Animal fat feel-imparting agent

Abstract

To provide an animal fat feel-imparting agent useful for imparting an animal fat feel.SOLUTION: Provided is an animal fat feel-imparting agent manufactured by a method including: (Step 1) preparing macadamia nut oil; (Step 2) obtaining a macadamia nut oil lipase-treated product by lipase treatment of the macadamia nut oil prepared in Step 1; and (Step 3) heating the macadamia nut oil lipase-treated product obtained in Step 2 so that the POV does not exceed 1.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an animal fat / oil feel-imparting agent. [Background technology]

[0002] In recent years, the diversification of consumer preferences has led to a demand for the development of a variety of products that meet consumer needs. Among these, there is a growing demand for the addition or enhancement of aromas and flavors, such as a milky or oily flavor, to foods and beverages. In addition to the main component, triglycerides, fats and oils contain various free fatty acids, alcohols, aldehydes, monoglycerides, diglycerides, vitamins, and other components, and it is believed that these components together constitute the flavor of fats and oils.

[0003] As a material for imparting fat-like aroma and flavor, for example, Patent Document 1 describes a body flavor enhancer containing a decomposition product of a long-chain highly unsaturated fatty acid or an extract thereof, which is said to increase the body flavor of food and enhance the flavor. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2005 / 4634 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a composition that can impart an animal fat and oil feel to foods and beverages. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to solve the above problems and have found that lipase-treated macadamia nut oil, a specific vegetable oil, is significantly superior in imparting an animal fat texture. The following is a brief summary of the representative inventions disclosed in this application. [1] A method for producing an animal fat and oil feel-imparting agent, comprising the following steps 1 to 3: (Step 1) Preparing macadamia nut oil (Step 2) A step of obtaining a lipase-treated macadamia nut oil by treating the macadamia nut oil prepared in Step 1 with lipase. (Step 3) Heating the macadamia nut oil lipase-treated product obtained in Step 2 so that the POV does not exceed 1. [2] The method for producing an animal fat and oil texture imparting agent according to [1], wherein the macadamia nut oil prepared in step 1 is a heated macadamia nut oil having a POV of 0 to 1. [3] The method for producing an animal fat and oil feel-imparting agent according to [1] or [2], further comprising a step of adding an antioxidant between step 1 and step 2, after step 2, or both. [4] The method for producing an animal fat and oil feel-imparting agent according to [3], wherein a step of adding an antioxidant is carried out after step 2. [5] An animal fat texture imparting agent comprising a heated macadamia nut oil lipase-treated product having a POV of less than 1. [6] A composition for food and beverage additives containing the animal fat and oil texture imparting agent according to [5]. [7] A method for imparting an animal fat or oil texture to a food or beverage, comprising adding the animal fat or oil texture imparting agent according to [5] or the food or beverage additive composition according to [6] to the food or beverage. [8] A method for producing a food or beverage, comprising adding the animal fat and oil texture imparting agent according to [5] or the food or beverage additive composition according to [6] to the food or beverage. [Effects of the Invention]

[0007] The present invention provides an animal fat and oil texture imparting agent that is effective in imparting an animal fat and oil texture to foods and beverages. DETAILED DESCRIPTION OF THE INVENTION

[0008] The present invention will be described in more detail below with reference to specific examples. In this specification, the symbol "to" indicates a range including a lower limit and an upper limit, and concentrations (ppt, ppb, ppm, etc.) and % indicate mass concentrations and mass %, respectively, unless otherwise specified. Concentrations are final concentrations unless otherwise specified.

[0009] [Method of manufacturing the animal oily feel-imparting agent] A method for producing an animal fat and oil feel-imparting agent according to one embodiment of the present invention (hereinafter sometimes referred to as the present production method) is characterized by including the following steps: (Step 1) Preparing macadamia nut oil (Step 2) A step of obtaining a lipase-treated macadamia nut oil by treating the macadamia nut oil prepared in Step 1 with lipase. (Step 3) Heating the macadamia nut oil lipase-treated product obtained in Step 2 so that the POV does not exceed 1. As used herein, POV means Peroxide Value.

[0010] The macadamia nut lipase-treated product obtained in step 2 of the present production method may be optionally dehydrated and then added to various foods and beverages as an animal fat texture imparting agent to impart an animal fat texture to the foods and beverages.

[0011] Macadamia nut oil is a vegetable oil, not an animal oil, and it was a surprising discovery that the lipase-treated product produced through the above process is effective in imparting an animal oily texture.

[0012] In this specification, "animal fat flavor" refers to a sensation including a sticky, lingering sweet flavor unique to animal fats and / or a juicy or meaty flavor similar to animal fats and / or animal fats. The "animal" is not particularly limited, but typical examples include beef, pork, birds (chicken, duck, turkey, goat, pheasant, quail, etc.), sheep (lamb or mutton), horse, deer, boar, bear, etc., and preferably beef, pork, chicken, duck, or sheep, and more preferably beef, pork, or chicken.

[0013] As used herein, "imparting an animal fat feel (imparting an animal fat feel)" includes adding an animal fat feel to a target substance by adding the animal fat feel imparting agent of the present invention (hereinafter sometimes referred to as the present animal fat feel imparting agent), and / or enhancing the animal fat feel of the target substance; for example, it includes improving the animal fat feel of the target substance or improving the overall flavor of the target substance as a result of imparting an animal fat feel. In a preferred embodiment of the present invention, imparting an animal fat feel with the present animal fat feel imparting agent can impart to the target substance a sensation that more animal fat has been used than actually has been used. More preferably, imparting an animal fat feel can impart to the target substance an oily feel including a thick, juicy texture, such as that felt when animal fat melts in animal meat or processed products thereof.

[0014] As used herein, "flavor" refers to one or more senses that can be altered by aroma, typically including smell and taste. The flavor of a food or drink may also be referred to as its taste.

[0015] As used herein, the term "adding" includes at least one of simply adding to a certain object by spraying, dropping, etc., and mixing with a certain object.

[0016] The animal fat and oil texture imparting agent of the present invention is believed to contain at least triglycerides and / or fatty acids, which may exhibit a distinctive, stale, and unpleasant deteriorated odor (also referred to as the odor of oxidized fats or deteriorated fats) due to deterioration (typically oxidation). From the viewpoint of not imparting such an unpleasant deteriorated odor, the animal fat and oil texture imparting agent obtained by the present production method preferably has a POV in the range of 0 to 1, and particularly preferably, the POV may be in the range of 0 to 0.7, 0 to 0.6, or 0 to 0.5, but is not limited to these.

