JP7146343B2 - Foods containing medium-chain fatty acids - Google Patents

Description

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

Medium-chain fatty acids are rapidly absorbed in the gastrointestinal tract and converted into energy very quickly in the liver, and thus have been used as raw materials for enteral nutritional supplements for the purpose of efficient energy supply. In addition, in recent years, as the awareness of medium-chain fatty acids has increased, the number of general consumers who actively try to take medium-chain fatty acids in their normal diet is increasing. Foods containing medium-chain fatty acids are also being developed (for example, JP-A-2017-38575). When medium-chain fatty acids are applied to foods, they are provided in the form of triacylglycerols for easy ingestion.

JP 2017-38575 A

Triacylglycerols containing medium-chain fatty acids as constituent fatty acids have a lower viscosity than general edible oils and fats containing long-chain fatty acids as constituent fatty acids. Therefore, when used for cooking, it is less likely to get entangled in food than general edible fats and oils. In addition, when blended in a dough (patty) made of minced meat, chopped vegetables, etc., it tends to drip during cooking. This property lowers the ingestion efficiency when trying to actively ingest medium-chain fatty acids from foods. This is particularly noticeable in low-sugar foods in which it is difficult to use polysaccharides such as starch as binders.

An object of the present invention is to provide a food that allows efficient ingestion of triacylglycerols containing medium-chain fatty acids.

The present inventors have made intensive studies in order to achieve the above objects. The present inventors have also found that the above problems can be solved by using triacylglycerol containing medium-chain fatty acids as constituent fatty acids and bean curd lees in a specific ratio in foods. This completes the present invention. That is, the present invention can include the following aspects.

[1] A food containing medium-chain fatty acid-containing triacylglycerol,
A food or food dough containing 0.06 to 0.6 parts by mass of dried okara per 1 part by mass of the medium-chain fatty acid-containing triacylglycerol.
[2] The food or food dough of [1] containing eggs.
[3] The food or food dough of [1] or [2] containing meat.
[4] The food or food dough according to any one of [1] to [3], which is solid.
[5] The food of any one of [1] to [4] in a cooked state.
[6] A method for producing heat-cooked food, comprising cooking the food dough according to any one of [1] to [4].

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a food that allows efficient ingestion of triacylglycerols containing medium-chain fatty acids.

Hereinafter, the present invention will be described in order.
In the present invention, A and B mean from A to B. For example, A to B mass % means A mass % or more and B mass % or less.

<Medium-chain fatty acid-containing triacylglycerol>
The food of the present invention contains triacylglycerol containing medium-chain fatty acid as a constituent fatty acid (medium-chain fatty acid-containing triacylglycerol, hereinafter also referred to as MTG). Here, medium-chain fatty acids refer to fatty acids having 6 to 12 carbon atoms. The medium-chain fatty acid is preferably one or more selected from n-octanoic acid having 8 carbon atoms and n-decanoic acid having 10 carbon atoms, in terms of energy efficiency and flavor. Examples of MTG include medium-chain fatty acid triacylglycerol (hereinafter also referred to as MCT) whose constituent fatty acids are all medium-chain fatty acids, and medium-chain fatty acids and long-chain fatty acids whose constituent fatty acids are 14 or more carbon atoms. medium- and long-chain fatty acid triacylglycerol (hereinafter also referred to as MLCT); In order to reduce the burden on the stomach caused by ingesting a large amount of MTG, the content of n-decanoic acid in the medium-chain fatty acids constituting MTG is preferably 20% by mass or more, more preferably 40% by mass. % by mass or more, more preferably 60% by mass or more.

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

The above-mentioned MCT can be obtained by subjecting glycerol and a medium-chain fatty acid having 6 to 12 carbon atoms derived from coconut oil or palm kernel oil to an esterification reaction. Conditions for the esterification reaction are not particularly limited. The esterification reaction may be carried out under reduced pressure with no catalyst and no solvent. Moreover, you may implement esterification reaction using a catalyst and a solvent.

