Oily / fatty mouthfeel-enhancing composition and use thereof
Cyclic dipeptides are used to enhance the oily sensation in reduced-oil foods, addressing the loss of richness by mimicking the greasy feel of higher oil content foods, thereby improving taste and texture.
Patent Information
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- HOUSE FOODS GRP INC
- Filing Date
- 2025-12-26
- Publication Date
- 2026-07-02
AI Technical Summary
Existing foods with reduced oil content lack the rich, oily sensation typically associated with higher oil content, leading to a diminished taste experience.
Incorporation of cyclic dipeptides into foods with reduced oil content to enhance the oily sensation, using specific cyclic dipeptides such as cyclic (Glu-Gly), cyclic (Glu-His), and others, at concentrations ranging from 1 μg/g to 2000 μg/g relative to the food, to mimic the greasy feel of foods with normal oil content.
Enhances the oily texture and taste of reduced-fat foods, making them comparable to their full-fat counterparts by intensifying the perceived richness and depth of flavor.
Smart Images
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Abstract
Description
Composition for enhancing oiliness and its use ,
[0006] , ,
[0005] ,
[0001] The present invention relates to a composition for enhancing the taste (oiliness) due to oil in foods containing oil, a food containing the same, and a method for enhancing the taste of foods containing oil.
[0002] Foods containing oil have favorable tastes derived from oil, such as mellowness and richness. On the other hand, excessive intake of oil is known to cause many diseases such as obesity, and it is desired to suppress the intake amount of oil.
[0003] Patent Document 1 describes an oiliness enhancer containing at least one selected from potassium salts, calcium salts, and arginines as a material for compensating for the decrease in oiliness accompanying the reduction in the amount of oil used. In Patent Document 1, arginines include arginine and arginine salts (arginine hydrochloride, arginine glutamate, etc.).
[0004] Patent Document 2 describes a composition for enhancing taste containing cyclic dipeptides. According to Patent Document 2, it is described that by blending cyclic dipeptides into foods containing taste components such as salt, the taste due to the taste components is enhanced. In Patent Document 2, oil is not described as a taste component. In Patent Document 2, it is described that by heating spices selected from the group consisting of coriander, paprika, cumin, and asafoetida, cyclic dipeptides increase in the spices, and the heat-treated spices can be used as a taste-enhancing composition.
[0005] Patent Document 3 describes that in a UHT-sterilized milk-containing beverage, by adjusting the concentration of Cyclo(Pro-Arg) (a cyclic dipeptide consisting of proline and arginine) in the milk-containing beverage to 4 to 1000 ppm, a container beverage having an excellent milky feeling (a mellow, rich, gentle and fragrant feeling felt when drinking milk or the like) can be obtained.
[0006] International Publication WO2023 / 182331, Japanese Unexamined Patent Application Publication No. 2024-144697, Japanese Unexamined Patent Application Publication No. 2020-171321
[0007] This disclosure aims to provide a composition for enhancing the oiliness of a food product containing oils and fats, which can be incorporated into the food product to enhance the oiliness of the food product; a method for enhancing the oiliness of a food product containing oils and fats; and a food product containing the composition for enhancing the oiliness of a food product.
[0008] The present inventors have discovered the following means for a composition for enhancing the oily sensation, a method for enhancing the taste of foods containing oils and fats, and a food containing the composition for enhancing the oily sensation.
[0009] [1] A composition for enhancing the taste (greasy sensation) of a food containing oils and fats, which contains a cyclic dipeptide, to be incorporated into the food containing oils and fats.
[0010] [2] The composition for enhancing the feeling of oiliness according to [1], wherein the food is a food with reduced oil content.
