JP7106829B2 - mouse coating sensitivity enhancer - Google Patents

Description

The present invention relates to a mouth coating sensitivity enhancer and a method for producing the same. The present invention also relates to a food with enhanced mouth coating feeling, a method for producing the same, and a method for enhancing mouth coating feeling.

The “feeling of mouth coating” refers to the feeling that the oral cavity is covered with a thin film, which is noticeable when the oral cavity is filled with oil or a solution or food containing oil, or the oral cavity is covered with an oil or oil-like film. If there is a method that can easily enhance the feeling of mouth coating, for example, even a small amount of fat can be felt remarkably when the mouth contains fat, etc. Since it is possible to sufficiently provide a favorable feeling, it is thought that there are advantages such as suppressing excessive calorie intake and being expected to be effective in preventing metabolic diseases such as obesity.

Conventionally, as a method for enhancing the feeling of mouth coating, methods using hydrocolloids, low-molecular-weight compounds, polyphenols, or glycosides (Non-Patent Documents 1 to 5) have been reported. There are also problems such as the feeling of being applied is different in quality from the feeling of mouth coating that is remarkably felt when oil or the like is contained in the oral cavity.

Arocas et al. J Food Sci 2010, 75: S132-S140. Flett et al. , "Perceived creaminess and viscosity of aggregated particles of casein micelles and κ-carrageenan." J Food Sci 2010, 75: S255-S261. Dawid et al. , "Identification of sensory-active phytochemicals in asparagus (Asparagus officinalis L.)." J Agric Food Chem 2012, 60: 11877-11888. Schwarz et al. J Agric and Food Chem 2009, 57:3729-3737. Scharbert et al. , "Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse."

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide an effective mouth coating sensitivity enhancer.

As a result of intensive studies on the above problems, the present inventors have found that a heated β-caryophyllene obtained by heating β-caryophyllene and a heated furfuryl alcohol obtained by heating furfuryl alcohol have a mouth coating feeling. can be enhanced, and the present invention has been completed by further research based on this finding.
That is, the present invention is as follows.

[1] A mouth coating sensation enhancer containing a heated β-caryophyllene and/or a heated furfuryl alcohol as an active ingredient.
[2] The heated β-caryophyllene is a heated β-caryophyllene in oil,
The enhancer according to [1], wherein the heated furfuryl alcohol is a heated furfuryl alcohol in oil.
[3] A heated β-caryophyllene and a heated furfuryl alcohol are used as active ingredients,
The content of the heated β-caryophyllene in the mouth coating sensitivity enhancer is defined as A ¹ (weight) in terms of the β-caryophyllene equivalent before heating, and the content of the heated furfuryl alcohol in the mouth coating sensitivity enhancer When the content is B ¹ (weight) in furfuryl alcohol equivalent before heating, the ratio of A ¹ and B ¹ is A ¹ : B ¹ = 1: within the range of 0.00000008 to 12000000 The enhancer according to [1] or [2].
[4] at least a heated β-caryophyllene as an active ingredient,
The content of the mouth coating sensation enhancer in the β-caryophyllene heated product is set to A ¹ (weight) in terms of the β-caryophyllene equivalent before heating, and the mouth coating sensation enhancer is added at the time of eating the food. The enhancer according to any one of [1] to [3], wherein the weight of C ¹ is 0.000008 to ¹²⁰ ppm with respect to C ¹ .
[5] At least a heated furfuryl alcohol is used as an active ingredient,
The content of the mouth coating sensation enhancer in the heated furfuryl alcohol product is defined as B ¹ (weight) in terms of furfuryl alcohol equivalent before heating, and the mouth coating sensation enhancer is added at the time of eating the food. The enhancer according to any one of [1] to [4], wherein B ¹ is 0.000008 to 120 ppm with respect to C ¹ , where C ¹ is the weight.
[6] The enhancer according to any one of [1] to [5], which is for fat-containing foods.
[7] A method for enhancing the feeling of mouth coating, comprising adding a heated β-caryophyllene and/or a heated furfuryl alcohol.
[8] A heated β-caryophyllene is obtained by heating β-caryophyllene in oil,
The enhancement method according to [7], wherein the heated furfuryl alcohol is obtained by heating furfuryl alcohol in fat.
[9] The heating temperature of β-caryophyllene is 40 to 200° C., the heating time is 0.1 to 500 minutes,
The enhancement method according to [7] or [8], wherein the heating temperature of furfuryl alcohol is 40 to 200° C., and the heating time is 0.1 to 500 minutes.
[10] including adding a heated β-caryophyllene and a heated furfuryl alcohol,
The added amount of the β-caryophyllene heated product is A ² (weight) in terms of the β-caryophyllene equivalent before heating, and the added amount of the furfuryl alcohol heated product is B in terms of the furfuryl alcohol equivalent before heating. ² (weight), the ratio of A ² and B ² is within the range of A ² :B ² =1:0.00000008-12000000.
[11] including at least adding a heated β-caryophyllene,
The added amount of the heated β-caryophyllene was defined as A ² (weight) in terms of the amount equivalent to β-caryophyllene before heating, and the weight of the food to which the heated β-caryophyllene was added was defined as C ² . When the A ² is 0.000008 to 120 ppm with respect to C ² , the method of any one of [7] to [10].
[12] At least including adding heated furfuryl alcohol,
The added amount of the heated furfuryl alcohol was defined as B ² (weight) in terms of the furfuryl alcohol equivalent before heating, and the weight of the food added with the heated furfuryl alcohol was defined as C ² . When the B ² is 0.000008 to 120 ppm with respect to C ² , the method of any one of [7] to [11].
[13] The enhancement method according to any one of [7] to [12], which is a method for enhancing the feeling of mouth coating of a fat-containing food.
[14] A method for producing a food, comprising adding a heated β-caryophyllene and/or a heated furfuryl alcohol.
[15] A heated β-caryophyllene is obtained by heating β-caryophyllene in oil,
The production method according to [14], wherein the heated furfuryl alcohol is obtained by heating furfuryl alcohol in fats and oils.
[16] The heating temperature of β-caryophyllene is 40 to 200° C., the heating time is 0.1 to 500 minutes,
The production method according to [14] or [15], wherein the heating temperature of furfuryl alcohol is 40 to 200° C., and the heating time is 0.1 to 500 minutes.
[17] including adding a heated β-caryophyllene and a heated furfuryl alcohol,
The added amount of the β-caryophyllene heated product is A ³ (weight) in terms of the β-caryophyllene equivalent before heating, and the added amount of the furfuryl alcohol heated product is B in terms of the furfuryl alcohol equivalent before heating. Any one of [14] to [16], wherein the ratio of A ³ and B ³ is within the range of A ³ : B ³ = 1: 0.00000008 to 12000000 when ³ (weight) The manufacturing method described in .
[18] At least including adding a heated β-caryophyllene,
When the added amount of the β-caryophyllene heated product is A ³ (weight) in the amount equivalent to β-caryophyllene before heating, and the weight of the manufactured food at the time of eating is C ³ , the A ³ is The production method according to any one of [14] to [17], which is ^0.000008 to 120 ppm with respect to C3.
[19] At least including adding heated furfuryl alcohol,
When the added amount of the heated furfuryl alcohol is B ³ (weight) in the amount equivalent to furfuryl alcohol before heating, and the weight of the produced food when eaten is C ³ , the B ³ is The production method according to any one of [14] to [18], which is ^0.000008 to 120 ppm with respect to C3.
[20] The production method according to any one of [14] to [19], wherein the food has an enhanced mouth coating feeling.
[21] The production method according to any one of [14] to [20], wherein the food is a fat-containing food.
[22] A food containing heated β-caryophyllene and/or heated furfuryl alcohol.
[23] A method for producing a mouth coating sensitivity enhancer, which comprises heating β-caryophyllene and/or furfuryl alcohol.
[24] The production method according to [23], wherein the heating of β-caryophyllene and/or furfuryl alcohol is performed by heating β-caryophyllene and/or furfuryl alcohol in oil.
[25] The heating temperature of β-caryophyllene is 40 to 200° C., the heating time is 0.1 to 500 minutes,
The production method according to [23] or [24], wherein the heating temperature of furfuryl alcohol is 40 to 200° C., and the heating time is 0.1 to 500 minutes.
[26] including heating β-caryophyllene and furfuryl alcohol;
When the amounts of β-caryophyllene and furfuryl alcohol to be heated are A ⁴ (weight) and B ⁴ (weight), respectively, the ratio of A ⁴ and B ⁴ is A ⁴ :B ⁴ =1:0. The manufacturing method according to any one of [23] to [25], wherein the range is from 00000008 to 12000000.
[27] The production method according to any one of [23] to [26], wherein the mouth coating sensitivity enhancer is for fat-containing foods.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a mouse coating feeling enhancer capable of enhancing the feeling of mouth coating and a method for producing the same.
Further, according to the present invention, it is possible to provide a food with an enhanced feeling of mouth coating and a method for producing the same.
Further, according to the present invention, it is possible to provide a method for enhancing the feeling of mouth coating.