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

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

Examples of the method for confirming and quantifying the constituent fatty acid of MTG include a method of methyl-esterifying the constituent fatty acid of MTG and quantitatively analyzing it by gas chromatography (eg, AOCS Ce1f-96). Examples of methods for confirming and quantifying the triacylglycerol composition of MTG include gas chromatography (JAOCS, vol70, 11, 1111-1114 (1993)).

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

<Food and food dough of the present invention>
The food of the present invention contains 0.06 to 0.6 parts by mass of dried okara per 1 part by mass of medium-chain fatty acid-containing triacylglycerol (MTG). The amount of dried bean curd lees contained in the food of the present invention is preferably 0.1 to 0.5 parts by mass, more preferably 0.14 to 0.45 parts by mass with respect to 1 part by mass of MTG. When the amount of dried bean curd lees per 1 part by mass of MTG contained in the food of the present invention is within the above range, the medium-chain fatty acid-containing triacylglycerols are difficult to separate from the food. It also has a secondary effect of enhancing the juiciness of food. In another aspect, the food of the present invention has a secondary effect of improving the slightly dry texture of bean curd refuse and the unique flavor of beans by containing MTG. Therefore, the food of the present invention is easy to eat even if it contains MTG.

The food of the present invention is not particularly limited, except that it contains medium-chain fatty acid-containing triacylglycerol and bean curd refuse within the above range. Foods of the present invention include, for example, coffee drinks, tea drinks, vegetable juices, milk drinks, soy milk, nutritional supplement drinks, cocoa drinks, various soups, dressings, mousse, jelly, yogurt, pudding, bread, sweet bread, pizza, and pie. , crackers, biscuits, cakes, cookies, buns, ohagi, soft candy, chocolate, snacks, whipped cream, ice cream, cream, cheese, margarine, white sauce, pasta sauce, mayonnaise, ketchup, cream stew, curry stew, hayashi stew , meatballs, hamburgers, meatballs, meatloaf, terrine, sausages, sausages, wieners, dumplings, steamed dumplings, meat buns, fish cakes, fish paste products, croquettes, pilaf, rice balls, and salads.

The food of the present invention may be solid or fluid. However, it is preferably solid (non-flowable). When the food of the present invention is in solid form, the effects of the present invention are exhibited more clearly. Also, the food of the present invention preferably contains meat. As a more specific aspect, the food of the present invention contains minced meat, minced meat, paste, etc. of livestock meat, fish meat, etc. as raw materials. When the food of the present invention contains minced meat, minced meat, paste, etc. of livestock meat, fish meat, etc., as raw materials, the effects of the present invention are exhibited more clearly. In addition, the food of the present invention preferably contains eggs, and in a more specific aspect, one of the raw materials of the food contains beaten egg. When the food of the present invention contains beaten egg as a raw material of the food, MCT and bean curd lees are more compatible.

The present invention also provides food dough. Here, the food dough is a food mixture before heat cooking in the heat-cooked food. A specific example is a dough (also called pate or cake) for hamburgers, meatballs, shumai ingredients, gyoza ingredients, and the like. One of preferred embodiments of the food of the present invention is a food obtained by cooking the food dough of the present invention. That is, as one aspect, the present invention provides a heat-cooked food and its pre-heat-cooked dough that allow efficient ingestion of triacylglycerols containing medium-chain fatty acids.

The food or food dough of the present invention preferably does not contain thickeners and/or thickeners, or contains a content of 2% by mass or less. The content of the paste and/or thickener contained in the food or food dough of the present invention is more preferably 0 to 1% by mass, more preferably 0 to 0.5% by mass, and even more preferably is 0 to 0.2% by mass. Examples of pastes or thickeners include starch obtained from potatoes, sweet potatoes, potato starch, sago, tapioca, corn, rice, wheat, beans, etc., or modified starches such as pregelatinized starch and phosphate-crosslinked starch, and include polysaccharide thickeners such as pectin, carrageenan, xanthan gum, guar gum, gum arabic, CMC, locust bean gum, gellan gum and agar. The food or food dough of the present invention preferably does not contain a thickening agent and/or a thickening agent, or even if it contains a content of 2% by mass or less, the medium-chain fatty acid-containing triacylglycerol is a food material. difficult to separate from

