JP6638199B2 - Low fat / oil emulsified seasoning - Google Patents
Low fat / oil emulsified seasoning Download PDFInfo
- Publication number
- JP6638199B2 JP6638199B2 JP2015055163A JP2015055163A JP6638199B2 JP 6638199 B2 JP6638199 B2 JP 6638199B2 JP 2015055163 A JP2015055163 A JP 2015055163A JP 2015055163 A JP2015055163 A JP 2015055163A JP 6638199 B2 JP6638199 B2 JP 6638199B2
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- JP
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- Prior art keywords
- oil
- fat
- seasoning
- weight
- glu
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Description
本発明は、低油脂乳化調味料に関する。 The present invention relates to a low fat / oil emulsified seasoning.
近年、健康志向の高まりにより、マヨネーズ等の油脂を主原料とする調味料の低カロリー化が望まれている。そのため、従来品に比べて油脂の配合量を低減した低油脂乳化調味料が開発されている。しかしながら、このような低油脂乳化調味料では、油脂の配合量を低減した結果、油脂に由来するコクが弱くなるという課題があった。 In recent years, with an increase in health consciousness, it has been desired to reduce the calories of seasonings made mainly from fats and oils such as mayonnaise. Therefore, a low fat / oil emulsified seasoning in which the amount of fat / oil is reduced as compared with conventional products has been developed. However, in such a low-oil-fat emulsified seasoning, there is a problem that the richness derived from the fat becomes weak as a result of reducing the blending amount of the fat.
上記課題を解決するため、例えば、低油脂乳化調味料の油脂様のコクを強める技術が開発されている。そのような技術としては、例えば、乳化を二重に行ってＷ／Ｏ／Ｗ型の低油脂乳化調味料を製造する方法（特許文献１）や油滴のサイズを微小化して低油脂乳化調味料を製造する方法が知られている。 In order to solve the above-mentioned problems, for example, a technique has been developed to enhance the fat-like richness of a low fat-oil emulsified seasoning. Examples of such a technique include a method of producing a W / O / W type low oil / fat emulsified seasoning by performing emulsification twice (Patent Document 1), and a method of minimizing the size of an oil droplet to reduce a low oil / fat emulsified seasoning. Methods for producing ingredients are known.
また、酸素の供給下で油脂を加熱して得られる、オクタン酸およびデカン酸を含有する食品素材を利用して、香気や風味を飲食品に付与できることが知られている（特許文献２）。しかしながら、同素材を、低油脂乳化調味料の製造に利用することは知られていない。 Further, it is known that flavors and flavors can be imparted to foods and drinks by using food materials containing octanoic acid and decanoic acid, which are obtained by heating oils and fats under supply of oxygen (Patent Document 2). However, it has not been known to use this material for producing a low-oil / fat emulsified seasoning.
本発明は、油脂様のコクに優れた低油脂乳化調味料を提供することを課題とする。 An object of the present invention is to provide a low fat / oil emulsified seasoning excellent in fat / oil-like richness.
本発明者らは、上記課題を解決するために鋭意研究を行った結果、酸素供給下で油脂を加熱して得られる油脂処理物を低油脂乳化調味料に配合することにより、油脂様のコクを高めることができることを見出し、本発明を完成させた。 The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, by blending a processed fat or oil obtained by heating a fat or oil under oxygen supply with a low fat / oil emulsified seasoning, a fat-like rich body is obtained. Have been found, and the present invention has been completed.
すなわち、本発明は以下のとおり例示できる。
［１］
オクタン酸および／またはデカン酸を含有する低油脂乳化調味料。
［２］
オクタン酸濃度が０．１５〜１０９重量ｐｐｂである、前記調味料。
［３］
デカン酸濃度が０．１５〜１１５重量ｐｐｂである、前記調味料。
［４］
さらに、１−オクテン−３−オールを含有する、前記調味料。
［５］
１−オクテン−３−オール濃度が０．０９〜６９重量ｐｐｂである、前記調味料。
［６］
オクタン酸およびデカン酸を含有する油脂処理物が配合された、前記調味料。
［７］
前記油脂処理物におけるオクタン酸濃度が５〜５００重量ｐｐｍである、前記調味料。［８］
前記油脂処理物におけるデカン酸濃度が１０〜４２００重量ｐｐｍである、前記調味料。
［９］
前記油脂処理物が、さらに、１−オクテン−３−オールを含有する、前記調味料。
［１０］
前記油脂処理物における１−オクテン−３−オール濃度が５〜５５０重量ｐｐｍである、前記調味料。
［１１］
前記油脂処理物の配合量が１重量ｐｐｍ〜７５０重量ｐｐｍである、前記調味料。
［１２］
前記油脂処理物が、油脂に溶存酸素供給速度０．０５８ｍｇ／Ｌ／ｍｉｎ以上で酸素を供給しながら、該油脂を加熱することにより得られたものである、前記調味料。
［１３］
前記油脂が植物油脂である、前記調味料。
［１４］
さらに、カルシウム受容体活性化作用を有するペプチドを含有する、前記調味料。
［１５］
前記ペプチドが、γ−Ｇｌｕ−Ｘ−Ｇｌｙ（Ｘはアミノ酸又はアミノ酸誘導体を表す）、γ−Ｇｌｕ−Ｖａｌ−Ｙ（Ｙはアミノ酸又はアミノ酸誘導体を表す）、γ−Ｇｌｕ−Ｚ（Ｚはアミノ酸又はアミノ酸誘導体を表す）、Ａｓｐ−Ｇｌｙ、Ｃｙｓ−Ｇｌｙ、Ｃｙｓ−Ｍｅｔ、Ｇｌｕ−Ｃｙｓ、Ｇｌｙ−Ｃｙｓ、Ｌｅｕ−Ａｓｐ、γ−Ｇｌｕ−γ−Ｇｌｕ−Ｖａｌ、γ−Ｇｌｕ−Ｗ−ＯＣＨ（Ｒ）ＣＯ2Ｈ（Ｗはアミノ酸又はアミノ酸誘導体を
表し、ＲはＨ又はＣＨ3を表す）から選択される１またはそれ以上のペプチドである、前
記調味料。
［１６］
前記ペプチドが、γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ、γ−Ｇｌｕ−Ｎｖａ−Ｇｌｙ、γ−Ｇｌｕ−Ａｂｕ−Ｇｌｙ、およびγ−Ｇｌｕ−Ｎｖａから選択される１またはそれ以上のペプチドである、前記調味料。
［１７］
前記ペプチドを１重量ｐｐｍ以上含有する、前記調味料。
［１８］
調味料における油脂含量が４０重量％以下である、前記調味料。
［１９］
Ｗ／Ｏ／Ｗ型の乳化調味料である、前記調味料。
［２０］
オクタン酸および／またはデカン酸を低油脂乳化調味料またはその原料に配合することを含む、低油脂乳化調味料を製造する方法。
［２１］
オクタン酸および／またはデカン酸を低油脂乳化調味料またはその原料に配合することを含む、低油脂乳化調味料の油脂様のコクを増強する方法。
That is, the present invention can be exemplified as follows.
[1]
A low fat / oil emulsified seasoning containing octanoic acid and / or decanoic acid.
[2]
The above-mentioned seasoning having an octanoic acid concentration of 0.15 to 109 wt ppb.
[3]
The above-mentioned seasoning, wherein the concentration of decanoic acid is 0.15 to 115 wt ppb.
[4]
The above-mentioned seasoning further comprising 1-octen-3-ol.
[5]
The above-mentioned seasoning, wherein the 1-octen-3-ol concentration is from 0.09 to 69 ppb by weight.
[6]
The above-mentioned seasoning, wherein a processed fat and oil containing octanoic acid and decanoic acid is blended.
[7]
The seasoning, wherein the octanoic acid concentration in the processed fat or oil is 5 to 500 ppm by weight. [8]
The said seasoning whose decanoic acid concentration in the said fats and oils processed product is 10-4200 weight ppm.
[9]
The seasoning, wherein the processed fat or oil further contains 1-octen-3-ol.
[10]
The seasoning, wherein the 1-octen-3-ol concentration in the processed oil or fat is 5 to 550 ppm by weight.
[11]
The seasoning, wherein the blended amount of the processed oil is 1 to 750 ppm by weight.
[12]
The above-mentioned seasoning, wherein the processed fat or oil is obtained by heating the fat or oil while supplying oxygen to the fat or oil at a dissolved oxygen supply rate of 0.058 mg / L / min or more.
[13]
The seasoning, wherein the fat is vegetable fat.
[14]
The above-mentioned seasoning further comprising a peptide having a calcium receptor activating action.
[15]
The peptide is γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative), γ-Glu-Val-Y (Y represents an amino acid or an amino acid derivative), γ-Glu-Z (Z is an amino acid or an amino acid derivative). Represents an amino acid derivative), Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, γ-Glu-γ-Glu-Val, γ-Glu-W-OCH (R) The above-mentioned seasoning, which is one or more peptides selected from CO 2 H (W represents an amino acid or an amino acid derivative, and R represents H or CH 3 ).
[16]
The seasoning, wherein the peptide is one or more peptides selected from γ-Glu-Val-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu-Gly, and γ-Glu-Nva. .
[17]
The seasoning containing the peptide in an amount of 1 ppm by weight or more.
[18]
The above-mentioned seasoning, wherein the fat and oil content in the seasoning is 40% by weight or less.
[19]
The said seasoning which is a W / O / W type emulsion seasoning.
[20]
A method for producing a low fat / oil emulsified seasoning, which comprises mixing octanoic acid and / or decanoic acid with a low fat / oil emulsified seasoning or a raw material thereof.
[21]
A method for enhancing the oil-like richness of a low fat / oil emulsified seasoning, which comprises mixing octanoic acid and / or decanoic acid with a low fat / oil emulsified seasoning or a raw material thereof.
本発明により、油脂様のコクに優れた低油脂乳化調味料を提供することができる。 According to the present invention, a low fat / oil emulsified seasoning excellent in fat / oil-like richness can be provided.
＜１＞本発明の調味料
本発明の調味料は、オクタン酸および／またはデカン酸を含有する低油脂乳化調味料である。本発明の調味料は、さらに、１−オクテン−３−オール（１−ｏｃｔｅｎ−３−ｏ
ｌ）を含有していてもよい。本発明において、オクタン酸、デカン酸、および１−オクテン−３−オール（いずれも含有される場合）、を総称して「有効成分」ともいう。
<1> Seasoning of the Present Invention The seasoning of the present invention is a low-oil emulsified seasoning containing octanoic acid and / or decanoic acid. The seasoning of the present invention further comprises 1-octen-3-ol (1-octen-3-o).
l) may be contained. In the present invention, octanoic acid, decanoic acid, and 1-octen-3-ol (when all are contained) are also collectively referred to as “active ingredients”.
本発明においては、有効成分を配合することにより、低油脂乳化調味料の油脂様のコクを高める効果が得られる。同効果を「コク増強効果」ともいう。本発明において、「コク」とは、後味に感じる味の厚みをいう。 In the present invention, the effect of increasing the fat-like richness of the low fat / oil emulsified seasoning can be obtained by blending the active ingredient. This effect is also referred to as the "enhancement effect". In the present invention, “bodily” refers to the thickness of the taste felt as aftertaste.
「乳化調味料」とは、乳化状態で使用される調味料をいう。乳化調味料としては、半固体状ドレッシング、乳化液状ドレッシング、分離液状ドレッシング等のドレッシング類が挙げられる。分離液状ドレッシングは、使用時に乳化して使用すればよい。半固体状ドレッシングとしては、マヨネーズ様調味料が挙げられる。 "Emulsified seasoning" refers to a seasoning used in an emulsified state. Examples of the emulsified seasoning include dressings such as semi-solid dressing, emulsified liquid dressing, and separated liquid dressing. The separated liquid dressing may be emulsified before use. As a semi-solid dressing, mayonnaise-like seasonings may be mentioned.
本発明の調味料の乳化型は、コク増強効果が得られる限り、特に制限されない。乳化型としては、例えば、Ｏ／Ｗ型（水中油滴型）やＷ／Ｏ／Ｗ型（水中油中水型）が挙げられる。中でも、Ｗ／Ｏ／Ｗ型が好ましい。「Ｗ」は水相を表し、「Ｏ」は油相を表す。本発明において、「Ｗ／Ｏ／Ｗ」は、内水相をＷ１、外水相をＷ２として、「Ｗ１／Ｏ／Ｗ２」と記載する場合がある。 The emulsified type of the seasoning of the present invention is not particularly limited as long as the body enhancing effect is obtained. Examples of the emulsion type include an O / W type (oil-in-water type) and a W / O / W type (water-in-oil-in-water type). Among them, the W / O / W type is preferable. "W" represents an aqueous phase and "O" represents an oil phase. In the present invention, "W / O / W" may be described as "W1 / O / W2", where W1 is the internal aqueous phase and W2 is the external aqueous phase.
「低油脂」とは、調味料における油脂含量が、４０重量％以下であることをいう。油脂含量は、例えば、３５重量％以下、３０重量％以下、または２５重量％以下であってもよい。油脂含量は、例えば、５重量％以上、１０重量％以上、または１５重量％以上であってもよい。油脂含量は、例えば、１０重量％〜４０重量％であってもよい。 "Low fat / oil" means that the fat / oil content in the seasoning is 40% by weight or less. The fat content may be, for example, 35% by weight or less, 30% by weight or less, or 25% by weight or less. The fat content may be, for example, 5 wt% or more, 10 wt% or more, or 15 wt% or more. The fat content may be, for example, from 10% to 40% by weight.
本発明の調味料におけるオクタン酸の含有量は、コク増強効果が得られる限り、特に制限されない。本発明の調味料におけるオクタン酸の含有量は、本発明の調味料の種類や本発明の調味料における油脂含量等の諸条件に応じて適宜設定できる。本発明の調味料におけるオクタン酸の含有量は、例えば、０．１５重量ｐｐｂ以上、０．７３重量ｐｐｂ以上、１．５重量ｐｐｂ以上、２．２重量ｐｐｂ以上、４．４重量ｐｐｂ以上、７．３重量ｐｐｂ以上、または１５重量ｐｐｂ以上であってよい。本発明の調味料におけるオクタン酸の含有量は、例えば、１０９重量ｐｐｂ以下、７３重量ｐｐｂ以下、または４４重量ｐｐｂ以下であってよい。本発明の調味料におけるオクタン酸の含有量は、例えば、０．１５〜１０９重量ｐｐｂ、１．５〜７３重量ｐｐｂ、または２．２〜４４重量ｐｐｂであってもよい。 The content of octanoic acid in the seasoning of the present invention is not particularly limited as long as the body enhancing effect is obtained. The content of octanoic acid in the seasoning of the present invention can be appropriately set in accordance with various conditions such as the type of the seasoning of the present invention and the fat content of the seasoning of the present invention. The content of octanoic acid in the seasoning of the present invention is, for example, 0.15 weight ppb or more, 0.73 weight ppb or more, 1.5 weight ppb or more, 2.2 weight ppb or more, 4.4 weight ppb or more, It may be at least 7.3 weight ppb, or at least 15 weight ppb. The content of octanoic acid in the seasoning of the present invention may be, for example, 109 wt ppb or less, 73 wt ppb or less, or 44 wt ppb or less. The content of octanoic acid in the seasoning of the present invention may be, for example, 0.15 to 109 weight ppb, 1.5 to 73 weight ppb, or 2.2 to 44 weight ppb.
