Methods for modifying oil- and fat-containing foods

Abstract

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

Description

Technical Field

[0001] The present invention relates to a technique for modifying fat-containing foods such as sausages and hamburgers.

Background Art

[0002] As a technique for modifying meat processed foods such as sausages, a method has been reported in which lipase is added to produce a meat processed food so that the fatty acid content per 1 mg of the food is 13 to 80 μg, thereby improving the juicy feeling without impairing the flavor (Patent Document 1).

[0003] Also, as a technique for modifying meat processed foods such as sausages, a method has been reported in which lipase and transglutaminase are used in combination to improve the texture of a salt-reduced meat processed food (Patent Document 2).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] An object of the present invention is to provide a technique for modifying fat-containing foods such as sausages and hamburgers.

Means for Solving the Problems

[0006] The present inventors have found that a fat-containing food can be modified by blending lipase or a fatty acid to produce a fat-containing food, and have completed the present invention.

[0007] That is, the present invention can be exemplified as follows. [1] A composition, For use in the manufacture or modification of oil and fat-containing foods, A composition containing the following components (A) and / or (B): (A) Triacylglycerol lipase and diacylglycerol lipase; (B) Fatty acids. [2] The composition wherein the modification is selected from the group consisting of increasing the yield of the oil-containing food when heated, reducing syneresis when the oil-containing food is heated, increasing the juiciness of the oil-containing food, increasing the breaking strength of the oil-containing food, and combinations thereof. [3] The composition wherein the fatty acid is a fatty acid having 8 to 24 carbon atoms. [4] The composition wherein the fatty acid is selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, alpha-linolenic acid, gamma-linolenic acid, arachidic acid, arachidonic acid, behenic acid, lignoceric acid, nervonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, and combinations thereof. [5] The composition wherein the oil-containing food is a processed meat product, a processed seafood product, a processed veggie meat product, a processed dairy product, a processed egg product, or a processed plant product. [6] The composition wherein the oil-containing food is a sausage or a hamburger. [7] The composition wherein the sodium chloride content in the sausage is 1.1% (w / w) or less as a edible concentration. [8] A method for producing oil and fat-containing foods, A method comprising the step of adding the following ingredients (A) and / or (B) to an oil-containing food ingredient: (A) Triacylglycerol lipase and diacylglycerol lipase; (B) Fatty acids. [9] The method for producing a modified oil-containing food product.

[10] A method for modifying oil- and fat-containing foods, A method comprising the step of adding the following ingredients (A) and / or (B) to an oil-containing food ingredient: (A) Triacylglycerol lipase and diacylglycerol lipase; (B) Fatty acids.

[11] The method wherein the modification is selected from the group consisting of increasing the yield of the oil-containing food when heated, reducing syneresis of the oil-containing food when heated, increasing the juiciness of the oil-containing food, increasing the breaking strength of the oil-containing food, and combinations thereof.

[12] The method wherein the fatty acid is a fatty acid having 8 to 24 carbon atoms.

[13] The method wherein the fatty acid is selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, alpha-linolenic acid, gamma-linolenic acid, arachidic acid, arachidonic acid, behenic acid, lignoceric acid, nervonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, and combinations thereof.

[14] The method wherein the oil-containing food is a processed meat product, a processed seafood product, a processed vegetarian meat product, a processed dairy product, a processed egg product, or a processed plant product.

[15] The method wherein the oil-containing food is a sausage or a hamburger.

[16] The method wherein the sodium chloride content in the sausage is 1.1% (w / w) or less as a edible concentration.

[17] The method wherein the components (A) and / or (B) are added such that the ingestible concentration of fatty acids is 5 mg / g or more.

[18] The method wherein components (A) and / or (B) are added such that the ingestible concentration of fatty acids exceeds 80 mg / g.

[19] The method wherein the component (A) and / or (B) is added such that the eating concentration of diacylglycerol is 25 mg / g or less.

[20] The method wherein the addition amount of the triacylglycerol lipase is 0.1 to 500 U per 1 g of oil and fat.

[21] The method wherein the addition amount of the diacylglycerol lipase is 0.1 to 500 U per 1 g of oil and fat.

Mode for Carrying Out the Invention

[0008] <1> Active ingredient In the present invention, the following component (A) and / or (B) is used as an active ingredient: (A) Triacylglycerol lipase and diacylglycerol lipase; (B) Fatty acid.

[0009] The above component (A) and / or (B) is also referred to as an "active ingredient".

[0010] By using the active ingredient, an oil and fat-containing food can be modified, that is, an effect of modifying the oil and fat-containing food can be obtained. This effect is also referred to as a "food modification effect". That is, by using the active ingredient, an oil and fat-containing food can be modified as compared with the case where the active ingredient is not used. Therefore, the active ingredient may be used for modifying an oil and fat-containing food.

[0011] Further, as a result of the modification of the oil and fat-containing food, a modified oil and fat-containing food may be obtained. In other words, by using the active ingredient, a modified oil and fat-containing food can be produced. That is, by using the active ingredient, a modified oil and fat-containing food can be produced as compared with the case where the active ingredient is not used. Therefore, the active ingredient may be used for producing an oil and fat-containing food (specifically, producing a modified oil and fat-containing food). "Modification of an oil and fat-containing food" and "production of a modified oil and fat-containing food" may be used interchangeably.

[0012] The active ingredient may be used in the modification or manufacture of oil-containing foods in the manner described in the method of the present invention, which will be described later.

[0013] Modifications of fat-and-oil-containing foods include increasing the yield during heating, reducing syneresis during heating, increasing the juiciness of fat-and-oil-containing foods, and increasing the breaking strength of fat-and-oil-containing foods. By utilizing the active ingredient, for example, one or more of these modifications can be achieved. By utilizing the active ingredient, for example, all of these modifications can be achieved. Increasing the breaking strength of fat-and-oil-containing foods may be achieved in particular in low-sodium fat-and-oil-containing foods such as low-sodium sausages. In one embodiment, by utilizing the active ingredient, a food modification effect can be obtained with little or no off-flavoring. In one embodiment, by utilizing the active ingredient, a food modification effect can be obtained while suppressing (i.e., reducing) off-flavoring. For example, by utilizing the active ingredient, off-flavoring may be suppressed compared to the case where triacylglycerol lipase is used alone. Off-flavors include those defined in the examples. The modification of oil-containing foods can be confirmed, for example, by comparing the parameters targeted for modification between oil-containing foods manufactured using active ingredients and those manufactured without using active ingredients. The method for measuring the parameters targeted for modification can be appropriately selected according to various conditions, such as the type of parameter. A comparison of the yield of oil-containing foods during heating can be performed, for example, by measuring and comparing the change in weight of the oil-containing foods before and after heating. A comparison of syneresis during heating of oil-containing foods can be performed, for example, by measuring and comparing the amount of liquid that flows out during heating. A comparison of juiciness, off-flavors, and off-flavors of oil-containing foods can be performed, for example, by sensory evaluation by a panel of experts. A comparison of the breaking strength of oil-containing foods can be performed, for example, by measuring and comparing the breaking strength using a texture analyzer.

[0014] Component (A) consists of triacylglycerol lipase and diacylglycerol lipase. Hereafter, triacylglycerol lipase and diacylglycerol lipase will be collectively referred to simply as "lipase".

