JP7406355B2 - sweetness enhancer - Google Patents

Description

The present invention relates to a sweet taste enhancer that enhances sweet taste.

In recent years, much research has been conducted on the health effects of sugars, and the number of foods featuring reduced sugar content is increasing. In reduced-sugar foods, non-carbohydrate high-intensity sweeteners are generally used in place of sugars, but as in Patent Documents 1 and 2, sweetness-enhancing substances that can enhance sweetness are used. Techniques using this have also been proposed.

On the other hand, α-linolenic acid (C18:3) is one of the ω3-based highly unsaturated fatty acids, and has been reported to have anti-arteriosclerotic, anti-hypertensive, and anti-allergic effects (Non-patent Literature 1-3). In addition, it has been reported that diacylglycerol-containing fats and oils containing a large amount of α-linolenic acid as a constituent fatty acid have a visceral fat reducing effect, a blood neutral fat reducing effect, a body fat burning effect, etc. (Patent Document 3) . There is also a report that when glycerin diester, in which most of the fatty acid groups are unsaturated fatty acids, is added to vegetable juice, the grassy odor of the vegetable juice is reduced and the taste and sweetness are enhanced (Patent Document 4).

However, the influence of diacylglycerol, which contains a large amount of α-linolenic acid as a constituent fatty acid, on sweetness is not known.

Japanese Patent Application Publication No. 2009-284859 International Publication No. 2014/077019 Japanese Patent Application Publication No. 2002-138297 Japanese Patent Application Publication No. 7-51034

Djousse et al. ,Circulation. 2005, 111(22), p. 2921-2926 Djousse et al. , Hypertension. 2005, 45(3), p. 368-373 Kunisawa et al. , Sci Rep. 2015, 5, 9750

The present invention relates to providing sweet taste enhancers that enhance sweet taste.

In order to solve the above problems, the present inventor conducted intensive research focusing on the glyceride composition and fatty acid species of oils and fats, and discovered that diacylglycerol, which contains a large amount of α-linolenic acid as a constituent fatty acid, enhances sweetness. Ta.

That is, the present invention provides a sweetness enhancer containing as an active ingredient diacylglycerol in which 20 to 95% by mass of the constituent fatty acids are α-linolenic acid.

The sweetness enhancer of the present invention can enhance the sweetness of orally ingestible products.

In the diacylglycerol used in the present invention, 20 to 95% by mass of its constituent fatty acids are α-linolenic acid.
The content of α-linolenic acid in the fatty acids constituting diacylglycerol is preferably 40% by mass or more, more preferably 45% by mass or more, still more preferably 50% by mass or more, and even more preferably is 52% by mass or more, and from the viewpoint of oxidative stability, preferably 80% by mass or less, more preferably 70% by mass or less, still more preferably 60% by mass or less.

In the present invention, the constituent fatty acids other than α-linolenic acid constituting diacylglycerol are not particularly limited, and may be either saturated fatty acids or unsaturated fatty acids.
From the viewpoint of flavor and industrial productivity of diacylglycerol, the content of unsaturated fatty acids in the fatty acids constituting diacylglycerol is preferably 60% by mass or more and 100% by mass or less, more preferably 70% by mass or more and 100% by mass. % or less, more preferably 75% by mass or more and 99% by mass or less, still more preferably 80% by mass or more and 98% by mass or less.
The number of carbon atoms in the unsaturated fatty acid is preferably 14 to 24, more preferably 16 to 22, from the viewpoint of physiological effects.

The content of linoleic acid (C18:2) in the fatty acids constituting diacylglycerol is preferably 5% by mass or more, more preferably 10% by mass or more from the point of view of industrial productivity. From this point of view, the content is preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less.

The content of oleic acid (C18:1) in the fatty acids constituting diacylglycerol is preferably 5% by mass or more, more preferably 10% by mass or more from the point of view of industrial productivity. From this point of view, the content is preferably 50% by mass or less, more preferably 40% by mass or less, and still more preferably 30% by mass or less.

