilled flavor 5 4 4 4 4 3 3 Sweet flavor 2 2 2 2 7 2 2 Example 8 9 10 11 12 Oil and/or fat Rapeseed oil 100 100 100 100 100 Content in Sulfurol 3750 5000 6000 6750 2500 oil and/or fat 2,6-Dimethoxyphenol 3750 2500 1500 750 5000 composition 3-Methylbutanal 0 0 0 0 2.3 (ppm) 4-Allyl- 0 0 0 0 0 2,6-dimethoxyphenol Eugenol 0 0 0 0 0 2-Methoxy- 0 0 0 0 0 4-vinylphenol 6-Octalactone 0 0 0 0 0 6-Decalactone 0 0 0 0 0 Mass ratio 2,6-Dimethoxyphenol 1.0 0.50 0.25 0.11 2.0 to sulfurol 3-Methylbutanal 0 0 0 0 0.00092 4-Allyl- 0 0 0 0 0 2,6-dimethoxyphenol Eugenol 0 0 0 0 0 2-Methoxy- 0 0 0 0 0 4-vinylphenol 6-Octelactone 0 0 0 0 0 -Decalactone 0 0 0 0 0 -Octalactone + 0 0 0 0 0 -accelactone Mass ratio 3-Methylbutanal 0 0 0 0 0.00046 to 2,6- 4-Allyl- 0 0 0 0 0 dimethoxyphenol 2,6-dimethoxyphenol Eugenol 0 0 0 0 0 2-Methoxy- 0 0 0 0 0 4-vinylphenol -Octalactone 0 0 0 0 0 8-Decalactone 0 0 0 0 0 -Octalactone + 0 0 0 0 0 -decalactone Evaluation Meaty flavor 4 4 5 5 4 Grilled flavor 4 3 3 3 5 Sweet flavor 7 2 2 2 3 indicates data missing or illegible when filed

TABLE-US-00002 TABLE 2 Example 13 14 15 16 17 18 19 Oil and/or fat Rapeseed oil 100 100 100 100 100 100 100 Content in Sulfurol 2500 2500 2500 2500 2500 2500 2500 oil and/or fat 2,6-Dimethoxyphenol 5000 5000 5000 5000 5000 5000 5000 composition 3-Methylbutanal 23 113 450 1125 113 113 113 (ppm) 4-Allyl- 0 0 0 0 23 225 1125 2,6-dimethoxyphenol Eugenol 0 0 0 0 0 0 0 7-Methoxy- 0 0 0 0 0 0 0 4-vinylphenol 8-Octalactone 0 0 0 0 0 0 0 8-Decalactone 0 0 0 0 0 0 0 Mass ratio 2,6-Dimethoxyphenol 2.0 2.0 2.0 2.0 2.0 2.0 2.0 to sulfurol 3-Methylbutanal 0.0092 0.045 0.18 0.45 0.045 0.045 0.045 4-Allyl- 0 0 0 0 0.0092 0.090 0.45 2,6-dimethoxyphenol Eugenol 0 0 0 0 0 0 0 2-Methoxy- 0 0 0 0 0 0 0 4-vinylphenol 8-Octalactone 0 0 0 0 0 0 0 8-Decalactone 0 0 0 0 0 0 0 8-Octalactone + 0 0 0 0 0 0 0 6-decalactone Mass ratio 3-Methylbutanal 0.0046 0.023 0.090 0.22 0.023 0.023 0.023 to 2,6- 4-Allyl- 0 0 0 0 0.0046 0.045 0.22 dimethoxyphenol 2,6-dimethoxyphenol Eugenol 0 0 0 0 0 0 0 2-Methoxy- 0 0 0 0 0 0 0 4-vinylphenol -Octalactone 0 0 0 0 0 0 0 6-Decalactone 0 0 0 0 0 0 0 -Octalactone + 0 0 0 0 0 0 0 -decalactone Evaluation Meaty flavor 4 4 4 3 5 6 6 Grilled flavor 6 6 6 7 6 6 6 Sweet flavor 4 4 4 3 4 5 5 Example 20 21 22 23 24 Oil and/or fat Rapeseed oil 100 100 100 100 100 Content in Sulfurol 2500 2500 2500 2500 2500 oil and/or fat 2,6-Dimethoxyphenol 5000 5000 5000 5000 5000 composition 3-Methylbutanal 113 113 113 113 113 (ppm) 4-Allyl- 4500 11250 1125 1125 1125 2,6-dimethoxyphenol Eugenol 0 0 11 113 563 7-Methoxy- 0 0 0 0 0 4-vinylphenol 8-Octalactone 0 0 0 0 0 8-Decalactone 0 0 0 0 0 Mass ratio 2,6-Dimethoxyphenol 2.0 2.0 2.0 2.0 2.0 to sulfurol 3-Methylbutanal 0.045 0.045 0.045 0.045 0.045 4-Allyl- 1.8 4.5 0.45 0.45 0.45 2,6-dimethoxyphenol Eugenol 0 0 0.0044 0.045 0.23 2-Methoxy- 0 0 0 0 0 4-vinylphenol 8-Octalactone 0 0 0 0 0 8-Decalactone 0 0 0 0 0 8-Octalactone + 0 0 0 0 0 6-decalactone Mass ratio 3-Methylbutanal 0.023 0.023 0.023 0.023 0.023 to 2,6- 4-Allyl- 0.90 2.7 0.22 0.22 0.22 dimethoxyphenol 2,6-dimethoxyphenol Eugenol 0 0 0.0022 0.023 0.11 2-Methoxy- 0 0 0 0 0 4-vinylphenol -Octalactone 0 0 0 0 0 6-Decalactone 0 0 0 0 0 -Octalactone + 0 0 0 0 0 -decalactone Evaluation Meaty flavor 6 6 7 8 8 Grilled flavor 6 5 6 6 6 Sweet flavor 5 4 5 5 5 indicates data missing or illegible when filed