[0015] "Triacylglycerol lipase" may refer to a protein that has the activity to catalyze the reaction of hydrolyzing triacylglycerol to release fatty acids (EC 3.1.1.3, etc.). This activity is also called "triacylglycerol lipase activity." Specifically, "triacylglycerol lipase activity" may refer to the activity to catalyze the reaction of hydrolyzing triacylglycerol to produce diacylglycerol and fatty acids. Examples of diacylglycerol include 1,2-diacylglycerol and 1,3-diacylglycerol. That is, triacylglycerol lipase may produce, for example, 1,2-diacylglycerol and / or 1,3-diacylglycerol. One type of triacylglycerol lipase may be used, or two or more types of triacylglycerol lipase may be used in combination.

[0016] "Diacylglycerol lipase" may refer to a protein that has the activity to catalyze the reaction of hydrolyzing diacylglycerol to release fatty acids (EC 3.1.1.34, etc.). This activity is also called "diacylglycerol lipase activity." Specifically, "diacylglycerol lipase activity" may refer to the activity to catalyze the reaction of hydrolyzing diacylglycerol to produce monoacylglycerol and fatty acids. Diacylglycerol lipase may, for example, use 1,2-diacylglycerol and / or 1,3-diacylglycerol as a substrate. Diacylglycerol lipase may use at least the diacylglycerol produced by triacylglycerol lipase as a substrate. One type of diacylglycerol lipase may be used, or two or more types of diacylglycerol lipase may be used in combination.

[0017] Component (A) can usually be a combination of triacylglycerol lipase and diacylglycerol lipase. However, component (A) may also be a lipase that uses both triacylglycerol and diacylglycerol as substrates (i.e., a lipase that has both triacylglycerol lipase activity and diacylglycerol lipase activity). In other words, unless otherwise specified, "triacylglycerol lipase and diacylglycerol lipase" is not limited to a combination of triacylglycerol lipase and diacylglycerol lipase, but also includes lipases that have both triacylglycerol lipase activity and diacylglycerol lipase activity.

[0018] The origin of the lipase is not particularly limited. The lipase may be derived from microorganisms, animals, plants, etc. Furthermore, homologs of known lipases may be used as the lipase. Also, artificially modified versions of known lipases or their homologs may be used as the lipase. The lipase may be obtained, for example, through heterologous expression (i.e., recombinant enzyme). As for the lipase, commercially available products may be used, or lipases may be manufactured and obtained as appropriate. For example, commercially available triacylglycerol lipases include Lipase A-10D (Nagase & Co., Ltd.), Lipase AY (Amano Enzyme Co., Ltd.), Lipase R (Amano Enzyme Co., Ltd.), Lipase QLM (Meito Sangyo Co., Ltd.), and Lipase PL (Meito Sangyo Co., Ltd.). Also, for example, a commercially available diacylglycerol lipase is Lipase GS "Amano" (Amano Enzyme Co., Ltd.). The lipase may be purified to a desired degree, for example. The lipase may contain other components, or it may not. The lipase may contain other enzymes, for example.

[0019] Lipase activity can be measured by the following procedure. Specifically, lipase activity is measured by incubating the enzyme with a substrate and measuring the enzyme-dependent degradation of the substrate. For triacylglycerol lipase, triacylglycerol can be used as the substrate, and for diacylglycerol lipase, diacylglycerol can be used. Substrate degradation can be measured, for example, by the production of free fatty acids. The production of free fatty acids can be measured by known methods used for the quantitative determination of compounds, such as HPLC, LC / MS, GC / MS, and NMR. Unless otherwise specified, 1 U (unit) is defined as the amount of enzyme that produces 1 μmol of free fatty acids per minute at 37°C and a specified pH. Unless otherwise specified, the specified pH is the optimal pH for the selected lipase. The specified pH may be, for example, pH 7.0.

[0020] Component (B) is a fatty acid.

[0021] The type of fatty acid is not particularly limited. The fatty acid may be saturated or unsaturated. Examples of fatty acids include those with 8 to 24 carbon atoms. Examples of fatty acids with 8 to 24 carbon atoms include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, alpha-linolenic acid, gamma-linolenic acid, arachidic acid, arachidonic acid, behenic acid, lignoceric acid, nervonic acid, eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic acid. In particular, palmitic acid, stearic acid, oleic acid, and linoleic acid are listed as fatty acids. In particular, oleic acid is listed as a fatty acid. One type of fatty acid may be used, or two or more types of fatty acids may be used in combination.

[0022] As fatty acids, commercially available products may be used, or those that are manufactured and obtained as appropriate may be used. The method of producing fatty acids is not particularly limited, and known methods can be used, for example. Fatty acids can be produced by chemical synthesis, enzymatic reactions, extraction, fermentation, or a combination thereof. Specifically, fatty acids can be produced by hydrolysis of oils and fats, for example. Hydrolysis of oils and fats can be carried out by a continuous high-temperature hydrolysis method in which oils and fats are brought into countercurrent contact with water under high temperature (250-260°C) and high pressure (5-6 MPa). Alternatively, hydrolysis of oils and fats can be carried out by an enzymatic reaction using lipase, for example. Fatty acids may be purified to a desired degree or not. That is, as fatty acids, refined products may be used, or materials containing fatty acids may be used. Examples of materials containing fatty acids include hydrolyzed oils and fats and their fractions.

[0023] Any component that can form a salt may be used as a free form, as a salt, or in combination thereof. That is, for example, the term "fatty acid" may mean a free fatty acid, or a salt thereof, or a combination thereof, unless otherwise specified. Furthermore, these components (e.g., free forms and salts) may include both nonhydrates and hydrates unless otherwise specified. The same applies to any component other than fatty acids (e.g., components other than fatty acids that may be contained in the composition of the present invention, or components other than fatty acids that may be used in the method of the present invention). The salt is not particularly limited as long as it does not impair the food modification effect. For example, salts with acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Furthermore, examples of salts with basic groups such as amino groups include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid; salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, and methylmalonic acid; and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. One type of salt may be used, or two or more types of salts may be used in combination.

[0024] Furthermore, the amount of active ingredient (e.g., content (concentration) or amount used) shall be calculated based on the amount of the active ingredient itself in the material when using a material containing the active ingredient. In addition, if the active ingredient forms a salt or hydrate, the amount of active ingredient (e.g., content (concentration) or amount used) shall be calculated based on the value obtained by converting the mass of the salt or hydrate to the mass of an equimolar free form.

[0025] <2> Composition of the present invention The composition of the present invention is a composition containing an active ingredient.

[0026] In other words, the composition of the present invention is a composition containing the following components (A) and / or (B): (A) Triacylglycerol lipase and diacylglycerol lipase; (B) Fatty acids.

[0027] By using the composition of the present invention, oil- and fat-containing foods can be modified; therefore, the composition of the present invention may be used for modifying oil- and fat-containing foods. In other words, the composition of the present invention may be, for example, a composition for modifying oil- and fat-containing foods.

[0028] Furthermore, modified fat-and-oil-containing foods can be produced by utilizing the composition of the present invention. Therefore, the composition of the present invention may be used in the production of fat-and-oil-containing foods (specifically, in the production of modified fat-and-oil-containing foods). In other words, the composition of the present invention may be, for example, a composition for the production of fat-and-oil-containing foods (specifically, in the production of modified fat-and-oil-containing foods).

[0029] The composition of the present invention may be used in the modification or manufacture of oil-containing foods in the manner described in the method of the present invention, which will be described later.

[0030] The composition of the present invention may consist of an active ingredient, or it may contain ingredients other than the active ingredient.