The total content of saturated fatty acids in the fatty acids constituting diacylglycerol is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 18% by mass from the viewpoint of appearance, physiological effects, and industrial productivity. The content is more preferably 8% by mass or less, still more preferably 6% by mass or less, and preferably 0.5% by mass or more.
The saturated fatty acid preferably has 14 to 24 carbon atoms, more preferably 16 to 22 carbon atoms.

The sweetness enhancer of the present invention preferably further contains monoacylglycerol as an active ingredient from the viewpoint of sweetness enhancement effect.
The constituent fatty acids of monoacylglycerol are not particularly limited and may be either saturated fatty acids or unsaturated fatty acids, but the same constituent fatty acids as diacylglycerol are preferred from the viewpoint of sweetness enhancing effect. That is, monoacylglycerol accounts for 20 to 95% by mass of its constituent fatty acids, preferably 40 to 80% by mass, more preferably 45 to 70% by mass, even more preferably 50 to 70% by mass, and even more preferably 52 to 60% by mass. % is alpha-linolenic acid.

In the present invention, when diacylglycerol and monoacylglycerol in which 20 to 95% by mass of the constituent fatty acids are α-linolenic acid are used in combination, the mass ratio of the diacylglycerol to monoacylglycerol [diacylglycerol/monoacylglycerol] is , from the viewpoint of sweetness enhancing effect, preferably from 10 to 500, more preferably from 15 to 300, even more preferably from 20 to 200, even more preferably from 25 to 180, even more preferably from 30 to 150, even more preferably from 40 to 120. be.

Diacylglycerol and monoacylglycerol, in which 20 to 95% by mass of the constituent fatty acids are α-linolenic acid, used in the present invention are prepared by an esterification reaction between fatty acids derived from fats and oils and glycerin, and a reaction between fats and oils and glycerin according to conventional methods. It can be obtained by transesterification (glycerolysis) or the like.
In the present invention, the fats and oils are not particularly limited as long as they can be used as edible fats, such as soybean oil, rapeseed oil, safflower oil, rice oil, corn oil, sunflower oil, cottonseed oil, olive oil, sesame oil, and peanut oil. , pearl barley oil, wheat germ oil, perilla oil, linseed oil, perilla oil, sacha inchi oil, walnut oil, kiwi seed oil, salvia seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, camellia oil, tea seed oil Vegetable oils and fats such as , borage oil, palm oil, palm olein, palm stearin, coconut oil, palm kernel oil, cocoa butter, monkey fat, shea butter, algae oil; fish oil, seal oil, lard, beef tallow, butter fat, etc. Animal oils and fats; or oils and fats such as these transesterified oils, hydrogenated oils, and fractionated oils can be mentioned.
These oils may be used alone or in a suitable mixture. Among them, from the viewpoint of usability, it is preferable to use vegetable oils and fats, and it is more preferable to use liquid oils and fats that have excellent low temperature resistance, and furthermore, one selected from the group consisting of perilla oil, linseed oil, and perilla oil. It is preferable to use two or more types of fats and oils because they contain abundant α-linolenic acid. Note that liquid fats and oils refer to fats and oils that are liquid at 20°C when a cooling test is performed according to Standard Fats and Oils Analysis Test Method 2.3.8-27. Moreover, it is preferable that the edible oil or fat is a refined oil or fat that has undergone a refining process.

