JP6393501B2 - Flavor improving agent for polyunsaturated fatty acids - Google Patents

Description

  The present invention relates to a flavor improving agent for polyunsaturated fatty acid-containing fats and oils. More specifically, a flavor improving agent for fats and oils containing polyunsaturated fatty acids, a composition containing the flavor improving agent, a food or drink containing the flavor improving agent or composition, a pharmaceutical composition, or a cosmetic, and The present invention relates to a method for improving the flavor of polyunsaturated fatty acid-containing fats and oils.

  Polyunsaturated fatty acids in fish oils, especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), reduce blood neutral lipids, control blood pressure, activate immune function, improve allergic symptoms, and recognize It is a substance that has physiological activity such as prevention of symptoms, anti-inflammatory action, and improvement of learning function. Of the linoleic acids contained in plant seed-derived fats and oils, dairy products, etc., conjugated linoleic acid is a substance that has physiological activity such as body fat reduction, anti-fatigue, muscle strength, arteriosclerosis, and allergic symptoms. It is. Since this polyunsaturated fatty acid can hardly be biosynthesized in vivo, it must be taken in from outside the body as an essential fatty acid.

  On the other hand, these polyunsaturated fatty acids are added to various processed foods to be ingested, but are oxidized with the passage of time to produce an unpleasant taste and flavor. This unpleasant taste and flavor are said to be a so-called return odor (off-flavor), and various studies have been made to improve the flavor by suppressing the generation of the return odor.

  For example, studies have been made to combine compounds that have heretofore been used alone as antioxidants and deodorants. Patent Document 1 discloses tocopherol containing 1 to 20% by weight of tea extract and a specific amount of δ-tocopherol. A fish oil return odor inhibitor comprising a combination of 80-98.9% by weight, ascorbic acid and / or fatty acid ester 0.1-5% by weight is disclosed in Patent Document 2, tocopherol, L-ascorbic acid fatty acid ester, and tea. DHA antioxidants in combination with extracts are disclosed. These documents also describe emulsifying or dispersing each component in combination with an emulsifier.

  Patent Document 3 describes that the return odor of fats and oils can be suppressed by containing L-ascorbic acid ester in a polyunsaturated fatty acid-containing fat and oil such as DHA at 100 to 2000 ppm. In that case, when the L-ascorbic acid ester is an ester of stearic acid or palmitic acid, it is also disclosed to further contain 20 to 200 ppm of tocopherol and / or 0.01 to 2% of lecithin. Patent Document 4 discloses that the return odor of polyunsaturated fatty acid-containing fats and oils can be suppressed by containing 1600 ppm or more of δ-tocopherol, and the effect of adding L-ascorbic acid ester to 100 ppm or more is disclosed there. It is also described to increase.

  On the other hand, Patent Document 5 discloses a natural oil containing DHA or EPA, which is stable to oxidation as a whole composition, does not generate odor, and can be stored for a long period of time. As a component capable of emulsifying natural oil, polyglycerin fatty acid ester of HLB 10 or more (carbon number of fatty acid 12 to 20) alone or a mixture thereof with sucrose fatty acid ester (fatty acid carbon number 12 to 20) and / or lecithin, An emulsified composition in which an antioxidant is combined with a hydrophilic medium of a polyhydric alcohol or a hydrous polyhydric alcohol is disclosed. Here, as an antioxidant, ascorbic acids and catechins are mentioned as preferred examples. Patent Document 6 describes that the oxidation stability of fats and oils can be remarkably improved by adding monoglyceride to fish oil, among polyalcohol emulsifiers.

  Furthermore, Patent Document 7 discloses a purification method in which fish oil is brought into contact with a synthetic adsorbent, an ion exchange resin or the like under reduced pressure to efficiently perform deodorization and decolorization. Patent Document 8 discloses a method of stabilizing an emulsified state by the presence of vitamin B when a fat emulsion is mixed with an injection such as sugar, amino acid, electrolyte and vitamins. Examples of the fat emulsion include vegetable oil and fish oil.

  As described above, a number of techniques have been reported for suppressing the return odor of polyunsaturated fatty acid-containing fats and oils such as fish oil and making them into a stable emulsified state using conventional antioxidants and deodorants.

  By the way, in Patent Document 9, a specific basic amino acid or a salt thereof can be reacted with unsaturated aldehydes such as nonenal, hexenal, nonadienal, etc. to form an imine compound and make it non-volatile, thereby reducing malodor. It is disclosed.

  Patent Document 10 discloses a method of removing an aldehyde that causes an unpleasant taste and odor by bringing an amino acid and an adsorbent into contact with an edible oil such as fish oil. Examples of amino acids include lysine, cysteine, and arginine. It is described that the amino acid reacts with an aldehyde and the reaction product is removed by an adsorbent. Patent Document 11 discloses a method for reducing anisidine value by bringing an amino acid into contact with oil.

