WO2010035704A1 - Food or beverage containing emulsified free long-chain fatty acid - Google Patents

Food or beverage containing emulsified free long-chain fatty acid Download PDF

Info

Publication number
WO2010035704A1
WO2010035704A1 PCT/JP2009/066352 JP2009066352W WO2010035704A1 WO 2010035704 A1 WO2010035704 A1 WO 2010035704A1 JP 2009066352 W JP2009066352 W JP 2009066352W WO 2010035704 A1 WO2010035704 A1 WO 2010035704A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
fatty acid
weight
emulsion
acid
Prior art date
Application number
PCT/JP2009/066352
Other languages
French (fr)
Japanese (ja)
Inventor
大介 吉松
芽衣子 横山
Original Assignee
江崎グリコ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 江崎グリコ株式会社 filed Critical 江崎グリコ株式会社
Priority to JP2010530831A priority Critical patent/JP5177772B2/en
Publication of WO2010035704A1 publication Critical patent/WO2010035704A1/en

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/80—Emulsions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof

Definitions

  • the present invention relates to a food and drink containing an emulsified free long chain fatty acid or a salt thereof, and a method for producing the same.
  • the present invention also relates to a highly palatable food or drink containing a free long chain fatty acid or a salt thereof and a method for producing the same.
  • the present invention also relates to a food / beverage product containing a free long-chain fatty acid or a salt thereof and a medium calorie food and having a low calorific value to some extent, high palatability, and preference over a long period of time, and a method for producing the same.
  • the present invention further relates to a zero-calorie food / beverage product or a low-calorie food / beverage product, comprising a free long-chain fatty acid or a salt thereof, and a method for producing the same.
  • the present invention further relates to an oil and fat substitute material containing a free long chain fatty acid or a salt thereof and a medium calorie food and a method for producing the same.
  • the basic five tastes are acidity, bitterness, salty taste, sweetness and umami.
  • the taste of fat is not included in the conventional five basic tastes.
  • Like carbohydrates and proteins, lipids are essential for life. However, fat is tasteless and odorless, and the deliciousness of fat has been described as a masking effect for texture and bitterness.
  • the degradation product of sugar is sugar, and sugar exhibits sweetness.
  • a protein degradation product is an amino acid, and the amino acid has a delicious taste.
  • Lipid degradation products are fatty acids. However, it has been said that fatty acids do not exhibit any of the above five tastes.
  • Saliva has amylase activity, protease activity, and lipase activity. Considering that the molecules released by the action of these enzyme activities are sugars, amino acids and fatty acids, respectively, saliva is thought to be useful in detecting the three major nutrients by partial degradation of the polymer.
  • Non-Patent Document 1 describes that when dietary fat containing more than 99% of triacylglycerol was treated with lipase on the tongue for 5 seconds, 1 to 2% of fatty acid was released from triacylglycerol. Yes. From this, there is a possibility that the free fatty acid contributes to the preference for oils and fats. It is also known that when 100% corn oil is taken orally, a part of it is decomposed in the mouth to produce about 1% fatty acid.
  • Non-patent Document 2 a fatty acid receptor was discovered in human miso (Non-patent Document 2). For this reason, it is considered that recognition of fats and oils by living bodies occurs when free fatty acids that are degradation products of fats and oils act on receptors on the tongue. In other words, it is thought that humans feel the taste of fatty acids with their tongues. Free fatty acids are contained in the lipase degradation product in an amount of about 1 to 2%, and the fats and oils are contained in less than 1%. When mice are allowed to eat oils and fats, the concentration of free fatty acids in the oral cavity is about 0 to 3%.
  • the present inventors consider that the relationship between the three major nutrients and the taste may be as follows: Carbohydrate + amylase ⁇ sweetness; Protein + protease ⁇ umami; Lipid + lipase ⁇ taste of fat.
  • the taste of fat is considered to be the taste of fatty acid which is a decomposition product of fat.
  • fatty acid which is a decomposition product of fat.
  • triglycerides are decomposed in the mouth to produce free fatty acids. It has also been confirmed by animal experiments that fatty acid preference is about 100 times higher than fat preference (Non-patent Document 3).
  • lipids contained in foods and drinks always have oxidation problems. Lipids are oxidized when they come into contact with oxygen in the air. As a result, an unpleasant odor is generated, which may deteriorate the quality of foods and drinks or may be toxic. Lipid oxidation occurs on unsaturated fatty acids. For example, when oil is heated, oxidation rapidly proceeds on the surface of the oil. In particular, in the case of flying, water vapor is generated, so that hydrolysis occurs and free fatty acids increase. As a result of these reactions, the frying oil deteriorates, resulting in foaming changes, smoke generation, coloring, and reduced oxidation stability. Nutritional value decreases due to deterioration of the oil, and the resulting polymer, cyclic compound, etc. adversely affect the quality of the food and drink (see Non-Patent Document 4). Therefore, conventionally, it has been required to reduce the amount of free fatty acid, and it has not been considered to add free fatty acid.
  • the present invention is intended to solve the above-described problems, and an object thereof is to provide a food and drink with improved flavor (particularly, a fat taste is imparted or enhanced) and a method for producing the same.
  • the present inventors examined conditions for feeling the taste of fatty acids.
  • the relationship between basic 5 tastes and taste substances is summarized below: Salty: ions such as sodium; Acidity: acid (proton concentration); Sweetness: sugars such as sucrose; Bitterness: quinine, etc .; Umami: amino acids and nucleic acids. These are all water soluble.
  • the free fatty acid that is a decomposition product of fat is insoluble or only insoluble in water.
  • free fatty acids have irritation to the mucosa.
  • the taste sensor Since the taste sensor is in the miso, in order to exert the taste of the free fatty acid, it is necessary that the free fatty acid enters the miso and reaches the receptor. Since the free fatty acid is not soluble in water or only in a trace amount, it is considered necessary to make the free fatty acid fine (that is, emulsified) in order to make the free fatty acid reach the miso. This concept is schematically shown in FIG.
  • the size of the free fatty acid particles is important.
  • the size of fat particles in conventional ice cream is about 10 microns.
  • the size of the fat particles of homomilk is about 2 microns.
  • miso In order to consider the size of free fatty acid particles, it is necessary to examine miso.
  • the number of miso is generally about 7,500, but varies depending on race, age, nutritional status and the like. 70% of the taste buds are distributed in the tongue and they are distributed in the candy papilla, foliate papilla and circumvallate papilla. The remaining 30% is distributed outside the tongue and they are distributed in the pharynx and soft palate.
  • the circumvallate papilla secretes lipase.
  • the present inventors can also substitute the taste of fats and oils by using a small amount of free long chain fatty acid or a salt thereof in the form of an emulsion, and further provide foods that give some energy such as carbohydrates, proteins, amino acids, etc. It has been found that sustained palatability can be obtained by using in combination with a free long chain fatty acid or a salt thereof. In particular, it has been found that a suitable flavor can be obtained by using a free long chain fatty acid in a specific emulsified state.
  • the present invention provides, for example, the following means: (Item 1) A food or drink comprising a free long chain fatty acid or a salt thereof and an emulsifier, wherein the free long chain fatty acid or a salt thereof and the emulsifier are in an oil-in-water emulsion.
  • (Item 2) The food or drink according to Item 1, comprising about 0.01 wt% to about 10 wt% of free long chain fatty acid or a salt thereof.
  • (Item 4) The food or drink according to any one of Items 1 to 3, wherein a median particle diameter of the emulsion is about 0.1 ⁇ m or more and about 1 ⁇ m or less.
  • (Item 12) The food or drink according to any one of Items 1 to 10, wherein the free long-chain fatty acid is myristic acid, palmitic acid, stearic acid, or oleic acid.
  • (Item 14) Cereal processed food, potato processed food, legume processed food, seed and processed food, vegetable processed food, fruit processed food, mushroom processed food, seaweed processed food, seafood processed food, meat processed food, eggs 14.
  • a method for producing a food or drink with improved flavor Including a step of adding an oil-in-water emulsion to a food or drink,
  • the emulsion comprises a free long chain fatty acid or a salt thereof, an emulsifier, and water.
  • the food or drink is processed cereal food, processed potato food, processed legume food, processed seed food, processed vegetable food, processed fruit food, processed mushroom food, processed seaweed food, processed seafood, meat 32.
  • a fragrance preparation for improving flavor Contains an oil-in-water emulsion, The emulsion contains a free long chain fatty acid or a salt thereof, an emulsifier, and water, A fragrance preparation, wherein the emulsion has a median particle diameter of about 0.05 ⁇ m or more and about 1.5 ⁇ m or less.
  • the present invention also provides the following inventions: (Item A1) A highly palatable food or drink containing about 0.01 wt% to about 10 wt% of a free fatty acid or a salt thereof.
  • Item A7 The highly palatable food or drink according to Item A1, containing a carbohydrate, protein, amino acid, or lipid.
  • a food / beverage product having a calorie per 100 g of about 1 kcal to about 40 kcal, the food / beverage product containing about 0.01 wt% to about 4 wt% free fatty acid or a salt thereof.
  • the food or beverage according to Item A31 comprising a medium calorie food, wherein the energy content of the medium calorie food is 200 kcal to about 600 kcal per 100 g.
  • the fat-and-oil substitute material according to item 51 further comprising a medium calorie food material or a low calorie food material, wherein the amount of energy of the medium calorie food material is 200 kcal to about 600 kcal per 100 g, An oil and fat substitute material having an energy amount of 0 kcal or more and less than 200 kcal per 100 g.
  • the present invention it is possible to provide a food and drink with improved flavor and a method for producing the same.
  • the food and drink of the present invention has the advantage that there is little or no stimulation by free fatty acids.
  • an epoch-making effect has been found that fats and oils can be substituted with a small amount of free fatty acids or salts thereof.
  • a free fatty acid or a salt thereof it is possible to turn off calories while giving the food and drink the same palatability as a highly palatable fat.
  • FIG. 1 is a schematic diagram of a mechanism for feeling the taste of fat. If the fat globules are not smaller than the taste buds, the fat globules cannot enter the taste buds and do not feel the taste of fat. Since the taste pore diameter on the tongue surface is about 6 microns, smaller diameter fat globules are preferred.
  • FIG. 2 is a graph showing the particle size distribution of the emulsion when myristic acid is used.
  • FIG. 3 is a graph showing the particle size distribution of the emulsion when palmitic acid is used.
  • FIG. 4 is a graph showing the particle size distribution of the emulsion when stearic acid is used.
  • FIG. 5 is a graph showing the particle size distribution of the emulsion when oleic acid is used.
  • FIG. 6 is a graph showing the particle size distribution of the emulsion when a fatty acid mixture is used.
  • FIG. 7 shows a schematic diagram of the lick meter.
  • FIG. 8 shows the test schedule on days 3-8 of the experimental protocol.
  • FIG. 9 is a graph showing the relationship between the corn oil concentration and the cumulative number of licks.
  • FIG. 10 is a graph showing the relationship between the cumulative number of licks for 60 seconds and the concentration of corn oil.
  • FIG. 11 is a graph showing the relationship between the concentration of linoleic acid, which is a fatty acid, and the cumulative number of licks.
  • FIG. 12 is a graph showing the relationship between the cumulative number of licks for 60 seconds and the concentration of linoleic acid.
  • FIG. 13 is a graph comparing the number of 60-second licks between 1% linoleic acid-containing mineral oil and 100% corn oil.
  • FIG. 14A is a graph showing changes in the number of licks per minute.
  • FIG. 14B is a graph showing the cumulative lick number (Initial licking rate) for 60 seconds for each solution. In both FIG. 14A and FIG. 14B, the values are mean ⁇ SEM.
  • FIG. 15 is a graph showing changes over time in intake amounts of various solutions. Values are mean ⁇ SEM.
  • a food or drink comprising a free long chain fatty acid or a salt thereof and an emulsifier, wherein the free long chain fatty acid or a salt thereof and the emulsifier are in an oil-in-water emulsion state.
  • Goods are provided.
  • the amount of free long chain fatty acid or salt thereof is preferably about 0.01% to about 10% by weight.
  • a method for producing a food or drink with improved flavor comprising the step of adding an oil-in-water emulsion to the food or drink, the emulsion comprising a free long chain fatty acid or a salt thereof.
  • a method comprising an emulsifier and water.
  • a fragrance preparation for improving the flavor which contains an oil-in-water emulsion, which contains a free long-chain fatty acid or a salt thereof, an emulsifier, and water.
  • a perfume preparation in which the median particle size of the emulsion is about 0.01 ⁇ m or more and about 1.5 ⁇ m or less is provided.
  • a food / beverage product containing a free long-chain fatty acid or a salt thereof and a medium calorie food, having a low calorie to some extent, having high palatability and being preferred over a long period of time and a method for producing the same.
  • it is a zero calorie food / beverage product or a low calorie food / beverage product, Comprising: Food / beverage products containing a free long chain fatty acid or its salt, and its manufacturing method are provided.
  • the fat-and-oil substitute material containing a free long chain fatty acid or its salt, and a medium calorie foodstuff, and its manufacturing method are provided.
  • a free fatty acid or a salt thereof in the present invention, includes fatty acids in the form of acids, fatty acids that are ionized, and fatty acids in the form of salts.
  • the free fatty acid salt can be any salt that is edible.
  • preferred fatty acid salts can be sodium, potassium, lithium, calcium, magnesium, ammonium, and the like.
  • fatty acid residues that is, fatty acids bonded to glycerin contained in fats and oils as constituent fatty acids are not included in the concept.
  • oil and fat is composed of a mixture at room temperature (ie, about 20 ° C.) mainly composed of triglycerides (ie oil) and mainly triglycerides.
  • a solid mixture that is, fat at room temperature (about 20 ° C.).
  • the fatty acid can be any fatty acid (that is, a compound in which a carboxyl group is bonded to a hydrocarbon).
  • the fatty acid may be an aliphatic monocarboxylic acid or an aliphatic dicarboxylic acid. Preferably, it is an aliphatic monocarboxylic acid.
  • the hydrocarbon of the fatty acid may be branched but is preferably a straight chain.
  • the fatty acid can be a fatty acid of any carbon number.
  • the fatty acid used in the present invention is preferably a free long chain fatty acid. In this specification, the term “long chain fatty acid” refers to a fatty acid having 14 or more carbon atoms.
  • the term “medium chain fatty acid” refers to a fatty acid having 6 to 13 carbon atoms.
  • the term “short chain fatty acid” refers to a fatty acid having 5 or less carbon atoms.
  • the carbon number of the long chain fatty acid used in the present invention is preferably 14, 16 or 18.
  • the carbon number of the long chain fatty acid used in the present invention is preferably an integer of 30 or less.
  • the upper limit of the carbon number of the long-chain fatty acid used in the present invention can be, for example, 28, 26, 24, 22, 20, 18 or the like.
  • Fatty acids may be solid or liquid at body temperature (about 37 ° C.), but solid fatty acids are preferred.
  • free long chain fatty acids are used.
  • a free long chain fatty acid shows remarkably superior performance in flavor and the like as compared with a medium chain fatty acid or a short chain fatty acid. Therefore, in the present invention, it is preferable to use only free long chain fatty acids without using medium chain fatty acids or short chain fatty acids.
  • a free medium chain fatty acid or a free short chain fatty acid may be used in combination with the free long chain fatty acid as necessary.
  • the amount of the free medium chain fatty acid or the free short chain fatty acid is preferably about 100 parts by weight or less, more preferably about 50 parts by weight or less with respect to 100 parts by weight of the free long chain fatty acid used.
  • the amount is preferably about 30 parts by weight or less, and more preferably about 10 parts by weight or less.
  • the fatty acid used in the present invention may be a saturated fatty acid or an unsaturated fatty acid.
  • Fatty acids that do not contain double bonds are called saturated fatty acids.
  • the number of unsaturated double bonds in the unsaturated fatty acid is not limited, but is preferably 1 to 4, for example 1, 2, or 3.
  • saturated fatty acids include butyric acid (C4: 0), caproic acid (C6: 0), caprylic acid (C8: 0), capric acid (C10: 0), lauric acid (C12: 0), myristic acid (C14).
  • the saturated fatty acid is preferably butyric acid (C4: 0), caproic acid (C6: 0), caprylic acid (C8: 0), capric acid (C10: 0), lauric acid (C12: 0), myristic acid (C14: 0), palmitic acid (C16: 0), stearic acid (C18: 0), arachidic acid (C20: 0) and behenic acid (C22: 0). It is preferred to use saturated fatty acids in certain embodiments of the invention.
  • the saturated fatty acid is preferably selected from the group consisting of myristic acid (C14: 0), palmitic acid (C16: 0) and stearic acid (C18: 0). Myristic acid, palmitic acid and stearic acid are solid at room temperature.
  • unsaturated fatty acids Fatty acids containing double bonds are called unsaturated fatty acids.
  • unsaturated fatty acids include myristoleic acid (C14: 1), palmitooleic acid (C16: 1), oleic acid (C18: 1), linoleic acid (C18: 2), linolenic acid (C18: 3) ⁇ -linolenic acid (C18: 3), eicosenoic acid (C20: 1), dihomo- ⁇ -linolenic acid (C20: 3), arachidonic acid (C20: 4), eicosapentaenoic acid (C20: 5), erucic acid (C22: 1), docosapentaenoic acid (C22: 5), docosahexaenoic acid (C22: 6), and the like.
  • the unsaturated fatty acid is preferably selected from the group consisting of oleic acid (C18: 1), linoleic acid (C18: 2), linolenic acid (C18: 3) and ⁇ -linolenic acid (C18: 3).
  • the fatty acid is preferably oleic acid (C18: 1) in certain embodiments.
  • the fatty acid is preferably linoleic acid (C18: 2) in another specific embodiment.
  • an antioxidant it is preferable to use an antioxidant together in order to prevent oxidation of the unsaturated fatty acid.
  • Fatty acids are rich in fats and oils, but there are also unique flavors at high concentrations.
  • myristic acid has an aged cheese flavor.
  • Palmitic acid has a rich beef fat flavor.
  • Stearic acid has a teppanyaki iron plate flavor.
  • Oleic acid has a flavor of degraded olive oil.
  • Fatty acids are generally considered to stimulate the taste nerves of the tongue and give signals relating to palatability. For this reason, the food / beverage products which added the fatty acid have high palatability.
  • an emulsifier refers to a substance that separates individual suspended particles in addition to a solid in liquid or a liquid suspension in liquid. That is, the emulsifier used in the present specification is a general term including an emulsifier and a dispersant in a strict sense. In the strict sense, “emulsifier” refers to a substance that separates individual suspended particles in addition to a liquid suspension of liquid in a liquid.
  • dispersant refers to a substance that separates individual suspended particles in addition to a solid liquid suspension in a liquid.
  • whether the fatty acid is solid or liquid depends on whether the temperature of the food or drink is higher than the melting point of the fatty acid. Therefore, even if the same fatty acid and emulsifier are used, an emulsion is formed at a temperature higher than the melting point, and a dispersion is formed at a temperature lower than the melting point. Therefore, in the present specification, the emulsifier and the dispersant are collectively referred to as “emulsifier”, and the emulsion and the dispersion are collectively referred to as “emulsion”.
  • An emulsifier is a substance that contains both a hydrophilic group and a lipophilic group in the molecule, and thus easily forms an adsorption layer at the interface between water and oil.
  • the emulsifier can be, for example, various known surfactants.
  • the food / beverage product of the present invention is a food / beverage product containing water as a main component
  • an emulsifier ie, a dispersant or an emulsifier
  • the dispersant or emulsifier can be any dispersant or emulsifier known in the art.
  • emulsifiers examples include non-ionic interfaces such as polyglycerin fatty acid esters, glycerin fatty acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters (also referred to as sugar esters).
  • Active agents natural products such as gum arabic, xanthan gum, gum tragacanth, guar gum, lecithin, alginic acid, gelatin and the like.
  • lecithin examples include soybean lecithin and egg yolk lecithin. The lecithin may be an enzymatically degraded lecithin.
  • These emulsifiers may be used alone or in combination of two or more.
  • gum arabic or sucrose fatty acid ester is used.
  • polyglycerin fatty acid monoester refers to a compound formed by an ester bond between polyglycerin and one molecule of fatty acid. Polyglycerin refers to a compound having a polymerization degree of 2 or more obtained by dehydration condensation of glycerin. In the present specification, “polyglycerin fatty acid monoester” refers to a substance consisting only of polyglycerin fatty acid monoester. At this time, the polyglycerin fatty acid monoester may be one kind of polyglycerin fatty acid monoester or a mixture of plural kinds of polyglycerin fatty acid monoesters. Polyglycerin fatty acid monoesters may be used alone or in combination of two or more.
  • a composition containing a compound other than the polyglycerol fatty acid monoester in addition to the polyglycerol fatty acid monoester is referred to as a “polyglycerol fatty acid monoester-containing composition”.
  • other esters are usually incorporated.
  • a product in which such other ester is mixed can be used as a polyglycerol fatty acid monoester-containing composition.
  • pentaglycerol monostearate-containing composition refers to a composition containing a compound other than pentaglycerol monostearate in addition to pentaglycerol monostearate. The same applies to other polyglycerol fatty acid monoesters.
  • the degree of polymerization of polyglycerol is preferably 2 or more, more preferably 3 or more, and particularly preferably 4 or more.
  • the degree of polymerization of polyglycerin is preferably 10 or less, more preferably 8 or less, and particularly preferably 6 or less.
  • polyglycerol is often obtained as a mixture of polyglycerols of various degrees of polymerization. Therefore, the commercially available polyglycerol is a mixture of glycerol and glycerol polymers having various degrees of polymerization.
  • polyglycerol fatty acid monoester used in the present invention it is preferable to use substantially pure polyglycerol.
  • Polyglycerol can be produced from glycerol by a conventional method.
  • the polyglycerin of the present invention can be produced, for example, by polymerizing glycerin in the presence of an alkali catalyst such as caustic soda under a high temperature condition and purifying it such as deodorization and decolorization.
  • reaction product obtained by chemical synthesis using glycidol, epichlorohydrin, glycerin and epichlorohydrin, monochlorohydrin, dichlorohydrin or glycidol as raw materials.
  • purification such as molecular distillation, RO membrane, or chromatographic treatment may be performed.
  • the fatty acid esterified with polyglycerol to form a polyglycerol fatty acid monoester may be an aliphatic monocarboxylic acid or an aliphatic dicarboxylic acid. Preferably, it is an aliphatic monocarboxylic acid.
  • the fatty acid can be a fatty acid of any carbon number. The number of carbon atoms of the fatty acid is preferably 12 or more, more preferably 14 or more, and still more preferably 16 or more. The number of carbon atoms of the fatty acid is preferably 22 or less, more preferably 20 or less, and even more preferably 18 or less.
  • the fatty acid may be a saturated fatty acid or an unsaturated fatty acid. Fatty acids that do not contain double bonds are called saturated fatty acids. Stearic acid is preferred.
  • the polyglycerol fatty acid monoester can be produced by esterifying polyglycerol and a fatty acid by a known method and then performing purification. For example, esterification can be carried out under normal pressure or reduced pressure under an alkali catalyst, an acid catalyst, or without a catalyst. In such a method, since an ester other than the target polyglycerin fatty acid monoester is usually mixed, what is obtained by such a method is a polyglycerin fatty acid monoester-containing composition.
  • the polyglycerin fatty acid monoester or the polyglycerin fatty acid monoester-containing composition used in the present invention may have various HLB values depending on the polymerization degree of the polyglycerin used as a raw material, the type of fatty acid, and the like.
  • the HLB value of the polyglycerin fatty acid monoester or the polyglycerin fatty acid monoester-containing composition is preferably about 6 or more, more preferably about 12 or more, and most preferably about 14 or more.
  • the HLB value is 0 when the amount of the hydrophilic group in the molecule is 0%, and 20 when the amount is 100%.
  • the HLB value represents the size and strength of the hydrophilic and hydrophobic groups that form the emulsifier molecule in the emulsifier, the emulsifier having high hydrophobicity has a small HLB value, and the emulsifier having high hydrophilicity has a large HLB value.
  • the polyglycerol fatty acid monoester-containing composition used in the present invention is most preferably a substantially pure pentaglycerol monostearate-containing composition.
  • Pentaglycerin monostearate is also called pentaglycerin monostearate.
  • “Substantially pure” means that the purity is 70% by weight or more.
  • the purity of the polyglycerol fatty acid monoester in the polyglycerol fatty acid monoester-containing composition used in the present invention is preferably about 70% by weight or more, more preferably about 75% by weight or more, and further preferably about 80%. % Or more, more preferably about 85% or more, more preferably about 90% or more, more preferably about 95% or more, more preferably about 96% or more, More preferably, it is about 97% by weight or more, more preferably about 98% by weight or more, more preferably about 99% by weight or more, and most preferably about 100% by weight.
  • the amount of the polyglycerol fatty acid monoester in the food or drink of the present invention is preferably about 0.05% by weight or more, more preferably about 0.06% by weight or more, based on the weight of the whole food or drink. More preferably, it is about 0.07% by weight or more, even more preferably about 0.08% by weight or more, particularly preferably about 0.09% by weight or more, most preferably about 0.1% by weight or more. It is.
  • the amount of the polyglycerol fatty acid monoester in the food or drink of the present invention is preferably about 0.35% by weight or less, more preferably about 0.3% by weight or less, based on the weight of the whole food or drink. Most preferably, it is about 0.25 wt% or less.
  • the amount of the polyglycerin fatty acid monoester is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of the polyglycerin fatty acid monoester is too large, the flavor may be deteriorated.
  • the amount of the polyglycerin fatty acid monoester in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying the long-chain free fatty acid.
  • the amount of the polyglycerol fatty acid monoester in the emulsion is preferably about 0.1% by weight or more, more preferably about 0.2% by weight or more, particularly preferably based on the weight of the whole emulsion. Is about 0.3% by weight or more, most preferably about 0.4% by weight or more.
  • the amount of polyglycerin fatty acid monoester in the emulsion is preferably about 1.0 wt% or less, more preferably about 0.8 wt% or less, most preferably based on the weight of the whole emulsion. Is about 0.6% by weight or less. If the amount of the polyglycerin fatty acid monoester is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of the polyglycerin fatty acid monoester is too large, the flavor may be deteriorated.
  • the term “gum arabic” refers to a polysaccharide-based material obtained from acacia secretions. More specifically, the gum arabic is dried from the bark of the bark of an Acacia senegal (Scientific name: Acacia sengal) or its related plant. Gum arabic swells like gelatin when absorbed. The gum arabic is senegal, A.M. abysinica, A.M. glaucophylla, A.M. giraffae, A.M. refiiens, A.M. It can be collected from fistula and the like.
  • Gum arabic has a high solubility in water, its aqueous solution exhibits a strong viscosity, and exhibits good emulsification stability. Therefore, gum arabic is widely used in beverages and foods as an emulsifier or stabilizer.
  • the main component of gum arabic is a polysaccharide.
  • Gum arabic is a mixture of arabinogalactan (about 75% to about 94%), arabinogalactan-protein (about 5% to about 20%), glycoprotein (about 1% to about 5%) and the like.
  • Arabic gum is a natural product, so the HLB is not constant.
  • the gum arabic HLB is typically about 10 to about 12.
  • the amount of gum arabic in the food or drink of the present invention is preferably about 10% by weight or more, more preferably about 50% by weight or more, and further preferably about 100% by weight, based on the weight of the fatty acid to be emulsified. More preferably, it is about 150% by weight or more, and most preferably about 200% by weight or more.
  • the amount of gum arabic in the food and drink of the present invention is preferably about 500% by weight or less, more preferably about 400% by weight or less, and most preferably about 300% by weight, based on the weight of the fatty acid to be emulsified. % Or less.
  • the amount of gum arabic is too small, the emulsifying action and the stabilizing effect may be difficult to achieve, and if the amount of gum arabic is too large, the viscosity becomes high and the physical properties of the resulting food or drink may be adversely affected.
  • the amount of gum arabic in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying long-chain free fatty acids.
  • the amount of gum arabic in the emulsion is preferably about 10% by weight or more, more preferably about 50% by weight or more, particularly preferably about 100% by weight or more, based on the weight of the fatty acid to be emulsified. And most preferably at least about 200% by weight.
  • the amount of gum arabic in the emulsion is preferably about 500 wt% or less, more preferably about 400 wt% or less, and most preferably about 300 wt% or less, based on the weight of the fatty acid to be emulsified. is there.
  • the amount of gum arabic is too small, the emulsifying action and the stabilizing effect may be difficult to achieve, and if the amount of gum arabic is too large, the viscosity becomes high and the physical properties of the resulting food or drink may be adversely affected.
  • glycolin fatty acid ester refers to an ester bond between glycerin and a fatty acid.
  • the fatty acid esterified with glycerin to form a glycerin fatty acid ester can be a fatty acid having any carbon number.
  • the amount of glycerin fatty acid ester in the food or drink of the present invention is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, particularly preferably based on the weight of the whole food or drink. Is about 0.1% by weight or more.
  • the amount of glycerin fatty acid ester in the food or drink of the present invention is preferably about 5% by weight or less based on the weight of the whole food and drink. If the amount of the glycerin fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of the glycerin fatty acid ester is too large, the flavor may be adversely affected.
  • the amount of glycerin fatty acid ester in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying long-chain free fatty acids.
  • the amount of glycerin fatty acid ester in the emulsion is preferably about 0.1% by weight or more based on the weight of the whole emulsion.
  • the amount of glycerin fatty acid ester in the emulsion is preferably about 10% by weight or less, more preferably about 5% by weight or less, and most preferably about 1% by weight or less, based on the weight of the whole emulsion. It is.
  • the amount of the glycerin fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of the glycerin fatty acid ester is too large, the flavor may be adversely affected.
  • organic acid monoglyceride refers to a compound in which an organic acid is further bonded to the hydroxyl group of the monoglyceride.
  • organic acids include acetic acid, lactic acid, citric acid, succinic acid and diacetyltartaric acid.
  • the amount of the organic acid monoglyceride in the food / beverage product of the present invention is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, particularly preferably based on the weight of the whole food / beverage product. Is about 0.1% by weight or more.
  • the amount of the organic acid monoglyceride in the food or drink of the present invention is preferably about 10% by weight or less based on the weight of the whole food and drink. If the amount of the organic acid monoglyceride is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of the organic acid monoglyceride is too large, the flavor may be adversely affected.
  • the amount of the organic acid monoglyceride in the emulsion used for producing the food or drink of the present invention is an amount effective for emulsifying the long-chain free fatty acid.
  • the amount of the organic acid monoglyceride in the emulsion is preferably about 0.1% by weight or more based on the weight of the whole emulsion.
  • the amount of organic acid monoglyceride in the emulsion is preferably about 10% by weight or less, based on the weight of the entire emulsion. If the amount of the organic acid monoglyceride is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of the organic acid monoglyceride is too large, the flavor may be adversely affected.
  • propylene glycol fatty acid ester refers to a compound in which propylene glycol and a fatty acid are ester-bonded.
  • the fatty acid esterified with propylene glycol to form a propylene glycol fatty acid ester can be a fatty acid of any carbon number.
  • the amount of the propylene glycol fatty acid ester in the food or drink of the present invention is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, particularly based on the weight of the whole food or drink. Preferably it is about 0.1% by weight or more.
  • the amount of the propylene glycol fatty acid ester in the food or drink of the present invention is preferably about 10% by weight or less based on the weight of the whole food and drink. If the amount of the propylene glycol fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited, and if the amount of the propylene glycol fatty acid ester is too large, the flavor may be deteriorated.
  • the amount of the propylene glycol fatty acid ester in the emulsion used for producing the food or drink of the present invention is an amount effective for emulsifying the long-chain free fatty acid.
  • the amount of the propylene glycol fatty acid ester in the emulsion is preferably about 0.1% by weight or more based on the weight of the whole emulsion.
  • the amount of propylene glycol fatty acid ester in the emulsion is preferably about 10% by weight or less, based on the weight of the entire emulsion.
  • the amount of the propylene glycol fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited, and if the amount of the propylene glycol fatty acid ester is too large, the flavor may be deteriorated.
  • sorbitan fatty acid ester refers to a compound in which sorbitan, sorbide or sorbitol and a fatty acid are ester-bonded.
  • Sorbitan is a monomolecular dehydrate of sorbitol and is produced by intramolecular dehydration of sorbitol.
  • the sorbitan can be any of 1,4-sorbitan, 3,6-sorbitan and 1,5-sorbitan.
  • the sorbitan part, sorbide part or sorbitol part acts as a hydrophilic group, and the fatty acid part acts as a lipophilic group.
  • Sorbitan has four hydroxyl groups (OH), sorbide has two hydroxyl groups, and sorbitol has six hydroxyl groups.
  • a sorbitan fatty acid ester is produced by esterifying a fatty acid to some or all of the hydroxyl groups.
  • the HLB value of sorbitan fatty acid ester is preferably about 6 or more, more preferably about 12 or more.
  • the amount of sorbitan fatty acid ester in the food or drink of the present invention is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, particularly preferably based on the weight of the whole food or drink. Is about 0.1% by weight or more.
  • the amount of sorbitan fatty acid ester in the food and drink of the present invention is preferably about 10% by weight or less based on the weight of the whole food and drink. If the amount of the sorbitan fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited, and if the amount of the sorbitan fatty acid ester is too large, the flavor may be deteriorated.
  • the amount of sorbitan fatty acid ester in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying long-chain free fatty acids.
  • the amount of sorbitan fatty acid ester in the emulsion is preferably about 0.1% by weight or more based on the weight of the whole emulsion.
  • the amount of sorbitan fatty acid ester in the emulsion is preferably about 10% by weight or less, based on the weight of the entire emulsion.
  • the amount of the sorbitan fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited, and if the amount of the sorbitan fatty acid ester is too large, the flavor may be deteriorated.
  • sucrose fatty acid ester refers to a compound in which sucrose and a fatty acid are ester-bonded.
  • Sucrose fatty acid esters are also referred to in the art as sugar esters.
  • the sucrose part acts as a hydrophilic group
  • the fatty acid part acts as a lipophilic group.
  • Sucrose has eight hydroxyl groups (OH).
  • a sucrose fatty acid ester is produced by esterifying a fatty acid to a part or all of the hydroxyl groups.
  • the fatty acid esterified with sucrose to form a sucrose fatty acid ester can be a fatty acid having any carbon number.
  • the fatty acid may be a saturated fatty acid or an unsaturated fatty acid.
  • the sucrose fatty acid ester can be produced by esterifying sucrose and a fatty acid by a known method and then performing purification. For example, esterification can be performed by a microemulsion method or a solvent-free method in the presence of a solvent. In such a method, since an ester other than the intended sucrose fatty acid ester is usually mixed, what is obtained by such a method is a sucrose fatty acid ester-containing composition.
  • Sucrose fatty acid ester-containing compositions are sold by various companies. For example, Daiichi Kogyo Seiyaku Co., Ltd. sells sucrose fatty acid in which about 100% of the constituent fatty acid is stearic acid and about 70% is a monoester as DK ester F-160.
  • the amount of the sucrose fatty acid ester in the food or drink of the present invention is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, based on the weight of the whole food or drink. Preferably it is about 0.1% by weight or more.
  • the amount of sucrose fatty acid ester in the food or drink of the present invention is preferably about 10% by weight or less based on the weight of the whole food and drink. If the amount of sucrose fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of sucrose fatty acid ester is too large, the flavor may be deteriorated.
  • the amount of sucrose fatty acid ester in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying long-chain free fatty acids.
  • the amount of sucrose fatty acid ester in the emulsion is preferably about 0.1% by weight or more based on the weight of the whole emulsion.
  • the amount of sucrose fatty acid ester in the emulsion is preferably about 10% by weight or less, based on the weight of the whole emulsion. If the amount of sucrose fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of sucrose fatty acid ester is too large, the flavor may be deteriorated.
  • xanthan gum refers to a substance mainly composed of a polysaccharide obtained from a culture solution of Xanthomonas.
  • the amount of xanthan gum in the food / beverage product of the present invention is preferably about 0.001% by weight or more, more preferably about 0.005% by weight or more, and particularly preferably about 0.01% by weight or more, and most preferably about 0.1% by weight or more.
  • the amount of xanthan gum in the food or drink of the present invention is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole food or drink. If the amount of xanthan gum is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited. If the amount of xanthan gum is too large, the physical properties of the food and drink may become high in viscosity and adversely affect the texture.
  • the amount of xanthan gum in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying long-chain free fatty acids.
  • the amount of xanthan gum in the emulsion is preferably about 0.01% by weight or more, more preferably about 0.1% by weight or more, based on the weight of the whole emulsion.
  • the amount of xanthan gum in the emulsion is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole emulsion. If the amount of xanthan gum is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited. If the amount of xanthan gum is too large, the physical properties of the food and drink may become high in viscosity and adversely affect the texture.
  • guar gum refers to a substance mainly composed of a polysaccharide obtained from guar seeds.
  • the amount of guar gum in the food / beverage product of the present invention is preferably about 0.001% by weight or more, more preferably about 0.005% by weight or more, and particularly preferably about 0.01% by weight or more, and most preferably about 0.1% by weight or more.
  • the amount of guar gum in the food / beverage product of the present invention is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole food / beverage product. If the amount of guar gum is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited, and if the amount of guar gum is too large, the physical properties of the food and drink may become highly viscous and adversely affect the texture.
  • the amount of guar gum in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying long-chain free fatty acids.
  • the amount of guar gum in the emulsion is preferably about 0.01% by weight or more, more preferably about 0.1% by weight or more, based on the weight of the whole emulsion.
  • the amount of guar gum in the emulsion is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole emulsion.
  • the amount of guar gum is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited, and if the amount of guar gum is too large, the physical properties of the food and drink may become highly viscous and adversely affect the texture.
  • lecithin is a kind of phospholipid, and has the general formula CH 2 OR 1 CHOR 2 CH 2 OPO 2 OHR 3 (R 1 and R 2 are fatty acids, and R 3 is choline. It has something).
  • the lecithin can be plant lecithin, egg yolk lecithin, enzyme-treated lecithin, or enzyme-degraded lecithin.
  • Plant lecithin is obtained from seeds of rape or soybean and contains lecithin as a main component.
  • Egg yolk lecithin is obtained from egg yolk and contains lecithin as a main component.
  • Enzyme-treated lecithin is mainly composed of phosphatidylglycerol obtained from plant lecithin or egg yolk lecithin.
  • Enzymatically decomposed lecithin is mainly composed of phosphatidic acid and lysolecithin obtained from plant lecithin or egg yolk lecithin.
  • the amount of lecithin in the food / beverage product of the present invention is preferably about 0.001% by weight or more, more preferably about 0.005% by weight or more, and particularly preferably about 0.01% by weight or more, and most preferably about 0.1% by weight or more.
  • the amount of lecithin in the food / beverage product of the present invention is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole food / beverage product. If the amount of lecithin is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited. If the amount of lecithin is too large, the physical properties of the food and drink may become highly viscous and adversely affect the texture.
  • the amount of lecithin in the emulsion used for producing the food or drink of the present invention is an amount effective for emulsifying long-chain free fatty acids.
  • the amount of lecithin in the emulsion is preferably about 0.01% by weight or more, more preferably about 0.1% by weight or more, based on the weight of the whole emulsion.
  • the amount of lecithin in the emulsion is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole emulsion. If the amount of lecithin is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited. If the amount of lecithin is too large, the physical properties of the food and drink may become high in viscosity and adversely affect the texture.
  • gelatin refers to a protein obtained by treating collagen constituting animal skin, white connective tissue, bone, etc. with hot water.
  • the amount of gelatin in the food / beverage product of the present invention is preferably about 0.001% by weight or more, more preferably about 0.005% by weight or more, and particularly preferably about 0.001% by weight or more based on the weight of the whole food / beverage product. 0.01% by weight or more, and most preferably about 0.1% by weight or more.
  • the amount of gelatin in the food / beverage product of the present invention is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole food / beverage product. If the amount of gelatin is too small, the emulsifying action and stabilizing effect may be difficult to exert, and if the amount of gelatin is too large, the physical properties of the food and drink may become highly viscous and adversely affect the texture.
  • the amount of gelatin in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying long-chain free fatty acids.
  • the amount of gelatin in the emulsion is preferably about 0.01% by weight or more, more preferably about 0.1% by weight or more, based on the weight of the whole emulsion.
  • the amount of gelatin in the emulsion is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole emulsion. If the amount of gelatin is too small, the emulsifying action and stabilizing effect may be difficult to exert, and if the amount of gelatin is too large, the physical properties of the food and drink may become highly viscous and adversely affect the texture.
  • the present invention preferably uses medium calorie foods.
  • medium calorie food material means that the amount of energy per 100 g obtained when taken orally is 200 kcal or more and 400 kcal or less.
  • lipids are energy converted to 9 kcal per gram
  • carbohydrates and proteins are energy converted to 4 kcal per gram.
  • some indigestible carbohydrates have an energy conversion coefficient of 0 because they are hardly digested in vivo.
  • Energy conversion count is the amount of heat per gram of the substance.
  • the energy conversion count is calculated by calculating how many times the temperature of water rises when it is burned and packed with oxygen in theory, but since the human body is not a sealed container, the absorption rate and combustion efficiency into the body The numerical value is corrected in consideration of the above.
  • the energy conversion coefficient it is preferable to use the energy conversion coefficient adopted in the Japanese food standard composition table. For example, for cereals, animal foods, fats and oils, soy and soy products, apply the coefficient based on the results of the “Measurement of Energy Utilization in Japanese” (Resources Research Institute Resource). Is preferred. For foods other than these, in principle, it is preferable to apply the energy conversion factor reported by the FAO / WHO Joint Special Technical Committee. For foods for which the energy conversion coefficient to be applied is not clear, it is preferable to apply the Atwater coefficient.
  • the medium-calorie food material can be any food material as long as the amount of energy per 100 g obtained when taken orally is 200 kcal or more and 600 kcal or less.
  • Examples of medium calorie foods include carbohydrates, proteins, amino acids, guar gum (guar flour, guar gum), guar gum enzyme digests, wheat germ, water soluble soy dietary fiber (WSSF), tamarind seed gum and pullulan.
  • the medium calorie food is preferably selected from the group consisting of carbohydrates, proteins and amino acids.
  • saccharides include saccharides such as monosaccharides, disaccharides, oligosaccharides, and higher polymerization glucans.
  • saccharides such as monosaccharides, disaccharides, oligosaccharides, and higher polymerization glucans.
  • the carbohydrate one type may be used alone, or a plurality of types may be mixed and used.
  • carbohydrates may be used as sweeteners.
  • monosaccharides include fructose, glucose, xylose, sorbose, galactose, and isomerized sugar.
  • disaccharides examples include maltose, lactose, trehalose, sucrose, isomerized lactose and palatinose.
  • oligosaccharides examples include maltooligosaccharides, xylo-oligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomaltoligosaccharides, lactosucrose, galactooligosaccharides, lactulose, palatinose oligosaccharides, sucuro-oligosaccharides, thean oligosaccharides, seaweed oligosaccharides, and the like.
  • maltooligosaccharide refers to a substance formed by dehydration condensation of about 2 to about 10 glucoses and linked by ⁇ -1,4 bonds.
  • the maltooligosaccharide preferably has about 3 to about 10 saccharide units, more preferably about 4 to about 10 saccharide units, and even more preferably about 5 to about 10 saccharide units.
  • Examples of malto-oligosaccharides include malto-oligosaccharides such as maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, maltooctaose, maltononaose, maltodekaose.
  • the maltooligosaccharide may be a single product or a mixture of a plurality of maltooligosaccharides.
  • the oligosaccharide may be a linear oligosaccharide or a branched oligosaccharide.
  • An oligosaccharide can have a cyclic moiety in its molecule.
  • a linear oligosaccharide is preferred.
  • glucan having a higher degree of polymerization examples include linear, branched or cyclic glucan having an arbitrary molecular weight.
  • the saccharide may be a sweet saccharide or a non-sweet saccharide.
  • a tasteless and odorless sugar In order to prepare a substitute oil or fat, it is preferable to use a tasteless and odorless sugar.
  • the glucan may be ⁇ -glucan or ⁇ -glucan. From the viewpoint of releasing energy when digested, ⁇ -glucan is preferable. Since ⁇ -glucan is not digested, it can be included as a low calorie food, not as a medium calorie food.
  • ⁇ -glucan refers to a saccharide having D-glucose as a constituent unit and having at least two saccharide units linked by ⁇ -1,4-glucoside bonds. .
  • ⁇ -glucan can be a linear, branched or cyclic molecule. Linear ⁇ -glucan and ⁇ -1,4-glucan are synonymous. In a linear ⁇ -glucan, sugar units are linked only by ⁇ -1,4-glucoside bonds. An ⁇ -glucan containing one or more ⁇ -1,6-glucoside bonds is a branched ⁇ -glucan. ⁇ -glucan preferably contains some linear moieties.
  • the ⁇ -glucan used in the present invention is preferably amylose, a glucan having a cyclic structure or a glucan having a branched structure, and more preferably a glucan having a cyclic structure.
  • the number of sugar units contained in one molecule of ⁇ -glucan is called the degree of polymerization of this ⁇ -glucan.
  • the ⁇ -glucan can have any number of branches (ie, the number of ⁇ -1,6-glucoside bonds).
  • the number of branches is, for example, 0 to about 10,000, preferably 0 to about 1000, more preferably 0 to about 500, still more preferably 0 to about 100, still more preferably 0 to 50, and still more preferably There may be 0 to about 25, more preferably 0.
  • the ratio of the number of ⁇ -1,4-glucoside bonds to the number of ⁇ -1,6-glucoside bonds when the ⁇ -1,6-glucoside bond is 1 is preferably Is from about 1 to about 10,000, more preferably from about 10 to about 5000, even more preferably from about 50 to about 1000, and even more preferably from about 100 to about 500.
  • the ⁇ -1,6-glucoside bond may be randomly distributed in the ⁇ -glucan or may be uniformly distributed.
  • ⁇ -glucan may be composed only of D-glucose, or may be a derivative modified to such an extent that the properties of ⁇ -glucan are not impaired. Preferably it is not modified. Examples of modifications that do not impair the properties of ⁇ -glucan include, but are not limited to, esterification, etherification, and crosslinking. These modifications can be performed according to methods known in the art.
  • ⁇ -glucan examples include amylose, amylopectin, glycogen, dextrin, pullulan, coupling sugar, starch, cyclic glucan (for example, low-molecular glucan, high-molecular glucan and highly branched cyclic glucan) and derivatives thereof.
  • Amylose is a linear molecule composed of glucose units linked by ⁇ -1,4 bonds. Amylose is contained in natural starch.
  • Amylopectin is a branched molecule in which glucose units are linked by ⁇ 1,6 bonds to glucose units linked by ⁇ -1,4 bonds. Amylopectin is contained in natural starch. As amylopectin, for example, waxy corn starch made of 100% amylopectin can be used. For example, amylopectin having a degree of polymerization of about 1 ⁇ 10 5 or more can be used.
  • Glycogen is a kind of glucan composed of glucose and is a glucan having a high frequency of branching. Glycogen is widely distributed in almost any cell as a storage polysaccharide for animals and plants. Glycogen is present in plants, for example, in corn seeds. Glycogen is typically a glucose chain having an average degree of polymerization of 12 to 18, at a ratio of about 1 every 3 glucose units to the ⁇ -1,4-linked sugar chain of glucose. 4-linked sugar chains are linked by ⁇ -1,6-linkages. Similarly, the ⁇ -1,4-linked sugar chains of the glucose are also linked to the branches linked by ⁇ -1,6-linkages through ⁇ -1,6-linkages. Therefore, glycogen forms a network structure. The molecular weight of glycogen is typically from about 1 ⁇ 10 5 to about 1 ⁇ 10 8 , preferably from about 1 ⁇ 10 6 to about 1 ⁇ 10 7 .
  • Pullulan is a glucan having a molecular weight of about 100,000 to about 300,000 (for example, about 200,000), in which maltotriose is regularly and ⁇ -1,6-linked in a stepwise manner.
  • pullulan is produced by culturing black yeast Aureobasidium pullulans using starch as a raw material. Pullulan can be obtained from Hayashibara Corporation, for example.
  • Coupling sugar is a mixture mainly composed of sucrose, glucosyl sucrose, and maltosyl sucrose.
  • the coupling sugar is produced, for example, by allowing a cyclodextrin glucanotransferase produced by Bacillus megaterium or the like to act on a mixed solution of sucrose and starch.
  • Coupling sugar can be obtained from Hayashibara Corporation, for example.
  • Starch is a mixture of amylose and amylopectin.
  • any starch that is commercially available can be used.
  • the ratio of amylose and amylopectin contained in starch varies depending on the type of plant producing starch. Most of the starches such as glutinous rice and glutinous corn are amylopectin.
  • starch consisting only of amylose and not containing amylopectin cannot be obtained from ordinary plants.
  • Starch is classified into natural starch, starch degradation products and modified starch.
  • Natural starch is divided into potato starch and cereal starch depending on the raw material.
  • potato starch include potato starch, tapioca starch, sweet potato starch, waste starch, and warabi starch.
  • cereal starches include corn starch, wheat starch, and rice starch.
  • An example of a natural starch is high amylose starch (eg, high amylose corn starch) that has increased the amylose content from 50% to 70% as a result of breeding of the starch producing plant.
  • Another example of a natural starch is a waxy starch that does not contain amylose as a result of breeding of the plant that produces the starch.
  • Soluble starch refers to water-soluble starch obtained by subjecting natural starch to various treatments.
  • Modified starch is a starch that has been made easier to use by subjecting natural starch to hydrolysis, esterification, or pregelatinization.
  • modified starches having various combinations of gelatinization start temperature, glue viscosity, glue transparency, and aging stability are available.
  • An example of such starch is starch in which starch molecules are cleaved but starch particles are not broken by immersing starch particles in an acid below the gelatinization temperature of starch.
  • the modified starch can also be a wet heat-treated starch (resistant starch).
  • the starch degradation product is an oligosaccharide or polysaccharide obtained by subjecting starch to a treatment such as enzymatic treatment or hydrolysis, and having a molecular weight smaller than that before the treatment.
  • starch degradation products include starch debranching enzyme degradation products, starch phosphorylase degradation products and starch partial hydrolysis products.
  • the starch debranching enzyme degradation product is obtained by allowing a debranching enzyme to act on starch. By changing the action time of the debranching enzyme in various ways, a starch debranching enzyme degradation product in which the branching portion (that is, ⁇ -1,6-glucoside bond) is cleaved to an arbitrary degree is obtained.
  • debranching enzyme degradation products include degradation products having 1 to about 20 ⁇ -1,6-glucoside bonds out of 4 to about 10,000 sugar units, and ⁇ -1,3 sugar units having 3 to about 500 sugar units. Examples include degradation products having no 6-glucoside bond, maltooligosaccharides and amylose.
  • the molecular weight distribution of the degradation product obtained may vary depending on the type of degraded starch.
  • the starch debranching enzyme degradation product can be a mixture of sugar chains of various lengths.
  • the starch phosphorylase degradation product can be obtained by allowing glucan phosphorylase (also referred to as phosphorylase) to act on starch.
  • Glucan phosphorylase transfers glucose residues from the non-reducing end of starch to other substrates one sugar unit at a time. Since glucan phosphorylase cannot cleave the ⁇ -1,6-glucoside bond, when glucan phosphorylase is allowed to act on starch for a sufficiently long time, a degradation product in which the cleavage at the ⁇ -1,6-glucoside bond portion has ended. Is obtained.
  • the number of sugar units contained in the starch phosphorylase degradation product is preferably about 10 to about 100,000, more preferably about 50 to about 50,000, and even more preferably about 100 to about 10,000.
  • the molecular weight distribution of the degradation product obtained may vary depending on the type of degraded starch.
  • the starch phosphorylase degradation product can be a mixture of sugar chains of various lengths.
  • Dextrin and starch partial hydrolyzate refers to a decomposition product obtained by partially decomposing starch by the action of acid, alkali, enzyme and the like.
  • the number of sugar units possessed by dextrin and starch partial hydrolyzate is preferably from about 10 to about 100,000, more preferably from about 50 to about 50,000, and even more preferably from about 100 to about 10,000. It is.
  • the molecular weight distribution of the resulting degradation product may vary depending on the type of degraded starch.
  • the dextrin and starch partial hydrolyzate can be a mixture of sugar chains having various lengths.
  • the starch is preferably selected from the group consisting of soluble starch, waxy starch, high amylose starch, starch debranching enzyme degradation product, starch phosphorylase degradation product, starch partial hydrolyzate, modified starch, and derivatives thereof.
  • the “glucan having a cyclic structure” refers to a glucan having a cyclic structure formed from glucosyl residues bonded by ⁇ -1,4 bonds and / or ⁇ -1,6 bonds. Those having a degree of polymerization of 6 or more are known and can be used. For example, a cyclic glucan having a polymerization degree of 6, 7 or 8 can be easily obtained by allowing the enzyme CGTase to act on starch or the like.
  • the degree of polymerization of glucan having a cyclic structure can be arbitrary as long as it has a cyclic structure.
  • the lower limit of the degree of polymerization of the glucan having a cyclic structure may be, for example, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, etc.
  • the upper limit of the degree of polymerization of glucan having a cyclic structure is, for example, about 10,000, about 9,000, about 8,000, about 7,000, about 6,000, about 5,000, about 4,000, about 4,000, 3,000, about 2,000, about 1,000, about 500, about 400, about 300, about 200, about 100, about 50, etc.
  • high molecular weight cyclic glucan examples include high molecular weight cyclic glucan sold by Ezaki Glico Co., Ltd.
  • the high-molecular-weight cyclic glucan used in the present invention is a glucan having one cyclic structure composed of 14 to about 5000 ⁇ -1,4-glucoside bonds in the molecule, and the glucan comprises (i) a glucan having an acyclic structure in addition to a cyclic structure composed only of an ⁇ -1,4-glucoside bond, (ii) an ⁇ -1,4-glucoside bond and at least one ⁇ -1,6-glucoside bond
  • the weight average degree of polymerization of the highly branched cyclic glucan is preferably about 50 or more, more preferably about 80 or more, still more preferably about 100 or more, and most preferably about 200 or more.
  • the weight average degree of polymerization of the highly branched cyclic glucan for example, about 5,000 or less, about 4,000 or less, about 3,000 or less, about 2,000 or less, about 1,000 or less, etc. obtain.
  • the weight average polymerization degree in the cyclic structure portion present in such a high molecular weight cyclic glucan is preferably about 10 or more, preferably about 20 or more, more preferably about 30 or more, and most preferably about 40 or more.
  • the weight average degree of polymerization in the cyclic structure portion present in such a high molecular weight cyclic glucan is preferably about 500 or less, preferably about 400 or less, more preferably about 300 or less, and particularly preferably about 200 or less, most preferably about 100 or less.
  • highly branched cyclic glucans examples include highly branched cyclic glucans sold by Ezaki Glico Co., Ltd.
  • highly branched cyclic glucan refers to a glucan having an inner branched cyclic structure portion and an outer branched structure portion and a degree of polymerization of 50 or more.
  • a highly branched cyclic glucan and its production method are described in detail in JP-A-8-134104 (Japanese Patent No. 3107358).
  • the highly branched cyclic glucan used in the present invention only needs to have at least two branches as a whole molecule, including one inner branched cyclic structure part and one outer branched structure part.
  • the highly branched cyclic glucan used in the present invention can have any degree of polymerization as long as the weight average degree of polymerization is 50 or more.
  • the weight average degree of polymerization of the highly branched cyclic glucan is preferably about 50 or more, more preferably about 80 or more, still more preferably about 100 or more, and most preferably about 200 or more.
  • There is no particular upper limit to the weight average degree of polymerization of the highly branched cyclic glucan for example, about 10,000 or less, about 8,000 or less, about 7,000, about 6,000 or less, about 5,000 or less, about 4, 000 or less, about 3,000 or less, about 2,000 or less, about 1,000 or less, and the like.
  • the weight average polymerization degree in the inner branched cyclic structure portion present in the highly branched cyclic glucan is preferably about 10 or more, preferably about 20 or more, more preferably about 30 or more, and most preferably about 40. That's it.
  • the weight average polymerization degree in the inner branched cyclic structure portion present in the highly branched cyclic glucan is preferably about 500 or less, preferably about 400 or less, more preferably about 300 or less, and particularly preferably about 200. Or less, most preferably about 100 or less.
  • the weight average degree of polymerization in the outer branched structure portion present in the highly branched cyclic glucan is preferably about 40 or more, more preferably about 100 or more, still more preferably about 300 or more, and even more preferably about 500 or more.
  • the “weight average polymerization degree in the outer branched structure part” is the total degree of polymerization of a plurality of outer branched structure parts bonded to one inner branched cyclic structure part.
  • the upper limit of the weight average degree of polymerization in the outer branched structure portion is not particularly limited, but for example, about 10,000 or less, about 9,000 or less, about 8,000 or less, about 7,000 or less, about 6,000 or less, about 5 Or less, about 4,000 or less, about 3,000 or less, about 2,000 or less, about 1,000 or less, about 500 or less, and the like.
  • the number of the plurality of outer branch structure portions bonded to one inner branch ring structure portion may be any number as long as it is at least one.
  • the number of outer branch structure parts bonded to one inner branch ring structure part depends on the degree of polymerization of the inner branch ring structure part, for example, 1 or more, 2 or more, 3 or more, 4 or more There may be 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, and the like.
  • the number of outer branched structural portions bonded to one inner branched cyclic structure portion present in the highly branched cyclic glucan is, for example, about 200 or less, about 150 Or less, about 100 or less, about 50 or less, about 40 or less, about 30 or less, about 20 or less, about 10 or less, and the like.
  • the ⁇ -1,6-glucoside bond of the inner branched cyclic structure portion present in the highly branched cyclic glucan is, for example, about 200 or less, about 150 or less, about 100 or less, about 50 or less, about 40 or less, There may be about 30 or less, about 20 or less, about 10 or less, and the like.
  • the highly branched cyclic glucan those having one degree of polymerization may be used alone, or a mixture of those having various degrees of polymerization may be used.
  • the degree of polymerization of the highly branched cyclic glucan is such that the ratio of the degree of polymerization between the maximum degree of polymerization and the minimum degree of polymerization is about 100 or less, more preferably about 50 or less, even more preferably about 10 or less. It is.
  • the protein may be a vegetable protein or an animal protein.
  • Examples of the protein include soybean protein, whey protein, and purified whey protein (eg, purified ⁇ -lactoglobulin, purified ⁇ -lactalbumin, or purified serum albumin).
  • amino acid is preferably in a naturally occurring form. That is, the amino acid in which the L isomer and the D isomer are present is preferably the L isomer.
  • Amino acids are glycine, alanine, valine, leucine, isoleucine, serine, threonine, aspartic acid, glutamic acid, asparagine, glutamine, lysine, hydroxylysine, arginine, cysteine, cystine, methionine, phenylalanine, tyrosine, tryptophan, histidine, proline, 4 - May be selected from the group consisting of hydroxyproline and ornithine.
  • Guar gum guar flower, guar gum
  • guar gum enzyme degradation product wheat germ
  • heat-moisture treated starch hard-digestible starch
  • water-soluble soy dietary fiber WSSF
  • tamarind seed gum and pullulan energy of dietary fiber materials by the Ministry of Health, Labor and Welfare
  • the energy conversion factor (kcal / g) is 2.
  • the medium calorie ingredients used in the present invention are not limited to these, and may be used as vegetables such as pumpkins, sweet potatoes and potatoes, or as meat.
  • low calorie food refers to a food having an energy amount of 0 kcal or more and less than 200 kcal per 100 g.
  • low calorie foods examples include mineral oil, polysaccharides, water and low calorie sweeteners.
  • a low calorie foodstuff only 1 type may be used and these may be mixed and used.
  • Mineral oil is a mixture of linear saturated hydrocarbons obtained from petroleum. It smells slightly but is colorless and liquid and non-volatile. Mineral oil is insoluble in water. Mineral oil is also called liquid paraffin. Mineral oil is a chemically stable substance and does not undergo oxidation under normal conditions.
  • the polysaccharide that can be used as a low calorie food material can be any polysaccharide as long as the polysaccharide has an energy amount of 200 kcal per 100 g.
  • examples of such polysaccharides include gum arabic, caraya gum, tragacanth gum, guar gum, locust bean gum, tara gum, psyllium seed coat, pectin, agar powder, carrageenan, low molecular weight sodium alginate, glucomannan, xanthan gum, gellan gum, curdlan, Examples thereof include cellulose, carboxymethylcellulose (CMC), polydextrose, indigestible dextrin, beet fiber, guar gum enzymatic degradation product, indigestible starch, water-soluble soybean dietary fiber, and carrageenan.
  • CMC carboxymethylcellulose
  • Agar powder, xanthan gum, low molecular weight sodium alginate, psyllium seed coat, gellan gum, cellulose, and polydextrose have zero energy conversion coefficient (kcal / g) in the energy conversion coefficient of dietary fiber materials by the Ministry of Health, Labor and Welfare. Has been. Gum arabic, indigestible dextrin and beet fiber are shown to have an energy conversion factor (kcal / g) of 1. As a polysaccharide, only 1 type may be used and these may be mixed and used.
  • Water may be any of soft water, intermediate water and hard water.
  • Soft water refers to water having a hardness of 10 ° or less
  • intermediate water refers to water having a hardness of 10 ° to less than 20 °
  • hard water refers to water having a hardness of 20 ° or more.
  • the water is preferably soft water or intermediate water, more preferably soft water.
  • Examples of low calorie sweeteners include erythritol, sorbitol, xylitol, maltitol, mannitol, and palatinit.
  • Erythritol is a sweetener that is obtained by fermentation using yeast with glucose as the raw material. Most of erythritol taken orally is absorbed in the small intestine and then rapidly excreted in the urine without being metabolized. So it has no energy. It is shown that the energy conversion coefficient (kcal / g) is 0 also in the energy conversion coefficient of the hardly digestible carbohydrate. Erythritol is sold by numerous companies and commercially available products are available.
  • Another foodstuff can be included as needed.
  • Other food materials include lipids (eg, fats and oils), rice, noodles, ingredients, sweeteners, acidulants, fragrances, pigments, preservatives, pH stabilizers, seasonings, vitamins, polyphenols and minerals.
  • These other foodstuffs can be classified into the above-mentioned medium-calorie foodstuff or low-calorie foodstuff depending on the amount of energy.
  • these ingredients may include a component classified as a medium calorie food, the amount of such a component is calculated as the content of the medium calorie food.
  • These ingredients can include ingredients that are classified as low calorie ingredients, but the amount of such ingredients is calculated as the content of the low calorie ingredients.
  • fats and oils can be substituted with free long-chain fatty acids in an amount about 1/100 of normal fats and oils, but the food and drink of the present invention may contain some fats and oils.
  • Such fats and oils can be any commonly used fats and oils.
  • Such fats and oils may be natural fats and oils, semi-synthetic fats and oils, or synthetic fats and oils.
  • Such fats and oils may be used alone or in combination.
  • cocoa butter used as a raw material for ordinary chocolate is a mixture of a plurality of types of fats and oils.
  • natural fats and oils are a mixture of multiple types of fats and oils. When impurities (for example, different types of fats and oils) are mixed with pure fats and oils, the melting point tends to be lower than that of pure fats and oils.
  • Natural oils and fats can be obtained by degreasing oil raw materials. Methods for producing and obtaining natural fats and oils are known to those skilled in the art. For example, cocoa butter is obtained by selecting raw cocoa beans, roasting, separating seed coat and endosperm (nibs), grinding the nibs with a grinder to obtain cocoa mass, and degreasing the cocoa mass. . Since cocoa butter is a material obtained from nature, it is useful for giving a high-class feeling such as chocolate. Examples of natural fats and oils include cocoa butter, coconut oil, palm oil, palm kernel oil, and rapeseed oil.
  • Semi-synthetic fats and oils can be synthesized, for example, by hydrogenating raw material fats and oils. Compared to the fact that the price and supply of natural fats and oils are generally unstable, semi-synthetic fats and oils have the advantage that they are often cheap and stable in supply. Methods for synthesizing semi-synthetic fats and oils are known to those skilled in the art. Examples of semi-synthetic fats and oils include hardened coconut oil, hardened palm oil, hardened soybean oil, and hardened rapeseed oil.
  • Synthetic methods for synthetic fats and oils are known to those skilled in the art.
  • the composition of natural fats and oils and semi-synthetic fats and oils is relatively easy to change, whereas synthetic fats and oils have the advantage that a uniform composition can be obtained.
  • lipid is a general term for components that are insoluble in water but soluble in organic solvents such as ether and chloroform and metabolized in vivo.
  • the nutritionally important ones are as follows.
  • ⁇ Fatty acids hydrocarbons with COOH groups
  • Fats glycerin and fatty acids
  • a combination of three fatty acid molecules is triglyceride and is called neutral fat. It may be one in which two molecules of fatty acid are bonded to glycerin.
  • Phospholipid A glycerin in which two molecules of fatty acid and one phosphate-base are combined.
  • Glycolipid a hydrophobic portion composed of a fatty acid, a long chain base, and the like, and hexose, or a similar compound thereof.
  • lipids comprising a hydrophilic portion include the following.
  • Sterols Substances with a steroid nucleus consisting of 4 hydrocarbons. Cholesterol etc.
  • lipid refers to long chain aliphatic hydrocarbons and derivatives thereof.
  • the lipid is preferably an oil. Examples include fatty acids, alcohols, amines, amino alcohols, aldehydes and the like.
  • Examples of lipids other than fats and oils include glycerol, diacylglycerol, fatty phospholipids, sterols, fat-soluble vitamins, prostaglandins and the like.
  • Rice can be any rice normally contained in the intended food. Rice may be included in a state after cooking, and may be included in an unheated state in the food of the present invention as long as the food is cooked before eating. Rice refers to rice seeds from which rice husks have been removed (ie, brown rice) and processed products thereof. Examples of the rice include polished rice, brown rice, germinated rice, and germinated brown rice. The rice is preferably polished rice. The rice may be japonica rice or indica rice. The rice is preferably japonica rice.
  • the noodles can be any noodles usually contained in the target food.
  • Examples of noodles include udon (including raw and dry noodles), somen (including raw and dry noodles), Chinese noodles (including raw and dry noodles), buckwheat (including raw and dry noodles), macaroni (raw) And spaghetti (including raw noodles and dry noodles).
  • the ingredients can be any ingredients that are normally included in the intended food or drink.
  • ingredients include mushrooms such as shiitake mushroom, jellyfish, shimeji, matsutake, larva, eringi, enoki mushroom; carrot, potato, sweet potato, pumpkin, corn, burdock, konjac, onion, leek, chives, spinach, cabbage, cabbage Vegetables such as green peas, adzuki beans, broad beans, peas, soybeans; meats such as beef, pork, chicken; shrimp, crab, salmon Seafood such as scallops and scallops; Eggs such as chicken eggs (eg whole eggs, egg whites, egg yolks and processed products thereof); Livestock processed products such as sausages, ham, bacon and minced meat; strawberries, kiwi, blueberries, Fruits such as bananas; seaweeds such as wakame and kombu
  • any fragrance used in this field can be used.
  • any acidulant used in this field can be used.
  • fragrance any fragrance used in this field can be used.
  • flavors include fruit flavors, herb flavors, brown sugar flavors, and peanut flavors.
  • any dye used in the field can be used.
  • the dye include anthocyanin dyes, flavonoid dyes, betacyanine dyes, and the like.
  • pigment names include gardenia pigments, safflower pigments, turmeric pigments, benichouji pigments, carotene, anato pigments, paprika pigments, Dunaliella pigments, palm oil pigments, rosewood pigments, beet red, cochineal pigments, lac pigments, perilla pigments.
  • Dye red cocoon beet dye, red radish dye, purple corn dye, purple corn dye, grape skin dye, grape juice dye, blueberry dye, elderberry dye, chlorophyll, spirulina dye, cacao dye, tamarind dye, oyster dye, cuarian dye, charcoal Powder dye, Akane dye, Boysenberry dye, Hibiscus dye, Onion dye and Edible synthetic dye (Yellow No. 4, Yellow No. 5, Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 104, Red 105 No., Red No. 106, Blue No. 1, Blue No.) and the like.
  • any preservative used in this field can be used.
  • any pH stabilizer used in this field can be used.
  • seasoning any seasoning used in the field can be used.
  • seasonings include soy sauce, sauce, oil, sake, salt, vinegar, amino acid seasoning, nucleic acid seasoning, consomme and the like.
  • the form of the seasoning may be any form such as raw, dried product, paste, puree, powder and the like.
  • saccharides and sweeteners are not included in the concept of seasonings.
  • vitamins include vitamin A, vitamin B 1 , vitamin B 2 , vitamin B 6 , vitamin C, vitamin D, vitamin E, nicotinic acid, nicotinamide, pantothenic acid and folic acid.
  • polyphenol any polyphenol used in this field can be used.
  • polyphenols include, for example, catechin, tannin, oolong tea polyphenol, chlorogenic acid, cacao mass polyphenol, and flavonoids (eg, anthocyanin, hesperidin, neohesperidin, rutin, naringin, quercetin, isoflavone and naringenin).
  • any mineral used in this field can be used.
  • minerals include calcium, iron, zinc and magnesium.
  • antioxidant any antioxidant used in this field can be used.
  • antioxidants include ascorbic acid, tocopherol, hesperetin, rutin, enzyme-treated rutin, catechin, oryzanol, dibutylhydroxytoluene, and sulfite.
  • the food / beverage product of the present invention containing an emulsified free long chain fatty acid or a salt thereof is compared to a normal food / beverage product, and compared to a food / beverage product containing a non-emulsified free long chain fatty acid or a salt thereof, The flavor has been improved.
  • the “food / beverage product with improved flavor” is preferably a food / beverage product imparted with a flavor of fats or oils or enhanced in the flavor of fats and oils.
  • the food / beverage product with improved flavor is preferably richer or richer than the control food / beverage product to which no free long chain fatty acid or salt thereof is added.
  • the food of the present invention is preferably a food that is desired to be provided with a rich body of fats and oils.
  • a free long chain fatty acid or a salt thereof may be added as a substitute for fats and oils to foods and drinks that normally use fats and oils, or may be added to foods and drinks that usually do not contain fats and oils.
  • the food and drink of the present invention can be in any form.
  • the food and drink of the present invention can be, for example, solid (for example, powder, block, etc.), semi-solid (for example, slurry, gel, etc.) or liquid.
  • the food or drink of the present invention is preferably powder or liquid.
  • the food and drink of the present invention is food or beverage.
  • food examples include: processed cereal foods (eg, products made from rice, wheat or flour (eg, rice, rice cake, tempura, bread, noodles, pasta, rice noodles, etc.)); Starch foods (eg, processed potato foods (eg, kuzukuri, harusame)); sweeteners (eg, sugar cubes, powdered rice cakes); confectionery (eg, snacks, crackers, biscuits, cookies, cakes, pie, castella , Wafers, Bolo, chocolate, chocolate confectionery, caramel, candy, tablet confectionery, refreshing confectionery, chewing gum, jelly, jelly confectionery, pudding, blancmange, rice confectionery, bean confectionery, sweet natto, yokan, kuzumochi, shiroko, cereals, cookies Mix, pudding mix, jelly mix, etc.); Mums (for example, ice cream, ice milk, lacto ice, ice confectionery, etc.); fats and oils (for example, vegetable oil, butter,
  • fruits Processed products and pastes for example, dried fruits, jams, marmalades, fruit backs, mashes, fruit sauces, pastes, red sea breams, etc.); , Seaweed salad, seaweed soup, seaweed vinegar, etc.); seasonings (eg, soy sauce, vinegar, sauces, mayonnaise, dressings, ketchup, roux, mirin, cooking liquor, dashi soup, soup, sauce, Rice, mixed seasoning, pickles, seasoned salt and pepper); spices (eg, mustard, Pepper, sansho, ginger, pepper, garlic, wasabi, curry powder, flowers, salmon gourd powder, yuzu miso, etc .; semi-cooked foods and cooked foods (eg, katsu, rice paste, hamburger, meatballs, chicken nuggets, Curry, stew, pizza, gratin, spaghetti, yakisoba, meat bun, Chinese side dish, egg tofu, steamed rice bowl, fast food, etc
  • Baby food eg, rice and noodle dishes, fish dishes, meat dishes, egg dishes, dairy dishes, vegetable dishes, soups, fruits, juices, hydration drinks, teas, desserts, confectionery, sauces, sprinkles, etc.
  • Powdered milk eg, general formula, special formula, milk powder for pregnant and lactating women
  • enteral nutrition eg, enteral nutrition, concentrated liquid diet, nutritional supplement, nutritional supplement, enteral nutrition, Rich liquid food flavors, desserts, etc .
  • other foods eg, dietary supplements, blender foods, thick foods, foods for inspection, cereals
  • beverages include: milk, milk drinks, soy milk, soy milk drinks, juice, carbonated drinks, coffee, cocoa, tea, alcoholic drinks, sports drinks, nutrition drinks, mineral water, shiko, drink soup.
  • the food or drink of the present invention is a normal food or drink except that a free long chain fatty acid or a salt thereof (and a carbohydrate, protein, amino acid or lipid as necessary) emulsified at any stage of production is added. It can be produced from a raw material by a normal procedure with a normal composition. Emulsified free long-chain fatty acids or salts thereof and, if necessary, sugars, proteins, amino acids or lipids), for example, liquids such as water and soup that are dispersed and sprayed directly in powders such as dust, sugar, and salt. It can be added to food by any method known in the art, such as dissolving in water and dipping or spraying.
  • the emulsified free long chain fatty acid may be contained in any one part of the plurality of parts, It may be included in some of the plurality of parts, or may be included in all parts.
  • the food / beverage product of the present invention preferably does not contain lipids at a concentration higher than 100 times the free long chain fatty acid concentration. For example, even if 0.1% fatty acid is added to a food containing 10% fats and oils, the effect of imparting an oily flavor cannot be felt.
  • the entire amount of the free long-chain fatty acid emulsion to be used may be added to the food or drink at once, or may be added little by little over time.
  • the timing for adding the free long-chain fatty acid emulsion may be before, during or after heating the food or drink.
  • the free long chain fatty acid emulsion is added to the cooked food and drink, and the added food and drink is stirred as necessary.
  • the free long chain fatty acid emulsion is added to the food before cooking or the food and drink in the middle of cooking, and then cooking is performed.
  • any cooking method can be adopted as the cooking method.
  • heat cooking may be used, and pressure cooking may be used.
  • pressure cooking may be used.
  • it can be boiled, boiled or steamed.
  • the cooking method which volatilizes a water
  • the heating conditions are normal cooking, the effect of the free long-chain fatty acid emulsion is not significantly impaired by heating. That is, any cooking method using a heating temperature up to 100 ° C. can be suitably used in the present invention.
  • the food material may be solid or liquid.
  • emulsified free long chain fatty acids or salts thereof are used.
  • the diameter of the free long chain fatty acid or salt emulsion is preferably smaller than the taste pore diameter (about 6 microns).
  • the fatty acid receptor is in the miso, and the fatty acid cannot enter the miso unless it passes through the miso.
  • the median particle diameter (median diameter) of the emulsion used in the present invention is preferably as small as possible, and ideally is the size of one molecule of fatty acid.
  • the median particle diameter is, for example, about 0.05 ⁇ m or more, about 0.06 ⁇ m or more, about 0.07 ⁇ m or more, about 0.08 ⁇ m or more, about 0.09 ⁇ m or more, about 0.1 ⁇ m or more, about 0.11 ⁇ m or more, about It may be 0.12 ⁇ m or more, about 0.13 ⁇ m or more, about 0.14 ⁇ m or more, or about 0.15 ⁇ m or more.
  • the median particle diameter (median diameter) of the emulsion used in the present invention is preferably about 6 ⁇ m or less, more preferably about 5 ⁇ m or less, still more preferably about 2 ⁇ m or less, and even more preferably about 1 ⁇ m. Or less, particularly preferably about 0.5 ⁇ m or less, and most preferably about 0.1 ⁇ m or less.
  • the proportion of particles having a particle size of 5 ⁇ m or less is preferably about 60% or more, more preferably about 70% or more, and about 80% or more. More preferably, it is particularly preferably about 90% or more, and most preferably about 95% or more. In a more preferred embodiment, the proportion of particles having a particle size of 3 ⁇ m or less is preferably about 60% or more, more preferably about 70% or more, and further preferably about 80% or more, It is particularly preferably about 90% or more, and most preferably about 95% or more.
  • the proportion of particles having a particle size of 1 ⁇ m or less is preferably about 60% or more, more preferably about 70% or more, and further preferably about 80% or more. , About 90% or more is particularly preferable, and about 95% or more is most preferable.
  • the proportion of particles having a particle size of 0.5 ⁇ m or less is preferably about 60% or more, more preferably about 70% or more, and further preferably about 80% or more. Preferably, it is about 90% or more, and most preferably about 95% or more.
  • the proportion of particles having a particle size of 0.2 ⁇ m or less is preferably about 60% or more, more preferably about 70% or more, and further preferably about 80% or more. Preferably, it is about 90% or more, and most preferably about 95% or more.
  • the emulsion used in the present invention is an oil-in-water (O / W type) emulsion.
  • This emulsion can be prepared according to methods known in the art. An example of the preparation method will be described below.
  • the free long chain fatty acid, the emulsifier, water and other materials are mixed as necessary.
  • the order of adding the free long-chain long-chain fatty acid, the emulsifier, water, and other materials as required is arbitrary. After mixing free fatty acid and an emulsifier beforehand, you may obtain a mixture by adding water to this.
  • the free long chain fatty acid and the emulsifier may be added simultaneously to the water; the emulsifier may be added after the addition of the free long chain fatty acid; and the free long chain fatty acid may be added after the addition of the emulsifier . It is preferable to add water after mixing a free long-chain fatty acid and an emulsifier in advance.
  • the temperature of water mixed with the free long-chain fatty acid and the emulsifier is preferably higher than the melting point of the free long-chain fatty acid, more preferably about 60 ° C. or higher, particularly preferably about 70 ° C. or higher, about Most preferably, it is 80 ° C. or higher.
  • the temperature of the water mixed with the free long chain fatty acid and the emulsifier is preferably about 100 ° C. or less, more preferably about 95 ° C. or less, and most preferably about 90 ° C. or less.
  • the concentration of the free long-chain fatty acid in the emulsion is arbitrary as long as an emulsion having a desired particle size can be obtained.
  • the concentration of the free long chain fatty acid in the resulting emulsion is preferably about 0.5% by weight or more, more preferably about 1% by weight or more, and particularly preferably about 1%, as the total of all free long chain fatty acids. .5% by weight or more, and most preferably about 2% by weight or more.
  • the concentration of the free long chain fatty acid in the resulting emulsion is preferably about 50% by weight or less, more preferably about 20% by weight or less, and particularly preferably about 10% by weight as the sum of all free long chain fatty acids. % By weight or less.
  • the concentration of the free long chain fatty acid in the resulting emulsion is, for example, about 9% by weight or less, about 8% by weight or less, about 7% by weight or less, about 6% by weight or less, It may be about 5 wt% or less, about 4 wt% or less, or about 3 wt% or less. If the concentration of the free long chain fatty acid is too high, an emulsion may not be obtained or the emulsion may not be stable and may be separated. If the concentration of the free long chain fatty acid is too low, the effect of the free long chain fatty acid may not be obtained.
  • the concentration of the emulsifier in the emulsion is arbitrary as long as an emulsion having a desired particle size is obtained.
  • the concentration of the emulsifier in the resulting emulsion is preferably about 0.05% by weight or more, more preferably about 0.1% by weight or more, particularly preferably about 0.5% by weight or more, and most preferably Is about 0.2% by weight or more.
  • the concentration of the emulsifier in the resulting emulsion is preferably about 2% by weight or less, more preferably about 1.5% by weight or less, particularly preferably about 1% by weight or less, and most preferably about 0.5% by weight or less. If the concentration of the emulsifier is too high, the taste of the emulsifier may be too strong and the flavor may deteriorate. If the concentration of the emulsifier is too low, the emulsifying effect may not be obtained.
  • An emulsion is formed by emulsifying a mixture of a free long-chain fatty acid, an emulsifier, water and any material as necessary with a homogenizer.
  • a homogenizer for example, when ROBO MICS manufactured by Tokushu Kika Kogyo Co., Ltd. is used, an emulsion is obtained by treatment for about 30 minutes at about 15000 rpm.
  • This emulsion can be used as a free long chain fatty acid emulsion to be directly mixed with food and drink materials.
  • this emulsion is pulverized, the emulsion is stabilized, can be stored for a long period of time, and is easy to handle. Therefore, it is preferable to powder this emulsion. Powdering can be performed by methods known in the art.
  • the emulsion can be powdered by spray drying.
  • An example of a spray dryer that can be used is OC-20 manufactured by Okawara Chemical Co., Ltd.
  • a binder Any binder known in the art can be used as the binder.
  • binders suitable for use in the present invention include dextrins and sugar alcohols.
  • the dextrin can be of any degree of polymerization.
  • the DE of dextrin is preferably 1 or more, and more preferably about 2 or more.
  • the DE of dextrin is preferably 20 or less, and more preferably about 15 or less.
  • sugar alcohols include reduced palatinose (also called palatinit), palatinose, lactitol, maltitol, erythritol, sorbitol, xylitol, and mannitol. Reduced palatinose is preferred.
  • the obtained powder may be used as it is for the production of foods and drinks in the case of foods and drinks that hardly use water such as chocolate (ie, the emulsion is a food material for foods and drinks as a powder)
  • the emulsion is a food material for foods and drinks as a powder
  • it is preferably used after mixing with water to make an emulsion.
  • the temperature of water is preferably not higher than the melting point of the fatty acid, more preferably not higher than about 20 ° C, particularly preferably not higher than about 10 ° C, Most preferably, it is about 5 ° C. or less.
  • the temperature of the water is preferably about 1 ° C. or higher, more preferably about 2 ° C. or higher, and most preferably about 3 ° C. or higher.
  • the powder When the powder is mixed with water to obtain an emulsion, it is preferable to apply ultrasonic waves to the mixture after mixing the powder with water.
  • the ultrasonic waves By projecting ultrasonic waves onto the emulsion, the diameter of the emulsified particles in the emulsion is reduced.
  • the method of projecting ultrasonic waves is a method that can dissolve the free long chain fatty acid substantially uniformly in the mixture, the conditions of the method of projecting ultrasonic waves, frequency, time, etc. are not particularly limited.
  • UH600 manufactured by SMT Co., Ltd.
  • RUS-600 manufactured by Nippon Seiki Seisakusho Co., Ltd.
  • the temperature and pressure at the time of projecting ultrasonic waves may be any conditions that keep the mixture containing the free long-chain fatty acid and the emulsifier in a liquid state.
  • a mixture containing a free fatty acid and an emulsifier can be placed in a container, and ultrasonic waves can be projected at any temperature using a bath sonicator.
  • the sonication time is preferably about 1 minute or more, more preferably about 3 minutes or more, further preferably about 5 minutes or more, particularly preferably about 10 minutes or more, Most preferably, it is about 15 minutes or longer.
  • the sonication time is preferably about 5 hours or less, more preferably about 3 hours or less, further preferably about 2 hours or less, and particularly preferably about 1 hour or less. And most preferably no more than about 30 minutes.
  • a stirring device such as a vortex mixer, a homogenizer, a spiral mixer, a planetary mixer, a disperser, or a hybrid mixer may be used before or after projecting ultrasonic waves.
  • the particle size of the emulsion can be further reduced by processing with an emulsifier Nanomizer NM2-L200-D10 or NM2-2000AR manufactured by Yoshida Kikai Kogyo Co., Ltd. after emulsification.
  • the particle diameter of the emulsion can be further reduced by increasing the number of times of passage.
  • the number of treatments with the nanomizer is preferably 2 times or more, 3 times or more, 4 times or more, 5 times or more, 6 times or more, 7 times or more, 8 times or more, 9 times or more, or 10 times or more.
  • the upper limit of the number of treatments can be, for example, about 50 times or less, about 40 times or less, about 30 times or less, about 20 times or less, about 15 times or less.
  • the method of removing the solid from the emulsion after projecting ultrasonic waves is not particularly limited as long as the emulsified free fatty acid and the non-emulsified solid can be separated, such as filtration with a filter and centrifugation.
  • a filter having a pore size through which emulsified free long-chain fatty acids pass and non-emulsified solids do not pass is used.
  • a filter having a pore diameter of about 1 ⁇ m is used.
  • a condition is selected in which the dissolved free long-chain fatty acid remains in the supernatant and the undissolved solid matter separates into precipitates or floats.
  • the separation is performed by applying a centrifugal force equivalent to about 800 to about 4,000 ⁇ g for about 5 to about 30 minutes. In this way, an emulsion in which free long chain fatty acids are emulsified is obtained.
  • the food / beverage product of the present invention contains about 0.01% to about 10% by weight of free long-chain fatty acid or a salt thereof and an emulsifier based on the total weight of the food / beverage product.
  • the content of the emulsified free long chain fatty acid or salt thereof contained in the food or drink of the present invention is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more. More preferably about 0.1% by weight or more, particularly preferably about 0.5% by weight or more, and most preferably about 1.0% by weight or more.
  • the content of the emulsified free long chain fatty acid or salt thereof contained in the food or drink of the present invention is preferably about 10% by weight or less, more preferably about 8% by weight or less, and further preferably Is about 5% by weight or less, particularly preferably about 4% by weight or less, and most preferably about 3% by weight or less.
  • the food or drink of the present invention preferably contains an antioxidant in order to prevent oxidation of the unsaturated fatty acid.
  • the content of the antioxidant can be appropriately set according to the food or drink.
  • the content of the antioxidant per 1 g of unsaturated fatty acid is about 0.001 g or more, preferably about 0.01 g or more, more preferably about 0.1 g or more, and further preferably Is about 0.5 g or more, most preferably about 1.0 g or more.
  • the content of the antioxidant is preferably about 100 g or less, more preferably about 10 g or less, still more preferably about 5 g or less, and most preferably about 3 g or less per 1 g of unsaturated fatty acid.
  • the content of the antioxidant is preferably about 0.01% by weight or more, more preferably about 0.1% by weight or more, further preferably about 0.5% by weight, based on the total amount of the food and drink. % Or more, and most preferably about 1% by weight or more.
  • the content of the antioxidant is preferably about 50% by weight or less, more preferably about 10% by weight or less, still more preferably about 5% by weight or less, based on the total amount of the food and drink. Preferably it is about 3% by weight or less.
  • the content of the antioxidant is preferably about 0.1% by weight or more, more preferably about 1% by weight or more, further preferably about 5% by weight or more, based on the solid content of the food or drink. Most preferably, it is about 10% by weight or more.
  • the content of the antioxidant is preferably about 90% by weight or less, more preferably about 50% by weight or less, still more preferably about 30% by weight or less, based on the solid content of the food or drink. Preferably, it is about 20% by weight or less.
  • the food / beverage product of the present invention contains about 0.01% to about 10% by weight of free long chain fatty acid or a salt thereof, based on the total weight of the food / beverage product.
  • the content of the free long chain fatty acid or salt thereof contained in the highly palatable food and drink in this embodiment is the same as the range described in 2.1 above.
  • Preferred types of free long chain fatty acids are as described in 1.1 above.
  • a free long chain fatty acid is unsaturated fatty acid
  • highly palatable food / beverage products contain antioxidant.
  • the content of the antioxidant can be appropriately set according to the food or drink.
  • a suitable content of the antioxidant is the same as the range described in 2.1 above.
  • the highly palatable food or drink preferably contains a carbohydrate, protein, amino acid or lipid.
  • Preferred types of carbohydrates, proteins, amino acids and lipids are as described in 1.3 and 1.5 above.
  • sugar, protein, an amino acid, and a lipid can be set appropriately according to the food / beverage products.
  • the total content of carbohydrates, proteins, amino acids and lipids is preferably about 1% by weight or more, more preferably about 5% by weight or more, further preferably about 10%, based on the total amount of food and drink. % By weight or more, most preferably about 15% by weight or more.
  • the total content of carbohydrates, proteins, amino acids and lipids is preferably about 50% by weight or less, more preferably about 40% by weight or less, more preferably about 30%, based on the total amount of food and drink. % By weight or less, most preferably about 20% by weight or less.
  • the total content of carbohydrates, proteins, amino acids and lipids is preferably about 1% by weight or more, more preferably about 5% by weight or more, more preferably about 10%, based on the solid content of the food or drink. % By weight or more, most preferably about 20% by weight or more.
  • the total content of carbohydrates, proteins, amino acids and lipids is preferably about 90% by weight or less, more preferably about 75% by weight or less, and still more preferably about 50% by weight, based on the solid content of the food or drink. % By weight or less, most preferably about 30% by weight or less.
  • the total content of carbohydrates, proteins, amino acids and lipids is preferably about 5 g or more, more preferably about 10 g or more, further preferably about 15 g or more, and most preferably about 1 g per 1 g of free fatty acid. It is 20 g or more.
  • the total content of carbohydrates, proteins, amino acids and lipids is preferably 100 g or less, more preferably about 50 g or less, even more preferably about 25 g or less, and most preferably about 15 g per gram of free fatty acid. It is as follows.
  • the food / beverage product of the present invention is a food / beverage product having a calorie per 100 g of 30 kcal to 600 kcal, and the food / beverage product comprises about 0.01 wt% to about 10 wt% free fatty acid or salt thereof And a medium-calorie foodstuff, wherein the energy content of the medium-calorie foodstuff is 200 kcal to 600 kcal per 100 g.
  • the content of the free long chain fatty acid or salt thereof contained in the food or drink is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, and further preferably About 0.1% by weight or more, particularly preferably about 0.5% by weight or more, and most preferably about 1.0% by weight or more.
  • the content of the free long chain fatty acid or salt thereof contained in the food or drink is preferably about 10% by weight or less, more preferably about 8% by weight or less, and further preferably about 5% by weight. Or less, particularly preferably about 4% by weight or less, and most preferably about 3% by weight or less.
  • the food or drink preferably contains an antioxidant in order to prevent oxidation of the unsaturated fatty acid.
  • the content of the antioxidant can be appropriately set according to the food or drink.
  • a suitable content of the antioxidant is the same as the range described in 2.1 above.
  • medium-calorie ingredients contained in food and drink it is as described in 1.3 above.
  • the content of the medium calorie food can be appropriately set according to the food or drink.
  • the total content of medium calorie ingredients is preferably about 1% by weight or more, more preferably about 5% by weight or more, and further preferably about 10% by weight or more, based on the total amount of food and drink. Most preferably, it is about 15% by weight or more.
  • the total content of medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the total amount of food and drink. Most preferably, it is about 20% by weight or less.
  • the total content of medium calorie ingredients is preferably about 1% by weight or more, more preferably about 3% by weight or more, and further preferably about 5% by weight or more, based on the solid content of the food or drink. Most preferably, it is about 10% by weight or more.
  • the total content of medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the solid content of the food or drink. Most preferably, it is about 20% by weight or less.
  • the total content of medium calorie ingredients is preferably about 1 g or more, more preferably about 5 g or more, further preferably about 10 g or more, and most preferably about 20 g or more per 1 g of free long chain fatty acid. is there.
  • the total content of medium calorie food is preferably about 40 g or less, more preferably about 35 g or less, still more preferably about 30 g or less, and most preferably about 25 g or less per gram of free long chain fatty acid. is there.
  • Food and drink may also contain low calorie ingredients.
  • the low calorie food is as described in 1.4 above. Content of a low-calorie foodstuff can be appropriately set according to the food / beverage products.
  • the total content of low-calorie foods is preferably about 1% by weight or more, more preferably about 5% by weight or more, and further preferably about 10% by weight or more, based on the total amount of food and drink. Most preferably, it is about 15% by weight or more.
  • the total content of low-calorie foods is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the total amount of food and drink. Most preferably, it is about 20% by weight or less.
  • the total content of the low calorie food is preferably about 1% by weight or more, more preferably about 3% by weight or more, and further preferably about 5% by weight or more, based on the solid content of the food or drink. Most preferably, it is about 10% by weight or more.
  • the total content of medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the solid content of the food or drink. Most preferably, it is about 20% by weight or less.
  • the total content of low-calorie foods is preferably about 1 g or more, more preferably about 5 g or more, still more preferably about 10 g or more, and most preferably about 20 g or more per 1 g of free fatty acid.
  • the total content of medium calorie ingredients is preferably about 40 g or less, more preferably about 35 g or less, still more preferably about 30 g or less, and most preferably about 25 g or less per gram of free fatty acid.
  • the food / beverage products of this invention are low-calorie food / beverage products. In one embodiment, the food / beverage products of this invention are zero calorie food / beverage products.
  • the term “zero calorie food / beverage” refers to a food / beverage having an energy amount of 5 kcal or less per 100 g.
  • the term “low-calorie food / beverage” refers to a food / beverage product having an energy amount per 100 g of 20 kcal or less in the case of a beverage and 40 kcal or less in the case of a food. That is, the low-calorie food / beverage products include zero-calorie food / beverage products. Zero-calorie foods and drinks are also called non-calorie foods and drinks.
  • energy indications such as “low”, “light”, “hikarime”, “reduction”, and “cut” are possible as display standards that emphasize that there are few nutrient components.
  • energy indications such as “none”, “zero”, and “non” indicate that energy per 100 g is 5 kcal or less.
  • the number of calories in the zero-calorie food / beverage product or the low-calorie food may be actually measured according to a method known in the art, or may be calculated based on a food ingredient table and an energy conversion count by the Ministry of Health, Labor and Welfare.
  • the amount of energy per 100 g of the low-calorie food and beverage of the present invention is preferably about 40 kcal or less, more preferably about 30 kcal or less, still more preferably about 20 kcal or less, and particularly preferably about 10 kcal or less, Especially preferred is about 5 kcal or less, and most preferred is about 0 kcal.
  • the content of the free fatty acid or salt thereof contained in the food or drink is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, and further preferably about 0%. 0.1% by weight or more, particularly preferably about 0.5% by weight or more, and most preferably about 1.0% by weight or more.
  • the content of the free fatty acid or salt thereof contained in the food or drink is preferably about 4% by weight or less, more preferably about 3% by weight or less, and further preferably about 2% by weight or less. Particularly preferably not more than about 1.5% by weight, most preferably not more than about 1% by weight.
  • the food or drink preferably contains an antioxidant in order to prevent oxidation of the unsaturated fatty acid.
  • the content of the antioxidant can be appropriately set according to the food or drink.
  • a suitable content of the antioxidant is the same as the range described in 2.1 above.
  • medium-calorie ingredients contained in food and drink it is as described in 1.3 above.
  • the content of the medium calorie food can be appropriately set according to the food or drink.
  • the total content of medium calorie ingredients is preferably about 1% by weight or more, more preferably about 5% by weight or more, and further preferably about 10% by weight or more, based on the total amount of food and drink. Most preferably, it is about 15% by weight or more.
  • the total content of medium calorie ingredients is preferably about 8% by weight or less, more preferably about 7% by weight or less, more preferably about 6% by weight or less, based on the total amount of food and drink. Most preferably, it is about 5% by weight or less.
  • the total content of medium calorie ingredients is preferably about 1% by weight or more, more preferably about 3% by weight or more, and further preferably about 5% by weight or more, based on the solid content of the food or drink. Most preferably, it is about 10% by weight or more.
  • the total content of medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the solid content of the food or drink. Most preferably, it is about 20% by weight or less.
  • the total content of medium calorie ingredients is preferably about 1 g or more, more preferably about 5 g or more, still more preferably about 10 g or more, and most preferably about 20 g or more per 1 g of free fatty acid.
  • the total content of medium calorie ingredients is preferably about 40 g or less, more preferably about 35 g or less, still more preferably about 30 g or less, and most preferably about 25 g or less per gram of free fatty acid.
  • Food and drink may also contain low calorie ingredients.
  • the low calorie food is as described in 1.4 above. Content of a low-calorie foodstuff can be appropriately set according to the food / beverage products.
  • the total content of low-calorie foods is preferably about 10% by weight or more, more preferably about 15% by weight or more, more preferably about 20% by weight or more, based on the total amount of food and drink. Most preferably, it is about 30% by weight or more.
  • the total content of the low calorie food is preferably about 90% by weight or less, for example, about 80% by weight or less, about 70% by weight or less, about 60% by weight or less, It may be 50% by weight or less.
  • the total content of the low calorie food is preferably about 1% by weight or more, more preferably about 3% by weight or more, and further preferably about 5% by weight or more, based on the solid content of the food or drink. Most preferably, it is about 10% by weight or more.
  • the total content of medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the solid content of the food or drink. Most preferably, it is about 20% by weight or less.
  • the total content of low-calorie foods is preferably about 1 g or more, more preferably about 5 g or more, still more preferably about 10 g or more, and most preferably about 20 g or more per 1 g of free fatty acid.
  • the total content of medium calorie ingredients is preferably about 40 g or less, more preferably about 35 g or less, still more preferably about 30 g or less, and most preferably about 25 g or less per gram of free fatty acid.
  • fat substitute material that can be used in place of fats and oils.
  • oil-and-fat substitute material refers to a material used in place of fats and oils.
  • fats and oils are not contained in fats and oil substitute materials.
  • the fat / oil substitute material may be used by replacing the entire amount of the fat / oil, or may be used by replacing a part of the fat / oil (that is, mixed with the fat / oil).
  • the fat and oil substitute material of the present invention contains a free fatty acid or a salt thereof.
  • Preferred types of free fatty acids are as described in 1.1 above.
  • the content of the free fatty acid or salt thereof contained in the oil / fat substitute material is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, and further preferably about 0.1% by weight. More preferably, it is about 0.5% by weight or more, and most preferably about 1.0% by weight or more.
  • the content of the free fatty acid or salt thereof contained in the fat substitute material is preferably about 10% by weight or less, more preferably about 8% by weight or less, and further preferably about 5% by weight or less. Particularly preferred is about 4% by weight or less, and most preferred is about 3% by weight or less.
  • the high-preference food or drink preferably contains an antioxidant.
  • the content of the antioxidant can be appropriately set according to the food or drink.
  • a suitable content of the antioxidant is the same as the range described in 2.1 above.
  • the fat and oil substitute material of the present invention further contains a medium calorie food material.
  • the medium-calorie food is as described in 1.3 above.
  • the content of the medium calorie food material can be set appropriately.
  • the total content of medium calorie ingredients is preferably about 1% by weight or more, more preferably about 5% by weight or more, further preferably about 10% by weight or more, based on the total amount of the fat / oil substitute material. And most preferably at least about 15% by weight.
  • the total content of the medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the total amount of the fat substitute material. And most preferably no more than about 20% by weight.
  • the total content of medium calorie ingredients is preferably about 1% by weight or more, more preferably about 3% by weight or more, and further preferably about 5% by weight or more, based on the solid content of the food or drink. Most preferably, it is about 10% by weight or more.
  • the total content of medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the solid content of the food or drink. Most preferably, it is about 20% by weight or less.
  • the total content of medium calorie ingredients is preferably about 1 g or more, more preferably about 5 g or more, still more preferably about 10 g or more, and most preferably about 20 g or more per 1 g of free fatty acid.
  • the total content of medium calorie ingredients is preferably about 40 g or less, more preferably about 35 g or less, still more preferably about 30 g or less, and most preferably about 25 g or less per gram of free fatty acid.
  • the fat substitute material of the present invention further contains a low calorie food.
  • the low calorie food is as described in 1.4 above. Content of a low-calorie foodstuff can be set appropriately.
  • the total content of the low-calorie food is preferably about 1% by weight or more, more preferably about 5% by weight or more, and still more preferably about 10% by weight or more, based on the total amount of the fat substitute material. And most preferably at least about 15% by weight.
  • the total content of the low calorie food is preferably about 50% by weight or less, more preferably about 40% by weight or less, and further preferably about 30% by weight or less, based on the total amount of the fat / oil substitute material. And most preferably no more than about 20% by weight.
  • the total content of the low calorie food is preferably about 1% by weight or more, more preferably about 3% by weight or more, and further preferably about 5% by weight or more, based on the solid content of the food or drink. Most preferably, it is about 10% by weight or more.
  • the total content of medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the solid content of the food or drink. Most preferably, it is about 20% by weight or less.
  • the total content of low-calorie foods is preferably about 1 g or more, more preferably about 5 g or more, still more preferably about 10 g or more, and most preferably about 20 g or more per 1 g of free fatty acid.
  • the total content of medium calorie ingredients is preferably about 40 g or less, more preferably about 35 g or less, still more preferably about 30 g or less, and most preferably about 25 g or less per gram of free fatty acid.
  • the present invention provides a perfume formulation that can be used to add a flavor of fats and oils.
  • perfume formulation refers to a material used to impart flavor.
  • the fragrance preparation of the present invention contains an emulsified free long chain free fatty acid or a salt thereof.
  • Preferred types of free fatty acids are as described in 1.1 above.
  • the content of free long chain free fatty acid or a salt thereof contained in the fragrance preparation is preferably about 0.1% by weight or more, more preferably about 0%. .5% by weight or more, more preferably about 1% by weight or more, and particularly preferably about 5% by weight or more.
  • the content of the free fatty acid or salt thereof contained in the fragrance preparation is preferably about 15% by weight or less, more preferably about 10% by weight or less, and further preferably about 9% by weight or less. Particularly preferably not more than about 8% by weight, most preferably not more than about 7% by weight.
  • the content of the emulsifier contained in the fragrance preparation varies depending on the type of the emulsifier, but is preferably about 0.01% by weight or more, more preferably about It is 0.05% by weight or more, more preferably about 0.1% by weight or more, particularly preferably about 0.5% by weight or more, and most preferably about 1.0% by weight or more.
  • the content of the free fatty acid or salt thereof contained in the fragrance preparation is preferably about 20% by weight or less, more preferably about 10% by weight or less, and further preferably about 5% by weight or less. is there.
  • the content of free long chain free fatty acid or a salt thereof contained in the fragrance preparation is preferably about 1% by weight or more, more preferably about 5 or more, and still more preferably about It is 10% by weight or more, particularly preferably about 50% by weight or more.
  • the content of the free fatty acid or salt thereof contained in the fragrance preparation is preferably about 80% by weight or less, more preferably about 70% by weight or less, and particularly preferably about 60% by weight or less. And most preferably not more than about 50% by weight. The higher the fatty acid concentration, the better, as long as the ease of handling of the powder such as solubility is ensured.
  • the content of the emulsifier contained in the fragrance preparation varies depending on the type of the emulsifier, but is preferably about 0.1% by weight or more, more preferably about 1% by weight or more. .
  • the content of the free fatty acid or salt thereof contained in the fragrance preparation is preferably about 50% by weight or less, more preferably about 40% by weight or less, particularly preferably about 30% by weight or less. And most preferably no more than about 20% by weight.
  • the fragrance preparation When the fragrance preparation is a powder, the fragrance preparation preferably contains a binder (also referred to as an excipient).
  • the content of the binder contained in the fragrance preparation is preferably about 10% by weight or more, more preferably about 15% by weight or more, further preferably about 20% by weight or more, and particularly preferably about 25% by weight. More preferably, it is about 30% by weight or more.
  • the content of the free fatty acid or salt thereof contained in the fragrance preparation is preferably about 50% by weight or less, more preferably about 40% by weight or less, particularly preferably about 30% by weight or less. And most preferably no more than about 20% by weight.
  • the fragrance preparation of the present invention is preferably adjusted so that the free long-chain fatty acid concentration in the eating state is about 0.01 to about 10% by weight.
  • Foods having a free long chain fatty acid concentration of about 0.01 to about 1% by weight using the above fragrance preparation are also within the scope of the present invention.
  • the fragrance preparation preferably contains an antioxidant in order to prevent oxidation of the unsaturated fatty acid.
  • the content of the antioxidant can be appropriately set.
  • a suitable content of antioxidant is about 0.001 g or more in one embodiment, preferably about 0.01 g or more, more preferably about 0.1 g or more, per gram of unsaturated fatty acid, More preferably, it is about 0.5 g or more, and most preferably about 1.0 g or more.
  • the content of the antioxidant is preferably about 100 g or less, more preferably about 10 g or less, still more preferably about 5 g or less, and most preferably about 3 g or less per 1 g of unsaturated fatty acid.
  • Myristic acid A commercially available fragrance material. Palmitic acid: A commercially available fragrance material. Stearic acid: A commercially available fragrance material. Oleic acid: A commercially available fragrance material.
  • Dextrin (DE10) Commercial product. Dextrin (DE2): Commercial product. Gum arabic: Commercial product. Pentaglycerin monostearate manufactured by Taiyo Kagaku Co., Ltd., trade names Sunsoft A181EP, HLB13. Reduced palatinose: 100% purity, commercial product.
  • the obtained powder was mixed with 10 times the amount of water at 5 ° C. This mixture was put in a container, and an ultrasonic emulsion was applied using a bath sonicator to obtain an emulsion.
  • the oscillation frequency was about 16 kHz, and the sonication time was about 15 minutes.
  • the median particle diameter was 2 ⁇ m or less, and a good emulsion having a fine particle size was obtained.
  • the diameter of the emulsified particles tends to increase, but it is extremely surprising that particles having a small diameter can be obtained by using the method of the present invention.
  • the median particle diameter was 1 ⁇ m or less, and a good emulsion having a fine particle size was obtained.
  • the diameter of the emulsified particles tends to increase, but it is extremely surprising that particles having a small diameter can be obtained by using the method of the present invention.
  • the median particle diameter was 2 ⁇ m or less, and a good emulsion having a fine particle size was obtained.
  • the diameter of the emulsified particles tends to increase, but it is extremely surprising that particles having a small diameter can be obtained by using the method of the present invention.
  • the median particle diameter was 2 ⁇ m or less, and a good emulsion having a fine particle size was obtained.
  • the diameter of the emulsified particles tends to increase, but it is extremely surprising that particles having a small diameter can be obtained by using the method of the present invention.
  • the median particle diameter was about 0.5 ⁇ m, and a good emulsion having a fine particle size was obtained. It was found that by mixing a plurality of types of fatty acids or a mixture containing fatty acids (usually a fragrance preparation), the association of fatty acid molecules was suppressed, and the particles became finer and more uniform. In addition, when the emulsion is dried, the diameter of the emulsified particles tends to increase, but it is extremely surprising that particles having a small diameter can be obtained by using the method of the present invention.
  • the various fatty acid emulsions used in the following food examples 1 to 42 are as follows: Myristic acid emulsion: fatty acid emulsion after sonication produced by the same method as in Production Example 1D; Palmitic acid emulsion: fatty acid emulsion after ultrasonic treatment produced by the same method as in Production Example 2D; Stearic acid emulsion: fatty acid emulsion after ultrasonic treatment produced by the same method as in Production Example 3D; and oleic acid emulsion: fatty acid emulsion after ultrasonic treatment produced by the same method as in Production Example 4D.
  • fatty acids to which no fatty acids were added or which were not emulsified were used.
  • Myristic acid, palmitic acid, and stearic acid are solid at room temperature, but they can be uniformly mixed by adding and mixing the fatty acid that has been heated and dissolved to become liquid. Then, the fatty acid became solid by cooling below the melting point of the fatty acid to which the whole food was added.
  • the obtained food and drink were subjected to sensory evaluation by experts.
  • Comprehensive evaluation was evaluated as ⁇ : the flavor was significantly improved, ⁇ : the flavor was improved, ⁇ : no significant change was made, and ⁇ the flavor was deteriorated, compared with the additive-free one.
  • the obtained white rice was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • the white rice (Food Example 1A) to which the myristic acid emulsion of Production Example 1D was added was given an oily flavor both in a warm state and in a cooled state.
  • the oil flavor was slightly lighter than palmitic acid.
  • the looseness of rice has improved.
  • the overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the white rice (Food Example 1B) to which the palmitic acid emulsion of Production Example 2D was added was given an oily flavor both in a warm state and in a cooled state.
  • the oil flavor was slightly lighter than stearic acid.
  • the looseness of rice has improved.
  • the overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the white rice (Food Example 1C) to which the stearic acid emulsion of Production Example 3D was added was given an oily flavor both in a warm state and in a cooled state.
  • the looseness of rice has improved.
  • the overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • Additive-free (food comparison example 1) white rice had the flavor of white rice cooked normally.
  • White rice added with non-emulsified myristic acid (food comparative example 1A), white rice added with non-emulsified palmitic acid (food comparative example 1B), or white rice added with non-emulsified stearic acid (food comparative example 1C), in a cooled state
  • the fatty acid became solid and the color of the fatty acid was white / opaque, the whole food changed whitish.
  • the fatty acid that has become solid is hard, the physical properties of the food as a whole change.
  • the solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve.
  • the overall evaluation was ⁇ .
  • the obtained spaghetti was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • the spaghetti (Food Example 2A) to which the myristic acid emulsion of Production Example 1D was added was given an oily flavor both in a warm state and in a cold state, making it easy to eat.
  • the oil flavor was slightly lighter than palmitic acid.
  • the looseness of the noodle strings has been improved.
  • the overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the spaghetti (Food Example 2B) to which the palmitic acid emulsion of Production Example 2D was added was given an oily flavor both in a warm state and in a cold state, making it easy to eat.
  • the oil flavor was slightly lighter than stearic acid.
  • the looseness of the noodle strings has been improved.
  • the overall evaluation was “ ⁇ ”. There was no unpleasant irritation both in the warm and cold state.
  • the spaghetti (Food Example 2C) to which the stearic acid emulsion of Production Example 3D was added was given an oily flavor both in a warm state and in a cold state, and became easy to eat.
  • the looseness of the noodle strings has been improved.
  • the overall evaluation was “ ⁇ ”. There was no unpleasant irritation both in the warm and cold state.
  • the additive-free (food comparative example 2) spaghetti has a boiled spaghetti flavor, but was not satisfactory due to lack of oil and fat.
  • the noodle strings were easy to adhere and were not easily loosened.
  • the fatty acid powder solution used here was an ultrasonically treated fatty acid emulsion produced by the same method as in Production Example 1D, 2D, 3D or 4D (Food Examples 3A to 3D).
  • the fatty acid concentration of this fatty acid emulsion was 2% by weight.
  • the fatty acid addition concentration in the bread was 0.2% by weight.
  • no fatty acid emulsion was added.
  • the obtained bread was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • Non-fat milk adjusted to 60 ° C. was added to 70 g of commercially available dried mashed potatoes and mixed to return the mashed potato, and then seasoned with 2.1 g of sodium chloride. Thereafter, a 2% by weight fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) was added to the mashed potato at a ratio of 0.1% by weight with respect to the seasoned mashed potato. Mix until almost uniform (food examples 4A-C). In food comparative example 4, no fatty acid emulsion was added. In food comparative examples 4A to 4C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained mashed potato was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • the mashed potato (Food Example 4A) to which the myristic acid emulsion of Production Example 1D was added was given an oily flavor both in a warm state and in a cold state, and became easy to eat.
  • the flavor was lighter than when palmitic acid emulsion was added.
  • a milk-like flavor was added.
  • the overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the mashed potato to which the palmitic acid emulsion of Production Example 2D was added (Food Example 4B) was given an oily flavor both in a warm state and in a cold state, making it easy to eat.
  • the flavor became lighter and easier to eat than when stearic acid emulsion was added.
  • a faint milk-like flavor was imparted.
  • the overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the mashed potato (Example 4C) to which the stearic acid emulsion of Production Example 3D was added was given an oily flavor both in a warm state and in a cold state, and became easy to eat. A milk-like flavor was added. The overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • Additive-free (food comparison example 4) mashed potatoes were unsatisfactory due to the lack of oily flavor. The flavor was heavy and difficult to eat.
  • Food Example 5 sugar water After preparing a 20% by weight aqueous sucrose solution, 2 weights of a fatty acid emulsion (palmitic acid emulsion or stearic acid emulsion) was added and mixed so that the concentration of fatty acid was 0.1% by weight. (Food Examples 5A and 5B). In food comparative example 5, no fatty acid emulsion was added. In food comparative examples 5A to 5B, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration. Palmitic acid and stearic acid are solid at room temperature, but can be uniformly mixed by adding and mixing the fatty acid dissolved and liquid to the food. Then, the fatty acid became solid by cooling below the melting point of the fatty acid to which the whole food was added.
  • a fatty acid emulsion palmitic acid emulsion or stearic acid emulsion
  • sucrose aqueous solution was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • sucrose aqueous solution was normal sugar water having sweetness.
  • sucrose aqueous solution to which palmitic acid not emulsified was added (food comparative example 5A) and the sucrose aqueous solution to which stearic acid not emulsified was added (food comparative example 5B) were both liquid on the liquid surface in the warm state.
  • fatty acids floated and did not mix evenly.
  • liquid fatty acids stimulated the mucous membranes of the oral cavity, especially the pharynx. The irritation was very uncomfortable and could not stand to drink.
  • the overall evaluation was x.
  • sucrose aqueous solution which added the palmitic acid which is not emulsified
  • sucrose aqueous solution which was added the stearic acid which is not emulsified
  • all are on a liquid surface.
  • Solid fatty acids floated and did not mix evenly. Even if it was drunk, it did not dissolve because the melting point of fatty acid was higher than body temperature. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve.
  • the overall evaluation was ⁇ .
  • Food Example 6 Soymilk 2% fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) is added to 0.1% by weight of fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion) Were added and mixed (food examples 6A to 6C).
  • the foodstuff comparative example 6 did not add a fatty-acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained soy milk was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • the soymilk to which the palmitic acid emulsion of Production Example 2D was added (Food Example 6B) was masked with a blue odor both in a warm state and in a cold state, and became easy to drink. Richness and sweetness were given. The overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the soy milk (Food Example 6C) to which the stearic acid emulsion of Production Example 3D was added was masked with a blue odor both in a warm state and in a cold state, and became easy to drink.
  • the overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • soymilk had a normal soymilk flavor, but had a blue odor peculiar to soymilk.
  • a raw miso-type instant miso soup (4.6% by weight of lipid, 8.8% by weight of salinity) is used without dissolving miso alone in 150 g of hot water at 90 ° C. and then 2% by weight of fatty acid emulsion (myristic acid Emulsions, palmitic acid emulsions or stearic acid emulsions) were added and mixed so that the fatty acid concentration in the miso soup was 0.1 wt% or 0.2 wt% (food examples 7A to C).
  • the food comparative example 7 did not add the fatty acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained miso soup was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • Miso soup Food Example 7A to which the myristic acid emulsion of Production Example 1D was added was given richness and thickness both in the warm state and in the cooled state.
  • the addition concentration was 0.2% by weight, more richness and thickness were imparted compared to 0.1% by weight.
  • Both 0.1 wt% and 0.2 wt% gave a lighter flavor than palmitic acid. In any case, the overall evaluation was good. There was no unpleasant irritation both in the warm and cold state.
  • Miso soup Food Example 7B to which the palmitic acid emulsion of Production Example 2D was added was given richness and thickness both in the warm state and in the cooled state.
  • the addition concentration was 0.2% by weight, more richness and thickness were imparted compared to 0.1% by weight.
  • Both 0.1 wt% and 0.2 wt% gave a lighter flavor than stearic acid.
  • the overall evaluation in the case of 0.1% by weight was “good”, and the overall evaluation in the case of 0.2% by weight was “good”. There was no unpleasant irritation both in the warm and cold state.
  • Miso soup Food Example 7C to which the stearic acid emulsion of Production Example 3D was added was given richness and thickness both in the warm state and in the cooled state.
  • addition concentration was 0.2% by weight, more richness and thickness were imparted compared to 0.1% by weight.
  • the overall evaluation in the case of 0.1% by weight was “good”, and the overall evaluation in the case of 0.2% by weight was “good”. There was no unpleasant irritation both in the warm and cold state.
  • miso soup had the flavor of normal miso soup.
  • miso soup added with non-emulsified myristic acid for each of miso soup added with non-emulsified myristic acid (food comparative example 7A), miso soup added with palmitic acid not emulsified (food comparative example 7B), and miso soup added with stearic acid not emulsified (food comparative example 7C),
  • liquid fatty acids stimulated the mucous membranes of the oral cavity, especially the pharynx. The irritation was very uncomfortable and could not stand to drink.
  • the overall evaluation was x.
  • miso soup added with non-emulsified myristic acid food comparative example 7A
  • miso soup added with palmitic acid not emulsified food comparative example 7B
  • miso soup added with stearic acid not emulsified food comparative example 7C
  • the overall evaluation was ⁇ .
  • Food Example 8 Peanut butter
  • palmitic acid emulsion 2% by weight of palmitic acid emulsion was dissolved in peanut butter creamy (manufactured by Taisho; lipid 50.5% by weight) (Food Example 8).
  • the concentration of fatty acid added to peanut butter was 0.3% by weight.
  • no fatty acid emulsion was added.
  • food comparative example 8A fatty acid that was not emulsified was heated to form a liquid and then added and mixed at the same concentration. Palmitic acid is solid at room temperature, but it can be uniformly mixed by adding and mixing the fatty acid dissolved and liquid to the food. Then, the fatty acid became solid by cooling below the melting point of the fatty acid to which the whole food was added.
  • the obtained peanut butter was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • Peanut butter to which the palmitic acid emulsion of Production Example 2D was added (Food Example 8) was provided with fat and oil richness in both the warm state and the cooled state. The overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the peanut butter of additive-free (food comparative example 8) was peanut butter having sweetness and richness of fats and oils.
  • Peanut butter to which palmitic acid not emulsified was added (Food Comparative Example 8A), when cooled, the fatty acid became solid and the color of the fatty acid was white / opaque, so the whole food was whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was ⁇ .
  • Food Example 9 Stir-fried bean sprouts
  • 0.6% by weight of salt was mixed with the weight of the raw bean sprouts.
  • 2% by weight of a fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) was added (food examples 9A to C). Since the moisture of the palm evaporates in the frying process, the final fatty acid addition concentration with respect to the whole bean sprouts was 0.6% by weight.
  • the foodstuff comparative example 9 did not add a fatty-acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained bean sprouts were subjected to sensory evaluation by an expert both in a warm state (about 70 ° C.) and in a cooled state (about 25 ° C.).
  • the bean-fried stir-fried (Food Example 9A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesive and buttery richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the bean-fried bean sprouts (Food Example 9B) to which the palmitic acid emulsion of Production Example 2D was added were provided with a mass and a richness like chicken oil in the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid. The overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the bean stir fry to which the stearic acid emulsion of Production Example 3D was added (Food Example 9C) was given a cohesiveness and a beef tartiness to the overall flavor both in the warm state and in the cold state.
  • the overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • Food Example 10 Fried Onion
  • the chopped onion is fried using a Teflon (registered trademark) frying pan until the weight reaches 50%, then 0.6% by weight of salt is added to the weight of the raw onion, and then lightly fried together.
  • a weight% fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) was added and mixed so as to be 0.1% by weight of the raw onion (food examples 10A-C).
  • the foodstuff comparative example 10 did not add a fatty-acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained onion stir-fry was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • the onion stir-fry (foodstuff Example 10A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the onion stir-fried with the palmitic acid emulsion of Production Example 2D (Food Example 10B) was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid. The overall evaluation was “ ⁇ ”. There was no unpleasant irritation both in the warm and cold state.
  • the onion stir-fry (Food Example 10C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state.
  • the overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • Additive-free onion (food comparison example 10) lacked richness and unity.
  • Onion stir-fry added with non-emulsified myristic acid (food comparison example 10A), onion stir-fry added with palmitic acid not emulsified (food comparison example 10B), and onion stir-fry added with non-emulsified stearic acid (food comparison example 10C)
  • food comparison example 10A when uniformly mixed, the surface of the food was convinced. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
  • Onion stir-fry added with non-emulsified myristic acid (food comparison example 10A), onion stir-fry added with palmitic acid not emulsified (food comparison example 10B), and onion stir-fry added with non-emulsified stearic acid (food comparison example 10C)
  • the fatty acid became solid and the color of the fatty acid was white / opaque, so the whole food changed whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve.
  • the overall evaluation was ⁇ .
  • Food Example 11 Orange juice
  • a fatty acid emulsion palmitic acid emulsion or stearic acid emulsion
  • the foodstuff comparative example 11 did not add a fatty-acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained orange juice was subjected to sensory evaluation by an expert in a cold state (about 25 ° C.).
  • the orange juice to which the palmitic acid emulsion of Production Example 2D was added (Food Example 11A) was given sweetness and thickness to give the whole unity.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the orange juice (Food Example 11B) to which the stearic acid emulsion of Production Example 3D was added was given sweetness and thickness to give the whole unity.
  • Food Example 12 Apple Juice 2 wt% fatty acid emulsion (palmitic acid emulsion or stearic acid emulsion) was added to commercially available apple juice so that the fatty acid concentration was 0.1 wt% (food examples 12A and 12B). Regarding the palmitic acid emulsion, a fatty acid concentration of 0.2% by weight was also prepared.
  • the foodstuff comparative example 12 did not add a fatty-acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained apple juice was sensory-evaluated by an expert in a cold state (about 25 ° C.).
  • the apple juice (Food Example 12B) to which the stearic acid emulsion of Production Example 3D was added was given sweetness and thickness to give the whole unity.
  • Additive-free apple juice had the flavor of normal apple juice.
  • Food Example 13 Mixed juice
  • fatty acid emulsion palmitic acid emulsion or stearic acid emulsion
  • commercially available mixed juice from apple, orange, peach, banana and lemon fruits
  • fatty acid concentration 0.1 weight % Food examples 13A and 13B
  • the foodstuff comparative example 13 did not add a fatty-acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid, and then added and mixed at the same concentration.
  • the obtained mixed juice was subjected to sensory evaluation by an expert in a cold state (about 25 ° C.).
  • the mixed juice (Food Example 13A) to which the palmitic acid emulsion of Production Example 2D was added was given sweetness and thickness to give the whole unity.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the mixed juice (Food Example 13B) to which the stearic acid emulsion of Production Example 3D was added was given sweetness and thickness to give the whole unity.
  • Additive-free (food comparison example 13) mixed juice had the flavor of normal mixed juice.
  • Food Example 14 Strawberry Jam
  • a non-fruit portion of a commercially available strawberry jam manufactured by Aohata; sugar content 50 degrees, lipid 0% by weight
  • a 2% by weight fatty acid emulsion palmitic acid emulsion or stearic acid emulsion
  • the foodstuff comparative example 14 did not add a fatty acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained strawberry jam was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • the strawberry jam (Food Example 14A) to which the palmitic acid emulsion of Production Example 2D was added felt the sweetness of the moment it was put in the mouth both in the warm state and in the cold state.
  • the overall flavor was given a unity and weight.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the strawberry jam with no additive had the usual strawberry jam flavor.
  • Mushroom Saute Mushrooms (using enoki mushrooms, shimeji mushrooms, shiitake mushrooms and mushrooms) were sauteed without using oil and fat, and seasoned with salt and pepper. Thereafter, 2% by weight of a fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) was added so that the concentration of fatty acid added was 0.1% by weight relative to the total weight after saute.
  • a fatty acid emulsion myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion
  • the food comparative example 15 did not add the fatty acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained mushroom saute was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • Mushroom sauté (Food Example 15A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and buttery richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • Mushroom saute (Food Example 15B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and a richness like chicken oil in the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid. The overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • Mushroom sauté (Food Example 15C) to which the stearic acid emulsion of Production Example 3D was added was provided with a mass and a beef fat richness in the overall flavor both in the warm state and in the cold state.
  • the overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the additive-free (Food Product Comparative Example 15) mushroom sauté was free of fat and oil, so it was not organized and lacked richness.
  • Mushroom sauteed with non-emulsified myristic acid (food comparative example 15A), mushroom sauteed with non-emulsified palmitic acid (food comparative example 15B) and mushroom sauteed with non-emulsified stearic acid (food comparative example 15C)
  • the surface of the food was convinced.
  • liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating.
  • Mushroom sauteed with non-emulsified myristic acid (food comparative example 15A), mushroom sauteed with non-emulsified palmitic acid (food comparative example 15B) and mushroom sauteed with non-emulsified stearic acid (food comparative example 15C)
  • the fatty acid became solid and the color of the fatty acid was white / opaque, so the whole food changed whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve.
  • the overall evaluation was ⁇ .
  • Example 16D the oleic acid emulsion was added and mixed so that the fatty acid concentration was 0.05% by weight with respect to the whole vinegar.
  • the foodstuff comparative example 16 did not add a fatty-acid emulsion.
  • food comparative examples 16A to 16D fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained vinegar was subjected to sensory evaluation by a skilled person both in a cold state (about 25 ° C.).
  • the vinegared product (Food Example 16A) to which the myristic acid emulsion of Production Example 1D was added was vinegared and given an overall unity. Sweetness was emphasized. It became lighter than palmitic acid. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the vinegared product (Food Example 16B) to which the palmitic acid emulsion of Production Example 2D was added was freed from vinegar and was given an overall unity. Sweetness was emphasized. It was less effective than stearic acid. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the vinegared product (Food Example 16C) to which the stearic acid emulsion of Production Example 3D was added was freed from vinegar and was given an overall unity. Sweetness was emphasized. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the vinegared product (food example 16D) to which the oleic acid emulsion of Production Example 4D was added was freed from vinegar, and was given an overall unity and richness. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • Additive-free (food comparative example 16) vinegar was the flavor of ordinary vinegar.
  • Food Examples 17A-C The food comparative example 17 did not add the fatty acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained grilled shrimp salt was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • the shrimp salt grilled (food example 17A) to which the myristic acid emulsion of Production Example 1D has been added is provided with a richness that is baked with butter, suppressing the raw odor of the shrimp both in the warm state and in the cold state. It was. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • Additive-free (food comparative example 17) grilled shrimp had a shrimp odor and was not rich.
  • Food Example 18 Steamed clams
  • a live clam with a shell was immersed in 3% saline for 2 hours, and after sand removal, it was rinsed and washed with water.
  • .8 wt% sodium chloride was added and heated.
  • Food Examples 18A-C Products, palmitic acid emulsions or stearic acid emulsions) were added at respective concentrations and mixed (Food Examples 18A-C).
  • the foodstuff comparative example 18 did not add a fatty-acid emulsion.
  • non-emulsified fatty acids were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained clam steamed steam was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • Steamed clam steaming Food Example 18A to which the myristic acid emulsion of Production Example 1D has been added gives the freshness of the clams in both the warm and cold states, giving it a richness that is finished with butter It was done. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • Steamed clams steamed with the stearic acid emulsion of Production Example 3D (Food Example 18C) has a fresh flavor of clams in both warm and cold states, giving it a rich finish like salad oil It was done. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the additive-free (food comparative example 18) clam steamed steam had a fresh clam odor and was not rich.
  • Non-oil tuna manufactured by Inaba; canned tuna meat soup; 0.4% by weight of lipid, 1.0% by weight of salt
  • 2 wt% fatty acid emulsion myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion
  • the food comparative example 19 did not add the fatty acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added at the same concentration and mixed to obtain a tuna mixture.
  • the obtained tuna mixture was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • the tuna mixture to which the myristic acid emulsion of Production Example 1D was added (Food Example 19A) had a thick flavor and a firm body in both the warm state and the cold state. The fish smell of tuna was suppressed. It became lighter than palmitic acid. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the tuna mixture to which the palmitic acid emulsion of Production Example 2D was added (Food Example 19B) had a thick flavor and a firm body in both the warm state and the cooled state.
  • the fish smell of tuna was suppressed.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the tuna mixture to which the stearic acid emulsion of Production Example 3D was added (Food Example 19C) had a thick flavor and a firm body in both the warm state and the cold state. The fish smell of tuna was suppressed. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the additive-free (food comparative example 19) tuna had the flavor of a normal non-oil tuna can.
  • the liquid fatty acid stimulated the mucous membrane in the oral cavity, and in particular, there was a tingling irritation in the pharynx. The irritation was very unpleasant and could not withstand eating.
  • Food Example 20 Mentaiko Mustard 2% by weight fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) so that mentaiko (made by Taisho) has a fatty acid concentration of 0.1% by weight relative to the whole mentaiko Were added and mixed (Food Examples 20A-C).
  • the foodstuff comparative example 20 did not add a fatty acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained mustard mentaiko was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • the mentaiko (food example 20C) has an overall flavor in a warm state and a cold state, and has a rich flavor that is mixed with salad oil. Granted. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • Spicy mentaiko added with non-emulsified myristic acid food comparative example 20A
  • sardine mentaiko added with non-emulsified palmitic acid food comparative example 20B
  • non-emulsified stearic acid mentaiko food comparative example 20C
  • Food Example 21 Hamburg
  • a 2% by weight fatty acid emulsion myristic acid emulsion, palmitic acid emulsion or stearin so that the fatty acid concentration is 0.2% by weight relative to the whole hamburger seeds.
  • Acid emulsion was added and mixed to form (Food Examples 21A-C).
  • the surface was baked in a heated Teflon (registered trademark) frying pan and cooked in a gas oven at 200 ° C. for 8 minutes.
  • the foodstuff comparative example 21 did not add a fatty-acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained hamburger was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • the hamburger (Food Example 21A) to which the myristic acid emulsion of Production Example 1D was added was given a thickness and richness like a dairy product in both a warm state and a cooled state.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the hamburger (Food Example 21B) to which the palmitic acid emulsion of Production Example 2D was added was given thickness and richness to the flavor both in the warm state and in the cooled state.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the hamburger (Food Example 21C) to which the stearic acid emulsion of Production Example 3D was added was given thickness and richness in both the warm state and the cold state. Harder and heavier than palmitic acid. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • Food Example 22 Scrambled Egg
  • a fatty acid emulsion myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion
  • a fatty acid concentration 0.1% with respect to the whole egg.
  • % And then mixed to be scrambled eggs
  • Food Example 22D the oleic acid emulsion was added to the whole egg so that the fatty acid concentration was 0.05% by weight, and then cooked.
  • the foodstuff comparative example 22 did not add a fatty acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid, then added at the same concentration and mixed before cooking.
  • the obtained scrambled eggs were subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cold state (about 25 ° C.).
  • the scrambled egg to which the myristic acid emulsion of Production Example 1D was added (Food Example 22A) was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the scrambled egg to which the palmitic acid emulsion of Production Example 2D was added (Food Example 22B) was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • a scrambled egg (Food Example 22C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the scrambled egg to which the oleic acid emulsion of Production Example 4D was added (Food Example 22D) was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state.
  • the odor of oils and fats peculiar to oleic acid was not felt.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli.
  • Food Example 23 non-fat milk
  • Delicious non-fat milk (Morinaga; 0.4% fat by weight) and 2% by weight fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) with 0.1% fatty acid addition
  • the foodstuff comparative example 23 did not add a fatty-acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained milk was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • the milk (foodstuff Example 23A) to which the myristic acid emulsion of Production Example 1D was added was given sweetness and thickness like milk in both a warm state and a cooled state. A cloudiness was imparted. It became lighter than palmitic acid. The overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the milk (Food Example 23B) to which the palmitic acid emulsion of Production Example 2D was added was given milk-like sweetness and thickness both in the warm state and in the cold state. A cloudiness was imparted. The overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the milk (Food Example 23C) to which the stearic acid emulsion of Production Example 3D was added was given sweetness and thickness like milk in both a warm state and a cooled state. A cloudiness was imparted. Harder and heavier than palmitic acid. The overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • Additive-free (Food Comparative Example 23) milk had no milk fat, and therefore had no peculiar taste of milk. Lack of cloudiness.
  • Food Example 24 Cottage cheese
  • Snow Brand Hokkaido 100 Cottage Cheese Snow Brand; 4.0% by weight lipid
  • 2% fatty acid emulsion myristic acid emulsion, palmitic acid so that the fatty acid concentration is 0.1% by weight with respect to the whole cheese.
  • Emulsions or stearic acid emulsions were added and mixed (food examples 24A-C).
  • the foodstuff comparative example 24 did not add a fatty-acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained cheese was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • the cheese to which the myristic acid emulsion of Production Example 1D was added (Food Example 24A) was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the hamburger (Food Example 24B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the cheese to which the stearic acid emulsion of Production Example 3D was added (Food Example 24C) was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli.
  • Food Example 25 Hot Cake
  • 2 wt% fatty acid emulsion myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion
  • a fatty acid concentration might be 0.1 weight% with respect to the whole hot cake mix
  • it cooked and obtained the hot cake foodstuff Example 25A-C
  • the oleic acid emulsion was added to the hot cake mix so that the fatty acid concentration was 0.05% by weight, and then cooked.
  • the foodstuff comparative example 25 did not add a fatty acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid, then added at the same concentration and mixed before cooking.
  • the obtained hot cake was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cold state (about 25 ° C.).
  • the hot cake (Food Example 25A) to which the myristic acid emulsion of Production Example 1D was added was given a sweetness and thickness like butter both in a warm state and a cooled state. It became lighter than palmitic acid.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the hot cake (Food Example 25B) to which the palmitic acid emulsion of Production Example 2D was added was imparted with fat, fat, sweetness, and thickness both in the warm state and in the cold state.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the hot cake (Food Example 25C) to which the stearic acid emulsion of Production Example 3D was added was provided with fat, fat, sweetness, and thickness both in the warm state and in the cold state. Harder and heavier than palmitic acid. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the hot cake (Food Example 25D) to which the oleic acid emulsion of Production Example 4D was added was imparted with fat, fat, sweetness, and thickness both in the warm state and in the cold state. Light and soft physical properties. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • Hot cake added with non-emulsified myristic acid (food comparative example 25A), hot cake added with non-emulsified palmitic acid (food comparative example 25B), hot cake added with non-emulsified stearic acid (food comparative example 25C) and not emulsified
  • food comparative example 25D Hot cake added with non-emulsified myristic acid
  • hot cake added with non-emulsified palmitic acid food comparative example 25B
  • hot cake added with non-emulsified stearic acid (food comparative example 25C) and not emulsified
  • Food Product Comparative Example 25D all of the hot cakes had a hot surface in the warm state. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
  • Hot cake added with non-emulsified myristic acid (food comparative example 25A), hot cake added with non-emulsified palmitic acid (food comparative example 25B), hot cake added with non-emulsified stearic acid (food comparative example 25C) and not emulsified
  • Food Comparative Example 25D the fatty acid became solid and the color of the fatty acid was white / opaque in the cooled state, so that the whole food was whitish. . Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change.
  • Food Example 26 Biscuit
  • Hard biscuits with a small amount of oil and fat were baked using the minimum amount of oil and fat according to the formulations shown in Table 7 below and the procedures (1) to (6).
  • the fatty acid powder solution used here was a fatty acid emulsion after ultrasonic treatment produced by the same method as in Production Example 1D, 2D, 3D or 4D (Food Examples 26A to D).
  • the fatty acid concentration of this fatty acid emulsion was 2% by weight.
  • the fatty acid addition concentration in the biscuits was 0.2% by weight.
  • the food comparative example 26 did not add the fatty acid emulsion.
  • the obtained biscuits were subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • the additive-free (food comparison example 26) biscuits lacked the peculiar taste because there was no milk fat. This biscuit was hard and difficult to eat.
  • the fatty acid powder contains 20% fatty acid, the above composition becomes a quasi-chocolate of 0.2% fatty acid.
  • the fatty acid powder used here was a powder of a fatty acid emulsion produced by the same method as in Production Example 1D, 2D, or 3D (Food Examples 27A to D).
  • the foodstuff comparative example 27 did not add a fatty-acid emulsion.
  • the sensory evaluation of the obtained chocolate was performed by an expert in a cold state (about 25 ° C.).
  • the fatty acid powder solution used here was an ultrasonically treated fatty acid emulsion produced by the same method as in any of Production Examples 1D, 2D, 3D, or 4D (Food Examples 28A to D).
  • the fatty acid concentration of this fatty acid emulsion was 2% by weight.
  • the fatty acid addition concentration in the candy was 0.2% by weight.
  • the foodstuff comparative example 28 did not add a fatty-acid emulsion.
  • the obtained candy was subjected to sensory evaluation by an expert in a cold state (about 25 ° C.).
  • the additive-free (food comparative example 28) candy had a normal sugar candy taste.
  • Food Example 29 Coffee 6 g of blendy (manufactured by AGF) is dissolved in 400 g of hot water at 90 ° C., and 2 wt% fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) is added in an amount of 0.1 wt. % Were added and mixed (Food Examples 29A to 29C).
  • the foodstuff comparative example 29 did not add a fatty-acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained coffee was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 27 ° C.).
  • the coffee (Food Example 29A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and richness to the overall flavor as if the cream was added in both the warm state and the cold state. . It became lighter than palmitic acid.
  • the overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the coffee to which the palmitic acid emulsion of Production Example 2D was added (Food Example 29B) was given a cohesiveness and richness to the overall flavor as if the cream was added in both the warm state and the cold state. . A lighter flavor than stearic acid. The overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the coffee to which the stearic acid emulsion of Production Example 3D was added (Food Example 29C) was given a cohesiveness and richness to the overall flavor as if the cream was added in both the warm state and the cold state. .
  • the overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the additive-free (Food Comparative Example 29) coffee had a normal coffee flavor.
  • Food Example 30 Black Tea
  • 2 wt% fatty acid emulsion myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion
  • the mixture was added and mixed so that the amount was 0.1% by weight (food examples 30A to 30C).
  • the food comparative example 30 did not add the fatty acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained tea was subjected to sensory evaluation by an expert both in a warm state (about 70 ° C.) and in a cooled state (about 25 ° C.).
  • the black tea (Food Example 30A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and richness to the overall flavor as if the cream was added in both the warm state and the cold state. . It became lighter than palmitic acid.
  • the overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the black tea (Food Example 30B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness to the overall flavor as if the cream had been added in both the warm state and the cold state. .
  • the overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • the black tea (Food Example 30C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness to the overall flavor as if the cream was added in both the warm state and the cold state. .
  • the overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • Additive-free (food comparative example 30) black tea had the flavor of normal black tea.
  • Food Example 31 Coke
  • fatty acid emulsion myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion
  • Coca-Cola manufactured by Coca-Cola
  • Food Examples 31A-C 2% by weight of oleic acid emulsion was added and mixed so that the amount of fatty acid added was 0.05% by weight.
  • the foodstuff comparative example 31 did not add a fatty-acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained cola was subjected to sensory evaluation by an expert in both the cold state (about 25 ° C.).
  • the cola (Food Example 31A) to which the myristic acid emulsion of Production Example 1D was added was given a strong sweetness and unity. It became lighter than palmitic acid.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the cola (Food Example 31B) to which the palmitic acid emulsion of Production Example 2D was added was given a strong sweetness and unity.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the cola (Food Example 31D) to which the oleic acid emulsion of Production Example 4D was added was given a strong sweetness and unity. Oleic acid-specific oily odor was added. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the additive-free (food comparison example 31) cola had a normal cola flavor.
  • Cola added with non-emulsified myristic acid (food comparative example 31A), cola added with non-emulsified palmitic acid (food comparative example 31B), and cola added with non-emulsified stearic acid (food comparative example 31C) are liquids. Solid fatty acids floated on the surface and were not mixed uniformly. Even if it was drunk, it did not dissolve because the melting point of fatty acid was higher than body temperature. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve. There was no change in color. The overall evaluation was ⁇ .
  • Food Example 32 Soy Sauce
  • fatty acid emulsion myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion
  • selected round soybean soy sauce Kikkoman
  • the foodstuff comparative example 32 did not add a fatty-acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained soy sauce was subjected to sensory evaluation by an expert in a cold state (about 25 ° C.).
  • the soy sauce (Food Example 32A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and richness to the overall flavor. It became lighter than palmitic acid. Slightly cloudy. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the soy sauce (Food Example 32B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness to the overall flavor. A lighter flavor than stearic acid. Slightly cloudy. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the soy sauce (Food Example 32C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness to the overall flavor. Slightly cloudy. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the additive-free (food comparison example 32) soy sauce had a normal soy sauce flavor.
  • Food Example 33 Noodle soup
  • fatty acid emulsion myristic acid emulsion, palmitic acid emulsion or stearin
  • Acid emulsified product was added and mixed so that the fatty acid concentration in the soup was 0.1% by weight (food examples 33A-C).
  • the foodstuff comparative example 33 did not add a fatty-acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained noodle soup was subjected to sensory evaluation by an expert in a cold state (about 25 ° C.).
  • Noodle soup to which the myristic acid emulsion of Production Example 1D was added (Food Example 33A) was given a mass and richness to the overall flavor. It became lighter than palmitic acid. Slightly cloudy. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the noodle soup (Food Example 33B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness to the overall flavor. A lighter flavor than stearic acid. Slightly cloudy. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • Noodle soup Food Example 33C to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness to the overall flavor. Slightly cloudy. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the additive-free (food comparative example 33) noodle soup had a normal noodle soup flavor.
  • the obtained tomato ketchup was subjected to sensory evaluation by a skilled person both in a cold state (about 25 ° C.).
  • Tomato ketchup Food Example 34A to which the myristic acid emulsion of Production Example 1D was added was provided with a unity and richness in the overall flavor. It became lighter than palmitic acid. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the ketchup (Food Example 34B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness to the overall flavor. A lighter flavor than stearic acid. The overall evaluation was ⁇ . There were no unpleasant stimuli.
  • the additive-free (food comparative example 34) ketchup had the usual tomato ketchup flavor.
  • Food Example 35 Mayonnaise 2 weights in mayonnaise (Cupe; 34.7% by weight, salt 2.7% by weight) or half oil mayonnaise (Cuppy; 74.7% by weight lipid, 2% by weight) % Fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) was added and mixed so that the fatty acid addition concentration in the mayonnaise was 0.1% by weight (Food Example 35A-1 To 35C-2). The foodstuff comparative example 35 did not add a fatty-acid emulsion.
  • the obtained mayonnaise was subjected to sensory evaluation by an expert in both the cold state (about 25 ° C.).
  • the additive-free (food comparative example 35) mayonnaise had the same mayonnaise flavor as both the fat-reduced mayonnaise and the normal fat mayonnaise.
  • the obtained Worcester sauce was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cold state (about 25 ° C.).
  • the Worcester sauce (Food Example 36A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli, both warm and cold.
  • the Worcester sauce (Food Example 36B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness in the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli, both warm and cold.
  • the Worcester sauce (Food Example 36C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesion and richness to the overall flavor both in the warm state and in the cold state.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli, both warm and cold.
  • the additive-free (Food Product Comparative Example 36) Worcester Sauce had the flavor of an ordinary Worcester Sauce.
  • Food Example 37 Okonomiyaki Sauce
  • Choose your favorite sauce (Otafuku; 0.1% fat, 5.1% salinity) by 2% fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) was added and mixed so that the fatty acid addition concentration was 0.1% by weight (food examples 37A to 37C).
  • the foodstuff comparative example 37 did not add a fatty-acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained favorite sauce was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cold state (about 25 ° C.).
  • the favorite sauce (Food Example 37C) to which the stearic acid emulsion of Production Example 3D was added was given a beef tallow-like flavor both in the warm state and in the cold state.
  • the overall flavor was given a cohesiveness and richness.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli, both warm and cold.
  • the obtained cream soup was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cold state (about 27 ° C.).
  • the cream soup to which the myristic acid emulsion of Production Example 1D was added (Food Example 38A) was given a cohesiveness and richness in the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ⁇ . There were no unpleasant irritation, both warm and cold.
  • the cream soup to which the palmitic acid emulsion of Production Example 2D was added (Food Example 38B) was given a cohesiveness and richness in the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid. The overall evaluation was ⁇ . There were no unpleasant stimuli, both warm and cold.
  • the cream soup (Food Example 38C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness in the overall flavor both in the warm state and in the cold state.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli, both warm and cold.
  • the additive-free (food comparison example 38) cream soup had the flavor of a normal cream soup.
  • cream soup added with non-emulsified myristic acid food comparative example 38A
  • cream soup added with non-emulsified palmitic acid food comparative example 38B
  • cream soup added with non-emulsified stearic acid food comparative example 38C
  • liquid fatty acids floated on the liquid surface in a warm state, liquid fatty acids floated on the liquid surface and were not mixed uniformly.
  • liquid fatty acids stimulated the mucous membranes of the oral cavity, especially the pharynx. The irritation was very uncomfortable and could not stand to drink.
  • the overall evaluation was x.
  • cream soup added with non-emulsified myristic acid food comparative example 38A
  • cream soup added with non-emulsified palmitic acid food comparative example 38B
  • cream soup added with non-emulsified stearic acid food comparative example 38C
  • solid fatty acids floated on the liquid surface and were not mixed uniformly. Even if it was drunk, it did not dissolve because the melting point of fatty acid was higher than body temperature. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve.
  • the overall evaluation was ⁇ .
  • Food Example 39 Instant Ramen (Salt Ramen)
  • Sapporo Ichiban Shio Ramen Sanyo Foods; 16.6 wt% lipid, 2.3 wt% salt
  • 2 wt% fatty acid emulsion Myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion
  • the food comparative example 39 did not add the fatty acid emulsion.
  • non-emulsified fatty acids were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained ramen was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cold state (about 25 ° C.).
  • the ramen (Food Example 39A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli, both warm and cold.
  • the ramen (Food Example 39B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness in the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli, both warm and cold.
  • the ramen (Food Example 39C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness in the overall flavor both in the warm state and in the cold state.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli, both warm and cold.
  • the ramen without additives (Food Comparative Example 39) had a normal ramen flavor.
  • Food Example 40 meat sauce
  • fatty acid emulsion myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion.
  • Food Examples 40A-C The foodstuff comparative example 40 did not add a fatty-acid emulsion.
  • fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
  • the obtained meat sauce was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cold state (about 25 ° C.).
  • the meat sauce (Food Example 40A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli, both warm and cold.
  • the meat sauce (Food Example 40B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli, both warm and cold.
  • the meat sauce (Food Example 40C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state.
  • the overall evaluation was ⁇ . There were no unpleasant stimuli, both warm and cold.
  • the additive-free (food comparison example 40) meat sauce had the flavor of a normal meat sauce.
  • meat sauce which added myristic acid which does not emulsify
  • meat sauce which added palmitic acid which does not emulsify
  • meat sauce which added stearic acid which does not emulsify
  • meat sauce which added myristic acid which does not emulsify
  • meat sauce which added palmitic acid which does not emulsify
  • meat sauce which added stearic acid which does not emulsify
  • the obtained milk was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
  • Example 41A and the milk of Example 41B were given milk-like sweetness and thickness both in the warm state and in the cold state. A cloudiness was imparted. The overall evaluation was ⁇ . There was no unpleasant irritation both in the warm and cold state.
  • Condition 2 A pressure of 200 MPa was applied, and a back pressure of 2 MPa (pressure opposite to the flow) was applied at the generator outlet.
  • Condition 3 A pressure of 50 MPa was applied, and a back pressure of 2 MPa was applied at the generator outlet.
  • Condition 4 A pressure of 150 MPa was applied, and a back pressure of 2 MPa was applied at the generator outlet.
  • the median particle size becomes smaller as the number of treatments with the nanomizer is increased.
  • the median particle diameter was the smallest when the treatment was performed 10 times under condition 2. That is, the median particle diameter when not treated was 3.22 ⁇ m, but when treated 10 times, the median particle diameter became 0.209 ⁇ m.
  • the taste was sensory-evaluated by an expert by licking each emulsion in both a warm state (about 70 ° C.) and a cold state (about 25 ° C.). As a result, it was found that the fat taste tends to be stronger as the median particle size is smaller in both the warm state and the cold state.
  • Food Example 42 A commercially available chicken soup (powder) is added and dissolved in water (hot water) at about 100 ° C. to a concentration of 3% by weight, and any of the 16 types of emulsions produced in Production Example 6 is added thereto. Sixteen kinds of chicken soup were obtained by adding the fatty acid to a concentration of 0.1%. Each chicken soup was sensory-evaluated by an expert both in the warm state (about 70 ° C.) and in the cold state (about 25 ° C.). As a result, it was found that in both the warm state and the cold state, the smaller the median particle diameter, the stronger the taste of fat and the stronger the richness. From this, it was found that even if the same amount of fatty acid was used, the smaller the median particle diameter, the stronger the flavor of fat and the stronger the flavor.
  • a lick meter In the evaluation of palatability using an animal such as a mouse, a lick meter is used. A schematic diagram of the lick meter is shown in FIG. The mouse is placed on a conductive floor, and the container containing the solution to be evaluated and the floor are connected by an electric wire sandwiching an A / D converter. By passing a straw through the container containing the solution to be evaluated, and when the mouse licks the solution at the tip of the straw, electricity flows to the floor through the mouse. By counting the number of electricity pulses that passed through the A / D converter, the mouse The number of licks can be measured. “Lick” refers to the act of licking a solution. In the measurement using a lick meter, for example, measurement is possible in a short time of 10 to 180 seconds, and the influence of information after the digestive tract (feeling of fullness, etc.) is extremely reduced. ) Can be used to evaluate palatability.
  • mice 8 weeks old BALB / c male mice were used. First, as a training period, the robot was put in the lick device on the first day to get used to the environment. On the second day, a 50% corn oil solution was presented to learn to take and acclimatize to corn oil.
  • the test was conducted on the 3rd to 8th days. Water was fasted and fasted 30 minutes before the test. At the beginning of the test (0 o'clock), the container containing the solution to be evaluated is attached to the lick device, and after 10 seconds, until 20 seconds, after 30 seconds, after 40 seconds, until after 50 seconds, until after 50 seconds, The number of licks per minute until 60 seconds was measured. Thereafter, the solution was presented for 29 minutes, and after the solution was presented for a total of 30 minutes, the container was removed and not presented until the next day's measurement.
  • Example 1 and Comparative Example 1 Substitution of palatability of corn oil by linolenic acid
  • the number of licks per minute of linoleic acid and corn oil using a lick measurement that quantifies their preference with the frequency at which the mouse licks the solution Compared.
  • a solution with a concentration of 0.125% to 4% was prepared by diluting a fatty acid or fat with mineral oil, for each mouse. 100% mineral oil was used as the 0% solution.
  • FIG. 9 is a graph showing the relationship between the corn oil concentration and the cumulative number of licks.
  • FIG. 9 shows the effect of corn oil concentration on the number of licks.
  • the horizontal axis indicates time (seconds), and the vertical axis indicates the cumulative number of licks. Because 0% corn oil (100% mineral oil) has very few licks, mineral oil is not preferred by mice, and corn oil is preferred by mice because the number of licks increases as the concentration of corn oil increases. Is shown.
  • FIG. 10 is a graph showing the relationship between the cumulative number of licks for 60 seconds and the concentration of corn oil. This data is the same data as the cumulative number of licks for 60 seconds in FIG. The horizontal axis indicates the concentration of corn oil, and the vertical axis indicates the cumulative number of licks for 60 seconds. FIG. 10 shows that the number of licks increased in a concentration-dependent manner. Therefore, it became clear that the preference of corn oil increases in a concentration-dependent manner (0 to 100%).
  • FIG. 11 is a graph showing the relationship between the concentration of linoleic acid and the cumulative number of licks.
  • FIG. 11 shows the effect of linoleic acid concentration on the number of licks.
  • the horizontal axis indicates time (seconds), and the vertical axis indicates the cumulative number of licks. Because the number of licks of 0% linoleic acid (100% mineral oil) is extremely small, mineral oil is not preferred by mice, and the number of licks increases as the concentration of linoleic acid increases, so that linoleic acid is preferred by mice Is shown. Linoleic acid was preferred at a concentration of 0.25% or higher, with the highest number of licks at a concentration of 1%.
  • FIG. 12 is a graph showing the relationship between the cumulative number of licks for 60 seconds and the concentration of linoleic acid. This data is the same data as the cumulative number of licks for 60 seconds in FIG.
  • the horizontal axis indicates the concentration of linoleic acid, and the vertical axis indicates the number of accumulated licks for 60 seconds.
  • FIG. 12 shows that the number of licks is maximized around a linoleic acid concentration of 1%. This revealed that there is an optimum concentration (0.5 to 2%) of fatty acid palatability.
  • FIG. 13 is a graph comparing the number of licks (lick frequency) for 60 seconds between mineral oil containing 1% linoleic acid and 100% corn oil. The lick speed of 1% fatty acid was similar to 100% fat.
  • Example 2 and Example 3 Substitution of palatability of corn oil by other fatty acids
  • oleic acid Example 2
  • linolenic acid Example 3
  • both oleic acid and linolenic acid were edible oils and fats equivalent to linoleic acid. It has been shown that can be substituted.
  • Fatty acid (Example 4: linoleic acid 1%) or oil (Comparative Example 4: corn oil 100%) was used as the presenting solution.
  • a solution having a concentration of 1% was prepared by diluting the fatty acid with mineral oil.
  • Example 5 Preparation of salad oil substitute using fatty acid and mineral oil as substitute oil and fat materials
  • a mineral oil containing 1% linoleic acid was prepared by adding 1 part by weight of linoleic acid to Kaneda Corporation mineral oil K-280 (99 parts by weight). Sensory evaluation of 1% linoleic acid-containing mineral oil by 5 well-trained panelists revealed a good flavor like salad oil.
  • Example 6 and Comparative Examples 6-1 and 6-2 Preparation of dressing using fatty acid and mineral oil as substitute oil and fat materials
  • the mineral oil containing 1% linoleic acid (Example 6-1), commercially available salad oil (Comparative Example 6-1) or mineral oil (Comparative Example 6-2) prepared in Example 5 is shown in Table 1A below.
  • a salad dressing was prepared by blending and mixing these ingredients thoroughly.
  • Example 6 and Comparative Examples 6-1 and 6-2 Sensory evaluation of the dressings of Example 6 and Comparative Examples 6-1 and 6-2 was conducted by five well-trained panelists, but Example 6 and Comparative Example 6-1 had the same good flavor. The flavor of Comparative Example 6-2 was not preferable.
  • Example 7 and Comparative Examples 7-1 and 7-2 Production of mayonnaise using fatty acid and mineral oil as substitute oil and fat materials
  • the formulation shown in Table 2A below was used. First, egg yolk and vinegar are mixed, then 1% linoleic acid-containing mineral oil (Example 7) or commercially available salad oil (Comparative Example 7) prepared in Example 5 above is added little by little and stirred. Mayonnaise was prepared by adding salt and stirring.
  • Example 7 and Comparative Examples 7-1 and 7-2 When the mayonnaise of Example 7 and Comparative Examples 7-1 and 7-2 was sensory-evaluated by five well-trained panelists, Example 7 and Comparative Example 7-1 had comparable good taste. The flavor of Comparative Example 7-2 was slightly unfavorable.
  • mineral oil containing fatty acid is useful as an alternative material for edible fats and oils.
  • the energy amount of mineral oil is 0 kcal per 100 g, and the energy amounts of linoleic acid and salad oil are both 900 kcal per 100 g.
  • the energy amount of 1% linoleic acid-containing mineral oil is 9 kcal per 100 g. Therefore, it turned out that fats and oils can be substituted by fats and oils substitute material of 1/100 energy amount.
  • a 20% highly branched cyclic glucan aqueous solution or an aqueous solution containing 1% linoleic acid and 20% highly branched cyclic glucan was prepared.
  • the highly branched cyclic glucan cluster dextrin (CCD; weight average molecular weight 150,000) manufactured by Ezaki Glico Co., Ltd. was used.
  • FIG. 14A is a graph showing changes in the number of licks per minute.
  • the horizontal axis indicates time (seconds), and the vertical axis indicates the cumulative number of licks.
  • Mice did not show preference for water alone or CCD alone. However, it showed a high preference for 1% linoleic acid added to the CCD, and the number of licks increased significantly over time.
  • FIG. 14B is a graph showing the cumulative lick number (Initial licking rate) for 60 seconds for each solution.
  • Initial clicking rate is the total number of licks per minute and is an index of the preference for the solution.
  • This data is the same data as the cumulative number of licks for 60 seconds in FIG. 14A.
  • the horizontal axis shows the tested solution, and the vertical axis shows the cumulative number of licks for 60 seconds.
  • FIG. 14B it was revealed that the mouse did not show palatability only for water and CCD alone, but showed high palatability for 1% linoleic acid added to CCD.
  • the energy amount of 1% fatty acid added to 20% CCD aqueous solution is 0.8 kcal / ml, which is 1/10 or less calories of the same weight of fat. Therefore, if 1% fatty acid is added to a 20% CCD aqueous solution and the fats and oils of food are substituted, the amount of energy of the food can be reduced.
  • Example 9 Comparative Example 9: Examination of oil and fat substitute material with added sugar
  • the impact of energy information was studied over a four day period.
  • a 20% highly branched cyclic glucan aqueous solution or an aqueous solution containing 1% linoleic acid and 20% highly branched cyclic glucan was prepared.
  • the highly branched cyclic glucan cluster dextrin (CCD; weight average molecular weight 150,000) manufactured by Ezaki Glico Co., Ltd. was used.
  • mice with no fat intake experience were used.
  • mice with no fat intake experience were used.
  • mice with no fat intake experience were used.
  • mice with no fat intake experience were used.
  • mice with no fat intake experience were used.
  • mice with no fat intake experience were used.
  • mice with no fat intake experience were used.
  • mice with no fat intake experience were used.
  • mice with no fat intake experience were used.
  • mice with no fat intake experience were used.
  • mice with no fat intake experience were used.
  • various solutions (20% hyperbranched cyclic glucan aqueous solution (Comparative Example 9) or aqueous solution containing 1% linoleic acid and 20% hyperbranched cyclic glucan (Example 9) were used.
  • the amount of intake was measured. This 10 minute presentation was repeated for 4 days. The results are shown in FIG.
  • FIG. 15 is a graph showing daily changes in the intake of various solutions.
  • the horizontal axis indicates the number of days (day), and the vertical axis indicates the intake amount (g / 10 minutes).
  • the solution containing no 1% linoleic acid (20% CCD only) consumed more.
  • the intake of 20% CCD plus linoleic acid increased. This is thought to have caused the increase in intake because the influence of novel fear disappeared and both the preference for linoleic acid and the information that energy can be obtained were combined. It is thought that the information that the solution containing only the CCD can obtain energy increased the intake amount.
  • Example 10 Fat and oil mixture partially substituted with fatty acid and mineral oil
  • An oil / fat mixture was obtained by mixing 1% linoleic acid, 75% mineral oil, and 24% commercially available edible oil / fat.
  • Example 11 Fat and oil mixture partially substituted with fatty acid and mineral oil
  • An oil / fat mixture was obtained by mixing 1% linoleic acid, 75% mineral oil, and 24% commercially available edible oil / fat.
  • Non-fat dry milk, granulated sugar, starch syrup and polydextrose were added to 40 ° C. warm water and mixed to dissolve these materials.
  • this mixed solution was heated to 60 to 70 ° C. and completely dissolved, and then a stabilizer and a fatty acid emulsion were further added and mixed to obtain a vanilla ice mix.
  • This vanilla ice mix was homogenized using a homogenizer (processing conditions: 150 kg / cm 2 ).
  • the vanilla ice mix after homogenization was sterilized at 68 ° C. for 30 minutes.
  • the vanilla ice mix after sterilization was cooled to 10 ° C., added with vanilla fragrance, mixed and then aged at 5 ° C. for 4 hours.
  • After freezing this aged vanilla ice mix it was filled in a cup and rapidly cured by cooling at ⁇ 30 ° C. for 30 minutes to obtain vanilla ice.
  • the sensory evaluation of the prepared vanilla ice cream was performed by five well-trained experts.
  • the fatty acid-free additive was given 3 points, and was evaluated in 5 stages based on the following evaluation criteria.
  • the present invention there are provided foods and beverages having improved flavor (particularly, imparted or enhanced with the taste of fat), production methods thereof, and flavor preparations. If the method of this invention is used, the richness of fat can be provided to the food with insufficient richness, for example.
  • the present invention also provides the oil / fat substitute material of the present invention capable of realizing calorie off while maintaining the preference of the oil / fat.
  • An oil-and-fat substitute material that maintains palatability has high demand as, for example, a diet food material.

