JP2020018228A - Middle chain aliphatic acid-containing food - Google Patents

Abstract

To provide foods from which triacyl glycerol including middle chain aliphatic acid can be taken at good efficiency.SOLUTION: There are provided foods containing triacyl glycerol containing middle chain aliphatic acid, and 0.06 to 0.6 pts.mass of dried bean-curd refuse based on 1 pts.mass of the triacyl glycerol containing middle chain aliphatic acid, or food dough. There are provided the foods or the food dough, containing eggs. There are provided the foods or the food dough containing meat. There are provided the foods or the food dough, which are solid.SELECTED DRAWING: None

Description

  The present invention relates to a food containing a medium-chain fatty acid-containing triacylglycerol.

  Medium-chain fatty acids are rapidly absorbed in the gastrointestinal tract and are converted into energy very quickly in the liver. Therefore, they have been used as a material for enteral nutritional supplements for efficient energy supplementation. In recent years, as the recognition of medium-chain fatty acids has increased, the number of general consumers who are willing to take medium-chain fatty acids in a normal diet has increased. Further, development of foods containing medium-chain fatty acids is also in progress (for example, JP-A-2017-38575). When medium chain fatty acids are applied to food, they are provided in the form of triacylglycerols for ease of consumption.

JP-A-2017-38575

  Triacylglycerol containing a medium-chain fatty acid as a constituent fatty acid has a lower viscosity than general edible fats and oils containing a long-chain fatty acid as a constituent fatty acid. Therefore, when used for cooking, it is less likely to be entangled with food materials than general edible fats and oils. In addition, when it is mixed with a dough (putty) made of minced meat, minced vegetables, or the like, it is easy to drip during cooking. This property lowers the efficiency of ingestion of medium-chain fatty acids when trying to actively ingest them from foods. In particular, it is remarkable in low-sugar foods where it is difficult to use polysaccharides such as starch as a link.

  An object of the present invention is to provide a food that can efficiently ingest triacylglycerol containing a medium-chain fatty acid.

  The present inventors have conducted intensive studies to achieve the above object. Then, they have found that the above-mentioned problems can be solved by using triacylglycerol containing a medium-chain fatty acid as a constituent fatty acid and okara at a specific ratio in a food. Thus, the present invention has been completed. That is, the present invention can include the following aspects.

[1] A food containing medium-chain fatty acid-containing triacylglycerol,
A food or food dough containing 0.06 to 0.6 parts by mass of dry okara with respect to 1 part by mass of the medium-chain fatty acid-containing triacylglycerol.
[2] The food or food dough of [1], containing eggs.
[3] The food or food dough of [1] or [2], containing meat.
[4] The food or food dough according to any one of [1] to [3], which is solid.
[5] The food according to any one of [1] to [4], which is cooked.
[6] A method for producing cooked food, wherein the food dough according to any one of [1] to [4] is cooked.

  ADVANTAGE OF THE INVENTION According to this invention, the foodstuff which can ingest triacylglycerol containing a medium chain fatty acid efficiently can be provided.

Hereinafter, the present invention will be described step by step.
In addition, in this invention, AB means A or more and B or less. For example, AB mass% means A mass% or more and B mass% or less.

<Medium chain fatty acid-containing triacylglycerol>
The food of the present invention contains triacylglycerol containing a medium-chain fatty acid as a constituent fatty acid (medium-chain fatty acid-containing triacylglycerol, hereinafter also referred to as MTG). Here, the medium-chain fatty acid refers to a fatty acid having 6 to 12 carbon atoms. The medium-chain fatty acid is particularly preferably at least one selected from n-octanoic acid having 8 carbon atoms and n-decanoic acid having 10 carbon atoms from the viewpoint of energy efficiency and flavor. As the MTG, for example, a medium-chain fatty acid triacylglycerol (hereinafter, also referred to as MCT) whose constituent fatty acids are all medium-chain fatty acids, or a constituent fatty acid is composed of a medium-chain fatty acid and a long-chain fatty acid having 14 or more carbon atoms. Medium- and long-chain fatty acid triacylglycerols (hereinafter, also referred to as MLCT) may be mentioned. In order to reduce the burden on the stomach due to ingestion of a large amount of MTG, the content of n-decanoic acid in the medium-chain fatty acid constituting MTG is preferably 20% by mass or more, more preferably 40% by mass. %, More preferably at least 60% by mass.