[0031] Other ingredients are not particularly restricted as long as they do not impair the food modification effect. Other ingredients can be appropriately selected depending on various conditions, such as the type of food containing oils and fats. Examples of other ingredients include those used in foods or pharmaceuticals.

[0032] In addition to the active ingredients, other specific ingredients that are effective in the production of oil- and fat-containing foods include those effective in the production of oil- and fat-containing foods, as described later. Oils and fats are particularly noteworthy among the oil- and fat-containing food ingredients.

[0033] In addition to the active ingredient, one ingredient may be used, or two or more ingredients may be used in combination.

[0034] The compositions of the present invention can be prepared, for example, by appropriately mixing the active ingredient with other optional ingredients.

[0035] The composition of the present invention may be formulated as appropriate, for example. Additives may be used as appropriate in the formulation. Examples of additives include excipients, binders, disintegrants, lubricants, stabilizers, flavoring and odor-correcting agents, diluents, surfactants, and solvents. Additives can be appropriately selected, for example, depending on various conditions such as the shape of the composition of the present invention.

[0036] The form of the composition of the present invention is not particularly limited. The composition of the present invention may be in any form, such as powder, flakes, tablets, paste, or liquid. The composition of the present invention may be in particular a powder form.

[0037] The content of each component (i.e., the active ingredient and optionally other components) in the composition of the present invention is not particularly limited as long as a food modification effect is obtained. The content of each component in the composition of the present invention can be appropriately set according to various conditions, such as the type of component, the amount of each component used when modifying or manufacturing oil-containing foods, and the amount of the composition of the present invention used when modifying or manufacturing oil-containing foods.

[0038] The content of the active ingredient in the composition of the present invention is greater than 0% (w / w) and less than or equal to 100% (w / w). The content of the active ingredient in the composition of the present invention may be, for example, 0.001% (w / w) or more, 0.01% (w / w) or more, 0.1% (w / w) or more, 1% (w / w) or more, or 10% (w / w) or more, or 100% (w / w) or less, less than 100% (w / w), 99.9% (w / w) or less, 50% (w / w) or less, 10% (w / w) or less, or 1% (w / w) or less, or any non-contradictory combination thereof.

[0039] The content of the active ingredient in the composition of the present invention can be set, for example, to satisfy the content of the active ingredient exemplified above. Furthermore, the content of the active ingredient in the composition of the present invention can be set, for example, so that the amount of the active ingredient added is within a desired range when modifying or producing oil-containing foods using the composition of the present invention. The amount of the active ingredient added may be, for example, within the range exemplified in the description of the method of the present invention (described later).

[0040] Each component contained in the composition of the present invention (i.e., the active ingredient and optionally other components) may be mixed with each other and contained in the composition of the present invention, or they may be contained separately, or separately in any combination. For example, the composition of the present invention may be provided as a set of components, each packaged separately. In such a case, the components contained in the set can be used in appropriate combinations at the time of use.

[0041] <3> Method of the present invention The present invention is a method that includes a step of utilizing an active ingredient.

[0042] In other words, the method of the present invention is a method that includes a step of utilizing the following components (A) and / or (B): (A) Triacylglycerol lipase and diacylglycerol lipase; (B) Fatty acids.

[0043] The method of the present invention, specifically by utilizing the active ingredients, can modify oil- and fat-containing foods; in other words, it provides an effect of modifying oil- and fat-containing foods. Therefore, the method of the present invention may be used for modifying oil- and fat-containing foods. That is, the method of the present invention may, for example, be a method for modifying oil- and fat-containing foods. This method is also referred to as "the modification method of the present invention."

[0044] Furthermore, the method of the present invention can be used to produce modified fat-and-oil-containing foods by specifically utilizing the active ingredients. Therefore, the method of the present invention may be used for the production of fat-and-oil-containing foods (specifically, for the production of modified fat-and-oil-containing foods). In other words, the method of the present invention may be, for example, a method for producing fat-and-oil-containing foods (specifically, for producing modified fat-and-oil-containing foods). This method is also referred to as the "production method of the present invention."

[0045] The active ingredient can be used to modify or manufacture oil- and fat-containing foods by adding it to the raw materials of oil- and fat-containing foods during their manufacture. In other words, one use of the active ingredient is to add it to the raw materials of oil- and fat-containing foods. Specifically, the method of the present invention may be a method for modifying oil- and fat-containing foods, for example, by adding the active ingredient to the raw materials of oil- and fat-containing foods. Alternatively, the method of the present invention may be a method for manufacturing oil- and fat-containing foods (specifically, manufacturing modified oil- and fat-containing foods), for example, by adding the active ingredient to the raw materials of oil- and fat-containing foods. "Addition" is also referred to as "blending".

[0046] The active ingredient may be used in the method of the present invention, for example, in the form of the composition of the present invention. That is, "use of the active ingredient" includes the use of the composition of the present invention. For example, "addition of the active ingredient" includes the addition of the composition of the present invention.

[0047] The modification or manufacture of oil- and fat-containing foods may be carried out in the same manner as the manufacture of ordinary oil- and fat-containing foods, except for the use of active ingredients. In other words, the modification or manufacture of oil- and fat-containing foods may be carried out using the same raw materials and under the same manufacturing conditions as ordinary oil- and fat-containing foods, except for the use of active ingredients. Furthermore, the raw materials and manufacturing conditions of oil- and fat-containing foods may be modified as appropriate for use in the modification or manufacture of oil- and fat-containing foods.

[0048] "Fat-containing foods" means foods that contain fats and oils. There are no particular restrictions on the types of fat-containing foods. Examples of fat-containing foods include processed foods containing fats and oils. "Processed foods" means processed foods that contain fats and oils. "Processed foods" means foods that are manufactured by processing ingredients. Examples of processed foods include processed meat products, processed seafood products, processed veggie meat products, processed dairy products, processed egg products, and processed plant products. "Processed meat products," "processed seafood products," "processed veggie meat products," "processed dairy products," "processed egg products," and "processed plant products" mean foods that are manufactured by processing meat, seafood, veggie meat, milk, eggs, and plants, respectively. In other words, "processed meat products," "processed seafood products," "processed veggie meat products," "processed dairy products," "processed egg products," and "processed plant products" may each mean processed foods that are manufactured using at least meat, seafood, veggie meat, milk, eggs, and plants as ingredients.

[0049] "Meat" refers to meat intended for consumption. Examples of meat include animal meat and poultry meat. Examples of animals include livestock such as cattle, pigs, horses, sheep, goats, and rabbits; wild animals such as wild boars, deer, and bears; and marine mammals such as whales, dolphins, and sea lions. Examples of birds include chickens, turkeys, ducks, geese, guinea fowl, quail, and ostriches. Examples of seafood include fish such as horse mackerel, salmon, cod, pufferfish, sillago, conger eel, hoki, and hake; crustaceans such as shrimp and crabs; shellfish such as scallops and oysters; and other aquatic products such as squid and octopus. "Veggie meat" may refer to food ingredients that are processed to resemble meat from plant-based proteins or ingredients containing them. Examples of plant-based proteins include proteins from beans, wheat, rice, corn, potatoes, seeds, and mushrooms. Examples of beans include soybeans, peas, broad beans, chickpeas, almonds, peanuts, and lupin beans. Examples of wheat include wheat, barley, and rye. Seeds include sunflower seeds, pumpkin seeds, quinoa, chia seeds, and hemp seeds. As for plant proteins, soy protein is particularly noteworthy. In other words, veggie meat specifically refers to veggie meat containing soy protein (e.g., granular soy protein). As for milk, mammalian milks such as cow's milk, goat's milk, sheep's milk, buffalo milk, reindeer's milk, donkey's milk, and camel's milk are examples. As for eggs, bird eggs such as chicken eggs are examples. As for plants, grains, vegetables, and fruits are examples. Veggie meat processed foods may also be an example of plant processed foods. As for ingredients, one type of ingredient may be used, or two or more types of ingredients may be used in combination. These ingredients may be used as raw materials for processed foods, for example, as is or after being processed as appropriate. Processing methods include shaping such as cutting, mincing, and grinding.