本発明の調味料におけるデカン酸の含有量は、コク増強効果が得られる限り、特に制限されない。本発明の調味料におけるデカン酸の含有量は、本発明の調味料の種類や本発明の調味料における油脂含量等の諸条件に応じて適宜設定できる。本発明の調味料におけるデカン酸の含有量は、例えば、０．１５重量ｐｐｂ以上、０．７７重量ｐｐｂ以上、１．５重量ｐｐｂ以上、２．３重量ｐｐｂ以上、４．６重量ｐｐｂ以上、７．７重量ｐｐｂ以上、または１５重量ｐｐｂ以上であってよい。本発明の調味料におけるデカン酸の含有量は、例えば、１１５重量ｐｐｂ以下、７７重量ｐｐｂ以下、または４６重量ｐｐｂ以下であってよい。本発明の調味料におけるデカン酸の含有量は、例えば、０．１５〜１１５重量ｐｐｂ、１．５〜７７重量ｐｐｂ、または２．３〜４６重量ｐｐｂであってもよい。 The content of decanoic acid in the seasoning of the present invention is not particularly limited as long as the body enhancing effect is obtained. The content of decanoic acid in the seasoning of the present invention can be appropriately set according to various conditions such as the type of the seasoning of the present invention and the fat content in the seasoning of the present invention. The content of decanoic acid in the seasoning of the present invention is, for example, 0.15 weight ppb or more, 0.77 weight ppb or more, 1.5 weight ppb or more, 2.3 weight ppb or more, 4.6 weight ppb or more, It may be at least 7.7 weight ppb, or at least 15 weight ppb. The content of decanoic acid in the seasoning of the present invention may be, for example, 115 ppb or less, 77 ppb or less, or 46 ppb or less. The content of decanoic acid in the seasoning of the present invention may be, for example, 0.15 to 115 weight ppb, 1.5 to 77 weight ppb, or 2.3 to 46 weight ppb.
本発明において、オクタン酸およびデカン酸は、特記しない限り、いずれもフリー体、もしくはその塩、またはそれらの混合物である。塩は、経口摂取可能なものであれば特に制限されない。塩としては、例えば、アンモニウム塩、ナトリウム、カリウム等のアルカリ金属との塩、カルシウム、マグネシウム等のアルカリ土類金属との塩、アルミニウム塩、亜鉛塩、トリエチルアミン、エタノールアミン、モルホリン、ピロリジン、ピペリジン、ピペラジン、ジシクロへキシルアミン等の有機アミンとの塩、アルギニン、リジン等の
塩基性アミノ酸との塩が挙げられる。塩としては、１種の塩を用いてもよく、２種またはそれ以上の塩を組み合わせて用いてもよい。
In the present invention, each of octanoic acid and decanoic acid is a free form, a salt thereof, or a mixture thereof, unless otherwise specified. The salt is not particularly limited as long as it can be taken orally. Examples of the salt include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, Examples thereof include salts with organic amines such as piperazine and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. As the salt, one kind of salt may be used, or two or more kinds of salts may be used in combination.
本発明の調味料における１−オクテン−３−オールの含有量は、コク増強効果が得られる限り、特に制限されない。本発明の調味料における１−オクテン−３−オールの含有量は、本発明の調味料の種類や本発明の調味料における油脂含量等の諸条件に応じて適宜設定できる。本発明の調味料における１−オクテン−３−オールの含有量は、例えば、０．０９重量ｐｐｂ以上、０．４６重量ｐｐｂ以上、０．９２重量ｐｐｂ以上、１．４重量ｐｐｂ以上、２．８重量ｐｐｂ以上、４．６重量ｐｐｂ以上、または９．２重量ｐｐｂ以上であってよい。本発明の調味料における１−オクテン−３−オールの含有量は、例えば、６９重量ｐｐｂ以下、４６重量ｐｐｂ以下、または２８重量ｐｐｂ以下であってよい。本発明の調味料における１−オクテン−３−オールの含有量は、例えば、０．０９〜６９重量ｐｐｂ、０．９２〜４６重量ｐｐｂ、または１．４〜２８重量ｐｐｂであってもよい。 The content of 1-octen-3-ol in the seasoning of the present invention is not particularly limited as long as the body enhancing effect is obtained. The content of 1-octen-3-ol in the seasoning of the present invention can be appropriately set in accordance with various conditions such as the type of the seasoning of the present invention and the oil and fat content in the seasoning of the present invention. The content of 1-octen-3-ol in the seasoning of the present invention is, for example, at least 0.09 weight ppb, at least 0.46 weight ppb, at least 0.92 weight ppb, at least 1.4 weight ppb, at least 2. It may be at least 8 weight ppb, at least 4.6 weight ppb, or at least 9.2 weight ppb. The content of 1-octen-3-ol in the seasoning of the present invention may be, for example, 69 wt ppb or less, 46 wt ppb or less, or 28 wt ppb or less. The content of 1-octen-3-ol in the seasoning of the present invention may be, for example, 0.09 to 69 weight ppb, 0.92 to 46 weight ppb, or 1.4 to 28 weight ppb.
有効成分の含有量は、例えば、ガスクロマトグラフィーにより測定することができる。 The content of the active ingredient can be measured, for example, by gas chromatography.
有効成分としては、市販品を用いてもよく、適宜製造して取得したものを用いてもよい。 As the active ingredient, a commercially available product may be used, or a product which is appropriately manufactured and obtained may be used.
有効成分の製造方法は特に制限されず、例えば公知の方法を利用できる。例えば、有効成分は、化学合成、酵素反応、またはその組み合わせにより製造することができる。また、例えば、有効成分は、有効成分を含有する素材から回収することで製造することができる。 The method for producing the active ingredient is not particularly limited, and for example, a known method can be used. For example, an active ingredient can be produced by chemical synthesis, an enzymatic reaction, or a combination thereof. In addition, for example, the active ingredient can be produced by recovering from a material containing the active ingredient.
また、有効成分としては、有効成分を含有する素材を用いてもよい。有効成分を含有する素材は、そのまま、あるいは、適宜、濃縮、希釈、乾燥、分画、抽出、精製等の処理に供してから、有効成分として利用することができる。有効成分を含有する素材は、１種の有効成分を含有していてもよく、２種またはそれ以上の有効成分を含有していてもよい。また、有効成分を含有する素材としては、１種の素材を用いてもよく、２種またはそれ以上の素材を用いてもよい。なお、本発明の調味料における有効成分の含有量は、有効成分を含有する素材を用いる場合にあっては、当該素材中の有効成分そのものの量に基づいて算出されるものとする。 Further, as the active ingredient, a material containing the active ingredient may be used. The material containing the active ingredient can be used as the active ingredient as it is or after appropriately subjecting it to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. A material containing an active ingredient may contain one kind of active ingredient, or may contain two or more kinds of active ingredients. As the material containing the active ingredient, one material may be used, or two or more materials may be used. In the case where a material containing an active ingredient is used, the content of the active ingredient in the seasoning of the present invention is calculated based on the amount of the active ingredient itself in the material.
有効成分を含有する素材としては、オクタン酸およびデカン酸を含有する油脂処理物が挙げられる。すなわち、本発明の調味料の一態様は、オクタン酸およびデカン酸を含有する油脂処理物が配合された、低油脂乳化調味料である。当該油脂処理物を、「本発明の油脂処理物」ともいう。 Examples of the material containing the active ingredient include a processed oil and fat containing octanoic acid and decanoic acid. That is, one embodiment of the seasoning of the present invention is a low-oil-fat emulsified seasoning in which an oil-and-fat-treated product containing octanoic acid and decanoic acid is blended. The treated oil or fat is also referred to as “the treated oil or fat of the present invention”.
本発明の油脂処理物におけるオクタン酸の含有量は、コク増強効果が得られる限り、特に制限されない。本発明の油脂処理物におけるオクタン酸の含有量は、本発明の調味料におけるオクタン酸の含有量や本発明の油脂処理物の配合量等の諸条件に応じて適宜設定できる。本発明の油脂処理物におけるオクタン酸の含有量は、例えば、５重量ｐｐｍ以上、２０重量ｐｐｍ以上、５０重量ｐｐｍ以上、１００重量ｐｐｍ以上、または１５０重量ｐｐｍ以上であってよい。本発明の油脂処理物におけるオクタン酸の含有量は、例えば、５００重量ｐｐｍ以下、４５０重量ｐｐｍ以下、４００重量ｐｐｍ以下、３００重量ｐｐｍ以下、または２００重量ｐｐｍ以下であってよい。本発明の油脂処理物におけるオクタン酸の含有量は、例えば、５〜５００重量ｐｐｍ、５０〜４００重量ｐｐｍ、または１００〜２００重量ｐｐｍであってもよい。 The content of octanoic acid in the processed oil or fat of the present invention is not particularly limited as long as the body enhancing effect is obtained. The content of octanoic acid in the processed oil and fat of the present invention can be appropriately set according to various conditions such as the content of octanoic acid in the seasoning of the present invention and the blending amount of the processed oil and fat of the present invention. The content of octanoic acid in the processed oil or fat of the present invention may be, for example, 5 ppm by weight or more, 20% by weight or more, 50% by weight or more, 100% by weight or more, or 150% by weight or more. The content of octanoic acid in the processed oil or fat of the present invention may be, for example, 500 ppm by weight or less, 450 ppm by weight or less, 400% by weight or less, 300% by weight or less, or 200% by weight or less. The content of octanoic acid in the processed oil or fat of the present invention may be, for example, 5 to 500 ppm by weight, 50 to 400 ppm by weight, or 100 to 200 ppm by weight.
本発明の油脂処理物におけるデカン酸の含有量は、コク増強効果が得られる限り、特に
制限されない。本発明の油脂処理物におけるデカン酸の含有量は、本発明の調味料におけるデカン酸の含有量や本発明の油脂処理物の配合量等の諸条件に応じて適宜設定できる。本発明の油脂処理物におけるデカン酸の含有量は、例えば、１０重量ｐｐｍ以上、２０重量ｐｐｍ以上、５０重量ｐｐｍ以上、１００重量ｐｐｍ以上、または１５０重量ｐｐｍ以上であってよい。本発明の油脂処理物におけるデカン酸の含有量は、例えば、４２００重量ｐｐｍ以下、２０００重量ｐｐｍ以下、１０００重量ｐｐｍ以下、５００重量ｐｐｍ以下、または２００重量ｐｐｍ以下であってよい。本発明の油脂処理物におけるデカン酸の含有量は、例えば、１０〜４２００重量ｐｐｍ、５０〜１０００重量ｐｐｍ、または１００〜２００重量ｐｐｍであってもよい。
The content of decanoic acid in the processed oil or fat of the present invention is not particularly limited as long as the body enhancing effect is obtained. The content of decanoic acid in the processed oil and fat of the present invention can be appropriately set according to various conditions such as the content of decanoic acid in the seasoning of the present invention and the blending amount of the processed oil and fat of the present invention. The content of decanoic acid in the processed oil or fat of the present invention may be, for example, 10 ppm by weight, 20 ppm by weight, 50 ppm by weight, 100 ppm by weight, or 150 ppm by weight. The content of decanoic acid in the processed oil or fat of the present invention may be, for example, 4200 ppm by weight, 2000 ppm by weight, 1000 ppm by weight, 500 ppm by weight, or 200 ppm by weight. The content of decanoic acid in the processed oil or fat of the present invention may be, for example, 10 to 4200 wtppm, 50 to 1000 wtppm, or 100 to 200 wtppm.
本発明の油脂処理物は、さらに、１−オクテン−３−オールを含有していてもよい。本発明の油脂処理物における１−オクテン−３−オールの含有量は、コク増強効果が得られる限り、特に制限されない。本発明の油脂処理物における１−オクテン−３−オールの含有量は、本発明の調味料における１−オクテン−３−オールの含有量や本発明の油脂処理物の配合量等の諸条件に応じて適宜設定できる。本発明の油脂処理物における１−オクテン−３−オールの含有量は、例えば、５重量ｐｐｍ以上、２０重量ｐｐｍ以上、５０重量ｐｐｍ以上、１００重量ｐｐｍ以上、または１５０重量ｐｐｍ以上であってよい。本発明の油脂処理物における１−オクテン−３−オールの含有量は、例えば、５５０重量ｐｐｍ以下、５００重量ｐｐｍ以下、４００重量ｐｐｍ以下、３００重量ｐｐｍ以下、または２００重量ｐｐｍ以下であってよい。本発明の油脂処理物における１−オクテン−３−オールの含有量は、例えば、５〜５５０重量ｐｐｍ、２０〜４００重量ｐｐｍ、または５０〜２００重量ｐｐｍであってもよい。 The treated oils and fats of the present invention may further contain 1-octen-3-ol. The content of 1-octen-3-ol in the processed oil or fat of the present invention is not particularly limited as long as the body enhancing effect is obtained. The content of 1-octen-3-ol in the processed oil and fat of the present invention depends on various conditions such as the content of 1-octen-3-ol in the seasoning of the present invention and the amount of the processed fat and oil of the present invention. It can be set appropriately as needed. The content of 1-octen-3-ol in the treated oil and fat product of the present invention may be, for example, 5 wt ppm or more, 20 wt ppm or more, 50 wt ppm or more, 100 wt ppm or more, or 150 wt ppm or more. . The content of 1-octen-3-ol in the treated oil and fat product of the present invention may be, for example, 550 wt ppm or less, 500 wt ppm or less, 400 wt ppm or less, 300 wt ppm or less, or 200 wt ppm or less. . The content of 1-octen-3-ol in the processed oil or fat of the present invention may be, for example, 5 to 550 ppm by weight, 20 to 400 ppm by weight, or 50 to 200 ppm by weight.
本発明の油脂処理物における有効成分の含有量の比率は、コク増強効果が得られる限り、特に制限されない。本発明の油脂処理物において、１−オクテン−３−オールの含有量をＡ重量部、オクタン酸の含有量をＢ重量部、デカン酸の含有量をＣ重量部とし、且つ、Ａ＋Ｂ＋Ｃ＝１００とした場合、例えば、０≦Ａ≦８０、５≦Ｂ≦８０、且つ１０≦Ｃ≦９０であってもよく、１０≦Ａ≦７０、１０≦Ｂ≦６０、且つ１０≦Ｃ≦７０であってもよい。なお、これらの比率は、本発明の調味料における有効成分の含有量の比率にも準用できる。 The ratio of the content of the active ingredient in the processed oil or fat of the present invention is not particularly limited as long as the body enhancing effect is obtained. In the treated oil and fat product of the present invention, the content of 1-octen-3-ol is A parts by weight, the content of octanoic acid is B parts by weight, the content of decanoic acid is C parts by weight, and A + B + C = 100. In this case, for example, 0 ≦ A ≦ 80, 5 ≦ B ≦ 80, and 10 ≦ C ≦ 90, and 10 ≦ A ≦ 70, 10 ≦ B ≦ 60, and 10 ≦ C ≦ 70. Is also good. In addition, these ratios can be applied mutatis mutandis to the ratio of the content of the active ingredient in the seasoning of the present invention.
