Grease feeling enhancer

Abstract

Provided is a fat-and-oil-feeling enhancer for fat-and-oil-containing foods and drinks, which can be widely used, can be easily produced, and contains, as an active ingredient, at least one selected from the group consisting of 2, 4, 5-trimethylthiazole, 2, 3, 5-trimethylpyrazine, and 4-ethylguaiacol.

Description

Technical Field

[0001] The present invention relates to a fat-texturizing enhancer that can be easily applied to reduced-fat food and beverages (foods and beverages), etc. The present invention also relates to a food and beverage with enhanced fat texture and a method for producing the same, and further relates to a method for enhancing fat texture. Background Art

[0002] In recent years, as people have become more aware of the prevention of metabolic syndrome and lifestyle-related diseases, they are paying more and more attention to their health. Coupled with the recent surge in oil prices, the demand for low-fat, low-calorie foods has been growing. On the other hand, if the amount of oil blended is reduced, the problem of losing the mouthfeel (greasiness) brought by the oil will arise. Therefore, although the development of related technologies has been promoted to reduce the amount of oil used, maintain low fat and low calories, while allowing foods to have a greasy feel, or to enhance the deliciousness of oil in foods with low oil use, there are few technologies and materials that can make up for the greasy feel, and it used to be difficult to significantly enhance the greasy feel without using oil.

[0003] On the other hand, pure and fresh oils have neither taste nor fragrance, and it is not known whether fragrance-related flavor ingredients are related to the oily feel. For example, the flavor ingredients 2,3,5-trimethylpyrazine and 4-ethylguaiacol have the effects of enhancing the coffee flavor of milky coffee beverages (Patent Document 1), giving a mellow taste to food and beverages (Patent Document 2), giving an addictive and unique aroma to sesame seasonings (Patent Document 3), and suppressing the milky smell and giving a milky feel even in low-sweetness milk beverages (Patent Document 4), but it is not known whether these flavor ingredients can compensate for or enhance the oily feel. Prior art literature Patent Literature

[0004] Patent Document 1: Japanese Patent Application Publication No. 2021-7373 Patent Document 2: Japanese Patent Application Laid-Open No. 11-313635 Patent Document 3: Japanese Patent Application Publication No. 2019-208440 Patent Document 4: Japanese Patent Application Publication No. 2021-119762 Summary of the invention Problem that the invention aims to solve

[0005] The present invention aims to provide a fat-feel enhancer that can improve the fat taste of food and beverages (foods and beverages), especially low-fat food and beverages, or can reduce the amount of fat used in food and beverages. Technical means of solving problems

[0006] The present inventors have conducted intensive research to solve the above problems and found that adding flavoring ingredients such as 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol alone or in combination to fat-containing foods below the threshold of each component can unexpectedly enhance the fat feeling. Therefore, the amount of fat used in food and beverages (food and beverages) can be reduced. Further repeated research has led to the completion of the present invention.

[0007] That is, the present invention is as follows. [1] A greasy feel enhancer comprising, as an active ingredient, at least one selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine, and (3) 4-ethylguaiacol. [2] The oily feel enhancer according to [1], comprising at least two selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine and (3) 4-ethylguaiacol as active ingredients. [3] The oily feel enhancer according to [1], comprising (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine and (3) 4-ethylguaiacol as active ingredients. [4] The fat texture enhancer according to any one of [1] to [3], which is added to fat-containing food and drink. [5] The oily feel enhancer according to any one of [1] to [4], wherein the active ingredient is added at a concentration of (1) 0.002 to 90 ppb by weight, (2) 0.002 to 98 ppb by weight, and (3) 0.002 to 9 ppb by weight, respectively, when consumed. [6] A method for producing a fat-containing food or drink, comprising the step of adding at least one selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine and (3) 4-ethylguaiacol, wherein the added concentrations are (1) 0.002 to 90 ppb by weight, (2) 0.002 to 98 ppb by weight and (3) 0.002 to 9 ppb by weight, respectively, relative to the total weight of the food or drink. [7] The production method according to [6], comprising the step of adding at least two selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine, and (3) 4-ethylguaiacol. [8] The production method according to [6], comprising the step of adding (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine, and (3) 4-ethylguaiacol. [9] The production method according to any one of [6] to [8], wherein the fat-containing food or drink is a food or drink with an enhanced fat taste. [9-1] According to the production method described in [9], the fat-containing food and drink is a food and drink without odor.

[10] A method for enhancing the fat taste of a fat-containing food or beverage, characterized by adding at least one selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine and (3) 4-ethylguaiacol.

[11] The method according to

[10] , comprising the step of adding at least two selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine, and (3) 4-ethylguaiacol.

[12] The method according to

[10] , comprising the step of adding (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine, and (3) 4-ethylguaiacol.

[13] The method according to any one of

[10] to

[12] , wherein the added concentration relative to the total weight of the food or beverage is (1) 0.002 to 90 ppb by weight, (2) 0.002 to 98 ppb by weight, and (3) 0.002 to 9 ppb by weight.

