WO2021201210A1

WO2021201210A1 - Method for modifying oil and fat containing food

Info

Publication number: WO2021201210A1
Application number: PCT/JP2021/014134
Authority: WO
Inventors: 博明青山; 洋 ▲高▼▲柳▼; 裕行中越; 典子横山
Original assignee: 味の素株式会社
Priority date: 2020-04-02
Filing date: 2021-04-01
Publication date: 2021-10-07
Also published as: JPWO2021201210A1

Abstract

Provided is a technique for modifying oil and fat containing foods such as sausages. Oil and fat containing foods such as sausages are modified by using component (A) and/or component (B): (A) triacylglycerol lipase and diacylglycerol lipase; (B) fatty acid.

Description

How to modify oil-containing foods

The present invention relates to a technique for modifying fat-containing foods such as sausages and hamburgers.

As a technique for modifying processed meat foods such as sausages, lipase is added so that the fatty acid content per 1 mg of food is 13 to 80 μg to produce processed meat foods, which are juicy without spoiling the flavor. A method for improving the feeling has been reported (Patent Document 1).

Further, as a technique for modifying processed meat foods such as sausages, a method for improving the texture of processed meat foods with reduced salt by using lipase and transglutaminase in combination has been reported (Patent Document 2). ..

JP 2018-102297 WO2020 / 004419

An object of the present invention is to provide a technique for modifying fat-containing foods such as sausages and hamburgers.

The present inventors have found that a fat-containing food can be modified by blending lipase or fatty acid to produce a fat-containing food, and have completed the present invention.

That is, the present invention can be exemplified as follows.
[1]
It ’s a composition,
For the manufacture or modification of fat-containing foods,
A composition containing the following components (A) and / or (B):
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
[2]
The modification increases the yield of fat-containing foods when heated, reduces water separation during heating of fat-containing foods, increases the juiciness of fat-containing foods, increases the breaking strength of fat-containing foods, and combinations thereof. The composition selected from the group consisting of.
[3]
The composition, wherein the fatty acid is a fatty acid having 8 to 24 carbon atoms.
[4]
The fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitreic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, γ-linolenic acid, arachidic acid, arachidonic acid, behenic acid, The composition selected from the group consisting of lignoceric acid, nervonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosapentaenoic acid, and combinations thereof.
[5]
The composition, wherein the fat-containing food is a processed meat food, a processed seafood food, a processed veggie meat food, a processed dairy food, a processed egg food, or a processed plant food.
[6]
The composition, wherein the fat-containing food is a sausage or a hamburger steak.
[7]
The composition in which the content of sodium chloride in the sausage is 1.1% (w / w) or less as an eating concentration.
[8]
It is a method of manufacturing fat-containing foods.
A method comprising the step of adding the following components (A) and / or (B) to a fat-containing food ingredient:
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
[9]
The method for producing a modified oil-containing food product.
[10]
It is a method of modifying oil-containing foods.
A method comprising the step of adding the following components (A) and / or (B) to a fat-containing food ingredient:
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
[11]
The modification increases the yield of fat-containing foods when heated, reduces water separation during heating of fat-containing foods, increases the juiciness of fat-containing foods, increases the breaking strength of fat-containing foods, and combinations thereof. The method selected from the group consisting of.
[12]
The method, wherein the fatty acid is a fatty acid having 8 to 24 carbon atoms.
[13]
The fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitrenic acid, stearic acid, oleic acid, lignoric acid, α-linolenic acid, γ-linolenic acid, arachidic acid, arachidonic acid, behenic acid, The method selected from the group consisting of lignoceric acid, nervonic acid, eikosapentaenoic acid, docosapentaenoic acid, docosapentaenoic acid, and combinations thereof.
[14]
The method according to the method, wherein the fat-containing food is a processed meat food, a processed seafood food, a processed veggie meat food, a processed dairy food, a processed egg food, or a processed plant food.
[15]
The method as described above, wherein the fat-containing food is a sausage or a hamburger steak.
[16]
The method according to the method, wherein the content of sodium chloride in the sausage is 1.1% (w / w) or less as an eating concentration.
[17]
The method as described above, wherein the components (A) and / or (B) are added so that the eating concentration of the fatty acid is 5 mg / g or more.
[18]
The method as described above, wherein the components (A) and / or (B) are added so that the eating concentration of the fatty acid exceeds 80 mg / g.
[19]
The method as described above, wherein the components (A) and / or (B) are added so that the eating concentration of diacylglycerol is 25 mg / g or less.
[20]
The method according to the method, wherein the amount of triacylglycerol lipase added is 0.1 to 500 U per 1 g of fat or oil.
[21]
The method according to the method, wherein the amount of the diacylglycerol lipase added is 0.1 to 500 U per 1 g of fat or oil.

<1> Active ingredient In the present invention, the following ingredients (A) and / or (B) are used as active ingredients:
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.

The above ingredients (A) and / or (B) are also referred to as "active ingredients".

By using the active ingredient, the fat-containing food can be modified, that is, the effect of modifying the fat-containing food can be obtained. This effect is also called "food reforming effect". That is, by using the active ingredient, the fat-containing food can be modified as compared with the case where the active ingredient is not used. Therefore, the active ingredient may be used for reforming fat-containing foods.

Further, as a result of reforming the fat-containing food, the modified fat-containing food may be obtained. In other words, by utilizing the active ingredient, a modified fat-containing food can be produced. That is, by using the active ingredient, it is possible to produce a modified oil-and-fat-containing food as compared with the case where the active ingredient is not used. Therefore, the active ingredient may be used in the production of fat-containing foods (specifically, the production of modified fat-containing foods). "Modification of oil-containing foods" and "production of modified oil-containing foods" may be used in an alternative manner.

The active ingredient may be used for modifying or producing fat-containing foods in the manner described in the method of the present invention described later.

Modifications of fat-containing foods include an increase in yield during heating of fat-containing foods, a reduction in water separation during heating of fat-containing foods, an increase in juiciness of fat-containing foods, and an increase in breaking strength of fat-containing foods. Can be mentioned. By utilizing the active ingredient, for example, one or more modifications selected from these modifications may be achieved. By utilizing the active ingredient, for example, all of these modifications may be achieved. The increase in breaking strength of fat-containing foods may be achieved particularly with low-salt fat-containing foods such as low-salt sausages. In one aspect, the use of the active ingredient may provide a food modification effect with little or no off-flavor and / or off-flavor. In one aspect, the use of the active ingredient may provide a food modification effect, particularly while suppressing (ie, reducing) off-flavors and / or off-flavors. For example, by utilizing the active ingredient, the off-taste and / or off-flavor may be suppressed as compared with the case where the triacylglycerol lipase is used alone. The off-flavors include those defined in the examples. The fact that the fat-containing food has been modified means that, for example, the parameters to be modified are compared between the fat-containing food manufactured using the active ingredient and the fat-containing food manufactured without using the active ingredient. It can be confirmed by doing. The method for measuring the parameter to be modified can be appropriately selected according to various conditions such as the type of parameter. The yield of the fat-containing food during heating can be compared, for example, by measuring and comparing the change in the weight of the fat-containing food before and after heating. The comparison of water separation during heating of fat-containing foods can be carried out, for example, by measuring and comparing the amount of liquid that has flowed out during heating. Comparison of juiciness, off-taste, and off-flavor of fat-containing foods can be performed, for example, by sensory evaluation by a specialized panel. The breaking strength of fat-containing foods can be compared, for example, by measuring and comparing the breaking strength with a texture analyzer.

