Greasiness enhancer and method for enhancing greasiness

Abstract

Provided are a greasiness enhancer capable of enhancing greasiness of a food and a method for enhancing greasiness. Provided are a greasiness enhancer comprising at least one selected from potassium salts, calcium salts, and arginines, and a method for enhancing greasiness of a food, comprising adding the greasiness enhancer to a food.

Description

Oily feel enhancer and method for enhancing oily feel

[0001] The present invention relates to an oily and fat sensation enhancer for enhancing the oily and fat sensation of foods and a method for enhancing the oily and fat sensation of foods.

[0002] In recent years, many foods have been developed in response to increasing consumer demand for reduced fat content in foods, but the loss of the fat sensation (oily feel) caused by reducing fat content in foods has been pointed out. Here, "oily feel" refers to the sensation lost by reducing fat content in foods, and is a comprehensive sensation that includes fat-like richness, thickness, richness, creaminess, milkiness, lardiness, mouth-coating, mouth-watering, etc.

[0003] In response to the above-mentioned issues, for example, Patent Document 1 discloses a solid oil-and-fat substitute composition containing a heat-coagulating β-1,3-glucan, an oil and a calcium salt for enhancing the oily feel. Patent Document 2 discloses an artificial flavoring composition containing an amino acid such as arginine for imparting creaminess to foods. Furthermore, Patent Document 3 discloses a milky taste enhancer obtained by heating an aqueous solution containing carbohydrates and amino acids whose main components are at least three selected from valine, proline, isoleucine, lysine, glutamic acid, and arginine.

[0004] Japanese Patent Application Laid-Open No. 2021-78395 Japanese Patent Application Laid-Open No. 2011-72290

[0005] However, the above-mentioned prior art techniques are not sufficiently effective in enhancing the oily and fatty feel, and there is still a need for techniques and materials that can compensate for the oily and fatty feel. Therefore, an object of the present invention is to provide an oily and fatty feel enhancer for enhancing the oily and fatty feel of foods and a method for enhancing the oily and fatty feel of foods.

[0006] As a result of intensive research to solve the above problems, the present inventors have found that a good oily feel enhancing effect can be obtained by adding an oily feel enhancer containing at least one selected from potassium salts, calcium salts, and arginines to food, and have thus completed the present invention.

[0007] That is, the present invention has the following features. [1] An oily and fat feel enhancer containing at least one selected from a potassium salt, a calcium salt, and an arginine analogue. [2] The oily and fat feel enhancer according to [1], containing two or more selected from a potassium salt, a calcium salt, and an arginine analogue. [3] The oily and fat feel enhancer according to [1], containing a potassium salt, a calcium salt, and an arginine analogue. [4] The oily and fat feel enhancer according to any one of [1] to [3], wherein the potassium salt is at least one selected from potassium chloride and dipotassium hydrogen phosphate. [5] The oily and fat feel enhancer according to any one of [1] to [4], wherein the calcium salt is at least one selected from calcium lactate, calcium citrate, and calcium chloride. [6] The oily and fat feel enhancer according to any one of [1] to [5], wherein the arginine analogue is arginine. [7] A method for enhancing the oily and fat feel of a food, comprising adding the oily and fat feel enhancer according to any one of [1] to [6] to a food product. [8] The method according to [7], wherein the amount of oily-feeling enhancer added is an amount for a potassium salt such that the concentration of the potassium salt in the food is 10 to 1,000 ppm by weight. [9] The method according to [7] or [8], wherein the amount of oily-feeling enhancer added is an amount for a calcium salt such that the concentration of the calcium salt in the food is 10 to 1,000 ppm by weight.

[10] The method according to any one of [6] to [9], wherein the amount of oily-feeling enhancer added is an amount for arginines such that the concentration of arginines in the food is 1 to 1,000 ppm by weight.

[11] A method for producing a food with an enhanced oily-feeling, comprising adding the oily-feeling enhancer according to any one of [1] to [6] to a food.

[12] The method according to

[11] , wherein the amount of oily-feeling enhancer added is an amount for a potassium salt such that the concentration of the potassium salt in the food is 10 to 1,000 ppm by weight.