[0017] Any commercially available macadamia nut oil may be used as the macadamia nut oil prepared in step 1 of the present production method (hereinafter sometimes simply referred to as step 1). Preferably, the macadamia nut oil prepared in step 1 is heated so that the POV does not exceed 1, and more preferably heated at 70 to 90°C for 10 to 30 minutes so that the POV does not exceed 1. Without being bound by any theory, it is thought that this heating may produce oxides (oxidized components in macadamia nut oil) in the macadamia nut oil that contribute to imparting an animal fat and oil texture.

[0018] In step 2 of the present production method (hereinafter sometimes simply referred to as step 2), the macadamia nut oil prepared in step 1 is treated with lipase to hydrolyze the ester bonds that make up the fats and oils (triglycerides) contained in the macadamia nut oil. In this specification, the term "lipase treatment" refers to adding appropriate amounts of lipase and water to macadamia nut oil to cause the hydrolysis.

[0019] The lipase used in step 2 can be arbitrarily selected from the group of enzymes capable of hydrolysis, and the type thereof is not particularly limited. For example, lipases collected from various microorganisms such as those of the genera Aspergillus, Rhizomucor, Rhizopus, Penicillium, Candida, Pichia, Chromobacterium, Alcaligenes, Stressomyces, Actinomadura, and Bacillus, lipases obtained from porcine pancreas, and oral lipases collected from the oral secretory glands of kids, lambs, and calves can be appropriately used. Among these, lipases derived from the genus Candida (particularly Candida cylindracea) are preferably used from the viewpoint of enhancing the effect of imparting an animal fat and oil texture. Commercially available products include Lipase L, Lipase M, Lipase AP, Lipase AY, Lipase P, Lipase AK, Lipase CES, Lipase M-AP, Lipase D, Lipase N, Lipase CT, Lipase R, Lipase MER (all manufactured by Amano Enzyme Co., Ltd.), Sumiteam NLS, Sumiteam RLS, Sumiteam ALS (all manufactured by Shin-Nihon Chemical Industry Co., Ltd. (Sumiteam is a registered trademark)); Lipase MY, Lipase MY Examples of lipases include Lipase PL, Lipase QLM, Lipase OF (all manufactured by Meito Sangyo Co., Ltd.), Lipase P, Lipase A-10D, PLA2, Lipase-Saiken (registered trademark) (all manufactured by Nagase ChemteX Corporation), porcine pancreatic lipase (manufactured by Sigma-Aldrich Japan Co., Ltd.), lecithase, paratase, paratase M (all manufactured by Novozymes Co., Ltd.), and lipase (manufactured by Tanabe Seiyaku Co., Ltd.). These lipases can be used alone or in combination. From the viewpoint of enhancing the animal fat texture-imparting effect, preferred examples of lipases include lipases that act on the α- and β-positions of triglycerides and are capable of liberating short-, medium-, and long-chain fatty acids, and representative examples include, but are not limited to, lipase AY and lipase OF derived from Candida cylindracea. Lipase AY is particularly useful from an industrial point of view because it functions effectively over a wide pH range of 3.0 to 8.0 and has high thermostability.

[0020] In the present production method, the temperature of the lipase treatment in step 2 can be determined arbitrarily within a temperature range in which lipase-catalyzed hydrolysis can proceed, taking into account the lipase used and the reaction time, but is preferably 30 to 70°C, more preferably 30 to 60°C, and even more preferably 30 to 50°C. Examples of the most preferred temperature ranges, depending on the lipase used, include, but are not limited to, 30 to 45°C, 32 to 45°C, 35 to 45°C, 30 to 48°C, 32 to 48°C, and 35 to 48°C. The present inventors have confirmed that an animal fat-and-oil feel imparting agent having an animal fat-and-oil feel imparting effect can be obtained if the lipase treatment time is at least within a range of 30 minutes to 40 hours at a temperature of 30 to 70°C. However, the time is preferably within a range of 1 to 35 hours, more preferably 3 to 30 hours, and even more preferably 10 to 25 hours at a temperature of 30 to 70°C. The timing for stopping the lipase treatment (the end of the lipase treatment time) is preferably when the acid value (AV) of the macadamia nut oil being treated with lipase reaches 90 or more, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, or 150 or more. The inventors have confirmed that an animal fat-like texture imparting agent having an animal fat-like texture imparting effect can be obtained when the acid value is 90 or more. The acid value is preferably 120 or more, more preferably 130 or more, and even more preferably 140 or more. However, the acid value can be adjusted appropriately depending on the desired animal fat-like texture imparting effect of the animal fat-like texture imparting agent, production time, production cost, etc. Taking into consideration the animal fat-like texture imparting effect, production time, and production cost, the acid value may be preferably within the ranges of 100 to 160, 110 to 155, or 120 to 150, with the range of 120 to 150 being particularly preferred.

[0021] When a commercially available lipase is used in step 2, the amount of lipase used is preferably 0.05 to 1% by mass, more preferably 0.1 to 0.9% by mass, and even more preferably 0.2 to 0.8% by mass, based on the total mass of the macadamia nut oil. This amount is believed to liberate an appropriate amount of fatty acids in the animal fat-texturizing agent, enabling the production of an animal fat-texturizing agent that is particularly excellent at imparting an animal fat-texturizing feel. In particular, when the lipase is lipase AY or lipase OF, these amounts are preferred from the viewpoint of producing an animal fat-texturizing agent that is particularly excellent at imparting an animal fat-texturizing feel.

[0022] In step 2, stirring may be carried out to ensure thorough contact between the lipase and the target of degradation (triglyceride), at a speed of approximately 200 to 400 rpm, preferably about 300 rpm.

[0023] Furthermore, in step 2, in order to promote hydrolysis by lipase, a compound with a buffering effect (also referred to as a buffer, hydrogen ion concentration adjuster, or pH adjuster) that maintains the pH near the optimal pH for the lipase used may be added to the reaction system to form a buffer solution. The optimal pH for lipase is approximately within the range of 3 to 9, but the pH to be maintained can be determined depending on the lipase used. Known buffering compounds may be used, and typically can be selected from compounds designated by the Consumer Affairs Agency as "hydrogen ion concentration adjusters or pH adjusters." From these, a buffer that can maintain the reaction system near the optimal pH for the lipase used can be selected. Specific examples include, but are not limited to, hydrochloric acid, citric acid, acetic acid, sodium hydroxide, sodium carbonate, sodium bicarbonate, potassium hydroxide, potassium carbonate, potassium bicarbonate, and various phosphates. For example, when using the aforementioned lipase derived from Candida cylindracea, it is preferable to maintain the pH near neutral (pH 7), where the reaction proceeds easily, and examples of compounds having a buffering effect that can be particularly suitably used in this case include, but are not limited to, sodium dihydrogen phosphate, disodium hydrogen phosphate, and mixtures thereof. When a buffer is added to the reaction system, the acid value may be preferably 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, or 170 or more, because this further promotes hydrolysis of the target of lipase degradation (triglyceride) and releases fatty acids.