本発明の調味料における本発明の油脂処理物の配合量は、コク増強効果が得られる限り、特に制限されない。本発明の油脂処理物の配合量は、本発明の調味料における有効成分の含有量や本発明の油脂処理物における有効成分の含有量等の諸条件に応じて適宜設定できる。本発明の油脂処理物の配合量は、例えば、１重量ｐｐｍ以上、５重量ｐｐｍ以上、１０重量ｐｐｍ以上、１５重量ｐｐｍ以上、３０重量ｐｐｍ以上、５０重量ｐｐｍ以上、または１００重量ｐｐｍ以上であってよい。本発明の油脂処理物の配合量は、例えば、７５０重量ｐｐｍ以下、５００重量ｐｐｍ以下、または３００重量ｐｐｍ以下であってよい。本発明の油脂処理物の配合量は、例えば、１〜７５０重量ｐｐｍ、１０〜５００重量ｐｐｍ、または１５〜３００重量ｐｐｍであってもよい。 The blending amount of the processed oil and fat of the present invention in the seasoning of the present invention is not particularly limited as long as the body enhancing effect is obtained. The blending amount of the processed oil or fat of the present invention can be appropriately set according to various conditions such as the content of the active ingredient in the seasoning of the present invention or the content of the active ingredient in the processed oil or fat of the present invention. The compounded amount of the processed oil or fat of the present invention is, for example, 1 ppm by weight or more, 5 ppm by weight or more, 10% by weight or more, 15% by weight or more, 30% by weight or more, 50% by weight or more, or 100% by weight or more. May be. The compounded amount of the processed oil or fat of the present invention may be, for example, 750 ppm by weight or less, 500 ppm by weight or less, or 300 ppm by weight or less. The blended amount of the processed fat or oil of the present invention may be, for example, 1 to 750 ppm by weight, 10 to 500 ppm by weight, or 15 to 300 ppm by weight.
本発明の油脂処理物は、油脂を、オクタン酸およびデカン酸を生ずる処理に供することにより得られる。そのような処理としては、酸素供給下で油脂を加熱する処理が挙げられる（WO2013/0146129）。酸素供給下で油脂を加熱する処理は、WO2013/0146129の記載を参照して実施することができる。 The processed oil or fat of the present invention is obtained by subjecting the oil or fat to a treatment for producing octanoic acid and decanoic acid. An example of such a treatment is a treatment of heating fats and oils under the supply of oxygen (WO2013 / 0146129). The treatment of heating the fat or oil under the supply of oxygen can be performed with reference to the description in WO2013 / 0146129.
油脂の種類は、オクタン酸およびデカン酸を生ずる限り特に制限されない。油脂としては、動物由来の油脂（動物油脂）や植物由来の油脂（植物油脂）が挙げられる。動物油脂としては、例えば、鶏脂、豚脂、牛脂、羊油、鯨油、魚油、卵油、バターが挙げられる。魚油としては、例えば、マグロ油、カツオ油、イワシ油、サバ油、サケ油、タラ油が挙げ
られる。植物油脂としては、例えば、菜種油、米油、紅花油、ヒマワリ油、オリーブ油、落花生油、パーム油、やし油、大豆油、コーン油、綿実油、ごま油、ぶどう種子油、えごま油が挙げられる。これらの中では、植物油脂が好ましい。油脂としては、１種の油脂を用いてもよく、２種またはそれ以上の油脂を組み合わせて用いてもよい。
The type of the fat is not particularly limited as long as it produces octanoic acid and decanoic acid. Examples of fats and oils include animal-derived fats and oils (animal fats and oils) and plant-derived fats and oils (vegetable fats and oils). Animal fats and oils include, for example, chicken fat, lard, tallow, sheep oil, whale oil, fish oil, egg oil, and butter. Examples of the fish oil include tuna oil, skipjack oil, sardine oil, mackerel oil, salmon oil, and cod oil. Examples of vegetable oils include rapeseed oil, rice oil, safflower oil, sunflower oil, olive oil, peanut oil, palm oil, coconut oil, soybean oil, corn oil, cottonseed oil, sesame oil, grape seed oil, and sesame oil. Of these, vegetable oils are preferred. As the fat or oil, one kind of fat or oil may be used, or two or more kinds of fats or oils may be used in combination.
酸素の供給速度は、オクタン酸およびデカン酸を生ずる限り特に制限されない。酸素は、例えば、所定の溶存酸素供給速度で油脂に供給することができる。本発明において、「溶存酸素供給速度」とは、酸素を油脂に供給する際の、油脂中の溶存酸素濃度の単位時間あたりの変化量をいい、具体的には下記式（Ｉ）により算出される。溶存酸素濃度は、例えば、蛍光式酸素計Model.FOM-1000（株式会社オートマチックシステムリサーチ製）を用いて測定することができる。溶存酸素供給速度の測定は、２５℃で行うものとする。
溶存酸素供給速度 ＝ 油脂中の溶存酸素濃度の変化量 ／ 油脂への酸素の供給時間 ・・・（Ｉ）
The supply rate of oxygen is not particularly limited as long as octanoic acid and decanoic acid are generated. Oxygen can be supplied to fats and oils at a predetermined dissolved oxygen supply rate, for example. In the present invention, the “dissolved oxygen supply rate” refers to the amount of change in the concentration of dissolved oxygen in fats and oils per unit time when oxygen is supplied to fats and oils, and is specifically calculated by the following formula (I). You. The dissolved oxygen concentration can be measured, for example, using a fluorescent oxygen meter Model.FOM-1000 (manufactured by Automatic System Research Inc.). The measurement of the dissolved oxygen supply rate is performed at 25 ° C.
Dissolved oxygen supply rate = change amount of dissolved oxygen concentration in fats and oils / supply time of oxygen to fats and oils ... (I)
溶存酸素供給速度は、例えば、０．０５８ｍｇ／Ｌ／ｍｉｎ以上、０．０８ｍｇ／Ｌ／ｍｉｎ以上、０．１ｍｇ／Ｌ／ｍｉｎ以上、０．５ｍｇ／Ｌ／ｍｉｎ以上、１．０ｍｇ／Ｌ／ｍｉｎ以上、または１．５ｍｇ／Ｌ／ｍｉｎ以上であってよい。溶存酸素供給速度は、例えば、１００ｍｇ／Ｌ／ｍｉｎ以下、３０ｍｇ／Ｌ／ｍｉｎ以下、１０ｍｇ／Ｌ／ｍｉｎ以下、または５ｍｇ／Ｌ／ｍｉｎ以下であってよい。溶存酸素供給速度は、例えば、０．０５８ｍｇ／Ｌ／ｍｉｎ〜１００ｍｇ／Ｌ／ｍｉｎであってもよい。 The dissolved oxygen supply rate is, for example, 0.058 mg / L / min or more, 0.08 mg / L / min or more, 0.1 mg / L / min or more, 0.5 mg / L / min or more, 1.0 mg / L / min. min or 1.5 mg / L / min or more. The dissolved oxygen supply rate may be, for example, 100 mg / L / min or less, 30 mg / L / min or less, 10 mg / L / min or less, or 5 mg / L / min or less. The dissolved oxygen supply rate may be, for example, 0.058 mg / L / min to 100 mg / L / min.
酸素の供給法は、特に制限されない。酸素の供給法としては、例えば、酸素を含有する気体をスパージャー、マイクロバブル発生装置、またはナノバブル発生装置等により微小気泡化して油脂中に通過させる方法や、酸素を含有する気体と油脂とをホモジナイザー等の撹拌装置で混合する方法が挙げられる。酸素を含有する気体としては、例えば、純酸素、空気、酸素富化空気、酸素と不活性気体との混合気体が挙げられる。不活性気体としては、例えば、二酸化炭素、窒素、ヘリウム、アルゴンが挙げられる。 The method for supplying oxygen is not particularly limited. As a method for supplying oxygen, for example, a method in which an oxygen-containing gas is converted into microbubbles by a sparger, a microbubble generator, or a nanobubble generator and the like and passed through fats and oils, and a gas containing oxygen and fats and oils are used. A method of mixing with a stirrer such as a homogenizer may be used. Examples of the gas containing oxygen include pure oxygen, air, oxygen-enriched air, and a mixed gas of oxygen and an inert gas. Examples of the inert gas include carbon dioxide, nitrogen, helium, and argon.
加熱温度は、例えば、５０〜２００℃、６０〜２００℃、８０〜２００℃、または１３０〜１８０℃であってよい。加熱時間は、例えば、２〜２４時間、４〜２４時間、または５〜７時間であってよい。 The heating temperature may be, for example, 50-200C, 60-200C, 80-200C, or 130-180C. The heating time may be, for example, 2 to 24 hours, 4 to 24 hours, or 5 to 7 hours.
加熱を開始する前に、油脂中の溶存酸素濃度を調整してもよい。加熱開始時の油脂中の溶存酸素濃度は、例えば、６．５ｍｇ／Ｌ以上、７．０ｍｇ／Ｌ以上、または８．０ｍｇ／Ｌ以上であってよい。加熱開始時の油脂中の溶存酸素濃度は、例えば、１５ｍｇ／Ｌ以下、または１０ｍｇ／Ｌ以下であってよい。加熱開始時の油脂中の溶存酸素濃度は、例えば、６．５ｍｇ／Ｌ〜１５ｍｇ／Ｌであってもよい。溶存酸素濃度は、例えば、酸素を油脂に供給することにより、調整することができる。 Before starting the heating, the dissolved oxygen concentration in the fat or oil may be adjusted. The dissolved oxygen concentration in the fat or oil at the start of heating may be, for example, 6.5 mg / L or more, 7.0 mg / L or more, or 8.0 mg / L or more. The dissolved oxygen concentration in the fat or oil at the start of heating may be, for example, 15 mg / L or less, or 10 mg / L or less. The dissolved oxygen concentration in the fat at the start of heating may be, for example, 6.5 mg / L to 15 mg / L. The dissolved oxygen concentration can be adjusted, for example, by supplying oxygen to fats and oils.
本発明の調味料は、さらに、カルシウム受容体活性化作用を有するペプチドを含有していてもよい。本発明において、カルシウム受容体活性化作用を有するペプチドを、単に「ペプチド」ともいう。本発明においては、ペプチドを配合することにより、低油脂乳化調味料の油脂様のコクをさらに高める効果が得られ得る。ペプチドは、カルシウム受容体活性化作用を有する限り特に制限されない。「カルシウム受容体」とは、カルシウムセンシング受容体（Calcium Sensing Receptor；ＣａＳＲ）と呼ばれる、７回膜貫通型受容体（Ｇタンパク質共役受容体）のクラスＣに属する受容体をいう。「カルシウム受容体活性化作用」とは、カルシウム受容体に結合することにより、グアニンヌクレオチド結合タンパク質（Ｇタンパク質）を活性化してシグナル伝達を引き起こす作用をいう。ペプチドとしては、カルシウム受容体活性化作用を有する１種のペプチドを用いてもよく、カルシウム受容体活性化作用を有する２種またはそれ以上のペプチドを組み合わせて用いてもよい。
ペプチドとしては、カルシウム受容体活性化作用を有する公知のペプチドを用いてもよいし、カルシウム受容体活性化作用を有する新規なペプチドをスクリーニングして用いてもよい。
The seasoning of the present invention may further contain a peptide having a calcium receptor activating action. In the present invention, a peptide having a calcium receptor activating action is simply referred to as a “peptide”. In the present invention, the effect of further increasing the fat-like richness of the low fat / oil emulsified seasoning can be obtained by blending the peptide. The peptide is not particularly limited as long as it has a calcium receptor activating action. The “calcium receptor” refers to a receptor belonging to class C of a seven-transmembrane receptor (G protein-coupled receptor) called a calcium sensing receptor (Calcium Sensing Receptor; CaSR). “Calcium receptor activating action” refers to an action of activating a guanine nucleotide binding protein (G protein) to cause signal transduction by binding to a calcium receptor. As the peptide, one kind of peptide having calcium receptor activating action may be used, or two or more kinds of peptides having calcium receptor activating action may be used in combination.
As the peptide, a known peptide having a calcium receptor activating action may be used, or a novel peptide having a calcium receptor activating action may be screened and used.
カルシウム受容体活性化作用を有するペプチドのスクリーニングは、例えば、WO2008/139945に記載の方法に従い、被検物質（ペプチド）をカルシウム受容体に作用させ、カル
シウム受容体活性化作用の有無を判定することにより、実施できる。好ましい被検物質（ペプチド）としては、例えば、２〜１０アミノ酸残基、好ましくは２〜３アミノ酸残基、のペプチドおよびその誘導体が挙げられる。また、被検物質（ペプチド）のＮ末端残基は、好ましくはＧｌｕ残基であってよい。
Screening of a peptide having a calcium receptor activating action is performed by, for example, allowing a test substance (peptide) to act on a calcium receptor and determining the presence or absence of a calcium receptor activating action according to the method described in WO2008 / 139945. Can be implemented. Preferred test substances (peptides) include, for example, peptides having 2 to 10 amino acid residues, preferably 2 to 3 amino acid residues, and derivatives thereof. Further, the N-terminal residue of the test substance (peptide) may be preferably a Glu residue.
カルシウム受容体活性化作用を有するペプチドとしては、γ−Ｇｌｕ−Ｘ−Ｇｌｙ（Ｘはアミノ酸又はアミノ酸誘導体を表す）、γ−Ｇｌｕ−Ｖａｌ−Ｙ（Ｙはアミノ酸又はアミノ酸誘導体を表す）、γ−Ｇｌｕ−Ｚ（Ｚはアミノ酸又はアミノ酸誘導体を表す）、Ａｓｐ−Ｇｌｙ、Ｃｙｓ−Ｇｌｙ、Ｃｙｓ−Ｍｅｔ、Ｇｌｕ−Ｃｙｓ、Ｇｌｙ−Ｃｙｓ、Ｌｅｕ−Ａｓｐ、γ−Ｇｌｕ−γ−Ｇｌｕ−Ｖａｌが挙げられる。「γ−」とは、グルタミン酸のγ位のカルボキシル基を介してアミノ酸又はアミノ酸誘導体がグルタミン酸に結合していることを意味する。 Examples of the peptide having a calcium receptor activating action include γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative), γ-Glu-Val-Y (Y represents an amino acid or an amino acid derivative), γ-Glu-Val-Y. Glu-Z (Z represents an amino acid or an amino acid derivative), Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, γ-Glu-γ-Glu-Val. . “Γ-” means that an amino acid or an amino acid derivative is bonded to glutamic acid via the γ-position carboxyl group of glutamic acid.
アミノ酸として、具体的には、例えば、Ｇｌｙ、Ａｌａ、Ｖａｌ、Ｌｅｕ、Ｉｌｅ、Ｓｅｒ、Ｔｈｒ、Ｃｙｓ、Ｍｅｔ、Ａｓｎ、Ｇｌｎ、Ｐｒｏ、Ｈｙｐ等の中性アミノ酸、Ａｓｐ、Ｇｌｕ等の酸性アミノ酸、Ｌｙｓ、Ａｒｇ、Ｈｉｓ等の塩基性アミノ酸、Ｐｈｅ、Ｔｙｒ、Ｔｒｐ等の芳香族アミノ酸、Ｓａｒ、Ｎｖａ、Ｎｌｅ、Ａｂｕ、Ｔａｕ、Ｈｙｐ、ｔ−Ｌｅｕ、Ｃｌｅ、Ａｉｂ、Ｐｅｎ、Ｈｓｅが挙げられる。 Specific examples of amino acids include neutral amino acids such as Gly, Ala, Val, Leu, Ile, Ser, Thr, Cys, Met, Asn, Gln, Pro, Hyp, acidic amino acids such as Asp, Glu, and Lys. , Arg, His, etc., basic amino acids, Phe, Tyr, Trp, etc., aromatic amino acids, Sar, Nva, Nle, Abu, Tau, Hyp, t-Leu, Cle, Aib, Pen, Hse.