[13] The method according to

[11] or

[12] , wherein the amount of the oily / fatty sensation enhancer added is, with respect to calcium salt, an amount such that the concentration of calcium salt in the food is 10 to 1,000 ppm by weight.

[14] The method according to any one of

[11] to

[13] , wherein the amount of the oily / fatty sensation enhancer added is, with respect to arginines, an amount such that the concentration of arginines in the food is 1 to 1,000 ppm by weight.

[0008] According to the present invention, an oily and fatty taste enhancer and a method for enhancing the oily and fatty taste of food can be provided.

[0009] As used herein, "enhancing oily and fatty feel" refers to a concept that encompasses further improving the oily and fatty feel of a food compared to when the oily and fatty feel enhancer or method of the present invention is not applied, and raising a reduced oily and fatty feel to a normal oily and fatty feel or even higher. For example, the enhanced oily and fatty feel is defined as when the oily and fatty feel is improved by applying the oily and fatty feel enhancer or method of the present invention to a food containing a normal amount of oil, or when the oily and fatty feel enhancer or method of the present invention is applied to a food containing half the normal amount of oil and fat, and the food contains an oily and fatty feel that is equal to or higher than that of a food containing the normal full amount of oil and fat.

[0010] [Oil-and-fat feel enhancer] The oil-and-fat feel enhancer of the present invention contains at least one selected from potassium salts, calcium salts, and arginines. That is, the oil-and-fat feel enhancer of the present invention is an oil-and-fat feel enhancer containing a potassium salt, an oil-and-fat feel enhancer containing a calcium salt, an oil-and-fat feel enhancer containing arginines, an oil-and-fat feel enhancer containing a potassium salt and a calcium salt, an oil-and-fat feel enhancer containing a potassium salt and arginines, an oil-and-fat feel enhancer containing a calcium salt and arginines, or an oil-and-fat feel enhancer containing a potassium salt, a calcium salt, and arginines. The oil-and-fat feel enhancer of the present invention can achieve a synergistic oil-and-fat feel enhancement effect by combining two or more selected from potassium salts, calcium salts, and arginines. In this specification, "synergistic" means that in the sensory evaluation method of the following examples, the score for the oil-and-fat feel enhancement effect by the combination of two or more components is higher than the sum of the scores for the oil-and-fat feel enhancement effect of each component alone, and it is described as a "synergistic" oil-and-fat feel enhancement effect being obtained.

[0011] In one embodiment of the present invention, the oily feel enhancer of the present invention is an oily feel enhancer containing a potassium salt, an oily feel enhancer containing a potassium salt and a calcium salt, an oily feel enhancer containing a potassium salt and an arginine, or an oily feel enhancer containing a potassium salt, a calcium salt and an arginine.

[0012] In another embodiment of the present invention, the oily feel enhancer of the present invention is an oily feel enhancer containing a calcium salt, an oily feel enhancer containing an arginine, or an oily feel enhancer containing a calcium salt and an arginine.

[0013] The potassium salt is not particularly limited as long as it exhibits the effects of the present invention, and examples thereof include potassium chloride, dipotassium hydrogen phosphate, monopotassium citrate, tripotassium citrate, potassium glutamate, potassium hydrogen tartrate, potassium gluconate, etc. Among these, potassium chloride and dipotassium hydrogen phosphate are preferred from the viewpoint of a high oily and fat feeling enhancing effect. Only one potassium salt may be used, or two or more potassium salts may be used in combination.

[0014] The calcium salt is not particularly limited as long as it exhibits the effects of the present invention, and examples thereof include calcium lactate, calcium citrate, calcium chloride, calcium glutamate, and calcium ribonucleotides. Among these, calcium lactate, calcium citrate, and calcium chloride are preferred from the viewpoint of a high oily and fat feeling enhancing effect. Only one calcium salt may be used, or two or more calcium salts may be used in combination.

[0015] The arginines are not particularly limited as long as the effects of the present invention are exhibited, and examples thereof include arginine and arginine salts (e.g., arginine hydrochloride, arginine glutamate, etc.). The arginines may be any of D-, L-, and DL-isomers. Among these, arginine is preferred, and L-arginine is more preferred, from the viewpoint of the high oily and fat feeling enhancing effect. Only one type of arginine may be used, or two or more types may be used in combination.

