JP2021052609A - Oral cavity irritation suppression method and food composition - Google Patents
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Abstract
Description
本発明は、構成脂肪酸として中鎖脂肪酸を有するトリグリセリドを含む油脂の摂取時の、口腔内への刺激を抑制する方法、及び、該油脂を含有する食品組成物に関する。 The present invention relates to a method for suppressing irritation to the oral cavity at the time of ingestion of a fat or oil containing a triglyceride having a medium-chain fatty acid as a constituent fatty acid, and a food composition containing the fat or oil.
高齢者や入院患者は、通常の食事を十分に摂ることが困難な場合があり、低栄養状態に陥る場合がある。こうした問題に対処するべく、少量で十分な栄養が摂取できるような食品が種々開発されている。
特に、エネルギー（カロリー）の補給が目的の場合、脂質含量を高めた方が、効率良くエネルギーを補給できるため、長鎖脂肪酸トリグリセリド（以下、ＬＣＴともいう。）を主成分とする大豆油や菜種油、及び、中鎖脂肪酸トリグリセリド（以下、ＭＣＴともいう。）が利用されている。
ＭＣＴは、消化管内で速やかに吸収され、肝臓で極めて早く分解し、エネルギー化されることが知られている。しかし、一度に多量摂取すると、口腔内の刺激（喉、舌への刺激）や胃部不快感を誘発する場合があるため、食品中の配合量を増やすことが困難であった。そのため、中鎖脂肪酸を多量に含有し、かつ、摂取時の口腔内の刺激（喉、舌への刺激）や胃部不快感が少ない食品の開発が所望されていた。
Elderly people and inpatients may have difficulty eating a regular diet and may become undernourished. In order to deal with these problems, various foods have been developed that can provide sufficient nutrition in a small amount.
In particular, when the purpose is to replenish energy (calories), it is possible to replenish energy more efficiently by increasing the lipid content, so soybean oil or rapeseed oil containing long-chain fatty acid triglyceride (hereinafter, also referred to as LCT) as a main component. , And medium-chain fatty acid triglycerides (hereinafter, also referred to as MCT) are used.
It is known that MCT is rapidly absorbed in the digestive tract, decomposed very quickly in the liver, and converted into energy. However, when a large amount is ingested at one time, irritation in the oral cavity (stimulation to the throat and tongue) and stomach discomfort may be induced, so that it is difficult to increase the amount to be mixed in the food. Therefore, it has been desired to develop a food that contains a large amount of medium-chain fatty acids and has less oral irritation (irritation to the throat and tongue) and gastric discomfort at the time of ingestion.
これまで、ＭＣＴ摂取時の胃部不快感が抑制された食品として、構成脂肪酸として炭素数８の中鎖脂肪酸と、炭素数１０の中鎖脂肪酸とを特定の割合で有する油脂を含有する流動食（特許文献１）が報告されている。また、ＭＣＴとＬＣＴとを特定の割合で含有する組成物（特許文献２）が報告されているが、口腔内の刺激の抑制について十分に検討されてはいなかった。 So far, liquid foods containing fats and oils containing medium-chain fatty acids having 8 carbon atoms and medium-chain fatty acids having 10 carbon atoms as constituent fatty acids in a specific ratio as foods in which stomach discomfort during ingestion of MCT is suppressed. (Patent Document 1) has been reported. Further, although a composition containing MCT and LCT in a specific ratio (Patent Document 2) has been reported, suppression of irritation in the oral cavity has not been sufficiently investigated.
本発明は、上記の問題を鑑みてなされたものであり、その目的は、構成脂肪酸として中鎖脂肪酸を有するトリグリセリドを含む油脂の摂取時に、口腔内への刺激を抑制する方法、及び、該油脂を含有する食品組成物を提供することにある。 The present invention has been made in view of the above problems, and an object of the present invention is a method for suppressing irritation to the oral cavity when ingesting a fat or oil containing a triglyceride having a medium-chain fatty acid as a constituent fatty acid, and the fat or oil. To provide a food composition containing.
本発明者は、鋭意検討を重ねた結果、油脂に含まれる構成脂肪酸として中鎖脂肪酸を有するトリグリセリド中に、特定のトリグリセリド分子種を特定量含有することで、摂取時の口腔内の刺激が抑制できることを見出し、本発明を完成するに至った。具体的に、本発明は以下を提供する。 As a result of diligent studies, the present inventor suppresses oral irritation at the time of ingestion by containing a specific amount of a specific triglyceride molecular species in a triglyceride having a medium-chain fatty acid as a constituent fatty acid contained in fats and oils. We have found what we can do and have completed the present invention. Specifically, the present invention provides:
（１）構成脂肪酸として中鎖脂肪酸を有するトリグリセリドを含む油脂を摂取することによる、口腔内の刺激抑制方法であって、該構成脂肪酸として中鎖脂肪酸を有するトリグリセリド中に、以下のトリグリセリドＡを５０質量％以上含有する、口腔内の刺激抑制方法。
トリグリセリドＡ：構成脂肪酸の２つが中鎖脂肪酸、及び１つが長鎖脂肪酸からなるトリグリセリド
（２）前記トリグリセリドＡ中の、ｓｎ−１位及び３位に中鎖脂肪酸、ｓｎ−２位に長鎖脂肪酸がエステル結合したトリグリセリドの含有量が５０質量％以上である、（１）に記載の口腔内の刺激抑制方法。
（３）前記長鎖脂肪酸が不飽和脂肪酸である、（１）又は（２）に記載の口腔内の刺激抑制方法。
（４）前記不飽和脂肪酸がオレイン酸である、（１）〜（３）のいずれか１つに記載の口腔内の刺激抑制方法。
（５）構成脂肪酸として中鎖脂肪酸を有するトリグリセリドを含む油脂であって、該構成脂肪酸として中鎖脂肪酸を有するトリグリセリド中に、以下のトリグリセリドＡを５０質量％以上含有する油脂。
トリグリセリドＡ：構成脂肪酸の２つが中鎖脂肪酸、及び１つが長鎖脂肪酸からなるトリグリセリド
（６）油脂を２０質量％以上含有する食品組成物であって、該油脂中に構成脂肪酸として中鎖脂肪酸を有するトリグリセリド（ただし、以下のトリグリセリドＡを５０質量％以上含有する）を５０質量％以上含有する食品組成物。
トリグリセリドＡ：構成脂肪酸の２つが中鎖脂肪酸、及び１つが長鎖脂肪酸からなるトリグリセリド
（７）前記トリグリセリドＡ中の、ｓｎ−１位及び３位に中鎖脂肪酸、ｓｎ−２位に長鎖脂肪酸がエステル結合したトリグリセリドの含有量が５０質量％以上である、（６）に記載の食品組成物。
（８）前記長鎖脂肪酸が不飽和脂肪酸である、（６）又は（７）に記載の食品組成物。
（９）前記不飽和脂肪酸がオレイン酸である、（６）〜（８）のいずれか１つに記載の食品組成物。
(1) A method for suppressing oral irritation by ingesting a fat or oil containing a triglyceride having a medium-chain fatty acid as a constituent fatty acid, wherein the following triglyceride A is added to the triglyceride having a medium-chain fatty acid as the constituent fatty acid. A method for suppressing irritation in the oral cavity, which contains% by mass or more.
