Edible oil and fat composition and method for producing same

Abstract

Provided is a method for improving the kokumi-imparting effect of γ-glutamyl peptide. The kokumi-imparting effect of γ-glutamyl peptide is improved by using an edible fat and oil composition produced by dispersing an aqueous solution of γ-glutamyl peptide in fat and oil.

Description

[Technical field]

[0001] Related Applications This application claims the benefit of priority from Application No. 2019-5341, filed with the Japan Patent Office on January 16, 2019. The priority application is hereby incorporated by reference in its entirety.

[0002] The present invention relates to an edible fat or oil composition and a method for producing the same. [Background technology]

[0003] It is generally said that the deliciousness of food depends on the balance of various elements such as taste, aroma, texture, etc. Among these, "taste" is one of the most important elements that determine food quality, and it is widely recognized that it encompasses all "tastes" that food possesses, including the five basic tastes represented by sweetness, saltiness, sourness, bitterness, and umami.

[0004] On the other hand, the use of the term "richness" for food that cannot be expressed by the five basic tastes has become more frequent in recent years. "Richness" is defined as "a taste that is produced by many stimuli related to taste, aroma, and texture (richness, complexity, thickness), and is felt when these are provided in a certain degree of balance and have persistence and breadth" (Non-Patent Document 1). The "taste" in this definition is called "richness," and is defined as "a taste that cannot be expressed by the five basic tastes, and which enhances not only the basic tastes, but also the tastes surrounding the basic tastes, such as thickness, breadth, persistence, and unity" (Patent Document 1).

[0005] "Kokumi" affects the deliciousness of food, and by giving each food the appropriate strength of "kokumi," the food is made delicious. Therefore, imparting / enhancing "kokumi" is one of the important points in creating food flavors.

[0006] Glutathione (γ-Glu-Cys-Gly) has long been known as a substance capable of imparting "kokumi" to foods (Patent Document 2). In recent years, various γ-glutamyl peptides (Patent Document 1), γ-glutamyl-2-aminobutyric acid (γ-Glu-Abu) (Patent Document 3), γ-glutamylnorvaline (γ-Glu-Nva) (Patent Document 4), and γ-glutamylnorvalylglycine (γ-Glu-Nva-Gly) (Patent Document 5) have been screened using calcium receptor stimulating activity as an indicator and found.

[0007] Here, taste changes with the passage of time after ingestion, and is referred to as the initial taste, the middle taste, and the aftertaste, respectively, from immediately after ingestion. It has been disclosed that, among the various peptides mentioned above, γ-Glu-Abu and γ-Glu-Nva impart a full-bodied initial taste, and γ-Glu-Nva-Gly imparts a full-bodied middle aftertaste (Patent Documents 4 and 5).

[0008] On the other hand, various γ-glutamyl peptides with calcium receptor stimulating activity, as disclosed in Patent Document 1, are said to improve the "body feel" of sweeteners when mixed with sweet substances (Patent Document 6). This "body feel" is defined in Patent Document 6 as "a sense of unity and richness, centered on the initial taste and middle taste, when eating a sweet substance."

[0009] In addition, a technology for imparting full-bodied taste to food and drink using γ-glutamyl peptide and fats and oils has been disclosed (Patent Document 7), but this technology involves further adding fat globules to a food to which γ-glutamyl peptide has been added, and does not disclose an oil and fat composition containing γ-glutamyl peptide. In addition, a technology for imparting full-bodied taste to a W / O / W type emulsion by adding γ-glutamyl peptide to the W / O / W type emulsion has been disclosed (Patent Document 8). However, Patent Document 9 essentially only discloses a method of adding γ-glutamyl peptide to an emulsion, such as a mayonnaise-like seasoning, and stirring the emulsion with a medicine spoon, and therefore only discloses an emulsion in which γ-glutamyl peptide is dissolved in the aqueous phase.

[0010] The above documents and those cited within this specification are hereby incorporated by reference. [Prior art documents] [Patent documents]

[0011] [Patent Document 1] Special Publication No. 2009-514791 [Patent Document 2] Japanese Patent Application Laid-Open No. 60-9465 [Patent Document 3] International Publication No. 2010 / 114022 [Patent Document 4] International Publication No. 2011 / 081185 [Patent Document 5] International Publication No. 2011 / 081186 [Patent Document 6] International Publication No. 2008 / 139946 [Patent Document 7] JP 2016-168044 A [Patent Document 8] JP 2016-19470 A [Patent Document 9] JP 2001-211880 A [Patent Document 10] JP 2016-185079 A [Non-patent literature]

[0012] [Non-Patent Document 1] Toshihide Nishimura et al., Chemistry and Biology, Vol. 54, No. 2, p102-108 (2016) Summary of the Invention [Problem to be solved by the invention]

[0013] Various γ-glutamyl peptides have been found to enhance the full-bodied taste of foods and beverages. However, in order to impart sufficient full-bodied taste to foods and beverages, it is necessary to add a certain amount of γ-glutamyl peptide to the food, which inevitably increases the production cost. The present invention aims to provide a composition that enhances the full-bodied taste imparting effect of γ-glutamyl peptide and can exert the full-bodied taste imparting effect even in a small amount. [Means for solving the problem]

[0014] As a result of extensive research into the above-mentioned problems, the inventors discovered that the effect of γ-glutamyl peptide in imparting rich flavor is enhanced by adding γ-glutamyl peptide in the form of an aqueous solution to fats and oils and dispersing it in the fats and oils to prepare an edible fat and oil composition, and thus completed the present invention.

