Composition and oil-and-fat decomposition material

Abstract

Provided is a feature for imparting a desirable oil-and-fat taste and an aftertaste to a food or beverage. A composition satisfying requirements (1) to (3). (1) Containing 1 mass% or more of triglycerides (TAG); (2) containing 0.01 mass% or more of free fatty acids (FFA); (3) satisfying at least one or more requirements selected from the group consisting of (a) and (b). (a) Containing ω6 in the form of TAG and the FFA, the proportion (TAG / FFA) of the TAG to the FFA being 0.3 or greater in terms of area% of a peak obtained through TLC-FID; (b) containing ω9 in the form of TAG and FFA, the proportion (TAG / FFA) of the TAG to the FFA being 0.3 or greater in terms of area% of a peak obtained through TLC-FID.

Description

Composition and fat hydrolyzate

[0001] The present invention relates to a composition, a fat and oil hydrolysate, etc.

[0002] Fat and oil decomposition products obtained by hydrolyzing fats and oils contain partial glycerides such as triglycerides, diglycerides, and monoglycerides, free fatty acids, etc. Conventionally, fat and oil decomposition products have been used to improve the oily taste of fat and oil-containing foods and beverages.

[0003] Patent Document 1 describes a method for producing a butter flavor having a desirable buttery taste by using a milk raw material containing a large amount of milk fat as a substrate and subjecting it to two-stage hydrolysis using a lipolytic enzyme.

[0004] Patent Document 2 describes an oil and fat composition that is obtained through a process of decomposing fats with a fatty acid-decomposing enzyme and that imparts a roasted butter-like flavor and color tone.

[0005] JP 2009-261339 A JP 2002-069481 A

[0006] Conventional methods for improving the taste and flavor of foods and beverages using fat and oil hydrolysates have had the problem that the free fatty acids produced by the hydrolysis can impair the fat and oil taste or leave a bad aftertaste.

[0007] An object of the present invention is to provide a technique for imparting a desirable oily taste and aftertaste to food and drink.

[0008] One aspect of the present invention that can solve the above problems is as follows. By containing triglycerides and free fatty acids and adjusting the ratio of triglycerides to specific free fatty acids to a predetermined value, a desirable oily taste and aftertaste can be imparted. Furthermore, by containing diglycerides and / or monoglycerides and adjusting the ratio of diglycerides and / or monoglycerides to free fatty acids to a predetermined value, a more desirable oily taste and aftertaste can be imparted and the unpleasant taste of free fatty acids can be suppressed.

[0009] Item 1. Compositions satisfying the requirements of (1) to (3): (1) A composition containing 1.0% by mass or more and 9.0% by mass or less of triglycerides (TAG), with the lower limit being 1.0% by mass or more, 1.2% by mass or more, 1.5% by mass or more, 1.7% by mass or more, 2.0% by mass or more, 2.2% by mass or more, 2.5% by mass or more, 2.7% by mass or more, or 3.0% by mass or more, and the upper limit being typically 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, or 5.0% by mass or less; (2) Contains free fatty acids (FFA) in an amount of 0.01% by mass or more and 50% by mass or less, with the lower limit being 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0.07% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, and the upper limit being 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, 8% by mass or less, 5% by mass or less, (3) Satisfying at least one or more requirements selected from the group consisting of (a) and (b): (a) containing ω6 in the form of TAG and FFA, and in the peak area % obtained by TLC-FID, the ratio of TAG to FFA (TAG / FFA) is 0.3 or more and 5.0 or less, with the lower limit being 0.3 or more, 0.7 or more, 1.0 or more, 1.5 or more, or 2.0 or more, while the upper limit being 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, or 3.0 or less; (b) Contains ω9 in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) in the area % of the peak obtained by TLC-FID is 0.3 to 5.0, with lower limits of 0.3 to 0.7, 1.0 to 1.5, and 2.0, and upper limits of 5.0 to 4.5, 4.0 to 3.5, and 3.0. Item 2. The composition according to Item 1, further satisfying the following: (4) The ratio of diglycerides (DAG) to FFA (DAG / FFA) in the area % of the peak obtained by TLC-FID is 0.5 to 1.0, with lower limits of 0.5 to 0.6, and 0.7, and upper limits of 1.0 to 1.0,Item 3. The composition according to Item 1 or 2, further satisfying the following requirement: the ratio of monoglycerides (MAG) to FFAs (MAG / FFA), measured by peak area % by TLC-FID, is 0.1 or more and 0.6 or less, with lower limits of 0.1 or more, 0.15 or more, and 0.2 or more, and upper limits of 0.6 or less, 0.5 or less, and 0.4 or less. Item 4. The composition according to any one of Item 1 to 3, further satisfying the following requirement: the ratio of 1,3-DAG to FFAs (1,3-DAG / FFA), measured by peak area % by TLC-FID, is 0.3 or more and 0.7 or less, with lower limits of 0.3 or more, 0.35 or more, and 0.4 or more, and upper limits of 0.7 or less, 0.6 or less, and 0.5 or less. Item 5. Item 6. The composition according to any one of Items 1 to 4, further satisfying the following requirements: the ratio of 1,2-DAG to FFA (1,2-DAG / FFA), in terms of peak area %, obtained by TLC-FID, is 0.1 or more and 0.3 or less, with lower limits of 0.1 or more, 0.15 or more, and 0.2 or more, while upper limits are 0.3 or less, 0.27 or less, and 0.2 or less. Item 6. The composition according to any one of Items 1 to 5, further satisfying the following requirements: the ratio of 1,2-DAG to 1,3-DAG (1,2-DAG / 1,3-DAG), in terms of peak area %, obtained by TLC-FID, is 0.25 or more and 1.0 or less, with lower limits of 0.25 or more, 0.3 or more, 0.35 or more, 0.4 or more, and 0.45 or more, while upper limits are 1.0 or less, 0.9 or less, 0.8 or less, 0.7 or less, and 0.6 or less. Item 7. The composition according to any one of Items 1 to 6, further satisfying the following requirements: the composition contains saturated fatty acids in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) in peak area % obtained by TLC-FID is 0.3 or more and 5.0 or less, with the lower limit being 0.3 or more, 0.7 or more, 1.0 or more, 1.5 or more, or 2.0 or more, and the upper limit being 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, or 3.0 or less.Item 8. The composition according to any one of Items 1 to 7, further satisfying the following requirement: the composition contains 0.1% by mass or more and 4.0% by mass or less of DAG, with lower limits of 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, and 0.25% by mass or more, and upper limits of 4.0% by mass or less, 3.5% by mass or less, and 3.0% by mass or less. Item 9. The composition according to any one of Items 1 to 8, further satisfying the following requirement: the composition contains 0.09% by mass or more and 3.0% by mass or less of 1,3-DAG, with lower limits of 0.09% by mass or more, 0.1% by mass or more, 0.15% by mass or more, and 0.17% by mass or more, and upper limits of 3.0% by mass or less, 2.5% by mass or less, and 2.0% by mass or less. Item 10. Item 11. The composition according to any one of Items 1 to 9, further satisfying the following requirements: the composition contains 0.04% by mass or more and 0.1% by mass or less of 1,2-DAG, with the lower limits being 0.04% by mass or more, 0.05% by mass or more, 0.07% by mass or more, and 0.075% by mass or more, and the upper limits being 0.1% by mass or less, 0.09% by mass or less, and 0.08% by mass or less. Item 11. The composition according to any one of Items 1 to 10, further satisfying the following requirements: the composition contains 0.02% by mass or more and 2.5% by mass or less of MAG, with the lower limits being 0.02% by mass or more, 0.05% by mass or more, 0.07% by mass or more, and 0.1% by mass or more, and the upper limits being 2.5% by mass or less, 2.0% by mass or less, and 1.8% by mass or less. Item 12. Item 13. The composition according to any one of Items 1 to 12, further satisfying the following requirements: Requirement (1) 35% to 95% of the fatty acids constituting the TAG are ω6, with the lower limit being 35% to 40%, 45% to 55%, 60% to 65%, 75% to 80%; while the upper limit is not particularly limited, but is 95%, 90%, or 85%. Item 13. The composition according to any one of Items 1 to 12, further satisfying the following requirements: Requirement (1) 35% to 95% of the fatty acids constituting the TAG are ω9, with the lower limit being 35%, 40%, 45%, 55%, 60%, 65%, 75%, or 80%; while the upper limit is not particularly limited, but is 95%, 90%, or 85%.Item 14. The composition according to any one of Items 1 to 13, further satisfying the following requirement: It contains TAG derived from vegetable oil. Item 15. The composition according to any one of Items 1 to 14, further satisfying the following requirement: It has a content ratio of TAG derived from vegetable oil of 50% or more. Item 16. The composition according to any one of Items 1 to 15, further satisfying the following requirement: It contains free ω6 in an amount of 0.001% by mass or more and 50% by mass or less, the lower limit of which is 0.001% by mass or more, 0.005% by mass or more, 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0. 6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, while the upper limit is 50% by mass or more. Below, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, 8.0% by mass or less, and 6.0% by mass or less. Section 17. The composition according to any one of items 1 to 16, further satisfying the following requirements: the composition contains 0.001% by mass or more and 50% by mass or less of free ω9, the lower limit of which is 0.001% by mass or more, 0.005% by mass or more, 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0. 6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, while the upper limit is 50% by mass or more. Below, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, 8.0% by mass or less, and 6.0% by mass or less.Item 18. The composition according to any one of Items 1 to 17, further satisfying the following requirement: the composition contains 0.001% by mass or more and 20% by mass or less of free saturated fatty acids, the lower limit of which is 0.001% by mass or more, 0.005% by mass or more, 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, 1.0% by mass or more, 2.0% by mass or more, or 3.0% by mass or more, and the upper limit of which is 20% by mass or less, 15% by mass or less, 10% by mass or less, 8.0% by mass or less, or 5.0% by mass or less. Item 19. Item 20. The composition according to any one of Items 1 to 18, further satisfying the following requirement: the proportion of ω6 fatty acids in all fatty acids is 10% or more and 95% or less, with the lower limit being 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, 50% or more, 55% or more, 60% or more, 65% or more, 70% or more, 75% or more, 80% or more, or 85% or more, and the upper limit being 95% or less, 90% or less, or 85% or less. The composition according to any one of Items 1 to 19, further satisfying the following requirement: the proportion of ω9 in total fatty acids is 10% or more and 95% or less, with the lower limit being 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, 50% or more, 55% or more, 60% or more, 65% or more, 70% or more, 75% or more, 80% or more, or 85% or more, while the upper limit is 95% or less, 90% or less, or 85% or less. Item 21. The composition according to any one of Items 1 to 20, further satisfying the following requirement: ω6 is linoleic acid. Item 22. The composition according to any one of Items 1 to 21, further satisfying the following requirement: ω9 is oleic acid. Item 23. The composition according to any one of Items 1 to 22, further satisfying the following requirement: the saturated fatty acid is palmitic acid. Item 24. Item 24. The composition according to any one of Items 1 to 23, further satisfying the following requirement: the saturated fatty acid is stearic acid.Item 25. The composition according to any one of Items 1 to 24, further satisfying requirement (a'): (a') the ratio of ω6 in TAG to ω6 in FFA is 0.3 or more and 0.7 or less, with the lower limit being 0.3 or more, 0.4 or more, or 0.5 or more, while the upper limit being 0.7 or less and 0.6 or less. Item 26. The composition according to any one of Items 1 to 25, further satisfying requirement (b'): (b') the ratio of ω9 in TAG to ω9 in FFA is 0.3 or more and 0.7 or less, with the lower limit being 0.3 or more, 0.4 or more, or 0.5 or more, while the upper limit being 0.7 or less and 0.6 or less. Item 27. An oil / fat hydrolyzate for use in preparing the composition according to any one of Items 1 to 26. Item 28. Item 28. The fat / oil hydrolyzate according to Item 27, containing 12% by mass or more and 90% by mass or less of TAG, the lower limit of which is 12% by mass or more, 15% by mass or more, 17% by mass or more, 20% by mass or more, 22% by mass or more, 25% by mass or more, 27% by mass or more, or 30% by mass or more, and the upper limit of which is 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, or 40% by mass or less. Item 29. The fat / oil hydrolysate according to Item 27 or 28, containing FFA in an amount of 1% by mass or more and 50% by mass or less, with the lower limit being 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, and the upper limit being 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less.Item 30. The fat / oil hydrolysate according to any one of Items 27 to 29, satisfying at least one requirement selected from the group consisting of (a) and (b): (a) containing ω6 in the form of TAG and FFA, wherein the ratio of TAG to FFA (TAG / FFA) in peak area % obtained by TLC-FID is 0.3 or more and 5.0 or less, with the lower limit being 0.3 or more, 0.7 or more, 1.0 or more, 1.5 or more, or 2.0 or more, and the upper limit being 5.0 or less, 4.0 or less, 3.5 or less, or 3.0 or less; (b) Contains ω9 in the form of TAG and FFA, and in the peak area % obtained by TLC-FID, the ratio of TAG to FFA (TAG / FFA) is 0.3 to 5.0, with the lower limit being 0.3 or more, 0.7 or more, 1.0 or more, 1.5 or more, or 2.0 or more, while the upper limit being 5.0 or less, 4.0 or less, 3.5 or less, or 3.0 or less. Item 31. An oil / fat hydrolysate according to any one of Items 27 to 30, which further satisfies the following requirements: in the peak area % obtained by TLC-FID, the ratio of diglyceride (DAG) to FFA (DAG / FFA) is 0.5 to 1.0, with the lower limit being 0.5 or more, 0.6 or more, or 0.7 or more, while the upper limit being 1.0 or less, 0.9 or less, or 0.8 or less. Item 32. The fat / oil hydrolyzate according to any one of Items 27 to 31, further satisfying the following requirement: The fat / oil hydrolyzate is a hydrolyzate of fats and oils. Item 33. The fat / oil hydrolyzate according to any one of Items 27 to 32, further satisfying the following requirement: The fat / oil hydrolyzate is an enzymatic hydrolyzate of fats and oils. Item 34. The fat / oil hydrolyzate according to any one of Items 27 to 33, further satisfying the following requirement: The acid value is 40 to 95. Item 35. A fat / oil flavor enhancer comprising the fat / oil hydrolyzate according to any one of Items 27 to 34.Item 36. A method for producing the composition according to any one of Items 1 to 26, comprising steps (I) to (III): Step (I): preparing a TAG-containing composition that satisfies the following requirements: (I-1) the composition contains 12 to 90% by mass of TAG, with the lower limit being 12 to 15%, 17 to 20%, or 25% by mass, and the upper limit being 90 to 85%, 80 to 75%, or 70% by mass; (I-2) the fatty acids constituting the TAG are 35 to 95% of ω6 and / or ω9, with the lower limit being 35 to 40%, 45 to 50%, 55 to 60%, 65 to 75%, or 80%; and the upper limit being 95 to 95%, 90 to 85%, or 85%; (I-3) The moisture content on a dry basis is 1% by mass or more and 50% by mass or less, with the lower limit being 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, or 5.0% by mass or more, and the upper limit being 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. Step (II): A step of increasing DAG. Step (III): A step of increasing FFA. Item 37. The production method according to Item 36, wherein DAG is produced from TAG in step (II). Item 38. The production method according to Item 36 or 37, wherein FFA is produced from TAG in step (III). Item 39. The production method according to any one of Items 36 to 38, further comprising producing FFA from MAG in step (III). Item 40. The production method according to any one of Items 36 to 39, further comprising producing FFA from DAG in step (III). Item 41. Item 42. The production method according to any one of Items 36 to 40, further satisfying the following requirement: In steps (II) and (III), an enzyme having an activity of 30 u / g or more and 1,000,000 u / g or less is added, the lower limit being 30 u / g, 60 u / g or more, 100 u / g or more, or 150 u / g or more, and the upper limit being 1,000,000 u / g or less, 100,000 u / g or less, 10,000 u / g or less, or 1,000 u / g or less. Item 42. The production method according to any one of Items 36 to 41, further comprising the following step (IV): Step (IV): A step of reducing the enzyme activity from step (III) by 90% or more.Item 43. The production method according to any one of Items 36 to 42, further comprising the following step (V): Step (V): a step of dehydrating 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, or 50% by mass or more from step (I). Item 44. The production method according to any one of Items 36 to 43, further satisfying the following requirement: at ω6, (FFA-TAG) / FFA is 0.1 or more and 0.7 or less, with the lower limit being 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, or 0.5 or more, while the upper limit is 0.7 or less, or 0.6 or less. Item 45. Item 45. The production method according to any one of Items 36 to 44, further satisfying the following requirement: at ω9, (FFA-TAG) / FFA is 0.1 or more and 0.7 or less, with the lower limit being 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, or 0.5 or more, while the upper limit being 0.7 or less, 0.6 or less. A method for improving the fat and oil taste of an oil or fat composition, comprising the step of preparing the oil or fat composition so as to satisfy at least one requirement selected from the group consisting of (a) and (b): (a) containing ω6 in the state of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) is 0.3 or more and 5.0 or less, with the lower limit being 0.3 or more, 0.7 or more, 1.0 or more, 1.5 or more, and 2.0 or more, and the upper limit being 5.0 or less, 4.0 or less, 3.5 or less, and 3.0 or less; (b) containing ω9 in the state of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) is 0.3 or more and 5.0 or less, with the lower limit being 0.3 or more, 0.7 or more, 1.0 or more, 1.5 or more, and 2.0 or more, and the upper limit being 5.0 or less, 4.0 or less, 3.5 or less, and 3.0 or less.