<Mouse coating sensitivity enhancer>
The mouth coating sensation enhancer of the present invention (herein sometimes referred to simply as the "enhancer of the present invention") contains a heated β-caryophyllene and/or a heated furfuryl alcohol as an active ingredient. , as the main feature.

[β-caryophyllene heated product]
The “heated β-caryophyllene” used in the present invention refers to a substance obtained by heating β-caryophyllene (CAS registration number: 87-44-5).

The β-caryophyllene used in the present invention is not particularly limited in its production method as long as it can be used as a food material, and may be, for example, a synthetic product or an extract. Commercially available products are also available and convenient, which is preferable.

The heating method of β-caryophyllene is not particularly limited. For example, β-caryophyllene may be heated directly, or after dissolving or dispersing β-caryophyllene in a medium such as a solvent or dispersion medium. , that is, heating β-caryophyllene in a medium. When the β-caryophyllene is heated in the medium, it may be heated under static conditions, or optionally with stirring.

The heating temperature of β-caryophyllene may be appropriately adjusted according to the heating time and the like, but it is preferably 40 to 200° C., and more preferably 40 to 200° C., since it is possible to obtain a heated β-caryophyllene that is more excellent in enhancing the feeling of mouth coating. It is preferably 50 to 150°C, more preferably 50 to 120°C, and particularly preferably 80 to 120°C.

The heating time of β-caryophyllene may be appropriately adjusted depending on the heating temperature and the like, but it is preferably 0.1 to 500 minutes because it is possible to obtain a heated β-caryophyllene that is more excellent in the effect of enhancing the feeling of mouth coating. , more preferably 2.5 to 400 minutes, more preferably 3.5 to 150 minutes, particularly preferably 8 to 100 minutes.

The heating of β-caryophyllene may be performed under normal pressure or under pressure.

The heated β-caryophyllene used in the present invention may be obtained by heating β-caryophyllene by any method, for example, it may be obtained by heating β-caryophyllene in a medium. . As one aspect, when β-caryophyllene is heated in a medium, the medium used is not particularly limited, but examples include lipids such as oils and fats, fatty acids, sterols, carotenoids, phospholipids, glycolipids, and waxes; glycerol, aliphatic Alcohol etc. are mentioned. Among heated β-caryophyllenes, those obtained by heating β-caryophyllene in oil are also referred to as “heated β-caryophyllene in oil” in the present invention.

In the present invention, the term “fat and oil” refers to a substance containing acylglycerol (triglyceride, diglyceride, monoglyceride, etc.) as a main component. ", but it is a concept that includes both of them.
Oils and fats that can be used for heating β-caryophyllene include, for example, rapeseed oil, corn oil, soybean oil, sesame oil, rice oil, bran oil, safflower oil, coconut oil, palm oil, sunflower oil, perilla oil, perilla oil, and linseed oil. , olive oil, grapeseed oil; animal fats and oils such as lard, beef tallow, chicken oil, mutton fat, horse fat, fish oil, whale oil; Or you may use it in combination of 2 or more types.

After heating β-caryophyllene in the medium, the resulting heated β-caryophyllene may be used separately from the medium, or, for example, the medium used for heating may be used as a food material. In some cases, the obtained heated β-caryophyllene may be used together with the medium without being separated from the medium.

[Furfuryl alcohol heating product]
The “heated furfuryl alcohol” used in the present invention refers to a substance obtained by heating furfuryl alcohol (CAS registration number: 98-00-0).

The furfuryl alcohol used in the present invention is not particularly limited in its production method as long as it can be used as a food material, and may be, for example, a synthetic product or an extract. Commercially available products are also available and convenient, which is preferable.