Triglyceride A: A triglyceride consisting of two constituent fatty acids as a medium-chain fatty acid and one as a long-chain fatty acid (2) In the triglyceride A, medium-chain fatty acids at the sn-1 and 3-positions and long-chain fatty acids at the sn-2 position. The method for suppressing irritation in the oral cavity according to (1), wherein the content of the triglyceride bound to the ester is 50% by mass or more.
(3) The method for suppressing oral irritation according to (1) or (2), wherein the long-chain fatty acid is an unsaturated fatty acid.
(4) The method for suppressing oral irritation according to any one of (1) to (3), wherein the unsaturated fatty acid is oleic acid.
(5) An oil or fat containing a triglyceride having a medium-chain fatty acid as a constituent fatty acid, and containing 50% by mass or more of the following triglyceride A in the triglyceride having a medium-chain fatty acid as the constituent fatty acid.
Triglyceride A: A food composition containing 20% by mass or more of triglyceride (6) fats and oils, which consist of two constituent fatty acids, a medium-chain fatty acid, and one, a long-chain fatty acid. A food composition containing 50% by mass or more of the following triglyceride (provided that the following triglyceride A is contained in an amount of 50% by mass or more).
Triglyceride A: A triglyceride consisting of two constituent fatty acids, a medium-chain fatty acid, and one long-chain fatty acid. (7) In the triglyceride A, medium-chain fatty acids at the sn-1 and 3-positions, and long-chain fatty acids at the sn-2 position. The food composition according to (6), wherein the content of the triglyceride bound to the ester is 50% by mass or more.
(8) The food composition according to (6) or (7), wherein the long-chain fatty acid is an unsaturated fatty acid.
(9) The food composition according to any one of (6) to (8), wherein the unsaturated fatty acid is oleic acid.
本発明によれば、構成脂肪酸として中鎖脂肪酸を有するトリグリセリドを含む油脂の摂取時に、口腔内への刺激を抑制する方法、及び、該油脂を含有し、喫食時に口腔内への刺激が抑制された食品組成物が提供される。 According to the present invention, there is a method of suppressing irritation to the oral cavity when ingesting a fat or oil containing a triglyceride having a medium-chain fatty acid as a constituent fatty acid, and a method of suppressing irritation to the oral cavity when eating the fat or oil containing the fat or oil. Food compositions are provided.
以下、本発明の具体的な実施形態について、詳細に説明するが、本発明は、以下の実施形態に何ら限定されるものではなく、本発明の目的の範囲内において、適宜変更を加えて実施することができる。 Hereinafter, specific embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments, and the present invention is carried out with appropriate modifications within the scope of the object of the present invention. can do.
［口腔内の刺激抑制方法］
本発明の口腔内の刺激抑制方法は、構成脂肪酸として中鎖脂肪酸を有するトリグリセリド中に、トリグリセリドＡ（すなわち、構成脂肪酸の２つが中鎖脂肪酸、及び１つが長鎖脂肪酸からなるトリグリセリド）を５０質量％以上含有することを含む。本発明における口腔内の刺激抑制方法とは、より詳細には、ＭＣＴなど構成脂肪酸として中鎖脂肪酸を有するトリグリセリドを含む油脂を摂取した際に、喉や舌などの口腔内において感じられる、チクチクした刺激やイガイガした刺激を、消失又は軽減する方法である。
[Method of suppressing irritation in the oral cavity]
In the method for suppressing irritation in the oral cavity of the present invention, 50 mass of triglyceride A (that is, a triglyceride consisting of two constituent fatty acids as a medium chain fatty acid and one as a long chain fatty acid) is added to a triglyceride having a medium chain fatty acid as a constituent fatty acid. Includes content of% or more. More specifically, the method for suppressing oral irritation in the present invention is a tingling sensation felt in the oral cavity such as the throat and tongue when ingesting fats and oils containing triglycerides having medium-chain fatty acids as constituent fatty acids such as MCT. It is a method of eliminating or reducing irritation or irritation.
［構成脂肪酸として中鎖脂肪酸を有するトリグリセリド］
本発明における構成脂肪酸として中鎖脂肪酸を有するトリグリセリドは、該トリグリセリドの分子内に少なくとも１つ以上の中鎖脂肪酸が、エステル結合したトリグリセリドである。具体的には、トリグリセリドの分子内に中鎖脂肪酸が１つエステル結合したトリグリセリド、トリグリセリドの分子内に中鎖脂肪酸が２つエステル結合したトリグリセリド、及び、トリグリセリドの分子内に中鎖脂肪酸が３つエステル結合したトリグリセリド（ＭＣＴ）から選ばれる１種又は２種以上からなるトリグリセリドを指す。
また、本発明における構成脂肪酸として中鎖脂肪酸を有するトリグリセリドは、該中鎖脂肪酸以外の構成脂肪酸として、炭素数１４〜２４の脂肪酸を有することが好ましい。前記炭素数１４〜２４の脂肪酸としては、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸等の長鎖飽和脂肪酸、パルミトレイン酸、オレイン酸、リノール酸、リノレン酸、γ−リノレン酸、アラキドン酸、イコサペンタエン酸等の長鎖不飽和脂肪酸が挙げられる。
[Triglyceride having medium-chain fatty acid as constituent fatty acid]
The triglyceride having a medium-chain fatty acid as a constituent fatty acid in the present invention is a triglyceride in which at least one or more medium-chain fatty acids are ester-bonded in the molecule of the triglyceride. Specifically, a triglyceride in which one medium-chain fatty acid is ester-bonded in the triglyceride molecule, a triglyceride in which two medium-chain fatty acids are ester-bonded in the triglyceride molecule, and three medium-chain fatty acids in the triglyceride molecule. Refers to one or more triglycerides selected from ester-bonded triglycerides (MCTs).