[0010] According to the present invention, a technique for imparting a desirable oily taste and aftertaste to food and drink can be provided.

[0011] In this specification, when multiple upper and / or lower limits are indicated for a numerical range, even if not otherwise specified, it is assumed that the numerical range is directly described by combining at least the maximum value of the upper limit and the minimum value of the lower limit, and furthermore, all numerical ranges obtained by combining any upper limit among the upper limits with any lower limit among the lower limits are included in one embodiment of the present invention. Also, in this specification, a numerical range connected by "to" means a numerical range that includes the numbers before and after "to" as the lower and upper limits. When multiple lower limits and multiple upper limits are indicated separately, it is assumed that any lower limit and upper limit can be selected and connected by "to".

[0012] In the present invention, unless otherwise specified, "dry mass" refers to the mass remaining after subtracting the moisture content calculated from the "dry basis moisture content" described below from the mass of the entire food, and "dry mass equivalent (sometimes referred to as dry mass basis or dry basis)" refers to the content ratio of each component calculated using the dry mass of the composition as the denominator and the content of each component as the numerator (note that "wet mass equivalent" and "wet mass basis" refer to the content ratio of each component calculated using the wet mass of the composition including water as the denominator and the content of each component as the numerator). In other words, the dry mass equivalent value of each measurement value is determined by calculating from the wet mass, rather than analyzing the composition after actual drying treatment. Note that, unless otherwise specified, percentages are expressed as dry mass equivalents.

[0013] The dry weight moisture content is measured by heating to 90°C using the vacuum heating method in accordance with the 2015 (7th) edition of the Standard Tables of Food Composition in Japan. Specifically, an appropriate amount of sample is placed in a weighing container (W0) that has already been brought to constant weight and weighed (W1). The weighing container is then placed, either with the lid removed or with the mouth open, in a vacuum electric constant temperature dryer adjusted to a predetermined temperature (more specifically, 90°C) at normal pressure. The door is then closed, and the vacuum pump is activated to dry the sample at the predetermined reduced pressure for a certain period of time. The vacuum pump is then stopped, dry air is pumped in to return the sample to normal pressure, the weighing container is removed, the lid is replaced, and the sample is allowed to cool in a desiccator. The sample is then weighed. This drying, cooling, and weighing process (W2) is repeated until a constant weight is reached, and the dry weight moisture content (% by mass) is calculated using the following formula:

[0014] [Equation 1] Moisture (g / 100g) = (W1 - W2) / (W2 - W0) x 100 (where W0 is the mass (g) of the weighing vessel at a constant weight, W1 is the mass (g) of the weighing vessel containing the sample before drying, and W2 is the mass (g) of the weighing vessel containing the sample after drying.)

[0015] In the present invention, the "oil and fat taste" is defined as follows: It is a flavor felt when consuming oil and fat, and is a flavor having at least one of the characteristics such as complexity, richness, breadth, and persistence, and preferably a flavor having all of the above-mentioned characteristics.

[0016] In the present invention, the term "off-flavor" is defined as follows: a flavor that detracts from the flavor originally desired in a food or drink, or a flavor different from the flavor originally desired in a food or drink, and that includes at least one of the characteristics such as astringency, bitterness, stimulating taste, pungency, and astringency.

[0017] In the present invention, the terms "initial taste," "intermediate taste," and "aftertaste" are defined as follows: Initial taste: the taste felt immediately after putting the food in the mouth. Intermediate taste: the taste felt when putting the food in the mouth and starting to chew, or when the food is held in the mouth. Aftertaste: the taste felt just before putting the food in the mouth and swallowing, and the lingering taste felt afterwards.

[0018] <Glycerides (Triglycerides, Diglycerides, Monoglycerides)> The composition of the present invention contains a triglyceride as a glyceride. In a preferred embodiment, the composition of the present invention contains a diglyceride and / or a monoglyceride as a glyceride. A triglyceride is a compound having a structure in which three fatty acid molecules are ester-bonded to one glycerol molecule (sometimes referred to as "TAG" herein). The 1st, 2nd, and 3rd positions of TAG represent the positions at which the fatty acids are bonded. A diglyceride is a compound having a structure in which two fatty acid molecules are ester-bonded to one glycerol molecule (sometimes referred to as "DAG" herein). A monoglyceride is a compound having a structure in which one fatty acid molecule is ester-bonded to one glycerol molecule (sometimes referred to as "MAG" herein).

[0019] The DAG in the present invention may be either 1,2-DAG or 1,3-DAG, or both. 1,2-DAG is DAG in which a fatty acid is ester-bonded to the carbon chain at positions 1 and 2 of glycerol, and 1,3-DAG is DAG in which a fatty acid is ester-bonded to the carbon chain at positions 1 and 3 of glycerol. Unless otherwise specified, the DAG content refers to the sum of the 1,2-DAG content and the 1,3-DAG content.

[0020] The glycerides in the present invention may be those contained in the food materials that are the raw materials for the composition of the present invention, those added separately from the food materials, those generated during the production of the composition of the present invention, or a combination thereof. More specifically, purified glycerides may be used, or food materials containing glycerides (such as preparations of flavors, food additives, seasonings, and food ingredients) may be used, or glycerides generated by processing food materials (such as hydrolysis) may be used. In particular, it is preferable to use oils and fats as glycerides, and it is preferable to use glycerides generated by hydrolyzing oils and fats, and combinations thereof are particularly preferable.

[0021] <Oils and Fats> It is preferable to use oils and fats as the glycerides in the composition of the present invention. The type of oil and fat is not limited, and may be oils and fats contained in the ingredients used to prepare the composition of the present invention, or oils and fats added separately from the ingredients. Examples of oils and fats added separately include sesame oil, rapeseed oil, high oleic acid rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, high oleic acid sunflower oil, safflower oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla oil, flavor oil, coconut oil, grapeseed oil, peanut oil, almond oil, macadamia nut oil, avocado oil, salad oil, canola oil, fish oil, beef tallow, lard, chicken fat, or one or more types selected from diglycerides, hardened oils, interesterified oils, milk fat, ghee, cocoa butter, etc. The oils and fats contained in the composition of the present invention may be derived from one raw material or from two or more raw materials. Furthermore, since an aftertaste can be imparted to the composition, it is preferable that the oil is liquid at 20° C., and it is preferable to use an oil derived from a plant (vegetable oil).

[0022] The fat and oil content in the present invention can be measured by the Soxhlet extraction method using diethyl ether in accordance with the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition).

[0023] The composition of the present invention preferably has a TAG content of 1.0% by mass or more and 9.0% by mass or less in dry mass equivalent. Specifically, the TAG content may be, for example, 1.0% by mass or more, 1.2% by mass or more, 1.5% by mass or more, 1.7% by mass or more, 2.0% by mass or more, 2.2% by mass or more, 2.5% by mass or more, 2.7% by mass or more, or 3.0% by mass or more in dry mass equivalent. On the other hand, the upper limit of the TAG content in the composition of the present invention is not particularly limited, but may typically be 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, or 5.0% by mass or less in dry mass equivalent. By setting the TAG content within the above range, an oily and fatty taste can be imparted to the composition.

[0024] The composition of the present invention preferably has a DAG content of 0.1% by mass or more and 4.0% by mass or less, calculated as a dry mass. Specifically, the DAG content may be, for example, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, or 0.25% by mass or more, calculated as a dry mass. On the other hand, the upper limit of the DAG content in the composition of the present invention may be 4.0% by mass or less, 3.5% by mass or less, or 3.0% by mass or less, calculated as a dry mass. By setting the DAG content within the above range, the unpleasant taste and metallic odor of the composition can be suppressed, which is preferable.

[0025] The composition of the present invention preferably has a 1,3-DAG content of 0.09% by mass or more and 3.0% by mass or less, calculated as dry mass. Specifically, the 1,3-DAG content may be, for example, 0.09% by mass or more, 0.1% by mass or more, 0.15% by mass or more, or 0.17% by mass or more, calculated as dry mass. Meanwhile, the upper limit of the 1,3-DAG content in the composition of the present invention may be 3.0% by mass or less, 2.5% by mass or less, or 2.0% by mass or less, calculated as dry mass. By keeping the 1,3-DAG content within the above range, the unpleasant taste and metallic odor of the composition can be suppressed, which is preferable.

[0026] The composition of the present invention preferably has a 1,2-DAG content of 0.04% by mass or more and 0.1% by mass or less, calculated as dry mass. Specifically, the 1,2-DAG content may be, for example, 0.04% by mass or more, 0.05% by mass or more, 0.07% by mass or more, or 0.075% by mass or more, calculated as dry mass. Meanwhile, the upper limit of the 1,2-DAG content in the composition of the present invention may be 0.1% by mass or less, 0.09% by mass or less, or 0.08% by mass or less, calculated as dry mass. By keeping the 1,2-DAG content within the above range, unpleasant tastes and metallic odors of the composition can be suppressed, which is preferable.

[0027] The composition of the present invention preferably has a MAG content of 0.02% by mass or more and 2.5% by mass or less, calculated as a dry mass. Specifically, the MAG content may be, for example, 0.02% by mass or more, 0.05% by mass or more, 0.07% by mass or more, or 0.1% by mass or more, calculated as a dry mass. On the other hand, the upper limit of the MAG content in the composition of the present invention may be 2.5% by mass or less, 2.0% by mass or less, or 1.8% by mass or less, calculated as a dry mass. By setting the MAG content within the above range, the unpleasant taste of the composition can be suppressed.

[0028] In the present invention, the contents of TAG, 1,3-DAG, 1,2-DAG, and MAG can be calculated from the peak area percentages obtained by TLC-FID and the free fatty acid contents analyzed by gas chromatography.