The food of the present invention does not require the use of starch as a paste or the like, so it is suitable as a low-sugar food. Here, the low-sugar food is food containing 0 to 10% by mass of sugar. Carbohydrates contained in low-carbohydrate foods are carbohydrates minus dietary fiber. Carbohydrates include, for example, glucose, dextrin, lactose, sucrose, galactose, ribose, trehalose, starch, modified starch, potato starch, starch syrup, and powdered starch syrup. The amount of carbohydrate contained in the low-sugar food is preferably 0.1 to 4% by mass, more preferably 0.2 to 2% by mass, still more preferably 0.2 to 1.5% by mass. Yes, and more preferably 0.2 to 1.2% by mass. In the case of a person who is forced to restrict carbohydrates, the amount of carbohydrates that can be ingested per day is about 40 g, so even a slight difference in the amount of carbohydrates contained in food is very significant. That is, as one aspect of the present invention, there is provided a low-sugar food that allows efficient ingestion of triacylglycerols containing medium-chain fatty acids even if the food is low-sugar.

When the food of the present invention is a low-sugar food, the ratio of lipid content to the total content of protein and carbohydrate (hereinafter also referred to as ketone ratio) is preferably 0.9 or more, more preferably 1.5. It is 3 or more, more preferably 1.8 to 6.0, and even more preferably 2.1 to 5.0.

The content of medium-chain fatty acid-containing triacylglycerol (MTG) contained in the food or food dough of the present invention is preferably 3 to 30% by mass, more preferably 6 to 26% by mass, and still more preferably 8 ~23% by mass. The content of MTG in food or food dough is the amount in the total amount of raw materials, including water, added to the food. When the content of MTG contained in the food of the present invention is within the above range, MTG can be efficiently ingested in the diet. In order to efficiently ingest medium-chain fatty acids, the proportion of MCT in MTG is preferably 30 to 100% by mass, more preferably 70 to 100% by mass, and still more preferably 90 to 100% by mass. is. The food of the present invention may contain triacylglycerols other than MTG (excluding fats and oils originally contained in the food), but the content of triacylglycerols other than MTG contained in the food of the present invention is , preferably 1/2 or less, more preferably 1/3 or less, still more preferably 1/4 or less of the MTG content.

<Method for producing food and food dough of the present invention>
The food and food dough of the present invention contain 0.06 to 0.6 parts by weight of dried bean curd lees per 1 part by weight of triacylglycerol containing medium-chain fatty acids. can be applied to the usual manufacturing method. For example, in the case of sauces, seasoning ingredients such as bean curd lees powder, eggs, and miso may be mixed and melted with MTG to form a paste. A hamburger patty (dough) may be prepared by sufficiently mixing minced meat, chopped vegetables, bean curd lees powder, a seasoning (such as soy sauce), and MTG. A preferred embodiment of the food of the present invention is a food obtained by cooking the food dough of the present invention. The type of heat cooking is not particularly limited. Heat cooking such as baking, boiling, and steaming can be applied. However, a steam convection oven can preferably be used for cooking the food dough of the present invention. The heating temperature may be set so that the core temperature of the food is preferably 75-90°C, more preferably 75-85°C. The heating temperature is, for example, preferably 170-230° C. in combi mode and preferably 80-120° C. in steam mode. When the food dough of the present invention is cooked by the above method, a heat-cooked food having a better flavor can be obtained.

The food of the present invention allows efficient ingestion of MTG while maintaining the deliciousness of the food. Moreover, since the food of the present invention can be provided as a daily meal, it is also suitable for the purpose of ingesting MTG for healthy people to improve their health.

