JP2002176913A - Cheese-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain both a new cheese-like food having an inhibitory function for fat accumulation, a reduction promoting function for accumulated fat and an ameliorating function for carbohydrate metabolism abnormality, expectable to have preventing and ameliorating effects on life-style related diseases accompanying obesity and a food using the cheese-like food. SOLUTION: This cheese-like food contains a glyceride composed of a conjugated highly unsaturated fatty acid having a conjugated triene structure. The food is obtained by using the cheese-like food. The conjugated highly unsaturated fatty acid glyceride comprises at least one kind selected from the group consisting of punicic acid, eleostearic acid, jarcalic acid, calendic acid and catalpic acid. Oils and fats containing these acids are selected from the group consisting of a pomegranate seed oil, a seed oil of Momordica Charantia, a calendula seed oil, a trumpet creeper seed oil, a catalpa seed oil, a balsam apple seed oil, a snake gourd seed oil, a pumpkin seed oil, a tung seed oil and a cherry seed oil.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a cheese-like food which has a function of suppressing fat accumulation, a function of accelerating the reduction of accumulated fat, and a function of ameliorating abnormal carbohydrate metabolism, and which can be expected to prevent and improve lifestyle-related diseases associated with obesity. Food related to it.

[0002]

2. Description of the Related Art Cheese-like foods are foods that exhibit the unique flavor and texture of cheese, and include not only those using cheese as a main ingredient but also those not using cheese. Because cheese-like foods have their own unique flavor and texture,
Not only is it used favorably as a food, but because it has the function of enhancing the taste of other ingredients when used together with other food ingredients, it is greatly used as Japan's dietary life becomes westernized However, today, it is one of the indispensable foods in the home table and food industry in Japan. However, many cheese-like foods have high energy because they contain a large amount of fat that contributes to their unique flavor and texture, and it is a problem that overdose easily causes obesity. I have. Obesity, particularly visceral fat-type obesity, is an important factor causing many lifestyle-related diseases, and it is recommended to avoid overdosing foods that cause obesity.

[0003] Under these circumstances, low fat, no fat,
Or low energy cheese-like foods are being developed. For example, as an example of low-fat cheese, Lactobacillus helveticus (Lacto
Bacillus helveticus), a hard natural cheese with good water retention and low fat content (Japanese Patent Laid-Open No.
155481), low-fat raw milk is added with 0.1 to 3% (wt%, the same applies hereinafter) of a monovalent cation salt acceptable for food hygiene, and low-fat natural cheese (specialty) Kaihei 9-262053), molten salt and O /
Low-fat processed cheeses having a fat content of 22% or less and a fat / protein weight ratio of 1.0 or less (JP-A-9-154485), wherein a raw material containing a W-type emulsifier is heated and melted; Low-fat cheese consisting of skim milk mixed with 0.5 to 2.0% of fat extracted from cheese, emulsified, and then made by card making and aging
289728), but also examples of non-fat cheeses are imitation fat compositions selected from the group consisting of pectin, pectate, alginate, agar, konjac, gellan gum, copper carrageenin, curdlan and mixtures thereof. Cream cheese in which the product is replaced by all or part of fat and / or oil (Japanese Patent Laid-Open No. 5-376)
7), non-fat dry milk, xanthan gum, non-fat cream cheese using carrageenan (Japanese Patent Laid-Open No. 5-192079). These fats are replaced with materials other than fats, or cheeses and cheese-like foods manufactured using materials with a low fat content are lower in energy than those containing a lot of the original fat, It is said that the taste of fat is low. In the first place, the flavor and texture unique to cheese-like foods depends on the stringing phenomenon due to high fat content and high concentration of protein.Fat is an important component, and fat reduction is similar to cheese-like food. This is not desirable in terms of the flavor of the food. Moreover, the fat accumulation suppressing effect and the accumulated fat reduction promoting effect of the low-fat or non-fat cheese and cheese-like foods developed so far have not been confirmed.

[0004]

SUMMARY OF THE INVENTION In view of the above situation, an object of the present invention is to have a function of suppressing fat accumulation, a function of accelerating reduction of accumulated fat, and a function of ameliorating abnormal carbohydrate metabolism, and to prevent lifestyle-related diseases associated with obesity. -To provide a novel cheese-like food which can be expected to have an improving effect and a food utilizing the same.

[0005]

SUMMARY OF THE INVENTION The present inventors have already found that fatty acids having a conjugated triene structure are peroxisome activator-responsive receptors (P
PAR: peroxisome proliferator-activated recepto
The present inventors have found that when a mouse is fed with a triglyceride derivative thereof, a triglyceride derivative exerts remarkable functions of suppressing fat accumulation and accelerating the reduction of accumulated fat, and has filed a patent application (JP-A-2000-355538). Subsequently, as a result of repeated studies to apply the conjugated polyunsaturated fatty acid glyceride having the conjugated triene structure to specific foods, cheese-like foods containing the glycerides and foods using the same were found to have problems in flavor and texture. In addition, the present inventors have found that they exhibit a remarkable function of suppressing fat accumulation, a function of accelerating reduction of accumulated fat, and an effect of improving carbohydrate metabolism abnormality. As a result of further studies, the present invention has been completed.