[0029] <Fatty Acids> Fatty acids are compounds represented by the general formula R-COOH (wherein R represents a hydrocarbon chain). In fats and oils, they exist in an ester-bonded state to glycerol, but can be liberated from glycerol by hydrolysis or the like. In the present invention, "fatty acids present in the form of TAGs" and "fatty acids constituting TAGs" refer to fatty acids ester-bonded to glycerol in TAGs, and "free fatty acids" refer to fatty acids not bound to glycerol (sometimes referred to as "FFAs" in this specification). In other words, "free fatty acids" refer to fatty acids present as free fatty acids not bound to TAGs, and "liberating fatty acids" means decomposing the ester bond between glycerol and fatty acids to produce FFAs.

[0030] In the present invention, the position of the double bond in an unsaturated fatty acid may be indicated by "ω." Specifically, ω6 refers to an unsaturated fatty acid in which the sixth carbon-carbon bond, counting from the methyl end of the hydrocarbon chain, is the first double bond. Specific examples include linoleic acid, γ-linolenic acid, arachidonic acid, docosatetraenoic acid, and docosapentaenoic acid, with linoleic acid being preferred. Raw materials rich in ω6 include corn oil, rice bran oil, soybean oil, cottonseed oil, and grapeseed oil. One or more selected from these may be used, with corn oil being preferred. Similarly, ω9 refers to an unsaturated fatty acid in which the ninth carbon-carbon bond, counting from the methyl end of the hydrocarbon chain, is the first double bond. Specific examples include oleic acid, gondoic acid, nervonic acid, ximenic acid, mead acid, erucic acid, and eicosenoic acid, with oleic acid being preferred. Raw materials rich in ω9 include olive oil, corn oil, rice bran oil, sunflower oil, safflower oil, rapeseed oil, peanut oil, macadamia nut oil, etc. One or more selected from these may be used, and it is preferable to use olive oil, corn oil, or rice bran oil.

[0031] In the present invention, the TAG preferably contains 35% to 95% of ω6 and / or ω9 fatty acids. More specifically, the lower limit of the ω6 and / or ω9 content of the fatty acids constituting the TAG may be, for example, 35% or more, 40% or more, 45% or more, 55% or more, 60% or more, 65% or more, 75% or more, or 80% or more. The upper limit is not particularly limited, but may be, for example, 95% or less, 90% or less, or 85% or less. The total content of ω6 and ω9 fatty acids constituting the TAG may satisfy the above-mentioned requirement, or the total content of ω6 and ω9 may satisfy the above-mentioned requirement. Furthermore, ω6 may be linoleic acid, and linoleic acid may satisfy the above-mentioned requirement for ω6. Furthermore, ω9 may be oleic acid, and oleic acid may satisfy the above-mentioned requirement for ω9. Examples of raw materials that contain 35% or more of the ω6 and / or ω9 fatty acids that make up TAG include one or more selected from sunflower oil, safflower oil, grapeseed oil, sesame oil, corn oil, rice bran oil, olive oil, cocoa butter, rapeseed oil, and processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. Corn oil, rice bran oil, and olive oil are particularly preferred.

[0032] <Free fatty acid (FFA)> The composition of the present invention preferably contains FFA in dry mass equivalent of 0.01% by mass or more and 50% by mass or less. More specifically, the lower limit of the FFA content may be, for example, 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0.07% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, or 4.0% by mass or more. Meanwhile, the upper limit may be, for example, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, 8% by mass or less, or 5% by mass or less. By setting the FFA content within the above range, it is possible to impart a desirable oily taste and aftertaste to foods and beverages without imparting an unpleasant taste or metallic odor.

[0033] The FFA in the present invention may be contained in the food material used to prepare the composition of the present invention, may be added separately from the food material, may be produced during the production of the composition of the present invention, or may be a combination thereof. More specifically, purified FFA may be used, or food material containing FFA (preparation such as flavor, food additive, seasoning, food ingredient, etc.) may be used, or FFA produced by food processing (hydrolysis, etc.) may be used. In particular, it is preferable to use FFA produced by hydrolyzing fats and oils.

[0034] <Analysis of Fatty Acids> The fatty acid content in the composition of the present invention is measured by fractionating the composition using a solid phase silica column and then measuring the content by gas chromatography (GC).

[0035] <Pretreatment> Add 50 ml of chloroform and 30 g of anhydrous sodium sulfate to 2 g of sample and mix. Remove the solvent by suction filtration, add 50 mL of heptane, and collect 20 mL aliquots. Add 2 mg of heptadecanoic acid (for measuring carbon numbers 14-24) or 1 mg of tridecanoic acid (for measuring carbon numbers 4-12) as an internal standard, load onto an aminopropyl cartridge column, wash with 20 mL of chloroform:propanol (2:1), and elute with 10 mL of formic acid:diethyl ether (2:98). For samples analyzed under Condition 1, add 0.4 mL of methanol and 10 mL of diazomethane-diethyl ether solution to methylate for 5 minutes at 25°C. Add 1 mL of hexane, and subject to gas chromatographic analysis under Condition 1 below with detection by FID (Flame Ionization Detector). The sample analyzed under Condition 2 is subjected to gas chromatographic analysis under Condition 2 without methyl esterification, and is detected by FID.

[0036] <Gas chromatograph conditions> (Condition 1: For measuring carbon numbers 14 to 24) Model: 7890B [Agilent Technologies] Detector: FID Column: DB-23 [Agilent Technologies] φ0.25 mm × 30 m, film thickness 0.25 μm Temperature: Sample injection port 250 °C, detector 250 °C Column 50 °C (hold for 1 min) → 10 °C / min temperature increase → 170 °C → 1.2 °C / min temperature increase → 210 °C Sample introduction system: Split (1:20) Gas flow rate: Hydrogen 35 mL / min, air 300 mL / min, nitrogen (make-up gas) 20 mL / min Gas pressure: Helium (carrier gas) 115 kPa Injection volume: 1 μL (Condition 2: For measuring carbon numbers 4 to 12) Model: GC-2010 [Shimadzu Corporation] Detector: FID Column: HP-FFAP [Agilent Technologies] φ0.32 mm × 25 m, film thickness 0.52 μm Temperature: Sample injection port 250 °C, detector 250 °C Column 65 °C → 10 °C / min temperature increase → 240 °C Sample introduction system: Split (split ratio 1:10) Gas flow rate: Helium (carrier gas) 2 mL / min Helium (make-up gas) 50 mL / min Gas pressure: Hydrogen 40 mL / min, air 400 mL / min Injection volume: 1.5 μL

[0037] <Area Percentages of Peaks for TAG, DAG, MAG, and FFA> The area percents of the peaks for TAG, DAG, MAG, and FFA in the composition of the present invention can be measured by TLC-FID. The TLC-FID method involves separating a sample into TAG, DAG, MAG, and FFA by thin-layer chromatography (TLC), detecting each component using a flame ionization detector (FID), and determining the composition value as the percentage of each component relative to the total component amount. For example, the TLC-FID method involves loading a sample onto a thin silica gel rod (Chroma Rod-S5 (product number: 3252) (manufactured by LSI Medience Corporation)), developing with a developing solvent (toluene:chloroform:acetic acid (50:30:0.7 (v / v / v))), and then detecting by FID using an Iatroscan MK-6 (manufactured by LSI Medience Corporation).

[0038] The composition of the present invention preferably contains ω6 (particularly linoleic acid) in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) in terms of peak area % obtained by TLC-FID is 0.3 to 5.0. More specifically, the lower limit of the ratio may be, for example, 0.3 or more, 0.7 or more, 1.0 or more, 1.5 or more, or 2.0 or more. On the other hand, the upper limit of the ratio may be, for example, 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, or 3.0 or less. By ensuring that the ratio satisfies the above range, the unpleasant taste caused by free ω6 can be suppressed and the composition can be imparted with an oily taste and aftertaste. ω6 may be linoleic acid, and linoleic acid may satisfy the above-mentioned definition of ω6.

[0039] The composition of the present invention preferably contains ω9 (particularly oleic acid) in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) is 0.3 to 5.0 in terms of peak area % obtained by TLC-FID. More specifically, the lower limit of the ratio may be, for example, 0.3 or more, 0.7 or more, 1.0 or more, 1.5 or more, or 2.0 or more. On the other hand, the upper limit of the ratio may be, for example, 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, or 3.0 or less. By satisfying the ratio within the above range, the composition can be imparted with an oily taste and aftertaste. ω9 may be oleic acid, and oleic acid may satisfy the above-mentioned definition of ω9.

[0040] The composition of the present invention preferably contains saturated fatty acids in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) in terms of peak area % obtained by TLC-FID is 0.3 to 5.0. More specifically, the lower limit of the ratio may be, for example, 0.3 or more, 0.7 or more, 1.0 or more, 1.5 or more, or 2.0 or more. On the other hand, the upper limit of the ratio may be, for example, 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, or 3.0 or less. By satisfying the ratio within the above range, the composition can be imparted with a fatty acid taste and aftertaste. The saturated fatty acid may be palmitic acid, which may satisfy the above-mentioned definition of a saturated fatty acid. Alternatively, the saturated fatty acid may be stearic acid, which may satisfy the above-mentioned definition of a saturated fatty acid.

[0041] The composition of the present invention preferably contains DAG, and the ratio of DAG to FFA (DAG / FFA) in terms of peak area % obtained by TLC-FID is 0.5 to 1.0. More specifically, the lower limit of the ratio may be, for example, 0.5 or more, 0.6 or more, or 0.7 or more. On the other hand, the upper limit of the ratio may be, for example, 1.0 or less, 0.9 or less, or 0.8 or less. When the ratio satisfies the above range, the unpleasant taste and metallic odor caused by FFA can be suppressed, and an oily taste and aftertaste can be imparted to the composition, which is preferable.

[0042] The DAG contained in the composition of the present invention may be either 1,3-DAG or 1,2-DAG, or may be both.

[0043] When the composition of the present invention contains 1,3-DAG, the ratio of 1,3-DAG to FFA (1,3-DAG / FFA) is preferably 0.3 to 0.7 in terms of peak area % obtained by TLC-FID. More specifically, the lower limit of the ratio may be, for example, 0.3 or more, 0.35 or more, or 0.4 or more. On the other hand, the upper limit of the ratio may be, for example, 0.7 or less, 0.6 or less, or 0.5 or less. By ensuring that the ratio satisfies the above range, the unpleasant taste and metallic odor caused by FFA can be suppressed and the composition can be imparted with an oily taste and aftertaste, which is preferable.

[0044] When the composition of the present invention contains 1,2-DAG, the ratio of 1,2-DAG to FFA (1,2-DAG / FFA) is preferably 0.1 or more and 0.3 or less, as measured by peak area % obtained by TLC-FID. More specifically, the lower limit of the ratio may be, for example, 0.1 or more, 0.15 or more, or 0.2 or more. On the other hand, the upper limit of the ratio may be, for example, 0.3 or less, 0.27 or less, or 0.2 or less. By ensuring that the ratio satisfies the above range, the unpleasant taste and metallic odor caused by FFA can be suppressed and an oily taste and aftertaste can be imparted to the composition, which is preferable.

[0045] In the composition of the present invention, the ratio of 1,2-DAG to 1,3-DAG (1,2-DAG / 1,3-DAG) is preferably 0.25 or more and 1.0 or less, based on the peak area % obtained by TLC-FID. More specifically, the lower limit of the ratio may be, for example, 0.25 or more, 0.3 or more, 0.35 or more, 0.4 or more, or 0.45 or more. Meanwhile, the upper limit of the ratio may be, for example, 1.0 or less, 0.9 or less, 0.8 or less, 0.7 or less, or 0.6 or less. By ensuring that the ratio satisfies the above range, unpleasant flavors and metallic odors can be suppressed.

[0046] The composition of the present invention preferably contains MAG, and the ratio of MAG to FFA (MAG / FFA) in terms of peak area % obtained by TLC-FID is 0.1 or more and 0.6 or less. More specifically, the lower limit of the ratio may be, for example, 0.1 or more, 0.15 or more, or 0.2 or more. On the other hand, the upper limit of the ratio may be, for example, 0.6 or less, 0.5 or less, or 0.4 or less. By ensuring that the ratio satisfies the above range, the unpleasant taste caused by FFA can be suppressed, and an oily taste and aftertaste can be imparted to the composition.

[0047] The composition of the present invention preferably has a peak area percentage ratio obtained by TLC-FID of TAG:1,3-DAG:1,2-DAG:MAG:FAA = 0.3 to 5.0: 0.3 to 0.7: 0.1 to 0.3: 0.1 to 0.6: 1. More specifically, the ratios may be TAG:1,3-DAG:1,2-DAG:MAG:FAA = 0.7 to 4.0: 0.35 to 0.6: 0.15 to 0.27: 0.15 to 0.5: 1, or alternatively, TAG:1,3-DAG:1,2-DAG:MAG:FAA = 1.0 to 3.0: 0.4 to 0.5: 0.2 to 0.2: 0.2 to 0.4: 1. By satisfying these ratios, the composition can further be imparted with an oily taste and aftertaste.

[0048] The composition of the present invention preferably contains free ω6 (particularly linoleic acid) in an amount of 0.001% by mass or more and 50% by mass or less, calculated on a dry mass basis. More specifically, the lower limit of the free ω6 content may be, for example, 0.001% by mass or more, 0.005% by mass or more, 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, or 4.0% by mass or more. On the other hand, the upper limit may be, for example, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, 8.0% by mass or less, or 6.0% by mass or less. When the content of free ω6 (particularly linoleic acid) satisfies the above range, an oily taste and aftertaste can be imparted to the composition. ω6 may be linoleic acid, and linoleic acid may satisfy the above-mentioned definition of ω6.