Further, the triglyceride having a medium-chain fatty acid as a constituent fatty acid in the present invention preferably has a fatty acid having 14 to 24 carbon atoms as a constituent fatty acid other than the medium-chain fatty acid. Examples of the fatty acids having 14 to 24 carbon atoms include long-chain saturated fatty acids such as myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid, palmitoleic acid, oleic acid, linoleic acid, linolenic acid, and γ-linolene. Examples thereof include long-chain unsaturated fatty acids such as acid, arachidic acid, and icosapentaenoic acid.
本発明における中鎖脂肪酸は、炭素数６〜１２の脂肪酸であり、ｎ−ヘキサン酸、ｎ−ヘプタン酸、ｎ−オクタン酸、ｎ−ノナン酸、ｎ−デカン酸、ｎ−ウンデカノン酸、及びｎ−ドデカン酸が挙げられるが、炭素数が偶数の飽和脂肪酸が好ましく、炭素数が８、１０、及び１２から選ばれる１種又は２種以上の飽和脂肪酸がより好ましく、炭素数が８及び／又は１０の飽和脂肪酸（ｎ−オクタン酸及び／又はｎ−デカン酸）が最も好ましい。 The medium-chain fatty acids in the present invention are fatty acids having 6 to 12 carbon atoms, and are n-hexanoic acid, n-heptanoic acid, n-octanoic acid, n-nonanoic acid, n-decanoic acid, n-undecanoic acid, and n. -Dodecanoic acid is mentioned, but saturated fatty acids having an even number of carbon atoms are preferable, and one or more saturated fatty acids selected from 8, 10, and 12 carbon atoms are more preferable, and saturated fatty acids having 8 and / or carbon atoms are preferable. 10 saturated fatty acids (n-octanoic acid and / or n-decanoic acid) are most preferred.
［トリグリセリドＡ］
本発明におけるトリグリセリドＡは、構成脂肪酸の２つが中鎖脂肪酸、及び１つが長鎖脂肪酸からなるトリグリセリドである。具体的には、グリセロール骨格の１，３位（以下、ｓｎ−１位、ｓｎ−３位とも言う。）に中鎖脂肪酸、及び、グリセロール骨格の２位（以下、ｓｎ−２位とも言う。）に長鎖脂肪酸がエステル結合したトリグリセリド（以下、Ｍ−Ｌ−Ｍともいう。）、並びに、トリグリセリドのｓｎ−１位とｓｎ−２位に中鎖脂肪酸、及び、ｓｎ−３位に長鎖脂肪酸がエステル結合したトリグリセリド（以下、Ｍ−Ｍ−Ｌともいう。）から選ばれる１種又は２種からなるトリグリセリドを指す。
また、前記長鎖脂肪酸は、炭素数１４〜２４の脂肪酸であり、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸等の長鎖飽和脂肪酸、パルミトレイン酸、オレイン酸、リノール酸、リノレン酸、γ−リノレン酸、アラキドン酸、イコサペンタエン酸等の長鎖不飽和脂肪酸が挙げられる。また、前記長鎖脂肪酸は、本発明の効果を奏しやすい点で、不飽和脂肪酸が好ましく、オレイン酸がより好ましい。
[Triglyceride A]
The triglyceride A in the present invention is a triglyceride in which two of the constituent fatty acids are medium-chain fatty acids and one is a long-chain fatty acid. Specifically, it is also referred to as a medium-chain fatty acid at the 1st and 3rd positions of the glycerol skeleton (hereinafter, also referred to as sn-1 position and sn-3 position), and the 2nd position of the glycerol skeleton (hereinafter, also referred to as sn-2 position). ) With a long-chain fatty acid ester-bonded to a triglyceride (hereinafter, also referred to as M-LM), a medium-chain fatty acid at the sn-1 and sn-2 positions of the triglyceride, and a long chain at the sn-3 position. It refers to a triglyceride composed of one or two selected from triglycerides in which fatty acids are ester-bonded (hereinafter, also referred to as MML).
The long-chain fatty acid is a fatty acid having 14 to 24 carbon atoms, and is a long-chain saturated fatty acid such as myristic acid, palmitic acid, stearic acid, arachidonic acid, bechenic acid, lignoceric acid, palmitoleic acid, oleic acid, and linoleic acid. , Lignoceric acid, γ-linolenic acid, arachidonic acid, icosapentaenoic acid and other long-chain unsaturated fatty acids. In addition, the long-chain fatty acid is preferably an unsaturated fatty acid, and more preferably oleic acid, in that the effects of the present invention can be easily exerted.
本発明における構成脂肪酸として中鎖脂肪酸を有するトリグリセリド中の、トリグリセリドＡの含有量は５０質量％以上であり、５０〜１００質量％が好ましく、６０〜１００質量％がより好ましく、６５〜９５質量％がさらに好ましく、７０〜９０質量％が最も好ましい。トリグリセリドＡの含有量が前記の範囲にあると、摂取時の口腔内への刺激の抑制効果を奏しやすい。 The content of triglyceride A in the triglyceride having a medium-chain fatty acid as a constituent fatty acid in the present invention is 50% by mass or more, preferably 50 to 100% by mass, more preferably 60 to 100% by mass, and 65 to 95% by mass. Is more preferable, and 70 to 90% by mass is most preferable. When the content of triglyceride A is within the above range, the effect of suppressing irritation to the oral cavity at the time of ingestion is likely to be exhibited.