[14] A fat-containing food or beverage, comprising at least one selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine and (3) 4-ethylguaiacol; the fat content is 0.001 wt % or more and less than 100 wt %, (1) 0.002 to 90 wt ppb, (2) 0.002 to 98 wt ppb and (3) 0.002 to 9 wt ppb relative to the total weight of the food or beverage.

[15] The food or beverage according to

[14] , comprising at least two selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine, and (3) 4-ethylguaiacol.

[16] The food or beverage according to

[14] , comprising (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine, and (3) 4-ethylguaiacol. Effects of the Invention

[0008] According to the present invention, the fat taste of low-fat food and beverage can be easily supplemented, and a food and beverage with high palatability can be provided. According to the present invention, a low-fat / low-calorie food with a reduced amount of oil and fat mixed can be easily produced. According to the present invention, the fat taste of low-fat food and beverage can be enhanced without imparting a foreign taste. DETAILED DESCRIPTION

[0009] The present invention provides a greasiness enhancer (hereinafter also referred to as the greasiness enhancer of the present invention) containing as an active ingredient at least one selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine and (3) 4-ethylguaiacol (hereinafter also referred to as the active ingredient).

[0010] Pure and fresh oils are tasteless and odorless, but when added to food, the taste and smell will be modified. Therefore, "grease feeling" refers to the oral sensations including taste, smell, mouthfeel, etc., felt in food and beverages containing oils. That is, in the present invention, "grease feeling" means the oral sensations such as taste, smell, mouthfeel, etc. imparted by the presence of oils in food, and can also be expressed as the sense of loss realized when the oil in food is reduced. Specifically, it refers to the mellowness, richness, thickness, creaminess, frankincense, lard feeling, mouth-coating feeling, and mouth-watering feeling similar to oils, and especially refers to the richness, thickness, creaminess, lard feeling, mouth-coating feeling, and mouth-watering feeling, etc., which are feelings alone or including multiple such feelings, or a comprehensive feeling including these feelings.

[0011] In the present invention, "fat texture enhancement" refers to further enhancing the fat texture of food and beverages containing fats, and also includes compensating for the reduced fat texture to enhance it to the normal fat texture or higher level. For example, when the enhancer of the present invention is applied to food and beverages containing a normal amount of fat, the fat texture is enhanced; and in food and beverages with half the normal amount of fat added, the fat texture can be felt to be the same or higher than that of food and beverages with the full amount of fat added, etc., these situations are defined as fat texture enhancement.

[0012] The 2,4,5-trimethylthiazole (CAS No.: 13623-11-5), 2,3,5-trimethylpyrazine (CAS No.: 17466-55-1) and 4-ethylguaiacol (CAS No.: 2785-89-9) as active ingredients contained in the oily feel enhancer of the present invention are not particularly limited as long as they are used as fragrances, and synthetic products, extracts extracted from animals and plants by known methods, or commercially available products can be used. In the present invention, the active ingredient refers to an ingredient that enhances the oily feel of food and beverages.

[0013] In the present invention, the active ingredient may be used alone or in combination of two or more. From the viewpoint of clarity of the oily feel enhancing effect, a combination of two components of 2,4,5-trimethylthiazole and 2,3,5-trimethylpyrazine, 2,4,5-trimethylthiazole and 4-ethylguaiacol, and 2,3,5-trimethylpyrazine and 4-ethylguaiacol are preferred, and a combination of three components of 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol is more preferred.

[0014] The weight ratio of the content (concentration) of the active ingredient in the enhancer of the present invention is as follows: The weight ratio of the content (concentration) of 2,4,5-trimethylthiazole and 2,3,5-trimethylpyrazine is usually 1:0.00002 to 50000, preferably 1:0.00004 to 30000, more preferably 1:0.00007 to 20000, further preferably 1:0.0001 to 10000, particularly preferably 1:0.0002 to 8000; The weight ratio of the content (concentration) of 2,4,5-trimethylthiazole to 4-ethylguaiacol is usually 1:0.00002-4500, preferably 1:0.00003-3000, more preferably 1:0.00007-1500, further preferably 1:0.0001-750, particularly preferably 1:0.0002-500; The weight ratio of the content (concentration) of 2,3,5-trimethylpyrazine to 4-ethylguaiacol is usually 1:0.00002 to 4500, preferably 1:0.00003 to 3000, more preferably 1:0.00005 to 1500, further preferably 1:0.00009 to 750, particularly preferably 1:0.0001 to 500; The weight ratio of the content (concentration) of 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol is usually 1: 0.00002-50000: 0.00002-4500, preferably 1: 0.00004-30000: 0.00003-3000, more preferably 1: 0.00007-20000: 0.00007-1500, further preferably 1: 0001-10000: 0.0001-750, particularly preferably 1: 0.0002-8000: 0.0002-500.