That is, the first aspect of the present invention relates to a cheese-like food containing a conjugated highly unsaturated fatty acid glyceride having a conjugated triene structure (-CH = CH-CH = CH-CH = CH-). As a preferred embodiment, (1) the cheese-like food described above, wherein the cheese-like food is a cheese food, a processed cheese food or an imitation cheese,
(2) The above description, wherein the conjugated polyunsaturated fatty acid is at least one selected from the group consisting of punicic acid, α-eleostearic acid, β-eleostearic acid, jarcaric acid, calendic acid and catalpic acid. Cheese-like food of (3) The above-mentioned cheese-like food containing fats and oils containing conjugated polyunsaturated fatty acid glyceride (4) Fats and oils containing conjugated polyunsaturated fatty acid glyceride are used in pomegranate, pomegranate, and tomato The cheese-like food as described above, which is an oil or fat extracted from at least one plant seed selected from the group consisting of plants belonging to the family Raccinaceae, Borminaceae, Nostrilaceae, and Rosaceae; (5) the plant seed extract is , Pomegranate seed oil, bitter gourd seed oil, calendula seed oil, rosewood seed oil, catalpa seed oil, american catalpa seed oil, balsam seed The cheese-like food according to the above, which is at least one vegetable seed oil selected from the group consisting of pull seed oil, snake guard seed oil, pumpkin seed oil, abrilliant seed oil and cherry seed oil, (6) conjugated highly unsaturated The cheese-like food according to the above, wherein the content of the fatty acid glyceride is 1% or more and less than 51% of the total weight of the food, (7)
The cheese-like food as described above, which has at least one of a function of suppressing fat accumulation, a function of accelerating reduction of accumulated fat, and a function of improving abnormal carbohydrate metabolism.

A second aspect of the present invention relates to a food containing the above-mentioned cheese-like food.

The conjugated polyunsaturated fatty acid glyceride having a conjugated triene structure used in the present invention is a known oil and fat, but is naturally known only in specific plant seeds,
Because of its low content, it is an undeveloped oil and fat as an edible oil and fat, and no examples of cheese-like foods containing this oil and fat are known.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The cheese-like food of the present invention comprises, as an oil component, a conjugated highly unsaturated fatty acid glyceride having a conjugated triene structure (hereinafter, “conjugated triene highly unsaturated fatty acid glyceride”).
That. ). The cheese-like food of the present invention is a food that exhibits a unique flavor and texture of cheese, and includes foods that use cheese as a main raw material and foods that do not use cheese. Examples of the cheese-like food of the present invention include cheese food, processed cheese food, and imitation cheese. The cheese food contains 51% or more of cheese such as one or more natural cheeses or processed cheeses in a product,
If necessary, add additives such as fats and oils and grind, mix,
It is a food with a cheese flavor produced by heating and melting. The processed cheese food has a cheese content of 51%.
Less than cheeses and imitation cheeses are cheeses that do not contain cheese components.

[0010] In producing the cheese food and processed cheese food of the present invention, the type of cheese used and the production method are not limited, and natural cheese, processed cheese,
Soft cheese, semi-hard cheese, hard cheese, or ultra-hard cheese may be used, and further, non-ripened type, bacterial-ripened type, mold-ripened type, lactic acid fermentation type, propionic acid fermentation type, etc. may be mentioned. Is not particularly limited. Concretely, cottage having a moisture content of 50%, cream, quark, mozzarella, limburger, hunt, camembert, brie, and the like having a moisture content of 40 to 50%, such as chilgit, münster, brick, rockhole, blue, gorgonzola, and stilton , Moisture content 25-40
% Gouda, Cheddar, Probolone, Edam, Emmental, Gruyere, etc., and Parmesan, Romano, Sapago, etc. having a water content of 20% or less. Considering the convenience at the time of mixing and melting in the production of cheese food and processed cheese food, it is preferable to use cheese having a water content of 40% or more. The cheese food and processed cheese food of the present invention may be arbitrarily selected one or more types from the above cheeses according to the purpose, mixed and pulverized, and contain a conjugated triene highly unsaturated fatty acid glyceride or an oil or fat component as a fat component. Compositions appropriately selected from oils and fats and compositions usually used for the production of cheese foods and processed cheese foods, for example,
Protein, sodium polyphosphate, sodium metaphosphate, molten salts such as phosphate and citrate, potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, natural starch such as sago starch and rice starch, or processed products thereof, An emulsifier such as lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester, and water may be added, and the mixture may be heated and melted for emulsification. Components other than the conjugated triene polyunsaturated fatty acid glyceride can be selected from those commonly used in the production of cheese-like foods.