[0049] The composition of the present invention preferably contains free ω9 (particularly oleic acid) in an amount of 0.001% by mass or more and 50% by mass or less, calculated on a dry mass basis. More specifically, the lower limit of the free ω9 content is, for example, 0.001% by mass or more, or may be 0.005% by mass or more, 0.01% by mass or more, 0.03% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, or 4.0% by mass or more. On the other hand, the upper limit may be, for example, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, 8.0% by mass or less, or 6.0% by mass or less. When the content of free ω9 (particularly oleic acid) satisfies the above range, an oily taste and aftertaste can be imparted to the composition. ω9 may be oleic acid, and the oleic acid may satisfy the above-mentioned definition of ω9.

[0050] The composition of the present invention preferably contains free ω6 (particularly linoleic acid) and free ω9 (particularly oleic acid) in total at 0.005% to 50% by dry mass. More specifically, the lower limit of the total content of free ω6 and ω9 may be, for example, 0.005% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, 1.0% by mass or more, 3.0% by mass or more, or 4.0% by mass or more. On the other hand, the upper limit is not particularly limited, and may be, for example, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, or 8.0% by mass or less. When the contents of free ω6 (particularly linoleic acid) and free ω9 (particularly oleic acid) satisfy the above ranges, the effect of the present invention of imparting an oily taste and aftertaste to the composition is more easily achieved. The total content of free ω6 and free ω9 may satisfy the above-mentioned requirement. ω6 may be linoleic acid, and linoleic acid may satisfy the above-mentioned requirement for ω6. ω9 may be oleic acid, and oleic acid may satisfy the above-mentioned requirement for ω9.

[0051] The composition of the present invention preferably contains free saturated fatty acid of 0.01% by mass or more and 20% by mass or less in terms of dry mass.More specifically, the lower limit of free saturated fatty acid content can be for example 0.001% by mass or more, can be 0.005% by mass or more, can be 0.01% by mass or more, can be 0.03% by mass or more, can be 0.05% by mass or more, can be 0.1% by mass or more, can be 0.15% by mass or more, can be 0.2% by mass or more, can be 0.3% by mass or more, can be 0.4% by mass or more, can be 0.5% by mass or more, can be 0.6% by mass or more, can be 0.7% by mass or more, can be 0.8% by mass or more, can be 0.9% by mass or more, can be 1.0% by mass or more, can be 2.0% by mass or more, can be 3.0% by mass or more. On the other hand, the upper limit is not limited, but may be 20% by mass or less, 15% by mass or less, 10% by mass or less, 8.0% by mass or less, or 5.0% by mass or less. When the content of free saturated fatty acids satisfies the above range, the effect of the present invention of imparting an oily taste and aftertaste to the composition is more easily achieved. The saturated fatty acid may be palmitic acid, and palmitic acid may satisfy the above-mentioned definition of saturated fatty acids. Alternatively, the saturated fatty acid may be stearic acid, and stearic acid may satisfy the above-mentioned definition of saturated fatty acids.

[0052] In the composition of the present invention, the proportion of ω6 (particularly linoleic acid) and / or ω9 (particularly oleic acid) in total fatty acids is preferably 10% or more and 95% or less. More specifically, the lower limit of the proportion may be, for example, 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, 50% or more, 55% or more, 60% or more, 65% or more, 70% or more, 75% or more, 80% or more, or 85% or more. On the other hand, the upper limit is not particularly limited, and may be, for example, 95% or less, 90% or less, or 85% or less. The total content of ω6 and ω9 may satisfy the above-mentioned specification, or the total content of ω6 and ω9 may satisfy the above-mentioned specification. Furthermore, ω6 may be linoleic acid, and linoleic acid may satisfy the above-mentioned definition of ω6. Furthermore, ω9 may be oleic acid, and oleic acid may satisfy the above-mentioned definition of ω9. When the ratio satisfies the above-mentioned range, an oily taste and an aftertaste can be imparted to the composition.

[0053] The type of saturated fatty acid in the composition of the present invention is not particularly limited, and may be one or more types, such as palmitic acid and stearic acid, or may be one or more types of these.

[0054] In the composition of the present invention, the ratio of ω6 present in the form of FFA to ω6 present in the form of TAG is preferably 0 or more and 0.7 or less, based on the peak area percentage ratio obtained by TLC-FID. Specifically, the lower limit of ((FFA-TAG) / FFA) for ω6 is, for example, 0.1 or more, and may be 0.2 or more, 0.3 or more, 0.4 or more, or 0.5 or more. Meanwhile, the upper limit may be, for example, 0.7 or less, or 0.6 or less. By satisfying the above ratio, the unpleasant taste caused by free ω6 can be suppressed, and the composition can be imparted with an oily taste and aftertaste. ω6 may be linoleic acid, and linoleic acid may satisfy the above-mentioned definition of ω6.

[0055] In the composition of the present invention, the ratio of the peak area percentages obtained by TLC-FID of ω9 present in the form of FFA to ω9 present in the form of TAG is preferably 0.1 or more and 0.7 or less. Specifically, the lower limit of ((FFA-TAG) / FFA) at ω6 may be, for example, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, or 0.5 or more. Meanwhile, the upper limit may be, for example, 0.7 or less or 0.6 or less. By satisfying the above ratio, the unpleasant taste caused by free ω9 can be suppressed, and the composition can be imparted with an oily taste and aftertaste. ω9 may be oleic acid, and oleic acid may satisfy the above-mentioned specifications for ω9.

[0056] In the composition of the present invention, the ratio of saturated fatty acids present in the form of FFAs to saturated fatty acids present in the form of TAGs is preferably 0.1 or more and 0.7 or less, based on the peak area percentage ratio obtained by TLC-FID. Specifically, the lower limit of ((FFA-TAG) / FFA) at ω6 may be, for example, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, or 0.5 or more, while the upper limit may be, for example, 0.7 or less or 0.6 or less. By satisfying the above ratio, the unpleasant taste caused by free saturated fatty acids can be suppressed, and the composition can be imparted with an oily taste and aftertaste. The saturated fatty acid may be palmitic acid, and palmitic acid may satisfy the above-mentioned definition of saturated fatty acids.

[0057] One embodiment of the present invention may be a fat / oil hydrolysate for use in preparing the composition of the present invention. The fat / oil hydrolysate may be a hydrolyzate of fat / oil (hereinafter sometimes simply referred to as "fat / oil hydrolysate"). The fat / oil hydrolysate may be obtained by hydrolyzing (hereinafter sometimes simply referred to as "decomposition") the fat / oil substrate by any method. It refers to a mixture of fat / oil-derived components, such as FFA, glycerol, MAG, DAG, and undecomposed TAG, produced as a result of the hydrolysis, as well as organic compounds, such as organic acids, hydrocarbons, alcohols, aldehydes, esters, sulfur-containing compounds, ketones, fatty acids, fatty acid esters, aromatic compounds, and lactones, that are secondarily produced during hydrolysis. The hydrolysis method is not particularly limited, and may be, for example, a chemical treatment in which an enzyme (lipolytic enzyme) is reacted with fat / oil, a physical treatment in which water is added to fat / oil and reacted under high temperature and high pressure conditions, or a biological treatment using microorganisms with lipid-decomposing activity. However, from an industrial perspective, enzymatic treatment is preferred. The enzyme is not particularly limited as long as it decomposes TAG to produce fatty acids, but lipase is preferred.

[0058] Lipase is a general term for enzymes that hydrolyze the ester bonds of fats and oils (mainly TAG) into DAG and / or MAG and fatty acids. The lipase used in the present invention is not particularly limited, and both animal-derived lipases and microbial-derived lipases can be used without particular limitation. Examples of lipases that can be used include lipases produced by microorganisms of the genera Candida, Aspergillus, Mucor, Chromobacterium, Penicillium, Rhizopus, Rhizomucor, Thermomyces, Pseudomonas, Alcaligenes, Burkholderia, Geotrichum, Torulopsis, Pachyrus, Pichia, Arthrobacter, and Achromobacter, lipases obtained from the pancreas of livestock animals, and lipases obtained from the oral secretory glands of goats, sheep, calves, etc., and may be used alone or in combination of two or more of these. Furthermore, random enzymes, 1,3-position specific enzymes, and chain length specific enzymes can all be used.

[0059] The activity of the lipase is not particularly limited, but may be, for example, 10 u / g or more and 1,000,000 u / g or less from an industrial viewpoint. More specifically, the lower limit of the activity may be, for example, 10 u / g or more, 30 u / g or more, 60 u / g or more, 100 u / g or more, or 150 u / g or more. The upper limit is not particularly limited, but may be, for example, 1,000,000 u / g or less, 100,000 u / g or less, 10,000 u / g or less, or 1,000 u / g or less.

[0060] Lipase activity can be measured by decomposing dimercaprol tributyrate (BALB) with lipase to butyric acid and dimercaprol (BAL), reacting the resulting BAL with the color developer 5,5'-dithiobis(2-nitrobenzoic acid) (DTNB) to produce the yellow 5-thio-2-nitrobenzoate anion (TNB), and measuring the absorbance at 412 nm. The esterase inhibitor solution contains phenylmethylsulfonyl fluoride (PMSF), which inhibits esterases other than lipase. The reaction mixture is turbid, but adding a stop solution simultaneously quenches the reaction and clarifies it. More specifically, lipase activity can be measured using the Lipase Kit S (product number BS-92101, manufactured by Sumitomo Bakelite Co., Ltd.).

[0061] The method for allowing lipase to act on the substrate fat (mainly TAG) is not particularly limited, and may include, for example, a method in which the lipase itself is contained in the form of a powder or an aqueous solution, a method using an immobilized lipase (immobilized enzyme), a method using microorganisms such as molds and yeasts capable of producing lipase (for example, the genus Candida, Aspergillus, Mucor, Chromobacterium, Penicillium, Rhizopus, Rhizomucor, Thermomys, Pseudomonas, Alcaligenes, Burkholderia, Geotrichum, Torulopsis, Pachyrus, Pichia, Arthrobacter, Achromobacter, etc.), or a combination thereof. However, from the viewpoint of efficiently proceeding with the hydrolysis of fats and oils, it is preferable to contain the lipase itself in the form of an aqueous solution.

[0062] The TAG content of the fat and oil hydrolysate is preferably 12% by mass or more and 90% by mass or less in dry mass equivalent. Specifically, the TAG content may be, for example, 12% by mass or more, 15% by mass or more, 17% by mass or more, 20% by mass or more, 22% by mass or more, 25% by mass or more, 27% by mass or more, or 30% by mass or more in dry mass equivalent. On the other hand, the upper limit of the TAG content in the fat and oil hydrolysate is not particularly limited, but may usually be 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, or 40% by mass or less in dry mass equivalent. By setting the TAG content within the above range, an oily taste can be imparted to the composition.

[0063] The DAG content of the fat and oil hydrolysate is preferably 10% by mass or more and 40% by mass or less in dry mass equivalent. Specifically, the DAG content may be, for example, 10% by mass or more, 15% by mass or more, 20% by mass or more, or 25% by mass or more in dry mass equivalent. On the other hand, the upper limit of the DAG content in the fat and oil hydrolysate may be 40% by mass or less, 35% by mass or less, or 30% by mass or less in dry mass equivalent. By setting the DAG content within the above range, it is possible to suppress the unpleasant taste and metallic odor of the composition, which is preferable.

[0064] The fat and oil hydrolysate preferably has a 1,3-DAG content of 9.0% by mass or more and 30% by mass or less, calculated as dry mass. Specifically, the 1,3-DAG content may be, for example, 9.0% by mass or more, 10% by mass or more, 15% by mass or more, or 17% by mass or more, calculated as dry mass. On the other hand, the upper limit of the 1,3-DAG content in the fat and oil hydrolysate may be 30% by mass or less, 25% by mass or less, or 20% by mass or less, calculated as dry mass. By setting the 1,3-DAG content within the above range, the unpleasant taste and metallic odor of the composition can be suppressed, which is preferable.

[0065] The fat and oil hydrolysate preferably has a 1,2-DAG content of 4.0% by mass or more and 10% by mass or less, calculated as dry mass. Specifically, the 1,2-DAG content may be, for example, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, or 7.5% by mass or more, calculated as dry mass. On the other hand, the upper limit of the 1,2-DAG content in the fat and oil hydrolysate may be 10% by mass or less, 9.0% by mass or less, or 8.0% by mass or less, calculated as dry mass. By setting the 1,2-DAG content within the above range, the unpleasant taste and metallic odor of the composition can be suppressed, which is preferable.

[0066] The fat and oil hydrolysate preferably has a MAG content of 2.0% by mass or more and 25% by mass or less in dry mass equivalent. Specifically, the MAG content may be, for example, 2.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, or 10% by mass or more in dry mass equivalent. On the other hand, the upper limit of the MAG content in the fat and oil hydrolysate may be 25% by mass or less, 20% by mass or less, or 18% by mass or less in dry mass equivalent. By setting the MAG content within the above range, the unpleasant taste and metallic odor of the composition can be suppressed, which is preferable.

[0067] The fat and oil hydrolysate preferably contains FFA in dry mass equivalent of 1.0% by mass or more and 50% by mass or less. More specifically, the lower limit of the FFA content may be, for example, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, or 30% by mass or more. On the other hand, the upper limit may be 70% by mass or less, 60% by mass or less, 50% by mass or less, or 40% by mass or less.