In the present invention, diacylglycerol and monoacylglycerol in which 20 to 95% by mass of the constituent fatty acids are α-linolenic acid are used as fats and oils containing the diacylglycerol and monoacylglycerol, from the point of view of industrial productivity. preferred. In the present invention, the fat or oil contains one or more of monoacylglycerol, diacylglycerol, and triacylglycerol.
The content of diacylglycerol in the oil is preferably 0.5% by mass or more, more preferably 2% by mass or more, and even more preferably 3% by mass, from the viewpoint of sweetness enhancement effect, flavor, and physiological effect. % or more, more preferably 10% by mass or more, still more preferably 25% by mass or more, even more preferably 30% by mass or more, even more preferably 40% by mass or more, still more preferably 50% by mass or more, even more preferably 70% by mass or more. , more preferably 80% by mass or more, and from the viewpoint of industrial productivity of fats and oils, preferably 95% by mass or less, more preferably 92% by mass or less, still more preferably 90% by mass or less.
The content of monoacylglycerol in the fat and oil is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, still more preferably 0.1% by mass or more, and even more preferably is 0.2% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.6% by mass or more, even more preferably 1% by mass or more, and also from the viewpoint of flavor and industrial production of fats and oils. From the viewpoint of properties, the content is preferably 10% by mass or less, more preferably 5% by mass or less, even more preferably 3% by mass or less, still more preferably 2% by mass or less, and still more preferably 1.5% by mass or less.
The content of triacylglycerol in fats and oils is preferably 98% by mass or less, more preferably 80% by mass or less, still more preferably 60% by mass or less, even more preferably 50% by mass or less, from the viewpoint of flavor and physiological effect. % by mass or less, more preferably 40% by mass or less, still more preferably 30% by mass or less, and from the viewpoint of industrial productivity of fats and oils, preferably 2% by mass or more, more preferably 5% by mass or more, and Preferably it is 10% by mass or more.
In addition, the content of free fatty acids or their salts contained in the fats and oils is preferably 0 to 5% by mass, more preferably 0 to 2% by mass, and even more preferably 0 to 2% by mass, from the viewpoint of flavor and industrial productivity of the fats and oils. The amount is 1% by weight, more preferably 0.05 to 0.9% by weight, and even more preferably 0.1 to 0.8% by weight.

As shown in the Examples below, diacylglycerol, in which 20 to 95% by mass of the constituent fatty acids is α-linolenic acid, has the effect of enhancing sweetness. Furthermore, higher effects can be obtained by combining monoacylglycerols.
Therefore, diacylglycerol in which 20 to 95 mass% of the constituent fatty acids are α-linolenic acid, and combinations of diacylglycerol and monoacylglycerol in which 20 to 95 mass% of the constituent fatty acids are α-linolenic acid enhance sweetness. It can be a sweet taste enhancer and can be used for sweet taste enhancement and can also be used to make a sweet taste enhancer.
In the present invention, "sweetness enhancement" means increasing sweetness. The presence or absence of sweetness and the degree of sweetness can be evaluated by sensory evaluation by a specialized panel. Sweetness includes monosaccharides (glucose, fructose, etc.), disaccharides (sucrose, maltose, lactose, etc.), polysaccharides (oligosaccharides, starch), and sugar alcohols (maltitol, reduced maltose starch syrup, erythritol, xylitol, sorbitol, etc.) , amino acids (glycine, alanine, etc.), natural sweeteners (licorice, stevia), and synthetic sweeteners (sucralose, stevia, acesulfame potassium, etc.).

The sweetness enhancer of the present invention can be used in all orally ingestible products. Examples include foods, medicines, contrast agents, etc., but use in foods is preferred. "Food" means any food or drink that can be consumed orally.

Foods are not particularly limited, and include fresh foods (vegetables, fruits, milk, etc.), processed foods (vegetable products, fruit products, processed grain products, confectionery, dairy products, processed egg products, processed oil and fat products, beverages) , granules, syrups, sugar coatings, etc.), food additives, processed fruit products (jams, fruit drinks, etc.), confectionery (cakes, puddings, chocolate confections, etc.), dairy products (fresh cream, etc.), oils and fats. It is preferable to use it in processed products (margarine, whipped cream, etc.) from the viewpoint of enhancing sweetness.

To enhance the sweetness of foods, use diacylglycerol in which 20 to 95% by mass of the constituent fatty acids are α-linolenic acid, or combinations of diacylglycerol and monoacylglycerol in which 20 to 95% by mass of the constituent fatty acids are α-linolenic acid. The combination may be brought into contact with the food during production, cooking, or oral ingestion of the food, and the combination may be ingested orally.