The imitation cheese of the present invention is a food product having a cheese-like flavor and texture using food materials other than cheese, and may be a processed cheese type, a cream cheese type, a mozzarella cheese type or another type. May be. Imitation cheese of the present invention may be a general imitation cheese composition other than using conjugated triene polyunsaturated fatty acid glyceride or fats and oils containing the same, for example, sodium caseinate, calcium caseinate, etc. as a protein source. Various caseins such as various caseinates, acid caseins and rennet caseins, and soybean proteins can be arbitrarily selected and used. Other compositions include water, molten salts such as starch (including modified starch), gelatin, agar, pectin, locust bean gum, xanthan gum, guar gum, gum arabic, carboxymethyl cellulose (CMC), tragacanth gum, tamarind gum. ,
Furceleran, ovalbumin, stabilizers such as whey protein, emulsifiers, flavoring agents such as cheese flavor, for example,
Organic acids such as lactic acid, citric acid, adipic acid, phosphoric acid, tartaric acid, succinic acid, phthalic acid, malic acid, phytic acid, and gluconic acid, inorganic acids, and acids such as fermented products of lactic acid bacteria can be used. It can be obtained by adding it as appropriate, melting it by heating, and homogenizing it with an emulsifier such as a homogenizer, an in-line mixer, or a colloid mill.

The conjugated triene highly unsaturated fatty acid glyceride used in the cheese-like food of the present invention is not particularly limited as long as it is a glyceride containing a fatty acid having a conjugated triene structure in the molecule as a constituent fatty acid. Degree of unsaturation (number of carbon-carbon unsaturated bonds) 3
-6, a glyceride containing a fatty acid having 10 to 22 carbon atoms can be arbitrarily selected, but a glyceride of a fatty acid derived from a vegetable seed oil having 18 carbon atoms is preferred from the viewpoint of easy availability and the like. , Punicic acid
(18: 3, 9t, 11t, 13c), calendic acid (18: 3, 8t, 10t, 12)
c), jarcalic acid (18:
3,8c, 10t, 12c), α-eleostearic acid
(α-eleostealicacid) (18: 3, 9c, 11t, 13
t), β-eleostealic acid
(18: 3, 9t, 11t, 13t), catalpic acid (18: 3, 9t, 11t, 13t)
c), kamlolenic acid (180)
H, 9c, 11t, 13t), and other conjugated octadecatrienoic acid and glyceride of eicosatetraenoic acid. Among these glycerides, punicic acid and α-eleostearic acid glycerides are most preferred in terms of stability, economy and efficacy. The conjugated triene polyunsaturated fatty acid glyceride of the present invention may be in any form of monoglyceride, diglyceride, and triglyceride, but the triglyceride form is preferable from the viewpoint of physical properties and flavor as an edible oil and fat. In these diglycerides and triglycerides, the position and number of esterification of the conjugated triene highly unsaturated fatty acid may be selected according to the purpose, and are not particularly limited. For example, in diglyceride,
It can be esterified at any one or two of the 1, 2 and 3 positions, and in triglycerides, 1 position,
It may be esterified at any one to three positions in the 2-position and 3-position. Specific examples of the conjugated triene polyunsaturated fatty acid glyceride include 1-punicyl-sn-glycerol and 2-punicyl-sn-glycerol.
Glycerol (2-punicyl-sn-glycerol), 1,2-dipunisil-sn-glycerol (1,2-dipunicyl-s)
n-glycerol), 1,3-dipunisil-sn-glycerol (1,3-dipunicyl-sn-glycerol), 1,2,3-
Trypniceal-sn-glycerol (1,2,3-tri
punicyl-sn-glycerol), 1-α-eleostearyl-sn-glycerol
l) 2-α-ereostearyl-sn-glycerol, 1,2-diα-
Eleostearyl-sn-glycerol (1,2-di
α-ereostearyl-sn-glycerol), 1,3-diα-eleostaryl-sn-glycerol (1,3-diα-ere
ostearyl-sn-glycerol), 1,2,3-tri α-eleostaryl-sn-glycerol (1,2,3-tri
α-ereostearyl-sn-glycerol) and the like.

The conjugated triene polyunsaturated fatty acid glyceride of the present invention can be used regardless of whether it is produced synthetically using chemical methods or enzymes, or is extracted from natural animals and plants. Considering the use as edible oils and fats and the tastes of consumers in recent years, natural vegetable oils, animal oils and marine oils and fats are preferred, and vegetable seed oils are most preferred from the viewpoint of securing quantity. These animal and plant fats and oils can be obtained by extracting natural animals and plants, preferably plant seeds, by a general method. Examples of preferred plant seeds containing the conjugated triene polyunsaturated fatty acid glyceride of the present invention include Punicaceae and Compositae.
(Asteraceae)), Euphordiacea (Euphordiacea)
e), Cucuritaceae, Nozuka family (Big
noniaceae) and seeds of plants belonging to the family Rosaeceae. Among these, the seeds of plants belonging to the pomegranate, rose, and cormorant family, which are easily available quantitatively, are more preferable. Specific examples of preferred plant seed oils include pomegranate seed oil, bitter melon seed oil, calendula seed oil, rosewood seed oil, catalpa seed oil, American cattle seed oil, balsam apple seed oil, snake guard seed oil, pumpkin seed oil , Oilseed seed oil, cherry seed oil, etc., among them, from the content of conjugated triene highly unsaturated fatty acid glyceride in the seed, pomegranate seed oil, bitter gourd seed oil, balsam apple seed oil, snake guard seed oil , Abragiri seed oil is preferred, and pomegranate seed oil and bitter gourd seed oil are most preferred in terms of availability. The conjugated triene polyunsaturated fatty acid glyceride of the present invention has a fat accumulation suppressing function, a stored fat reduction promoting function,
There is no particular limitation on the degree of purification and quality as long as it exerts the function of improving carbohydrate metabolism abnormality. For example, adsorption chromatography, partition chromatography, ion exchange chromatography, molecular sieve chromatography, fractional extraction with organic solvents, fractional crystallization, conjugated triene polyunsaturated fatty acid glycerides from naturally occurring raw materials,
It may be used after being purified to high purity by molecular distillation or the like,
Oils and fats obtained from a plant seed by a solvent extraction method or a pressing method may be used as they are.