  When the medium-chain fatty acid-containing triacylglycerol of the present invention contains a long-chain fatty acid, and the medium-chain fatty acid is M and the long-chain fatty acid is L, MLCT has a structure of MLL, LML, LLM, MML, MLM, and LMM. . The structure of the medium-chain triacylglycerol is MMM. As a method for analyzing and calculating the medium chain fatty acid-containing triacylglycerol, a method well-known in the art can be used. J. A review of VANDER WAL (Journal of American Oil Chemists' Society 40, 242-247 (1963)) and the like can be referred to.

  The above-mentioned MCT can be obtained by esterifying a medium-chain fatty acid having 6 to 12 carbon atoms derived from coconut oil or palm kernel oil and glycerol as raw materials. The conditions for the esterification reaction are not particularly limited. The esterification reaction may be performed under reduced pressure with no catalyst and no solvent. Further, the esterification reaction may be performed using a catalyst or a solvent.

  As a method of adjusting the ratio of the fatty acids constituting the MCT, for example, a desired ratio of n-octanoic acid, which is a fatty acid having 8 carbon atoms, and n-decanoic acid, which is a fatty acid having 10 carbon atoms, are prepared in advance. A method of linking them with glycerol through an ester bond is exemplified.

  The MLCT may use MLCT contained in natural fats and oils such as coconut oil and palm kernel oil, or may be a transesterified fat or oil of MCT with a fat or oil containing a long-chain fatty acid having 14 or more carbon atoms as a constituent fatty acid. Etc. may be used. Here, the fat or oil containing a long-chain fatty acid as a constituent fatty acid is not particularly limited as long as it is a fat or oil containing a fatty acid having 14 or more carbon atoms as a constituent fatty acid. Fats and oils comprising long-chain fatty acids as constituent fatty acids include, for example, soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, Examples include pumpkin seed oil, walnut oil, camellia oil, teaseed oil, perilla oil, borage oil, olive oil, rice bran oil, palm oil, lard, tallow and the like. The method of transesterifying MCT with a fat or oil having a long-chain fatty acid as a constituent fatty acid is not particularly limited. As the transesterification method, a commonly used method such as chemical transesterification using sodium methoxide as a catalyst or enzymatic transesterification using a lipase preparation as a catalyst can be applied. The MCT to be transesterified and the fat or oil containing a long-chain fatty acid as a constituent fatty acid are preferably mixed at a mass ratio of 1: 9 to 9: 1, more preferably mixed at a mass ratio of 2: 8 to 8: 2. Preferably, they are mixed at a mass ratio of 3: 7 to 7: 3.

  As a method for confirming and quantifying the constituent fatty acids of the above-mentioned MTG, for example, a method of subjecting the constituent fatty acids of the MTG to methyl esterification and quantitatively analyzing it by gas chromatography (for example, AOCS Ce1f-96) can be mentioned. As a method for confirming and quantifying the triacylglycerol composition of the MTG, for example, a gas chromatography method (JAOCS, vol 70, 11, 1111-1114 (1993)) can be mentioned.

<Okara>
The food of the present invention contains okara. Okara is a residue (pulp cake) after squeezing out soy milk from soybean juice when making tofu. The content of okara contained in the food of the present invention is determined based on the solid content (dry okara). That is, the amount of dried okara is determined as the amount obtained by subtracting the water content (moisture) from okara. The measurement of the water content of okara may be usually performed by a method for obtaining the water content of food. For example, a heat drying method or a Karl Fischer method can be applied. The heat drying method may be a constant weight drying method at a normal pressure of 105 ° C. The okara used in the food of the present invention may be okara having a water content of about 80% after squeezing out soy milk, or okara powder. However, it is preferably a dry ground okara powder. The water content of the okara powder is preferably 20% by mass or less, more preferably 10% by mass or less.

