Composition for enhancing oily texture and its uses

Abstract

This disclosure relates to a composition for enhancing the oiliness of a food containing oils and fats, which can be incorporated into the food to enhance the taste (oiliness) of the food due to the oils and fats; a method for enhancing the oiliness of a food containing oils and fats; and a food having an enhanced oiliness. [Solution] This disclosure relates to a composition for enhancing the oiliness of a food containing oils and fats, which is incorporated into the food containing oils and fats to enhance the oiliness of the food. This disclosure also relates to a method for enhancing the oiliness of a food, which includes incorporating the oiliness-enhancing composition into the food containing oils and fats. This disclosure further relates to a food containing oils and fats, which is incorporated with the oiliness-enhancing composition.

Description

Technical Field

[0001] The present invention relates to a composition for enhancing the flavor (oily feeling) due to oil and fat in foods containing oil and fat, a food containing the same, and a method for enhancing the flavor of foods containing oil and fat.

Background Art

[0002] Foods containing oil and fat have favorable flavors derived from oil and fat, such as mellowness and richness. On the other hand, excessive intake of oil and fat is known to cause many diseases such as obesity, and suppression of the intake amount of oil and fat is desired.

[0003] Patent Document 1 describes an oiliness feeling enhancer containing at least one selected from potassium salts, calcium salts, and arginines as a material for compensating for the decrease in the oiliness feeling accompanying the reduction in the amount of oil and fat used. In Patent Document 1, arginines include arginine and arginine salts (arginine hydrochloride, arginine glutamate, etc.).

[0004] Patent Document 2 describes a flavor enhancing composition containing a cyclic dipeptide. According to Patent Document 2, it is described that by blending a cyclic dipeptide into a food containing a flavor component such as salt, the flavor due to the flavor component is enhanced. In Patent Document 2, oil and fat is not described as a flavor component. In Patent Document 2, it is described that by heating a spice selected from the group consisting of coriander, paprika, cumin, and asafoetida, the cyclic dipeptide increases in the spice, and the heat-treated spice can be used as a flavor enhancing composition.

[0005] Patent Document 3 describes that in a UHT sterilized milk-containing beverage, by adjusting the concentration of Cyclo(Pro-Arg) (a cyclic dipeptide composed of proline and arginine) in the milk-containing beverage to 4 to 1000 ppm, a containerized beverage having an excellent milky feeling (a mellow, rich, gentle and fragrant feeling felt when drinking milk or the like) can be obtained. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] International release WO2023 / 182331 [Patent Document 2] Japanese Patent Publication No. 2024-144697 [Patent Document 3] Japanese Patent Publication No. 2020-171321 [Overview of the project] [Problems that the invention aims to solve]

[0007] This disclosure aims to provide a composition for enhancing the oiliness of a food product containing oils and fats, which can be incorporated into the food product to enhance the oiliness of the food product; a method for enhancing the oiliness of a food product containing oils and fats; and a food product containing the composition for enhancing the oiliness of a food product. [Means for solving the problem]

[0008] The present inventors have discovered the following means for a composition for enhancing the oily sensation, a method for enhancing the taste of foods containing oils and fats, and a food containing the composition for enhancing the oily sensation.

[0009] [1] A composition for enhancing the taste (greasy sensation) of a food containing oils and fats, which contains a cyclic dipeptide, to be incorporated into the food containing oils and fats.

[0010] [2] The composition for enhancing the feeling of oiliness according to [1], wherein the food is a food with reduced oil content.