Abstract

Disclosed is a food or beverage comprising a free long-chain fatty acid or a salt thereof and an emulsifying agent, wherein the free long-chain fatty acid or the salt thereof and the emulsifying agent together form an oil-in-water type emulsion.  In a preferred embodiment, the food or beverage contains the free long-chain fatty acid or the salt thereof in an amount of 0.01 to 10 wt%.  Also disclosed is a method for producing a food or beverage having improved flavor.  The method involves a step of adding an oil-in-water type emulsion to a food or beverage or a food material for use in a food or beverage, wherein the emulsion comprises a free long-chain fatty acid or a salt thereof, an emulsifying agent and water.

Description

乳化状態の遊離長鎖脂肪酸を含有する飲食品Foods and drinks containing free long chain fatty acids in the emulsified state
　本発明は、乳化状態の遊離長鎖脂肪酸またはその塩を含有する飲食品およびその製造方法に関する。 The present invention relates to a food and drink containing an emulsified free long chain fatty acid or a salt thereof, and a method for producing the same.
　本発明はまた、遊離長鎖脂肪酸またはその塩を含有する、高嗜好性の飲食品およびその製造方法に関する。本発明はまた、遊離長鎖脂肪酸またはその塩と、中カロリー食材とを含有する、ある程度カロリーが低く、高嗜好性でかつ長期にわたって好まれる飲食品およびその製造方法に関する。本発明はさらに、ゼロカロリー飲食品または低カロリー飲食品であって、遊離長鎖脂肪酸またはその塩を含む飲食品およびその製造方法に関する。本発明はさらに、遊離長鎖脂肪酸またはその塩と、中カロリー食材とを含有する油脂代用材料およびその製造方法に関する。 The present invention also relates to a highly palatable food or drink containing a free long chain fatty acid or a salt thereof and a method for producing the same. The present invention also relates to a food / beverage product containing a free long-chain fatty acid or a salt thereof and a medium calorie food and having a low calorific value to some extent, high palatability, and preference over a long period of time, and a method for producing the same. The present invention further relates to a zero-calorie food / beverage product or a low-calorie food / beverage product, comprising a free long-chain fatty acid or a salt thereof, and a method for producing the same. The present invention further relates to an oil and fat substitute material containing a free long chain fatty acid or a salt thereof and a medium calorie food and a method for producing the same.
　人間は、基本５味を感じているといわれている。基本５味とは、酸味、苦味、塩味、甘味および旨味である。脂肪の味は従来知られている基本５味に含まれない。基本５味は人間にとって以下の意味を有すると考えられる：
　酸味＝腐敗物、未熟果実などの味；
　苦味＝アルカロイドなどの毒の味；
　塩味＝ミネラルの味；
　甘味＝糖質の味；
　旨味＝タンパク質および核酸の味。
酸味および苦味は避けるべき味であり、塩味、甘味および旨味は必要な味である。糖質およびタンパク質と同様に、脂質は生命にとって必須である。しかし、脂肪は無味無臭であり、脂肪のおいしさは、テクスチャーや苦味のマスキング効果として説明されてきた。 Humans are said to feel the five basic tastes. The basic five tastes are acidity, bitterness, salty taste, sweetness and umami. The taste of fat is not included in the conventional five basic tastes. Basic five tastes are considered to have the following meaning for humans:
Acidity = taste of spoiled products, immature fruits, etc .;
Bitter taste = taste of poisons such as alkaloids;
Salty taste = mineral taste;
Sweetness = sugary taste;
Umami = taste of protein and nucleic acid.
Acidity and bitterness are to be avoided, and saltiness, sweetness and umami are necessary tastes. Like carbohydrates and proteins, lipids are essential for life. However, fat is tasteless and odorless, and the deliciousness of fat has been described as a masking effect for texture and bitterness.
　ここで、３大栄養素と味覚の関係を検討する。糖質の分解物は糖であり、糖は甘味を呈する。タンパク質の分解物はアミノ酸であり、アミノ酸は旨味を呈する。脂質の分解物は脂肪酸である。しかし、脂肪酸は上記の５味のいずれも呈さないとされてきた。 Here, consider the relationship between the three major nutrients and taste. The degradation product of sugar is sugar, and sugar exhibits sweetness. A protein degradation product is an amino acid, and the amino acid has a delicious taste. Lipid degradation products are fatty acids. However, it has been said that fatty acids do not exhibit any of the above five tastes.
　唾液の酵素活性とその役割の従来の説明を考慮する。唾液は、アミラーゼ活性、プロテアーゼ活性およびリパーゼ活性を有する。これらの酵素活性の作用によって遊離される分子がそれぞれ糖、アミノ酸および脂肪酸であることを考慮すると、唾液は、ポリマーの部分分解によって、３大栄養素を検出するのに役立っていると考えられる。 Consider the conventional explanation of saliva enzyme activity and its role. Saliva has amylase activity, protease activity, and lipase activity. Considering that the molecules released by the action of these enzyme activities are sugars, amino acids and fatty acids, respectively, saliva is thought to be useful in detecting the three major nutrients by partial degradation of the polymer.
　油脂は消化されると１ｇあたり９ｇのエネルギーを与えるため高カロリーであり、食物の重要な成分である。油脂が口腔内でどのように認識されているかについて研究がなされている。例えば、非特許文献１には、トリアシルグリセロールを９９％より多く含む食事性脂肪を舌のリパーゼにより５秒間処理したところ、トリアシルグリセロールから１～２％の脂肪酸が遊離したことが記載されている。このことから、遊離脂肪酸が油脂に対する嗜好性の一因となっている可能性がある。また、１００％コーン油を経口摂取すると口内で一部が分解されて１％程度の脂肪酸が生じることも公知である。 Oils and fats are 9 calories per gram when digested, so they are high in calories and are an important component of food. Research has been conducted on how fats and oils are recognized in the oral cavity. For example, Non-Patent Document 1 describes that when dietary fat containing more than 99% of triacylglycerol was treated with lipase on the tongue for 5 seconds, 1 to 2% of fatty acid was released from triacylglycerol. Yes. From this, there is a possibility that the free fatty acid contributes to the preference for oils and fats. It is also known that when 100% corn oil is taken orally, a part of it is decomposed in the mouth to produce about 1% fatty acid.
　２００３年、ヒトの味蕾から脂肪酸レセプターが発見された（非特許文献２）。そのため、生体による油脂の認知は、油脂の分解産物である遊離脂肪酸が舌上の受容体に作用することで起こると考えられている。すなわち、人間は舌で脂肪酸の味を感じていると考えられる。遊離脂肪酸は、リパーゼ分解物中には約１～２％含まれており、油脂中には１％未満しか含まれていない。マウスに油脂を自由摂食させると、口腔内の遊離脂肪酸の濃度は約０～３％となる。 In 2003, a fatty acid receptor was discovered in human miso (Non-patent Document 2). For this reason, it is considered that recognition of fats and oils by living bodies occurs when free fatty acids that are degradation products of fats and oils act on receptors on the tongue. In other words, it is thought that humans feel the taste of fatty acids with their tongues. Free fatty acids are contained in the lipase degradation product in an amount of about 1 to 2%, and the fats and oils are contained in less than 1%. When mice are allowed to eat oils and fats, the concentration of free fatty acids in the oral cavity is about 0 to 3%.
　本発明者らは、３大栄養素と味覚との関係について、以下のような関係があるのではないかと考えている：
　糖質＋アミラーゼ⇒甘味；
　たんぱく質＋プロテアーゼ⇒旨味；
　脂質＋リパーゼ⇒脂肪の味。 The present inventors consider that the relationship between the three major nutrients and the taste may be as follows:
Carbohydrate + amylase ⇒ sweetness;
Protein + protease ⇒ umami;
Lipid + lipase ⇒ taste of fat.
　ここで、脂肪の味は、脂肪の分解物である脂肪酸の味であると考えられる。上記のとおり、口内ではトリグリセリドの１％程度が分解して遊離脂肪酸が生じる。動物実験により、脂肪酸の嗜好性は、脂肪の嗜好性よりも約１００倍高いことも確認されている（非特許文献３）。 Here, the taste of fat is considered to be the taste of fatty acid which is a decomposition product of fat. As described above, about 1% of triglycerides are decomposed in the mouth to produce free fatty acids. It has also been confirmed by animal experiments that fatty acid preference is about 100 times higher than fat preference (Non-patent Document 3).
　他方、飲食品に含まれる脂質に関しては常に酸化の問題がある。脂質は空気中の酸素と接触すると酸化され、その結果、不快な臭いが生じて飲食品の品質が低下したり、毒性を示したりする場合がある。脂質の酸化は、不飽和脂肪酸に起こる。例えば油を加熱すると油の表面では酸化が急速に進む。特に、フライングでは水蒸気が出るので加水分解が起こり、遊離脂肪酸が増加する。これらの反応の結果、揚げ油は劣化し、泡立ちの変化、発煙、着色、酸化安定性の低下などが起こる。油の劣化によって栄養価は低下し、生じた重合物、環状化合物なども飲食品の品質に悪影響を与える（非特許文献４を参照のこと）。そのため、従来は、遊離脂肪酸の量を減らすことが求められており、あえて遊離脂肪酸を添加することは考えられていなかった。 On the other hand, lipids contained in foods and drinks always have oxidation problems. Lipids are oxidized when they come into contact with oxygen in the air. As a result, an unpleasant odor is generated, which may deteriorate the quality of foods and drinks or may be toxic. Lipid oxidation occurs on unsaturated fatty acids. For example, when oil is heated, oxidation rapidly proceeds on the surface of the oil. In particular, in the case of flying, water vapor is generated, so that hydrolysis occurs and free fatty acids increase. As a result of these reactions, the frying oil deteriorates, resulting in foaming changes, smoke generation, coloring, and reduced oxidation stability. Nutritional value decreases due to deterioration of the oil, and the resulting polymer, cyclic compound, etc. adversely affect the quality of the food and drink (see Non-Patent Document 4). Therefore, conventionally, it has been required to reduce the amount of free fatty acid, and it has not been considered to add free fatty acid.
　本発明は、上記問題点の解決を意図するものであり、風味が改善された（特に、脂肪の味が付与または強化された）飲食品およびその製造方法を提供することを目的とする。 The present invention is intended to solve the above-described problems, and an object thereof is to provide a food and drink with improved flavor (particularly, a fat taste is imparted or enhanced) and a method for producing the same.
　本発明者らは、上記課題を解決するために鋭意研究を重ねた結果、風味を改善するためには脂肪酸を乳化することが重要であることを見出し、これに基づいて本発明を完成させた。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that it is important to emulsify fatty acids in order to improve the flavor, and based on this, the present invention has been completed. .
　本発明者らは、脂肪酸の味を感じる条件を検討した。基本５味と味物質との関係を以下にまとめる：
　塩味：ナトリウムなどのイオン；
　酸味：酸（プロトン濃度）；
　甘味：ショ糖などの糖類；
　苦味：キニーネなど；
　旨味：アミノ酸および核酸。
これらは全て水溶性である。これに対して、脂肪の分解産物である遊離脂肪酸は水に不溶性であるかまたは微量しか溶けない。その上、遊離脂肪酸は、粘膜に対して刺激を有する。 The present inventors examined conditions for feeling the taste of fatty acids. The relationship between basic 5 tastes and taste substances is summarized below:
Salty: ions such as sodium;
Acidity: acid (proton concentration);
Sweetness: sugars such as sucrose;
Bitterness: quinine, etc .;
Umami: amino acids and nucleic acids.
These are all water soluble. On the other hand, the free fatty acid that is a decomposition product of fat is insoluble or only insoluble in water. In addition, free fatty acids have irritation to the mucosa.
　味覚センサーは味蕾にあるため、遊離脂肪酸の味を発揮させるためには、遊離脂肪酸が味蕾中に入り、レセプターに到達する必要がある。遊離脂肪酸は水に溶けないかまたは微量しか溶けないため、遊離脂肪酸を味蕾に到達させるには、遊離脂肪酸を微粒子化（すなわち、乳化）することが必要であると考えられる。この概念を図１に模式的に示す。 Since the taste sensor is in the miso, in order to exert the taste of the free fatty acid, it is necessary that the free fatty acid enters the miso and reaches the receptor. Since the free fatty acid is not soluble in water or only in a trace amount, it is considered necessary to make the free fatty acid fine (that is, emulsified) in order to make the free fatty acid reach the miso. This concept is schematically shown in FIG.
　しかし、乳化するだけで十分かといえば、そうではない。遊離脂肪酸の粒子の大きさが重要である。従来のアイスクリームの脂肪分の粒子の大きさは、１０ミクロン程度である。ホモ牛乳の脂肪分の粒子の大きさは２ミクロン程度である。 However, if just emulsifying is enough, it is not. The size of the free fatty acid particles is important. The size of fat particles in conventional ice cream is about 10 microns. The size of the fat particles of homomilk is about 2 microns.
　遊離脂肪酸粒子のサイズを考えるためには、味蕾に関して検討する必要がある。味蕾の数は一般に約７，５００個であるが、人種、年齢、栄養状態などにより異なる。味蕾の７０％が舌に分布し、それらは茸状乳頭、葉状乳頭および有郭乳頭に分布する。残りの３０％は舌以外に分布し、それらは咽頭および軟口蓋に分布する。有郭乳頭はリパーゼを分泌する。 In order to consider the size of free fatty acid particles, it is necessary to examine miso. The number of miso is generally about 7,500, but varies depending on race, age, nutritional status and the like. 70% of the taste buds are distributed in the tongue and they are distributed in the candy papilla, foliate papilla and circumvallate papilla. The remaining 30% is distributed outside the tongue and they are distributed in the pharynx and soft palate. The circumvallate papilla secretes lipase.
　本発明者らはまた、少量の遊離長鎖脂肪酸またはその塩を乳化物の形態で使用することにより油脂の嗜好性を代用できること、さらに、糖質、タンパク質、アミノ酸などのある程度エネルギーを与える食材を遊離長鎖脂肪酸またはその塩と併用することにより持続的な嗜好性が得られることを見出した。特に、遊離長鎖脂肪酸を特定の乳化状態で使用することにより好適な風味が得られることを見出した。 The present inventors can also substitute the taste of fats and oils by using a small amount of free long chain fatty acid or a salt thereof in the form of an emulsion, and further provide foods that give some energy such as carbohydrates, proteins, amino acids, etc. It has been found that sustained palatability can be obtained by using in combination with a free long chain fatty acid or a salt thereof. In particular, it has been found that a suitable flavor can be obtained by using a free long chain fatty acid in a specific emulsified state.
　上記目的を達成するために、本発明は、例えば、以下の手段を提供する：
　（項目１）　遊離長鎖脂肪酸またはその塩および乳化剤を含有する、飲食品であって、該遊離長鎖脂肪酸またはその塩と乳化剤とは、水中油型の乳化物の状態にある、飲食品。 In order to achieve the above object, the present invention provides, for example, the following means:
(Item 1) A food or drink comprising a free long chain fatty acid or a salt thereof and an emulsifier, wherein the free long chain fatty acid or a salt thereof and the emulsifier are in an oil-in-water emulsion.
　（項目２）　約０．０１重量％～約１０重量％の遊離長鎖脂肪酸またはその塩を含有する、項目１に記載の飲食品。 (Item 2) The food or drink according to Item 1, comprising about 0.01 wt% to about 10 wt% of free long chain fatty acid or a salt thereof.
　（項目３）　前記乳化物のメジアン粒子径が、約０．０５μｍ以上約１．５μｍ以下である、項目１または２に記載の飲食品。 (Item 3) The food or drink according to Item 1 or 2, wherein the emulsion has a median particle diameter of about 0.05 μm or more and about 1.5 μm or less.
　（項目４）　前記乳化物のメジアン粒子径が、約０．１μｍ以上約１μｍ以下である、項目１～３のいずれか１項に記載の飲食物。 (Item 4) The food or drink according to any one of Items 1 to 3, wherein a median particle diameter of the emulsion is about 0.1 μm or more and about 1 μm or less.
　（項目５）　前記遊離長鎖脂肪酸の炭素数が、１４～２２のいずれかである、項目１～４のいずれか１項に記載の飲食品。 (Item 5) The food or drink according to any one of Items 1 to 4, wherein the carbon number of the free long-chain fatty acid is any one of 14 to 22.
　（項目６）　前記遊離長鎖脂肪酸の炭素数が、１４～１８のいずれかである、項目１～５のいずれか１項に記載の飲食品。 (Item 6) The food or drink according to any one of Items 1 to 5, wherein the free long chain fatty acid has 14 to 18 carbon atoms.
　（項目７）　前記遊離長鎖脂肪酸が、不飽和脂肪酸である、項目１～６のいずれか１項に記載の飲食品。 (Item 7) The food or drink according to any one of Items 1 to 6, wherein the free long-chain fatty acid is an unsaturated fatty acid.
　（項目８）　前記不飽和脂肪酸の不飽和度が１である、項目７に記載の飲食品。 (Item 8) The food or drink according to Item 7, wherein the unsaturated fatty acid has an unsaturation degree of 1.
　（項目９）　酸化防止剤を含有する、項目７または８に記載の飲食品。 (Item 9) The food or drink according to item 7 or 8, which contains an antioxidant.
　（項目１０）　前記遊離長鎖脂肪酸が、飽和脂肪酸である、項目１～６のいずれか１項に記載の飲食品。 (Item 10) The food or drink according to any one of Items 1 to 6, wherein the free long-chain fatty acid is a saturated fatty acid.
　（項目１１）　前記乳化剤が、アラビアガムまたはポリグリセリン脂肪酸エステルである、項目１～１０のいずれか１項に記載の飲食品。 (Item 11) The food or drink according to any one of Items 1 to 10, wherein the emulsifier is gum arabic or polyglycerin fatty acid ester.
　（項目１２）　前記遊離長鎖脂肪酸が、ミリスチン酸、パルミチン酸、ステアリン酸またはオレイン酸である、項目１～１０のいずれか１項に記載の飲食品。 (Item 12) The food or drink according to any one of Items 1 to 10, wherein the free long-chain fatty acid is myristic acid, palmitic acid, stearic acid, or oleic acid.
　（項目１３）　トリグリセリド含量が該遊離長鎖脂肪酸含量の約１倍～約１００倍である、項目１～１２のいずれか１項に記載の飲食品。 (Item 13) The food or drink according to any one of Items 1 to 12, wherein the triglyceride content is about 1 to about 100 times the free long chain fatty acid content.
　（項目１４）　穀類加工食品、イモ類加工食品、豆類加工食品、種実類加工食品、野菜加工食品、果実加工食品、きのこ加工食品、海藻類加工食品、魚介類加工食品、肉類加工食品、卵類加工食品、または乳製品である、項目１～１３のいずれか１項に記載の飲食品。 (Item 14) Cereal processed food, potato processed food, legume processed food, seed and processed food, vegetable processed food, fruit processed food, mushroom processed food, seaweed processed food, seafood processed food, meat processed food, eggs 14. The food or drink according to any one of items 1 to 13, which is a processed food or a dairy product.
　（項目１５）　菓子類である、項目１～１３のいずれか１項に記載の飲食品。 (Item 15) The food or drink according to any one of Items 1 to 13, which is a confectionery.
　（項目１６）　調味料である、項目１～１３のいずれか１項に記載の飲食品。 (Item 16) The food or drink according to any one of Items 1 to 13, which is a seasoning.
　（項目１７）　飲料である、項目１～１３のいずれか１項に記載の飲食品。 (Item 17) The food or drink according to any one of Items 1 to 13, which is a beverage.
　（項目１８）　粉末または液状である、項目１～１７のいずれか１項に記載の飲食品。 (Item 18) The food or drink according to any one of Items 1 to 17, which is powder or liquid.
　（項目１９）　風味が改善された飲食品の製造方法であって、
　水中油型の乳化物を飲食品に添加する工程を包含し、
　該乳化物は、遊離長鎖脂肪酸またはその塩と、乳化剤と、水とを含有する、方法。 (Item 19) A method for producing a food or drink with improved flavor,
Including a step of adding an oil-in-water emulsion to a food or drink,
The emulsion comprises a free long chain fatty acid or a salt thereof, an emulsifier, and water.
　（項目２０）　項目１９に記載の方法であって、ここで、前記添加工程が、前記水中油型の乳化物を飲食品のための食材に添加する工程であり、そして、該方法が、さらに、水中油型の乳化物を添加された食材を調理する工程を包含する、方法。 (Item 20) The method according to Item 19, wherein the adding step is a step of adding the oil-in-water emulsion to food for food and drink, and the method further includes: A method comprising cooking a food to which an oil-in-water emulsion is added.
　（項目２１）　前記乳化物のメジアン粒子径が、約０．０５μｍ以上約１．５μｍ以下である、項目１９または２０に記載の方法。 (Item 21) The method according to Item 19 or 20, wherein a median particle diameter of the emulsion is about 0.05 μm or more and about 1.5 μm or less.
　（項目２２）　前記乳化物のメジアン粒子径が、約０．１μｍ以上約１μｍ以下である、項目１９～２１のいずれかに記載の方法。 (Item 22) The method according to any one of Items 19 to 21, wherein the emulsion has a median particle diameter of about 0.1 μm or more and about 1 μm or less.
　（項目２３）　前記遊離長鎖脂肪酸の炭素数が、１４～２２のいずれかである、項目１９～２２のいずれか１項に記載の方法。 (Item 23) The method according to any one of Items 19 to 22, wherein the carbon number of the free long-chain fatty acid is any one of 14 to 22.
　（項目２４）　前記遊離長鎖脂肪酸の炭素数が、１４～１８のいずれかである、項目１９～２３のいずれか１項に記載の方法。 (Item 24) The method according to any one of Items 19 to 23, wherein the carbon number of the free long-chain fatty acid is any one of 14 to 18.
　（項目２５）　前記遊離長鎖脂肪酸が、不飽和脂肪酸である、項目１９～２４のいずれか１項に記載の方法。 (Item 25) The method according to any one of Items 19 to 24, wherein the free long-chain fatty acid is an unsaturated fatty acid.
　（項目２６）　前記不飽和脂肪酸の不飽和度が１である、項目２５に記載の方法。 (Item 26) The method according to Item 25, wherein the degree of unsaturation of the unsaturated fatty acid is 1.
　（項目２７）　前記乳化物が酸化防止剤を含有する、項目２５または２６に記載の方法。 (Item 27) The method according to item 25 or 26, wherein the emulsion contains an antioxidant.
　（項目２８）　前記遊離長鎖脂肪酸が、飽和脂肪酸である、項目１９～２４のいずれか１項に記載の方法。 (Item 28) The method according to any one of items 19 to 24, wherein the free long-chain fatty acid is a saturated fatty acid.
　（項目２９）　前記乳化剤が、アラビアガムまたはポリグリセリン脂肪酸エステルである、項目１９～２８のいずれか１項に記載の方法。 (Item 29) The method according to any one of items 19 to 28, wherein the emulsifier is gum arabic or polyglycerin fatty acid ester.
　（項目３０）　前記遊離長鎖脂肪酸が、ミリスチン酸、パルミチン酸、ステアリン酸またはオレイン酸である、項目１９～２９のいずれか１項に記載の方法。 (Item 30) The method according to any one of items 19 to 29, wherein the free long-chain fatty acid is myristic acid, palmitic acid, stearic acid, or oleic acid.
　（項目３１）　トリグリセリド含量が該遊離長鎖脂肪酸含量の約１倍～約１００倍である、項目１９～３０のいずれか１項に記載の飲食品。 (Item 31) The food or drink according to any one of items 19 to 30, wherein the triglyceride content is about 1 to about 100 times the free long chain fatty acid content.
　（項目３２）　前記飲食品が、穀類加工食品、イモ類加工食品、豆類加工食品、種実類加工食品、野菜加工食品、果実加工食品、きのこ加工食品、海藻類加工食品、魚介類加工食品、肉類加工食品、卵類加工食品、または乳製品である、項目１９～３１のいずれか１項に記載の方法。 (Item 32) The food or drink is processed cereal food, processed potato food, processed legume food, processed seed food, processed vegetable food, processed fruit food, processed mushroom food, processed seaweed food, processed seafood, meat 32. The method according to any one of items 19 to 31, which is a processed food, a processed egg product, or a dairy product.
　（項目３３）　前記飲食品が、菓子類である、項目１９～３１のいずれか１項に記載の方法。 (Item 33) The method according to any one of Items 19 to 31, wherein the food or drink is a confectionery.
　（項目３４）　前記飲食品が、調味料である、項目１９～３１のいずれか１項に記載の方法。 (Item 34) The method according to any one of Items 19 to 31, wherein the food or drink is a seasoning.
　（項目３５）　前記飲食品が、飲料である、項目１９～３１のいずれか１項に記載の方法。 (Item 35) The method according to any one of Items 19 to 31, wherein the food or drink is a beverage.
　（項目３６）　前記飲食品が、粉末または液状である、項目１９～３５のいずれか１項に記載の方法。 (Item 36) The method according to any one of items 19 to 35, wherein the food or drink is powder or liquid.
　（項目３７）　風味を改善するための香料製剤であって、
　水中油型の乳化物を含有し、
　該乳化物は、遊離長鎖脂肪酸またはその塩と、乳化剤と、水とを含有し、
　該乳化物のメジアン粒子径が、約０．０５μｍ以上約１．５μｍ以下である、香料製剤。 (Item 37) A fragrance preparation for improving flavor,
Contains an oil-in-water emulsion,
The emulsion contains a free long chain fatty acid or a salt thereof, an emulsifier, and water,
A fragrance preparation, wherein the emulsion has a median particle diameter of about 0.05 μm or more and about 1.5 μm or less.
　（項目３８）　前記乳化物のメジアン粒子径が、約０．１μｍ以上約１μｍ以下である、項目３７に記載の香料製剤。 (Item 38) The fragrance preparation according to Item 37, wherein the emulsion has a median particle diameter of about 0.1 μm or more and about 1 μm or less.
　（項目３９）　前記遊離長鎖脂肪酸の炭素数が、１４～２２のいずれかである、項目３７または３８に記載の香料製剤。 (Item 39) The fragrance preparation according to Item 37 or 38, wherein the carbon number of the free long-chain fatty acid is any one of 14 to 22.
　（項目４０）　前記遊離長鎖脂肪酸の炭素数が、１４～１８のいずれかである、項目３７～３９のいずれか１項に記載の香料製剤。 (Item 40) The fragrance preparation according to any one of Items 37 to 39, wherein the carbon number of the free long-chain fatty acid is any one of 14 to 18.
　（項目４１）　前記遊離長鎖脂肪酸が、不飽和脂肪酸である、項目３７～４０のいずれか１項に記載の香料製剤。 (Item 41) The fragrance preparation according to any one of Items 37 to 40, wherein the free long-chain fatty acid is an unsaturated fatty acid.
　（項目４２）　前記不飽和脂肪酸の不飽和度が１である、項目４１に記載の香料製剤。 (Item 42) The fragrance preparation according to Item 41, wherein the unsaturated fatty acid has a degree of unsaturation of 1.
　（項目４３）　前記乳化物が酸化防止剤を含有する、項目４１または４２に記載の香料製剤。 (Item 43) The fragrance preparation according to item 41 or 42, wherein the emulsion contains an antioxidant.
　（項目４４）　前記遊離長鎖脂肪酸が、飽和脂肪酸である、項目３７～４０のいずれか１項に記載の香料製剤。 (Item 44) The fragrance preparation according to any one of Items 37 to 40, wherein the free long-chain fatty acid is a saturated fatty acid.
　（項目４５）　前記乳化剤が、アラビアガムまたはポリグリセリン脂肪酸エステルである、項目３３～４０のいずれか１項に記載の香料製剤。 (Item 45) The fragrance preparation according to any one of Items 33 to 40, wherein the emulsifier is gum arabic or polyglycerol fatty acid ester.
　（項目４６）　前記遊離長鎖脂肪酸が、ミリスチン酸、パルミチン酸、ステアリン酸またはオレイン酸である、項目３７～４５のいずれか１項に記載の香料製剤。 (Item 46) The fragrance preparation according to any one of items 37 to 45, wherein the free long-chain fatty acid is myristic acid, palmitic acid, stearic acid, or oleic acid.
　（項目４７）　粉末状または液状である、項目３７～４６のいずれか１項に記載の香料製剤。 (Item 47) The fragrance preparation according to any one of Items 37 to 46, which is powdery or liquid.
　（項目４８）　前記遊離長鎖脂肪酸を約１～２０重量％含有し、液状である、項目３７～４７のいずれか１項に記載の香料製剤。 (Item 48) The fragrance preparation according to any one of Items 37 to 47, which contains about 1 to 20% by weight of the free long-chain fatty acid and is liquid.
　（項目４９）　前記遊離長鎖脂肪酸を約５～５０重量％含有し、粉末状である、項目３７～４７のいずれか１項に記載の香料製剤。 (Item 49) The fragrance preparation according to any one of Items 37 to 47, which contains about 5 to 50% by weight of the free long-chain fatty acid and is in powder form.
　本願により、以下の発明もまた提供される：
　（項目Ａ１）　約０．０１重量％～約１０重量％の遊離脂肪酸またはその塩を含有する、高嗜好性飲食品。 The present invention also provides the following inventions:
(Item A1) A highly palatable food or drink containing about 0.01 wt% to about 10 wt% of a free fatty acid or a salt thereof.
　（項目Ａ２）　前記遊離脂肪酸が、長鎖脂肪酸である、項目Ａ１に記載の高嗜好性飲食品。 (Item A2) The highly palatable food or drink according to Item A1, wherein the free fatty acid is a long-chain fatty acid.
　（項目Ａ３）　前記遊離脂肪酸が、不飽和脂肪酸である、項目Ａ２に記載の高嗜好性飲食品。 (Item A3) The highly palatable food or drink according to Item A2, wherein the free fatty acid is an unsaturated fatty acid.
　（項目Ａ４）　酸化防止剤を含有する、項目Ａ３に記載の高嗜好性飲食品。 (Item A4) The high-taste food or drink according to Item A3, which contains an antioxidant.
　（項目Ａ５）　前記遊離脂肪酸が、飽和脂肪酸である、項目Ａ２に記載の高嗜好性飲食品。 (Item A5) The highly palatable food or drink according to Item A2, wherein the free fatty acid is a saturated fatty acid.
　（項目Ａ６）　前記遊離脂肪酸の炭素数が、１４から２２のいずれかである、項目Ａ２に記載の高嗜好性飲食品。 (Item A6) The high palatability food / beverage products of item A2 whose carbon number of the said free fatty acid is either 14-22.
　（項目Ａ７）　糖質、タンパク質、アミノ酸または脂質を含有する、項目Ａ１に記載の高嗜好性飲食品。 (Item A7) The highly palatable food or drink according to Item A1, containing a carbohydrate, protein, amino acid, or lipid.
　（項目Ａ８）　高度分岐環状グルカンを含有する、項目Ａ７に記載の高嗜好性飲食品。 (Item A8) The highly palatable food or drink according to Item A7, which contains a highly branched cyclic glucan.
　（項目Ａ９）　前記糖質、タンパク質、アミノ酸および脂質の含有量の合計が１重量％～５０重量％である、項目Ａ７に記載の高嗜好性飲食品。 (Item A9) The highly palatable food or drink according to Item A7, wherein the total content of the carbohydrate, protein, amino acid, and lipid is 1% by weight to 50% by weight.
　（項目Ａ１０）　前記糖質、タンパク質、アミノ酸および脂質の重量の合計が、遊離脂肪酸１ｇに対して約１０ｇ～約１０００ｇである、項目Ａ７に記載の高嗜好性飲食品。 (Item A10) The highly palatable food or drink according to Item A7, wherein the total weight of the carbohydrate, protein, amino acid and lipid is about 10 g to about 1000 g with respect to 1 g of free fatty acid.
　（項目Ａ１１）　粉末または液状である、項目Ａ１に記載の高嗜好性飲食品。 (Item A11) The highly palatable food or drink according to Item A1, which is powder or liquid.
　（項目Ａ１２）　食品である、項目Ａ１に記載の高嗜好性飲食品。 (Item A12) The food product according to Item A1, which is a food product.
　（項目Ａ１３）　菓子である、項目Ａ１２に記載の高嗜好性飲食品。 (Item A13) The high-taste food and drink according to Item A12, which is a confectionery.
　（項目Ａ１４）　調味料である、項目Ａ１２に記載の高嗜好性飲食品。 (Item A14) The high-taste food and drink according to Item A12, which is a seasoning.
　（項目Ａ１５）　飲料である、項目Ａ１に記載の高嗜好性飲食品。 (Item A15) The high-taste food and drink according to Item A1, which is a beverage.
　（項目Ａ１６）　１００ｇあたりのカロリーが約３０ｋｃａｌ～約６００ｋｃａｌの飲食品であって、該飲食品は、約０．０１重量％～約１０重量％の遊離脂肪酸またはその塩と、中カロリー食材とを含有し、該中カロリー食材のエネルギー量が１００ｇあたり２００ｋｃａｌ～６００ｋｃａｌである、飲食品。 (Item A16) A food / beverage product having a calorie per 100 g of about 30 kcal to about 600 kcal, the food / beverage product comprising about 0.01 wt% to about 10 wt% free fatty acid or salt thereof, and a medium calorie food A food or drink containing the calorie food material having an energy amount of 200 kcal to 600 kcal per 100 g.
　（項目Ａ１７）　前記中カロリー食材が、糖質、タンパク質およびアミノ酸からなる群より選択される、項目Ａ１６に記載の飲食品。 (Item A17) The food or beverage according to Item A16, wherein the medium-calorie food is selected from the group consisting of carbohydrates, proteins, and amino acids.
　（項目Ａ１８）　前記遊離脂肪酸が、長鎖脂肪酸である、項目Ａ１６に記載の飲食品。 (Item A18) The food or drink according to Item A16, wherein the free fatty acid is a long-chain fatty acid.
　（項目Ａ１９）　前記遊離脂肪酸が、不飽和脂肪酸である、項目Ａ１８に記載の飲食品。 (Item A19) The food or beverage according to Item A18, wherein the free fatty acid is an unsaturated fatty acid.
　（項目Ａ２０）　酸化防止剤を含有する、項目Ａ１９に記載の飲食品。 (Item A20) Food / beverage products of item A19 containing antioxidant.
　（項目Ａ２１）　前記遊離脂肪酸が、飽和脂肪酸である、項目Ａ１８に記載の飲食品。 (Item A21) The food or beverage according to Item A18, wherein the free fatty acid is a saturated fatty acid.
　（項目Ａ２２）　前記遊離脂肪酸の炭素数が、１４から２２のいずれかである、項目Ａ１８に記載の飲食品。 (Item A22) Food / beverage products of item A18 whose carbon number of the said free fatty acid is either 14-22.
　（項目Ａ２３）　前記中カロリー食材が高度分岐環状グルカンである、項目Ａ１６に記載の飲食品。 (Item A23) The food or beverage according to Item A16, wherein the medium-calorie food is a highly branched cyclic glucan.
　（項目Ａ２４）　前記中カロリー食材の含有量の合計が約１重量％～約５０重量％である、項目Ａ１６に記載の飲食品。 (Item A24) The food or drink according to Item A16, wherein the total content of the medium-calorie ingredients is about 1 wt% to about 50 wt%.
　（項目Ａ２５）　前記中カロリー食材の重量の合計が、遊離脂肪酸１ｇに対して約１０ｇ～約３０ｇである、項目Ａ１６に記載の飲食品。 (Item A25) The food or drink according to item A16, wherein the total weight of the medium-calorie food is about 10 g to about 30 g per 1 g of free fatty acid.
　（項目Ａ２６）　粉末または液状である、項目Ａ１６に記載の飲食品。 (Item A26) The food or drink according to Item A16, which is powder or liquid.
　（項目Ａ２７）　食品である、項目Ａ１６に記載の飲食品。 (Item A27) Food / beverage products according to item A16, which is food.
　（項目Ａ２８）　菓子である、項目Ａ２７に記載の飲食品。 (Item A28) Food / beverage products according to item A27, which is a confectionery.
　（項目Ａ２９）　調味料である、項目Ａ２７に記載の飲食品。 (Item A29) Food / beverage products according to item A27, which is a seasoning.
　（項目Ａ３０）　飲料である、項目Ａ１６に記載の飲食品。 (Item A30) The food or drink according to Item A16, which is a beverage.
　（項目Ａ３１）　１００ｇあたりのカロリーが約１ｋｃａｌ～約４０ｋｃａｌの飲食品であって、該飲食品は、約０．０１重量％～約４重量％の遊離脂肪酸またはその塩を含有する、飲食品。 (Item A31) A food / beverage product having a calorie per 100 g of about 1 kcal to about 40 kcal, the food / beverage product containing about 0.01 wt% to about 4 wt% free fatty acid or a salt thereof.
　（項目Ａ３２）　前記遊離脂肪酸が、長鎖脂肪酸である、項目Ａ３１に記載の飲食品。 (Item A32) The food or drink according to Item A31, wherein the free fatty acid is a long-chain fatty acid.
　（項目Ａ３３）　前記遊離脂肪酸が、不飽和脂肪酸である、項目Ａ３２に記載の飲食品。 (Item A33) The food or drink according to Item A32, wherein the free fatty acid is an unsaturated fatty acid.
　（項目Ａ３４）　酸化防止剤を含有する、項目Ａ３３に記載の飲食品。 (Item A34) Food / beverage products of item A33 containing an antioxidant.
　（項目Ａ３５）　前記遊離脂肪酸が、飽和脂肪酸である、項目Ａ３２に記載の飲食品。 (Item A35) The food or drink according to Item A32, wherein the free fatty acid is a saturated fatty acid.
　（項目Ａ３６）　前記遊離脂肪酸の炭素数が、１４から２２のいずれかである、項目３２に記載の飲食品。 (Item A36) The food or drink according to item 32, wherein the free fatty acid has a carbon number of 14 to 22.
　（項目Ａ３７）　中カロリー食材を含み、該中カロリー食材のエネルギー量が１００ｇあたり２００ｋｃａｌ～約６００ｋｃａｌである、項目Ａ３１に記載の飲食品。 (Item A37) The food or beverage according to Item A31, comprising a medium calorie food, wherein the energy content of the medium calorie food is 200 kcal to about 600 kcal per 100 g.
　（項目Ａ３８）　前記中カロリー食材が、糖質、タンパク質およびアミノ酸からなる群より選択される、項目Ａ３１に記載の飲食品。 (Item A38) The food or beverage according to Item A31, wherein the medium-calorie food material is selected from the group consisting of carbohydrates, proteins, and amino acids.
　（項目Ａ３９）　前記中カロリー食材が、高度分岐環状グルカンである、項目Ａ３７に記載の飲食品。 (Item A39) The food or drink according to Item A37, wherein the medium-calorie food is a highly branched cyclic glucan.
　（項目Ａ４０）　前記中カロリー食材の含有量の合計が約１重量％～約８重量％である、項目Ａ３７に記載の飲食品。 (Item A40) The food or drink according to Item A37, wherein the total content of the medium-calorie ingredients is about 1 wt% to about 8 wt%.
　（項目Ａ４１）　前記中カロリー食材の重量の合計が、遊離脂肪酸１ｇに対して約１０ｇ～約３０ｇである、項目Ａ３７に記載の飲食品。 (Item A41) The food or drink according to Item A37, wherein the total weight of the medium-calorie food is about 10 g to about 30 g per 1 g of free fatty acid.
　（項目Ａ４２）　粉末または液状である、項目Ａ３１に記載の飲食品。 (Item A42) The food or drink according to Item A31, which is powder or liquid.
　（項目Ａ４３）　食品である、項目Ａ３１に記載の飲食品。 (Item A43) Food / beverage products according to item A31, which is food.
　（項目Ａ４４）　健康食品である、項目Ａ４３に記載の飲食品。 (Item A44) Food or drink according to Item A43, which is a health food.
　（項目Ａ４５）　菓子である、項目Ａ４３に記載の飲食品。 (Item A45) Food / beverage products according to item A43, which is a confectionery.
　（項目Ａ４６）　調味料である、項目Ａ４３に記載の飲食品。 (Item A46) Food / beverage products according to item A43, which is a seasoning.
　（項目Ａ４７）　飲料である、項目Ａ３１に記載の飲食品。 (Item A47) Food / beverage products according to item A31, which is a beverage.
　（項目Ａ４８）　低カロリー食材を含有する、項目Ａ３１に記載の飲食品。 (Item A48) Food / beverage products of item A31 containing a low-calorie foodstuff.
　（項目Ａ４９）　前記低カロリー食材のエネルギー量が１００ｇあたり０ｋｃａｌ以上２００ｋｃａｌ未満である、項目Ａ４８に記載の飲食品。 (Item A49) Food / beverage products of item A48 whose energy amount of the said low-calorie foodstuff is 0 kcal or more and less than 200 kcal per 100g.
　（項目Ａ５０）　前記低カロリー食材の含有量が約１０重量％～約９０重量％である、項目Ａ４８に記載の飲食品。 (Item A50) The food or drink according to Item A48, wherein the content of the low-calorie food is about 10 wt% to about 90 wt%.
　（項目Ａ５１）　遊離脂肪酸またはその塩を含む、油脂代用材料。 (Item A51) An oil and fat substitute material containing free fatty acids or salts thereof.
　（項目Ａ５２）　中カロリー食材または低カロリー食材をさらに含有する、項目５１に記載の油脂代用材料であって、該中カロリー食材のエネルギー量が１００ｇあたり２００ｋｃａｌ～約６００ｋｃａｌであり、該低カロリー食材のエネルギー量が１００ｇあたり０ｋｃａｌ以上２００ｋｃａｌ未満である、油脂代用材料。 (Item A52) The fat-and-oil substitute material according to item 51, further comprising a medium calorie food material or a low calorie food material, wherein the amount of energy of the medium calorie food material is 200 kcal to about 600 kcal per 100 g, An oil and fat substitute material having an energy amount of 0 kcal or more and less than 200 kcal per 100 g.
　（項目Ａ５３）　前記中カロリー食材が、糖質、タンパク質およびアミノ酸からなる群より選択される、項目Ａ５１に記載の油脂代用材料。 (Item A53) The fat and oil substitute material according to Item A51, wherein the medium calorie food material is selected from the group consisting of carbohydrates, proteins, and amino acids.
　（項目Ａ５４）　前記遊離脂肪酸が、長鎖脂肪酸である、項目Ａ５１に記載の油脂代用材料。 (Item A54) The fat-and-oil substitute material according to Item A51, wherein the free fatty acid is a long-chain fatty acid.
　（項目Ａ５５）　前記遊離脂肪酸が、不飽和脂肪酸である、項目Ａ５４に記載の油脂代用材料。 (Item A55) The fat-and-oil substitute material according to Item A54, wherein the free fatty acid is an unsaturated fatty acid.
　（項目Ａ５６）　酸化防止剤を含有する、項目Ａ５５に記載の油脂代用材料。 (Item A56) The fat / oil substitute material according to Item A55, which contains an antioxidant.
　（項目Ａ５７）　前記遊離脂肪酸が、飽和脂肪酸である、項目Ａ５４に記載の油脂代用材料。 (Item A57) The fat and oil substitute material according to Item A54, wherein the free fatty acid is a saturated fatty acid.
　（項目Ａ５８）　前記遊離脂肪酸の炭素数が、１４から２２のいずれかである、項目Ａ５４に記載の油脂代用材料。 (Item A58) The fat and oil substitute material according to Item A54, wherein the number of carbon atoms of the free fatty acid is 14 to 22.
　（項目Ａ５９）　前記遊離脂肪酸またはその塩の含有量の合計が、約０．２重量％～約３０重量％である、項目Ａ５１に記載の油脂代用材料。 (Item A59) The fat-and-oil substitute material according to Item A51, wherein the total content of the free fatty acids or salts thereof is about 0.2 wt% to about 30 wt%.
　（項目Ａ６０）　前記中カロリー食材が、高度分岐環状グルカンである、項目Ａ５１に記載の油脂代用材料。 (Item A60) The fat-and-oil substitute material according to Item A51, wherein the medium-calorie food is a highly branched cyclic glucan.
　（項目Ａ６１）　前記中カロリー食材の含有量の合計が、約５重量％～約３０重量％である、項目Ａ５１に記載の油脂代用材料。 (Item A61) The fat-and-oil substitute material according to Item A51, wherein the total content of the medium-calorie food materials is about 5 wt% to about 30 wt%.
　（項目Ａ６２）　前記中カロリー食材の重量の合計が、遊離脂肪酸１ｇに対して約１０ｇ～約３０ｇである、項目Ａ５１に記載の油脂代用材料。 (Item A62) The fat and oil substitute material according to Item A51, wherein the total weight of the medium-calorie food is about 10 g to about 30 g per 1 g of free fatty acid.
　（項目Ａ６３）　低カロリー食材を含有する、項目Ａ５２に記載の油脂代用材料。 (Item A63) The fat and oil substitute material according to Item A52, which contains a low-calorie food.
　（項目Ａ６４）　前記低カロリー食材の含有量が約４０重量％～約９５重量％である、項目Ａ６３に記載の油脂代用材料。 (Item A64) The fat-and-oil substitute material according to Item A63, wherein the content of the low-calorie food is about 40% by weight to about 95% by weight.
　（項目Ａ６５）　粉末、固形、半固形または液状である、項目Ａ５２に記載の油脂代用材料。 (Item A65) The fat and oil substitute material according to Item A52, which is powder, solid, semi-solid, or liquid.
　本発明により、風味が向上した飲食品およびその製造法を提供することができる。本発明の飲食品は、遊離脂肪酸による刺激がほとんどまたは全くないという利点を有する。 According to the present invention, it is possible to provide a food and drink with improved flavor and a method for producing the same. The food and drink of the present invention has the advantage that there is little or no stimulation by free fatty acids.
　本発明により、油脂を少量の遊離脂肪酸またはその塩で代用できるという画期的な効果が見出された。遊離脂肪酸またはその塩を用いることにより、嗜好性の高い油脂と同等の嗜好性を飲食品に持たせながらカロリーオフを可能にすることができる。 According to the present invention, an epoch-making effect has been found that fats and oils can be substituted with a small amount of free fatty acids or salts thereof. By using a free fatty acid or a salt thereof, it is possible to turn off calories while giving the food and drink the same palatability as a highly palatable fat.
図１は、脂肪の味を感じるメカニズムについての模式図である。脂肪球が味孔よりも小さくないと、脂肪球は味蕾に入ることができず、脂肪の味を感じられない。舌表面にある味孔の直径は約６ミクロンであるため、それよりも小さい直径の脂肪球が好ましい。FIG. 1 is a schematic diagram of a mechanism for feeling the taste of fat. If the fat globules are not smaller than the taste buds, the fat globules cannot enter the taste buds and do not feel the taste of fat. Since the taste pore diameter on the tongue surface is about 6 microns, smaller diameter fat globules are preferred. 図２は、ミリスチン酸を使用した場合の乳化物の粒度分布を示すグラフである。FIG. 2 is a graph showing the particle size distribution of the emulsion when myristic acid is used. 図３は、パルミチン酸を使用した場合の乳化物の粒度分布を示すグラフである。FIG. 3 is a graph showing the particle size distribution of the emulsion when palmitic acid is used. 図４は、ステアリン酸を使用した場合の乳化物の粒度分布を示すグラフである。FIG. 4 is a graph showing the particle size distribution of the emulsion when stearic acid is used. 図５は、オレイン酸を使用した場合の乳化物の粒度分布を示すグラフである。FIG. 5 is a graph showing the particle size distribution of the emulsion when oleic acid is used. 図６は、脂肪酸混合物を使用した場合の乳化物の粒度分布を示すグラフである。FIG. 6 is a graph showing the particle size distribution of the emulsion when a fatty acid mixture is used. 図７は、リックメーターの概略図を示す。FIG. 7 shows a schematic diagram of the lick meter. 図８は、実験プロトコルの試験日３～８日目の試験のスケジュールを示す。FIG. 8 shows the test schedule on days 3-8 of the experimental protocol. 図９は、コーン油の濃度と累積リック数との関連を示すグラフである。FIG. 9 is a graph showing the relationship between the corn oil concentration and the cumulative number of licks. 図１０は、６０秒間の累積リック数とコーン油の濃度との関係を示すグラフである。FIG. 10 is a graph showing the relationship between the cumulative number of licks for 60 seconds and the concentration of corn oil. 図１１は、脂肪酸であるリノール酸の濃度と累積リック数との関連を示すグラフである。FIG. 11 is a graph showing the relationship between the concentration of linoleic acid, which is a fatty acid, and the cumulative number of licks. 図１２は、６０秒間の累積リック数とリノール酸の濃度との関係を示すグラフである。FIG. 12 is a graph showing the relationship between the cumulative number of licks for 60 seconds and the concentration of linoleic acid. 図１３は、１％リノール酸含有ミネラルオイルと１００％コーン油の６０秒間のリック回数を比較したグラフである。FIG. 13 is a graph comparing the number of 60-second licks between 1% linoleic acid-containing mineral oil and 100% corn oil. 図１４Ａは、１分間のリック数の推移を示すグラフである。図１４Ｂは、各溶液に対する６０秒間の累積リック数（Ｉｎｉｔｉａｌ　ｌｉｃｋｉｎｇ　ｒａｔｅ）を示すグラフである。図１４Ａおよび図１４Ｂともに、値は平均±ＳＥＭである。FIG. 14A is a graph showing changes in the number of licks per minute. FIG. 14B is a graph showing the cumulative lick number (Initial licking rate) for 60 seconds for each solution. In both FIG. 14A and FIG. 14B, the values are mean ± SEM. 図１５は、各種溶液の摂取量の経日変化を示すグラフである。値は平均±ＳＥＭである。FIG. 15 is a graph showing changes over time in intake amounts of various solutions. Values are mean ± SEM.
　以下、本発明を詳細に説明する。 Hereinafter, the present invention will be described in detail.
　本発明によれば、遊離長鎖脂肪酸またはその塩および乳化剤を含有する、飲食品であって、該遊離長鎖脂肪酸またはその塩と乳化剤とは、水中油型の乳化物の状態にある、飲食品が提供される。遊離長鎖脂肪酸またはその塩の量は好ましくは約０．０１重量％～約１０重量％である。 According to the present invention, a food or drink comprising a free long chain fatty acid or a salt thereof and an emulsifier, wherein the free long chain fatty acid or a salt thereof and the emulsifier are in an oil-in-water emulsion state. Goods are provided. The amount of free long chain fatty acid or salt thereof is preferably about 0.01% to about 10% by weight.
　本発明によれば、風味が改善された飲食品の製造方法であって、水中油型の乳化物を飲食品に添加する工程を包含し、該乳化物は、遊離長鎖脂肪酸またはその塩と、乳化剤と、水とを含有する、方法が提供される。 According to the present invention, there is provided a method for producing a food or drink with improved flavor, comprising the step of adding an oil-in-water emulsion to the food or drink, the emulsion comprising a free long chain fatty acid or a salt thereof. A method is provided comprising an emulsifier and water.
　本発明によれば、風味を改善するための香料製剤であって、水中油型の乳化物を含有し、該乳化物は、遊離長鎖脂肪酸またはその塩と、乳化剤と、水とを含有し、該乳化物のメジアン粒子径が、約０．０１μｍ以上約１．５μｍ以下である、香料製剤が提供される。 According to the present invention, there is a fragrance preparation for improving the flavor, which contains an oil-in-water emulsion, which contains a free long-chain fatty acid or a salt thereof, an emulsifier, and water. A perfume preparation in which the median particle size of the emulsion is about 0.01 μm or more and about 1.5 μm or less is provided.
　本発明によれば、遊離長鎖脂肪酸またはその塩を乳化物の形態で含有する、高嗜好性の飲食品およびその製造方法が提供される。本発明によればまた、遊離長鎖脂肪酸またはその塩と、中カロリー食材とを含有する、ある程度カロリーが低く、高嗜好性でかつ長期にわたって好まれる飲食品およびその製造方法が提供される。本発明によればさらに、ゼロカロリー飲食品または低カロリー飲食品であって、遊離長鎖脂肪酸またはその塩を含む飲食品およびその製造方法が提供される。本発明によればさらに、遊離長鎖脂肪酸またはその塩と、中カロリー食材とを含有する油脂代用材料およびその製造方法が提供される。 According to the present invention, there is provided a highly-preferred food / beverage product containing a free long chain fatty acid or a salt thereof in the form of an emulsion and a method for producing the same. According to the present invention, there is also provided a food / beverage product containing a free long-chain fatty acid or a salt thereof and a medium calorie food, having a low calorie to some extent, having high palatability and being preferred over a long period of time, and a method for producing the same. According to this invention, it is a zero calorie food / beverage product or a low calorie food / beverage product, Comprising: Food / beverage products containing a free long chain fatty acid or its salt, and its manufacturing method are provided. Furthermore, according to this invention, the fat-and-oil substitute material containing a free long chain fatty acid or its salt, and a medium calorie foodstuff, and its manufacturing method are provided.
　（１．材料）
　（１．１　遊離脂肪酸およびその塩）
　本発明では、遊離脂肪酸またはその塩が用いられ得る。本明細書中で用語「遊離脂肪酸またはその塩」という場合、酸の形態の脂肪酸、イオン化した脂肪酸および塩の形態の脂肪酸を包含する。遊離脂肪酸の塩は、食用可能であれば任意の塩であり得る。例えば、有利脂肪酸の塩は、ナトリウム塩、カリウム塩、リチウム塩、カルシウム塩、マグネシウム塩、アンモニウム塩などであり得る。「遊離脂肪酸またはその塩」という場合、油脂に構成脂肪酸として含まれる脂肪酸残基（すなわち、グリセリンに結合している脂肪酸）はその概念に含まれない。本明細書中で用語「油脂」（ｏｉｌ　ａｎｄ　ｆａｔ）とは、主にトリグリセリドから構成される常温（約２０℃）で液体状の混合物（すなわち、油（ｏｉｌ））および主にトリグリセリドから構成される常温（約２０℃）で固体状の混合物（すなわち、脂（ｆａｔ））をいう。 (1. material)
(1.1 Free fatty acids and their salts)
In the present invention, a free fatty acid or a salt thereof can be used. As used herein, the term “free fatty acid or salt thereof” includes fatty acids in the form of acids, fatty acids that are ionized, and fatty acids in the form of salts. The free fatty acid salt can be any salt that is edible. For example, preferred fatty acid salts can be sodium, potassium, lithium, calcium, magnesium, ammonium, and the like. In the case of “free fatty acid or a salt thereof”, fatty acid residues (that is, fatty acids bonded to glycerin) contained in fats and oils as constituent fatty acids are not included in the concept. As used herein, the term “oil and fat” is composed of a mixture at room temperature (ie, about 20 ° C.) mainly composed of triglycerides (ie oil) and mainly triglycerides. A solid mixture (that is, fat) at room temperature (about 20 ° C.).
　脂肪酸は、任意の脂肪酸（すなわち、炭化水素にカルボキシル基が結合した化合物）であり得る。脂肪酸は、脂肪族モノカルボン酸であっても脂肪族ジカルボン酸であってもよい。好ましくは、脂肪族モノカルボン酸である。脂肪酸の炭化水素には分岐があってもよいが、好ましくは直鎖である。脂肪酸は、任意の炭素数の脂肪酸であり得る。本発明で使用される脂肪酸は好ましくは遊離長鎖脂肪酸である。本明細書中では用語「長鎖脂肪酸」とは、炭素数が１４以上の脂肪酸をいう。本明細書中では用語「中鎖脂肪酸」とは、炭素数が６～１３の脂肪酸をいう。本明細書中では用語「短鎖脂肪酸」とは、炭素数が５以下の脂肪酸をいう。本発明で使用される長鎖脂肪酸の炭素数は好ましくは、１４、１６または１８である。本発明で使用される長鎖脂肪酸の炭素数は好ましくは３０以下の整数である。本発明で使用される長鎖脂肪酸の炭素数の上限は例えば、２８、２６、２４、２２、２０、１８などであり得る。脂肪酸は体温（約３７℃）で固体であっても液体であってもよいが、固体である脂肪酸が好ましい。 The fatty acid can be any fatty acid (that is, a compound in which a carboxyl group is bonded to a hydrocarbon). The fatty acid may be an aliphatic monocarboxylic acid or an aliphatic dicarboxylic acid. Preferably, it is an aliphatic monocarboxylic acid. The hydrocarbon of the fatty acid may be branched but is preferably a straight chain. The fatty acid can be a fatty acid of any carbon number. The fatty acid used in the present invention is preferably a free long chain fatty acid. In this specification, the term “long chain fatty acid” refers to a fatty acid having 14 or more carbon atoms. In this specification, the term “medium chain fatty acid” refers to a fatty acid having 6 to 13 carbon atoms. In this specification, the term “short chain fatty acid” refers to a fatty acid having 5 or less carbon atoms. The carbon number of the long chain fatty acid used in the present invention is preferably 14, 16 or 18. The carbon number of the long chain fatty acid used in the present invention is preferably an integer of 30 or less. The upper limit of the carbon number of the long-chain fatty acid used in the present invention can be, for example, 28, 26, 24, 22, 20, 18 or the like. Fatty acids may be solid or liquid at body temperature (about 37 ° C.), but solid fatty acids are preferred.
　本発明においては、遊離長鎖脂肪酸が使用される。遊離長鎖脂肪酸は、中鎖脂肪酸または短鎖脂肪酸と比較して、風味等において、著しく優れた性能を示す。従って、本発明においては、中鎖脂肪酸または短鎖脂肪酸を用いずに、遊離長鎖脂肪酸のみを用いることが好ましい。 In the present invention, free long chain fatty acids are used. A free long chain fatty acid shows remarkably superior performance in flavor and the like as compared with a medium chain fatty acid or a short chain fatty acid. Therefore, in the present invention, it is preferable to use only free long chain fatty acids without using medium chain fatty acids or short chain fatty acids.
　ただし、本発明においては、必要に応じて、遊離中鎖脂肪酸または遊離短鎖脂肪酸を遊離長鎖脂肪酸に併用してもよい。その場合、使用される遊離長鎖脂肪酸１００重量部に対して、遊離中鎖脂肪酸または遊離短鎖脂肪酸の量を約１００重量部以下とすることが好ましく、約５０重量部以下とすることがより好ましく、約３０重量部以下とすることがさらに好ましく、約１０重量部以下とすることが特に好ましい。 However, in the present invention, a free medium chain fatty acid or a free short chain fatty acid may be used in combination with the free long chain fatty acid as necessary. In that case, the amount of the free medium chain fatty acid or the free short chain fatty acid is preferably about 100 parts by weight or less, more preferably about 50 parts by weight or less with respect to 100 parts by weight of the free long chain fatty acid used. The amount is preferably about 30 parts by weight or less, and more preferably about 10 parts by weight or less.
　本発明で使用される脂肪酸は飽和脂肪酸でも不飽和脂肪酸でもよい。二重結合を含まない脂肪酸を飽和脂肪酸という。不飽和脂肪酸中の不飽和二重結合の数に限定はないが、好ましくは１～４、例えば１、２、または３である。飽和脂肪酸の例としては、酪酸（Ｃ４：０）、カプロン酸（Ｃ６：０）、カプリル酸（Ｃ８：０）、カプリン酸（Ｃ１０：０）、ラウリン酸（Ｃ１２：０）、ミリスチン酸（Ｃ１４：０）、パルミチン酸（Ｃ１６：０）、ステアリン酸（Ｃ１８：０）、アラキジン酸（Ｃ２０：０）、ベヘン酸（Ｃ２２：０）、リグノセリン酸（Ｃ２４：０）、セロチン酸（Ｃ２６：０）、モンタン酸（Ｃ２８：０）、メリシン酸（Ｃ３０：０）などが挙げられる。飽和脂肪酸は好ましくは、酪酸（Ｃ４：０）、カプロン酸（Ｃ６：０）、カプリル酸（Ｃ８：０）、カプリン酸（Ｃ１０：０）、ラウリン酸（Ｃ１２：０）、ミリスチン酸（Ｃ１４：０）、パルミチン酸（Ｃ１６：０）、ステアリン酸（Ｃ１８：０）、アラキジン酸（Ｃ２０：０）およびベヘン酸（Ｃ２２：０）からなる群より選択される。本発明の特定の実施形態においては飽和脂肪酸を用いることが好ましい。飽和脂肪酸は好ましくは、ミリスチン酸（Ｃ１４：０）、パルミチン酸（Ｃ１６：０）およびステアリン酸（Ｃ１８：０）からなる群より選択される。ミリスチン酸、パルミチン酸およびステアリン酸は、常温で固体である。 The fatty acid used in the present invention may be a saturated fatty acid or an unsaturated fatty acid. Fatty acids that do not contain double bonds are called saturated fatty acids. The number of unsaturated double bonds in the unsaturated fatty acid is not limited, but is preferably 1 to 4, for example 1, 2, or 3. Examples of saturated fatty acids include butyric acid (C4: 0), caproic acid (C6: 0), caprylic acid (C8: 0), capric acid (C10: 0), lauric acid (C12: 0), myristic acid (C14). : 0), palmitic acid (C16: 0), stearic acid (C18: 0), arachidic acid (C20: 0), behenic acid (C22: 0), lignoceric acid (C24: 0), serotic acid (C26: 0) ), Montanic acid (C28: 0), melicic acid (C30: 0), and the like. The saturated fatty acid is preferably butyric acid (C4: 0), caproic acid (C6: 0), caprylic acid (C8: 0), capric acid (C10: 0), lauric acid (C12: 0), myristic acid (C14: 0), palmitic acid (C16: 0), stearic acid (C18: 0), arachidic acid (C20: 0) and behenic acid (C22: 0). It is preferred to use saturated fatty acids in certain embodiments of the invention. The saturated fatty acid is preferably selected from the group consisting of myristic acid (C14: 0), palmitic acid (C16: 0) and stearic acid (C18: 0). Myristic acid, palmitic acid and stearic acid are solid at room temperature.
　二重結合を含む脂肪酸を不飽和脂肪酸という。不飽和脂肪酸の例としては、ミリストレイン酸（Ｃ１４：１）、パルミトオレイン酸（Ｃ１６：１）、オレイン酸（Ｃ１８：１）、リノール酸（Ｃ１８：２）、リノレン酸（Ｃ１８：３）、γ－リノレン酸（Ｃ１８：３）、エイコセン酸（Ｃ２０：１）、ジホモ－γ－リノレン酸（Ｃ２０：３）、アラキドン酸（Ｃ２０：４）、エイコサペンタエン酸（Ｃ２０：５）、エルカ酸（Ｃ２２：１）、ドコサペンタエン酸（Ｃ２２：５）、ドコサヘキサエン酸（Ｃ２２：６）などが挙げられる。本発明の別の特定の実施形態においては不飽和脂肪酸を用いることが好ましい。不飽和脂肪酸は好ましくは、オレイン酸（Ｃ１８：１）、リノール酸（Ｃ１８：２）、リノレン酸（Ｃ１８：３）およびγ－リノレン酸（Ｃ１８：３）からなる群より選択される。脂肪酸は特定の実施形態においては好ましくはオレイン酸（Ｃ１８：１）である。脂肪酸は別の特定の実施形態においては好ましくはリノール酸（Ｃ１８：２）である。不飽和脂肪酸を使用する場合には、不飽和脂肪酸の酸化を防ぐために酸化防止剤を併用することが好ましい。 Fatty acids containing double bonds are called unsaturated fatty acids. Examples of unsaturated fatty acids include myristoleic acid (C14: 1), palmitooleic acid (C16: 1), oleic acid (C18: 1), linoleic acid (C18: 2), linolenic acid (C18: 3) Γ-linolenic acid (C18: 3), eicosenoic acid (C20: 1), dihomo-γ-linolenic acid (C20: 3), arachidonic acid (C20: 4), eicosapentaenoic acid (C20: 5), erucic acid (C22: 1), docosapentaenoic acid (C22: 5), docosahexaenoic acid (C22: 6), and the like. In another particular embodiment of the invention, it is preferred to use unsaturated fatty acids. The unsaturated fatty acid is preferably selected from the group consisting of oleic acid (C18: 1), linoleic acid (C18: 2), linolenic acid (C18: 3) and γ-linolenic acid (C18: 3). The fatty acid is preferably oleic acid (C18: 1) in certain embodiments. The fatty acid is preferably linoleic acid (C18: 2) in another specific embodiment. When using an unsaturated fatty acid, it is preferable to use an antioxidant together in order to prevent oxidation of the unsaturated fatty acid.
　複数種類の遊離脂肪酸、または遊離脂肪酸を含む混合物（例えば、香料製剤）を混合することにより、遊離脂肪酸分子の会合が抑制され、乳化粒子がより細かく、均一になる。そのため、複数種類の遊離脂肪酸または遊離脂肪酸を含む混合物を使用することが好ましい。 複数 By mixing a plurality of types of free fatty acids or a mixture containing free fatty acids (for example, a fragrance preparation), association of free fatty acid molecules is suppressed, and the emulsified particles become finer and uniform. Therefore, it is preferable to use a plurality of types of free fatty acids or a mixture containing free fatty acids.
　脂肪酸にはこってりとした油脂のコクがあるが、高濃度の場合、独特のフレーバーもある。例えば、ミリスチン酸には、熟成したチーズのフレーバーがある。パルミチン酸には、こげた牛肉の脂身のフレーバーがある。ステアリン酸には、鉄板焼きの鉄板のフレーバーがある。オレイン酸には、劣化したオリーブ油のフレーバーがある。種々の脂肪酸をブレンドすることにより、様々の脂肪の特徴を再現することができる。例えば、牛脂肪の風味を再現したい場合には、パルミチン酸：ステアリン酸＝２：１で混合することにより、再現できる。 Fatty acids are rich in fats and oils, but there are also unique flavors at high concentrations. For example, myristic acid has an aged cheese flavor. Palmitic acid has a rich beef fat flavor. Stearic acid has a teppanyaki iron plate flavor. Oleic acid has a flavor of degraded olive oil. By blending various fatty acids, the characteristics of various fats can be reproduced. For example, when it is desired to reproduce the flavor of beef fat, it can be reproduced by mixing with palmitic acid: stearic acid = 2: 1.
　脂肪酸は一般に、舌の味覚神経を刺激して、嗜好性に関与するシグナルを与えると考えられる。このため、脂肪酸を添加した飲食品は高い嗜好性を有する。 Fatty acids are generally considered to stimulate the taste nerves of the tongue and give signals relating to palatability. For this reason, the food / beverage products which added the fatty acid have high palatability.
　（１．２　乳化剤）
　本発明の飲食品が風味の向上した飲食品の場合、本発明の飲食品は、乳化剤を含有する。本明細書中では、乳化剤（ｅｍｕｌｓｉｆｉｅｒ）とは、液体中の固体または液体中の液体懸濁液に加えて個々の懸濁粒子を分離させる物質をいう。すなわち、本明細書中で使用される乳化剤は、厳密な意味での乳化剤および分散剤（ｄｉｓｐｅｒｓａｎｔ）を包含する総称である。厳密な意味では、「乳化剤」とは、液体中の液体の液体懸濁液に加えて個々の懸濁粒子を分離させる物質をいう。厳密な意味では、「分散剤」とは、液体中の固体の液体懸濁液に加えて個々の懸濁粒子を分離させる物質をいう。本発明においては、脂肪酸が固体であるか液体であるかは飲食品の温度がその脂肪酸の融点よりも高いかどうかによって決まる。そのため、同じ脂肪酸と乳化剤を使用しても、融点よりも高い温度では乳化物を形成し、融点以下の温度では分散物を形成する。そのため、本明細書中では、乳化剤と分散剤とを総称して「乳化剤」といい、乳化物と分散物を総称して「乳化物」という。乳化剤は、分子内に親水基および親油基の両方を含み、従って水と油との界面に吸着層を作りやすい物質である。乳化剤は、例えば、公知の各種界面活性剤であり得る。 (1.2 Emulsifier)
When the food / beverage products of this invention are the food / beverage products with improved flavor, the food / beverage products of this invention contain an emulsifier. As used herein, an emulsifier refers to a substance that separates individual suspended particles in addition to a solid in liquid or a liquid suspension in liquid. That is, the emulsifier used in the present specification is a general term including an emulsifier and a dispersant in a strict sense. In the strict sense, “emulsifier” refers to a substance that separates individual suspended particles in addition to a liquid suspension of liquid in a liquid. In the strict sense, “dispersant” refers to a substance that separates individual suspended particles in addition to a solid liquid suspension in a liquid. In the present invention, whether the fatty acid is solid or liquid depends on whether the temperature of the food or drink is higher than the melting point of the fatty acid. Therefore, even if the same fatty acid and emulsifier are used, an emulsion is formed at a temperature higher than the melting point, and a dispersion is formed at a temperature lower than the melting point. Therefore, in the present specification, the emulsifier and the dispersant are collectively referred to as “emulsifier”, and the emulsion and the dispersion are collectively referred to as “emulsion”. An emulsifier is a substance that contains both a hydrophilic group and a lipophilic group in the molecule, and thus easily forms an adsorption layer at the interface between water and oil. The emulsifier can be, for example, various known surfactants.
　本発明の飲食品が水を主成分とする飲食品の場合、乳化剤（すなわち、分散剤または乳化剤）を使用することが好ましい。分散剤または乳化剤は、当該分野で公知の任意の分散剤または乳化剤であり得る。 When the food / beverage product of the present invention is a food / beverage product containing water as a main component, it is preferable to use an emulsifier (ie, a dispersant or an emulsifier). The dispersant or emulsifier can be any dispersant or emulsifier known in the art.
　本発明において使用され得る乳化剤の例としては、ポリグリセリン脂肪酸エステル、グリセリン脂肪酸エステル、有機酸モノグリセリド、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル（シュガーエステルともいう）などの非イオン性界面活性剤；アラビアガム、キサンタンガム、トラガントガム、グァーガム、レシチン、アルギン酸、ゼラチンなどの天然物が挙げられる。レシチンとしては、大豆レシチンまたは卵黄レシチンなどが挙げられる。レシチンは、酵素分解レシチンであってもよい。これらの乳化剤は、１種類のみで用いられてもよいし、２種類以上が組み合わされて用いられてもよい。 Examples of emulsifiers that can be used in the present invention include non-ionic interfaces such as polyglycerin fatty acid esters, glycerin fatty acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters (also referred to as sugar esters). Active agents; natural products such as gum arabic, xanthan gum, gum tragacanth, guar gum, lecithin, alginic acid, gelatin and the like. Examples of lecithin include soybean lecithin and egg yolk lecithin. The lecithin may be an enzymatically degraded lecithin. These emulsifiers may be used alone or in combination of two or more.
　本発明の飲食品の製造においては、好ましくは、アラビアガムまたはショ糖脂肪酸エステルを用いる。 In the production of the food and drink of the present invention, preferably gum arabic or sucrose fatty acid ester is used.
　（１．２．１　ポリグリセリン脂肪酸モノエステル）
　本明細書中では、「ポリグリセリン脂肪酸モノエステル」とは、ポリグリセリンと１分子の脂肪酸とがエステル結合することにより形成される化合物をいう。ポリグリセリンとは、グリセリンを脱水縮合するなどして得られる重合度２以上の化合物をいう。本明細書中では、「ポリグリセリン脂肪酸モノエステル」とは、ポリグリセリン脂肪酸モノエステルのみからなるものをいう。このとき、ポリグリセリン脂肪酸モノエステルは、１種類のポリグリセリン脂肪酸モノエステルであっても、複数種類のポリグリセリン脂肪酸モノエステルの混合物であってもよい。ポリグリセリン脂肪酸モノエステルは単独で用いられてもよく、複数種類組み合わせて用いられてもよい。 (1.2.1 Polyglycerin fatty acid monoester)
In the present specification, “polyglycerin fatty acid monoester” refers to a compound formed by an ester bond between polyglycerin and one molecule of fatty acid. Polyglycerin refers to a compound having a polymerization degree of 2 or more obtained by dehydration condensation of glycerin. In the present specification, “polyglycerin fatty acid monoester” refers to a substance consisting only of polyglycerin fatty acid monoester. At this time, the polyglycerin fatty acid monoester may be one kind of polyglycerin fatty acid monoester or a mixture of plural kinds of polyglycerin fatty acid monoesters. Polyglycerin fatty acid monoesters may be used alone or in combination of two or more.
　本明細書中では、ポリグリセリン脂肪酸モノエステルに加えて、ポリグリセリン脂肪酸モノエステル以外の化合物を含む組成物を、「ポリグリセリン脂肪酸モノエステル含有組成物」という。工業的製造プロセスでは通常、他のエステルが混入する。このような他のエステルが混入した製品をポリグリセリン脂肪酸モノエステル含有組成物として用いることができる。同様に、「ペンタグリセリンモノステアレート含有組成物」とは、ペンタグリセリンモノステアレートに加えて、ペンタグリセリンモノステアレート以外の化合物を含む組成物をいう。他のポリグリセリン脂肪酸モノエステルについても同様に考えられる。 In the present specification, a composition containing a compound other than the polyglycerol fatty acid monoester in addition to the polyglycerol fatty acid monoester is referred to as a “polyglycerol fatty acid monoester-containing composition”. In industrial manufacturing processes, other esters are usually incorporated. A product in which such other ester is mixed can be used as a polyglycerol fatty acid monoester-containing composition. Similarly, the “pentaglycerol monostearate-containing composition” refers to a composition containing a compound other than pentaglycerol monostearate in addition to pentaglycerol monostearate. The same applies to other polyglycerol fatty acid monoesters.
　ポリグリセリンの重合度は好ましくは２以上であり、より好ましくは３以上であり、特に好ましくは４以上である。ポリグリセリンの重合度は好ましくは１０以下であり、より好ましくは８以下であり、特に好ましくは６以下である。常法ではしばしば、ポリグリセリンは、種々の重合度のポリグリセリンの混合物として得られる。そのため、通常市販されるポリグリセリンは、グリセリンと種々の重合度のグリセリン重合体との混合物である。このような混合物は、分類上水酸基価から得られる平均重合度により、ジグリセリン、トリグリセリン、テトラグリセリン、ヘキサグリセリン、デカグリセリン等の名称で市販されることが多い。本発明で用いるポリグリセリン脂肪酸モノエステルを製造するためには、実質的に純粋なポリグリセリンを用いることが好ましい。ポリグリセリンは、常法によりグリセリンから製造され得る。本発明のポリグリセリンは、例えば、グリセリンを苛性ソーダなどのアルカリ触媒の存在下、高温条件下にて重合し、脱臭、脱色等の精製をすることにより製造され得る。あるいは、グリシドール、エピクロロヒドリン、グリセリンとエピクロロヒドリン、モノクロロヒドリン、ジクロロヒドリンまたはグリシドールを原料として化学合成して得られた反応物を脱臭、脱色することにより製造され得る。さらに分子蒸留、ＲＯ膜、クロマトグラフィー処理などの精製を行ってもよい。 The degree of polymerization of polyglycerol is preferably 2 or more, more preferably 3 or more, and particularly preferably 4 or more. The degree of polymerization of polyglycerin is preferably 10 or less, more preferably 8 or less, and particularly preferably 6 or less. Conventionally, polyglycerol is often obtained as a mixture of polyglycerols of various degrees of polymerization. Therefore, the commercially available polyglycerol is a mixture of glycerol and glycerol polymers having various degrees of polymerization. Such a mixture is often marketed under the name of diglycerin, triglycerin, tetraglycerin, hexaglycerin, decaglycerin, etc., depending on the average polymerization degree obtained from the hydroxyl value. In order to produce the polyglycerol fatty acid monoester used in the present invention, it is preferable to use substantially pure polyglycerol. Polyglycerol can be produced from glycerol by a conventional method. The polyglycerin of the present invention can be produced, for example, by polymerizing glycerin in the presence of an alkali catalyst such as caustic soda under a high temperature condition and purifying it such as deodorization and decolorization. Alternatively, it can be produced by deodorizing and decolorizing a reaction product obtained by chemical synthesis using glycidol, epichlorohydrin, glycerin and epichlorohydrin, monochlorohydrin, dichlorohydrin or glycidol as raw materials. Furthermore, purification such as molecular distillation, RO membrane, or chromatographic treatment may be performed.
　ポリグリセリンとエステル化してポリグリセリン脂肪酸モノエステルを形成する脂肪酸は、脂肪族モノカルボン酸であっても脂肪族ジカルボン酸であってもよい。好ましくは、脂肪族モノカルボン酸である。脂肪酸は、任意の炭素数の脂肪酸であり得る。脂肪酸の炭素数は好ましくは、１２以上であり、より好ましくは１４以上であり、さらに好ましくは１６以上である。脂肪酸の炭素数は好ましくは、２２以下であり、より好ましくは２０以下であり、さらに好ましくは１８以下である。脂肪酸は飽和脂肪酸でも不飽和脂肪酸でもよい。二重結合を含まない脂肪酸を飽和脂肪酸という。ステアリン酸が好ましい。 The fatty acid esterified with polyglycerol to form a polyglycerol fatty acid monoester may be an aliphatic monocarboxylic acid or an aliphatic dicarboxylic acid. Preferably, it is an aliphatic monocarboxylic acid. The fatty acid can be a fatty acid of any carbon number. The number of carbon atoms of the fatty acid is preferably 12 or more, more preferably 14 or more, and still more preferably 16 or more. The number of carbon atoms of the fatty acid is preferably 22 or less, more preferably 20 or less, and even more preferably 18 or less. The fatty acid may be a saturated fatty acid or an unsaturated fatty acid. Fatty acids that do not contain double bonds are called saturated fatty acids. Stearic acid is preferred.
　ポリグリセリン脂肪酸モノエステルは、ポリグリセリンと脂肪酸とを公知の方法によってエステル化した後、精製を行うことにより製造され得る。例えば、アルカリ触媒下、酸触媒下、または無触媒下にて、常圧もしくは減圧下においてエステル化が行われ得る。このような方法では通常、目的とするポリグリセリン脂肪酸モノエステル以外のエステルが混入するので、このような方法で得られるものは、ポリグリセリン脂肪酸モノエステル含有組成物である。 The polyglycerol fatty acid monoester can be produced by esterifying polyglycerol and a fatty acid by a known method and then performing purification. For example, esterification can be carried out under normal pressure or reduced pressure under an alkali catalyst, an acid catalyst, or without a catalyst. In such a method, since an ester other than the target polyglycerin fatty acid monoester is usually mixed, what is obtained by such a method is a polyglycerin fatty acid monoester-containing composition.
　本発明で使用されるポリグリセリン脂肪酸モノエステルまたはポリグリセリン脂肪酸モノエステル含有組成物は、原料となるポリグリセリンの重合度、脂肪酸の種類等によって種々のＨＬＢ値のものであり得る。ポリグリセリン脂肪酸モノエステルまたはポリグリセリン脂肪酸モノエステル含有組成物のＨＬＢ値は好ましくは約６以上であり、より好ましくは約１２以上であり、最も好ましくは約１４以上である。 The polyglycerin fatty acid monoester or the polyglycerin fatty acid monoester-containing composition used in the present invention may have various HLB values depending on the polymerization degree of the polyglycerin used as a raw material, the type of fatty acid, and the like. The HLB value of the polyglycerin fatty acid monoester or the polyglycerin fatty acid monoester-containing composition is preferably about 6 or more, more preferably about 12 or more, and most preferably about 14 or more.
　本明細書中で用いられる場合、「ＨＬＢ値」とは、親水性疎水性バランス（Ｈｙｄｒｏｐｈｉｌｅ　Ｌｉｐｏｐｈｉｌｅ　Ｂａｌａｎｃｅ）をいい、一般に、２０×ＭＨ／Ｍにより計算され、ここで、ＭＨ＝親水基部分の分子量であり、Ｍ＝分子全体の分子量である。ＨＬＢ値は、分子中の親水基の量が０％のとき０であり、１００％のとき２０である。ＨＬＢ値は、乳化剤では乳化剤分子を形成する親水性および疎水性の基の大きさと強さを表し、疎水性の高い乳化剤はＨＬＢ値が小さく、親水性の高い乳化剤はＨＬＢ値が大きい。 As used herein, “HLB value” refers to a hydrophilic-hydrophobic balance, generally calculated by 20 × MH / M, where MH = molecular weight of hydrophilic group portion. Where M = molecular weight of the whole molecule. The HLB value is 0 when the amount of the hydrophilic group in the molecule is 0%, and 20 when the amount is 100%. The HLB value represents the size and strength of the hydrophilic and hydrophobic groups that form the emulsifier molecule in the emulsifier, the emulsifier having high hydrophobicity has a small HLB value, and the emulsifier having high hydrophilicity has a large HLB value.
　本発明で用いられるポリグリセリン脂肪酸モノエステル含有組成物は、最も好ましくは実質的に純粋なペンタグリセリンモノステアレート含有組成物である。ペンタグリセリンモノステアレートは、モノステアリン酸ペンタグリセリンともいう。 The polyglycerol fatty acid monoester-containing composition used in the present invention is most preferably a substantially pure pentaglycerol monostearate-containing composition. Pentaglycerin monostearate is also called pentaglycerin monostearate.
　「実質的に純粋な」とは、純度が７０重量％以上のものをいう。本発明で用いられるポリグリセリン脂肪酸モノエステル含有組成物中のポリグリセリン脂肪酸モノエステルの純度は、好ましくは約７０重量％以上であり、より好ましくは約７５重量％以上であり、さらに好ましくは約８０重量％以上であり、より好ましくは約８５重量％以上であり、より好ましくは約９０重量％以上であり、より好ましくは約９５重量％以上であり、より好ましくは約９６重量％以上であり、より好ましくは約９７重量％以上であり、より好ましくは約９８重量％以上であり、より好ましくは約９９重量％以上であり、最も好ましくは約１００重量％である。 “Substantially pure” means that the purity is 70% by weight or more. The purity of the polyglycerol fatty acid monoester in the polyglycerol fatty acid monoester-containing composition used in the present invention is preferably about 70% by weight or more, more preferably about 75% by weight or more, and further preferably about 80%. % Or more, more preferably about 85% or more, more preferably about 90% or more, more preferably about 95% or more, more preferably about 96% or more, More preferably, it is about 97% by weight or more, more preferably about 98% by weight or more, more preferably about 99% by weight or more, and most preferably about 100% by weight.
　本発明の飲食品中のポリグリセリン脂肪酸モノエステルの量は、飲食品全体の重量を基準として、好ましくは約０．０５重量％以上であり、より好ましくは約０．０６重量％以上であり、さらに好ましくは約０．０７重量％以上であり、さらにより好ましくは約０．０８重量％以上であり、特に好ましくは約０．０９重量％以上であり、最も好ましくは約０．１重量％以上である。本発明の飲食品中でのポリグリセリン脂肪酸モノエステルの量は、飲食品全体の重量を基準として、好ましくは約０．３５重量％以下であり、より好ましくは約０．３重量％以下であり、最も好ましくは約０．２５重量％以下である。ポリグリセリン脂肪酸モノエステルの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、ポリグリセリン脂肪酸モノエステルの量が多すぎると風味が悪化する場合がある。 The amount of the polyglycerol fatty acid monoester in the food or drink of the present invention is preferably about 0.05% by weight or more, more preferably about 0.06% by weight or more, based on the weight of the whole food or drink. More preferably, it is about 0.07% by weight or more, even more preferably about 0.08% by weight or more, particularly preferably about 0.09% by weight or more, most preferably about 0.1% by weight or more. It is. The amount of the polyglycerol fatty acid monoester in the food or drink of the present invention is preferably about 0.35% by weight or less, more preferably about 0.3% by weight or less, based on the weight of the whole food or drink. Most preferably, it is about 0.25 wt% or less. If the amount of the polyglycerin fatty acid monoester is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of the polyglycerin fatty acid monoester is too large, the flavor may be deteriorated.
　本発明の飲食品を製造するために使用される乳化物中でのポリグリセリン脂肪酸モノエステルの量は、長鎖遊離脂肪酸を乳化するに有効な量である。乳化物中でのポリグリセリン脂肪酸モノエステルの量は、乳化物全体の重量を基準として、好ましくは約０．１重量％以上であり、より好ましくは約０．２重量％以上であり、特に好ましくは約０．３重量％以上であり、最も好ましくは約０．４重量％以上である。乳化物中でのポリグリセリン脂肪酸モノエステルの量は、乳化物全体の重量を基準として、好ましくは約１．０重量％以下であり、より好ましくは約０．８重量％以下であり、最も好ましくは約０．６重量％以下である。ポリグリセリン脂肪酸モノエステルの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、ポリグリセリン脂肪酸モノエステルの量が多すぎると風味が悪化する場合がある。 The amount of the polyglycerin fatty acid monoester in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying the long-chain free fatty acid. The amount of the polyglycerol fatty acid monoester in the emulsion is preferably about 0.1% by weight or more, more preferably about 0.2% by weight or more, particularly preferably based on the weight of the whole emulsion. Is about 0.3% by weight or more, most preferably about 0.4% by weight or more. The amount of polyglycerin fatty acid monoester in the emulsion is preferably about 1.0 wt% or less, more preferably about 0.8 wt% or less, most preferably based on the weight of the whole emulsion. Is about 0.6% by weight or less. If the amount of the polyglycerin fatty acid monoester is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of the polyglycerin fatty acid monoester is too large, the flavor may be deteriorated.
　（１．２．２　アラビアガム）
　本明細書中では、用語「アラビアガム」（ｇｕｍ　ａｒａｂｉｃ）とは、アカシアの分泌液から得られた、多糖類を主成分とするものをいう。より詳細には、アラビアガムは、ネムノキ科アカシア属アラビアゴムノキ（学名：Ａｃａｃｉａ　ｓｅｎｅｇａｌ）またはその同属近縁植物の樹皮の傷口からの分泌物を乾燥させたものである。アラビアガムは、吸水するとゼラチン様に膨潤する。アラビアガムは、Ａ．ｓｅｎｅｇａｌ、Ａ．ａｂｙｓｉｎｉｃａ、Ａ．ｇｌａｕｃｏｐｈｙｌｌａ、Ａ．ｇｉｒａｆｆａｅ、Ａ．ｒｅｆｉｃｉｅｎｓ、Ａ．ｆｉｓｔｕｌａなどから採取され得る。アラビアガムは、水に対する溶解性が高く、その水溶液は強い粘性を示し、良好な乳化安定性を示す。そのため、アラビアガムは、乳化剤または安定剤として飲料および食品に広く用いられている。アラビアガムの主成分は多糖類である。アラビアガムは、アラビノガラクタン（約７５％～約９４％）、アラビノガラクタン－プロテイン（約５％～約２０％）、糖タンパク質（約１％～約５％）などの混合物である。 (1.2.2 Gum arabic)
As used herein, the term “gum arabic” refers to a polysaccharide-based material obtained from acacia secretions. More specifically, the gum arabic is dried from the bark of the bark of an Acacia senegal (Scientific name: Acacia sengal) or its related plant. Gum arabic swells like gelatin when absorbed. The gum arabic is senegal, A.M. abysinica, A.M. glaucophylla, A.M. giraffae, A.M. refiiens, A.M. It can be collected from fistula and the like. Gum arabic has a high solubility in water, its aqueous solution exhibits a strong viscosity, and exhibits good emulsification stability. Therefore, gum arabic is widely used in beverages and foods as an emulsifier or stabilizer. The main component of gum arabic is a polysaccharide. Gum arabic is a mixture of arabinogalactan (about 75% to about 94%), arabinogalactan-protein (about 5% to about 20%), glycoprotein (about 1% to about 5%) and the like.
　アラビアガムは天然物であるためＨＬＢが一定でない。アラビアガムのＨＬＢは通常、約１０～約１２である。 Arabic gum is a natural product, so the HLB is not constant. The gum arabic HLB is typically about 10 to about 12.
　本発明の飲食品中のアラビアガムの量は、乳化する脂肪酸の重量を基準として、好ましくは約１０重量％以上であり、より好ましくは約５０重量％以上であり、さらに好ましくは約１００重量％以上であり、特に好ましくは約１５０重量％以上であり、最も好ましくは約２００重量％以上である。本発明の飲食品中でのアラビアガムの量は、乳化する脂肪酸の重量を基準として、好ましくは約５００重量％以下であり、より好ましくは約４００重量％以下であり、最も好ましくは約３００重量％以下である。アラビアガムの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、アラビアガムの量が多すぎると高粘度となり、得られる飲食品の物性に悪影響を及ぼす場合がある。 The amount of gum arabic in the food or drink of the present invention is preferably about 10% by weight or more, more preferably about 50% by weight or more, and further preferably about 100% by weight, based on the weight of the fatty acid to be emulsified. More preferably, it is about 150% by weight or more, and most preferably about 200% by weight or more. The amount of gum arabic in the food and drink of the present invention is preferably about 500% by weight or less, more preferably about 400% by weight or less, and most preferably about 300% by weight, based on the weight of the fatty acid to be emulsified. % Or less. If the amount of gum arabic is too small, the emulsifying action and the stabilizing effect may be difficult to achieve, and if the amount of gum arabic is too large, the viscosity becomes high and the physical properties of the resulting food or drink may be adversely affected.
　本発明の飲食品を製造するために使用される乳化物中でのアラビアガムの量は、長鎖遊離脂肪酸を乳化するに有効な量である。乳化物中でのアラビアガムの量は、乳化する脂肪酸の重量を基準として、好ましくは約１０重量％以上であり、より好ましくは約５０重量％以上であり、特に好ましくは約１００重量％以上であり、最も好ましくは約２００重量％以上である。乳化物中でのアラビアガムの量は、乳化する脂肪酸の重量を基準として、好ましくは約５００重量％以下であり、より好ましくは約４００重量％以下であり、最も好ましくは約３００重量％以下である。アラビアガムの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、アラビアガムの量が多すぎると高粘度となり、得られる飲食品の物性に悪影響を及ぼす場合がある。 The amount of gum arabic in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying long-chain free fatty acids. The amount of gum arabic in the emulsion is preferably about 10% by weight or more, more preferably about 50% by weight or more, particularly preferably about 100% by weight or more, based on the weight of the fatty acid to be emulsified. And most preferably at least about 200% by weight. The amount of gum arabic in the emulsion is preferably about 500 wt% or less, more preferably about 400 wt% or less, and most preferably about 300 wt% or less, based on the weight of the fatty acid to be emulsified. is there. If the amount of gum arabic is too small, the emulsifying action and the stabilizing effect may be difficult to achieve, and if the amount of gum arabic is too large, the viscosity becomes high and the physical properties of the resulting food or drink may be adversely affected.
　（１．２．３　グリセリン脂肪酸エステル）
　本明細書中では、用語「グリセリン脂肪酸エステル」とは、グリセリンと脂肪酸とがエステル結合しているものをいう。グリセリンとエステル化してグリセリン脂肪酸エステルを形成している脂肪酸は、任意の炭素数の脂肪酸であり得る。 (1.2.3 Glycerin fatty acid ester)
In the present specification, the term “glycerin fatty acid ester” refers to an ester bond between glycerin and a fatty acid. The fatty acid esterified with glycerin to form a glycerin fatty acid ester can be a fatty acid having any carbon number.
　本発明の飲食品中のグリセリン脂肪酸エステルの量は、飲食品全体の重量を基準として、好ましくは約０．０１重量％以上であり、より好ましくは約０．０５重量％以上であり、特に好ましくは約０．１重量％以上である。本発明の飲食品中でのグリセリン脂肪酸エステルの量は、飲食品全体の重量を基準として、好ましくは約５重量％以下である。グリセリン脂肪酸エステルの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、グリセリン脂肪酸エステルの量が多すぎると風味に悪影響を及ぼす場合がある。 The amount of glycerin fatty acid ester in the food or drink of the present invention is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, particularly preferably based on the weight of the whole food or drink. Is about 0.1% by weight or more. The amount of glycerin fatty acid ester in the food or drink of the present invention is preferably about 5% by weight or less based on the weight of the whole food and drink. If the amount of the glycerin fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of the glycerin fatty acid ester is too large, the flavor may be adversely affected.
　本発明の飲食品を製造するために使用される乳化物中でのグリセリン脂肪酸エステルの量は、長鎖遊離脂肪酸を乳化するに有効な量である。乳化物中でのグリセリン脂肪酸エステルの量は、乳化物全体の重量を基準として、好ましくは約０．１重量％以上である。乳化物中でのグリセリン脂肪酸エステルの量は、乳化物全体の重量を基準として、好ましくは約１０重量％以下であり、より好ましくは約５重量％以下であり、最も好ましくは約１重量％以下である。グリセリン脂肪酸エステルの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、グリセリン脂肪酸エステルの量が多すぎると風味に悪影響を及ぼす場合がある。 The amount of glycerin fatty acid ester in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying long-chain free fatty acids. The amount of glycerin fatty acid ester in the emulsion is preferably about 0.1% by weight or more based on the weight of the whole emulsion. The amount of glycerin fatty acid ester in the emulsion is preferably about 10% by weight or less, more preferably about 5% by weight or less, and most preferably about 1% by weight or less, based on the weight of the whole emulsion. It is. If the amount of the glycerin fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of the glycerin fatty acid ester is too large, the flavor may be adversely affected.
　（１．２．４　有機酸モノグリセリド）
　本明細書中では、用語「有機酸モノグリセリド」とは、モノグリセリドの水酸基にさらに有機酸が結合しているものをいう。有機酸の例としては、酢酸、乳酸、クエン酸、コハク酸およびジアセチル酒石酸が挙げられる。 (1.2.4 Organic acid monoglyceride)
In the present specification, the term “organic acid monoglyceride” refers to a compound in which an organic acid is further bonded to the hydroxyl group of the monoglyceride. Examples of organic acids include acetic acid, lactic acid, citric acid, succinic acid and diacetyltartaric acid.
　本発明の飲食品中の有機酸モノグリセリドの量は、飲食品全体の重量を基準として、好ましくは約０．０１重量％以上であり、より好ましくは約０．０５重量％以上であり、特に好ましくは約０．１重量％以上である。本発明の飲食品中での有機酸モノグリセリドの量は、飲食品全体の重量を基準として、好ましくは約１０重量％以下である。有機酸モノグリセリドの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、有機酸モノグリセリドの量が多すぎると風味に悪影響を及ぼす場合がある。 The amount of the organic acid monoglyceride in the food / beverage product of the present invention is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, particularly preferably based on the weight of the whole food / beverage product. Is about 0.1% by weight or more. The amount of the organic acid monoglyceride in the food or drink of the present invention is preferably about 10% by weight or less based on the weight of the whole food and drink. If the amount of the organic acid monoglyceride is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of the organic acid monoglyceride is too large, the flavor may be adversely affected.
　本発明の飲食品を製造するために使用される乳化物中での有機酸モノグリセリドの量は、長鎖遊離脂肪酸を乳化するに有効な量である。乳化物中での有機酸モノグリセリドの量は、乳化物全体の重量を基準として、好ましくは約０．１重量％以上である。乳化物中での有機酸モノグリセリドの量は、乳化物全体の重量を基準として、好ましくは約１０重量％以下である。有機酸モノグリセリドの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、有機酸モノグリセリドの量が多すぎると風味に悪影響を及ぼす場合がある。 The amount of the organic acid monoglyceride in the emulsion used for producing the food or drink of the present invention is an amount effective for emulsifying the long-chain free fatty acid. The amount of the organic acid monoglyceride in the emulsion is preferably about 0.1% by weight or more based on the weight of the whole emulsion. The amount of organic acid monoglyceride in the emulsion is preferably about 10% by weight or less, based on the weight of the entire emulsion. If the amount of the organic acid monoglyceride is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of the organic acid monoglyceride is too large, the flavor may be adversely affected.
　（１．２．５　プロピレングリコール脂肪酸エステル）
　本明細書中では、用語「プロピレングリコール脂肪酸エステル」とは、プロピレングリコールと脂肪酸とがエステル結合した化合物をいう。プロピレングリコールとエステル化してプロピレングリコール脂肪酸エステルを形成している脂肪酸は、任意の炭素数の脂肪酸であり得る。 (1.2.5 Propylene glycol fatty acid ester)
In the present specification, the term “propylene glycol fatty acid ester” refers to a compound in which propylene glycol and a fatty acid are ester-bonded. The fatty acid esterified with propylene glycol to form a propylene glycol fatty acid ester can be a fatty acid of any carbon number.
　本発明の飲食品中のプロピレングリコール脂肪酸エステルの量は、飲食品全体の重量を基準として、好ましくは約０．０１重量％以上であり、より好ましくは約０．０５重量％以上であり、特に好ましくは約０．１重量％以上である。本発明の飲食品中でのプロピレングリコール脂肪酸エステルの量は、飲食品全体の重量を基準として、好ましくは約１０重量％以下である。プロピレングリコール脂肪酸エステルの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、プロピレングリコール脂肪酸エステルの量が多すぎると風味が悪化する場合がある。 The amount of the propylene glycol fatty acid ester in the food or drink of the present invention is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, particularly based on the weight of the whole food or drink. Preferably it is about 0.1% by weight or more. The amount of the propylene glycol fatty acid ester in the food or drink of the present invention is preferably about 10% by weight or less based on the weight of the whole food and drink. If the amount of the propylene glycol fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited, and if the amount of the propylene glycol fatty acid ester is too large, the flavor may be deteriorated.
　本発明の飲食品を製造するために使用される乳化物中でのプロピレングリコール脂肪酸エステルの量は、長鎖遊離脂肪酸を乳化するに有効な量である。乳化物中でのプロピレングリコール脂肪酸エステルの量は、乳化物全体の重量を基準として、好ましくは約０．１重量％以上である。乳化物中でのプロピレングリコール脂肪酸エステルの量は、乳化物全体の重量を基準として、好ましくは約１０重量％以下である。プロピレングリコール脂肪酸エステルの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、プロピレングリコール脂肪酸エステルの量が多すぎると風味が悪化する場合がある。 The amount of the propylene glycol fatty acid ester in the emulsion used for producing the food or drink of the present invention is an amount effective for emulsifying the long-chain free fatty acid. The amount of the propylene glycol fatty acid ester in the emulsion is preferably about 0.1% by weight or more based on the weight of the whole emulsion. The amount of propylene glycol fatty acid ester in the emulsion is preferably about 10% by weight or less, based on the weight of the entire emulsion. If the amount of the propylene glycol fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited, and if the amount of the propylene glycol fatty acid ester is too large, the flavor may be deteriorated.
　（１．２．６　ソルビタン脂肪酸エステル）
　本明細書中では、用語「ソルビタン脂肪酸エステル」とは、ソルビタンまたはソルバイドまたはソルビトールと脂肪酸とがエステル結合した化合物をいう。ソルビタンはソルビトールの１分子脱水物であり、ソルビトールの分子内脱水により製造される。ソルビタンは、１，４－ソルビタン、３，６－ソルビタンおよび１，５－ソルビタンのいずれかであり得る。工業的には、ソルビトールを分子内脱水すると、１分子脱水物である１，４－ソルビタン、３，６－ソルビタンおよび１，５－ソルビタンと、２分子脱水物である１，４，３，６－ソルバイドと、ソルビトールとの混合物となる。ソルビタン脂肪酸エステルはこのような混合物と脂肪酸とをエステル結合させることにより製造される。そのため、工業的に製造されるソルビタン脂肪酸エステルは、ソルビタン脂肪酸エステルだけでなく、ソルバイド脂肪酸エステルおよびソルビトール脂肪酸エステルをも含む。ソルビタン脂肪酸エステルにおいては、ソルビタン部分またはソルバイド部分またはソルビトール部分が親水基として作用し、脂肪酸部分が親油基として作用する。ソルビタンには４つの水酸基（ＯＨ）があり、ソルバイドには２つの水酸基があり、ソルビトールには６つの水酸基がある。その水酸基のうちの一部または全てに脂肪酸をエステル結合させることによりソルビタン脂肪酸エステルが生成される。 (1.2.6 Sorbitan fatty acid ester)
In the present specification, the term “sorbitan fatty acid ester” refers to a compound in which sorbitan, sorbide or sorbitol and a fatty acid are ester-bonded. Sorbitan is a monomolecular dehydrate of sorbitol and is produced by intramolecular dehydration of sorbitol. The sorbitan can be any of 1,4-sorbitan, 3,6-sorbitan and 1,5-sorbitan. Industrially, when sorbitol is dehydrated intramolecularly, 1,4-sorbitan, 1,6-sorbitan and 1,5-sorbitan, which are monomolecular dehydrates, and 1,4,3,6, which are bimolecular dehydrates, are obtained. -A mixture of sorbide and sorbitol. Sorbitan fatty acid ester is produced by esterifying such a mixture with a fatty acid. Therefore, industrially produced sorbitan fatty acid esters include not only sorbitan fatty acid esters but also sorbide fatty acid esters and sorbitol fatty acid esters. In the sorbitan fatty acid ester, the sorbitan part, sorbide part or sorbitol part acts as a hydrophilic group, and the fatty acid part acts as a lipophilic group. Sorbitan has four hydroxyl groups (OH), sorbide has two hydroxyl groups, and sorbitol has six hydroxyl groups. A sorbitan fatty acid ester is produced by esterifying a fatty acid to some or all of the hydroxyl groups.
　ソルビタン脂肪酸エステルのＨＬＢ値は好ましくは約６以上であり、より好ましくは約１２以上である。 The HLB value of sorbitan fatty acid ester is preferably about 6 or more, more preferably about 12 or more.
　本発明の飲食品中のソルビタン脂肪酸エステルの量は、飲食品全体の重量を基準として、好ましくは約０．０１重量％以上であり、より好ましくは約０．０５重量％以上であり、特に好ましくは約０．１重量％以上である。本発明の飲食品中でのソルビタン脂肪酸エステルの量は、飲食品全体の重量を基準として、好ましくは約１０重量％以下である。ソルビタン脂肪酸エステルの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、ソルビタン脂肪酸エステルの量が多すぎると風味が悪化する場合がある。 The amount of sorbitan fatty acid ester in the food or drink of the present invention is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, particularly preferably based on the weight of the whole food or drink. Is about 0.1% by weight or more. The amount of sorbitan fatty acid ester in the food and drink of the present invention is preferably about 10% by weight or less based on the weight of the whole food and drink. If the amount of the sorbitan fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited, and if the amount of the sorbitan fatty acid ester is too large, the flavor may be deteriorated.