TABLE-US-00003 TABLE 3 Example 25 26 27 28 29 30 31 Oil and/or fat Rapeseed oil 100 100 100 100 100 100 100 Content in Sulfurol 2500 2500 2500 2500 2500 2500 2500 oil and/or fat 2,6-Dimethoxyphenol 5000 5000 5000 5000 5000 5000 3000 composition 3-Methylbutanal 113 113 113 113 113 113 113 (ppm) 4-Allyl- 1125 1125 1125 1125 1125 1125 1125 2,6-dimethoxyphenol Eugenol 2250 5625 563 563 563 563 563 7-Methoxy- 0 0 38 375 1875 7500 18750 4-vinylphenol -Octalactone 0 0 0 0 0 0 0 -Decalactone 0 0 0 0 0 0 0 Mass ratio 2,6-Dimethoxyphenol 2.0 2.0 2.0 2.0 2.0 2.0 2.0 to sulfurol 3-Methylbutanal 0.045 0.045 0.045 0.045 0.045 0.045 0.045 4-Allyl- 0.45 0.45 0.45 0.45 0.45 0.45 0.45 2,6-dimethoxyphenol Eugenol 0.90 2.3 0.23 0.23 0.23 0.23 0.23 2-Methoxy- 0 0 0.015 0.15 0.75 3.0 7.5 4-vinylphenol -Octalactone 0 0 0 0 0 0 0 -Decalactone 0 0 0 0 0 0 0 -Octalactone + 0 0 0 0 0 0 0 -decalactone Mass ratio 3-Methylbutanal 0.023 0.023 0.023 0.023 0.023 0.023 0.023 to 2,6- 4-Allyl- 0.22 0.22 0.22 0.22 0.22 0.22 0.22 dimethoxyphenol 2,6-dimethoxyphenol Eugenol 0.05 1.12 0.11 0.11 0.11 0.11 0.11 2-Methoxy- 0 0 0.0076 0.075 0.37 1.5 3.7 4-vinylphenol 8-Octalactone 0 0 0 0 0 0 0 -Decalactone 0 0 0 0 0 0 0 8-Octalactone + 0 0 0 0 0 0 0 8-decalactone Evaluation Meaty flavor 8 7 8 9 9 9 7 Grilled flavor 6 6 7 8 8 8 9 Sweet flavor 5 4 5 5 5 5 4 Example 32 33 34 35 36 Oil and/or fat Rapeseed oil 100 100 100 100 100 Content in Sulfurol 2500 2500 2500 625 125 oil and/or fat 2,6-Dimethoxyphenol 5000 5000 5000 1250 250 composition 3-Methylbutanal 113 113 113 28 6.6 (ppm) 4-Allyl- 1125 1125 1125 261 58 2,6-dimethoxyphenol Eugenol 563 563 563 141 28 7-Methoxy- 1875 1875 1875 469 94 4-vinylphenol -Octalactone 0.38 3.8 19 4.7 0.94 -Decalactone 1.1 11 56 24 2.8 Mass ratio 2,6-Dimethoxyphenol 2.0 2.0 2.0 2.0 2.0 to sulfurol 3-Methylbutanal 0.045 0.045 0.045 0.045 0.045 4-Allyl- 0.45 0.45 0.45 0.45 0.45 2,6-dimethoxyphenol Eugenol 0.23 0.23 0.23 0.23 0.22 2-Methoxy- 0.75 0.75 0.75 0.75 0.75 4-vinylphenol -Octalactone 0.00015 0.0015 0.0076 0.0075 0.0075 -Decalactone 0.00044 0.0044 0.022 0.022 0.022 -Octalactone + 0.00059 0.0059 0.030 0.030 0.030 -decalactone Mass ratio 3-Methylbutanal 0.023 0.023 0.023 0.022 0.022 to 2,6- 4-Allyl- 0.22 0.22 0.22 0.22 0.22 dimethoxyphenol 2,6-dimethoxyphenol Eugenol 0.11 0.11 0.11 0.11 0.11 2-Methoxy- 0.37 0.37 0.37 0.38 0.38 4-vinylphenol 8-Octalactone 0 0.00076 0.0038 0.0038 0.0038 -Decalactone 0 0.0022 0.011 0.011 0.011 8-Octalactone + 0 0.0030 0.015 0.015 0.015 8-decalactone Evaluation Meaty flavor 9 10 10 20 10 Grilled flavor 8 8 8 8 8 Sweet flavor 6 7 8 8 8 indicates data missing or illegible when filed