The method of heating furfuryl alcohol is not particularly limited, and may be, for example, the same as the method of heating β-caryophyllene described above, and the preferred embodiments thereof are also the same.

The heating temperature of furfuryl alcohol may be appropriately adjusted depending on the heating time, etc., but it is preferably 40 to 200° C., since it is possible to obtain a heated product of furfuryl alcohol that is more excellent in the effect of enhancing the feeling of mouth coating. It is preferably 50 to 150°C, more preferably 50 to 120°C, and particularly preferably 80 to 120°C.

The heating time of furfuryl alcohol may be appropriately adjusted according to the heating temperature, etc., but it is preferably 0.1 to 500 minutes because it is possible to obtain a heated furfuryl alcohol that is more excellent in enhancing the effect of mouth coating. , more preferably 2.5 to 400 minutes, more preferably 3.5 to 150 minutes, particularly preferably 8 to 100 minutes.

The heated furfuryl alcohol used in the present invention may be obtained by heating furfuryl alcohol by any method, for example, it may be obtained by heating furfuryl alcohol in a medium. . As one aspect, when furfuryl alcohol is heated in a medium, the medium used is not particularly limited. Alcohol etc. are mentioned. Among heated furfuryl alcohols, those obtained by heating furfuryl alcohol in oil are also referred to as "furfuryl alcohol heated in oil" in the present invention.

Examples of fats and oils that can be used for heating furfuryl alcohol include the same fats and oils that can be used for heating β-caryophyllene in the above description of the heated β-caryophyllene, and preferred ones. The same is true for

After heating furfuryl alcohol in the medium, the resulting heated furfuryl alcohol may be separated from the medium and used in the enhancer of the present invention, or the medium used for heating may be used as a food material. If it can be used, the obtained heated furfuryl alcohol may be used in the enhancer of the present invention together with the medium without being separated from the medium.

As one aspect, the enhancer of the present invention contains a heated β-caryophyllene and a heated furfuryl alcohol as active ingredients, and the content of the heated β-caryophyllene in the enhancer of the present invention is β- When the caryophyllene equivalent amount is A ¹ (weight), and the content in the enhancer of the present invention of the heated furfuryl alcohol is B ¹ (weight) in the furfuryl alcohol equivalent amount before heating, the The ratio of A ¹ to B ¹ (A ¹ :B ¹ ) is preferably in the range of 1:0.00000008 to 12000000, more preferably 1, because it can more effectively enhance the feeling of mouth coating. : in the range of 0.000008 to 1200000, more preferably in the range of 1:0.008 to 12000, particularly preferably in the range of 1:0.08 to 1200. Here, it goes without saying that the weight units of A ¹ and B ¹ are the same.
In this specification, indicating the content of the heated β-caryophyllene "in terms of the amount equivalent to β-caryophyllene before heating" means that the content of the heated β-caryophyllene is heated to obtain the heated β-caryophyllene. For example, when the content of the heated β-caryophyllene in the mouse coating sensitization enhancer is "the equivalent amount of β-caryophyllene before heating" X g, the mouse The coating sensitizer contains an amount of heated β-caryophyllene obtained when X g of β-caryophyllene are heated. This description also applies mutatis mutandis to the case where the content of the heated furfuryl alcohol is indicated "in terms of the amount equivalent to furfuryl alcohol before heating".

As one aspect of the enhancer of the present invention, when a heated β-caryophyllene and a heated furfuryl alcohol are used as active ingredients, the heated β-caryophyllene and heated furfuryl alcohol are β-caryophyllene and furfuryl alcohol. may be obtained by heating separately, or may be obtained by heating them together. A heated product obtained by heating β-caryophyllene and furfuryl alcohol together may have an excellent mouth coating effect. Heated β-caryophyllene and heated furfuryl alcohol obtained by heating β-caryophyllene and furfuryl alcohol together include, for example, heating obtained by heating β-caryophyllene and furfuryl alcohol in one medium things, etc.

The form of the enhancer of the present invention is not particularly limited, and examples thereof include solid (including powder, granule, etc.), liquid (including slurry, etc.), gel, paste, and the like.

The enhancer of the present invention consists of only heated β-caryophyllene (and the medium used for heating β-caryophyllene) or only heated furfuryl alcohol (and medium used for heating furfuryl alcohol). It may be a thing, consisting only of a heated β-caryophyllene (and the medium used for heating β-caryophyllene) and a heated furfuryl alcohol (and the medium used for heating furfuryl alcohol) However, in addition to these, it is also possible to further contain a conventional base according to the form of the enhancer of the present invention.

When the enhancing agent of the present invention is in liquid form, examples of the base include water, ethanol, glycerin, propylene glycol and the like.
When the enhancer of the present invention is in a solid form, the base includes, for example, various sugars such as starch, dextrin, cyclodextrin, sucrose and glucose, proteins, peptides, salt, solid fats, silicon dioxide, and their Mixtures, yeast cells, various powder extracts, and the like can also be mentioned.

The enhancer of the present invention, in addition to the heated β-caryophyllene and/or heated furfuryl alcohol, for example, excipients, pH adjusters, antioxidants, thickening and stabilizing It may further contain agents, sweeteners (eg, sugars, etc.), acidulants, spices, coloring agents, and the like.

The enhancer of the present invention can be produced by a method known per se. The enhancer of the present invention may be subjected to, for example, concentration treatment, drying treatment, decolorization treatment, etc. alone or in combination.

The heated β-caryophyllene and heated furfuryl alcohol that can be contained in the enhancer of the present invention are, as described above, a substance obtained by heating β-caryophyllene and a substance obtained by heating furfuryl alcohol, respectively. Therefore, the method for producing the potentiator of the present invention may comprise heating β-caryophyllene and/or furfuryl alcohol. In the method for producing the enhancer of the present invention, the method for heating β-caryophyllene and furfuryl alcohol is the same as the method for heating β-caryophyllene and furfuryl alcohol described above, and the preferred embodiments thereof are also the same. Moreover, each heating temperature and heating time may be set in the same manner as described above.

One aspect of the method for producing the enhancer of the present invention includes heating β-caryophyllene and furfuryl alcohol, and the amounts of β-caryophyllene and furfuryl alcohol to be heated are A ⁴ (weight) and B ⁴ respectively. (weight), the ratio of A ⁴ and B ⁴ may be set within the same range as the ratio of A ¹ and B ¹ described above, and the preferred range is also the same.