　本発明の飲食品を製造するために使用される乳化物中でのソルビタン脂肪酸エステルの量は、長鎖遊離脂肪酸を乳化するに有効な量である。乳化物中でのソルビタン脂肪酸エステルの量は、乳化物全体の重量を基準として、好ましくは約０．１重量％以上である。乳化物中でのソルビタン脂肪酸エステルの量は、乳化物全体の重量を基準として、好ましくは約１０重量％以下である。ソルビタン脂肪酸エステルの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、ソルビタン脂肪酸エステルの量が多すぎると風味が悪化する場合がある。 The amount of sorbitan fatty acid ester in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying long-chain free fatty acids. The amount of sorbitan fatty acid ester in the emulsion is preferably about 0.1% by weight or more based on the weight of the whole emulsion. The amount of sorbitan fatty acid ester in the emulsion is preferably about 10% by weight or less, based on the weight of the entire emulsion. If the amount of the sorbitan fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited, and if the amount of the sorbitan fatty acid ester is too large, the flavor may be deteriorated.
　（１．２．７　ショ糖脂肪酸エステル）
　本明細書中では、用語「ショ糖脂肪酸エステル」とは、ショ糖と脂肪酸とがエステル結合した化合物をいう。ショ糖脂肪酸エステルは、当該分野でシュガーエステルとも呼ばれる。ショ糖脂肪酸エステルにおいては、ショ糖部分が親水基として作用し、脂肪酸部分が親油基として作用する。ショ糖には８つの水酸基（ＯＨ）がある。その水酸基のうちの一部または全てに脂肪酸をエステル結合させることによりショ糖脂肪酸エステルが生成される。 (1.2.7 Sucrose fatty acid ester)
In the present specification, the term “sucrose fatty acid ester” refers to a compound in which sucrose and a fatty acid are ester-bonded. Sucrose fatty acid esters are also referred to in the art as sugar esters. In the sucrose fatty acid ester, the sucrose part acts as a hydrophilic group, and the fatty acid part acts as a lipophilic group. Sucrose has eight hydroxyl groups (OH). A sucrose fatty acid ester is produced by esterifying a fatty acid to a part or all of the hydroxyl groups.
　ショ糖とエステル化してショ糖脂肪酸エステルを形成している脂肪酸は、任意の炭素数の脂肪酸であり得る。脂肪酸は飽和脂肪酸でも不飽和脂肪酸でもよい。ショ糖脂肪酸エステルは、ショ糖と脂肪酸とを公知の方法によってエステル化した後、精製を行うことにより製造され得る。例えば、溶媒の存在下でのミクロエマルジョン法または無溶媒法によってエステル化が行われ得る。このような方法では通常、目的とするショ糖脂肪酸エステル以外のエステルが混入するので、このような方法で得られるものは、ショ糖脂肪酸エステル含有組成物である。ショ糖脂肪酸エステル含有組成物は種々な会社から販売されている。例えば、第一工業製薬株式会社からは、構成脂肪酸の約１００％がステアリン酸であり、約７０％がモノエステルであるショ糖脂肪酸がＤＫエステルＦ－１６０として販売されている。 The fatty acid esterified with sucrose to form a sucrose fatty acid ester can be a fatty acid having any carbon number. The fatty acid may be a saturated fatty acid or an unsaturated fatty acid. The sucrose fatty acid ester can be produced by esterifying sucrose and a fatty acid by a known method and then performing purification. For example, esterification can be performed by a microemulsion method or a solvent-free method in the presence of a solvent. In such a method, since an ester other than the intended sucrose fatty acid ester is usually mixed, what is obtained by such a method is a sucrose fatty acid ester-containing composition. Sucrose fatty acid ester-containing compositions are sold by various companies. For example, Daiichi Kogyo Seiyaku Co., Ltd. sells sucrose fatty acid in which about 100% of the constituent fatty acid is stearic acid and about 70% is a monoester as DK ester F-160.
　本発明の飲食品中のショ糖脂肪酸エステルの量は、飲食品全体の重量を基準として、好ましくは約０．０１重量％以上であり、より好ましくは約０．０５重量％以上であり、特に好ましくは約０．１重量％以上である。本発明の飲食品中でのショ糖脂肪酸エステルの量は、飲食品全体の重量を基準として、好ましくは約１０重量％以下である。ショ糖脂肪酸エステルの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、ショ糖脂肪酸エステルの量が多すぎると風味が悪化する場合がある。 The amount of the sucrose fatty acid ester in the food or drink of the present invention is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, based on the weight of the whole food or drink. Preferably it is about 0.1% by weight or more. The amount of sucrose fatty acid ester in the food or drink of the present invention is preferably about 10% by weight or less based on the weight of the whole food and drink. If the amount of sucrose fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of sucrose fatty acid ester is too large, the flavor may be deteriorated.
　本発明の飲食品を製造するために使用される乳化物中でのショ糖脂肪酸エステルの量は、長鎖遊離脂肪酸を乳化するに有効な量である。乳化物中でのショ糖脂肪酸エステルの量は、乳化物全体の重量を基準として、好ましくは約０．１重量％以上である。乳化物中でのショ糖脂肪酸エステルの量は、乳化物全体の重量を基準として、好ましくは約１０重量％以下である。ショ糖脂肪酸エステルの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、ショ糖脂肪酸エステルの量が多すぎると風味が悪化する場合がある。 The amount of sucrose fatty acid ester in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying long-chain free fatty acids. The amount of sucrose fatty acid ester in the emulsion is preferably about 0.1% by weight or more based on the weight of the whole emulsion. The amount of sucrose fatty acid ester in the emulsion is preferably about 10% by weight or less, based on the weight of the whole emulsion. If the amount of sucrose fatty acid ester is too small, the emulsifying action and the stabilizing effect may be difficult to exert, and if the amount of sucrose fatty acid ester is too large, the flavor may be deteriorated.
　（１．２．８　キサンタンガム）
　本明細書中では、用語「キサンタンガム」とは、キサントモナスの培養液から得られた、多糖類を主成分とするものをいう。 (1.2.8 Xanthan gum)
In the present specification, the term “xanthan gum” refers to a substance mainly composed of a polysaccharide obtained from a culture solution of Xanthomonas.
　本発明の飲食品中のキサンタンガムの量は、飲食品全体の重量を基準として、好ましくは約０．００１重量％以上であり、より好ましくは約０．００５重量％以上であり、特に好ましくは約０．０１重量％以上であり、最も好ましくは約０．１重量％以上である。本発明の飲食品中でのキサンタンガムの量は、飲食品全体の重量を基準として、好ましくは約１０重量％以下であり、より好ましくは約５重量％以下である。キサンタンガムの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、キサンタンガムが多すぎると飲食品の物性が高粘度化し食感に悪影響を与える場合がある。 The amount of xanthan gum in the food / beverage product of the present invention is preferably about 0.001% by weight or more, more preferably about 0.005% by weight or more, and particularly preferably about 0.01% by weight or more, and most preferably about 0.1% by weight or more. The amount of xanthan gum in the food or drink of the present invention is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole food or drink. If the amount of xanthan gum is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited. If the amount of xanthan gum is too large, the physical properties of the food and drink may become high in viscosity and adversely affect the texture.
　本発明の飲食品を製造するために使用される乳化物中でのキサンタンガムの量は、長鎖遊離脂肪酸を乳化するに有効な量である。乳化物中でのキサンタンガムの量は、乳化物全体の重量を基準として、好ましくは約０．０１重量％以上であり、より好ましくは約０．１重量％以上である。乳化物中でのキサンタンガムの量は、乳化物全体の重量を基準として、好ましくは約１０重量％以下であり、より好ましくは約５重量％以下である。キサンタンガムの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、キサンタンガムの量が多すぎると飲食品の物性が高粘度化し食感に悪影響を与える場合がある。 The amount of xanthan gum in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying long-chain free fatty acids. The amount of xanthan gum in the emulsion is preferably about 0.01% by weight or more, more preferably about 0.1% by weight or more, based on the weight of the whole emulsion. The amount of xanthan gum in the emulsion is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole emulsion. If the amount of xanthan gum is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited. If the amount of xanthan gum is too large, the physical properties of the food and drink may become high in viscosity and adversely affect the texture.
　（１．２．９　グァーガム）
　本明細書中では、用語「グァーガム」とは、グァーの種子から得られた、多糖類を主成分とするものをいう。 (1.2.9 Guar gum)
In the present specification, the term “guar gum” refers to a substance mainly composed of a polysaccharide obtained from guar seeds.
　本発明の飲食品中のグァーガムの量は、飲食品全体の重量を基準として、好ましくは約０．００１重量％以上であり、より好ましくは約０．００５重量％以上であり、特に好ましくは約０．０１重量％以上であり、最も好ましくは約０．１重量％以上である。本発明の飲食品中でのグァーガムの量は、飲食品全体の重量を基準として、好ましくは約１０重量％以下であり、より好ましくは約５重量％以下である。グァーガムの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、グァーガムの量が多すぎると飲食品の物性が高粘度化し食感に悪影響を与える場合がある。 The amount of guar gum in the food / beverage product of the present invention is preferably about 0.001% by weight or more, more preferably about 0.005% by weight or more, and particularly preferably about 0.01% by weight or more, and most preferably about 0.1% by weight or more. The amount of guar gum in the food / beverage product of the present invention is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole food / beverage product. If the amount of guar gum is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited, and if the amount of guar gum is too large, the physical properties of the food and drink may become highly viscous and adversely affect the texture.
　本発明の飲食品を製造するために使用される乳化物中でのグァーガムの量は、長鎖遊離脂肪酸を乳化するに有効な量である。乳化物中でのグァーガムの量は、乳化物全体の重量を基準として、好ましくは約０．０１重量％以上であり、より好ましくは約０．１重量％以上である。乳化物中でのグァーガムの量は、乳化物全体の重量を基準として、好ましくは約１０重量％以下であり、より好ましくは約５重量％以下である。グァーガムの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、グァーガムの量が多すぎると飲食品の物性が高粘度化し食感に悪影響を与える場合がある。 The amount of guar gum in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying long-chain free fatty acids. The amount of guar gum in the emulsion is preferably about 0.01% by weight or more, more preferably about 0.1% by weight or more, based on the weight of the whole emulsion. The amount of guar gum in the emulsion is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole emulsion. If the amount of guar gum is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited, and if the amount of guar gum is too large, the physical properties of the food and drink may become highly viscous and adversely affect the texture.
　（１．２．１０　レシチン）
　本明細書中では、用語「レシチン」とは、リン脂質の一種であり、一般式ＣＨ２ＯＲ１ＣＨＯＲ２ＣＨ２ＯＰＯ２ＯＨＲ３（Ｒ１とＲ２は脂肪酸であり、Ｒ３はコリンである）をもつものをいう。レシチンは、植物レシチン、卵黄レシチン、酵素処理レシチン、または酵素分解レシチンであり得る。植物レシチンは、アブラナまたはダイズの種子から得られた、レシチンを主成分とするものである。卵黄レシチンは、卵黄から得られた、レシチンを主成分とするものである。酵素処理レシチンは、植物レシチンまたは卵黄レシチンから得られた、ホスファチジルグリセロールを主成分である。酵素分解レシチンは、植物レシチンまたは卵黄レシチンから得られた、フォスファチジン酸およびリゾレシチンを主成分とするものである。 (1.2.10 lecithin)
In this specification, the term “lecithin” is a kind of phospholipid, and has the general formula CH 2 OR 1 CHOR 2 CH 2 OPO 2 OHR 3 (R 1 and R 2 are fatty acids, and R 3 is choline. It has something). The lecithin can be plant lecithin, egg yolk lecithin, enzyme-treated lecithin, or enzyme-degraded lecithin. Plant lecithin is obtained from seeds of rape or soybean and contains lecithin as a main component. Egg yolk lecithin is obtained from egg yolk and contains lecithin as a main component. Enzyme-treated lecithin is mainly composed of phosphatidylglycerol obtained from plant lecithin or egg yolk lecithin. Enzymatically decomposed lecithin is mainly composed of phosphatidic acid and lysolecithin obtained from plant lecithin or egg yolk lecithin.
　本発明の飲食品中のレシチンの量は、飲食品全体の重量を基準として、好ましくは約０．００１重量％以上であり、より好ましくは約０．００５重量％以上であり、特に好ましくは約０．０１重量％以上であり、最も好ましくは約０．１重量％以上である。本発明の飲食品中でのレシチンの量は、飲食品全体の重量を基準として、好ましくは約１０重量％以下であり、より好ましくは約５重量％以下である。レシチンの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、レシチンが多すぎると飲食品の物性が高粘度化し食感に悪影響を与える場合がある。 The amount of lecithin in the food / beverage product of the present invention is preferably about 0.001% by weight or more, more preferably about 0.005% by weight or more, and particularly preferably about 0.01% by weight or more, and most preferably about 0.1% by weight or more. The amount of lecithin in the food / beverage product of the present invention is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole food / beverage product. If the amount of lecithin is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited. If the amount of lecithin is too large, the physical properties of the food and drink may become highly viscous and adversely affect the texture.
　本発明の飲食品を製造するために使用される乳化物中でのレシチンの量は、長鎖遊離脂肪酸を乳化するに有効な量である。乳化物中でのレシチンの量は、乳化物全体の重量を基準として、好ましくは約０．０１重量％以上であり、より好ましくは約０．１重量％以上である。乳化物中でのレシチンの量は、乳化物全体の重量を基準として、好ましくは約１０重量％以下であり、より好ましくは約５重量％以下である。レシチンの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、レシチンの量が多すぎると飲食品の物性が高粘度化し食感に悪影響を与える場合がある。 The amount of lecithin in the emulsion used for producing the food or drink of the present invention is an amount effective for emulsifying long-chain free fatty acids. The amount of lecithin in the emulsion is preferably about 0.01% by weight or more, more preferably about 0.1% by weight or more, based on the weight of the whole emulsion. The amount of lecithin in the emulsion is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole emulsion. If the amount of lecithin is too small, the emulsifying action and the stabilizing effect may be difficult to be exhibited. If the amount of lecithin is too large, the physical properties of the food and drink may become high in viscosity and adversely affect the texture.
　（１．２．１１　ゼラチン）
　本明細書中では、用語「ゼラチン」とは、動物の皮膚、白色結合組織、骨などを構成するコラーゲンを熱湯で処理して得られるタンパク質をいう。 (1.2.11 Gelatin)
In the present specification, the term “gelatin” refers to a protein obtained by treating collagen constituting animal skin, white connective tissue, bone, etc. with hot water.
　本発明の飲食品中のゼラチンの量は、飲食品全体の重量を基準として、好ましくは約０．００１重量％以上であり、より好ましくは約０．００５重量％以上であり、特に好ましくは約０．０１重量％以上であり、最も好ましくは約０．１重量％以上である。本発明の飲食品中でのゼラチンの量は、飲食品全体の重量を基準として、好ましくは約１０重量％以下であり、より好ましくは約５重量％以下である。ゼラチンの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、ゼラチンの量が多すぎると飲食品の物性が高粘度化し食感に悪影響を与える場合がある。 The amount of gelatin in the food / beverage product of the present invention is preferably about 0.001% by weight or more, more preferably about 0.005% by weight or more, and particularly preferably about 0.001% by weight or more based on the weight of the whole food / beverage product. 0.01% by weight or more, and most preferably about 0.1% by weight or more. The amount of gelatin in the food / beverage product of the present invention is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole food / beverage product. If the amount of gelatin is too small, the emulsifying action and stabilizing effect may be difficult to exert, and if the amount of gelatin is too large, the physical properties of the food and drink may become highly viscous and adversely affect the texture.
　本発明の飲食品を製造するために使用される乳化物中でのゼラチンの量は、長鎖遊離脂肪酸を乳化するに有効な量である。乳化物中でのゼラチンの量は、乳化物全体の重量を基準として、好ましくは約０．０１重量％以上であり、より好ましくは約０．１重量％以上である。乳化物中でのゼラチンの量は、乳化物全体の重量を基準として、好ましくは約１０重量％以下であり、より好ましくは約５重量％以下である。ゼラチンの量が少なすぎると乳化作用および安定化効果が発揮されにくい場合があり、ゼラチンの量が多すぎると飲食品の物性が高粘度化し食感に悪影響を与える場合がある。 The amount of gelatin in the emulsion used for producing the food and drink of the present invention is an amount effective for emulsifying long-chain free fatty acids. The amount of gelatin in the emulsion is preferably about 0.01% by weight or more, more preferably about 0.1% by weight or more, based on the weight of the whole emulsion. The amount of gelatin in the emulsion is preferably about 10% by weight or less, more preferably about 5% by weight or less, based on the weight of the whole emulsion. If the amount of gelatin is too small, the emulsifying action and stabilizing effect may be difficult to exert, and if the amount of gelatin is too large, the physical properties of the food and drink may become highly viscous and adversely affect the texture.
　（１．３　中カロリー食材）
　いくつかの実施形態では、本発明では、中カロリー食材を用いることが好ましい。本明細書中では用語「中カロリー食材」とは、経口摂取した場合に得られる１００ｇあたりのエネルギー量が２００ｋｃａｌ以上４００ｋｃａｌ以下であることをいう。一般的に、脂質は１ｇあたり９ｋｃａｌとエネルギー換算され、炭水化物およびタンパク質は１ｇあたり４ｋｃａｌとエネルギー換算される。しかし、例えば、難消化性糖質などには生体内でほとんど消化されないためにエネルギー換算係数が０のものがある。 (1.3 Medium calorie ingredients)
In some embodiments, the present invention preferably uses medium calorie foods. In the present specification, the term “medium calorie food material” means that the amount of energy per 100 g obtained when taken orally is 200 kcal or more and 400 kcal or less. In general, lipids are energy converted to 9 kcal per gram, and carbohydrates and proteins are energy converted to 4 kcal per gram. However, for example, some indigestible carbohydrates have an energy conversion coefficient of 0 because they are hardly digested in vivo.
　エネルギー換算計数とは、その物質１ｇ当りの熱量のことである。エネルギー換算計数は、理論上は密閉した容器に酸素と共に詰めて、燃やした時に水の温度が何度上昇するかで計算するが、人体は密閉容器ではないため、体内への吸収率、燃焼効率などを考慮して、数値が補正されている。エネルギー換算係数は、日本食品標準成分表で採用されたエネルギー換算係数を用いることが好ましい。例えば、穀類、動物性食品、油脂類、大豆及び大豆製品のうち主要な食品については、「日本人における利用エネルギー測定調査」（科学技術庁資源調査所資料）の結果に基づく係数を適用することが好ましい。これら以外の食品については、原則としてＦＡＯ／ＷＨＯ合同特別専門委員会報告のエネルギー換算係数を適用することが好ましい。適用すべきエネルギー換算係数が明らかでない食品については、Ａｔｗａｔｅｒの係数を適用することが好ましい。 Energy conversion count is the amount of heat per gram of the substance. The energy conversion count is calculated by calculating how many times the temperature of water rises when it is burned and packed with oxygen in theory, but since the human body is not a sealed container, the absorption rate and combustion efficiency into the body The numerical value is corrected in consideration of the above. As the energy conversion coefficient, it is preferable to use the energy conversion coefficient adopted in the Japanese food standard composition table. For example, for cereals, animal foods, fats and oils, soy and soy products, apply the coefficient based on the results of the “Measurement of Energy Utilization in Japanese” (Resources Research Institute Resource). Is preferred. For foods other than these, in principle, it is preferable to apply the energy conversion factor reported by the FAO / WHO Joint Special Technical Committee. For foods for which the energy conversion coefficient to be applied is not clear, it is preferable to apply the Atwater coefficient.
　中カロリー食材は、経口摂取した場合に得られる１００ｇあたりのエネルギー量が２００ｋｃａｌ以上６００ｋｃａｌ以下である食材であれば任意の食材であり得る。中カロリー食材の例としては、糖質、タンパク質、アミノ酸、グァーガム（グァーフラワー、グァルガム）、グァーガム酵素分解物、小麦胚芽、水溶性大豆食物繊維（ＷＳＳＦ）、タマリンドシードガムおよびプルランが挙げられる。中カロリー食材は好ましくは糖質、タンパク質およびアミノ酸からなる群より選択される。 The medium-calorie food material can be any food material as long as the amount of energy per 100 g obtained when taken orally is 200 kcal or more and 600 kcal or less. Examples of medium calorie foods include carbohydrates, proteins, amino acids, guar gum (guar flour, guar gum), guar gum enzyme digests, wheat germ, water soluble soy dietary fiber (WSSF), tamarind seed gum and pullulan. The medium calorie food is preferably selected from the group consisting of carbohydrates, proteins and amino acids.
　糖質の例としては、単糖類、二糖類、オリゴ糖類、より高重合度のグルカンなどの糖質が挙げられる。糖質としては、１種類のものを単独で用いてもよいし、複数種のものを混合して用いてもよい。 Examples of saccharides include saccharides such as monosaccharides, disaccharides, oligosaccharides, and higher polymerization glucans. As the carbohydrate, one type may be used alone, or a plurality of types may be mixed and used.
　甘味が必要とされる飲食品の場合、糖質は、甘味料として使用されてもよい。 In the case of foods and drinks that require sweetness, carbohydrates may be used as sweeteners.
　単糖類の例としては、果糖、ブドウ糖、キシロース、ソルボース、ガラクトース、異性化糖などが挙げられる。 Examples of monosaccharides include fructose, glucose, xylose, sorbose, galactose, and isomerized sugar.
　二糖類の例としては、麦芽糖、乳糖、トレハロース、ショ糖、異性化乳糖、パラチノースなどがある。 Examples of disaccharides include maltose, lactose, trehalose, sucrose, isomerized lactose and palatinose.
　オリゴ糖類の例としては、マルトオリゴ糖、キシロオリゴ糖、フラクトオリゴ糖、ダイズオリゴ糖、イソマルトオリゴ糖、ラクトスクロース、ガラクトオリゴ糖、ラクチュロース、パラチノースオリゴ糖、シュクロオリゴ糖、テアンオリゴ糖、海藻オリゴ糖などが挙げられる。マルトオリゴ糖は、本明細書中では、約２個～約１０個のグルコースが脱水縮合して生じた物質であって、α－１，４結合によって連結された物質をいう。マルトオリゴ糖は、好ましくは約３個～約１０個の糖単位、より好ましくは約４個～約１０個の糖単位、さらに好ましくは約５個～約１０個の糖単位を有する。マルトオリゴ糖の例としては、マルトース、マルトトリオース、マルトテトラオース、マルトペンタオース、マルトヘキサオース、マルトヘプタオース、マルトオクタオース、マルトノナオース、マルトデカオースなどのマルトオリゴ糖が挙げられる。マルトオリゴ糖は、単品であってもよいし、複数のマルトオリゴ糖の混合物であってもよい。コストが低いため、マルトオリゴ糖の混合物が好ましい。オリゴ糖は、直鎖状のオリゴ糖であってもよいし、分枝状のオリゴ糖であってもよい。オリゴ糖は、その分子内に、環状部分を有し得る。本発明では、直鎖状のオリゴ糖が好ましい。 Examples of oligosaccharides include maltooligosaccharides, xylo-oligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomaltoligosaccharides, lactosucrose, galactooligosaccharides, lactulose, palatinose oligosaccharides, sucuro-oligosaccharides, thean oligosaccharides, seaweed oligosaccharides, and the like. As used herein, maltooligosaccharide refers to a substance formed by dehydration condensation of about 2 to about 10 glucoses and linked by α-1,4 bonds. The maltooligosaccharide preferably has about 3 to about 10 saccharide units, more preferably about 4 to about 10 saccharide units, and even more preferably about 5 to about 10 saccharide units. Examples of malto-oligosaccharides include malto-oligosaccharides such as maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, maltooctaose, maltononaose, maltodekaose. The maltooligosaccharide may be a single product or a mixture of a plurality of maltooligosaccharides. Due to its low cost, a mixture of maltooligosaccharides is preferred. The oligosaccharide may be a linear oligosaccharide or a branched oligosaccharide. An oligosaccharide can have a cyclic moiety in its molecule. In the present invention, a linear oligosaccharide is preferred.
　より高重合度のグルカンの例としては、任意の分子量の直鎖状、分枝状または環状のグルカンが挙げられる。糖質は甘味のある糖質であっても甘味のない糖質であってもよい。代用油脂を調製するためには無味無臭の糖を用いることが好ましい。 Examples of glucan having a higher degree of polymerization include linear, branched or cyclic glucan having an arbitrary molecular weight. The saccharide may be a sweet saccharide or a non-sweet saccharide. In order to prepare a substitute oil or fat, it is preferable to use a tasteless and odorless sugar.
　グルカンは、α－グルカンであってもβ－グルカンであってもよい。消化されてエネルギーを放出する観点からα－グルカンであることが好ましい。β－グルカンは消化されないので、中カロリー食材としてではなく、低カロリー食材として含有され得る。 The glucan may be α-glucan or β-glucan. From the viewpoint of releasing energy when digested, α-glucan is preferable. Since β-glucan is not digested, it can be included as a low calorie food, not as a medium calorie food.
　本明細書中では「α－グルカン」とは、Ｄ－グルコースを構成単位とする糖であって、α－１，４－グルコシド結合によって連結された糖単位を少なくとも２糖単位以上有する糖をいう。α－グルカンは、直鎖状、分岐状または環状の分子であり得る。直鎖状α－グルカンとα－１，４－グルカンとは同義語である。直鎖状α－グルカンでは、α－１，４－グルコシド結合によってのみ糖単位の間が連結されている。α－１，６－グルコシド結合を１つ以上含むα－グルカンは、分岐状α－グルカンである。α－グルカンは、好ましくは、直鎖状の部分をある程度含む。本発明で使用されるα－グルカンは、好ましくは、アミロース、環状構造を有するグルカンまたは分岐構造を有するグルカンであり、より好ましくは環状構造を有するグルカンである。１分子のα－グルカンに含まれる糖単位の数を、このα－グルカンの重合度という。 In the present specification, “α-glucan” refers to a saccharide having D-glucose as a constituent unit and having at least two saccharide units linked by α-1,4-glucoside bonds. . α-glucan can be a linear, branched or cyclic molecule. Linear α-glucan and α-1,4-glucan are synonymous. In a linear α-glucan, sugar units are linked only by α-1,4-glucoside bonds. An α-glucan containing one or more α-1,6-glucoside bonds is a branched α-glucan. α-glucan preferably contains some linear moieties. The α-glucan used in the present invention is preferably amylose, a glucan having a cyclic structure or a glucan having a branched structure, and more preferably a glucan having a cyclic structure. The number of sugar units contained in one molecule of α-glucan is called the degree of polymerization of this α-glucan.
　α－グルカンは、任意の分岐の数（すなわち、α－１，６－グルコシド結合の数）を有し得る。分岐の数は、例えば、０～約１００００個、好ましくは０～約１０００個、より好ましくは０～約５００個、さらに好ましくは０～約１００個、さらに好ましくは０～５０個、さらに好ましくは０～約２５個、さらに好ましくは０個であり得る。 The α-glucan can have any number of branches (ie, the number of α-1,6-glucoside bonds). The number of branches is, for example, 0 to about 10,000, preferably 0 to about 1000, more preferably 0 to about 500, still more preferably 0 to about 100, still more preferably 0 to 50, and still more preferably There may be 0 to about 25, more preferably 0.
　分岐状α－グルカンが用いられる場合、α－１，６－グルコシド結合を１としたときのα－１，６－グルコシド結合の数に対するα－１，４－グルコシド結合の数の比は、好ましくは約１～約１００００であり、より好ましくは約１０～約５０００であり、さらに好ましくは約５０～約１０００であり、さらに好ましくは約１００～約５００である。 When a branched α-glucan is used, the ratio of the number of α-1,4-glucoside bonds to the number of α-1,6-glucoside bonds when the α-1,6-glucoside bond is 1 is preferably Is from about 1 to about 10,000, more preferably from about 10 to about 5000, even more preferably from about 50 to about 1000, and even more preferably from about 100 to about 500.
　α－１，６－グルコシド結合は、α－グルカン中に無秩序に分布していてもよいし、均質に分布していてもよい。 The α-1,6-glucoside bond may be randomly distributed in the α-glucan or may be uniformly distributed.
　α－グルカンは、Ｄ－グルコースのみから構成されていてもよいし、α－グルカンの性質を損なわない程度に修飾された誘導体であってもよい。修飾されていないことが好ましい。α－グルカンの性質を損なわない程度の修飾としては、エステル化、エーテル化、架橋などが挙げられるが、これらに限定されない。これらの修飾は、当該分野で公知の方法に従って行われ得る。 Α-glucan may be composed only of D-glucose, or may be a derivative modified to such an extent that the properties of α-glucan are not impaired. Preferably it is not modified. Examples of modifications that do not impair the properties of α-glucan include, but are not limited to, esterification, etherification, and crosslinking. These modifications can be performed according to methods known in the art.
　α－グルカンの例としては、アミロース、アミロペクチン、グリコーゲン、デキストリン、プルラン、カップリングシュガー、澱粉、環状グルカン（例えば、低分子グルカン、高分子グルカンおよび高度分岐環状グルカン）およびこれらの誘導体が挙げられる。 Examples of α-glucan include amylose, amylopectin, glycogen, dextrin, pullulan, coupling sugar, starch, cyclic glucan (for example, low-molecular glucan, high-molecular glucan and highly branched cyclic glucan) and derivatives thereof.
　アミロースとは、α－１，４結合によって連結されたグルコース単位から構成される直鎖分子である。アミロースは、天然の澱粉中に含まれる。 Amylose is a linear molecule composed of glucose units linked by α-1,4 bonds. Amylose is contained in natural starch.
　アミロペクチンとは、α－１，４結合によって連結されたグルコース単位に、α１，６結合でグルコース単位が連結された、分枝状分子である。アミロペクチンは天然の澱粉中に含まれる。アミロペクチンとしては、例えば、アミロペクチン１００％からなるワキシーコーンスターチが用いられ得る。例えば、重合度が約１×１０５程度以上のアミロペクチンが用いられ得る。 Amylopectin is a branched molecule in which glucose units are linked by α1,6 bonds to glucose units linked by α-1,4 bonds. Amylopectin is contained in natural starch. As amylopectin, for example, waxy corn starch made of 100% amylopectin can be used. For example, amylopectin having a degree of polymerization of about 1 × 10 5 or more can be used.
　グリコーゲンは、グルコースから構成されるグルカンの一種であり、高頻度の枝分かれを有するグルカンである。グリコーゲンは、動植物の貯蔵多糖としてほとんどあらゆる細胞に顆粒状態で広く分布している。グリコーゲンは、植物中では、例えば、トウモロコシの種子などに存在する。グリコーゲンは、代表的には、グルコースのα－１，４－結合の糖鎖に対して、グルコースおよそ３単位おきに１本程度の割合で、平均重合度１２～１８のグルコースのα－１，４－結合の糖鎖がα－１，６－結合で結合している。また、α－１，６－結合で結合している分枝にも同様にグルコースのα－１，４－結合の糖鎖がα－１，６－結合で結合している。そのため、グリコーゲンは網状構造を形成する。グリコーゲンの分子量は代表的には約１×１０５～約１×１０８であり、好ましくは約１×１０６～約１×１０７である。 Glycogen is a kind of glucan composed of glucose and is a glucan having a high frequency of branching. Glycogen is widely distributed in almost any cell as a storage polysaccharide for animals and plants. Glycogen is present in plants, for example, in corn seeds. Glycogen is typically a glucose chain having an average degree of polymerization of 12 to 18, at a ratio of about 1 every 3 glucose units to the α-1,4-linked sugar chain of glucose. 4-linked sugar chains are linked by α-1,6-linkages. Similarly, the α-1,4-linked sugar chains of the glucose are also linked to the branches linked by α-1,6-linkages through α-1,6-linkages. Therefore, glycogen forms a network structure. The molecular weight of glycogen is typically from about 1 × 10 5 to about 1 × 10 8 , preferably from about 1 × 10 6 to about 1 × 10 7 .
　プルランは、マルトトリオースが規則正しく、階段状にα－１，６－結合した、分子量約１０万～約３０万（例えば、約２０万）のグルカンである。プルランは、例えば、澱粉を原料として黒酵母Ａｕｒｅｏｂａｓｉｄｉｕｍ　ｐｕｌｌｕｌａｎｓを培養することにより製造される。プルランは、例えば、林原商事から入手され得る。 Pullulan is a glucan having a molecular weight of about 100,000 to about 300,000 (for example, about 200,000), in which maltotriose is regularly and α-1,6-linked in a stepwise manner. For example, pullulan is produced by culturing black yeast Aureobasidium pullulans using starch as a raw material. Pullulan can be obtained from Hayashibara Corporation, for example.
　カップリングシュガーは、ショ糖、グルコシルスクロース、マルトシルスクロースを主成分とする混合物である。カップリングシュガーは、例えば、ショ糖と澱粉との混合溶液にＢａｃｉｌｌｕｓ　ｍｅｇａｔｅｒｉｕｍなどが産生するサイクロデキストリングルカノトランスフェラーゼを作用させることにより製造される。カップリングシュガーは、例えば、林原商事から入手され得る。 Coupling sugar is a mixture mainly composed of sucrose, glucosyl sucrose, and maltosyl sucrose. The coupling sugar is produced, for example, by allowing a cyclodextrin glucanotransferase produced by Bacillus megaterium or the like to act on a mixed solution of sucrose and starch. Coupling sugar can be obtained from Hayashibara Corporation, for example.
　澱粉は、アミロースとアミロペクチンとの混合物である。澱粉としては、通常市販されている澱粉であればどのような澱粉でも用いられ得る。澱粉に含まれるアミロースとアミロペクチンとの比率は、澱粉を産生する植物の種類によって異なる。モチゴメ、モチトウモロコシなどの有する澱粉のほとんどはアミロペクチンである。他方、アミロースのみからなり、かつアミロペクチンを含まない澱粉は、通常の植物からは得られない。 Starch is a mixture of amylose and amylopectin. As the starch, any starch that is commercially available can be used. The ratio of amylose and amylopectin contained in starch varies depending on the type of plant producing starch. Most of the starches such as glutinous rice and glutinous corn are amylopectin. On the other hand, starch consisting only of amylose and not containing amylopectin cannot be obtained from ordinary plants.
　澱粉は、天然の澱粉、澱粉分解物および化工澱粉に区分される。 Starch is classified into natural starch, starch degradation products and modified starch.
　天然の澱粉は、原料により、いも類澱粉および穀類澱粉に分けられる。いも類澱粉の例としては、馬鈴薯澱粉、タピオカ澱粉、甘藷澱粉、くず澱粉、およびわらび澱粉などが挙げられる。穀類澱粉の例としては、コーンスターチ、小麦澱粉、および米澱粉などが挙げられる。天然の澱粉の例は、澱粉を生産する植物の品種改良の結果、アミロースの含量を５０％～７０％まで高めたハイアミロース澱粉（例えば、ハイアミロースコーンスターチ）である。天然の澱粉の別の例は、澱粉を生産する植物の品種改良の結果、アミロースを含まないワキシー澱粉である。 Natural starch is divided into potato starch and cereal starch depending on the raw material. Examples of potato starch include potato starch, tapioca starch, sweet potato starch, waste starch, and warabi starch. Examples of cereal starches include corn starch, wheat starch, and rice starch. An example of a natural starch is high amylose starch (eg, high amylose corn starch) that has increased the amylose content from 50% to 70% as a result of breeding of the starch producing plant. Another example of a natural starch is a waxy starch that does not contain amylose as a result of breeding of the plant that produces the starch.
　可溶性澱粉は、天然の澱粉に種々の処理を施すことにより得られる、水溶性の澱粉をいう。 Soluble starch refers to water-soluble starch obtained by subjecting natural starch to various treatments.
　化工澱粉は、天然の澱粉に加水分解、エステル化、またはα化などの処理を施して、より利用しやすい性質を持たせた澱粉である。糊化開始温度、糊の粘度、糊の透明度、老化安定性などを様々な組み合わせで有する幅広い種類の化工澱粉が入手可能である。化工澱粉の種類には種々ある。このような澱粉の例は、澱粉の糊化温度以下において澱粉粒子を酸に浸漬することにより、澱粉分子は切断するが、澱粉粒子は破壊していない澱粉である。化工澱粉はまた湿熱処理澱粉（難消化性澱粉）であり得る。 Modified starch is a starch that has been made easier to use by subjecting natural starch to hydrolysis, esterification, or pregelatinization. A wide variety of modified starches having various combinations of gelatinization start temperature, glue viscosity, glue transparency, and aging stability are available. There are various types of modified starches. An example of such starch is starch in which starch molecules are cleaved but starch particles are not broken by immersing starch particles in an acid below the gelatinization temperature of starch. The modified starch can also be a wet heat-treated starch (resistant starch).
　澱粉分解物は、澱粉に酵素処理または加水分解などの処理を施して得られる、処理前よりも分子量が小さいオリゴ糖もしくは多糖である。澱粉分解物の例としては、澱粉枝切り酵素分解物、澱粉ホスホリラーゼ分解物および澱粉部分加水分解物が挙げられる。 The starch degradation product is an oligosaccharide or polysaccharide obtained by subjecting starch to a treatment such as enzymatic treatment or hydrolysis, and having a molecular weight smaller than that before the treatment. Examples of starch degradation products include starch debranching enzyme degradation products, starch phosphorylase degradation products and starch partial hydrolysis products.
　澱粉枝切り酵素分解物は、澱粉に枝切り酵素を作用させることによって得られる。枝切り酵素の作用時間を種々に変更することによって、任意の程度に分岐部分（すなわち、α－１，６－グルコシド結合）が切断された澱粉枝切り酵素分解物が得られる。枝切り酵素分解物の例としては、糖単位数４～約１００００のうちα－１，６－グルコシド結合を１個～約２０個有する分解物、糖単位数３～約５００のα－１，６－グルコシド結合を全く有さない分解物、マルトオリゴ糖およびアミロースが挙げられる。澱粉枝切り酵素分解物の場合、分解された澱粉の種類によって得られる分解物の分子量の分布が異なり得る。澱粉枝切り酵素分解物は、種々の長さの糖鎖の混合物であり得る。 The starch debranching enzyme degradation product is obtained by allowing a debranching enzyme to act on starch. By changing the action time of the debranching enzyme in various ways, a starch debranching enzyme degradation product in which the branching portion (that is, α-1,6-glucoside bond) is cleaved to an arbitrary degree is obtained. Examples of debranching enzyme degradation products include degradation products having 1 to about 20 α-1,6-glucoside bonds out of 4 to about 10,000 sugar units, and α-1,3 sugar units having 3 to about 500 sugar units. Examples include degradation products having no 6-glucoside bond, maltooligosaccharides and amylose. In the case of a starch debranching enzyme degradation product, the molecular weight distribution of the degradation product obtained may vary depending on the type of degraded starch. The starch debranching enzyme degradation product can be a mixture of sugar chains of various lengths.
　澱粉ホスホリラーゼ分解物は、澱粉にグルカンホスホリラーゼ（ホスホリラーゼともいう）を作用させることによって得られる。グルカンホスホリラーゼは、澱粉の非還元性末端からグルコース残基を１糖単位ずつ他の基質へと転移させる。グルカンホスホリラーゼは、α－１，６－グルコシド結合を切断することができないので、グルカンホスホリラーゼを澱粉に充分に長時間作用させると、α－１，６－グルコシド結合の部分で切断が終わった分解物が得られる。本発明では、澱粉ホスホリラーゼ分解物の有する糖単位数は、好ましくは約１０～約１００，０００、より好ましくは約５０～約５０，０００、さらにより好ましくは約１００～約１０，０００である。澱粉ホスホリラーゼ分解物は、分解された澱粉の種類によって得られる分解産物の分子量の分布が異なり得る。澱粉ホスホリラーゼ分解物は、種々の長さの糖鎖の混合物であり得る。 The starch phosphorylase degradation product can be obtained by allowing glucan phosphorylase (also referred to as phosphorylase) to act on starch. Glucan phosphorylase transfers glucose residues from the non-reducing end of starch to other substrates one sugar unit at a time. Since glucan phosphorylase cannot cleave the α-1,6-glucoside bond, when glucan phosphorylase is allowed to act on starch for a sufficiently long time, a degradation product in which the cleavage at the α-1,6-glucoside bond portion has ended. Is obtained. In the present invention, the number of sugar units contained in the starch phosphorylase degradation product is preferably about 10 to about 100,000, more preferably about 50 to about 50,000, and even more preferably about 100 to about 10,000. In the starch phosphorylase degradation product, the molecular weight distribution of the degradation product obtained may vary depending on the type of degraded starch. The starch phosphorylase degradation product can be a mixture of sugar chains of various lengths.
　デキストリンおよび澱粉部分加水分解物は、澱粉を、酸、アルカリ、酵素などの作用によって部分的に分解して得られる分解物をいう。本発明では、デキストリンおよび澱粉部分加水分解物の有する糖単位数は、好ましくは約１０～約１００，０００、より好ましくは約５０～約５０，０００、さらにより好ましくは約１００～約１０，０００である。デキストリンおよび澱粉部分加水分解物の場合、分解された澱粉の種類によって得られる分解産物の分子量の分布が異なり得る。デキストリンおよび澱粉部分加水分解物は、種々の長さを持つ糖鎖の混合物であり得る。 Dextrin and starch partial hydrolyzate refers to a decomposition product obtained by partially decomposing starch by the action of acid, alkali, enzyme and the like. In the present invention, the number of sugar units possessed by dextrin and starch partial hydrolyzate is preferably from about 10 to about 100,000, more preferably from about 50 to about 50,000, and even more preferably from about 100 to about 10,000. It is. In the case of dextrin and starch partial hydrolyzate, the molecular weight distribution of the resulting degradation product may vary depending on the type of degraded starch. The dextrin and starch partial hydrolyzate can be a mixture of sugar chains having various lengths.
　澱粉は、可溶性澱粉、ワキシー澱粉、ハイアミロース澱粉、澱粉枝切り酵素分解物、澱粉ホスホリラーゼ分解物、澱粉部分加水分解物、化工澱粉、およびこれらの誘導体からなる群から選択されることが好ましい。 The starch is preferably selected from the group consisting of soluble starch, waxy starch, high amylose starch, starch debranching enzyme degradation product, starch phosphorylase degradation product, starch partial hydrolyzate, modified starch, and derivatives thereof.
　本明細書中で「環状構造を有するグルカン」とは、α－１，４結合および／またはα－１，６結合で結合したグルコシル残基から形成される環状構造を有するグルカンをいう。重合度６以上のものが公知であり使用可能である。例えば、重合度６、７または８の環状グルカンは、デンプンなどに酵素ＣＧＴａｓｅを作用させることにより容易に得られる。 In the present specification, the “glucan having a cyclic structure” refers to a glucan having a cyclic structure formed from glucosyl residues bonded by α-1,4 bonds and / or α-1,6 bonds. Those having a degree of polymerization of 6 or more are known and can be used. For example, a cyclic glucan having a polymerization degree of 6, 7 or 8 can be easily obtained by allowing the enzyme CGTase to act on starch or the like.
　環状構造を有するグルカンの重合度は、環状構造を有する限り、任意であり得る。環状構造を有するグルカンの重合度の下限は、例えば、６、７、８、９、１０、１１、１２、１３、１４、１５、１６、１７、１８、１９、２０などであり得る。環状構造を有するグルカンの重合度の上限は、例えば、約１０，０００、約９，０００、約８，０００、約７，０００、約６，０００、約５，０００、約４，０００、約３，０００、約２，０００、約１，０００、約５００、約４００、約３００、約２００、約１００、約５０などであり得る。 The degree of polymerization of glucan having a cyclic structure can be arbitrary as long as it has a cyclic structure. The lower limit of the degree of polymerization of the glucan having a cyclic structure may be, for example, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, etc. The upper limit of the degree of polymerization of glucan having a cyclic structure is, for example, about 10,000, about 9,000, about 8,000, about 7,000, about 6,000, about 5,000, about 4,000, about 4,000, 3,000, about 2,000, about 1,000, about 500, about 400, about 300, about 200, about 100, about 50, etc.
　高分子量環状グルカンの例としては、江崎グリコ株式会社から販売されている高分子量環状グルカンが挙げられる。 Examples of the high molecular weight cyclic glucan include high molecular weight cyclic glucan sold by Ezaki Glico Co., Ltd.
　本発明で用いられる高分子量環状グルカンは、１４～約５０００個のα－１，４－グルコシド結合により構成される環状構造を分子内に１つ有するグルカンであって、該グルカンが、（ｉ）α－１，４－グルコシド結合のみで構成される環状構造に加えて非環状構造を有するグルカン、（ｉｉ）α－１，４－グルコシド結合と少なくとも１個のα－１，６－グルコシド結合とで構成される環状構造に加えて非環状構造を有するグルカン、（ｉｉｉ）α－１，４－グルコシド結合のみで構成される環状構造のみを有するグリカン、および（ｉｖ）α－１，４－グルコシド結合と少なくとも１個のα－１，６－グルコシド結合とで構成される環状構造のみを有するグルカン、からなる群より選択される、グルカンであり得る。このような高分子量環状グルカンおよびその製造方法は、日本国特許第３１５０２６６号に詳細に記載されている。 The high-molecular-weight cyclic glucan used in the present invention is a glucan having one cyclic structure composed of 14 to about 5000 α-1,4-glucoside bonds in the molecule, and the glucan comprises (i) a glucan having an acyclic structure in addition to a cyclic structure composed only of an α-1,4-glucoside bond, (ii) an α-1,4-glucoside bond and at least one α-1,6-glucoside bond A glucan having an acyclic structure in addition to a cyclic structure composed of: (iii) a glycan having only a cyclic structure composed only of α-1,4-glucoside bonds, and (iv) an α-1,4-glucoside It may be a glucan selected from the group consisting of a glucan having only a cyclic structure composed of a bond and at least one α-1,6-glucoside bond. Such a high molecular weight cyclic glucan and a method for producing the same are described in detail in Japanese Patent No. 3150266.
　本発明で用いられるこのような高分子量環状グルカンは、重量平均重合度が１４以上であれば、任意の重合度のものを用い得る。高度分岐環状グルカンの重量平均重合度は好ましくは、約５０以上であり、より好ましくは約８０以上であり、さらに好ましくは約１００以上であり、最も好ましくは約２００以上である。高度分岐環状グルカンの重量平均重合度に特に上限はないが、例えば、約５，０００以下、約４，０００以下、約３，０００以下、約２，０００以下、約１，０００以下などであり得る。 As such a high molecular weight cyclic glucan used in the present invention, those having any polymerization degree can be used as long as the weight average polymerization degree is 14 or more. The weight average degree of polymerization of the highly branched cyclic glucan is preferably about 50 or more, more preferably about 80 or more, still more preferably about 100 or more, and most preferably about 200 or more. There is no particular upper limit to the weight average degree of polymerization of the highly branched cyclic glucan, for example, about 5,000 or less, about 4,000 or less, about 3,000 or less, about 2,000 or less, about 1,000 or less, etc. obtain.
　このような高分子量環状グルカンに存在する環状構造部分における重量平均重合度は、好ましくは、約１０以上であり、好ましくは約２０以上であり、より好ましくは約３０以上であり、最も好ましくは約４０以上である。このような高分子量環状グルカンに存在する環状構造部分における重量平均重合度は、好ましくは、約５００以下であり、好ましくは約４００以下であり、より好ましくは約３００以下であり、特に好ましくは約２００以下であり、最も好ましくは約１００以下である。 The weight average polymerization degree in the cyclic structure portion present in such a high molecular weight cyclic glucan is preferably about 10 or more, preferably about 20 or more, more preferably about 30 or more, and most preferably about 40 or more. The weight average degree of polymerization in the cyclic structure portion present in such a high molecular weight cyclic glucan is preferably about 500 or less, preferably about 400 or less, more preferably about 300 or less, and particularly preferably about 200 or less, most preferably about 100 or less.
　高度分岐環状グルカンの例としては、江崎グリコ株式会社から販売されている高度分岐環状グルカンが挙げられる。 Examples of highly branched cyclic glucans include highly branched cyclic glucans sold by Ezaki Glico Co., Ltd.
　本明細書中では、「高度分岐環状グルカン」とは、内分岐環状構造部分と外分岐構造部分とを有する、重合度が５０以上であるグルカンをいう。高度分岐環状グルカンおよびその製造方法は、特開平８－１３４１０４号（日本国特許第３１０７３５８号）に詳細に記載されている。 In the present specification, “highly branched cyclic glucan” refers to a glucan having an inner branched cyclic structure portion and an outer branched structure portion and a degree of polymerization of 50 or more. A highly branched cyclic glucan and its production method are described in detail in JP-A-8-134104 (Japanese Patent No. 3107358).
　本発明で用いられる高度分岐環状グルカンは、内分岐環状構造部分に１つと外分岐構造部分とを合わせて分子全体として少なくとも２つの分岐を有すればよい。 The highly branched cyclic glucan used in the present invention only needs to have at least two branches as a whole molecule, including one inner branched cyclic structure part and one outer branched structure part.
　本発明で用いられる高度分岐環状グルカンは、重量平均重合度が５０以上であれば、任意の重合度のものであり得る。高度分岐環状グルカンの重量平均重合度は好ましくは、約５０以上であり、より好ましくは約８０以上であり、さらに好ましくは約１００以上であり、最も好ましくは約２００以上である。高度分岐環状グルカンの重量平均重合度に特に上限はないが、例えば、約１０，０００以下、約８，０００以下、約７，０００、約６，０００以下、約５，０００以下、約４，０００以下、約３，０００以下、約２，０００以下、約１，０００以下などであり得る。 The highly branched cyclic glucan used in the present invention can have any degree of polymerization as long as the weight average degree of polymerization is 50 or more. The weight average degree of polymerization of the highly branched cyclic glucan is preferably about 50 or more, more preferably about 80 or more, still more preferably about 100 or more, and most preferably about 200 or more. There is no particular upper limit to the weight average degree of polymerization of the highly branched cyclic glucan, for example, about 10,000 or less, about 8,000 or less, about 7,000, about 6,000 or less, about 5,000 or less, about 4, 000 or less, about 3,000 or less, about 2,000 or less, about 1,000 or less, and the like.
　高度分岐環状グルカンに存在する内分岐環状構造部分における重量平均重合度は、好ましくは、約１０以上であり、好ましくは約２０以上であり、より好ましくは約３０以上であり、最も好ましくは約４０以上である。高度分岐環状グルカンに存在する内分岐環状構造部分における重量平均重合度は、好ましくは、約５００以下であり、好ましくは約４００以下であり、より好ましくは約３００以下であり、特に好ましくは約２００以下であり、最も好ましくは約１００以下である。 The weight average polymerization degree in the inner branched cyclic structure portion present in the highly branched cyclic glucan is preferably about 10 or more, preferably about 20 or more, more preferably about 30 or more, and most preferably about 40. That's it. The weight average polymerization degree in the inner branched cyclic structure portion present in the highly branched cyclic glucan is preferably about 500 or less, preferably about 400 or less, more preferably about 300 or less, and particularly preferably about 200. Or less, most preferably about 100 or less.
　高度分岐環状グルカンに存在する外分岐構造部分における重量平均重合度は、好ましくは約４０以上であり、より好ましくは約１００以上、さらに好ましくは約３００以上、さらにより好ましくは約５００以上である。なお、この「外分岐構造部分における重量平均重合度」とは、１つの内分岐環状構造部分に結合している複数の外分岐構造部分の重合度の合計である。外分岐構造部分における重量平均重合度の上限は特にないが、例えば、約１０，０００以下、約９，０００以下、約８，０００以下、約７，０００以下、約６，０００以下、約５，０００以下、約４，０００以下、約３，０００以下、約２，０００以下、約１，０００以下、約５００以下などであり得る。 The weight average degree of polymerization in the outer branched structure portion present in the highly branched cyclic glucan is preferably about 40 or more, more preferably about 100 or more, still more preferably about 300 or more, and even more preferably about 500 or more. The “weight average polymerization degree in the outer branched structure part” is the total degree of polymerization of a plurality of outer branched structure parts bonded to one inner branched cyclic structure part. The upper limit of the weight average degree of polymerization in the outer branched structure portion is not particularly limited, but for example, about 10,000 or less, about 9,000 or less, about 8,000 or less, about 7,000 or less, about 6,000 or less, about 5 Or less, about 4,000 or less, about 3,000 or less, about 2,000 or less, about 1,000 or less, about 500 or less, and the like.
　１つの内分岐環状構造部分に結合している複数の外分岐構造部分の数は、少なくとも１個であれば任意の数であり得る。１つの内分岐環状構造部分に結合している外分岐構造部分の数は、内分岐環状構造部分の重合度に依存して、例えば、１個以上、２個以上、３個以上、４個以上、５個以上、６個以上、７個以上、８個以上、９個以上、１０個以上などであり得る。高度分岐環状グルカンに存在する、１つの内分岐環状構造部分に結合している外分岐構造部分の数は、内分岐環状構造部分の重合度に依存して、例えば、約２００個以下、約１５０個以下、約１００個以下、約５０個以下、約４０個以下、約３０個以下、約２０個以下、約１０個以下などであり得る。 The number of the plurality of outer branch structure portions bonded to one inner branch ring structure portion may be any number as long as it is at least one. The number of outer branch structure parts bonded to one inner branch ring structure part depends on the degree of polymerization of the inner branch ring structure part, for example, 1 or more, 2 or more, 3 or more, 4 or more There may be 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, and the like. Depending on the degree of polymerization of the inner branched cyclic structure portion, the number of outer branched structural portions bonded to one inner branched cyclic structure portion present in the highly branched cyclic glucan is, for example, about 200 or less, about 150 Or less, about 100 or less, about 50 or less, about 40 or less, about 30 or less, about 20 or less, about 10 or less, and the like.
　高度分岐環状グルカンに存在する、内分岐環状構造部分のα－１，６－グルコシド結合は少なくとも１個あればよく、例えば、１個以上、２個以上、３個以上、４個以上、５個以上、６個以上、７個以上、８個以上、９個以上、１０個以上などであり得る。高度分岐環状グルカンに存在する、内分岐環状構造部分のα－１，６－グルコシド結合は例えば、約２００個以下、約１５０個以下、約１００個以下、約５０個以下、約４０個以下、約３０個以下、約２０個以下、約１０個以下などであり得る。 There may be at least one α-1,6-glucoside bond in the inner branched cyclic structure portion present in the highly branched cyclic glucan, for example, 1 or more, 2 or more, 3 or more, 4 or more, 5 As described above, it may be 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, and the like. The α-1,6-glucoside bond of the inner branched cyclic structure portion present in the highly branched cyclic glucan is, for example, about 200 or less, about 150 or less, about 100 or less, about 50 or less, about 40 or less, There may be about 30 or less, about 20 or less, about 10 or less, and the like.
　高度分岐環状グルカンは、１種類の重合度のものを単独で用いてもよいし、種々の重合度のものの混合物として用いてもよい。好ましくは、高度分岐環状グルカンの重合度は、最大の重合度のものと最小の重合度のものとの重合度の比が約１００以下、より好ましくは約５０以下、さらにより好ましくは約１０以下である。 As the highly branched cyclic glucan, those having one degree of polymerization may be used alone, or a mixture of those having various degrees of polymerization may be used. Preferably, the degree of polymerization of the highly branched cyclic glucan is such that the ratio of the degree of polymerization between the maximum degree of polymerization and the minimum degree of polymerization is about 100 or less, more preferably about 50 or less, even more preferably about 10 or less. It is.
　タンパク質としては、任意のタンパク質を用い得る。タンパク質は、植物性タンパク質であっても動物性タンパク質であってもよい。タンパク質の例としては、ダイズタンパク質、ホエイプロテインおよびホエイタンパク質精製物（例えば、β－ラクトグロブリン精製物、α－ラクトアルブミン精製物または血清アルブミン精製物）が挙げられる。 Any protein can be used as the protein. The protein may be a vegetable protein or an animal protein. Examples of the protein include soybean protein, whey protein, and purified whey protein (eg, purified β-lactoglobulin, purified α-lactalbumin, or purified serum albumin).
　アミノ酸としては、任意のアミノ酸を用い得る。アミノ酸は天然に存在する形態であることが好ましい。すなわち、Ｌ異性体とＤ異性体とが存在するアミノ酸については、Ｌ異性体であることが好ましい。アミノ酸は、グリシン、アラニン、バリン、ロイシン、イソロイシン、セリン、トレオニン、アスパラギン酸、グルタミン酸、アスパラギン、グルタミン、リジン、ヒドロキシリジン、アルギニン、システイン、シスチン、メチオニン、フェニルアラニン、チロシン、トリプトファン、ヒスチジン、プロリン、４－ヒドロキシプロリンおよびオルニチンからなる群より選択され得る。 Any amino acid can be used as the amino acid. The amino acid is preferably in a naturally occurring form. That is, the amino acid in which the L isomer and the D isomer are present is preferably the L isomer. Amino acids are glycine, alanine, valine, leucine, isoleucine, serine, threonine, aspartic acid, glutamic acid, asparagine, glutamine, lysine, hydroxylysine, arginine, cysteine, cystine, methionine, phenylalanine, tyrosine, tryptophan, histidine, proline, 4 -May be selected from the group consisting of hydroxyproline and ornithine.
　グァーガム（グァーフラワー、グァルガム）、グァーガム酵素分解物、小麦胚芽、湿熱処理澱粉（難消化性澱粉）、水溶性大豆食物繊維（ＷＳＳＦ）、タマリンドシードガムおよびプルランは、厚生労働省による食物繊維素材のエネルギー換算係数において、エネルギー換算係数（ｋｃａｌ／ｇ）が２であることが示されている。 Guar gum (guar flower, guar gum), guar gum enzyme degradation product, wheat germ, heat-moisture treated starch (hard-digestible starch), water-soluble soy dietary fiber (WSSF), tamarind seed gum and pullulan are energy of dietary fiber materials by the Ministry of Health, Labor and Welfare In the conversion factor, it is shown that the energy conversion factor (kcal / g) is 2.
　本発明で用いられる中カロリー食材はこれらに限定されず、例えば、カボチャ、サツマイモ、ジャガイモなどの野菜として、または肉として、用いられてもよい。 The medium calorie ingredients used in the present invention are not limited to these, and may be used as vegetables such as pumpkins, sweet potatoes and potatoes, or as meat.
　（１．４　低カロリー食材）
　本発明では、場合によって、低カロリー食材を用いることが好ましい。本明細書中では用語「低カロリー食材」とは、１００ｇあたりエネルギー量が０ｋｃａｌ以上２００ｋｃａｌ未満である食材をいう。 (1.4 Low calorie ingredients)
In the present invention, in some cases, it is preferable to use a low calorie food. In this specification, the term “low-calorie food” refers to a food having an energy amount of 0 kcal or more and less than 200 kcal per 100 g.
　低カロリー食材の例としては、ミネラルオイル、多糖類、水および低カロリー甘味料が挙げられる。低カロリー食材としては、１種類のみを用いてもよく、これらを混合して用いてもよい。 Examples of low calorie foods include mineral oil, polysaccharides, water and low calorie sweeteners. As a low calorie foodstuff, only 1 type may be used and these may be mixed and used.
　ミネラルオイルとは、石油から得られる直鎖飽和炭化水素の混合物であり、わずかに臭うが、無色の液状で非揮発性である。ミネラルオイルは水に不溶である。ミネラルオイルは流動パラフィンとも呼ばれる。ミネラルオイルは化学的に安定な物質であり、通常の条件では酸化を受けない。 Mineral oil is a mixture of linear saturated hydrocarbons obtained from petroleum. It smells slightly but is colorless and liquid and non-volatile. Mineral oil is insoluble in water. Mineral oil is also called liquid paraffin. Mineral oil is a chemically stable substance and does not undergo oxidation under normal conditions.
　低カロリー食材として使用され得る多糖類は、１００ｇあたりのエネルギー量が２００ｋｃａｌである多糖であれば任意の多糖であり得る。このような多糖の例としては、アラビアガム、カラヤガム、トラガントガム、グァーガム、ローカストビーンガム、タラガム、サイリウム種皮、ペクチン、寒天粉末、カラギーナン、低分子化アルギン酸ナトリウム、グルコマンナン、キサンタンガム、ジェランガム、カードラン、セルロース、カルボキシメチルセルロース（ＣＭＣ）、ポリデキストロース、難消化性デキストリン、ビートファイバー、グァーガム酵素分解物、難消化性澱粉、水溶性大豆食物繊維、カラゲナンなどが挙げられる。寒天粉末、キサンタンガム、低分子化アルギン酸ナトリウム、サイリウム種皮、ジェランガム、セルロースおよびポリデキストロースは、厚生労働省による食物繊維素材のエネルギー換算係数においても、エネルギー換算係数（ｋｃａｌ／ｇ）が０であることが示されている。アラビアガム、難消化性デキストリンおよびビートファイバーは、エネルギー換算係数（ｋｃａｌ／ｇ）が１であることが示されている。多糖類としては、１種類のみを用いてもよく、これらを混合して用いてもよい。 The polysaccharide that can be used as a low calorie food material can be any polysaccharide as long as the polysaccharide has an energy amount of 200 kcal per 100 g. Examples of such polysaccharides include gum arabic, caraya gum, tragacanth gum, guar gum, locust bean gum, tara gum, psyllium seed coat, pectin, agar powder, carrageenan, low molecular weight sodium alginate, glucomannan, xanthan gum, gellan gum, curdlan, Examples thereof include cellulose, carboxymethylcellulose (CMC), polydextrose, indigestible dextrin, beet fiber, guar gum enzymatic degradation product, indigestible starch, water-soluble soybean dietary fiber, and carrageenan. Agar powder, xanthan gum, low molecular weight sodium alginate, psyllium seed coat, gellan gum, cellulose, and polydextrose have zero energy conversion coefficient (kcal / g) in the energy conversion coefficient of dietary fiber materials by the Ministry of Health, Labor and Welfare. Has been. Gum arabic, indigestible dextrin and beet fiber are shown to have an energy conversion factor (kcal / g) of 1. As a polysaccharide, only 1 type may be used and these may be mixed and used.
　水は、軟水、中間水および硬水のいずれであってもよい。軟水とは、硬度１０°以下の水をいい、中間水とは、硬度１０°以上２０°未満の水をいい、硬水とは、硬度２０°以上の水をいう。水は、好ましくは軟水または中間水であり、より好ましくは軟水である。 Water may be any of soft water, intermediate water and hard water. Soft water refers to water having a hardness of 10 ° or less, intermediate water refers to water having a hardness of 10 ° to less than 20 °, and hard water refers to water having a hardness of 20 ° or more. The water is preferably soft water or intermediate water, more preferably soft water.
　低カロリー甘味料の例としては、エリスリトール、ソルビトール、キシリトール、マルチトール、マンニトール、パラチニットが挙げられる。エリスリトールは、ブドウ糖を原料とし、酵母を用いる発酵法により得られる甘味料であり、経口摂取されたエリスリトールの大部分は、小腸で吸収された後、代謝されることなく速やかに尿中に排泄されるので、エネルギーを有さない。難消化性糖質のエネルギー換算係数においても、エネルギー換算係数（ｋｃａｌ／ｇ）が０であることが示されている。エリスリトールは、多数の会社によって販売されており、市販の製品を利用し得る。 Examples of low calorie sweeteners include erythritol, sorbitol, xylitol, maltitol, mannitol, and palatinit. Erythritol is a sweetener that is obtained by fermentation using yeast with glucose as the raw material. Most of erythritol taken orally is absorbed in the small intestine and then rapidly excreted in the urine without being metabolized. So it has no energy. It is shown that the energy conversion coefficient (kcal / g) is 0 also in the energy conversion coefficient of the hardly digestible carbohydrate. Erythritol is sold by numerous companies and commercially available products are available.
　（１．５　他の食材）
　本発明の飲食品においては、遊離長鎖脂肪酸またはその塩による油脂代用効果を妨害しない限り、必要に応じて他の食材を含むことができる。他の食材としては、脂質（例えば、油脂）、米、麺類、具材、甘味料、酸味料、香料、色素、保存料、ｐＨ安定剤、調味料、ビタミン、ポリフェノールおよびミネラルが挙げられる。これらの他の食材は、そのエネルギー量により、上記の中カロリー食材または低カロリー食材に分類され得る。また、これらの食材には、中カロリー食材と分類される成分が含まれ得るが、このような成分の量は、中カロリー食材の含有量として計算される。これらの食材には、低カロリー食材と分類される成分が含まれ得るが、このような成分の量は、低カロリー食材の含有量として計算される。 (1.5 Other ingredients)
In the food / beverage products of this invention, as long as it does not interfere with the fat-and-oil substitute effect by a free long chain fatty acid or its salt, another foodstuff can be included as needed. Other food materials include lipids (eg, fats and oils), rice, noodles, ingredients, sweeteners, acidulants, fragrances, pigments, preservatives, pH stabilizers, seasonings, vitamins, polyphenols and minerals. These other foodstuffs can be classified into the above-mentioned medium-calorie foodstuff or low-calorie foodstuff depending on the amount of energy. Moreover, although these ingredients may include a component classified as a medium calorie food, the amount of such a component is calculated as the content of the medium calorie food. These ingredients can include ingredients that are classified as low calorie ingredients, but the amount of such ingredients is calculated as the content of the low calorie ingredients.
　本発明においては、通常の油脂の約１００分の１の量の遊離長鎖脂肪酸で油脂を代用し得るが、本発明の飲食品は、一部油脂を含んでいてもよい。このような油脂は、一般に用いられる任意の油脂であり得る。このような油脂は、天然の油脂であってもよいし、半合成油脂であってもよいし、合成油脂であってもよい。このような油脂は単独で用いられても、混合して用いられてもよい。例えば、通常のチョコレートの原料に用いられているカカオバターは、複数種の油脂の混合物である。一般に、天然の油脂は、複数種の油脂の混合物である。純粋な油脂に夾雑物（例えば、種類の異なる油脂）が混ざると純粋な油脂の融点よりも融点が下がる傾向がある。 In the present invention, fats and oils can be substituted with free long-chain fatty acids in an amount about 1/100 of normal fats and oils, but the food and drink of the present invention may contain some fats and oils. Such fats and oils can be any commonly used fats and oils. Such fats and oils may be natural fats and oils, semi-synthetic fats and oils, or synthetic fats and oils. Such fats and oils may be used alone or in combination. For example, cocoa butter used as a raw material for ordinary chocolate is a mixture of a plurality of types of fats and oils. Generally, natural fats and oils are a mixture of multiple types of fats and oils. When impurities (for example, different types of fats and oils) are mixed with pure fats and oils, the melting point tends to be lower than that of pure fats and oils.
　天然の油脂は、油脂原料を脱脂することによって得られ得る。天然の油脂の製造方法および入手方法は当業者に公知である。例えば、ココアバターは、原料のカカオ豆を選別し、焙焼し、種皮と胚乳（ニブ）とを分離し、ニブを磨砕機によってすりつぶしてカカオマスを得て、このカカオマスを脱脂することによって得られる。ココアバターは、天然から得られる材料であるので、チョコレートなどの高級感を出すために有用である。天然の油脂の例としては、ココアバター、ヤシ油、パーム油、パーム核油、菜種油などが挙げられる。 Natural oils and fats can be obtained by degreasing oil raw materials. Methods for producing and obtaining natural fats and oils are known to those skilled in the art. For example, cocoa butter is obtained by selecting raw cocoa beans, roasting, separating seed coat and endosperm (nibs), grinding the nibs with a grinder to obtain cocoa mass, and degreasing the cocoa mass. . Since cocoa butter is a material obtained from nature, it is useful for giving a high-class feeling such as chocolate. Examples of natural fats and oils include cocoa butter, coconut oil, palm oil, palm kernel oil, and rapeseed oil.
　半合成油脂は、例えば、原料の油脂に水素添加することによって合成され得る。天然の油脂の価格および供給が一般に不安定であるのに比べて、半合成油脂は価格も安く供給も安定していることが多いという利点がある。半合成油脂の合成方法は、当業者に公知である。半合成油脂の例としては、硬化ヤシ油、硬化パーム油、硬化大豆油、硬化菜種油などが挙げられる。 Semi-synthetic fats and oils can be synthesized, for example, by hydrogenating raw material fats and oils. Compared to the fact that the price and supply of natural fats and oils are generally unstable, semi-synthetic fats and oils have the advantage that they are often cheap and stable in supply. Methods for synthesizing semi-synthetic fats and oils are known to those skilled in the art. Examples of semi-synthetic fats and oils include hardened coconut oil, hardened palm oil, hardened soybean oil, and hardened rapeseed oil.
　合成油脂の合成方法は、当業者に公知である。天然の油脂および半合成油脂の組成は比較的変動しやすいのに比べて、合成油脂は、組成が均一なものを得ることができるという利点がある。 Synthetic methods for synthetic fats and oils are known to those skilled in the art. The composition of natural fats and oils and semi-synthetic fats and oils is relatively easy to change, whereas synthetic fats and oils have the advantage that a uniform composition can be obtained.
　本明細書中では、用語「脂質」とは、水に不溶であるが、エーテル、クロロホルムなどの有機溶媒に可溶で、生体内で代謝される成分の総称である。このうち、栄養上重要なものは下記のとおりである。
・脂肪酸：炭化水素にＣＯＯＨ基がついたもの
・脂肪：グリセリンに脂肪酸が結合したもの。脂肪酸３分子が結合したものが、トリグリセリドで中性脂肪という。グリセリンに脂肪酸２分子が結合したものであってもよい。
・リン脂質：グリセリンに脂肪酸２分子とリン酸－塩基が１分子結合したもの
・糖脂質：脂肪酸、長鎖塩基などからなる疎水性部分と、ヘキソース、またはその類縁化合物などからなる。
親水性部分からなる脂質としては、例えば、以下のものがある。
・ステロール類：４個の炭化水素からなるステロイド核を持つ物質。コレステロールなど。好ましくは、脂質とは、長鎖の脂肪族炭化水素およびその誘導体をいう。脂質は好ましくは油脂である。例えば、脂肪酸、アルコール、アミン、アミノアルコール、アルデヒドなどが例示される。油脂以外の脂質の例としては、グリセロール、ジアシルグリセロール、脂肪リン脂質、ステロール、脂溶性ビタミン、プロスタグランジンなどが挙げられる。 In the present specification, the term “lipid” is a general term for components that are insoluble in water but soluble in organic solvents such as ether and chloroform and metabolized in vivo. Among these, the nutritionally important ones are as follows.
・ Fatty acids: hydrocarbons with COOH groups ・ Fats: glycerin and fatty acids A combination of three fatty acid molecules is triglyceride and is called neutral fat. It may be one in which two molecules of fatty acid are bonded to glycerin.
Phospholipid: A glycerin in which two molecules of fatty acid and one phosphate-base are combined. Glycolipid: a hydrophobic portion composed of a fatty acid, a long chain base, and the like, and hexose, or a similar compound thereof.
Examples of lipids comprising a hydrophilic portion include the following.
Sterols: Substances with a steroid nucleus consisting of 4 hydrocarbons. Cholesterol etc. Preferably, lipid refers to long chain aliphatic hydrocarbons and derivatives thereof. The lipid is preferably an oil. Examples include fatty acids, alcohols, amines, amino alcohols, aldehydes and the like. Examples of lipids other than fats and oils include glycerol, diacylglycerol, fatty phospholipids, sterols, fat-soluble vitamins, prostaglandins and the like.
　米は、目的とする食品に通常含まれる任意の米であり得る。米は、炊飯後の状態で含まれてもよく、喫食前にその食品が調理されるのであれば、本発明の食品に未加熱の状態で含まれていてもよい。米とは、イネの種子から籾殻を除去したもの（すなわち、玄米）およびその加工品をいう。米としては、精白米、玄米、胚芽米、発芽玄米が挙げられる。米は、精白米であることが好ましい。米は、ジャポニカ米であっても、インディカ米であってもよい。米は、ジャポニカ米であることが好ましい。 Rice can be any rice normally contained in the intended food. Rice may be included in a state after cooking, and may be included in an unheated state in the food of the present invention as long as the food is cooked before eating. Rice refers to rice seeds from which rice husks have been removed (ie, brown rice) and processed products thereof. Examples of the rice include polished rice, brown rice, germinated rice, and germinated brown rice. The rice is preferably polished rice. The rice may be japonica rice or indica rice. The rice is preferably japonica rice.
　麺類は、目的とする食品に通常含まれる任意の麺類であり得る。麺類の例としては、うどん（生麺および乾麺を含む）、そうめん（生麺および乾麺を含む）、中華麺（生麺および乾麺を含む）、そば（生麺および乾麺を含む）、マカロニ（生の状態および乾いた状態を含む）、スパゲッティ（生麺および乾麺を含む）が挙げられる。 The noodles can be any noodles usually contained in the target food. Examples of noodles include udon (including raw and dry noodles), somen (including raw and dry noodles), Chinese noodles (including raw and dry noodles), buckwheat (including raw and dry noodles), macaroni (raw) And spaghetti (including raw noodles and dry noodles).
　具材は、目的とする飲食品に通常含まれる任意の具材であり得る。具材の例としては、シイタケ、キクラゲ、シメジ、マツタケ、ナラタケ、エリンギ、エノキダケなどのキノコ類；ニンジン、ジャガイモ、サツマイモ、カボチャ、トウモロコシ、ゴボウ、コンニャク、タマネギ、ネギ、チャイブス、ホウレンソウ、チンゲンサイ、キャベツ、ミツバ、ニラ、タケノコ、トマト、山菜（例えば、ゼンマイおよびワラビ）などの野菜；グリーンピース、アズキ、ソラマメ、エンドウマメ、ダイズなどの豆類；牛肉、豚肉、鶏肉などの肉類；エビ、カニ、サケ、ホタテ、タラコ等の魚介類；鶏卵（例えば、全卵、卵白、卵黄およびそれらの加工品）などの卵類；ソーセージ、ハム、ベーコン、ミンチ肉等の畜産加工品類；イチゴ、キウイ、ブルーベリー、バナナなどの果実；ワカメ、コンブなどの海藻が挙げられる。 The ingredients can be any ingredients that are normally included in the intended food or drink. Examples of ingredients include mushrooms such as shiitake mushroom, jellyfish, shimeji, matsutake, larva, eringi, enoki mushroom; carrot, potato, sweet potato, pumpkin, corn, burdock, konjac, onion, leek, chives, spinach, cabbage, cabbage Vegetables such as green peas, adzuki beans, broad beans, peas, soybeans; meats such as beef, pork, chicken; shrimp, crab, salmon Seafood such as scallops and scallops; Eggs such as chicken eggs (eg whole eggs, egg whites, egg yolks and processed products thereof); Livestock processed products such as sausages, ham, bacon and minced meat; strawberries, kiwi, blueberries, Fruits such as bananas; seaweeds such as wakame and kombu
　甘味料としては、当該分野で用いられる任意の香料が用いられ得る。 As the sweetener, any fragrance used in this field can be used.
　酸味料としては、当該分野で用いられる任意の酸味料が用いられ得る。 As the acidulant, any acidulant used in this field can be used.
　香料としては、当該分野で用いられる任意の香料が用いられ得る。香料の例としては、果実系香料、ハーブ系香料、黒糖系香料、ピーナッツ系香料が挙げられる。 As the fragrance, any fragrance used in this field can be used. Examples of flavors include fruit flavors, herb flavors, brown sugar flavors, and peanut flavors.
　色素としては、当該分野で用いられる任意の色素が用いられ得る。色素の例としては、アントシアニン系色素、フラボノイド系色素、ベタシアニン系色素などが挙げられる。具体的な色素名の例としては、クチナシ色素、ベニバナ色素、ウコン色素、ベニコウジ色素、カロテン、アナトー色素、パプリカ色素、デュナリエラ色素、パーム油色素、シタン色素、ビートレッド、コチニール色素、ラック色素、シソ色素、アカカヤベツ色素、アカダイコン色素、ムラサキイモ色素、ムラサキトウモロコシ色素、ブドウ果皮色素、ブドウ果汁色素、ブルーベリー色素、エルダーベリー色素、クロロフィル、スピルリナ色素、カカオ色素、タマリンド色素、カキ色素、コウリャン色素、炭末色素、アカネ色素、ボイセンベリー色素、ハイビスカス色素、タマネギ色素および食用合成色素（黄色４号、黄色５号、赤色２号、赤色３号、赤色４０号、赤色１０２号、赤色１０４号、赤色１０５号、赤色１０６号、青色１号、青色２号）が挙げられる。 As the dye, any dye used in the field can be used. Examples of the dye include anthocyanin dyes, flavonoid dyes, betacyanine dyes, and the like. Specific examples of pigment names include gardenia pigments, safflower pigments, turmeric pigments, benichouji pigments, carotene, anato pigments, paprika pigments, Dunaliella pigments, palm oil pigments, rosewood pigments, beet red, cochineal pigments, lac pigments, perilla pigments. Dye, red cocoon beet dye, red radish dye, purple corn dye, purple corn dye, grape skin dye, grape juice dye, blueberry dye, elderberry dye, chlorophyll, spirulina dye, cacao dye, tamarind dye, oyster dye, cuarian dye, charcoal Powder dye, Akane dye, Boysenberry dye, Hibiscus dye, Onion dye and Edible synthetic dye (Yellow No. 4, Yellow No. 5, Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 104, Red 105 No., Red No. 106, Blue No. 1, Blue No.) and the like.
　保存料としては、当該分野で用いられる任意の保存料が用いられ得る。 As the preservative, any preservative used in this field can be used.
　ｐＨ安定剤としては、当該分野で用いられる任意のｐＨ安定剤が用いられ得る。 As the pH stabilizer, any pH stabilizer used in this field can be used.
　調味料としては、当該分野で用いられる任意の調味料が用いられ得る。調味料の例としては、例えば、醤油、ソース、油、酒、食塩、酢、アミノ酸調味料、核酸調味料、コンソメなどが挙げられる。調味料の形態は、生、乾燥品、ペースト、ピューレ、粉末等の任意の形態であってよい。なお、本明細書中では、糖質および甘味料は調味料の概念に含まれない。 As the seasoning, any seasoning used in the field can be used. Examples of seasonings include soy sauce, sauce, oil, sake, salt, vinegar, amino acid seasoning, nucleic acid seasoning, consomme and the like. The form of the seasoning may be any form such as raw, dried product, paste, puree, powder and the like. In the present specification, saccharides and sweeteners are not included in the concept of seasonings.
　ビタミンとしては、当該分野で用いられる任意のビタミンが用いられ得る。ビタミンの例としては、ビタミンＡ、ビタミンＢ１、ビタミンＢ２、ビタミンＢ６、ビタミンＣ、ビタミンＤ、ビタミンＥ、ニコチン酸、ニコチン酸アミド、パントテン酸および葉酸が挙げられる。 Any vitamin used in the art can be used as the vitamin. Examples of vitamins include vitamin A, vitamin B 1 , vitamin B 2 , vitamin B 6 , vitamin C, vitamin D, vitamin E, nicotinic acid, nicotinamide, pantothenic acid and folic acid.
　ポリフェノールとしては、当該分野で用いられる任意のポリフェノールが用いられ得る。ポリフェノールの例としては、例えば、カテキン、タンニン、ウーロン茶ポリフェノール、クロロゲン酸、カカオマスポリフェノール、フラボノイド（例えば、アントシアニン、ヘスペリジン、ネオヘスペリジン、ルチン、ナリンジン、ケルセチン、イソフラボンおよびナリンゲニン）が挙げられる。 As the polyphenol, any polyphenol used in this field can be used. Examples of polyphenols include, for example, catechin, tannin, oolong tea polyphenol, chlorogenic acid, cacao mass polyphenol, and flavonoids (eg, anthocyanin, hesperidin, neohesperidin, rutin, naringin, quercetin, isoflavone and naringenin).
　ミネラルとしては、当該分野で用いられる任意のミネラルが用いられ得る。ミネラルの例としては、カルシウム、鉄、亜鉛およびマグネシウムが挙げられる。 As the mineral, any mineral used in this field can be used. Examples of minerals include calcium, iron, zinc and magnesium.
　酸化防止剤としては、当該分野で用いられる任意の酸化防止剤が用いられ得る。酸化防止剤の例としては、アスコルビン酸、トコフェロール、ヘスペレチン、ルチン、酵素処理ルチン、カテキン、オリザノール、ジブチルヒドロキシトルエン、および亜硫酸塩が挙げられる。 As the antioxidant, any antioxidant used in this field can be used. Examples of antioxidants include ascorbic acid, tocopherol, hesperetin, rutin, enzyme-treated rutin, catechin, oryzanol, dibutylhydroxytoluene, and sulfite.
　（２．本発明の飲食品およびその製造方法）
　乳化した遊離長鎖脂肪酸またはその塩を含有する本発明の飲食品は、通常の飲食品と比較して、および乳化していない遊離長鎖脂肪酸またはその塩を含有する飲食品と比較して、風味が改善されている。 (2. Food / beverage products and production method thereof)
The food / beverage product of the present invention containing an emulsified free long chain fatty acid or a salt thereof is compared to a normal food / beverage product, and compared to a food / beverage product containing a non-emulsified free long chain fatty acid or a salt thereof, The flavor has been improved.
　本明細書において、「風味が改善された飲食品」は、好ましくは、油脂の風味が付与されたかまたは油脂の風味が強化された飲食品である。風味が改善された飲食品は、遊離長鎖脂肪酸またはその塩を添加していない対照飲食品と比較して、好ましくは、コクが増すかまたはコクが付与される。本発明の食品は、好ましくは、油脂のコクが付与されることが所望される食品である。 In the present specification, the “food / beverage product with improved flavor” is preferably a food / beverage product imparted with a flavor of fats or oils or enhanced in the flavor of fats and oils. The food / beverage product with improved flavor is preferably richer or richer than the control food / beverage product to which no free long chain fatty acid or salt thereof is added. The food of the present invention is preferably a food that is desired to be provided with a rich body of fats and oils.
　本発明の飲食品は、遊離長鎖脂肪酸またはその塩を含有するので、遊離脂肪酸を含有していない通常の飲食品と比較して嗜好性が非常に高い。遊離長鎖脂肪酸またはその塩は、通常油脂が使用される飲食品に油脂の代用品として添加されてもよく、あるいは、通常は油脂を含まない飲食品に添加されてもよい。 Since the food / beverage products of this invention contain a free long chain fatty acid or its salt, palatability is very high compared with the normal food / beverage products which do not contain a free fatty acid. A free long chain fatty acid or a salt thereof may be added as a substitute for fats and oils to foods and drinks that normally use fats and oils, or may be added to foods and drinks that usually do not contain fats and oils.
　本発明の飲食品は、任意の形態であり得る。本発明の飲食品は、例えば、固体状（例えば、粉末状、ブロック状など）、半固体状（例えば、スラリー状、ゲル状など）または液状であり得る。特定の場合には、本発明の飲食品は、粉末または液状であることが好ましい。 The food and drink of the present invention can be in any form. The food and drink of the present invention can be, for example, solid (for example, powder, block, etc.), semi-solid (for example, slurry, gel, etc.) or liquid. In a specific case, the food or drink of the present invention is preferably powder or liquid.
　本発明の飲食品は、食品または飲料である。食品の例としては、以下が挙げられる：穀類加工食品（例えば、米、麦または小麦粉から製造された製品（例えば、ごはん、もち、てんぷら粉、パン、麺、パスタ、ビーフンなど））；いも及びでんぷん食品（例えば、イモ類加工食品（例えば、くずきり、はるさめなど））；甘味料類（例えば、角砂糖、粉飴など）；菓子類（例えば、スナック菓子、クラッカー、ビスケット、クッキー、ケーキ、パイ、カステラ、ウエハース、ボーロ、チョコレート、チョコレート菓子、キャラメル、キャンディー、錠菓、清涼菓子、チューインガム、ゼリー、ゼリー菓子、プリン、ブランマンジェ、米菓子、豆菓子、甘納豆、ようかん、くずもち、しるこ、中華まん、シリアル、クッキーミックス、プリンミックス、ゼリーミックスなど）；アイスクリーム類（例えば、アイスクリーム、アイスミルク、ラクトアイス、氷菓など）；油脂類（例えば、植物油、バター、マーガリン、治療用油脂など）；種実類（例えば、ごま、松の実、種実類加工食品（ねりごま、すりごま）など）；大豆および大豆製品（例えば、豆類加工食品（例えば、大豆水煮、豆腐、みそなど））；魚介および練製品（例えば、魚介類加工食品（例えば、水産練製品など）、かずのこ、くらげなど）；畜産加工品（例えば、肉類加工食品（例えば、ハム、ソーセージ、ベーコン、ミートローフなど））；卵類（例えば、卵類加工食品（例えば、ゆで卵、温泉卵、スモーク卵、スクランブルエッグ、ハムエッグ、目玉焼き、だしまき卵、ポーチトエッグ、卵丼など））；乳製品（例えば、ヨーグルト、チーズ、クリーム、粉乳、練乳など）；野菜およびきのこ類（例えば、野菜加工食品またはきのこ加工食品（例えば、野菜またはきのこを炒めるか、煮るか、または蒸すことによって製造される食品、漬物、やまいもパウダーなど）；果実加工品およびペースト類（例えば、ドライフルーツ、ジャム、マーマレード、フルーツうらごし、マッシュ、フルーツソース、ペースト、あんなど）；海藻類（例えば、のり、こんぶ、わかめ、もずく、海藻類加工食品（例えば、海藻サラダ、海藻スープ、海藻の酢の物など）；調味料類（例えば、しょうゆ、食酢、ソース類、マヨネーズ類、ドレッシング類、ケチャップ類、ルウ、みりん、料理酒、だしの素、つゆ、たれ、ごはんの素、ミックス調味料、漬け物の素、味付け塩こしょうなど）；香辛料類（例えば、からし、こしょう、さんしょう、しょうが、とうがらし、にんにく、わさび、カレー粉、花、椒五香粉、ゆずみそなど）；半料理食品および調理済食品（例えば、かゆ、ごはんの素、ハンバーグ、ミートボール、チキンナゲット、カレー、シチュー、ピザ、グラタン、スパゲッティー、焼そば、肉まん、中華惣菜、卵豆腐、茶碗蒸し、ファーストフードなど）；冷凍食品（例えば、米飯類、グラタン、ピザ、めん類、いも製品、大豆製品、魚介料理、肉料理、卵料理、惣菜、菓子類、ミックスベジタブルなど）；缶詰およびびん詰類（例えば、種実類、豆類、魚介類、肉類、野菜類、果実類、きのこ類、ソース類、デザート、スープ類、植物たんぱく製品、治療用缶詰など）；即席食品（例えば、袋入りめん類、生タイプめん類、カップめん、ごはん類、カレー、シチュー、スープ、ソース、ごはんの素、植物たんぱく食品など）；煮豆および佃煮類（例えば、煮豆、しいたけのり、なめたけなど）；ふりかけおよびそぼろ（例えば、かつおふりかけ、ゆかり、お茶漬け、そぼろなど）；ベビーフード（例えば、米およびめん料理、魚料理、肉料理、卵料理、乳製品料理、野菜料理、スープ、フルーツ、ジュース、水分補給飲料、茶、デザート、菓子、ソース、ふりかけなど）；粉乳（例えば、一般調整粉乳、特殊調整粉乳、妊婦および授乳婦用粉乳など）；経腸栄養食品（例えば、経腸栄養剤、濃厚流動食、栄養補給食品、栄養補助食品、経腸栄養剤、濃厚流動食用フレーバー、デザートなど）；その他の食品（例えば、栄養補助食品、ブレンダー食、とろみ食品、検査用食品、シリアル食品、スポーツ用食品、非常食など）。 The food and drink of the present invention is food or beverage. Examples of food include: processed cereal foods (eg, products made from rice, wheat or flour (eg, rice, rice cake, tempura, bread, noodles, pasta, rice noodles, etc.)); Starch foods (eg, processed potato foods (eg, kuzukuri, harusame)); sweeteners (eg, sugar cubes, powdered rice cakes); confectionery (eg, snacks, crackers, biscuits, cookies, cakes, pie, castella , Wafers, Bolo, chocolate, chocolate confectionery, caramel, candy, tablet confectionery, refreshing confectionery, chewing gum, jelly, jelly confectionery, pudding, blancmange, rice confectionery, bean confectionery, sweet natto, yokan, kuzumochi, shiroko, cereals, cookies Mix, pudding mix, jelly mix, etc.); Mums (for example, ice cream, ice milk, lacto ice, ice confectionery, etc.); fats and oils (for example, vegetable oil, butter, margarine, therapeutic fats and oils, etc.); Soy and soy products (eg, processed legumes (eg, boiled soybeans, tofu, miso, etc.)); seafood and paste products (eg, processed fishery products (eg, fish paste products) , Kazunoko, jellyfish, etc.); processed livestock products (eg, processed meat products (eg, ham, sausage, bacon, meatloaf, etc.)); eggs (eg, processed egg products (eg, boiled eggs, hot spring eggs, Smoked eggs, scrambled eggs, ham eggs, fried eggs, roasted eggs, pouched eggs, egg bowls, etc.); dairy products (eg yogurt, cheese, cream, Milk and condensed mushrooms; vegetables and mushrooms (eg, processed vegetables or mushroom processed foods (eg, foods, pickles, potato powder, etc. produced by frying, boiling or steaming vegetables or mushrooms); fruits Processed products and pastes (for example, dried fruits, jams, marmalades, fruit backs, mashes, fruit sauces, pastes, red sea breams, etc.); , Seaweed salad, seaweed soup, seaweed vinegar, etc.); seasonings (eg, soy sauce, vinegar, sauces, mayonnaise, dressings, ketchup, roux, mirin, cooking liquor, dashi soup, soup, sauce, Rice, mixed seasoning, pickles, seasoned salt and pepper); spices (eg, mustard, Pepper, sansho, ginger, pepper, garlic, wasabi, curry powder, flowers, salmon gourd powder, yuzu miso, etc .; semi-cooked foods and cooked foods (eg, katsu, rice paste, hamburger, meatballs, chicken nuggets, Curry, stew, pizza, gratin, spaghetti, yakisoba, meat bun, Chinese side dish, egg tofu, steamed rice bowl, fast food, etc .; frozen food (eg, cooked rice, gratin, pizza, noodles, potato products, soy products, seafood dishes) , Meat dishes, egg dishes, side dishes, confectionery, mixed vegetables, etc.); canned and bottled (eg, seeds, beans, seafood, meat, vegetables, fruits, mushrooms, sauces, desserts, soups) Foods, vegetable protein products, canned foods for treatment, etc .; instant foods (eg bag noodles, raw noodles, cup noodles, rice , Curry, stew, soup, sauce, rice cake, vegetable protein food, etc.); boiled beans and simmered beans (eg, boiled beans, shiitake mushrooms, tanned mushrooms, etc.); sprinkles and soba (eg, bonito sprinkles, yukari, tea pickles, soba etc. Baby food (eg, rice and noodle dishes, fish dishes, meat dishes, egg dishes, dairy dishes, vegetable dishes, soups, fruits, juices, hydration drinks, teas, desserts, confectionery, sauces, sprinkles, etc.); Powdered milk (eg, general formula, special formula, milk powder for pregnant and lactating women); enteral nutrition (eg, enteral nutrition, concentrated liquid diet, nutritional supplement, nutritional supplement, enteral nutrition, Rich liquid food flavors, desserts, etc .; other foods (eg, dietary supplements, blender foods, thick foods, foods for inspection, cereals) Goods, sports foods, such as emergency food).
　なお、チューインガム、茶葉のように最終的に飲み込まない部分がある食品については、遊離長鎖脂肪酸、低カロリー食材、中カロリー食材などの含有量は、飲み込まれない部分（例えば、チューインガムの場合はガムベース）の量を除外して計算される。 In addition, for foods such as chewing gum and tea leaves that do not end up being swallowed, the content of free long chain fatty acids, low calorie ingredients, medium calorie ingredients, etc. is not swallowed (for example chewing gum, gum base ) Is excluded.
　飲料類の例としては、以下が挙げられる：乳、乳飲料、豆乳、豆乳飲料、ジュース、炭酸飲料、コーヒー、ココア、茶、アルコール飲料、スポーツドリンク、栄養ドリンク、ミネラルウォーター、しるこ、ドリンクスープ。 Examples of beverages include: milk, milk drinks, soy milk, soy milk drinks, juice, carbonated drinks, coffee, cocoa, tea, alcoholic drinks, sports drinks, nutrition drinks, mineral water, shiko, drink soup.
　本発明の飲食品は、製造の任意の段階で乳化した遊離長鎖脂肪酸またはその塩（および必要に応じて糖質、タンパク質、アミノ酸または脂質）を添加すること以外は、その飲食品の通常の原料から通常の手順で、通常の組成で製造され得る。乳化した遊離長鎖脂肪酸またはその塩および必要に応じて糖質、タンパク質、アミノ酸または脂質）は、例えば、直接まぶす、砂糖、食塩等の粉体に分散して噴霧する、水、だし等の液体に溶解して浸漬または噴霧するなど、当該分野で公知の任意の方法によって食品に添加され得る。また、食品が、シュークリーム、アンパンなどのように複数の異なる組成を有する部分から構成される場合、乳化した遊離長鎖脂肪酸は複数の部分のうちのいずれか１つの部分に含まれてもよく、複数の部分のうちのいくつかの部分に含まれていてもよく、全ての部分に含まれていてもよい。 The food or drink of the present invention is a normal food or drink except that a free long chain fatty acid or a salt thereof (and a carbohydrate, protein, amino acid or lipid as necessary) emulsified at any stage of production is added. It can be produced from a raw material by a normal procedure with a normal composition. Emulsified free long-chain fatty acids or salts thereof and, if necessary, sugars, proteins, amino acids or lipids), for example, liquids such as water and soup that are dispersed and sprayed directly in powders such as dust, sugar, and salt. It can be added to food by any method known in the art, such as dissolving in water and dipping or spraying. In addition, when the food is composed of parts having a plurality of different compositions such as cream puff, ampan, etc., the emulsified free long chain fatty acid may be contained in any one part of the plurality of parts, It may be included in some of the plurality of parts, or may be included in all parts.
　本発明の飲食品は、好ましくは、遊離長鎖脂肪酸濃度の１００倍よりも高濃度の脂質を含有しない。例えば、油脂を１０％含む食品に０．１％の脂肪酸を添加しても、油様の風味を付与する効果を感じられないためである。 The food / beverage product of the present invention preferably does not contain lipids at a concentration higher than 100 times the free long chain fatty acid concentration. For example, even if 0.1% fatty acid is added to a food containing 10% fats and oils, the effect of imparting an oily flavor cannot be felt.
　添加方法としては、使用する遊離長鎖脂肪酸乳化物の全量を一度に飲食品中に投入してもよく、時間をかけて少量ずつ投入してもよい。遊離長鎖脂肪酸乳化物を添加するタイミングは、飲食品の加熱前、加熱中または加熱後のいずれであってもよい。添加の際もしくは添加の後には、必要に応じて飲食品の撹拌を行って、飲食品中の材料全体の表面に均一に遊離長鎖脂肪酸乳化物を接触させるようにすることが好ましい。 As an addition method, the entire amount of the free long-chain fatty acid emulsion to be used may be added to the food or drink at once, or may be added little by little over time. The timing for adding the free long-chain fatty acid emulsion may be before, during or after heating the food or drink. During or after the addition, it is preferable to stir the food or drink as necessary so that the free long-chain fatty acid emulsion is uniformly brought into contact with the entire surface of the material in the food or drink.
　従って、飲食品の製造の１つの好ましい実施形態では、調理済みの飲食品に遊離長鎖脂肪酸乳化物を添加し、必要に応じて添加された飲食品を攪拌する。 Therefore, in one preferable embodiment of the production of food and drink, the free long chain fatty acid emulsion is added to the cooked food and drink, and the added food and drink is stirred as necessary.
　飲食品の製造の１つの好ましい実施形態では、調理前の食材、または調理の途中の飲食品に遊離長鎖脂肪酸乳化物を添加し、その後調理を行う。 In one preferable embodiment of the production of food and drink, the free long chain fatty acid emulsion is added to the food before cooking or the food and drink in the middle of cooking, and then cooking is performed.
　遊離長鎖脂肪酸乳化物を添加した後に調理を行う場合、その調理方法としては、任意の調理方法が採用され得る。例えば、加熱調理であってもよく、加圧調理であってもよい。例えば、茹でたり、煮たり、蒸したりすることが可能である。また、調理の際に水分を揮発させて水分量を減らすような調理方法であってもよい。 When cooking after adding the free long chain fatty acid emulsion, any cooking method can be adopted as the cooking method. For example, heat cooking may be used, and pressure cooking may be used. For example, it can be boiled, boiled or steamed. Moreover, the cooking method which volatilizes a water | moisture content in the case of cooking and reduces a water content may be sufficient.
　通常の加熱調理における加熱条件であれば、加熱により遊離長鎖脂肪酸乳化物の効果が著しく損なわれることはない。すなわち、１００℃までの加熱温度を用いる加熱調理方法であれば、本発明に好適に使用可能である。 If the heating conditions are normal cooking, the effect of the free long-chain fatty acid emulsion is not significantly impaired by heating. That is, any cooking method using a heating temperature up to 100 ° C. can be suitably used in the present invention.
　なお、飲食品の調理方法として、油で揚げることは好ましくない。油で揚げた際に、大量の油が添加されることにより、遊離長鎖脂肪酸の効果が発揮されにくいためである。 In addition, it is not preferable to fry in oil as a method for cooking food and drink. This is because the effects of free long-chain fatty acids are hardly exhibited when a large amount of oil is added when fried in oil.
　飲食品を製造するための食材としては、目的とする飲食品のために必要な任意の食材を使用することが可能である。食材は固体状であってもよく、液体状であってもよい。 As the food for producing food and drink, any food necessary for the intended food and drink can be used. The food material may be solid or liquid.
　本発明の飲食品では、好ましくは、乳化した遊離長鎖脂肪酸またはその塩が使用される。遊離長鎖脂肪酸またはその塩の乳化物の直径は、味孔の直径（約６ミクロン）よりも小さいことが好ましい。脂肪酸レセプターは味蕾の中にあり、味孔を通らなければ、脂肪酸は味蕾に入ることができない。本発明で使用される乳化物のメジアン粒子径（メジアン直径）は、小さければ小さいほどよく、理想的には脂肪酸１分子の大きさである。メジアン粒子径は、例えば、約０．０５μｍ以上、約０．０６μｍ以上、約０．０７μｍ以上、約０．０８μｍ以上、約０．０９μｍ以上、約０．１μｍ以上、約０．１１μｍ以上、約０．１２μｍ以上、約０．１３μｍ以上、約０．１４μｍ以上または約０．１５μｍ以上などであり得る。本発明で使用される乳化物のメジアン粒子径（メジアン直径）は、好ましくは約６μｍ以下であり、より好ましくは約５μｍ以下であり、さらに好ましくは約２μｍ以下であり、さらにより好ましくは約１μｍ以下であり、特に好ましくは約０．５μｍ以下であり、そして最も好ましくは約０．１μｍ以下である。 In the food and drink of the present invention, preferably, emulsified free long chain fatty acids or salts thereof are used. The diameter of the free long chain fatty acid or salt emulsion is preferably smaller than the taste pore diameter (about 6 microns). The fatty acid receptor is in the miso, and the fatty acid cannot enter the miso unless it passes through the miso. The median particle diameter (median diameter) of the emulsion used in the present invention is preferably as small as possible, and ideally is the size of one molecule of fatty acid. The median particle diameter is, for example, about 0.05 μm or more, about 0.06 μm or more, about 0.07 μm or more, about 0.08 μm or more, about 0.09 μm or more, about 0.1 μm or more, about 0.11 μm or more, about It may be 0.12 μm or more, about 0.13 μm or more, about 0.14 μm or more, or about 0.15 μm or more. The median particle diameter (median diameter) of the emulsion used in the present invention is preferably about 6 μm or less, more preferably about 5 μm or less, still more preferably about 2 μm or less, and even more preferably about 1 μm. Or less, particularly preferably about 0.5 μm or less, and most preferably about 0.1 μm or less.
