JP2011083264A - Oil and fat feel enhancer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil and fat feel enhancer that enhances an oil and fat feel and reduces the amount of oils and fats used by addition to a food and beverage. <P>SOLUTION: The oil and fat feel enhancer includes a δ-lactone represented by formula (1) (wherein R is 8-13C alkyl) as an active ingredient. The oil and fat feel enhancer contains one or more kinds selected from especially preferably δ-tridecalactone, δ-tetradecalactone, δ-hexadecalactone, and δ-octadecalactone as active ingredients. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to an oil and fat sensation enhancer that enhances palatability or reduces the amount of fat used by enhancing the oil and fat sensation of food and drink.

  In recent years, there has been a growing interest in fats and oils for the accumulation of obesity, visceral fat accumulation, and increased risk of heart disease for health reasons, and various developments of foods and beverages with low calorie low fat content and low trans fatty acid content have been promoted. . However, fats and oils in foods and drinks greatly contribute to deliciousness such as bringing thickness and depth to the flavor of food and drinks. For example, it is known that the flavor of a hardened oil such as margarine, fat spread, and shortening containing a large amount of trans fatty acid changes when it is made low in trans fatty acid. In addition, depending on the food or drink, the presence of fats and oils contributes to satisfaction after eating and drinking by giving an appropriate intraoral coat feeling. Since the contribution of these fats and oils to the deliciousness of these fats and oils is also reduced, there is a problem that palatability is reduced when low fat and low calories are aimed. In contrast, attempts have been made to enhance palatability by adding a material that imparts a sense of fat to low-fat foods.

  For example, Patent Document 1 describes a method for producing a seasoning having a good flavor and imparting richness, sweetness, richness, fat feeling, etc., characterized by mixing and heating fruit juice and yeast extract. Has been. Patent Document 2 describes a low-calorie food and drink containing inulin as a fat-sensitizing agent and containing polyglutamic acid. Patent Document 3 discloses that the taste and / or aroma of fat-reducing food and / or the fat in the mouth by adding a yeast extract containing a free amino acid and at least 8% w / w of 5′-ribonucleotide to the food. A method for improving the feeling is described.

  On the other hand, δ-lactones are frequently used as fragrances, but generally those having a large number of carbon atoms have a weak fragrance. Therefore, most fragrances usually have 12 or less carbon atoms. The use of δ-lactone for flavoring is mainly used for imparting the flavor of dairy products such as milk and butter, and other effects are not known. For example, Non-Patent Document 1 describes a volatile component that promotes creaminess in cream, and δ-tetradecalactone promotes creaminess and δ-hexadecalactone also contributes to lactones. Is described as having a butter-like flavor melted, but is not described except that it is involved in milk flavor.

JP 2006-061066 A JP 2008-072993 A Special table 2009-513108 gazette

Journal of Agricultural and Food Chemistry, 2007, No. 55, p. 9634-9645

  An object of the present invention is to enhance the palatability of foods and drinks, in particular, low-fat foods and drinks and foods and drinks with reduced trans fatty acids by enhancing the oily feeling of the foods and drinks, or the amount of fats and oils used in foods and drinks It is to provide an oil and fat sensation enhancer that can be reduced.

  The present invention provides the following formula (1)

（式中、Ｒは炭素数８〜１３のアルキル基を示す）で表される、δ−ラクトン類から選ばれる少なくとも１つを有効成分として含有する油脂感増強剤である。

(In the formula, R represents an alkyl group having 8 to 13 carbon atoms) and is an oil and fat sensation enhancer containing at least one selected from δ-lactones as an active ingredient.

  According to the present invention, the following formula (1)

（式中、Ｒは炭素数８〜１３のアルキル基を示す）で表される、δ−ラクトン類から選ばれる少なくとも１つを有効成分として添加することにより、飲食品の油脂感を増強することができる。さらには異なる炭素数のδ−ラクトンを混合して添加し、その比率を調整することにより、動物脂や植物油など目的の油脂の風味に合わせて油脂感を増強させることができる。これにより、飲食品の油脂の使用量を低減することができる。また、油脂による好ましい風味や油脂による好ましい後味を強調することで、食べ応えのある低脂肪食品や低カロリー食品、低トランス脂肪酸化した食品を提供することができる。

(In the formula, R represents an alkyl group having 8 to 13 carbon atoms), and at least one selected from δ-lactones is added as an active ingredient, thereby enhancing the oily feeling of food and drink Can do. Further, by adding and mixing δ-lactones having different carbon numbers and adjusting the ratio, the oily and fat feeling can be enhanced in accordance with the flavor of the target oil and fat such as animal fat and vegetable oil. Thereby, the usage-amount of the fats and oils of food-drinks can be reduced. In addition, by emphasizing the preferred flavor of fats and oils and the preferred aftertaste of fats and oils, it is possible to provide low-fat foods, low-calorie foods, and foods with reduced trans-fatty acids that are responsive to eating.