JP-A-5-287294 Japanese Patent Laid-Open No. 9-111237 Japanese Patent Laid-Open No. 5-140584 JP-A-9-263784 JP 7-227227 A Japanese Patent Laid-Open No. 10-140178 JP-A-8-302382 JP 2008-290968 A JP 2011-156227 A Special table 2013-521004 gazette WO2007 / 075632 pamphlet

  However, although the previously proposed technology has some results, it is not always satisfactory because a return odor is generated by long-term storage, and the development of a material that improves the flavor of polyunsaturated fatty acid-containing fats is required. Yes.

  The present invention is a flavor improver that can improve the flavor of polyunsaturated fatty acid-containing fats and oils for a long period of time, a composition containing the flavor improver, a food or drink containing the flavor improver or composition, a pharmaceutical composition, Or it makes it a subject to provide the flavor improvement method of cosmetics and polyunsaturated fatty acid containing fats and oils.

The present invention relates to the following [1] to [9].
[1] A flavor improving agent for polyunsaturated fatty acid-containing fats and oils comprising a basic peptide.
[2] A polyunsaturated fatty acid-containing oil / fat composition comprising a fat / oil containing a polyunsaturated fatty acid and a basic peptide.
[3] A food and drink comprising the oil and fat composition according to [2].
[4] A pharmaceutical composition comprising the oil / fat composition according to [2].
[5] A cosmetic comprising the oil and fat composition according to [2].
[6] A food or drink obtained by blending a basic peptide with a food or drink containing an oil or fat containing a polyunsaturated fatty acid.
[7] A pharmaceutical composition comprising a basic peptide and a pharmaceutical composition containing an oil and fat containing a polyunsaturated fatty acid.
[8] A cosmetic comprising a basic peptide and a cosmetic containing an oil and fat containing a polyunsaturated fatty acid.
[9] Improve the flavor of polyunsaturated fatty acid-containing fats and oils containing basic peptides in fats and oils containing polyunsaturated fatty acids having 18 or more carbon atoms and two or more double bonds How to make.

  The flavor improving agent for polyunsaturated fatty acid-containing fats and oils of the present invention has an excellent effect that it can suppress the generation of unpleasant taste and flavor from the polyunsaturated fatty acid-containing fats over a long period of time. It is.

  The flavor improving agent for polyunsaturated fatty acid-containing fats and oils of the present invention is characterized by containing a basic peptide. Hereinafter, the flavor improving agent for polyunsaturated fatty acid-containing fats and oils of the present invention may be simply referred to as the flavor improving agent of the present invention.

  Polyunsaturated fatty acids, especially docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and linoleic acid (especially conjugated linoleic acid), have excellent physiological activity, but are oxidized and uncomfortable over time. The taste and flavor, so-called return odor (off-flavor) is produced. Since the components and generation mechanism of this return odor are complicated, the suppression mechanism has not been fully elucidated. However, in the present invention, it has been surprisingly found that when a basic peptide is mixed with a polyunsaturated fatty acid-containing fat, the generation of a return odor is suppressed over a long period of time. Although the detailed mechanism is not clear, the terminal carbonyl group of the malodorous component generated from the polyunsaturated fatty acid-containing oil and fat reacts with the amino group of the basic peptide to form an imine compound to be polymerized. Therefore, it is estimated that the malodorous component is made non-volatile.

  The basic peptide in the present invention refers to a peptide having an isoelectric point containing a basic amino acid as a constituent amino acid on the alkali side with respect to physiological conditions. Examples of the basic amino acid include the amino acids described above, and preferably include one or more selected from the group consisting of lysine, arginine, and histidine. The degree of polymerization of the peptide is usually 2 or more, preferably 5 or more, preferably 200 or less, more preferably 100 or less, and still more preferably 60 or less. Suitable basic peptides include polylysine, polyarginine, polyhistidine, histone, and protamine.

  As the basic peptide, one synthesized according to a known method may be used, and a commercially available product may be used.

  In the present invention, basic peptides may be used singly or in combination of two or more, and can be used in combination with other peptides and amino acids within the range not impairing the effects of the present invention.

  If the flavor improving agent of this invention contains a basic peptide, another component will not be specifically limited. The content of the basic peptide in the flavor improving agent of the present invention is preferably 0.1% by weight or more, more preferably 1.0% by weight or more, and further preferably substantially 100% by weight. The flavor improving agent may be composed of a basic peptide.

  Since the flavor improving agent of the present invention can suppress the generation of unpleasant taste and flavor from the polyunsaturated fatty acid-containing oil and fat over a long period of time, the present invention further contains the flavor improving agent of the present invention. A polyunsaturated fatty acid-containing oil / fat composition is provided.

  The polyunsaturated fatty acid-containing oil and fat composition of the present invention is not particularly limited as long as it contains the polyunsaturated fatty acid-containing oil and fat and the flavor improving agent of the present invention. Hereinafter, the polyunsaturated fatty acid-containing oil / fat composition of the present invention may be simply referred to as the oil / fat composition of the present invention.