　乳化物の直径の粒度分布に関しては、粒子径が５μｍ以下の粒子の割合は、約６０％以上であることが好ましく、約７０％以上であることがより好ましく、約８０％以上であることがさらに好ましく、約９０％以上であることが特に好ましく、約９５％以上であることが最も好ましい。さらに好適な実施形態では、粒子径が３μｍ以下の粒子の割合は、約６０％以上であることが好ましく、約７０％以上であることがより好ましく、約８０％以上であることがさらに好ましく、約９０％以上であることが特に好ましく、約９５％以上であることが最も好ましい。なおさらに好適な実施形態では、粒子径が１μｍ以下の粒子の割合は、約６０％以上であることが好ましく、約７０％以上であることがより好ましく、約８０％以上であることがさらに好ましく、約９０％以上であることが特に好ましく、約９５％以上であることが最も好ましい。特に好適な実施形態では、粒子径が０．５μｍ以下の粒子の割合は、約６０％以上であることが好ましく、約７０％以上であることがより好ましく、約８０％以上であることがさらに好ましく、約９０％以上であることが特に好ましく、約９５％以上であることが最も好ましい。最も好適な実施形態では、粒子径が０．２μｍ以下の粒子の割合は、約６０％以上であることが好ましく、約７０％以上であることがより好ましく、約８０％以上であることがさらに好ましく、約９０％以上であることが特に好ましく、約９５％以上であることが最も好ましい。 Regarding the particle size distribution of the diameter of the emulsion, the proportion of particles having a particle size of 5 μm or less is preferably about 60% or more, more preferably about 70% or more, and about 80% or more. More preferably, it is particularly preferably about 90% or more, and most preferably about 95% or more. In a more preferred embodiment, the proportion of particles having a particle size of 3 μm or less is preferably about 60% or more, more preferably about 70% or more, and further preferably about 80% or more, It is particularly preferably about 90% or more, and most preferably about 95% or more. In an even more preferred embodiment, the proportion of particles having a particle size of 1 μm or less is preferably about 60% or more, more preferably about 70% or more, and further preferably about 80% or more. , About 90% or more is particularly preferable, and about 95% or more is most preferable. In a particularly preferred embodiment, the proportion of particles having a particle size of 0.5 μm or less is preferably about 60% or more, more preferably about 70% or more, and further preferably about 80% or more. Preferably, it is about 90% or more, and most preferably about 95% or more. In the most preferred embodiment, the proportion of particles having a particle size of 0.2 μm or less is preferably about 60% or more, more preferably about 70% or more, and further preferably about 80% or more. Preferably, it is about 90% or more, and most preferably about 95% or more.
　本発明で使用される乳化物は、水中油型（Ｏ／Ｗ型）の乳化物である。この乳化物は、当該分野で公知の方法に従って調製され得る。その調製方法の一例を以下に説明する。 The emulsion used in the present invention is an oil-in-water (O / W type) emulsion. This emulsion can be prepared according to methods known in the art. An example of the preparation method will be described below.
　まず、遊離長鎖脂肪酸と乳化剤と水と必要に応じて他の材料とを混合する。遊離長鎖長鎖脂肪酸と乳化剤と水と必要に応じて他の材料との添加の順序は、任意である。遊離脂肪酸と乳化剤とを予め混合した後、これに水を添加することによって混合物を得てもよい。あるいは、遊離長鎖脂肪酸および乳化剤を同時に水に添加してもよく；遊離長鎖脂肪酸の添加の後に乳化剤を添加してもよく；そして乳化剤の添加の後に遊離長鎖脂肪酸を添加してもよい。遊離長鎖脂肪酸と乳化剤とを予め混合した後、これに水を添加することが好ましい。 First, the free long chain fatty acid, the emulsifier, water and other materials are mixed as necessary. The order of adding the free long-chain long-chain fatty acid, the emulsifier, water, and other materials as required is arbitrary. After mixing free fatty acid and an emulsifier beforehand, you may obtain a mixture by adding water to this. Alternatively, the free long chain fatty acid and the emulsifier may be added simultaneously to the water; the emulsifier may be added after the addition of the free long chain fatty acid; and the free long chain fatty acid may be added after the addition of the emulsifier . It is preferable to add water after mixing a free long-chain fatty acid and an emulsifier in advance.
　遊離長鎖脂肪酸および乳化剤と混合される水の温度は、遊離長鎖脂肪酸の融点以上であることが好ましく、約６０℃以上であることがより好ましく、約７０℃以上であること特に好ましく、約８０℃以上であることが最も好ましい。遊離長鎖脂肪酸および乳化剤と混合される水の温度は、約１００℃以下であることが好ましく、約９５℃以下であることがさらに好ましく、約９０℃以下であることが最も好ましい。 The temperature of water mixed with the free long-chain fatty acid and the emulsifier is preferably higher than the melting point of the free long-chain fatty acid, more preferably about 60 ° C. or higher, particularly preferably about 70 ° C. or higher, about Most preferably, it is 80 ° C. or higher. The temperature of the water mixed with the free long chain fatty acid and the emulsifier is preferably about 100 ° C. or less, more preferably about 95 ° C. or less, and most preferably about 90 ° C. or less.
　乳化物中の遊離長鎖脂肪酸の濃度は、所望の粒子径の乳化物が得られる限り、任意である。得られる乳化物中の遊離長鎖脂肪酸の濃度は、全ての遊離長鎖脂肪酸の合計として、好ましくは約０．５重量％以上であり、より好ましくは約１重量％以上、特に好ましくは約１．５重量％以上であり、そして最も好ましくは約２重量％以上である。得られる乳化物中の遊離長鎖脂肪酸の濃度は、全ての遊離長鎖脂肪酸の合計として、好ましくは約５０重量％以下であり、より好ましくは約２０重量％以下であり、特に好ましくは約１０重量％以下である。得られる乳化物中の遊離長鎖脂肪酸の濃度は、全ての遊離長鎖脂肪酸の合計として、例えば、約９重量％以下、約８重量％以下、約７重量％以下、約６重量％以下、約５重量％以下、約４重量％以下または約３重量％以下であってもよい。遊離長鎖脂肪酸の濃度が高すぎると、乳化物が得られない場合や、乳化物が安定せず、分離する場合がある。遊離長鎖脂肪酸の濃度が低すぎると、遊離長鎖脂肪酸の効果が得られない場合がある。 The concentration of the free long-chain fatty acid in the emulsion is arbitrary as long as an emulsion having a desired particle size can be obtained. The concentration of the free long chain fatty acid in the resulting emulsion is preferably about 0.5% by weight or more, more preferably about 1% by weight or more, and particularly preferably about 1%, as the total of all free long chain fatty acids. .5% by weight or more, and most preferably about 2% by weight or more. The concentration of the free long chain fatty acid in the resulting emulsion is preferably about 50% by weight or less, more preferably about 20% by weight or less, and particularly preferably about 10% by weight as the sum of all free long chain fatty acids. % By weight or less. The concentration of the free long chain fatty acid in the resulting emulsion is, for example, about 9% by weight or less, about 8% by weight or less, about 7% by weight or less, about 6% by weight or less, It may be about 5 wt% or less, about 4 wt% or less, or about 3 wt% or less. If the concentration of the free long chain fatty acid is too high, an emulsion may not be obtained or the emulsion may not be stable and may be separated. If the concentration of the free long chain fatty acid is too low, the effect of the free long chain fatty acid may not be obtained.
　乳化物中の乳化剤の濃度は、所望の粒子径の乳化物が得られる限り、任意である。得られる乳化物中の乳化剤の濃度は、好ましくは約０．０５重量％以上であり、より好ましくは約０．１重量％以上、特に好ましくは約０．５重量％以上であり、そして最も好ましくは約０．２重量％以上である。得られる乳化物中の乳化剤の濃度は、好ましくは約２重量％以下であり、より好ましくは約１．５重量％以下であり、特に好ましくは約１重量％以下であり、そして最も好ましくは約０．５重量％以下である。乳化剤の濃度が高すぎると、乳化剤の味が強すぎて風味が悪くなる場合がある。乳化剤の濃度が低すぎると、乳化効果が得られない場合がある。 The concentration of the emulsifier in the emulsion is arbitrary as long as an emulsion having a desired particle size is obtained. The concentration of the emulsifier in the resulting emulsion is preferably about 0.05% by weight or more, more preferably about 0.1% by weight or more, particularly preferably about 0.5% by weight or more, and most preferably Is about 0.2% by weight or more. The concentration of the emulsifier in the resulting emulsion is preferably about 2% by weight or less, more preferably about 1.5% by weight or less, particularly preferably about 1% by weight or less, and most preferably about 0.5% by weight or less. If the concentration of the emulsifier is too high, the taste of the emulsifier may be too strong and the flavor may deteriorate. If the concentration of the emulsifier is too low, the emulsifying effect may not be obtained.
　遊離長鎖脂肪酸と乳化剤と水と必要に応じて任意の材料との混合物を、ホモジナイザーで乳化することにより、乳化物が形成される。例えば、特殊機化工業社製ＲＯＢＯ　ＭＩＣＳを使用した場合、約１５０００ｒｐｍで約３０分間の処理により乳化物が得られる。 An emulsion is formed by emulsifying a mixture of a free long-chain fatty acid, an emulsifier, water and any material as necessary with a homogenizer. For example, when ROBO MICS manufactured by Tokushu Kika Kogyo Co., Ltd. is used, an emulsion is obtained by treatment for about 30 minutes at about 15000 rpm.
　この乳化物は、遊離長鎖脂肪酸乳化物として、そのまま飲食品の材料と混合するために使用され得る。この乳化物を粉末化すると乳化物が安定化されて長期保存が可能になり、取り扱いやすくなる。そのため、この乳化物を粉末化することが好ましい。粉末化は、当該分野で公知の方法によって行われ得る。例えば、この乳化物は、スプレードライによって粉末化され得る。使用され得るスプレードライヤーの一例は、大川原化工株式会社製ＯＣ－２０である。乳化物を粉末化する場合には、バインダーを用いることが好ましい。バインダーとしては当該分野で公知の任意のバインダーが使用され得る。本発明で使用するために好適なバインダーの例としては、デキストリンおよび糖アルコールが挙げられる。デキストリンは、任意の重合度のものであり得る。デキストリンのＤＥは、例えば、１以上であることが好ましく、約２以上であることがより好ましい。デキストリンのＤＥは、例えば、２０以下であることが好ましく、約１５以下であることがより好ましい。糖アルコールの例としては、還元パラチノース（パラチニットともいう）、パラチノース、ラクチトール、マルチトール、エリスリトール、ソルビトール、キシリトールおよびマンニトールが挙げられる。還元パラチノースが好ましい。 This emulsion can be used as a free long chain fatty acid emulsion to be directly mixed with food and drink materials. When this emulsion is pulverized, the emulsion is stabilized, can be stored for a long period of time, and is easy to handle. Therefore, it is preferable to powder this emulsion. Powdering can be performed by methods known in the art. For example, the emulsion can be powdered by spray drying. An example of a spray dryer that can be used is OC-20 manufactured by Okawara Chemical Co., Ltd. When pulverizing the emulsion, it is preferable to use a binder. Any binder known in the art can be used as the binder. Examples of binders suitable for use in the present invention include dextrins and sugar alcohols. The dextrin can be of any degree of polymerization. For example, the DE of dextrin is preferably 1 or more, and more preferably about 2 or more. For example, the DE of dextrin is preferably 20 or less, and more preferably about 15 or less. Examples of sugar alcohols include reduced palatinose (also called palatinit), palatinose, lactitol, maltitol, erythritol, sorbitol, xylitol, and mannitol. Reduced palatinose is preferred.
　本明細書中では、「ＤＥ」とは、デンプン、デキストリンなどの糖の分解程度を示す指標であって、固形分中のグルコースに換算した直接還元糖百分率である。従って、理論的には、ＤＥ＝１００のものはグルコースである。 In the present specification, “DE” is an index indicating the degree of decomposition of sugars such as starch and dextrin, and is a percentage of direct reducing sugar converted to glucose in the solid content. Thus, theoretically, the one with DE = 100 is glucose.
　得られた粉末は、チョコレートのような水をほとんど使用しない飲食物の場合には、飲食品の製造のためにそのまま使用してもよい（すなわち、乳化物は、粉末として飲食品のための食材に添加される）が、他の飲食物の場合には、水と混合して乳化物にしてから使用することが好ましい。粉末を水と混合して乳化物を得る場合の水の温度は、脂肪酸の融点以下であることが好ましく、約２０℃以下であることがより好ましく、約１０℃以下であることが特に好ましく、約５℃以下であることが最も好ましい。この水の温度は、約１℃以上であることが好ましく、約２℃以上であることがさらに好ましく、約３℃以上であることが最も好ましい。 The obtained powder may be used as it is for the production of foods and drinks in the case of foods and drinks that hardly use water such as chocolate (ie, the emulsion is a food material for foods and drinks as a powder) However, in the case of other food and drink, it is preferably used after mixing with water to make an emulsion. When the powder is mixed with water to obtain an emulsion, the temperature of water is preferably not higher than the melting point of the fatty acid, more preferably not higher than about 20 ° C, particularly preferably not higher than about 10 ° C, Most preferably, it is about 5 ° C. or less. The temperature of the water is preferably about 1 ° C. or higher, more preferably about 2 ° C. or higher, and most preferably about 3 ° C. or higher.
　粉末を水と混合して乳化物を得る場合には、粉末を水と混合した後に、この混合物に超音波をかけることが好ましい。乳化物に超音波を投射することにより、乳化物中の乳化粒子の直径が小さくなる。超音波を投射する方法は、混合物中に遊離長鎖脂肪酸を実質的に均一に溶解させ得る方法である限り、その超音波の投射方法、周波数、時間などの条件は特に限定されない。超音波投射が可能な超音波発振機としては、例えば、ＵＨ６００（ＳＭＴ株式会社製）、ＲＵＳ－６００（株式会社日本精機製作所製）等が使用可能であるがこれらに限定されない。超音波を投射する際の温度および圧力も、遊離長鎖脂肪酸および乳化剤を含む混合物が液体状態を保つ条件であればよい。例えば、遊離脂肪酸および乳化剤を含む混合物を容器に入れ、バス型ソニケーターを使用して、任意の温度で超音波を投射することが行われ得る。 When the powder is mixed with water to obtain an emulsion, it is preferable to apply ultrasonic waves to the mixture after mixing the powder with water. By projecting ultrasonic waves onto the emulsion, the diameter of the emulsified particles in the emulsion is reduced. As long as the method of projecting ultrasonic waves is a method that can dissolve the free long chain fatty acid substantially uniformly in the mixture, the conditions of the method of projecting ultrasonic waves, frequency, time, etc. are not particularly limited. For example, UH600 (manufactured by SMT Co., Ltd.), RUS-600 (manufactured by Nippon Seiki Seisakusho Co., Ltd.) or the like can be used as an ultrasonic oscillator capable of ultrasonic projection. The temperature and pressure at the time of projecting ultrasonic waves may be any conditions that keep the mixture containing the free long-chain fatty acid and the emulsifier in a liquid state. For example, a mixture containing a free fatty acid and an emulsifier can be placed in a container, and ultrasonic waves can be projected at any temperature using a bath sonicator.
　超音波処理の時間は、約１分以上であることが好ましく、約３分以上であることがより好ましく、約５分以上であることがさらに好ましく、約１０分以上であることが特に好ましく、そして約１５分以上であることが最も好ましい。超音波処理の時間は、約５時間以下であることが好ましく、約３時間以下であることがより好ましく、約２時間以下であることがさらに好ましく、約１時間分以下であることが特に好ましく、そして約３０分以下であることが最も好ましい。 The sonication time is preferably about 1 minute or more, more preferably about 3 minutes or more, further preferably about 5 minutes or more, particularly preferably about 10 minutes or more, Most preferably, it is about 15 minutes or longer. The sonication time is preferably about 5 hours or less, more preferably about 3 hours or less, further preferably about 2 hours or less, and particularly preferably about 1 hour or less. And most preferably no more than about 30 minutes.
　超音波を投射する際またはその前後に、ボルテックスミキサー、ホモジナイザー、スパイラルミキサー、プラネタリーミキサー、ディスパーサー、またはハイブリットミキサーなどの撹拌装置を用いてもよい。また、乳化後に吉田機械興行株式会社製乳化装置ナノマイザーＮＭ２－Ｌ２００－Ｄ１０またはＮＭ２－２０００ＡＲなどで処理することにより、乳化物の粒子径をさらに小さくすることができる。ナノマイザーを使用する場合、その通過させる回数を増やすことにより、乳化物の粒子径をさらに小さくすることができる。ナノマイザーでの処理回数は２回以上、３回以上、４回以上、５回以上、６回以上、７回以上、８回以上、９回以上、または１０回以上であることが好ましい。ナノマイザーでの処理回数に特に上限はないが、処理回数の上限は、例えば、約５０回以下、約４０回以下、約３０回以下、約２０回以下、約１５回以下などであり得る。 A stirring device such as a vortex mixer, a homogenizer, a spiral mixer, a planetary mixer, a disperser, or a hybrid mixer may be used before or after projecting ultrasonic waves. Furthermore, the particle size of the emulsion can be further reduced by processing with an emulsifier Nanomizer NM2-L200-D10 or NM2-2000AR manufactured by Yoshida Kikai Kogyo Co., Ltd. after emulsification. When using a nanomizer, the particle diameter of the emulsion can be further reduced by increasing the number of times of passage. The number of treatments with the nanomizer is preferably 2 times or more, 3 times or more, 4 times or more, 5 times or more, 6 times or more, 7 times or more, 8 times or more, 9 times or more, or 10 times or more. Although there is no particular upper limit to the number of treatments in the nanomizer, the upper limit of the number of treatments can be, for example, about 50 times or less, about 40 times or less, about 30 times or less, about 20 times or less, about 15 times or less.
　超音波の投射後、この溶液中の未溶解または未分散の遊離長鎖脂肪酸および乳化剤を含む固形物をろ過、遠心分離などにより取り除くことが好ましい。超音波を投射した後の乳化物から固形物を取り除く方法は、フィルターによるろ過、遠心分離など、乳化した遊離脂肪酸と未乳化の固形物とを分離できる限りにおいて特に限定されるものではない。フィルターによるろ過の場合、乳化した遊離長鎖脂肪酸は通過し、未乳化の固形物は通過しない孔径を有するフィルターを使用する。好ましくは、孔径約１μｍのフィルターを用いる。遠心分離の場合、溶解した遊離長鎖脂肪酸が上清に残り、未溶解の固形物が沈澱または浮遊物に分かれる条件を選択する。好ましくは、約８００～約４，０００×ｇ、約５～約３０分間と同等の遠心力をかけることにより分離する。このようにして、遊離長鎖脂肪酸が乳化した乳化物が得られる。 After the ultrasonic projection, it is preferable to remove the solid matter containing the undissolved or undispersed free long chain fatty acid and the emulsifier in the solution by filtration, centrifugation, or the like. The method of removing the solid from the emulsion after projecting ultrasonic waves is not particularly limited as long as the emulsified free fatty acid and the non-emulsified solid can be separated, such as filtration with a filter and centrifugation. In the case of filtration using a filter, a filter having a pore size through which emulsified free long-chain fatty acids pass and non-emulsified solids do not pass is used. Preferably, a filter having a pore diameter of about 1 μm is used. In the case of centrifugation, a condition is selected in which the dissolved free long-chain fatty acid remains in the supernatant and the undissolved solid matter separates into precipitates or floats. Preferably, the separation is performed by applying a centrifugal force equivalent to about 800 to about 4,000 × g for about 5 to about 30 minutes. In this way, an emulsion in which free long chain fatty acids are emulsified is obtained.
　（２．１　乳化した遊離長鎖脂肪酸またはその塩を含有する飲食品）
　１つの実施形態では、本発明の飲食品は、飲食品の総重量を基準として、約０．０１重量％～約１０重量％の遊離長鎖脂肪酸またはその塩および乳化剤を含有する。 (2.1 Foods and beverages containing emulsified free long chain fatty acids or salts thereof)
In one embodiment, the food / beverage product of the present invention contains about 0.01% to about 10% by weight of free long-chain fatty acid or a salt thereof and an emulsifier based on the total weight of the food / beverage product.
　この実施形態では、本発明の飲食品に含まれる乳化した遊離長鎖脂肪酸またはその塩の含有量は、好ましくは約０．０１重量％以上であり、より好ましくは約０．０５重量％以上であり、さらに好ましくは約０．１重量％以上であり、特に好ましくは約０．５重量％以上であり、最も好ましくは約１．０重量％以上である。この実施形態では、本発明の飲食品に含まれる乳化した遊離長鎖脂肪酸またはその塩の含有量は、好ましくは約１０重量％以下であり、より好ましくは約８重量％以下であり、さらに好ましくは約５重量％以下であり、特に好ましくは約４重量％以下であり、最も好ましくは約３重量％以下である。 In this embodiment, the content of the emulsified free long chain fatty acid or salt thereof contained in the food or drink of the present invention is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more. More preferably about 0.1% by weight or more, particularly preferably about 0.5% by weight or more, and most preferably about 1.0% by weight or more. In this embodiment, the content of the emulsified free long chain fatty acid or salt thereof contained in the food or drink of the present invention is preferably about 10% by weight or less, more preferably about 8% by weight or less, and further preferably Is about 5% by weight or less, particularly preferably about 4% by weight or less, and most preferably about 3% by weight or less.
　好ましい遊離長鎖脂肪酸の種類については、上記１．１に記載の通りである。また、遊離長鎖脂肪酸が不飽和脂肪酸である場合、不飽和脂肪酸の酸化を防止するために、本発明の飲食品は酸化防止剤を含有することが好ましい。酸化防止剤の含有量は、その飲食品に応じて適切に設定され得る。 Preferred types of free long chain fatty acids are as described in 1.1 above. When the free long chain fatty acid is an unsaturated fatty acid, the food or drink of the present invention preferably contains an antioxidant in order to prevent oxidation of the unsaturated fatty acid. The content of the antioxidant can be appropriately set according to the food or drink.
　酸化防止剤の含有量は、不飽和脂肪酸１ｇあたり、１つの実施形態では約０．００１ｇ以上であり、好ましくは約０．０１ｇ以上であり、より好ましくは約０．１ｇ以上であり、さらに好ましくは約０．５ｇ以上であり、最も好ましくは約１．０ｇ以上である。酸化防止剤の含有量は、不飽和脂肪酸１ｇあたり、好ましくは約１００ｇ以下であり、より好ましくは約１０ｇ以下であり、さらに好ましくは約５ｇ以下であり、最も好ましくは約３ｇ以下である。 In one embodiment, the content of the antioxidant per 1 g of unsaturated fatty acid is about 0.001 g or more, preferably about 0.01 g or more, more preferably about 0.1 g or more, and further preferably Is about 0.5 g or more, most preferably about 1.0 g or more. The content of the antioxidant is preferably about 100 g or less, more preferably about 10 g or less, still more preferably about 5 g or less, and most preferably about 3 g or less per 1 g of unsaturated fatty acid.
　酸化防止剤の含有量は、飲食品の全体量を基準として、好ましくは約０．０１重量％以上であり、より好ましくは約０．１重量％以上であり、さらに好ましくは約０．５重量％以上であり、最も好ましくは約１重量％以上である。酸化防止剤の含有量は、飲食品の全体量を基準として、好ましくは約５０重量％以下であり、より好ましくは約１０重量％以下であり、さらに好ましくは約５重量％以下であり、最も好ましくは約３重量％以下である。 The content of the antioxidant is preferably about 0.01% by weight or more, more preferably about 0.1% by weight or more, further preferably about 0.5% by weight, based on the total amount of the food and drink. % Or more, and most preferably about 1% by weight or more. The content of the antioxidant is preferably about 50% by weight or less, more preferably about 10% by weight or less, still more preferably about 5% by weight or less, based on the total amount of the food and drink. Preferably it is about 3% by weight or less.
　酸化防止剤の含有量は、飲食品の固形分を基準として、好ましくは約０．１重量％以上であり、より好ましくは約１重量％以上であり、さらに好ましくは約５重量％以上であり、最も好ましくは約１０重量％以上である。酸化防止剤の含有量は、飲食品の固形分を基準として、好ましくは約９０重量％以下であり、より好ましくは約５０重量％以下であり、さらに好ましくは約３０重量％以下であり、最も好ましくは約２０重量％以下である。 The content of the antioxidant is preferably about 0.1% by weight or more, more preferably about 1% by weight or more, further preferably about 5% by weight or more, based on the solid content of the food or drink. Most preferably, it is about 10% by weight or more. The content of the antioxidant is preferably about 90% by weight or less, more preferably about 50% by weight or less, still more preferably about 30% by weight or less, based on the solid content of the food or drink. Preferably, it is about 20% by weight or less.
　（２．２　遊離長鎖脂肪酸またはその塩を含有する、高嗜好性の飲食品）
　１つの実施形態では、本発明の飲食品は、飲食品の総重量を基準として、約０．０１重量％～約１０重量％の遊離長鎖脂肪酸またはその塩を含有する。 (2.2 High-taste food and drink containing free long-chain fatty acids or salts thereof)
In one embodiment, the food / beverage product of the present invention contains about 0.01% to about 10% by weight of free long chain fatty acid or a salt thereof, based on the total weight of the food / beverage product.
　この実施形態での高嗜好性飲食品に含まれる遊離長鎖脂肪酸またはその塩の含有量は、上記２．１に記載の範囲と同様である。 The content of the free long chain fatty acid or salt thereof contained in the highly palatable food and drink in this embodiment is the same as the range described in 2.1 above.
　好ましい遊離長鎖脂肪酸の種類については、上記１．１に記載の通りである。また、遊離長鎖脂肪酸が不飽和脂肪酸である場合、不飽和脂肪酸の酸化を防止するために、高嗜好性飲食品は酸化防止剤を含有することが好ましい。酸化防止剤の含有量は、その飲食品に応じて適切に設定され得る。酸化防止剤の好適な含有量は、上記２．１に記載の範囲と同様である。 Preferred types of free long chain fatty acids are as described in 1.1 above. Moreover, when a free long chain fatty acid is unsaturated fatty acid, in order to prevent oxidation of unsaturated fatty acid, it is preferable that highly palatable food / beverage products contain antioxidant. The content of the antioxidant can be appropriately set according to the food or drink. A suitable content of the antioxidant is the same as the range described in 2.1 above.
　高嗜好性飲食品は、特定の場合には、糖質、タンパク質、アミノ酸または脂質を含有することが好ましい。糖質、タンパク質、アミノ酸および脂質の好ましい種類については、上記１．３および１．５に記載の通りである。糖質、タンパク質、アミノ酸および脂質の含有量は、その飲食品に応じて適切に設定され得る。 In a specific case, the highly palatable food or drink preferably contains a carbohydrate, protein, amino acid or lipid. Preferred types of carbohydrates, proteins, amino acids and lipids are as described in 1.3 and 1.5 above. Content of saccharide | sugar, protein, an amino acid, and a lipid can be set appropriately according to the food / beverage products.
　糖質、タンパク質、アミノ酸および脂質の含有量の合計は、飲食品の全体量を基準として、好ましくは約１重量％以上であり、より好ましくは約５重量％以上であり、さらに好ましくは約１０重量％以上であり、最も好ましくは約１５重量％以上である。糖質、タンパク質、アミノ酸および脂質の含有量の合計は、飲食品の全体量を基準として、好ましくは約５０重量％以下であり、より好ましくは約４０重量％以下であり、さらに好ましくは約３０重量％以下であり、最も好ましくは約２０重量％以下である。 The total content of carbohydrates, proteins, amino acids and lipids is preferably about 1% by weight or more, more preferably about 5% by weight or more, further preferably about 10%, based on the total amount of food and drink. % By weight or more, most preferably about 15% by weight or more. The total content of carbohydrates, proteins, amino acids and lipids is preferably about 50% by weight or less, more preferably about 40% by weight or less, more preferably about 30%, based on the total amount of food and drink. % By weight or less, most preferably about 20% by weight or less.
　糖質、タンパク質、アミノ酸および脂質の含有量の合計は、飲食品の固形分を基準として、好ましくは約１重量％以上であり、より好ましくは約５重量％以上であり、さらに好ましくは約１０重量％以上であり、最も好ましくは約２０重量％以上である。糖質、タンパク質、アミノ酸および脂質の含有量の合計は、飲食品の固形分を基準として、好ましくは約９０重量％以下であり、より好ましくは約７５重量％以下であり、さらに好ましくは約５０重量％以下であり、最も好ましくは約３０重量％以下である。 The total content of carbohydrates, proteins, amino acids and lipids is preferably about 1% by weight or more, more preferably about 5% by weight or more, more preferably about 10%, based on the solid content of the food or drink. % By weight or more, most preferably about 20% by weight or more. The total content of carbohydrates, proteins, amino acids and lipids is preferably about 90% by weight or less, more preferably about 75% by weight or less, and still more preferably about 50% by weight, based on the solid content of the food or drink. % By weight or less, most preferably about 30% by weight or less.
　糖質、タンパク質、アミノ酸および脂質の含有量の合計は、遊離脂肪酸１ｇあたり、好ましくは約５ｇ以上であり、より好ましくは約１０ｇ以上であり、さらに好ましくは約１５ｇ以上であり、最も好ましくは約２０ｇ以上である。糖質、タンパク質、アミノ酸および脂質の含有量の合計は、遊離脂肪酸１ｇあたり、好ましくは１００ｇ以下であり、より好ましくは約５０ｇ以下であり、さらに好ましくは約２５ｇ以下であり、最も好ましくは約１５ｇ以下である。 The total content of carbohydrates, proteins, amino acids and lipids is preferably about 5 g or more, more preferably about 10 g or more, further preferably about 15 g or more, and most preferably about 1 g per 1 g of free fatty acid. It is 20 g or more. The total content of carbohydrates, proteins, amino acids and lipids is preferably 100 g or less, more preferably about 50 g or less, even more preferably about 25 g or less, and most preferably about 15 g per gram of free fatty acid. It is as follows.
　（２．３　遊離脂肪酸またはその塩と、中カロリー食材とを含有する、ある程度カロリーが低く、高嗜好性でかつ長期にわたって好まれる飲食品）
　１つの実施形態では、本発明の飲食品は、１００ｇあたりのカロリーが３０ｋｃａｌ～６００ｋｃａｌの飲食品であって、該飲食品は、約０．０１重量％～約１０重量％の遊離脂肪酸またはその塩と、中カロリー食材を含有し、該中カロリー食材のエネルギー量が１００ｇあたり２００ｋｃａｌ～６００ｋｃａｌである、飲食品である。 (2.3 Foods and beverages containing free fatty acids or salts thereof and medium calorie ingredients, low in calories to some extent, high palatability and preferred over a long period of time)
In one embodiment, the food / beverage product of the present invention is a food / beverage product having a calorie per 100 g of 30 kcal to 600 kcal, and the food / beverage product comprises about 0.01 wt% to about 10 wt% free fatty acid or salt thereof And a medium-calorie foodstuff, wherein the energy content of the medium-calorie foodstuff is 200 kcal to 600 kcal per 100 g.
　この実施形態では、飲食品に含まれる遊離長鎖脂肪酸またはその塩の含有量は、好ましくは約０．０１重量％以上であり、より好ましくは約０．０５重量％以上であり、さらに好ましくは約０．１重量％以上であり、特に好ましくは約０．５重量％以上であり、最も好ましくは約１．０重量％以上である。この実施形態では、飲食品に含まれる遊離長鎖脂肪酸またはその塩の含有量は、好ましくは約１０重量％以下であり、より好ましくは約８重量％以下であり、さらに好ましくは約５重量％以下であり、特に好ましくは約４重量％以下であり、最も好ましくは約３重量％以下である。 In this embodiment, the content of the free long chain fatty acid or salt thereof contained in the food or drink is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, and further preferably About 0.1% by weight or more, particularly preferably about 0.5% by weight or more, and most preferably about 1.0% by weight or more. In this embodiment, the content of the free long chain fatty acid or salt thereof contained in the food or drink is preferably about 10% by weight or less, more preferably about 8% by weight or less, and further preferably about 5% by weight. Or less, particularly preferably about 4% by weight or less, and most preferably about 3% by weight or less.
　好ましい遊離長鎖脂肪酸の種類については、上記１．１に記載の通りである。また、遊離長鎖脂肪酸が不飽和脂肪酸である場合、不飽和脂肪酸の酸化を防止するために、飲食品は酸化防止剤を含有することが好ましい。酸化防止剤の含有量は、その飲食品に応じて適切に設定され得る。酸化防止剤の好適な含有量は、上記２．１に記載の範囲と同様である。 Preferred types of free long chain fatty acids are as described in 1.1 above. When the free long chain fatty acid is an unsaturated fatty acid, the food or drink preferably contains an antioxidant in order to prevent oxidation of the unsaturated fatty acid. The content of the antioxidant can be appropriately set according to the food or drink. A suitable content of the antioxidant is the same as the range described in 2.1 above.
　飲食品に含まれる中カロリー食材については、上記１．３に記載の通りである。中カロリー食材の含有量は、その飲食品に応じて適切に設定され得る。 About medium-calorie ingredients contained in food and drink, it is as described in 1.3 above. The content of the medium calorie food can be appropriately set according to the food or drink.
　中カロリー食材の含有量の合計は、飲食品の全体量を基準として、好ましくは約１重量％以上であり、より好ましくは約５重量％以上であり、さらに好ましくは約１０重量％以上であり、最も好ましくは約１５重量％以上である。中カロリー食材の含有量の合計は、飲食品の全体量を基準として、好ましくは約５０重量％以下であり、より好ましくは約４０重量％以下であり、さらに好ましくは約３０重量％以下であり、最も好ましくは約２０重量％以下である。 The total content of medium calorie ingredients is preferably about 1% by weight or more, more preferably about 5% by weight or more, and further preferably about 10% by weight or more, based on the total amount of food and drink. Most preferably, it is about 15% by weight or more. The total content of medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the total amount of food and drink. Most preferably, it is about 20% by weight or less.
　中カロリー食材の含有量の合計は、飲食品の固形分を基準として、好ましくは約１重量％以上であり、より好ましくは約３重量％以上であり、さらに好ましくは約５重量％以上であり、最も好ましくは約１０重量％以上である。中カロリー食材の含有量の合計は、飲食品の固形分を基準として、好ましくは約５０重量％以下であり、より好ましくは約４０重量％以下であり、さらに好ましくは約３０重量％以下であり、最も好ましくは約２０重量％以下である。 The total content of medium calorie ingredients is preferably about 1% by weight or more, more preferably about 3% by weight or more, and further preferably about 5% by weight or more, based on the solid content of the food or drink. Most preferably, it is about 10% by weight or more. The total content of medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the solid content of the food or drink. Most preferably, it is about 20% by weight or less.
　中カロリー食材の含有量の合計は、遊離長鎖脂肪酸１ｇあたり、好ましくは約１ｇ以上であり、より好ましくは約５ｇ以上であり、さらに好ましくは約１０ｇ以上であり、最も好ましくは約２０ｇ以上である。中カロリー食材の含有量の合計は、遊離長鎖脂肪酸１ｇあたり、好ましくは約４０ｇ以下であり、より好ましくは約３５ｇ以下であり、さらに好ましくは約３０ｇ以下であり、最も好ましくは約２５ｇ以下である。 The total content of medium calorie ingredients is preferably about 1 g or more, more preferably about 5 g or more, further preferably about 10 g or more, and most preferably about 20 g or more per 1 g of free long chain fatty acid. is there. The total content of medium calorie food is preferably about 40 g or less, more preferably about 35 g or less, still more preferably about 30 g or less, and most preferably about 25 g or less per gram of free long chain fatty acid. is there.
　飲食品はまた、低カロリー食材を含んでもよい。低カロリー食材については、上記１．４に記載の通りである。低カロリー食材の含有量は、その飲食品に応じて適切に設定され得る。 Food and drink may also contain low calorie ingredients. The low calorie food is as described in 1.4 above. Content of a low-calorie foodstuff can be appropriately set according to the food / beverage products.
　低カロリー食材の含有量の合計は、飲食品の全体量を基準として、好ましくは約１重量％以上であり、より好ましくは約５重量％以上であり、さらに好ましくは約１０重量％以上であり、最も好ましくは約１５重量％以上である。低カロリー食材の含有量の合計は、飲食品の全体量を基準として、好ましくは約５０重量％以下であり、より好ましくは約４０重量％以下であり、さらに好ましくは約３０重量％以下であり、最も好ましくは約２０重量％以下である。 The total content of low-calorie foods is preferably about 1% by weight or more, more preferably about 5% by weight or more, and further preferably about 10% by weight or more, based on the total amount of food and drink. Most preferably, it is about 15% by weight or more. The total content of low-calorie foods is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the total amount of food and drink. Most preferably, it is about 20% by weight or less.
　低カロリー食材の含有量の合計は、飲食品の固形分を基準として、好ましくは約１重量％以上であり、より好ましくは約３重量％以上であり、さらに好ましくは約５重量％以上であり、最も好ましくは約１０重量％以上である。中カロリー食材の含有量の合計は、飲食品の固形分を基準として、好ましくは約５０重量％以下であり、より好ましくは約４０重量％以下であり、さらに好ましくは約３０重量％以下であり、最も好ましくは約２０重量％以下である。 The total content of the low calorie food is preferably about 1% by weight or more, more preferably about 3% by weight or more, and further preferably about 5% by weight or more, based on the solid content of the food or drink. Most preferably, it is about 10% by weight or more. The total content of medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the solid content of the food or drink. Most preferably, it is about 20% by weight or less.
　低カロリー食材の含有量の合計は、遊離脂肪酸１ｇあたり、好ましくは約１ｇ以上であり、より好ましくは約５ｇ以上であり、さらに好ましくは約１０ｇ以上であり、最も好ましくは約２０ｇ以上である。中カロリー食材の含有量の合計は、遊離脂肪酸１ｇあたり、好ましくは約４０ｇ以下であり、より好ましくは約３５ｇ以下であり、さらに好ましくは約３０ｇ以下であり、最も好ましくは約２５ｇ以下である。 The total content of low-calorie foods is preferably about 1 g or more, more preferably about 5 g or more, still more preferably about 10 g or more, and most preferably about 20 g or more per 1 g of free fatty acid. The total content of medium calorie ingredients is preferably about 40 g or less, more preferably about 35 g or less, still more preferably about 30 g or less, and most preferably about 25 g or less per gram of free fatty acid.
　（２．４　低カロリー飲食品であって、遊離脂肪酸またはその塩を含む、飲食品）
　１つの実施形態では、本発明の飲食品は、低カロリー飲食品である。１つの実施形態では、本発明の飲食品は、ゼロカロリー飲食品である。 (2.4 Low-calorie food and drink, including free fatty acids or salts thereof)
In one embodiment, the food / beverage products of this invention are low-calorie food / beverage products. In one embodiment, the food / beverage products of this invention are zero calorie food / beverage products.
　本明細書中では、用語「ゼロカロリー飲食品」とは、１００ｇあたりのエネルギー量が５ｋｃａｌ以下である飲食品をいう。本明細書中では、用語「低カロリー飲食品」とは、１００ｇあたりのエネルギー量が、飲料の場合は２０ｋｃａｌ以下、食品の場合は４０ｋｃａｌ以下である飲食品をいう。すなわち、低カロリー飲食品は、ゼロカロリー飲食品を包含する。ゼロカロリー飲食品は、ノンカロリー飲食品ともいわれる。健康増進法によれば、栄養成分が少ないことを強調する表示の基準として、「低」、「軽」、「ひかえめ」、「低減」、「カット」などのエネルギー表示が可能である。また、「無」、「ゼロ」、「ノン」などのエネルギー表示は、１００ｇあたりのエネルギーが５ｋｃａｌ以下とされている。ゼロカロリー飲食品または低カロリー食品のカロリー数は、当該分野で公知の方法に従って実際に測定されてもよく、あるいは、食品成分表および厚生労働省によるエネルギー換算計数に基づいて計算されてもよい。 In the present specification, the term “zero calorie food / beverage” refers to a food / beverage having an energy amount of 5 kcal or less per 100 g. In the present specification, the term “low-calorie food / beverage” refers to a food / beverage product having an energy amount per 100 g of 20 kcal or less in the case of a beverage and 40 kcal or less in the case of a food. That is, the low-calorie food / beverage products include zero-calorie food / beverage products. Zero-calorie foods and drinks are also called non-calorie foods and drinks. According to the health promotion method, energy indications such as “low”, “light”, “hikarime”, “reduction”, and “cut” are possible as display standards that emphasize that there are few nutrient components. In addition, energy indications such as “none”, “zero”, and “non” indicate that energy per 100 g is 5 kcal or less. The number of calories in the zero-calorie food / beverage product or the low-calorie food may be actually measured according to a method known in the art, or may be calculated based on a food ingredient table and an energy conversion count by the Ministry of Health, Labor and Welfare.
　本発明の低カロリー飲食品の１００ｇあたりのエネルギー量は、好ましくは約４０ｋｃａｌ以下であり、より好ましくは約３０ｋｃａｌ以下であり、さらに好ましくは約２０ｋｃａｌ以下であり、特に好ましくは約１０ｋｃａｌ以下であり、とりわけ好ましくは約５ｋｃａｌ以下であり、そして最も好ましくは約０ｋｃａｌである。 The amount of energy per 100 g of the low-calorie food and beverage of the present invention is preferably about 40 kcal or less, more preferably about 30 kcal or less, still more preferably about 20 kcal or less, and particularly preferably about 10 kcal or less, Especially preferred is about 5 kcal or less, and most preferred is about 0 kcal.
　この実施形態では、飲食品に含まれる遊離脂肪酸またはその塩の含有量は、好ましくは約０．０１重量％以上であり、より好ましくは約０．０５重量％以上であり、さらに好ましくは約０．１重量％以上であり、特に好ましくは約０．５重量％以上であり、最も好ましくは約１．０重量％以上である。この実施形態では、飲食品に含まれる遊離脂肪酸またはその塩の含有量は、好ましくは約４重量％以下であり、より好ましくは約３重量％以下であり、さらに好ましくは約２重量％以下であり、特に好ましくは約１．５重量％以下であり、最も好ましくは約１重量％以下である。 In this embodiment, the content of the free fatty acid or salt thereof contained in the food or drink is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, and further preferably about 0%. 0.1% by weight or more, particularly preferably about 0.5% by weight or more, and most preferably about 1.0% by weight or more. In this embodiment, the content of the free fatty acid or salt thereof contained in the food or drink is preferably about 4% by weight or less, more preferably about 3% by weight or less, and further preferably about 2% by weight or less. Particularly preferably not more than about 1.5% by weight, most preferably not more than about 1% by weight.
　好ましい遊離脂肪酸の種類については、上記１．１に記載の通りである。また、遊離脂肪酸が不飽和脂肪酸である場合、不飽和脂肪酸の酸化を防止するために、飲食品は酸化防止剤を含有することが好ましい。酸化防止剤の含有量は、その飲食品に応じて適切に設定され得る。酸化防止剤の好適な含有量は、上記２．１に記載の範囲と同様である。 Preferred types of free fatty acids are as described in 1.1 above. When the free fatty acid is an unsaturated fatty acid, the food or drink preferably contains an antioxidant in order to prevent oxidation of the unsaturated fatty acid. The content of the antioxidant can be appropriately set according to the food or drink. A suitable content of the antioxidant is the same as the range described in 2.1 above.
　飲食品に含まれる中カロリー食材については、上記１．３に記載の通りである。中カロリー食材の含有量は、その飲食品に応じて適切に設定され得る。 About medium-calorie ingredients contained in food and drink, it is as described in 1.3 above. The content of the medium calorie food can be appropriately set according to the food or drink.
　中カロリー食材の含有量の合計は、飲食品の全体量を基準として、好ましくは約１重量％以上であり、より好ましくは約５重量％以上であり、さらに好ましくは約１０重量％以上であり、最も好ましくは約１５重量％以上である。中カロリー食材の含有量の合計は、飲食品の全体量を基準として、好ましくは約８重量％以下であり、より好ましくは約７重量％以下であり、さらに好ましくは約６重量％以下であり、最も好ましくは約５重量％以下である。 The total content of medium calorie ingredients is preferably about 1% by weight or more, more preferably about 5% by weight or more, and further preferably about 10% by weight or more, based on the total amount of food and drink. Most preferably, it is about 15% by weight or more. The total content of medium calorie ingredients is preferably about 8% by weight or less, more preferably about 7% by weight or less, more preferably about 6% by weight or less, based on the total amount of food and drink. Most preferably, it is about 5% by weight or less.
　中カロリー食材の含有量の合計は、飲食品の固形分を基準として、好ましくは約１重量％以上であり、より好ましくは約３重量％以上であり、さらに好ましくは約５重量％以上であり、最も好ましくは約１０重量％以上である。中カロリー食材の含有量の合計は、飲食品の固形分を基準として、好ましくは約５０重量％以下であり、より好ましくは約４０重量％以下であり、さらに好ましくは約３０重量％以下であり、最も好ましくは約２０重量％以下である。 The total content of medium calorie ingredients is preferably about 1% by weight or more, more preferably about 3% by weight or more, and further preferably about 5% by weight or more, based on the solid content of the food or drink. Most preferably, it is about 10% by weight or more. The total content of medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the solid content of the food or drink. Most preferably, it is about 20% by weight or less.
　中カロリー食材の含有量の合計は、遊離脂肪酸１ｇあたり、好ましくは約１ｇ以上であり、より好ましくは約５ｇ以上であり、さらに好ましくは約１０ｇ以上であり、最も好ましくは約２０ｇ以上である。中カロリー食材の含有量の合計は、遊離脂肪酸１ｇあたり、好ましくは約４０ｇ以下であり、より好ましくは約３５ｇ以下であり、さらに好ましくは約３０ｇ以下であり、最も好ましくは約２５ｇ以下である。 The total content of medium calorie ingredients is preferably about 1 g or more, more preferably about 5 g or more, still more preferably about 10 g or more, and most preferably about 20 g or more per 1 g of free fatty acid. The total content of medium calorie ingredients is preferably about 40 g or less, more preferably about 35 g or less, still more preferably about 30 g or less, and most preferably about 25 g or less per gram of free fatty acid.
　飲食品はまた、低カロリー食材を含んでもよい。低カロリー食材については、上記１．４に記載の通りである。低カロリー食材の含有量は、その飲食品に応じて適切に設定され得る。 Food and drink may also contain low calorie ingredients. The low calorie food is as described in 1.4 above. Content of a low-calorie foodstuff can be appropriately set according to the food / beverage products.
　低カロリー食材の含有量の合計は、飲食品の全体量を基準として、好ましくは約１０重量％以上であり、より好ましくは約１５重量％以上であり、さらに好ましくは約２０重量％以上であり、最も好ましくは約３０重量％以上である。低カロリー食材の含有量の合計は、飲食品の全体量を基準として、好ましくは約９０重量％以下であり、例えば、約８０重量％以下、約７０重量％以下、約６０重量％以下、約５０重量％以下などであり得る。 The total content of low-calorie foods is preferably about 10% by weight or more, more preferably about 15% by weight or more, more preferably about 20% by weight or more, based on the total amount of food and drink. Most preferably, it is about 30% by weight or more. The total content of the low calorie food is preferably about 90% by weight or less, for example, about 80% by weight or less, about 70% by weight or less, about 60% by weight or less, It may be 50% by weight or less.
　低カロリー食材の含有量の合計は、飲食品の固形分を基準として、好ましくは約１重量％以上であり、より好ましくは約３重量％以上であり、さらに好ましくは約５重量％以上であり、最も好ましくは約１０重量％以上である。中カロリー食材の含有量の合計は、飲食品の固形分を基準として、好ましくは約５０重量％以下であり、より好ましくは約４０重量％以下であり、さらに好ましくは約３０重量％以下であり、最も好ましくは約２０重量％以下である。 The total content of the low calorie food is preferably about 1% by weight or more, more preferably about 3% by weight or more, and further preferably about 5% by weight or more, based on the solid content of the food or drink. Most preferably, it is about 10% by weight or more. The total content of medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the solid content of the food or drink. Most preferably, it is about 20% by weight or less.
　低カロリー食材の含有量の合計は、遊離脂肪酸１ｇあたり、好ましくは約１ｇ以上であり、より好ましくは約５ｇ以上であり、さらに好ましくは約１０ｇ以上であり、最も好ましくは約２０ｇ以上である。中カロリー食材の含有量の合計は、遊離脂肪酸１ｇあたり、好ましくは約４０ｇ以下であり、より好ましくは約３５ｇ以下であり、さらに好ましくは約３０ｇ以下であり、最も好ましくは約２５ｇ以下である。 The total content of low-calorie foods is preferably about 1 g or more, more preferably about 5 g or more, still more preferably about 10 g or more, and most preferably about 20 g or more per 1 g of free fatty acid. The total content of medium calorie ingredients is preferably about 40 g or less, more preferably about 35 g or less, still more preferably about 30 g or less, and most preferably about 25 g or less per gram of free fatty acid.
　（３．油脂代用材料およびその製造方法）
　本発明により、油脂の代わりに使用され得る油脂代用材料が提供される。本明細書中では用語「油脂代用材料」とは、油脂の代わりに使用される材料のことをいう。なお、油脂代用材料には、油脂は含まない。 (3. Fat and oil substitute material and its manufacturing method)
According to the present invention, a fat substitute material that can be used in place of fats and oils is provided. In this specification, the term “oil-and-fat substitute material” refers to a material used in place of fats and oils. In addition, fats and oils are not contained in fats and oil substitute materials.
　油脂代用材料は、油脂の全量を置換して使用してもよく、油脂の一部を置換して（すなわち、油脂と混合して）使用してもよい。 The fat / oil substitute material may be used by replacing the entire amount of the fat / oil, or may be used by replacing a part of the fat / oil (that is, mixed with the fat / oil).
　本発明の油脂代用材料は、遊離脂肪酸またはその塩を含む。好ましい遊離脂肪酸の種類については、上記１．１に記載の通りである。 The fat and oil substitute material of the present invention contains a free fatty acid or a salt thereof. Preferred types of free fatty acids are as described in 1.1 above.
　油脂代用材料に含まれる遊離脂肪酸またはその塩の含有量は、好ましくは約０．０１重量％以上であり、より好ましくは約０．０５重量％以上であり、さらに好ましくは約０．１重量％以上であり、特に好ましくは約０．５重量％以上であり、最も好ましくは約１．０重量％以上である。この実施形態では、油脂代用材料に含まれる遊離脂肪酸またはその塩の含有量は、好ましくは約１０重量％以下であり、より好ましくは約８重量％以下であり、さらに好ましくは約５重量％以下であり、特に好ましくは約４重量％以下であり、最も好ましくは約３重量％以下である。 The content of the free fatty acid or salt thereof contained in the oil / fat substitute material is preferably about 0.01% by weight or more, more preferably about 0.05% by weight or more, and further preferably about 0.1% by weight. More preferably, it is about 0.5% by weight or more, and most preferably about 1.0% by weight or more. In this embodiment, the content of the free fatty acid or salt thereof contained in the fat substitute material is preferably about 10% by weight or less, more preferably about 8% by weight or less, and further preferably about 5% by weight or less. Particularly preferred is about 4% by weight or less, and most preferred is about 3% by weight or less.
　遊離脂肪酸が不飽和脂肪酸である場合、不飽和脂肪酸の酸化を防止するために、高嗜好性飲食品は酸化防止剤を含有することが好ましい。酸化防止剤の含有量は、その飲食品に応じて適切に設定され得る。酸化防止剤の好適な含有量は、上記２．１に記載の範囲と同様である。 When the free fatty acid is an unsaturated fatty acid, in order to prevent the oxidation of the unsaturated fatty acid, the high-preference food or drink preferably contains an antioxidant. The content of the antioxidant can be appropriately set according to the food or drink. A suitable content of the antioxidant is the same as the range described in 2.1 above.
　より好ましい実施形態では、本発明の油脂代用材料は、中カロリー食材をさらに含有する。中カロリー食材については、上記１．３に記載の通りである。中カロリー食材の含有量は、適切に設定され得る。 In a more preferred embodiment, the fat and oil substitute material of the present invention further contains a medium calorie food material. The medium-calorie food is as described in 1.3 above. The content of the medium calorie food material can be set appropriately.
　中カロリー食材の含有量の合計は、油脂代用材料の全体量を基準として、好ましくは約１重量％以上であり、より好ましくは約５重量％以上であり、さらに好ましくは約１０重量％以上であり、最も好ましくは約１５重量％以上である。中カロリー食材の含有量の合計は、油脂代用材料の全体量を基準として、好ましくは約５０重量％以下であり、より好ましくは約４０重量％以下であり、さらに好ましくは約３０重量％以下であり、最も好ましくは約２０重量％以下である。 The total content of medium calorie ingredients is preferably about 1% by weight or more, more preferably about 5% by weight or more, further preferably about 10% by weight or more, based on the total amount of the fat / oil substitute material. And most preferably at least about 15% by weight. The total content of the medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the total amount of the fat substitute material. And most preferably no more than about 20% by weight.
　中カロリー食材の含有量の合計は、飲食品の固形分を基準として、好ましくは約１重量％以上であり、より好ましくは約３重量％以上であり、さらに好ましくは約５重量％以上であり、最も好ましくは約１０重量％以上である。中カロリー食材の含有量の合計は、飲食品の固形分を基準として、好ましくは約５０重量％以下であり、より好ましくは約４０重量％以下であり、さらに好ましくは約３０重量％以下であり、最も好ましくは約２０重量％以下である。 The total content of medium calorie ingredients is preferably about 1% by weight or more, more preferably about 3% by weight or more, and further preferably about 5% by weight or more, based on the solid content of the food or drink. Most preferably, it is about 10% by weight or more. The total content of medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the solid content of the food or drink. Most preferably, it is about 20% by weight or less.
　中カロリー食材の含有量の合計は、遊離脂肪酸１ｇあたり、好ましくは約１ｇ以上であり、より好ましくは約５ｇ以上であり、さらに好ましくは約１０ｇ以上であり、最も好ましくは約２０ｇ以上である。中カロリー食材の含有量の合計は、遊離脂肪酸１ｇあたり、好ましくは約４０ｇ以下であり、より好ましくは約３５ｇ以下であり、さらに好ましくは約３０ｇ以下であり、最も好ましくは約２５ｇ以下である。 The total content of medium calorie ingredients is preferably about 1 g or more, more preferably about 5 g or more, still more preferably about 10 g or more, and most preferably about 20 g or more per 1 g of free fatty acid. The total content of medium calorie ingredients is preferably about 40 g or less, more preferably about 35 g or less, still more preferably about 30 g or less, and most preferably about 25 g or less per gram of free fatty acid.
　より好ましい実施形態では、本発明の油脂代用材料は、低カロリー食材をさらに含有する。低カロリー食材については、上記１．４に記載の通りである。低カロリー食材の含有量は、適切に設定され得る。 In a more preferred embodiment, the fat substitute material of the present invention further contains a low calorie food. The low calorie food is as described in 1.4 above. Content of a low-calorie foodstuff can be set appropriately.
　低カロリー食材の含有量の合計は、油脂代用材料の全体量を基準として、好ましくは約１重量％以上であり、より好ましくは約５重量％以上であり、さらに好ましくは約１０重量％以上であり、最も好ましくは約１５重量％以上である。低カロリー食材の含有量の合計は、油脂代用材料の全体量を基準として、好ましくは約５０重量％以下であり、より好ましくは約４０重量％以下であり、さらに好ましくは約３０重量％以下であり、最も好ましくは約２０重量％以下である。 The total content of the low-calorie food is preferably about 1% by weight or more, more preferably about 5% by weight or more, and still more preferably about 10% by weight or more, based on the total amount of the fat substitute material. And most preferably at least about 15% by weight. The total content of the low calorie food is preferably about 50% by weight or less, more preferably about 40% by weight or less, and further preferably about 30% by weight or less, based on the total amount of the fat / oil substitute material. And most preferably no more than about 20% by weight.
　低カロリー食材の含有量の合計は、飲食品の固形分を基準として、好ましくは約１重量％以上であり、より好ましくは約３重量％以上であり、さらに好ましくは約５重量％以上であり、最も好ましくは約１０重量％以上である。中カロリー食材の含有量の合計は、飲食品の固形分を基準として、好ましくは約５０重量％以下であり、より好ましくは約４０重量％以下であり、さらに好ましくは約３０重量％以下であり、最も好ましくは約２０重量％以下である。 The total content of the low calorie food is preferably about 1% by weight or more, more preferably about 3% by weight or more, and further preferably about 5% by weight or more, based on the solid content of the food or drink. Most preferably, it is about 10% by weight or more. The total content of medium calorie ingredients is preferably about 50% by weight or less, more preferably about 40% by weight or less, and still more preferably about 30% by weight or less, based on the solid content of the food or drink. Most preferably, it is about 20% by weight or less.
　低カロリー食材の含有量の合計は、遊離脂肪酸１ｇあたり、好ましくは約１ｇ以上であり、より好ましくは約５ｇ以上であり、さらに好ましくは約１０ｇ以上であり、最も好ましくは約２０ｇ以上である。中カロリー食材の含有量の合計は、遊離脂肪酸１ｇあたり、好ましくは約４０ｇ以下であり、より好ましくは約３５ｇ以下であり、さらに好ましくは約３０ｇ以下であり、最も好ましくは約２５ｇ以下である。 The total content of low-calorie foods is preferably about 1 g or more, more preferably about 5 g or more, still more preferably about 10 g or more, and most preferably about 20 g or more per 1 g of free fatty acid. The total content of medium calorie ingredients is preferably about 40 g or less, more preferably about 35 g or less, still more preferably about 30 g or less, and most preferably about 25 g or less per gram of free fatty acid.
　（４．香料製剤およびその製造方法）
　本発明により、油脂の風味を添加するために使用され得る香料製剤が提供される。本明細書中では用語「香料製剤」とは、風味を付与するために使用される材料のことをいう。 (4. Fragrance preparation and production method thereof)
The present invention provides a perfume formulation that can be used to add a flavor of fats and oils. As used herein, the term “perfume formulation” refers to a material used to impart flavor.
　本発明の香料製剤は、乳化した遊離長鎖遊離脂肪酸またはその塩を含む。好ましい遊離脂肪酸の種類については、上記１．１に記載の通りである。 The fragrance preparation of the present invention contains an emulsified free long chain free fatty acid or a salt thereof. Preferred types of free fatty acids are as described in 1.1 above.
　香料製剤が液体香料（すなわち、乳化香料）である場合、香料製剤に含まれる遊離長鎖遊離脂肪酸またはその塩の含有量は、好ましくは約０．１重量％以上であり、より好ましくは約０．５重量％以上であり、さらに好ましくは約１重量％以上であり、特に好ましくは約５重量％以上である。この実施形態では、香料製剤に含まれる遊離脂肪酸またはその塩の含有量は、好ましくは約１５重量％以下であり、より好ましくは約１０重量％以下であり、さらに好ましくは約９重量％以下であり、特に好ましくは約８重量％以下であり、最も好ましくは約７重量％以下である。 When the fragrance preparation is a liquid fragrance (that is, an emulsified fragrance), the content of free long chain free fatty acid or a salt thereof contained in the fragrance preparation is preferably about 0.1% by weight or more, more preferably about 0%. .5% by weight or more, more preferably about 1% by weight or more, and particularly preferably about 5% by weight or more. In this embodiment, the content of the free fatty acid or salt thereof contained in the fragrance preparation is preferably about 15% by weight or less, more preferably about 10% by weight or less, and further preferably about 9% by weight or less. Particularly preferably not more than about 8% by weight, most preferably not more than about 7% by weight.
　香料製剤が液体香料（すなわち、乳化香料）である場合、香料製剤に含まれる乳化剤の含有量は、乳化剤の種類によって変動するが、好ましくは約０．０１重量％以上であり、より好ましくは約０．０５重量％以上であり、さらに好ましくは約０．１重量％以上であり、特に好ましくは約０．５重量％以上であり、最も好ましくは約１．０重量％以上である。この実施形態では、香料製剤に含まれる遊離脂肪酸またはその塩の含有量は、好ましくは約２０重量％以下であり、より好ましくは約１０重量％以下であり、さらに好ましくは約５重量％以下である。 When the fragrance preparation is a liquid fragrance (that is, an emulsified fragrance), the content of the emulsifier contained in the fragrance preparation varies depending on the type of the emulsifier, but is preferably about 0.01% by weight or more, more preferably about It is 0.05% by weight or more, more preferably about 0.1% by weight or more, particularly preferably about 0.5% by weight or more, and most preferably about 1.0% by weight or more. In this embodiment, the content of the free fatty acid or salt thereof contained in the fragrance preparation is preferably about 20% by weight or less, more preferably about 10% by weight or less, and further preferably about 5% by weight or less. is there.
　香料製剤が粉末香料である場合、香料製剤に含まれる遊離長鎖遊離脂肪酸またはその塩の含有量は、好ましくは約１重量％以上であり、より好ましくは約５以上であり、さらに好ましくは約１０重量％以上であり、特に好ましくは約５０重量％以上である。この実施形態では、香料製剤に含まれる遊離脂肪酸またはその塩の含有量は、好ましくは約８０重量％以下であり、より好ましくは約７０重量％以下であり、特に好ましくは約６０重量％以下であり、最も好ましくは約５０重量％以下である。粉末の溶けやすさ等の扱いやすさが担保される限り、脂肪酸濃度は高いほどよい。 When the fragrance preparation is a powder fragrance, the content of free long chain free fatty acid or a salt thereof contained in the fragrance preparation is preferably about 1% by weight or more, more preferably about 5 or more, and still more preferably about It is 10% by weight or more, particularly preferably about 50% by weight or more. In this embodiment, the content of the free fatty acid or salt thereof contained in the fragrance preparation is preferably about 80% by weight or less, more preferably about 70% by weight or less, and particularly preferably about 60% by weight or less. And most preferably not more than about 50% by weight. The higher the fatty acid concentration, the better, as long as the ease of handling of the powder such as solubility is ensured.
　香料製剤が粉末香料である場合、香料製剤に含まれる乳化剤の含有量は、乳化剤の種類によって変動するが、好ましくは約０．１重量％以上であり、より好ましくは約１重量％以上である。この実施形態では、香料製剤に含まれる遊離脂肪酸またはその塩の含有量は、好ましくは約５０重量％以下であり、より好ましくは約４０重量％以下であり、特に好ましくは約３０重量％以下であり、最も好ましくは約２０重量％以下である。 When the fragrance preparation is a powder fragrance, the content of the emulsifier contained in the fragrance preparation varies depending on the type of the emulsifier, but is preferably about 0.1% by weight or more, more preferably about 1% by weight or more. . In this embodiment, the content of the free fatty acid or salt thereof contained in the fragrance preparation is preferably about 50% by weight or less, more preferably about 40% by weight or less, particularly preferably about 30% by weight or less. And most preferably no more than about 20% by weight.
　香料製剤が粉末である場合、香料製剤は、バインダー（賦形剤ともいう）を含むことが好ましい。香料製剤に含まれるバインダーの含有量は、好ましくは約１０重量％以上であり、より好ましくは約１５重量％以上であり、さらに好ましくは約２０重量％以上であり、特に好ましくは約２５重量％以上であり、最も好ましくは約３０重量％以上である。この実施形態では、香料製剤に含まれる遊離脂肪酸またはその塩の含有量は、好ましくは約５０重量％以下であり、より好ましくは約４０重量％以下であり、特に好ましくは約３０重量％以下であり、最も好ましくは約２０重量％以下である。 When the fragrance preparation is a powder, the fragrance preparation preferably contains a binder (also referred to as an excipient). The content of the binder contained in the fragrance preparation is preferably about 10% by weight or more, more preferably about 15% by weight or more, further preferably about 20% by weight or more, and particularly preferably about 25% by weight. More preferably, it is about 30% by weight or more. In this embodiment, the content of the free fatty acid or salt thereof contained in the fragrance preparation is preferably about 50% by weight or less, more preferably about 40% by weight or less, particularly preferably about 30% by weight or less. And most preferably no more than about 20% by weight.
　本発明の香料製剤は、喫食状態での遊離長鎖脂肪酸濃度が約０．０１～約１０重量％となるように調整されたものであることが好ましい。 The fragrance preparation of the present invention is preferably adjusted so that the free long-chain fatty acid concentration in the eating state is about 0.01 to about 10% by weight.
　上記香料製剤を使用して遊離長鎖脂肪酸濃度が約０．０１～約１重量％となった食品もまた、本発明の範囲内にある。 Foods having a free long chain fatty acid concentration of about 0.01 to about 1% by weight using the above fragrance preparation are also within the scope of the present invention.
　遊離長鎖脂肪酸が不飽和脂肪酸である場合、不飽和脂肪酸の酸化を防止するために、香料製剤は酸化防止剤を含有することが好ましい。酸化防止剤の含有量は、適切に設定され得る。酸化防止剤の好適な含有量は、不飽和脂肪酸１ｇあたり、１つの実施形態では約０．００１ｇ以上であり、好ましくは約０．０１ｇ以上であり、より好ましくは約０．１ｇ以上であり、さらに好ましくは約０．５ｇ以上であり、最も好ましくは約１．０ｇ以上である。酸化防止剤の含有量は、不飽和脂肪酸１ｇあたり、好ましくは約１００ｇ以下であり、より好ましくは約１０ｇ以下であり、さらに好ましくは約５ｇ以下であり、最も好ましくは約３ｇ以下である。 When the free long-chain fatty acid is an unsaturated fatty acid, the fragrance preparation preferably contains an antioxidant in order to prevent oxidation of the unsaturated fatty acid. The content of the antioxidant can be appropriately set. A suitable content of antioxidant is about 0.001 g or more in one embodiment, preferably about 0.01 g or more, more preferably about 0.1 g or more, per gram of unsaturated fatty acid, More preferably, it is about 0.5 g or more, and most preferably about 1.0 g or more. The content of the antioxidant is preferably about 100 g or less, more preferably about 10 g or less, still more preferably about 5 g or less, and most preferably about 3 g or less per 1 g of unsaturated fatty acid.
　以下の製造例では、以下の材料を使用した：
ミリスチン酸：市販の香料原料。
パルミチン酸：市販の香料原料。
ステアリン酸：市販の香料原料。
オレイン酸：市販の香料原料。
デキストリン（ＤＥ１０）：市販品。
デキストリン（ＤＥ２）：市販品。
アラビアガム：市販品。
モノステアリン酸ペンタグリセリン：太陽化学株式会社社製、商品名サンソフトＡ１８１ＥＰ、ＨＬＢ１３。
還元パラチノース：純度１００％、市販品。 The following materials were used in the following production examples:
Myristic acid: A commercially available fragrance material.
Palmitic acid: A commercially available fragrance material.
Stearic acid: A commercially available fragrance material.
Oleic acid: A commercially available fragrance material.
Dextrin (DE10): Commercial product.
Dextrin (DE2): Commercial product.
Gum arabic: Commercial product.
Pentaglycerin monostearate manufactured by Taiyo Kagaku Co., Ltd., trade names Sunsoft A181EP, HLB13.
Reduced palatinose: 100% purity, commercial product.
　（製造例１：ミリスチン酸を使用した場合の乳化物の調製および粒度分布の測定）
　以下の表１に記載の配合で乳化物を調製した。詳細には、まず水以外の材料を混合した後、水で１０倍に希釈して混合物を得た。このときの水の温度は約８０℃であった。よく混合し、材料を溶解させた後、この混合物を、ホモジナイザー（特殊機化工業社製ＲＯＢＯ　ＭＩＣＳ）を１５０００ｒｐｍで３０分間用いて乳化することにより、脂肪酸乳化物を得た。取り扱いやすくするために、この脂肪酸乳化物を、スプレードライヤー（大川原化工株式会社製ＯＣ－２０）により粉末化した。 (Production Example 1: Preparation of emulsion and measurement of particle size distribution when myristic acid is used)
An emulsion was prepared with the formulation described in Table 1 below. In detail, after mixing materials other than water first, it diluted with water 10 times and obtained the mixture. The temperature of the water at this time was about 80 ° C. After thoroughly mixing and dissolving the materials, this mixture was emulsified using a homogenizer (ROBO MICS manufactured by Tokushu Kika Kogyo Co., Ltd.) at 15000 rpm for 30 minutes to obtain a fatty acid emulsion. In order to facilitate handling, the fatty acid emulsion was pulverized with a spray dryer (OC-20 manufactured by Okawara Chemical Co., Ltd.).
　得られた粉末を１０倍量の５℃の水と混合した。この混合物を容器に入れ、バス型ソニケーターを使用して超音波をかけて乳化物を得た。発振周波数は約１６ｋＨｚであり、超音波処理時間は、約１５分間であった。 The obtained powder was mixed with 10 times the amount of water at 5 ° C. This mixture was put in a container, and an ultrasonic emulsion was applied using a bath sonicator to obtain an emulsion. The oscillation frequency was about 16 kHz, and the sonication time was about 15 minutes.
　その後、株式会社堀場製作所製レーザ回折式粒子径分布測定装置ＬＡ－７００を使用してこれらの乳化物の粒度分布を調べ、そのメジアン粒子径を計算した。粒度分布を図２に示す。メジアン粒子径を以下の表１に示す。 Thereafter, the particle size distribution of these emulsions was examined using a laser diffraction particle size distribution measuring apparatus LA-700 manufactured by Horiba, Ltd., and the median particle diameter was calculated. The particle size distribution is shown in FIG. The median particle diameter is shown in Table 1 below.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　この結果、いずれの製造例においてもメジアン粒子径が２μｍ以下となり、粒度の細かい良好な乳化物が得られた。なお、乳化物を乾燥すると乳化した粒子の直径が大きくなりやすいが、本発明の方法を用いることにより、直径の細かい粒子を得ることができることは極めて驚くべきことである。 As a result, in any of the production examples, the median particle diameter was 2 μm or less, and a good emulsion having a fine particle size was obtained. In addition, when the emulsion is dried, the diameter of the emulsified particles tends to increase, but it is extremely surprising that particles having a small diameter can be obtained by using the method of the present invention.
　（製造例２：パルミチン酸を使用した場合の乳化物の調製および粒度分布の測定）
　以下の表２に記載の配合を用いたこと以外は製造例１と同様の方法で超音波処理をした乳化物を調製した。 (Production Example 2: Preparation of emulsion and measurement of particle size distribution when palmitic acid is used)
An emulsion was prepared by ultrasonic treatment in the same manner as in Production Example 1 except that the formulation shown in Table 2 below was used.
　その後、株式会社堀場製作所製レーザ回折式粒子径分布測定装置ＬＡ－７００を使用してこれらの乳化物の粒度分布を調べ、そのメジアン粒子径を計算した。粒度分布を図３に示す。メジアン粒子径を以下の表２に示す。 Thereafter, the particle size distribution of these emulsions was examined using a laser diffraction particle size distribution measuring apparatus LA-700 manufactured by Horiba, Ltd., and the median particle diameter was calculated. The particle size distribution is shown in FIG. The median particle size is shown in Table 2 below.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　この結果、いずれの製造例においてもメジアン粒子径が１μｍ以下となり、粒度の細かい良好な乳化物が得られた。なお、乳化物を乾燥すると乳化した粒子の直径が大きくなりやすいが、本発明の方法を用いることにより、直径の細かい粒子を得ることができることは極めて驚くべきことである。 As a result, in any of the production examples, the median particle diameter was 1 μm or less, and a good emulsion having a fine particle size was obtained. In addition, when the emulsion is dried, the diameter of the emulsified particles tends to increase, but it is extremely surprising that particles having a small diameter can be obtained by using the method of the present invention.
　（製造例３：ステアリン酸を使用した場合の乳化物の調製および粒度分布の測定）
　以下の表３に記載の配合を用いたこと以外は製造例１と同様の方法で超音波処理をした乳化物を調製した。 (Production Example 3: Preparation of emulsion and measurement of particle size distribution when stearic acid is used)
An emulsion was prepared by ultrasonic treatment in the same manner as in Production Example 1 except that the formulation shown in Table 3 below was used.
　その後、株式会社堀場製作所製レーザ回折式粒子径分布測定装置ＬＡ－７００を使用してこれらの乳化物の粒度分布を調べ、そのメジアン粒子径を計算した。粒度分布を図４に示す。メジアン粒子径を以下の表３に示す。 Thereafter, the particle size distribution of these emulsions was examined using a laser diffraction particle size distribution measuring apparatus LA-700 manufactured by Horiba, Ltd., and the median particle diameter was calculated. The particle size distribution is shown in FIG. The median particle size is shown in Table 3 below.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　この結果、いずれの製造例においてもメジアン粒子径が２μｍ以下となり、粒度の細かい良好な乳化物が得られた。なお、乳化物を乾燥すると乳化した粒子の直径が大きくなりやすいが、本発明の方法を用いることにより、直径の細かい粒子を得ることができることは極めて驚くべきことである。 As a result, in any of the production examples, the median particle diameter was 2 μm or less, and a good emulsion having a fine particle size was obtained. In addition, when the emulsion is dried, the diameter of the emulsified particles tends to increase, but it is extremely surprising that particles having a small diameter can be obtained by using the method of the present invention.
　（製造例４：オレイン酸を使用した場合の乳化物の調製および粒度分布の測定）
　以下の表４に記載の配合を用いたこと以外は製造例１と同様の方法で超音波処理をした乳化物を調製した。 (Production Example 4: Preparation of emulsion and measurement of particle size distribution when oleic acid is used)
An emulsion was prepared by ultrasonic treatment in the same manner as in Production Example 1 except that the formulation shown in Table 4 below was used.
　その後、株式会社堀場製作所製レーザ回折式粒子径分布測定装置ＬＡ－７００を使用してこれらの乳化物の粒度分布を調べ、そのメジアン粒子径を計算した。粒度分布を図５に示す。メジアン粒子径を以下の表４に示す。 Thereafter, the particle size distribution of these emulsions was examined using a laser diffraction particle size distribution measuring apparatus LA-700 manufactured by Horiba, Ltd., and the median particle diameter was calculated. The particle size distribution is shown in FIG. The median particle diameter is shown in Table 4 below.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　この結果、いずれの製造例においてもメジアン粒子径が２μｍ以下となり、粒度の細かい良好な乳化物が得られた。なお、乳化物を乾燥すると乳化した粒子の直径が大きくなりやすいが、本発明の方法を用いることにより、直径の細かい粒子を得ることができることは極めて驚くべきことである。 As a result, in any of the production examples, the median particle diameter was 2 μm or less, and a good emulsion having a fine particle size was obtained. In addition, when the emulsion is dried, the diameter of the emulsified particles tends to increase, but it is extremely surprising that particles having a small diameter can be obtained by using the method of the present invention.
　（製造例５：脂肪酸混合物を使用した場合の乳化物の調製および粒度分布の測定）
　以下の表５に記載の配合を用いたこと以外は製造例１と同様の方法で超音波処理をした乳化物を調製した（食品実施例５Ａ、５Ｂおよび５Ｃ）。 (Production Example 5: Preparation of emulsion when fatty acid mixture is used and measurement of particle size distribution)
Emulsions were prepared by ultrasonic treatment in the same manner as in Production Example 1 except that the formulations shown in Table 5 below were used (Food Examples 5A, 5B and 5C).
　その後、株式会社堀場製作所製レーザ回折式粒子径分布測定装置ＬＡ－７００を使用してこれらの乳化物の粒度分布を調べ、そのメジアン粒子径を計算した。粒度分布を図６に示す。メジアン粒子径を以下の表５に示す。 Thereafter, the particle size distribution of these emulsions was examined using a laser diffraction particle size distribution measuring apparatus LA-700 manufactured by Horiba, Ltd., and the median particle diameter was calculated. The particle size distribution is shown in FIG. The median particle size is shown in Table 5 below.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　この結果、いずれの製造例においてもメジアン粒子径が約０．５μｍとなり、粒度の細かい良好な乳化物が得られた。複数種の脂肪酸、または脂肪酸を含む混合物（通常は香料製剤）を混合することで、脂肪酸分子の会合が抑制され、粒子がより細かく、より均一になることがわかった。なお、乳化物を乾燥すると乳化した粒子の直径が大きくなりやすいが、本発明の方法を用いることにより、直径の細かい粒子を得ることができることは極めて驚くべきことである。 As a result, in any of the production examples, the median particle diameter was about 0.5 μm, and a good emulsion having a fine particle size was obtained. It was found that by mixing a plurality of types of fatty acids or a mixture containing fatty acids (usually a fragrance preparation), the association of fatty acid molecules was suppressed, and the particles became finer and more uniform. In addition, when the emulsion is dried, the diameter of the emulsified particles tends to increase, but it is extremely surprising that particles having a small diameter can be obtained by using the method of the present invention.
　（食品実施例および食品比較例）
　以下の食品実施例１から４２において使用した各種脂肪酸乳化物は以下のとおりである：
ミリスチン酸乳化物：製造例１Ｄと同じ方法で製造した超音波処理後の脂肪酸乳化物；
パルミチン酸乳化物：製造例２Ｄと同じ方法で製造した超音波処理後の脂肪酸乳化物；
ステアリン酸乳化物：製造例３Ｄと同じ方法で製造した超音波処理後の脂肪酸乳化物；および
オレイン酸乳化物：製造例４Ｄと同じ方法で製造した超音波処理後の脂肪酸乳化物。 (Food Examples and Food Comparative Examples)
The various fatty acid emulsions used in the following food examples 1 to 42 are as follows:
Myristic acid emulsion: fatty acid emulsion after sonication produced by the same method as in Production Example 1D;
Palmitic acid emulsion: fatty acid emulsion after ultrasonic treatment produced by the same method as in Production Example 2D;
Stearic acid emulsion: fatty acid emulsion after ultrasonic treatment produced by the same method as in Production Example 3D; and oleic acid emulsion: fatty acid emulsion after ultrasonic treatment produced by the same method as in Production Example 4D.
　食品比較例では、脂肪酸を添加しなかったか、または乳化処理をしていない脂肪酸を使用した。ミリスチン酸、パルミチン酸およびステアリン酸は、常温では固体であるが、加熱して溶解して液状となった脂肪酸を食品に添加し、混合することで、均一に混合することができた。その後、食品全体を添加した脂肪酸の融点以下に冷やすことで、脂肪酸が固体になった。 In the food comparative examples, fatty acids to which no fatty acids were added or which were not emulsified were used. Myristic acid, palmitic acid, and stearic acid are solid at room temperature, but they can be uniformly mixed by adding and mixing the fatty acid that has been heated and dissolved to become liquid. Then, the fatty acid became solid by cooling below the melting point of the fatty acid to which the whole food was added.
　食品実施例および食品比較例では、得られた飲食物を熟練者によって官能評価した。総合評価は、無添加のものと比較して、◎：大幅に風味が向上した、○：風味が向上した、△：大きな変化はなかった、×風味が劣化した、として評価した。 In the food examples and food comparative examples, the obtained food and drink were subjected to sensory evaluation by experts. Comprehensive evaluation was evaluated as ◎: the flavor was significantly improved, ○: the flavor was improved, Δ: no significant change was made, and × the flavor was deteriorated, compared with the additive-free one.
　（食品実施例１：白飯）
　炊飯器を用い、常法に従って白飯を炊飯した。製造例１Ｄ、２Ｄ、または３Ｄのいずれかと同じ方法で製造した超音波処理後の脂肪酸乳化物を使用した。この脂肪酸乳化物の脂肪酸濃度は、２重量％であった。この脂肪酸乳化物を、白飯に対して０．１重量％の割合で白飯に添加して全体にほぼ均一にゆきわたるまで混合して白飯を得た（食品実施例１Ａ～１Ｃ）。食品比較例１は、脂肪酸乳化物を添加しなかった。食品比較例１Ａ～１Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 1: White Rice)
Using a rice cooker, white rice was cooked according to a conventional method. The fatty acid emulsion after ultrasonication manufactured by the same method as either manufacture example 1D, 2D, or 3D was used. The fatty acid concentration of this fatty acid emulsion was 2% by weight. This fatty acid emulsion was added to the white rice at a ratio of 0.1% by weight with respect to the white rice, and mixed until it was almost uniformly dispersed to obtain white rice (food examples 1A to 1C). In food comparative example 1, no fatty acid emulsion was added. In food comparative examples 1A to 1C, fatty acids that were not emulsified were heated to form a liquid, and then added and mixed at the same concentration.
　得られた白飯を、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained white rice was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加した白飯（食品実施例１Ａ）には、温かい状態および冷めた状態の両方で、油の風味が付与された。その油の風味は、パルミチン酸よりやや軽かった。米のほぐれ性が向上した。総合評価は、○であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The white rice (Food Example 1A) to which the myristic acid emulsion of Production Example 1D was added was given an oily flavor both in a warm state and in a cooled state. The oil flavor was slightly lighter than palmitic acid. The looseness of rice has improved. The overall evaluation was ○. There was no unpleasant irritation both in the warm and cold state.
　製造例２Ｄのパルミチン酸乳化物を添加した白飯（食品実施例１Ｂ）には、温かい状態および冷めた状態の両方で、油の風味が付与された。その油の風味は、ステアリン酸よりやや軽かった。米のほぐれ性が向上した。総合評価は、○であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The white rice (Food Example 1B) to which the palmitic acid emulsion of Production Example 2D was added was given an oily flavor both in a warm state and in a cooled state. The oil flavor was slightly lighter than stearic acid. The looseness of rice has improved. The overall evaluation was ○. There was no unpleasant irritation both in the warm and cold state.
　製造例３Ｄのステアリン酸乳化物を添加した白飯（食品実施例１Ｃ）には、温かい状態および冷めた状態の両方で、油の風味が付与された。米のほぐれ性が向上した。総合評価は、○であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The white rice (Food Example 1C) to which the stearic acid emulsion of Production Example 3D was added was given an oily flavor both in a warm state and in a cooled state. The looseness of rice has improved. The overall evaluation was ○. There was no unpleasant irritation both in the warm and cold state.
　無添加（食品比較例１）の白飯は、通常に炊飯した白飯の風味であった。 Additive-free (food comparison example 1) white rice had the flavor of white rice cooked normally.
　乳化しないミリスチン酸を添加した白飯（食品比較例１Ａ）、乳化しないパルミチン酸を添加した白飯（食品比較例１Ｂ）、および乳化しないステアリン酸を添加した白飯（食品比較例１Ｃ）のそれぞれについては、いずれも、均一に混合すると、食品表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 About each of the white rice which added myristic acid which does not emulsify (food comparison example 1A), white rice which added palmitic acid which does not emulsify (food comparison example 1B), and white rice which added stearic acid which does not emulsify (food comparison example 1C), In any case, when the mixture was uniformly mixed, the surface of the food was terrified. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加した白飯（食品比較例１Ａ）、乳化しないパルミチン酸を添加した白飯（食品比較例１Ｂ）、または乳化しないステアリン酸を添加した白飯（食品比較例１Ｃ）は、冷めた状態では、脂肪酸が固体になり、肪酸の色が白色・不透明であるため、食品全体が白っぽく変化した。固体となった脂肪酸は固いため、食品全体の物性も固く変化する。固体の脂肪酸には口腔内粘膜への不快な刺激はなかったが、蝋の様な食感と香りがあったため、添加した食品の風味は向上しなかった。総合評価は△であった。 White rice added with non-emulsified myristic acid (food comparative example 1A), white rice added with non-emulsified palmitic acid (food comparative example 1B), or white rice added with non-emulsified stearic acid (food comparative example 1C), in a cooled state Then, since the fatty acid became solid and the color of the fatty acid was white / opaque, the whole food changed whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例２：スパゲッティー）
　３重量％の食塩水で乾燥スパゲッティーをゆでて水切りした。ゆでて水切りしたスパゲッティーに対して０．１重量％の割合で、２重量％脂肪酸乳化物をこのスパゲッティーに添加して全体にほぼ均一にゆきわたるまで混合してスパゲッティーを得た（食品実施例２Ａ～２Ｃ）。食品比較例２は、脂肪酸乳化物を添加しなかった。食品比較例２Ａ～２Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 2: Spaghetti)
Boiled spaghetti with 3% by weight saline and drained. A spaghetti was obtained by adding a 2% by weight fatty acid emulsion to the spaghetti in a proportion of 0.1% by weight with respect to the boiled and drained spaghetti and mixing until the whole was almost uniformly dispersed (food examples 2A to 2) 2C). In food comparative example 2, no fatty acid emulsion was added. In food comparative examples 2A to 2C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたスパゲッティーを、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained spaghetti was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したスパゲッティー（食品実施例２Ａ）には、温かい状態および冷めた状態の両方で、油の風味が付与され、食べやすくなった。その油の風味は、パルミチン酸よりやや軽かった。麺線のほぐれ性が向上した。総合評価は、○であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The spaghetti (Food Example 2A) to which the myristic acid emulsion of Production Example 1D was added was given an oily flavor both in a warm state and in a cold state, making it easy to eat. The oil flavor was slightly lighter than palmitic acid. The looseness of the noodle strings has been improved. The overall evaluation was ○. There was no unpleasant irritation both in the warm and cold state.
　製造例２Ｄのパルミチン酸乳化物を添加したスパゲッティー（食品実施例２Ｂ）には、温かい状態および冷めた状態の両方で、油の風味が付与され、食べやすくなった。その油の風味は、ステアリン酸よりやや軽かった。麺線のほぐれ性が向上した。総合評価は、◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The spaghetti (Food Example 2B) to which the palmitic acid emulsion of Production Example 2D was added was given an oily flavor both in a warm state and in a cold state, making it easy to eat. The oil flavor was slightly lighter than stearic acid. The looseness of the noodle strings has been improved. The overall evaluation was “◎”. There was no unpleasant irritation both in the warm and cold state.
　製造例３Ｄのステアリン酸乳化物を添加したスパゲッティー（食品実施例２Ｃ）には、温かい状態および冷めた状態の両方で、油の風味が付与され、食べやすくなった。麺線のほぐれ性が向上した。総合評価は、◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The spaghetti (Food Example 2C) to which the stearic acid emulsion of Production Example 3D was added was given an oily flavor both in a warm state and in a cold state, and became easy to eat. The looseness of the noodle strings has been improved. The overall evaluation was “◎”. There was no unpleasant irritation both in the warm and cold state.
　無添加（食品比較例２）のスパゲッティーは、通常にゆでたスパゲッティーの風味であるが、油脂の風味がないために物足らなかった。麺線が付着しやすく、ほぐれにくかった。 The additive-free (food comparative example 2) spaghetti has a boiled spaghetti flavor, but was not satisfactory due to lack of oil and fat. The noodle strings were easy to adhere and were not easily loosened.
　乳化しないミリスチン酸を添加したスパゲッティー（食品比較例２Ａ）、乳化しないパルミチン酸を添加したスパゲッティー（食品比較例２Ｂ）、および乳化しないステアリン酸を添加したスパゲッティー（食品比較例２Ｃ）のそれぞれについては、いずれも、均一に混合すると、食品表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 About each of the spaghetti (foodstuff comparative example 2A) which added the myristic acid which is not emulsified, the spaghetti (foodstuff comparative example 2B) which added the palmitic acid which is not emulsified, and the spaghetti (foodstuff comparative example 2C) which added the stearic acid which is not emulsified, In any case, when the mixture was uniformly mixed, the surface of the food was terrified. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加したスパゲッティー（食品比較例２Ａ）、乳化しないパルミチン酸を添加したスパゲッティー（食品比較例２Ｂ）、および乳化しないステアリン酸を添加したスパゲッティー（食品比較例２Ｃ）のぞれぞれについては、冷めた状態では、脂肪酸が固体になり、肪酸の色が白色・不透明であるため、食品全体が白っぽく変化した。固体となった脂肪酸は固いため、食品全体の物性も固く変化する。固体の脂肪酸には口腔内粘膜への不快な刺激はなかったが、蝋の様な食感と香りがあったため、添加した食品の風味は向上しなかった。総合評価は△であった。 Spaghetti added with non-emulsified myristic acid (food comparative example 2A), spaghetti added with non-emulsified palmitic acid (food comparative example 2B), and spaghetti added with non-emulsified stearic acid (food comparative example 2C) As for, in the cold state, the fatty acid became solid and the color of the fatty acid was white / opaque, so the whole food changed whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例３：パン）
　以下の表６に記載の配合および（１）から（６）の手順で、油脂の少ないコッペパンを焼いた。 (Food Example 3: Bread)
Coppé bread with less oil and fat was baked in accordance with the formulation shown in Table 6 below and the procedures (1) to (6).
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　ここで使用した脂肪酸パウダー溶液は、製造例１Ｄ、２Ｄ、３Ｄまたは４Ｄのいずれかと同じ方法で製造した超音波処理後の脂肪酸乳化物であった（食品実施例３Ａ～３Ｄ）。この脂肪酸乳化物の脂肪酸濃度は、２重量％であった。パンでの脂肪酸添加濃度は０．２重量％であった。食品比較例３は、脂肪酸乳化物を添加しなかった。 The fatty acid powder solution used here was an ultrasonically treated fatty acid emulsion produced by the same method as in Production Example 1D, 2D, 3D or 4D (Food Examples 3A to 3D). The fatty acid concentration of this fatty acid emulsion was 2% by weight. The fatty acid addition concentration in the bread was 0.2% by weight. In food comparative example 3, no fatty acid emulsion was added.
　得られたパンを、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained bread was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したパン（食品実施例３Ａ）、製造例２Ｄのパルミチン酸乳化物を添加したパン（食品実施例３Ｂ）、および製造例３Ｄのステアリン酸乳化物を添加したパン（食品実施例３Ｃ）のいずれでも、温かい状態および冷めた状態の両方で、油の風味が付与され、食べやすくなった。脂肪酸種による差は小さかった。総合評価は、○であった。このパンには温かい状態および冷めた状態の両方で不快な刺激はなかった。 Bread (Food Example 3A) to which the myristic acid emulsion of Production Example 1D was added, Bread (Food Example 3B) to which the palmitic acid emulsion of Production Example 2D was added, and the stearic acid emulsion of Production Example 3D were added. In any of the breads (Food Example 3C), the oily flavor was imparted in both the warm state and the cold state, making it easy to eat. The difference by fatty acid species was small. The overall evaluation was ○. The bread had no unpleasant irritation, both warm and cold.
　製造例４Ｄのオレイン酸乳化物を添加したパン（食品実施例３Ｄ）は、オレイン酸特有の油脂のにおいが付与されたが、無添加のものと比べると風味が向上した。総合評価は、○であった。このパンには、温かい状態および冷めた状態の両方で不快な刺激はなかった。 Bread (Food Example 3D) to which the oleic acid emulsion of Production Example 4D was added was given a scent of fats and oils peculiar to oleic acid, but the flavor was improved as compared to the additive-free one. The overall evaluation was ○. The bread had no unpleasant irritation, both hot and cold.
　無添加（食品比較例３）のパンは、パサパサとして食べにくかった。 Additive-free (food comparison example 3) bread was difficult to eat as papasa.
　（食品実施例４：マッシュポテト）
　市販の乾燥マッシュポテト７０ｇに対して６０℃に調整した無脂肪牛乳を添加して混合してマッシュポテトを戻した後、食塩２．１ｇを加えて調味した。その後、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を、調味後のマッシュポテトに対して０．１重量％の割合でこのマッシュポテトに添加して全体にほぼ均一にゆきわたるまで混合した（食品実施例４Ａ～Ｃ）。食品比較例４は、脂肪酸乳化物を添加しなかった。食品比較例４Ａ～４Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 4: Mashed Potato)
Non-fat milk adjusted to 60 ° C. was added to 70 g of commercially available dried mashed potatoes and mixed to return the mashed potato, and then seasoned with 2.1 g of sodium chloride. Thereafter, a 2% by weight fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) was added to the mashed potato at a ratio of 0.1% by weight with respect to the seasoned mashed potato. Mix until almost uniform (food examples 4A-C). In food comparative example 4, no fatty acid emulsion was added. In food comparative examples 4A to 4C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたマッシュポテトを、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained mashed potato was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したマッシュポテト（食品実施例４Ａ）には、温かい状態および冷めた状態の両方で、油の風味が付与され、食べやすくなった。パルミチン酸乳化物を添加した場合よりも風味が軽くなった。ミルク様の風味が付与された。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The mashed potato (Food Example 4A) to which the myristic acid emulsion of Production Example 1D was added was given an oily flavor both in a warm state and in a cold state, and became easy to eat. The flavor was lighter than when palmitic acid emulsion was added. A milk-like flavor was added. The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　製造例２Ｄのパルミチン酸乳化物を添加したマッシュポテト（食品実施例４Ｂ）には、温かい状態および冷めた状態の両方で、油の風味が付与され、食べやすくなった。ステアリン酸乳化物を添加した場合よりも風味が軽くなり、より食べやすくなった。かすかにミルク様の風味が付与された。総合評価は○であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The mashed potato to which the palmitic acid emulsion of Production Example 2D was added (Food Example 4B) was given an oily flavor both in a warm state and in a cold state, making it easy to eat. The flavor became lighter and easier to eat than when stearic acid emulsion was added. A faint milk-like flavor was imparted. The overall evaluation was ○. There was no unpleasant irritation both in the warm and cold state.
　製造例３Ｄのステアリン酸乳化物を添加したマッシュポテト（実施例４Ｃ）には、温かい状態および冷めた状態の両方で、油の風味が付与され、食べやすくなった。ミルク様の風味が付与された。総合評価は○であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The mashed potato (Example 4C) to which the stearic acid emulsion of Production Example 3D was added was given an oily flavor both in a warm state and in a cold state, and became easy to eat. A milk-like flavor was added. The overall evaluation was ○. There was no unpleasant irritation both in the warm and cold state.
　無添加（食品比較例４）のマッシュポテトは、油脂の風味がないために物足らなかった。また、風味が重く、食べにくかった。 Additive-free (food comparison example 4) mashed potatoes were unsatisfactory due to the lack of oily flavor. The flavor was heavy and difficult to eat.
　乳化しないミリスチン酸を添加したマッシュポテト（食品比較例４Ａ）、乳化しないパルミチン酸を添加したマッシュポテト（食品比較例４Ｂ）、および乳化しないステアリン酸を添加したマッシュポテト（食品比較例４Ｃ）のそれぞれについては、いずれも、均一に混合すると、食品表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 For each of the mashed potato added with non-emulsified myristic acid (food comparative example 4A), the mashed potato added with palmitic acid not emulsified (food comparative example 4B), and the mashed potato added with non-emulsified stearic acid (food comparative example 4C), In any case, when the mixture was uniformly mixed, the surface of the food was terrified. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加したマッシュポテト（食品比較例４Ａ）、乳化しないパルミチン酸を添加したマッシュポテト（食品比較例４Ｂ）、および乳化しないステアリン酸を添加したマッシュポテト（食品比較例４Ｃ）のそれぞれについては、いずれも、冷めた状態では、脂肪酸が固体になり、肪酸の色が白色・不透明であるため、食品全体が白っぽく変化した。固体となった脂肪酸は固いため、食品全体の物性も固く変化する。固体の脂肪酸には口腔内粘膜への不快な刺激はなかったが、蝋の様な食感と香りがあったため、添加した食品の風味は向上しなかった。総合評価は△であった。 For each of the mashed potato added with non-emulsified myristic acid (food comparative example 4A), the mashed potato added with palmitic acid not emulsified (food comparative example 4B), and the mashed potato added with non-emulsified stearic acid (food comparative example 4C), In both cases, in the cooled state, the fatty acid became solid and the color of the fatty acid was white / opaque, so the whole food changed whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例５：砂糖水）
　２０重量％のショ糖水溶液を作製した後、２重量の脂肪酸乳化物（パルミチン酸乳化物またはステアリン酸乳化物）を、脂肪酸の添加濃度が０．１重量％となるように添加して混合した（食品実施例５Ａおよび５Ｂ）。食品比較例５は、脂肪酸乳化物を添加しなかった。食品比較例５Ａ～５Ｂは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。パルミチン酸およびステアリン酸は、常温では固体であるが、溶解して液状となった脂肪酸を食品に添加し、混合することで、均一に混合することができた。その後、食品全体を添加した脂肪酸の融点以下に冷やすことで、脂肪酸が固体になった。 (Food Example 5: sugar water)