The component (A) is triacylglycerol lipase and diacylglycerol lipase. Hereinafter, triacylglycerol lipase and diacylglycerol lipase are collectively referred to as simply "lipase".

"Triacylglycerol lipase" may mean a protein having an activity of catalyzing a reaction of hydrolyzing triacylglycerol to release fatty acids (EC 3.1.1.3, etc.). This activity is also referred to as "triacylglycerol lipase activity". Specifically, "triacylglycerol lipase activity" may mean an activity that catalyzes a reaction of hydrolyzing triacylglycerol to produce diacylglycerol and fatty acid. Examples of the diacylglycerol include 1,2-diacylglycerol and 1,3-diacylglycerol. That is, the triacylglycerol lipase may produce, for example, 1,2-diacylglycerol and / or 1,3-diacylglycerol. As the triacylglycerol lipase, one type of triacylglycerol lipase may be used, or two or more types of triacylglycerol lipase may be used in combination.

"Diacylglycerol lipase" may mean a protein having an activity of catalyzing a reaction of hydrolyzing diacylglycerol to release fatty acid (EC 3.1.1.34, etc.). This activity is also referred to as "diacylglycerol lipase activity". Specifically, the "diacylglycerol lipase activity" may mean an activity of catalyzing a reaction of hydrolyzing diacylglycerol to produce monoacylglycerol and fatty acid. The diacylglycerol lipase may be, for example, one using 1,2-diacylglycerol and / or 1,3-diacylglycerol as a substrate. The diacylglycerol lipase may use at least the diacylglycerol produced by the triacylglycerol lipase as a substrate. As the diacylglycerol lipase, one kind of diacylglycerol lipase may be used, or two or more kinds of diacylglycerol lipase may be used in combination.

As the component (A), triacylglycerol lipase and diacylglycerol lipase may usually be used in combination. However, as the component (A), a lipase using both triacylglycerol and diacylglycerol as substrates (that is, a lipase having both triacylglycerol lipase activity and diacylglycerol lipase activity) may be used. That is, unless otherwise specified, "triacylglycerol lipase and diacylglycerol lipase" is not limited to a combination of triacylglycerol lipase and diacylglycerol lipase, and includes lipase having both triacylglycerol lipase activity and diacylglycerol lipase activity. do.

The origin of lipase is not particularly limited. The lipase may be derived from any of microorganisms, animals, plants and the like. Further, as the lipase, a known lipase homolog may be used. Further, as the lipase, known lipases or artificially modified homologues thereof may be used. The lipase may be, for example, one obtained by heterologous expression (ie, a recombinant enzyme). As the lipase, for example, a commercially available product may be used, or a lipase manufactured and obtained as appropriate may be used. For example, commercially available triacylglycerol lipases include Lipase A-10D (Nagase & Co., Ltd.), Lipase AY (Amano Enzyme Co., Ltd.), Lipase R (Amano Enzyme Co., Ltd.), and Lipase QLM (Meito Sangyo Co., Ltd.). Co., Ltd.), Lipase PL (Meito Sangyo Co., Ltd.). Further, for example, as a commercially available diacylglycerol lipase, lipase GS "Amano" (Amano Enzyme Co., Ltd.) can be mentioned. The lipase may be purified to the desired degree, for example. The lipase may or may not contain a component other than the lipase. The lipase may contain, for example, other enzymes.

Lipase activity can be measured by the following procedure. That is, the activity of lipase can be measured by incubating the enzyme with the substrate and measuring the enzyme-dependent degradation of the substrate. As the substrate, triacylglycerol can be used in the case of triacylglycerol lipase, and diacylglycerol can be used in the case of diacylglycerol lipase. Degradation of the substrate can be measured, for example, by using the production of free fatty acids as an index. The production of free fatty acids can be measured by known methods used for quantification of compounds, such as HPLC, LC / MS, GC / MS, and NMR. Unless otherwise specified, the amount of enzyme that produces 1 μmol of free fatty acid per minute at 37 ° C. and a predetermined pH is defined as 1 U (unit). Unless otherwise specified, the predetermined pH is the optimum pH of the selected lipase. The predetermined pH may be, for example, pH 7.0.

Component (B) is a fatty acid.

The type of fatty acid is not particularly limited. The fatty acid may be a saturated fatty acid or an unsaturated fatty acid. Examples of fatty acids include fatty acids having 8 to 24 carbon atoms. Fatty acids having 8 to 24 carbon atoms include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitrenic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, γ-linolenic acid, and arachidic acid. Examples thereof include arachidonic acid, behenic acid, lignoceric acid, nervonic acid, eikosapentaenoic acid, docosapentaenoic acid, and docosapentaenoic acid. Examples of fatty acids include palmitic acid, stearic acid, oleic acid, and linoleic acid. Fatty acids include, more particularly, oleic acid. As the fatty acid, one type of fatty acid may be used, or two or more types of fatty acids may be used in combination.

As the fatty acid, a commercially available product may be used, or a fatty acid obtained by appropriately producing it may be used. The method for producing the fatty acid is not particularly limited, and for example, a known method can be used. Fatty acids can be produced, for example, by chemical synthesis, enzymatic reaction, extraction, fermentation, or a combination thereof. Specifically, the fatty acid can be produced, for example, by hydrolyzing fats and oils. Hydrolysis of fats and oils can be carried out, for example, by a continuous high-temperature hydrolysis method in which fats and oils and water are brought into countercurrent contact under high temperature (250-260 ° C.) and high pressure (5-6 MPa). Further, the hydrolysis of fats and oils can be carried out by, for example, an enzymatic reaction using lipase. Fatty acids may or may not be purified to the desired degree. That is, as the fatty acid, a refined product may be used, or a material containing a fatty acid may be used. Examples of the fatty acid-containing material include hydrolysates of fats and oils and fractions thereof.

Any component that can form a salt may be used as a free form, as a salt, or as a combination thereof. That is, for example, the term "fatty acid" may mean a free fatty acid, a salt thereof, or a combination thereof, unless otherwise specified. In addition, all of these components (for example, free form and salt) may include non-hydrates and hydrates unless otherwise specified. The same applies to any component other than fatty acid (for example, a component other than fatty acid that can be contained in the composition of the present invention, or a component other than fatty acid that can be used in the method of the present invention). The salt is not particularly limited as long as it does not impair the food reforming effect. For example, as a salt for an acidic group such as a carboxyl group, a salt with an alkali metal such as ammonium salt, sodium and potassium, a salt with an alkaline earth metal such as calcium and magnesium, an aluminum salt, a zinc salt, a triethylamine and an ethanolamine. , Salts with organic amines such as morpholin, pyrrolidine, piperidine, piperazine, dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Further, for example, as a salt for a basic group such as an amino group, a salt with an inorganic acid such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid, acetic acid, citric acid, benzoic acid, maleic acid and fumaric acid. , Tartrate acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid and other organic carboxylic acids. , Methan sulfonic acid, benzene sulfonic acid, p-toluene sulfonic acid and other salts with organic sulfonic acid. As the salt, one kind of salt may be used, or two kinds or more kinds of salts may be used in combination.

The amount of the active ingredient (for example, the content (concentration) or the amount used) is calculated based on the amount of the active ingredient itself in the material when the material containing the active ingredient is used. do. In addition, the amount of the active ingredient (for example, the content (concentration) or the amount used) is free of equimolar mass of the salt or hydrate when the active ingredient forms a salt or hydrate. It shall be calculated based on the value converted to the mass of the body.