<Food and food dough of the present invention>
The food of the present invention contains 0.06 to 0.6 parts by mass of okara as dry okara with respect to 1 part by mass of medium-chain fatty acid-containing triacylglycerol (MTG). The amount of dried okara based on 1 part by mass of MTG contained in the food of the present invention is preferably 0.1 to 0.5 part by mass, more preferably 0.14 to 0.45 part by mass. When the amount of dry okara with respect to 1 part by mass of MTG contained in the food of the present invention is within the above range, the medium chain fatty acid-containing triacylglycerol is difficult to separate from the food material. In addition, it has a secondary effect that enhances the juicy feeling of the food. In another aspect, the food of the present invention has a secondary effect that the inclusion of MTG improves the texture and the flavor unique to beans of savory okara. Therefore, the food of the present invention is easy to eat even if it contains MTG.

  The food of the present invention is not particularly limited, except that it contains medium-chain fatty acid-containing triacylglycerol and okara in the above range. Examples of the food of the present invention include coffee drinks, tea drinks, vegetable juices, milk drinks, soy milk, nutritional supplement drinks, cocoa drinks, various soups, dressings, mousses, jellies, yogurt, pudding, bread, confectionery bread, pizza, pie , Crackers, biscuits, cakes, cookies, buns, rice balls, soft candy, chocolate, snacks, whipped cream, ice cream, cream, cheese, margarine, white sauce, pasta sauce, mayonnaise, ketchup, cream stew, curry stew, and Hayashi stew , Tsukune, hamburger, meatball, meatloaf, terrine, sausage, wiener, gyoza, shomai, meat bun, tsumire, fish paste, croquette, pilaf, rice ball, salad and the like.

  The food of the present invention may be solid or fluid. However, it is preferably solid (non-fluid). When the food of the present invention is in a solid state, the effects of the present invention are more clearly exhibited. The food of the present invention preferably contains meat. As a more specific aspect, the food of the present invention contains minced meat, ground meat, paste, and the like, such as animal meat and fish meat, as raw materials. When the food of the present invention contains minced meat, minced meat, paste, and the like as raw materials, such as animal meat and fish meat, the effects of the present invention are more clearly exhibited. Further, the food of the present invention preferably contains eggs. As a more specific embodiment, one of the raw materials of the food contains a melted egg. When the food of the present invention contains a melted egg in the raw material of the food, the familiarity between MCT and okara is improved.

  The present invention also provides a food dough. Here, the food dough is a food mixture before cooking in the cooked food. As a specific embodiment, dough (also referred to as putty or cake) such as a hamburger, a tsukuni, a shomai tool, a dumpling tool, and the like can be given. One preferred embodiment of the food of the present invention is a food obtained by heating and cooking the food dough of the present invention. That is, the present invention provides, as one aspect thereof, a cooked food and a dough before the cooked food, which can efficiently ingest triacylglycerol containing a medium-chain fatty acid.

  The food or food dough of the present invention preferably does not contain a paste and / or a thickener, or contains a content of 2% by mass or less. The content of the paste and / or the thickener contained in the food or food dough of the present invention is more preferably 0 to 1% by mass, still more preferably 0 to 0.5% by mass, and still more preferably. Is 0 to 0.2% by mass. As the paste or thickener, for example, starch obtained from potato, sweet potato, potato chestnut, sago, tapioca, corn, rice, wheat, beans, or the like, or pregelatinized starch, modified starch such as phosphate-crosslinked starch, and the like. Examples include thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, gum arabic, CMC, locust bean gum, gellan gum, and agar. Even if the food or food dough of the present invention does not preferably contain a paste and / or a thickener in a content of 2% by mass or less, the medium-chain fatty acid-containing triacylglycerol is a food material. Hard to separate from