[0016] When the oily feel enhancer of the present invention contains a potassium salt and a calcium salt, the weight ratio of the potassium salt to the calcium salt is not particularly limited, but is preferably 1:0.0001 to 10,000, more preferably 1:0.0002 to 8,000, and even more preferably 1:0.0005 to 5,000.

[0017] When the oily feeling enhancer of the present invention contains a potassium salt and an arginine, the weight ratio of the potassium salt to the arginine is not particularly limited, but is preferably 1:0.0001 to 10,000, more preferably 1:0.0002 to 8,000, and even more preferably 1:0.0005 to 5,000.

[0018] When the oily feeling enhancer of the present invention contains a calcium salt and an arginine, the weight ratio of the calcium salt to the arginine is not particularly limited, but is preferably 1:0.0001 to 10,000, more preferably 1:0.0002 to 8,000, and even more preferably 1:0.0005 to 5,000.

[0019] When the oily feel enhancer of the present invention contains a potassium salt, a calcium salt, and an arginine, the weight ratio of the potassium salt to the calcium salt to the arginine is not particularly limited, but is preferably 1:0.0001-10000:0.0001-10000, more preferably 1:0.0002-8000:0.0002-8000, and even more preferably 1:0.0005-5000:0.0005-5000.

[0020] In a preferred embodiment of the present invention, the oily feel enhancer of the present invention contains a potassium salt, a calcium salt, and an arginine. Furthermore, in a more preferred embodiment of the present invention, the oily feel enhancer of the present invention contains potassium chloride, calcium lactate, and L-arginine. An oily feel enhancer containing potassium chloride, calcium lactate, and L-arginine is particularly useful commercially from the viewpoints of its strong oily feel enhancing effect, food labeling, low raw material costs, etc.

[0021] The oil-and-fat sensation enhancer of the present invention may contain, in addition to potassium salts, calcium salts, and arginines, any component / seasoning known in the art, as long as the effect of the present invention is not impaired. Examples of such components / seasonings include excipients, pH adjusters, antioxidants, thickening stabilizers, sweeteners (e.g., sugars), acidulants, spices, and coloring agents.

[0022] The oily feel enhancer of the present invention can be prepared, for example, by mixing the above-mentioned components in a predetermined weight ratio.

[0023] [Method for Enhancing Oily and Fatty Feeling] The method for enhancing oily and fat feeling of the present invention comprises adding the above-mentioned oily and fat feeling enhancer to a food. The food is not particularly limited as long as it is a food for which an enhancement of the oily and fat feeling is desired (requiring enhancement), and examples thereof include oils and fats (e.g., vegetable oils and fats, animal oils and fats, etc.), mayonnaise, soups (e.g., pork soup, ramen soup, consommé soup, chicken stock, etc.), dressings, curry, wrapped foods (e.g., gyoza, shumai, wonton, baozi, xiaolongbao, ravioli, spring rolls, etc.), cooked rice (e.g., fried rice, paella, pilaf, etc.), fried foods (e.g., croquettes, minced meat cutlets, etc.), hamburger steaks, meatballs, sausages, snacks, chocolate, cookies, bread, milk and dairy products containing oils and fats. Examples of such foods include oil-containing foods (e.g., cafe au lait, raw milk, cow's milk, low-fat milk, cream, butter, margarine, fat spread, cheese, yogurt, etc.), gratin, oil-containing beverages, and oil-containing noodles (e.g., fried noodles, oil-containing somen noodles, etc.); and oil-free foods such as non-oil dressings, oil-free milk and dairy products (e.g., non-fat milk, skim milk powder, non-fat yogurt, etc.), oil-free beverages (e.g., coffee drinks, etc.), and oil-free noodles (e.g., udon, soba, oil-free somen noodles, non-fried noodles, fresh noodles, pasta, noodle wraps, frozen noodles, etc.). Here, the oil-containing food may contain only oil, i.e., the oil-containing food may be oil itself. The method for enhancing oily and fat sensation of the present invention, which includes adding the above-mentioned oily and fat sensation enhancer to a food, also encompasses an embodiment in which each component of the above-mentioned oily and fat sensation enhancer (potassium salt, calcium salt, arginines) is added to the food individually (for example, each component is added to the food simultaneously, each component is added to the food in any order, etc.).