[0011] [3] The cyclic dipeptides are cyclic (Glu-Gly), cyclic (Glu-His), cyclic (Glu-Phe), cyclic (Glu-Val), cyclic (Pro-His), cyclic (Pro-Met), cyclic (Gly-His), cyclic (Gly-Phe), cyclic (Asp-Phe), cyclic (Asp-Ala), cyclic (His-Leu / Ile), cyclic (His-Ala), cyclic (His-Tyr), cyclic (Phe-Val), cyclic (Leu / Ile-Val), cyclic (Glu-Glu), cyclic (Ser-Ser), cyclic (Pro-Pro), cyclic (Arg-Ar g), cyclic (Thr-Thr), cyclic (Gly-Gly), cyclic (Trp-Trp), cyclic (Lys-Lys), cyclic (Asp-Asp), cyclic (His-His), cyclic (Phe-Phe), cyclic (Met-Met), cyclic (Leu / Ile-Leu / Ile), cyclic (Ala-Ala), cyclic (Val-Val), cyclic (Tyr-Tyr), cyclic (Ser-Pro), cyclic (Ser-Arg), cyclic (Ser-Thr), cyclic (Ser-Gly), cyclic (Ser-Trp), cyclic (Ser-Lys), cyclic (Ser-Asp), cyclic (Ser-Ph e) Circular (Ser-Met), Circular (Ser-Leu / Ile), Circular (Ser-Ala), Circular (Ser-Val), Circular (Ser-Tyr), Circular (Pro-Thr), Circular (Trp-Lys), Circular (Trp-Asp), Circular (Trp-Phe), Circular (Trp-Ala), Circular (Trp-Val), Circular (Gly-Ala), Circular (Gly-Val), Circular (Lys-Asp), Circular (Lys-Phe), Circular (Lys-Ala), Circular (Lys-Val), Circular (Asp-Leu / Ile), Circular (Asp-Val), Circular (Asp-T yr), cyclic (Phe-Ala), cyclic (Cit-Glu), cyclic (Cit-Ser), cyclic (Cit-Pro), cyclic (Cit-Arg), cyclic (Cit-Thr), cyclic (Cit-Gly), cyclic (Cit-Trp), cyclic (Cit-Lys), cyclic (Cit-Asp), Cyclic (Cit-His), cyclic (Cit-Phe), cyclic (Cit-Met), cyclic (Cit-Leu / Ile), cyclic (Cit-Ala), cyclic (Cit-Val), cyclic (Cit-Tyr), cyclic (Cit-Cit), cyclic (Arg-Thr), cyclic (Arg-Gly),Circular (Arg-Lys), Circular (Arg-Asp), Circular (Arg-Phe), Circular (Arg-Ala), Circular (Arg-Val), Circular (Thr-Gly), Circular (Thr-Lys), Circular (Thr-Asp), Circular (Thr-Phe), Circular (Thr-Ala), Circular (Thr-Val), Circular (Gly-Lys), Circular (Gly-Asp), Circular (Ser-His), Circular (Pro-Gly), Circular (Pro-Trp), Circular (Pro-Lys), Circular (Pro-Asp), Circular (Pro-Phe), Circular (Arg-His), Circular (Thr-His), Circular (Trp-His), Circular (Lys-His), Circular (Asp-His) A composition for enhancing the oily feel according to [1] or [2], comprising one or more selected from the group consisting of ), cyclic (His-Phe), cyclic (His-Met), cyclic (His-Val), cyclic (Ala-Val), cyclic (Arg-Met), cyclic (Thr-Met), cyclic (Gly-Met), cyclic (Trp-Met), cyclic (Lys-Met), cyclic (Asp-Met), cyclic (Phe-Met), cyclic (Met-Leu / Ile), cyclic (Met-Ala), cyclic (Met-Val), cyclic (Met-Tyr), cyclic (Leu / Ile-Ala), cyclic (Leu / Ile-Tyr), cyclic (Ala-Tyr), and cyclic (Val-Tyr),

[0012] This includes incorporating one of the oily texture-enhancing compositions described in [4][1] to [3] into a food containing oils and fats. A method for enhancing the taste (greasy sensation) of food using oils and fats.

[0013] [5] The method according to [4], wherein the food is a reduced-fat food.

[0014] [6] The method according to [4] or [5], wherein the oily texture enhancing composition is added to the food product such that the cyclic dipeptide is present at a final concentration of 1 μg / g to 2000 μg / g.

[0015] A food containing oil or fat, which is formulated with any of the oiliness-enhancing compositions described in [7], [1], to [3].

[0016] [8] The food according to [7], which is a low-fat food.

[0017] [9] The food according to [7] or [8], which contains the cyclic dipeptide at a concentration of 1 μg / g to 2000 μg / g.

Advantages of the Invention

[0018] The composition for enhancing the greasiness according to one or more embodiments of the present disclosure can be used to enhance the taste (greasiness) of the oil and fat in the food by being blended into the food containing oil and fat.

[0019] According to the method according to one or more embodiments of the present disclosure, the greasiness of the food can be enhanced by blending the composition for enhancing the taste into the food.