[0014] The quality of the conjugated triene polyunsaturated fatty acid glyceride and other edible oils and fats used in the cheese-like food of the present invention is not particularly limited. Fatty acid content is 0.3
% Or less, the flavor is preferably good. Therefore, it is preferable to use oils and fats that have been subjected to purification such as winterizing, decoloring, and deodorizing, rather than using the plant extract as it is. The content of the conjugated triene polyunsaturated fatty acid glyceride in the cheese-like food of the present invention is appropriately selected depending on the use and the fats and oils used of the cheese-like food, and the type and amount ratio of other additives. It is preferable to add 1% or more and less than 10%. If it is less than 1%, it is difficult to exhibit the function of suppressing fat accumulation, the function of accelerating the reduction of accumulated fat, and the function of improving abnormal carbohydrate metabolism, and the addition of more than 10% deviates from the standard of cheese food. When the cheese-like food of the present invention is processed cheese food or imitation cheese, the content of the conjugated triene highly unsaturated fatty acid glyceride is usually preferably 1% or more and less than 51%, more preferably 10 to 35% from the mouthfeel surface. preferable. If it is less than 1%, the function of suppressing the accumulation of fat, the function of accelerating the reduction of accumulated fat, and the function of improving abnormal carbohydrate metabolism of the cheese-like food of the present invention are weak, and if it is 51% or more, the physical properties of the cheese-like food are adversely affected.

The edible oil used in the cheese-like food of the present invention may be a conjugated triene polyunsaturated fatty acid glyceride alone, or may be a mixture of a conjugated triene polyunsaturated fatty acid glyceride and other edible oils. Good. Furthermore, fats and oils obtained by randomly transesterifying fats and oils obtained by mixing a conjugated triene highly unsaturated fatty acid glyceride and other edible fats and oils may be used. Other edible oils and fats are not particularly limited as long as they are used in the production of cheese-like foods.For example, selected from oils and fats such as cottonseed oil, soybean oil, corn germ oil, rapeseed oil, safflower oil, and rice bran oil. can do.

In the cheese-like food of the present invention, food materials other than fats and oils and food additives may be added depending on the purpose. For example, vinegar, citrus juice, acidulants such as citric acid, egg yolk, egg white, egg components such as dried eggs, protein hydrolysates such as gelatin, sugars, sugar cane, fructose, sugars such as starch syrup, salt, L-glutamic acid Seasonings such as sodium, 5'-disodium inosinate, spices such as mustard and white pepper, emulsifiers such as lecithin, seasonings, flavors, carrageenan, xanthan gum, paste such as pectin, processed tomato products, red cabbage pigment Colorants such as paprika dye, caramel and gardenia dye, gelatinized starch and the like may be appropriately added. Also,
Since the cheese-like food of the present invention contains conjugated triene polyunsaturated fatty acid glyceride, an antioxidant may be added to prepare for oxidative deterioration. Antioxidants include, for example, lecithin, phospholipids such as phosphatidylethanolamine, tocopherols, ascorbic acid, ascorbic acid derivatives such as ascorbyl palmitate, vitamin A precursors such as carotene, polyphenols such as catechin, rutin and the like. Plant extracts such as flavones, isoflavones and rosemary extract, plant pigments such as lycopene, and citrate esters such as isopropyl citrate. The amount of the antioxidant to be added is appropriately selected depending on the selected antioxidant and the composition of the fat or oil used. For example, in the case of tocopherol, 0.4 mg to 100 mg
/ Kg is preferable, and 1 mg to 40 mg / kg is more preferable. If it is less than 0.4 mg / kg, the antioxidant effect is insufficient, and if it exceeds 100 mg / kg, the effect remains unchanged and it is not economical.