[0015] The enhancer of the present invention is used to be added to food and beverages. Among them, from the viewpoint of enhancing the oily feel, food and beverages containing oil (food and beverages containing oil) are preferred. The oil contained is not particularly limited as long as it is an oil (edible oil) that can be added to ordinary foods. For example, it can be mentioned: vegetable oils that are liquid at room temperature such as rapeseed oil, soybean oil, safflower oil, corn oil, sesame oil, palm oil, coconut oil, olive oil, rice bran oil, peanut oil, sunflower oil, canola oil, salad oil, etc.; vegetable oils that are solid at room temperature such as cocoa butter, peanut butter, palm oil, coconut oil, hardened oil (margarine, shortening, etc.); animal oils that are liquid at room temperature such as fish oil (whale oil, shark oil, cod liver oil), silkworm pupa oil, etc.; animal oils that are solid at room temperature such as lard, beef tallow, chicken oil, rabbit oil, sheep oil, horse oil, butter fat (butter, shortening, etc.), whale oil, etc. In addition, ester-exchanged oils obtained by esterifying the above-mentioned edible oils, hardened oils obtained by hydrogenating the above-mentioned edible oils, etc. can also be used. These fats and oils may be contained in food and beverages alone or in combination of two or more.

[0016] From the viewpoint of the clarity of the grease sense enhancement effect, the fat content in the fat-containing food and drink products of the reinforcing agent of the present invention is usually more than 0.001 weight % relative to the total amount of food and drink products, preferably more than 0.01 weight %, more preferably more than 0.1 weight %, usually lower than 100 weight %. Specifically, the fat content in the fat-containing food and drink products is usually more than 0.001 weight % and lower than 100 weight %, preferably 0.01~80 weight %, more preferably 0.1~60 weight %, further preferably 0.4~40 weight %, particularly preferably 1~20 weight %, and most preferably 2~10 weight %.

[0017] From the viewpoint of more effectively enhancing the fat taste, the enhancer of the present invention can be added to fat-containing food and beverages in the following ratios, for example, based on 100 parts by weight of fat. 2,4,5-Trimethylthiazole is usually 0.3×10 -7 ~13×10 -4 Parts by weight, preferably 0.5×10 -7 ~11×10 -4 parts by weight, more preferably 0.8×10 -7 ~10×10 -4 Parts by weight, more preferably 1×10 -7 ~8×10 -4 Parts by weight, particularly preferably 1.4×10 -7 ~7×10 -4 Parts by weight; 2,3,5-Trimethylpyrazine is usually 0.3×10 -7 ~13×10 -4Parts by weight, preferably 0.5×10 -7 ~13×10 -4 parts by weight, more preferably 0.8×10 -7 ~12.5×10 -4 Parts by weight, more preferably 1×10 -7 ~12×10 -4 Parts by weight, particularly preferably 1.4×10 -7 ~11.2×10 -4 Parts by weight; 4-Ethylguaiacol is usually 0.3×10 -7 ~13×10 -5 Parts by weight, preferably 0.5×10 -7 ~11×10 -5 parts by weight, more preferably 0.8×10 -7 ~10×10 -5 Parts by weight, more preferably 1×10 -7 ~8×10 -5 Parts by weight, particularly preferably 1.4×10 -7 ~7×10 -5 Parts by weight. The fat content originally contained in food and drinks can be based on, for example, the triglyceride equivalent or lipid content of each food and drink listed in the Japanese Standard Table of Food Composition, 2020 Edition (8th Edition).

[0018] In other embodiments, from the viewpoint of more efficiently enhancing the fat taste of foods containing high fat concentrations, the enhancer of the present invention can be added to fat-containing foods and beverages in the following ratios, for example, based on 100 parts by weight of fat. 2,4,5-Trimethylthiazole is usually 0.3×10 -9 ~13×10 -4 Parts by weight, preferably 0.5×10 -9 ~11×10 -4 parts by weight, more preferably 0.8×10 -9 ~10×10 -4 Parts by weight, more preferably 1×10 -9 ~8×10 -4 Parts by weight, particularly preferably 1.4×10 -9 ~7×10 -4 Parts by weight; 2,3,5-Trimethylpyrazine is usually 0.3×10 -9 ~13×10 -4 Parts by weight, preferably 0.5×10 -9 ~13×10 -4 parts by weight, more preferably 0.8×10-9 ~12.5×10 -4 Parts by weight, more preferably 1×10 -9 ~12×10 -4 Parts by weight, particularly preferably 1.4×10 -9 ~11.2×10 -4 Parts by weight; 4-Ethylguaiacol is usually 0.3×10 -9 ~13×10 -5 Parts by weight, preferably 0.5×10 -9 ~11×10 -5 parts by weight, more preferably 0.8×10 -9 ~10×10 -5 Parts by weight, more preferably 1×10 -9 ~8×10 -5 Parts by weight, particularly preferably 1.4×10 -9 ~7×10 -5 Parts by weight.

[0019] The so-called fat-containing food and beverage refers to products that contain fat and can be used with the effective ingredients of the present invention, and there is no particular limitation. For example, food, beverages and fats themselves are included in this category.