[0020] The food according to one or more embodiments of the present disclosure has an enhanced greasiness.

Embodiments for Carrying Out the Invention

[0021] <Enhancement of greasiness> In the present disclosure, "greasiness" refers to the taste of oil and fat felt when eating a food containing oil and fat. Examples of the taste of oil and fat include richness, umami, swelling, aftertaste, persistence, and mellowness. The taste of oil and fat also includes the taste due to the oil-soluble components contained in the oil and fat. And "enhancement" of greasiness means enhancing the taste of oil and fat felt when eating a food containing oil and fat, for example, enhancing the taste of oil and fat felt when eating a food (low-fat food) containing a reduced amount of oil and fat compared to normal.

[0022] The oil and fat is not particularly limited as long as it is an edible oil and fat, and it may be an oil and fat that is liquid at room temperature (20 °C) or a solid oil and fat. The oil and fat may be derived from origins such as plants, animals, and microorganisms. The oil and fat may be the one blended into the food as an oil and fat, or may be an oil and fat derived from the ingredients blended into the food, such as livestock meat, seafood, and vegetables.

[0023] The types of foods containing fats and oils are not limited. For example, curry sauce, stew sauce, pasta sauce, gratin, soup, mayonnaise, dressing, bread, cooked rice (fried rice, pilaf, etc.), noodles containing fats and oils, dairy products containing fats and oils (milk beverages, ice cream, butter, margarine, yogurt, cheese, etc.), cocoa beverages, meat foods (hamburger, sausage, etc.), pickled vegetables, fried foods, confectionery (chocolate, cookies, snack confectionery, etc.) and other foods can be exemplified.

[0024] The fat-reduced food refers to a food containing a reduced amount of fats and oils as compared with the corresponding normal food. Examples of the fat-reduced food include, for example, a food in which the amount of fats and oils per unit mass is 95% by mass or less, 90% by mass or less, 70% by mass or less, or 50% by mass or less, or 10% by mass to 95% by mass, 20% by mass to 90% by mass, 30% by mass to 70% by mass, or 40% by mass to 50% by mass with respect to the amount of fats and oils per unit mass of the corresponding normal food.

[0025] <Composition for enhancing fat feeling> The first aspect of the present disclosure relates to a composition for enhancing the taste (fat feeling) due to the fats and oils in a food containing fats and oils, which contains a cyclic dipeptide and is blended with the food.

[0026] The composition for enhancing the fat feeling of the present disclosure can enhance the fat feeling of a food containing fats and oils by being blended with the food. For example, the fat-reduced food containing the composition for enhancing the fat feeling of the present disclosure has a fat feeling closer to that of a food containing fats and oils in a normal amount, compared with the fat-reduced food not containing the composition, and more preferably, can have a fat feeling equivalent to that of a food containing fats and oils in a normal amount.

[0027] In this aspect, the preferred form of the food containing fats and oils is as described above.

[0028] The cyclic dipeptide in the oiliness-enhancing composition of this disclosure is not particularly limited, but is preferably a cyclic dipeptide containing one or more amino acids selected from the group consisting of glutamic acid, serine, proline, arginine, threonine, glycine, tryptophan, lysine, aspartic acid, histidine, phenylalanine, methionine, leucine, isoleucine, alanine, valine, tyrosine, and citrulline as constituent amino acids, and more preferably a cyclic dipeptide whose constituent amino acids consist only of one or more amino acids selected from the group. Other constituent amino acids that may be included in the cyclic dipeptide include, for example, glutamine, asparagine, cysteine, γ-hydroxyproline, and ornithine.