[0050] Examples of processed foods (e.g., processed meat products, processed seafood products, or processed vegetarian meat products) include, specifically, sausages, hamburgers, minced meat cutlets, meatballs, shumai, gyoza, tsukune, ham, bacon, molded meat, and dried meat. Examples of processed foods (e.g., processed meat products, processed seafood products, or processed vegetarian meat products) include, in particular, sausages, hamburgers, minced meat cutlets, meatballs, shumai, gyoza, and tsukune. Examples of processed foods (e.g., processed meat products, processed seafood products, or processed vegetarian meat products) include, even more specifically, sausages and hamburgers. Examples of these processed foods include, specifically, processed foods made from the ingredients exemplified above. In other words, examples of sausages and hamburgers include sausages and hamburgers made from processed meat such as pork, sausages and hamburgers made from processed seafood such as fish, and sausages and hamburgers made from processed vegetarian meat such as soy protein-containing veggie meat.

[0051] Examples of processed foods containing oils and fats include processed foods such as those exemplified above that contain oils and fats. These oil-containing foods may be provided in any form, such as room-temperature storage foods, refrigerated foods, frozen foods, retort foods, canned foods, bottled foods, or instant foods.

[0052] "Food ingredients containing oils and fats" refers to food materials used to manufacture foods containing oils and fats. There are no particular restrictions on food ingredients containing oils and fats, as long as they can be used to manufacture such foods. Food ingredients containing oils and fats can be appropriately selected depending on various conditions, such as the type of food containing oils and fats. Examples of food ingredients containing oils and fats include those commonly used in the manufacture of foods containing oils and fats.

[0053] At a minimum, oils and fats are used as ingredients in oil- and fat-containing foods. In other words, oil- and fat-containing ingredients in foods contain oils and fats. Examples of oils and fats include animal-derived oils and fats (animal fats), plant-derived oils and fats (vegetable oils), and their hydrogenated forms. Examples of animal fats and fats include chicken fat, pork fat, beef fat, sheep fat, whale oil, fish oil, egg oil, and butter. Examples of fish oils include tuna oil, bonito oil, sardine oil, mackerel oil, salmon oil, and cod oil. Examples of vegetable oils and fats include rapeseed oil, rice oil, safflower oil, sunflower oil, olive oil, peanut oil, palm oil, palm kernel oil, coconut oil, soybean oil, corn oil, cottonseed oil, sesame oil, grape seed oil, and perilla oil. Examples of hydrogenated oils include partially hydrogenated oils and fully hydrogenated oils. Specific examples of hydrogenated oils include margarine and shortening. Oils and fats also include those contained in processed foods such as meat, as exemplified above. In other words, when using ingredients containing oils and fats, oils and fats may or may not be added separately. One type of oil or fat may be used, or two or more types of oils and fats may be used in combination.

[0054] In addition to oils and fats, other ingredients may be used as ingredients for oil- and fat-containing foods. Other ingredients include ingredients other than oils and fats that are commonly used in the manufacture of oil- and fat-containing foods. Specifically, other ingredients include ingredients for processed foods such as meat, as exemplified above. That is, for example, if the oil- and fat-containing food is a processed food, ingredients for processed foods may be used in addition to oils and fats as ingredients for the oil- and fat-containing food. Other ingredients may also include inorganic salts, sugars, nucleic acids, amino acids, proteins, eggs, flour, starch, modified starch, enzymes, binders, pH adjusters, colorants, antioxidants, and preservatives. Examples of inorganic salts include sodium chloride, potassium chloride, and phosphates. As for other ingredients, one ingredient may be used, or two or more ingredients may be used in combination. Other ingredients may be mixed with oils and fats beforehand, or they may be added to oils and fats during the manufacture of the oil- and fat-containing food.

[0055] The amount of oil- and fat-containing food ingredients used is not particularly limited, as long as it allows for the production of the desired oil- and fat-containing food product. The amount of oil- and fat-containing food ingredients used can be appropriately set according to various conditions, such as the type of oil- and fat-containing food ingredient and the type of oil- and fat-containing food product.

[0056] The amount of fat and oil added may be set, for example, so that the fat and oil content in a fat and oil-containing food falls within a predetermined range. The fat and oil content in a fat and oil-containing food may be, for example, 10% (w / w) or more, 15% (w / w) or more, 20% (w / w) or more, 25% (w / w) or more, 30% (w / w) or more, 35% (w / w) or more, 40% (w / w) or more, 45% (w / w) or more, or 50% (w / w) or more as a consuming concentration, or 70% (w / w) or less, 65% (w / w) or less, 60% (w / w) or less, 55% (w / w) or less, 50% (w / w) or less, 45% (w / w) or less, 40% (w / w) or less, 35% (w / w) or less, or 30% (w / w) or less, and may be within a range of non-contradictory combinations thereof. The fat content in fat-containing foods may be, for example, 10-70% (w / w), 10-60% (w / w), 10-50% (w / w), 10-40% (w / w), 15-65% (w / w), or 20-60% (w / w) as edible concentrations.

[0057] The proportion of ingredients in processed foods (for example, the proportion of meat, seafood, or veggie meat) may be, for example, 30% (w / w) or more, 40% (w / w) or more, 50% (w / w) or more, 60% (w / w) or more, or 70% (w / w) or more relative to the total amount of oil-containing food ingredients, or 99% (w / w) or less, 95% (w / w) or less, 90% (w / w) or less, 80% (w / w) or less, 70% (w / w) or less, 60% (w / w) or less, or 50% (w / w) or less, and may be within a range of non-inconsistent combinations thereof. The proportion of ingredients in processed foods (for example, the proportion of meat, seafood, or veggie meat) may specifically be 30-90% (w / w) or 50-90% (w / w) of the total amount of oil-containing food ingredients.

[0058] Oil-containing foods may or may not contain sodium chloride. In other words, oil-containing food ingredients may or may not contain sodium chloride. Oil-containing foods may, for example, be reduced-sodium oil-containing foods. "Reduced-sodium oil-containing foods" may mean oil-containing foods with a lower sodium chloride content than regular oil-containing foods. Examples of reduced-sodium oil-containing foods include processed oil-containing foods with reduced sodium content, as exemplified above. Specifically, reduced-sodium sausages can be given as an example of reduced-sodium oil-containing foods. The sodium chloride content in reduced-sodium oil-containing foods can be appropriately set according to various conditions, such as the type of oil-containing food. The sodium chloride content in reduced-sodium fat-containing foods is, for example, as a consuming concentration of 0% (w / w) or more, 0.1% (w / w) or more, 0.2% (w / w) or more, 0.3% (w / w) or more, 0.4% (w / w) or more, 0.5% (w / w) or more, 0.6% (w / w) or more, 0.7% (w / w) or more, 0.8% (w / w) or more, 0.9% (w / w) or more, 1% (w / w) or more, 1.1% (w / w) or more, 1.2% (w / w) or more, 1.3% (w / w) or more, 1.4% (w / w) or more, and so on. It may be 1.5%(w / w) or more, and may also be 3%(w / w) or less, 2.5%(w / w) or less, 2%(w / w) or less, 1.5%(w / w) or less, 1.4%(w / w) or less, 1.3%(w / w) or less, 1.2%(w / w) or less, 1.1%(w / w) or less, 1%(w / w) or less, 0.9%(w / w) or less, 0.8%(w / w) or less, 0.7%(w / w) or less, 0.6%(w / w) or less, or 0.5%(w / w) or less, and may be within a range of non-contradictory combinations thereof. In reduced-sodium fat-containing foods, the sodium chloride content may, for example, in the case of reduced-sodium sausages, be 0.6% (w / w) or more, 0.7% (w / w) or more, 0.8% (w / w) or more, or 0.9% (w / w) or more as a consuming concentration, or it may be 1.1% (w / w) or less, 1% (w / w) or less, 0.9% (w / w) or less, or 0.8% (w / w) or less, or within a range of any non-inconsistent combination thereof.In the case of reduced-sodium sausages, the sodium chloride content in fat-containing foods may be, for example, 0.6-1.1% (w / w) as a edible concentration.