[0011] [3] The cyclic dipeptide is cyclic (Glu-Gly), cyclic (Glu-His), cyclic (Glu-Phe), cyclic (Glu-Val), cyclic (Pro-His), cyclic (Pro-Met), cyclic (Gly-His), cyclic (Gly-Phe), cyclic (Asp-Phe), cyclic (Asp-Ala), cyclic (His-Leu / Ile), cyclic (His-Ala), cyclic (His-Tyr), cyclic (Phe-Val), cyclic (Leu / Ile-Val), cyclic (Glu-Glu), cyclic (Ser-Ser), cyclic (Pro-Pro), cyclic (Arg-Ar g), ring (Thr-Thr), ring (Gly-Gly), ring (Trp-Trp), ring (Lys-Lys), ring (Asp-Asp), ring (His-His), ring (Phe-Phe), ring (Met-Met), ring (Leu / Ile-Leu / Ile), ring (Ala-Ala), ring (Val-Val), ring (Tyr-Tyr), ring (Ser-Pro), ring (Ser-Arg), ring (Ser-Thr), ring (Ser-Gly), ring (Ser-Trp), ring (Ser-Lys), ring (Ser-Asp), ring (Ser-Ph e), Ring (Ser-Met), Ring (Ser-Leu / Ile), Ring (Ser-Ala), Ring (Ser-Val), Ring (Ser-Tyr), Ring (Pro-Thr), Ring (Trp-Lys), Ring (Trp-Asp), Ring (Trp-Phe), Ring (Trp-Ala), Ring (Trp-Val), Ring (Gly-Ala), Ring (Gly-Val), Ring (Lys-Asp), Ring (Lys-Phe), Ring (Lys-Ala), Ring (Lys-Val), Ring (Asp-Leu / Ile), Ring (Asp-Val), Ring (Asp-T yr), cyclic (Phe-Ala), cyclic (Cit-Glu), cyclic (Cit-Ser), cyclic (Cit-Pro), cyclic (Cit-Arg ), cyclic (Cit-Thr), cyclic (Cit-Gly), cyclic (Cit-Trp), cyclic (Cit-Lys), cyclic (Cit-Asp), Cyclic (Cit-His), cyclic (Cit-Phe), cyclic (Cit-Met), cyclic (Cit-Leu / Ile), cyclic (Cit-Ala ), cyclic (Cit-Val), cyclic (Cit-Tyr), cyclic (Cit-Cit), cyclic (Arg-Thr), cyclic (Arg-Gly),Ring (Arg-Lys), Ring (Arg-Asp), Ring (Arg-Phe), Ring (Arg-Ala), Ring (Arg-Val), Ring (Thr-Gly), Ring (Thr-Lys), Ring (Thr-Asp), Ring (Thr-Phe), Ring (Thr-Ala), Ring (Thr-Val), Ring (Gly-Lys), Ring (Gly-Asp), Ring (Ser-His), Ring (Pro-Gly), Ring (Pro-Trp), Ring (Pro-Lys), Ring (Pro-Asp), Ring (Pro-Phe), Ring (Arg-His), Ring (Thr-His), Ring (Trp-His), Ring (Lys-His), Ring (Asp-His), Ring (His-Phe), Ring A composition for enhancing oiliness according to [1] or [2], comprising one or more selected from the group consisting of (His-Met), cyclic (His-Val), cyclic (Ala-Val), cyclic (Arg-Met), cyclic (Thr-Met), cyclic (Gly-Met), cyclic (Trp-Met), cyclic (Lys-Met), cyclic (Asp-Met), cyclic (Phe-Met), cyclic (Met-Leu / Ile), cyclic (Met-Ala), cyclic (Met-Val), cyclic (Met-Tyr), cyclic (Leu / Ile-Ala), cyclic (Leu / Ile-Tyr), cyclic (Ala-Tyr), and cyclic (Val-Tyr), specifically, the cyclic dipeptide being one or more selected from the group,
[0012] [4] A method for enhancing the taste (greasy feel) of a food containing oils and fats, comprising incorporating a composition containing a cyclic dipeptide into the food. Herein, the composition may specifically be the greasy feel enhancing composition described in any of [1] to [3].
[0013] [5] The method according to [4], wherein the food is a reduced-fat food.
[0014] [6] The method according to [4] or [5], wherein the composition is added to the food product such that the cyclic dipeptide is at a final concentration of 1 μg / g or more and 2000 μg / g or less.
[0015] [7] The method according to any one of [4] to [6], wherein the composition is blended into the food in such a manner that the cyclic dipeptide is 50 μg / g or more and 100,000 μg / g or less relative to the oil and fat in the food.
[0016] [8] The method according to any one of [4] to [7], wherein if the food has an oil and fat content of less than 20% by mass, the composition is added to the food such that the cyclic dipeptide is 500 μg / g or more and 100,000 μg / g or less relative to the oil and fat in the food, and if the food has an oil and fat content of 20% by mass or more, the composition is added to the food such that the cyclic dipeptide is 50 μg / g or more and 10,000 μg / g or less relative to the oil and fat in the food.