[0024] In step 3 of the present production method, the lipase-treated macadamia nut oil obtained in step 2 is heated so that the POV does not exceed 1. Without being bound by any theory, it is believed that step 3 produces an animal fat texture imparting agent that can impart an animal fat texture without the smell of deteriorated oils when added to foods and beverages.

[0025] In step 3 of the present production method, heating may increase the POV of the heated object (lipase-treated macadamia nut oil). However, in the present invention, the heating conditions are set to a temperature (herein, the heating temperature refers to the internal temperature of the heated object) and time that do not exceed the POV range (0 to 1) of the heated object. For example, if the heating is performed at a temperature of 70 to 90°C for 10 to 30 minutes, the POV will typically be within the range of 0 to 1. If the condition of a temperature of 70 to 90°C for 10 to 30 minutes is converted into the product of heating time and temperature, and this product is set to be between 700 and 2700, the POV will typically be within the range of 0 to 1. When heating is performed multiple times, the POV is unlikely to exceed 1 unless each heating cycle exceeds the above-mentioned product range, so the conditions are set so that each heating cycle does not exceed the above-mentioned product range. However, for example, when heating at 100°C or higher for more than 20 hours, the POV may exceed 1. Therefore, it is preferable that the present production method does not include a heating step at 100°C or higher for more than 20 hours.

[0026] Furthermore, the heating in step 3 can typically be performed under normal pressure in a container that allows air to exist in the headspace, with the surface of the object to be heated (lipase-treated macadamia nut oil) exposed to air. However, to further suppress oxidation of the components in the object to be heated, the air in the headspace may be replaced with nitrogen. Furthermore, it is preferable not to blow oxygen into the object to be heated during heating. The blowing of oxygen (herein, "oxygen blowing" also includes the blowing of an oxygen-containing gas such as air) can promote oxidation of the components in the object to be heated, causing a significant increase in the POV. Therefore, in the present invention, a heating step involving the blowing of oxygen is preferably not performed. Vigorous stirring can also cause oxygen to mix with the lipase-treated macadamia nut oil, increasing the POV. Therefore, the degree of stirring is preferably adjusted so that the POV does not exceed 1, preferably does not exceed 0.9, more preferably does not exceed 0.8, and even more preferably does not exceed 0.7.

[0027] A preferred heating mode is to place 50 to 300 kg of the heating target (lipase-treated macadamia nut oil) in a sealed container (such as a jacketed tank), and pass a heat source such as hot water, hot water, heated oil, or steam around the container (for example, by passing these heat sources through the jacket of a jacketed tank), thereby heating the heating target in the container without blowing in oxygen or stirring. When the heating target is cooled after heating, it can be cooled by leaving it to cool, or by passing water around the container (for example, by passing water through the jacket of a jacketed tank) to cool the inside of the container, but is not limited to these modes.

[0028] To prevent an increase in POV due to oxidation and to suppress the generation of stale odor, the present production method preferably further includes a step of adding an antioxidant to the macadamia nut oil or macadamia nut oil lipase-treated product (hereinafter, sometimes referred to as an antioxidant addition step) between steps 1 and 2, after step 2, or both. Specifically, it is preferable to add an antioxidant to the macadamia nut oil prepared in step 1, and then subject the macadamia nut oil after addition to step 2, and / or to add an antioxidant to the macadamia nut oil lipase-treated product obtained in step 2. The timing of adding the antioxidant is not particularly limited, but because POV is likely to increase at high temperatures, when the present production method includes a heating step, it is more preferable to add the antioxidant before, during, and / or immediately after the end of heating in order to allow the antioxidant to act for as long as possible. Specific examples of adding the antioxidant immediately after the end of heating include, but are not limited to, when the temperature of the target to which the antioxidant is added after heating is 95°C or less, 90°C or less, 85°C or less, 80°C or less, or 75°C or less.

[0029] Any antioxidant usable in food manufacturing can be used, but since the animal fat / oil texture imparting agent of the present invention is thought to contain higher fatty acids, it is preferable to use an oil-soluble antioxidant. Specific examples of oil-soluble antioxidants include, but are not limited to, β-carotene, ubiquinol, rosemary extract, tocopherol, vitamin C palmitate, butylhydroxyanisole (BHA), dibutylhydroxytoluene (BHT), ascorbyl stearate, and quercetin. Examples of suitable antioxidants that are unlikely to affect the animal fat / oil texture imparting effect of the animal fat / oil texture imparting agent when added include tocopherol and rosemary extract.

[0030] Preferred examples of the present production method including the heating step and the antioxidant addition step include the following, but the present invention is not limited to these. [Example 1] (1) Step 1: Prepare macadamia nut oil (2) Heating the macadamia nut oil prepared in step 1 at a temperature of 70 to 90°C for 10 to 30 minutes. (3) A step (step 2) of obtaining a lipase-treated macadamia nut oil by lipase treatment of the macadamia nut oil prepared in step 1. (4) A step (step 3) of heating the macadamia nut oil lipase-treated product obtained in step 2 at a temperature of 70 to 90°C for 10 to 30 minutes. (5) Adding an antioxidant to the heated macadamia nut oil lipase-treated product [Example 2] (1) Step 1: Prepare macadamia nut oil (2) Heating the macadamia nut oil prepared in step 1 at a temperature of 70 to 90°C for 10 to 30 minutes. (3) A step (step 2) of obtaining a lipase-treated macadamia nut oil by lipase treatment of the macadamia nut oil prepared in step 1. (4) Adding an antioxidant to the macadamia nut oil lipase-treated product (5) A step of heating the macadamia nut oil lipase-treated product after adding the antioxidant at a temperature of 70 to 90°C for 10 to 30 minutes (step 3). [Example 3] (1) Step 1: Prepare macadamia nut oil (2) A step (step 2) of obtaining a lipase-treated macadamia nut oil by lipase treatment of the macadamia nut oil prepared in step 1. (3) A step of heating the macadamia nut oil lipase-treated product obtained in the step 2 at a temperature of 70 to 90°C for 10 to 30 minutes (step 3). (4) Adding an antioxidant to the heated macadamia nut oil lipase-treated product [Example 4] (1) Step 1: Prepare macadamia nut oil (2) A step (step 2) of obtaining a lipase-treated macadamia nut oil by lipase treatment of the macadamia nut oil prepared in step 1. (3) Adding an antioxidant to the macadamia nut oil lipase-treated product (4) A step of heating the macadamia nut oil lipase-treated product after adding the antioxidant at a temperature of 70 to 90°C for 10 to 30 minutes (step 3). From the viewpoint of the animal fat and oil feel imparting effect according to the present invention and ease of production, the order of [Example 1] or [Example 2] is particularly preferred, and the order of [Example 1] is even more preferred.