[0020] In the present invention, food and beverage refer to food and beverage, and food also includes seasoning. For example, food includes: French consommé soup, potage soup, cream soup, curry, stew, Tom Yam Kung and other soups and instant powder foods; fried rice, stir-fried vegetables, stir-fried noodles, twice-cooked pork, mapo tofu, green pepper and pork shreds, dry-fried shrimp, stir-fried vegetables and meat, Indonesian grilled rice (nasi goreng), Malay fried noodles (mee goreng), etc. goreng), fried rice noodles, scrambled eggs, braised burdock, and fried meat; grilled fish, grilled chicken, grilled eel, grilled pork, grilled ginger, steak, yakiniku, sukiyaki, hamburger steaks, meatballs, bakso, grilled vegetables, grilled rice balls, rice snacks, various baked goods, pizza, bread, and other grilled foods; fried chicken, deep-fried food, fried food, tempura, and other deep-fried food and their batter and bread crumbs; noodles such as udon, Japanese cold wheat noodles, thin noodles, soba noodles, Chinese soba noodles, pasta, macaroni, rice noodles, vermicelli, and wontons (including instant noodles such as fried noodles and non-fried noodles); edible meat processed foods such as ham, sausage, and processed meat; and processed products thereof (such as food and beverages cooked in electronic microwave ovens, canned foods (retort food), instant food, frozen food, dry food, etc.); desserts such as jelly, bavarois and yogurt; processed seafood such as fish cakes and chikuwa; cheese products such as cheese; dairy products such as butter, cream, fermented milk and milk powder; dairy substitutes such as margarine, fat spread and coffee creamer; frozen desserts such as ice cream, ice milk, lacto ice, sorbet and ice fruit; snacks such as soft candy, candy, chewing gum, hard candy and potato chips; nutrition bars; and processed products of these (e.g. food and drinks cooked in microwave ovens, instant food, frozen food and dry food).

[0021] Examples of the seasoning include liquid seasonings such as salad dressings (e.g., Japanese salad dressing, cream salad dressing, Caesar salad dressing, French salad dressing, etc.), ketchup, dressings, and sauces (e.g., steak sauce, ginger barbecue sauce, pizza sauce, tartar sauce, barbecue sauce, demi-glace sauce, sambal sauce, etc.); solid seasonings such as curry powder and curry roux; semi-solid seasonings such as mayonnaise, etc.

[0022] In addition, food is not limited to ordinary food, but also includes nutritional supplements (supplements), functional foods, specific health foods and other so-called health foods and medical foods. For example, the foods listed above can be provided as ordinary food, health food or medical food.

[0023] Examples of beverages include: coffee beverages, coffee-containing soft drinks; tea beverages such as black tea beverages and herbal tea beverages; various types of beverages such as milk beverages, fermented milk beverages, lactic acid bacteria beverages, soft drinks, fruit juice beverages, vegetable beverages, fruit and vegetable beverages, sports drinks, jelly drinks, powdered beverages; alcoholic beverages; nutritional beverages, etc.

[0024] The concentration of the oily texture enhancer of the present invention when consumed can be appropriately adjusted according to the type and content of the oil and the type of food and drink. Relative to the total weight of the food and drink, it is added to the food and drink according to the following standards: 2,4,5-trimethylthiazole is usually 0.002 to 90 ppb by weight, preferably 0.003 to 80 ppb by weight, more preferably 0.005 to 70 ppb by weight, further preferably 0.008 to 60 ppb by weight, particularly preferably 0.01 to 50 ppb by weight; 2,3,5-trimethylpyrazine is usually 0.002 to 98 ppb by weight, preferably 0.003 to 95 ppb by weight, more preferably 0.005 to 90 ppb by weight, further preferably 0.008 to 85 ppb by weight, particularly preferably 0.01 to 80 ppb by weight; The content of 4-ethylguaiacol is usually 0.002 to 9 ppb by weight, preferably 0.003 to 8 ppb by weight, more preferably 0.005 to 7 ppb by weight, further preferably 0.008 to 6 ppb by weight, and particularly preferably 0.01 to 5 ppb by weight.

[0025] In more detail, when the fat content in the food is usually 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and usually less than 100% by weight, the fat feel enhancer of the present invention is added to the food at a concentration relative to the total weight of the food when consumed according to the following standards: 2,4,5-trimethylthiazole is usually 0.002 to 90 ppb by weight, preferably 0.003 to 80 ppb by weight, more preferably 0.005 to 70 ppb by weight, further preferably 0.008 to 60 ppb by weight, particularly preferably 0.01 to 50 ppb by weight; 2,3,5-trimethylpyrazine is usually 0.002 to 98 ppb by weight, preferably 0.003 to 95 ppb by weight, more preferably 0.005 to 90 ppb by weight, further preferably 0.008 to 85 ppb by weight, particularly preferably 0.01 to 80 ppb by weight; The content of 4-ethylguaiacol is usually 0.002 to 9 ppb by weight, preferably 0.003 to 8 ppb by weight, more preferably 0.005 to 7 ppb by weight, further preferably 0.008 to 6 ppb by weight, and particularly preferably 0.01 to 5 ppb by weight.

[0026] The concentration at the time of consumption refers to the concentration at the time of consumption after cooking, but for processed foods, such as foods that are cooked according to the product instructions before consumption, it means the concentration after cooking. As long as the edible concentration of the above-mentioned active ingredient is within the above-mentioned range, the fat feeling of the food and drink can be enhanced.