[0015] That is, the present invention provides (1) An edible fat or oil composition containing a γ-glutamyl peptide or a salt thereof in a dispersed state. (2) The edible fat and oil composition according to (1), wherein the γ-glutamyl peptide or a salt thereof is one or more peptides represented by Z-(γ-Glu)nY-(γ-Glu)mXW (wherein X independently represents any amino acid or amino acid derivative; W, Y, and Z independently represent absent or any amino acid or amino acid derivative; n and m independently represent 0, 1, 2, or 3, and n+m is 1 or more; the same applies below), or a salt thereof. (3) The edible fat and oil composition according to (1), wherein the γ-glutamyl peptide or a salt thereof is characterized in that the number of γ-glutamyl bonds is 1 to 4 and the peptide chain length is the number of γ-glutamyl bonds +1 to +2. (4) The edible fat or oil composition according to (2), wherein the γ-glutamyl peptide or a salt thereof is one or more peptides or salts thereof selected from the group consisting of a peptide having the sequence γ-Glu-X, a peptide having the sequence γ-Glu-γ-Glu-X, a peptide having the sequence γ-Glu-γ-Glu-γ-Glu-X, and a peptide having the sequence γ-Glu-γ-Glu-γ-Glu-γ-Glu-X. (5) The edible fat or oil composition according to (4), wherein X is selected from the group consisting of Tyr, Ala, Glu, Gln, Asp, Asn, Arg, His, Ile, Leu, Phe, Ser and Val; (6) preparing an aqueous solution of a γ-glutamyl peptide or a salt thereof; and Dispersing the prepared aqueous solution in edible oil or fat; A method for producing an edible fat and oil composition comprising the steps of: (7) The method according to (6), wherein the γ-glutamyl peptide or a salt thereof is one or more peptides represented by Z-(γ-Glu)nY-(γ-Glu)mXW (wherein X independently represents any amino acid or amino acid derivative; W, Y, and Z independently represent absent or any amino acid or amino acid derivative; n and m independently represent 0, 1, 2, or 3, and n+m is 1 or more; the same applies below), or a salt thereof. (8) The method according to (6), wherein the γ-glutamyl peptide or a salt thereof has a γ-glutamyl bond number of 1 to 4 and a peptide chain length of the γ-glutamyl bond number +1 to +2. (9) The method according to (7), wherein the γ-glutamyl peptide or a salt thereof is one or more peptides or salts thereof selected from the group consisting of a peptide having the sequence γ-Glu-X, a peptide having the sequence γ-Glu-γ-Glu-X, a peptide having the sequence γ-Glu-γ-Glu-γ-Glu-X, and a peptide having the sequence γ-Glu-γ-Glu-γ-Glu-γ-Glu-X. (10) The method of (9), wherein X is selected from the group consisting of Tyr, Ala, Glu, Gln, Asp, Asn, Arg, His, Ile, Leu, Phe, Ser and Val. (11) Any of the methods (6) to (10), further comprising a step of dispersing the aqueous solution in an edible oil or fat and then dehydrating the resulting solution; (12) A method for producing a food or drink imparted with a full-bodied taste, comprising adding the edible oil or fat composition according to any one of (1) to (5) to the food or drink. (13) An oil-based food comprising the edible oil and fat composition according to any one of (1) to (5). (14) A water-in-oil type emulsified food comprising the edible oil and fat composition according to any one of (1) to (5). (15) Preparing an aqueous solution of γ-glutamyl peptide or a salt thereof; and Dispersing the aqueous solution in edible oil or fat; A method for enhancing the effect of imparting full-bodied flavor to food or beverages by a γ-glutamyl peptide or a salt thereof, Regarding. Effect of the Invention

[0016] INDUSTRIAL APPLICABILITY According to the present invention, the effect of γ-glutamyl peptide in imparting full body flavor is enhanced, and full body flavor can be imparted to foods and beverages by adding a smaller amount of γ-glutamyl peptide than by simply adding it. [Brief description of the drawings]

[0017] [Figure 1] FIG. 1 is a schematic diagram showing an example of how full-bodied flavor is imparted to food and drink. [Diagram 2] FIG. 1 is a schematic diagram showing an example of how to impart body to food and drink. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] As used herein, the term "γ-glutamyl peptide" refers to a peptide containing one or more γ-glutamyl bonds in the peptide. In addition, as used herein, the term "peptide" refers to a molecule consisting of about 2 to 50 linked amino acid residues.