[0029] Specific examples of cyclic dipeptides consisting of only one or more amino acids selected from the group consisting of glutamic acid, serine, proline, arginine, threonine, glycine, tryptophan, lysine, aspartic acid, histidine, phenylalanine, methionine, leucine, isoleucine, alanine, valine, tyrosine, and citrulline include: Circular (Glu-Gly), Circular (Glu-His), Circular (Glu-Phe), Circular (Glu-Val), Circular (Pro-His), Circular (Pro-Met), Circular (Gly-His), Circular (Gly-Phe), Circular (Asp-Phe), Circular (Asp-Ala), Circular (His-Leu / Ile), Circular (His-Ala), Circular (His-Tyr), Circular (Phe-Val), Circular (Leu / Ile-Val), Circular (Glu-Glu), Circular (Ser-Ser), Circular (Pro-Pro), Circular (Arg-Arg), Circular (Thr-Thr), Circular (Gly-Gly), cyclic (Trp-Trp), cyclic (Lys-Lys), cyclic (Asp-Asp), cyclic (His-His), cyclic (Phe-Phe), cyclic (Met-Met), cyclic (Leu / Ile-Leu / Ile), cyclic (Ala-Ala), cyclic (Val-Val), cyclic (Tyr-Tyr), cyclic (Ser-Pro), cyclic (Ser-Arg), cyclic (Ser-Thr), cyclic (Ser-Gly), cyclic (Ser-Trp), cyclic (Ser-Lys), cyclic (Ser-Asp), cyclic (Ser-Phe), cyclic (Ser-Met), cyclic (S er-Leu / Ile), ring (Ser-Ala), ring (Ser-Val), ring (Ser-Tyr), ring (Pro-Thr), ring (Trp-Lys), ring (Trp-Asp), ring (Trp-Phe), ring (Trp-Ala), ring (Trp-Val), ring (Gly-Ala), ring (Gly-Val), ring (Lys-Asp), ring (Lys-Phe), ring (Lys-Ala), ring (Lys-Val), ring (Asp-Leu / Ile), ring (Asp-Val), ring (Asp-Tyr), ring (Phe-Ala), ring (Cit -Glu), cyclic (Cit-Ser), cyclic (Cit-Pro), cyclic (Cit-Arg), cyclic (Cit-Thr), cyclic (Cit-Gly), cyclic (Cit-Trp), cyclic (Cit-Lys), cyclic (Cit-Asp), cyclic (Cit-His), cyclic (Cit-Phe), cyclic (Cit-Met), cyclic (Cit-Leu / Ile), cyclic (Cit-Ala), cyclic (Cit-Val), cyclic (Cit-Tyr), cyclic (Cit-Cit), cyclic (Arg-Thr), cyclic (Arg-Gly), cyclic (Arg-Lys), cyclic (Arg-Asp),Circular (Arg-Phe), Circular (Arg-Ala), Circular (Arg-Val), Circular (Thr-Gly), Circular (Thr-Lys), Circular (Thr-Asp), Circular (Thr-Phe), Circular (Thr-Ala), Circular (Thr-Val), Circular (Gly-Lys), Circular (Gly-Asp), Circular (Ser-His), Circular (Pro-Gly), Circular (Pro-Trp), Circular (Pro-Lys), Circular (Pro-Asp), Circular (Pro-Phe), Circular (Arg-His), Circular (Thr-His), Circular (Trp-His), Circular (Lys-His), Circular (Asp-His), Circular (His-Phe), Circular (H One or more, preferably five or more, more preferably ten or more, and even more preferably fifteen or more, are selected from the group consisting of is-Met, cyclic (His-Val), cyclic (Ala-Val), cyclic (Arg-Met), cyclic (Thr-Met), cyclic (Gly-Met), cyclic (Trp-Met), cyclic (Lys-Met), cyclic (Asp-Met), cyclic (Phe-Met), cyclic (Met-Leu / Ile), cyclic (Met-Ala), cyclic (Met-Val), cyclic (Met-Tyr), cyclic (Leu / Ile-Ala), cyclic (Leu / Ile-Tyr), cyclic (Ala-Tyr), and cyclic (Val-Tyr); Preferably, Circular (Glu-Gly), Circular (Glu-His), Circular (Glu-Phe), Circular (Glu-Val), Circular (Pro-His), Circular (Pro-Met), Circular (Gly-His), Circular (Gly-Phe), Circular (Asp-Phe), Circular (Asp-Ala), Circular (His-Leu / Ile), Circular (His-Ala), Circular (His-Tyr), Circular (Phe-Val), Circular (Leu / Ile-Val), Circular (Glu-Glu), Circular (Ser-Ser), Circular (Pro-Pro), Circular (Arg-Arg), Circular (Thr-Thr) , cyclic (Gly-Gly), cyclic (Trp-Trp), cyclic (Lys-Lys), cyclic (Asp-Asp), cyclic (His-His), cyclic (Phe-Phe), cyclic (Met-Met), cyclic (Leu / Ile-Leu / Ile), cyclic (Ala-Ala), cyclic (Val-Val), cyclic (Tyr-Tyr), cyclic (Ser-Pro), cyclic (Ser-Arg), cyclic (Ser-Thr), cyclic (Ser-Gly), cyclic (Ser-Trp), cyclic (Ser-Lys), cyclic (Ser-Asp), cyclic (Ser-Phe), cyclic (Ser-Met) , cyclic (Ser-Leu / Ile), cyclic (Ser-Ala), cyclic (Ser-Val), cyclic (Ser-Tyr), cyclic (Pro-Thr), cyclic (Trp-Lys), cyclic (Trp-Asp), cyclic (Trp-Phe), cyclic (Trp-Ala), cyclic (Trp-Val), cyclic (Gly-Ala), cyclic (Gly-Val), cyclic (Lys-Asp), cyclic (Lys-Phe), cyclic (Lys-Ala), cyclic (Lys-Val), cyclic (Asp-Leu / Ile), cyclic (Asp-Val), cyclic (Asp-Tyr), cyclic (Phe-Ala) , selected from the group consisting of cyclic (Cit-Glu), cyclic (Cit-Ser), cyclic (Cit-Pro), cyclic (Cit-Arg), cyclic (Cit-Thr), cyclic (Cit-Gly), cyclic (Cit-Trp), cyclic (Cit-Lys), cyclic (Cit-Asp), cyclic (Cit-His), cyclic (Cit-Phe), cyclic (Cit-Met), cyclic (Cit-Leu / Ile), cyclic (Cit-Ala), cyclic (Cit-Val), cyclic (Cit-Tyr), and cyclic (Cit-Cit), 1 or more, preferably 5 or more, more preferably 10 or more,More preferably, 15 or more are mentioned; Particularly preferred, One or more, preferably five or more, more preferably ten or more, and even more preferably fifteen or more, selected from the group consisting of cyclic (Glu-Gly), cyclic (Glu-His), cyclic (Glu-Phe), cyclic (Glu-Val), cyclic (Pro-His), cyclic (Pro-Met), cyclic (Gly-His), cyclic (Gly-Phe), cyclic (Asp-Phe), cyclic (Asp-Ala), cyclic (His-Leu / Ile), cyclic (His-Ala), cyclic (His-Tyr), cyclic (Phe-Val), and cyclic (Leu / Ile-Val); One or more, preferably five or more, more preferably ten or more, and even more preferably fifteen or more, selected from the group consisting of cyclic (Glu-Glu), cyclic (Ser-Ser), cyclic (Pro-Pro), cyclic (Arg-Arg), cyclic (Thr-Thr), cyclic (Gly-Gly), cyclic (Trp-Trp), cyclic (Lys-Lys), cyclic (Asp-Asp), cyclic (His-His), cyclic (Phe-Phe), cyclic (Met-Met), cyclic (Leu / Ile-Leu / Ile), cyclic (Ala-Ala), cyclic (Val-Val), and cyclic (Tyr-Tyr); One or more, preferably five or more, more preferably ten or more, and even more preferably twelve or more, selected from the group consisting of cyclic (Ser-Pro), cyclic (Ser-Arg), cyclic (Ser-Thr), cyclic (Ser-Gly), cyclic (Ser-Trp), cyclic (Ser-Lys), cyclic (Ser-Asp), cyclic (Ser-Phe), cyclic (Ser-Met), cyclic (Ser-Leu / Ile), cyclic (Ser-Ala), cyclic (Ser-Val), cyclic (Ser-Tyr), and cyclic (Pro-Thr); One or more, preferably five or more, more preferably ten or more, and even more preferably fifteen or more, selected from the group consisting of cyclic (Trp-Lys), cyclic (Trp-Asp), cyclic (Trp-Phe), cyclic (Trp-Ala), cyclic (Trp-Val), cyclic (Gly-Ala), cyclic (Gly-Val), cyclic (Lys-Asp), cyclic (Lys-Phe), cyclic (Lys-Ala), cyclic (Lys-Val), cyclic (Asp-Leu / Ile), cyclic (Asp-Val), cyclic (Asp-Tyr), and cyclic (Phe-Ala); or, One or more, preferably five or more, more preferably ten or more, and even more preferably fifteen or more, are selected from the group consisting of cyclic (Cit-Glu), cyclic (Cit-Ser), cyclic (Cit-Pro), cyclic (Cit-Arg), cyclic (Cit-Thr), cyclic (Cit-Gly), cyclic (Cit-Trp), cyclic (Cit-Lys), cyclic (Cit-Asp), cyclic (Cit-His), cyclic (Cit-Phe), cyclic (Cit-Met), cyclic (Cit-Leu / Ile), cyclic (Cit-Ala), cyclic (Cit-Val), cyclic (Cit-Tyr), and cyclic (Cit-Cit).