The cheese-like food of the present invention can be produced by a general method for producing a cheese-like food, except that glycerides comprising conjugated triene highly unsaturated fatty acids are used. In that case, the conjugated triene polyunsaturated fatty acid glyceride or the fat or oil containing the same alone or at the time of adding the fat or oil by a normal production method may be used alone or in combination with other general edible fats and oils and added. . For example, natural cheese, or edible oil and salt containing conjugated triene polyunsaturated fatty acid glyceride and conjugated triene polyunsaturated fatty acid, dissolved salt, a predetermined amount of water into a container such as Stephan cooker, after heating and kneading while adding steam By cooling,
A cheese food containing conjugated triene polyunsaturated fatty acid glyceride can be obtained. Further, for example, in the case of processed cheese foods, a vegetable seed oil containing less than 51% of natural cheese or processed cheese and conjugated triene polyunsaturated fatty acid glyceride with respect to the total weight of the food, dissolved salts such as sodium chloride and sodium polyphosphate, and It can be obtained by putting a predetermined amount of water into a kettle such as a stephan cooker, heating, melting and kneading by directly introducing steam while stirring, and then putting the mixture into a container and cooling it. In the case of imitation cheese, after heating and dissolving water, dissolved salt and salt in a kettle,
Rennet casein, defatted protein such as skim milk powder, rice starch,
Thickeners such as corn starch, gum arabic, and carrageenan were added and heated and stirred, and then a sour agent and water were added and heated with stirring, and then a vegetable seed oil containing a conjugated triene highly unsaturated fatty acid glyceride was added, and further heated and stirred. , A cheese flavor, a coloring agent, an antioxidant, etc., kneading, and finally, a high-pressure homogenizer.

The food using the cheese-like food of the present invention includes all foods utilizing the cheese-like food, for example, cheese flavor filling using the cheese-like food,
Cheese-flavored toppings, cheese-flavored spreads, cheese-flavored sauces, cheese-flavored prepared foods, and the like may be produced, and further, using the food obtained in this manner, cakes, confectioneries, breads, and hamburgers , Grilled meat products,
Foods such as gratins, quiches, pizzas, and rice balls can also be obtained.

The food using the cheese-like food of the present invention is:
It may include any material normally used for eating other than cheese-like foods. For example, a diet material other than the conjugated triene highly unsaturated fatty acid glyceride may be included. Further, a food additive may be optionally added.

The production of the food using the cheese-like food of the present invention can be carried out by the same method as the method for producing a general food using the cheese-like food. For example, in the case of gratin, it can be obtained by placing bacon and onion on pre-warmed macaroni, applying white sauce and breadcrumbs thereon, and then putting the cheese-like food of the present invention and butter etc. and baking in an oven. . Also, in the case of cheese-flavored pasta sauce, fry onion and minced meat, then add tomato, water, a little salt and pepper and simmer slowly, then
It can be obtained by adding the cheese-like food of the present invention and further heating and stirring. In that case, it can be carried out by adding the cheese-like food of the present invention at the time of adding the cheese-like food in each general food production procedure. In that case, the addition amount of the cheese-like food of the present invention is appropriately selected depending on the type of the food to be produced and the type and content of the conjugated triene highly unsaturated fatty acid glyceride in the cheese-like food to be used.

The cheese-like food of the present invention and the food using the same contain a conjugated triene polyunsaturated fatty acid glyceride as an oil and fat component, thereby having a function of suppressing fat accumulation.
Has a function to promote accumulated fat reduction and a function to improve abnormal carbohydrate metabolism,
It is expected to prevent and improve lifestyle-related diseases associated with obesity.
In addition, the cheese-like food of the present invention and the food using the same have excellent flavor and texture. Therefore, the cheese-like foods of the present invention and foods using the same are not only diet foods, but also foods that promote a diet effect by diet and exercise, and foods that maintain and promote health. It can be used as a preventive food for lifestyle-related diseases, as a food for promoting the improvement of lifestyle-related diseases, and also as a normal food.

[0022]

EXAMPLES (Example 1) Preparation of vegetable seed oil Dried pomegranate seeds, calendula seeds, bitter melon seeds, American catalpa seeds, snake guard seeds, balsam apple seeds or cherry seeds using a small oil mill (uniaxial screw expeller). The oil is crushed, and the obtained oil is centrifuged at 98066 m / s ² for 30 minutes to obtain clear pomegranate seed oil, calendula seed oil, bitter gourd seed oil, American catalpa seed oil, balsam apple seed oil, snake guard seed oil. Thus, cherry seed oil was obtained.
As a result of analyzing the fatty acid composition of each of the obtained fats and oils, pomegranate seed oil contained 71.6% of punicic acid, calendula seed oil contained 33.4% of calendic acid, and bitter gourd seed oil contained α-eleostearic acid of 46. 5%, American Catalpa Seed Oil 31.3% Catalpic Acid, Snake Guard Seed Oil 48.5% Punicic Acid, Balsam Apple Seed Oil 68.0% Punicic Acid, Cherry Seed Oil α-Eleo It was confirmed that stearic acid was contained at 11.0%. Each of the clear plant seed oils obtained above was subjected to clay treatment and steam distillation by a conventional method to obtain various refined oils. Both refined oils had no problem in both flavor and color as edible oils and fats, and had an acid value of 0.5 or less. Using the refined oil of each plant seed oil obtained above, it was subjected to the following cheese-like food production.

(Example 2) Production of cheese food containing vegetable seed oil 7 kg of cheddar cheese, 1 kg of refined pomegranate seed oil prepared in Example 1, 30 g of sodium chloride, 20 sodium polyphosphate
0 g and 1 kg of water are put into a stefan cooker,
Steam was directly injected with stirring at 500 rpm, the temperature was raised to 90 ° C., and the amount of steam to be injected was adjusted so that the water content finally became 1.77 kg. Then, the mixture was put into a container and cooled to room temperature to obtain a cheese food containing purified pomegranate seed oil. In addition, a cheese food was produced in the same manner for purified vegetable seed oil other than the refined pomegranate seed oil prepared in Example 1.