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is in no way limited to these.
In the following, "%" indicates % by mass unless otherwise specified.
In addition, the contents of lipids, proteins, and carbohydrates in food are calculated as % by mass with respect to 100% by mass of food. The contents of lipids, proteins, and sugars contained in food raw materials, which are the basis for the above calculations, are based on the Standard Tables of Food Composition in Japan (for example, the 2015 edition (7th revision), Ministry of Education, Culture, Sports, Science and Technology, Science and Technology Council, Resource Survey Subcommittee Report). Furthermore, the "ketone ratio" is calculated as "lipid/(protein + carbohydrate)" based on the contents of lipid, protein, and carbohydrate contained in the food.

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

<Oil used>
[MCT1]: Medium-chain fatty acid triacylglycerol in which fatty acids constituting triacylglycerol are n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms), and the mass ratio thereof is 30:70 ( Nisshin OilliO Group Co., Ltd., trade name: C10R) was used as MCT1.
[Vegetable oil 1]: Roasted sesame oil (manufactured by Nisshin OilliO Group, Inc., trade name: Nisshin Oil Fragrant Sesame Oil) was used as vegetable oil 1.

<Production of hamburgers>
Hamburgers of Example 1, Comparative Example 1 and Reference Example 1 were produced according to the formulations in Table 1. That is, the raw materials were thoroughly mixed to prepare a patty (dough). A hamburger steak was obtained by heating the prepared patty in a steam convection oven in combination mode at 220° C. with a core temperature of 75° C. for 1 minute. The workability in hamburger production and the taste of the resulting hamburger were comprehensively evaluated and commented by three persons in charge of implementation. Table 1 shows the results.

<Production of deep-fried dumplings>
According to the composition of Table 2, fried dumplings of Example 2, Comparative Example 2 and Reference Example 2 were produced. That is, the raw materials except fried tofu were thoroughly mixed to prepare a patty (dough). The prepared patty was stuffed into fried tofu opened like a bag, and heated in a steam convection oven with a combination mode of 200°C and a core temperature of 75°C for 1 minute to obtain fried tofu dumplings. The workability in the production of fried dumplings and the taste of the fried dumplings obtained were comprehensively evaluated and commented by three persons in charge of implementation. Table 2 shows the results.

<Production of steamed dumplings>
Steamed dumplings of Example 3 and Comparative Example 3 were produced according to the formulations in Table 3. That is, the raw materials were thoroughly mixed to prepare a patty (dough). Steamed dumplings were obtained by heating the prepared patty in a steam convection oven at a steam temperature of 100° C. and a core temperature of 75° C. for 1 minute. Three people in charge of implementation comprehensively evaluated and commented on the workability in the production of steamed dumplings and the taste of the obtained steamed dumplings. Table 3 shows the results.

<Production of seafood pancake>
Seafood pancakes of Example 4 and Comparative Example 4 were produced according to the formulation in Table 4. That is, the raw materials were thoroughly mixed to prepare a mix (dough). Seafood pancake was obtained by heating the prepared mix (dough) in a steam convection oven in combination mode at 220°C for 10 minutes. Three people in charge of implementation comprehensively evaluated and commented on the workability in the production of seafood pancake and the taste of the obtained seafood pancake. Table 4 shows the results.

<Salad production>
The salad of Example 5 was prepared according to the recipe in Table 5. That is, the liquid ingredients were first thoroughly agitated and the remaining ingredients were thoroughly mixed to produce the salad. Three persons in charge of implementation comprehensively evaluated and commented on the state and taste of the salad. Table 5 shows the results.

Claims (6)

A food or food dough containing , as raw materials, medium-chain triacylglycerol containing one or more constituent fatty acids selected from n-octanoic acid and n-decanoic acid, and bean curd lees powder having a moisture content of 20% by mass or less. There is
A food or food dough containing 0.06 to 0.6 parts by mass of bean curd refuse solids per 1 part by mass of the medium-chain fatty acid triacylglycerol and having a carbohydrate content of 0 to 10% by mass . 2. The food or food dough according to claim 1, containing eggs. 3. The food or food dough according to claim 1 or 2, which contains meat. The food or food dough according to any one of claims 1 to 3, which is solid. The food according to any one of claims 1 to 4, which is in a cooked state. A method for producing heat-cooked food, comprising cooking the food dough according to any one of claims 1 to 4.