[0068] The fat / oil hydrolysate preferably contains free ω6 (particularly linoleic acid) in an amount of 0.1% by mass to 50% by mass in dry mass terms. More specifically, the lower limit of the free ω6 content may be, for example, 0.1% by mass or more, 0.5% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10% by mass or more, 12% by mass or more, 15% by mass or more, 17% by mass or more, 20% by mass or more, 22% by mass or more, or 25% by mass or more. On the other hand, the upper limit may be, for example, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, or 30% by mass or less. When the content of free ω6 satisfies the above range, an oily taste and an aftertaste can be imparted to the composition. ω6 may be linoleic acid, and linoleic acid may satisfy the above-mentioned definition of ω6.

[0069] The fat and oil hydrolysate preferably contains free ω9 (particularly oleic acid) in a dry mass equivalent of 0.1% by mass to 50% by mass. More specifically, the lower limit of the free ω9 content may be, for example, 0.1% by mass or more, 0.5% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10% by mass or more, 12% by mass or more, 15% by mass or more, 17% by mass or more, 20% by mass or more, 22% by mass or more, or 25% by mass or more. On the other hand, the upper limit may be, for example, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, or 30% by mass or less. When the content of free ω6 satisfies the above range, an oily taste and aftertaste can be imparted to the composition. ω9 may be oleic acid, and oleic acid may satisfy the above-mentioned definition of ω9.

[0070] The fat / oil hydrolysate preferably contains a total of 0.5% by mass or more and 50% by mass or less of free ω6 and ω9 in dry mass equivalent. More specifically, the lower limit of the total content of free ω6 and ω9 may be, for example, 0.0.5% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10% by mass or more, 12% by mass or more, 15% by mass or more, 17% by mass or more, 20% by mass or more, 22% by mass or more, 25% by mass or more, or 30% by mass or more. On the other hand, the upper limit may be, for example, 50% by mass or less, 45% by mass or less, 40% by mass or less, or 35% by mass or less. When the contents of free ω6 and ω9 satisfy the above ranges, the effect of the present invention of imparting an oily taste and aftertaste to the composition is easily achieved. The total content of ω6 and ω9 may satisfy the above-mentioned requirement. ω6 may be linoleic acid, and linoleic acid may satisfy the above-mentioned requirement for ω6. ω9 may be oleic acid, and oleic acid may satisfy the above-mentioned requirement for ω9. When the ratios satisfy the above-mentioned ranges, the composition can further be imparted with an oily taste and aftertaste.

[0071] The fat / oil hydrolysate preferably contains free saturated fatty acids in an amount of 1.0% by mass or more and 20% by mass or less in terms of dry mass. More specifically, the lower limit of the free saturated fatty acid content may be, for example, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass or more. On the other hand, the upper limit is not limited, but may be 20% by mass or less, 15% by mass or less, 10% by mass or less, 8.0% by mass or less, or 5.0% by mass or less. When the content of free saturated fatty acids satisfies the above range, the effect of the present invention of imparting an oily taste and aftertaste to the composition is more easily achieved. The saturated fatty acid may be palmitic acid, and the palmitic acid may satisfy the above-mentioned definition of saturated fatty acids. Alternatively, the saturated fatty acid may be stearic acid, and the stearic acid may satisfy the above-mentioned definition of saturated fatty acids.

[0072] The fat / oil hydrolyzate preferably contains ω6 (particularly linoleic acid) in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) in the area % of the peaks obtained by TLC-FID is 0.3 to 5.0. More specifically, the lower limit of the ratio may be, for example, 0.3 or more, 0.7 or more, 1.0 or more, 1.5 or more, or 2.0 or more. On the other hand, the upper limit of the ratio may be, for example, 5.0 or less, 4.0 or less, 3.5 or less, or 3.0 or less. By satisfying the ratio within the above range, the unpleasant taste caused by free ω6 can be suppressed, and the composition can be imparted with an oily taste and aftertaste. ω6 may be linoleic acid, and linoleic acid may satisfy the above-mentioned definition of ω6.

[0073] The fat / oil hydrolysate preferably contains ω9 (particularly oleic acid) in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) in the area % of the peaks obtained by TLC-FID is 0.3 or more and 5.0 or less. More specifically, the lower limit of the ratio may be, for example, 0.3 or more, 0.7 or more, 1.0 or more, 1.5 or more, or 2.0 or more. On the other hand, the upper limit of the ratio may be, for example, 5.0 or less, 4.0 or less, 3.5 or less, or 3.0 or less. When the ratio satisfies the above range, the unpleasant taste caused by free ω9 can be suppressed, and an oily taste and aftertaste can be imparted to the composition. ω9 may be oleic acid, and the oleic acid may satisfy the above-mentioned definition of ω9.

[0074] The fat / oil hydrolyzate preferably contains saturated fatty acids in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) in the peak area % obtained by TLC-FID is preferably 0.3 to 5.0. More specifically, the lower limit of the ratio may be, for example, 0.3 or more, 0.7 or more, 1.0 or more, 1.5 or more, or 2.0 or more. Meanwhile, the upper limit of the ratio may be, for example, 5.0 or less, 4.0 or less, 3.5 or less, or 3.0 or less. By satisfying the ratio within the above range, the composition can be imparted with an oily taste and aftertaste. The saturated fatty acid may be palmitic acid, and palmitic acid may satisfy the above-mentioned definition of saturated fatty acid.

[0075] The fat / oil hydrolyzate preferably contains DAG, and the ratio of DAG to FFA (DAG / FFA) in peak area % obtained by TLC-FID is preferably 0.5 or more and 1.0 or less. More specifically, the lower limit of the ratio may be, for example, 0.5 or more, 0.6 or more, or 0.7 or more. Meanwhile, the upper limit of the ratio may be, for example, 1.0 or less, 0.9 or less, or 0.8 or less. By ensuring that the ratio satisfies the above range, the unpleasant taste and metallic odor of FFA can be suppressed, and the composition can be imparted with an oily taste and aftertaste.

[0076] The DAG contained in the fat / oil hydrolyzate may be either 1,3-DAG or 1,2-DAG, or may be both.

[0077] When the fat / oil hydrolyzate contains 1,3-DAG, the ratio of 1,3-DAG to FFA (1,3-DAG / FFA) is preferably 0.3 or more and 0.7 or less, as measured by peak area % by TLC-FID. More specifically, the lower limit of the ratio may be, for example, 0.3 or more, 0.35 or more, or 0.4 or more. Meanwhile, the upper limit of the ratio may be, for example, 0.7 or less, 0.6 or less, or 0.5 or less. By ensuring that the ratio satisfies the above range, the unpleasant taste and metallic odor of FFA can be suppressed, and the composition can be imparted with an oily taste and aftertaste.

[0078] When the fat / oil hydrolyzate contains 1,2-DAG, the ratio of 1,2-DAG to FFA (1,2-DAG / FFA) is preferably 0.1 or more and 0.3 or less in terms of the peak area % obtained by TLC-FID. More specifically, the lower limit of the ratio may be, for example, 0.1 or more, 0.15 or more, or 0.2 or more. Meanwhile, the upper limit of the ratio may be, for example, 0.3 or less, 0.27 or less, or 0.2 or less. By ensuring that the ratio satisfies the above range, the unpleasant taste and metallic odor of FFA can be suppressed, and the composition can be imparted with an oily taste and aftertaste.

[0079] The fat and oil hydrolysate preferably has a ratio of 1,2-DAG to 1,3-DAG (1,2-DAG / 1,3-DAG) of 0.25 to 1.0 in terms of peak area % obtained by TLC-FID. More specifically, the lower limit of the ratio may be, for example, 0.25 or more, 0.3 or more, 0.35 or more, 0.4 or more, or 0.45 or more. On the other hand, the upper limit of the ratio may be, for example, 1.0 or less, 0.9 or less, 0.8 or less, 0.7 or less, or 0.6 or less. By ensuring that the ratio satisfies the above range, the unpleasant taste and metallic odor of FFA can be suppressed.

[0080] The fat / oil hydrolyzate preferably contains MAG, and the ratio of MAG to FFA (MAG / FFA) in terms of peak area % obtained by TLC-FID is preferably 0.1 or more and 0.6 or less. More specifically, the lower limit of the ratio may be, for example, 0.1 or more, 0.15 or more, or 0.2 or more. Meanwhile, the upper limit of the ratio may be, for example, 0.6 or less, 0.5 or less, or 0.4 or less. By ensuring that the ratio satisfies the above range, the unpleasant taste and metallic odor of FFA can be suppressed, and the composition can be imparted with an oily taste and aftertaste.

[0081] The fat / oil hydrolysate preferably has a peak area percentage ratio obtained by TLC-FID of TAG:1,3-DAG:1,2-DAG:MAG:FAA = 0.3 to 5.0: 0.3 to 0.7: 0.1 to 0.3: 0.1 to 0.6: 1. More specifically, the ratios may be TAG:1,3-DAG:1,2-DAG:MAG:FAA = 0.7 to 4.0: 0.35 to 0.6: 0.15 to 0.27: 0.15 to 0.5: 1, or may be TAG:1,3-DAG:1,2-DAG:MAG:FAA = 1.0 to 3.0: 0.4 to 0.5: 0.2 to 0.2: 0.2 to 0.4: 1. By satisfying the ratios in the above ranges, the composition can further be imparted with an oily taste and aftertaste.

[0082] <Acid value> The fat / oil decomposition product preferably has an acid value of 40 or more and 95 or less. Specifically, the lower limit of the acid value may be, for example, 40 or more, 45 or more, 50 or more, 55 or more, 60 or more, 65 or more, or 70 or more. On the other hand, the upper limit of the acid value may be 95 or less, 90 or less, 85 or less, 80 or less, or 75 or less. When the acid value satisfies the above range, the unpleasant taste and metallic odor of free ω6 and ω9 can be suppressed, and an oily taste and aftertaste can be imparted to the composition.

[0083] In the present invention, the "acid value" refers to the amount of potassium hydroxide (mg) required to neutralize the FFA contained in 1 g of a sample, and refers to the value determined in accordance with "2.3.1-2013 (acid value)" of the Standard Methods for the Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society, a public interest incorporated association).

[0084] In a preferred embodiment of the present invention, the composition of the present invention may be eaten as a food or drink as it is. The food or drink is not limited to any particular food or drink, but may be liquid food such as beverages (for example, soups and smoothies), liquid, semi-solid or solid food or drink such as seasonings (for example, sauces (sesame-containing seasonings such as sesame sauce, yakiniku sauce, etc.), dressings (oil-free dressings, separated dressings, emulsified dressings, etc.), seasoning vinegars (for example, general-purpose seasoning vinegars, seasoning vinegars for vinegared dishes, seasoning vinegars for sushi rice, seasoning liquids for pickling (for example, pickles, etc.), sweet vinegars, etc.), seasonings for cooked rice, seasonings for grains, seasonings for noodles, etc. Examples of suitable food and beverage products include condiments (e.g., pasta sauce, etc.), ponzu sauce, dashi-containing condiments (e.g., mentsuyu, hot pot sauce, etc.), natto condiments, pickle condiments, meat condiments, vinegar, Worcestershire sauce, ketchup, oyster sauce, salsa, sambal sauce, chili sauce, hot spice-containing condiments, chutney, mustard, mayonnaise, butter, margarine, etc.), and semi-solid or solid foods such as confectioneries (e.g., granola, sticks, crackers, caramel, gummies, chips). The form of the food and beverage product is not particularly limited and may be liquid, semi-solid, or solid. The composition of the present invention may also contain other ingredients depending on the type of food and beverage product. Other ingredients include proteins, peptides, amino acids, vitamins, minerals (calcium, potassium, sodium, etc.), fats and oils (vegetable oils, fish oils, animal fats, etc.), sweeteners (glucose, sucrose, fructose, isomerized liquid sugar syrup, aspartame, stevia, etc.), flavors (esters, alcohols, aldehydes, ketones, acetals, phenols, ethers, lactones, furans, hydrocarbons, nitrogen-containing compounds, sulfur-containing compounds, etc.), crushed fruits and vegetables obtained by cutting or grinding them (squeezed juices (fruit juices or vegetable juices), purees, pastes, etc.), salt, amino acid seasonings, nucleic acid seasonings, organic acid seasonings, acidulants, flavor ingredients, umami seasonings, alcoholic beverages, fats and oils, spices, spice extracts, flavor oils, viscosity modifiers, colorants, ingredients, etc. The combination and content of these other ingredients are not particularly limited and can be determined appropriately depending on the type of food or beverage. In particular, it is preferable to include a raw material containing TAG, and it is preferable to include fats and oils (particularly vegetable fats and oils) as the raw material containing TAG.

[0085] In a preferred embodiment of the present invention, the composition of the present invention may be a food or drink containing the composition of the present invention, or the composition of the present invention may be added to or mixed with other ingredients or food or drink. The food or drink may contain other ingredients depending on the type of food or drink. Other ingredients include proteins, peptides, amino acids, vitamins, minerals (calcium, potassium, sodium, etc.), fats and oils (vegetable oils, fish oils, animal fats, etc.), sweeteners (glucose, sucrose, fructose, isomerized liquid sugar syrup, aspartame, stevia, etc.), flavors (esters, alcohols, aldehydes, ketones, acetals, phenols, ethers, lactones, furans, hydrocarbons, nitrogen-containing compounds, sulfur-containing compounds, etc.), crushed fruits and vegetables obtained by cutting or grinding them (squeezed juices (fruit juices or vegetable juices), purees, pastes, etc.), salt, amino acid seasonings, nucleic acid seasonings, organic acid seasonings, acidulants, flavor ingredients, umami seasonings, alcoholic beverages, fats and oils, spices, spice extracts, flavor oils, viscosity modifiers, colorants, ingredients, etc. The combination and content of these other ingredients are not particularly limited and can be determined appropriately depending on the type of food or beverage. In particular, it is preferable to add or mix it with raw materials or food and drink containing TAG, and it is preferable to add or mix it with food and drink containing fats and oils (particularly vegetable fats and oils) as raw materials containing TAG.