[0027] The concept of the active ingredient compound contained in the oily feel enhancer of the present invention includes substances with structures that are in equilibrium with the compound in aqueous solution and are easily interconvertible (such as tautomers, ionized forms, etc.), and also includes mixtures of the two.

[0028] The oily feel enhancer of the present invention can be produced by appropriately adding and mixing active ingredients according to a known method. The order and interval of adding the active ingredients are not particularly limited and can be appropriately set according to the purpose of use.

[0029] The oily feel enhancer of the present invention can be produced by adding only the active ingredient or adding "other ingredients" according to a method commonly used in the field of food production.

[0030] The "other ingredients" are not particularly limited as long as they do not impair the effects of the present invention, and examples thereof include: alcohols such as ethanol, glycerol, and propylene glycol, hydrocarbons, phenols, aldehydes, ketones, ethers, acids, lactones, esters, carboxylic acids, furan compounds, furanones, nitrogen-containing / sulfur-containing compounds; proteins, peptides; amino acids such as alanine, glutamic acid, glycine, and arginine, and salts thereof; organic acids such as acetic acid, citric acid, and tartaric acid, and salts thereof; inorganic salts such as salt, sodium chloride, and potassium chloride; dietary fibers such as indigestible dextrin; sugars such as sugar, honey, maple syrup, sucrose, glucose, fructose, isomerized sugars, oligosaccharides, starch, dextrin, maltodextrin, and cyclodextrin; sugar alcohols such as xylitol and erythritol; high-sweetness sweeteners; inosinic acid; acid), guanylic acid, xanthylic acid and other nucleic acids and their salts; pH buffers, excipients, extenders, flavors, silicon dioxide, yeast cells, various powder extracts, water, various animal and plant oils, solid fats and extracts, etc. As the "other components", one kind of component may be used, or two or more kinds of components may be used in combination.

[0031] Furthermore, in order to enhance the effect of enhancing the oily feel, alcohols, hydrocarbons, phenols, aldehydes, ketones, ethers, acids, lactones, esters, carboxylic acids, furan compounds, furanones, and nitrogen-containing / sulfur-containing compounds commonly used in the food and fragrance fields may be used in combination.

[0032] The form of the oily texture enhancer of the present invention is not particularly limited, and is preferably in a form that is easy to add to the above-mentioned food and beverage, and examples thereof include powder, granules, liquid, syrup, and jelly. The formulation can be prepared by conventional methods.

[0033] As another embodiment of the present invention, there is mentioned a method for producing a fat-containing food or drink (sometimes simply referred to as the production method of the present invention) comprising the step of adding at least one selected from the group consisting of 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol.

[0034] In the production method of the present invention, the amount of 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol added to the fat-containing food and drink can be appropriately adjusted according to the target food and drink, the content and type of fat contained therein, and the like. Specifically, the added concentration relative to the total weight of the fat-containing food and drink is as follows: 2,4,5-trimethylthiazole is usually 0.002 to 90 ppb by weight, preferably 0.003 to 80 ppb by weight, more preferably 0.005 to 70 ppb by weight, further preferably 0.008 to 60 ppb by weight, particularly preferably 0.01 to 50 ppb by weight; 2,3,5-trimethylpyrazine is usually 0.002 to 98 ppb by weight, preferably 0.003 to 95 ppb by weight, more preferably 0.005 to 90 ppb by weight, further preferably 0.008 to 85 ppb by weight, particularly preferably 0.01 to 80 ppb by weight; The content of 4-ethylguaiacol is usually 0.002 to 9 ppb by weight, preferably 0.003 to 8 ppb by weight, more preferably 0.005 to 7 ppb by weight, further preferably 0.008 to 6 ppb by weight, and particularly preferably 0.01 to 5 ppb by weight. If it is within the above range, the effect of enhancing the oily feel can be efficiently obtained. Also, if it is within the above range, the effect of enhancing the oily feel can be obtained without imparting an odor. In the present invention, "peculiar smell" refers to a strange taste or fragrance that is not usually felt in fat-containing food and beverages; a taste or fragrance that is not suitable depending on the situation, and specific peculiar smells include: medicinal smell, rancid smell, deterioration smell, and the smell of spices that are not found in fat-containing foods. In addition, "no peculiar smell" means that no peculiar smell is felt, or even if there is a peculiar smell, it is generally not unpleasant.