[0031] In the present production method, since water necessary for hydrolysis during lipase treatment is added to the macadamia nut oil, it is further preferable to remove water from the lipase-treated macadamia nut oil from the viewpoint of preventing water-induced oxidation (preventing an increase in POV). Therefore, the present production method preferably further includes a step of removing water from the lipase-treated macadamia nut oil (hereinafter, sometimes referred to as a water removal step) after step 3. Any known method may be used for water removal, such as decantation separation based on specific gravity difference or water adsorption by adding a water-absorbing material. When decantation separation based on specific gravity difference is performed, it is preferable to add salt or the like at an appropriate time to adjust the specific gravities of the oil and water layers to facilitate separation. When a water-absorbing material is added, it is preferable to remove the water-absorbing material by filtration using an appropriate filter after water adsorption. The timing of the water removal step can be any, as long as it is after step 3. However, when an antioxidant addition step is performed and the antioxidant contains water, it is preferable to perform the water removal step after the antioxidant addition step from the viewpoint of water removal efficiency.

[0032] The POV can be measured in accordance with Standard Methods for the Analysis of Fats, Oils, and Related Materials 2.5.2.1-2013, for example, by the following procedure. 1. Prepare a mixed solution of isooctane:acetic acid = 2:3 (volume ratio) in an Erlenmeyer flask and stir gently with a stir bar. 2. Prepare a saturated potassium iodide solution that has been stored in a refrigerator. 3. Prepare a 0.01 mol / L aqueous solution of sodium thiosulfate. 4. Using a peroxide value measuring device (Hiranuma automatic titrator COM-1700, manufactured by Hiranuma Sangyo Co., Ltd.), perform the measurement in mode "TS1". 5. Purge the dropping burette to fill it with the prepared 0.01 mol / L sodium thiosulfate solution. Specifically, turn the connector of the burette upside down and place a waste liquid receiver under the burette. Once purging is complete, return the connector to its original orientation. 6. Select "POV" as the measurement target in the menu. 7. Weigh out approximately 5 g of the sample (to be measured for POV; the same applies below) into a 200 mL stoppered Erlenmeyer flask, place a stirrer in the flask, pour 30 mL of the prepared isooctane-acetic acid mixed solution into the flask, and rotate the stirrer to dissolve the sample uniformly. 8. Replace the air in the flask with nitrogen, add 0.2 mL of saturated potassium iodide solution while still allowing nitrogen to pass through, immediately plug the flask with a stopper, and stir with a stirrer for 1 minute. Add 100 mL of ultrapure water and shake well to mix. 9. Place the Erlenmeyer flask on the device and lower the electrodes into the flask. The tip of the dropping burette should be just immersed in the liquid surface.

[0033] Since the animal fat / oil texture imparting agent obtained by the present production method contains fats and oils and fatty acids, there is a possibility that the POV will increase if left at room temperature or above. Therefore, it is preferable to store the agent in a refrigerated or frozen state to prevent an increase in POV even after long-term storage. When stored in a refrigerated or frozen state, the POV will usually not exceed 5, preferably not exceed 4, more preferably not exceed 3, and even more preferably not exceed 2.

[0034] [Animal oil-based feel-imparting agent] The animal fat and oil texture imparting agent according to one embodiment of the present invention (sometimes referred to herein as the present animal fat and oil texture imparting agent) comprises a heated macadamia nut oil lipase-treated product having a POV of less than 1, and preferably the heating is performed at 70 to 90°C for 10 to 30 minutes.

[0035] In the animal fat and oil feel imparting agent of the present invention, "animal fat and oil feel" and "imparting (imparting) animal fat and oil feel" are as explained in the section on the production method of the present invention.

[0036] In this specification, "consisting of" means consisting only of lipase-treated macadamia nut oil, but based on the common knowledge of a person skilled in the art, it is sufficient if the composition essentially consists only of lipase-treated macadamia nut oil. For example, the inclusion of impurities remaining when these macadamia nut oils are lipase-treated is not a problem as long as it does not affect the imparting of the animal fat and oil feel.

[0037] The lipase-treated macadamia nut oil is preferably produced by the method described in the section [Method for producing an animal fat / oil texture imparting agent].

[0038] The animal fat and oil texture imparting agent of the present invention is thought to contain triglycerides and / or fatty acids, which may exhibit a distinctive, stale, and unpleasant deteriorated odor (also referred to as the odor of oxidized fats or deteriorated fats) due to deterioration (typically oxidation). From the viewpoint of not imparting such an unpleasant deteriorated odor, the animal fat and oil texture imparting agent of the present invention preferably has a POV in the range of 0 to 1, and particularly preferably, the POV may be in the range of 0 to 0.7, 0 to 0.6, 0 to 0.5, or 0 to 0.5, but is not limited to these.

[0039] When the present animal fat and oil texture imparting agent is added to various foods and beverages, the concentration of the present animal fat and oil texture imparting agent in the food and beverage can be determined arbitrarily depending on the desired effect of imparting an animal fat and oil texture, but the present inventors have confirmed that an animal fat and oil texture can be imparted to various foods and beverages as long as the concentration of the present animal fat and oil texture imparting agent is within the range of 1 ppb to 1% relative to the total mass of the food and beverage. Therefore, in one aspect of the present invention, the concentration may be set to an appropriate concentration within the range of 1 ppb to 1% so as to achieve the effect of imparting an animal fat and oil feel to foods and beverages. More specifically, the lower limit may be any of 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, 100 ppm, or 1000 ppm, and the upper limit may be any of 1%, 1000 ppm, 100 ppm, 10 ppm, 1 ppm, 100 ppb, or 10 ppb, and the range may be any combination of these lower and upper limits. From the viewpoint of fully achieving the effect of imparting an animal fat and oil feel and the amount added to foods and beverages (the production costs of the foods and beverages), the concentration is preferably within the range of 100 ppb to 1000 ppm, and more preferably within the range of 1 ppm to 100 ppm, but is not limited to these.