[0017] [9] The method according to any one of [4] to [8], wherein the cyclic dipeptide comprises one or more selected from the group described in [3], specifically, the cyclic dipeptide comprises one or more selected from the group described in [3].
[0018]
[10] A food containing oil and fat, which is formulated with a composition containing a cyclic dipeptide. Here, the composition may specifically be the oiliness-enhancing composition described in any of [1] to [3].
[0019]
[11] The food described in
[10] , which is a reduced-fat food.
[0020]
[12] The food according to
[10] or
[11] , which contains the cyclic dipeptide at a concentration of 1 μg / g or more and 2000 μg / g or less.
[0021]
[13] The food according to any one of
[10] to
[12] , wherein the cyclic dipeptide is contained in the food in an amount of 50 μg / g or more and 100,000 μg / g or less relative to the oil and fat in the food.
[0022]
[14] The food according to any one of
[10] to
[13] , wherein if the fat and oil content of the food is less than 20% by mass, the food contains the cyclic dipeptide in an amount of 500 μg / g or more and 100,000 μg / g or less relative to the fat and oil in the food, and if the fat and oil content of the food is 20% by mass or more, the food contains the cyclic dipeptide in an amount of 50 μg / g or more and 10,000 μg / g or less relative to the fat and oil in the food.
[0023]
[15] The food according to any one of
[10] to
[14] , wherein the cyclic dipeptide comprises one or more selected from the group described in [3], specifically, the cyclic dipeptide comprises one or more selected from the group described in [3].
[0024]
[16] Use of a composition containing a cyclic dipeptide to enhance the taste (greasy sensation) of a food containing oils and fats.
[0025]
[17] The use according to
[16] , wherein the food is a reduced-fat food.
[0026]
[18] The use according to
[16] or
[17] , wherein the composition is incorporated into the food product to enhance the taste, such that the cyclic dipeptide is present in a concentration of 1 μg / g or more and 2000 μg / g or less.
[0027]
[19] The use according to any one of
[16] to
[18] , wherein the composition is incorporated into the food to enhance the taste, such that the cyclic dipeptide is present in an amount of 50 μg / g or more and 100,000 μg / g or less relative to the oil in the food.
[0028]
[20] The use according to any one of
[16] to
[19] , wherein, when the fat and oil content of the food is less than 20% by mass, the composition is incorporated into the food to enhance the taste such that the cyclic dipeptide is 500 μg / g or more and 100,000 μg / g or less relative to the fat and oil in the food, and when the fat and oil content of the food is 20% by mass or more, the use is the use according to any one of
[16] to
[19] , wherein the composition is incorporated into the food to enhance the taste such that the cyclic dipeptide is 50 μg / g or more and 10,000 μg / g or less relative to the fat and oil in the food.
[0029]
[21] The use according to any one of
[16] to
[20] , wherein the cyclic dipeptide comprises one or more selected from the group described in [3], specifically, the cyclic dipeptide comprises one or more selected from the group described in [3].
[0030]
[22] Use of a composition containing a cyclic dipeptide in the manufacture of an additive for the purpose of enhancing the taste (greasy feeling) of a food containing oils and fats.
[0031]
[23] The use described in
[22] , wherein the food is a reduced-fat food.
[0032]
[24] The use according to
[22] or
[23] , wherein the additive is incorporated into the food in such a way that the cyclic dipeptide is concentrated at a concentration of 1 μg / g or more and 2000 μg / g or less in order to enhance the taste.
[0033]
[25] The use according to any one of
[22] to
[24] , wherein the additive is incorporated into the food in such a manner that the cyclic dipeptide is 50 μg / g or more and 100,000 μg / g or less relative to the oil and fat in the food, in order to enhance the taste.
[0034]
[26] The use according to any one of
[22] to
[25] , wherein if the fat and oil content of the food is less than 20% by mass, the additive is incorporated into the food so that the cyclic dipeptide is 500 μg / g or more and 100,000 μg / g or less relative to the fat and oil in the food, and if the fat and oil content of the food is 20% by mass or more, the additive is incorporated into the food so that the cyclic dipeptide is 50 μg / g or more and 10,000 μg / g or less relative to the fat and oil in the food, in order to enhance the taste.