[0035] In more detail, when the fat content in the food and drink is usually 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and usually less than 100% by weight, specifically, usually 0.001% by weight or more and less than 100% by weight, preferably 0.01 to 80% by weight, more preferably 0.1 to 60% by weight, further preferably 0.4 to 40% by weight, particularly preferably 1 to 20% by weight, and most preferably 2 to 10% by weight, the added concentration of the fat feel enhancer of the present invention is added to the food and drink according to the following standards relative to the total weight of the food and drink: 2,4,5-trimethylthiazole is usually 0.002 to 90 ppb by weight, preferably 0.003 to 80 ppb by weight, more preferably 0.005 to 70 ppb by weight, further preferably 0.008 to 60 ppb by weight, particularly preferably 0.01 to 50 ppb by weight; 2,3,5-trimethylpyrazine is usually 0.002 to 98 ppb by weight, preferably 0.003 to 95 ppb by weight, more preferably 0.005 to 90 ppb by weight, further preferably 0.008 to 85 ppb by weight, particularly preferably 0.01 to 80 ppb by weight; The content of 4-ethylguaiacol is 0.002 to 9 ppb by weight, preferably 0.003 to 8 ppb by weight, more preferably 0.005 to 7 ppb by weight, further preferably 0.008 to 6 ppb by weight, and particularly preferably 0.01 to 5 ppb by weight.

[0036] In the production method of the present invention, the addition ratio of 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol to the fats and oils in the food and drink can be appropriately adjusted according to the type of fats and oils and the fat content in the food and drink.

[0037] Specifically, relative to 100 parts by weight of fats and oils in food and beverages, the following can be added: 2,4,5-Trimethylthiazole is usually 0.3×10 -7 ~13×10 -4 Parts by weight, preferably 0.5×10 -7 ~11×10 -4 parts by weight, more preferably 0.8×10 -7 ~10×10 -4 Parts by weight, more preferably 1×10 -7 ~8×10 -4 Parts by weight, particularly preferably 1.4×10 -7 ~7×10 -4 Parts by weight; 2,3,5-Trimethylpyrazine is usually 0.3×10 -7 ~13×10 -4 Parts by weight, preferably 0.5×10 -7 ~13×10 -4 parts by weight, more preferably 0.8×10 -7 ~12.5×10 -4 Parts by weight, more preferably 1×10 -7 ~12×10 -4 Parts by weight, particularly preferably 1.4×10 -7 ~11.2×10 -4 Parts by weight; 4-Ethylguaiacol is usually 0.3×10 -7 ~13×10 -5 Parts by weight, preferably 0.5×10 -7 ~11×10 -5 parts by weight, more preferably 0.8×10 -7 ~10×10 -5 Parts by weight, more preferably 1×10 -7 ~8×10 -5 Parts by weight, particularly preferably 1.4×10 -7 ~7×10-5 Parts by weight.

[0038] In other embodiments, relative to 100 parts by weight of fat in the food and beverage containing high-concentration fat, the following may be added: 2,4,5-Trimethylthiazole is usually 0.3×10 -9 ~13×10 -4 Parts by weight, preferably 0.5×10 -9 ~11×10 -4 parts by weight, more preferably 0.8×10 -9 ~10×10 -4 Parts by weight, more preferably 1×10 -9 ~8×10 -4 Parts by weight, particularly preferably 1.4×10 -9 ~7×10 -4 Parts by weight; 2,3,5-Trimethylpyrazine is usually 0.3×10 -9 ~13×10 -4 Parts by weight, preferably 0.5×10 -9 ~13×10 -4 parts by weight, more preferably 0.8×10 -9 ~12.5×10 -4 Parts by weight, more preferably 1×10 -9 ~12×10 -4 Parts by weight, particularly preferably 1.4×10 -9 ~11.2×10 -4 Parts by weight; 4-Ethylguaiacol is usually 0.3×10 -9 ~13×10 -5 Parts by weight, preferably 0.5×10 -9 ~11×10 -5 parts by weight, more preferably 0.8×10 -9 ~10×10 -5 Parts by weight, more preferably 1×10 -9 ~8×10 -5 Parts by weight, particularly preferably 1.4×10 -9 ~7×10 -5 Parts by weight.

[0039] In the production method of the present invention, the fat-containing food and drink is not particularly limited as long as it contains fat. Specifically, the grease contained in the fat-containing food and drink in the manufacture method of the present invention can be appropriately set according to the type of food and drink, grease, and the concentration of grease is usually more than 0.001 weight %, preferably more than 0.01 weight %, more preferably more than 0.1 weight %, usually less than 100 weight %. Specifically, the fat content in the fat-containing food and drink relative to the total amount of food and drink, is usually more than 0.001 weight % and less than 100 weight %, preferably 0.01~80 weight %, more preferably 0.1~60 weight %, further preferably 0.4~40 weight %, particularly preferably 1~20 weight %, most preferably 2~10 weight %. In addition, specific food and drink is with reference to the foregoing.

[0040] The method and conditions for adding and mixing 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol to the oil-containing food and drink in the production method of the present invention are not particularly limited and can be appropriately set according to the type and form of the food and drink. In the present invention, 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol can be mixed together and then added to the product, or 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol can be added to the product separately.

[0041] The 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol in the present invention may be added not only during the production of food and beverages but also after the production of food and beverage products.

[0042] The types, combinations, weight ratios, etc. of the flavoring ingredients added are all as described above, and the order and intervals of the flavoring ingredients added are not particularly limited.

[0043] The fat-containing food and drink manufactured by the manufacturing method of the present invention is also another embodiment of the present invention (also referred to as the food and drink of the present invention). That is, the food and drink of the present invention is a fat-containing food and drink containing at least one selected from the group consisting of 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol, and contains fat, 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol according to the concentration described later.