  Polyunsaturated fatty acid-containing fats and oils are fats and oils containing polyunsaturated fatty acids, and are not particularly limited as long as they contain polyunsaturated fatty acids. The polyunsaturated fatty acid in the present invention is a generic term for a fatty acid having 18 or more carbon atoms and having two or more double bonds in the molecule, or a compound comprising this as a constituent component, depending on the position of the double bond. It is roughly divided into n-3 system and n-6 system. Examples of n-3 fatty acids include α-linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and docosapentaenoic acid (DPA), and n-6 fatty acids include linoleic acid and γ-linolenic acid. And fatty acids such as arachidonic acid.

  These fatty acids can also be used in the form of their derivatives. For example, it may be a fatty acid salt, glycerin, an ester with ethanol, or a constituent of phospholipid. Especially, since the triglyceride which is glycerol ester can be used simply, it can be used conveniently.

  Naturally derived vegetable oils, fish oils, extracted oils or fats of animal and phytoplankton, and oils and fats obtained by synthesis contain polyunsaturated fatty acids as triglycerides and can be used as they are in the present invention. These may be appropriately selected according to the purpose, but if a physiological effect is expected, it is desirable that the content of polyunsaturated fatty acids is high. Therefore, synthetic oils and fats, extracted oils from fish oil and phytoplankton, or Oils and fats can be suitably used.

  The content of polyunsaturated fatty acids in these fats and oils is preferably 1% by weight or more, more preferably 5% by weight or more, and even more preferably 10% by weight or more, because physiological effects are preferably high. % By weight or less is preferable, and 95% by weight or less is more preferable. The content of polyunsaturated fatty acid here means the total content when a plurality of polyunsaturated fatty acids are contained. In addition, fats and oils having a polyunsaturated fatty acid content of about 20 to 90% by weight are commercially available, and these can also be used. Moreover, you may adjust the polyunsaturated fatty-acid content by adding fats and synthetic oils derived from other raw materials to naturally-derived extracted fats and oils.

  The content of the polyunsaturated fatty acid in the oil and fat composition of the present invention is preferably 0.1% by weight or more, more preferably 1% by weight or more, further preferably 5% by weight or more, and preferably 99% by weight or less, 95 More preferably, it is less than wt%.

  The content of the polyunsaturated fatty acid-containing oil and fat in the oil and fat composition of the present invention is preferably 0.1% by weight or more, more preferably 1% by weight or more, further preferably 6% by weight or more, and 99.9% by weight or less. Is preferable, and 99 weight% or less is more preferable.

  Moreover, content of the flavor improving agent of this invention in the oil-fat composition of this invention will not be specifically limited if content of a basic peptide becomes as follows. The content of the basic peptide is preferably 0.001% by weight or more, more preferably 0.01% by weight or more, further preferably 0.1% by weight or more, and 50% by weight or less in the oil / fat composition of the present invention. It is preferably 20% by weight or less, more preferably 10% by weight or less, and further preferably 5% by weight or less. The content of the basic peptide referred to here means the total content when a plurality of basic peptides are contained.

  The weight ratio of the basic peptide to the polyunsaturated fatty acid (polyunsaturated fatty acid / basic peptide) is preferably 0.005 / 1 to 10000/1, and more preferably 0.1 / 1 to 5000/1.

  The oil and fat composition of the present invention can contain an emulsifier from the viewpoint of dispersing the basic peptide in addition to the polyunsaturated fatty acid-containing oil and fat and the basic peptide.

  As the emulsifier, known emulsifiers can be used. For example, at least one selected from the group consisting of glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, phospholipid, and polyoxyethylene sorbitan fatty acid ester is used. Among these, glycerin fatty acid esters are more preferable because polyunsaturated fatty acids can be kept stable.

  The content of the emulsifier in the oil and fat composition of the present invention is preferably 10% by weight or less, more preferably 7.5% by weight or less, and further preferably 5% by weight or less. The content of the emulsifier here means the total content when it contains a plurality of emulsifiers.

  Moreover, the oil-fat composition of this invention can further contain an antioxidant and / or antioxidant from a viewpoint of keeping a polyunsaturated fatty acid stably.

  There is no limitation in particular as an antioxidant and / or antioxidant, A well-known thing is used. For example, tocopherols; polyphenols; dibutylhydroxytoluene (BHT); butylhydroxyanisole (BHA); gluconic acid, kojic acid, phytic acid, polyphosphoric acid, ferulic acid, ellagic acid, citric acid, ascorbic acid, isoascorbic acid, Erythorbic acid, gallic acid, chlorogenic acid, quinic acid, nucleic acids or salts or fatty acid esters thereof; catechins; grape seed extract, rosemary extract, sunflower extract, bayberry extract, amla extract, edible canna extract , Blueberry leaf extract, Seri extract, Hego ginkgo extract, Spinach extract, Cucumber extract, Parsley extract, Pomegranate extract, Enzyme-treated rutin, Quercetin, Resveratrol, Ubiquinone, α-Lipoic acid, Anthocyan ; Polyphenols such as tea extract Containing natural extracts; carotenoids such as astaxanthin, lycopene, lutein; licorice extract, rapeseed extract, sesame oil unsaponifiable matter, γ-oryzanol, dokudami extract, aoi flower extract, pimenta extract, hesperidin, hesperetin, sesamolin , Sesamol, chitin, chitosan and the like. Among these, one or more selected from the group consisting of tocopherol, catechins, and ascorbic acid can be used.