[0086] <Method for producing composition> In one aspect, the present invention relates to a method for producing the composition of the present invention or the hydrolysate of the present invention (sometimes referred to as the "production method of the present invention" in this specification). This will be explained below. The matters explained above are also incorporated by reference in this section.

[0087] The method for preparing the composition of the present invention and the hydrolysate of the present invention is not particularly limited, and any method can be used as long as a composition that satisfies the various requirements described above can be obtained. Specifically, the food material that serves as the raw material for the composition of the present invention, such as oil or fat, is mixed with other food materials, seasonings, and other components that are optionally used. If necessary, treatments such as heating or enzyme treatment may be added. In particular, the composition of the present invention and the hydrolysate of the present invention can be efficiently produced by using a method that uses a TAG-containing composition with a predetermined composition and water content (hereinafter referred to as the "production method of the present invention").

[0088] Particularly preferably, the production method of the present invention is characterized by comprising the following steps (I) to (III): Step (I): preparing a TAG-containing composition that satisfies the following requirements: (I-1) the composition contains 12% by mass or more of TAG, (I-2) 35% or more of the fatty acids constituting the TAG are ω6 and / or ω9, (I-3) the dry weight moisture content is 1% by mass or more, Step (II): increasing DAG, and Step (III): increasing FFA.

[0089] <Step (I): Step of Preparing a TAG-Containing Composition> In this step (I), a TAG-containing composition is prepared (hereinafter, sometimes referred to as the composition of step (I)). The TAG content in the composition of step (I) is preferably 12% by mass or more and 90% by mass or less, calculated as a dry mass. Specifically, the TAG content may be, for example, 12% by mass or more, 15% by mass or more, 17% by mass or more, 20% by mass or more, or 25% by mass or more, calculated as a dry mass. On the other hand, the upper limit of the TAG content in the composition of step (I) is not particularly limited, but may typically be 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, or 70% by mass or less, calculated as a dry mass. By setting the TAG content within the above range, an oily and fatty taste can be imparted to the composition.

[0090] In the composition of step (I), it is preferable that ω6 and / or ω9 account for 35% or more and 95% or less of the fatty acids constituting the TAG. More specifically, the lower limit of the ω6 and / or ω9 content present in the state of TAG may be, for example, 35% or more, 40% or more, 45% or more, 50% or more, 55% or more, 60% or more, 65% or more, 75% or more, or 80% or more. On the other hand, the upper limit is not particularly limited, but may be, for example, 95% or less, 90% or less, or 85% or less. It is preferable that the total content of ω6 and ω9 among the fatty acids constituting the TAG meets the above-mentioned requirements. Furthermore, ω6 may be linoleic acid, and linoleic acid may meet the above-mentioned requirements for ω6, and ω9 may be oleic acid, and oleic acid may meet the above-mentioned requirements for ω9. As a raw material containing fatty acids satisfying the above-mentioned requirements, it is preferable to use oils and fats, and oils and fats that are liquid at 25°C, particularly vegetable oils and fats. For example, one or more oils selected from sunflower oil, safflower oil, grapeseed oil, sesame oil, corn oil, rice bran oil, olive oil, cocoa butter, rapeseed oil, and processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification can be used. Corn oil, rice bran oil, and olive oil are particularly preferable.

[0091] In the composition of step (I), the dry weight moisture content is preferably 1.0% by mass or more and 50% by mass or less. More specifically, the lower limit of the dry weight moisture content may be, for example, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, or 5.0% by mass or more. On the other hand, the upper limit is not limited, but may be, for example, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. When the dry weight moisture content is within the above range, hydrolysis of TAG occurs, and the ratio of ω6 present in the form of FFA to ω6 constituting TAG and the ratio of ω9 present in the form of FFA to ω9 constituting TAG can be adjusted, making it easier to achieve the effects of the present invention. When preparing the composition of step (I), the dry weight moisture content is adjusted as necessary to fall within the above range. The moisture in the composition of step (I) may be derived from various raw materials, or may be derived from added water. In particular, ω6 may be linoleic acid, and linoleic acid may satisfy the above-mentioned definition of ω6. Furthermore, ω9 may be oleic acid, and oleic acid may satisfy the above-mentioned definition of ω9.

[0092] The production method of the present invention may further include step (Ia): a step of adjusting the moisture content of the composition of step (I) to 1% by mass or more on a dry basis. Step (Ia) may be performed simultaneously with step (I) or after step (I). The moisture used in step (I-3) may be derived from various raw materials, or may be derived from further added water.

[0093] <(II) Step of Increasing DAG> In this step (II), DAG is increased in the composition of step (I). The method for increasing DAG is not particularly limited, and may be, for example, a method of hydrolyzing TAG contained in the composition of step (I) to produce DAG, MAG, and FFA, or a method of adding DAG to the composition of step (I).

[0094] In this step (II), the DAG content is preferably 10% by mass or more and 40% by mass or less in terms of dry mass. Specifically, the DAG content may be, for example, 10% by mass or more, 15% by mass or more, 20% by mass or more, or 25% by mass or more in terms of dry mass. On the other hand, the upper limit of the DAG content may be 40% by mass or less, 35% by mass or less, or 30% by mass or less in terms of dry mass. By setting the DAG content within the above range, the unpleasant taste and metallic odor of the composition can be suppressed.

[0095] In step (II), the 1,3-DAG content is preferably 9.0% by mass or more and 30% by mass or less, calculated as dry mass. Specifically, the 1,3-DAG content may be, for example, 9.0% by mass or more, 10% by mass or more, 15% by mass or more, or 17% by mass or more, calculated as dry mass. On the other hand, the upper limit of the 1,3-DAG content may be 30% by mass or less, 25% by mass or less, or 20% by mass or less, calculated as dry mass. By setting the 1,3-DAG content within this range, the unpleasant taste and metallic odor of the composition can be suppressed.

[0096] In this step (II), the 1,2-DAG content is preferably 4.0% by mass or more and 10% by mass or less, calculated as dry mass. Specifically, the 1,2-DAG content may be, for example, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, and more preferably 7.5% by mass or more, calculated as dry mass. On the other hand, the upper limit of the 1,2-DAG content may be 10% by mass or less, 9.0% by mass or less, or 8.0% by mass or less, calculated as dry mass. By setting the 1,2-DAG content within this range, the unpleasant taste and metallic odor of the composition can be suppressed.

[0097] In step (II), the composition of the present invention preferably has a MAG content of 2.0% by mass or more and 25% by mass or less, calculated as a dry mass. Specifically, the MAG content may be, for example, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, or 10% by mass or more, calculated as a dry mass. On the other hand, the upper limit of the MAG content may be 25% by mass or less, 20% by mass or less, or 18% by mass or less, calculated as a dry mass. By setting the MAG content within the above range, the unpleasant taste of the composition can be suppressed.

[0098] <Step (III): Step of Increasing FFAs> In this step (III), the FFAs are increased in the composition of step (I) or the composition obtained in step (II). The method for increasing the FFAs is not particularly limited, and may be, for example, a method in which TAG, DAG, and MAG contained in the composition of step (I) or the composition obtained in step (II) are hydrolyzed to produce FFAs, or a method in which FFAs are added to the composition of step (I) or the composition obtained in step (II).

[0099] In this step (III), the content of FFA is preferably 1.0% by mass or more and 50% by mass or less in terms of dry mass. More specifically, the lower limit of the FFA content may be, for example, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, or 30% by mass or more. On the other hand, the upper limit may be 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, or 40% by mass or less.

[0100] In this step (III), it is preferable to adjust the free ω6 (particularly linoleic acid) content to 0.1% by mass or more and 50% by mass or less in terms of dry mass. More specifically, the lower limit of the free ω6 (particularly linoleic acid) content may be, for example, 0.1% by mass or more, 0.5% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, or 25% by mass or more. On the other hand, the upper limit may be, for example, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, or 30% by mass or less. When the content of free ω6 (particularly linoleic acid) satisfies the above range, it is possible to impart an oily taste and aftertaste to the composition. In particular, ω6 may be linoleic acid, and linoleic acid may satisfy the above-mentioned definition of ω6.

[0101] In step (III), the free ω9 (particularly oleic acid) content is preferably 0.1% by mass or more and 50% by mass or less in terms of dry mass. More specifically, the lower limit of the free ω9 (particularly oleic acid) content may be, for example, 0.1% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, or 25% by mass or more. On the other hand, the upper limit may be, for example, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, or 30% by mass or less. By ensuring that the free ω9 content satisfies the above range, an oily taste and aftertaste can be imparted to the composition. In particular, ω9 may be oleic acid, and oleic acid may satisfy the definition of ω9 above.

[0102] In step (III), the total content of free ω6 and ω9 is preferably 0.5% by mass or more and 50% by mass or less in dry mass terms. More specifically, the lower limit of the total content of free ω6 and ω9 may be, for example, 0.5% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, or 30% by mass or more. The upper limit is not particularly limited, but may be, for example, 50% by mass or less, 45% by mass or less, or 40% by mass or less. When the content of free ω6 and ω9 satisfies the above range, the effect of the present invention of imparting an oily taste and aftertaste to the composition is more easily achieved. It is preferable that the total content of free ω6 and free ω9 satisfies the above-mentioned requirement. Alternatively, free ω6 may be linoleic acid, which may satisfy the above-mentioned requirement for free ω6, or free ω9 may be oleic acid, which may satisfy the above-mentioned requirement for free ω9.

[0103] In this step (III), the free saturated fatty acid content is preferably 1.0% by mass or more and 20% by mass or less in dry mass equivalent. More specifically, the lower limit of the free saturated fatty acid content may be, for example, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, or 4.0% by mass or more. On the other hand, the upper limit is not limited, but may be 20% by mass or less, 15% by mass or less, 10% by mass or less, 8.0% by mass or less, or 5.0% by mass or less. When the content of free saturated fatty acids satisfies the above range, the effect of the present invention of imparting an oily taste and aftertaste to the composition is more easily achieved. The free saturated fatty acid is preferably one or more types including palmitic acid, and palmitic acid may satisfy the above-mentioned definition of the free saturated fatty acid, or stearic acid may satisfy the above-mentioned definition of the free saturated fatty acid.

[0104] In step (III), the proportion of ω6 and / or ω9 in total fatty acids is preferably 10% or more and 95% or less. More specifically, the lower limit of the proportion may be, for example, 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 40% or more, 60% or more, 70% or more, 75% or more, 80% or more, or 85% or more. On the other hand, the upper limit is not particularly limited, but may be, for example, 95% or less or 90% or less. In particular, it is preferable that the total content of ω6 and ω9 satisfies the above-mentioned requirement. ω6 may be linoleic acid, and linoleic acid may satisfy the above-mentioned requirement for ω6. ω9 may be oleic acid, and oleic acid may satisfy the above-mentioned requirement for ω9.

[0105] In step (III), it is preferable to increase the ratio of fatty acids present in the TAG state relative to FFAs to a predetermined range. More specifically, in step (III), the ratio of ω6 present in the FFA state to ω6 present in the TAG state, based on the peak area percentage obtained by TLC-FID, is preferably set to 0 or more and 0.7 or less. Specifically, the lower limit of ((FFA-TAG) / FFA) for ω6 may be, for example, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, or 0.5 or more. Meanwhile, the upper limit may be 0.7 or less, or 0.6 or less. By ensuring that the ratio satisfies the above range, the unpleasant taste caused by free ω6 can be suppressed, and an oily taste and aftertaste can be imparted to the composition. ω6 may be linoleic acid, and linoleic acid may satisfy the above-mentioned definition of ω6.

[0106] In step (III), the ratio of ω9 present in the form of FFA to ω9 present in the form of TAG, based on the peak area percentage ratio obtained by TLC-FID, is preferably 0 or more and 0.7 or less. Specifically, the lower limit of ((FFA-TAG) / FFA) for ω9 may be, for example, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, or 0.5 or more. Meanwhile, the upper limit may be 0.7 or less, or 0.6 or less. By satisfying the above ratio, the unpleasant taste caused by free ω9 can be suppressed, and an oily taste and aftertaste can be imparted to the composition. ω9 may be oleic acid, and oleic acid may satisfy the above-mentioned definition of ω9.

[0107] In step (III), the ratio of saturated fatty acids present in the form of FFAs to saturated fatty acids present in the form of TAGs, based on the peak area percentage ratio obtained by TLC-FID, is preferably 0 to 0.7. Specifically, the lower limit of the saturated fatty acid ((FFA-TAG) / FFA) may be, for example, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, or 0.5 or more. Meanwhile, the upper limit may be 0.7 or less, or 0.6 or less. By satisfying the above ratio range, the unpleasant taste caused by free saturated fatty acids can be suppressed, and an oily taste and aftertaste can be imparted to the composition. The saturated fatty acid may be palmitic acid, which may satisfy the above-mentioned definition of saturated fatty acids. Alternatively, the saturated fatty acid may be stearic acid, which may satisfy the above-mentioned definition of saturated fatty acids.

[0108] In this step (III), it is preferable to adjust the acid value to 40 or more and 95 or less. Specifically, the lower limit of the acid value may be, for example, 40 or more, 45 or more, 50 or more, 55 or more, 60 or more, 65 or more, or 70 or more. On the other hand, the upper limit of the acid value may be 95 or less, 90 or less, 85 or less, or 75 or less.

[0109] Step (III) may be carried out simultaneously with step (II) or after step (II).