[0044] The food and drink of the present invention is a food and drink that can be formulated as the concentration when grease, 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol are used, or a food and drink that contains these components at the concentration when used, and is a food and drink that the grease sense is enhanced. In addition, the food and drink of the present invention is a food and drink that has no peculiar smell when the grease sense is enhanced.

[0045] When 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol are contained in oil-containing food and beverages, the content of oil and fat and 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol can be appropriately set according to the type of food and beverage. For example, the following concentrations can be contained relative to the total weight of the oil-containing food and beverage: The fat is usually 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and usually less than 100% by weight; 2,4,5-trimethylthiazole is usually 0.002 to 90 ppb by weight, preferably 0.003 to 80 ppb by weight, more preferably 0.005 to 70 ppb by weight, further preferably 0.008 to 60 ppb by weight, particularly preferably 0.01 to 50 ppb by weight; 2,3,5-trimethylpyrazine is usually 0.002 to 98 ppb by weight, preferably 0.003 to 95 ppb by weight, more preferably 0.005 to 90 ppb by weight, further preferably 0.008 to 85 ppb by weight, particularly preferably 0.01 to 80 ppb by weight; The content of 4-ethylguaiacol is 0.002 to 9 ppb by weight, preferably 0.003 to 8 ppb by weight, more preferably 0.005 to 7 ppb by weight, further preferably 0.008 to 6 ppb by weight, and particularly preferably 0.01 to 5 ppb by weight.

[0046] The content of above-mentioned 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol in food and drink can be measured by methods known per se. For example, gas chromatography-mass spectrometer can be used, by headspace analysis methods such as solid phase microextraction (SPME, Solid Phase Micro Extraction) method, or direct injection method such as solvent extraction is measured. In addition, as required, the extracted components can also be concentrated and other pre-treatments. Specifically, for example, 5 ml of the measurement sample is sealed in a 20 ml vial and heated at 50°C. An SPME fiber (50 / 30 μm, DVB / CAR / PDMS 57298-U: Gray) is exposed to the headspace for 60 minutes to adsorb and concentrate the components, which are then introduced into a gas chromatograph for measurement.

[0047] As another embodiment of the present invention, there is a method for enhancing the oiliness of oil-containing food and beverage (also referred to as the enhancing method of the present invention), characterized in that at least one selected from the group consisting of 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol is added.

[0048] In the enhancement method of the present invention, the amount of fat in food and drink, the amount of each compound added, the weight ratio of the compounds, the types, definitions, and preferred ranges of fats and fat-containing food and drink are all as described above. Example

[0049] The present invention will be further described in detail below based on the examples, but the scope of the present invention is not limited by these examples. In addition, in this specification, when "%" and "ppb" are recorded, they refer to "weight %" and "weight ppb" respectively unless otherwise specified.

[0050] (Sample preparation method) The following compounds were used to prepare test samples. 2,4,5-Trimethylthiazole: manufactured by Sigma-Aldrich 2,3,5-Trimethylpyrazine: manufactured by Sigma-Aldrich 4-Ethylguaiacol: manufactured by Sigma-Aldrich

[0051] <Example 1> 1. Preparation of test samples Pork broth (0.71% fat content; 2.5% pork extract powder, 0.3% salt) was used as the negative control (NC); pork broth (1.71% fat content; 2.5% pork extract powder, 0.3% salt, 1% lard) was used as the positive control (PC). The above-mentioned NC was added according to the concentration of each component in the food shown in Table 1 to prepare the test sample. The obtained test sample was evaluated according to the following sensory evaluation method.

[0052] 2. Sensory evaluation method Sensory evaluation was performed on the intensity of the oily feel of the test samples and the presence or absence of peculiar smell. A panel of three people ate PC, NC, and test samples (test areas 1 to 45), with PC as "10.0 points" and NC as "1.0 points". The test samples were scored in the range of 0.0 to 10.0 points on a scale of 0.1 points (non-blind test). The scores of the three panelists were averaged to evaluate the oily feel. In addition, for foods that contain no oil at all, 0 points were given if no oily feel was felt at all. A panel of three people ate the test samples and evaluated the peculiar smell by deliberation (non-blind test) as to the presence or absence of peculiar smell (taste not found in NC and PC, fragrance (medical taste, etc.)). The results are shown in Table 1.

[0053] [Table 1]

[0054] As is clear from the results in Table 1, the samples of test sections 2 to 8, 10 to 17, and 19 to 45 of the present invention to which at least one compound selected from the group consisting of 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine, and 4-ethylguaiacol were added all effectively enhanced the oily feel. In addition, no foreign smell was observed in the samples of test sections 2 to 7, 10 to 16, 19 to 23, and 26 to 45. These results confirmed that the fat feeling can be effectively enhanced by adding at least one compound selected from the group consisting of 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol to food.