本発明におけるトリグリセリドＡ中の、Ｍ−Ｌ−Ｍの含有量は５０質量％以上であり、５０〜１００質量％が好ましく、６０〜１００質量％がより好ましく、７０〜９５質量％がさらに好ましく、８０〜９０質量％が最も好ましい。Ｍ−Ｌ−Ｍの含有量が前記の範囲にあると、摂取時の口腔内への刺激の抑制効果を奏しやすい。 The content of M-LM in the triglyceride A in the present invention is 50% by mass or more, preferably 50 to 100% by mass, more preferably 60 to 100% by mass, still more preferably 70 to 95% by mass. Most preferably 80 to 90% by mass. When the content of M-LM is in the above range, the effect of suppressing irritation to the oral cavity at the time of ingestion is likely to be exhibited.
［構成脂肪酸として中鎖脂肪酸を有するトリグリセリドを含む油脂］
本発明の構成脂肪酸として中鎖脂肪酸を有するトリグリセリドを含む油脂は、該油脂中に、該トリグリセリド以外に、長鎖脂肪酸トリグリセリド（ＬＣＴ）、ジグリセリド等を含んでもよい。また、前記油脂は、全トリグリセリドを好ましくは９０〜１００質量％含む。
前記油脂中の、構成脂肪酸として中鎖脂肪酸を有するトリグリセリドの含有量は、５０〜１００質量％が好ましく、６０〜１００質量％がより好ましく、６５〜９０質量％がさらに好ましく、７０〜８５質量％が最も好ましい。油脂中の構成脂肪酸として中鎖脂肪酸を有するトリグリセリドの含有量が前記の範囲にあると、本発明の効果を奏しやすい。
[Fat and oil containing triglyceride having medium-chain fatty acid as constituent fatty acid]
The fat and oil containing a triglyceride having a medium-chain fatty acid as a constituent fatty acid of the present invention may contain a long-chain fatty acid triglyceride (LCT), a diglyceride and the like in addition to the triglyceride. In addition, the fat and oil preferably contains 90 to 100% by mass of total triglyceride.
The content of the triglyceride having a medium-chain fatty acid as a constituent fatty acid in the fat and oil is preferably 50 to 100% by mass, more preferably 60 to 100% by mass, further preferably 65 to 90% by mass, and 70 to 85% by mass. Is the most preferable. When the content of triglyceride having a medium-chain fatty acid as a constituent fatty acid in fats and oils is within the above range, the effect of the present invention is likely to be exhibited.
なお、本発明の油脂の構成脂肪酸を確認、定量する方法としては、例えば、日本油化学会制定「基準油脂分析試験法 ２．４．２．３−２０１３ 脂肪酸組成（キャピラリーガスクロマトグラフ法）」に準拠して定量分析する方法が挙げられる。また、本発明の油脂中のＭＣＴ、ＬＣＴ、Ｍ−Ｌ−Ｍ、Ｍ−Ｍ−Ｌ等のトリグリセリド分子種を確認、定量する方法としては、例えば、ガスクロマトグラフ法（ＪＡＯＣＳ，ｖｏｌ７０，１１，１１１１−１１１４（１９９３）及び、銀イオンカラム−ＨＰＬＣ法（Ｊ．Ｈｉｇｈ Ｒｅｓｏｌ．Ｃｈｒｏｍａｔｏｇｒ．，１８，１０５−１０７（１９９５）準拠）を用いた方法が挙げられる。 As a method for confirming and quantifying the constituent fatty acids of the fats and oils of the present invention, for example, refer to "Standard Fatty Acid Analysis Test Method 2.4.2.2-2013 Fatty Acid Composition (Capillary Gas Chromatograph Method)" established by the Japan Oil Chemists' Society. There is a method of quantitative analysis according to the method. Further, as a method for confirming and quantifying triglyceride molecular species such as MCT, LCT, MLM, and MML in the fats and oils of the present invention, for example, a gas chromatograph method (JAOCS, vol70, 11, 1111) is used. Examples thereof include a method using -1114 (1993) and a silver ion column-HPLC method (based on J. High Resol. Chromatogr., 18, 105-107 (1995)).
本発明の構成脂肪酸として中鎖脂肪酸を有するトリグリセリドを含む油脂は、一般的にＭＣＴやＭＣＴを多く含有する食品で発生する、プラスチック容器（特にポリスチレン製容器）への侵食（変形、穴開き等）が抑制されるなどの副次的な効果を有する。 Oils and fats containing triglycerides having medium-chain fatty acids as constituent fatty acids of the present invention generally occur in foods containing a large amount of MCT and MCT, and erode (deform, perforate, etc.) plastic containers (particularly polystyrene containers). Has secondary effects such as suppression of.
本発明におけるトリグリセリドＡ（Ｍ−Ｌ−Ｍ、及び／又はＭ−Ｍ−Ｌ）の製造方法は、特に限定されるものではないが、グリセリン、中鎖脂肪酸、ＭＣＴ、ＬＣＴ等を原料として、従来公知のエステル化反応、又はエステル交換反応を利用する製造方法が挙げられる。エステル化反応としては、例えば、脂肪酸とグリセリンとを減圧下で加熱・脱水縮合させることにより製造できる。エステル交換反応としては、例えば、ナトリウムメトキシド等の無機触媒を用いた化学的なエステル交換反応、リパーゼ等を用いた酵素によるエステル交換反応が挙げられる。エステル交換反応は、選択的エステル交換反応、又は非選択的エステル交換反応のいずれであってもよい。
例えば、Ｍ−Ｌ−Ｍを製造する場合、中鎖脂肪酸とＬＣＴとを、ｓｎ−１，３位特異性酵素を用いてエステル交換反応して中鎖脂肪酸、及び長鎖脂肪酸を構成脂肪酸とするトリグリセリドを含有する反応物を得る。次に、得られた反応物を精製して、トリグリセリドのｓｎ−１，３位が中鎖脂肪酸、ｓｎ−２位が長鎖脂肪酸であるＭ−Ｌ−Ｍを得る方法が挙げられる。
The method for producing triglyceride A (ML-M and / or M-ML) in the present invention is not particularly limited, but conventionally, glycerin, medium-chain fatty acid, MCT, LCT and the like are used as raw materials. Examples thereof include a known esterification reaction or a production method using a transesterification reaction. The esterification reaction can be produced, for example, by heating and dehydrating and condensing fatty acids and glycerin under reduced pressure. Examples of the transesterification reaction include a chemical transesterification reaction using an inorganic catalyst such as sodium methoxide, and an enzymatic transesterification reaction using lipase or the like. The transesterification reaction may be either a selective transesterification reaction or a non-selective transesterification reaction.