  The food of the present invention does not need to use starch as a paste or the like, and is therefore suitable for low-sugar foods. Here, the low-carbohydrate food is a food containing 0 to 10% by mass of carbohydrate. The carbohydrate contained in the low-carbohydrate food is obtained by removing dietary fiber from carbohydrates. Examples of the saccharide include glucose, dextrin, lactose, sucrose, galactose, ribose, trehalose, starch, modified starch, starch, starch syrup, and powdered syrup. The amount of carbohydrate contained in the low-carbohydrate food is preferably 0.1 to 4% by mass, more preferably 0.2 to 2% by mass, and still more preferably 0.2 to 1.5% by mass. And more preferably 0.2 to 1.2% by mass. In the case of a person who is strict in carbohydrate restriction, the amount of sugar that can be ingested in a day is about 40 g, so that even a small difference in the amount of sugar contained in food has a very large meaning. That is, the present invention provides, as one aspect thereof, a low-saccharide food that can efficiently ingest triacylglycerol containing a medium-chain fatty acid even if it is low in sugar.

  When the food of the present invention is a low-carbohydrate food, the ratio of the lipid content to the total content of protein and carbohydrate (hereinafter also referred to as ketone ratio) is preferably 0.9 or more, and more preferably 1. 3 or more, more preferably 1.8 to 6.0, and even more preferably 2.1 to 5.0.

  The content of the medium-chain fatty acid-containing triacylglycerol (MTG) contained in the food or food dough of the present invention is preferably 3 to 30% by mass, more preferably 6 to 26% by mass, and further preferably 8% by mass. ２３23% by mass. In addition, the MTG content in the food or the food dough is the amount of the raw materials to be mixed in the food with respect to the total amount including the water in total. When the content of MTG contained in the food of the present invention is within the above range, MTG can be efficiently consumed in a meal. In order to efficiently ingest medium-chain fatty acids, the ratio of MCT in MTG is preferably 30 to 100% by mass, more preferably 70 to 100% by mass, and further preferably 90 to 100% by mass. It is. The food of the present invention may contain triacylglycerols other than MTG (excluding fats and oils originally contained in foods), but the content of triacylglycerols other than MTG contained in the food of the present invention is , Preferably １ ／ or less of the MTG content, more preferably １ ／ or less, further preferably １ ／ or less.

<Production method of food and food dough of the present invention>
Food and food dough of the present invention are food and food dough to be manufactured, except that dry okara is contained in an amount of 0.06 to 0.6 parts by mass with respect to 1 part by weight of medium-chain fatty acid-containing triacylglycerol. Can be applied. For example, in the case of sauces, okara flour and seasoning ingredients such as eggs and miso may be mixed and melted with MTG to form a paste. If it is a hamburger putty (dough), it may be prepared by sufficiently mixing ground meat, minced vegetables, okara flour, a seasoning (such as soy sauce) and MTG. One preferred embodiment of the food of the present invention is a food obtained by heating and cooking the food dough of the present invention. The type of cooking is not particularly limited. Heat cooking such as baking, simmering and steaming can be applied. However, for heating and cooking the food dough of the present invention, a steam convection oven can be preferably used. The heating temperature may be set so that the core temperature of the food is preferably 75 to 90 ° C, more preferably 75 to 85 ° C. The heating temperature is, for example, preferably 170 to 230 ° C in the combination mode, and preferably 80 to 120 ° C in the steam mode. When the food dough of the present invention is cooked by the above method, a cooked food having a better flavor can be obtained.

  Since the food of the present invention can efficiently ingest MTG while maintaining the deliciousness of the food, it is suitable for enhancing the nutrition of post-disease patients and elderly people whose physical strength has decreased. Further, since the food of the present invention can be provided as a daily meal, it is also suitable for the purpose of ingesting MTG for healthy people to promote health.

Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
In the following, “%” means “% by mass” unless otherwise specified.
The content of lipids, proteins, and carbohydrates in the food is calculated as mass% with respect to 100 mass% of the food. The contents of lipids, proteins, and carbohydrates contained in food raw materials, which are the basis of the above calculations, can be found in the Japanese Food Standard Composition Table (for example, 2015 edition (Seventh Edition), Ministry of Education, Culture, Sports, Science and Technology, Science and Technology Council, Resource Survey Adopt the figures shown in the subcommittee report). Further, the “ketone ratio” is calculated as “lipid / (protein + sugar)” based on the content of lipid, protein, and carbohydrate contained in the food.