After preparing a 20% by weight aqueous sucrose solution, 2 weights of a fatty acid emulsion (palmitic acid emulsion or stearic acid emulsion) was added and mixed so that the concentration of fatty acid was 0.1% by weight. (Food Examples 5A and 5B). In food comparative example 5, no fatty acid emulsion was added. In food comparative examples 5A to 5B, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration. Palmitic acid and stearic acid are solid at room temperature, but can be uniformly mixed by adding and mixing the fatty acid dissolved and liquid to the food. Then, the fatty acid became solid by cooling below the melting point of the fatty acid to which the whole food was added.
　得られたショ糖水溶液を、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained sucrose aqueous solution was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例２Ｄのパルミチン酸乳化物を添加したショ糖水溶液（食品実施例５Ａ）には、温かい状態および冷めた状態の両方で、口に入れた瞬間の甘味を強く感じた。全体的な風味にまとまりとが付与された。ステアリン酸より軽い風味となった。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 In the aqueous sucrose solution (Food Example 5A) to which the palmitic acid emulsion of Production Example 2D was added, the sweetness immediately in the mouth was strongly felt both in the warm state and in the cold state. A unity was added to the overall flavor. A lighter flavor than stearic acid. The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　製造例３Ｄのステアリン酸乳化物を添加したショ糖水溶液（食品実施例５Ｂ）には、温かい状態および冷めた状態の両方で、口に入れた瞬間の甘味を強く感じた。全体的な風味にまとまりと重みが付与された。総合評価は○であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 In the aqueous sucrose solution (Food Example 5B) to which the stearic acid emulsion of Production Example 3D was added, the sweetness immediately after entering the mouth was strongly felt both in the warm state and in the cold state. The overall flavor was given a unity and weight. The overall evaluation was ○. There was no unpleasant irritation both in the warm and cold state.
　無添加（食品比較例５）のショ糖水溶液は、甘さを有する通常の砂糖水であった。 The additive-free (food comparative example 5) sucrose aqueous solution was normal sugar water having sweetness.
　乳化しないパルミチン酸を添加したショ糖水溶液（食品比較例５Ａ）、および乳化しないステアリン酸を添加したショ糖水溶液（食品比較例５Ｂ）のそれぞれについては、いずれも、温かい状態では、液面に液状の脂肪酸が浮き、均一に混ざらなかった。飲むと、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、飲料とするに耐えなかった。総合評価は×であった。 Each of the sucrose aqueous solution to which palmitic acid not emulsified was added (food comparative example 5A) and the sucrose aqueous solution to which stearic acid not emulsified was added (food comparative example 5B) were both liquid on the liquid surface in the warm state. Of fatty acids floated and did not mix evenly. When ingested, liquid fatty acids stimulated the mucous membranes of the oral cavity, especially the pharynx. The irritation was very uncomfortable and could not stand to drink. The overall evaluation was x.
　乳化しないパルミチン酸を添加したショ糖水溶液（食品比較例５Ａ）、および乳化しないステアリン酸を添加したショ糖水溶液（食品比較例５Ｂ）のそれぞれについては、いずれも、冷めた状態では、液面に固体の脂肪酸が浮き、均一に混ざらなかった。飲んでも、脂肪酸の融点が体温よりも高いため、溶解しなかった。固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。
総合評価は△であった。 About each of the sucrose aqueous solution (foodstuff comparative example 5A) which added the palmitic acid which is not emulsified, and the sucrose aqueous solution (foodstuff comparative example 5B) which was added the stearic acid which is not emulsified, in the state which cooled, all are on a liquid surface. Solid fatty acids floated and did not mix evenly. Even if it was drunk, it did not dissolve because the melting point of fatty acid was higher than body temperature. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve.
The overall evaluation was Δ.
　（食品実施例６：豆乳）
　スジャータ成分無調整豆乳（めいらく；脂質３．０重量％）に２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を脂肪酸の添加量が０．１重量％となるように添加して混合した（食品実施例６Ａ～Ｃ）。食品比較例６は、脂肪酸乳化物を添加しなかった。食品比較例６Ａ～６Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 6: Soymilk)
2% fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) is added to 0.1% by weight of fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion) Were added and mixed (food examples 6A to 6C). The foodstuff comparative example 6 did not add a fatty-acid emulsion. In food comparative examples 6A to 6C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られた豆乳を、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained soy milk was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加した豆乳（食品実施例６Ａ）には、温かい状態および冷めた状態の両方で、軽くさわやかなコクが付与された。総合評価は○であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 <Soy milk (Food Example 6A) to which the myristic acid emulsion of Production Example 1D was added was given light and refreshing richness in both the warm state and the cold state. The overall evaluation was ○. There was no unpleasant irritation both in the warm and cold state.
　製造例２Ｄのパルミチン酸乳化物を添加した豆乳（食品実施例６Ｂ）には、温かい状態および冷めた状態の両方で、青臭さがマスキングされ、飲みやすくなった。コクと甘味が付与された。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The soymilk to which the palmitic acid emulsion of Production Example 2D was added (Food Example 6B) was masked with a blue odor both in a warm state and in a cold state, and became easy to drink. Richness and sweetness were given. The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　製造例３Ｄのステアリン酸乳化物を添加した豆乳（食品実施例６Ｃ）には、温かい状態および冷めた状態の両方で、青臭さがマスキングされ、飲みやすくなった。総合評価は○であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The soy milk (Food Example 6C) to which the stearic acid emulsion of Production Example 3D was added was masked with a blue odor both in a warm state and in a cold state, and became easy to drink. The overall evaluation was ○. There was no unpleasant irritation both in the warm and cold state.
　無添加（食品比較例６）の豆乳は、通常の豆乳の風味であるが、豆乳に特有の青臭さを有した。 The additive-free (food comparative example 6) soymilk had a normal soymilk flavor, but had a blue odor peculiar to soymilk.
　乳化しないミリスチン酸を添加した豆乳（食品比較例６Ａ）、乳化しないパルミチン酸を添加した豆乳（食品比較例６Ｂ）、および乳化しないステアリン酸を添加した豆乳（食品比較例６Ｃ）のそれぞれについては、いずれも、温かい状態では、液面に液状の脂肪酸が浮き、均一に混ざらなかった。飲むと、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、飲料とするに耐えなかった。総合評価は×であった。 About each of the soymilk (foodstuff comparative example 6A) which added the myristic acid which is not emulsified, the soymilk which added the palmitic acid which is not emulsified (foodstuff comparative example 6B), and the soymilk which added the stearic acid which is not emulsified (foodstuff comparative example 6C), In either case, in a warm state, liquid fatty acids floated on the liquid surface and were not mixed uniformly. When ingested, liquid fatty acids stimulated the mucous membranes of the oral cavity, especially the pharynx. The irritation was very uncomfortable and could not stand to drink. The overall evaluation was x.
　乳化しないミリスチン酸を添加した豆乳（食品比較例６Ａ）、乳化しないパルミチン酸を添加した豆乳（食品比較例６Ｂ）、および乳化しないステアリン酸を添加した豆乳（食品比較例６Ｃ）のそれぞれについては、いずれも、冷めた状態では、液面に固体の脂肪酸が浮き、均一に混ざらなかった。飲んでも、脂肪酸の融点が体温よりも高いため、溶解しなかった。固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。総合評価は△であった。 About each of the soymilk (foodstuff comparative example 6A) which added the myristic acid which is not emulsified, the soymilk which added the palmitic acid which is not emulsified (foodstuff comparative example 6B), and the soymilk which added the stearic acid which is not emulsified (foodstuff comparative example 6C), In either case, in the cooled state, solid fatty acids floated on the liquid surface and were not mixed uniformly. Even if it was drunk, it did not dissolve because the melting point of fatty acid was higher than body temperature. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例７：味噌汁）
　生味噌タイプの即席味噌汁（脂質４．６重量％、塩分相当量８．８重量％）の具を用いず味噌のみを９０℃の湯１５０ｇに溶解後、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を味噌汁中の脂肪酸濃度が０．１重量％または０．２重量％となるように添加して混合した（食品実施例７Ａ～Ｃ）。食品比較例７は、脂肪酸乳化物を添加しなかった。食品比較例７Ａ～７Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 7: Miso Soup)
A raw miso-type instant miso soup (4.6% by weight of lipid, 8.8% by weight of salinity) is used without dissolving miso alone in 150 g of hot water at 90 ° C. and then 2% by weight of fatty acid emulsion (myristic acid Emulsions, palmitic acid emulsions or stearic acid emulsions) were added and mixed so that the fatty acid concentration in the miso soup was 0.1 wt% or 0.2 wt% (food examples 7A to C). The food comparative example 7 did not add the fatty acid emulsion. In food comparative examples 7A to 7C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られた味噌汁を、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained miso soup was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加した味噌汁（食品実施例７Ａ）には、温かい状態および冷めた状態の両方で、コクと厚みが付与された。添加濃度が０．２重量％の場合、０．１重量％と比較して、さらにコクと厚みが付与された。０．１重量％の場合および０．２重量％の場合の両方で、パルミチン酸より軽い風味となった。いずれの場合も、総合評価は○であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 Miso soup (Food Example 7A) to which the myristic acid emulsion of Production Example 1D was added was given richness and thickness both in the warm state and in the cooled state. When the addition concentration was 0.2% by weight, more richness and thickness were imparted compared to 0.1% by weight. Both 0.1 wt% and 0.2 wt% gave a lighter flavor than palmitic acid. In any case, the overall evaluation was good. There was no unpleasant irritation both in the warm and cold state.
　製造例２Ｄのパルミチン酸乳化物を添加した味噌汁（食品実施例７Ｂ）には、温かい状態および冷めた状態の両方で、コクと厚みが付与された。添加濃度が０．２重量％の場合、０．１重量％と比較して、さらにコクと厚みが付与された。０．１重量％の場合および０．２重量％の場合の両方で、ステアリン酸より軽い風味となった。０．１重量％の場合の総合評価は○であり、０．２重量％の場合の総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 Miso soup (Food Example 7B) to which the palmitic acid emulsion of Production Example 2D was added was given richness and thickness both in the warm state and in the cooled state. When the addition concentration was 0.2% by weight, more richness and thickness were imparted compared to 0.1% by weight. Both 0.1 wt% and 0.2 wt% gave a lighter flavor than stearic acid. The overall evaluation in the case of 0.1% by weight was “good”, and the overall evaluation in the case of 0.2% by weight was “good”. There was no unpleasant irritation both in the warm and cold state.
　製造例３Ｄのステアリン酸乳化物を添加した味噌汁（食品実施例７Ｃ）には、温かい状態および冷めた状態の両方で、コクと厚みが付与された。添加濃度が０．２重量％の場合、０．１重量％と比較して、さらにコクと厚みが付与された。０．１重量％の場合の総合評価は○であり、０．２重量％の場合の総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 Miso soup (Food Example 7C) to which the stearic acid emulsion of Production Example 3D was added was given richness and thickness both in the warm state and in the cooled state. When the addition concentration was 0.2% by weight, more richness and thickness were imparted compared to 0.1% by weight. The overall evaluation in the case of 0.1% by weight was “good”, and the overall evaluation in the case of 0.2% by weight was “good”. There was no unpleasant irritation both in the warm and cold state.
　無添加（食品比較例７）の味噌汁は、通常の味噌汁の風味であった。 The additive-free (food comparison example 7) miso soup had the flavor of normal miso soup.
　乳化しないミリスチン酸を添加した味噌汁（食品比較例７Ａ）、乳化しないパルミチン酸を添加した味噌汁（食品比較例７Ｂ）、および乳化しないステアリン酸を添加した味噌汁（食品比較例７Ｃ）のそれぞれについては、いずれも、温かい状態では、液面に液状の脂肪酸が浮き、均一に混ざらなかった。飲むと、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、飲料とするに耐えなかった。総合評価は×であった。 For each of miso soup added with non-emulsified myristic acid (food comparative example 7A), miso soup added with palmitic acid not emulsified (food comparative example 7B), and miso soup added with stearic acid not emulsified (food comparative example 7C), In either case, in a warm state, liquid fatty acids floated on the liquid surface and were not mixed uniformly. When ingested, liquid fatty acids stimulated the mucous membranes of the oral cavity, especially the pharynx. The irritation was very uncomfortable and could not stand to drink. The overall evaluation was x.
　乳化しないミリスチン酸を添加した味噌汁（食品比較例７Ａ）、乳化しないパルミチン酸を添加した味噌汁（食品比較例７Ｂ）、および乳化しないステアリン酸を添加した味噌汁（食品比較例７Ｃ）のそれぞれについては、いずれも、冷めた状態では、液面に固体の脂肪酸が浮き、均一に混ざらなかった。飲んでも、脂肪酸の融点が体温よりも高いため、溶解しなかった。固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。総合評価は△であった。 For each of miso soup added with non-emulsified myristic acid (food comparative example 7A), miso soup added with palmitic acid not emulsified (food comparative example 7B), and miso soup added with stearic acid not emulsified (food comparative example 7C), In either case, in the cooled state, solid fatty acids floated on the liquid surface and were not mixed uniformly. Even if it was drunk, it did not dissolve because the melting point of fatty acid was higher than body temperature. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例８：ピーナツバター）
　ピーナツバタークリーミー（タイショウ製；脂質５０．５重量％）に２重量％のパルミチン酸乳濁物を溶かし込んだ（食品実施例８）。ピーナツバターに対する脂肪酸添加濃度は、０．３重量％であった。食品比較例８は、脂肪酸乳化物を添加しなかった。食品比較例８Ａは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。パルミチン酸は、常温では固体であるが、溶解して液状となった脂肪酸を食品に添加し、混合することで、均一に混合することができた。その後、食品全体を添加した脂肪酸の融点以下に冷やすことで、脂肪酸が固体になった。 (Food Example 8: Peanut butter)
2% by weight of palmitic acid emulsion was dissolved in peanut butter creamy (manufactured by Taisho; lipid 50.5% by weight) (Food Example 8). The concentration of fatty acid added to peanut butter was 0.3% by weight. In food comparative example 8, no fatty acid emulsion was added. In food comparative example 8A, fatty acid that was not emulsified was heated to form a liquid and then added and mixed at the same concentration. Palmitic acid is solid at room temperature, but it can be uniformly mixed by adding and mixing the fatty acid dissolved and liquid to the food. Then, the fatty acid became solid by cooling below the melting point of the fatty acid to which the whole food was added.
　得られたピーナツバターを、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained peanut butter was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例２Ｄのパルミチン酸乳化物を添加したピーナツバター（食品実施例８）には、温かい状態および冷めた状態の両方で、油脂のコクが付与された。総合評価は、○であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 Peanut butter to which the palmitic acid emulsion of Production Example 2D was added (Food Example 8) was provided with fat and oil richness in both the warm state and the cooled state. The overall evaluation was ○. There was no unpleasant irritation both in the warm and cold state.
　無添加（食品比較例８）のピーナツバターは、甘味と油脂のコクを有するピーナツバターであった。 The peanut butter of additive-free (food comparative example 8) was peanut butter having sweetness and richness of fats and oils.
　乳化しないパルミチン酸を添加したピーナツバター（食品比較例８Ａ）は、均一に混合すると、食品表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 When peanut butter (food comparative example 8A) to which palmitic acid that was not emulsified was added was uniformly mixed, the surface of the food was terrified. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないパルミチン酸を添加したピーナツバター（食品比較例８Ａ）は、冷めた状態では、脂肪酸が固体になり、肪酸の色が白色・不透明であるため、食品全体が白っぽく変化した。固体となった脂肪酸は固いため、食品全体の物性も固く変化する。固体の脂肪酸には口腔内粘膜への不快な刺激はなかったが、蝋の様な食感と香りがあったため、添加した食品の風味は向上しなかった。総合評価は△であった。 Peanut butter to which palmitic acid not emulsified was added (Food Comparative Example 8A), when cooled, the fatty acid became solid and the color of the fatty acid was white / opaque, so the whole food was whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例９：もやし炒め）
　生のもやしをフライパンで２分加熱後、生のもやしの重量に対して０．６重量％の食塩を混ぜ合わせた。その後２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を添加した（食品実施例９Ａ～Ｃ）。炒める工程でもやしの水分が蒸発するため、もやし炒め全体に対する最終的な脂肪酸添加濃度は、０．６重量％であった。食品比較例９は、脂肪酸乳化物を添加しなかった。食品比較例９Ａ～９Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 9: Stir-fried bean sprouts)
After heating the raw bean sprouts for 2 minutes in a frying pan, 0.6% by weight of salt was mixed with the weight of the raw bean sprouts. Thereafter, 2% by weight of a fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) was added (food examples 9A to C). Since the moisture of the palm evaporates in the frying process, the final fatty acid addition concentration with respect to the whole bean sprouts was 0.6% by weight. The foodstuff comparative example 9 did not add a fatty-acid emulsion. In food comparative examples 9A to 9C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたもやし炒めを、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained bean sprouts were subjected to sensory evaluation by an expert both in a warm state (about 70 ° C.) and in a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したもやし炒め（食品実施例９Ａ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとバターのようなコクが付与された。パルミチン酸より軽い風味となった。総合評価は、○であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The bean-fried stir-fried (Food Example 9A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesive and buttery richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ○. There was no unpleasant irritation both in the warm and cold state.
　製造例２Ｄのパルミチン酸乳化物を添加したもやし炒め（食品実施例９Ｂ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりと鶏油のようなコクが付与された。ステアリン酸より軽い風味となった。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The bean-fried bean sprouts (Food Example 9B) to which the palmitic acid emulsion of Production Example 2D was added were provided with a mass and a richness like chicken oil in the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid. The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　製造例３Ｄのステアリン酸乳化物を添加したもやし炒め（食品実施例９Ｃ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりと牛脂のようなコクが付与された。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The bean stir fry to which the stearic acid emulsion of Production Example 3D was added (Food Example 9C) was given a cohesiveness and a beef tartiness to the overall flavor both in the warm state and in the cold state. The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　無添加（食品比較例９）のもやし炒めは、油脂分がないため、全体にまとまりがなく、コクに欠けた。 Additive-free (food comparison example 9) bean sprouts lacked fat and oil, so the whole was uncoordinated and lacked richness.
　乳化しないミリスチン酸を添加したもやし炒め（食品比較例９Ａ）、乳化しないパルミチン酸を添加したもやし炒め（食品比較例９Ｂ）、および乳化しないステアリン酸を添加したもやし炒め（食品比較例９Ｃ）のそれぞれは、均一に混合すると、食品表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 Stir-fried bean sprout with added myristic acid that is not emulsified (food comparative example 9A), stir-fried bean sprout with added palmitic acid that is not emulsified (food comparative example 9B), and fried bean sprout with stearic acid that is not emulsified (food comparative example 9C). When the mixture was mixed uniformly, the surface of the food was terrified. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加したもやし炒め（食品比較例９Ａ）、乳化しないパルミチン酸を添加したもやし炒め（食品比較例９Ｂ）、および乳化しないステアリン酸を添加したもやし炒め（食品比較例９Ｃ）のそれぞれについては、いずれも、冷めた状態では、脂肪酸が固体になり、肪酸の色が白色・不透明であるため、食品全体が白っぽく変化した。固体となった脂肪酸は固いため、食品全体の物性も固く変化する。固体の脂肪酸には口腔内粘膜への不快な刺激はなかったが、蝋の様な食感と香りがあったため、添加した食品の風味は向上しなかった。総合評価は△であった。 Stir-fried bean sprout with added myristic acid that is not emulsified (food comparative example 9A), stir-fried bean sprout with added palmitic acid that is not emulsified (food comparative example 9B), and fried bean sprout with stearic acid that is not emulsified (food comparative example 9C). As for all, in the cold state, the fatty acid became solid and the color of the fatty acid was white / opaque, so the whole food changed whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例１０：たまねぎ炒め）
　みじん切りにしたたまねぎはテフロン（登録商標）加工フライパンを用いて重量が５０％になるまで炒めた後、生たまねぎの重量に対して０．６重量％の食塩を加えて軽く炒め合わせた後、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を生たまねぎの重量の０．１重量％となるように添加して混合した（食品実施例１０Ａ～Ｃ）。食品比較例１０は、脂肪酸乳化物を添加しなかった。食品比較例１０Ａ～１０Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 10: Fried Onion)
The chopped onion is fried using a Teflon (registered trademark) frying pan until the weight reaches 50%, then 0.6% by weight of salt is added to the weight of the raw onion, and then lightly fried together. A weight% fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) was added and mixed so as to be 0.1% by weight of the raw onion (food examples 10A-C). . The foodstuff comparative example 10 did not add a fatty-acid emulsion. In food comparative examples 10A to 10C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたたまねぎ炒めを、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained onion stir-fry was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したたまねぎ炒め（食品実施例１０Ａ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。パルミチン酸より軽い風味となった。総合評価は、○であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The onion stir-fry (foodstuff Example 10A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ○. There was no unpleasant irritation both in the warm and cold state.
　製造例２Ｄのパルミチン酸乳化物を添加したたまねぎ炒め（食品実施例１０Ｂ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。ステアリン酸より軽い風味となった。総合評価は、◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The onion stir-fried with the palmitic acid emulsion of Production Example 2D (Food Example 10B) was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid. The overall evaluation was “◎”. There was no unpleasant irritation both in the warm and cold state.
　製造例３Ｄのステアリン酸乳化物を添加したたまねぎ炒め（食品実施例１０Ｃ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The onion stir-fry (Food Example 10C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　無添加のたまねぎ炒め（食品比較例１０）は、コクとまとまりに欠けた。 Additive-free onion (food comparison example 10) lacked richness and unity.
　乳化しないミリスチン酸を添加したたまねぎ炒め（食品比較例１０Ａ）、乳化しないパルミチン酸を添加したたまねぎ炒め（食品比較例１０Ｂ）、および乳化しないステアリン酸を添加したたまねぎ炒め（食品比較例１０Ｃ）のそれぞれについては、いずれも、均一に混合すると、食品表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 Onion stir-fry added with non-emulsified myristic acid (food comparison example 10A), onion stir-fry added with palmitic acid not emulsified (food comparison example 10B), and onion stir-fry added with non-emulsified stearic acid (food comparison example 10C) As for any of the above, when uniformly mixed, the surface of the food was terrified. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加したたまねぎ炒め（食品比較例１０Ａ）、乳化しないパルミチン酸を添加したたまねぎ炒め（食品比較例１０Ｂ）、および乳化しないステアリン酸を添加したたまねぎ炒め（食品比較例１０Ｃ）のそれぞれについては、いずれも、冷めた状態では、脂肪酸が固体になり、肪酸の色が白色・不透明であるため、食品全体が白っぽく変化した。固体となった脂肪酸は固いため、食品全体の物性も固く変化する。固体の脂肪酸には口腔内粘膜への不快な刺激はなかったが、蝋の様な食感と香りがあったため、添加した食品の風味は向上しなかった。総合評価は△であった。 Onion stir-fry added with non-emulsified myristic acid (food comparison example 10A), onion stir-fry added with palmitic acid not emulsified (food comparison example 10B), and onion stir-fry added with non-emulsified stearic acid (food comparison example 10C) As for all, in the cold state, the fatty acid became solid and the color of the fatty acid was white / opaque, so the whole food changed whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例１１：オレンジジュース）
　市販のオレンジジュースに２重量％の脂肪酸乳化物（パルミチン酸乳化物またはステアリン酸乳化物）を、脂肪酸濃度が０．１重量％になるように添加した（食品実施例１１Ａおよび１１Ｂ）。食品比較例１１は、脂肪酸乳化物を添加しなかった。食品比較例１１Ａおよび１１Ｂは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 11: Orange juice)
2% by weight of a fatty acid emulsion (palmitic acid emulsion or stearic acid emulsion) was added to commercially available orange juice so that the fatty acid concentration was 0.1% by weight (food examples 11A and 11B). The foodstuff comparative example 11 did not add a fatty-acid emulsion. In food comparative examples 11A and 11B, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたオレンジジュースを、冷たい状態（約２５℃）で熟練者によって官能評価した。 The obtained orange juice was subjected to sensory evaluation by an expert in a cold state (about 25 ° C.).
　製造例２Ｄのパルミチン酸乳化物を添加したオレンジジュース（食品実施例１１Ａ）には、甘味と厚みが付与され全体のまとまりが付与された。総合評価は◎であった。不快な刺激はなかった。 The orange juice to which the palmitic acid emulsion of Production Example 2D was added (Food Example 11A) was given sweetness and thickness to give the whole unity. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したオレンジジュース（食品実施例１１Ｂ）には、甘味と厚みが付与され全体のまとまりが付与された。パルミチン酸より重く硬い風味となった。総合評価は○であった。不快な刺激はなかった。 The orange juice (Food Example 11B) to which the stearic acid emulsion of Production Example 3D was added was given sweetness and thickness to give the whole unity. The flavor became heavier and harder than palmitic acid. The overall evaluation was ○. There were no unpleasant stimuli.
　無添加（食品比較例１１）のオレンジジュースは、通常のオレンジジュースの風味であった。 Additive-free (food comparison example 11) orange juice had the flavor of normal orange juice.
　乳化しないパルミチン酸を添加したオレンジジュース（食品比較例１１Ａ）および乳化しないステアリン酸を添加したオレンジジュース（食品比較例１１Ｂ）のそれぞれについては、いずれも、液面に固体の脂肪酸が浮き、均一に混ざらなかった。飲んでも、脂肪酸の融点が体温よりも高いため、溶解しなかった。固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。総合評価は△であった。 For each of orange juice to which palmitic acid not emulsified was added (Food Comparative Example 11A) and orange juice to which non-emulsified stearic acid was added (Food Comparative Example 11B), solid fatty acids floated uniformly on the liquid surface. It did not mix. Even if it was drunk, it did not dissolve because the melting point of fatty acid was higher than body temperature. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例１２：りんごジュース）
　市販のりんごジュースに２重量％の脂肪酸乳化物（パルミチン酸乳化物またはステアリン酸乳化物）を、脂肪酸濃度が０．１重量％になるように添加した（食品実施例１２Ａおよび１２Ｂ）。パルミチン酸乳化物については、脂肪酸濃度が０．２重量％になるものも作製した。食品比較例１２は、脂肪酸乳化物を添加しなかった。食品比較例１２Ａおよび１２Ｂは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 12: Apple Juice)
2 wt% fatty acid emulsion (palmitic acid emulsion or stearic acid emulsion) was added to commercially available apple juice so that the fatty acid concentration was 0.1 wt% (food examples 12A and 12B). Regarding the palmitic acid emulsion, a fatty acid concentration of 0.2% by weight was also prepared. The foodstuff comparative example 12 did not add a fatty-acid emulsion. In food comparative examples 12A and 12B, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたりんごジュースを、冷たい状態（約２５℃）で熟練者によって官能評価した。 The obtained apple juice was sensory-evaluated by an expert in a cold state (about 25 ° C.).
　製造例２Ｄのパルミチン酸乳化物を添加したりんごジュース（食品実施例１２Ａ）には、甘味と厚みが付与され全体のまとまりが付与された。０．２重量％添加した場合は、パルミチン酸特有の石鹸のような風味がかすかに付与された。０．１重量％添加した場合の総合評価は◎であり、０．２重量％添加した場合の総合評価は○であった。不快な刺激はなかった。 Sweetness and thickness were given to the apple juice (Food Example 12A) to which the palmitic acid emulsion of Production Example 2D was added, giving the whole unity. When 0.2% by weight was added, a soap-like flavor peculiar to palmitic acid was slightly given. The overall evaluation when 0.1% by weight was added was “◎”, and the overall evaluation when 0.2% by weight was added was “good”. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したりんごジュース（食品実施例１２Ｂ）には、甘味と厚みが付与され全体のまとまりが付与された。パルミチン酸より重く硬い風味となった。総合評価は○であった。不快な刺激はなかった。 The apple juice (Food Example 12B) to which the stearic acid emulsion of Production Example 3D was added was given sweetness and thickness to give the whole unity. The flavor became heavier and harder than palmitic acid. The overall evaluation was ○. There were no unpleasant stimuli.
　無添加（食品比較例１２）のりんごジュースは、通常のりんごジュースの風味であった。 Additive-free (food comparison example 12) apple juice had the flavor of normal apple juice.
　乳化しないパルミチン酸を添加したりんごジュース（食品比較例１２Ａ）および乳化しないステアリン酸を添加したりんごジュース（食品比較例１２Ｂ）のそれぞれについては、いずれも、液面に固体の脂肪酸が浮き、均一に混ざらなかった。飲んでも、脂肪酸の融点が体温よりも高いため、溶解しなかった。固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。総合評価は△であった。 About each of the apple juice (foodstuff comparative example 12A) which added the palmitic acid which is not emulsified, and the apple juice (foodstuff comparative example 12B) which was added the stearic acid which is not emulsified, a solid fatty acid floats on the liquid surface uniformly, It did not mix. Even if it was drunk, it did not dissolve because the melting point of fatty acid was higher than body temperature. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例１３：ミックスジュース）
　市販のミックスジュース（りんご、オレンジ、もも、バナナおよびレモンの果実を原料とする）に２重量％の脂肪酸乳化物（パルミチン酸乳化物またはステアリン酸乳化物）を、脂肪酸濃度が０．１重量％になるように添加した（食品実施例１３Ａおよび１３Ｂ）。食品比較例１３は、脂肪酸乳化物を添加しなかった。食品比較例１３Ａおよび１３Ｂは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 13: Mixed juice)
2% fatty acid emulsion (palmitic acid emulsion or stearic acid emulsion) in commercially available mixed juice (from apple, orange, peach, banana and lemon fruits), fatty acid concentration 0.1 weight % (Food examples 13A and 13B). The foodstuff comparative example 13 did not add a fatty-acid emulsion. In food comparative examples 13A and 13B, fatty acids that were not emulsified were heated to form a liquid, and then added and mixed at the same concentration.
　得られたミックスジュースを、冷たい状態（約２５℃）で熟練者によって官能評価した。 The obtained mixed juice was subjected to sensory evaluation by an expert in a cold state (about 25 ° C.).
　製造例２Ｄのパルミチン酸乳化物を添加したミックスジュース（食品実施例１３Ａ）には、甘味と厚みが付与され全体のまとまりが付与された。総合評価は◎であった。不快な刺激はなかった。 The mixed juice (Food Example 13A) to which the palmitic acid emulsion of Production Example 2D was added was given sweetness and thickness to give the whole unity. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したミックスジュース（食品実施例１３Ｂ）には、甘味と厚みが付与され全体のまとまりが付与された。パルミチン酸より重く硬い風味となった。総合評価は○であった。不快な刺激はなかった。 The mixed juice (Food Example 13B) to which the stearic acid emulsion of Production Example 3D was added was given sweetness and thickness to give the whole unity. The flavor became heavier and harder than palmitic acid. The overall evaluation was ○. There were no unpleasant stimuli.
　無添加（食品比較例１３）のミックスジュースは、通常のミックスジュースの風味であった。 Additive-free (food comparison example 13) mixed juice had the flavor of normal mixed juice.
　乳化しないパルミチン酸を添加したミックスジュース（食品比較例１３Ａ）および乳化しないステアリン酸を添加したミックスジュース（食品比較例１３Ｂ）のそれぞれについては、いずれも、液面に固体の脂肪酸が浮き、均一に混ざらなかった。飲んでも、脂肪酸の融点が体温よりも高いため、溶解しなかった。固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。総合評価は△であった。 For each of the mixed juice added with non-emulsified palmitic acid (food comparative example 13A) and the mixed juice added with non-emulsified stearic acid (food comparative example 13B), solid fatty acids floated uniformly on the liquid surface. It did not mix. Even if it was drunk, it did not dissolve because the melting point of fatty acid was higher than body temperature. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例１４：イチゴジャム）
　市販のイチゴジャム（アヲハタ製；糖度５０度、脂質０重量％）の果肉以外の部分に、２重量％の脂肪酸乳化物（パルミチン酸乳化物またはステアリン酸乳化物）を、脂肪酸濃度が０．１重量％になるように添加して混合した（食品実施例１４Ａおよび１４Ｂ）。食品比較例１４は、脂肪酸乳化物を添加しなかった。食品比較例１４Ａおよび１４Ｂは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 14: Strawberry Jam)
A non-fruit portion of a commercially available strawberry jam (manufactured by Aohata; sugar content 50 degrees, lipid 0% by weight) with a 2% by weight fatty acid emulsion (palmitic acid emulsion or stearic acid emulsion) with a fatty acid concentration of 0.1 It was added and mixed so that it might become weight% (foodstuff Examples 14A and 14B). The foodstuff comparative example 14 did not add a fatty acid emulsion. In food comparative examples 14A and 14B, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたイチゴジャムを、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained strawberry jam was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例２Ｄのパルミチン酸乳化物を添加したイチゴジャム（食品実施例１４Ａ）には、温かい状態および冷めた状態の両方で、口に入れた瞬間の甘味を強く感じた。全体的な風味にまとまりと重みが付与された。ステアリン酸より軽い風味となった。総合評価は◎であった。不快な刺激はなかった。 The strawberry jam (Food Example 14A) to which the palmitic acid emulsion of Production Example 2D was added felt the sweetness of the moment it was put in the mouth both in the warm state and in the cold state. The overall flavor was given a unity and weight. A lighter flavor than stearic acid. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したイチゴジャム（食品実施例１４Ｂ）には、温かい状態および冷めた状態の両方で、口に入れた瞬間の甘味を強く感じた。全体的な風味にまとまりと重みが付与された。総合評価は○であった。不快な刺激はなかった。 The strawberry jam to which the stearic acid emulsion of Production Example 3D was added (Food Example 14B) strongly felt the sweetness of the instant it was put in the mouth both in the warm state and in the cold state. The overall flavor was given a unity and weight. The overall evaluation was ○. There were no unpleasant stimuli.
　無添加（食品比較例１４）のイチゴジャムは、通常のイチゴジャムの風味であった。 The strawberry jam with no additive (food comparison example 14) had the usual strawberry jam flavor.
　乳化しないパルミチン酸を添加したイチゴジャム（食品比較例１４Ａ）および乳化しないステアリン酸を添加したイチゴジャム（食品比較例１４Ｂ）のそれぞれについては、いずれも、均一に混合すると、食品表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 About each of the strawberry jam which added the palmitic acid which is not emulsified (foodstuff comparative example 14A), and the strawberry jam which was added the stearic acid which is not emulsified (foodstuff comparative example 14B), when it mix | blends uniformly, terry will arise on the food surface It was. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないパルミチン酸を添加したイチゴジャム（食品比較例１４Ａ）および乳化しないステアリン酸を添加したイチゴジャム（食品比較例１４Ｂ）のそれぞれについては、いずれも、冷めた状態では、脂肪酸が固体になり、肪酸の色が白色・不透明であるため、食品全体が白っぽく変化した。固体となった脂肪酸は固いため、食品全体の物性も固く変化する。固体の脂肪酸には口腔内粘膜への不快な刺激はなかったが、蝋の様な食感と香りがあったため、添加した食品の風味は向上しなかった。総合評価は△であった。 About each of the strawberry jam (foodstuff comparative example 14A) which added the palmitic acid which does not emulsify, and the strawberry jam (foodstuff comparative example 14B) which added the stearic acid which does not emulsify, in each state, the fatty acid becomes solid, Since the color of the fatty acid is white / opaque, the whole food changed whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例１５：きのこソテー）
　きのこ（えのき、しめじ、しいたけおよびマッシュルームを使用した）を油脂を使わずにソテーし、塩コショウで調味した。その後２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を、ソテー後の重量全体に対して脂肪酸添加濃度が０．１重量％になるように添加して混合した（食品実施例１５Ａ～Ｃ）。食品比較例１５は、脂肪酸乳化物を添加しなかった。食品比較例１５Ａ～１５Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 15: Mushroom Saute)
Mushrooms (using enoki mushrooms, shimeji mushrooms, shiitake mushrooms and mushrooms) were sauteed without using oil and fat, and seasoned with salt and pepper. Thereafter, 2% by weight of a fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) was added so that the concentration of fatty acid added was 0.1% by weight relative to the total weight after saute. Mixed (food examples 15A-C). The food comparative example 15 did not add the fatty acid emulsion. In food comparative examples 15A to 15C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたきのこソテーを、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained mushroom saute was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したきのこソテー（食品実施例１５Ａ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとバターのようなコクが付与された。パルミチン酸より軽い風味となった。総合評価は、○であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 Mushroom sauté (Food Example 15A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and buttery richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ○. There was no unpleasant irritation both in the warm and cold state.
　製造例２Ｄのパルミチン酸乳化物を添加したきのこソテー（食品実施例１５Ｂ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりと鶏油のようなコクが付与された。ステアリン酸より軽い風味となった。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 Mushroom saute (Food Example 15B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and a richness like chicken oil in the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid. The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　製造例３Ｄのステアリン酸乳化物を添加したきのこソテー（食品実施例１５Ｃ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりと牛脂のようなコクが付与された。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 Mushroom sauté (Food Example 15C) to which the stearic acid emulsion of Production Example 3D was added was provided with a mass and a beef fat richness in the overall flavor both in the warm state and in the cold state. The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　無添加（食品比較例１５）のきのこソテーは、油脂分がないため、全体にまとまりがなく、コクに欠けた。 The additive-free (Food Product Comparative Example 15) mushroom sauté was free of fat and oil, so it was not organized and lacked richness.
　乳化しないミリスチン酸を添加したきのこソテー（食品比較例１５Ａ）、乳化しないパルミチン酸を添加したきのこソテー（食品比較例１５Ｂ）および乳化しないステアリン酸を添加したきのこソテー（食品比較例１５Ｃ）のそれぞれについては、いずれも、均一に混合すると、食品表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 Mushroom sauteed with non-emulsified myristic acid (food comparative example 15A), mushroom sauteed with non-emulsified palmitic acid (food comparative example 15B) and mushroom sauteed with non-emulsified stearic acid (food comparative example 15C) In any case, when the mixture was uniformly mixed, the surface of the food was terrified. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加したきのこソテー（食品比較例１５Ａ）、乳化しないパルミチン酸を添加したきのこソテー（食品比較例１５Ｂ）および乳化しないステアリン酸を添加したきのこソテー（食品比較例１５Ｃ）のそれぞれについては、いずれも、冷めた状態では、脂肪酸が固体になり、肪酸の色が白色・不透明であるため、食品全体が白っぽく変化した。固体となった脂肪酸は固いため、食品全体の物性も固く変化する。固体の脂肪酸には口腔内粘膜への不快な刺激はなかったが、蝋の様な食感と香りがあったため、添加した食品の風味は向上しなかった。総合評価は△であった。 Mushroom sauteed with non-emulsified myristic acid (food comparative example 15A), mushroom sauteed with non-emulsified palmitic acid (food comparative example 15B) and mushroom sauteed with non-emulsified stearic acid (food comparative example 15C) In both cases, in the cooled state, the fatty acid became solid and the color of the fatty acid was white / opaque, so the whole food changed whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例１６：わかめの酢の物）
　乾燥わかめを６０℃の湯に３分間浸漬することにより戻し、２０℃の水で水洗後、水分を絞った。酢５０ｇ、砂糖８ｇおよび食塩０．８ｇを混ぜ合わせて、この混合物に、もどして水を絞ったわかめを５分漬け込んだ。その後、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を酢の物全体に対して脂肪酸濃度が０．１重量％となるように添加して混合した（食品実施例１６Ａ～Ｃ）。食品実施例１６Ｄでは、オレイン酸乳化物を、酢の物全体に対して脂肪酸濃度が０．０５重量％となるように添加して混合した。食品比較例１６は、脂肪酸乳化物を添加しなかった。食品比較例１６Ａ～１６Ｄは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 16: Wakame Vinegar)
The dried wakame was returned by immersing in 60 ° C. hot water for 3 minutes, washed with water at 20 ° C., and then squeezed. 50 g of vinegar, 8 g of sugar, and 0.8 g of sodium chloride were mixed together, and the wakame seaweed that had been squeezed with water was soaked for 5 minutes. Thereafter, a 2% by weight fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) was added and mixed so that the fatty acid concentration was 0.1% by weight with respect to the whole vinegar (food) Examples 16A-C). In Food Example 16D, the oleic acid emulsion was added and mixed so that the fatty acid concentration was 0.05% by weight with respect to the whole vinegar. The foodstuff comparative example 16 did not add a fatty-acid emulsion. In food comparative examples 16A to 16D, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られた酢の物を、冷たい状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained vinegar was subjected to sensory evaluation by a skilled person both in a cold state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加した酢の物（食品実施例１６Ａ）には、酢カドが取れ、全体的なまとまりが付与された。甘味が強調された。パルミチン酸より軽い風味となった。総合評価は○であった。不快な刺激はなかった。 The vinegared product (Food Example 16A) to which the myristic acid emulsion of Production Example 1D was added was vinegared and given an overall unity. Sweetness was emphasized. It became lighter than palmitic acid. The overall evaluation was ○. There were no unpleasant stimuli.
　製造例２Ｄのパルミチン酸乳化物を添加した酢の物（食品実施例１６Ｂ）には、酢カドが取れ、全体的なまとまりが付与された。甘味が強調された。ステアリン酸よりは効果が低かった。総合評価は○であった。不快な刺激はなかった。 The vinegared product (Food Example 16B) to which the palmitic acid emulsion of Production Example 2D was added was freed from vinegar and was given an overall unity. Sweetness was emphasized. It was less effective than stearic acid. The overall evaluation was ○. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加した酢の物（食品実施例１６Ｃ）には、酢カドが取れ、全体的なまとまりが付与された。甘味が強調された。総合評価は◎であった。不快な刺激はなかった。 The vinegared product (Food Example 16C) to which the stearic acid emulsion of Production Example 3D was added was freed from vinegar and was given an overall unity. Sweetness was emphasized. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例４Ｄのオレイン酸乳化物を添加した酢の物（食品実施例１６Ｄ）には、酢カドが取れ、全体的なまとまりとコクが付与された。総合評価は○であった。不快な刺激はなかった。 The vinegared product (food example 16D) to which the oleic acid emulsion of Production Example 4D was added was freed from vinegar, and was given an overall unity and richness. The overall evaluation was ○. There were no unpleasant stimuli.
　無添加（食品比較例１６）の酢の物は、通常の酢の物の風味であった。 Additive-free (food comparative example 16) vinegar was the flavor of ordinary vinegar.
　乳化しないミリスチン酸を添加した酢の物（食品比較例１６Ａ）、乳化しないパルミチン酸を添加した酢の物（食品比較例１６Ｂ）および乳化しないステアリン酸を添加した酢の物（食品比較例１６Ｃ）のそれぞれについては、いずれも、わかめの部分には変化がなかったが、酢混合液の液面に固体の脂肪酸が浮き、均一に混ざらなかった。喫食しても、脂肪酸の融点が体温よりも高いため、溶解しなかった。固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。総合評価は△であった。乳化しないオレイン酸を添加した酢の物（食品比較例１６Ｄ）では、わかめの部分には変化がなかったが、酢混合液の液面に固形の脂肪酸が浮き、均一に混ざらなかった。喫食すると、脂肪酸の融点が体温よりも低いため、溶解した。液状の脂肪酸には口腔内粘膜に対する刺激性があるため、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 About each of the vinegar thing (food comparative example 16A) which added the myristic acid which does not emulsify, the vinegar thing which added the palmitic acid which does not emulsify (food comparison example 16B), and the vinegar thing which added the stearic acid which does not emulsify (food comparison example 16C), However, although there was no change in the seaweed portion, solid fatty acids floated on the liquid surface of the vinegar mixed solution and were not mixed uniformly. Even after eating, the melting point of the fatty acid was higher than the body temperature, so it did not dissolve. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ. In the vinegared product to which oleic acid that was not emulsified was added (Food Comparative Example 16D), there was no change in the wakame portion, but solid fatty acids floated on the liquid surface of the vinegar mixed solution and were not mixed uniformly. When eaten, it melted because the melting point of the fatty acid was lower than the body temperature. Since liquid fatty acids have irritation to the oral mucosa, there was a tingling irritation especially in the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　（食品実施例１７：エビ塩焼き）
　むきえびを０．３重量％の食塩で揉み洗いし、ぬめりを取った後、充分に水洗し、水気をふき取った。熱したテフロン（登録商標）加工フライパンにむきえびを入れ、表面が白っぽくなるまで焼いた後、生むきえびに対して酒を１０重量％、食塩を０．６重量％加えて、むきえびに完全に火が通るまで炒めた。火からおろした後、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を、加熱前のむきえびの重量に対して脂肪酸濃度が０．１重量％になるように添加して混合した（食品実施例１７Ａ～Ｃ）。食品比較例１７は、脂肪酸乳化物を添加しなかった。食品比較例１７Ａ～１７Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 17: Grilled Shrimp Salt)
The peeled shrimp was rinsed with 0.3% by weight of sodium chloride, and after the slime was removed, it was thoroughly washed with water and the moisture was wiped off. Put shrimp in a heated teflon (registered trademark) frying pan, bake until the surface becomes whitish, add 10% by weight of sake and 0.6% by weight of salt to raw shrimp, completely Fry until the fire goes through. After removing from the fire, a 2% by weight fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) has a fatty acid concentration of 0.1% by weight with respect to the weight of peeled shrimp before heating. And mixed (Food Examples 17A-C). The food comparative example 17 did not add the fatty acid emulsion. In food comparative examples 17A to 17C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたエビ塩焼きを、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained grilled shrimp salt was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したエビ塩焼き（食品実施例１７Ａ）には、温かい状態および冷めた状態の両方で、エビの生臭さが抑えられ、バターで焼いたようなコクが付与された。総合評価は◎であった。不快な刺激はなかった。 The shrimp salt grilled (food example 17A) to which the myristic acid emulsion of Production Example 1D has been added is provided with a richness that is baked with butter, suppressing the raw odor of the shrimp both in the warm state and in the cold state. It was. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例２Ｄのパルミチン酸乳化物を添加したエビ塩焼き（食品実施例１７Ｂ）には、温かい状態および冷めた状態の両方で、ステアリン酸よりも強くエビの生臭さが抑えられた。油脂で焼いたようなコクが付与された。総合評価は◎であった。不快な刺激はなかった。 Shrimp grilled with the palmitic acid emulsion of Production Example 2D (Food Example 17B) suppressed the raw odor of shrimp stronger than stearic acid in both warm and cold states. The body was baked with fats and oils. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したエビ塩焼き（食品実施例１７Ｃ）には、温かい状態および冷めた状態の両方で、エビの生臭さが抑えられ、油脂で焼いたようなコクが付与された。総合評価は◎であった。不快な刺激はなかった。 Shrimp grilled with the stearic acid emulsion of Production Example 3D (Food Example 17C) is given the richness of baked with fats and oils, suppressing the raw odor of shrimp both in the warm and cold state. It was. The overall evaluation was ◎. There were no unpleasant stimuli.
　無添加（食品比較例１７）のエビ塩焼きは、エビの生臭さがあり、コクがなかった。 Additive-free (food comparative example 17) grilled shrimp had a shrimp odor and was not rich.
　乳化しないミリスチン酸を添加したアサリ酒蒸し（食品比較例１７Ａ）、乳化しないパルミチン酸を添加したエビ塩焼き（食品比較例１７Ｂ）および乳化しないステアリン酸を添加したエビ塩焼き（食品比較例１７Ｃ）のそれぞれについては、いずれも、均一に混合すると、食品表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 Steamed clam steamed with non-emulsified myristic acid (food comparative example 17A), grilled shrimp with added palmitic acid without emulsification (food comparative example 17B), and grilled shrimp with non-emulsified stearic acid (food comparative example 17C) As for any of the above, when uniformly mixed, the surface of the food was terrified. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加したエビ塩焼き（食品比較例１７Ａ）、乳化しないパルミチン酸を添加したエビ塩焼き（食品比較例１７Ｂ）および乳化しないステアリン酸を添加したエビ塩焼き（食品比較例１７Ｃ）のそれぞれについては、いずれも、冷めた状態では、脂肪酸が固体になり、肪酸の色が白色・不透明であるため、食品全体が白っぽく変化した。固体となった脂肪酸は固いため、食品全体の物性も固く変化する。固体の脂肪酸には口腔内粘膜への不快な刺激はなかったが、蝋の様な食感と香りがあったため、添加した食品の風味は向上しなかった。総合評価は△であった。 Grilled shrimp salt added with non-emulsified myristic acid (food comparative example 17A), grilled shrimp salt added with palmitic acid not emulsified (food comparative example 17B), and grilled shrimp salt added with stearic acid not emulsified (food comparative example 17C) In both cases, in the cooled state, the fatty acid became solid and the color of the fatty acid was white / opaque, so the whole food changed whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例１８：アサリ酒蒸し）
　殻つきの生きたあさりを３％食塩水に２時間浸漬し、砂抜きをした後、揉み洗い、水洗した。熱したテフロン（登録商標）加工フライパンにあさりをいれ、殻を含めた生あさりに対して２０重量％の酒、殻を除いた生あさり（計算値、廃棄率６０％に従い計算）に対して０．８重量％の食塩を加えて、加熱した。火からおろした後殻を除いた加熱あさり（計算値、廃棄率６０％に従い計算）に対して脂肪酸濃度が０．１重量％になるように、２重量％の脂肪酸乳化物を（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）それぞれの濃度で添加して混合した（食品実施例１８Ａ～Ｃ）。食品比較例１８は、脂肪酸乳化物を添加しなかった。食品比較例１８Ａ～１８Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 18: Steamed clams)
A live clam with a shell was immersed in 3% saline for 2 hours, and after sand removal, it was rinsed and washed with water. Set a heated Teflon (registered trademark) processing frying pan and put 20% by weight of liquor, including shells, and 0% for fresh crusts excluding shells (calculated according to calculated value, disposal rate 60%). .8 wt% sodium chloride was added and heated. 2% by weight fatty acid emulsion (myristic acid emulsification) so that the fatty acid concentration is 0.1% by weight with respect to the heating clam (calculated value, calculated according to the disposal rate of 60%) after removing the hull from the fire. Products, palmitic acid emulsions or stearic acid emulsions) were added at respective concentrations and mixed (Food Examples 18A-C). The foodstuff comparative example 18 did not add a fatty-acid emulsion. In food comparative examples 18A to 18C, non-emulsified fatty acids were heated to form a liquid and then added and mixed at the same concentration.
　得られたアサリ酒蒸しを、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained clam steamed steam was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したアサリ酒蒸し（食品実施例１８Ａ）には、温かい状態および冷めた状態の両方で、アサリの生臭さが抑えられ、バターで仕上げたようなコクが付与された。総合評価は◎であった。不快な刺激はなかった。 Steamed clam steaming (Food Example 18A) to which the myristic acid emulsion of Production Example 1D has been added gives the freshness of the clams in both the warm and cold states, giving it a richness that is finished with butter It was done. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例２Ｄのパルミチン酸乳化物を添加したアサリ酒蒸し（食品実施例１８Ｂ）には、温かい状態および冷めた状態の両方で、ステアリン酸よりも強くアサリの生臭さが抑えられた。サラダ油で仕上げたようなコクが付与された。総合評価は◎であった。不快な刺激はなかった。 In clam steaming (food example 18B) to which the palmitic acid emulsion of Production Example 2D was added, the fresh smell of clams was suppressed more strongly than stearic acid in both warm and cold states. The body was finished with a salad oil. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したアサリ酒蒸し（食品実施例１８Ｃ）には、温かい状態および冷めた状態の両方で、アサリの生臭さが抑えられ、サラダ油で仕上げたようなコクが付与された。総合評価は◎であった。不快な刺激はなかった。 Steamed clams steamed with the stearic acid emulsion of Production Example 3D (Food Example 18C) has a fresh flavor of clams in both warm and cold states, giving it a rich finish like salad oil It was done. The overall evaluation was ◎. There were no unpleasant stimuli.
　無添加（食品比較例１８）のアサリ酒蒸しは、アサリの生臭さがあり、コクがなかった。 The additive-free (food comparative example 18) clam steamed steam had a fresh clam odor and was not rich.
　乳化しないミリスチン酸を添加したアサリ酒蒸し（食品比較例１８Ａ）、乳化しないパルミチン酸を添加したアサリ酒蒸し（食品比較例１８Ｂ）および乳化しないステアリン酸を添加したアサリ酒蒸し（食品比較例１８Ｃ）のそれぞれについては、いずれも、汁の部分には脂肪酸が浮いて均一に混ざらず、アサリの表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 Steamed clam steamed to which non-emulsified myristic acid was added (food comparative example 18A), clam steamed to which palmitic acid not emulsified was added (food comparative example 18B), and clam steamed to which stearic acid not emulsified was added (food comparative example 18C) In each case, fatty acids floated in the juice part and were not mixed uniformly, and the surface of the clams was terrified. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加したアサリ酒蒸し（食品比較例１８Ａ）、乳化しないパルミチン酸を添加したアサリ酒蒸し（食品比較例１８Ｂ）および乳化しないステアリン酸を添加したアサリ酒蒸し（食品比較例１８Ｃ）のそれぞれについては、いずれも、冷めた状態では、脂肪酸が固体になり、肪酸の色が白色・不透明であるため、食品全体が白っぽく変化した。固体となった脂肪酸は固いため、食品全体の物性も固く変化する。固体の脂肪酸には口腔内粘膜への不快な刺激はなかったが、蝋の様な食感と香りがあったため、添加した食品の風味は向上しなかった。総合評価は△であった。 Steamed clam steamed to which non-emulsified myristic acid was added (food comparative example 18A), clam steamed to which palmitic acid not emulsified was added (food comparative example 18B), and clam steamed to which stearic acid not emulsified was added (food comparative example 18C) For each of the above, in the cooled state, the fatty acid became solid and the color of the fatty acid was white / opaque, so the whole food changed whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例１９：マグロ油漬け）
　ノンオイルツナ（いなば製；マグロ肉のスープ煮缶詰；脂質０．４重量％、塩分相当量１．０重量％）を液汁も含めて用いた。２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を、対象の重量に対して０．１重量％の濃度となるように添加して混合してツナ混合物を得た（食品実施例１９Ａ～Ｃ）。食品比較例１９は、脂肪酸乳化物を添加しなかった。食品比較例１９Ａ～１９Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合してツナ混合物を得た。 (Food Example 19: Tuna soaked in oil)
Non-oil tuna (manufactured by Inaba; canned tuna meat soup; 0.4% by weight of lipid, 1.0% by weight of salt) was used including liquid juice. 2 wt% fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) is added and mixed so as to have a concentration of 0.1% by weight with respect to the weight of the target, and the tuna mixture (Food Examples 19A-C). The food comparative example 19 did not add the fatty acid emulsion. In food comparative examples 19A to 19C, fatty acids that were not emulsified were heated to form a liquid and then added at the same concentration and mixed to obtain a tuna mixture.
　得られたツナ混合物を、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained tuna mixture was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したツナ混合物（食品実施例１９Ａ）には、温かい状態および冷めた状態の両方で、厚みのある風味となり、しっかりとしたコクが付与された。マグロの魚臭さが抑えられた。パルミチン酸より軽い風味となった。総合評価は○であった。不快な刺激はなかった。 The tuna mixture to which the myristic acid emulsion of Production Example 1D was added (Food Example 19A) had a thick flavor and a firm body in both the warm state and the cold state. The fish smell of tuna was suppressed. It became lighter than palmitic acid. The overall evaluation was ○. There were no unpleasant stimuli.
　製造例２Ｄのパルミチン酸乳化物を添加したツナ混合物（食品実施例１９Ｂ）には、温かい状態および冷めた状態の両方で、厚みのある風味となり、しっかりとしたコクが付与された。マグロの魚臭さが抑えられた。ステアリン酸より軽い風味となった。総合評価は◎であった。不快な刺激はなかった。 The tuna mixture to which the palmitic acid emulsion of Production Example 2D was added (Food Example 19B) had a thick flavor and a firm body in both the warm state and the cooled state. The fish smell of tuna was suppressed. A lighter flavor than stearic acid. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したツナ混合物（食品実施例１９Ｃ）には、温かい状態および冷めた状態の両方で、厚みのある風味となり、しっかりとしたコクが付与された。マグロの魚臭さが抑えられた。総合評価は◎であった。不快な刺激はなかった。 The tuna mixture to which the stearic acid emulsion of Production Example 3D was added (Food Example 19C) had a thick flavor and a firm body in both the warm state and the cold state. The fish smell of tuna was suppressed. The overall evaluation was ◎. There were no unpleasant stimuli.
　無添加（食品比較例１９）のツナは、通常のノンオイルツナ缶詰の風味であった。 The additive-free (food comparative example 19) tuna had the flavor of a normal non-oil tuna can.
　乳化しないミリスチン酸を添加したツナ混合物（食品比較例１９Ａ）、乳化しないパルミチン酸を添加したツナ混合物（食品比較例１９Ｂ）および乳化しないステアリン酸を添加したツナ混合物（食品比較例１９Ｃ）では、表面にテリが生じた。これらを温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。温かい状態での総合評価はいずれも×であった。脂肪酸の融点以下では、全体的に白っぽくなり、ゲル上に固化した。口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。冷たい状態での総合評価はいずれも△であった。 In the tuna mixture added with non-emulsified myristic acid (food comparative example 19A), the tuna mixture added with non-emulsified palmitic acid (food comparative example 19B), and the tuna mixture added with non-emulsified stearic acid (food comparative example 19C), the surface Teri occurred. When these were eaten in a warm state, the liquid fatty acid stimulated the mucous membrane in the oral cavity, and in particular, there was a tingling irritation in the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation in the warm state was x. Below the melting point of the fatty acid, the whole became whitish and solidified on the gel. Although there was no irritation to the oral mucosa, there was a waxy texture and aroma, so the flavor of the added food did not improve. All the comprehensive evaluation in the cold state was (triangle | delta).
　（食品実施例２０：からし明太子）
　辛子明太子（タイショウ製）に、辛子明太子全体に対して脂肪酸濃度が０．１重量％になるように、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を添加して混合した（食品実施例２０Ａ～Ｃ）。食品比較例２０は、脂肪酸乳化物を添加しなかった。食品比較例２０Ａ～２０Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 20: Mentaiko Mustard)
2% by weight fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) so that mentaiko (made by Taisho) has a fatty acid concentration of 0.1% by weight relative to the whole mentaiko Were added and mixed (Food Examples 20A-C). The foodstuff comparative example 20 did not add a fatty acid emulsion. In food comparative examples 20A to 20C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたからし明太子を、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained mustard mentaiko was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したからし明太子（食品実施例２０Ａ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりと、サラダオイルで和えたようなコクが付与された。パルミチン酸より軽い風味となった。総合評価は○であった。不快な刺激はなかった。 In the mentaiko (foodstuff example 20A) to which the myristic acid emulsion of Production Example 1D was added, the whole flavor was gathered in both warm and chilled states, and the richness as if it was mixed with salad oil Granted. It became lighter than palmitic acid. The overall evaluation was ○. There were no unpleasant stimuli.
　製造例２Ｄのパルミチン酸乳化物を添加したからし明太子（食品実施例２０Ｂ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりと、サラダオイルで和えたようなコクが付与された。ステアリン酸より軽い風味となった。総合評価は◎であった。不快な刺激はなかった。 In the mentaiko (foodstuff Example 20B) to which the palmitic acid emulsion of Production Example 2D has been added, the whole flavor is gathered together in a warm state and in a cold state, and the richness as if it was mixed with salad oil Granted. A lighter flavor than stearic acid. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したからし明太子（食品実施例２０Ｃ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりと、サラダオイルで和えたようなコクが付与された。総合評価は◎であった。不快な刺激はなかった。 In addition to the stearic acid emulsion of Production Example 3D, the mentaiko (food example 20C) has an overall flavor in a warm state and a cold state, and has a rich flavor that is mixed with salad oil. Granted. The overall evaluation was ◎. There were no unpleasant stimuli.
　無添加（食品比較例２０）のからし明太子は、通常のからし明太子の風味であった。 Additive-free (food comparative example 20) mustard mentaiko had a normal mustard mentaiko flavor.
　乳化しないミリスチン酸を添加したからし明太子（食品比較例２０Ａ）、乳化しないパルミチン酸を添加したからし明太子（食品比較例２０Ｂ）および乳化しないステアリン酸を添加したからし明太子（食品比較例２０Ｃ）のそれぞれについては、いずれも、からし明太子の表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 Spicy mentaiko added with non-emulsified myristic acid (food comparative example 20A), sardine mentaiko added with non-emulsified palmitic acid (food comparative example 20B) and non-emulsified stearic acid mentaiko (food comparative example 20C) As for each of the above, teri occurred on the surface of mustard mentaiko. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加したからし明太子（食品比較例２０Ａ）、乳化しないパルミチン酸を添加したからし明太子（食品比較例２０Ｂ）および乳化しないステアリン酸を添加したからし明太子（食品比較例２０Ｃ）のそれぞれについては、いずれも、冷めた状態では、脂肪酸が固体になり、肪酸の色が白色・不透明であるため、食品全体が白っぽく変化した。固体となった脂肪酸は固いため、食品全体の物性も固く変化する。固体の脂肪酸には口腔内粘膜への不快な刺激はなかったが、蝋の様な食感と香りがあったため、添加した食品の風味は向上しなかった。総合評価は△であった。 Spicy mentaiko added with non-emulsified myristic acid (food comparative example 20A), sardine mentaiko added with non-emulsified palmitic acid (food comparative example 20B) and non-emulsified stearic acid mentaiko (food comparative example 20C) For each of the above, in the cooled state, the fatty acid became solid and the color of the fatty acid was white / opaque, so the whole food changed whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例２１：ハンバーグ）
　市販のハンバーグ種を崩して混ぜ合わせた後、ハンバーグ種全体に対して脂肪酸濃度が０．２重量％になるように、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を添加して混合し、形成した（食品実施例２１Ａ～Ｃ）。熱したテフロン（登録商標）加工フライパンにて表面を焼き、ガスオーブンで２００℃、８分間加熱調理した。食品比較例２１は、脂肪酸乳化物を添加しなかった。食品比較例２１Ａ～２１Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 21: Hamburg)
After breaking down and mixing the commercially available hamburger seeds, a 2% by weight fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearin so that the fatty acid concentration is 0.2% by weight relative to the whole hamburger seeds. Acid emulsion) was added and mixed to form (Food Examples 21A-C). The surface was baked in a heated Teflon (registered trademark) frying pan and cooked in a gas oven at 200 ° C. for 8 minutes. The foodstuff comparative example 21 did not add a fatty-acid emulsion. In food comparative examples 21A to 21C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたハンバーグを、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained hamburger was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したハンバーグ（食品実施例２１Ａ）には、温かい状態および冷めた状態の両方で、風味に厚みと乳製品のようなコクが付与された。総合評価は◎であった。不快な刺激はなかった。 The hamburger (Food Example 21A) to which the myristic acid emulsion of Production Example 1D was added was given a thickness and richness like a dairy product in both a warm state and a cooled state. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例２Ｄのパルミチン酸乳化物を添加したハンバーグ（食品実施例２１Ｂ）には、温かい状態および冷めた状態の両方で、風味に厚みとコクが付与された。総合評価は◎であった。不快な刺激はなかった。 The hamburger (Food Example 21B) to which the palmitic acid emulsion of Production Example 2D was added was given thickness and richness to the flavor both in the warm state and in the cooled state. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したハンバーグ（食品実施例２１Ｃ）には、温かい状態および冷めた状態の両方で、風味に厚みとコクが付与された。パルミチン酸より硬く重い風味となった。総合評価は○であった。不快な刺激はなかった。 The hamburger (Food Example 21C) to which the stearic acid emulsion of Production Example 3D was added was given thickness and richness in both the warm state and the cold state. Harder and heavier than palmitic acid. The overall evaluation was ○. There were no unpleasant stimuli.
　無添加（食品比較例２１）のハンバーグは、通常のハンバーグの風味であった。 Additive-free (food comparison example 21) hamburger had a normal hamburger flavor.
　乳化しないミリスチン酸を添加したハンバーグ（食品比較例２１Ａ）、乳化しないパルミチン酸を添加したハンバーグ（食品比較例２１Ｂ）および乳化しないステアリン酸を添加したハンバーグ（食品比較例２１Ｃ）のそれぞれについては、いずれも、ハンバーグの表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 For each of hamburger added with non-emulsified myristic acid (food comparative example 21A), hamburger added with non-emulsified palmitic acid (food comparative example 21B), and hamburger added with non-emulsified stearic acid (food comparative example 21C), In addition, the surface of the hamburger terry was generated. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加したハンバーグ（食品比較例２１Ａ）、乳化しないパルミチン酸を添加したハンバーグ（食品比較例２１Ｂ）および乳化しないステアリン酸を添加したハンバーグ（食品比較例２１Ｃ）のそれぞれについては、いずれも、冷めた状態では、脂肪酸が固体になり、肪酸の色が白色・不透明であるため、食品全体が白っぽく変化した。固体となった脂肪酸は固いため、食品全体の物性も固く変化する。固体の脂肪酸には口腔内粘膜への不快な刺激はなかったが、蝋の様な食感と香りがあったため、添加した食品の風味は向上しなかった。総合評価は△であった。 For each of hamburger added with non-emulsified myristic acid (food comparative example 21A), hamburger added with non-emulsified palmitic acid (food comparative example 21B), and hamburger added with non-emulsified stearic acid (food comparative example 21C), However, in the cold state, the fatty acid became solid and the color of the fatty acid was white / opaque, so the whole food changed whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例２２：スクランブルエッグ）
　全卵に食塩を０．３重量％添加後、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を全卵全体に対して脂肪酸濃度が０．１重量％となるように添加して混合した後、加熱調理してスクランブルエッグとした（食品実施例２２Ａ～Ｃ）。食品実施例２２Ｄでは、オレイン酸乳化物を、全卵全体に対して脂肪酸濃度が０．０５重量％となるように添加してから調理した。食品比較例２２は、脂肪酸乳化物を添加しなかった。食品比較例２２Ａ～２２Ｄは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合してから調理した。 (Food Example 22: Scrambled Egg)
After 0.3% by weight of salt is added to the whole egg, 2% by weight of a fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) has a fatty acid concentration of 0.1% with respect to the whole egg. % And then mixed to be scrambled eggs (food examples 22A to 22C). In Food Example 22D, the oleic acid emulsion was added to the whole egg so that the fatty acid concentration was 0.05% by weight, and then cooked. The foodstuff comparative example 22 did not add a fatty acid emulsion. In food comparative examples 22A to 22D, fatty acids that were not emulsified were heated to form a liquid, then added at the same concentration and mixed before cooking.
　得られたスクランブルエッグを、温かい状態（約７０℃）および冷たい状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained scrambled eggs were subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cold state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したスクランブルエッグ（食品実施例２２Ａ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。パルミチン酸より軽い風味となった。総合評価は◎であった。不快な刺激はなかった。 The scrambled egg to which the myristic acid emulsion of Production Example 1D was added (Food Example 22A) was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例２Ｄのパルミチン酸乳化物を添加したスクランブルエッグ（食品実施例２２Ｂ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。ステアリン酸より軽い風味となった。総合評価は◎であった。不快な刺激はなかった。 The scrambled egg to which the palmitic acid emulsion of Production Example 2D was added (Food Example 22B) was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したスクランブルエッグ（食品実施例２２Ｃ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。総合評価は◎であった。不快な刺激はなかった。 A scrambled egg (Food Example 22C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例４Ｄのオレイン酸乳化物を添加したスクランブルエッグ（食品実施例２２Ｄ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。オレイン酸特有の油脂のにおいは感じられなかった。総合評価は◎であった。不快な刺激はなかった。 The scrambled egg to which the oleic acid emulsion of Production Example 4D was added (Food Example 22D) was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. The odor of oils and fats peculiar to oleic acid was not felt. The overall evaluation was ◎. There were no unpleasant stimuli.
　無添加（食品比較例２２）のスクランブルエッグは、油脂を配合していないため、味のまとまりとコクに欠けた。 The additive-free (food comparison example 22) scrambled eggs lacked fat and fat, and lacked a good taste.
　乳化しないミリスチン酸を添加したスクランブルエッグ（食品比較例２２Ａ）、乳化しないパルミチン酸を添加したスクランブルエッグ（食品比較例２２Ｂ）、乳化しないステアリン酸を添加したスクランブルエッグ（食品比較例２２Ｃ）および乳化しないオレイン酸を添加したスクランブルエッグ（食品比較例２２Ｄ）のそれぞれについては、いずれも、スクランブルエッグの表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 Scrambled eggs added with non-emulsified myristic acid (food comparative example 22A), scrambled eggs added with non-emulsified palmitic acid (food comparative example 22B), scrambled eggs added with non-emulsified stearic acid (food comparative example 22C) and not emulsified In each of the scrambled eggs to which oleic acid was added (Food Product Comparative Example 22D), the surface of the scrambled eggs was terrified. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加したスクランブルエッグ（食品比較例２２Ａ）、乳化しないパルミチン酸を添加したスクランブルエッグ（食品比較例２２Ｂ）、乳化しないステアリン酸を添加したスクランブルエッグ（食品比較例２２Ｃ）および乳化しないオレイン酸を添加したスクランブルエッグ（食品比較例２２Ｄ）のそれぞれについては、いずれも、冷めた状態では、脂肪酸が固体になり、肪酸の色が白色・不透明であるため、食品全体が白っぽく変化した。固体となった脂肪酸は固いため、食品全体の物性も固く変化する。食品比較例２２Ａ～２２Ｃでは、固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上せず、総合評価は△であった。食品比較例２２Ｄでは、乳化しないオレイン酸を添加したスクランブルエッグ（食品比較例２２Ｄ）は、液状の脂肪酸には口腔内粘膜に対する刺激性があるため、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 Scrambled eggs added with non-emulsified myristic acid (food comparative example 22A), scrambled eggs added with non-emulsified palmitic acid (food comparative example 22B), scrambled eggs added with non-emulsified stearic acid (food comparative example 22C) and not emulsified For each of the scrambled eggs to which oleic acid was added (Food Comparative Example 22D), in the cooled state, the fatty acid became solid, and the color of the fatty acid was white / opaque, so the whole food changed whitish. . Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. In food comparative examples 22A to 22C, solid fatty acids do not irritate the oral mucosa, but because of the waxy texture and aroma, the flavor of the added food does not improve, and the overall evaluation is Δ. there were. In the food comparison example 22D, the scrambled egg (food comparison example 22D) to which oleic acid that is not emulsified was added had irritation to the oral mucosa, and thus the throat was particularly irritating. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　（食品実施例２３：無脂肪牛乳）
　おいしい無脂肪牛乳（森永；脂質０．４重量％）に、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を脂肪酸の添加量が０．１重量％となるように添加して混合した（食品実施例２３Ａ～Ｃ）。食品比較例２３は、脂肪酸乳化物を添加しなかった。食品比較例２３Ａ～２３Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 23: non-fat milk)
Delicious non-fat milk (Morinaga; 0.4% fat by weight) and 2% by weight fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) with 0.1% fatty acid addition Were added and mixed (food examples 23A-C). The foodstuff comparative example 23 did not add a fatty-acid emulsion. In food comparative examples 23A to 23C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られた牛乳を、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained milk was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加した牛乳（食品実施例２３Ａ）には、温かい状態および冷めた状態の両方で、牛乳らしい甘味、厚みが付与された。白濁性が付与された。パルミチン酸より軽い風味となった。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The milk (foodstuff Example 23A) to which the myristic acid emulsion of Production Example 1D was added was given sweetness and thickness like milk in both a warm state and a cooled state. A cloudiness was imparted. It became lighter than palmitic acid. The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　製造例２Ｄのパルミチン酸乳化物を添加した牛乳（食品実施例２３Ｂ）には、温かい状態および冷めた状態の両方で、牛乳らしい甘味、厚みが付与された。白濁性が付与された。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The milk (Food Example 23B) to which the palmitic acid emulsion of Production Example 2D was added was given milk-like sweetness and thickness both in the warm state and in the cold state. A cloudiness was imparted. The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　製造例３Ｄのステアリン酸乳化物を添加した牛乳（食品実施例２３Ｃ）には、温かい状態および冷めた状態の両方で、牛乳らしい甘味、厚みが付与された。白濁性が付与された。パルミチン酸より硬く重い風味となった。総合評価は○であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The milk (Food Example 23C) to which the stearic acid emulsion of Production Example 3D was added was given sweetness and thickness like milk in both a warm state and a cooled state. A cloudiness was imparted. Harder and heavier than palmitic acid. The overall evaluation was ○. There was no unpleasant irritation both in the warm and cold state.
　無添加（食品比較例２３）の牛乳は、乳脂肪がないために、牛乳特有のおいしさがなかった。白濁性に欠けた。 Additive-free (Food Comparative Example 23) milk had no milk fat, and therefore had no peculiar taste of milk. Lack of cloudiness.
　乳化しないミリスチン酸を添加した牛乳（食品比較例２３Ａ）、乳化しないパルミチン酸を添加した牛乳（食品比較例２３Ｂ）および乳化しないステアリン酸を添加した牛乳（食品比較例２３Ｃ）のそれぞれについては、いずれも、液面に液状の脂肪酸が浮き、均一に混ざらなかった。飲むと、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、飲料とするに耐えなかった。色調の変化はなかった。総合評価は×であった。 For each of milk added with non-emulsified myristic acid (food comparative example 23A), milk added with non-emulsified palmitic acid (food comparative example 23B), and milk added with non-emulsified stearic acid (food comparative example 23C), However, liquid fatty acids floated on the liquid surface and were not mixed uniformly. When ingested, liquid fatty acids stimulated the mucous membranes of the oral cavity, especially the pharynx. The irritation was very uncomfortable and could not stand to drink. There was no change in color. The overall evaluation was x.
　乳化しないミリスチン酸を添加した牛乳（食品比較例２３Ａ）、乳化しないパルミチン酸を添加した牛乳（食品比較例２３Ｂ）および乳化しないステアリン酸を添加した牛乳（食品比較例２３Ｃ）のそれぞれについては、いずれも、冷めた状態では、液面に固体の脂肪酸が浮き、均一に混ざらなかった。飲んでも、脂肪酸の融点が体温よりも高いため、溶解しなかった。固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。色調の変化はなかった。総合評価は△であった。 For each of milk added with non-emulsified myristic acid (food comparative example 23A), milk added with non-emulsified palmitic acid (food comparative example 23B), and milk added with non-emulsified stearic acid (food comparative example 23C), However, in the cooled state, solid fatty acids floated on the liquid surface and were not mixed uniformly. Even if it was drunk, it did not dissolve because the melting point of fatty acid was higher than body temperature. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve. There was no change in color. The overall evaluation was Δ.
　（食品実施例２４：カッテージチーズ）
　雪印北海道１００カッテージチーズ（雪印；脂質４．０重量％）に、チーズ全体に対して脂肪酸濃度が０．１重量％になるように、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を添加して混合した（食品実施例２４Ａ～Ｃ）。食品比較例２４は、脂肪酸乳化物を添加しなかった。食品比較例２４Ａ～２４Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 24: Cottage cheese)
Snow Brand Hokkaido 100 Cottage Cheese (Snow Brand; 4.0% by weight lipid), 2% fatty acid emulsion (myristic acid emulsion, palmitic acid so that the fatty acid concentration is 0.1% by weight with respect to the whole cheese. Emulsions or stearic acid emulsions) were added and mixed (food examples 24A-C). The foodstuff comparative example 24 did not add a fatty-acid emulsion. In food comparative examples 24A to 24C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたチーズを、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained cheese was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したチーズ（食品実施例２４Ａ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。パルミチン酸より軽い風味となった。総合評価は○であった。不快な刺激はなかった。 The cheese to which the myristic acid emulsion of Production Example 1D was added (Food Example 24A) was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ○. There were no unpleasant stimuli.
　製造例２Ｄのパルミチン酸乳化物を添加したハンバーグ（食品実施例２４Ｂ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。ステアリン酸より軽い風味となった。総合評価は○であった。不快な刺激はなかった。 The hamburger (Food Example 24B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid. The overall evaluation was ○. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したチーズ（食品実施例２４Ｃ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。総合評価は○であった。不快な刺激はなかった。 The cheese to which the stearic acid emulsion of Production Example 3D was added (Food Example 24C) was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. The overall evaluation was ○. There were no unpleasant stimuli.
　無添加（食品比較例２４）のカッテージチーズは、通常のカッテージチーズの風味であった。 Additive-free (food comparison example 24) cottage cheese had the flavor of ordinary cottage cheese.
　乳化しないミリスチン酸を添加したカッテージチーズ（食品比較例２４Ａ）、乳化しないパルミチン酸を添加したカッテージチーズ（食品比較例２４Ｂ）および乳化しないステアリン酸を添加したカッテージチーズ（食品比較例２４Ｃ）のそれぞれについては、いずれも、カッテージチーズの表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。色調の変化はなかった。総合評価は×であった。 About each of the cottage cheese which added the myristic acid which does not emulsify (foodstuff comparative example 24A), the cottage cheese which added the palmitic acid which does not emulsify (foodstuff comparative example 24B), and the cottage cheese which added the stearic acid which does not emulsify (foodstuff comparative example 24C) In either case, the surface of the cottage cheese was terrified. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. There was no change in color. The overall evaluation was x.
　乳化しないミリスチン酸を添加したカッテージチーズ（食品比較例２４Ａ）、乳化しないパルミチン酸を添加したカッテージチーズ（食品比較例２４Ｂ）および乳化しないステアリン酸を添加したカッテージチーズ（食品比較例２４Ｃ）のそれぞれについては、いずれも、冷めた状態では、脂肪酸が固体になり、肪酸の色が白色・不透明であるため、食品全体が白っぽく変化した。固体となった脂肪酸は固いため、食品全体の物性も固く変化する。固体の脂肪酸には口腔内粘膜への不快な刺激はなかったが、蝋の様な食感と香りがあったため、添加した食品の風味は向上しなかった。色調の変化はなかった。総合評価は△であった。 About each of the cottage cheese which added the myristic acid which does not emulsify (foodstuff comparative example 24A), the cottage cheese which added the palmitic acid which does not emulsify (foodstuff comparative example 24B), and the cottage cheese which added the stearic acid which does not emulsify (foodstuff comparative example 24C) In both cases, in the cooled state, the fatty acid became solid and the color of the fatty acid was white / opaque, so the whole food changed whitish. Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. The solid fatty acid did not cause unpleasant irritation to the oral mucosa, but had a waxy texture and aroma, so the flavor of the added food did not improve. There was no change in color. The overall evaluation was Δ.
　（食品実施例２５：ホットケーキ）
　ホットケーキミックス（森永；脂質３．６重量％）２００ｇに卵５０ｇ、水１５０ｇを混ぜ合わせた後、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）をホットケーキミックス全体に対して脂肪酸濃度が０．１重量％となるように添加して混合した後、加熱調理してホットケーキを得た（食品実施例２５Ａ～Ｃ）。食品実施例２５Ｄでは、オレイン酸乳化物を、ホットケーキミックス全体に対して脂肪酸濃度が０．０５重量％となるように添加してから調理した。食品比較例２５は、脂肪酸乳化物を添加しなかった。食品比較例２５Ａ～２５Ｄは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合してから調理した。 (Food Example 25: Hot Cake)
After mixing 50 g of eggs and 150 g of water with 200 g of hot cake mix (Morinaga; lipid 3.6 wt%), 2 wt% fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) was added. After adding and mixing so that a fatty acid concentration might be 0.1 weight% with respect to the whole hot cake mix, it cooked and obtained the hot cake (foodstuff Example 25A-C). In Food Example 25D, the oleic acid emulsion was added to the hot cake mix so that the fatty acid concentration was 0.05% by weight, and then cooked. The foodstuff comparative example 25 did not add a fatty acid emulsion. In food comparative examples 25A to 25D, fatty acids that were not emulsified were heated to form a liquid, then added at the same concentration and mixed before cooking.
　得られたホットケーキを、温かい状態（約７０℃）および冷たい状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained hot cake was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cold state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したホットケーキ（食品実施例２５Ａ）には、温かい状態および冷めた状態の両方で、バターのような甘味、厚みが付与された。パルミチン酸より軽い風味となった。総合評価は◎であった。不快な刺激はなかった。 The hot cake (Food Example 25A) to which the myristic acid emulsion of Production Example 1D was added was given a sweetness and thickness like butter both in a warm state and a cooled state. It became lighter than palmitic acid. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例２Ｄのパルミチン酸乳化物を添加したホットケーキ（食品実施例２５Ｂ）には、温かい状態および冷めた状態の両方で、油脂のコク、甘味、厚みが付与された。総合評価は◎であった。不快な刺激はなかった。 The hot cake (Food Example 25B) to which the palmitic acid emulsion of Production Example 2D was added was imparted with fat, fat, sweetness, and thickness both in the warm state and in the cold state. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したホットケーキ（食品実施例２５Ｃ）には、温かい状態および冷めた状態の両方で、油脂のコク、甘味、厚みが付与された。パルミチン酸より硬く重い風味となった。総合評価は○であった。不快な刺激はなかった。 The hot cake (Food Example 25C) to which the stearic acid emulsion of Production Example 3D was added was provided with fat, fat, sweetness, and thickness both in the warm state and in the cold state. Harder and heavier than palmitic acid. The overall evaluation was ○. There were no unpleasant stimuli.
　製造例４Ｄのオレイン酸乳化物を添加したホットケーキ（食品実施例２５Ｄ）には、温かい状態および冷めた状態の両方で、油脂のコク、甘味、厚みが付与された。軽くやわらかい物性となった。総合評価は◎であった。不快な刺激はなかった。 The hot cake (Food Example 25D) to which the oleic acid emulsion of Production Example 4D was added was imparted with fat, fat, sweetness, and thickness both in the warm state and in the cold state. Light and soft physical properties. The overall evaluation was ◎. There were no unpleasant stimuli.
　無添加（食品比較例２５）のホットケーキは、乳脂肪がないために、特有のおいしさに欠けた。 The additive-free (Food Product Comparative Example 25) hot cake lacked the unique taste due to the absence of milk fat.
　乳化しないミリスチン酸を添加したホットケーキ（食品比較例２５Ａ）、乳化しないパルミチン酸を添加したホットケーキ（食品比較例２５Ｂ）、乳化しないステアリン酸を添加したホットケーキ（食品比較例２５Ｃ）および乳化しないオレイン酸を添加したホットケーキ（食品比較例２５Ｄ）のそれぞれについては、いずれも、温かい状態で、ホットケーキの表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 Hot cake added with non-emulsified myristic acid (food comparative example 25A), hot cake added with non-emulsified palmitic acid (food comparative example 25B), hot cake added with non-emulsified stearic acid (food comparative example 25C) and not emulsified In each of the hot cakes to which oleic acid was added (Food Product Comparative Example 25D), all of the hot cakes had a hot surface in the warm state. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加したホットケーキ（食品比較例２５Ａ）、乳化しないパルミチン酸を添加したホットケーキ（食品比較例２５Ｂ）、乳化しないステアリン酸を添加したホットケーキ（食品比較例２５Ｃ）および乳化しないオレイン酸を添加したホットケーキ（食品比較例２５Ｄ）のそれぞれについては、いずれも、冷めた状態では、脂肪酸が固体になり、肪酸の色が白色・不透明であるため、食品全体が白っぽく変化した。固体となった脂肪酸は固いため、食品全体の物性も固く変化する。食品比較例２５Ａ～２５Ｃでは、固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上せず、総合評価は△であった。乳化しないオレイン酸を添加したホットケーキ（食品比較例２５Ｄ）は、液状の脂肪酸には口腔内粘膜に対する刺激性があるため、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 Hot cake added with non-emulsified myristic acid (food comparative example 25A), hot cake added with non-emulsified palmitic acid (food comparative example 25B), hot cake added with non-emulsified stearic acid (food comparative example 25C) and not emulsified For each of the hot cakes to which oleic acid was added (Food Comparative Example 25D), the fatty acid became solid and the color of the fatty acid was white / opaque in the cooled state, so that the whole food was whitish. . Since the fatty acid that has become solid is hard, the physical properties of the food as a whole change. In food comparative examples 25A to 25C, solid fatty acids do not irritate the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food does not improve and the overall evaluation is Δ. there were. In the hot cake to which oleic acid that is not emulsified was added (Food Comparative Example 25D), the liquid fatty acid had irritation to the oral mucosa, and therefore, there was a tingling irritation especially in the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　（食品実施例２６：ビスケット）
　以下の表７に記載の配合および（１）から（６）の手順で、最小限の油脂を使用した、油脂の少ないハードビスケットを焼いた。 (Food Example 26: Biscuit)
Hard biscuits with a small amount of oil and fat were baked using the minimum amount of oil and fat according to the formulations shown in Table 7 below and the procedures (1) to (6).
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　ここで使用した脂肪酸パウダー溶液は、製造例１Ｄ、２Ｄ、３Ｄまたは４Ｄのいずれかと同じ方法で製造した超音波処理後の脂肪酸乳化物であった（食品実施例２６Ａ～Ｄ）。この脂肪酸乳化物の脂肪酸濃度は、２重量％であった。ビスケットでの脂肪酸添加濃度は０．２重量％であった。食品比較例２６は、脂肪酸乳化物を添加しなかった。 The fatty acid powder solution used here was a fatty acid emulsion after ultrasonic treatment produced by the same method as in Production Example 1D, 2D, 3D or 4D (Food Examples 26A to D). The fatty acid concentration of this fatty acid emulsion was 2% by weight. The fatty acid addition concentration in the biscuits was 0.2% by weight. The food comparative example 26 did not add the fatty acid emulsion.
　得られたビスケットを、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained biscuits were subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したビスケット（食品実施例２６Ａ）、製造例２Ｄのパルミチン酸乳化物を添加したビスケット（食品実施例２６Ｂ）および製造例３Ｄのステアリン酸乳化物を添加したビスケット（食品実施例２６Ｃ）では、温かい状態および冷めた状態の両方で、油の風味が付与され、食べやすくなった。脂肪酸種による差は小さかった。総合評価は○であった。 Biscuits to which the myristic acid emulsion of Production Example 1D was added (Food Example 26A), biscuits to which the palmitic acid emulsion of Production Example 2D was added (Food Example 26B), and biscuits to which the stearic acid emulsion of Production Example 3D was added In (Food Example 26C), the flavor of oil was imparted in both warm and cold states, making it easier to eat. The difference by fatty acid species was small. The overall evaluation was ○.