<2> Composition of the present invention The composition of the present invention is a composition containing an active ingredient.

That is, the composition of the present invention is a composition containing the following components (A) and / or (B):
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.

By using the composition of the present invention, the fat-containing food can be modified. Therefore, the composition of the present invention may be used for modifying the fat-containing food. That is, the composition of the present invention may be, for example, a composition for modifying a fat-containing food.

Further, by using the composition of the present invention, a modified fat-containing food can be produced. Therefore, the composition of the present invention may be used for the production of fat-containing foods (specifically, the production of modified fat-containing foods). That is, the composition of the present invention may be, for example, a composition for producing a fat-containing food (specifically, producing a modified fat-containing food).

The composition of the present invention may be used for modifying or producing a fat-containing food in the manner described in the method of the present invention described later.

The composition of the present invention may consist of an active ingredient or may contain an ingredient other than the active ingredient.

Ingredients other than the active ingredient are not particularly limited as long as the food reforming effect is not impaired. Ingredients other than the active ingredient can be appropriately selected according to various conditions such as, for example, the type of fat-containing food. Ingredients other than the active ingredient include ingredients blended in foods or pharmaceuticals.

Specific examples of ingredients other than the active ingredient include ingredients that are effective in the production of fat-containing foods. Examples of the ingredient effective for producing the fat-containing food include the fat-containing food raw material described later. Examples of the fat-containing food raw material include fats and oils.

As an ingredient other than the active ingredient, one kind of ingredient may be used, or two or more kinds of ingredients may be used in combination.

The composition of the present invention can be produced, for example, by appropriately mixing an active ingredient and optionally other ingredients.

The composition of the present invention may be appropriately formulated, for example. In the formulation, additives may be used as appropriate. Additives include excipients, binders, disintegrants, lubricants, stabilizers, flavoring and odorants, diluents, surfactants and solvents. The additive can be appropriately selected depending on various conditions such as the shape of the composition of the present invention.

The shape of the composition of the present invention is not particularly limited. The composition of the present invention may be in any shape, for example, powder, flakes, tablets, pastes, liquids and the like. The composition of the present invention may be, in particular, a powder.

The content of each component (that is, the active ingredient and optionally other components) in the composition of the present invention is not particularly limited as long as the food modification effect can be obtained. The content of each component in the composition of the present invention is, for example, the type of component, the amount of each component used in the modification or production of the fat-containing food, and the content of the present invention in the modification or production of the oil-containing food. It can be appropriately set according to various conditions such as the amount of the composition used.

The content of the active ingredient in the composition of the present invention is more than 0% (w / w) and less than 100% (w / w). The content of the active ingredient in the composition of the present invention is, for example, 0.001% (w / w) or more, 0.01% (w / w) or more, 0.1% (w / w) or more, 1%. It may be (w / w) or more, or 10% (w / w) or more, 100% (w / w) or less, less than 100% (w / w), 99.9% (w / w) or less. , 50% (w / w) or less, 10% (w / w) or less, or 1% (w / w) or less, and may be a consistent combination thereof.

The content of the active ingredient in the composition of the present invention can be set so as to satisfy, for example, the content of the active ingredient exemplified above. Further, the content of the active ingredient in the composition of the present invention is such that the amount of the active ingredient added is in a desired range when, for example, the composition of the present invention is used to modify or produce a fat-containing food. Can be set to. The amount of the active ingredient added may be, for example, in the range exemplified in the description of the method of the present invention (described later).

Each component contained in the composition of the present invention (ie, the active ingredient and optionally other components) may be mixed with each other and contained in the composition of the present invention, either separately or arbitrarily. It may be contained in the composition of the present invention separately in combination. For example, the compositions of the present invention may be provided as a set of components, each packaged separately. In such a case, the components contained in the set can be appropriately used in combination at the time of use.

<3> Method of the present invention The method of the present invention is a method including a step of utilizing an active ingredient.

That is, the method of the present invention is a method including a step of utilizing the following components (A) and / or (B):
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.

According to the method of the present invention, specifically, by using the active ingredient, the fat-containing food can be modified, that is, the effect of modifying the fat-containing food can be obtained. Therefore, the method of the present invention may be carried out for reforming fat-containing foods. That is, the method of the present invention may be, for example, a method of modifying an oil-and-fat-containing food. This method is also referred to as "the modification method of the present invention".

Further, by the method of the present invention, specifically, a modified fat-containing food can be produced by using an active ingredient. Therefore, the method of the present invention may be carried out for the production of fat-containing foods (specifically, the production of modified fat-containing foods). That is, the method of the present invention may be, for example, a method for producing a fat-containing food (specifically, producing a modified fat-containing food). This method is also referred to as "the manufacturing method of the present invention".

The active ingredient can be used for modifying or producing fat-containing foods by adding it to the fat-containing food raw material during the production of fat-containing foods. That is, as the utilization of the active ingredient, the addition of the active ingredient to the fat-containing food raw material can be mentioned. That is, the method of the present invention may be, specifically, a method for modifying a fat-containing food, which comprises adding an active ingredient to a fat-containing food raw material, for example. In addition, the method of the present invention specifically produces a fat-containing food containing, for example, adding an active ingredient to a fat-containing food raw material (specifically, a modified fat-containing food is produced). It may be a method. "Addition" is also called "blending".

The active ingredient may be used in the method of the present invention, for example, in the form of the composition of the present invention. That is, the use of the active ingredient also includes the use of the composition of the present invention. For example, "addition of active ingredient" includes addition of the composition of the present invention.

Modification or production of fat-containing foods may be carried out in the same manner as ordinary fat-containing foods, except that, for example, the active ingredient is used. That is, the modification or production of the fat-containing food may be carried out under the same production conditions using the same raw materials as those of the ordinary fat-containing food, except that the active ingredient is used, for example. In addition, the raw materials and production conditions of the fat-containing food may be appropriately modified and used for modifying or producing the fat-containing food.

"Foods containing fats and oils" means foods containing fats and oils. The type of fat-containing food is not particularly limited. Examples of fat-containing foods include fat-containing processed foods. "Foods containing fats and oils" means processed foods containing fats and oils. "Processed food" means a food produced by processing an ingredient. Examples of processed foods include processed meat foods, processed seafood foods, processed veggie meat foods, processed dairy foods, processed egg foods, and processed plant foods. "Processed meat foods", "processed seafood foods", "processed veggie meat foods", "processed dairy foods", "processed egg foods", and "processed plant foods" are meat, seafood, veggie meat, milk, and eggs, respectively. , And foods produced by processing plants. In other words, "processed meat foods", "processed seafood foods", "processed veggie meat foods", "processed dairy foods", "processed egg foods", and "processed plant foods" are at least meat, seafood, and veggie meat, respectively. , Milk, eggs, and processed foods produced using plants as ingredients.