[0040] [Composition for food and drink additives] The present animal fat and oil texture imparting agent can be mixed with a composition that can be added to foods and beverages to produce a food and beverage additive composition that is in a form suitable for addition to foods and beverages (hereinafter, sometimes referred to as the present food and beverage additive composition). Because the present food and beverage additive composition contains the present animal fat and oil texture imparting agent, it can be used as a composition for imparting an animal fat and oil texture to foods and beverages.

[0041] Examples of compositions that can be added to foods and beverages include compositions containing one or more selected from solvents, antioxidants, colorants, and other additives that can be added to foods and beverages, and may also be in the form of emulsions, powders, or other solid preparations (such as solid fats).

[0042] The form of the food and beverage additive composition of the present invention may be a solution in a water-soluble or oil-soluble solvent, an emulsion preparation, a powder preparation, or other solid preparation (such as solid fat), but the present invention is not limited to these examples.

[0043] Since the animal fat / oil texture imparting agent contained in the food and beverage additive composition contains triglycerides and fatty acids and therefore has poor hydrophilicity, by incorporating the animal fat / oil texture imparting agent into the food and beverage additive composition as an oil-in-water emulsion formulation, the agent can be used in a wide range of foods and beverages without separation from the water content of the food and beverage when added to various foods and beverages. Furthermore, by forming the agent into an emulsion formulation, the animal fat / oil texture imparting effect may be sustained.

[0044] The present animal fat / oil texture imparting agent can be made into an emulsified preparation by diluting the animal fat / oil texture imparting agent with an appropriate edible fat or oil, and further adding a specific gravity adjuster (such as sucrose acetate isobutyrate ester) and an oil-soluble antioxidant as needed, and then emulsifying the mixture with a water-soluble solvent and an emulsifier. The emulsification method is not particularly limited, and an emulsion with excellent stability can be obtained by emulsifying using various types of emulsifiers conventionally used in foods and beverages, such as fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, lecithin, modified starch, sorbitan fatty acid esters, Quillaja extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein, Quillaja saponin, sodium caseinate, etc., using a homomixer, colloid mill, rotating disk homogenizer, high-pressure homogenizer, etc. The amount of these emulsifiers used is not strictly limited and can vary over a wide range depending on the type of emulsifier used, but is usually within the range of about 0.01 to about 100 parts by mass, preferably about 0.1 to about 50 parts by mass, per part by mass of the animal fat or oil texture imparting agent. Furthermore, to stabilize the emulsion, the water-soluble solvent solution may contain, in addition to water, one or a mixture of two or more polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, and reduced starch syrup.

[0045] The present food and beverage additive composition may be prepared by mixing the present animal fat texture imparting agent with edible fats and oils that have not been lipase-treated, in order to adjust the effect of imparting an animal fat texture when added to foods and beverages (for example, to weaken the strength of the effect). The edible fats and oils that have not been lipase-treated preferably have a POV in the range of 0 to 10. The edible fats and oils that have not been lipase-treated may be any edible fats and oils, representative examples of which include rice oil, rice salad oil, macadamia nut oil, cottonseed oil, sesame oil, olive oil, and medium-chain fatty acid oil (MCT oil), among others. Rice oil, rice salad oil, or MCT oil are preferred, as they are relatively resistant to oxidation.

[0046] There are no particular limitations on the type of solvent used. Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, ethylene glycol, propylene glycol, dipropylene glycol, hexyl glycol, benzyl benzoate, triethyl citrate, and diethyl phthalate. Of these, ethanol or propylene glycol is particularly preferred when used in foods and beverages. Examples of oil-soluble solvents include vegetable oils and fats, animal oils and fats, refined oils and fats (for example, processed oils and fats such as medium-chain fatty acid triglycerides, and short-chain fatty acid triglycerides such as triacetin and tripropionin), hercolin, various essential oils, and triethyl citrate.

[0047] To prepare an emulsified preparation from the present food and beverage additive composition, the same method as that explained in the section on the present animal fat and oil texture imparting agent can be used.

[0048] The emulsion thus obtained can be dried, if desired, to form a powder formulation. During powdering, sugars such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup can be added as needed. The amounts of these can be selected appropriately depending on the desired properties of the powder formulation.

[0049] The animal fat / oil texture imparting agent of the present invention may be used in combination with any other component (specific examples of which will be described later) such as a solvent, a dispersion medium, a flavor-imparting component, an antioxidant component, or other auxiliary component in addition to the animal fat / oil texture imparting agent of the present invention.

[0050] Specific examples of the optional other ingredients include various types of flavor compounds, flavor compositions, colorants, vitamins, functional substances, fish extracts, meat extracts, animal and plant extracts, animal and plant fats and oils, yeast extracts, animal and plant proteins, animal and plant protein hydrolysates, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, solvents, emulsifiers, specific gravity adjusters, antioxidants, etc. Examples include natural essential oils, natural flavors, and flavor compounds described in "Patent Office Gazette, Collection of Well-Known and Commonly Used Techniques (Flavors) Part II: Food Flavors, published January 14, 2000," "Survey on the Actual Use of Food Flavoring Compounds in Japan" (2000 Ministry of Health, Labor and Welfare Research Report, Japan Flavor and Flavor Manufacturers Association, published March 2001), and "Synthetic Flavors: Chemistry and Product Knowledge" (revised and expanded edition published December 20, 2016, edited by the Synthetic Flavor Editorial Committee, Chemical Daily Co., Ltd.).

[0051] Other examples of fragrance compounds include hydrocarbon compounds such as monoterpenes such as α-pinene, β-pinene, myrcene, camphene, and limonene, sesquiterpenes such as valencene, cedrene, caryophyllene, and longifolene, and 1,3,5-undecatriene.

[0052] Examples of alcohol compounds include saturated or unsaturated alcohols such as butanol, pentanol, 3-octanol, hexanol, (Z)-3-hexen-1-ol, prenol, and 2,6-nonadienol; terpene alcohols such as linalool, geraniol, citronellol, tetrahydromyrcenol, farnesol, nerolidol, cedrol, and terpineol; and aromatic alcohols such as benzyl alcohol, phenylethyl alcohol, and cinnamyl alcohol.