<Analysis method>
The content of the medium-chain fatty acid-containing triacylglycerol was measured according to AOCS Ce5-86.
The water content of Okara was measured using a moisture meter (SMART SYSTEM 5, manufactured by CEM Corporation).

<Oil used>
[MCT1]: Medium chain fatty acid triacylglycerol whose fatty acid constituting triacylglycerol is n-octanoic acid (carbon number 8) and n-decanoic acid (carbon number 10) is 30:70 ( MCT1 was manufactured by Nisshin Oillio Group Co., Ltd., trade name: C10R.
[Vegetable oil 1]: Roasted sesame oil (manufactured by Nisshin Oillio Group Co., Ltd., trade name: Nisshin Pure Scented Sesame Oil) was used as vegetable oil 1.

<Manufacture of hamburger>
According to the composition of Table 1, hamburgers of Example 1, Comparative Example 1 and Reference Example 1 were produced. That is, the raw materials were thoroughly mixed to prepare a putty (dough). The prepared putty was heated in a steam convection oven at 220 ° C. in a combined mode at a core temperature of 75 ° C. for 1 minute to obtain a hamburger steak. The workability in the hamburger manufacture and the obtained taste of the hamburger were comprehensively evaluated and commented by three practitioners. Table 1 shows the results.

<Manufacture of fried gyoza>
According to the formulation in Table 2, the fried gyoza of Example 2, Comparative Example 2 and Reference Example 2 were produced. That is, the raw materials except for the frying were thoroughly mixed to prepare a putty (dough). The prepared putty was packed in a bag-shaped fried oil fry, and heated in a steam convection oven at 200 ° C. in a combination mode at a core temperature of 75 ° C. for 1 minute to obtain fried gyoza. The workability in the production of fried gyoza and the taste of the obtained fried gyoza were comprehensively evaluated and commented by three persons in charge of implementation. Table 2 shows the results.

<Manufacture of steamed dumplings>
According to the formulation in Table 3, steamed dumplings of Example 3 and Comparative Example 3 were produced. That is, the raw materials were thoroughly mixed to prepare a putty (dough). The putty thus prepared was heated in a steam convection oven while maintaining a core temperature of steam at 100 ° C. and a core temperature of 75 ° C. for 1 minute to obtain steamed dumplings. The workability in the production of steamed dumplings and the taste of the obtained steamed dumplings were comprehensively evaluated and commented by three persons in charge of implementation. Table 3 shows the results.

<Manufacture of seafood shrimp>
According to the formulation in Table 4, seafood shrimps of Example 4 and Comparative Example 4 were produced. That is, the raw materials were thoroughly mixed to prepare a mix (dough). The prepared mix (dough) was heated in a combination mode at 220 ° C. for 10 minutes in a steam convection oven to obtain a seafood dish. The three staff members comprehensively evaluated and commented on the workability in the production of seafood and the taste of the seafood obtained. Table 4 shows the results.

<Manufacture of salad>
According to the formulation in Table 5, the salad of Example 5 was produced. That is, the liquid raw materials were first thoroughly stirred, and the remaining raw materials were thoroughly mixed to produce a salad. The state and taste of the salad were comprehensively evaluated and commented by three staff members. Table 5 shows the results.

Claims (6)

Food containing medium-chain fatty acid-containing triacylglycerol,
A food or food dough containing 0.06 to 0.6 parts by mass of dry okara with respect to 1 part by mass of the medium-chain fatty acid-containing triacylglycerol.   The food or food dough according to claim 1, comprising an egg.   The food or food dough according to claim 1 or 2, which contains meat.   The food or food dough according to any one of claims 1 to 3, which is solid.   The food according to any one of claims 1 to 4, wherein the food is cooked.   A method for producing a cooked food, wherein the food dough according to claim 1 is cooked by heating.