　製造例４Ｄのオレイン酸乳化物を添加したビスケット（食品実施例２６Ｄ）では、温かい状態および冷めた状態の両方で、オレイン酸特有の油脂のにおいが付与された。総合評価は○であった。不快な刺激はなかった。 In the biscuit to which the oleic acid emulsion of Production Example 4D was added (Food Example 26D), the smell of fats and oils peculiar to oleic acid was imparted both in the warm state and in the cooled state. The overall evaluation was ○. There were no unpleasant stimuli.
　無添加（食品比較例２６）のビスケットは、乳脂肪がないために、特有のおいしさに欠けた。このビスケットは、固く、食べにくかった。 The additive-free (food comparison example 26) biscuits lacked the peculiar taste because there was no milk fat. This biscuit was hard and difficult to eat.
　（食品実施例２７：チョコレート）
　以下の表８に記載の配合で、当該分野で公知の準チョコレートを製造した。 (Food Example 27: Chocolate)
A quasi-chocolate known in the art was produced with the formulation shown in Table 8 below.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　なお、脂肪酸パウダー中に脂肪酸を２０％含むため、上の配合で脂肪酸０．２％の準チョコレートとなる。 In addition, since the fatty acid powder contains 20% fatty acid, the above composition becomes a quasi-chocolate of 0.2% fatty acid.
　ここで使用した脂肪酸パウダーは、製造例１Ｄ、２Ｄ、または３Ｄのいずれかと同じ方法で製造した脂肪酸乳化物の粉末であった（食品実施例２７Ａ～Ｄ）。食品比較例２７は、脂肪酸乳化物を添加しなかった。 The fatty acid powder used here was a powder of a fatty acid emulsion produced by the same method as in Production Example 1D, 2D, or 3D (Food Examples 27A to D). The foodstuff comparative example 27 did not add a fatty-acid emulsion.
　得られたチョコレートを、冷たい状態（約２５℃）で熟練者によって官能評価した。 The sensory evaluation of the obtained chocolate was performed by an expert in a cold state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したチョコレート（食品実施例２７Ａ）では、油の風味が付与され、食べやすくなった。総合評価は○であった。不快な刺激はなかった。 In the chocolate to which the myristic acid emulsion of Production Example 1D was added (Food Example 27A), the flavor of oil was imparted and it became easy to eat. The overall evaluation was ○. There were no unpleasant stimuli.
　製造例２Ｄのパルミチン酸乳化物を添加したチョコレート（食品実施例２７Ｂ）および製造例３Ｄのステアリン酸乳化物を添加したチョコレート（食品実施例２７Ｃ）では、油の風味が付与され、食べやすくなった。食感がかたくなった。総合評価は○であった。不快な刺激はなかった。 In the chocolate to which the palmitic acid emulsion of Production Example 2D was added (Food Example 27B) and the chocolate to which the stearic acid emulsion of Production Example 3D was added (Food Example 27C), the flavor of oil was imparted and it was easy to eat. . The texture became hard. The overall evaluation was ○. There were no unpleasant stimuli.
　製造例４Ｄのオレイン酸乳化物を添加したチョコレート（食品実施例２７Ｄ）では、オレイン酸特有の油脂のにおいが付与された。総合評価は○であった。不快な刺激はなかった。 In the chocolate to which the oleic acid emulsion of Production Example 4D was added (Food Example 27D), the smell of fats and oils peculiar to oleic acid was imparted. The overall evaluation was ○. There were no unpleasant stimuli.
　無添加（食品比較例２７）のチョコレートは、うまみの少ないチョコレートであった。 Additive-free (Food Comparative Example 27) chocolate was chocolate with little umami.
　（食品実施例２８：キャンディー）
　以下の表９に記載の配合および（１）から（５）の手順で、キャンディーを製造した。 (Food Example 28: Candy)
The candy was manufactured by the composition of the following Table 9 and the procedures (1) to (5).
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　ここで使用した脂肪酸パウダー溶液は、製造例１Ｄ、２Ｄ、３Ｄまたは４Ｄのいずれかと同じ方法で製造した超音波処理後の脂肪酸乳化物であった（食品実施例２８Ａ～Ｄ）。この脂肪酸乳化物の脂肪酸濃度は、２重量％であった。キャンディーでの脂肪酸添加濃度は０．２重量％であった。食品比較例２８は、脂肪酸乳化物を添加しなかった。 The fatty acid powder solution used here was an ultrasonically treated fatty acid emulsion produced by the same method as in any of Production Examples 1D, 2D, 3D, or 4D (Food Examples 28A to D). The fatty acid concentration of this fatty acid emulsion was 2% by weight. The fatty acid addition concentration in the candy was 0.2% by weight. The foodstuff comparative example 28 did not add a fatty-acid emulsion.
　得られたキャンディーを、冷たい状態（約２５℃）で熟練者によって官能評価した。 The obtained candy was subjected to sensory evaluation by an expert in a cold state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したキャンディー（食品実施例２８Ａ）では、強い甘味とまとまりが付与された。パルミチン酸より軽い風味となった。総合評価は◎であった。不快な刺激はなかった。 In the candy (Food Example 28A) to which the myristic acid emulsion of Production Example 1D was added, strong sweetness and unity were imparted. It became lighter than palmitic acid. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例２Ｄのパルミチン酸乳化物を添加したキャンディー（食品実施例２８Ｂ）では、強い甘味とまとまりが付与された。総合評価は◎であった。不快な刺激はなかった。 In the candy (Food Example 28B) to which the palmitic acid emulsion of Production Example 2D was added, strong sweetness and unity were imparted. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したキャンディー（食品実施例２８Ｃ）では、強い甘味とまとまりが付与された。パルミチン酸より硬く重い風味となった。総合評価は◎であった。不快な刺激はなかった。 In the candy (Food Example 28C) to which the stearic acid emulsion of Production Example 3D was added, strong sweetness and unity were imparted. Harder and heavier than palmitic acid. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例４Ｄのオレイン酸乳化物を添加したキャンディー（食品実施例２８Ｄ）では、強い甘味とまとまりが付与された。オレイン酸特有の油脂のにおいが付与された。総合評価は○であった。不快な刺激はなかった。 In the candy (Food Example 28D) to which the oleic acid emulsion of Production Example 4D was added, strong sweetness and unity were imparted. Oleic acid-specific oily odor was added. The overall evaluation was ○. There were no unpleasant stimuli.
　無添加（食品比較例２８）のキャンディーは、通常の砂糖あめの味であった。 The additive-free (food comparative example 28) candy had a normal sugar candy taste.
　（食品実施例２９：コーヒー）
　ブレンディー（ＡＧＦ製）６ｇを９０℃の湯４００ｇで溶解し、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を脂肪酸の添加量が０．１重量％となるように添加して混合した（食品実施例２９Ａ～Ｃ）。食品比較例２９は、脂肪酸乳化物を添加しなかった。食品比較例２９Ａ～２９Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 29: Coffee)
6 g of blendy (manufactured by AGF) is dissolved in 400 g of hot water at 90 ° C., and 2 wt% fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) is added in an amount of 0.1 wt. % Were added and mixed (Food Examples 29A to 29C). The foodstuff comparative example 29 did not add a fatty-acid emulsion. In food comparative examples 29A to 29C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたコーヒーを、温かい状態（約７０℃）および冷めた状態（約２７℃）の両方で熟練者によって官能評価した。 The obtained coffee was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 27 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したコーヒー（食品実施例２９Ａ）には、温かい状態および冷めた状態の両方で、クリームを添加したような、全体的な風味にまとまりとコクが付与された。パルミチン酸より軽い風味となった。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The coffee (Food Example 29A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and richness to the overall flavor as if the cream was added in both the warm state and the cold state. . It became lighter than palmitic acid. The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　製造例２Ｄのパルミチン酸乳化物を添加したコーヒー（食品実施例２９Ｂ）には、温かい状態および冷めた状態の両方で、クリームを添加したような、全体的な風味にまとまりとコクが付与された。ステアリン酸より軽い風味となった。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The coffee to which the palmitic acid emulsion of Production Example 2D was added (Food Example 29B) was given a cohesiveness and richness to the overall flavor as if the cream was added in both the warm state and the cold state. . A lighter flavor than stearic acid. The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　製造例３Ｄのステアリン酸乳化物を添加したコーヒー（食品実施例２９Ｃ）には、温かい状態および冷めた状態の両方で、クリームを添加したような、全体的な風味にまとまりとコクが付与された。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The coffee to which the stearic acid emulsion of Production Example 3D was added (Food Example 29C) was given a cohesiveness and richness to the overall flavor as if the cream was added in both the warm state and the cold state. . The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　無添加（食品比較例２９）のコーヒーは、通常のコーヒーの風味であった。 The additive-free (Food Comparative Example 29) coffee had a normal coffee flavor.
　乳化しないミリスチン酸を添加したコーヒー（食品比較例２９Ａ）、乳化しないパルミチン酸を添加したコーヒー（食品比較例２９Ｂ）および乳化しないステアリン酸を添加したコーヒー（食品比較例２９Ｃ）のそれぞれについては、いずれも、液面に液状の脂肪酸が浮き、均一に混ざらなかった。飲むと、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、飲料とするに耐えなかった。色調の変化はなかった。総合評価は×であった。 For each of coffee added with non-emulsified myristic acid (food comparative example 29A), coffee added with palmitic acid not emulsified (food comparative example 29B), and coffee added with non-emulsified stearic acid (food comparative example 29C), However, liquid fatty acids floated on the liquid surface and were not mixed uniformly. When ingested, liquid fatty acids stimulated the mucous membranes of the oral cavity, especially the pharynx. The irritation was very uncomfortable and could not stand to drink. There was no change in color. The overall evaluation was x.
　乳化しないミリスチン酸を添加したコーヒー（食品比較例２９Ａ）、乳化しないパルミチン酸を添加したコーヒー（食品比較例２９Ｂ）および乳化しないステアリン酸を添加したコーヒー（食品比較例２９Ｃ）のそれぞれについては、いずれも、冷めた状態では、液面に固体の脂肪酸が浮き、均一に混ざらなかった。飲んでも、脂肪酸の融点が体温よりも高いため、溶解しなかった。固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。色調の変化はなかった。総合評価は△であった。 For each of coffee added with non-emulsified myristic acid (food comparative example 29A), coffee added with palmitic acid not emulsified (food comparative example 29B), and coffee added with non-emulsified stearic acid (food comparative example 29C), However, in the cooled state, solid fatty acids floated on the liquid surface and were not mixed uniformly. Even if it was drunk, it did not dissolve because the melting point of fatty acid was higher than body temperature. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve. There was no change in color. The overall evaluation was Δ.
　（食品実施例３０：紅茶）
　紅茶Ｄａｙ＆Ｄａｙ　ＴｅａＢａｇ（日東紅茶製）１袋を９０℃の湯２００ｇで３分間蒸らした後、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を脂肪酸の添加量が０．１重量％となるように添加して混合した（食品実施例３０Ａ～Ｃ）。食品比較例３０は、脂肪酸乳化物を添加しなかった。食品比較例３０Ａ～３０Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 30: Black Tea)
After steaming 1 bag of tea Day & Day TeaBag (manufactured by Nitto tea) with 200 g of hot water at 90 ° C. for 3 minutes, 2 wt% fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) is added with fatty acid The mixture was added and mixed so that the amount was 0.1% by weight (food examples 30A to 30C). The food comparative example 30 did not add the fatty acid emulsion. In food comparative examples 30A to 30C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られた紅茶を、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained tea was subjected to sensory evaluation by an expert both in a warm state (about 70 ° C.) and in a cooled state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加した紅茶（食品実施例３０Ａ）には、温かい状態および冷めた状態の両方で、クリームを添加したような、全体的な風味にまとまりとコクが付与された。パルミチン酸より軽い風味となった。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The black tea (Food Example 30A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and richness to the overall flavor as if the cream was added in both the warm state and the cold state. . It became lighter than palmitic acid. The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　製造例２Ｄのパルミチン酸乳化物を添加した紅茶（食品実施例３０Ｂ）には、温かい状態および冷めた状態の両方で、クリームを添加したような、全体的な風味にまとまりとコクが付与された。ステアリン酸より軽い風味となった。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The black tea (Food Example 30B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness to the overall flavor as if the cream had been added in both the warm state and the cold state. . A lighter flavor than stearic acid. The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　製造例３Ｄのステアリン酸乳化物を添加した紅茶（食品実施例３０Ｃ）には、温かい状態および冷めた状態の両方で、クリームを添加したような、全体的な風味にまとまりとコクが付与された。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 The black tea (Food Example 30C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness to the overall flavor as if the cream was added in both the warm state and the cold state. . The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　無添加（食品比較例３０）の紅茶は、通常の紅茶の風味であった。 Additive-free (food comparative example 30) black tea had the flavor of normal black tea.
　乳化しないミリスチン酸を添加した紅茶（食品比較例３０Ａ）、乳化しないパルミチン酸を添加した牛乳（食品比較例３０Ｂ）および乳化しないステアリン酸を添加した牛乳（食品比較例３０Ｃ）のそれぞれについては、いずれも、液面に液状の脂肪酸が浮き、均一に混ざらなかった。飲むと、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、飲料とするに耐えなかった。色調の変化はなかった。総合評価は×であった。 About each of the black tea (foodstuff comparative example 30A) which added the myristic acid which does not emulsify, the milk (foodstuff comparative example 30B) which added the palmitic acid which does not emulsify, and the milk (foodstuff comparative example 30C) which added the stearic acid which does not emulsify, However, liquid fatty acids floated on the liquid surface and were not mixed uniformly. When ingested, liquid fatty acids stimulated the mucous membranes of the oral cavity, especially the pharynx. The irritation was very uncomfortable and could not stand to drink. There was no change in color. The overall evaluation was x.
　乳化しないミリスチン酸を添加した紅茶（食品比較例３０Ａ）、乳化しないパルミチン酸を添加した紅茶（食品比較例３０Ｂ）および乳化しないステアリン酸を添加した紅茶（食品比較例３０Ｃ）のそれぞれについては、いずれも、冷めた状態では、液面に固体の脂肪酸が浮き、均一に混ざらなかった。飲んでも、脂肪酸の融点が体温よりも高いため、溶解しなかった。固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。色調の変化はなかった。総合評価は△であった。 About each of the black tea (foodstuff comparative example 30A) which added the myristic acid which does not emulsify, the black tea (foodstuff comparative example 30B) which added the palmitic acid which does not emulsify, and the black tea (foodstuff comparative example 30C) which added the stearic acid which does not emulsify, However, in the cooled state, solid fatty acids floated on the liquid surface and were not mixed uniformly. Even if it was drunk, it did not dissolve because the melting point of fatty acid was higher than body temperature. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve. There was no change in color. The overall evaluation was Δ.
　（食品実施例３１：コーラ）
　コカコーラ（コカコーラ製）に、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を脂肪酸の添加量が０．１重量％となるように添加して混合した（食品実施例３１Ａ～Ｃ）。食品実施例３１Ｄでは、２重量％のオレイン酸乳化物を、脂肪酸の添加量が０．０５重量％となるように添加して混合した。食品比較例３１は、脂肪酸乳化物を添加しなかった。食品比較例３１Ａ～３１Ｄは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 31: Coke)
2% by weight fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) was added to and mixed with Coca-Cola (manufactured by Coca-Cola) so that the amount of fatty acid added was 0.1% by weight. (Food Examples 31A-C). In Food Example 31D, 2% by weight of oleic acid emulsion was added and mixed so that the amount of fatty acid added was 0.05% by weight. The foodstuff comparative example 31 did not add a fatty-acid emulsion. In food comparative examples 31A to 31D, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたコーラを、冷たい状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained cola was subjected to sensory evaluation by an expert in both the cold state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したコーラ（食品実施例３１Ａ）には、強い甘味とまとまりが付与された。パルミチン酸より軽い風味となった。総合評価は◎であった。不快な刺激はなかった。 The cola (Food Example 31A) to which the myristic acid emulsion of Production Example 1D was added was given a strong sweetness and unity. It became lighter than palmitic acid. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例２Ｄのパルミチン酸乳化物を添加したコーラ（食品実施例３１Ｂ）には、強い甘味とまとまりが付与された。総合評価は◎であった。不快な刺激はなかった。 The cola (Food Example 31B) to which the palmitic acid emulsion of Production Example 2D was added was given a strong sweetness and unity. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したコーラ（食品実施例３１Ｃ）には、強い甘味とまとまりが付与された。パルミチン酸より硬く重い風味となった。総合評価は◎であった。不快な刺激はなかった。 To the cola (Food Example 31C) to which the stearic acid emulsion of Production Example 3D was added, strong sweetness and unity were imparted. Harder and heavier than palmitic acid. The overall evaluation was ◎. There were no unpleasant stimuli.
　製造例４Ｄのオレイン酸乳化物を添加したコーラ（食品実施例３１Ｄ）には、強い甘味とまとまりが付与された。オレイン酸特有の油脂のにおいが付与された。総合評価は○であった。不快な刺激はなかった。 The cola (Food Example 31D) to which the oleic acid emulsion of Production Example 4D was added was given a strong sweetness and unity. Oleic acid-specific oily odor was added. The overall evaluation was ○. There were no unpleasant stimuli.
　無添加（食品比較例３１）のコーラは、通常のコーラの風味であった。 The additive-free (food comparison example 31) cola had a normal cola flavor.
　乳化しないミリスチン酸を添加したコーラ（食品比較例３１Ａ）、乳化しないパルミチン酸を添加したコーラ（食品比較例３１Ｂ）、および乳化しないステアリン酸を添加したコーラ（食品比較例３１Ｃ）はいずれも、液面に固体の脂肪酸が浮き、均一に混ざらなかった。飲んでも、脂肪酸の融点が体温よりも高いため、溶解しなかった。固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。色調の変化はなかった。総合評価は△であった。乳化しないオレイン酸を添加したコーラ（食品比較例３１Ｄ）は、液状の脂肪酸には口腔内粘膜に対する刺激性があるため、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、飲用に耐えなかった。総合評価は×であった。 Cola added with non-emulsified myristic acid (food comparative example 31A), cola added with non-emulsified palmitic acid (food comparative example 31B), and cola added with non-emulsified stearic acid (food comparative example 31C) are liquids. Solid fatty acids floated on the surface and were not mixed uniformly. Even if it was drunk, it did not dissolve because the melting point of fatty acid was higher than body temperature. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve. There was no change in color. The overall evaluation was Δ. In the cola to which oleic acid that is not emulsified was added (Food Comparative Example 31D), the liquid fatty acid had irritation to the oral mucosa, and therefore, there was a tingling irritation especially in the pharynx. The irritation was very unpleasant and could not withstand drinking. The overall evaluation was x.
　（食品実施例３２：しょうゆ）
　特選丸大豆しょうゆ（キッコーマン）に２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）をしょうゆ中の脂肪酸濃度が０．１重量％となるように添加して混合した（食品実施例３２Ａ～Ｃ）。食品比較例３２は、脂肪酸乳化物を添加しなかった。食品比較例３２Ａ～３２Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 32: Soy Sauce)
Add 2% by weight fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) to selected round soybean soy sauce (Kikkoman) so that the fatty acid concentration in the soy sauce becomes 0.1% by weight. Mixed (food examples 32A-C). The foodstuff comparative example 32 did not add a fatty-acid emulsion. In food comparative examples 32A to 32C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたしょうゆを、冷たい状態（約２５℃）で熟練者によって官能評価した。 The obtained soy sauce was subjected to sensory evaluation by an expert in a cold state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したしょうゆ（食品実施例３２Ａ）には、全体的な風味にまとまりとコクが付与された。パルミチン酸より軽い風味となった。やや白濁した。総合評価は○であった。不快な刺激はなかった。 The soy sauce (Food Example 32A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and richness to the overall flavor. It became lighter than palmitic acid. Slightly cloudy. The overall evaluation was ○. There were no unpleasant stimuli.
　製造例２Ｄのパルミチン酸乳化物を添加したしょうゆ（食品実施例３２Ｂ）には、全体的な風味にまとまりとコクが付与された。ステアリン酸より軽い風味となった。やや白濁した。総合評価は○であった。不快な刺激はなかった。 The soy sauce (Food Example 32B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness to the overall flavor. A lighter flavor than stearic acid. Slightly cloudy. The overall evaluation was ○. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したしょうゆ（食品実施例３２Ｃ）には、全体的な風味にまとまりとコクが付与された。やや白濁した。総合評価は○であった。不快な刺激はなかった。 The soy sauce (Food Example 32C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness to the overall flavor. Slightly cloudy. The overall evaluation was ○. There were no unpleasant stimuli.
　無添加（食品比較例３２）のしょうゆは、通常のしょうゆの風味であった。 The additive-free (food comparison example 32) soy sauce had a normal soy sauce flavor.
　乳化しないミリスチン酸を添加したしょうゆ（食品比較例３２Ａ）、乳化しないパルミチン酸を添加したしょうゆ（食品比較例３２Ｂ）および乳化しないステアリン酸を添加したしょうゆ（食品比較例３２Ｃ）のそれぞれについては、いずれも、液面に固体の脂肪酸が浮き、均一に混ざらなかった。喫食しても、脂肪酸の融点が体温よりも高いため、溶解しなかった。固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。総合評価は△であった。 About each of the soy sauce which added the myristic acid which does not emulsify (foodstuff comparative example 32A), the soy sauce which added the palmitic acid which does not emulsify (foodstuff comparative example 32B), and the soy sauce which added the stearic acid which does not emulsify (foodstuff comparative example 32C), However, solid fatty acids floated on the liquid surface and were not mixed uniformly. Even after eating, the melting point of the fatty acid was higher than the body temperature, so it did not dissolve. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例３３：麺つゆ）
　本つゆ、かつお昆布合わせだし３倍濃縮タイプ（キッコーマン製；脂質０重量％）に２倍量の水を加えた後、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）を本つゆ中の脂肪酸濃度が０．１重量％となるように添加して混合した（食品実施例３３Ａ～Ｃ）。食品比較例３３は、脂肪酸乳化物を添加しなかった。食品比較例３３Ａ～３３Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 33: Noodle soup)
After adding 2 times the amount of water to 3 times concentrated type (made by Kikkoman; 0% by weight of fat), 2% by weight fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearin) Acid emulsified product) was added and mixed so that the fatty acid concentration in the soup was 0.1% by weight (food examples 33A-C). The foodstuff comparative example 33 did not add a fatty-acid emulsion. In food comparative examples 33A to 33C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られた麺つゆを、冷たい状態（約２５℃）で熟練者によって官能評価した。 The obtained noodle soup was subjected to sensory evaluation by an expert in a cold state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加した麺つゆ（食品実施例３３Ａ）には、全体的な風味にまとまりとコクが付与された。パルミチン酸より軽い風味となった。やや白濁した。総合評価は○であった。不快な刺激はなかった。 Noodle soup to which the myristic acid emulsion of Production Example 1D was added (Food Example 33A) was given a mass and richness to the overall flavor. It became lighter than palmitic acid. Slightly cloudy. The overall evaluation was ○. There were no unpleasant stimuli.
　製造例２Ｄのパルミチン酸乳化物を添加した麺つゆ（食品実施例３３Ｂ）には、全体的な風味にまとまりとコクが付与された。ステアリン酸より軽い風味となった。やや白濁した。総合評価は○であった。不快な刺激はなかった。 The noodle soup (Food Example 33B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness to the overall flavor. A lighter flavor than stearic acid. Slightly cloudy. The overall evaluation was ○. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加した麺つゆ（食品実施例３３Ｃ）には、全体的な風味にまとまりとコクが付与された。やや白濁した。総合評価は○であった。不快な刺激はなかった。 Noodle soup (Food Example 33C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness to the overall flavor. Slightly cloudy. The overall evaluation was ○. There were no unpleasant stimuli.
　無添加（食品比較例３３）の麺つゆは、通常の麺つゆの風味であった。 The additive-free (food comparative example 33) noodle soup had a normal noodle soup flavor.
　乳化しないミリスチン酸を添加した麺つゆ（食品比較例３３Ａ）、乳化しないパルミチン酸を添加した麺つゆ（食品比較例３３Ｂ）および乳化しないステアリン酸を添加した麺つゆ（食品比較例３３Ｃ）のそれぞれについては、いずれも、液面に固体の脂肪酸が浮き、均一に混ざらなかった。飲んでも、脂肪酸の融点が体温よりも高いため、溶解しなかった。固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。総合評価は△であった。 About each of the noodle soup which added the myristic acid which does not emulsify (food comparison example 33A), the noodle soup which added the palmitic acid which does not emulsify (food comparison example 33B), and the noodle soup which added the stearic acid which does not emulsify (food comparison example 33C). In both cases, solid fatty acids floated on the liquid surface and were not mixed uniformly. Even if it was drunk, it did not dissolve because the melting point of fatty acid was higher than body temperature. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例３４：ケチャップ）
　トマトケチャップ（カゴメ製；脂質０重量％、塩分相当量３．８重量％）に２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）をトマトケチャップ中の脂肪酸濃度が０．１重量％となるように添加して混合した（食品実施例３４Ａ～Ｃ）。食品比較例３４は、脂肪酸乳化物を添加しなかった。食品比較例３４Ａ～３４Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 34: Ketchup)
Tomato ketchup (manufactured by Kagome; lipid 0% by weight, salinity equivalent 3.8% by weight) and 2% by weight fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) in tomato ketchup The mixture was added and mixed so that the concentration became 0.1% by weight (food examples 34A to 34C). The foodstuff comparative example 34 did not add a fatty-acid emulsion. In food comparative examples 34A to 34C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたトマトケチャップを、冷たい状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained tomato ketchup was subjected to sensory evaluation by a skilled person both in a cold state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したトマトケチャップ（食品実施例３４Ａ）には、全体的な風味にまとまりとコクが付与された。パルミチン酸より軽い風味となった。総合評価は○であった。不快な刺激はなかった。 Tomato ketchup (Food Example 34A) to which the myristic acid emulsion of Production Example 1D was added was provided with a unity and richness in the overall flavor. It became lighter than palmitic acid. The overall evaluation was ○. There were no unpleasant stimuli.
　製造例２Ｄのパルミチン酸乳化物を添加したケチャップ（食品実施例３４Ｂ）には、全体的な風味にまとまりとコクが付与された。ステアリン酸より軽い風味となった。総合評価は○であった。不快な刺激はなかった。 The ketchup (Food Example 34B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness to the overall flavor. A lighter flavor than stearic acid. The overall evaluation was ○. There were no unpleasant stimuli.
　製造例３Ｄのステアリン酸乳化物を添加したケチャップ（食品実施例３４Ｃ）には、全体的な風味にまとまりとコクが付与された。総合評価は○であった。不快な刺激はなかった。 Ketchup (Food Example 34C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness to the overall flavor. The overall evaluation was ○. There were no unpleasant stimuli.
　無添加（食品比較例３４）のケチャップは、通常のトマトケチャップの風味であった。 The additive-free (food comparative example 34) ketchup had the usual tomato ketchup flavor.
　乳化しないミリスチン酸を添加したケチャップ（食品比較例３４Ａ）、乳化しないパルミチン酸を添加したケチャップ（食品比較例３４Ｂ）および乳化しないステアリン酸を添加したケチャップ（食品比較例３４Ｃ）のそれぞれについては、いずれも、均一に混合すると、食品表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 For each of ketchup added with non-emulsified myristic acid (food comparative example 34A), ketchup added with non-emulsified palmitic acid (food comparative example 34B), and ketchup added with non-emulsified stearic acid (food comparative example 34C), However, when uniformly mixed, the surface of the food was terrified. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　（食品実施例３５：マヨネーズ）
　油脂を半分に減量したマヨネーズ（キューピー製；３４．７重量％、塩分２．７重量％）または通常の油量のマヨネーズ（キューピー製；脂質７４．７重量％、塩分２重量％）に２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）をマヨネーズ中の脂肪酸添加濃度が０．１重量％となるように添加して混合した（食品実施例３５Ａ－１～３５Ｃ－２）。食品比較例３５は、脂肪酸乳化物を添加しなかった。 (Food Example 35: Mayonnaise)
2 weights in mayonnaise (Cupe; 34.7% by weight, salt 2.7% by weight) or half oil mayonnaise (Cuppy; 74.7% by weight lipid, 2% by weight) % Fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) was added and mixed so that the fatty acid addition concentration in the mayonnaise was 0.1% by weight (Food Example 35A-1 To 35C-2). The foodstuff comparative example 35 did not add a fatty-acid emulsion.
　得られたマヨネーズを、冷たい状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained mayonnaise was subjected to sensory evaluation by an expert in both the cold state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加した油脂減量マヨネーズ（食品実施例３５Ａ－１）では、油脂特有のおいしさが付与された。製造例１Ｄのミリスチン酸乳化物を添加した通常油脂マヨネーズ（食品実施例３５Ａ－２）では、全体的な風味にまとまりとコクが付与された。食品実施例３５Ａ－１および食品実施例３５Ａ－２のいずれでも、パルミチン酸より軽い風味となった。食品実施例３５Ａ－１および食品実施例３５Ａ－２のいずれでも、総合評価は○であり、不快な刺激はなかった。 In the fat and oil weight-loss mayonnaise (Food Example 35A-1) to which the myristic acid emulsion of Production Example 1D was added, the deliciousness peculiar to fats and oils was imparted. In normal fat mayonnaise (Food Example 35A-2) to which the myristic acid emulsion of Production Example 1D was added, the whole flavor was given a cohesiveness and richness. Both food example 35A-1 and food example 35A-2 had a lighter flavor than palmitic acid. In both food example 35A-1 and food example 35A-2, the overall evaluation was good, and there was no unpleasant irritation.
　製造例２Ｄのパルミチン酸乳化物を添加した油脂減量マヨネーズ（食品実施例３５Ｂ－１）では、油脂特有のおいしさが付与された。製造例２Ｄのパルミチン酸乳化物を添加した通常油脂マヨネーズ（食品実施例３５Ｂ－２）では、全体的な風味にまとまりとコクが付与された。食品実施例３５Ｂ－１および食品実施例３５Ｂ－２のいずれでも、ステアリン酸より軽い風味となった。食品実施例３５Ｂ－１および食品実施例３５Ｂ－２のいずれでも、総合評価は○であり、不快な刺激はなかった。 In the fat and oil weight-loss mayonnaise (Food Example 35B-1) to which the palmitic acid emulsion of Production Example 2D was added, the deliciousness peculiar to fats and oils was imparted. In the normal fat mayonnaise (Food Example 35B-2) to which the palmitic acid emulsion of Production Example 2D was added, the overall flavor was given a unity and richness. Both food example 35B-1 and food example 35B-2 had a lighter flavor than stearic acid. In both food example 35B-1 and food example 35B-2, the overall evaluation was good, and there was no unpleasant irritation.
　製造例３Ｄのステアリン酸乳化物を添加した油脂減量マヨネーズ（食品実施例３５Ｃ－１）では、油脂特有のおいしさが付与された。製造例３Ｄのステアリン酸乳化物を添加した通常油脂マヨネーズ（食品実施例３５Ｃ－２）では、全体的な風味にまとまりとコクが付与された。食品実施例３５Ｃ－１および食品実施例３５Ｃ－２のいずれでも、総合評価は○であり、不快な刺激はなかった。 In the fat and oil weight loss mayonnaise (Food Example 35C-1) to which the stearic acid emulsion of Production Example 3D was added, a delicious taste unique to fats and oils was imparted. With normal fat mayonnaise (Food Example 35C-2) to which the stearic acid emulsion of Production Example 3D was added, the whole flavor was given a unity and richness. In both food example 35C-1 and food example 35C-2, the overall evaluation was “good”, and there was no unpleasant irritation.
　無添加（食品比較例３５）のマヨネーズは、油脂減量マヨネーズも通常油脂マヨネーズも、通常のマヨネーズの風味であった。 The additive-free (food comparative example 35) mayonnaise had the same mayonnaise flavor as both the fat-reduced mayonnaise and the normal fat mayonnaise.
　（食品実施例３６：ウスターソース）
　カゴメソース、ウスター（カゴメ製；脂質０重量％、塩分相当量９．７重量％）に２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）をウスターソースの脂肪酸添加濃度が０．１重量％となるように添加して混合した（食品実施例３６Ａ～Ｃ）。食品比較例３６は、脂肪酸乳化物を添加しなかった。食品比較例３６Ａ～３６Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 36: Worcester Sauce)
Kagome sauce, Worcester (manufactured by Kagome; 0% by weight of lipid, 9.7% by weight of salinity) and 2% fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) They were added and mixed so that the addition concentration was 0.1% by weight (food examples 36A to 36C). The foodstuff comparative example 36 did not add a fatty-acid emulsion. In the food comparative examples 36A to 36C, the non-emulsified fatty acid was heated to form a liquid and then added and mixed at the same concentration.
　得られたウスターソースを、温かい状態（約７０℃）および冷たい状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained Worcester sauce was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cold state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したウスターソース（食品実施例３６Ａ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。パルミチン酸より軽い風味となった。総合評価は○であった。温かい状態および冷めた状態の両方で、不快な刺激はなかった。 The Worcester sauce (Food Example 36A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ○. There were no unpleasant stimuli, both warm and cold.
　製造例２Ｄのパルミチン酸乳化物を添加したウスターソース（食品実施例３６Ｂ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。ステアリン酸より軽い風味となった。総合評価は○であった。温かい状態および冷めた状態の両方で、不快な刺激はなかった。 The Worcester sauce (Food Example 36B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness in the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid. The overall evaluation was ○. There were no unpleasant stimuli, both warm and cold.
　製造例３Ｄのステアリン酸乳化物を添加したウスターソース（食品実施例３６Ｃ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。総合評価は○であった。温かい状態および冷めた状態の両方で、不快な刺激はなかった。 The Worcester sauce (Food Example 36C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesion and richness to the overall flavor both in the warm state and in the cold state. The overall evaluation was ○. There were no unpleasant stimuli, both warm and cold.
　無添加（食品比較例３６）のウスターソースは、通常のウスターソースの風味であった。 The additive-free (Food Product Comparative Example 36) Worcester Sauce had the flavor of an ordinary Worcester Sauce.
　乳化しないミリスチン酸を添加したウスターソース（食品比較例３６Ａ）、乳化しないパルミチン酸を添加したウスターソース（食品比較例３６Ｂ）および乳化しないステアリン酸を添加したウスターソース（食品比較例３６Ｃ）のそれぞれについては、いずれも、温かい状態では、均一に混合すると、食品表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 About each of Worcester sauce (foodstuff comparative example 36A) which added myristic acid which is not emulsified, Worcester sauce (foodstuff comparison example 36B) which added palmitic acid which is not emulsified, and Worcester sauce (foodstuff comparison example 36C) which added stearic acid which is not emulsified, However, in the warm state, when the mixture was evenly mixed, the surface of the food was terrified. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加したウスターソース（食品比較例３６Ａ）、乳化しないパルミチン酸を添加したウスターソース（食品比較例３６Ｂ）および乳化しないステアリン酸を添加したウスターソース（食品比較例３６Ｃ）のそれぞれについては、いずれも、脂肪酸の融点以下では、全体的に白っぽくなり、物性が硬化した。口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。総合評価は△であった。 About each of Worcester sauce (foodstuff comparative example 36A) which added myristic acid which is not emulsified, Worcester sauce (foodstuff comparison example 36B) which added palmitic acid which is not emulsified, and Worcester sauce (foodstuff comparison example 36C) which added stearic acid which is not emulsified, However, below the melting point of the fatty acid, the whole became whitish and the physical properties were cured. Although there was no irritation to the oral mucosa, there was a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例３７：お好み焼き用ソース）
　お好みソース（オタフク製；脂質０．１重量％、塩分５．１重量％）に２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）をお好みソースへの脂肪酸添加濃度が０．１重量％となるように添加して混合した（食品実施例３７Ａ～Ｃ）。食品比較例３７は、脂肪酸乳化物を添加しなかった。食品比較例３７Ａ～３７Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 37: Okonomiyaki Sauce)
Choose your favorite sauce (Otafuku; 0.1% fat, 5.1% salinity) by 2% fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) Was added and mixed so that the fatty acid addition concentration was 0.1% by weight (food examples 37A to 37C). The foodstuff comparative example 37 did not add a fatty-acid emulsion. In food comparative examples 37A to 37C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたお好みソースを、温かい状態（約７０℃）および冷たい状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained favorite sauce was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cold state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したお好みソース（食品実施例３７Ａ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。パルミチン酸より軽い風味となった。総合評価は○であった。温かい状態および冷めた状態の両方で、不快な刺激はなかった。 Favorable sauce (Food Example 37A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ○. There were no unpleasant stimuli, both warm and cold.
　製造例２Ｄのパルミチン酸乳化物を添加したお好みソース（食品実施例３７Ｂ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。ステアリン酸より軽い風味となった。総合評価は◎であった。温かい状態および冷めた状態の両方で、不快な刺激はなかった。 Favorable sauce (Food Example 37B) to which the palmitic acid emulsion of Production Example 2D was added was provided with a cohesiveness and richness in the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid. The overall evaluation was ◎. There were no unpleasant stimuli, both warm and cold.
　製造例３Ｄのステアリン酸乳化物を添加したお好みソース（食品実施例３７Ｃ）には、温かい状態および冷めた状態の両方で、牛脂様の風味が付与された。全体的な風味にまとまりとコクが付与された。総合評価は◎であった。温かい状態および冷めた状態の両方で、不快な刺激はなかった。 The favorite sauce (Food Example 37C) to which the stearic acid emulsion of Production Example 3D was added was given a beef tallow-like flavor both in the warm state and in the cold state. The overall flavor was given a cohesiveness and richness. The overall evaluation was ◎. There were no unpleasant stimuli, both warm and cold.
　無添加（食品比較例３７）のお好みソースは、通常のお好みソースの風味であった。 Favorable sauce with no additives (food comparison example 37) was the flavor of ordinary favorite sauce.
　乳化しないミリスチン酸を添加したお好みソース（食品比較例３７Ａ）、乳化しないパルミチン酸を添加したお好みソース（食品比較例３７Ｂ）および乳化しないステアリン酸を添加したお好みソース（食品比較例３７Ｃ）のそれぞれについては、いずれも、温かい状態では、均一に混合すると、食品表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 Favorite sauce added with non-emulsified myristic acid (food comparative example 37A), Favorite sauce added with non-emulsified palmitic acid (food comparative example 37B) and Favorite sauce added with non-emulsified stearic acid (food comparative example 37C) As for each of the above, in the warm state, when uniformly mixed, the surface of the food was terrified. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加したお好みソース（食品比較例３７Ａ）、乳化しないパルミチン酸を添加したお好みソース（食品比較例３７Ｂ）および乳化しないステアリン酸を添加したお好みソース（食品比較例３７Ｃ）のそれぞれについては、いずれも、脂肪酸の融点以下では、全体的に白っぽくなり、物性が硬化した。口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。総合評価は△であった。 Favorite sauce added with non-emulsified myristic acid (food comparative example 37A), Favorite sauce added with non-emulsified palmitic acid (food comparative example 37B) and Favorite sauce added with non-emulsified stearic acid (food comparative example 37C) For each of the above, all became whitish below the melting point of the fatty acid, and the physical properties were cured. Although there was no irritation to the oral mucosa, there was a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例３８：インスタントスープ（粉末のコーンスープ））
　クノール、コーンクリーム（味の素製；脂質１７．３重量％、塩分５．６重量％）１９．６ｇを湯１５０ｇに溶かした後、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）をクリームスープ全体への脂肪酸添加濃度が０．１重量％となるように添加して混合した（食品実施例３８Ａ～Ｃ）。食品比較例３８は、脂肪酸乳化物を添加しなかった。食品比較例３８Ａ～３８Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 38: Instant Soup (Powdered Corn Soup))
Knorr, corn cream (Ajinomoto Co., Inc .; 17.3 g lipid, 5.6 wt% salt) dissolved in 150 g of hot water, 2 wt% fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion) Or stearic acid emulsion) was added and mixed so that the concentration of fatty acid added to the whole cream soup was 0.1% by weight (food examples 38A to C). The foodstuff comparative example 38 did not add a fatty-acid emulsion. In food comparative examples 38A to 38C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたクリームスープを、温かい状態（約７０℃）および冷たい状態（約２７℃）の両方で熟練者によって官能評価した。 The obtained cream soup was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cold state (about 27 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したクリームスープ（食品実施例３８Ａ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。パルミチン酸より軽い風味となった。総合評価は○であった。温かい状態および冷めた状態の両方で、不快な刺激はなかった。 The cream soup to which the myristic acid emulsion of Production Example 1D was added (Food Example 38A) was given a cohesiveness and richness in the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ○. There were no unpleasant irritation, both warm and cold.
　製造例２Ｄのパルミチン酸乳化物を添加したクリームスープ（食品実施例３８Ｂ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。ステアリン酸より軽い風味となった。総合評価は○であった。温かい状態および冷めた状態の両方で、不快な刺激はなかった。 The cream soup to which the palmitic acid emulsion of Production Example 2D was added (Food Example 38B) was given a cohesiveness and richness in the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid. The overall evaluation was ○. There were no unpleasant stimuli, both warm and cold.
　製造例３Ｄのステアリン酸乳化物を添加したクリームスープ（食品実施例３８Ｃ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。総合評価は○であった。温かい状態および冷めた状態の両方で、不快な刺激はなかった。 The cream soup (Food Example 38C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness in the overall flavor both in the warm state and in the cold state. The overall evaluation was ○. There were no unpleasant stimuli, both warm and cold.
　無添加（食品比較例３８）のクリームスープは、通常のクリームスープの風味であった。 The additive-free (food comparison example 38) cream soup had the flavor of a normal cream soup.
　乳化しないミリスチン酸を添加したクリームスープ（食品比較例３８Ａ）、乳化しないパルミチン酸を添加したクリームスープ（食品比較例３８Ｂ）および乳化しないステアリン酸を添加したクリームスープ（食品比較例３８Ｃ）のそれぞれについては、いずれも、温かい状態では、液面に液状の脂肪酸が浮き、均一に混ざらなかった。飲むと、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、飲料とするに耐えなかった。総合評価は×であった。 Each of cream soup added with non-emulsified myristic acid (food comparative example 38A), cream soup added with non-emulsified palmitic acid (food comparative example 38B), and cream soup added with non-emulsified stearic acid (food comparative example 38C) In either case, in a warm state, liquid fatty acids floated on the liquid surface and were not mixed uniformly. When ingested, liquid fatty acids stimulated the mucous membranes of the oral cavity, especially the pharynx. The irritation was very uncomfortable and could not stand to drink. The overall evaluation was x.
　乳化しないミリスチン酸を添加したクリームスープ（食品比較例３８Ａ）、乳化しないパルミチン酸を添加したクリームスープ（食品比較例３８Ｂ）および乳化しないステアリン酸を添加したクリームスープ（食品比較例３８Ｃ）のそれぞれについては、いずれも、冷めた状態では、液面に固体の脂肪酸が浮き、均一に混ざらなかった。飲んでも、脂肪酸の融点が体温よりも高いため、溶解しなかった。固体の脂肪酸には口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。総合評価は△であった。 Each of cream soup added with non-emulsified myristic acid (food comparative example 38A), cream soup added with non-emulsified palmitic acid (food comparative example 38B), and cream soup added with non-emulsified stearic acid (food comparative example 38C) In both cases, in the cooled state, solid fatty acids floated on the liquid surface and were not mixed uniformly. Even if it was drunk, it did not dissolve because the melting point of fatty acid was higher than body temperature. Solid fatty acids have no irritation to the oral mucosa, but have a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例３９：インスタントラーメン（塩ラーメン））
　サッポロ一番塩ラーメン（サンヨー食品製；脂質１６．６重量％、塩分２．３重量％）を湯５００ｇ中で３分間煮沸、付属のスープの素を加えた後、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）をスープを含めたラーメン全体への脂肪酸添加濃度が０．１重量％となるように添加して混合した（食品実施例３９Ａ～Ｃ）。食品比較例３９は、脂肪酸乳化物を添加しなかった。食品比較例３９Ａ～３９Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 39: Instant Ramen (Salt Ramen))
Sapporo Ichiban Shio Ramen (Sanyo Foods; 16.6 wt% lipid, 2.3 wt% salt) is boiled in 500 g of hot water for 3 minutes, and the soup stock is added, followed by 2 wt% fatty acid emulsion (Myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion) was added and mixed so that the concentration of fatty acid added to the whole ramen including soup was 0.1% by weight (food examples 39A to 39C). ). The food comparative example 39 did not add the fatty acid emulsion. In food comparative examples 39A to 39C, non-emulsified fatty acids were heated to form a liquid and then added and mixed at the same concentration.
　得られたラーメンを、温かい状態（約７０℃）および冷たい状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained ramen was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cold state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したラーメン（食品実施例３９Ａ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。パルミチン酸より軽い風味となった。総合評価は○であった。温かい状態および冷めた状態の両方で、不快な刺激はなかった。 The ramen (Food Example 39A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ○. There were no unpleasant stimuli, both warm and cold.
　製造例２Ｄのパルミチン酸乳化物を添加したラーメン（食品実施例３９Ｂ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。ステアリン酸より軽い風味となった。総合評価は○であった。温かい状態および冷めた状態の両方で、不快な刺激はなかった。 The ramen (Food Example 39B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness in the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid. The overall evaluation was ○. There were no unpleasant stimuli, both warm and cold.
　製造例３Ｄのステアリン酸乳化物を添加したラーメン（食品実施例３９Ｃ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。総合評価は○であった。温かい状態および冷めた状態の両方で、不快な刺激はなかった。 The ramen (Food Example 39C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness in the overall flavor both in the warm state and in the cold state. The overall evaluation was ○. There were no unpleasant stimuli, both warm and cold.
　無添加（食品比較例３９）のラーメンは、通常のラーメンの風味であった。 The ramen without additives (Food Comparative Example 39) had a normal ramen flavor.
　乳化しないミリスチン酸を添加したラーメン（食品比較例３９Ａ）、乳化しないパルミチン酸を添加したラーメン（食品比較例３９Ｂ）および乳化しないステアリン酸を添加したラーメン（食品比較例３９Ｃ）のそれぞれについては、いずれも、温かい状態では、麺の表面にテリが生じた。また、スープの液面に液状の脂肪酸が浮き、均一に混ざらなかった。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 About each of the ramen (foodstuff comparative example 39A) which added the myristic acid which is not emulsified, the ramen (foodstuff comparative example 39B) which added the palmitic acid which is not emulsified, and the ramen (foodstuff comparative example 39C) which added the stearic acid which is not emulsified, However, in the warm state, the surface of the noodles was terrified. In addition, liquid fatty acids floated on the liquid surface of the soup and were not mixed uniformly. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加したラーメン（食品比較例３９Ａ）、乳化しないパルミチン酸を添加したラーメン（食品比較例３９Ｂ）および乳化しないステアリン酸を添加したラーメン（食品比較例３９Ｃ）のそれぞれについては、いずれも、冷めた状態では、麺が全体的に白っぽくなり、物性が硬化した。スープの液面に固体の脂肪酸が浮き、均一に混ざらなかった。スープを飲んでも、脂肪酸の融点が体温よりも高いため、溶解しなかった。口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。総合評価は△であった。 About each of the ramen (foodstuff comparative example 39A) which added the myristic acid which is not emulsified, the ramen (foodstuff comparative example 39B) which added the palmitic acid which is not emulsified, and the ramen (foodstuff comparative example 39C) which added the stearic acid which is not emulsified, However, in the cold state, the noodles became generally whitish and the physical properties were cured. Solid fatty acid floated on the liquid surface of the soup and did not mix evenly. Even when drinking soup, the melting point of fatty acid was higher than body temperature, so it did not dissolve. Although there was no irritation to the oral mucosa, there was a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例４０：ミートソース）
　市販ミートソース缶詰を電子レンジで加熱した後、２重量％の脂肪酸乳化物（ミリスチン酸乳化物、パルミチン酸乳化物またはステアリン酸乳化物）をミートソースへの脂肪酸添加濃度が０．１重量％となるように添加して混合した（食品実施例４０Ａ～Ｃ）。食品比較例４０は、脂肪酸乳化物を添加しなかった。食品比較例４０Ａ～４０Ｃは、乳化していない脂肪酸を加熱して液状にした後、同じ濃度で添加して混合した。 (Food Example 40: meat sauce)
After heating canned meat sauce in a microwave oven, the concentration of fatty acid added to meat sauce becomes 0.1% by weight of 2% by weight fatty acid emulsion (myristic acid emulsion, palmitic acid emulsion or stearic acid emulsion). And mixed (Food Examples 40A-C). The foodstuff comparative example 40 did not add a fatty-acid emulsion. In food comparative examples 40A to 40C, fatty acids that were not emulsified were heated to form a liquid and then added and mixed at the same concentration.
　得られたミートソースを、温かい状態（約７０℃）および冷たい状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained meat sauce was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cold state (about 25 ° C.).
　製造例１Ｄのミリスチン酸乳化物を添加したミートソース（食品実施例４０Ａ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。パルミチン酸より軽い風味となった。総合評価は○であった。温かい状態および冷めた状態の両方で、不快な刺激はなかった。 The meat sauce (Food Example 40A) to which the myristic acid emulsion of Production Example 1D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. It became lighter than palmitic acid. The overall evaluation was ○. There were no unpleasant stimuli, both warm and cold.
　製造例２Ｄのパルミチン酸乳化物を添加したミートソース（食品実施例４０Ｂ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。ステアリン酸より軽い風味となった。総合評価は○であった。温かい状態および冷めた状態の両方で、不快な刺激はなかった。 The meat sauce (Food Example 40B) to which the palmitic acid emulsion of Production Example 2D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. A lighter flavor than stearic acid. The overall evaluation was ○. There were no unpleasant stimuli, both warm and cold.
　製造例３Ｄのステアリン酸乳化物を添加したミートソース（食品実施例４０Ｃ）には、温かい状態および冷めた状態の両方で、全体的な風味にまとまりとコクが付与された。総合評価は○であった。温かい状態および冷めた状態の両方で、不快な刺激はなかった。 The meat sauce (Food Example 40C) to which the stearic acid emulsion of Production Example 3D was added was given a cohesiveness and richness to the overall flavor both in the warm state and in the cold state. The overall evaluation was ○. There were no unpleasant stimuli, both warm and cold.
　無添加（食品比較例４０）のミートソースは、通常のミートソースの風味であった。 The additive-free (food comparison example 40) meat sauce had the flavor of a normal meat sauce.
　乳化しないミリスチン酸を添加したミートソース（食品比較例４０Ａ）、乳化しないパルミチン酸を添加したミートソース（食品比較例４０Ｂ）および乳化しないステアリン酸を添加したミートソース（食品比較例４０Ｃ）のそれぞれについては、いずれも、温かい状態では、均一に混合すると、食品表面にテリが生じた。温かい状態で喫食すると、液状の脂肪酸が口腔内粘膜を刺激し、特に咽頭にピリピリとした刺激があった。刺激は非常に不快であり、喫食に耐えなかった。総合評価は×であった。 About each of meat sauce (foodstuff comparative example 40A) which added myristic acid which does not emulsify, meat sauce (foodstuff comparative example 40B) which added palmitic acid which does not emulsify, and meat sauce (foodstuff comparative example 40C) which added stearic acid which does not emulsify, However, in the warm state, when the mixture was evenly mixed, the surface of the food was terrified. When eaten in a warm state, liquid fatty acids stimulated the oral mucosa, especially the pharynx. The irritation was very unpleasant and could not withstand eating. The overall evaluation was x.
　乳化しないミリスチン酸を添加したミートソース（食品比較例４０Ａ）、乳化しないパルミチン酸を添加したミートソース（食品比較例４０Ｂ）および乳化しないステアリン酸を添加したミートソース（食品比較例４０Ｃ）のそれぞれについては、いずれも、脂肪酸の融点以下では、全体的に白っぽくなり、物性が硬化した。口腔内粘膜への刺激はないが、蝋の様な食感と香りがあるため、添加した食品の風味は向上しなかった。総合評価は△であった。 About each of meat sauce (foodstuff comparative example 40A) which added myristic acid which does not emulsify, meat sauce (foodstuff comparative example 40B) which added palmitic acid which does not emulsify, and meat sauce (foodstuff comparative example 40C) which added stearic acid which does not emulsify, However, below the melting point of the fatty acid, the whole became whitish and the physical properties were cured. Although there was no irritation to the oral mucosa, there was a waxy texture and aroma, so the flavor of the added food did not improve. The overall evaluation was Δ.
　（食品実施例４１　無脂肪牛乳）
　おいしい無脂肪牛乳（森永；脂質０．４重量％）に、２重量％の脂肪酸乳化物（パルミチン酸：ステアリン酸＝１００：４０の混合物である乳化物（実施例４１Ａ）；またはミリスチン酸：パルミチン酸：ステアリン酸：オレイン酸＝８：１００：４０：１の混合物である乳化物（実施例４１Ｂ））を脂肪酸の添加量が合計０．０５重量％となるように添加して混合した。 (Food Example 41 Non-Fat Milk)
Delicious non-fat milk (Morinaga; 0.4% by weight lipid) and 2% by weight fatty acid emulsion (e.g., a mixture of palmitic acid: stearic acid = 100: 40 (Example 41A)); or myristic acid: palmitin An emulsion (Example 41B), which is a mixture of acid: stearic acid: oleic acid = 8: 100: 40: 1, was added and mixed so that the total amount of fatty acids added was 0.05% by weight.
　得られた牛乳を、温かい状態（約７０℃）および冷めた状態（約２５℃）の両方で熟練者によって官能評価した。 The obtained milk was subjected to sensory evaluation by an expert in both a warm state (about 70 ° C.) and a cooled state (about 25 ° C.).
　実施例４１Ａの牛乳にも、実施例４１Ｂの牛乳にも、温かい状態および冷めた状態の両方で、牛乳らしい甘味、厚みが付与された。白濁性が付与された。総合評価は◎であった。温かい状態および冷めた状態の両方で不快な刺激はなかった。 Both the milk of Example 41A and the milk of Example 41B were given milk-like sweetness and thickness both in the warm state and in the cold state. A cloudiness was imparted. The overall evaluation was ◎. There was no unpleasant irritation both in the warm and cold state.
　（製造例６：粒子径の小さな脂肪酸乳化物の製造）
　製造例５Ａの脂肪酸粉末を１０倍量の５℃の水と混合し、次いで１重量％のモノステアリン酸ペンタグリセリンを添加して混合した。この混合物を吉田機械興行社製ナノマイザーＮＭ２－２０００ＡＲで０回（無処理）～１０回処理して乳化物を得た（０回～１０回
パス）。ジェネレータとして、「衝突Ｋ型」ジェネレータを使用した。ジェネレータ通過時の圧力のかけ方について４種類検討した。
条件１：２００ＭＰａの圧力をかけて、ジェネレータを通過させた。
条件２：２００ＭＰａの圧力をかけ、ジェネレータ出口で２ＭＰａの背圧（流れと逆方向の圧力）をかけた。
条件３：５０ＭＰａの圧力をかけ、ジェネレータ出口で２ＭＰａの背圧をかけた。
条件４：１５０ＭＰａの圧力をかけ、ジェネレータ出口で２ＭＰａの背圧をかけた。 (Production Example 6: Production of fatty acid emulsion having a small particle size)
The fatty acid powder of Production Example 5A was mixed with 10 times the amount of water at 5 ° C., and then 1% by weight of pentaglycerin monostearate was added and mixed. This mixture was treated with Nanomizer NM2-2000AR manufactured by Yoshida Kikai Kogyo Co., Ltd. 0 times (no treatment) to 10 times to obtain an emulsion (0 times to 10 times pass). A “collision K type” generator was used as the generator. Four ways of applying pressure when passing through the generator were examined.
Condition 1: A pressure of 200 MPa was applied and the generator was passed.
Condition 2: A pressure of 200 MPa was applied, and a back pressure of 2 MPa (pressure opposite to the flow) was applied at the generator outlet.
Condition 3: A pressure of 50 MPa was applied, and a back pressure of 2 MPa was applied at the generator outlet.
Condition 4: A pressure of 150 MPa was applied, and a back pressure of 2 MPa was applied at the generator outlet.
　その後、パス回数０、１、３、５および１０回の乳化物について、株式会社堀場製作所製レーザ回折式粒子径分布測定装置ＬＡ－７００を使用してこれらの乳化物の粒度分布を調べ、そのメジアン粒子径を計算した。メジアン粒子径を以下の表１０に示す。 Thereafter, for emulsions with 0, 1, 3, 5 and 10 passes, the particle size distribution of these emulsions was examined using a laser diffraction particle size distribution analyzer LA-700 manufactured by Horiba, Ltd. The median particle size was calculated. The median particle size is shown in Table 10 below.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
この結果、ナノマイザーでの処理回数が多いほどメジアン粒子径が小さくなることがわかった。また、条件２で１０回処理することにより、メジアン粒子径が最も小さくなることがわかった。すなわち、無処理のときのメジアン粒子径は３．２２μｍであるのに対し、１０回処理するとメジアン粒子径は０．２０９μｍになった。 As a result, it was found that the median particle size becomes smaller as the number of treatments with the nanomizer is increased. In addition, it was found that the median particle diameter was the smallest when the treatment was performed 10 times under condition 2. That is, the median particle diameter when not treated was 3.22 μm, but when treated 10 times, the median particle diameter became 0.209 μm.
　この各乳化物を温かい状態（約７０℃）および冷たい状態（約２５℃）の両方で舐めることにより、熟練者によって味を官能評価した。その結果、温かい状態および冷たい状態の両方で、メジアン粒子径が小さいほど、脂肪の味が強い傾向があることがわかった。 The taste was sensory-evaluated by an expert by licking each emulsion in both a warm state (about 70 ° C.) and a cold state (about 25 ° C.). As a result, it was found that the fat taste tends to be stronger as the median particle size is smaller in both the warm state and the cold state.
　（食品実施例４２）
　市販のチキンスープの素（粉末）を約１００℃の水（お湯）に濃度３重量％になるように添加して溶解し、これに製造例６で製造した１６種類の乳化物のいずれかを脂肪酸添加濃度が０．１％になるように添加して１６種類のチキンスープを得た。それぞれのチキンスープを温かい状態（約７０℃）および冷たい状態（約２５℃）の両方で熟練者によって官能評価した。その結果、温かい状態および冷たい状態の両方で、メジアン粒子径が小さいほど、脂肪の味が強く、コクが強くなる傾向があることがわかった。このことから、同じ量の脂肪酸を使用しても、メジアン粒子径が小さいほど、脂肪の風味が強くなり、コクが強くなる傾向があることがわかった。 (Food Example 42)
A commercially available chicken soup (powder) is added and dissolved in water (hot water) at about 100 ° C. to a concentration of 3% by weight, and any of the 16 types of emulsions produced in Production Example 6 is added thereto. Sixteen kinds of chicken soup were obtained by adding the fatty acid to a concentration of 0.1%. Each chicken soup was sensory-evaluated by an expert both in the warm state (about 70 ° C.) and in the cold state (about 25 ° C.). As a result, it was found that in both the warm state and the cold state, the smaller the median particle diameter, the stronger the taste of fat and the stronger the richness. From this, it was found that even if the same amount of fatty acid was used, the smaller the median particle diameter, the stronger the flavor of fat and the stronger the flavor.
　（嗜好性の評価方法：リックメーターを用いた嗜好性の評価）
　マウスのような動物を用いた嗜好性の評価においては、リックメーターが用いられる。リックメーターの概略図を図７に示す。マウスは、導電性の床に置かれ、評価しようとする溶液を含む容器と床とは、Ａ／Ｄ変換器を挟んだ電線で結ばれている。評価しようとする溶液を含む容器にストローを通し、ストローの先の溶液をマウスが舐めるとマウスを通して床に電気が流れるため、Ａ／Ｄ変換器を通った電気のパルス数を数えることにより、マウスのリック回数が測定され得る。「リック」とは、溶液を舐める行為をいう。リックメーターを用いた測定では、例えば、１０秒間～１８０秒間という短時間でも測定が可能であり、消化管以降の情報（満腹感など）の影響が極めて少なくなるために、口腔内の認識（知覚）に焦点をあてて嗜好性を評価することができる。 (Preference evaluation method: Evaluation of preference using a lick meter)
In the evaluation of palatability using an animal such as a mouse, a lick meter is used. A schematic diagram of the lick meter is shown in FIG. The mouse is placed on a conductive floor, and the container containing the solution to be evaluated and the floor are connected by an electric wire sandwiching an A / D converter. By passing a straw through the container containing the solution to be evaluated, and when the mouse licks the solution at the tip of the straw, electricity flows to the floor through the mouse. By counting the number of electricity pulses that passed through the A / D converter, the mouse The number of licks can be measured. “Lick” refers to the act of licking a solution. In the measurement using a lick meter, for example, measurement is possible in a short time of 10 to 180 seconds, and the influence of information after the digestive tract (feeling of fullness, etc.) is extremely reduced. ) Can be used to evaluate palatability.
　実験プロトコル：
　実験プロトコルを図８に示す。 Experimental protocol:
The experimental protocol is shown in FIG.
　８週齢のＢＡＬＢ／ｃ雄マウスを使用した。まず、トレーニング（Ｔｒａｉｎｉｎｇ）期間として、１日目にリック装置に入れ、環境に馴れさせた。２日目に、５０％コーン油溶液を呈示して、摂取することを学習させるとともに、コーン油に馴れさせた。 8 weeks old BALB / c male mice were used. First, as a training period, the robot was put in the lick device on the first day to get used to the environment. On the second day, a 50% corn oil solution was presented to learn to take and acclimatize to corn oil.
　試験を３日目～８日目に行った。試験の３０分前から絶水および絶食させた。試験開始時（０時）に評価対象の溶液を含む容器をリック装置に取り付けて、リック開始から１０秒後まで、２０秒後まで、３０秒後まで、４０秒後まで、５０秒後まで、６０秒後までの１分間のリック回数を測定した。その後２９分間溶液を呈示して、合計３０分間の溶液提示後、この容器を取り外し、翌日の測定時まで提示しなかった。 The test was conducted on the 3rd to 8th days. Water was fasted and fasted 30 minutes before the test. At the beginning of the test (0 o'clock), the container containing the solution to be evaluated is attached to the lick device, and after 10 seconds, until 20 seconds, after 30 seconds, after 40 seconds, until after 50 seconds, until after 50 seconds, The number of licks per minute until 60 seconds was measured. Thereafter, the solution was presented for 29 minutes, and after the solution was presented for a total of 30 minutes, the container was removed and not presented until the next day's measurement.
　（実施例１および比較例１：リノレン酸によるコーン油の嗜好性の代用）
　遊離脂肪酸が口腔内で油脂を認識する手がかりとなることを検証するため、マウスが溶液を舐める頻度で、その嗜好性を数値化するリック測定を用いてリノール酸とコーン油の１分間のリック回数を比較した。 (Example 1 and Comparative Example 1: Substitution of palatability of corn oil by linolenic acid)
In order to verify that free fatty acids are the key to recognizing fats in the mouth, the number of licks per minute of linoleic acid and corn oil using a lick measurement that quantifies their preference with the frequency at which the mouse licks the solution Compared.
　呈示溶液として脂肪酸（実施例：リノール酸；０、０．１２５、０．２５、０．５、１、２、４％）（ｎ＝９）または油脂（比較例：油脂（コーン油；０、１、５、１０、１００％）（ｎ＝９）を用いた。脂肪酸または油脂をミネラルオイルで希釈することにより濃度０．１２５％～４％のいずれかの濃度の溶液を作製し、マウスごとにランダムに提示した。０％の溶液としては１００％ミネラルオイルを用いた。 Fatty acids (Examples: Linoleic acid; 0, 0.125, 0.25, 0.5, 1, 2, 4%) (n = 9) or fats and oils (Comparative example: Fats and oils (corn oil; 0, 1, 5, 10, 100%) (n = 9) A solution with a concentration of 0.125% to 4% was prepared by diluting a fatty acid or fat with mineral oil, for each mouse. 100% mineral oil was used as the 0% solution.
　これらの呈示溶液を用いて、上記「嗜好性の評価方法」のプロトコルに従ってリック回数およびリック頻度を測定した。結果を図９～図１３に示す。 Using these presentation solutions, the number of licks and the frequency of licks were measured according to the protocol of the “preference evaluation method” described above. The results are shown in FIGS.
　図９は、コーン油の濃度と累積リック数との関連を示すグラフである。図９は、コーン油の濃度がリック回数に及ぼす影響を示す。横軸は時間（秒）を示し、縦軸は累積リック数を示す。０％コーン油（１００％ミネラルオイル）のリック回数は極めて少ないことから、ミネラルオイルはマウスに好まれないこと、コーン油の濃度が上がるほどリック回数が増えることからコーン油がマウスに好まれることが示される。 FIG. 9 is a graph showing the relationship between the corn oil concentration and the cumulative number of licks. FIG. 9 shows the effect of corn oil concentration on the number of licks. The horizontal axis indicates time (seconds), and the vertical axis indicates the cumulative number of licks. Because 0% corn oil (100% mineral oil) has very few licks, mineral oil is not preferred by mice, and corn oil is preferred by mice because the number of licks increases as the concentration of corn oil increases. Is shown.
　図１０は、６０秒間の累積リック数とコーン油の濃度との関係を示すグラフである。このデータは、図９の６０秒間の累積リック数と同じデータである。横軸はコーン油の濃度を示し、縦軸は６０秒間の累積リック数を示す。図１０は、濃度依存的にリック回数が増加したことを示す。従って、コーン油の嗜好性は濃度依存的（０～１００％）に高くなることが明らかとなった。 FIG. 10 is a graph showing the relationship between the cumulative number of licks for 60 seconds and the concentration of corn oil. This data is the same data as the cumulative number of licks for 60 seconds in FIG. The horizontal axis indicates the concentration of corn oil, and the vertical axis indicates the cumulative number of licks for 60 seconds. FIG. 10 shows that the number of licks increased in a concentration-dependent manner. Therefore, it became clear that the preference of corn oil increases in a concentration-dependent manner (0 to 100%).
　図１１は、リノール酸の濃度と累積リック数との関連を示すグラフである。図１１は、リノール酸の濃度がリック回数に及ぼす影響を示す。横軸は時間（秒）を示し、縦軸は累積リック数を示す。０％リノール酸（１００％ミネラルオイル）のリック回数は極めて少ないことから、ミネラルオイルはマウスに好まれないこと、リノール酸の濃度が上がるほどリック回数が増えることからリノール酸がマウスに好まれることが示される。リノール酸は０．２５％以上の濃度で好まれ、１％という濃度で最もリック回数が多かった。 FIG. 11 is a graph showing the relationship between the concentration of linoleic acid and the cumulative number of licks. FIG. 11 shows the effect of linoleic acid concentration on the number of licks. The horizontal axis indicates time (seconds), and the vertical axis indicates the cumulative number of licks. Because the number of licks of 0% linoleic acid (100% mineral oil) is extremely small, mineral oil is not preferred by mice, and the number of licks increases as the concentration of linoleic acid increases, so that linoleic acid is preferred by mice Is shown. Linoleic acid was preferred at a concentration of 0.25% or higher, with the highest number of licks at a concentration of 1%.
　図１２は、６０秒間の累積リック数とリノール酸の濃度との関係を示すグラフである。このデータは、図１１の６０秒間の累積リック数と同じデータである。横軸はリノール酸の濃度を示し、縦軸は６０秒間の累積リック数を示す。図１２は、リノール酸の濃度１％付近でリック回数が最大になることを示す。これにより、脂肪酸の嗜好性には至適濃度（０．５～２％）が存在することが明らかとなった。 FIG. 12 is a graph showing the relationship between the cumulative number of licks for 60 seconds and the concentration of linoleic acid. This data is the same data as the cumulative number of licks for 60 seconds in FIG. The horizontal axis indicates the concentration of linoleic acid, and the vertical axis indicates the number of accumulated licks for 60 seconds. FIG. 12 shows that the number of licks is maximized around a linoleic acid concentration of 1%. This revealed that there is an optimum concentration (0.5 to 2%) of fatty acid palatability.
　図１３は、１％リノール酸含有ミネラルオイルと１００％コーン油の６０秒間のリック回数（リック頻度；Ｌｉｃｋｉｎｇ　ｒａｔｅ）を比較したグラフである。１％脂肪酸のリック速度は１００％油脂と同程度であった。 FIG. 13 is a graph comparing the number of licks (lick frequency) for 60 seconds between mineral oil containing 1% linoleic acid and 100% corn oil. The lick speed of 1% fatty acid was similar to 100% fat.
　従って、リックテストにおいて、動物は低濃度の脂肪酸に応答すること、および低濃度の脂肪酸の嗜好性は高濃度の油脂に匹敵するほど高いことが示唆された。このように、ラット嗜好性試験より、食用油脂のおいしさは１～２％の長鎖脂肪酸で代替できることがわかった。 Therefore, in the lick test, it was suggested that animals respond to low concentrations of fatty acids and that the preference for low concentrations of fatty acids is comparable to high concentrations of fats and oils. Thus, from the rat palatability test, it was found that the deliciousness of edible fats and oils can be replaced with 1-2% long chain fatty acids.
　（実施例２および実施例３：他の脂肪酸によるコーン油の嗜好性の代用）
　実施例１のリノール酸の代わりにオレイン酸（実施例２）およびリノレン酸（実施例３）を用いてリック頻度を測定したところ、オレイン酸およびリノレン酸のいずれも、リノール酸と同等に食用油脂を代替し得ることが示された。 (Example 2 and Example 3: Substitution of palatability of corn oil by other fatty acids)
When the lick frequency was measured using oleic acid (Example 2) and linolenic acid (Example 3) instead of linoleic acid of Example 1, both oleic acid and linolenic acid were edible oils and fats equivalent to linoleic acid. It has been shown that can be substituted.
　（実施例４および比較例４：レバー押しオペラント実験）
　マウスを用いてレバー押しオペラント実験を行った。 (Example 4 and Comparative Example 4: Lever pushing operant experiment)
A lever-pressed operant experiment was conducted using a mouse.
　呈示溶液として脂肪酸（実施例４：リノール酸１％）または油脂（比較例４：コーン油１００％）を用いた。脂肪酸をミネラルオイルで希釈することにより濃度１％の濃度の溶液を作製した。 Fatty acid (Example 4: linoleic acid 1%) or oil (Comparative Example 4: corn oil 100%) was used as the presenting solution. A solution having a concentration of 1% was prepared by diluting the fatty acid with mineral oil.
　この結果、コーン油を用いた場合も、ミネラルオイルに脂肪酸を加えて作製された脂肪酸溶液を用いた場合も、レバー押しオペラント実験により、執着行動（強化効果）が観察された。 As a result, in both the case of using corn oil and the case of using a fatty acid solution prepared by adding a fatty acid to mineral oil, sticking behavior (strengthening effect) was observed by a lever pushing operant experiment.
　（実施例５：脂肪酸およびミネラルオイルを代用油脂材料としたサラダ油代用品の作製）
　カネダ株式会社製ミネラルオイルＫ－２８０（９９重量部）にリノール酸１重量部を添加して混合することにより、リノール酸１％含有ミネラルオイルを作製した。リノール酸１％含有ミネラルオイルを十分訓練されたパネラー５名により官能評価したところ、サラダ油様の良好な風味であった。 (Example 5: Preparation of salad oil substitute using fatty acid and mineral oil as substitute oil and fat materials)
A mineral oil containing 1% linoleic acid was prepared by adding 1 part by weight of linoleic acid to Kaneda Corporation mineral oil K-280 (99 parts by weight). Sensory evaluation of 1% linoleic acid-containing mineral oil by 5 well-trained panelists revealed a good flavor like salad oil.
　（実施例６および比較例６－１、６－２：脂肪酸およびミネラルオイルを代用油脂材料として用いたドレッシングの作製）
　上記実施例５で作製したリノール酸１％含有ミネラルオイル（実施例６－１）、市販のサラダオイル（比較例６－１）またはミネラルオイル（比較例６－２）を以下の表１Ａに示す配合で用い、これらの材料を充分に混合することにより、サラダ用ドレッシングを作製した。 (Example 6 and Comparative Examples 6-1 and 6-2: Preparation of dressing using fatty acid and mineral oil as substitute oil and fat materials)
The mineral oil containing 1% linoleic acid (Example 6-1), commercially available salad oil (Comparative Example 6-1) or mineral oil (Comparative Example 6-2) prepared in Example 5 is shown in Table 1A below. A salad dressing was prepared by blending and mixing these ingredients thoroughly.
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
　実施例６、比較例６－１および６－２のドレッシングを、十分訓練されたパネラー５名により官能評価したところ、実施例６および比較例６－１は同程度に良好な風味を有したものの、比較例６－２の風味は好ましくなかった。 Sensory evaluation of the dressings of Example 6 and Comparative Examples 6-1 and 6-2 was conducted by five well-trained panelists, but Example 6 and Comparative Example 6-1 had the same good flavor. The flavor of Comparative Example 6-2 was not preferable.
　（実施例７および比較例７－１、７－２：脂肪酸およびミネラルオイルを代用油脂材料として用いたマヨネーズの作製）
　以下の表２Ａに示す配合を用いた。まず、卵黄と食酢とを混合し、その後、上記実施例５で作製したリノール酸１％含有ミネラルオイル（実施例７）または市販のサラダオイル（比較例７）を少しずつ加えて攪拌し、さらに食塩を加えて攪拌することにより、マヨネーズを作製した。 (Example 7 and Comparative Examples 7-1 and 7-2: Production of mayonnaise using fatty acid and mineral oil as substitute oil and fat materials)
The formulation shown in Table 2A below was used. First, egg yolk and vinegar are mixed, then 1% linoleic acid-containing mineral oil (Example 7) or commercially available salad oil (Comparative Example 7) prepared in Example 5 above is added little by little and stirred. Mayonnaise was prepared by adding salt and stirring.
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000012
　実施例７、比較例７－１および７－２のマヨネーズを、十分訓練されたパネラー５名により官能評価したところ、実施例７および比較例７－１は同程度に良好な風味を有したものの、比較例７－２の風味はやや好ましくなかった。 When the mayonnaise of Example 7 and Comparative Examples 7-1 and 7-2 was sensory-evaluated by five well-trained panelists, Example 7 and Comparative Example 7-1 had comparable good taste. The flavor of Comparative Example 7-2 was slightly unfavorable.
　このことから、脂肪酸を含むミネラルオイルが食用油脂の代替材料として有用であることが示された。ミネラルオイルのエネルギー量は１００ｇあたり０ｋｃａｌであり、リノール酸およびサラダ油のエネルギー量はいずれも１００ｇあたり９００ｋｃａｌである。１％リノール酸含有ミネラルオイルのエネルギー量は１００ｇあたり９ｋｃａｌである。そのため、油脂を１００分の１のエネルギー量の油脂代替材料で代用できることがわかった。 From this, it was shown that mineral oil containing fatty acid is useful as an alternative material for edible fats and oils. The energy amount of mineral oil is 0 kcal per 100 g, and the energy amounts of linoleic acid and salad oil are both 900 kcal per 100 g. The energy amount of 1% linoleic acid-containing mineral oil is 9 kcal per 100 g. Therefore, it turned out that fats and oils can be substituted by fats and oils substitute material of 1/100 energy amount.
　これらの実験結果は、油脂のおいしさには油脂の物性ではなく、油脂の分解産物である脂肪酸の情報が大きな役割を果たすことを示唆している。 These experimental results suggest that the taste of fats and oils does not have the physical properties of fats and oils, but the information on fatty acids that are degradation products of fats and oils plays a major role.
　（実施例８、比較例８－１、８－２：さらに糖質を加えた油脂代用材料の検討）
　エネルギー情報が与える影響を検討した。 (Example 8, Comparative Examples 8-1 and 8-2: Examination of oil / fat substitute material further added with sugar)
The effect of energy information was examined.
　水、２０％高分岐環状グルカン水溶液または１％リノール酸および２０％高分岐環状グルカンを含む水溶液を作製した。高分岐環状グルカンとしては、江崎グリコ株式会社製のクラスターデキストリン（ＣＣＤ；重量平均分子量１５万）を用いた。 Water, a 20% highly branched cyclic glucan aqueous solution or an aqueous solution containing 1% linoleic acid and 20% highly branched cyclic glucan was prepared. As the highly branched cyclic glucan, cluster dextrin (CCD; weight average molecular weight 150,000) manufactured by Ezaki Glico Co., Ltd. was used.
　経日的に摂取量は増加し、脂肪に対する嗜好性は増大する。このため、本実施例では、コーン油を３日以上摂取させ、脂肪を好んで摂取するマウスを使用した。８週齢のＢＡＬＢ／ｃ雄マウスを各群９匹使用した。上記の「嗜好性の評価方法」のプロトコルに従って、マウスを３０分間絶水絶食させ、その後、各種の溶液（水（比較例８－１）、２０％高分岐環状デキストリン水溶液（比較例８－１）または１％リノール酸および２０％高分岐環状デキストリンを含む水溶液（実施例８））をマウスに呈示して、リックセンサーによりリック回数およびリック頻度を測定した。結果を図１４Ａおよび図１４Ｂに示す。 ¡Intake increases with time and palatability for fat increases. For this reason, in the present Example, the mouse | mouth which ingests corn oil for 3 days or more and likes fat ingestion was used. Nine 8-week-old BALB / c male mice were used. The mice were fasted for 30 minutes according to the protocol of the above “preference evaluation method”, and then various solutions (water (Comparative Example 8-1), 20% hyperbranched cyclic dextrin aqueous solution (Comparative Example 8-1). ) Or an aqueous solution containing 1% linoleic acid and 20% hyperbranched cyclic dextrin (Example 8)), and the number of licks and lick frequency were measured by a lick sensor. The results are shown in FIGS. 14A and 14B.
　図１４Ａは、１分間のリック数の推移を示すグラフである。横軸は時間（秒）を示し、縦軸は累積リック数を示す。マウスは水のみまたはＣＣＤのみに対しては嗜好性を示さなかった。しかし、ＣＣＤに１％　リノール酸を添加したものに対して高い嗜好性を示し、時間の経過にともなってリック数が極めて増加した。 FIG. 14A is a graph showing changes in the number of licks per minute. The horizontal axis indicates time (seconds), and the vertical axis indicates the cumulative number of licks. Mice did not show preference for water alone or CCD alone. However, it showed a high preference for 1% linoleic acid added to the CCD, and the number of licks increased significantly over time.
　図１４Ｂは、各溶液に対する６０秒間の累積リック数（Ｉｎｉｔｉａｌ　ｌｉｃｋｉｎｇ　ｒａｔｅ）を示すグラフである。Ｉｎｉｔｉａｌ　ｌｉｃｋｉｎｇ　ｒａｔｅは１分間の総リック数であり、溶液に対する嗜好性の指標となる。このデータは、図１４Ａの６０秒間の累積リック数と同じデータである。横軸は試験した溶液を示し、縦軸は６０秒間の累積リック数を示す。図１４Ｂにおいては、マウスは水のみおよびＣＣＤのみに対しては嗜好性を示さないが、ＣＣＤに１％　リノール酸を添加したものに対して高い嗜好性を示すことが明らかとなった。このように、２０％ＣＣＤ水溶液に１％脂肪酸を添加したもののエネルギー量は、０．８ｋｃａｌ／ｍｌであり、同重量の油脂の１／１０以下のカロリーである。そのため、２０％ＣＣＤ水溶液に１％脂肪酸を添加したもので食品の油脂を代用すれば、その食品のエネルギー量を低減できる。 FIG. 14B is a graph showing the cumulative lick number (Initial licking rate) for 60 seconds for each solution. Initial clicking rate is the total number of licks per minute and is an index of the preference for the solution. This data is the same data as the cumulative number of licks for 60 seconds in FIG. 14A. The horizontal axis shows the tested solution, and the vertical axis shows the cumulative number of licks for 60 seconds. In FIG. 14B, it was revealed that the mouse did not show palatability only for water and CCD alone, but showed high palatability for 1% linoleic acid added to CCD. Thus, the energy amount of 1% fatty acid added to 20% CCD aqueous solution is 0.8 kcal / ml, which is 1/10 or less calories of the same weight of fat. Therefore, if 1% fatty acid is added to a 20% CCD aqueous solution and the fats and oils of food are substituted, the amount of energy of the food can be reduced.
　（実施例９、比較例９：糖質を加えた油脂代用材料の検討）
　エネルギー情報が与える影響を４日間にわたって検討した。 (Example 9, Comparative Example 9: Examination of oil and fat substitute material with added sugar)
The impact of energy information was studied over a four day period.
　２０％高分岐環状グルカン水溶液または１％リノール酸および２０％高分岐環状グルカンを含む水溶液を作製した。高分岐環状グルカンとしては、江崎グリコ株式会社製のクラスターデキストリン（ＣＣＤ；重量平均分子量１５万）を用いた。 A 20% highly branched cyclic glucan aqueous solution or an aqueous solution containing 1% linoleic acid and 20% highly branched cyclic glucan was prepared. As the highly branched cyclic glucan, cluster dextrin (CCD; weight average molecular weight 150,000) manufactured by Ezaki Glico Co., Ltd. was used.
　マウスに初めて脂肪を与えたときは新奇恐怖の影響もありほとんど飲まない。しかし、時間を経ると新奇恐怖の影響は無くなる。経日的に摂取量は増加し、脂肪に対する嗜好性は増大する。本実施例では、脂肪の摂取経験のないマウスを使用した。８週齢のＢＡＬＢ／ｃ雄マウスを各群９匹使用した。マウスを３０分間絶水絶食させ、その後、各種の溶液（２０％高分岐環状グルカン水溶液（比較例９）または１％リノール酸および２０％高分岐環状グルカンを含む水溶液（実施例９））をマウスに１０分間呈示して、その摂取量を測定した。この１０分間の呈示を４日間繰り返した。結果を図１５に示す。 When you give fat to a mouse for the first time, there is an influence of a novel fear and hardly drinks it. However, after a while, the influence of the novel fear disappears. Daily intake increases and palatability for fat increases. In this example, mice with no fat intake experience were used. Nine 8-week-old BALB / c male mice were used. The mice were fasted for 30 minutes and then various solutions (20% hyperbranched cyclic glucan aqueous solution (Comparative Example 9) or aqueous solution containing 1% linoleic acid and 20% hyperbranched cyclic glucan (Example 9)) were used. The amount of intake was measured. This 10 minute presentation was repeated for 4 days. The results are shown in FIG.
　図１５は、各種溶液の摂取量の経日変化を示すグラフである。横軸は日数（日目）を示し、縦軸は摂取量（ｇ／１０分間）を示す。１日目には、１％リノール酸に対して新奇恐怖があるため、１％リノール酸を含む溶液よりも、含まない溶液（２０％ＣＣＤのみ）の方が摂取量が多かった。しかし、２日目では、２０％ＣＣＤにリノール酸を加えたものの摂取量が増大した。これは新奇恐怖の影響がなくなり、且つ、リノール酸による嗜好性とエネルギーが得られるという情報の両方が合わさり、摂取量の増大を引き起こしたものと考えられる。ＣＣＤのみの溶液はエネルギーを得られるという情報が摂取量を増大させたものと考えられる。 FIG. 15 is a graph showing daily changes in the intake of various solutions. The horizontal axis indicates the number of days (day), and the vertical axis indicates the intake amount (g / 10 minutes). On the first day, because there was a novel fear of 1% linoleic acid, the solution containing no 1% linoleic acid (20% CCD only) consumed more. However, on the second day, the intake of 20% CCD plus linoleic acid increased. This is thought to have caused the increase in intake because the influence of novel fear disappeared and both the preference for linoleic acid and the information that energy can be obtained were combined. It is thought that the information that the solution containing only the CCD can obtain energy increased the intake amount.
　この実験の結果および上記実施例７を組み合わせると、油脂のおいしさは口腔内刺激とエネルギー情報から成り、両者を組み合わせると理想的な油脂代替物ができることがわかった。 The results of this experiment and the above Example 7 were combined, and the deliciousness of fats and oils consisted of intraoral stimulation and energy information.
　（実施例１０：脂肪酸およびミネラルオイルで一部代用した油脂混合物）
　１％のリノール酸と７５％のミネラルオイルと２４％の市販の食用油脂とを混合して油脂混合物を得た。 (Example 10: Fat and oil mixture partially substituted with fatty acid and mineral oil)
An oil / fat mixture was obtained by mixing 1% linoleic acid, 75% mineral oil, and 24% commercially available edible oil / fat.
　この油脂混合物について、実施例４と同様にレバー押しオペラント実験を行ったところ、実験動物は油脂と同様の執着行動を見せた。このことから、脂肪酸とミネラルオイルとを用いることによって、高度な嗜好性を維持したままカロリーを１／４以下に減らすことが可能であることがわかる。 When this oil / fat mixture was subjected to a lever-operating operant experiment in the same manner as in Example 4, the experimental animal showed the same sticking behavior as that of the oil / fat. From this, it can be seen that the use of fatty acid and mineral oil can reduce calories to 1/4 or less while maintaining a high degree of palatability.
　（実施例１１：脂肪酸およびミネラルオイルで一部代用した油脂混合物）
　１％のリノール酸と７５％のミネラルオイルと２４％の市販の食用油脂とを混合して油脂混合物を得た。 (Example 11: Fat and oil mixture partially substituted with fatty acid and mineral oil)
An oil / fat mixture was obtained by mixing 1% linoleic acid, 75% mineral oil, and 24% commercially available edible oil / fat.
　この油脂混合物について、実施例１と同様にリック試験を行ったところ、実験動物は油脂と同様の回数のリック数を示した。このことから、脂肪酸とミネラルオイルとを用いることによって、高度な嗜好性を維持したままカロリーを１／４以下に減らすことが可能であることがわかる。 When this oil mixture was subjected to a lick test in the same manner as in Example 1, the experimental animal showed the same number of licks as the oil. From this, it can be seen that the use of fatty acid and mineral oil can reduce calories to 1/4 or less while maintaining a high degree of palatability.
　（食品実施例４３：乳化状態の遊離長鎖脂肪酸を含有するバニラアイス）
　以下の材料および作製手順でバニラアイスを作製した。
　材料： (Food Example 43: Vanilla Ice Containing Emulsified Free Long Chain Fatty Acid)
Vanilla ice was produced with the following materials and production procedure.
material:
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000013
　作製手順：
　４０℃の温水に脱脂粉乳、グラニュー糖、水あめおよびポリデキストロースを添加して混合し、これらの材料を溶解した。次いでこの混合液を６０～７０℃まで加温し、完全に溶解した後に、安定剤および脂肪酸乳化物をさらに添加して混合し、バニラアイスミックスを得た。このバニラアイスミックスを、ホモジナイザーを用いて均質化した（処理条件：１５０ｋｇ／ｃｍ２）。均質化後のバニラアイスミックスを６８℃で３０分間殺菌した。殺菌後のバニラアイスミックスを１０℃まで冷却し、バニラ香料を添加して混合した後、５℃で４時間エージングした。次いでこのエージングしたバニラアイスミックスをフリージングした後、カップに充填し、－３０℃で３０分冷却することにより急速硬化させてバニラアイスを得た。 Production procedure:
Non-fat dry milk, granulated sugar, starch syrup and polydextrose were added to 40 ° C. warm water and mixed to dissolve these materials. Next, this mixed solution was heated to 60 to 70 ° C. and completely dissolved, and then a stabilizer and a fatty acid emulsion were further added and mixed to obtain a vanilla ice mix. This vanilla ice mix was homogenized using a homogenizer (processing conditions: 150 kg / cm 2 ). The vanilla ice mix after homogenization was sterilized at 68 ° C. for 30 minutes. The vanilla ice mix after sterilization was cooled to 10 ° C., added with vanilla fragrance, mixed and then aged at 5 ° C. for 4 hours. Next, after freezing this aged vanilla ice mix, it was filled in a cup and rapidly cured by cooling at −30 ° C. for 30 minutes to obtain vanilla ice.
　作製したバニラアイスを、十分訓練された熟練者５名によって官能評価した。官能評価においては、脂肪酸無添加のものを３点とし、以下の評価基準に基づいて５段階で評価した。 The sensory evaluation of the prepared vanilla ice cream was performed by five well-trained experts. In the sensory evaluation, the fatty acid-free additive was given 3 points, and was evaluated in 5 stages based on the following evaluation criteria.
　評価基準：
５：油脂様のコクがあり、バニラアイスとして非常に好ましい風味を有している。
４：油脂様のコクがあり、バニラアイスとして好ましい風味を有している。
３：油脂様のコクにかけるが、バニラアイスの風味を有している。
２：異味があり、バニラアイスとしてやや好ましくない。
１：異味があり、バニラアイスとして好ましくない。 Evaluation criteria:
5: There is a fat-like body and has a very favorable flavor as vanilla ice cream.
4: There is a fat-like body and has a preferred flavor as vanilla ice cream.
3: Although it is put on fat-like body, it has the flavor of vanilla ice.
2: There is a nasty taste and it is a little unpreferable as vanilla ice cream.
1: There is a nasty taste and it is not preferable as vanilla ice cream.
　評価結果を以下の表１３に示す。 Evaluation results are shown in Table 13 below.
Figure JPOXMLDOC01-appb-T000014
Figure JPOXMLDOC01-appb-T000014
　この結果、０．００２重量％～０．４重量％のパルミチン酸を添加した場合に、脂肪酸無添加のバニラアイスと比較して優れた風味が得られることがわかった。さらに、０．００６重量％および０．１２重量％のミリスチン酸およびステアリン酸を添加した場合にも脂肪酸無添加のバニラアイスと比較して優れた風味が得られることがわかった。ミリスチン酸およびステアリン酸はパルミチン酸と同様に優れた風味が得られることから、ミリスチン酸およびステアリン酸についても、試験していない濃度においても良好な風味が得られるものと考えられる。 As a result, it was found that when 0.002 wt% to 0.4 wt% of palmitic acid was added, an excellent flavor was obtained as compared with vanilla ice added with no fatty acid. Furthermore, it was found that when 0.006 wt% and 0.12 wt% myristic acid and stearic acid were added, an excellent flavor was obtained as compared with vanilla ice without addition of fatty acid. Since myristic acid and stearic acid have the same excellent flavor as palmitic acid, it is considered that good taste can be obtained for myristic acid and stearic acid even at untested concentrations.
　以上のように、本発明の好ましい実施形態を用いて本発明を例示してきたが、本発明は、この実施形態に限定して解釈されるべきものではない。本発明は、特許請求の範囲によってのみその範囲が解釈されるべきであることが理解される。当業者は、本発明の具体的な好ましい実施形態の記載から、本発明の記載および技術常識に基づいて等価な範囲を実施することができることが理解される。本明細書において引用した特許、特許出願および文献は、その内容自体が具体的に本明細書に記載されているのと同様にその内容が本明細書に対する参考として援用されるべきであることが理解される。 As described above, the present invention has been exemplified using the preferred embodiment of the present invention, but the present invention should not be construed as being limited to this embodiment. It is understood that the scope of the present invention should be construed only by the claims. It is understood that those skilled in the art can implement an equivalent range from the description of specific preferred embodiments of the present invention based on the description of the present invention and common general technical knowledge. Patents, patent applications, and documents cited herein should be incorporated by reference in their entirety, as if the contents themselves were specifically described herein. Understood.
　本発明により、風味が改善された（特に、脂肪の味が付与または強化された）飲食品、その製造方法、および香料製剤が提供される。本発明の方法を用いれば、例えば、コクの足りない食品に脂肪のコクを付与することができる。本発明によりまた、油脂の嗜好性を維持しつつ、カロリーオフの実現が可能な本発明の油脂代用材料が提供される。嗜好性を維持した油脂代用材料は、例えば、ダイエット食品用素材として需要性が高い。 According to the present invention, there are provided foods and beverages having improved flavor (particularly, imparted or enhanced with the taste of fat), production methods thereof, and flavor preparations. If the method of this invention is used, the richness of fat can be provided to the food with insufficient richness, for example. The present invention also provides the oil / fat substitute material of the present invention capable of realizing calorie off while maintaining the preference of the oil / fat. An oil-and-fat substitute material that maintains palatability has high demand as, for example, a diet food material.