[0019] In this specification, the term "food and beverage" refers to food in general, including beverages, and is also simply referred to as "food." In other words, unless otherwise specified, such as "excluding beverages," the term "food" includes beverages.

[0020] In this specification, a ratio of amount (concentration, etc.) is a ratio based on weight unless otherwise specified. That is, for example, "%" means "weight % (w / w)" unless otherwise specified, and "ppm" means "ppm (w / w)" unless otherwise specified. In addition, in the present invention, the "concentration at the time of consumption" of a certain component refers to the concentration of the component in a food or drink containing the component when the food or drink is consumed.

[0021] In this specification, the term "about" refers to a range of ±10%, preferably ±5%, and the numerical values ​​at the boundaries of the range are considered to be as stated in this specification.

[0022] In this specification, when bases, amino acids, etc. are represented by abbreviations, they are basically based on the abbreviations standardized by IUPAC or the abbreviations commonly used in the relevant field. Representative examples of these are shown below. Gly: glycine Ala: Alanine Val: Valin Leu: leucine Ile: Isoleucine Ser: Serine Thr : Threonine Cys: Cysteine Met: methionine Glu: glutamic acid Asp: Aspartic acid Lys: Lysine Arg: arginine His: Histidine Phe: Phenylalanine Tyr: Tyrosine Trp: Tryptophan Pro : Proline Asn: Asparagine Gln: glutamine Orn: Ornithine Sar: Sarcosine Cit: Citrulline Nva: Norvaline Nle: Norleucine Abu: α-aminobutyric acid Tau: Taurine Hyp: Hydroxyproline Hse: homoserine t-Leu: tert-leucine Cle: Cycloleucine Aib: α-aminoisobutyric acid Pen: Penicillamine allo-Threonine allo-Ile: alloisoleucine

[0023] The amino acid derivatives are various derivatives of the above amino acids, and examples thereof include special amino acids, unnatural amino acids, amino alcohols, or amino acid side chains such as terminal carbonyl groups, amino groups, and thiol groups of cysteine, which are substituted with various substituents. Examples of the substituents include alkyl groups, acyl groups, hydroxyl groups, amino groups, alkylamino groups, nitro groups, sulfonyl groups, and various protective groups, such as Arg(NO2): N-γ-nitroarginine, Cys(SNO): S-nitrocysteine, Cys(S-Me): S-methylcysteine, Cys(S-allyl): S-allylcysteine, Val-NH2: valinamide, and Val-ol: valinol (2-amino-3-methyl-1-butanol).

[0024] For example, "γ-Glu-X" herein means that Glu is bound to X via the carboxyl group at the γ position of glutamic acid. Unless otherwise specified, "X" herein means any amino acid or amino acid derivative.

[0025] In this specification, "kokumi" refers to a taste that cannot be expressed by the five basic tastes, and refers to a taste that enhances not only the basic tastes but also the tastes surrounding the basic tastes such as thickness, breadth, persistence, and unity. A typical example of imparting kokumi is shown in Figure 1, but it is not limited to this. Furthermore, imparting kokumi also includes imparting a "body feeling" that means a unity and rich feeling from the initial taste to the middle taste when eaten. A typical example of imparting a body feeling is shown in Figure 2, but it is not limited to this.

[0026] In one embodiment, the present invention provides an edible fat or oil composition containing γ-glutamyl peptide or a salt thereof in a dispersed state.

[0027] The γ-glutamyl peptide used in the edible fat and oil composition of this embodiment is one that imparts full-bodied flavor to foods and beverages, and is not particularly limited. Examples of the γ-glutamyl peptide used in the edible fat and oil composition of this embodiment include: Z-(γ-Glu) n -Y-(γ-Glu) m -XW···(1) Here, X represents any amino acid or amino acid derivative. W, Y, and Z each independently represent absent or any amino acid or amino acid derivative. As a more specific example, the total number (o) of W, X, Y, and Z is 1, 2, 3, or 4. n and m each independently represent 0, 1, 2, or 3, and n+m represents the number of γ-glutamyl bonds and is 1 or more. As a more specific example, n+m is 2 to 4. n+m+o represents the peptide chain length. As a more specific example, the peptide chain length is n+m+1, n+m+2, n+m+3, or n+m+4. As a further specific example, Z-(γ-Glu) n -XY···(2) Here, X represents any amino acid or amino acid derivative. Y and Z each independently represent absent or any amino acid or amino acid derivative. The total number (p) of X, Y, and Z is 1, 2, or 3. n is 1, 2, 3, 4, 5, or 6 and represents the number of γ-glutamyl bonds. n+p represents the peptide chain length and is n+1, n+2, or n+3. Further, more specific examples include: (γ-Glu) n -XY···(3) In this case, X represents any amino acid or amino acid derivative; Y represents no amino acid or any amino acid derivative; n is 1, 2, 3, 4, 5, or 6 and represents the number of γ-glutamyl bonds; the peptide chain length is n+1 or n+2. As a further specific example, Z-(γ-Glu) n -Y-(γ-Glu) m -X···(4) Here, X represents any amino acid or amino acid derivative. Y and Z each independently represent absent or any amino acid or amino acid derivative. As a more specific example, the total number (p) of X, Y and Z is 1, 2 or 3. n and m each independently represent 0, 1, 2 or 3, and n+m represents the number of γ-glutamyl bonds and is 1 or more. As a more specific example, n+m is 2 to 4. n+m+p represents the peptide chain length. As a more specific example, the peptide chain length is n+m+1, n+m+2 or n+m+3. As an even more specific example, Z-(γ-Glu) n -X···(5) Here, X represents any amino acid or amino acid derivative. Z represents absence or any amino acid or amino acid derivative. n is 1, 2, 3, 4, 5, or 6 and represents the number of γ-glutamyl bonds. The peptide chain length is n+1 or n+2. (γ-Glu) n -X···(6) Here, X represents any amino acid or amino acid derivative. n is 1, 2, 3, 4, 5, or 6 and represents the number of γ-glutamyl bonds. The peptide chain length is n+1.