(Example 3) Production of processed cheese food containing plant seed oil 2 kg of cheddar cheese, 1 kg of refined pomegranate seed oil prepared in Example 1, 30 g of sodium chloride, 20 sodium polyphosphate
0 g and 1 kg of water are put into a stefan cooker,
Steam was directly injected with stirring at 500 rpm, the temperature was raised to 90 ° C., and the amount of steam to be injected was adjusted so that the water content finally became 1.77 kg. Then, the mixture was placed in a container and cooled to room temperature to obtain a processed cheese product containing purified pomegranate seed oil. In addition, processed cheese foods were produced in the same manner for the purified vegetable seed oil other than the pomegranate seed oil prepared in Example 1. The processed cheese food containing each of the obtained plant seed oils did not differ much in both flavor and texture from normal processed cheese food.

Example 4 Production of Imitation Cheese Containing Pomegranate Seed Oil In a kettle, 200 g of water, 3 g of disodium phosphate, and 8 g of salt were placed.
Was added and dissolved by heating and stirring at 60 ° C. Then
Rennet casein 20g, skim milk powder 20g, rice starch 5
g, 5 g of corn starch, 5 g of gum arabic, and 5 g of carrageenan, and heat and stir at 95 ° C. to obtain 3 g of lactic acid and 2 g of water.
After adding 570 g of purified pomegranate seed oil prepared in Example 1 and heating and stirring at 70 ° C., 20 ml of cheese flavor, 2 ml of β-carotene, and 30 mg of α-tocopherol were added. It was kneaded. Thereafter, the obtained kneaded product was applied to a homogenizer at a pressure of 25 MPa to obtain an imitation cream cheese having a good flavor and texture.

Example 5 Preparation of Gratin Butter was applied to a baking dish, an appropriate amount of macaroni was pre-warmed, fried bacon and onion were added, white sauce was added, and a little bread crumb was placed on the pomegranate produced in Example 2. 3 tablespoons of seed oil-containing cheese food, baked in a 200 ° C. oven with a little bit of butter and a little chopped parsley to obtain a cheese-flavored gratin with no problem in flavor or texture .

Example 6 Production of cheese-flavored pasta sauce Put 2 tablespoons of salad oil in a pan, heat, add 1 finely chopped onion, fry until fox-colored, minced meat 7
50 g was added and fried until brown. Then add 400g of tomatoes (canned), crush it in a pan, add 1 teaspoon of basil, 4 tablespoons of tomato puree, 1 liter of water, a little salt and pepper, heat to a boil and turn to low heat after boiling. The mixture was simmered for one and a half hours until the water evaporated, and then 500 g of the pomegranate seed oil-containing imitation cheese produced in Example 4 was added, followed by heating and stirring to obtain a cheese-flavored pasta sauce.

(Example 7) Preparation of cheese-flavored cream croquette Four shrimps of shrimp were washed with salt water, wiped dry, and a half slice of onion was placed on a pot and placed on a pot.
Shake with a little pepper and cover over low heat for 10 minutes, boiled and shredded. Then, 2 cups of white sauce equivalent to 2 cups of white sauce and pomegranate seed oil-containing cheese processed food obtained in Example 3 were placed in a pan, the shrimp was added, the mixture was heated, melted, cooled, and then put together. Batter solution,
Attach bread crumbs, fry in fried oil heated to 180 ° C, flavor,
A cheese-like cream croquette having a good texture was obtained.

(Example 8) Preparation of cheesecake Butter 7 dissolved in 100 g of ground biscuit by boiling water
Add 0 g, mix well, spread the wrap film and stretch it evenly while pressing to make a biscuit table. Add 2.5 teaspoons of gelatin to 2.5 teaspoons of water, leave for 15 minutes, dissolve in hot water and cool. 200 g of the pomegranate seed oil-containing cheese food produced in Example 2 was kneaded into a cream with a whipper, 40 g of sugar and 120 g of fresh cream
ml, 100 ml of yogurt, 2 tablespoons of lemon juice, and the gelatin prepared above in advance in the order of mixing, and mix well to make it smooth. The mixture was poured on the biscuit table, cooled in a refrigerator for 3 hours, and solidified to prepare a cheese-flavored yogurt cake.

(Example 9) Manufacture of cheese burger The bun crown was baked with a toaster, and the mustard was mashed.
One shot, one shot of ketchup, one chopped onion, one pickle, the baked meat on the crown, and the calendula seed oil-containing cheese food produced in Example 2 on top, and toasted By putting the heel portion, a cheeseburger with good flavor was obtained.

(Example 10) Production of cheese-flavored pizza A slice of one medium-sized tomato, half a slice of Biman, and a slice of one sliced ham are placed on one commercially available pizza dough.
On top of that, 20 g of pomegranate seed oil-containing cheese flavored gratin produced in Example 5 was topped, and further 20 g of cheese for commercial pizza was placed and baked at 200 ° C. using a microwave oven.
I got a pizza with no problem in flavor and texture.