When the method for producing the enhancer of the present invention includes heating β-caryophyllene and furfuryl alcohol, the β-caryophyllene and furfuryl alcohol may be heated separately, or they may be heated together. good too. By heating β-caryophyllene and furfuryl alcohol together, it is possible to obtain a heated product with an excellent effect of enhancing the feeling of mouth coating. The method of heating β-caryophyllene and furfuryl alcohol together includes, for example, a method of dissolving or dispersing both β-caryophyllene and furfuryl alcohol in one medium and then heating the same.

The enhancer of the present invention can be used by being added to food. By adding the enhancer of the present invention to food, the mouth coating feeling of the food can be enhanced.
In the present invention, the term "feeling of mouth coating" refers to the sensation that the oral cavity is covered with a thin film, or that the oral cavity is oily or oily, which is remarkably felt when the oral cavity contains oil or a solution or food containing oil. It refers to the sensation of being covered with a film, as well as the smooth sensation felt in the oral cavity. “Enhancement” of mouth coating sensation means that at least one of the above sensations is enhanced. The presence or absence and degree of mouth coating feeling can be evaluated by a sensory evaluation by a specialized panel.
In the present invention, the term "food" is a concept broadly encompassing foods that can be orally ingested, and includes, for example, beverages, seasonings, food additives, and the like.

The food to which the enhancer of the present invention can be added may be provided (sold or distributed) in a state suitable for eating from the beginning, or may be one that has undergone a predetermined treatment or cooking to become a state suitable for eating. It may be provided in the required state. For example, food products to which the enhancer of the present invention can be added may be provided as concentrates or the like that require dilution with water or the like to make them suitable for consumption.

Foods to which the enhancer of the present invention can be added are not particularly limited as long as they are desired to have a feeling of mouth coating. , Curry fried food, snacks, chocolate, cookies, bread, milk and dairy products containing fat (e.g., raw milk, milk, low-fat milk, cream, butter, margarine, fat spread, cheese, yogurt, etc.) Foods: Non-oil-containing foods such as non-oil dressings, milk and dairy products (non-fat milk, powdered skim milk, non-fat yoghurt). Here, the fat-containing food may contain only fat, that is, the fat-containing food may be fat itself.

Since the enhancer of the present invention can remarkably enhance the feeling of mouth coating felt when fat is contained in the oral cavity, it is preferably added to fat-containing foods. Preferably, it is for fat-containing foods.

The fat contained in the fat-containing food in which the enhancer of the present invention can be used is not particularly limited as long as it is edible. Vegetable oils such as palm oil, sunflower oil, perilla oil, perilla oil, linseed oil, olive oil, grape seed oil; lard, beef fat, chicken oil, mutton fat, horse fat, fish oil, whale oil, milk fat animal fats and the like. These fats and oils may be used alone or in combination of two or more.

The content of fats and oils in fat-containing foods in which the enhancer of the present invention can be used is not particularly limited, but is preferably 0.1 to 100% by weight, more preferably 0.5%, because the effect can be more clearly exhibited. ~100% by weight.

When the enhancer of the present invention contains at least a heated β-caryophyllene as an active ingredient, the content of the heated β-caryophyllene in the enhancer of the present invention is A ¹ ( weight), and the weight of the food to which the enhancer of the present invention is added at the time of eating is C1, A1 ^enhances the feeling of mouth coating ^more effectively ^than C1. is preferably 0.000008 to 120 ppm, more preferably 0.000008 to 12 ppm, still more preferably 0.0008 to 1.2 ppm, and particularly preferably 0.008 to 1.2 ppm. . Here, it goes without saying that the weight units of A ¹ and C ¹ are the same. The enhancer of the present invention is preferably added to food so that A ¹ is within the above range with respect to C ¹ .
As used herein, the weight of food “at the time of eating” means the weight of the food when the food is in a state suitable for eating. In the case of a concentrate, etc. that requires dilution with, etc., the weight of the food at the time of consumption refers to the weight after dilution.

When the enhancer of the present invention contains at least a heated product of furfuryl alcohol as an active ingredient, the content of the heated product of furfuryl alcohol in the enhancer of the present invention is B ¹ ( weight), and the weight of the food to which the enhancer of the present invention is added at the time of eating is C1, ^B1 enhances the feeling of mouth coating ^more effectively ^than C1. From obtaining, it is preferably 0.000008 to 120 ppm, more preferably 0.000008 to 12 ppm, still more preferably 0.0008 to 1.2 ppm, particularly preferably 0.008 to 1.2 ppm . Here, it goes without saying that the weight units of B ¹ and C ¹ are the same. The enhancer of the present invention is preferably added to food so that B ¹ is within the above range with respect to C ¹ .

The method and conditions for adding the enhancer of the present invention to food are not particularly limited, and can be appropriately set according to the form of the enhancer of the present invention, the type of food, and the like. The timing of adding the enhancer of the present invention to the food is not particularly limited, and it may be added at any time point. is mentioned. You may add the enhancer of this invention to the raw material before manufacturing a foodstuff.

<Method for enhancing feeling of mouth coating>
The present invention also provides a method for enhancing the sensitivity of a mouth coating (sometimes simply referred to herein as the "enhancement method of the present invention") comprising adding a heated β-caryophyllene and/or a heated furfuryl alcohol. offer.

The heated β-caryophyllene and heated furfuryl alcohol that can be used in the enhancing method of the present invention are the same as the heated β-caryophyllene and heated furfuryl alcohol that can be contained in the enhancing agent of the present invention. , and preferred embodiments are also the same. Their manufacture can also be carried out in the same manner as described above.

As one aspect, the enhancement method of the present invention includes adding a heated β-caryophyllene and a heated furfuryl alcohol, and the amount of the heated β-caryophyllene to be added is the amount equivalent to β-caryophyllene before heating. ² (weight), and the added amount of the heated furfuryl alcohol is B ² (weight) in terms of the furfuryl alcohol equivalent before heating, the ratio of A ² and B ² is the above-mentioned It may be set within the same range as the ratio of A ¹ and B ¹ , and the preferred range is also the same.
In this specification, indicating the amount of the heated β-caryophyllene to be added “in terms of the amount equivalent to β-caryophyllene before heating” means that the amount of the heated β-caryophyllene to be added is heated to obtain the heated β-caryophyllene. For example, when the added amount of the heated β-caryophyllene is X g "in terms of the amount equivalent to β-caryophyllene before heating", X g of β-caryophyllene was heated. A quantity of β-caryophyllene heating material obtained in the case is added. This description also applies mutatis mutandis to the case where the added amount of the heated furfuryl alcohol is indicated "in terms of the amount equivalent to furfuryl alcohol before heating".