  The content of the antioxidant and / or antioxidant in the oil and fat composition of the present invention is preferably 0.001% by weight or more, more preferably 0.01% by weight or more, further preferably 0.1% by weight or more, It is preferably 10% by weight or less, more preferably 5% by weight or less, and further preferably 2% by weight or less. The content of antioxidant and / or antioxidant here means the total content when a plurality of antioxidants and / or antioxidants are contained.

  The oil and fat composition of the present invention can improve the stability and added value of the composition by using other useful components in combination within the range not impairing the effects of the present invention as components other than those described above. . Examples of such ingredients are water, alcohol, licorice extract, sweeteners such as sodium saccharin, aspartame, gum arabic, pectin, carrageenan, far selelaen, guar gum, locust bean gum, xanthan gum, alginic acid, methylcellulose, oligosaccharide, Polysaccharides such as dextrin, cyclodextrin, water-soluble dietary fiber, water-insoluble dietary fiber, gardenia pigment, tomato pigment, hematococcus alga pigment, marigold pigment, carotenoid pigment, yellow No. 4 colorant, potassium sorbate, Preservatives such as sodium benzoate, sodium acetate and hinokitiol, acidulants such as citric acid and phytic acid, seasonings such as sodium inosinate and sodium glutamate, citrus flavors, milk flavors, yogurt flavors Fragrances such as masking flavors, buffers, pH adjusters, alkali agents such as sodium hydroxide and potassium hydroxide, antifoaming agents, vitamin A, vitamin D, vitamin E, vitamin C, vitamin B group, pantothenic acid, etc. Amino acids such as vitamins, L-glycine, L-threonine, L-tryptophan, L-theanine, L-glutamate, minerals such as calcium, iron, zinc, copper, magnesium or salts thereof, sesamin, isoflavone, lactoferrin , Lactulose, lactic acid bacteria, phytosterol, collagen, elastin, ceramide, chondroitin sulfate, N-acetylglucosamine, hyaluronic acid, placenta, squalene, curcumin, allyl sulfide, alliin, phosphatidylserine, phosphatidylcholine, coumarin, royal jelly, Lopolis, Agaricus powder, Reishi mushroom powder, Spirulina powder, Chlorella powder, Cordyceps extract, Mulberry leaf extract, Ginseng extract, Functional ginseng extract, Functional materials such as Glycyrrhizic acid, Galantamine, Ribastig guineadnepezil, etc. Acetylcholinesterase inhibitors, mevastatin, fenofibrate, cholestimide and other hyperlipidemia improving agents, diphenhydramine hydrochloride, chlorpheniramine maleate, ketotifen fumarate, cetirizine hydrochloride and other antihistamines, whey protein, whey peptide, egg peptide, Examples include soy peptides and proteins such as enzymes. These contents are not particularly limited and can be appropriately set according to a known technique.

  Examples of the alcohol include monohydric alcohols and polyhydric alcohols. Monovalent alcohols include monovalent lower alcohols and monovalent higher alcohols. Specific examples of monovalent lower alcohols include ethanol, propanol, and butanol as monovalent higher alcohols. Specifically, for example, cetyl alcohol and stearyl alcohol are exemplified. Specific examples of the polyhydric alcohol include ethylene glycol, propylene glycol, butylene glycol, glycerin, diglycerin, triglycerin, polyglycerin, sorbitol, xylitol, maltitol, lactitol, sorbitan, xylose, arabinose, mannose, Examples include lactose, sugar, coupling sugar, glucose, enzyme starch syrup, acidified starch syrup, maltose starch syrup, maltose, isomerized sugar, fructose, reduced maltose starch syrup, reduced starch saccharified product, honey, fructose glucose liquid sugar, and aqueous solutions thereof. it can. These can be used alone or in combination of two or more. Among them, polyhydric alcohols are preferable from the viewpoint of ease of preparation of the preparation and stability, and propylene glycol, glycerin and reduced starch saccharified product are more preferable. In the present specification, the polyhydric alcohol means a compound having two or more hydroxyl groups in one molecule.

  If the oil-and-fat composition of this invention contains a polyunsaturated fatty acid containing fat and a basic peptide, the preparation method will not be specifically limited. For example, the raw materials can be mixed and prepared using a stirrer, an emulsifying device or the like. For example, a propeller type, an anchor type, a paddle type, a disc turbine type, etc. with a stirring blade, a rotor / stator type emulsifier, a mill type emulsifier, a high pressure nozzle type emulsifier, a high pressure impingement type emulsifier, an ultrasonic emulsifier Examples thereof include a membrane emulsifier, a microchannel emulsifier, a static mixer, and a powder dissolver. These can be used alone or in combination of two or more. Among them, paddle blade agitators, rotor / stator type emulsifiers, high pressure nozzle type emulsifiers, high pressure collision type emulsifiers are versatile. Can be preferably used from the viewpoint of high.