For example, in the case of producing M-LM, medium-chain fatty acids and LCTs are transesterified using sn-1,3-position specific enzymes to obtain medium-chain fatty acids and long-chain fatty acids as constituent fatty acids. A reaction product containing triglyceride is obtained. Next, a method of purifying the obtained reaction product to obtain M-LM in which the sn-1 and 3 positions of the triglyceride are medium-chain fatty acids and the sn-2 position is a long-chain fatty acid can be mentioned.
本発明におけるトリグリセリドＡの製造原料である中鎖脂肪酸は、ヤシ油やパーム核油等を加水分解することにより得ることができる。また、ＬＣＴは、大豆油、菜種油、コーン油、米油、ゴマ油、綿実油、ひまわり油、紅花油、亜麻仁油、シソ油、オリーブ油等を使用することができるが、ハイオレイックひまわり油を使用することが好ましい。 The medium-chain fatty acid, which is a raw material for producing triglyceride A in the present invention, can be obtained by hydrolyzing coconut oil, palm kernel oil, or the like. As the LCT, soybean oil, rapeseed oil, corn oil, rice oil, sesame oil, cottonseed oil, sunflower oil, red flower oil, linseed oil, perilla oil, olive oil, etc. can be used, but high oleic sunflower oil can be used. preferable.
［食品組成物］
本発明の食品組成物は、油脂を２０質量％以上含有し、該油脂中に構成脂肪酸として中鎖脂肪酸を有するトリグリセリド（ただし、トリグリセリドＡを５０質量％以上含有する）を５０質量％以上含有し、喫食時に口腔内への刺激が抑制された食品組成物である。
本発明の食品組成物は、油脂を２０質量％以上含有し、該油脂中に構成脂肪酸として中鎖脂肪酸を有するトリグリセリド（ただし、トリグリセリドＡを５０質量％以上含有する）を５０質量％以上含有する食品組成物であれば特に限定されない。例えば、原材料に油脂を含む調理品、調味料や、栄養補助食品（サプリメント）、アスリート用食品、特定保健用食品、機能性表示食品、医療用食品、病者用食品、乳児用食品、介護用食品、高齢者用食品等の飲食品が挙げられる。また、本発明の食品組成物は、構成脂肪酸として中鎖脂肪酸を有するトリグリセリド（ただし、トリグリセリドＡを５０質量％以上含有する）を含む油脂を水中油型乳化物の態様で含むことが好ましい。
また、本発明の食品組成物を製造する方法としては、本発明の効果が阻害されない範囲であれば特に制限されず、通常実施されている飲料や食品の製造方法を用いることができる。
[Food composition]
The food composition of the present invention contains 20% by mass or more of fats and oils, and contains 50% by mass or more of triglyceride having a medium-chain fatty acid as a constituent fatty acid (however, 50% by mass or more of triglyceride A is contained) in the fats and oils. , A food composition in which irritation to the oral cavity is suppressed during eating.
The food composition of the present invention contains 20% by mass or more of fats and oils, and contains 50% by mass or more of triglyceride having a medium-chain fatty acid as a constituent fatty acid (however, 50% by mass or more of triglyceride A is contained) in the fats and oils. It is not particularly limited as long as it is a food composition. For example, cooked foods containing fats and oils as raw materials, seasonings, dietary supplements, athlete foods, foods for specified health use, foods with functional claims, medical foods, foods for the sick, baby foods, and nursing care foods. Foods and drinks such as foods and foods for the elderly can be mentioned. Further, the food composition of the present invention preferably contains an oil or fat containing a triglyceride having a medium-chain fatty acid as a constituent fatty acid (however, containing 50% by mass or more of triglyceride A) in the form of an oil-in-water emulsion.
Further, the method for producing the food composition of the present invention is not particularly limited as long as the effect of the present invention is not impaired, and a commonly practiced method for producing a beverage or food can be used.
本発明の食品組成物は、エネルギーを効率よく摂取する観点から、油脂含有量が２０〜１００質量％が好ましく、３０〜８０質量％がより好ましく、４０〜７０質量％が最も好ましい。
また、前記油脂中における、構成脂肪酸として中鎖脂肪酸を有するトリグリセリド（ただし、トリグリセリドＡを５０質量％以上含有する）の含有量は、５０〜１００質量％が好ましく、６０〜１００質量％がより好ましく、６５〜９０質量％がさらに好ましく、７０〜８５質量％が最も好ましい。油脂中に構成脂肪酸として中鎖脂肪酸を有するトリグリセリドの含有量が前記の範囲にあると、本発明の食品組成物を喫食後、該油脂が速やかにエネルギー化される。
なお、前記油脂は、前記構成脂肪酸として中鎖脂肪酸を有するトリグリセリド以外に、ＬＣＴ、ジグリセリド等を含んでもよい。また、前記油脂は、全トリグリセリドを好ましくは９０〜１００質量％含む。
From the viewpoint of efficiently ingesting energy, the food composition of the present invention preferably has a fat content of 20 to 100% by mass, more preferably 30 to 80% by mass, and most preferably 40 to 70% by mass.
The content of triglyceride having a medium-chain fatty acid as a constituent fatty acid (however, containing 50% by mass or more of triglyceride A) in the fat and oil is preferably 50 to 100% by mass, more preferably 60 to 100% by mass. , 65-90% by mass, more preferably 70-85% by mass. When the content of triglyceride having a medium-chain fatty acid as a constituent fatty acid in the fat and oil is within the above range, the fat and oil is rapidly energized after eating the food composition of the present invention.
The fat and oil may contain LCT, diglyceride and the like in addition to the triglyceride having a medium-chain fatty acid as the constituent fatty acid. In addition, the fat and oil preferably contains 90 to 100% by mass of total triglyceride.