The heated β-caryophyllene and heated furfuryl alcohol that can be used in the enhancement method of the present invention are, as described above, a substance obtained by heating β-caryophyllene and a substance obtained by heating furfuryl alcohol, respectively. Thus, the method of enhancement of the present invention may comprise heating β-caryophyllene and/or furfuryl alcohol and adding the resulting heated β-caryophyllene and/or furfuryl alcohol.

According to the enhancement method of the present invention, the feeling of mouth coating of food can be enhanced. Examples of foods that can enhance the feeling of mouth coating by the enhancement method of the present invention are the same as those exemplified as foods to which the enhancer of the present invention can be added, and preferred ones are also the same.

The method of the present invention for enhancing the feeling of mouth coating that can be felt when oil is contained in the oral cavity is remarkably enhanced, and is therefore preferably a method for enhancing the feeling of mouth coating of a fat-containing food.

As one aspect, the enhancement method of the present invention includes at least adding a heated β-caryophyllene, and the added amount of the heated β-caryophyllene is defined as A ² (weight) in terms of β-caryophyllene equivalent before heating. And, when the weight of the food to which the β-caryophyllene heated product is added at the time of eating is C ² , the A ² is set to C ² in the same range as the above-mentioned range of A ¹ for C ¹ and the preferred range is also the same.

As one aspect, the enhancement method of the present invention includes at least adding heated furfuryl alcohol, and the amount of the heated furfuryl alcohol added is B ² (weight) in terms of the amount equivalent to furfuryl alcohol before heating. And, when the weight of the food to which the heated ^furfuryl alcohol is added at the time of eating is ^C2 , the ^B2 is set to ^C2 in the same range as the above ^B1 for C1 and the preferred range is also the same.

In the enhancement method of the present invention, the method and conditions for adding the heated β-caryophyllene and/or heated furfuryl alcohol are not particularly limited, and can be appropriately set according to the type of food and the like. The timing of adding the heated β-caryophyllene and/or heated furfuryl alcohol is not particularly limited, and it may be added at any time, for example, during the production of the food, after the completion of the food (immediately before eating the food, while eating food, etc.). A heated β-caryophyllene and/or a heated furfuryl alcohol may be added to raw materials before manufacturing the food.

<Food manufacturing method>
The present invention also provides a food production method (herein sometimes simply referred to as the "production method of the present invention") comprising adding a heated β-caryophyllene and/or a heated furfuryl alcohol. do.

The heated β-caryophyllene and heated furfuryl alcohol that can be used in the production method of the present invention are the same as the heated β-caryophyllene and heated furfuryl alcohol that can be contained in the enhancer of the present invention. , and preferred embodiments are also the same. Their manufacture can also be carried out in the same manner as described above.

When the production method of the present invention includes adding a heated β-caryophyllene and a heated furfuryl alcohol, the added amount of the heated β-caryophyllene is A ³ (weight ), and the added amount of the heated furfuryl alcohol is B ³ (weight) in terms of the furfuryl alcohol equivalent before heating, the ratio of A ³ and B ³ is the above-mentioned A ¹ and It may be set within the same range as the ratio to ^B1 , and the preferred range is also the same.

When the production method of the present invention includes at least adding a heated β-caryophyllene, the added amount of the heated β-caryophyllene is A ³ (weight) in terms of the β-caryophyllene equivalent before heating, and When the weight of the food to be manufactured at the time of eating is C ³ , the A ³ may be set to C ³ in the same range as the above-mentioned range of A ¹ for C ¹ , and the preferred range is also the same. .

When the production method of the present invention includes at least adding heated furfuryl alcohol, the amount of added heated furfuryl alcohol is B ³ (weight) in terms of furfuryl alcohol equivalent before heating, and When the weight of the food to be manufactured at the time of eating is C ³ , the B ³ may be set to C ³ in the same range as the above B ¹ for C ¹ , and the preferred range is also the same. .

The heated β-caryophyllene and heated furfuryl alcohol that can be used in the production method of the present invention are, as described above, a substance obtained by heating β-caryophyllene and a substance obtained by heating furfuryl alcohol, respectively. Therefore, the production method of the present invention can include heating β-caryophyllene and/or furfuryl alcohol, and adding the obtained heated β-caryophyllene and/or heated furfuryl alcohol.

In the production method of the present invention, the method and conditions for adding the heated β-caryophyllene and/or heated furfuryl alcohol are not particularly limited, and can be appropriately set according to the type of food to be produced. The timing of adding the heated β-caryophyllene and/or heated furfuryl alcohol is not particularly limited, and may be added at any time from the start of food production to completion. Also, a heated β-caryophyllene and/or a heated furfuryl alcohol may be added to raw materials before food production.

In the production method of the present invention, in addition to adding the heated β-caryophyllene and / or heated furfuryl alcohol, the usual processing steps and cooking steps in the production of food are performed according to the type of food to be produced. may be included as appropriate.

According to the production method of the present invention, food containing heated β-caryophyllene and/or heated furfuryl alcohol can be produced, preferably containing heated β-caryophyllene and/or heated furfuryl alcohol. , it is possible to produce foods with enhanced mouth coating feeling. Examples of foods that can be produced by the production method of the present invention include those exemplified as foods to which the enhancer of the present invention can be added, and preferred ones are also the same.

The production method of the present invention is preferably a method for producing a fat-containing food, and more preferably a method for producing a fat-containing food with enhanced mouth coating feeling.

The present invention will be described in more detail in the following examples, but the present invention is not limited by these examples. In this specification, "%" and "ppm" mean "% by weight" and "ppm by weight" unless otherwise specified.