The sweetness enhancer of the present invention may be in solid, semi-solid or liquid form, and may be diacylglycerol in which 20 to 95% by mass of the constituent fatty acids is α-linolenic acid, or 20 to 95% by mass of the constituent fatty acids. A combination of diacylglycerol and monoacylglycerol in which α-linolenic acid is α-linolenic acid, if necessary, with other food or pharmaceutical acceptable additives, such as solvents, softeners, oils, emulsifiers, preservatives, and acidulants. , sweeteners, bittering agents, pH adjusters, stabilizers, colorants, antioxidants, humectants, thickeners, fluidity improvers, foaming agents, aromatics, seasonings, etc., and constituent fatty acids of 20 to 95 The diacylglycerol containing α-linolenic acid in mass % and an active ingredient other than monoacylglycerol can be appropriately combined and prepared by a common manufacturing method.
Among these, the sweetness enhancer of the present invention is preferably used in the form of an oil or fat composition.

In the sweetness enhancer of the present invention, diacylglycerol in which 20 to 95% by mass of the constituent fatty acids is α-linolenic acid can be freely blended. For example, the concentration of diacylglycerol in the sweetness enhancer is 0.5 to 98% by weight, preferably 1 to 97% by weight, more preferably 2 to 96% by weight, even more preferably 5 to 95% by weight, even more preferably The content is in the range of 10 to 92% by weight, more preferably 20 to 90% by weight, even more preferably 30 to 89% by weight, even more preferably 40 to 88% by weight.
In addition, when using a combination of diacylglycerol and monoacylglycerol in which 20 to 95% by mass of the constituent fatty acids are α-linolenic acid, monoacylglycerol can also be mixed freely. For example, the monoacylglycerol concentration in the sweetness enhancer is 0.001 to 9% by weight, preferably 0.01 to 5% by weight, more preferably 0.03 to 3% by weight, even more preferably 0.05 to 9% by weight. 2% by weight, more preferably 0.1 to 1.8% by weight, even more preferably 0.2 to 1.7% by weight, even more preferably 0.5 to 1.5% by weight.

The amount of the sweetness enhancer of the present invention to be used may be any amount that can enhance the sweetness of the product (food, medicine, etc.) for which the sweetness enhancer is used, and can be appropriately determined depending on the form of use. For example, 0.01 to 98% by mass, preferably 0.05 to 95% by mass, more preferably 0.1 to 90% by mass, even more preferably 0.2 to 80% by mass, even more preferably in food or medicine. can be used in an amount of 0.3 to 60% by weight, more preferably 0.5 to 50% by weight, even more preferably 0.8 to 40% by weight, even more preferably 1 to 30% by weight.

[Analysis method]
(i) Glyceride composition of fats and oils Approximately 20 mg of fats and oils sample and 0.5 mL of a trimethylsilylating agent ("silylating agent TH", manufactured by Kanto Kagaku) were added to a glass sample bottle, the bottle was tightly stoppered, and heated at 70° C. for 15 minutes. 1.0 mL of water and 1.5 mL of hexane were added to this, and the mixture was shaken. After standing still, the upper layer was subjected to gas chromatography (GLC) and analyzed.
<GLC analysis conditions>
(conditions)
Equipment: Agilent 7890 series (manufactured by Agilent Technologies)
Column: DB-1ht 10m x 0.25mm x 0.2μm (manufactured by Agilent J&W)
Carrier gas: 1.0mL He/min
Injector: Split (1:50), T=340℃
Detector: FID, T=350℃
Oven temperature: Raise the temperature from 80℃ to 340℃ at 10℃/min and hold for 15 minutes.

(ii) Constituent fatty acid composition of fats and oils 1 mL of hexane was added to about 40 mg of fats and oils sample, and the mixture was applied to a solid phase extraction cartridge ("InertSep Si", manufactured by GL Sciences).
40 mL of a mixed solution of hexane: ethyl acetate = 95:5 and 10 mL of a mixed solution of hexane: ethyl acetate = 80:20 were sequentially passed through. Subsequently, 30 mL of a mixed solution of hexane:ethyl acetate = 70:30 was passed through and collected as a DAG fraction. Subsequently, 25 mL of a mixed solution of hexane:ethyl acetate=50:50 was passed through and collected as a MAG fraction.
For the DAG and MAG fractions, after distilling off the solvent with nitrogen, follow the method for preparing fatty acid methyl esters (2.4.1.-1996) in the Standard Oil and Fat Analysis Test Methods edited by the Japan Oil Chemists' Society. Fatty acid methyl esters were prepared according to American Oil Chemists. It was measured in accordance with Society Official Method Ce 1f-96 (GLC method).
<GLC analysis conditions>
Equipment: Agilent 7890 series (manufactured by Agilent Technologies)
Column: CP-SIL88 50m x 0.25mm x 0.2μm (manufactured by Agilent J&W)
Carrier gas: 1.0mL He/min
Injector: Split (1:50), T=300℃
Detector: FID, T=300℃
Oven temperature: Hold at 150°C for 5 min → Increase temperature at 1°C/min → Hold at 160°C for 5 min → Raise temperature at 2°C/min → Hold at 200°C for 10 min → Raise temperature at 10°C/min → Hold at 220°C for 5 min.