[0030] These specific examples of cyclic dipeptides are particularly effective at enhancing the oily feel.

[0031] In this specification, "cyclic (Glu-Gly)," etc., refers to a cyclic dipeptide consisting of two amino acids. In this specification, "Leu / Ile" refers to a mixture of leucine (Leu) and isoleucine (Ile), or both. For example, "cyclic (Leu / Ile-Val)" means a mixture of cyclic (Leu-Val) and cyclic (Ile-Val), or both. In this specification, each amino acid constituting a cyclic dipeptide may be an L-form, a D-form, or a mixture of L-forms and D-forms.

[0032] In the oily texture enhancing compositions of this disclosure, the cyclic dipeptide may be incorporated as a purified product of an artificially produced or naturally derived cyclic dipeptide, or as a naturally derived material containing a cyclic dipeptide. The purified product of the cyclic dipeptide may be in a form that contains the cyclic dipeptide at a high concentration, and may be in a form that contains the cyclic dipeptide at a concentration of, for example, 30% to 100% by mass, preferably 50% to 100% by mass, and more preferably 75% to 100% by mass.

[0033] Examples of naturally derived materials containing cyclic dipeptides include, for example, spices with an increased cyclic dipeptide content obtained by heat-treating one or more spices selected from the group consisting of coriander, paprika, cumin, and asafoetida, as described in Patent Document 2, and their extracts. Naturally derived materials containing cyclic dipeptides are not particularly limited as long as they contain cyclic dipeptides, and for example, plant materials with an increased cyclic dipeptide content obtained by heat-treating other plant materials, or their extracts, can also be used.

[0034] The composition for enhancing the oily sensation of the disclosed herein may consist solely of a cyclic dipeptide or a naturally derived material containing a cyclic dipeptide, or it may consist of a cyclic dipeptide or a naturally derived material containing a cyclic dipeptide and other components. Examples of other components include one or more components that enhance the taste, such as the oily sensation, and one or more components that are acceptable as food. The composition for enhancing the oily sensation of the disclosed herein may be in the form of a powder, granules, paste, liquid, etc., and may contain one or more components that are acceptable as food, such as excipients and carriers, as necessary to achieve the desired form.

[0035] The oily texture-enhancing composition of this disclosure may contain cyclic dipeptides in a total amount preferably 0.0001% to 100% by mass, more preferably 0.001% to 100% by mass, even more preferably 0.01% to 100% by mass, and particularly preferably 0.1% to 100% by mass.

[0036] In embodiments in which the oily texture-enhancing composition of this disclosure contains a naturally derived material including a cyclic dipeptide, the naturally derived material may be contained in a proportion of preferably 30% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, even more preferably 80% by mass or more and 100% by mass or less, and most preferably 95% by mass or more and 100% by mass or less. <Methods to enhance the oily feel of food> A second aspect of this disclosure is, This includes incorporating a composition for enhancing the oily texture according to a first aspect of this disclosure into a food containing oils and fats. Methods for enhancing the taste (greasy sensation) of food using oils and fats. Regarding.

[0037] The method according to this embodiment can enhance the oily sensation of foods containing oils and fats, and therefore can be suitably used to enhance the oily sensation of foods containing oils and fats, such as foods with reduced oil content.

[0038] The type of food containing oils and fats to which the method according to this embodiment is applied is not limited, but for example, it can be the food described in the section on <Enhancing the feeling of oiliness>, and preferably it can be a food with reduced oil content.