(Test example 1)
<Positive control and negative control>
As a positive control, rapeseed oil (manufactured by Ajinomoto Co., Inc.) that has not been heated for ordinary commercially available mayonnaise (manufactured by Ajinomoto Co., Inc., trade name “Pure Select (registered trademark) mayonnaise”, oil content: 73%) % by weight was used.
For the negative control, a commercially available mayonnaise with a lower oil content than the positive control mayonnaise (manufactured by Ajinomoto Co., Inc., trade name “Pure Select (registered trademark) Kokuuma (registered trademark) 65% calorie cut”, oil content: 23 %) to which 1% by weight of unheated rapeseed oil (manufactured by Ajinomoto Co., Inc.) was added.
<Evaluation sample>
After dissolving a predetermined amount of β-caryophyllene and/or furfuryl alcohol (both manufactured by Sigma-Aldrich) in rapeseed oil (manufactured by Ajinomoto Co., Inc.), the rapeseed oil is dissolved in a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). and heated at 100° C. for 30 minutes. Instead of adding 1% by weight of unheated rapeseed oil to the commercially available mayonnaise used to prepare the negative control, 1% by weight of the heated rapeseed oil was added, and the resulting mayonnaise was used as an evaluation sample. . Each concentration (content) of the β-caryophyllene heated product and the furfuryl alcohol heated product in the evaluation sample at the time of eating is the β-caryophyllene equivalent before heating and the furfuryl alcohol equivalent before heating, respectively, and the evaluation at the time of eating. It was adjusted to be in the range of 0.00001 to 100 ppm with respect to the weight of the sample. The concentrations were adjusted by appropriately adjusting the amounts of β-caryophyllene and furfuryl alcohol dissolved in the rapeseed oil before heating.
<Sensory evaluation>
For the evaluation of the mouth coating feeling, two specialized panels ate each mayonnaise of the positive control, negative control and evaluation sample, and set the positive control to "5.0 points" and the negative control to "0.0 points". Evaluation samples were rated in the range of 0.0 to 5.0 points.
The results are shown in Table 1 below.

As is clear from the results in Table 1, the addition of the heated β-caryophyllene and/or the heated furfuryl alcohol enhanced the mouth coating feel of each evaluation sample.
In addition, the score of the evaluation sample containing each heated product at a high concentration (for example, 10 to 100 ppm in the compound equivalent amount before heating) tended to decrease slightly. It is presumed that such an off-flavour made it difficult to perceive the feeling of mouth coating.

(Test example 2)
<Positive control and negative control>
The same positive control and negative control as in Test Example 1 were used.
<Evaluation sample>
After dissolving a predetermined amount of β-caryophyllene and furfuryl alcohol (both manufactured by Sigma-Aldrich Co., Ltd.) in rapeseed oil (manufactured by Ajinomoto Co., Inc.), the rapeseed oil is subjected to the following table using an oil bath (manufactured by Yamato Scientific Co., Ltd.). 2 under the conditions (temperature, time). Instead of adding 1% by weight of unheated rapeseed oil to the commercially available mayonnaise used to prepare the negative control, 1% by weight of the heated rapeseed oil was added, and the resulting mayonnaise was used as an evaluation sample. Each concentration (content) of the β-caryophyllene heated product and the furfuryl alcohol heated product in the evaluation sample at the time of eating is the β-caryophyllene equivalent before heating and the furfuryl alcohol equivalent before heating, respectively, and the evaluation at the time of eating. It was adjusted to 0.1 ppm and 1.0 ppm with respect to the weight of the sample.
<Sensory evaluation>
The mouth coating feel was evaluated in the same manner as in Test Example 1.
The results are shown in Table 2 below.

The results in Table 2 suggest the possibility that the heating conditions (temperature, time) of β-caryophyllene and furfuryl alcohol affect the effect of enhancing the mouth coating feeling of the resulting heated β-caryophyllene and furfuryl alcohol products. rice field.

(Test example 3)
<Positive control and negative control>
Positive controls included model ramen soup (“Super Cup Soy Sauce” powder soup (manufactured by Acecook Co., Ltd.) 2.17 g, chicken oil (manufactured by Maruzen Food Industry Co., Ltd.) 1.60 g, dark soy sauce (manufactured by Kikkoman Corporation). 00 g, 0.40 g of koji base (manufactured by Ajinomoto Co., Ltd.), and 0.20 g of mallow pork oil (manufactured by Maruzen Food Industry Co., Ltd.) were adjusted to 100 g with boiling water, and the fat content: 1.8%). 1% by weight of rapeseed oil (manufactured by Ajinomoto Co., Inc.), and a commercially available fat spread (manufactured by Meiji Co., Ltd., product name "Seven Premium Karoyaka Soft", fat content: 70%). 1% by weight of rapeseed oil (manufactured by Ajinomoto Co., Inc.) was used.
As a negative control, a model ramen soup (“Super Cup Soy Sauce” powdered soup (manufactured by Acecock Co., Ltd.) 2.17 g, chicken oil (manufactured by Maruzen Food Industry Co., Ltd.), which has a lower oil and fat content than the ramen soup of the positive control, was used. 80 g, 1.00 g of dark soy sauce (manufactured by Kikkoman Co., Ltd.), 0.40 g of koji base (manufactured by Ajinomoto Co., Ltd.), and 0.20 g of mallow pork oil (manufactured by Maruzen Food Industry Co., Ltd.) were adjusted to 100 g with boiling water. : 1.0%) with the addition of 1% by weight of unheated rapeseed oil (manufactured by Ajinomoto Co., Inc.), and a commercially available fat spread with a lower oil content than the positive control fat spread (manufactured by Meiji Co., Ltd. , trade name “Meiji Corn Soft”, fat content: 64%), to which 1% by weight of unheated rapeseed oil (manufactured by Ajinomoto Co., Inc.) was added.
The same mayonnaise positive control and negative control as in Test Example 1 were used.
<Evaluation sample>
After dissolving predetermined amounts of β-caryophyllene and furfuryl alcohol (both manufactured by Sigma-Aldrich Co., Ltd.) in rapeseed oil (manufactured by Ajinomoto Co., Inc.), the rapeseed oil is dissolved in a water bath (manufactured by Tokyo Rikakikai Co., Ltd.) to 100%. °C for 30 minutes. Instead of adding 1 wt. %, and each obtained food was used as an evaluation sample. Each concentration (content) of the β-caryophyllene heated product and the furfuryl alcohol heated product in the evaluation sample at the time of eating is the β-caryophyllene equivalent before heating and the furfuryl alcohol equivalent before heating, respectively, and the evaluation at the time of eating. It was adjusted to 0.1 ppm and 1.0 ppm with respect to the weight of the sample.
<Sensory evaluation>
For the evaluation of the feeling of mouth coating, a panel of three experts ate the positive control, negative control, and each food (mayonnaise, ramen soup, and fat spread) of the evaluation samples, and gave the positive control "5.0 points" and the negative control. was set as "0.0 point", and evaluation samples were rated in the range of 0.0 to 5.0 points.
The results are shown in Table 3 below.