[0053] Examples of aldehyde compounds include saturated or unsaturated aldehydes such as acetaldehyde, hexanal, octanal, decanal, (E)-2-hexenal, and 2,4-octadienal; terpene aldehydes such as citronellal, hydroxycitronellal, citral, myrtenal, and perillaldehyde; and aromatic aldehydes such as benzaldehyde, cinnamaldehyde, amylcinnamaldehyde, vanillin, ethyl vanillin, heliotropin, and p-tolylaldehyde.

[0054] Examples of ketone compounds include saturated or unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, and acetoin; diketones and hydroxyketones such as diacetyl, 2,3-pentanedione, maltol, ethyl maltol, cyclotene, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone; terpene ketones such as carvone, menthone, and nootkatone; ketones derived from terpene degradation products such as α-ionone, β-ionone, and β-damascenone; and aromatic ketones such as raspberry ketone.

[0055] Examples of furan or ether compounds include furfuryl alcohol, furfural, rose oxide, linalool oxide, menthofuran, theaspirane, estragole, eugenol, and 1,8-cineole.

[0056] Examples of the ester compound include aliphatic esters such as ethyl acetate, isoamyl acetate, ethyl butyrate, ethyl isobutyrate, isoamyl butyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, 2-methylbutyl isobutyrate, ethyl hexanoate, allyl hexanoate, ethyl heptanoate, ethyl caproate, isoamyl isovalerate, and ethyl nonanoate; terpene alcohol esters such as linalyl acetate, geranyl acetate, lavandulyl acetate, and terpenyl acetate; and aromatic esters such as benzyl acetate, benzyl butyrate, methyl salicylate, benzyl salicylate, methyl cinnamate, cinnamyl propionate, ethyl benzoate, cinnamyl isovalerate, and ethyl 3-methyl-2-phenylglycidate.

[0057] Examples of the lactone compound include saturated or unsaturated lactones such as γ-decalactone, γ-dodecalactone, δ-decalactone, δ-dodecalactone, 7-decen-4-olide, and 2-decen-5-olide.

[0058] Examples of the acid compound include saturated or unsaturated fatty acids such as acetic acid, butyric acid, octanoic acid, isovaleric acid, caproic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.

[0059] Examples of the nitrogen-containing compound include pyridine, alkyl-substituted pyrazine, methyl anthranilate, and trimethylpyrazine.

[0060] Examples of sulfur-containing compounds include methanethiol, dimethyl sulfide, dimethyl disulfide, allyl isothiocyanate, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, 3-methyl-1-butanethiol, 2-methyl-1-butanethiol, and furfuryl mercaptan.

[0061] Natural essential oils include sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin, neroli, peppermint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, rose, hyacinth, lilac, geranium, jasmine, ylang-ylang, anise, clove, ginger, nutmeg, cardamom, cedar, cypress, vetiver, patchouli, labdanum, elderflower, and clary sage.

[0062] Examples of various animal and plant extracts include milk or dairy products and their enzymatic decomposition products using lipase and / or protease.

[0063] [Method for imparting animal fat texture to food and drink, and manufacturing method for food and drink] In one aspect of the present invention, the animal fat texture can be imparted to various foods and beverages by adding the animal fat texture imparting agent or the food and beverage additive composition to the various foods and beverages (hereinafter, this may be referred to as the imparting method). The imparting method can also be said to be a method for producing foods and beverages, since it allows the production of foods and beverages to which an animal fat texture has been imparted by adding the animal fat texture imparting agent or the food and beverage additive composition. The timing of adding the animal fat and oil texture imparting agent or the present composition for use as a food or beverage additive to various foods and beverages is arbitrary. The animal fat and oil texture imparting agent or the present composition for use as a food or beverage additive may be added to various foods and beverages by itself, or may be added to various foods and beverages together with one or more other flavor imparting compositions (for example, one or more selected from a water-soluble flavor composition, an emulsified flavor composition, any flavor compound, and a natural essential oil (for example, the flavor compounds described in the aforementioned "Patent Office Gazette, Collection of Well-Known and Commonly Used Techniques (Flavors) Part II Food Flavors," "Survey on the Actual Use of Food Flavoring Compounds in Japan," and "Synthetic Flavors: Chemistry and Product Knowledge")).

[0064] There are no particular limitations on the foods and beverages to which the present food and beverage additive composition can be added, and they may have any flavor (also referred to as flavor), but foods and beverages that contain animal fats and oils to achieve a favorable flavor are particularly preferred. Particularly preferred examples include bread, shortening, margarine, fat spreads, dressings, mayonnaise, whipped cream, chocolate, corn flakes, fried foods (tempura, fries, fried chicken, croquettes, minced meat cutlets, donut churros, karinto, agemochi, etc.), stir-fried dishes (prepared dishes, fried rice, etc.), plant-based meat (soy meat, etc.), coffee, plant-based milk (soy milk, oat milk, rice milk, almond milk, etc.), ice cream, snacks, instant ramen, cakes, baked goods (biscuits, pies, pretzels, rusks, shortbread, etc.), candy (caramel, chewing candy, etc.), frozen desserts made from cream puff dough (ice milk, lacto ice cream, etc.), pudding, coffee whitener, etc., but are not limited to these.

[0065] The concentration of the present animal fat and oil texture imparting agent or the present food and beverage additive composition added to a food or beverage can be determined arbitrarily depending on the desired effect of imparting an animal fat and oil texture, but as described above, the inventors have confirmed that an animal fat and oil texture can be imparted to various foods and beverages by adding the present animal fat and oil texture imparting agent at a concentration in the range of 1 ppb to 1% based on the total mass of the food or beverage. Therefore, in one aspect of the present invention, the concentration may be set to an appropriate concentration within the range of 1 ppb to 1% so as to achieve the effect of imparting an animal fat and oil feel to foods and beverages. More specifically, the lower limit may be any of 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, 100 ppm, or 1000 ppm, and the upper limit may be any of 1%, 1000 ppm, 100 ppm, 10 ppm, 1 ppm, 100 ppb, or 10 ppb, and the range may be any combination of these lower and upper limits. From the viewpoint of fully achieving the effect of imparting an animal fat and oil feel and the amount added to foods and beverages (the production costs of the foods and beverages), the concentration is preferably within the range of 100 ppb to 1000 ppm, and more preferably within the range of 1 ppm to 100 ppm, but is not limited to these. [Example]

[0066] The present invention will be explained in more detail below with reference to examples, although the present invention is not limited to these examples.