[0039] The amount of the oily texture-enhancing composition according to the first aspect of this disclosure that is blended into a food containing oil is not particularly limited and can be appropriately adjusted depending on the form of the food. The oily texture-enhancing composition can be blended into the food such that the final concentration of the cyclic dipeptide is preferably 1 μg / g to 2000 μg / g, more preferably 3 μg / g to 1000 μg / g, even more preferably 30 μg / g to 500 μg / g, and particularly preferably 50 μg / g to 300 μg / g. Furthermore, the oily texture-enhancing composition can be blended into the food such that the cyclic dipeptide is preferably 50 μg / g to 100,000 μg / g, more preferably 150 μg / g to 80,000 μg / g, even more preferably 300 μg / g to 60,000 μg / g, and particularly preferably 350 μg / g to 55,000 μg / g relative to the oil in the food. When the composition for enhancing the oily sensation according to the first aspect of this disclosure is incorporated into a food containing oils and fats in this amount, it has a particularly high effect in enhancing the oily sensation. Here, the amount of cyclic dipeptide refers to the total amount if there are multiple types of cyclic dipeptides.

[0040] <Foods with an enhanced oily feel> A third aspect of this disclosure is: A food containing oil and fat, comprising a composition for enhancing the oily texture according to a first aspect of this disclosure. Regarding.

[0041] The food according to this embodiment is a food with an enhanced oily texture. The type of oily food according to this embodiment is not limited, but for example it can be a food as described in the section on <Enhanced Oily Texture>, and preferably an oil-reduced food.

[0042] The amount of the oily texture-enhancing composition according to the first aspect of this disclosure in the food according to this embodiment is not particularly limited and can be appropriately adjusted depending on the form of the food. The food according to this embodiment is formulated with the oily texture-enhancing composition so as to contain the cyclic dipeptide at a concentration of preferably 1 μg / g to 2000 μg / g, more preferably 3 μg / g to 1000 μg / g, even more preferably 30 μg / g to 500 μg / g, and particularly preferably 50 μg / g to 300 μg / g. Even more preferably, the food according to this embodiment is formulated with the oily texture-enhancing composition so as to contain the cyclic dipeptide at a concentration of preferably 50 μg / g to 100,000 μg / g, more preferably 150 μg / g to 80,000 μg / g, even more preferably 300 μg / g to 60,000 μg / g, and particularly preferably 350 μg / g to 55,000 μg / g relative to the oil in the food. A food containing oil or fat, in which a composition for enhancing the oily sensation according to the first aspect of this disclosure is formulated such that a cyclic dipeptide is present in this amount, is preferred because it has a particularly enhanced oily sensation. Here, the amount of cyclic dipeptide refers to the total amount if multiple types of cyclic dipeptides are present. [Examples]

[0043] 1. Evaluation of low-fat milk (1) Sample preparation Eight types of cyclic dipeptide mixtures (No. 1 to No. 8 shown in the table below) were prepared. Each cyclic dipeptide was prepared by heating one or two types of edible amino acids. Each cyclic dipeptide mixture was prepared by mixing the multiple cyclic dipeptides shown in the table in equal amounts by mass.

[0044] The cyclic dipeptide mixtures prepared above were added to low-fat milk (processed milk) with a lipid content of 1.9%. The cyclic dipeptide mixtures were added so that the concentration of each cyclic dipeptide contained in them was 4 μg / g in the low-fat milk.

[0045] (2) Sensory evaluation Three evaluators evaluated samples containing three evaluation cups: two cups of additive-free low-fat milk and one cup of low-fat milk to which one of the cyclic dipeptide mixtures (No. 1-8) was added. Each evaluator selected the sample in which they felt the fattiness of the low-fat milk was most enhanced. If they felt there was no difference between the three samples, they indicated this and did not select a sample. The effect of the cyclic dipeptide mixture on enhancing fattiness was evaluated based on the number of evaluators who selected the sample with enhanced fattiness (the test sample). A: Two or more evaluators selected the test samples. B: One evaluator selected the test sample. C: None of the evaluators selected a test sample.

[0046] [Table 1]

[0047] 2. Evaluation of dark chocolate

[0048] (1) Sample preparation Eight types of cyclic dipeptide mixtures (No. 1 to No. 8) having the same composition as described in 1(1) above were prepared.

[0049] Each cyclic dipeptide mixture prepared above was added to an aluminum pouch and freeze-dried to remove moisture. 40g of dark chocolate with a lipid content of 36.4% and cocoa content of 54% was placed in the aluminum pouch containing the cyclic dipeptides, and the contents were thoroughly mixed while the aluminum pouch was heated in a water bath. The mixture was poured into a mold and cooled in a refrigerator until solid. The cyclic dipeptide mixture was added so that the concentration of each cyclic dipeptide in the chocolate was 10 μg / g. Chocolate without added cyclic dipeptides was prepared similarly using an aluminum pouch that did not contain cyclic dipeptides.