As is clear from the results in Table 3, the addition of the heated β-caryophyllene and the heated furfuryl alcohol enhanced the feeling of mouth coating in all of mayonnaise, ramen soup and fat spread.

(Test example 4)
<Positive control and negative control>
The same positive control and negative control as in Test Example 1 were used.
<Evaluation sample>
(a) After dissolving β-caryophyllene (manufactured by Sigma-Aldrich Co., Ltd.) alone in rapeseed oil (manufactured by Ajinomoto Co., Inc.), the rapeseed oil is treated with a water bath (manufactured by Tokyo Rikakikai Co., Ltd.) at 100 ° C. for 30 minutes. heated.
(b) After dissolving furfuryl alcohol (manufactured by Sigma-Aldrich Co., Ltd.) alone in rapeseed oil, the rapeseed oil (manufactured by Ajinomoto Co., Inc.) is heated at 100 ° C. for 30 minutes using a water bath (manufactured by Tokyo Rikaki Co., Ltd.). heated.
(c) After dissolving β-caryophyllene and furfuryl alcohol (both manufactured by Sigma-Aldrich Co., Ltd.) in rapeseed oil (manufactured by Ajinomoto Co., Inc.), the rapeseed oil is treated with a water bath (manufactured by Tokyo Rikaki Co., Ltd.) to 100% °C for 30 minutes.
Instead of adding 1% by weight of unheated rapeseed oil to the commercially available mayonnaise used to prepare the negative control, each heated rapeseed oil prepared in (a) to (c) above and (a 1% by weight of the mixture of the heated rapeseed oil prepared in (b) above and the heated rapeseed oil prepared in (b) above was added, and each obtained mayonnaise was used as an evaluation sample.
Each concentration (content) of the heated β-caryophyllene and the heated furfuryl alcohol in the evaluation sample at the time of eating is, as shown in Table 4 below, the β-caryophyllene equivalent before heating and the furfuryl alcohol equivalent before heating, respectively. The amount was adjusted to 0.1 ppm and 1.0 ppm with respect to the weight of the evaluation sample at the time of eating.
<Sensory evaluation>
The mouth coating feel was evaluated in the same manner as in Test Example 1.
The results are shown in Table 4 below.

As is clear from the results in Table 4, both the evaluation sample prepared by adding the heated β-caryophyllene alone and the evaluation sample prepared by adding the heated furfuryl alcohol alone did not give a feeling of mouth coating. enhanced.
In addition, an evaluation sample prepared by adding a heated product obtained by heating β-caryophyllene and furfuryl alcohol together (evaluation sample added with rapeseed oil after heating prepared in (c) above), and β -Evaluation samples prepared by adding each heated product obtained by separately heating caryophyllene and furfuryl alcohol (rapeseed oil after heating prepared in (a) above and rapeseed oil after heating prepared in (b) above The feeling of mouth coating was enhanced in all of the evaluation samples to which a mixture with was added.

(Test Example 5)
<Positive control and negative control>
The same positive control and negative control as in Test Example 1 were used.
<Evaluation sample>
(I) Instead of adding 1% by weight of unheated rapeseed oil to the commercially available mayonnaise used to prepare the negative control, rapeseed oil (manufactured by Ajinomoto Co., Inc.), soybean oil (manufactured by Ajinomoto Co., Ltd.), olive oil ( Ajinomoto Co., Inc.), sesame oil (Takemoto Oil & Fat Co., Ltd.), rice oil (Ajinomoto Co., Ltd.), safflower oil (Ajinomoto Co., Ltd.), grapeseed oil (Ajinomoto Co., Ltd.), linseed oil (Asahi Co., Ltd.) ), perilla oil (manufactured by Asahi Co., Ltd.) and fish oil (manufactured by Tama Biochemical Co., Ltd.) were added as they were without heating, and the resulting mayonnaise was used as an evaluation sample.
(II) Rapeseed oil (manufactured by Ajinomoto Co., Inc.), soybean oil (manufactured by Ajinomoto Co., Ltd.), olive oil (manufactured by Ajinomoto Co., Ltd.), sesame oil (manufactured by Takemoto Oil Co., Ltd.), rice oil (manufactured by Ajinomoto Co., Ltd.), safflower oil (manufactured by Ajinomoto Co., Ltd.) Co., Ltd.), grape seed oil (Ajinomoto Co., Ltd.), linseed oil (Asahi Co., Ltd.), egoma oil (Asahi Co., Ltd.), and fish oil (Tama Biochemical Co., Ltd.) were used as they were in a water bath (Tokyo Rika). (manufactured by Kikai Co., Ltd.) and heated at 100° C. for 30 minutes. Instead of adding 1% by weight of unheated rapeseed oil to the commercially available mayonnaise used to prepare the negative control, 1% by weight of each fat after heating was added, and the resulting mayonnaise was used as an evaluation sample. did.
(III) Predetermined amounts of β-caryophyllene and furfuryl alcohol (both manufactured by Sigma-Aldrich) are mixed with rapeseed oil (manufactured by Ajinomoto Co., Inc.), soybean oil (manufactured by Ajinomoto Co., Ltd.), olive oil (manufactured by Ajinomoto Co., Ltd.), sesame oil ( Takemoto Oil Co., Ltd.), Rice Oil (Ajinomoto Co., Ltd.), Safflower Oil (Ajinomoto Co., Ltd.), Grape Seed Oil (Ajinomoto Co., Ltd.), Flaxseed Oil (Asahi Co., Ltd.), Perilla Oil (Asahi Co., Ltd.) (manufactured by Tama Biochemical Co., Ltd.) and fish oil (manufactured by Tama Biochemical Co., Ltd.), respectively, and then heated at 100° C. for 30 minutes using a water bath (manufactured by Tokyo Rikakikai Co., Ltd.). Instead of adding 1% by weight of unheated rapeseed oil to the commercially available mayonnaise used to prepare the negative control, 1% by weight of each fat after heating was added, and the resulting mayonnaise was used as an evaluation sample. did. Each concentration (content) of the β-caryophyllene heated product and the furfuryl alcohol heated product in the evaluation sample at the time of eating is the β-caryophyllene equivalent before heating and the furfuryl alcohol equivalent before heating, respectively, and the evaluation at the time of eating. It was adjusted to 0.1 ppm and 1.0 ppm with respect to the weight of the sample.
<Sensory evaluation>
The mouth coating feel was evaluated in the same manner as in Test Example 1.
The results are shown in Table 5 below. "Compound" in the table refers to β-caryophyllene and furfuryl alcohol.