Example 11 Fat Accumulation Inhibitory Effect of Pomegranate Seed Oil-Containing Cheese Food Six-week-old female ICR CD-1 mice (manufactured by Charles River Co., Ltd.) were divided into 8 mice / group and mice from which fat was removed. -Standard formula feed for rats (AIN-93G for growing season,
Oriental Yeast Kogyo Co., Ltd.) and 20% of the pomegranate seed oil-containing cheese food prepared in Example 2 was added to the feed (pomegranate cheese food group) for 4 weeks. Four weeks later, the mice were dissected under ether anesthesia, and the peri-renal adipose tissue and the peri-ovarian adipose tissue were collected and weighed. The obtained sum of both adipose tissue weights was divided by the body weight to determine the weight ratio of adipose tissue to body weight. As a control group 1, a feed prepared by adding 20% of cheese food prepared by the method of Example 2 using soybean oil instead of pomegranate seed oil was used. The results are shown in Table 1 as relative ratios when the weight ratio of adipose tissue to body weight of control group 1 was set to 100. As a result, the accumulation of visceral fat was significantly suppressed in the group consuming the pomegranate seed oil-containing cheese food as compared with the group consuming the cheese food using soybean oil.

[0033]

[Table 1]

Similarly, a feed prepared by adding 20% of the processed cheese product containing bitter melon seed oil produced in Example 3;
As a result of examining using a feed prepared by adding 20% soybean oil-containing cheese processed food produced by the method of Example 3 using soybean oil instead of bitter gourd seed oil, the diet containing the bitter gourd seed-containing cheese processed food was added. The visceral fat accumulation tended to be more suppressed in the group that ingested the food than in the group that consumed the feed to which the processed cheese food containing soybean oil was added. Also, a feed prepared by adding 20% of pomegranate seed oil-containing imitation cheese produced in Example 4 and soybean oil-containing imitation cheese 20% produced by the method of Example 4 using soybean oil instead of pomegranate seed oil The results of studies using feeds prepared with the addition of pomegranate showed that the accumulation of visceral fat was lower in the group fed the feed containing the imitation cheese containing pomegranate seeds than in the group fed the food added with the imitation cheese containing soybean oil. It was a trend.

Example 12 Visceral Fat Reduction Effect of Pomegranate Seed Oil-Containing Cheese Food A 10-week-old female C57BL / 6J mouse (Charles River Co., Ltd.) was purified from a high-fat, high-sugar diet having the composition shown in Table 2. After becoming obese by breeding for 4 weeks on feed (manufactured by Oriental Yeast Co., Ltd.), the animals were divided into 8 animals / group,
One group was dissected, and peri-visceral adipose tissue and peri-ovarian adipose tissue were collected and weighed (control group 2). The other group was used as a test group as a standard compound feed for growing period (A
IN-93G: Oriental Yeast Co., Ltd.) was fed a feed containing 2% soybean oil as an essential fatty acid source and 18% pomegranate seed oil-containing cheese food prepared in Example 2 and bred for a further 4 weeks (pomegranate cheese) Food group) and a feed containing 18% of a soybean oil-containing cheese food produced in the same manner as in Example 2 using 2% of soybean oil and soybean oil.
The group was bred for weeks (soy cheese food group). Four weeks later, the mice were dissected under ether anesthesia, and the peri-renal adipose tissue and the peri-ovarian adipose tissue were collected and weighed. The obtained sum of both adipose tissue weights was divided by the body weight to determine the weight ratio of adipose tissue to body weight. The results are shown by comparing the ratio of the weight of adipose tissue to the weight of the control group 2 with 1
Table 3 shows the relative ratio when it was set to 00. As a result, in the group in which the pomegranate seed oil-containing cheese food was ingested, a remarkable visceral fat reduction promoting effect was recognized as compared with the group in which the soybean oil-containing cheese food was ingested.

[0036]

[Table 2]

[0037]

[Table 3]

Similarly, a feed prepared by adding 18% of processed food of bitter melon seed oil-containing cheese produced in Example 3 and 2% of soybean oil, and the method of Example 3 using soybean oil instead of bitter melon seed oil Processed soybean oil-containing cheese 1
As a result of examination using a feed prepared by adding 8% and 2% soybean oil, the group in which the processed food containing bitter seed oil-containing cheese processed food was added, the group fed the processed food containing soybean oil-containing cheese processed food. A remarkable visceral fat reduction promoting effect was observed from the group.