[0028] Specific examples of γ-glutamyl peptides used in the edible oil and fat composition of this embodiment include γ-glutamyl peptides in which the number of γ-glutamyl bonds is 1 to 6, for example, 1 to 5, 1 to 4, 1 to 3, 2 to 6, 2 to 5, 2 to 4, 2 to 3, and the peptide chain length is the number of γ-glutamyl bonds +1 to +3, for example, +1 to +2.

[0029] More specific examples of γ-glutamyl peptides of chemical formula (6) include γ-Glu-X, γ-Glu-γ-Glu-X, γ-Glu-γ-Glu-γ-Glu-X, or γ-Glu-γ-Glu-γ-Glu-γ-Glu-X.

[0030] More specific examples of γ-glutamyl peptides used in the edible oil composition of this embodiment include γ-Glu-X (wherein X represents any amino acid or amino acid derivative) (e.g., γ-Glu-Abu, γ-Glu-Nva, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val-NH2), γ-Glu-XY (wherein X and Y each independently represent any amino acid or amino acid derivative) (e.g., γ-Glu-Cys-Gly, γ-Glu-Nva-Gly, γ-Glu-Val-Gly), and the like.

[0031] The above-mentioned amino acids or amino acid derivatives represented by W, X, Y, and Z are not particularly limited, and include any amino acids or amino acid derivatives that can be used in foods. The amino acids and amino acid derivatives can be D-, L-, or a mixture thereof, but are usually L-. Specific examples of amino acids include neutral amino acids such as Gly, Ala, Val, Leu, Ile, Ser, Thr, Cys, Met, Asn, Gln, and Pro, acidic amino acids such as Asp and Glu, basic amino acids such as Lys, Arg, and His, aromatic amino acids such as Phe, Tyr, and Trp, and Orn, Sar, Cit, Nva, Nle, Abu, Hyp, Hse, and tert-Leu. In certain embodiments, any amino acid designated W, X, Y, or Z is selected from the group consisting of Val, Leu, Ile, Ser, Thr, Cys, Met, Asp, Lys, Arg, His, Phe, Tyr, Trp, Pro, Asn, Orn, Cit, Nva, Nle, Abu, Hyp, and Hse. In yet other embodiments, any amino acid designated W, X, Y, or Z is selected from the group consisting of Ile, Ser, Thr, Cys, Met, Asp, Lys, Arg, His, Trp, Pro, Asn, Orn, Cit, Nva, Nle, Abu, Hyp, and Hse. Examples of preferred amino acids include Tyr, Ala, Gly, Glu, Gln, Asp, Asn, Arg, His, Ile, Leu, Lys, Phe, Pro, Trp, Ser, or Val. More preferably, it is Tyr, Ala, Glu, Gln, Asp, Asn, Arg, His, Ile, Leu, Phe, Ser, or Val. More preferably, it is Tyr, Ala, Glu, Asp, Arg, His, Ile, Phe, Ser, or Val. More preferably, it is Tyr, Glu, Arg, or His. Even more preferably, it is Tyr or Arg. One preferred example of an amino acid is Tyr.

[0032] The method for obtaining or producing the γ-glutamyl peptide or its salt used in the edible fat and oil composition of this embodiment is not particularly limited, and a commercially available product may be used if it is available on the market. In addition, the γ-glutamyl peptide or its salt may be produced by a chemical synthesis method or a method using an enzymatic reaction.