  Since the oil and fat composition of the present invention can suppress the generation of unpleasant taste and flavor from polyunsaturated fatty acids over a long period of time, the physiological function of polyunsaturated fatty acids without exhibiting unpleasant taste and flavor In order to express an active action, it is suitably used, for example, as a food or drink, a pharmaceutical composition, a cosmetic, or a raw material thereof.

  These forms are not particularly limited as long as the oil and fat composition can be taken into the body or externally applied to the skin and the like. The oil and fat composition of the present invention can be used as it is, or the oil and fat composition of the present invention. The product can be ingested as an emulsified product, a powdered product, or a powdered product of the emulsion.

  Specific examples of these forms include oil and fat compositions and dry syrups, liquids (including suspensions, emulsions, syrups, limonades, etc.) when the composition is emulsified. . Moreover, when powdered, a powder, a powder, a fine granule, a granule etc. are illustrated. Among these, a liquid agent and a powder agent are preferable.

  If the oil-fat composition of this invention which has the said form contains a polyunsaturated fatty acid containing fat and a basic peptide, it can be prepared in accordance with a conventional method. For example, in the case of a liquid preparation, it can be prepared by sequentially mixing a basic peptide and, if necessary, other additives into a polyunsaturated fatty acid-containing fat.

  Moreover, the oil-fat composition of this invention can be utilized without limitation especially according to the form. For example, blood neutral lipid lowering action, blood pressure control action, immune function activation, allergy symptom improvement, dementia prevention, anti-inflammatory action, learning function improvement, body fat reduction action, anti-fatigue action, muscle strength enhancement action It can be used for the expression and improvement of physiological activity such as arteriosclerosis suppression.

  The amount of the oil and fat composition of the present invention is appropriately set according to the form, method of use, purpose of use, and age, weight, and symptoms of the subject of the composition, but for example, when taken orally The preferred amount of intake is such that the total amount of DHA and EPA of polyunsaturated fatty acids is 1 g or more / day, or that of conjugated linoleic acid is 1 to 4 g / day. In the case of absorption through the skin, the amount of polyunsaturated fatty acid DHA and EPA is 1 g / day or more, or the amount of conjugated linoleic acid is 1 to 4 g / day. . Moreover, within a desired usage amount range, it may be used once or multiple times within a day, and the usage time and period are arbitrary.

  The subject of use of the oil and fat composition of the present invention is preferably a blood neutral lipid lowering action, blood pressure control action, immune function activation, allergic symptom improvement, dementia prevention, anti-inflammatory action, learning function improvement. And humans who need to improve the physiological activity. In addition, since the oil and fat composition of the present invention is a safe composition, it can also be used by patients who have other diseases and general healthy people, and can be used in animals such as pets. There may be.

  This invention also provides the composition characterized by including the fat and oil composition of this invention. Specific examples of the composition include, for example, an embodiment containing the oil and fat composition of the present invention, that is, an embodiment in which a polyunsaturated fatty acid-containing oil and a basic peptide are blended together. The aspect which mix | blends a basic peptide with the composition containing the fats and oils containing a polyunsaturated fatty acid is mentioned. By having such characteristics, these compositions can be suitably used as, for example, foods and drinks, pharmaceutical compositions, or cosmetics.

  As a food or drink, the oil and fat composition of the present invention may be contained in any form, for example, blood neutral lipid lowering action, blood pressure control action, immune function activation, allergy symptom improvement And foods and drinks for the development and improvement of physiological activities such as prevention of dementia, anti-inflammatory action, learning function improvement, body fat reduction action, anti-fatigue action, muscle strength enhancement action, and arteriosclerosis inhibition. Specifically, foods for specified health use, nutritional functional foods, foods for the elderly, special-purpose foods, functional foods, health supplements (supplements), for example, used for the expression, improvement or maintenance of the above-mentioned action It will be possible to provide it with an indication to the effect.