(Example 13) Improvement effect of abnormal carbohydrate metabolism of processed cheese foods containing pomegranate seed oil Five-week-old KK-Ay mice with female-onset diabetes mellitus (average body weight 27.5 g) (obtained from CLEA Japan) After pre-breeding for one week, the animals were divided into 5 animals / group, and one group (control group) was composed of AIN-93G diet (manufactured by Oriental Yeast Co., Ltd.) from which fat was removed (casein 20.0%, corn starch 49.948%). , Sucrose 10.0%, cellulose powder 5.0%, AIN-93 mineral mixture 3.5
%, AIN-93 vitamin mixture 1.0%, choline bitartrate 0.25%, tert-butyl hydroquinone 0.002%,
Modified AIN-93G feed with 10% soybean oil added to 0.30% L-cystine (energy ratio; 22% fat, 58.5% carbohydrates, 19.5% protein, 1 total energy)
7154 kJ / kg), and one group (troglidazone group) was a modified AIN-93G feed supplemented with 0.2% of an insulin sensitizer troglidazone, and another group (a pomegranate seed oil-containing cheese processed food). Group) is a feed in which 8% of the soybean oil in the modified AIN-93G feed was replaced with the processed cheese food containing pomegranate seed oil prepared in Example 3, and another group (Processed food containing soybean oil-containing cheese). Group) contains 8% of soybean oil in the modified AIN-93G feed,
The feed was replaced with a processed cheese product prepared using soybean oil instead of pomegranate seed oil in the same manner as in Example 3, and the animals were bred for four weeks under free-feeding conditions. Feed 2
The food was replaced every day or every three days, and the food intake was recorded. In addition, blood was collected from the tail vein every week, and the blood glucose level at satiety was measured using a simple blood glucose meter (Novo Assist Plus: manufactured by Novo Nordex Farm Co., Ltd.). The food consumption of each group during the test period averaged 5.3 g / individual.
No significant difference was observed between the groups in terms of day. No significant difference was observed in body weight between the groups. As a result, in the control group and the processed soybean oil-containing cheese food group, one week after the start of the test, the blood sugar level exceeded 400 mg / dl and diabetes occurred, and the condition was maintained until 4 weeks. On the other hand, in the troglidazone group and the processed cheese product group containing pomegranate seed oil, the blood glucose level was maintained at 200 mg / dl or less throughout the test period and remained almost at a normal value.

[0040]

Conventionally, cheese-like foods are far from diet foods because of their high calories, but the cheese-like foods of the present invention and foods using the same have a conjugated triene structure as an oil component. By containing a conjugated polyunsaturated fatty acid glyceride having the following effects, it has an effect of suppressing fat accumulation, an effect of accelerating the reduction of accumulated fat, and an effect of improving abnormal carbohydrate metabolism, and can be expected to have an effect of preventing and improving obesity-related lifestyle diseases. In addition, the cheese-like food of the present invention has excellent flavor,
Since the texture is good, the cheese-like food of the present invention can be used for various foods. Therefore, the cheese-like foods of the present invention and foods using the same are not only diet foods, but also foods that promote a diet effect by diet and exercise, and foods that maintain and promote health. It can be used as a preventive food for lifestyle-related diseases, and further as a food for promoting improvement of lifestyle-related diseases,
It can also be used as normal food.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A61K 35/78 A61P 3/06 A61P 3/06 3/10 3/10 C11B 1/06 C11B 1/06 C11C 3/00 C11C 3/00 A23D 9/00 516 F term (reference) 4B001 AC15 BC01 EC05 4B018 LB07 MD14 MD15 MD71 MD91 ME01 4B026 DC05 DG01 DL08 4C088 AB12 AB19 AB26 AB46 AB52 BA08 BA18 BA32 MA52 ZC33 ZC35 4C206 DB09 MA01 MA04 MA02 ZC35

Claims (9)

[Claims] 1. A conjugated triene structure (—CH ＝ CH—CH
= CH-CH = CH-), a cheese-like food comprising conjugated highly unsaturated fatty acid glycerides. 2. The cheese-like food according to claim 1, wherein the cheese-like food is cheese food, processed cheese food, or imitation cheese. 3. The conjugated polyunsaturated fatty acid comprises punicic acid, α
The cheese-like food according to claim 1 or 2, which is at least one selected from the group consisting of -eleostearic acid, β-eleostearic acid, jalcalic acid, calendic acid and catalpic acid. 4. The cheese-like food according to claim 1, which comprises an oil or fat containing a conjugated highly unsaturated fatty acid glyceride. 5. The oil or fat containing a conjugated polyunsaturated fatty acid glyceride, wherein the fat or oil is at least one member selected from the group consisting of plants belonging to the pomegranate family, the asteraceae family, the daceaceae family, the dwarf family, the botanical family and the rose family. The cheese-like food according to claim 4, which is an oil or fat extracted from a plant seed. 6. A plant seed extract comprising: pomegranate seed oil, bitter melon seed oil, calendula seed oil, balsam pear seed oil, catalpa seed oil, American catalpa seed oil, balsam apple seed oil, snake guard seed oil, pumpkin seed oil The cheese-like food according to claim 5, which is at least one kind of vegetable seed oil selected from the group consisting of oil, rape seed oil and cherry seed oil. 7. The cheese-like food according to claim 1, wherein the content of the conjugated polyunsaturated fatty acid glyceride is 1% by weight or more and less than 51% by weight of the total weight of the food. 8. The cheese-like food according to claim 1, which has at least one of a function of inhibiting fat accumulation, a function of accelerating reduction of accumulated fat, and a function of improving abnormal carbohydrate metabolism. 9. A food product using the cheese-like food product according to claim 1.