Claims (49)

  1. 　遊離長鎖脂肪酸またはその塩および乳化剤を含有する、飲食品であって、該遊離長鎖脂肪酸またはその塩と乳化剤とは、水中油型の乳化物の状態にある、飲食品。 A food or drink containing a free long chain fatty acid or a salt thereof and an emulsifier, wherein the free long chain fatty acid or a salt thereof and the emulsifier are in an oil-in-water emulsion.
  2. 　約０．０１重量％～約１０重量％の遊離長鎖脂肪酸またはその塩を含有する、請求項１に記載の飲食品。 The food or drink according to claim 1, comprising about 0.01 wt% to about 10 wt% of free long chain fatty acid or a salt thereof.
  3. 　前記乳化物のメジアン粒子径が、約０．０５μｍ以上約１．５μｍ以下である、請求項１に記載の飲食品。 The food or drink according to claim 1, wherein the emulsion has a median particle diameter of about 0.05 µm or more and about 1.5 µm or less.
  4. 　前記乳化物のメジアン粒子径が、約０．１μｍ以上約１μｍ以下である、請求項１に記載の飲食物。 The food or drink according to claim 1, wherein a median particle diameter of the emulsion is about 0.1 µm or more and about 1 µm or less.
  5. 　前記遊離長鎖脂肪酸の炭素数が、１４～２２のいずれかである、請求項１に記載の飲食品。 The food or drink according to claim 1, wherein the free long chain fatty acid has 14 to 22 carbon atoms.
  6. 　前記遊離長鎖脂肪酸の炭素数が、１４～１８のいずれかである、請求項１に記載の飲食品。 The food or drink according to claim 1, wherein the free long chain fatty acid has a carbon number of 14 to 18.
  7. 　前記遊離長鎖脂肪酸が、不飽和脂肪酸である、請求項１に記載の飲食品。 The food or drink according to claim 1, wherein the free long-chain fatty acid is an unsaturated fatty acid.
  8. 　前記不飽和脂肪酸の不飽和度が１である、請求項７に記載の飲食品。 The food or drink according to claim 7, wherein the unsaturated fatty acid has an unsaturation degree of 1.
  9. 　酸化防止剤を含有する、請求項７に記載の飲食品。 The food or drink according to claim 7, comprising an antioxidant.
  10. 　前記遊離長鎖脂肪酸が、飽和脂肪酸である、請求項１に記載の飲食品。 The food or drink according to claim 1, wherein the free long-chain fatty acid is a saturated fatty acid.
  11. 　前記乳化剤が、アラビアガムまたはポリグリセリン脂肪酸エステルである、請求項１に記載の飲食品。 The food or drink according to claim 1, wherein the emulsifier is gum arabic or polyglycerin fatty acid ester.
  12. 　前記遊離長鎖脂肪酸が、ミリスチン酸、パルミチン酸、ステアリン酸またはオレイン酸である、請求項１に記載の飲食品。 The food or drink according to claim 1, wherein the free long chain fatty acid is myristic acid, palmitic acid, stearic acid or oleic acid.
  13. 　トリグリセリド含量が該遊離長鎖脂肪酸含量の約１倍～約１００倍である、請求項１に記載の飲食品。 The food or drink according to claim 1, wherein the triglyceride content is about 1 to about 100 times the free long chain fatty acid content.
  14. 　穀類加工食品、イモ類加工食品、豆類加工食品、種実類加工食品、野菜加工食品、果実加工食品、きのこ加工食品、海藻類加工食品、魚介類加工食品、肉類加工食品、卵類加工食品、または乳製品である、請求項１に記載の飲食品。 Cereal processed food, potato processed food, legume processed food, seed and seed processed food, vegetable processed food, fruit processed food, mushroom processed food, seaweed processed food, seafood processed food, meat processed food, egg processed food, or The food or drink according to claim 1, which is a dairy product.
  15. 　菓子類である、請求項１に記載の飲食品。 The food or drink according to claim 1, which is a confectionery.
  16. 　調味料である、請求項１に記載の飲食品。 The food or drink according to claim 1, which is a seasoning.
  17. 　飲料である、請求項１に記載の飲食品。 The food and drink according to claim 1, which is a beverage.
  18. 　粉末または液状である、請求項１に記載の飲食品。 The food or drink according to claim 1, which is powder or liquid.
  19. 　風味が改善された飲食品の製造方法であって、
    　水中油型の乳化物を飲食品または飲食品に使用される食材に添加する工程を包含し、
    　該乳化物は、遊離長鎖脂肪酸またはその塩と、乳化剤と、水とを含有する、方法。     A method for producing a food or drink with improved flavor,
    Including a step of adding an oil-in-water emulsion to a food or drink or food used for food or drink,
    The emulsion comprises a free long chain fatty acid or a salt thereof, an emulsifier, and water.
  20. 　請求項１９に記載の方法であって、ここで、
    　前記添加工程が、前記水中油型の乳化物を飲食品のための食材に添加する工程であり、そして、
    　該方法が、さらに、
    　水中油型の乳化物を添加された食材を調理する工程を包含する、方法。     20. A method according to claim 19, wherein:
    The adding step is a step of adding the oil-in-water emulsion to food for food and drink, and
    The method further comprises:
    A method comprising the step of cooking a food to which an oil-in-water emulsion is added.
  21. 　前記乳化物のメジアン粒子径が、約０．０５μｍ以上約１．５μｍ以下である、請求項１９に記載の方法。 The method according to claim 19, wherein the emulsion has a median particle diameter of about 0.05 μm or more and about 1.5 μm or less.
  22. 　前記乳化物のメジアン粒子径が、約０．１μｍ以上約１μｍ以下である、請求項１９に記載の方法。 The method according to claim 19, wherein the median particle diameter of the emulsion is about 0.1 µm or more and about 1 µm or less.
  23. 　前記遊離長鎖脂肪酸の炭素数が、１４～２２のいずれかである、請求項１９に記載の方法。 The method according to claim 19, wherein the free long-chain fatty acid has a carbon number of 14 to 22.
  24. 　前記遊離長鎖脂肪酸の炭素数が、１４～１８のいずれかである、請求項１９に記載の方法。 The method according to claim 19, wherein the free long-chain fatty acid has a carbon number of 14 to 18.
  25. 　前記遊離長鎖脂肪酸が、不飽和脂肪酸である、請求項１９に記載の方法。 The method according to claim 19, wherein the free long-chain fatty acid is an unsaturated fatty acid.
  26. 　前記不飽和脂肪酸の不飽和度が１である、請求項２５に記載の方法。 The method according to claim 25, wherein the unsaturated fatty acid has an unsaturation degree of 1.
  27. 　前記乳化物が酸化防止剤を含有する、請求項２５に記載の方法。 26. The method of claim 25, wherein the emulsion contains an antioxidant.
  28. 　前記遊離長鎖脂肪酸が、飽和脂肪酸である、請求項１９に記載の方法。 The method according to claim 19, wherein the free long-chain fatty acid is a saturated fatty acid.
  29. 　前記乳化剤が、アラビアガムまたはポリグリセリン脂肪酸エステルである、請求項１９に記載の方法。 The method according to claim 19, wherein the emulsifier is gum arabic or polyglycerin fatty acid ester.
  30. 　前記遊離長鎖脂肪酸が、ミリスチン酸、パルミチン酸、ステアリン酸またはオレイン酸である、請求項１９に記載の方法。 The method according to claim 19, wherein the free long-chain fatty acid is myristic acid, palmitic acid, stearic acid or oleic acid.
  31. 　トリグリセリド含量が該遊離長鎖脂肪酸含量の約１倍～約１００倍である、請求項１９に記載の方法。 The method according to claim 19, wherein the triglyceride content is about 1 to about 100 times the free long chain fatty acid content.
  32. 　前記飲食品が、穀類加工食品、イモ類加工食品、豆類加工食品、種実類加工食品、野菜加工食品、果実加工食品、きのこ加工食品、海藻類加工食品、魚介類加工食品、肉類加工食品、卵類加工食品、または乳製品である、請求項１９に記載の方法。 The food and drink are processed cereal foods, processed potato foods, processed foods of legumes, processed foods of seeds, processed foods of vegetables, processed foods of fruits, processed foods of mushrooms, processed foods of seaweed, processed foods of seafood, processed foods of meat, eggs The method according to claim 19, which is a processed food or a dairy product.
  33. 　前記飲食品が、菓子類である、請求項１９に記載の方法。 The method according to claim 19, wherein the food or drink is a confectionery.
  34. 　前記飲食品が、調味料である、請求項１９に記載の方法。 The method according to claim 19, wherein the food or drink is a seasoning.
  35. 　前記飲食品が、飲料である、請求項１９に記載の方法。 The method according to claim 19, wherein the food or drink is a beverage.
  36. 　前記飲食品が、粉末または液状である、請求項１９に記載の方法。 The method according to claim 19, wherein the food or drink is powder or liquid.
  37. 　風味を改善するための香料製剤であって、
    　水中油型の乳化物を含有し、
    　該乳化物は、遊離長鎖脂肪酸またはその塩と、乳化剤と、水とを含有し、
    　該乳化物のメジアン粒子径が、約０．０５μｍ以上約１．５μｍ以下である、香料製剤。     A fragrance preparation for improving flavor,
    Contains an oil-in-water emulsion,
    The emulsion contains a free long chain fatty acid or a salt thereof, an emulsifier, and water,
    A fragrance preparation, wherein the emulsion has a median particle diameter of about 0.05 μm or more and about 1.5 μm or less.
  38. 　前記乳化物のメジアン粒子径が、約０．１μｍ以上約１μｍ以下である、請求項３７に記載の香料製剤。 The fragrance preparation according to claim 37, wherein the emulsion has a median particle diameter of about 0.1 µm or more and about 1 µm or less.
  39. 　前記遊離長鎖脂肪酸の炭素数が、１４～２２のいずれかである、請求項３７に記載の香料製剤。 The fragrance preparation according to claim 37, wherein the carbon number of the free long-chain fatty acid is any one of 14 to 22.
  40. 　前記遊離長鎖脂肪酸の炭素数が、１４～１８のいずれかである、請求項３７に記載の香料製剤。 The fragrance preparation according to claim 37, wherein the carbon number of the free long-chain fatty acid is any one of 14 to 18.
  41. 　前記遊離長鎖脂肪酸が、不飽和脂肪酸である、請求項３７に記載の香料製剤。 The fragrance preparation according to claim 37, wherein the free long-chain fatty acid is an unsaturated fatty acid.
  42. 　前記不飽和脂肪酸の不飽和度が１である、請求項４１に記載の香料製剤。 42. The fragrance preparation according to claim 41, wherein the unsaturated fatty acid has an unsaturation degree of 1.
  43. 　前記乳化物が酸化防止剤を含有する、請求項４１に記載の香料製剤。 42. The fragrance formulation according to claim 41, wherein the emulsion contains an antioxidant.
  44. 　前記遊離長鎖脂肪酸が、飽和脂肪酸である、請求項３７に記載の香料製剤。 The fragrance preparation according to claim 37, wherein the free long-chain fatty acid is a saturated fatty acid.
  45. 　前記乳化剤が、アラビアガムまたはポリグリセリン脂肪酸エステルである、請求項３７に記載の香料製剤。 The fragrance preparation according to claim 37, wherein the emulsifier is gum arabic or polyglycerin fatty acid ester.
  46. 　前記遊離長鎖脂肪酸が、ミリスチン酸、パルミチン酸、ステアリン酸またはオレイン酸である、請求項３７に記載の香料製剤。 The fragrance preparation according to claim 37, wherein the free long chain fatty acid is myristic acid, palmitic acid, stearic acid or oleic acid.
  47. 　粉末状または液状である、請求項３７に記載の香料製剤。 The fragrance preparation according to claim 37, which is powdery or liquid.
  48. 　前記遊離長鎖脂肪酸を約１～２０重量％含有し、液状である、請求項３７に記載の香料製剤。 The fragrance preparation according to claim 37, which contains about 1 to 20% by weight of the free long-chain fatty acid and is liquid.
  49. 　前記遊離長鎖脂肪酸を約５～５０重量％含有し、粉末状である、請求項３７に記載の香料製剤。 The fragrance preparation according to claim 37, which contains about 5 to 50% by weight of the free long-chain fatty acid and is in powder form.
PCT/JP2009/066352 2008-09-24 2009-09-18 Food or beverage containing emulsified free long-chain fatty acid WO2010035704A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2010530831A JP5177772B2 (en) 2008-09-24 2009-09-18 Foods and drinks containing free long chain fatty acids in the emulsified state