  Examples of such foods and drinks include instant noodles, cup noodles, retort / cooked food, cooked canned food, microwave food, instant soup / stew, instant miso soup / soup, canned soup, freeze-dried food, carbonated drinks, Natural fruit juice, fruit juice drink, soft drink (including fruit juice), fruit drink, fruit food with fruit granules, vegetable drink, soy milk / soy milk drink, coffee drink, tea drink, powdered drink, concentrated drink, sports drink, nutrition Beverages, beverages such as alcoholic beverages, bread, macaroni and spaghetti, noodles, cake mix, fried flour and bread crumbs, gyoza and spring rolls and other flour foods, caramel candy, chewing gum, chocolate, cookies and biscuits, Cake pie, snack cracker, Japanese confectionery, rice confectionery, bean confectionery, baked confectionery, jelly, pudding, bar Loa, dessert confectionery, soy sauce, miso, sauces, tomato processed seasonings, mirin, vinegar, sweeteners, fish sauce, Nyokumam and other basic seasonings, flavor seasonings, cooking mix, curry base Compound seasonings such as sauces, dressings, noodle soup and spices, fat and fat foods such as butter, margarine and mayonnaise, milk and processed milk, milk drinks, yogurts, fermented milk drinks, lactic acid bacteria drinks, cheese, ice cream, preparation Powdered milk, infant formula, milk and dairy products such as cream, liquid eggs, powdered eggs, egg processed foods such as broiled eggs, frozen foods such as half-cooked frozen foods, cooked frozen foods, fishery canned foods and pastes, fish meat Hams and sausages, marine products, marine products, marine products such as dried fish, boiled fish, canned animal products, canned and pasted livestock, processed meat products such as meat ham and sausage, animal products and canned agricultural products Canned fruits, fruit sauces, fruit preparations, jams, marmalades, pickles, boiled beans, dried agricultural products, cereals and other processed agricultural products, liquid foods, baby foods, baby foods, sprinkles, tea pickles, bar foods and other nutritive foods, Examples include supplements, pills, hard capsules, tablets [including uncoated tablets, sugar-coated tablets, intraoral quick disintegrating tablets, chewable tablets (chewable tablets), effervescent tablets, troches, film-coated tablets, etc.]. In addition, these should just add the oil-fat composition of this invention at the time of preparation with respect to a ready-made food, and it does not specifically limit about an addition time and an addition method.

  As a pharmaceutical composition, it can be widely used as a pharmaceutical, a quasi-drug, and the like. For example, blood neutral lipid lowering action, blood pressure control action, immune function activation, allergy symptom improvement, dementia prevention, anti-inflammatory action, learning function improvement, body fat reduction action, anti-fatigue action, muscle strength enhancement action It can be used for the treatment or prevention of any disease for which expression or improvement of physiological activity such as arteriosclerosis suppression is desired. Specifically, it can be suitably used for the treatment and prevention of hyperlipidemia, allergic symptoms, arteriosclerosis and the like. In addition, the pharmaceutical composition of this invention can also be prepared by mix | blending other components etc. which have the same effect | action as the oil-fat composition of this invention together.

  The form of the pharmaceutical composition is not particularly limited as long as it contains the oil and fat composition of the present invention in any form, and specifically, powders, powders, fine granules, granules Agents, pills, capsules, tablets [including uncoated tablets, sugar-coated tablets, intraoral quick disintegrating tablets, chewable tablets (chewable tablets), effervescent tablets, troches, film-coated tablets, etc.], dry syrups, films, liquids [Including suspensions, emulsions, syrups, limonades, etc.], jelly agents are exemplified, and confectionery agents (candy, gummy agents, nougat agents, etc.) are also included. In addition to the hard capsule, the capsule includes a soft capsule filled with the oil and fat composition of the present invention as it is.

  Examples of cosmetics include cosmetics for the expression and improvement of physiological activity such as immune function activation, allergic symptom improvement, blood circulation promoting action, anti-inflammatory action, and anti-wrinkle action. Specifically, it can be suitably used for improving and preventing inflammation and wrinkles.

  As cosmetics, the oil and fat composition of the present invention may be contained in any form, and physiological activities such as immune function activation, allergic symptom improvement, blood circulation promotion action, anti-inflammatory action, anti-wrinkle action, etc. Examples thereof include lotions, emulsions and creams for the purpose of expression and improvement of action. In addition, the dosage form is not particularly limited, and various externally applicable solutions such as solutions, emulsions, creams, gels, ointments, liquids, powders, pastes, poultices, plasters, aerosols, etc. It can be made into a dosage form.

  The food / beverage products of the present invention, the pharmaceutical composition of the present invention, and the cosmetic composition of the present invention include carriers, bases, and / or those usually used in the fields of pharmaceutical preparations and foods in addition to the oil / fat composition of the present invention. Or an additive etc. can be suitably mix | blended and prepared within the range which achieves the objective of this invention. In addition, the content of the oil and fat composition of the present invention in these foods and drinks, pharmaceutical compositions and cosmetics is suitable for the above-mentioned oil and fat composition of the present invention, for example, when taken orally. The total amount of DHA and EPA of polyunsaturated fatty acids is 1 g / day or more, or 1 to 4 g / day for conjugated linoleic acid. The amount of DHA and EPA in the amount of 1 g / day or more, or in the amount of 1 to 4 g / day in the case of conjugated linoleic acid, can be appropriately set according to a conventional method.

  The oil and fat composition of the present invention has an effect that generation of unpleasant taste and flavor is suppressed while containing a polyunsaturated fatty acid. Therefore, the present invention also comprises a fat containing a polyunsaturated fatty acid having 18 or more carbon atoms and two or more double bonds, containing a basic peptide. A method for reducing the return odor is provided.

  The method for reducing the return odor of the polyunsaturated fatty acid-containing fat is not particularly limited as long as the basic peptide is contained in the polyunsaturated fatty acid-containing fat.