[0033] For example, methods for chemically synthesizing γ-glutamyl peptide include a solid-phase method using a peptide synthesizer or a liquid-phase method. For example, a method using γ-glutamyl transpeptidase described in Patent Document 9 (JP Patent Publication No. 2001-211880) can be used as a method for producing γ-glutamyl peptide by enzymatic reaction. Commercially available enzymes having γ-glutamyl transpeptidase activity may also be used. As a type of enzymatic reaction, the component can be produced by culturing a microorganism capable of producing the component and recovering the target component from the culture liquid or the bacterial cells. As a more specific example of the enzymatic reaction, γ-glutamyl peptide can be obtained by reacting glutamine and a desired amino acid with γ-glutamyl transpeptidase.

[0034] The obtained peptide may be used as it is, or may be purified by known methods such as ion exchange chromatography, reversed-phase high performance liquid chromatography, affinity chromatography, etc. For example, a purified product having a peptide purity of 50% or more, 70% or more, 90% or more, or 95% or more can be used.

[0035] The γ-glutamyl peptide used in the edible fat and oil composition of this embodiment may be in the form of a free form or a salt. The salt of the γ-glutamyl peptide may be any salt acceptable for food, and examples of such salts include, for acidic groups such as carboxyl groups, ammonium salts, salts with alkali metals such as sodium and potassium, salts with divalent metals such as calcium and magnesium, aluminum salts, zinc salts, salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. When a basic group is present, examples of the basic group include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid; salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, and malic acid; and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid.

[0036] Furthermore, these γ-glutamyl peptides may be used alone or in combination of two or more.

[0037] The edible fat and oil composition of this embodiment is typically a fat and oil in which one or more γ-glutamyl peptides or salts thereof are dispersed. The term "dispersion" as used herein means that these γ-glutamyl peptides or salts thereof, which are essentially hydrophilic and hardly soluble in fat and oil, are dispersed in fat and oil. More specifically, the term "dispersion" in this embodiment means a state in which the γ-glutamyl peptides or salts thereof are not visually observed to precipitate in the fat and oil, or to float on the surface of the fat and oil. In an embodiment, the edible fat and oil composition of this embodiment may or may not be an emulsion. In a more specific embodiment, the edible fat and oil composition of this embodiment is not an emulsion.

[0038] The fats and oils used as the raw material of the edible fat and oil composition of this embodiment can be any fat and oil that can be used for cooking.Specific examples include vegetable fats and oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil, etc.; animal fats and oils such as beef tallow and lard; and processed fats and oils obtained by fractionating, hydrogenating, transesterifying, etc., of these; and mixed fats and oils of these.Preferred examples include rapeseed oil, corn oil, cottonseed oil, sunflower oil, palm oil, coconut oil, palm kernel oil, and processed fats and oils of these.

[0039] The amount of γ-glutamyl peptide or its salt contained in the edible fat and oil composition of this embodiment is not particularly limited, and can be appropriately determined by a person skilled in the art depending on the type of γ-glutamyl peptide, fat and oil, food and drink used. When the component forms a salt, the content of γ-glutamyl peptide is calculated by converting the mass of the salt into the mass of an equimolar free form. Examples of the content of γ-glutamyl peptide or its salt include about 0.001, 0.005, 0.01, 0.1, 0.2, 0.5, 1, 2, 5, 10, 15, 20, 25, 50, 75, 100, 150, 300, 500, 700, 900, 1500, 2000 ppm, etc. Also, the content may be within any range with any of these values ​​as the upper and lower limits.

[0040] The edible fat and oil composition of this embodiment may or may not contain food ingredients other than the fat and oil, γ-glutamyl peptide or a salt thereof. Examples of such food ingredients include seasonings such as vinegar, miso, soy sauce, and amino acids, acidulants, sweeteners, bittering agents, spices, preservatives, colorants, flavorings, salts, sugars, fats and oils, antioxidants, vitamins, stabilizers, thickeners, bulking agents, etc.

[0041] The form of the edible fat and oil composition of this embodiment is not particularly limited, and may be in various forms depending on the application, such as liquid, paste, cubes, granules, powder, etc.

[0042] In one embodiment, the edible fat and oil composition of this embodiment may be used as it is, mixed with other fats and oils, and / or with a small amount of other food ingredients added, as food and beverage products such as edible fats and oil-based foods, etc. In another embodiment, the edible fat and oil composition of this embodiment may be used as an ingredient of food and beverage products.

[0043] The amount of the edible fat and oil composition of this embodiment added to a food or drink is not particularly limited, and can be appropriately determined by a person skilled in the art depending on the type of fat and oil, food or drink, etc. Examples of the amount added include about 0.1, 0.2, 0.3, 0.5, 0.7, 1, 1.2, 1.5, 1.7, 2, 2.5, 3, 3.5, 4, 4.5, 5, 7, 9, 10, 12, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 92, 95, 97, 98, 99, 100%, etc., relative to the food or drink. The amount added may be within any range with any of these values ​​as the upper and lower limits.