[0050] (2) Sensory evaluation Two samples were evaluated by three evaluators without disclosing the contents of each sample: one was additive-free chocolate, and the other was chocolate with one of the cyclic dipeptide mixtures (No. 1-8) added. Each evaluator selected the sample in which they felt the fattiness of the chocolate was enhanced. If they felt there was no difference between the two samples, they indicated this and did not select a sample. The effect of the cyclic dipeptide mixture on enhancing fattiness was evaluated based on the number of evaluators who selected the sample with enhanced fattiness (the test sample). A: Two or more evaluators selected the test samples. B: One evaluator selected the test sample. C: None of the evaluators selected a test sample.

[0051] If either sample was perceived as having an enhanced oily feel, evaluators were asked to mark with a ● which of the following enhanced oily feel they perceived: "oiliness," "richness / body," "oil-like fullness," or "lingering aftertaste / oiliness." The ● in the table only represents the results of evaluators who assessed that the chocolate with the added cyclic dipeptide mixture had an enhanced oily feel. The number of ● corresponds to the number of evaluators.

[0052] [Table 2]

[0053] 3. Evaluation results of cocoa powder dissolved in hot water (1) Sample preparation 4g of low-fat cocoa powder with 11% lipid content (11% cocoa butter) and 4g of granulated sugar were placed in a cup, and then 140g of hot water and the cyclic dipeptide mixtures prepared above were added and mixed thoroughly. The cyclic dipeptide mixture was added so that the concentration of each cyclic dipeptide contained in it was 10 μg / g in the low-fat cocoa powder mixture.

[0054] For comparison, we prepared two solutions: one using 4g of cocoa powder with a fat content of 24% (24% cocoa butter) and 4g of granulated sugar dissolved in 140g of hot water, and another using 4g of low-fat cocoa powder with a fat content of 11% (11% cocoa butter) and 4g of granulated sugar dissolved in 140g of hot water.

[0055] Three evaluators (evaluators 1, 2, and 3) compared a hot water-dissolved cocoa powder product with a hot water-dissolved low-fat cocoa powder product, evaluating the "enhancement of the oily texture" based on the following criteria.

[0056] The effect of enhancing the oily sensation was assigned a score of 1, 2, 3, 4, and 5 points, as follows. Three evaluators evaluated the oiliness of each sample in 0.1-point increments, and the average score was calculated.

[0057] 1 point: Similar oily texture to low-fat cocoa powder dissolved in hot water. Points 2: Slightly more oily than low-fat cocoa powder dissolved in hot water. 3 points: Stronger oily feel than low-fat cocoa powder mixed with hot water. 4 points: A much stronger oily feel than low-fat cocoa powder mixed with hot water. 5 points: The oily texture is about the same as that of cocoa powder dissolved in hot water.

[0058] When any of the cyclic dipeptide mixtures No. 1-8 was added, respondents were asked to rate which of the following effects was perceived as an enhancement of oiliness: "oiliness," "richness / flavor," "oily fullness," or "lingering sensation / lingering oiliness." The number of ● marks corresponds to the number of evaluators who reported feeling an enhancement in the corresponding oiliness sensation.

[0059] [Table 3]

Claims

1. A composition for enhancing the taste (greasy sensation) of a food containing oils and fats, which contains a cyclic dipeptide, to be incorporated into the food containing oils and fats.

2. The composition for enhancing the feeling of fat according to claim 1, wherein the food is a food with reduced fat content.

3. The composition for enhancing the oily texture described in claim 1 or 2 is incorporated into a food product containing oils and fats. A method for enhancing the taste (greasy sensation) of food using oils and fats.

4. The method according to claim 3, wherein the food is a reduced-fat food.

5. The method according to claim 3, wherein the oily texture enhancing composition is added to the food product such that the cyclic dipeptide is present at a final concentration of 1 μg / g to 2000 μg / g.

6. A food product containing oil or fat, comprising the composition for enhancing the oily texture described in claim 1 or 2.

7. The food according to claim 6, which is a food with reduced fat content.

8. The food according to claim 6, comprising the cyclic dipeptide in a concentration of 1 μg / g to 2000 μg / g.

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