  In addition, in the method of reducing the return odor of the polyunsaturated fatty acid-containing fats and oils, the types of basic peptides to be used, their content, the content ratio, the types of components added and blended, the preparation method, the use, About a formulation form, an ingestion object, etc., it is the same as that of the oil-fat composition of the said this invention.

  EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited at all by these Examples.

Test example 1
The deodorization and return odor suppression effects of the DHA / EPA-containing fish oil of the peptides shown in Table 1 were confirmed.

  Specifically, fine peptides of the types shown in Table 1 were stirred in a DHA / EPA-containing refined fish oil (manufactured by Maruha Nichiro Foods Co., Ltd., DHA content 22% by weight, EPA content 5% by weight) with a homomixer at 3000 rpm. 1 g was gradually added. Thereafter, the mixture was stirred well for 10 minutes to obtain a DHA / EPA-containing purified fish oil preparation [polyunsaturated fatty acid / peptide (weight ratio) = 26.73 / 1].

  The obtained preparation was divided into three equal parts, sealed, and the sample that was allowed to stand at 25 ° C. for 10 minutes was the initial fish odor evaluation sample, the sample that was allowed to stand at 55 ° C. for 24 hours was returned, and the odor evaluation sample A, The sample left for a while was designated as return odor evaluation sample B.

  Sensory evaluation was performed about the fish smell of each sample after a preservation | save. Specifically, the sample obtained was opened, and the odor was checked as it was. When the fish odor was not felt 0, when it was felt strongly, 10 was used as the score, and the panel 10 The average score of people was calculated. At that time, standardization was performed so that the average score of the initial fish odor evaluation sample of Reference Example 1 was 5.0, and comparison between samples was performed. The results are shown in Table 1.

  From Table 1, it was clarified that the basic peptide effectively suppresses the initial fish odor and the return odor, and the effect lasts for a long time. On the other hand, in the comparative example to which the acidic peptide and neutral peptide were added, the effect of suppressing the initial fish odor and the return odor was observed only slightly, and among them, the effect of the acidic peptide did not last.

Test example 2
The deodorization and return odor suppression effects of the conjugated linoleic acid-containing fats and oils of the peptides shown in Table 2 were confirmed.

  Specifically, 99.7 g of conjugated linoleic acid-containing fats and oils (manufactured by Nisshin Oillio Group, conjugated linoleic acid content 80% by weight) were stirred with a homomixer at 3000 rpm, and the kinds of fine peptides 0. 3 g was gradually added. Thereafter, the mixture was well stirred for 10 minutes to obtain a conjugated linoleic acid-containing oil and fat preparation [polyunsaturated fatty acid / peptide (weight ratio) = 265.87 / 1].

  The obtained preparation was divided into three equal parts, sealed, and the sample left at 25 ° C. for 10 minutes was the initial odor evaluation sample. The sample left at 55 ° C. for 1 week was returned to the odor evaluation sample A at 37 ° C. for 4 months. The sample which left still was set to return odor evaluation sample B.

  Sensory evaluation was performed about the odor of each sample after storage. Specifically, the sample obtained was opened, the odor was confirmed as it was, 0 when no odor was detected, 10 when it was felt strongly, and 10 panelists using the degree of sensation felt by the panel as a score. The average score was calculated. At that time, standardization was performed so that the average score of the initial odor evaluation sample of Reference Example 2 was 5.0, and comparison between samples was performed. The results are shown in Table 2.

  From Table 2, it was revealed that the basic peptide effectively suppresses the initial odor and the return odor, and that the effect lasts for a long time. On the other hand, in the comparative example to which the acidic peptide and the neutral peptide were added, the effect of suppressing the initial odor and the return odor was recognized only slightly, and among them, the effect of the acidic peptide did not last.

Test example 3
The deodorization and return odor suppression effects of the EPA-containing fish oil of the peptides shown in Table 3 were confirmed.

  Specifically, 99.5 g of purified EPA-containing fish oil (manufactured by NOF Corporation, EPA content 28% by weight) was gradually mixed with 0.5 g of fine peptides of the type shown in Table 3 while stirring at 3000 rpm with a homomixer. Added. Thereafter, the mixture was stirred well for 10 minutes to obtain an EPA-containing purified fish oil preparation [polyunsaturated fatty acid / peptide (weight ratio) = 55.72 / 1].

  The obtained preparation was divided into three equal parts, sealed, and the sample that was allowed to stand at 25 ° C. for 10 minutes was the initial fish odor evaluation sample, the sample that was allowed to stand at 55 ° C. for 24 hours was returned, and the odor evaluation sample A, The sample left for a while was designated as return odor evaluation sample B.

  Sensory evaluation was performed about the fish smell of each sample after a preservation | save. Specifically, the sample obtained was opened, and the odor was checked as it was. When the fish odor was not felt 0, when it was felt strongly, 10 was used as the score, and the panel 10 The average score of people was calculated. At that time, standardization was performed so that the average score of the initial fish odor evaluation sample of Reference Example 3 was 5.0, and comparison between samples was performed. The results are shown in Table 3.