なお、本発明において、アミノ基残基の略号は以下のアミノ酸を意味する。
（１）Ｇｌｙ：グリシン
（２）Ａｌａ：アラニン
（３）Ｖａｌ：バリン
（４）Ｌｅｕ：ロイシン
（５）Ｉｌｅ：イソロイシン
（６）Ｍｅｔ：メチオニン
（７）Ｐｈｅ：フェニルアラニン
（８）Ｔｙｒ：チロシン
（９）Ｔｒｐ：トリプトファン
（１０）Ｈｉｓ：ヒスチジン
（１１）Ｌｙｓ：リジン
（１２）Ａｒｇ：アルギニン
（１３）Ｓｅｒ：セリン
（１４）Ｔｈｒ：トレオニン
（１５）Ａｓｐ：アスパラギン酸
（１６）Ｇｌｕ：グルタミン酸
（１７）Ａｓｎ：アスパラギン
（１８）Ｇｌｎ：グルタミン
（１９）Ｃｙｓ：システイン
（２０）Ｐｒｏ：プロリン
（２１）Ｏｒｎ：オルニチン
（２２）Ｓａｒ：サルコシン
（２３）Ｃｉｔ：シトルリン
（２４）Ｎｖａ：ノルバリン
（２５）Ｎｌｅ：ノルロイシン
（２６）Ａｂｕ：α−アミノ酪酸
（２７）Ｔａｕ：タウリン
（２８）Ｈｙｐ：ヒドロキシプロリン
（２９）ｔ−Ｌｅｕ：ｔｅｒｔ−ロイシン
（３０）Ｃｌｅ：シクロロイシン
（３１）Ａｉｂ：α−アミノイソ酪酸（２−メチルアラニン）
（３２）Ｐｅｎ：ペニシラミン
（３３）Ｈｓｅ：ホモセリン
In the present invention, the abbreviations of amino group residues mean the following amino acids.
(1) Gly: glycine (2) Ala: alanine (3) Val: valine (4) Leu: leucine (5) Ile: isoleucine (6) Met: methionine (7) Phe: phenylalanine (8) Tyr: tyrosine (9) ) Trp: tryptophan (10) His: histidine (11) Lys: lysine (12) Arg: arginine (13) Ser: serine (14) Thr: threonine (15) Asp: aspartic acid (16) Glu: glutamic acid (17) Asn: Asparagine (18) Gln: Glutamine (19) Cys: Cysteine (20) Pro: Proline (21) Orn: Ornithine (22) Sar: Sarcosine (23) Cit: Citrulline (24) Nva: Norvaline (25) Nle: Norleucine (26) Abu: α-aminobutyric acid (2 ) Tau: Taurine (28) Hyp: Hydroxyproline (29) t-Leu: tert- leucine (30) Cle: cycloleucine (31) Aib: alpha-aminoisobutyric acid (2-methylalanine)
(32) Pen: penicillamine (33) Hse: homoserine
アミノ酸誘導体とは、上記のようなアミノ酸の各種誘導体をいう。アミノ酸誘導体としては、例えば、特殊アミノ酸、非天然アミノ酸、アミノアルコール、ならびに末端カルボニル基、末端アミノ基、およびシステインのチオール基等の官能基の１またはそれ以上が各種置換基により置換されたアミノ酸が挙げられる。置換基として、具体的には、例えば、アルキル基、アシル基、水酸基、アミノ基、アルキルアミノ基、ニトロ基、スルフォニル基、および各種保護基が挙げられる。アミノ酸誘導体として、具体的には、例えば、Ａｒｇ（ＮＯ2）：Ｎ−γ−ニトロアルギニン、Ｃｙｓ（ＳＮＯ）：Ｓ−ニトロシステイン
、Ｃｙｓ（Ｓ−Ｍｅ）：Ｓ−メチルシステイン、Ｃｙｓ（Ｓ−ａｌｌｙｌ）：Ｓ−アリルシステイン、Ｖａｌ−ＮＨ2：バリンアミド、Ｖａｌ−ｏｌ：バリノール（２−アミノ−
３−メチル−１−ブタノール）、Ｍｅｔ（Ｏ）：メチオニンスルホキシド、およびＣｙｓ（Ｓ−Ｍｅ）（Ｏ）：Ｓ−メチルシステインスルホキシドが挙げられる。
Amino acid derivatives refer to various derivatives of amino acids as described above. Examples of the amino acid derivative include a special amino acid, an unnatural amino acid, an amino alcohol, and an amino acid in which one or more of functional groups such as a terminal carbonyl group, a terminal amino group, and a thiol group of cysteine are substituted with various substituents. No. Specific examples of the substituent include an alkyl group, an acyl group, a hydroxyl group, an amino group, an alkylamino group, a nitro group, a sulfonyl group, and various protecting groups. As the amino acid derivative, specifically, for example, Arg (NO 2 ): N-γ-nitroarginine, Cys (SNO): S-nitrocysteine, Cys (S-Me): S-methylcysteine, Cys (S- allyl): S-allyl cysteine, Val-NH 2 : valinamide, Val-ol: valinol (2-amino-
3-methyl-1-butanol), Met (O): methionine sulfoxide, and Cys (S-Me) (O): S-methylcysteine sulfoxide.
γ−Ｇｌｕ−Ｘ−Ｇｌｙの「Ｘ」として、具体的には、Ｇｌｙ、Ｖａｌ、Ｓｅｒ、Ｎｖａ、Ａｂｕ、ｔＬｅｕ、Ｃｌｅ、Ａｌｂ、Ｐｅｎ、Ｃｙｓ（ＳＮＯ）、Ｃｙｓ（Ｓ−Ｍｅ）、Ｃｙｓ（Ｓ−ａｌｌｙｌ）が挙げられる。γ−Ｇｌｕ−Ｖａｌ−Ｙの「Ｙ」として、具体的には、Ｇｌｙ、Ｖａｌ、Ｇｌｕ、Ｌｙｓ、Ｐｈｅ、Ｓｅｒ、Ｐｒｏ、Ａｒｇ、Ａｓｐ、Ｍｅｔ、Ｔｈｒ、Ｈｉｓ、Ｏｒｎ、Ａｓｎ、Ｃｙｓ、Ｇｌｎが挙げられる。γ−Ｇｌｕ−Ｚの「Ｚ」として、具体的には、Ｇｌｙ、Ａｌａ、Ｖａｌ、Ｌｅｕ、Ｉｌｅ、Ｍｅｔ、Ｓｅｒ、Ｔｈｒ、Ｃｙｓ、Ｏｒｎ、Ｎｖａ、Ｔａｕ、ｔ−Ｌｅｕ、Ｃｙｓ（Ｓ−Ｍｅ）、Ｖａｌ−ＮＨ2、Ｖａｌ−ｏｌ、Ｍｅｔ（Ｏ）、Ｃｙｓ（Ｓ−Ｍｅ）（Ｏ）が挙げられ
る。
As “X” of γ-Glu-X-Gly, specifically, Gly, Val, Ser, Nva, Abu, tLeu, Cle, Alb, Pen, Cys (SNO), Cys (S-Me), Cys ( S-allyl). Specific examples of “Y” of γ-Glu-Val-Y include Gly, Val, Glu, Lys, Phe, Ser, Pro, Arg, Asp, Met, Thr, His, Orn, Asn, Cys, and Gln. No. As “Z” of γ-Glu-Z, specifically, Gly, Ala, Val, Leu, Ile, Met, Ser, Thr, Cys, Orn, Nva, Tau, t-Leu, Cys (S-Me) , Val-NH 2, Val- ol, Met (O), Cys (S-Me) (O) and the like.
カルシウム受容体活性化作用を有するペプチドとして、具体的には、例えば、γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ、γ−Ｇｌｕ−Ｎｖａ−Ｇｌｙ、γ−Ｇｌｕ−Ａｂｕ−Ｇｌｙ、γ−Ｇｌｕ−Ｎｖａが挙げられる。γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ（CAS 38837-70-6；Gluvalicineとも呼ぶ）の構造式を下記式（ＩＩ）に示す。 Specific examples of the peptide having a calcium receptor activating action include γ-Glu-Val-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu-Gly, and γ-Glu-Nva. . The structural formula of γ-Glu-Val-Gly (CAS 38837-70-6; also referred to as Gluvalicine) is shown in the following formula (II).
カルシウム受容体活性化作用を有するペプチドとしては、γ−Ｇｌｕ−Ｗ−ＯＣＨ（Ｒ）ＣＯ2Ｈの構造を有するペプチド誘導体も挙げられる。ここで、Ｗはアミノ酸又はアミ
ノ酸誘導体を表し、ＲはＨ（水素原子）又はＣＨ3（メチル基）を表す。ＲがＨである場
合、γ−Ｇｌｕ−Ｗ−ＯＣＨ（Ｒ）ＣＯ2Ｈはγ−Ｇｌｕ−Ｗ−ＧｌｙＡである。ＲがＣ
Ｈ3である場合、γ−Ｇｌｕ−Ｗ−ＯＣＨ（Ｒ）ＣＯ2Ｈはγ−Ｇｌｕ−Ｗ−ＢｕｔＡであ
る。ＧｌｙＡはグリコール酸を表し、ＢｕｔＡは酪酸を表す。ＢｕｔＡは、Ｓ体とＲ体のいずれであってもよいが、好ましくはＳ体である。γ−Ｇｌｕ−Ｗ−ＯＣＨ（Ｒ）ＣＯ2
Ｈの「Ｗ」として、具体的には、Ｖａｌ、ｔＬｅｕ、Ａｂｕが挙げられる。すなわち、γ−Ｇｌｕ−Ｗ−ＯＣＨ（Ｒ）ＣＯ2Ｈとして、具体的には、γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ
Ａ、γ−Ｇｌｕ−ｔＬｅｕ−ＧｌｙＡ、γ−Ｇｌｕ−Ａｂｕ−ＧｌｙＡ、γ−Ｇｌｕ−Ｖａｌ−ＢｕｔＡ、γ−Ｇｌｕ−ｔＬｅｕ−ＢｕｔＡ、およびγ−Ｇｌｕ−Ａｂｕ−ＢｕｔＡが挙げられる。
Examples of the peptide having a calcium receptor activating action include a peptide derivative having a structure of γ-Glu-W-OCH (R) CO 2 H. Here, W represents an amino acid or an amino acid derivative, and R represents H (hydrogen atom) or CH 3 (methyl group). When R is H, γ-Glu-W-OCH (R) CO 2 H is γ-Glu-W-GlyA. R is C
When H 3 , γ-Glu-W-OCH (R) CO 2 H is γ-Glu-W-ButA. GlyA represents glycolic acid and ButA represents butyric acid. ButA may be either S-form or R-form, but preferably S-form. γ-Glu-W-OCH (R) CO 2
Specific examples of “W” of H include Val, tLeu, and Abu. That is, as γ-Glu-W-OCH (R) CO 2 H, specifically, γ-Glu-Val-Gly
A, γ-Glu-tLeu-GlyA, γ-Glu-Abu-GlyA, γ-Glu-Val-ButA, γ-Glu-tLeu-ButA, and γ-Glu-Abu-ButA.
本発明において、カルシウム受容体活性化作用を有するペプチドを構成するアミノ酸およびアミノ酸誘導体は、特記しない限り、いずれもＬ−体である。 In the present invention, the amino acids and amino acid derivatives constituting the peptide having calcium receptor activating action are all L-forms unless otherwise specified.
本発明において、カルシウム受容体活性化作用を有するペプチドは、特記しない限り、いずれもフリー体、もしくはその塩、またはそれらの混合物である。 In the present invention, any peptide having calcium receptor activating action is a free form, a salt thereof, or a mixture thereof, unless otherwise specified.
塩は、経口摂取可能なものであれば特に制限されない。例えば、カルボキシル基等の酸性基に対する塩としては、具体的には、アンモニウム塩、ナトリウム、カリウム等のアルカリ金属との塩、カルシウム、マグネシウム等のアルカリ土類金属との塩、アルミニウム塩、亜鉛塩、トリエチルアミン、エタノールアミン、モルホリン、ピロリジン、ピペリジン、ピペラジン、ジシクロへキシルアミン等の有機アミンとの塩、アルギニン、リジン等の塩基性アミノ酸との塩が挙げられる。また、例えば、アミノ基等の塩基性基に対する塩としては、具体的には、塩酸、硫酸、リン酸、硝酸、臭化水素酸等の無機酸との塩、酢酸、クエン酸、安息香酸、マレイン酸、フマル酸、酒石酸、コハク酸、タンニン酸、酪酸、ヒベンズ酸、パモ酸、エナント酸、デカン酸、テオクル酸、サリチル酸、乳酸、シュウ酸、マンデル酸、リンゴ酸、メチルマロン酸等の有機カルボン酸との塩、メタンスルホン酸、ベンゼンスルホン酸、ｐ−トルエンスルホン酸等の有機スルホン酸との塩が挙げられる。なお、塩としては、１種の塩を用いてもよく、２種またはそれ以上の塩を組み合わせて用いてもよい。 The salt is not particularly limited as long as it can be taken orally. For example, specific examples of the salt for an acidic group such as a carboxyl group include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, and zinc salts. And salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Further, for example, as a salt for a basic group such as an amino group, specifically, a salt with an inorganic acid such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid, acetic acid, citric acid, benzoic acid, Organics such as maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, teocholic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, etc. Examples thereof include salts with carboxylic acids and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. As the salt, one kind of salt may be used, or two or more kinds of salts may be used in combination.
カルシウム受容体活性化作用を有するペプチドとしては、市販品を用いてもよく、適宜製造して取得したものを用いてもよい。 As the peptide having a calcium receptor activating action, a commercially available product may be used, or a peptide obtained by appropriately manufacturing and obtaining the peptide may be used.
ペプチドの製造方法は特に制限されず、例えば公知の方法を利用できる。公知の方法としては、例えば、（１）化学的にペプチドを合成する方法や（２）酵素的な反応によりペプチドを合成する方法が挙げられる。アミノ酸残基数が２〜３残基の比較的短いペプチドの合成には、特に、化学的に合成する方法を用いるのが簡便である。 The method for producing the peptide is not particularly limited, and for example, a known method can be used. Known methods include, for example, (1) a method of chemically synthesizing a peptide and (2) a method of synthesizing a peptide by an enzymatic reaction. For the synthesis of a peptide having a relatively short number of amino acid residues of 2 to 3 residues, it is particularly convenient to use a chemical synthesis method.
化学的にペプチドを合成する場合、ペプチド合成機を用いてペプチドを合成あるいは半合成することができる。化学的にペプチドを合成する方法としては、例えば、ペプチド固相合成法が挙げられる。合成されたペプチドは通常の手段、例えば、イオン交換クロマトグラフィー、逆相高速液体クロマトグラフィー、アフィニティークロマトグラフィーによって精製することができる。このようなペプチド固相合成法、およびそれに続くペプチド精製はこの技術分野においてよく知られたものである。 When a peptide is chemically synthesized, the peptide can be synthesized or semi-synthesized using a peptide synthesizer. As a method for chemically synthesizing a peptide, for example, a solid phase peptide synthesis method can be mentioned. The synthesized peptide can be purified by a usual means, for example, ion exchange chromatography, reversed phase high performance liquid chromatography, or affinity chromatography. Such solid phase peptide synthesis and subsequent peptide purification are well known in the art.