  The present invention provides the following formula (1)

（式中、Ｒは炭素数８〜１３のアルキル基を示す）で表される、δ−ラクトン類を有効成分とする油脂感増強剤に関するものである。本発明のδ−ラクトン類は、側鎖部分が直鎖のアルキル基からなる構造を有するものが好ましい。より具体的にはδ−トリデカラクトン、δ−テトラデカラクトン、δ−ヘキサデカラクトン、δ−オクタデカラクトンが好ましく使用される。本発明にいう油脂感とは、飲食品中の乳脂、牛脂、豚脂などの動物脂あるいは、キャノーラ油、コーン油、綿実油、オリーブオイル、パーム油などの植物油の存在により飲食品に与えられる厚み、深みなどの風味的特徴や、油脂を含む飲食品の飲食後に感じられる、適度な後味を与える口腔内の好ましいコート感などをいう。本発明のδ−ラクトン類は１種だけを使用してもよく、２種以上を組み合わせてもよい。

(Wherein R represents an alkyl group having 8 to 13 carbon atoms), and relates to an oil and fat sensation enhancer comprising δ-lactones as active ingredients. The δ-lactones of the present invention preferably have a structure in which the side chain portion is composed of a linear alkyl group. More specifically, δ-tridecalactone, δ-tetradecalactone, δ-hexadecalactone, and δ-octadecalactone are preferably used. The oily feeling referred to in the present invention is the thickness given to food and drink due to the presence of animal fat such as milk fat, beef tallow and pork fat in food and drink, or vegetable oil such as canola oil, corn oil, cottonseed oil, olive oil and palm oil. It means flavor characteristics such as depth, and a preferable coat feeling in the oral cavity that gives an appropriate aftertaste that can be felt after eating and drinking foods and fats containing fats and oils. The δ-lactones of the present invention may be used alone or in combination of two or more.

  In the oil and fat feeling enhancer of the present invention, δ-lactones are selected according to the purpose. For example, in foods that use vegetable oils and fats, foods with a large number of carbon atoms, specifically δ-hexadecalactone, δ-octadecalactone, are used alone, or other δ-lactones are mixed with carbon. By increasing the ratio of the large number, the flavor of the target food and drink can be better harmonized. On the other hand, in foods and drinks using animal fats and oils, those having a small number of carbon atoms, specifically, δ-tridecalactone, δ-tetradecalactone are used alone, or other δ-lactones are blended Can be better harmonized with the flavor of the target food or drink by increasing the ratio of those having a small number of carbon atoms.

  As a method for obtaining δ-lactones which are the active ingredients of the present invention, commercially available ones may be used, and a method of cyclizing 5-hydroxyalkanoic acid with an acid, 2-alkylpentadeca It can also be synthesized by a known method such as a method in which non is lactonized by buyer Billiger oxidation.

  The δ-lactones as the oily and fat sensation enhancer of the present invention may contain a single compound as an active ingredient, but may also contain two or more compounds. In the oil and fat feeling enhancer of the present invention, a compound having a small number of carbon atoms of δ-lactones, which are active ingredients, is suitable for enhancing animal fat-like fat and oil feeling. In contrast, δ-lactones having a large number of carbon atoms are suitable for enhancing the vegetable oil-like oily feeling. For this reason, the oil-and-fat feeling suitable for the target food / beverage products can be obtained by mix | blending (delta) -lactones from which carbon number differs according to the target food / beverage products.

  The oil and fat sensation enhancer of the present invention enhances the oil and fat feeling by adding it to foods and drinks containing fats and oils, and can produce food and drinks with high palatability with less amount of oils and fats used. Examples of foods and drinks to which the oil and fat sensation enhancer of the present invention is applied include edible oils and fats, seasonings, cooked foods, processed meat products, confectionery, frozen desserts, beverages, dairy products, and dairy product substitutes. Specifically, edible oils and fats include salad oil, white oil, corn oil, soybean oil, sesame oil, canola oil, rice bran oil, coconut oil, safflower oil, palm kernel oil, palm oil, cottonseed oil, sunflower oil, olive oil, almond Examples thereof include vegetable oils such as oil and grape seed oil, animal fats such as milk fat, butter, fish oil, lard, head, and horse fat, and processed oils such as shortening, margarine, refined lard, hardened oil, and transesterified oil. Specific examples of the seasoning include seasoning oil, powder seasoning, sauce, mayonnaise, dressing, curry roux, stew roux and the like. Specific examples of cooked foods include frozen foods, retort foods, chilled foods, canned foods, and instant foods. More specifically, frozen fried foods, frozen fried foods, frozen gratin, powdered soup, retort curry, retort Stew, retort pasta sauce, retort soup, Chinese food ingredients, cup noodles. Specific examples of processed meat products include ham, sausage, hamburger, processed molded meat, and the like. Specific examples of the confectionery include snack confectionery, chocolate, caramel, candy, cake, cookie, biscuit, rice cracker, rice cracker, and hail. Examples of frozen desserts include ice cream, ice candy, shaved ice, sorbet, jelly, pudding, and water goat candy. Specific examples of beverages include coffee beverages, tea beverages, and cocoa beverages. Specific examples of dairy products include milk drinks, fermented milk drinks, creams, processed cheeses, processed foods with cheese, and the like. Examples of dairy substitutes include margarine, fat spread and coffee whitener.