[0059] Oil and fat-containing foods can be manufactured, for example, by processing oil and fat-containing food ingredients such as mixing, molding, heating, drying, and freezing. These processing steps may be carried out individually or in appropriate combinations. Specifically, oil and fat-containing foods can be manufactured, for example, by mixing oil and fat-containing food ingredients and molding them. Molded oil and fat-containing foods may be provided as is, or after further processing such as heating, drying, or freezing. Mixing oil and fat-containing food ingredients may include, for example, kneading the oil and fat-containing food ingredients. Heating methods include baking, steaming, boiling, and frying.

[0060] The amount and ratio of active ingredients added in the method of the present invention are not particularly limited, as long as a food modification effect is obtained. The amount and ratio of active ingredients added in the method of the present invention can be appropriately set according to various conditions such as the type of oil-containing food raw material and the type of oil-containing food.

[0061] The amount of active ingredient added may be set, for example, so that the fatty acid content in the oil-containing food falls within a predetermined range.

[0062] The fatty acid content in oil-containing foods may be, for example, 5 mg / g or more, 10 mg / g or more, 13 mg / g or more, 15 mg / g or more, 20 mg / g or more, 30 mg / g or more, 40 mg / g or more, 50 mg / g or more, 60 mg / g or more, 70 mg / g or more, 80 mg / g or more, or greater than 80 mg / g, or 200 mg / g or less, 150 mg / g or less, 120 mg / g or less, 100 mg / g or less, 90 mg / g or less, 80 mg / g or less, 70 mg / g or less, 60 mg / g or less, 50 mg / g or less, 40 mg / g or less, 30 mg / g or less, or 20 mg / g or less, or within a range of any non-inconsistent combination thereof. The fatty acid content in oil-containing foods may specifically be, for example, as a edible concentration, 5-200 mg / g, 5-150 mg / g, 5-100 mg / g, 5-70 mg / g, 5-50 mg / g, 13-200 mg / g, 13-150 mg / g, 13-100 mg / g, 13-70 mg / g, 13-50 mg / g, 25-200 mg / g, 25-150 mg / g, 25-100 mg / g, 25-70 mg / g, 25-50 mg / g, greater than 80 mg / g and 200 mg / g or less, or greater than 80 mg / g and 150 mg / g or less.

[0063] The fatty acid content in oil-containing foods may be, for example, 25 mg or more, 50 mg or more, 75 mg or more, 100 mg or more, 150 mg or more, 200 mg or more, 250 mg or more, 300 mg or more, 350 mg or more, 400 mg or more, or more than 400 mg per gram of oil contained in the oil-containing food, or 1000 mg or less, 750 mg or less, 600 mg or less, 500 mg or less, 450 mg or less, 400 mg or less, 350 mg or less, 300 mg or less, 250 mg or less, 200 mg or less, 150 mg or less, or 100 mg or less, and may be within a range of any non-consistent combination thereof. Specifically, the fatty acid content in oil-containing foods may be, for example, 25-1000 mg, 25-750 mg, 25-500 mg, 25-350 mg, 25-250 mg, 65-1000 mg, 65-750 mg, 65-500 mg, 65-350 mg, 65-250 mg, 125-1000 mg, 125-750 mg, 125-500 mg, 125-350 mg, 125-250 mg, more than 400 mg and 1000 mg or less, or more than 400 mg and 750 mg or less per gram of oil contained in the oil-containing food.

[0064] When at least component (A) is used as an active ingredient, fatty acids may be generated by the action of component (A), thereby increasing the fatty acid content in the oil-containing food. Therefore, when at least component (A) is used as an active ingredient, the amount of component (A) added may be set, for example, so that fatty acids are generated by component (A), and the fatty acid content in the oil-containing food falls within the range exemplified above.

[0065] The amount of active ingredient added may be set, for example, so that the diacylglycerol content in the oil-containing food product falls within a predetermined range.

[0066] The diacylglycerol content in oil-containing foods may be, for example, 25 mg / g or less, 24 mg / g or less, 23 mg / g or less, 22 mg / g or less, 21 mg / g or less, 20 mg / g or less, 19 mg / g or less, 18 mg / g or less, 17 mg / g or less, 16 mg / g or less, 15 mg / g or less, 14 mg / g or less, 13 mg / g or less, 12 mg / g or less, 11 mg / g or less, 10 mg / g or less, 9 mg / g or less, 8 mg / g or less, 7 mg / g or less, 6 mg / g or less, 5 mg / g or less, 4 mg / g or less, 3 mg / g or less, 2 mg / g or less, 1 mg / g or less, or zero, as measured by the edible concentration.

[0067] The diacylglycerol content in oil-containing foods may be, for example, 125 mg or less, 120 mg or less, 115 mg or less, 110 mg or less, 105 mg or less, 100 mg or less, 95 mg or less, 90 mg or less, 85 mg or less, 80 mg or less, 75 mg or less, 70 mg or less, 65 mg or less, 60 mg or less, 55 mg or less, 50 mg or less, 45 mg or less, 40 mg or less, 35 mg or less, 30 mg or less, 25 mg or less, 20 mg or less, 15 mg or less, 10 mg or less, 5 mg or less, or zero per gram of oil contained in the oil-containing food.

[0068] By adding active ingredients to oil-containing foods so that the diacylglycerol content falls within the range exemplified above, it is expected that food modification effects can be obtained while suppressing (i.e., reducing) off-flavors and / or off-tastes.

[0069] When at least component (A) is used as an active ingredient, diacylglycerol may be generated and broken down by the action of component (A), thereby increasing or decreasing the fatty acid content in the oil-containing food. Therefore, when at least component (A) is used as an active ingredient, the amount of component (A) added and the ratio of triacylglycerol lipase to diacylglycerol lipase in component (A) may be set, for example, so that the diacylglycerol generated by triacylglycerol lipase is hydrolyzed by diacylglycerol lipase, thereby keeping the diacylglycerol content in the oil-containing food within the range exemplified above.

[0070] Furthermore, the amount of triacylglycerol lipase added may be, for example, 0.1 U or more, 0.2 U or more, 0.5 U or more, 1 U or more, 2 U or more, or 5 U or more per gram of oil or fat, or 500 U or less, 200 U or less, 100 U or less, 50 U or less, 20 U or less, or 10 U or less, and may be within a range of non-inconsistent combinations thereof. Specifically, the amount of triacylglycerol lipase added may be, for example, 0.1 to 500 U, or 1 to 100 U, per gram of oil or fat.