酵素的な反応によりペプチドを合成する場合、例えば、WO2004/011653に記載の方法を
用いることができる。具体的には、例えば、カルボキシル基がエステル化またはアミド化されたアミノ酸またはジペプチドと、アミノ基がフリーの状態であるアミノ酸（例えばカルボキシル基が保護されたアミノ酸）とを、ペプチド生成酵素の存在下で反応させることにより、ジペプチドまたはトリペプチドを合成することができる。合成されたジペプチドまたはトリペプチドは、適宜精製することができる。ペプチド生成酵素としては、例えば、ペプチドを生成する能力を有する微生物の培養物、該培養物から分離した培養上清、該
培養物から分離した菌体、該微生物の菌体処理物、それらから分離したペプチド生成酵素が挙げられる。ペプチド生成酵素としては、必要に応じて適宜精製されたものを用いることができる。
When a peptide is synthesized by an enzymatic reaction, for example, the method described in WO2004 / 011653 can be used. Specifically, for example, an amino acid or dipeptide in which a carboxyl group is esterified or amidated and an amino acid in which an amino group is free (for example, an amino acid in which a carboxyl group is protected) are converted in the presence of a peptide-forming enzyme. To synthesize a dipeptide or a tripeptide. The synthesized dipeptide or tripeptide can be appropriately purified. Examples of the peptide-forming enzyme include a culture of a microorganism having the ability to produce a peptide, a culture supernatant separated from the culture, a cell isolated from the culture, a treated cell of the microorganism, and a product separated therefrom. Peptide-forming enzymes. As the peptide-forming enzyme, an enzyme appropriately purified as necessary can be used.
また、カルシウム受容体活性化作用を有するペプチドは、例えば、当該ペプチドの生産能を有する微生物を培養し、培養液または菌体から当該ペプチドを回収することで製造することができる。具体的には、例えば、特開2012-213376に記載の方法により、γ−Ｇｌ
ｕ−Ａｂｕ等のγ−グルタミルペプチドを高濃度に含有する酵母が得られる。
In addition, a peptide having a calcium receptor activating action can be produced, for example, by culturing a microorganism capable of producing the peptide and recovering the peptide from a culture solution or cells. Specifically, for example, by the method described in JP-A-2012-213376, γ-Gl
Yeast containing a high concentration of γ-glutamyl peptide such as u-Abu can be obtained.
カルシウム受容体活性化作用を有するペプチドは、精製品であってもよく、そうでなくてもよい。すなわち、カルシウム受容体活性化作用を有するペプチドとしては、当該ペプチドを含有する素材を用いてもよい。カルシウム受容体活性化作用を有するペプチドを含有する素材は、そのまま、あるいは、適宜、濃縮、希釈、乾燥、分画、抽出、精製等の処理に供してから、利用することができる。カルシウム受容体活性化作用を有するペプチドを含有する素材として、具体的には、例えば、当該ペプチドの生産能を有する微生物を培養して得られた培養液、菌体、培養上清等の発酵生産物、当該ペプチドを含有する農水畜産物、およびそれらの加工品が挙げられる。そのような加工品としては、例えば、γ−Ｇｌｕ−Ａｂｕ等のγ−グルタミルペプチドを含有する酵母エキス（特開2012-213376）が
挙げられる。カルシウム受容体活性化作用を有するペプチドは、所望の程度に精製されていてよい。例えば、カルシウム受容体活性化作用を有するペプチドとしては、純度が５０重量％以上、７０重量％以上、９０重量％以上、または９５重量％以上のものを用いてもよい。
The peptide having a calcium receptor activating action may or may not be a purified product. That is, as the peptide having a calcium receptor activating action, a material containing the peptide may be used. The material containing the peptide having a calcium receptor activating action can be used as it is or after being appropriately subjected to processes such as concentration, dilution, drying, fractionation, extraction, and purification. As a material containing a peptide having a calcium receptor activating action, specifically, for example, fermentation production of a culture solution, microbial cells, culture supernatant, etc. obtained by culturing a microorganism capable of producing the peptide Products, agricultural and marine products containing the peptide, and processed products thereof. Examples of such a processed product include a yeast extract containing a γ-glutamyl peptide such as γ-Glu-Abu (JP-A-2012-213376). The peptide having a calcium receptor activating effect may be purified to a desired degree. For example, peptides having a calcium receptor activating action may be those having a purity of 50% by weight or more, 70% by weight or more, 90% by weight or more, or 95% by weight or more.
本発明の調味料におけるペプチドの含有量は、コク増強効果が得られる限り、特に制限されない。本発明の調味料におけるペプチドの含有量は、ペプチドの種類、本発明の調味料の種類、本発明の調味料における油脂含量等の諸条件に応じて適宜設定できる。本発明の調味料におけるペプチドの含有量は、例えば、０．０５重量ｐｐｍ以上、０．１重量ｐｐｍ以上、０．２重量ｐｐｍ以上、０．５重量ｐｐｍ以上、１重量ｐｐｍ以上、２重量ｐｐｍ以上、３重量ｐｐｍ以上、５重量ｐｐｍ以上、１０重量ｐｐｍ以上、１５重量ｐｐｍ以上、または５０重量ｐｐｍ以上であってよい。本発明の調味料におけるペプチドの含有量は、例えば、５０００重量ｐｐｍ以下、２０００重量ｐｐｍ以下、１０００重量ｐｐｍ以下、５００重量ｐｐｍ以下、２００重量ｐｐｍ以下、または１００重量ｐｐｍ以下であってもよい。本発明の調味料におけるペプチドの含有量は、例えば、０．０５〜５０００重量ｐｐｍ、１〜１０００重量ｐｐｍ、または５〜１００重量ｐｐｍであってもよい。 The content of the peptide in the seasoning of the present invention is not particularly limited as long as the body enhancing effect is obtained. The content of the peptide in the seasoning of the present invention can be appropriately set according to various conditions such as the type of the peptide, the type of the seasoning of the present invention, and the content of fats and oils in the seasoning of the present invention. The content of the peptide in the seasoning of the present invention is, for example, 0.05 wt ppm or more, 0.1 wt ppm or more, 0.2 wt ppm or more, 0.5 wt ppm or more, 1 wt ppm or more, 2 wt ppm. It may be at least 3 ppm by weight, at least 5 ppm by weight, at least 10 ppm by weight, at least 15 ppm by weight, or at least 50 ppm by weight. The content of the peptide in the seasoning of the present invention may be, for example, 5000 ppm by weight, 2000 ppm by weight, 1000 ppm by weight, 500 ppm by weight, 200 ppm by weight, or 100 ppm by weight. The content of the peptide in the seasoning of the present invention may be, for example, 0.05 to 5000 ppm by weight, 1 to 1000 ppm by weight, or 5 to 100 ppm by weight.
具体的には、ペプチドがγ−Ｇｌｕ−Ｖａｌ−Ｇｌｙである場合、本発明の調味料におけるその含有量は、例えば、１重量ｐｐｍ以上、２重量ｐｐｍ以上、５重量ｐｐｍ以上、または１０重量ｐｐｍ以上であってもよい。また、ペプチドがγ−Ｇｌｕ−Ｎｖａ−Ｇｌｙである場合、本発明の調味料におけるその含有量は、例えば、０．０５重量ｐｐｍ以上、０．１重量ｐｐｍ以上、０．２重量ｐｐｍ以上、または０．５重量ｐｐｍ以上であってもよい。また、ペプチドがγ−Ｇｌｕ−Ａｂｕ−Ｇｌｙである場合、本発明の調味料におけるその含有量は、例えば、３重量ｐｐｍ以上、５重量ｐｐｍ以上、１５重量ｐｐｍ以上、または５０重量ｐｐｍ以上であってもよい。また、ペプチドがγ−Ｇｌｕ−Ｎｖａである場合、本発明の調味料におけるその含有量は、例えば、０．１重量ｐｐｍ以上、０．２重量ｐｐｍ以上、０．５重量ｐｐｍ以上、または１重量ｐｐｍ以上であってもよい。 Specifically, when the peptide is γ-Glu-Val-Gly, its content in the seasoning of the present invention is, for example, 1 wt ppm or more, 2 wt ppm or more, 5 wt ppm or more, or 10 wt ppm. It may be the above. When the peptide is γ-Glu-Nva-Gly, the content of the seasoning of the present invention is, for example, 0.05 wt ppm or more, 0.1 wt ppm or more, 0.2 wt ppm or more, or It may be at least 0.5 ppm by weight. When the peptide is γ-Glu-Abu-Gly, its content in the seasoning of the present invention is, for example, at least 3 ppm by weight, at least 5 ppm by weight, at least 15 ppm by weight, or at least 50 ppm by weight. You may. When the peptide is γ-Glu-Nva, its content in the seasoning of the present invention is, for example, 0.1 wt ppm or more, 0.2 wt ppm or more, 0.5 wt ppm or more, or 1 wt%. It may be at least ppm.
なお、本発明の調味料におけるペプチドの含有量は、ペプチドを含有する素材を用いる場合にあっては、当該素材中のペプチドそのものの量に基づいて算出されるものとする。 In the case where a material containing a peptide is used, the content of the peptide in the seasoning of the present invention is calculated based on the amount of the peptide itself in the material.
本発明の調味料における有効成分およびペプチド以外の成分の種類や配合量は、コク増
強効果が得られる限り、特に制限されない。本発明の調味料における有効成分およびペプチド以外の成分の種類や配合量は、本発明の調味料の種類等に応じて適宜設定できる。有効成分およびペプチド以外の成分としては、例えば、通常の低油脂乳化調味料と同様の原料を同様の配合量で配合することができる。低油脂乳化調味料の原料としては、例えば、水、油脂、全卵、卵黄、酢、柑橘果汁、調味料、香辛料、香料、着色料、増粘多糖類、乳化剤が挙げられる。これらの原料は、いずれの乳化型の乳化調味料に配合してもよい。
The types and amounts of components other than the active ingredient and the peptide in the seasoning of the present invention are not particularly limited as long as the body enhancing effect is obtained. The types and amounts of components other than the active ingredient and the peptide in the seasoning of the present invention can be appropriately set according to the type of the seasoning of the present invention and the like. As the components other than the active ingredient and the peptide, for example, the same raw materials as in the ordinary low fat / oil emulsified seasoning can be blended in the same blending amount. Raw materials for the low fat / oil emulsified seasoning include, for example, water, oils and fats, whole eggs, egg yolk, vinegar, citrus juice, seasonings, spices, flavors, coloring agents, thickening polysaccharides, and emulsifiers. These raw materials may be blended in any emulsified emulsified seasoning.
油脂としては、例えば、本発明の油脂処理物の原料として例示したものが挙げられる。油脂としては、植物油脂が好ましい。油脂としては、１種の油脂を用いてもよく、２種またはそれ以上の油脂を組み合わせて用いてもよい。 Examples of the fats and oils include those exemplified as raw materials for the processed fats and oils of the present invention. As fats and oils, vegetable fats and oils are preferred. As the fat or oil, one kind of fat or oil may be used, or two or more kinds of fats or oils may be used in combination.
調味料としては、例えば、砂糖、蜂蜜、メープルシロップ、スクロース、グルコース、フルクトース、異性化糖、オリゴ糖等の糖類；食塩、塩化ナトリウム、塩化カリウム等の無機塩類；グルタミン酸、グリシン等のアミノ酸類およびその塩；イノシン酸、グアニル酸、キサンチル酸等の核酸類およびその塩が挙げられる。塩は、経口摂取可能なものであれば特に制限されない。塩については、ペプチドの塩の記載を準用できる。例えば、グルタミン酸の塩としては、グルタミン酸ナトリウム（ＭＳＧ）が挙げられる。調味料としては、１種の成分を用いてもよく、２種またはそれ以上の成分を組み合わせて用いてもよい。 Examples of seasonings include sugars, honey, maple syrup, sucrose, glucose, fructose, isomerized sugars, oligosaccharides and other sugars; inorganic salts such as salt, sodium chloride and potassium chloride; amino acids such as glutamic acid and glycine; Salts thereof; nucleic acids such as inosinic acid, guanylic acid and xanthic acid and salts thereof. The salt is not particularly limited as long as it can be taken orally. As for the salt, the description of the peptide salt can be applied mutatis mutandis. For example, a salt of glutamic acid includes sodium glutamate (MSG). As the seasoning, one type of component may be used, or two or more types of components may be used in combination.
増粘多糖類としては、例えば、ペクチン、キサンタンガム、タマリンドシードガム、ローカストビーンガム、グアーガム、ジェランガム、カードラン、プルラン、アルギン酸ナトリウム、アルギン酸エステル、カラギーナン、架橋デンプンが挙げられる。これらの中では、ペクチンが好ましい。ペクチンとしては、ハイメトキシルペクチンが好ましい。「ハイメトキシルペクチン」とは、エステル化度が５０％以上であるペクチンをいう。ペクチンの「エステル化度」とは、ペクチンの主鎖を構成する全ガラクツロン酸残基の内、メチルエステル化されているものの比率をいう。ハイメトキシルペクチンとしては、特に、エステル化度が６５％〜８０％のものが好ましい。ペクチンは、いずれの乳化型の乳化調味料に配合してもよいが、特に、Ｗ／Ｏ／Ｗ型の乳化調味料に好適に配合することができる。増粘多糖類としては、１種の成分を用いてもよく、２種またはそれ以上の成分を組み合わせて用いてもよい。本発明の調味料における増粘多糖類の配合量は、例えば、０．１重量％〜３重量％であってよい。 Examples of the thickening polysaccharide include pectin, xanthan gum, tamarind seed gum, locust bean gum, guar gum, gellan gum, curdlan, pullulan, sodium alginate, alginate, carrageenan, and crosslinked starch. Of these, pectin is preferred. As pectin, high methoxyl pectin is preferred. "High methoxyl pectin" refers to pectin having a degree of esterification of 50% or more. The term “degree of esterification” of pectin refers to the ratio of all galacturonic acid residues constituting the main chain of pectin that are methylesterified. Particularly, high methoxyl pectin having a degree of esterification of 65% to 80% is preferable. Pectin may be blended with any emulsified emulsified seasoning, but can be particularly suitably blended with a W / O / W emulsified seasoning. As the thickening polysaccharide, one type of component may be used, or two or more types of components may be used in combination. The compounding amount of the thickening polysaccharide in the seasoning of the present invention may be, for example, 0.1% by weight to 3% by weight.
乳化剤としては、例えば、ポリオキシエチレンソルビタン脂肪酸エステル等のエステルエーテル型乳化剤；グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル等のエステル型乳化剤；レシチン、酵素分解レシチン、サポニン、カゼインナトリウムが挙げられる。グリセリン脂肪酸エステルとしては、例えば、ポリグリセリン縮合リシノレイン酸エステル（ＰＧＰＲ）が挙げられる。ＰＧＰＲは、いずれの乳化型の乳化調味料に配合してもよいが、特に、Ｗ／Ｏ／Ｗ型の乳化調味料に好適に配合することができる。乳化剤としては、１種の成分を用いてもよく、２種またはそれ以上の成分を組み合わせて用いてもよい。本発明の調味料における乳化剤、例えばＰＧＰＲ、の配合量は、例えば、０．０１重量％〜５重量％、好ましくは０．３重量％〜４重量％であってよい。 Examples of the emulsifier include ester ether emulsifiers such as polyoxyethylene sorbitan fatty acid ester; ester emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester; lecithin, enzyme-decomposed lecithin, saponin; And sodium caseinate. Examples of the glycerin fatty acid ester include polyglycerin condensed ricinoleate (PGPR). Although PGPR may be blended with any emulsified emulsified seasoning, it can be particularly suitably blended with a W / O / W emulsified seasoning. As the emulsifier, one type of component may be used, or two or more types of components may be used in combination. The compounding amount of the emulsifier, for example, PGPR, in the seasoning of the present invention may be, for example, 0.01% by weight to 5% by weight, preferably 0.3% by weight to 4% by weight.