[0067] [Example 1] Production Example 1 of Animal Oil and Fat Feeling Agent The animal fat and oil feel-imparting agent of the present invention was produced according to the following procedure.

[0068] 850 g of commercially available macadamia nut oil (oil extracted from macadamia seeds) was prepared. The prepared macadamia nut oil was then heated to approximately 75°C for 10 minutes and cooled to around 40°C.

[0069] To the cooled macadamia nut oil, 4 g of lipase (Lipase AY "Amano" 30SD, manufactured by Amano Enzyme Inc.) and 110 g of water were added, followed by lipase treatment at approximately 40°C for approximately 22 hours. Next, 26 g of ordinary salt was added (as a specific gravity adjuster for aqueous layer separation, as described below), and the mixture was heated at approximately 85°C for 15 minutes. After that, 3 g of antioxidant (tocopherol) was added, and the mixture was cooled to approximately 70°C and allowed to stand for approximately 1 hour. The separated aqueous layer was then discarded, and an oil layer was obtained. 7 g of filter aid was added to the resulting oil layer, followed by stirring for 10 minutes and suction filtration to remove impurities, yielding 704 g of lipase-treated macadamia nut oil as the animal fat and oil texture-imparting agent of the present invention (Product 1). To confirm the flavor of Product 1, 1% by mass of Product 1 was added to hot water. The flavor was similar to that of oleic acid, the main fatty acid in the triglycerides of macadamia nut oil. The POV of Product 1 was approximately 0.2.

[0070] The POV was measured according to the following procedure. 1. Prepare a mixed solution of isooctane:acetic acid = 2:3 (volume ratio) in an Erlenmeyer flask and stir gently with a stir bar. 2. Prepare a saturated potassium iodide solution that has been kept refrigerated. 3. Prepare a 0.01 mol / L sodium thiosulfate solution. 4. Using a peroxide value measuring device (Hiranuma automatic titrator COM-1700, manufactured by Hiranuma Sangyo Co., Ltd.), perform the measurement in mode "TS1". 5. Purge the dropping burette to fill it with the prepared 0.01 mol / L sodium thiosulfate solution. Specifically, turn the connector of the burette upside down and place a waste liquid receiver under the burette. Once purging is complete, return the connector to its original orientation. 6. Select "POV" as the measurement target in the menu. 7. Weigh out approximately 5 g of the sample (Product 1 of the present invention) into a 200 mL stoppered Erlenmeyer flask, place a stirrer in the flask, pour 30 mL of the prepared isooctane / acetic acid mixed solution into the flask, and rotate the stirrer to dissolve the sample (Product 1 of the present invention) uniformly. 8. Replace the air in the flask with nitrogen, add 0.2 mL of saturated potassium iodide solution while still allowing nitrogen to pass through, immediately plug the flask with a stopper, and stir with a stirrer for 1 minute. Add 100 mL of ultrapure water and shake well to mix. 9. Place the Erlenmeyer flask on the device and lower the electrodes into the flask. The tip of the dropping burette should be just immersed in the liquid surface.

[0071] [Example 2] Production Example 2 of Animal Oil and Fat Feeling Agent The present animal fat and oil texture imparting agents or comparative lipase-treated products (Products 2-1 to 2-14 of the present invention) were produced in the same manner as in Example 1, except that in the production method described in Example 1, the type of lipase, lipase treatment temperature, and lipase treatment time were changed as shown in Table 1 below. The POVs of Products 2-1 to 2-14 of the present invention were measured in the same manner as in Example 1, and the results are shown in Table 1 below.

[0072] [Table 1]

[0073] [Example 3] Production Example 3 of Animal Oil and Fat Feeling Agent The present animal fat / oil texture imparting agents or comparative lipase-treated products (Invention Products 3-1 to 3-4 and Comparative Product 3) were produced in the same manner as in Example 1, except that in the production method described in Example 1, the heating step between Step 1 and Step 2 and / or after Step 2 was changed as shown in Table 2 below. The POVs of Invention Products 3-1 to 3-4 and Comparative Product 3 were measured in the same manner as in Example 1, and the results are shown in Table 2 below.

[0074] [Table 2]

[0075] [Example 4] Production Example 4 of Animal Oil and Fat Feeling Agent Invention Product 1 obtained in Example 1 was made into an emulsified preparation according to the following procedure.

[0076] A mixture of 35 g of decaglyceryl monooleate and 765 g of glycerin was prepared and heated to approximately 92°C for sterilization and dissolution of the decaglyceryl monooleate, yielding Mixture 1. Separately, Mixture 2 was obtained from 78 g of animal fat and oil and 22 g of Invention Product 1. Mixture 2 was then added to Mixture 1 while stirring at 2000 rpm using a TK Robomix (manufactured by Primix Corporation), and emulsified by stirring at 7000 rpm for 6 minutes. 100 g of water was then added, mixed well, allowed to stand overnight, and filtered to yield an animal fat and oil texture imparting agent according to one embodiment of the present invention (emulsion formulation, average particle size of approximately 179 nm) (Invention Product 4).

[0077] [Example 5] Confirmation of effect of imparting animal fat and oil feeling 1 Commercially available pork fat (lard), beef tallow, and chicken oil were prepared as animal fats and oils, and used as base lard, base beef tallow, and base chicken oil, respectively. The base lard, base beef tallow, and base chicken oil were then diluted 50% with commercially available medium-chain triglyceride (MCT) oil at approximately 45-55°C to prepare diluted lard, diluted beef tallow, and diluted chicken oil.

[0078] Next, to the diluted lard, the present invention products 1, 2-1 to 2-12, 3-1 to 3-4, the present invention product 4, and the comparative product 3 obtained in Example 3 were each added to 100 ppm (for the present invention product 4, the present invention product 1 contained in the emulsion formulation was added so that the concentration in the diluted lard was 100 ppm), and animal fat and oil compositions (the present invention products 5-1 to 5-18, the comparative product 5-1) were prepared. In addition, the present invention products 1, 2-1 to 2-12, 3-1 to 3-4, the present invention product 4, and the comparative product 3 obtained in Example 3 were each added to diluted beef tallow so that the concentration was 100 ppm (for the present invention product 4, the present invention product 1 contained in the emulsion formulation was added so that the concentration in the diluted beef tallow was 100 ppm), and animal fat and oil compositions (the present invention products 5-19 to 5-36, the comparative product 5-2) were prepared. In addition, Invention Products 1, 2-1 to 2-12, 3-1 to 3-4 obtained in Examples 1 to 4, Invention Product 4, and Comparative Product 3 obtained in Example 3 were added to diluted chicken oil so that each concentration was 100 ppm (Invention Product 4 was added so that Invention Product 1 contained in the emulsified preparation was at a concentration of 100 ppm in the diluted chicken oil), to prepare animal oil and fat compositions (Invention Products 5-37 to 5-54, Comparative Product 5-3).