TABLE-US-00004 TABLE 4 Example 37 38 39 40 41 Oil and/or fat Rapeseed oil 100 100 100 100 100 Content in Sulfurol 42 14 2500 2500 2500 oil and/or fat 2,6-Dimethoxyphenol 84 28 5000 5000 5000 composition 3-Methylbutanal 1.9 0.6 113 113 123 (ppm) 4-Allyl- 19 .3 1125 1125 1125 2,6-dimethoxyphenol Eugenol 9.4 3.1 563 563 563 2-Methoxy- 31 10 1875 1875 1875 4-vinylphenol -Octalactone 0.31 0.10 75 188 75 -Decalactone 0.94 0.31 225 563 0 Mass ratio 2,6-Dimethoxyphenol 2.0 2.0 2.0 2.0 2.0 to sulfurol 3-Methylbutanal 0.045 0.045 0.045 0.045 0.045 4-Allyl- 0.45 0.45 0.45 0.45 0.45 2,6-dimethoxyphenol Eugenol 0.22 0.22 0.23 0.23 0.23 2-Methoxy- 0.74 0.71 0.75 0.75 0.75 4-vinylphenol -Octalactone 0.0074 0.00 1 0.030 0.075 0.030 -Decalactone 0.022 0.022 0.090 0.23 0 -Octalactone + 0.030 0.029 0.12 0.30 0.030 6-decalactone Mass ratio 3-Methylbutanal 0.023 0.023 0.023 0.023 0.023 to 2,6- 4-Allyl- 0.23 0.23 0.22 0.22 0.22 dimethoxyphenol 2,6-dimethoxyphenol Eugenol 0.11 0.11 0.11 0.11 0.11 2-Methoxy- 0.37 0.36 0.37 0.37 0.37 4-vinylphenol -Octalactone 0.0037 0.0036 0.015 0.038 0.015 -Decalactone 0.011 0.011 0.045 0.11 0 -Octalactone + 0.015 0.015 0.060 0.15 0.015 -decalactone Evaluation Meaty flavor 9 8 9 8 10 Grilled flavor 7 6 7 6 8 Sweet flavor 7 6 9 10 8 Example Comparative Example 42 1 2 3 4 5 6 Oil and/or fat Rapeseed oil 100 100 100 100 100 100 100 Content in Sulfurol 2500 0 7500 0 0 0 0 oil and/or fat 2,6-Dimethoxyphenol 5000 0 0 7500 0 0 0 composition 3-Methylbutanal 113 0 0 0 113 0 0 (ppm) 4-Allyl- 1125 0 0 0 0 1125 0 2,6-dimethoxyphenol Eugenol 561 0 0 0 0 0 563 2-Methoxy- 1875 0 0 0 0 0 0 4-vinylphenol -Octalactone 0 0 0 0 0 0 0 -Decalactone 73 0 0 0 0 0 0 Mass ratio 2,6-Dimethoxyphenol 2.0 to sulfurol 3-Methylbutanal 0.045 0 4-Allyl- 0.45 0 2,6-dimethoxyphenol Eugenol 0.23 0 2-Methoxy- 0.75 0 4-vinylphenol -Octalactone 0 0 -Decalactone 0.030 0 -Octalactone + 0.070 0 6-decalactone Mass ratio 3-Methylbutanal 0.023 0 to 2,6- 4-Allyl- 0.22 0 dimethoxyphenol 2,6-dimethoxyphenol Eugenol 0.11 0 2-Methoxy- 0.37 0 4-vinylphenol -Octalactone 0 0 -Decalactone 0.015 0 -Octalactone + 0.015 0 -decalactone Evaluation Meaty flavor 10 1 4 1 2 3 3 Grilled flavor 8 1 1 3 2 2 1 Sweet flavor 8 1 2 2 3 3 1 indicates data missing or illegible when filed