本発明の食品組成物に含まれる、構成脂肪酸として中鎖脂肪酸を有するトリグリセリド中の、トリグリセリドＡの含有量は５０〜１００質量％が好ましく、６０〜１００質量％がより好ましく、６５〜９５質量％がさらに好ましく、７０〜９０質量％が最も好ましい。トリグリセリドＡの含有量が前記の範囲にあると、喫食時の口腔内への刺激の抑制効果を奏しやすい。
また、前記トリグリセリドＡ中の、Ｍ−Ｌ−Ｍの含有量は５０質量％以上であり、５０〜１００質量％が好ましく、６０〜１００質量％がより好ましく、７０〜９５質量％がさらに好ましく、８０〜９０質量％が最も好ましい。Ｍ−Ｌ−Ｍの含有量が前記の範囲にあると、喫食時の口腔内への刺激の抑制効果を奏しやすい。
The content of triglyceride A in the triglyceride having a medium-chain fatty acid as a constituent fatty acid contained in the food composition of the present invention is preferably 50 to 100% by mass, more preferably 60 to 100% by mass, and 65 to 95% by mass. Is more preferable, and 70 to 90% by mass is most preferable. When the content of triglyceride A is in the above range, the effect of suppressing irritation to the oral cavity during eating is likely to be exhibited.
The content of M-LM in the triglyceride A is 50% by mass or more, preferably 50 to 100% by mass, more preferably 60 to 100% by mass, still more preferably 70 to 95% by mass. Most preferably 80 to 90% by mass. When the content of M-LM is in the above range, the effect of suppressing irritation to the oral cavity during eating is likely to be exhibited.
なお、本発明の食品組成物中の油脂を定量する方法としてはソックスレー法が挙げられる。また、該油脂中の構成脂肪酸、及びトリグリセリド分子種を確認、定量する方法としては、上記に記載した方法が挙げられる。 A Soxhlet method can be mentioned as a method for quantifying fats and oils in the food composition of the present invention. In addition, examples of the method for confirming and quantifying the constituent fatty acids and triglyceride molecular species in the fats and oils include the methods described above.
以下、実施例を示して本発明をさらに具体的に説明するが、本発明の範囲はこれら実施例の記載に何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the description of these Examples.
〔構成脂肪酸として中鎖脂肪酸を有するトリグリセリドを含む油脂の製造〕
以下の製造方法に従って、構成脂肪酸として中鎖脂肪酸を有するトリグリセリドを含む各種の油脂（油脂１〜６）を製造した。また、油脂１〜４の組成を、上記の方法に準じて測定した。測定結果を表１及び２に示す。
[Manufacturing of fats and oils containing triglycerides having medium-chain fatty acids as constituent fatty acids]
Various fats and oils (fats 1 to 6) containing triglycerides having medium-chain fatty acids as constituent fatty acids were produced according to the following production methods. Moreover, the composition of fats and oils 1 to 4 was measured according to the above method. The measurement results are shown in Tables 1 and 2.
［製造例１：油脂１の製造］
ハイオレイックひまわり油（商品名：日清ひまわり油、日清オイリオグループ（株）製）と、オクタン酸エチル（東京化成（株）製）とを質量比４：６で混合し、ｓｎ−１，３位特異性リパ−ゼ（商品名：Ｌｉｐｏｚｙｍｅ ＲＭＩＭ、ノボザイム社製）を対油０．３質量％となるように添加し、反応フラスコ中で撹拌しながら５０℃で２４時間酵素反応を行い、反応油を得た。前記反応油から常法により酵素、遊離脂肪酸、及びエステルを除去し、精製反応油を得た。前記精製反応油と、前記オクタン酸エチルとを質量比２：８で混合し、上記と同じ酵素反応、及び、上記と同じ精製を行い、さらに、常法により脱色と脱臭を行い、油脂１を得た。
[Manufacturing Example 1: Production of fats and oils 1]
High flask sunflower oil (trade name: Nisshin sunflower oil, manufactured by Nisshin Oillio Group Co., Ltd.) and ethyl octanoate (manufactured by Tokyo Kasei Co., Ltd.) are mixed at a mass ratio of 4: 6, and sn-1,3 Position-specific lipase (trade name: Lipozyme RMIM, manufactured by Novozyme) was added so as to be 0.3% by mass based on oil, and an enzymatic reaction was carried out at 50 ° C. for 24 hours while stirring in a reaction flask to react. I got the oil. Enzymes, free fatty acids, and esters were removed from the reaction oil by a conventional method to obtain a purified reaction oil. The refined reaction oil and the ethyl octanoate are mixed at a mass ratio of 2: 8, and the same enzymatic reaction as above and the same purification as above are carried out, and further, decolorization and deodorization are carried out by a conventional method to obtain the fat and oil 1. Obtained.
［製造例２：油脂２の製造］
トリオクタノイン（日清オイリオ（株）製造品）と、オレイン酸エチル（和光純薬工業（株）製）とを質量比８：２で混合し、ｓｎ−１，３位特異性リパ−ゼ（商品名：Ｌｉｐｏｚｙｍｅ ＲＭＩＭ、ノボザイム社製）を対油０．３質量％となるように添加し、反応フラスコ中で撹拌しながら５０℃で１０時間酵素反応を行い、反応油を得た。前記反応油から常法により酵素、遊離脂肪酸、及びエステルを除去し、さらに、さらに、常法により脱色と脱臭を行い、油脂２を得た。
[Manufacturing example 2: Production of fats and oils 2]
Trioctanoin (manufactured by Nisshin Oillio Co., Ltd.) and ethyl oleate (manufactured by Wako Pure Chemical Industries, Ltd.) are mixed at a mass ratio of 8: 2, and sn-1,3-position specific lipase. (Product name: Lipozyme RMIM, manufactured by Novozymes, Inc.) was added so as to have a mass ratio of 0.3% by mass based on oil, and an enzymatic reaction was carried out at 50 ° C. for 10 hours while stirring in a reaction flask to obtain a reaction oil. Enzymes, free fatty acids, and esters were removed from the reaction oil by a conventional method, and further decolorization and deodorization were performed by a conventional method to obtain a fat and oil 2.