[0079] Then, sensory evaluation was carried out for the present invention products 5-1 to 5-54 and the comparative products 5-1 to 5-3. The sensory evaluation was carried out by 10 well-trained panelists with 10 years or more of experience, and for each animal fat composition, scores were given according to the following evaluation criteria, with 4 points for the animal fat feel equivalent to that of the base product (commercially available products without the addition of the present invention product, such as basic lard, basic beef tallow, and basic chicken oil) (if the base product is lard, the lard feel is given, if the base product is beef tallow, the beef fat feel is given, and if the base product is chicken oil, the chicken oil feel is given), and 1 point for the animal fat feel equivalent to that of the diluted product, and the panelists were also asked to comment on the perceived flavor. (Evaluation criteria) Same animal fat feel as the basic product: 4 It has a distinctly animal fat feel compared to the diluted product, but is inferior to the basic product: 3 Slightly stronger animal fat taste than diluted product: 2 Same animal fat feel as diluted product: 1 Tables 3 to 5 show the average scores and representative comments of the 10 panelists.

[0080] [Table 3]

[0081] [Table 4]

[0082] [Table 5]

[0083] As shown in Tables 3 to 5, the animal fat texture imparting agent of the present invention can impart the animal fat texture to various animal fats. [Example 6] Confirmation of effect of imparting animal fat and oil feeling 2 Soy meat hamburger steaks were prepared using the ingredients shown in Table 6 below and according to the following procedure.

[0084] [Table 6]

[0085] First, ingredients 3–6 (salt, refined sugar, and monosodium L-glutamate) were dissolved in ingredient 2 (hot water), and beef flavor 1 (water-soluble, animal fat-free, manufactured by Hasegawa Fragrance Co., Ltd.) was added to obtain a flavoring liquid. Component 1 (granular soy protein) was then quickly immersed in the liquid. Component 7 (modified starch) was then added and kneaded until uniform, yielding mixture 1. Component 9 (powdered soy protein) and ingredient 10 (methylcellulose) were dispersed in ingredient 11 (rice salad oil 1) to obtain a paste. Component 8 (cold water, or ice water, may be used) was then added and stirred with a hand mixer to form a curd, yielding mixture 2. Mixtures 1 and 2 were then thoroughly mixed, and mixture 3 was prepared by adding ingredient 12 (rice salad oil 2) and beef flavor 2 (oil-soluble, animal fat-free, manufactured by Hasegawa Fragrance Co., Ltd.). Approximately 100 g of the obtained mixture 3 was taken, molded, steamed in a steam oven (120°C, 10 minutes), and then baked on a hot plate to obtain a basic soy meat hamburger.

[0086] On the other hand, soy meat hamburgers according to one embodiment of the present invention (Invention Products 6-1 to 6-20) were obtained in the same manner as the basic hamburger, except that Invention Products 1, 2-1, 2-10, and 3-2 obtained in Example 1 were added together with Beef Flavor 2 in the concentrations shown in Table 8 when preparing the basic hamburger. The invention products and comparative products added are as shown in Table 7.

[0087] [Table 7]

[0088] Then, a sensory evaluation was conducted on the flavor of the soy meat hamburger of the present invention and the comparative product. In the sensory evaluation, the basic soy meat hamburger was used as control product 6, and the flavor of the present invention products 6-1 to 6-20 compared with control product 6 was evaluated by 10 well-trained panelists with 12 years or more of experience. In the evaluation, the animal fat feel of the present invention products was scored according to the following criteria, and the panelists were also allowed to freely comment on any flavors that were perceived to be different from control product 6. (Evaluation criteria: Animal fat feeling) Significantly stronger animal fat (beef fat) than the control: 4 The animal fat (beef fat) flavor is clearly stronger than the control: 3 Slightly stronger animal fat (beef fat) than the control: 2 Same animal fat (beef fat) feel as the control product: 1 The panelists' average scores and representative comments are shown in Table 8.

[0089] [Table 8]

[0090] As shown in Table 8, the animal fat texture imparting agent of the present invention can impart an animal fat texture to foods and beverages that do not contain animal fats. [Example 7] Confirmation of effect of imparting animal fat and oil feeling 3 Present invention product 1 was added to commercially available margarine (mainly made from vegetable oil) to a concentration of 10 ppm, and the mixture was thoroughly kneaded. Five well-trained panelists with 12 years or more of experience were asked to comment on the change in flavor before and after the addition. All five panelists answered that the addition of present invention product 1 imparted a slightly thick, milky, sweet oily texture to the margarine, giving it a flavor similar to that of a higher milk fat content.

Claims

1. A method for producing an animal fat and oil feel-imparting agent, comprising the following steps 1 to 3: (Step 1) Preparing macadamia nut oil (Step 2) A step of obtaining a lipase-treated macadamia nut oil by treating the macadamia nut oil prepared in Step 1 with lipase. (Step 3) A step of heating the macadamia nut oil lipase-treated product obtained in Step 2 so that the POV does not exceed 1.

2. The method for producing an animal fat and oil texture imparting agent according to claim 1, wherein the macadamia nut oil prepared in step 1 is a heated macadamia nut oil having a POV of 0 to 1.

3. 3. The method for producing an animal fat or oil texture imparting agent according to claim 1 or 2, further comprising the step of adding an antioxidant between step 1 and step 2, after step 2, or both.

4. The method for producing an animal fat and oil feel-imparting agent according to claim 3, wherein a step of adding an antioxidant is carried out after step 2.

5. The animal fat and oil texture imparting agent comprises a heated macadamia nut oil lipase-treated product having a POV of less than 1.

6. A composition for use as an additive in food or drink, comprising the animal fat and oil texture imparting agent according to claim 5.

7. A method for imparting an animal fat or oil texture to a food or drink, comprising adding the animal fat or oil texture imparting agent according to claim 5 or the food or drink additive composition according to claim 6 to the food or drink.

8. A method for producing a food or drink, comprising adding the animal fat or oil texture imparting agent according to claim 5 or the food or drink additive composition according to claim 6 to the food or drink.

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