「ポリグリセリン縮合リシノレイン酸エステル（ＰＧＰＲ）」とは、ポリグリセリンの水酸基に縮合リシノレイン酸がエステル結合した化合物である。ＰＧＰＲにおける、グリセリン重合度、リシノレイン酸縮合度、およびエステル化度は、所望のＷ／Ｏ／Ｗ型乳化物を製造できる限り、特に制限されない。ＰＧＰＲとしては、例えば、特許第4208939号
に記載のＰＧＰＲを好適に用いることができる。
The “polyglycerin condensed ricinoleate (PGPR)” is a compound in which condensed ricinoleic acid is ester-bonded to a hydroxyl group of polyglycerin. The degree of glycerin polymerization, degree of ricinoleic acid condensation, and degree of esterification in PGPR are not particularly limited as long as a desired W / O / W emulsion can be produced. As PGPR, for example, PGPR described in Japanese Patent No. 4208939 can be suitably used.
ＰＧＰＲにおける「グリセリン重合度」とは、ＰＧＰＲのポリグリセリン部分を構成するグリセリン残基数をいう。ＰＧＰＲのグリセリン重合度は、例えば、４〜１０、好ましくは６〜１０であってよい。グリセリン重合度（ｎ）は、ポリグリセリンの水酸基価に基づいて下記式（ＩＩＩ）により算出されるものとする。下記式（ＩＩＩ）におけるポリグリセリンの水酸基価は、日本工業規格JIS K 0070:1992に準拠して測定されるものとする
。
水酸基価 ＝ ５６１１０（ｎ＋２）／（７４ｎ＋１８） ・・・（ＩＩＩ）
The “degree of glycerin polymerization” in PGPR refers to the number of glycerin residues constituting the polyglycerin portion of PGPR. The glycerin polymerization degree of PGPR may be, for example, 4 to 10, preferably 6 to 10. The glycerin polymerization degree (n) is calculated by the following formula (III) based on the hydroxyl value of polyglycerin. The hydroxyl value of polyglycerin in the following formula (III) is measured according to Japanese Industrial Standard JIS K 0070: 1992.
Hydroxyl value = 56110 (n + 2) / (74n + 18) (III)
ＰＧＰＲにおける「リシノレイン酸縮合度」とは、ＰＧＰＲの縮合リシノレイン酸部分を構成するリシノレイン酸残基数をいう。ＰＧＰＲのリシノレイン酸縮合度は、例えば、５以上、好ましくは５．５以上であってよい。また、ＰＧＰＲのリシノレイン酸縮合度は、例えば、８以下、好ましくは７以下、より好ましくは６．５以下であってよい。 The “degree of ricinoleic acid condensation” in PGPR refers to the number of ricinoleic acid residues constituting the condensed ricinoleic acid portion of PGPR. The degree of ricinoleic acid condensation of PGPR may be, for example, 5 or more, preferably 5.5 or more. Further, the degree of ricinoleic acid condensation of PGPR may be, for example, 8 or less, preferably 7 or less, more preferably 6.5 or less.
ＰＧＰＲにおける「エステル化度」とは、ポリグリセリン脂肪酸エステルを構成するポリグリセリンの水酸基の内、縮合リシノレイン酸がエステル結合したものの比率をいう。ＰＧＰＲのエステル化度は、例えば、１０％以上、好ましくは１５％以上であってよい。また、ＰＧＰＲのエステル化度は、例えば、３０％以下、好ましくは２５％以下であってよい。エステル化度は、下記式（ＩＶ）により算出されるものとする。下記式（ＩＶ）におけるＰＧＰＲの水酸基価、ケン化価、および酸価は、いずれも日本工業規格JIS K 0070:1992に準拠して測定されるものとする。
エステル化度（％）＝［（ケン化価−酸価）／（水酸基価＋ケン化価−酸価）］×１００ ・・・（ＩＶ）
The term "degree of esterification" in PGPR refers to a ratio of a hydroxyl group of polyglycerin constituting a polyglycerol fatty acid ester to which a condensed ricinoleic acid is ester-bonded. The degree of esterification of PGPR may be, for example, 10% or more, preferably 15% or more. Further, the degree of esterification of PGPR may be, for example, 30% or less, preferably 25% or less. The degree of esterification is calculated by the following formula (IV). The hydroxyl value, saponification value, and acid value of PGPR in the following formula (IV) are all measured according to Japanese Industrial Standard JIS K 0070: 1992.
Degree of esterification (%) = [(saponification value−acid value) / (hydroxyl value + saponification value−acid value)] × 100 (IV)
なお、ＰＧＰＲは、グリセリン重合度、リシノレイン酸縮合度、および／またはエステル化度等のの異なる複数種のエステルの混合物として提供され得るため、ＰＧＰＲにおける、「グリセリン重合度」、「リシノレイン酸縮合度」、および「エステル化度」は、いずれも平均値として表される。 In addition, since PGPR can be provided as a mixture of plural kinds of esters having different glycerin polymerization degree, ricinoleic acid condensation degree, and / or esterification degree, the PGPR has a “glycerin polymerization degree”, a “ricinoleic acid condensation degree” in PGPR. ”And“ degree of esterification ”are both expressed as average values.
＜２＞本発明の調味料の製造法
本発明の調味料は、有効成分（すなわち、オクタン酸および／またはデカン酸、ならびに任意で１−オクテン−３−オール）を低油脂乳化調味料またはその原料に配合することにより、製造できる。すなわち、本発明の調味料の製造法は、有効成分を低油脂乳化調味料またはその原料に配合することを含む、低油脂乳化調味料を製造する方法である。「有効成分を配合すること」には、有効成分そのものを配合することに限られず、有効成分を含有する素材を配合することも包含される。すなわち、本発明の調味料の製造法の一態様は、例えば、本発明の油脂処理物を低油脂乳化調味料またはその原料に配合することを含む、低油脂乳化調味料を製造する方法である。なお、「配合」を「添加」ともいう。
<2> Method for producing seasoning of the present invention The seasoning of the present invention comprises an active ingredient (that is, octanoic acid and / or decanoic acid, and optionally 1-octen-3-ol) as a low-oil-fat emulsified seasoning or a seasoning thereof. It can be manufactured by blending it with raw materials. That is, the method for producing a seasoning of the present invention is a method for producing a low-oil-fat emulsified seasoning, which comprises incorporating an active ingredient into a low-oil-fat emulsified seasoning or a raw material thereof. The "compounding of the active ingredient" is not limited to compounding the active ingredient itself, but also includes compounding a material containing the active ingredient. That is, one embodiment of the method for producing a seasoning of the present invention is, for example, a method for producing a low-oil-fat emulsified seasoning, which comprises blending the processed fat or oil of the present invention with a low-fat emulsified emulsified seasoning or a raw material thereof. . In addition, "mixing" is also called "addition."
本発明においては、有効成分を配合することにより、低油脂乳化調味料の油脂様のコクを高める効果が得られる。すなわち、本発明の調味料の製造法は、言い換えると、有効成分を低油脂乳化調味料またはその原料に配合することを含む、低油脂乳化調味料の油脂様のコクを増強する方法であってよい。 In the present invention, the effect of increasing the fat-like richness of the low fat / oil emulsified seasoning can be obtained by blending the active ingredient. That is, the method for producing a seasoning of the present invention, in other words, including incorporating an active ingredient into a low-oil-fat emulsified seasoning or a raw material thereof, is a method for enhancing the fat-like richness of a low-oil-fat emulsifying seasoning. Good.
本発明の調味料は、有効成分を添加すること以外は、通常の低油脂乳化調味料と同様の原料を用い、同様の方法によって製造することができる。 The seasoning of the present invention can be produced by the same method using the same raw materials as the ordinary low fat / oil emulsified seasoning, except for adding an active ingredient.
Ｏ／Ｗ型の低油脂乳化調味料は、例えば、水相（Ｗ）と油相（Ｏ）をそれぞれ調製し、それらを混合して乳化することにより製造できる。水相（Ｗ）と油相（Ｏ）の配合比は、所望のＯ／Ｗ型の低油脂乳化調味料を製造できる限り、特に制限されない。乳化は、例えば、所望の物性（例えば、粒子径や粘度）が得られるように実施することができる。Ｏ／
Ｗ型の低油脂乳化調味料は、具体的には、例えば、特許第4681692号に記載の方法を参照
して、製造してもよい。
The O / W type low fat / oil emulsified seasoning can be produced, for example, by preparing a water phase (W) and an oil phase (O), mixing them and emulsifying them. The mixing ratio of the water phase (W) and the oil phase (O) is not particularly limited as long as a desired O / W type low fat / oil emulsified seasoning can be produced. The emulsification can be performed, for example, so as to obtain desired physical properties (for example, particle diameter and viscosity). O /
The W-type low fat / oil emulsified seasoning may be specifically produced by referring to, for example, the method described in Japanese Patent No. 4616992.
Ｗ／Ｏ／Ｗ型の低油脂乳化調味料は、例えば、第１の水相（Ｗ１；内水相）と油相（Ｏ）を混合し乳化してＷ１／Ｏ型乳化物を調製し、さらに、Ｗ１／Ｏ型乳化物と第２の水相（Ｗ２；外水相）を混合し乳化してＷ１／Ｏ／Ｗ２型乳化物を調製することにより、製造できる。水相（Ｗ１）、油相（Ｏ）、水相（Ｗ２）の配合比は、所望のＷ／Ｏ／Ｗ型の低油脂乳化調味料を製造できる限り、特に制限されない。例えば、水相（Ｗ１）９０〜１０質量部、好ましくは７０〜３０質量部と、油相（Ｏ）１０〜９０質量部、好ましくは３０〜７０質量部とを乳化し、Ｗ１／Ｏ型乳化物を調製することができる。また、例えば、Ｗ１／Ｏ型乳化物１００重量部と、水相（Ｗ２）２５〜１５０質量部、好ましくは３５〜１００質量部とを乳化し、Ｗ１／Ｏ／Ｗ２型乳化物を調製することができる。乳化は、例えば、所望の物性（例えば、粒子径や粘度）が得られるように実施することができる。Ｗ１／Ｏ型乳化物の平均粒子径は、例えば、２．５μｍ以下、好ましくは２．０μｍ以下、より好ましくは１．８μｍ以下であってよい。Ｗ１／Ｏ／Ｗ２型乳化物の平均粒子径は、例えば、２５μｍ以下、好ましくは２０μｍ以下、より好ましくは１８μｍ以下であってよい。Ｗ１／Ｏ／Ｗ２型乳化物の粘度は、例えば、１０００〜３０万ｍＰａ・ｓ、好ましくは１万〜２０万ｍＰａ・ｓ、より好ましくは３万〜１５万ｍＰａ・ｓであってよい。Ｗ１／Ｏ／Ｗ２型乳化物の粘度は、ハンドリングの点から、例えば、１０００〜２０万ｍＰａ・ｓであるのも好ましい。Ｗ／Ｏ／Ｗ型の低油脂乳化調味料は、具体的には、例えば、特許第4208939号に記載の方法を参照して、製造してもよい。 The W / O / W type low fat / oil emulsified seasoning is prepared, for example, by mixing and emulsifying a first aqueous phase (W1; internal aqueous phase) and an oil phase (O) to prepare a W1 / O type emulsion. Further, it can be produced by mixing and emulsifying a W1 / O type emulsion and a second aqueous phase (W2; external aqueous phase) to prepare a W1 / O / W2 type emulsion. The mixing ratio of the water phase (W1), the oil phase (O), and the water phase (W2) is not particularly limited as long as a desired W / O / W type low fat / oil emulsified seasoning can be produced. For example, 90 to 10 parts by mass, preferably 70 to 30 parts by mass of the water phase (W1) and 10 to 90 parts by mass, preferably 30 to 70 parts by mass of the oil phase (O) are emulsified, and W1 / O type emulsification is carried out. Can be prepared. In addition, for example, 100 parts by weight of a W1 / O type emulsion and 25 to 150 parts by weight, preferably 35 to 100 parts by weight of an aqueous phase (W2) are emulsified to prepare a W1 / O / W2 type emulsion. Can be. The emulsification can be performed, for example, so as to obtain desired physical properties (for example, particle diameter and viscosity). The average particle diameter of the W1 / O emulsion may be, for example, 2.5 μm or less, preferably 2.0 μm or less, more preferably 1.8 μm or less. The average particle diameter of the W1 / O / W2 type emulsion may be, for example, 25 μm or less, preferably 20 μm or less, more preferably 18 μm or less. The viscosity of the W1 / O / W2 type emulsion may be, for example, 1,000 to 300,000 mPa · s, preferably 10,000 to 200,000 mPa · s, and more preferably 30,000 to 150,000 mPa · s. The viscosity of the W1 / O / W2 type emulsion is preferably, for example, 1,000 to 200,000 mPa · s from the viewpoint of handling. The W / O / W type low fat / oil emulsified seasoning may be specifically produced by referring to, for example, the method described in Japanese Patent No. 4208939.