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2008245035 2008-09-24
JP2008-245035 2008-09-24

Publications (1)

Publication Number Publication Date
WO2010035704A1 true WO2010035704A1 (en) 2010-04-01

Family

ID=42059703

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2009/066352 WO2010035704A1 (en) 2008-09-24 2009-09-18 Food or beverage containing emulsified free long-chain fatty acid

Country Status (2)

Country Link
JP (1) JP5177772B2 (en)
WO (1) WO2010035704A1 (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8722131B2 (en) 2010-09-07 2014-05-13 Dsm Nutritional Products Ag Comestible emulsions
JP2016029096A (en) * 2013-01-10 2016-03-03 ニュートリショナル セラピューティクス インコーポレイテッド ディー／ビー／エーエヌティーアイ インコーポレイテッド Chewable wafers containing lipid supplement for health maintenance and treatment of acute and chronic disorder
JP2016093108A (en) * 2014-11-12 2016-05-26 赤城乳業株式会社 Method for producing flavor-added food, flavor-added food, frozen dessert using the same, and method for producing the frozen dessert
WO2018062399A1 (en) * 2016-09-28 2018-04-05 株式会社大成化研 Powdered seasoning composition, food product using same, and method for producing powdered seasoning composition
JP2018102297A (en) * 2016-12-27 2018-07-05 味の素株式会社 Meat processed food and manufacturing method therefor
CN110066842A (en) * 2019-05-13 2019-07-30 河南省食品工业科学研究所有限公司 A method of slow-digestion starch is prepared using double enzymes
WO2019230903A1 (en) * 2018-05-31 2019-12-05 三栄源エフ・エフ・アイ株式会社 Agent for masking bean odor derived from bean protein
US10888104B2 (en) * 2014-09-23 2021-01-12 Jost Chemical Co. Fatty acid composition and method for fortifying nutritional products with fatty acids
WO2021201210A1 (en) * 2020-04-02 2021-10-07 味の素株式会社 Method for modifying oil and fat containing food

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008011810A (en) * 2006-07-07 2008-01-24 Japan Tobacco Inc Food composition and method for producing the same

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008011810A (en) * 2006-07-07 2008-01-24 Japan Tobacco Inc Food composition and method for producing the same

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8722131B2 (en) 2010-09-07 2014-05-13 Dsm Nutritional Products Ag Comestible emulsions
JP2016029096A (en) * 2013-01-10 2016-03-03 ニュートリショナル セラピューティクス インコーポレイテッド ディー／ビー／エーエヌティーアイ インコーポレイテッド Chewable wafers containing lipid supplement for health maintenance and treatment of acute and chronic disorder
US10888104B2 (en) * 2014-09-23 2021-01-12 Jost Chemical Co. Fatty acid composition and method for fortifying nutritional products with fatty acids
JP2016093108A (en) * 2014-11-12 2016-05-26 赤城乳業株式会社 Method for producing flavor-added food, flavor-added food, frozen dessert using the same, and method for producing the frozen dessert
WO2018062399A1 (en) * 2016-09-28 2018-04-05 株式会社大成化研 Powdered seasoning composition, food product using same, and method for producing powdered seasoning composition
JP2018102297A (en) * 2016-12-27 2018-07-05 味の素株式会社 Meat processed food and manufacturing method therefor
JP7130954B2 (en) 2016-12-27 2022-09-06 味の素株式会社 Processed meat food and method for producing the same
WO2019230903A1 (en) * 2018-05-31 2019-12-05 三栄源エフ・エフ・アイ株式会社 Agent for masking bean odor derived from bean protein
CN110066842A (en) * 2019-05-13 2019-07-30 河南省食品工业科学研究所有限公司 A method of slow-digestion starch is prepared using double enzymes
WO2021201210A1 (en) * 2020-04-02 2021-10-07 味の素株式会社 Method for modifying oil and fat containing food

Also Published As

Publication number Publication date
JP5177772B2 (en) 2013-04-10
JPWO2010035704A1 (en) 2012-02-23

Similar Documents

Publication Publication Date Title
JP5177772B2 (en) Foods and drinks containing free long chain fatty acids in the emulsified state
WO2019239526A1 (en) Oil-in-water pickering emulsion
US20220167642A1 (en) Fat blends, emulsions thereof, and related uses
JP4110030B2 (en) Method for suppressing film formation of liquid food
WO2015053252A1 (en) Oil/fat composition containing polyunsaturated fatty acid
JP4926050B2 (en) Acid oil-in-water emulsion and its application to food
CN104853617B (en) Application of the nitrogenous derivative of cinnamic acid as flavoring agent
KR101075696B1 (en) / method of inhibiting formation of volatile aldehydes and/or decomposition of fatty acids and use thereof
JP2008148692A (en) Emulsified composition containing oils and fats, method for producing the same, and food containing the same
US20230397627A1 (en) Uses of fat blends and emulsions thereof
JP5154805B2 (en) Dispersed hesperetin
JP4861385B2 (en) Acid oil-in-water emulsified food and use thereof
JP2008069095A (en) Blood lipid-improving agent
JP2008237032A (en) Food with high palatability
JP2003192576A (en) Preparation containing capsaicinoid-like material
JP2008029311A (en) Oil-in-water emulsified oil and fat composition for processed food
KR20110040263A (en) Non-egg mayonnaise
Chan Chemical properties and applications of food additives: Flavor, sweeteners, food colors, and texturizers
JP4727443B2 (en) Salad manufacturing method
JP6393501B2 (en) Flavor improving agent for polyunsaturated fatty acids
JP6081794B2 (en) Instant soup and its manufacturing method
JP2001252042A (en) Mayonnaise-like food
Igoe et al. Part I ingredients dictionary
JP2011177150A (en) Mayonnaise flavor-imparting agent
WO2024053705A1 (en) Oil/fat sensation enhancing agent

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 09816119

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2010530831

Country of ref document: JP

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 09816119

Country of ref document: EP

Kind code of ref document: A1