"Meat" means edible meat. Meat includes animal meat and bird meat. Examples of animals include domestic animals such as cows, pigs, horses, sheep, goats, and rabbits; wild animals such as wild boars, deer, and bears; and marine mammals such as whales, dolphins, and sea lions. Examples of birds include chickens, turkeys, ducks, geese, guinea fowls, quails, and ostriches. Examples of seafood include fish such as horse mackerel, salmon, cod, pufferfish, kiss, anago, hoki, hake, crustaceans such as shrimp and crab, shellfish such as scallop and oyster, and other marine products such as squid and octopus. The "vegetable meat" may mean a food material obtained by processing a vegetable protein or a raw material containing the vegetable protein into a meat-like state. Examples of vegetable proteins include beans, wheat, rice, corn, potatoes, seeds, and mushroom proteins. Examples of beans include soybeans, peas, broad beans, chickpeas, almonds, peanuts, and rupin beans. Examples of wheat include wheat, barley and rye. Seeds include sunflower seeds, pumpkin seeds, quinoa, chia seeds, and hemp seeds. Vegetable proteins include, in particular, soybean protein. That is, examples of veggie meat include soybean protein-containing veggie meat (for example, granular soybean protein and the like). Examples of milk include milk from mammals such as milk, goat milk, sheep milk, buffalo milk, reindeer milk, donkey milk, and camel milk. Examples of eggs include chicken eggs and other bird eggs. Plants include grains, vegetables and fruits. The processed veggie meat food may be an example of the processed plant food. As the foodstuff, one kind of foodstuff may be used, or two kinds or more kinds of foodstuffs may be used in combination. These foodstuffs may be used as raw materials for processed foods, for example, as they are or after being appropriately processed. Examples of processing include shape processing such as cutting, mincing, and crushing.

Processed foods (eg, processed meat foods, processed seafood foods, or processed veggie meat foods) include sausages, hamburgers, menchi cutlets, meatballs, shumai, gyoza, meatballs, ham, bacon, restructured steak, and dried meat. Can be mentioned. Processed foods (eg, processed meat foods, processed seafood foods, or processed veggie meat foods) include, in particular, sausages, hamburgers, minced meat cutlets, meatballs, shumai, gyoza, and meatballs. Processed foods (eg, processed meat foods, processed seafood foods, or processed veggie meat foods) include, more particularly, sausages and hamburgers. Specific examples of these processed foods include processed foods obtained by processing the above-exemplified foodstuffs. That is, for example, examples of sausages and hamburgers include sausages and hamburgers processed from meat such as pork, sausages and hamburgers processed from seafood such as fish, and sausages and hamburgers processed from veggie meat such as soy protein-containing veggie meat. ..

Examples of the processed food containing fats and oils include processed foods as exemplified above that contain fats and oils. The oil-and-fat-containing food may be provided in any form such as a room temperature-preserved food, a refrigerated food, a frozen food, a retort food, a canned food, a bottled food, and an instant food.

"Food material containing fats and oils" means a food material for producing foods containing fats and oils. The fat-containing food raw material is not particularly limited as long as the fat-containing food can be produced. The fat-containing food raw material can be appropriately selected according to various conditions such as, for example, the type of fat-containing food. Examples of the fat-containing food raw material include raw materials that can be usually used in the production of fat-containing foods.

At least fats and oils are used as raw materials for foods containing fats and oils. That is, the fat-containing food raw material contains fats and oils. Examples of fats and oils include animal-derived fats and oils (animal fats and oils), plant-derived fats and oils (vegetable fats and oils), and hydrogenated oils thereof. Examples of animal fats and oils include chicken fat, lard, beef tallow, sheep oil, whale oil, fish oil, egg oil, and butter. Examples of fish oil include tuna oil, bonito oil, sardine oil, mackerel oil, salmon oil, and cod oil. Vegetable oils and fats include rapeseed oil, rice oil, red flower oil, sunflower oil, olive oil, peanut oil, palm oil, palm kernel oil, palm oil, soybean oil, corn oil, cottonseed oil, sesame oil, grape seed oil, and sesame oil. Be done. Examples of the hydrogenated oil include partially hydrogenated oil and extremely hydrogenated oil. Specific examples of the hydrogenated oil include margarine and shortening. Examples of fats and oils include those contained in the foodstuffs of the processed foods exemplified above, such as meat. That is, when a foodstuff containing fats and oils is used, the fats and oils may or may not be mixed separately. As the fats and oils, one kind of fats and oils may be used, or two or more kinds of fats and oils may be used in combination.

As the fat-containing food raw material, in addition to the fat and oil, other raw materials may be used as appropriate. Examples of other raw materials include raw materials other than fats and oils that can be usually used in the production of fats and oil-containing foods. Specific examples of other raw materials include foodstuffs of the processed foods exemplified above, such as meat. That is, for example, when the fat-containing food is a processed food, the food material of the processed food is used as the fat-containing food raw material in addition to the fat and oil. Other raw materials include, specifically, inorganic salts, sugars, nucleic acids, amino acids, proteins, eggs, flour, starch, processed starch, enzymes, binders, pH regulators, color formers, antioxidants, and preservatives. Can be mentioned. Examples of the inorganic salt include sodium chloride, potassium chloride and phosphate. As the other raw materials, one kind of raw materials may be used, or two or more kinds of raw materials may be used in combination. The other raw materials may be mixed with the fat or oil in advance, or may be added to the fat or oil during the production of the fat or oil-containing food.

The blending amount of the fat-containing food raw material is not particularly limited as long as the desired fat-containing food can be produced. The blending amount of the fat-containing food raw material can be appropriately set according to various conditions such as the type of the fat-containing food raw material and the type of the fat-containing food.

The blending amount of fats and oils may be set so that the content of fats and oils in foods containing fats and oils is within a predetermined range, for example. The content of fats and oils in foods containing fats and oils is, for example, 10% (w / w) or more, 15% (w / w) or more, 20% (w / w) or more, 25% (w / w) as the eating concentration. Above, 30% (w / w) or more, 35% (w / w) or more, 40% (w / w) or more, 45% (w / w) or more, or 50% (w / w) or more. Also, 70% (w / w) or less, 65% (w / w) or less, 60% (w / w) or less, 55% (w / w) or less, 50% (w / w) or less, 45% It may be (w / w) or less, 40% (w / w) or less, 35% (w / w) or less, or 30% (w / w) or less, and is a range of consistent combinations thereof. May be good. The content of fats and oils in foods containing fats and oils is, for example, 10 to 70% (w / w), 10 to 60% (w / w), 10 to 50% (w / w), and 10 to 40% as the eating concentration. It may be (w / w), 15-65% (w / w), or 20-60% (w / w).

The blending amount of the ingredients of the processed food (for example, the blending amount of meat, the blending amount of seafood, or the blending amount of veggie meat) is, for example, 30% (w / w) or more or 40% with respect to the total amount of fat-containing food raw materials. (W / w) or more, 50% (w / w) or more, 60% (w / w) or more, or 70% (w / w) or more, 99% (w / w) or less, 95 % (W / w) or less, 90% (w / w) or less, 80% (w / w) or less, 70% (w / w) or less, 60% (w / w) or less, or 50% (w / w) or less w) It may be less than or equal to, and may be a range of consistent combinations thereof. Specifically, the blending amount of the ingredients of the processed food (for example, the blending amount of meat, the blending amount of seafood, or the blending amount of veggie meat) is, for example, 30 to 90% (w) with respect to the total amount of the fat-containing food raw material. / W), or 50-90% (w / w).