[0055] <Example 2> 1. Preparation of test samples In the negative control (NC), a coffee beverage (0.47% fat content; 3.2% low-fat creamer powder, 1.5% white sugar, 0.7% instant coffee) with low-fat instant creamer powder was used; in the positive control (PC), a coffee beverage (1.01% fat content; 3.2% high-fat creamer powder, 1.5% white sugar, 0.7% instant coffee) with high-fat instant creamer powder was used. The above-mentioned NC was added according to the concentration of each component in the beverage shown in Table 2 to prepare the test sample. The obtained test sample was evaluated according to the following sensory evaluation method.

[0056] 2. Sensory evaluation method Sensory evaluation was performed on the intensity of the greasiness of the evaluation samples and the presence or absence of peculiar smell. A panel of three people consumed PC, NC, and test samples (test areas 46 to 52), with PC being "10.0 points" and NC being "1.0 points". After scoring the test samples in the range of 0.0 to 10.0 points on a scale of 0.1 points (non-blind test), the scores of the three panelists were averaged to evaluate the greasiness. In addition, for beverages that contain no grease at all, 0 points were given if no grease was felt at all. A panel of three people consumed each coffee beverage as an evaluation sample, and the presence or absence of peculiar smell (flavors not found in NC and PC, aromas (medical smell, etc.)) was judged by consensus (non-blind test). The results are shown in Table 2.

[0057] [Table 2]

[0058] As is clear from the results in Table 2, the samples of test sections 46 to 52 of the present invention to which at least one compound selected from the group consisting of 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol was added all effectively enhanced the oily feel. In addition, no foreign smell was observed in the samples of test sections 46 to 52. These results confirmed that the fat feeling can be effectively enhanced by adding at least one compound selected from the group consisting of 2,4,5-trimethylthiazole, 2,3,5-trimethylpyrazine and 4-ethylguaiacol to food.

[0059] The food ingredients used are as follows: Pork extract powder A6420: Nikken Foods Co., Ltd. Refined lard: Snow Brand Milk Products Co., Ltd. Blendy (registered trademark): Ajinomoto AGF Co., Ltd. Marim (registered trademark): Ajinomoto AGF Co., Ltd. Marim (registered trademark) low-fat type; Ajinomoto AGF Co., Ltd. Industrial Applicability

[0060] According to the present invention, a composition capable of effectively and economically enhancing the fat texture contained in food and beverages can be provided. Therefore, the present invention is particularly useful in the field of products containing fats and oils.

[0061] This application is based on Japanese Patent Application No. 2022-142716 filed in Japan, the contents of which are incorporated herein in their entirety.

Claims

1. A greasy feel enhancer comprising, as an active ingredient, at least one selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine, and (3) 4-ethylguaiacol.

2. The oily feel enhancer according to claim 1, comprising at least two selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine and (3) 4-ethylguaiacol as active ingredients.

3. The oily feel enhancer according to claim 1, comprising (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine and (3) 4-ethylguaiacol as active ingredients. The oily texture enhancer according to claim 1 , which is used for adding to oily food and beverages.

5. The oily feel enhancer according to claim 1, wherein the active ingredients are added in an amount of (1) 0.002 to 90 ppb by weight, (2) 0.002 to 98 ppb by weight, and (3) 0.002 to 9 ppb by weight, respectively, in terms of concentration when consumed.

6. A method for producing a fat-containing food or drink, comprising the step of adding at least one selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine and (3) 4-ethylguaiacol, wherein the added concentrations are respectively (1) 0.002 to 90 ppb by weight, (2) 0.002 to 98 ppb by weight and (3) 0.002 to 9 ppb by weight relative to the total weight of the food or drink. 7 . The production method according to claim 6 , comprising the step of adding at least two selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine, and (3) 4-ethylguaiacol. 8 . The production method according to claim 6 , comprising the step of adding (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine, and (3) 4-ethylguaiacol.

9. The production method according to claim 6, wherein the fat-containing food or drink is a food or drink with enhanced fat taste.

10. A method for enhancing the fat taste of fat-containing food and beverage, characterized in that: At least one selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine, and (3) 4-ethylguaiacol is added. 11 . The method according to claim 10 , comprising the step of adding at least two selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine, and (3) 4-ethylguaiacol. 12 . The method according to claim 10 , comprising the step of adding (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine, and (3) 4-ethylguaiacol.

13. The method according to claim 10, wherein the concentration of the added agent is (1) 0.002 to 90 ppb by weight, (2) 0.002 to 98 ppb by weight, and (3) 0.002 to 9 ppb by weight, relative to the total weight of the food or beverage.

14. A fat-containing food or beverage, comprising at least one selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine and (3) 4-ethylguaiacol; wherein the fat content is 0.001 wt % or more and less than 100 wt %, (1) 0.002 to 90 wt ppb, (2) 0.002 to 98 wt ppb and (3) 0.002 to 9 wt ppb relative to the total weight of the food or beverage. 15 . The food or beverage according to claim 14 , comprising at least two selected from the group consisting of (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine, and (3) 4-ethylguaiacol. 16 . The food or beverage according to claim 14 , comprising (1) 2,4,5-trimethylthiazole, (2) 2,3,5-trimethylpyrazine, and (3) 4-ethylguaiacol.

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