[Preparation of test oil]
(i) Comparative example 1
Refined rapeseed oil (manufactured by Nisshin Oilio Co., Ltd.) was used.

(ii) Comparative example 2
Glycerol dioleate (manufactured by Fuji Film Wako Chemical Co., Ltd. (reagent)) was used.

(iii) Comparative example 3
The saturated fatty acid content of fatty acids obtained by enzymatic hydrolysis of semi-refined rapeseed oil and semi-refined soybean oil was reduced by wintering. Next, the fractionated fatty acid and glycerin were subjected to an esterification reaction under reduced pressure using a commercially available immobilized 1,3-position selective lipase as a catalyst. After the immobilized enzyme was filtered off, the reaction product was purified by molecular distillation to obtain the oil and fat of Comparative Example 3.

(iv) Comparative example 4
Refined flaxseed oil (manufactured by Summit Oil Co., Ltd.) was used.

(v) Example 1
The fat and oil of Example 1 was obtained in the same manner as Comparative Example 3 except that purified linseed oil (manufactured by Summit Oil Co., Ltd.) was used as the raw material.

(vi) Example 2
The fat and oil of Example 2 was obtained in the same manner as Comparative Example 3 except that semi-refined linseed oil (manufactured by ADM) was used as the raw material.

(vii) Example 3
The fat and oil of Example 3 was obtained by mixing Example 2 with purified linseed oil (manufactured by Summit Oil Co., Ltd.) at a mass ratio of 1:1.

The analytical values of the test oil are shown in Table 1.

[Test Example 1 Whipped cream]
Control: Add 1.8 g of caster sugar and 30 g of whipped cream (whipped low fat, manufactured by Megmilk Snow Brand) to a glass vial (SV-50, Nichiden Rika Glass Co., Ltd., same hereinafter), and add a homogenizer (IKA T25-digital ULTRA TURRAX, The control was prepared by stirring at 10,000 r/min for 1 minute at 10,000 r/min.
Evaluation sample: Add 1.8 g of caster sugar, 27 g of whipped cream (whipped low-fat), and 3 g of the fats and oils of Comparative Example 1, Example 1, or Example 2 to a glass vial (SV-50), and mix with a homogenizer for 10 g. An evaluation sample was obtained by stirring at 000 r/min for 1 minute.
A panel of four experts (A, B, C, and D) evaluated the sweetness of each sample and ranked them in descending order of sweetness: 1st, 2nd, 3rd, and 4th.
The results are shown in Table 2.

From Table 2, all the panelists answered that Example 1 and Example 2 were sweeter than the control and Comparative Example 1, indicating that the sweetness was clearly enhanced. Furthermore, all of the panelists answered that Example 2 was more lenient than Example 1. Comparative Example 1 had almost no difference in ranking from the control.

[Test Example 2 Whipped cream]
Control: A control was prepared by adding 1.8 g of caster sugar and 30 g of whipped cream (whipped low fat, manufactured by Megmilk Snow Brand) to a glass vial (SV-50) and stirring for 1 minute at 10,000 r/min with a homogenizer. .
Evaluation sample: Add 1.8 g of caster sugar, 27 g of whipped cream (whipped low-fat), and 3 g of the fats and oils of Example 1 or 3 to a glass vial (SV-50), and mix with a homogenizer at 10,000 r/min. The sample that was stirred for 1 minute was used as an evaluation sample.
A panel of four experts (A, B, C, and D) evaluated the sweetness of each sample and ranked them in order of sweetness: 1st, 2nd, and 3rd.
The results are shown in Table 3.