As is clear from the results in Table 5, β-caryophyllene and furfuryl alcohol were added to each medium of rapeseed oil, soybean oil, olive oil, sesame oil, rice oil, safflower oil, grape seed oil, linseed oil, perilla oil and fish oil. Both the β-caryophyllene-heated product and the furfuryl alcohol-heated product obtained by heating enhanced the mouth coating feeling of the evaluation sample.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a mouse coating feeling enhancer capable of enhancing the feeling of mouth coating and a method for producing the same.
Further, according to the present invention, it is possible to provide a food with an enhanced feeling of mouth coating and a method for producing the same.
Further, according to the present invention, it is possible to provide a method for enhancing the feeling of mouth coating.

Claims (16)

A method for enhancing the feeling of mouth coating, comprising adding heated β-caryophyllene and/or heated furfuryl alcohol,
The heated β-caryophyllene is obtained by heating β-caryophyllene in oil at 40 to 200° C. for 0.1 to 500 minutes,
The enhancement method, wherein the heated furfuryl alcohol is obtained by heating furfuryl alcohol in fats and oils at 40 to 200° C. for 0.1 to 500 minutes. Including adding a heated β-caryophyllene and a heated furfuryl alcohol,
The added amount of the β-caryophyllene heated product is A ² (weight) in terms of the β-caryophyllene equivalent before heating, and the added amount of the furfuryl alcohol heated product is B in terms of the furfuryl alcohol equivalent before heating. ² (by weight), the ratio of A ² and B ² is within the range of A ² :B ² =1:0.00000008 to 12000000. At least including adding a heated β-caryophyllene,
The added amount of the heated β-caryophyllene was defined as A ² (weight) in terms of the amount equivalent to β-caryophyllene before heating, and the weight of the food to which the heated β-caryophyllene was added was defined as C ² . 3. The method of claim 1 or 2, wherein said A ² is 0.000008-120 ppm with respect to C ² . comprising at least adding heated furfuryl alcohol;
The added amount of the heated furfuryl alcohol was defined as B ² (weight) in terms of the furfuryl alcohol equivalent before heating, and the weight of the food added with the heated furfuryl alcohol was defined as C ² . When the B ² is 0.000008-120 ppm with respect to C ² , the method of any one of claims 1-3. The enhancement method according to any one of claims 1 to 4, which is a method for enhancing the feeling of mouth coating of a fat-containing food. A method for producing a food comprising adding a heated β-caryophyllene and a heated furfuryl alcohol,
The heated β-caryophyllene is obtained by heating β-caryophyllene in oil at 40 to 200° C. for 0.1 to 500 minutes,
The production method, wherein the heated furfuryl alcohol is obtained by heating furfuryl alcohol in fat at 40 to 200° C. for 0.1 to 500 minutes. A food manufacturing method comprising adding a heated β-caryophyllene or a heated furfuryl alcohol,
The heated β-caryophyllene is obtained by heating β-caryophyllene in oil at 40 to 200° C. for 0.1 to 500 minutes (provided that β-caryophyllene is i) polyunsaturated fatty acid and vitamin and ii) obtained by heating with at least one selected from 1-piperoylpyridine, policosanol and policosanolic acid) ,
The heated furfuryl alcohol is obtained by heating furfuryl alcohol in fats and oils at 40 to 200° C. for 0.1 to 500 minutes (however, furfuryl alcohol is heated in fats and oils together with brewed miso. method of manufacture , except for those obtained by A method for producing a food comprising adding a heated β-caryophyllene,
The production method, wherein the heated β-caryophyllene is obtained by heating β-caryophyllene in fat at 80 to 200° C. for 0.1 to 500 minutes. The added amount of the β-caryophyllene heated product is A ³ (weight) in terms of the β-caryophyllene equivalent before heating, and the added amount of the furfuryl alcohol heated product is B ³ (weight) in the furfuryl alcohol equivalent before heating. weight), the ratio of A ³ and B ³ is within the range of A ³ :B ³ =1:0.00000008 to 12000000. At least including adding a heated β-caryophyllene,
When the added amount of the β-caryophyllene heated product is A ³ (weight) in the amount equivalent to β-caryophyllene before heating, and the weight of the manufactured food at the time of eating is C ³ , the A ³ is The production method according to any one of claims 6 to 9, which is ^0.000008 to 120 ppm with respect to C3. comprising at least adding heated furfuryl alcohol;
When the added amount of the heated furfuryl alcohol is B ³ (weight) in the amount equivalent to furfuryl alcohol before heating, and the weight of the produced food when eaten is C ³ , the B ³ is The manufacturing method according to any one of claims 6, 7, 9 and 10, wherein the content is ^0.000008 to 120 ppm with respect to C3. The production method according to any one of claims 6 to 11, wherein the food has an enhanced mouth coating feeling. The production method according to any one of claims 6 to 12, wherein the food is a fat-containing food. A method for producing a mouth coating sensitizer comprising heating β-caryophyllene and/or furfuryl alcohol, comprising:
The heating of the β-caryophyllene and/or furfuryl alcohol is performed by heating β-caryophyllene and/or furfuryl alcohol in fats and oils,
The production method, wherein the heating temperature of the β-caryophyllene and/or furfuryl alcohol is 40 to 200° C., and the heating time is 0.1 to 500 minutes. heating β-caryophyllene and furfuryl alcohol;
When the amounts of β-caryophyllene and furfuryl alcohol to be heated are A ⁴ (weight) and B ⁴ (weight), respectively, the ratio of A ⁴ and B ⁴ is A ⁴ :B ⁴ =1:0. 15. The manufacturing method according to claim 14, wherein the range is from 00000008 to 12000000. 16. The production method according to claim 14 or 15, wherein the mouth coating sensitivity enhancer is for oil-containing foods.