[0024] The amount of the oily / fatty sensation enhancer added is, with respect to the potassium salt, such that the concentration of the potassium salt in the food is, by weight, preferably 10 to 1,000 ppm, more preferably 20 to 800 ppm, and even more preferably 50 to 500 ppm. If the potassium salt concentration is less than 10 ppm, a sufficient oily / fatty sensation enhancing effect cannot be obtained, while if it is more than 1,000 ppm, an unpleasant taste such as bitterness is imparted.

[0025] The amount of the oily / fatty sensation enhancer added is, with respect to the calcium salt, such that the concentration of the calcium salt in the food is, by weight, preferably 10 to 1,000 ppm, more preferably 20 to 800 ppm, and even more preferably 50 to 500 ppm. If the calcium salt concentration is less than 10 ppm, a sufficient oily / fatty sensation enhancing effect cannot be obtained, while if it is more than 1,000 ppm, an unpleasant taste such as bitterness is imparted.

[0026] Furthermore, the amount of oily / fatty sensation enhancer added is such that the concentration of arginines in the food is, by weight, preferably 1 to 1000 ppm, more preferably 2 to 800 ppm, and even more preferably 5 to 500 ppm. If the concentration of arginines is lower than 1 ppm, a sufficient oily / fatty sensation enhancing effect cannot be obtained, while if it is higher than 1000 ppm, an unpleasant taste such as bitterness is imparted.

[0027] In one embodiment of the present invention, when the oily-feeling enhancer contains a potassium salt and a calcium salt, the lower limit of the concentrations of the potassium salt and calcium salt in the food may be lower than the above-mentioned value, taking into consideration that a synergistic oily-feeling enhancement effect can be obtained by combining these components. For example, the amount of potassium salt added is such that the concentration of the potassium salt in the food is preferably 1 to 1000 ppm, more preferably 2 to 800 ppm, and even more preferably 5 to 500 ppm, by weight, and the amount of calcium salt added is such that the concentration of the calcium salt in the food is preferably 1 to 1000 ppm, more preferably 2 to 800 ppm, and even more preferably 5 to 500 ppm, by weight,

[0028] In another embodiment of the present invention, when the oily / fatty sensation enhancer contains a potassium salt and an arginine, the lower limit of the concentration of the potassium salt and the arginine in the food may be lower than the above-mentioned value, taking into consideration that a synergistic oily / fatty sensation enhancing effect can be obtained by combining these components. For example, the amount of the potassium salt to be added is such that the concentration of the potassium salt in the food is preferably 1 to 1000 ppm, more preferably 2 to 800 ppm, and even more preferably 5 to 500 ppm, by weight, and the amount of the arginines to be added is such that the concentration of the arginines in the food is preferably 0.1 to 1000 ppm, more preferably 0.2 to 800 ppm, and even more preferably 0.5 to 500 ppm, by weight.

[0029] In yet another embodiment of the present invention, when the oily / fatty feel enhancer contains a calcium salt and an arginine, the lower limit of the concentration of the calcium salt and the arginine in the food may be lower than the above-mentioned value, taking into consideration that a synergistic oily / fatty feel enhancement effect can be obtained by combining these components. For example, the amount of calcium salt added is such that the concentration of the calcium salt in the food is preferably 1 to 1000 ppm, more preferably 2 to 800 ppm, and even more preferably 5 to 500 ppm by weight, and the concentration of the arginines in the food is preferably 0.1 to 1000 ppm, more preferably 0.2 to 800 ppm, and even more preferably 0.5 to 500 ppm by weight.

[0030] In yet another embodiment of the present invention, when the oil-and-fat feel enhancer contains a potassium salt, a calcium salt, and arginines, the lower limit of the concentrations of the potassium salt, calcium salt, and arginines in the food may be lower than the above-mentioned values, taking into consideration the synergistic effect of enhancing the oil-and-fat feel achieved by the combination of these components. For example, the amount of addition is such that the potassium salt concentration in the food is preferably 1 to 1000 ppm, more preferably 2 to 800 ppm, and even more preferably 5 to 500 ppm by weight, and the calcium salt concentration in the food is preferably 1 to 1000 ppm, more preferably 2 to 800 ppm, and even more preferably 5 to 500 ppm by weight, and the arginines concentration in the food is preferably 0.1 to 1000 ppm, more preferably 0.2 to 800 ppm, and even more preferably 0.5 to 500 ppm by weight.