[0071] Furthermore, the amount of diacylglycerol lipase added may be, for example, 0.1 U or more, 0.2 U or more, 0.5 U or more, 1 U or more, 2 U or more, or 5 U or more per gram of oil or fat, or 500 U or less, 200 U or less, 100 U or less, 50 U or less, 20 U or less, or 10 U or less, and may be within a range of non-inconsistent combinations thereof. Specifically, the amount of diacylglycerol lipase added may be, for example, 0.1 to 500 U or 1 to 100 U per gram of oil or fat.

[0072] The active ingredient may be added to the oil-containing food raw material at any stage of the manufacturing process of the oil-containing food, as long as the food modification effect is obtained. The active ingredient may be added to the oil-containing food raw material as is, or after being prepared in a desired form such as a solution as appropriate. "Addition of active ingredient" may refer collectively to the operation of bringing the active ingredient into coexistence with the oil-containing food raw material. When two or more ingredients are used as active ingredients, the description regarding the addition of the active ingredients can be applied independently to each active ingredient unless otherwise specified. When two or more ingredients are used as active ingredients, all active ingredients may be added to the oil-containing food raw material at the same time, or they may be added separately, or separately in any combination. When two or more ingredients are used as active ingredients, the order in which the active ingredients are added to the oil-containing food raw material is not particularly limited, as long as the food modification effect is obtained. The active ingredient may be added to the oil-containing food raw material, for example, when mixing the oil-containing food raw material. Specifically, for example, in the case of fat-containing foods manufactured through a process of kneading fat-containing food ingredients such as sausages and hamburgers, the active ingredient may be added as follows: The active ingredient may be added, for example, before, at the start, or after the start of kneading. The active ingredient may usually be added before the completion of kneading. More specifically, the active ingredient may be added before or at the start of kneading. In other words, the active ingredient may be added by the time kneading begins. In other words, kneading may begin in the presence of the active ingredient. If the active ingredient is added after the start of kneading, it may be added, for example, before 50%, 40%, 30%, 20%, 10%, or 5% of the kneading time has elapsed.

[0073] When at least component (A) is used as an active ingredient, triacylglycerol may be hydrolyzed during the production of oil-containing foods. Examples of triacylglycerol include oils and fats. Specifically, triacylglycerol may be hydrolyzed by triacylglycerol lipase. That is, triacylglycerol lipase may be added so that it can act on oils and fats. Specifically, triacylglycerol lipase may be added so that it can come into contact with oils and fats. Diacylglycerol may be produced by the hydrolysis of triacylglycerol. Furthermore, when at least component (A) is used as an active ingredient, diacylglycerol may be hydrolyzed during the production of oil-containing foods. Specifically, diacylglycerol may be hydrolyzed by diacylglycerol lipase. That is, diacylglycerol lipase may be added so that it can act on diacylglycerol. Specifically, diacylglycerol lipase may be added so that it can come into contact with diacylglycerol. Typically, by placing triacylglycerol lipase and diacylglycerol lipase in the same environment, the diacylglycerol produced by the action of triacylglycerol lipase can be hydrolyzed by diacylglycerol lipase. For example, by adding triacylglycerol lipase and diacylglycerol lipase to the oil-containing food ingredients during mixing, the two can be placed in the same environment.

[0074] The hydrolysis of triacylglycerols and diacylglycerols may be carried out concurrently with the manufacturing process of oil-containing foods, or separately from the manufacturing process of oil-containing foods. The hydrolysis of triacylglycerols and diacylglycerols may usually proceed by processing of oil-containing food raw materials such as mixing, molding, heating, drying, and freezing. However, a reaction time for hydrolysis of triacylglycerols and diacylglycerols may be separately provided. The length of the reaction time may be, for example, 1 minute or more, 2 minutes or more, 3 minutes or more, 4 minutes or more, 5 minutes or more, 7 minutes or more, 10 minutes or more, 20 minutes or more, or 30 minutes or more, or 24 hours or less, 12 hours or less, 6 hours or less, 2 hours or less, 1 hour or less, 30 minutes or less, 20 minutes or less, or 10 minutes or less, or any non-inconsistent combination thereof. The temperature during the reaction time may be, for example, a refrigeration temperature, room temperature, or a heating temperature.

[0075] <4> Use of active ingredients Furthermore, the present invention discloses the use of the active ingredient in the applications exemplified above. Specifically, the present invention discloses, for example, the use of the active ingredient for modifying or producing oil- and fat-containing foods, and the use of the active ingredient in producing compositions for modifying or producing oil- and fat-containing foods.

[0076] Furthermore, the present invention discloses active ingredients for use in the applications exemplified above. Specifically, the present invention discloses, for example, active ingredients for use in the modification or manufacture of oil- and fat-containing foods, and active ingredients for use in the manufacture of compositions for the modification or manufacture of oil- and fat-containing foods. [Examples]

[0077] The present invention will be described in more detail below with reference to non-limiting embodiments.

[0078] [Example 1] Evaluation of the effect of fatty acids on the breaking strength and syneresis during heating of sausages Standard salted coarse-ground sausage and reduced-salt coarse-ground sausage were produced using the following procedure with the compositions shown in Table 1.

[0079] Specifically, ingredient A in Table 1 was minced into 5mm cubes using a meat grinder (chopper). Ingredient B in Table 1 was added to the minced meat and mixed for 4 minutes at 10°C using a food mixer ("HENGYU B10-B"; see below). Next, ingredients C and D in Table 1 were added and mixed for 1 minute at speed 1 and 6 minutes at speed 2 using a food mixer at 10°C, and the mixture was vacuum-packed. Then, the mixture was filled into collagen casings (Devro Corporation), dried at 60°C for 30 minutes, smoked (60°C, 10 minutes) and steamed (75°C, 30 minutes), cooled overnight, and standard salted coarse-ground sausage and reduced-salt coarse-ground sausage were produced.

[0080] [ka]

[0081] Separately, a reduced-sodium coarse-ground sausage with added fatty acids was manufactured using the following procedure.

[0082] The manufacturing procedure for the reduced-salt coarse-ground sausage with added fatty acids is the same as the manufacturing procedure for the reduced-salt coarse-ground sausage described above, except that C and D in Table 1 were added, mixed using a food mixer at 10°C at speed 1 for 1 minute and speed 2 for 6 minutes, then the fatty acids were added and mixed further at 10°C at speed 2 for 2 minutes before the mixture was vacuum-packed. The amounts of fatty acids added were 0.78 parts by weight of palmitic acid, 0.31 parts by weight of stearic acid, 1.67 parts by weight of oleic acid, and 0.56 parts by weight of linoleic acid per 100 parts by weight of the raw materials in Table 1.

[0083] In the production of each sausage, the raw materials used were: general food-grade salt; commercially available food additives for the polyphosphate preparation, sodium nitrite preparation, sodium L-ascorbate, umami seasoning, and white pepper; and reagent-grade fatty acids. The same applies to the following examples.