  From Table 3, it was clarified that the basic peptide effectively suppresses the initial fishy odor and return odor, and that the effect lasts for a long time. On the other hand, in the comparative example to which the acidic peptide and neutral peptide were added, the effect of suppressing the initial fish odor and the return odor was recognized only slightly, and among them, the effect of the acidic peptide did not last.

Test example 4
The deodorization and return odor suppression effects of the DHA / EPA-containing fish oil of the peptides shown in Table 4 were confirmed.

  Specifically, 50 g of DHA / EPA-containing refined fish oil (manufactured by Maruha Nichiro Foods Co., Ltd., DHA content 19% by weight, EPA content 3.5% by weight) was stirred with a homogenizer at 6000 rpm, and the types of fine particles shown in Table 4 were used. Peptide 50g was added slowly. Thereafter, the mixture was stirred well for 10 minutes to obtain a DHA / EPA-containing purified fish oil preparation [polyunsaturated fatty acid / peptide (weight ratio) = 0.225 / 1].

  The obtained preparation was divided into three equal parts, sealed, and the sample that was allowed to stand at 25 ° C. for 10 minutes was the initial fish odor evaluation sample, the sample that was left at 55 ° C. for 1 week was returned, and the odor evaluation sample A was 6 months at 37 ° C. The sample left for a while was designated as return odor evaluation sample B.

  Sensory evaluation was performed about the fish smell of each sample after a preservation | save. Specifically, the sample obtained was opened, and the odor was checked as it was. When the fish odor was not felt 0, when it was felt strongly, 10 was used as the score, and the panel 10 The average score of people was calculated. At that time, standardization was performed so that the average score of the initial fish odor evaluation sample of Reference Example 4 was 5.0, and comparison between samples was performed. The results are shown in Table 4.

  From Table 4, it was clarified that the basic peptide effectively suppresses the initial fishy odor and return odor, and that the effect lasts for a long time. On the other hand, in the comparative example to which the acidic peptide and neutral peptide were added, the effect of suppressing the initial fish odor and the return odor was recognized only slightly, and among them, the effect of the acidic peptide did not last.

Test Example 5
The deodorization and return odor suppression effects of the DHA / EPA-containing fish oil of the peptides shown in Table 5 were confirmed.

  Specifically, DHA / EPA-containing purified fish oil (manufactured by Maruha Nichiro Foods Co., Ltd., DHA content 38% by weight, EPA content 4.2% by weight) 99.98 g while stirring at 6000 rpm with a homogenizer, Gradually 0.02 g of peptide was added gradually. Thereafter, the mixture was stirred well for 10 minutes to obtain a DHA / EPA-containing purified fish oil preparation [polyunsaturated fatty acid / peptide (weight ratio) = 29.69.6 / 1].

  The obtained preparation was divided into three equal parts, sealed, and a sample that was allowed to stand at 25 ° C. for 10 minutes was an initial fish odor evaluation sample, a sample that was allowed to stand at 55 ° C. for 24 hours was returned, and odor evaluation sample A, The sample left for a while was designated as return odor evaluation sample B.

  Sensory evaluation was performed about the fish smell of each sample after a preservation | save. Specifically, the sample obtained was opened, and the odor was checked as it was. When the fish odor was not felt 0, when it was felt strongly, 10 was used as the score, and the panel 10 The average score of people was calculated. At that time, standardization was performed so that the average score of the initial fish odor evaluation sample of Reference Example 5 was 5.0, and comparison between samples was performed. The results are shown in Table 5.

  From Table 5, it was revealed that the basic peptide effectively suppresses the initial fish odor and return odor even at a low concentration, and that the effect persists over a long period of time. On the other hand, in the comparative example to which the acidic peptide and neutral peptide were added, the effect of suppressing the initial fish odor and the return odor was recognized only slightly, and among them, the effect of the acidic peptide did not last.

  Since the flavor improving agent for polyunsaturated fatty acid-containing fats and oils of the present invention can suppress the generation of unpleasant taste and flavor from polyunsaturated fatty acids over a long period of time, for example, food and drink, pharmaceutical composition And can be suitably used as a raw material for cosmetics and cosmetics.

Claims (4)

Comprising a basic peptide, DHA, EPA, and oil return odor improving agent containing one or more polyunsaturated fatty acids selected from the group consisting of linoleic acid. The return odor improving agent according to claim 1, wherein the basic peptide is at least one selected from the group consisting of polylysine, polyarginine, polyhistidine, histone, and protamine. A return odor of a polyunsaturated fatty acid-containing oil or fat characterized by containing a basic peptide in an oil or fat containing one or more polyunsaturated fatty acids selected from the group consisting of DHA, EPA, and linoleic acid How to improve. The method according to claim 3 , wherein the basic peptide is one or more selected from the group consisting of polylysine, polyarginine, polyhistidine, histone, and protamine.