[0044] The food and drink to which the edible oil and fat composition of this embodiment is added is not particularly limited, and various foods and drinks or compositions that can be consumed are widely included. The food and drink may be a natural product or a processed food that is not a natural product. Preferably, the food and drink is a food and drink that is not a natural product. Examples of the food and drink include beverages such as soft drinks, fruit juice drinks, milk drinks, soy milk drinks, tea drinks, alcoholic drinks, and soups; processed meat foods such as ham and sausage; processed seafood foods such as kamaboko and chikuwa; edible oils and fats such as frying oil, salad oil, and seasoning oil; water-in-oil emulsion foods such as butter, margarine, and fat spreads, dairy products such as fermented milk and milk powder; confectionery or confectionery materials such as chocolate, candy, gum, gummy, snacks, cookies, whipped cream, custard cream, cake, pudding, jelly, buns, and dumplings; seasonings such as sauce, mayonnaise, ketchup, dressing, soy sauce, and ponzu sauce; bread, noodles, etc. Since the edible fat and oil composition of this embodiment contains fats and oils as a main component, it can be particularly suitably used in oil-based foods that use fats and oils, such as edible fats and oils, shortening, chocolate, and water-in-oil emulsified foods such as butter, margarine, and fat spreads.

[0045] In one embodiment, the present invention provides a method for producing the edible fat or oil composition of the above embodiment, comprising preparing an aqueous solution of γ-glutamyl peptide or a salt thereof, and dispersing the aqueous solution in edible fat or oil.

[0046] The method of dispersing γ-glutamyl peptide or a salt thereof in fats and oils is not particularly limited, but includes a method of preparing an aqueous solution of γ-glutamyl peptide or a salt thereof in fats and oils, adding the prepared aqueous solution to the fats and oils, and stirring the mixture. A person skilled in the art can appropriately select an apparatus to be used for stirring. Specific examples include a high-speed stirrer, a homomixer, a homogenizer, and an ultrasonic homogenizer. As a more specific dispersion method, for example, the method disclosed in Patent Document 10 (JP Patent Publication No. 2016-185079) may be used.

[0047] In this embodiment, the aqueous solution of γ-glutamyl peptide or its salt can be prepared by dissolving a raw material containing γ-glutamyl peptide or its salt in a solvent such as water. Only γ-glutamyl peptide or its salt may be dissolved. Alternatively, the aqueous solution may be prepared from a chemically synthesized product, a product produced by an enzymatic reaction, or a crudely purified or purified product thereof. Also, when a chemically synthesized product, a product produced by an enzymatic reaction, or a crudely purified or purified product thereof is in the form of an aqueous solution, it may be used as it is or with the concentration adjusted as the aqueous solution of γ-glutamyl peptide or its salt. Alternatively, the aqueous solution may be prepared after adding a dispersant or the like to the raw material containing γ-glutamyl peptide or its salt and mixing it. Examples of dispersants include sugars such as sugar, lactose, oligosaccharides, dextrin, and cyclodextrin, and table salt. The ratio of the raw material containing γ-glutamyl peptide or a salt thereof to the dispersant is not particularly limited, and examples of the ratio include 1:9, 2:8, 3:7, 4:6, 5:5, 6:4, 7:3, 8:2, and 9:1.

[0048] In this embodiment, the solvent used to prepare the aqueous solution of γ-glutamyl peptide or its salt is typically water, but is not limited thereto and may include aqueous media such as ethanol. In one embodiment, the solvent used is water. In this specification, the term "aqueous solution" includes solutions containing aqueous media other than water, but preferably contains 90% or more water, more preferably contains 95% or more water, even more preferably contains 98% or more water, and even more preferably contains 99% or more water. In a more specific embodiment, the solvent in the term "aqueous solution" is all water. The concentration of γ-glutamyl peptide or its salt in the aqueous solution is not particularly limited and can be appropriately adjusted by those skilled in the art. Specific examples of the concentration include about 1 to 60%, about 5 to 55%, about 10 to 50%, about 15 to 45%, about 2 to 30%, about 3 to 20%, about 4 to 15%, and the like.

[0049] In this embodiment, the amount of the aqueous solution to be added to the oil or fat is not particularly limited and can be appropriately determined by a person skilled in the art. Examples of the amount of the aqueous solution to be added to the oil or fat include about 0.001% to 5%, about 10 to 10,000 ppm, about 50 to 5,000 ppm, about 100 to 1,000 ppm, and about 250 to 750 ppm.

[0050] In this embodiment, the temperature at which the γ-glutamyl peptide or its salt is added to the fat or oil is not particularly limited. In one embodiment, the aqueous solution is added to the heated fat or oil. Examples of preferred temperatures include about 40 to 200°C, about 50 to 180°C, about 55 to 150°C, about 60 to 100°C, and about 65 to 80°C.