[0084] [Table 1]

[0085] The breaking strength of each sausage produced was measured. The breaking strength was measured using a texture analyzer TA.XTplus (manufactured by Stable Micro Systems) under the following measurement conditions (n=10). <Measurement conditions> Plunger: Spherical plunger with a diameter of 5 mm Clearance: Down 1mm / sec, Up 10mm / sec Measurement temperature: product temperature = room temperature

[0086] The results are shown in Table 2. The reduced-salt coarse-ground sausage showed a decrease in breaking strength compared to the standard salted coarse-ground sausage. On the other hand, the reduced-salt coarse-ground sausage with added fatty acids achieved a breaking strength equivalent to that of the standard salted coarse-ground sausage. Furthermore, the reduced-salt coarse-ground sausage with added fatty acids showed an increase in the breaking distance compared to the standard salted coarse-ground sausage, indicating improved flexibility. Therefore, it is clear that the addition of fatty acids can provide food modification effects, such as improved breaking strength, in oil-containing foods.

[0087] [Table 2]

[0088] For each sausage produced, the syneresis rate was measured after heating at 75°C for 10 minutes. The syneresis rate was calculated as the ratio of the weight of the liquid (which may include water or oil) released during heating to the weight of the sausage before heating.

[0089] The results are shown in Table 3. Reduced-salt coarse-ground sausage showed an increased rate of syneresis compared to standard salt coarse-ground sausage. On the other hand, reduced-salt coarse-ground sausage with added fatty acids showed a decreased rate of syneresis compared to standard salt coarse-ground sausage. Therefore, it is clear that the addition of fatty acids can provide food modification effects, such as reducing syneresis during heating, in oil-containing foods.

[0090] [Table 3]

[0091] [Example 2] Evaluation of the effects of lipase or fatty acids on hamburger yield and flavor. (1) Evaluation of the effects of triacylglycerol lipase on the yield and flavor of hamburgers Hamburgers without triacylglycerol lipase and hamburgers with added triacylglycerol lipase were produced using the following procedure.

[0092] (a) Put the lean pork from Table 4 into a KitchenAid mixer ("KSM5ER (Empire Red)", manufactured by FMI Co., Ltd.), mix on speed 1 for 30 seconds, add the salt from Table 4, then add the remaining ingredients from Table 4 and optionally lipase, mix on speed 1 for 4 minutes, and then mix on speed 2 for 1 minute to obtain the mixture. (b) The mixture obtained in (a) above was filled into a muffin plate at a rate of 30g / hole and molded to obtain a muffin plate filled with food molded products. The weight of the muffin plate filled with food molded products was measured, and the weight of the food molded product M1 (g) was calculated by subtracting the weight of the muffin plate. (c) The muffin plates filled with the food molded products obtained in (b) above were vacuum-packed and kept in a refrigerator at 5°C for 18 hours. (d) After removing the muffin plate filled with food product from its packaging, the hamburger patty was prepared by baking it in a steam convection oven at 200°C for 9 minutes. The weight M2 (g) of the hamburger patty after baking was measured.

[0093] [Table 4]

[0094] For each hamburger patty produced, the yield after baking (=100*M2 / M1(%)) was calculated.

[0095] Furthermore, each hamburger patty was allowed to cool at room temperature for two hours after cooking, and then evaluated for off-flavors and juiciness by a panel of four experts. The sensory evaluation was conducted using a paired comparison method with a 7-point scale, with a hamburger patty without added triacylglycerol lipase serving as the control.

[0096] Off-flavors and juiciness were defined as follows (the same applies to subsequent examples). Off-flavor: The intensity of the feeling of tightness or stiffness on the tongue while chewing. Juicy feeling: The abundance of oily liquid felt during the early to late stages of chewing, the opposite of a dry feeling.

[0097] The scoring system (on a 7-point scale) was as follows: 1 point: very weak, 2 points: weak, 3 points: slightly weak, 4 points: neither strong nor weak, 5 points: slightly strong, 6 points: strong, 7 points: very strong. Off-flavors were scored as 1 point for control, and juiciness as 4 points for control.

[0098] Furthermore, the diacylglycerol (DAG) content in the sample (i.e., in the hamburger) and lipids of each hamburger patty was measured by an analytical company.

[0099] The results are shown in Table 5. The addition of triacylglycerol lipase improved yield and juiciness, but also increased off-flavor. It was considered that the increase in diacylglycerol (DAG) content due to the addition of triacylglycerol lipase contributed to the increase in off-flavor.

[0100] [Table 5]

[0101] (2) Evaluation of the effects of triacylglycerol lipase and diacylglycerol lipase on the flavor of hamburgers Hamburgers with added triacylglycerol lipase and hamburgers with added triacylglycerol lipase and diacylglycerol lipase were prepared using the following procedure.

[0102] The manufacturing procedure for each hamburger patty is the same as the manufacturing procedure for the hamburger patty with added lipase described in (1) above. For the triacylglycerol lipase, lipipase A-10D (Nagase & Co., Ltd.) was used, with an added amount of 0.049% by weight. For the diacylglycerol lipase, lipase GS "Amano" (Amano Enzyme Co., Ltd.) was used, with an added amount of 0.05% by weight.

[0103] Each hamburger patty produced was evaluated for off-flavors and juiciness through a sensory evaluation conducted by a panel of four experts. The sensory evaluation was performed using a paired comparison method with a 7-point scale, with a hamburger patty containing added triacylglycerol lipase serving as the control.

[0104] The scoring system (on a 7-point scale) was as follows: -3 points: Very weak, -2 points: Weak, -1 point: Somewhat weak, 0 points: Neutral, 1 point: Somewhat strong, 2 points: Strong, 3 points: Very strong, with control being scored as 0 points.

[0105] The results are shown in Table 6. The combined addition of triacylglycerol lipase and diacylglycerol lipase resulted in a reduction in off-flavor and an improvement in juiciness compared to the addition of triacylglycerol lipase alone. That is, it is thought that hydrolysis of the diacylglycerol produced by the action of triacylglycerol lipase with diacylglycerol lipase suppressed off-flavor while improving juiciness. Therefore, it is clear that the combined addition of triacylglycerol lipase and diacylglycerol lipase can provide food modification effects, such as improved juiciness, in oil-containing foods. In particular, the combined addition of triacylglycerol lipase and diacylglycerol lipase is expected to suppress off-flavor while providing food modification effects, such as improved juiciness, in oil-containing foods.

[0106] [Table 6]

[0107] (3) Evaluation of the effect of fatty acids on the flavor of hamburgers Hamburgers without added fatty acids and hamburgers with added fatty acids were manufactured using the following procedure.

[0108] The manufacturing procedure for hamburgers without added fatty acids is the same as the manufacturing procedure for hamburgers without added lipase described in (1) above.

[0109] The manufacturing procedure for hamburgers with added fatty acids is the same as the manufacturing procedure for hamburgers with added lipase described in (1) above, except that fatty acids are added instead of lipase. Oleic acid was used as the fatty acid, and the amount added was 2% by weight.

[0110] For each hamburger patty produced, off-flavors and juiciness were evaluated using the same procedure and criteria as described in (2) above, except that a hamburger patty without added fatty acids was used as a control (0 points).

[0111] The results are shown in Table 7. The addition of fatty acids resulted in a reduction of off-flavors and an improvement in juiciness. Therefore, it is clear that the addition of fatty acids can provide food modification effects, such as improved juiciness, to oil-containing foods. In particular, the addition of fatty acids is expected to suppress off-flavors while providing food modification effects, such as improved juiciness, to oil-containing foods.

[0112] [Table 7]

[0113] [Example 3] Evaluation of the effect of fatty acids on the flavor of processed vegetarian meat products The following procedure was used to manufacture processed vegetarian meat products without added fatty acids and processed vegetarian meat products with added fatty acids.