  Although the addition amount to the food / beverage products of the oil-and-fat enhancer of this invention is not restrict | limited in particular, It is preferable that it is 0.1 ppm-0.1 mass% with respect to the fats and oils in food / beverage products. When the added amount is less than 0.1 ppm by mass ratio with respect to the fats and oils in the food and drink, it becomes difficult to clearly understand the difference in oily feeling, and when it exceeds 0.1%, depending on the combination of the food and drink and δ-lactone, The flavor of δ-lactones may protrude and the flavor balance may be impaired.

  The form of the oily and fat sensation enhancer of the present invention can be appropriately selected according to the purpose of use. For example, it can be added to edible fats and oils to make an oil agent, or an emulsifier and an aqueous solvent to make an aqueous liquid agent. Moreover, after adding an excipient | filler to make a liquid agent, it can also be pulverized by well-known methods, such as spray drying.

  The oil and fat sensation enhancer of the present invention can be added to foods and beverages separately from other food additives, but can also be formulated in advance. More specifically, for example, in the production of a fragrance preparation and a seasoning, the oil / fat sensation enhancer of the present invention can be incorporated into these formulations. Moreover, the addition to the food / beverage products of the oil-and-fat enhancer of the present invention may be added at any point in the production process as long as it can be mixed evenly in the food / beverage products. More specifically, for example, in addition to seasoning oil, it may be added in the step of extracting spices, flavored vegetables, etc. with edible fats and oils, and may be added to and mixed with the seasoning oil after production.

The following components (mass%) were blended as the oiliness enhancer 1 to make a fatiness enhancer.
-------------------------
δ-Tridecalactone 1
δ-Tetradecalactone 2
δ-Hexadecalactone 3
ODO (Nisshin Oillio Group, Inc.) 94
-------------------------
Total 100

  0.1% by mass of the oiliness enhancer 1 was added to canola oil and compared with the additive-free product. As a result of each sample being tasted and subjected to a sensory test, it was confirmed that the additive product had a higher oily feeling.

The following components (mass%) were prepared as the oily and fat sensation enhancer 2.
------------------------
δ-Tridecalactone 3
δ-Tetradecalactone 2
δ-Hexadecalactone 1
ODO (Nisshin Oillio Group, Inc.) 94
------------------------
Total 100

  This was added to pork fat (lard) by 0.1% by mass and compared with the additive-free product. As a result of having tasted pork fat and performing a sensory test, it was confirmed that the additive product had a higher oily feeling.

The following components (mass%) were prepared as the oiliness and fat feeling enhancer 3.
----------------------
δ-Tridecalactone 2
δ-Tetradecalactone 3
δ-Hexadecalactone 1
ODO (Nisshin Oillio Group, Inc.) 94
----------------------
Total 100

  A 7% by mass aqueous solution of whole milk powder and a 5% by mass aqueous solution of whole milk powder were prepared, and 0.01% by mass of the oiliness enhancer 3 was added only to the 5% by mass aqueous solution. As a result of tasting them and performing a sensory test, it was confirmed that the difference in oiliness between the two could not be distinguished. Thereby, it has confirmed that the usage-amount of fats and oils could be reduced by adding the oil-fat feeling enhancer of this invention, maintaining oily feeling.

  The oil and fat sensation enhancer of the present invention can be used for the purpose of giving a low fat food an eating response and improving palatability. Moreover, it can also be used for the purpose of reducing the usage-amount of fats and oils by adjusting the fat-and-oil feeling of other food-drinks, or improving palatability or enhancing the fat-and-fat feeling.

Claims (7)

The following formula (1),

An oil and fat enhancer comprising δ-lactones represented by the formula (wherein R represents an alkyl group having 8 to 13 carbon atoms) as an active ingredient. The oil and fat sensation enhancer according to claim 1, comprising at least one selected from δ-tridecalactone, δ-tetradecalactone, δ-hexadecalactone, and δ-octadecalactone as an active ingredient. The fragrance | flavor composition which mix | blended the oil-fat feeling enhancer of Claim 1 or Claim 2. The food-drinks which added the oil-and-fat sensation enhancer of Claim 1 or Claim 2. Edible fats and oils to which the oil and fat sensation enhancer according to claim 1 or 2 is added. A seasoning to which the oiliness and fat enhancer according to claim 1 or 2 is added. A cooked food to which the oil and fat sensation enhancer according to claim 1 or 2 is added.