[0110] In a preferred embodiment of the production method of the present invention, the production method of the present invention may be a method of hydrolysis of fats and oils. The hydrolysis method is not particularly limited, and may be, for example, a chemical treatment in which an enzyme (lipolytic enzyme) is reacted with fats and oils, a physical treatment in which water is added to fats and oils and oils and oils are reacted under high temperature and high pressure conditions, or a biological treatment using microorganisms having lipolytic activity. From an industrial perspective, an enzymatic treatment using lipase or the like is preferred. The lipase is not particularly limited as long as it decomposes TAG, and both animal-derived lipases and microbial-derived lipases can be used without any particular limitation. Examples of lipases include those produced by microorganisms from the genera Candida, Aspergillus, Mucor, Chromobacterium, Penicillium, Rhizopus, Rhizomucor, Thermomyces, Pseudomonas, Alcaligenes, Burkholderia, Geotrichum, Torulopsis, Pachyrus, Pichia, Arthrobacter, and Achromobacter, lipases obtained from the pancreas of livestock animals, and lipases obtained from the oral secretory glands of goats, sheep, calves, etc., and combinations thereof are also acceptable. Furthermore, any of random enzymes, 1,3-position-specific enzymes, and chain-length-specific enzymes can be used. The method for allowing lipase to act on the substrate oil or fat is not particularly limited, and may include, for example, a method in which lipase itself is incorporated in the form of a powder or an aqueous solution, a method using an immobilized lipase (immobilized enzyme), a method using a microorganism such as a mold or yeast capable of producing lipase, or a combination thereof. However, from the viewpoint of efficiently proceeding with hydrolysis of oil or fat, it is preferable to incorporate lipase itself in the form of a powder or an aqueous solution. Examples of microorganisms capable of producing lipase include those belonging to the genera Candida, Aspergillus, Mucor, Chromobacterium, Penicillium, Rhizopus, Rhizomucor, Thermomys, Pseudomonas, Alcaligenes, Burkholderia, Geotrichum, Torulopsis, Pachyrus, Pichia, Arthrobacter, and Achromobacter.

[0111] In a preferred embodiment of fat and oil hydrolysis, lipase may be reacted with a substrate fat and oil, and the reaction conditions may be adjusted to satisfy the above-mentioned requirements. Specifically, lipase and water may be mixed with fat and oil, and the mixture may be reacted at a predetermined temperature for a predetermined time to obtain a fat and oil hydrolysate, which is the composition of the present invention. The amount of lipase added is not particularly limited as long as it has enzymatic activity, but may be, for example, 0.0001% by mass or more, preferably 0.001% by mass or more, more preferably 0.01% by mass or more, and 5% by mass or less, preferably 3% by mass or less, and more preferably 1% by mass or less. The amount of water added is not particularly limited as long as it has enzymatic activity, but may be, for example, 1% by mass or more, preferably 3% by mass or more, more preferably 5% by mass or more, and 50% by mass or less, preferably 30% by mass or less, and more preferably 20% by mass or less. The reaction temperature and time may be appropriately selected depending on the enzyme used. For example, the reaction may be carried out at 20°C or higher and 70°C or lower, preferably 30°C or higher and 60°C or lower, and more preferably 40°C or higher and 50°C or lower, for 2 hours or higher and 24 hours or lower, preferably 3 hours or higher and 20 hours or lower, and more preferably 4 hours or higher and 10 hours or lower.

[0112] <(IV): Deactivation Step> A particularly preferred embodiment of the production method of the present invention preferably includes a step (IV) of deactivating the enzyme. The enzyme activity may be reduced by 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more from the step (III). By deactivating the enzyme, hydrolysis of the oil or fat can be suppressed, and the shelf life of the composition of the present invention can be extended.

[0113] The method for inactivating the enzyme is not particularly limited, but from an industrial viewpoint, heating is preferred. The heating conditions are not particularly limited, but it is preferable to treat the enzyme at 90°C or higher for 10 minutes or longer, preferably at 100°C or higher for 15 minutes or longer.

[0114] <(V) Dehydration Step> In the production method of the present invention, it is preferable to have a dehydration step after step (III). In this step (V), the dehydration may be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, or 50% by mass or more from the dry weight basis moisture content (moisture content) of the composition in step (I). Dehydration suppresses hydrolysis of fats and oils, thereby extending the shelf life of the composition of the present invention. The dehydration method is not particularly limited, and examples thereof include drying and centrifugation.

[0115] It is preferable that the moisture content on a dry basis is set to 10% by mass or less by this step (V), and it may be 8.0% by mass or less, 5.0% by mass or less, 4.0% by mass or less, 3.0% by mass or less, 2.0% by mass or less, or 1.0% by mass or less.

[0116] <Method for improving the oily taste of an oil or fat composition> In one aspect, the present invention relates to a method for improving the oily taste of an oil or fat composition, comprising the step of preparing an oil or fat composition so as to satisfy at least one requirement selected from the group consisting of (a) and (b): (a) containing ω6 in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) in the area % of the peak obtained by TLC-FID is 0.3 or more; (b) containing ω9 in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) in the area % of the peak obtained by TLC-FID is 0.3 or more.

[0117] <Oil and fat taste enhancer for oil-containing composition> One embodiment of the composition of the present invention can be used as an oil and fat taste enhancer for an oil and fat composition, for example, as a food additive, seasoning, etc. Here, the food additive is used in the manufacturing process of a food or beverage by adding, mixing, infiltrating, or other methods to a food or beverage. The other components are not particularly limited as long as they can be incorporated into a food or beverage, and examples include carriers (e.g., excipients, binders, disintegrants, disintegration aids, lubricants, humectants, etc.) and additives that can be incorporated into a food or beverage. In particular, the composition of the present invention can be added to an oil-containing food or beverage to serve as an oil and fat taste enhancer for the oil and fat composition.

[0118] The amount of the oil / fat flavor enhancer of the present invention to be added is not particularly limited, but may be, for example, 0.1% by mass or more and 95% by mass or less. More specifically, the lower limit of the amount may be 0.1% by mass or more, 0.5% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 10% by mass or more, 15% by mass or more, or 20% by mass or more. The upper limit is not particularly limited, but may be, for example, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, or 30% by mass or less.

[0119] In a particularly preferred embodiment, the composition of the present invention can be used as an oil substitute in oil-containing foods and beverages. The oil-containing foods and beverages are not particularly limited as long as they contain oil, and examples thereof include dressings, mayonnaise, butter, margarine, seasonings for grains, seasonings for noodles (e.g., pasta sauce), and seasonings containing dashi (e.g., noodle soup, hot pot soup, etc.).

[0120] The ratio of the composition of the present invention to the oil and fat in the oil-containing food and drink is not particularly limited, but may be, for example, 0.1% or more and 100% or less.More specifically, the lower limit of the ratio may be 0.1% or more, 0.5% or more, 1% or more, 5% or more, 10% or more, 15% or more, or 20% or more.The upper limit is not particularly limited, but may be, for example, 100%, 90% or less, 80% or less, 70% or less, 60% or less, 50% or less, 40% or less, or 30% or less.

[0121] The present invention will be described in detail below based on examples, but the present invention is not limited to these examples.

[0122] <Test Example 1: Oil and Fat Hydrolysate> <Preparation of Oil and Fat Hydrolysate> Raw materials were mixed according to the formulation shown in Table 1 (Table 1-1, Table 1-2), and an enzymatic reaction was carried out under the following conditions to obtain oil and fat hydrolysates. The oil and fat hydrolysates were heated at 100°C for 15 minutes to inactivate the lipase, and then centrifuged (1000 x g, 25°C, 5 minutes) to separate and remove the aqueous layer to prepare the oil and fat hydrolysates of Examples 1 to 10 and Comparative Examples 1 to 3. Corn oil was used as a control, and corn oil to which 10% by mass of oleic acid (oleic acid V (purity 98-103%): manufactured by Inoue Aromatics Co., Ltd.) had been added was used as a reference example. <Type of fats and oils> Corn oil: Nippon Corn Starch Co., Ltd. Coconut oil (organic premium coconut oil): Cocowell Co., Ltd. Rice oil: J-Oil Mills Co., Ltd. Canola oil (Nissin Canola Oil): Nisshin Oillio Co., Ltd. Olive oil (Bosco Olive Oil): Nisshin Oillio Co., Ltd. <Type of lipase> Lipase AY "Amano" 30SD: Amano Enzyme Co., Ltd. Lipase MER "Amano": Amano Enzyme Co., Ltd. <Lipase reaction conditions> Temperature: 45°C Time: 2 to 20 hours

[0123] <Measurement of Acid Value> The acid values ​​of the control, reference example, each example, and each comparative example prepared above were measured in accordance with "2.3.1-2013 (Acid Value)" of the Standard Methods for the Analysis of Fats, Oils, and Related Materials (Japan Oil Chemists' Society). The results are shown in Table 1.

[0124] <TLC-FID Method> The control, each Example, and each Comparative Example were subjected to TLC-FID method. The sample was dissolved in hexane to a concentration of 1% by mass, and 5 μL was loaded onto the bottom end (0.5 cm from the rod holder) of a pre-baked silica gel thin layer (Chroma Rod). The Chroma Rod was placed in a developing tank and developed with the developing solvent. After development, the Chroma Rod was placed in an Iatroscan MK-6 measuring instrument (manufactured by LSI Medience Corporation), and the amount of each component was measured using a flame ionization detector (FID). The results are shown in Table 1. (Iatroscan analysis conditions) Rod: Chroma Rod-S5 (product number: 3252) (manufactured by LSI Medience Corporation) Developing solvent: toluene: chloroform: acetic acid (50:30:0.7 (v / v / v)) Amount added: 5 μL FID: AIR: 2.1 L / min; H2: 173 ml / min (Quantitative analysis by external standard method) A standard sample was prepared by adding known concentrations of free fatty acids to corn oil, and a calibration curve was created based on the detected peak areas. The analytical results of the analytical sample were applied to the calibration curve to calculate the content of each component.

[0125] Lipase activity measurements for Lipase AY and Lipase MER were performed using Lipase Kit S (product number BS-92101, manufactured by Sumitomo Bakelite Co., Ltd.) according to the attached manual. 15 μL of sample (0.1% by mass lipase aqueous solution), 4 μL of enzyme solution (0.05 mg / mL porcine pancreatic lipase, 125 mmol / L Tris-HCl (pH 7.5)), and 50 μL of color-developing solution (buffer containing 0.1 mg / mL 5,5'-dithiobis(2-nitrobenzoic acid)) were mixed and preheated at 30°C for 5 minutes. 5 μL of substrate solution (6.69 mg / mL dimercaprol tributyrate + 5.73 mg / mL sodium dodecyl sulfate) was added and mixed. The mixture was heated at 30°C for 30 minutes in the dark. A reaction stop solution was added, and the absorbance at 412 nm was measured using a microplate reader.

[0126] <Sensory Evaluation Test> <Selection of Sensory Testers> The following discrimination training (I) and (II) were conducted, and those who performed particularly well were selected as sensory testers. (I) A taste quality discrimination test was conducted in which one aqueous solution of each of the five tastes (sweetness: the taste of sugar, sourness: the taste of tartaric acid, umami: the taste of monosodium glutamate, saltiness: the taste of sodium chloride, bitterness: the taste of caffeine) was prepared at a concentration close to the threshold of each component, and two distilled waters were added to each to make a total of seven samples, in which the testers were required to accurately distinguish each taste sample. (II) A concentration difference discrimination test was conducted in which the testers were required to accurately distinguish the concentration differences between five types of saline solutions and acetic acid solutions with slightly different concentrations.

[0127] <Evaluation Method> (i) Sample Presentation To eliminate panel bias in sensory evaluation and increase the accuracy of the evaluation, the samples were provided as follows: Each panelist was given approximately 1g of each sample using a measuring spoon. The panelists were not informed of the sample's test plot number or contents, and samples from each test plot were presented randomly. (ii) Reconciliation of Sensory Evaluation Items (Changes in Aroma) Before conducting the evaluation, the panelists discussed and reconciled the characteristics of the evaluation items to ensure that each panelist had a common understanding. (iii) Trial Evaluation / Calibration Samples were used to train the aroma evaluation criteria. During the training, the panelists shared their own evaluation results to confirm the reproducibility of repeated evaluations. (iv) Main Evaluation After the validity of each panelist's evaluation criteria was confirmed through the above training, the sensory evaluation was conducted. Each panelist was given approximately 1g of each sample using a measuring spoon. Each item was evaluated by each inspector selecting the number that most closely matched their own evaluation from the five-point scale below. The evaluation results were compiled by calculating the arithmetic mean of the four inspectors' scores and rounding off to two decimal points. Evaluations were conducted at a product temperature of 20°C for all test plots. Any unpleasant flavors such as bitterness or irritating taste were noted in the remarks column. In addition, typical observations regarding points that were not included in the evaluation criteria were noted as comments. The results are shown in Table 1. In the table, the ratio of triglycerides (TAG) to free fatty acids (FFA) is referred to as "TAG / FFA," the ratio of 1,3-DAG to FFA is referred to as "1,3-DAG / FFA," the ratio of 1,2-DAG to FFA is referred to as "1,2-DAG / FFA," the ratio of diglycerides (DAG) to FFA is referred to as "DAG / FFA," and the ratio of monoglycerides (MAG) to FFA is referred to as "MAG / FFA."