[0114] (a) The ingredients listed in Table 8 and optionally fatty acids were added to a KitchenAid mixer ("KSM5ER (Empire Red)", manufactured by FMI Co., Ltd.) and mixed at speed 1 for 2 minutes to obtain a mixture. Oleic acid was used as the fatty acid, and the amount added was 2% by weight. (b) The mixture obtained in (a) above was filled into a muffin plate at a rate of 30g / hole and molded to obtain a muffin plate filled with food molded products. (c) The muffin plates filled with the food molded products obtained in (b) above were vacuum-packed. (d) After removing the muffin plates filled with the food product from the packaging, they were baked in a steam convection oven at 180°C for 6 minutes to produce the veggie meat product.

[0115] [Table 8]

[0116] For each processed veggie meat product manufactured, off-flavor and juiciness were evaluated using the same procedure and criteria as in Example 2(2), except that a processed veggie meat product without added fatty acids was used as a control (0 points).

[0117] The results are shown in Table 9. An improvement in juiciness was observed with the addition of fatty acids. On the other hand, the addition of fatty acids produced almost no off-flavors. Therefore, it is clear that the addition of fatty acids can provide food modification effects, such as improved juiciness, to oil-containing foods. In particular, it is expected that the addition of fatty acids can provide food modification effects, such as improved juiciness, to oil-containing foods with little to no off-flavor generation.

[0118] [Table 9]

[0119] [Example 4] Evaluation of the effects of triacylglycerol lipase or fatty acids on syneresis and flavor during heating of sausages. Standard salted coarse-ground sausage (control product), reduced-salt coarse-ground sausage (test product 1), and reduced-salt coarse-ground sausages with added triacylglycerol lipase or fatty acids (test products 2-5) were manufactured using the following procedure.

[0120] The manufacturing procedure for the control product was the same as that for the standard salted coarse-ground sausage in Example 1, except that a standard mixer ("KitchenAid 7QT KSM7586PCA", manufactured by KitchenAid) was used instead of the food mixer "HENGYU B10-B".

[0121] The manufacturing procedure for Test Sample 1 is identical to that of Example 1 for the reduced-salt coarse-ground sausage, except that a standard mixer ("KitchenAid 7QT KSM7586PCA," manufactured by KitchenAid) was used instead of the food mixer "HENGYU B10-B."

[0122] The manufacturing procedures for test samples 2-5 are identical to those for the reduced-salt coarse-ground sausage with added fatty acids in Example 1, except that a standard mixer ("KitchenAid 7QT KSM7586PCA," manufactured by KitchenAid) was used instead of the food mixer "HENGYU B10-B," and triacylglycerol lipase (Lipase PL; manufactured by Meito Sangyo Co., Ltd.) or fatty acids from Table 10 were added instead of the fatty acids in Example 1.

[0123] For each sausage produced, the water syneresis rate during heating was measured using the same procedure as in Example 1.

[0124] Each sausage produced was evaluated for off-flavors through a sensory evaluation conducted by a panel of three experts. In the sensory evaluation, the intensity of off-flavors in the control product was set to 0 points, and the intensity of off-flavors in test products 1-5 was evaluated on a scale of 0 to 10 points (0 points: weak, 5 points: strong, 10 points: very strong).

[0125] The results are shown in Table 10. The reduced-salt sausage (Test 1) showed increased syneresis compared to the standard salt sausage (control), but the lipase PL-added product (Test 2) and the fatty acid-added products (Tests 3-5) showed decreased syneresis compared to the reduced-salt sausage (Test 1). Furthermore, the lipase PL-added product (Test 2) exhibited a strong off-flavor, while the fatty acid-added products (Tests 3-5) showed little to no off-flavor. Therefore, it is clear that the addition of fatty acids can provide food modification effects, such as reducing syneresis during heating, in oil-containing foods. In particular, the addition of fatty acids is expected to provide food modification effects, such as reducing syneresis during heating, in oil-containing foods with little to no off-flavor.

[0126] [Table 10] [Industrial applicability]

[0127] According to the present invention, fat-containing foods such as sausages and hamburgers can be modified.

Claims

1. A composition, For the manufacture or modification of processed meat products containing oils and fats and / or processed veggie meat products containing oils and fats, The following ingredients (A), or ingredients (A) and (B) are contained: (A) Triacylglycerol lipase and diacylglycerol lipase; (B) Fatty acids selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, alpha-linolenic acid, gamma-linolenic acid, arachidic acid, arachidonic acid, behenic acid, lignoceric acid, nervonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, and combinations thereof. The modification is selected from the group consisting of increasing the yield of the oil-containing food during heating, reducing syneresis during heating, increasing the juiciness of the oil-containing food, increasing the breaking strength of the oil-containing food, and combinations thereof. This is so that the amount of triacylglycerol lipase added per 1 g of oil in the food is 1 to 100 U, and so that the amount of diacylglycerol lipase added is 1 to 100 U. A composition that, when containing the above-mentioned component (B), is used such that the content of the above-mentioned fatty acid in the food is greater than 80 mg / g as a edible concentration.

2. The composition according to claim 1, wherein the processed meat product containing the oil and / or processed veggie meat product containing the oil and / or is a sausage or a hamburger.

3. The composition according to claim 2, wherein the sodium chloride content in the sausage is 1.1% (w / w) or less as a edible concentration.

4. A method for producing processed meat products containing oils and fats and / or processed veggie meat products containing oils and fats, The process includes adding the following component (A), or components (A) and (B), to the raw materials of the food; (A) 1 to 100 U of triacylglycerol lipase per 1 g of oil and fat and In contrast, 1 to 100 U of diacylglycerol lipase; (B) Fatty acids selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, alpha-linolenic acid, gamma-linolenic acid, arachidic acid, arachidonic acid, behenic acid, lignoceric acid, nervonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, and combinations thereof. A method in which, when adding component (B), components (A) and (B) are added such that the edible concentration of the fatty acid in the food exceeds 80 mg / g.

5. Modified fat-containing foods are manufactured, The method according to claim 4, wherein the modification is selected from the group consisting of increasing the yield of the oil-containing food when heated, reducing syneresis of the oil-containing food when heated, increasing the juiciness of the oil-containing food, increasing the breaking strength of the oil-containing food, and combinations thereof.

6. A method for modifying processed meat products containing oils and fats and / or processed veggie meat products containing oils and fats, The process includes adding the following component (A), or components (A) and (B), to the raw materials of the food; (A) 1 to 100 U of triacylglycerol lipase and 1 to 100 U of diacylglycerol lipase per 1 g of oil or fat; (B) Fatty acids selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, alpha-linolenic acid, gamma-linolenic acid, arachidic acid, arachidonic acid, behenic acid, lignoceric acid, nervonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, and combinations thereof. The modification is selected from the group consisting of increasing the yield of the oil-containing food during heating, reducing syneresis during heating, increasing the juiciness of the oil-containing food, increasing the breaking strength of the oil-containing food, and combinations thereof. A method in which, when adding component (B), components (A) and (B) are added such that the edible concentration of the fatty acid in the food exceeds 80 mg / g.

7. The method according to any one of claims 4 to 6, wherein the processed meat product containing the oil and / or processed veggie meat product containing the oil and / or is a sausage or a hamburger.

8. The method according to claim 7, wherein the sodium chloride content in the sausage is 1.1% (w / w) or less as a edible concentration.

9. The method according to any one of claims 4 to 8, wherein component (A), or components (A) and (B), are added such that the ingestible concentration of diacylglycerol is 25 mg / g or less.

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