From Table 3, all the panelists answered that Examples 1 and 3 were sweeter than the control, indicating that they clearly enhanced the sweetness. Additionally, three out of four panelists answered that Example 1 was more lenient than Example 3.

[Test Example 3 Whipped cream]
Control: A control was prepared by adding 1.8 g of caster sugar and 30 g of whipped cream (whipped low fat) to a glass vial (SV-50) and stirring for 1 minute at 10,000 r/min with a homogenizer.
Evaluation sample: Add 1.8 g of white sugar, 27 g of whipped cream (whipped low-fat), and 3 g of the fats and oils of Comparative Example 2 or Example 1 to a glass vial (SV-50), and mix with a homogenizer at 10,000 r/min. The sample that was stirred for 1 minute was used as an evaluation sample.
A panel of four experts (A, B, C, and D) evaluated the sweetness of each sample and ranked them in order of sweetness: 1st, 2nd, and 3rd.
The results are shown in Table 4.

From Table 4, all the panelists answered that Example 1 was sweeter than the control and Comparative Example 2, indicating that the sweetness was clearly enhanced. On the other hand, the ranking of Comparative Example 2 was almost the same as that of the control.

[Test Example 4 Jam]
Control: A control was prepared by adding 30 g of orange marmalade (Aohata Co., Ltd.) to a glass vial (SV-50) and stirring for 1 minute at 10,000 r/min with a homogenizer.
Evaluation sample: Add 29 g of orange marmalade (Aohata Co., Ltd.) and 1 g of the oil or fat of Comparative Example 3 or Example 1 to a glass vial (SV-50), stir for 1 minute at 10,000 r/min with a homogenizer, and evaluate. It was used as a sample.
A panel of four experts (A, B, C, and D) evaluated the sweetness of each sample and ranked them in order of sweetness: 1st, 2nd, and 3rd.
The results are shown in Table 5.

From Table 5, all the panelists answered that Example 1 was sweeter than the control and Comparative Example 3, indicating that the sweetness was clearly enhanced. On the other hand, the ranking of Comparative Example 3 was almost the same as that of the control.

[Test Example 5 Jam]
Control: A control was prepared by adding 30 g of orange marmalade (Aohata Co., Ltd.) to a glass vial (SV-50) and stirring for 1 minute at 10,000 r/min with a homogenizer.
Evaluation sample: Add 29 g of orange marmalade (Aohata Co., Ltd.) and 1 g of the oil or fat of Comparative Example 4 or Example 3 to a glass vial (SV-50), stir for 1 minute at 10,000 r/min with a homogenizer, and evaluate. It was used as a sample.
A panel of four people (A, B, C, and D) evaluated the sweetness of each sample and ranked them in order of sweetness: 1st, 2nd, and 3rd.
The results are shown in Table 6.

From Table 6, all the panelists answered that Example 3 was sweeter than the control and Comparative Example 4, indicating that the sweetness was clearly enhanced. On the other hand, the ranking of Comparative Example 4 was almost the same as that of the control.

[Test Example 6 Chocolate]
Control: 22 g of cacao mass (Daito Cacao Co., Ltd.) and 8 g of high fructose corn syrup (High Fructose F-550, Sanwa Starch Industries Co., Ltd.) were added to a glass vial (SV-50) and dissolved at 80°C. Thereafter, the mixture was stirred with a homogenizer at 10,000 r/min for 2 minutes, and then cooled in a refrigerator for 3 hours, which was used as a control.
Evaluation sample: 22 g of cacao mass and 8 g of high fructose corn syrup (High Fructose F-550) were added to a glass vial (SV-50) and dissolved at 80°C. Thereafter, 3 g of the fat or oil of Comparative Example 1 or Example 1 was added, stirred for 2 minutes at 10,000 r/min with a homogenizer, and then cooled in a refrigerator for 3 hours, which was used as an evaluation sample.
A panel of four people (A, B, C, and D) evaluated the sweetness of each sample and ranked them in order of sweetness: 1st, 2nd, and 3rd.
The results are shown in Table 7.