[0031] In a preferred embodiment of the present invention, the method for enhancing oily and fat sensation of the present invention comprises adding to a food an oily and fat sensation enhancer containing a potassium salt, a calcium salt, and arginines. Furthermore, in a more preferred embodiment of the present invention, the method for enhancing oily and fat sensation of the present invention comprises adding to a food an oily and fat sensation enhancer containing potassium chloride, calcium lactate, and L-arginine. The method for enhancing oily and fat sensation comprising adding to a food an oily and fat sensation enhancer containing potassium chloride, calcium lactate, and L-arginine is particularly useful commercially from the viewpoints of the strength of the oily and fat sensation enhancing effect, food labeling, low raw material costs, etc.

[0032] [Method for producing a food with an enhanced oily feel] The present invention also relates to a method for producing a food with an enhanced oily feel. The method for producing a food with an enhanced oily feel of the present invention comprises adding the above-mentioned oily feel enhancer to a food. The food is not particularly limited as long as it is a food for which an enhanced oily feel is desired (requiring enhancement), and examples include the foods listed in the above description of the [Method for enhancing oily feel]. Note that, in the method for producing a food with an enhanced oily feel of the present invention, adding the above-mentioned oily feel enhancer to a food also includes adding each component of the oily feel enhancer (potassium salt, calcium salt, arginines) to the food individually (for example, adding each component to the food simultaneously, adding each component to the food in any order, etc.).

[0033] The amount of the oily feel enhancer to be added can be appropriately determined by referring to the amount to be added in the above-mentioned [Method for Enhancing Oily Feel], both when each component (potassium salt, calcium salt, arginines) is used alone and when each component (potassium salt, calcium salt, arginines) is used in combination.

[0034] In a preferred embodiment of the present invention, the method for producing a food product with an enhanced oily feel of the present invention comprises adding an oily feel enhancer containing a potassium salt, a calcium salt, and arginines to a food product. Furthermore, in a more preferred embodiment of the present invention, the method for producing a food product with an enhanced oily feel of the present invention comprises adding an oily feel enhancer containing potassium chloride, calcium lactate, and L-arginine to a food product. A method for producing a food product with an enhanced oily feel that comprises adding an oily feel enhancer containing potassium chloride, calcium lactate, and L-arginine to a food product is particularly useful commercially from the standpoints of the strength of the oily feel enhancing effect, food labeling, low raw material costs, etc.

[0035] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to the following examples, and it is of course possible to carry out the invention by making appropriate modifications within the scope that can comply with the above and below aims, and all modifications are included in the technical scope of the present invention.

[0036] <Sensory Evaluation Method> Sensory evaluation was performed on the test samples regarding the intensity of the oily feel and the presence or absence of off-flavors. The oily feel was evaluated by three expert panelists who tasted a positive control (PC), a negative control (NC), and test samples (test plots 1 to 32 for Example 1; test plots 1 to 19 for Example 2; test plots 1 to 7 for Example 3), scored the test samples in increments of 0.1 points within a range of 0.0 to 10.0 points (non-blind), with PC being "10.0 points" and NC being "1.0 points), and then averaged the scores obtained by the three expert panelists. The off-flavor evaluation was performed by three expert panelists who tasted the test samples and judged by consensus (non-blind) the presence or absence of off-flavors (tastes and aromas (e.g., chemical odors) not present in NC or PC).

[0037] Example 1 Pork soup (2.5 wt% pork powder, 0.3 wt% salt, 97.2 wt% hot water) was used as the NC, and pork soup (2.5 wt% pork powder, 0.3 wt% salt, 1 wt% lard, 96.2 wt% hot water) was used as the PC. Test samples were prepared by adding each component (potassium chloride, calcium lactate, L-arginine) to the pork soup (NC) so that the concentration of each component in the pork soup (NC) was the value shown in Table 1. The obtained test samples were evaluated according to the sensory evaluation method described above. The results are shown in Table 1.