水相（Ｗ、Ｗｌ、Ｗ２）は、例えば、水に、必要に応じて他の１またはそれ以上の原料を配合することにより、調製できる。油相（Ｏ）は、例えば、油脂に、必要に応じて他の１またはそれ以上の原料を配合することにより、調製できる。Ｏ／Ｗ型の低油脂乳化調味料の場合、各原料は、例えば、適宜、水相（Ｗ１）、油相（Ｏ）、またはそれらの組み合わせに配合することができる。Ｗ／Ｏ／Ｗ型の低油脂乳化調味料の場合、各原料は、例えば、適宜、第１の水相（Ｗ１）、油相（Ｏ）、第２の水相（Ｗ２）、またはそれらの組み合わせに配合することができる。Ｗ／Ｏ／Ｗ型の低油脂乳化調味料の場合、増粘多糖類は、例えば、第１の水相（Ｗ１）、油相（Ｏ）、第２の水相（Ｗ２）のいずれに配合されてもよいが、第２の水相（Ｗ２）に配合されるのが好ましい。また、Ｗ／Ｏ／Ｗ型の低油脂乳化調味料の場合、乳化剤は、例えば、第１の水相（Ｗ１）、油相（Ｏ）、第２の水相（Ｗ２）のいずれに配合されてもよいが、油相（Ｏ）に配合されるのが好ましい。Ｗ／Ｏ／Ｗ型の低油脂乳化調味料の場合、第１の水相（Ｗ１）と第２の水相（Ｗ２）の組成は、同一であってもよく、なくてもよい。第１の水相（Ｗ１）は、水のみであってもよいが、例えば、酢や各種調味料（食塩、ショ糖、グルタミン酸ナトリウム等）を含有するのが好ましい。第１の水相（Ｗ１）における酢の含有量は、例えば、水相（Ｗ１）全体の１〜１０重量％であってよい。また、第１の水相（Ｗ１）における食塩の含有量は、例えば、水相（Ｗ１）全体の１〜１５重量％であってよい。第２の水相（Ｗ２）は、水のみであってもよいが、例えば、酢や各種調味料（食塩、ショ糖、グルタミン酸ナトリウム等）を含有するのが好ましい。第２の水相（Ｗ２）における酢の含有量は、例えば、水相（Ｗ２）全体の１〜１０重量％であってよい。また、第２の水相（Ｗ２）における食塩の含有量は、例えば、水相（Ｗ２）全体の１〜１５重量％であってよい。また、第２の水相（Ｗ２）は、例えば、卵黄を含有するのが好ましい。第２の水相（Ｗ２）における卵黄の含有量は、例えば、水相（Ｗ２）全体の５〜５０重量％であってよい。 The aqueous phase (W, Wl, W2) can be prepared, for example, by mixing water with one or more other raw materials as necessary. The oil phase (O) can be prepared, for example, by mixing one or more other raw materials with fats and oils as necessary. In the case of the O / W type low fat / oil emulsified seasoning, each raw material can be appropriately blended in, for example, an aqueous phase (W1), an oil phase (O), or a combination thereof. In the case of the W / O / W type low fat / oil emulsified seasoning, each raw material may be, for example, a first aqueous phase (W1), an oil phase (O), a second aqueous phase (W2), or a mixture thereof. They can be combined. In the case of a W / O / W type low fat / oil emulsified seasoning, the thickening polysaccharide is mixed with, for example, any of the first aqueous phase (W1), the oil phase (O), and the second aqueous phase (W2). Although it may be carried out, it is preferred to be blended in the second aqueous phase (W2). In the case of a W / O / W type low fat / oil emulsified seasoning, the emulsifier is mixed, for example, into any of the first aqueous phase (W1), the oil phase (O), and the second aqueous phase (W2). However, it is preferable to be blended in the oil phase (O). In the case of a W / O / W type low fat / oil emulsified seasoning, the composition of the first aqueous phase (W1) and the second aqueous phase (W2) may or may not be the same. The first aqueous phase (W1) may be water alone, but preferably contains, for example, vinegar and various seasonings (salt, sucrose, sodium glutamate, etc.). The content of vinegar in the first aqueous phase (W1) may be, for example, 1 to 10% by weight of the entire aqueous phase (W1). Further, the content of salt in the first aqueous phase (W1) may be, for example, 1 to 15% by weight of the entire aqueous phase (W1). The second aqueous phase (W2) may be water alone, but preferably contains, for example, vinegar and various seasonings (salt, sucrose, sodium glutamate, etc.). The content of vinegar in the second aqueous phase (W2) may be, for example, 1 to 10% by weight of the entire aqueous phase (W2). Moreover, the content of the salt in the second aqueous phase (W2) may be, for example, 1 to 15% by weight of the entire aqueous phase (W2). Also, the second aqueous phase (W2) preferably contains, for example, egg yolk. The content of egg yolk in the second aqueous phase (W2) may be, for example, 5 to 50% by weight of the whole aqueous phase (W2).
乳化は、ホモミキサーやコロイドミル等の乳化装置を、単独で、あるいは適宜組み合わせて用いることにより、実施できる。例えば、ホモミキサーによる予備乳化の後、コロイドミルによりさらに乳化してもよい。 Emulsification can be carried out by using an emulsifying device such as a homomixer or a colloid mill alone or in an appropriate combination. For example, after pre-emulsification by a homomixer, it may be further emulsified by a colloid mill.
有効成分の添加は、低油脂調味料の製造工程のいずれの段階で行われてもよい。すなわち、有効成分は、低油脂調味料の原料に添加されてもよく、製造途中の低油脂調味料に添加されてもよく、完成した低油脂調味料に添加されてもよい。Ｏ／Ｗ型の低油脂乳化調味料の場合、有効成分は、例えば、水相（Ｗ）、油相（Ｏ）、ＷとＯの混合物、Ｏ／Ｗ型乳化物、またはそれらの組み合わせのいずれに添加されてもよい。Ｗ／Ｏ／Ｗ型の低油脂乳化調味料の場合、有効成分は、例えば、第１の水相（Ｗ１）、油相（Ｏ）、第２の水相（Ｗ２）、Ｗ１とＯの混合物、Ｗ１／Ｏ型乳化物、Ｗ２とＷ１／Ｏ型乳化物の混合物、Ｗ１／Ｏ／Ｗ２型乳化物、またはそれらの組み合わせのいずれに添加されてもよい。有効成分は、例えば、油相（Ｏ）や完成した乳化物に添加するのが好ましい場合があり得る。有効成分は、１回のみ添加されてもよく、２またはそれ以上の回数に分けて添加されてもよい。有効成分は、全てまとめて低油脂調味料またはその原料に添加されてもよいし、それぞれ別個に、あるいは、任意の組み合わせで別個に、低油脂調味料またはその原料に添加されてもよい。例えば、本発明の油脂処理物を添加することにより、オクタン酸およびデカン酸、ならびに一態様においては１−オクテン−３−オールを、まとめて低油脂調味料またはその原料に添加することができる。有効成分を低油脂調味料の原料に添加した場合には、その後、所定の製造工程（例えば乳化工程）を経て、低油脂調味料を製造することができる。また、有効成分を低油脂調味料に添加した場合には、撹拌等により、有効成分を低油脂調味料中に分散させることができる。有効成分の配合量（添加量）は、上記例示したような本発明の調味料における有効成分の含有量に従って設定することができる。すなわち、本発明の調味料における有効成分の含有量は、本発明の調味料の製造法における有効成分の配合量（添加量）として読み替えてよい。 The addition of the active ingredient may be performed at any stage in the production process of the low-oil / fat seasoning. That is, the active ingredient may be added to the raw material of the low-oil / fat seasoning, may be added to the low-oil / fat seasoning in the course of production, or may be added to the finished low-oil / fat seasoning. In the case of the O / W type low fat / oil emulsified seasoning, the active ingredient is, for example, any of an aqueous phase (W), an oil phase (O), a mixture of W and O, an O / W type emulsion, or a combination thereof. May be added. In the case of a W / O / W type low fat / oil emulsified seasoning, the active ingredient is, for example, a first aqueous phase (W1), an oil phase (O), a second aqueous phase (W2), or a mixture of W1 and O. , W1 / O emulsion, a mixture of W2 and W1 / O emulsion, W1 / O / W2 emulsion, or a combination thereof. It may be preferable to add the active ingredient to, for example, the oil phase (O) or the finished emulsion. The active ingredient may be added only once or may be added in two or more portions. All of the active ingredients may be added to the low-oil / fat seasoning or the raw material thereof, or may be separately added to the low-oil / fat seasoning or the raw material thereof in any combination. For example, by adding the processed oil or fat of the present invention, octanoic acid and decanoic acid, and in one embodiment, 1-octen-3-ol, can be added collectively to the low fat or oil seasoning or its raw material. When the active ingredient is added to the raw material of the low oil / fat seasoning, the low oil / fat seasoning can be manufactured through a predetermined manufacturing process (for example, an emulsification process). When the active ingredient is added to the low-oil / fat seasoning, the active ingredient can be dispersed in the low-oil / fat seasoning by stirring or the like. The blending amount (addition amount) of the active ingredient can be set according to the content of the active ingredient in the seasoning of the present invention as exemplified above. That is, the content of the active ingredient in the seasoning of the present invention may be read as the blending amount (addition amount) of the active ingredient in the method for producing the seasoning of the present invention.
本発明の調味料の製造法は、さらに、カルシウム受容体活性化作用を有するペプチドを低油脂乳化調味料またはその原料に配合することを含んでいてよい。ペプチドの添加については、有効成分の添加についての記載を準用できる。有効成分とペプチドは、全てまとめて低油脂調味料またはその原料に添加されてもよいし、それぞれ別個に、あるいは、任意の組み合わせで別個に、低油脂調味料またはその原料に添加されてもよい。 The method for producing a seasoning of the present invention may further include blending a peptide having a calcium receptor activating action into a low fat / oil emulsified seasoning or a raw material thereof. For the addition of the peptide, the description of the addition of the active ingredient can be applied mutatis mutandis. The active ingredient and the peptide may all be added to the low-oil / fat seasoning or its raw material, or may be separately added, or separately in any combination, to the low-oil / fat seasoning or its raw material. .
以下、実施例に基づき本発明をより具体的に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to Examples, but the present invention is not limited thereto.
参考例１：油脂処理物の製造
オクタン酸およびデカン酸を含有する油脂処理物を、WO2013/146129に記載の方法に準
じて菜種油を酸素供給下で加熱することにより製造した。この油脂処理物は、オクタン酸を１４５重量ｐｐｍ、デカン酸を１５３重量ｐｐｍ、１−オクテン−３−オールを９２重量ｐｐｍ含有していた。
Reference Example 1: Production of a treated oil and fat A treated oil and fat containing octanoic acid and decanoic acid was produced by heating rapeseed oil under an oxygen supply according to the method described in WO2013 / 146129. This treated oil or fat contained 145 wt ppm of octanoic acid, 153 wt ppm of decanoic acid, and 92 wt ppm of 1-octen-3-ol.
参考例２：カルシウム受容体活性化作用を有するペプチドの製造
γ-Glu-Val-Gly（Gluvalicineとも呼ぶ、ＣＡＳ登録番号：38837-70-6）を、WO2007/055393に記載の方法に準じて合成した。
Reference Example 2: Production of peptide having calcium receptor activating action γ-Glu-Val-Gly (also referred to as Gluvalicine, CAS registration number: 38837-70-6) was synthesized according to the method described in WO2007 / 055393. did.
実施例１：油脂処理物の添加効果に及ぼす油脂含量および乳化型の影響
本実施例では、参考例１の油脂処理物を、マヨネーズおよび各種低油脂マヨネーズ様調味料に添加し、油脂含量および乳化型が油脂処理物の添加効果に及ぼす影響を検証した。
Example 1 Influence of Fat Content and Emulsifying Type on Addition Effect of Treated Fat Products In this example, the treated fat product of Reference Example 1 was added to mayonnaise and various low fat mayonnaise-like seasonings, and the fat content and emulsification were added. The effect of the mold on the effect of adding the processed oil and fat was verified.
＜製品サンプル＞
・サンプル１：ピュアセレクト（登録商標）マヨネーズ
・サンプル２：ピュアセレクト（登録商標）スーパーローカロリーカロリー70%カット
・サンプル３：ピュアセレクト（登録商標）コクうま（登録商標）65%カロリーカット
<Product sample>
-Sample 1: Pure Select (registered trademark) mayonnaise-Sample 2: Pure Select (registered trademark) super low calorie calorie 70% cut-Sample 3: Pure Select (registered trademark) Kokuuma (registered trademark) 65% calorie cut
＜評価成分＞
・参考例１の油脂処理物
<Evaluation component>
・ The processed fat and oil of Reference Example 1
＜評価サンプルの調製＞
参考例１の油脂処理物 1gに対し、菜種油 99gを添加し、油脂処理物 1%溶液を調製した。プラスチックカップ（150ml容）に油脂処理物 1%溶液 0.1gを計量し、製品サンプルを
足して全量100gに調整した。さらに、成分均質化のため、得られた混合物をスプーンにて約３０回撹拌し、評価サンプルを得た。評価サンプルにおける油脂処理物の濃度は0.001
重量％（10重量ppm）である。また、油脂処理物を添加していない製品サンプルを対照サ
ンプルとした。
<Preparation of evaluation sample>
99 g of rapeseed oil was added to 1 g of the treated oil and fat of Reference Example 1 to prepare a 1% solution of the treated oil and fat. 0.1 g of a 1% solution of the processed oil and fat was weighed into a plastic cup (150 ml capacity), and the total amount was adjusted to 100 g by adding product samples. Further, for homogenization of the components, the obtained mixture was stirred about 30 times with a spoon to obtain an evaluation sample. The concentration of the treated oil in the evaluation sample was 0.001.
% By weight (10 ppm by weight). In addition, a product sample to which no processed oil or fat was added was used as a control sample.
＜官能評価＞
以下の内容で、評価サンプルの官能評価を行った。
評価項目：コクの増強度（コクの定義：後味に感じる味の厚み）
評価パネル：開発担当者2名
評価基準：「0点：効果なし（対照サンプルと同等）」、「1点：わずかに効果を感じる」、「2点：効果を感じる」、「3点：効果を強く感じる」、「4点：効果を著しく強く感じ
る」として0.5点刻みで評価した。
<Sensory evaluation>
The sensory evaluation of the evaluation sample was performed as follows.
Evaluation item: Strengthening of body (Definition of body: thickness of taste felt in aftertaste)
Evaluation panel: 2 development staff Evaluation criteria: "0 point: no effect (equivalent to control sample)", "1 point: slightly felt effect", "2 points: felt effect", "3 points: effect" Were evaluated in 0.5-point increments as "I felt strongly" and "4 points: I felt the effect was extremely strong".
＜結果＞
結果を表１に示す。マヨネーズ（サンプル１）では油脂処理物の添加によるコクの増強効果が認められなかったのに対し、低油脂マヨネーズ様調味料（サンプル２、３）では、いずれも、油脂処理物の添加によるコクの増強効果が認められた。油脂処理物の添加によるコクの増強効果は、特に、Ｗ／Ｏ／Ｗ型であるサンプル３で顕著であった。
<Result>
Table 1 shows the results. In the case of mayonnaise (Sample 1), the effect of enhancing the body by the addition of the oil-and-fat-treated product was not observed, whereas in the case of the low-fat mayonnaise-like seasoning (Samples 2 and 3), the richness of the addition of the oil-and-fat-treated product was reduced. An enhancing effect was observed. The effect of enhancing the body by the addition of the processed oil / fat was particularly remarkable in the W / O / W type sample 3.
なお、別途、参考例１の油脂処理物を、Ｗ／Ｏ／Ｗ型乳化物における濃度が0.001重量
％（10重量ppm）となるように予め油相に添加し、常法（特許第4208939号等）に従い、油脂含量が24重量％であるＷ／Ｏ／Ｗ型乳化物を調製し、評価サンプルとした。上記と同様に官能評価を行ったところ、油相に油脂処理物を添加した場合でも、製品サンプルに油脂処理物を添加した場合と同等のコクの増強効果が確認された。このことから、油脂処理物の添加方法の違いによるコクの増強効果の差は認められないことがわかった。
Separately, the treated oil and fat of Reference Example 1 was added to the oil phase in advance so that the concentration in the W / O / W emulsion became 0.001% by weight (10% by weight), and the oil was treated in a conventional manner (Japanese Patent No. 4208939). And the like, a W / O / W emulsion having an oil content of 24% by weight was prepared and used as an evaluation sample. When the sensory evaluation was performed in the same manner as described above, it was confirmed that even when the oil-and-fat-treated product was added to the oil phase, the same enhancement effect of the body as when the oil-and-fat-treated product was added to the product sample. From this, it was found that there was no difference in the effect of enhancing the body due to the difference in the method of adding the processed oil or fat.