The fat-containing food may or may not contain sodium chloride. That is, the fat-containing food raw material may or may not contain sodium chloride. The fat-containing food may be, for example, a salt-reduced fat-containing food. The “salt-reduced fat-containing food” may mean a fat-containing food having a lower sodium chloride content than a normal fat-containing food. Examples of the reduced-salt-containing fat-containing foods include fat-containing processed foods as exemplified above, which have been reduced in salt. Specific examples of the reduced-salt oil-containing food include low-salt sausages. The content of sodium chloride in the reduced-salt fat-containing food can be appropriately set according to various conditions such as the type of the fat-containing food. The content of sodium chloride in the reduced salt-containing fat-containing food is, for example, 0% (w / w) or more, 0.1% (w / w) or more, 0.2% (w / w) as the eating concentration. Above, 0.3% (w / w) or more, 0.4% (w / w) or more, 0.5% (w / w) or more, 0.6% (w / w) or more, 0.7% (W / w) or more, 0.8% (w / w) or more, 0.9% (w / w) or more, 1% (w / w) or more, 1.1% (w / w) or more, 1 .2% (w / w) or more, 1.3% (w / w) or more, 1.4% (w / w) or more, or 1.5% (w / w) or more may be 3 % (W / w) or less, 2.5% (w / w) or less, 2% (w / w) or less, 1.5% (w / w) or less, 1.4% (w / w) or less, 1.3% (w / w) or less, 1.2% (w / w) or less, 1.1% (w / w) or less, 1% (w / w) or less, 0.9% (w / w) ) Or less, 0.8% (w / w) or less, 0.7% (w / w) or less, 0.6% (w / w) or less, or 0.5% (w / w) or less. It may be a range of consistent combinations thereof. In the case of low-salt sausage, for example, the content of sodium chloride in the reduced-salt oil-containing food is 0.6% (w / w) or more, 0.7% (w / w) or more, 0 as the eating concentration. It may be 0.8% (w / w) or more, or 0.9% (w / w) or more, 1.1% (w / w) or less, 1% (w / w) or less, 0.9. It may be less than or equal to% (w / w) or less than or equal to 0.8% (w / w), and may be in a range of consistent combinations thereof. In the case of low-salt sausage, the content of sodium chloride in the reduced-salt oil-containing food may be, specifically, for example, 0.6 to 1.1% (w / w) as the eating concentration. ..

Oil-containing foods can be produced, for example, by subjecting oil-containing food raw materials to processing such as mixing, molding, heating, drying, and freezing. These processes may be carried out alone or in combination as appropriate. Specifically, the fat-containing food can be produced, for example, by mixing and molding the fat-containing food raw materials. The molded fat-containing food may be provided as it is, or after being further subjected to processing such as heating, drying, and freezing. Mixing the fat-containing food ingredients may include, for example, kneading the fat-containing food ingredients. Heating includes baking, steaming, boiling, and frying.

The amount of the active ingredient added and the ratio of the amount of the active ingredient added in the method of the present invention are not particularly limited as long as the food modification effect can be obtained. The amount of the active ingredient added and the ratio of the amount of the active ingredient added in the method of the present invention can be appropriately set according to various conditions such as the type of the fat-containing food raw material and the type of the fat-containing food.

The amount of the active ingredient added may be set so that the fatty acid content in the fat-containing food is within a predetermined range, for example.

The fatty acid content in fat-containing foods is, for example, 5 mg / g or more, 10 mg / g or more, 13 mg / g or more, 15 mg / g or more, 20 mg / g or more, 30 mg / g or more, 40 mg / g or more as the eating concentration. , 50 mg / g or more, 60 mg / g or more, 70 mg / g or more, 80 mg / g or more, or more than 80 mg / g, 200 mg / g or less, 150 mg / g or less, 120 mg / g or less, 100 mg / g Hereinafter, it may be 90 mg / g or less, 80 mg / g or less, 70 mg / g or less, 60 mg / g or less, 50 mg / g or less, 40 mg / g or less, 30 mg / g or less, or 20 mg / g or less. It may be a range of consistent combinations. Specifically, the fatty acid content in the fat-containing food is, for example, 5 to 200 mg / g, 5 to 150 mg / g, 5 to 100 mg / g, 5 to 70 mg / g, 5 to 50 mg / g as the eating concentration. , 13-200 mg / g, 13-150 mg / g, 13-100 mg / g, 13-70 mg / g, 13-50 mg / g, 25-200 mg / g, 25-150 mg / g, 25-100 mg / g, 25 It may be ~ 70 mg / g, 25-50 mg / g, more than 80 mg / g and less than 200 mg / g, or more than 80 mg / g and less than 150 mg / g.

The content of fatty acids in fat-containing foods is, for example, 25 mg or more, 50 mg or more, 75 mg or more, 100 mg or more, 150 mg or more, 200 mg or more, 250 mg or more, 300 mg or more, 350 mg or more, per 1 g of fats and oils contained in fat-containing foods. 400 mg or more, or more than 400 mg, 1000 mg or less, 750 mg or less, 600 mg or less, 500 mg or less, 450 mg or less, 400 mg or less, 350 mg or less, 300 mg or less, 250 mg or less, 200 mg or less, 150 mg or less, or 100 mg or less. It may be a range of consistent combinations thereof. Specifically, the fatty acid content in the fat-containing food is, for example, 25 to 1000 mg, 25 to 750 mg, 25 to 500 mg, 25 to 350 mg, 25 to 250 mg, 65 to 65 to 1 g of the fat or oil contained in the fat or oil containing food. 1000 mg, 65-750 mg, 65-500 mg, 65-350 mg, 65-250 mg, 125-1000 mg, 125-750 mg, 125-500 mg, 125-350 mg, 125-250 mg, more than 400 mg and less than 1000 mg, or more than 400 mg and less than 750 mg It may be.

When at least the ingredient (A) is used as the active ingredient, fatty acids are generated by the action of the ingredient (A), and thus the fatty acid content in the fat-containing food may be increased. Therefore, when at least the component (A) is used as the active ingredient, the amount of the component (A) added is, for example, the fatty acid produced by the component (A), and thus the content of the fatty acid in the fat-containing food is exemplified above. It may be set to be a range.

The amount of the active ingredient added may be set so that the content of diacylglycerol in the fat-containing food is within a predetermined range, for example.

The content of diacylglycerol in fat-containing foods is, for example, 25 mg / g or less, 24 mg / g or less, 23 mg / g or less, 22 mg / g or less, 21 mg / g or less, 20 mg / g or less, 19 mg / g as the eating concentration. Below, 18 mg / g or less, 17 mg / g or less, 16 mg / g or less, 15 mg / g or less, 14 mg / g or less, 13 mg / g or less, 12 mg / g or less, 11 mg / g or less, 10 mg / g or less, 9 mg / g Hereinafter, it may be 8 mg / g or less, 7 mg / g or less, 6 mg / g or less, 5 mg / g or less, 4 mg / g or less, 3 mg / g or less, 2 mg / g or less, 1 mg / g or less, or zero.

The content of diacylglycerol in fat-containing foods is, for example, 125 mg or less, 120 mg or less, 115 mg or less, 110 mg or less, 105 mg or less, 100 mg or less, 95 mg or less, 90 mg or less, 85 mg or less per 1 g of fat or oil contained in fat-containing foods. , 80 mg or less, 75 mg or less, 70 mg or less, 65 mg or less, 60 mg or less, 55 mg or less, 50 mg or less, 45 mg or less, 40 mg or less, 35 mg or less, 30 mg or less, 25 mg or less, 20 mg or less, 15 mg or less, 10 mg or less, 5 mg or less, or It may be zero.

By adding the active ingredient so that the content of diacylglycerol in the fat-containing food is within the range exemplified above, for example, a food modification effect can be obtained while suppressing (that is, reducing) the off-flavor and / or the off-flavor. Is expected.

When at least the component (A) is used as the active ingredient, diacylglycerol may be produced and decomposed by the action of the component (A), and thus the fatty acid content in the fat-containing food may be increased or decreased. Therefore, when at least the component (A) is used as the active ingredient, the amount of the component (A) added and the ratio of the amount of triacylglycerol lipase to the diacylglycerol lipase in the component (A) are produced by, for example, triacylglycerol lipase. The diacylglycerol may be hydrolyzed by the diacylglycerol lipase, so that the content of the diacylglycerol in the fat-containing food may be set to be within the above-exemplified range.