[0051] In this embodiment, before, simultaneously with, or after adding γ-glutamyl peptide or its salt to fats and oils, emulsifiers such as polyglycerol fatty acid esters, sucrose fatty acid esters, organic acid monoglycerides, lecithin, etc. may or may not be added as necessary. The amount of such emulsifiers added is preferably 5% or less, more preferably 3% or less, even more preferably 1% or less, and even more preferably 0.1% or less, based on the flavor of the edible fat and oil composition. The lower limit is not particularly limited, but may be, for example, 0.001% or more, 0.01% or more.

[0052] In this embodiment, other food ingredients may or may not be added, such as seasonings such as vinegar, miso, soy sauce, amino acids, acidulants, sweeteners, bittering agents, spices, preservatives, colorants, flavorings, salts, sugars, fats and oils, antioxidants, vitamins, stabilizers, thickeners, bulking agents, etc. The timing of addition is not particularly limited, and examples include before, simultaneously with, or after adding γ-glutamyl peptide or a salt thereof to fats and oils.

[0053] In this embodiment, after adding an aqueous solution of γ-glutamyl peptide or a salt thereof to fats and oils and dispersing them, dehydration may or may not be performed. Examples of dehydration methods include decompression, distribution, evaporation, dehydration by a water absorbing agent, and the like. For example, in the case of decompression, the conditions can be appropriately set by those skilled in the art, and examples thereof include 0.5 to 100 Torr. In one embodiment, the water content of the edible fat and oil composition is preferably 1% or less, preferably 0.5% or less, more preferably 0.25% or less, and even more preferably 0.1% or less. In addition, the lower limit of the water content is not particularly limited, and examples thereof include 0.0001% or more, 0.001% or more, 0.002% or more, 0.005% or more, and 0.01% or more. In a specific embodiment, the amount of aqueous medium, including water, ethanol, and the like, in the edible fat and oil composition is preferably 1% or less, preferably 0.5% or less, more preferably 0.25% or less, and even more preferably 0.1% or less. The lower limit of the amount of the aqueous medium is not particularly limited, but may be, for example, 0.0001% or more, 0.001% or more, 0.002% or more, 0.005% or more, or 0.01% or more. In an embodiment, the edible oil composition of this aspect may be an emulsion or may not be an emulsion. In a more specific embodiment, the edible oil composition of this aspect is not an emulsion. In a specific embodiment, the dehydration treatment is performed until no emulsion is formed.

[0054] In this embodiment, the obtained edible fat and oil composition may be used as it is, or may be processed into various forms such as a paste, powder, cubes, etc. Examples of methods for producing a powdered fat and oil composition include the spray cooling method in which melted fat and oil are sprayed into a cooling tower (chiller) to powderize it, and the drum flake method in which melted fat and oil are poured onto a cooled drum, solidified, and scraped off.

[0055] In another aspect, the present invention provides a method for enhancing the effect of γ-glutamyl peptide in imparting rich flavor to food and beverages, comprising preparing an aqueous solution of γ-glutamyl peptide or a salt thereof, and dispersing the aqueous solution in edible oil or fat.

[0056] All of the details explained in the above embodiments of the edible fat or oil composition and the production method thereof can be applied to the method of this embodiment.

[0057] In this embodiment, by using the γ-glutamyl peptide or a salt thereof in the form of an edible oil or fat composition, the effect of imparting full-bodied flavor can be at least about 5, 10, 20, 50, 100, 150, 200, 250, 300, 350, or 400 times greater than when the γ-glutamyl peptide or a salt thereof is added directly.

[0058] In yet a further aspect, the present invention provides a food or beverage to which the above-mentioned edible oil or fat composition has been added, a method for producing the same, and a method for imparting full-bodied flavor to a food or beverage, comprising using γ-glutamyl peptide or a salt thereof in the form of an edible oil or fat composition.

[0059] All of the details explained in the above embodiments of the edible fat or oil composition and the production method thereof can be applied to the method of this embodiment. EXAMPLES

[0060] Hereinafter, the embodiment of the present invention will be described more specifically with reference to examples.

[0061] Example 1. Study on γ-glutamyl peptide mixed powder 1. γ-Glutamyl Peptide Sample Preparation As a peptide sample, γ-Glu-Tyr (Bachem), γ-Glu-γ-Glu-Tyr (synthesized by contract), and γ-Glu-γ-Glu-γ-Glu-Tyr (synthesized by contract) were mixed in a ratio of 1:1:1 to prepare a peptide powder. This powder was mixed with maltooligosaccharide powder in a ratio of 2:8 to prepare a sample (γ-glutamyl peptide concentration: approximately 8%).

[0062] 2. Dispersion of γ-glutamyl peptide samples in oil Distilled water was added to the sample obtained above to prepare a 50% sample solution. The vegetable oil was heated to 70°C, and the sample solution was added and dispersed while stirring with a homomixer to prepare an edible oil composition (γ-glutamyl peptide concentration: about 20 ppm).