［製造例３：油脂３の製造］
上記製造例１に記載のオクタン酸エチルを、デカン酸エチル（東京化成（株）製）に替えて、それ以外は、上記製造例１の記載と同様にして、油脂３を得た。
[Manufacturing example 3: Production of fats and oils 3]
Ethyl decanoate described in Production Example 1 was replaced with ethyl decanoate (manufactured by Tokyo Kasei Co., Ltd.), and fats and oils 3 were obtained in the same manner as in Production Example 1 except for the above.
［製造例４：油脂４の製造］
上記製造例２に記載のトリオクタノインを、トリデカノイン（日清オイリオ（株）製造品）に替えて、それ以外は、上記製造例２の記載と同様にして、油脂４を得た。
[Manufacturing example 4: Production of fats and oils 4]
The trioctanoin described in Production Example 2 was replaced with tridecanoin (manufactured by Nisshin Oillio Co., Ltd.), and the fat and oil 4 was obtained in the same manner as described in Production Example 2 except for the above.
［製造例５：油脂５の製造］
トリグリセリドの全構成脂肪酸中の中鎖脂肪酸含量が、油脂１の中鎖脂肪酸含量と同等となるように、トリオクタノイン（日清オイリオ（株）製造品）と、ハイオレイックひまわり油（商品名：日清ひまわり油、日清オイリオグループ（株）製）とを混合して、油脂５を得た。
[Manufacturing Example 5: Production of Oils and Fats 5]
Trioctanoin (manufactured by Nissin Oillio Co., Ltd.) and high oleic sunflower oil (trade name: Nissin) so that the medium-chain fatty acid content in all constituent fatty acids of triglyceride is equivalent to the medium-chain fatty acid content of fats and oils 1. Sei sunflower oil and Nissin Oillio Group Co., Ltd. were mixed to obtain oil and fat 5.
［製造例６：油脂６の製造］
トリグリセリドの全構成脂肪酸中の中鎖脂肪酸含量が、油脂３の中鎖脂肪酸含量と同等となるように、トリデカノイン（日清オイリオ（株）製造品）と、ハイオレイックひまわり油（商品名：日清ひまわり油、日清オイリオグループ（株）製）とを混合して、油脂６を得た。
[Manufacturing example 6: Production of fats and oils 6]
Tridecanoin (manufactured by Nissin Oillio Co., Ltd.) and high oleic sunflower oil (trade name: Nissin sunflower) so that the medium-chain fatty acid content in all constituent fatty acids of triglyceride is equivalent to the medium-chain fatty acid content of fats and oils 3. Oil and Nissin Oillio Group Co., Ltd. were mixed to obtain oil and fat 6.
〔口腔内の刺激性評価−１〕
上記で製造した油脂１〜６について、口腔内の刺激試験を行った。具体的には、専門パネル１０名が、スポイトを使用して前記の油脂２ｍＬを口に含み、１分間咀嚼する。その後、含んだ油脂を吐き出し、直後から６０分間、１０分毎（計６回）に以下の評価基準に従って喉の刺激と舌の刺激を別々に評価した。
（評価基準）
０点：刺激（チクチク、及び／又はイガイガ）を感じない。
１点：刺激（チクチク、及び／又はイガイガ）をわずかに感じる。
２点：刺激（チクチク、及び／又はイガイガ）を感じる。
３点：刺激（チクチク、及び／又はイガイガ）をとても感じる。
[Evaluation of irritation in the oral cavity-1]
An oral irritation test was conducted on the fats and oils 1 to 6 produced above. Specifically, 10 specialized panels use a dropper to put 2 mL of the above fats and oils in their mouths and chew for 1 minute. Then, the oil and fat contained therein was exhaled, and immediately after that, throat irritation and tongue irritation were evaluated separately every 10 minutes (6 times in total) for 60 minutes immediately afterwards according to the following evaluation criteria.
(Evaluation criteria)
0 points: No irritation (tingling and / or squid) is felt.
1 point: Slight irritation (tingling and / or squid) is felt.
2 points: I feel irritation (tingling and / or squid).
3 points: I feel a stimulus (tingling and / or squid) very much.
評価結果について、専門パネル毎に１０分毎（計６回）の評価点を合算し、さらに、専門パネル１０名の平均値を求めた。評価結果の平均値を表３に示す。 Regarding the evaluation results, the evaluation points were added up every 10 minutes (6 times in total) for each specialized panel, and the average value of 10 specialized panels was calculated. Table 3 shows the average value of the evaluation results.
表３の喉の刺激、及び舌の刺激の評価結果のそれぞれについて、実施例１、又は実施例２の平均値を、比較例１の平均値で除した値（比較例に対する相対値）、及び、実施例３、又は実施例４の平均値を、比較例２の平均値で除した値を求めた。すなわち、値が１から小さくなるほど、口腔内の刺激が低減されたことになる。結果（相対値）を表４に示す。 For each of the evaluation results of throat irritation and tongue irritation in Table 3, the average value of Example 1 or Example 2 divided by the average value of Comparative Example 1 (relative value to Comparative Example) and , The average value of Example 3 or Example 4 was divided by the average value of Comparative Example 2 to obtain a value. That is, the smaller the value is, the less irritation in the oral cavity is. The results (relative values) are shown in Table 4.
表３及び表４の結果より、Ｍ−Ｌ−Ｍ型トリグリセリド（実施例１、又は実施例３）、又はＭ−Ｍ−Ｌ型トリグリセリド（実施例２、又は実施例４）を主要なトリグリセリドとして含む油脂は、ＭＣＴとＬＣＴとの混合油（油脂５、又は油脂６）と比べて、口腔内の刺激性が低減されたものであった。また、Ｍ−Ｌ−Ｍ型トリグリセリドを主要なトリグリセリドとして含む油脂は、Ｍ−Ｍ−Ｌ型トリグリセリドのものよりも、口腔内の刺激性をより低減した。 From the results of Tables 3 and 4, MML type triglyceride (Example 1 or Example 3) or MML type triglyceride (Example 2 or Example 4) was used as the main triglyceride. The oil and fat contained was less irritating in the oral cavity than the mixed oil of MCT and LCT (oil and fat 5 or oil and fat 6). In addition, fats and oils containing MML-type triglyceride as a main triglyceride had less irritation in the oral cavity than those of M-ML-type triglyceride.