From Table 7, all the panelists answered that Example 1 was sweeter than the control and Comparative Example 1, indicating that the sweetness was clearly enhanced. On the other hand, the ranking of Comparative Example 1 was unchanged from that of the control.

[Test Example 7 Vegetable juice]
Control: A control was prepared by adding 30 g of vegetable juice (Yasai Seikatsu 100 Original, Kagome Co., Ltd.) to a glass vial (SV-50) and stirring with a homogenizer at 10,000 r/min for 2 minutes.
Evaluation sample: 29 g of vegetable juice (Yasai Seikatsu 100 Original) and 1 g of the oil from Example 1 were added to a glass vial (SV-50) and stirred for 2 minutes at 10,000 r/min using a homogenizer. did.
A panel of four people (A, B, C, D) evaluated the sweetness of each sample and ranked them in order of sweetness, first and second.
The results are shown in Table 8.

From Table 8, all the panelists answered that Example 1 was sweeter than the control, indicating that it clearly enhanced the sweetness.

[Test Example 8 Pudding]
Control: 77 g of commercially available pudding mix (Purinmix, House Foods Group) was dissolved in 200 mL of 75°C hot water. A control was prepared by adding 20 g of the above and 10 g of water to a glass vial (SV-50), stirring for 1 minute at 6,000 r/min with a homogenizer, and cooling in a refrigerator for 1 hour.
Evaluation sample: 77 g of commercially available pudding mix (Purin Mix) was dissolved in 200 mL of 75°C hot water. An evaluation sample was obtained by adding 20 g of the above, 10 g of water, and 1 g of the oil and fat of Example 2 to a glass vial (SV-50), stirring with a homogenizer at 6,000 r/min for 1 minute, and cooling in a refrigerator for 1 hour. And so.
A panel of four people (A, B, C, D) evaluated the sweetness of each sample and ranked them in order of sweetness, first and second.
The results are shown in Table 9.

From Table 9, all the panelists answered that Example 2 was sweeter than the control, indicating that it clearly enhanced the sweetness.

[Test Example 9 Cake]
Control: In a glass vial (SV-150, Nichiden Rika Glass Co., Ltd., the same applies hereinafter), add 20 g of commercially available chocolate cake mix (Gateau au Chocolat Mix, Kyoritsu Shokuhin Co., Ltd.), 15 g of beaten egg, 8 g of milk, and rapeseed oil. 15g of was added and mixed. The above mixture was stirred with a homogenizer at 8,000 r/min for 2 minutes, and then heated in a microwave oven at 500 W for 3 minutes as a control.
Evaluation sample: In a glass vial (SV-150), 20 g of commercially available chocolate cake mix (Gateau au Chocolat mix), 15 g of beaten egg, 8 g of milk, 12.5 g of rapeseed oil, and 2 g of the fat and oil of Example 2 were added. .5g was added and mixed. The above mixture was stirred for 2 minutes at 8,000 r/min using a homogenizer, and then heated for 3 minutes at 500 W in a microwave oven to obtain an evaluation sample.
A panel of four people (A, B, C, D) evaluated the sweetness of each sample and ranked them in order of sweetness, first and second.
The results are shown in Table 10.

From Table 10, all the panelists answered that Example 2 was sweeter than the control, indicating that the sweetness was clearly enhanced.

Claims (4)

A sweetness enhancer containing diacylglycerol in which 20 to 95% by mass of the constituent fatty acids is α-linolenic acid , and monoacylglycerol as active ingredients , wherein the concentration of the diacylglycerol is 40 to 98% by mass, and the monoacylglycerol is A sweetness enhancer having a concentration of 0.01 to 9% by mass . The sweetness enhancer according to claim 1, wherein 20 to 95% by mass of the fatty acids constituting the monoacylglycerol is α-linolenic acid. The sweetness enhancer according to claim 1 or 2, wherein the mass ratio of the diacylglycerol to monoacylglycerol [diacylglycerol/monoacylglycerol] is 10 to 500. The sweetness enhancer according to any one of claims 1 to 3 , which is in the form of an oil or fat composition.