実施例２：油脂処理物の添加効果に及ぼす添加濃度の影響
本実施例では、参考例１の油脂処理物を種々の濃度で低油脂マヨネーズ様調味料に添加し、添加濃度が油脂処理物の添加効果に及ぼす影響を検証した。
Example 2 Influence of Addition Concentration on Addition Effect of Treated Fats and Oils In this example, the treated fats and oils of Reference Example 1 were added at various concentrations to a low-fat mayonnaise-like seasoning, and the concentration of the treated fats and oils was reduced. The effect on the effect of addition was verified.
＜製品サンプル＞
・ピュアセレクト（登録商標）コクうま（登録商標）65%カロリーカット
<Product sample>
・ Pure Select (registered trademark) Kokuuma (registered trademark) 65% calorie cut
＜評価成分＞
・参考例１の油脂処理物
<Evaluation component>
・ The processed fat and oil of Reference Example 1
＜評価サンプルの調製＞
参考例１の油脂処理物を菜種油で希釈し、希釈率（倍）：1000、100、10、1（原液）の油脂処理物希釈液を調製した。表２に従い、各油脂処理物配合濃度（0〜1000重量ppm）となるよう、油脂処理物希釈液を製品サンプルに配合し、全量100gに調整した。さらに、成分均質化のため、得られた混合物をスプーンにて約３０回撹拌し、評価サンプルを得た。油脂処理物配合濃度が0重量ppmの評価サンプルを対照サンプルとした。
<Preparation of evaluation sample>
The treated oil and fat of Reference Example 1 was diluted with rapeseed oil to prepare a diluted solution of the treated oil and fat at a dilution ratio (times) of 1,000, 100, 10, and 1 (stock solution). According to Table 2, a dilute solution of the processed fat and oil was blended with the product sample so as to have a blended concentration of each processed fat and oil (0 to 1000 ppm by weight), and the total amount was adjusted to 100 g. Further, for homogenization of the components, the obtained mixture was stirred about 30 times with a spoon to obtain an evaluation sample. An evaluation sample having a fat / oil treated compound concentration of 0 ppm by weight was used as a control sample.
＜官能評価＞
以下の内容で、評価サンプルの官能評価を行った。
評価項目：コクの増強度、および総合的な好ましさ
評価パネル：開発担当者2名
評価基準：コクの増強度については、「0点：効果なし（対照サンプルと同等）」、「1点：わずかに効果を感じる」、「2点：効果を感じる」、「3点：効果を強く感じる」、「4
点：効果を著しく強く感じる」として0.5点刻みで評価した。総合的な好ましさについて
は、「1点：著しく好ましくない」、「2点：より好ましくない」、「3点：差なし（対照
サンプルと同等）」、「4点：より好ましい」、「5点：著しく好ましい」として0.5点刻
みで評価した。
<Sensory evaluation>
The sensory evaluation of the evaluation sample was performed as follows.
Evaluation items: Enhancement of body, and overall favorableness Evaluation panel: Two developers in charge Evaluation criteria: For enhancement of body, "0 point: no effect (equivalent to control sample)", "1 point : Feel the effect slightly "," 2: Feel the effect "," 3: Feel the effect strongly "," 4
Point: the effect is remarkably strongly felt ". Regarding the overall preference, "1 point: markedly unfavorable", "2 points: less preferred", "3 points: no difference (equivalent to control sample)", "4 points: more preferred", " 5 points: remarkably preferable ".
結果を表３に示す。コクの増強度は、油脂処理物配合濃度0〜500ppmまで濃度依存的に
増加した。一方、総合的な好ましさは、油脂処理物配合濃度0〜300重量ppmまで濃度依存
的に増加したが、油脂処理物配合濃度500重量ppm以上では酸化油の風味が強くなることにより低下した。以上より、油脂処理物配合濃度は、1〜750重量ppmであることが好ましく
、10〜500重量ppmであることがより好ましく、50〜300重量ppmであることがさらに好ましいと考えられる。
Table 3 shows the results. The strength of the body was increased in a concentration-dependent manner from 0 to 500 ppm of the compounded fat and oil. On the other hand, the overall preference increased in a concentration-dependent manner from 0 to 300 ppm by weight of the processed fat and oil, but decreased due to the stronger flavor of the oxidized oil at a concentration of more than 500 ppm by weight of the processed fat and oil. . From the above, it is considered that the blended concentration of the processed fat or oil is preferably 1 to 750 ppm by weight, more preferably 10 to 500 ppm by weight, and even more preferably 50 to 300 ppm by weight.
実施例３：油脂処理物とカルシウム受容体活性化作用を有するペプチドとの併用効果の検証
本実施例では、参考例１の油脂処理物とγ-Glu-Val-Glyを種々の濃度で低油脂マヨネーズ様調味料に添加し、併用効果を検証した。
Example 3 Verification of the Effect of Combined Use of the Treated Oil and Peptide Having Calcium Receptor Activating Activity In this example, the treated fat and γ-Glu-Val-Gly of Reference Example 1 were mixed with various concentrations of low fat and oil. It was added to a mayonnaise-like seasoning and the combined effect was verified.
＜製品サンプル＞
・ピュアセレクト（登録商標）コクうま（登録商標）65%カロリーカット
<Product sample>
・ Pure Select (registered trademark) Kokuuma (registered trademark) 65% calorie cut
＜評価成分＞
・参考例１の油脂処理物
・γ-Glu-Val-Gly（Gluvalicineとも呼ぶ、ＣＡＳ登録番号：38837-70-6）
<Evaluation component>
-The processed fat and oil of Reference Example 1-γ-Glu-Val-Gly (also called Gluvalicine, CAS registration number: 38837-70-6)
＜評価サンプルの調製＞
参考例１の油脂処理物を菜種油で希釈し、希釈率（倍）：1000、100、10、1（原液）の油脂処理物希釈液を調製した。また、γ-Glu-Val-Glyは水で希釈し、希釈率（倍）：100
の希釈液を調製した。表４に従い、各油脂処理物配合濃度（0〜1000重量ppm）、および、各γ-Glu-Val-Gly配合濃度（0〜50重量ppm）となるよう、希釈液を製品サンプルに配合し、全量100gに調整した。さらに、成分均質化のため、得られた混合物をスプーンにて約３０回撹拌し、評価サンプルを得た。油脂処理物およびγ-Glu-Val-Glyの配合濃度が共に0
重量ppmの評価サンプルを対照サンプルとした。
<Preparation of evaluation sample>
The treated oil and fat of Reference Example 1 was diluted with rapeseed oil to prepare a diluted solution of the treated oil and fat at a dilution ratio (times) of 1,000, 100, 10, and 1 (stock solution). Γ-Glu-Val-Gly is diluted with water, and the dilution ratio (times): 100
Was prepared. According to Table 4, the diluent was blended into the product sample so as to have the blended concentration of each fat / oil treated product (0 to 1000 ppm by weight) and the blended concentration of each γ-Glu-Val-Gly (0 to 50 ppm by weight). The total amount was adjusted to 100 g. Further, for homogenization of the components, the obtained mixture was stirred about 30 times with a spoon to obtain an evaluation sample. The blended concentration of both the processed oil and γ-Glu-Val-Gly is 0
The evaluation sample of ppm by weight was used as a control sample.
＜官能評価＞
以下の内容で、評価サンプルの官能評価を行った。
評価項目：コクの増強度、および総合的な好ましさ
評価パネル：開発担当者2名
評価基準：コクの増強度については、「0点：効果なし（対照サンプルと同等）」、「1点：わずかに効果を感じる」、「2点：効果を感じる」、「3点：効果を強く感じる」、「4
点：効果を著しく強く感じる」として0.5点刻みで評価した。総合的な好ましさについて
は、「1点：著しく好ましくない」、「2点：より好ましくない」、「3点：差なし（対照
サンプルと同等）」、「4点：より好ましい」、「5点：著しく好ましい」として0.5点刻
みで評価した。
<Sensory evaluation>
The sensory evaluation of the evaluation sample was performed as follows.
Evaluation items: Enhancement of body, and overall favorableness Evaluation panel: Two developers in charge Evaluation criteria: For enhancement of body, "0 point: no effect (equivalent to control sample)", "1 point : Feel the effect slightly "," 2: Feel the effect "," 3: Feel the effect strongly "," 4
Point: the effect is remarkably strongly felt ". Regarding the overall preference, "1 point: markedly unfavorable", "2 points: less preferred", "3 points: no difference (equivalent to control sample)", "4 points: more preferred", " 5 points: remarkably preferable ".
結果を表５に示す。コクの増強度は、油脂処理物とγ-Glu-Val-Glyを併用することで、油脂処理物を単独で配合した場合と比較して、更に向上した。油脂処理物配合濃度500重
量ppm以上では酸化油の風味が強くなることで総合的な好ましさが低下する傾向がみられ
る（表３）が、例えば、油脂処理物配合濃度300重量ppmにγ-Glu-Val-Gly配合濃度50重量ppmを併用することで、コクの増強度は油脂処理物配合濃度500重量ppmの場合と同等に向
上しながら、総合的な好ましさは油脂処理物配合濃度300重量ppmの場合と同等に維持された。以上より、油脂処理物とカルシウム受容体活性化作用を有するペプチドを併用することで、「コクの増強」および「総合的な好ましさ」を高水準に両立することができると考えられる。
Table 5 shows the results. The increase in strength of the body was further improved by using the treated oil and fat together with γ-Glu-Val-Gly, as compared with the case where the treated oil and fat was used alone. At an oil / fat treated compound concentration of 500 wt ppm or more, the overall preference tends to decrease due to the enhanced flavor of the oxidized oil (Table 3). -When combined with 50% by weight of Glu-Val-Gly, the strength of the body is improved to the same level as the case of 500% by weight of fats and oils, but the overall preference is that of fats and oils. It was maintained equivalent to the case where the concentration was 300 ppm by weight. From the above, it is considered that “enhancement of body” and “overall preference” can be achieved at a high level by using a processed oil and fat together with a peptide having a calcium receptor activating action.
実施例４：油脂処理物と植物油脂の添加効果の比較
本実施例では、参考例１の油脂処理物と種々の植物油脂をそれぞれ低油脂マヨネーズ様調味料に添加し、添加効果を比較した。
Example 4: Comparison of the effect of adding the treated oil and vegetable oil and fat In this example, the treated oil and fat of Reference Example 1 and various vegetable oils were added to the low-fat mayonnaise-like seasoning, and the effects of addition were compared.
＜製品サンプル＞
・ピュアセレクト（登録商標）コクうま（登録商標）65%カロリーカット
＜評価成分＞
・参考例１の油脂処理物
・菜種油
・コーン油
・大豆油
<Product sample>
・ Pure Select (registered trademark) Kokuuma (registered trademark) 65% calorie cut <Evaluation ingredient>
・ Refined oil and rapeseed oil, corn oil, soybean oil of Reference Example 1
＜評価サンプルの調製＞
プラスチックカップ（150ml容）に各評価成分0.001gを計量し、製品サンプルを足して
全量100gに調整した。さらに、成分均質化のため、得られた混合物をスプーンにて約３０回撹拌し、評価サンプルを得た。評価サンプルにおける各評価成分の濃度は0.001重量％
（10重量ppm）である。また、いずれの評価成分も添加していない製品サンプルを対照サ
ンプルとした。
<Preparation of evaluation sample>
0.001 g of each evaluation component was weighed into a plastic cup (150 ml volume), and the product sample was added to adjust the total amount to 100 g. Further, for homogenization of the components, the obtained mixture was stirred about 30 times with a spoon to obtain an evaluation sample. The concentration of each evaluation component in the evaluation sample is 0.001% by weight
(10 ppm by weight). A product sample to which none of the evaluation components was added was used as a control sample.
＜官能評価＞
以下の内容で、評価サンプルの官能評価を行った。
評価項目：コクの増強度
評価パネル：開発担当者2名
評価基準：「0点：効果なし（対照サンプルと同等）」、「1点：わずかに効果を感じる」、「2点：効果を感じる」、「3点：効果を強く感じる」、「4点：効果を著しく強く感じ
る」として0.5点刻みで評価した。
<Sensory evaluation>
The sensory evaluation of the evaluation sample was performed as follows.
Evaluation items: Strengthening panel of rich body: 2 development staff Evaluation criteria: "0 point: no effect (equivalent to control sample)", "1 point: slightly effect", "2 points: effect" , "3 points: the effect was strongly felt", and "4 points: the effect was felt extremely strongly", and the evaluation was made in increments of 0.5.
結果を表６に示す。油脂処理物を添加した場合のみコクの増強効果が認められた。よって、油脂処理物に含有されるオクタン酸やデカン酸等の有効成分が、コクの増強に寄与しているものと示唆される。 Table 6 shows the results. Only when the oil-and-fat-treated product was added, a body enhancing effect was observed. Therefore, it is suggested that active ingredients such as octanoic acid and decanoic acid contained in the processed oil and fat contribute to the enhancement of body.
Claims (21)
オクタン酸濃度が０．１５〜１０９重量ｐｐｂであり、
デカン酸濃度が０．１５〜１１５重量ｐｐｂであり、
１−オクテン−３−オール濃度が０．０９〜６９重量ｐｐｂであり、
Ｗ／Ｏ／Ｗ型の乳化調味料である、調味料。 A low fat / oil emulsified seasoning containing octanoic acid , decanoic acid , and 1-octen-3-ol ,
An octanoic acid concentration of 0.15 to 109 weight ppb,
The decanoic acid concentration is 0.15 to 115 weight ppb,
1-octen-3-ol concentration of 0.09 to 69 weight ppb,
A seasoning which is a W / O / W type emulsion seasoning .
オクタン酸の配合量が０．１５〜１０９重量ｐｐｂであり、
デカン酸の配合量が０．１５〜１１５重量ｐｐｂであり、
１−オクテン−３−オールの配合量が０．０９〜６９重量ｐｐｂであり、
前記低油脂乳化調味料がＷ／Ｏ／Ｗ型の乳化調味料である、方法。 Octaneic acid , decanoic acid , and a method for producing a low-oil-oil emulsified seasoning, comprising incorporating 1-octen-3-ol into a low-oil-oil emulsified seasoning or a raw material thereof ,
The blending amount of octanoic acid is 0.15 to 109 weight ppb,
The compounding amount of decanoic acid is 0.15 to 115 weight ppb,
The compounding amount of 1-octen-3-ol is 0.09 to 69 weight ppb,
The method, wherein the low fat / oil emulsified seasoning is a W / O / W type emulsified seasoning .
オクタン酸の配合量が０．１５〜１０９重量ｐｐｂであり、
デカン酸の配合量が０．１５〜１１５重量ｐｐｂであり、
１−オクテン−３−オールの配合量が０．０９〜６９重量ｐｐｂであり、
前記低油脂乳化調味料がＷ／Ｏ／Ｗ型の乳化調味料である、方法。 Octanoic acid , decanoic acid , and 1-octen-3-ol comprising blending the low-oil-fat emulsified seasoning or its raw material, comprising :
The blending amount of octanoic acid is 0.15 to 109 weight ppb,
The compounding amount of decanoic acid is 0.15 to 115 weight ppb,
The compounding amount of 1-octen-3-ol is 0.09 to 69 weight ppb,
The method, wherein the low fat / oil emulsified seasoning is a W / O / W type emulsified seasoning .
ｌｕ−Ａｂｕ−Ｇｌｙ、およびγ−Ｇｌｕ−Ｎｖａから選択される１またはそれ以上のペプチドである、請求項１７または１８に記載の方法。The method according to claim 17 or 18, which is one or more peptides selected from lu-Abu-Gly and γ-Glu-Nva.
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