〔口腔内の刺激性評価−２〕
上記で製造した油脂１〜６を含む乳化液について、口腔内の刺激試験を行った。具体的には、前記の油脂１〜６に同質量の水を添加し、ホモミキサーで撹拌（１３，０００ｒｐｍ、３分間）して水中油型乳化物を調製した。スポイト使用して前記の乳化物４ｍＬを口に含み、上記「口腔内の刺激性評価−１」に記載の方法と同様にして、喉の刺激と舌の刺激を評価した。
[Evaluation of irritation in the oral cavity-2]
An intraoral irritation test was performed on the emulsion containing the fats and oils 1 to 6 produced above. Specifically, the same mass of water was added to the above fats and oils 1 to 6 and stirred with a homomixer (13,000 rpm, 3 minutes) to prepare an oil-in-water emulsion. Using a dropper, 4 mL of the above emulsion was contained in the mouth, and throat irritation and tongue irritation were evaluated in the same manner as in the method described in "Intraoral irritation evaluation-1".
評価結果について、専門パネル毎に１０分毎（計６回）の評価点を合算し、さらに、専門パネル１０名の平均値を求めた。次に、喉の刺激、及び舌の刺激の評価結果のそれぞれについて、油脂１の乳化液（実施例５）、又は油脂２の乳化液（実施例６）の平均値を、油脂５の乳化液の平均値で除した値（比較例に対する相対値）、及び、油脂３の乳化液（実施例７）、又は油脂４の乳化液（実施例８）の平均値を、油脂６の乳化液の平均値で除した値を求めた。すなわち、値が１から小さくなるほど、口腔内の刺激が低減されたことになる。結果（相対値）を表５に示す。 Regarding the evaluation results, the evaluation points were added up every 10 minutes (6 times in total) for each specialized panel, and the average value of 10 specialized panels was calculated. Next, for each of the evaluation results of throat irritation and tongue irritation, the average value of the emulsified solution of fat and oil 1 (Example 5) or the emulsified solution of fat and oil 2 (Example 6) was used as the emulsified solution of fat and oil 5. The value divided by the average value of (Example 7) and the average value of the emulsion of oil and fat 3 (Example 7) or the emulsion of oil and fat 4 (Example 8) are the value of the emulsion of oil and fat 6. The value divided by the average value was calculated. That is, the smaller the value is, the less irritation in the oral cavity is. The results (relative values) are shown in Table 5.
表５の結果より、Ｍ−Ｌ−Ｍ型トリグリセリドを主要なトリグリセリドとして含む油脂の乳化物（実施例５、又は実施例７）、又はＭ−Ｍ−Ｌ型トリグリセリドを主要なトリグリセリドとして含む油脂の乳化物（実施例６、又は実施例８）は、ＭＣＴとＬＣＴとの混合油（油脂５、又は油脂６）の乳化物と比べて、口腔内の刺激性が低減されたものであった。また、Ｍ−Ｌ−Ｍ型トリグリセリドを主要なトリグリセリドとして含む油脂の乳化物は、Ｍ−Ｍ−Ｌ型トリグリセリドのものよりも、口腔内の刺激性をより低減した。 From the results in Table 5, the emulsion of fats and oils containing MML type triglyceride as the main triglyceride (Example 5 or Example 7), or the fats and oils containing MML type triglyceride as the main triglyceride. The emulsion (Example 6 or Example 8) had reduced irritation in the oral cavity as compared with the emulsion of a mixed oil of MCT and LCT (fat 5 or fat 6). In addition, the emulsion of fats and oils containing MML type triglyceride as a main triglyceride had less irritation in the oral cavity than that of MML type triglyceride.
〔プラスチックへの侵食性評価〕
厚さ３ｍｍ、１０ｍｍ×１０ｍｍの発砲ポリスチレン（ＰＳ）に上記のトリグリセリド（油脂１、油脂３、又は油脂５）を各々１００ｍｇ滴下し、６０℃恒温槽にて静置して経時的に目視観察した。観察結果を表６に示す。
[Evaluation of erosion resistance to plastic]
100 mg of each of the above triglycerides (fat 1, fat 3, or fat 5) was added dropwise to polystyrene foam (PS) having a thickness of 3 mm and 10 mm × 10 mm, and the mixture was allowed to stand in a constant temperature bath at 60 ° C. and visually observed over time. .. The observation results are shown in Table 6.
表６の結果より、Ｍ−Ｌ−Ｍ型トリグリセリドを主要なトリグリセリドとして含む油脂（実施例９、又は実施例１０）は、プラスチックへの侵食が著しく低下した。 From the results shown in Table 6, the fats and oils containing MLM-type triglyceride as the main triglyceride (Example 9 or Example 10) significantly reduced the erosion of the plastic.
Claims (9)
トリグリセリドＡ：構成脂肪酸の２つが中鎖脂肪酸、及び１つが長鎖脂肪酸からなるトリグリセリド It is a method for suppressing oral irritation by ingesting fats and oils containing a triglyceride having a medium-chain fatty acid as a constituent fatty acid, and 50% by mass or more of the following triglyceride A is contained in the triglyceride having a medium-chain fatty acid as the constituent fatty acid. A method for suppressing irritation in the oral cavity, which is contained.
Triglyceride A: A triglyceride consisting of two constituent fatty acids, a medium-chain fatty acid, and one, a long-chain fatty acid.
トリグリセリドＡ：構成脂肪酸の２つが中鎖脂肪酸、及び１つが長鎖脂肪酸からなるトリグリセリド An oil or fat containing a triglyceride having a medium-chain fatty acid as a constituent fatty acid, and containing 50% by mass or more of the following triglyceride A in the triglyceride having a medium-chain fatty acid as the constituent fatty acid.
Triglyceride A: A triglyceride consisting of two constituent fatty acids, a medium-chain fatty acid, and one, a long-chain fatty acid.
トリグリセリドＡ：構成脂肪酸の２つが中鎖脂肪酸、及び１つが長鎖脂肪酸からなるトリグリセリド A food composition containing 20% by mass or more of fats and oils, which contains 50% by mass or more of triglyceride having a medium-chain fatty acid as a constituent fatty acid (however, 50% by mass or more of the following triglyceride A is contained). Food composition.
Triglyceride A: A triglyceride consisting of two constituent fatty acids, a medium-chain fatty acid, and one, a long-chain fatty acid.
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