[0128] <Evaluation criteria> (Oily flavor) 5 points: The oily flavor is strong and very preferable 4 points: The oily flavor is preferable and very preferable 3 points: Same as the control 2 points: The oily flavor is weak and not preferable 1 point: The oily flavor is not at all preferable and very unfavorable (Aftertaste) The aftertaste refers to the taste that lingers just before putting it in the mouth and swallowing it, and afterwards. 5 points: The aftertaste is strong and very preferable 4 points: The aftertaste is preferable and very preferable 3 points: Same as the control 2 points: The aftertaste is weak and not preferable 1 point: The aftertaste is not at all preferable and very unfavorable

[0129] <Results> The fat hydrolyzates containing TAG and FFA and having a TAG / FFA ratio of 0.3 or more were imparted with an oily taste and aftertaste. Furthermore, the examples did not have an unpleasant taste. In addition, the lipase activity of the lipase used in Test Example 1 was 200 u / g or more in a 0.1% by mass aqueous solution.

[0130]

[0131]

[0132] <Test Example 2: Plant Butter> Plant butters were prepared consisting of 10% by mass of the control, each Example, and each Comparative Example prepared in Test Example 1, and 90% by mass of plant butter having the composition shown in Table 2 (Table 3: Examples 21 to 30, Comparative Examples 21 to 23).

[0133] <Sensory Evaluation Test> A sensory evaluation of the vegetable butter was carried out in the same manner as in Test Example 1. The results are shown in Table 3.

[0134] <Results> It was confirmed that the fat hydrolyzate imparts a fat taste and aftertaste to the vegetable butter. Furthermore, no unpleasant taste was detected in the examples.

[0135]

[0136]

[0137] Test Example 3: Identification of contributing components (fatty acid analysis) Free fatty acids in the fat and oil decomposition products were fractionated by gas chromatography and detected by FID.

[0138] <Fatty Acid Analysis> Examples 2, 3, 7, 8, 9, and 10 prepared in Test Example 1 were subjected to fatty acid analysis. <Pretreatment> 2 g of sample was mixed with 50 ml of chloroform and 30 g of anhydrous sodium sulfate. The solvent was removed by suction filtration, and 50 mL of heptane was added. 20 mL aliquots were collected. 2 mg of heptadecanoic acid (for measuring carbon numbers 14-24) or 1 mg of tridecanoic acid (for measuring carbon numbers 4-12) was added as an internal standard, packed into an aminopropyl cartridge column, washed with 20 mL of chloroform:propanol (2:1), and eluted with 10 mL of formic acid:diethyl ether (2:98). The sample analyzed under Condition 1 was methyl-esterified with 0.4 mL of methanol and 10 mL of diazomethane-diethyl ether solution at 25°C for 5 minutes, and then 1 mL of hexane was added. The sample was subjected to gas chromatographic analysis under Condition 1 below, with FID detection. The sample analyzed under Condition 2 was subjected to gas chromatographic analysis under Condition 2 without methyl esterification and detected by FID. The results are shown in Table 4.

[0139] <Gas chromatograph conditions> (Condition 1: For measuring carbon numbers 14 to 24) Model: 7890B [Agilent Technologies] Detector: FID Column: DB-23 [Agilent Technologies] φ0.25 mm × 30 m, film thickness 0.25 μm Temperature: Sample injection port 250 °C, detector 250 °C Column 50 °C (hold for 1 min) → 10 °C / min temperature increase → 170 °C → 1.2 °C / min temperature increase → 210 °C Sample introduction system: Split (1:20) Gas flow rate: Hydrogen 35 mL / min, air 300 mL / min, nitrogen (make-up gas) 20 mL / min Gas pressure: Helium (carrier gas) 115 kPa Injection volume: 1 μL (Condition 2: For measuring carbon numbers 4 to 12) Model: GC-2010 [Shimadzu Corporation] Detector: FID Column: HP-FFAP [Agilent Technologies] φ0.32 mm × 25 m, film thickness 0.52 μm Temperature: Sample injection port 250 °C, detector 250 °C Column 65 °C → 10 °C / min temperature increase → 240 °C Sample introduction system: Split (split ratio 1:10) Gas flow rate: Helium (carrier gas) 2 mL / min Helium (make-up gas) 50 mL / min Gas pressure: Hydrogen 40 mL / min, air 400 mL / min Injection volume: 1.5 μL

[0140] <Results> It was suggested that the components that impart the oily taste and aftertaste are free long-chain fatty acids.

[0141]

[0142] Test Example 4: Identification of long-chain fatty acids The vegetable butter, free fatty acids, and glycerin in Table 2 were mixed in the formulations in Table 5 to prepare Examples 51 to 55 and Comparative Examples 51 to 63. (Free fatty acids, glycerin) Lauric acid (lauric acid (purity 98% or more): manufactured by Inoue Perfume Co., Ltd. Myristic acid (myristic acid (purity 98% or more): manufactured by Inoue Perfume Co., Ltd. Palmitic acid (palmitic acid (purity 98% or more): manufactured by Inoue Perfume Co., Ltd. Stearic acid (stearic acid (purity 98-104%)): manufactured by Inoue Perfume Co., Ltd. Oleic acid (oleic acid V (purity 98-103%)): manufactured by Inoue Perfume Co., Ltd. Linoleic acid (linoleic acid natural (US), ≥ 95%, FG (purity 95% or more): manufactured by Sigma-Aldrich Co., Ltd.) Glycerin: manufactured by Junsei Chemical Co., Ltd.

[0143] <Sensory Evaluation Test> A sensory evaluation was carried out in the same manner as in Test Example 2. Corn oil to which no lipase had been added was used as a control. Example 3 was used as a positive control. The results are shown in Table 5.

[0144] <Results> As shown in Table 5, by adding oleic acid and / or linoleic acid to fats and oils (triglycerides), it was possible to impart an oily taste and aftertaste to the vegetable butter.

[0145]

[0146] Test Example 5: Investigation of the content of oleic acid and linoleic acid The vegetable butter, corn oil, oleic acid and / or linoleic acid in Table 2 were mixed in the formulations in Table 6 to prepare Examples 71 to 82 and Comparative Examples 71 to 73.

[0147] <Sensory Evaluation Test> A sensory evaluation was carried out in the same manner as in Test Example 2. The results are shown in Table 6.

[0148] <Results> As shown in Table 6, the inclusion of a predetermined concentration of oleic acid and / or linoleic acid as free fatty acids imparted a fat-and-oil taste and aftertaste to the vegetable butter. The same effect was observed when olive oil, canola oil, rice bran oil, or other fats containing 10% by mass or more of oleic acid and linoleic acid in the form of TAG were used instead of the corn oil in Tables 5 and 6. Furthermore, even when an enzyme-treated fat composition was used instead of vegetable butter, the addition of oleic acid and / or linoleic acid as shown in Tables 5 and 6 improved the fat-and-oil taste and aftertaste.

[0149]

[0150] <Test Example 6: Preparation of oil-containing foods> The oil-containing foods of Examples 91 to 94 were prepared by mixing the oil-containing foods according to the formulations in Table 7 with Example 3 prepared in Test Example 1. Comparative Examples 91 to 94 were oil-containing foods in which non-lipase-treated corn oil was blended instead of Example 3. (Oil-containing foods) Pasta sauce: Mushroom vegetable cream sauce (manufactured by ZENB) White sauce: Lagu white sauce (manufactured by Mizkan) Hot pot soup: Tonkotsu soy sauce hot pot soup (manufactured by Mizkan) Vegetable white sauce: Plant-based white sauce (manufactured by Heinz)

[0151] <Sensory Evaluation Test> A sensory evaluation was carried out in the same manner as in Test Example 1. The results are shown in Table 7.

[0152] <Results> In all of the fat-and-oil containing foods, the addition of Example 3 imparted a fat-and-oil taste and aftertaste, and also imparted a flavor, resulting in favorable results.

[0153]

Claims

1. An oil / fat hydrolyzate that satisfies the requirements of (1) to (3) and further contains 25% by mass or less of monoglyceride (MAG): (1) Contains 1.0% by mass or more of triglyceride (TAG), (2) Contains 1.0% by mass or more of free fatty acids (FFA), (3) Satisfying at least one requirement selected from the group consisting of (a) and (b): (a) containing ω6 in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) in peak area % obtained by TLC-FID is 0.3 or more; (b) It contains ω9 in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) in the peak area % obtained by TLC-FID is 0.3 or more.

2. The fat and oil hydrolyzate according to claim 1, which further satisfies the following: (4) In terms of the area percentage of the peak obtained by TLC-FID, the ratio of diglycerides (DAG) to FFAs (DAG / FFA) is 0.5 or more.

3. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: In terms of peak area % obtained by TLC-FID, the ratio of monoglyceride (MAG) to FFA (MAG / FFA) is 0.1 or more.

4. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: In terms of peak area percentage obtained by TLC-FID, the ratio of 1,3-DAG to FFA (1,3-DAG / FFA) is 0.3 or more.

5. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: In terms of peak area percentage obtained by TLC-FID, the ratio of 1,2-DAG to FFA (1,2-DAG / FFA) is 0.1 or more.

6. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: In terms of peak area percentage obtained by TLC-FID, the ratio of 1,2-DAG to 1,3-DAG (1,2-DAG / 1,3-DAG) is 0.25 or more.

7. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: It contains saturated fatty acids in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) in peak area % obtained by TLC-FID is 0.3 or more.

8. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: The DAG content is 0.1 mass % or more.

9. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: The 1,3-DAG content is 0.09% by mass or more.

10. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: The 1,2-DAG content is 0.04 mass% or more.

11. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: The alloy contains 0.02 mass % or more of MAG.

12. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: In requirement (1), 35% or more of the fatty acids constituting the TAG are ω6.

13. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: In requirement (1), 35% or more of the fatty acids constituting the TAG are ω9.

14. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: Contains TAG derived from vegetable oils and fats.

15. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: The content of TAG derived from vegetable oil is 50% or more.

16. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: It contains 0.001% by mass or more of free ω6.

17. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: It contains 0.001% by mass or more of free ω9.

18. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: It contains 0.001% by mass or more of free saturated fatty acids.

19. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: The proportion of omega-6 fatty acids in all fatty acids is 10% or more.

20. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: The proportion of ω9 fatty acids in all fatty acids is 10% or more.

21. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: Omega 6 is linoleic acid.

22. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: ω9 is oleic acid.

23. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: The saturated fatty acid is palmitic acid.

24. The fat and oil hydrolyzate according to claim 1, which further satisfies the following requirements: The saturated fatty acid is stearic acid.

25. The fat / oil hydrolyzate according to claim 1, further satisfying the requirement (a'): (a') The ratio of ω6 in TAG to ω6 in FFA is 0.3 or more.

26. The fat / oil hydrolyzate according to claim 1, further satisfying the requirement (b'): (b') The ratio of ω9 in TAG to ω9 in FFA is 0.3 or more.

27. ​​An oil and fat hydrolysate as described in claim 1, used to prepare a composition by mixing with unhydrolyzed oil and fat.

28. The fat / oil hydrolyzate according to claim 27, containing 12% by mass or more of TAG.

29. An oil and fat hydrolysate as described in claim 27, containing 1.9 mass% or more of MAG.

30. The fat / oil hydrolyzate according to claim 27, which satisfies at least one or more requirements selected from the group consisting of (a) and (b): (a) Contains ω6 in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) in peak area % obtained by TLC-FID is 0.3 or more; (b) It contains ω9 in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) in the peak area % obtained by TLC-FID is 0.3 or more.

31. The fat and oil hydrolyzate according to claim 27, further satisfying the following requirements: In terms of the area percentage of the peak obtained by TLC-FID, the ratio of diglycerides (DAG) to FFAs (DAG / FFA) is 0.5 or more.

32. The fat and oil hydrolyzate according to claim 27, further satisfying the following requirements: The fat decomposition product is a hydrolyzate of fats and oils.

33. The fat and oil hydrolyzate according to claim 27, further satisfying the following requirements: The fat and oil hydrolysate is an enzymatic hydrolysis product of fat and oil.

34. The fat and oil hydrolyzate according to claim 27, further satisfying the following requirements: The acid value is 40 to 95.

35. An oil and fat taste enhancer comprising the oil and fat hydrolyzate according to any one of claims 27 to 34.

36. A method for producing an oil / fat hydrolyzate according to any one of claims 1 to 34, comprising steps (I) to (III): step (I): preparing a TAG-containing composition that satisfies the following requirements: (I-1) Contains 12% by mass or more of TAG; (I-2) 35% or more of the fatty acids constituting TAG are ω6 and / or ω9, (I-3) The dry weight moisture content is 1% by mass or more, Step (II): increasing DAG; Step (III): A step of increasing FFA.

37. The method according to claim 36, wherein DAG is produced from TAG in step (II).

38. The method according to claim 36, wherein FFA is produced from TAG in step (III).

39. The method of claim 36, further comprising producing FFA from MAG in step (III).

40. The method of claim 36, further comprising producing FFA from DAG in step (III).

41. The method of claim 36 further comprising: In steps (II) and (III), an enzyme having an activity of 30 u / g or more is added.

42. The production method according to claim 36, further comprising the following step (IV): step (IV): a step of reducing the enzyme activity by 90% or more from step (III).

43. The method according to claim 36, further comprising the following step (V): Step (V): A step of removing 10% by mass or more of water from step (I).

44. The method of claim 36 further comprising: At ω6, (FFA-TAG) / FFA is 0.1 or more and 0.7 or less.

45. The method of claim 36 further comprising: At ω9, (FFA-TAG) / FFA is 0.1 or more and 0.7 or less.

46. A method for improving the oil and fat taste of an oil and fat composition, comprising a step of preparing an oil and fat composition so as to satisfy at least one requirement selected from the group consisting of (a) and (b): (a) Contains ω6 in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) is 0.3 or more; (b) Contains ω9 in the form of TAG and FFA, and the ratio of TAG to FFA (TAG / FFA) is 0.3 or more.