[0038]

[0039] Example 2: Pork soup (2.5 wt% pork powder, 0.3 wt% salt, 97.2 wt% hot water) was used as the NC, and pork soup (2.5 wt% pork powder, 0.3 wt% salt, 1 wt% lard, 96.2 wt% hot water) was used as the PC. Test samples were prepared by adding each component (potassium salt, calcium salt, arginines) to the pork soup (NC) so that the concentrations of each component in the pork soup (NC) were 10 ppm, 10 ppm, and 1 ppm, respectively. The obtained test samples were evaluated according to the sensory evaluation method described above. The results are shown in Table 2.

[0040]

[0041] Example 3: Low-fat cafe au lait (97.8% by weight low-fat milk, 1.5% by weight granulated sugar, 0.7% by weight instant coffee) was used as the NC, and high-fat cafe au lait (97.8% by weight high-fat milk, 1.5% by weight granulated sugar, 0.7% by weight instant coffee) was used as the positive control (PC). Test samples were prepared by adding each component (potassium chloride, calcium lactate, L-arginine) to low-fat cafe au lait (NC) so that the concentration of each component in the low-fat cafe au lait (NC) was the value shown in Table 3. The obtained test samples were evaluated according to the sensory evaluation method described above. The results are shown in Table 3.

[0042]

[0043] From the above results, it can be seen that the test sample to which potassium salt / calcium salt / arginines were added had an improved (enhanced) oily feel and no off-flavor, compared with the negative control to which potassium salt / calcium salt / arginines were not added. Furthermore, it can be seen that the test sample to which two or more kinds of potassium salt / calcium salt / arginines were added in combination exhibited a synergistic oily feel enhancing effect.

[0044] The oily and fat sensation enhancer and method of the present invention can enhance the oily and fat sensation of foods.

[0045] This application is based on patent application No. 2022-047015 filed in Japan, the contents of which are incorporated in their entirety herein.

Claims

1. An oiliness enhancer containing at least one selected from potassium salts, calcium salts, and arginines.

2. The oiliness enhancer according to claim 1, comprising two or more selected from potassium salts, calcium salts, and arginines.

3. The oiliness enhancer according to claim 1, comprising potassium salts, calcium salts, and arginines.

4. The oily texture enhancer according to any one of claims 1 to 3, wherein the potassium salt is at least one selected from potassium chloride and dipotassium hydrogen phosphate.

5. The oiliness enhancer according to any one of claims 1 to 3, wherein the calcium salt is at least one selected from calcium lactate, calcium citrate, and calcium chloride.

6. The oily sensation enhancer according to any one of claims 1 to 3, wherein the arginines are arginine.

7. A method for enhancing the oily texture of food, comprising adding an oily texture enhancer according to any one of claims 1 to 3 to food.

8. The method according to claim 7, wherein the amount of oiliness enhancer added is such that, with respect to potassium salts, the concentration of potassium salts in the food is 10 to 1000 ppm by weight.

9. The method according to claim 7, wherein the amount of the oiliness enhancer added is such that, with respect to calcium salts, the concentration of calcium salts in the food is 10 to 1000 ppm by weight.

10. The method according to claim 7, wherein the amount of oiliness enhancer added is such that, with respect to arginines, the concentration of arginines in the food is 1 to 1000 ppm by weight.

11. A method for producing a food product with an enhanced oily texture, comprising adding an oily texture enhancer according to any one of claims 1 to 3 to the food product.

12. The manufacturing method according to claim 11, wherein the amount of oiliness enhancer added is such that, with respect to potassium salts, the concentration of potassium salts in the food is 10 to 1000 ppm by weight.

13. The manufacturing method according to claim 11, wherein the amount of oiliness enhancer added is such that, with respect to calcium salts, the concentration of calcium salts in the food is 10 to 1000 ppm by weight.

14. The manufacturing method according to claim 11, wherein the amount of oiliness enhancer added is such that, with respect to arginines, the concentration of arginines in the food is 1 to 1000 ppm by weight.