[0063] 3. Addition of edible oil and fat composition to food The edible oil and fat composition obtained above was added to milk chocolate at 5% (γ-glutamyl peptide concentration: about 1 ppm). Milk chocolate to which ordinary oil and fat was added instead of the edible oil and fat composition was used as a control, and the milk chocolate to which the edible oil and fat composition was added was evaluated by seven trained panelists using a 7-point rating system in which the control was given 4 points. The results are shown in Table 1.

[0064] [Table 1]

[0065] As shown in Table 1, the addition of the edible fat and oil composition was able to impart a significant richness to the chocolate even at a very low γ-glutamyl peptide concentration of about 1 ppm. In addition, the milky and cocoa flavors were also enhanced.

[0066] 4. Confirmation of the degree of enhancement of the kokumi-imparting effect The γ-glutamyl peptide samples were added to milk chocolate at the concentrations shown in Table 2 without being dispersed in fats or oils, and a geometric concentration series of milk chocolate was prepared in which the sample addition concentration was increased by 1.3 times.

[0067] [Table 2]

[0068] The milk chocolate (γ-glutamyl peptide concentration: about 1 ppm) prepared in 2 above was evaluated by seven trained panelists to determine whether the richness of the taste corresponded to any of the above Nos. 1 to 7. The results are shown in Table 3.

[0069] [Table 3]

[0070] As shown in Table 3, it was found that chocolate to which γ-glutamyl peptide was added as an edible oil or fat composition had a rich flavor imparting effect that was approximately 250 times greater than chocolate to which the edible oil or fat composition was added without being prepared.

[0071] Example 2. Examination of other peptide samples Oil and fat compositions prepared using γ-Glu-Tyr (Bachem), γ-Glu-γ-Glu-Tyr (synthesized by contract), and γ-Glu-γ-Glu-γ-Glu-Tyr (synthesized by contract) alone without mixing the peptide samples used in Example 1, as well as oil and fat compositions prepared using γ-Glu-Cys-Gly and γ-Glu-Val-Gly instead of the above-mentioned peptide samples, were also able to impart a rich flavor to chocolate.

[0072] Example 3. Study with margarine The edible fat and oil composition obtained in Example 1 was added to commercially available margarine at a concentration of 5%. As a result of evaluation in the same manner as in Example 1, it was possible to impart a significantly richer flavor than margarine containing ordinary fats and oils. [Industrial Applicability]

[0073] According to the present invention, the effect of imparting full body flavor of γ-glutamyl peptide can be improved. The edible fat and oil composition of the present invention can be used in the fields of foods, seasonings, functional foods, the restaurant industry, etc.

Claims

1. An edible fat or oil composition comprising a γ-glutamyl peptide or a salt thereof in a dispersed state (provided that the edible fat or oil composition does not contain an emulsifier), The edible fat and oil composition has a moisture content of 1% or less, The γ-glutamyl peptide or a salt thereof is one or more peptides selected from the group consisting of γ-Glu-Tyr, γ-Glu-γ-Glu-Tyr, γ-Glu-γ-Glu-γ-Glu-Tyr, γ-Glu-Cys-Gly, and γ-Glu-Val-Gly, or a salt thereof. Edible oil and fat composition.

2. Preparing an aqueous solution of a γ-glutamyl peptide or a salt thereof; Dispersing the prepared aqueous solution in edible oil or fat; A method for producing an edible fat and oil composition (provided that the edible fat and oil composition does not contain an emulsifier), comprising: The method further comprises reducing the moisture content of the edible fat or oil composition to 1% or less, The γ-glutamyl peptide or a salt thereof is one or more peptides selected from the group consisting of γ-Glu-Tyr, γ-Glu-γ-Glu-Tyr, γ-Glu-γ-Glu-γ-Glu-Tyr, γ-Glu-Cys-Gly, and γ-Glu-Val-Gly, or a salt thereof. Manufacturing method.

3. The method according to claim 2, further comprising a step of dehydrating the aqueous solution after dispersing it in the edible oil or fat.

4. A method for producing a food or drink imparted with full-bodied flavor, comprising adding the edible oil and fat composition according to claim 1 to the food or drink.

5. An oil-based food comprising the edible fat and oil composition according to claim 1.

6. A water-in-oil type emulsified food comprising the edible fat and oil composition according to claim 1.

7. Preparing an aqueous solution of a γ-glutamyl peptide or a salt thereof; Dispersing an aqueous solution in an edible oil or fat, wherein the aqueous solution and the edible oil or fat do not contain an emulsifier; A method for enhancing the effect of imparting full-bodied flavor to a food or beverage by a γ-glutamyl peptide or a salt thereof, comprising: The method further comprises adjusting the water content of the composition in which the aqueous solution is dispersed in the edible oil or fat to 1% or less; The γ-glutamyl peptide or a salt thereof is one or more peptides selected from the group consisting of γ-Glu-Tyr, γ-Glu-γ-Glu-Tyr, γ-Glu-γ-Glu-γ-Glu-Tyr, γ-Glu-Cys-Gly, and γ-Glu-Val-Gly, or a salt thereof. method.

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