The amount of triacylglycerol lipase added may be, for example, 0.1 U or more, 0.2 U or more, 0.5 U or more, 1 U or more, 2 U or more, or 5 U or more, and 500 U or less, with respect to 1 g of fat or oil. , 200U or less, 100U or less, 50U or less, 20U or less, or 10U or less, and may be a range of consistent combinations thereof. Specifically, the amount of triacylglycerol lipase added may be, for example, 0.1 to 500 U or 1 to 100 U per 1 g of fat or oil.

The amount of diacylglycerol lipase added may be, for example, 0.1 U or more, 0.2 U or more, 0.5 U or more, 1 U or more, 2 U or more, or 5 U or more, and 500 U or less, with respect to 1 g of fat or oil. It may be 200 U or less, 100 U or less, 50 U or less, 20 U or less, or 10 U or less, and may be a range of consistent combinations thereof. Specifically, the amount of diacylglycerol lipase added may be, for example, 0.1 to 500 U or 1 to 100 U per 1 g of fat or oil.

The active ingredient may be added to the fat-containing food raw material at any stage of the manufacturing process of the fat-containing food as long as the food reforming effect can be obtained. The active ingredient can be added to the fat-containing food raw material as it is or appropriately prepared in a desired form such as a solution. The “addition of the active ingredient” may be a general term for the operation of coexisting the active ingredient with the fat-containing food raw material. When two or more active ingredients are used, the description regarding the addition of the active ingredient can be applied independently to each active ingredient unless otherwise specified. When two or more kinds of active ingredients are used, all the active ingredients may be added to the fat-containing food ingredients at the same time, and they may be added to the fat-containing food ingredients separately or separately in any combination. You may. When two or more kinds of active ingredients are used, the order of adding the active ingredients to the fat-containing food raw material is not particularly limited as long as the food modification effect can be obtained. The active ingredient may be added to the fat-containing food ingredient, for example, when the fat-containing food ingredient is mixed. Specifically, for example, in the case of a fat-containing food produced through a step of kneading a fat-containing food raw material such as sausage or hamburger, the active ingredient may be added as follows. The active ingredient may be added, for example, before, at the start of, or after the start of kneading. The active ingredient may usually be added prior to the completion of kneading. The active ingredient may be added, more particularly before or at the beginning of kneading. In other words, the active ingredient may be added by the beginning of kneading. In other words, kneading may be initiated in the presence of the active ingredient. If the active ingredient is added after the start of kneading, the active ingredient may be added, for example, by 50%, 40%, 30%, 20%, 10%, or 5% of the kneading time.

When at least the ingredient (A) is used as the active ingredient, triacylglycerol may be hydrolyzed during the production of fat-containing foods. Examples of triacylglycerol include fats and oils. Specifically, triacylglycerol may be hydrolyzed by triacylglycerol lipase. That is, triacylglycerol lipase may be added so as to act on fats and oils. Specifically, triacylglycerol lipase may be added so that it can come into contact with fats and oils. Diacylglycerol may be produced by hydrolysis of triacylglycerol. Further, when at least the component (A) is used as the active ingredient, the diacylglycerol may be hydrolyzed during the production of the fat-containing food. Specifically, diacylglycerol may be hydrolyzed by diacylglycerol lipase. That is, the diacylglycerol lipase may be added so as to act on the diacylglycerol. Specifically, diacylglycerol lipase may be added so that it can come into contact with diacylglycerol. Typically, by placing triacylglycerol lipase and diacylglycerol lipase in coexistence, diacylglycerol produced by the action of triacylglycerol lipase can be hydrolyzed by diacylglycerol lipase. For example, by adding triacylglycerol lipase and diacylglycerol lipase to the fat-containing food raw material when mixing the fat-containing food raw material, the triacylglycerol lipase and the diacylglycerol lipase can be placed in coexistence.

The hydrolysis of triacylglycerol and diacylglycerol may be carried out together by carrying out the manufacturing process of the fat-containing food, or may be carried out separately from the manufacturing step of the fat-containing food. Hydrolysis of triacylglycerols and diacylglycerols may usually proceed by processing fat-containing food ingredients such as mixing, molding, heating, drying and freezing. However, separately, a reaction time for hydrolyzing triacylglycerol and diacylglycerol may be secured. The length of the reaction time may be, for example, 1 minute or more, 2 minutes or more, 3 minutes or more, 4 minutes or more, 5 minutes or more, 7 minutes or more, 10 minutes or more, 20 minutes or more, or 30 minutes or more. , 24 hours or less, 12 hours or less, 6 hours or less, 2 hours or less, 1 hour or less, 30 minutes or less, 20 minutes or less, or 10 minutes or less, and may be a consistent combination thereof. The temperature at which the reaction time elapses may be, for example, a refrigerating temperature, a room temperature, or a heating temperature.

<4> Use of Active Ingredient The present invention also discloses the use of the active ingredient in the above-exemplified applications. That is, the present invention discloses, for example, the use of an active ingredient for modifying or producing a fat-containing food, or the use of an active ingredient in producing a composition for modifying or producing an oil-containing food.

The present invention also discloses an active ingredient for use in the above-exemplified uses. That is, the present invention discloses, for example, an active ingredient for use in modifying or producing a fat-containing food, or an active ingredient for use in producing a composition for modifying or producing an oil-containing food.

Hereinafter, the present invention will be described in more detail with reference to non-limiting examples.

[Example 1] Evaluation of the effect of fatty acids on the breaking strength of sausages and water separation during heating Standard salt coarsely ground sausages and low salt coarsely ground sausages were produced according to the following procedure with the compositions shown in Table 1.

That is, A in Table 1 was minced into 5 mm square by a meat grinder (chopper). B in Table 1 was added to the minced meat, and the mixture was mixed at 10 ° C. for 4 minutes using a food stirrer (“HENGYU B10-B”; below). Then, C and D in Table 1 were added and mixed at 10 ° C. at 10 ° C. for 1 minute at 1st speed and 6 minutes at 2nd speed, and the mixture was vacuum packaged. Next, the mixture was filled in a collagen casing (Devro Co., Ltd.), dried at 60 ° C. for 30 minutes, smoked (60 ° C., 10 minutes) and steamed (75 ° C., 30 minutes). After cooling overnight, standard salt coarsely ground sausages and low salt coarsely ground sausages were produced.

Separately, a low-salt coarsely ground sausage containing fatty acids was produced by the following procedure.

The procedure for producing low-salt coarsely ground sausages containing fatty acids is as follows: C and D in Table 1 are added and mixed at 10 ° C. at 10 ° C. for 1 minute at 1st speed and 6 minutes at 2nd speed. The procedure is the same as the above-mentioned production procedure for low-salt coarsely ground sausage, except that fatty acids are added, the mixture is further mixed at 10 ° C. at 2 speed for 2 minutes, and then the mixture is vacuum-packed. The amount of fatty acid added was 0.78 part by weight of palmitic acid, 0.31 part by weight of stearic acid, 1.67 part by weight of oleic acid, and 0.56 part by weight of linoleic acid with respect to 100 parts by weight of the raw material in Table 1. It was the weight part.

Regarding the raw materials used in the production of each sausage, general food products were used as salt, and as polymerized phosphate preparations, sodium nitrite preparations, sodium L-ascorbate, umami seasoning, and white pepper. Used commercially available products as food additives, and reagent-grade products were used as fatty acids. The same applies to the following examples.