TABLE-US-00005 TABLE 5 Comparative Example 7 8 9 10 11 12 13 Oil and/or fat Rapeseed oil 100 100 100 100 100 100 100 Content in Sulfurol 0 0 7500 7500 7500 7500 7500 oil and/or fat 2,6-Dimethoxyphenol 0 0 0 0 0 0 0 composition 3-Methylbutanal 0 0 113 0 0 0 0 (ppm) 4-Allyl- 0 0 0 1125 0 0 0 2,6-dimethoxyphenol Eugenol 0 0 0 0 563 0 0 2-Methoxy- 1875 0 0 0 0 1875 0 4-vinylphenol -Octalactone 0 19 0 0 0 0 19 -Decalactone 0 56 0 0 0 0 55 Mass ratio 2,6-Dimethoxyphenol 0 0 0 0 0 to sulfurol 3-Methylbutanal 0.015 0 0 0 0 4-Allyl- 0 0.15 0 0 0 2,6-dimethoxyphenol Eugenol 0 0 0.075 0 0 2-Methoxy- 0 0 0 0.25 0 4-vinylphenol -Octalactone 0 0 0 0 0.0025 -Decalactone 0 0 0 0 0.0075 -Octalactone + 0 0 0 0 0.010 6-decalactone Mass ratio 3-Methylbutanal to 2,6- 4-Allyl- dimethoxyphenol 2,6-dimethoxyphenol Eugenol 2-Methoxy- 4-vinylphenol -Octalactone -Decalactone -Octalactone + -decalactone Evaluation Meaty flavor 2 1 4 4 5 4 4 Grilled flavor 4 1 2 2 2 2 1 Sweet flavor 1 7 3 2 1 1 7 Comparative Example 14 15 16 17 18 Oil and/or fat Rapeseed oil 100 100 100 100 100 Content in Sulfurol 0 0 0 0 0 oil and/or fat 2,6-Dimethoxyphenol 7500 1500 7500 7300 7500 composition 3-Methylbutanal 113 0 0 0 0 (ppm) 4-Allyl- 0 1125 0 0 0 2,6-dimethoxyphenol Eugenol 0 0 563 0 0 2-Methoxy- 0 0 0 1875 0 4-vinylphenol -Octalactone 0 0 0 0 19 -Decalactone 0 0 0 0 56 Mass ratio 2,6-Dimethoxyphenol to sulfurol 3-Methylbutanal 4-Allyl- 2,6-dimethoxyphenol Eugenol 2-Methoxy- 4-vinylphenol -Octalactone -Decalactone -Octalactone + 6-decalactone Mass ratio 3-Methylbutanal 0.015 0 0 0 0 to 2,6- 4-Allyl- 0 0.15 0 0 0 dimethoxyphenol 2,6-dimethoxyphenol Eugenol 0 0 0.075 0 0 2-Methoxy- 0 0 0 0.25 0 4-vinylphenol -Octalactone 0 0 0 0 0.0025 -Decalactone 0 0 0 0 0.0075 -Octalactone + 0 0 0 0 0.010 -decalactone Evaluation Meaty flavor 1 2 2 2 1 Grilled flavor 4 4 4 5 3 Sweet flavor 3 2 1 1 7 indicates data missing or illegible when filed

[0110] As shown in Tables 1 to 5, the oil and/or fat compositions containing sulfurol and 2,6-dimethoxyphenol had a good meaty flavor and a good grilled flavor.

[0111] As the sulfurol content increased, the meaty flavor tended to become better.

[0112] As the 2,6-dimethoxyphenol content increased, the grilled flavor tended to become better.

[0113] As the 3-methylbutanal content increased, the meaty flavor and the grilled flavor tended to become better, and the sweet flavor tended to become better.

[0114] As the 4-allyl-2,6-dimethoxyphenol content increased, the meaty flavor tended to become better, and the sweet flavor tended to become better.

[0115] As the eugenol content increased, the meaty flavor tended to become much better.

[0116] As the 2-methoxy-4-vinylphenol content increased, the meaty flavor and the grilled flavor tended to become much better.

[0117] As the content of 8-octalactone and/or ?-decalactone increased, the meaty flavor tended to become better, and the sweet flavor tended to become better.

Experiment 2: Preparation of Soy Hamburger Patties

[0118] Soy hamburger patties (corresponding to meat alternative food products) were prepared using each of the oil and/or fat compositions of the examples prepared in Experiment 1 shown above. The soy hamburger patties were made mainly from dried defatted soybean granules and dried defatted soybean powder and were free of any animal-derived ingredient. Each of the soy hamburger patties contained about 20% by mass of one of the oil and/or fat compositions based on the total mass of the materials used to form the patty.

[0119] The resulting soy hamburger patties containing the oil and/or fat compositions of the examples had a good meaty flavor, a grilled flavor, and a good sweet flavor, which were similar to the results of Experiment 1. The soy hamburger patties containing the oil and/or fat compositions of the examples had their beany flavor masked to provide improved palatability.