The breaking strength of each sausage produced was measured. The breaking strength is determined by the texture analyzer TA. It was measured using XTplus (manufactured by Table Micro Systems) under the following measurement conditions (n = 10).
<Measurement conditions>
Plunger: Spherical plunger with diameter = 5 mm Clearance: Down 1 mm / sec, Up 10 mm / sec
Measurement temperature: Product temperature = room temperature

The results are shown in Table 2. In the low-salt coarsely ground sausage, a decrease in breaking strength was observed as compared with the standard salt coarsely ground sausage. On the other hand, in the low-salt coarsely ground sausage to which fatty acid was added, the breaking strength equivalent to that of the standard salt coarsely ground sausage was obtained. Further, in the low-salt coarsely ground sausage to which the fatty acid was added, an increase in the breaking distance was observed as compared with the standard salt coarsely ground sausage, that is, the suppleness was improved. From the above, it was clarified that the addition of fatty acids can provide food modification effects such as improvement of breaking strength for foods containing fats and oils.

For each sausage produced, the water separation rate after heating at 75 ° C. for 10 minutes was measured. The water separation rate was calculated as the ratio of the weight of the liquid (which may contain water or oil) that flowed out during heating to the weight of the sausage before heating.

The results are shown in Table 3. An increase in the water separation rate was observed in the low-salt coarsely ground sausage compared to the standard salt coarsely ground sausage. On the other hand, in the low-salt coarsely ground sausage to which fatty acid was added, a decrease in the water separation rate was observed as compared with the standard salt coarsely ground sausage. From the above, it was clarified that the addition of fatty acids can provide food modification effects such as reduction of water separation during heating for foods containing fats and oils.

[Example 2] Evaluation of the effect of lipase or fatty acid on hamburger yield and flavor (1) Evaluation of the effect of triacylglycerol lipase on hamburger yield and flavor According to the following procedure, triacylglycerol lipase is not added. A hamburger and a hamburger to which triacylglycerol lipase was added were produced.

(A) Put the pork lean meat shown in Table 4 into a kitchen aid mixer (“KSM5ER (Empire Red)”, manufactured by FMI Co., Ltd.), and mix the salt in Table 4 at 1st speed for 30 seconds. After the addition, the remaining raw materials in Table 4 and optionally lipase were added and mixed at the 1st speed for 4 minutes, and further mixed at the 2nd speed for 1 minute to obtain a mixture.
(B) The mixture obtained in (a) above was filled in a muffin plate with 30 g / hole and molded to obtain a muffin plate filled with a food molded product. The weight of the muffin plate filled with the food molded product was measured, and the weight of the muffin plate was subtracted to calculate the weight M1 (g) of the food molded product.
(C) The muffin plate filled with the food molded product obtained in (b) above was vacuum-packed and kept in a refrigerator at 5 ° C. for 18 hours.
(D) A muffin plate filled with a food molded product was taken out from the package and then baked in a steam convection oven at 200 ° C. for 9 minutes to produce a hamburger steak. The weight M2 (g) of the hamburger steak after baking was measured.

For each manufactured hamburger, the yield after firing (= 100 * M2 / M1 (%)) was calculated.

In addition, each of the manufactured hamburgers was allowed to cool at room temperature for 2 hours after baking, and then the taste and juiciness were evaluated by sensory evaluation by a panel of 4 people. The sensory evaluation was performed by a paired comparison method using a 7-step scale using a hamburger without triacylglycerol lipase as a control.

The off-taste and juiciness (juiciness) were defined as follows (the same applies to the following examples).
Disappearance: The strength of the sensation that the tongue is taut during chewing.
Juicy feeling (juicy feeling): The amount of oil-like liquid that is felt from the early to late mastication, the opposite of the dry feeling.

The score (7 levels) is 1 point: very weak, 2 points: weak, 3 points: slightly weak, 4 points: neither, 5 points: slightly strong, 6 points: strong, 7 points: very strong. In the case of a strange taste, the control was given 1 point, and in the case of a juicy feeling, the control was given 4 points.

In addition, for each manufactured hamburger, the content of diacylglycerol (DAG) in the sample (that is, in the hamburger) and in the lipid was measured by entrusting an analysis company.

The results are shown in Table 5. The addition of triacylglycerol lipase improved the yield and juiciness, but also increased the off-taste. It was considered that the increase in diacylglycerol (DAG) content due to the addition of triacylglycerol lipase contributed to the increase in taste.

(2) Evaluation of Effect of Triacylglycerol Lipase and Diacylglycerol Lipase on Flavor of Hamburger A hamburger to which triacylglycerol lipase was added and a hamburger to which triacylglycerol lipase and diacylglycerol lipase were added were produced by the following procedure.

The manufacturing procedure of each hamburger is the same as the manufacturing procedure of the hamburger to which lipase is added in (1) above. Lilipase A-10D (Nagase & Co., Ltd.) was used as the triacylglycerol lipase, and the amount added was 0.049% by weight. Lipase GS "Amano" (Amano Enzyme Co., Ltd.) was used as the diacylglycerol lipase, and the amount added was 0.05% by weight.

For each hamburger steak manufactured, the taste and juiciness were evaluated by sensory evaluation by a panel of 4 experts. The sensory evaluation was performed by a paired comparison method using a 7-step scale using a hamburger steak supplemented with triacylglycerol lipase as a control.

The score (7 levels) is -3 points: very weak, -2 points: weak, -1 point: slightly weak, 0 points: neither, 1 point: slightly strong, 2 points: strong, 3 points: very The control was set to 0 points.

The results are shown in Table 6. The combined addition of triacylglycerol lipase and diacylglycerol lipase was observed to reduce the unpleasant taste and improve the juiciness as compared with the case of adding triacylglycerol lipase alone. That is, it is considered that by hydrolyzing diacylglycerol produced by the action of triacylglycerol lipase with diacylglycerol lipase, the feeling of juiciness was improved while suppressing the unpleasant taste. From the above, it was clarified that the combined addition of triacylglycerol lipase and diacylglycerol lipase can obtain a food modification effect such as improvement of a juicy feeling in oil-containing foods. In particular, the combined addition of triacylglycerol lipase and diacylglycerol lipase is expected to provide food modification effects such as improvement of juiciness in oil-containing foods while suppressing offensive taste.

(3) Evaluation of the effect of fatty acids on the flavor of hamburgers A hamburger steak without fatty acids and a hamburger steak with fatty acids were produced by the following procedure.

The procedure for producing a hamburger steak without fatty acid is the same as the procedure for producing a hamburger steak without lipase in (1) above.

The manufacturing procedure of the hamburger steak to which the fatty acid was added is the same as the manufacturing procedure of the hamburger steak to which the lipase was added in (1) above, except that the fatty acid was added instead of the lipase. Oleic acid was used as the fatty acid, and the amount added was 2% by weight.

For each manufactured hamburger, the taste and juiciness were evaluated by the same procedure and criteria as in (2) above, except that the hamburger without fatty acid was used as a control (0 points).

The results are shown in Table 7. The addition of fatty acids was found to reduce the off-taste and improve the juiciness. From the above, it was clarified that the addition of fatty acids can provide food modification effects such as improvement of juiciness in foods containing fats and oils. In particular, it is expected that the addition of fatty acids can obtain food modification effects such as improvement of juiciness in foods containing fats and oils while suppressing off-flavors.

[Example 3] Evaluation of the effect of fatty acids on the flavor of processed veggie meat foods Processed veggie meat foods without fatty acids and processed veggie meat foods with added fatty acids were produced by the following procedure.

(A) The raw materials in Table 8 and optionally fatty acids were added to a kitchen aid mixer (“KSM5ER (Empire Red)”, manufactured by FMI Co., Ltd.) and mixed at 1st speed for 2 minutes to obtain a mixture. .. Oleic acid was used as the fatty acid, and the amount added was 2% by weight.
(B) The mixture obtained in (a) above was filled in a muffin plate with 30 g / hole and molded to obtain a muffin plate filled with a food molded product.
(C) The muffin plate filled with the food molded product obtained in (b) above was vacuum-packed.
(D) A muffin plate filled with a food molded product was taken out from the packaging and then baked in a steam convection oven at 180 ° C. for 6 minutes to produce a veggie meat processed food.

For each processed veggie meat food produced, a different taste and a juicy feeling (juiciness) were obtained by the same procedure and criteria as in Example 2 (2), except that the processed veggie meat food containing no fatty acid was controlled (0 points). evaluated.

The results are shown in Table 9. The addition of fatty acids was found to improve the juiciness. On the other hand, the addition of the fatty acid caused almost no off-flavor. From the above, it was clarified that the addition of fatty acids can provide food modification effects such as improvement of juiciness in foods containing fats and oils. In particular, it is expected that the addition of fatty acids can obtain a food modification effect such as improvement of a juicy feeling in oil-containing foods without causing any or no unpleasant taste.

[Example 4] Evaluation of the effect of triacylglycerol lipase or fatty acid on water separation and flavor of sausage during heating Standard salt coarsely ground sausage (control product), low salt coarsely ground sausage (test product 1) by the following procedure. , And triacylglycerol lipase or fatty acid-added low-salt coarsely ground sausages (test products 2 to 5) were produced.

The manufacturing procedure of the control product is the manufacturing procedure of the standard salt coarsely ground sausage of Example 1 except that a standard mixer (“KitchenAid 7QT KSM7586PCA”, manufactured by KitchenAid) was used instead of the food stirrer “HENGYU B10-B”. Is the same as.

The production procedure of the test product 1 is the production of the low-salt coarsely ground sausage of Example 1 except that a standard mixer (“KitchenAid 7QT KSM7586PCA”, manufactured by KitchenAid) is used instead of the food stirrer “HENGYU B10-B”. Same as the procedure.

In the manufacturing procedure of test products 2 to 5, a standard mixer (“KitchenAid 7QT KSM7586PCA”, manufactured by KitchenAid) was used instead of the food stirrer “HENGYU B10-B”, and the triacyl of Table 10 was replaced with the fatty acid of Example 1. The procedure is the same as the production procedure of low-salt coarsely ground sausage to which fatty acid is added in Example 1 except that glycerol lipase (lipase PL; manufactured by Meiyu Sangyo Co., Ltd.) or fatty acid is added.

For each sausage produced, the water separation rate during heating was measured by the same procedure as in Example 1.

Each sausage produced was evaluated for its unusual flavor by sensory evaluation by a panel of three specialists. In the sensory evaluation, the intensity of the off-flavor of the control product was 0 points, and the intensity of the off-flavor of the test products 1 to 5 was 0 to 10 points (0 points: weak, 5 points: strong, 10 points: very strong. ).

The results are shown in Table 10. The low-salt sausage (test product 1) had an increased water separation rate compared to the standard salt sausage (control product), but the lipase PL additive (test product 2) and fatty acid-added product (test products 3 to 5) had reduced salt. The water separation rate was reduced as compared with sausage (test product 1). In addition, while the lipase PL additive (test product 2) had a strong off-flavor, the fatty acid-added product (test products 3 to 5) had little or no off-flavor. From the above, it was clarified that the addition of fatty acids can provide food modification effects such as reduction of water separation during heating for foods containing fats and oils. In particular, it is expected that the addition of fatty acids can provide food modification effects such as reduction of water separation during heating for fat-containing foods with almost or no offensive flavor.

According to the present invention, fat-containing foods such as sausages and hamburgers can be modified.

Claims

It ’s a composition,
For the manufacture or modification of fat-containing foods,
A composition containing the following components (A) and / or (B):
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
The modification increases the yield of fat-containing foods when heated, reduces water separation during heating of fat-containing foods, increases the juiciness of fat-containing foods, increases the breaking strength of fat-containing foods, and combinations thereof. The composition according to claim 1, which is selected from the group consisting of.
The composition according to claim 1 or 2, wherein the fatty acid is a fatty acid having 8 to 24 carbon atoms.
The fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitrenic acid, stearic acid, oleic acid, lignoric acid, α-linolenic acid, γ-linolenic acid, arachidic acid, arachidonic acid, behenic acid, The composition according to any one of claims 1 to 3, selected from the group consisting of lignoceric acid, nervonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosapentaenoic acid, and combinations thereof.
The composition according to any one of claims 1 to 4, wherein the fat-containing food is a processed meat food, a processed seafood food, a processed veggie meat food, a processed dairy food, a processed egg food, or a processed plant food.
The composition according to any one of claims 1 to 5, wherein the fat-containing food is sausage or hamburger steak.
The composition according to claim 6, wherein the content of sodium chloride in the sausage is 1.1% (w / w) or less as an eating concentration.
It is a method of manufacturing fat-containing foods.
A method comprising the step of adding the following components (A) and / or (B) to a fat-containing food ingredient:
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
The method according to claim 8, wherein a modified fat-containing food product is produced.
It is a method of modifying oil-containing foods.
A method comprising the step of adding the following components (A) and / or (B) to a fat-containing food ingredient:
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
The modification increases the yield of fat-containing foods when heated, reduces water separation during heating of fat-containing foods, increases the juiciness of fat-containing foods, increases the breaking strength of fat-containing foods, and combinations thereof. The method according to claim 9 or 10, which is selected from the group consisting of.
The method according to any one of claims 8 to 11, wherein the fatty acid is a fatty acid having 8 to 24 carbon atoms.
The fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitrenic acid, stearic acid, oleic acid, lignoric acid, α-linolenic acid, γ-linolenic acid, arachidic acid, arachidonic acid, behenic acid, The method according to any one of claims 8 to 12, selected from the group consisting of lignoceric acid, nervonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosapentaenoic acid, and combinations thereof.
The method according to any one of claims 8 to 13, wherein the fat-containing food is a processed meat food, a processed seafood food, a processed veggie meat food, a processed dairy food, a processed egg food, or a processed plant food.
The method according to any one of claims 8 to 14, wherein the fat-containing food is sausage or hamburger steak.
The method according to claim 15, wherein the content of sodium chloride in the sausage is 1.1% (w / w) or less as an eating concentration.
The method according to any one of claims 8 to 16, wherein the component (A) and / or (B) is added so that the eating concentration of the fatty acid is 5 mg / g or more.
The method according to any one of claims 8 to 17, wherein the component (A) and / or (B) is added so that the eating concentration of the fatty acid exceeds 80 mg / g.
The method according to any one of claims 8 to 18, wherein the component (A) and / or (B) is added so that the eating concentration of diacylglycerol is 25 mg / g or less.
The method according to any one of claims 8 to 19, wherein the amount of the triacylglycerol lipase added is 0.1 to 500 U per 1 g of fat or oil.
The method according to any one of claims 8 to 20, wherein the amount of the diacylglycerol lipase added is 0.1 to 500 U per 1 g of fat or oil.