[0035]
[27] The use according to any one of
[22] to
[26] , wherein the cyclic dipeptide comprises one or more selected from the group described in [3], specifically, the cyclic dipeptide comprises one or more selected from the group described in [3].
[0036] In this specification and in the claims, the numerical range "X to Y" is synonymous with "X or greater, and Y or less," and refers to a range that includes the values X and Y at both ends, as well as the values in between.
[0037] This specification includes the disclosures of Japanese Patent Application No. 2024-233096, which forms the basis of the priority claim of this application. All publications, patents, and patent applications referenced herein are incorporated herein by reference in their entirety.
[0038] A composition for enhancing the oily taste according to one or more embodiments of the present disclosure can be used to enhance the oily taste (oily taste) of a food containing oils by incorporating it into the food.
[0039] According to one or more embodiments of the present disclosure, the oily texture of a food can be enhanced by incorporating a composition containing a cyclic dipeptide into the food.
[0040] Food products according to one or more embodiments of this disclosure have an enhanced oily texture.
[0041] 1. Enhancement of Fattyness In this disclosure, "fattyness" refers to the taste perceived when consuming foods containing fats and oils. Examples of fat-based tastes include richness, depth of flavor, fullness, lingering taste, aftertaste, and smoothness. The fat-based taste also includes the taste perceived by fat-soluble components contained in fats and oils. Furthermore, "enhancement" of fattyness refers to enhancing the fat-based taste perceived when consuming foods containing fats and oils. For example, it refers to enhancing the fat-based taste perceived when consuming foods containing a reduced amount of fat than usual (low-fat foods).
[0042] The oils and fats are not particularly limited as long as they are edible oils and fats, and may be liquid or solid at room temperature (20°C). The oils and fats may originate from plants, animals, microorganisms, etc. The oils and fats may be oils and fats that have been incorporated into the food, or they may be oils and fats derived from ingredients incorporated into the food, such as meat, seafood, or vegetables.
[0043] The types of foods containing fats and oils are not limited. For example, curry sauce, stew sauce, pasta sauce, gratin, soup, mayonnaise, dressing, bread, cooked rice (fried rice, pilaf, etc.), noodles containing fats and oils, dairy products containing fats and oils (milk beverages, ice cream, butter, margarine, yogurt, cheese, etc.), cocoa beverages, livestock meat foods (hamburgers, sausages, etc.), pickled vegetables, fried foods, confectioneries (chocolates, cookies, snack confectioneries, etc.) and other foods can be exemplified. The fat and oil content in the fat- and oil-containing food is not particularly limited. For example, it can be 0.1% by mass or more, specifically 0.2% by mass or more, more specifically 0.3% by mass or more. For example, it can be 0.1% by mass or more and 45% by mass or less, specifically 0.2% by mass or more and 40% by mass or less, more specifically 0.3% by mass or more and 38% by mass or less. When the fat- and oil-containing food is a food other than chocolate, butter and margarine (for example, liquid or paste-like foods such as beverages, sauces, soups, dressings, etc.), the fat and oil content can be, for example, 0.1% by mass or more and 5% by mass or less, specifically 0.2% by mass or more and 3% by mass or less, more specifically 0.3% by mass or more and 2% by mass or less. The fat and oil content in the food can be determined, for example, by the ether extraction method or the like.
[0044] The fat- and oil-reduced food refers to a food containing a reduced amount of fats and oils as compared with the corresponding normal food. Examples of the fat- and oil-reduced food include foods in which the amount of fats and oils per unit mass is 95% by mass or less, 90% by mass or less, 70% by mass or less, or 50% by mass or less, or 10% by mass or more and 95% by mass or less, 20% by mass or more and 90% by mass or less, 30% by mass or more and 70% by mass or less, or 40% by mass or more and 50% by mass or less with respect to the amount of fats and oils per unit mass of the corresponding normal food.
[0045] 2. Composition for enhancing fat and oil feeling The first aspect of the present disclosure relates to a composition for enhancing the flavor (fat and oil feeling) due to the fat and oil in a fat- and oil-containing food, which contains a cyclic dipeptide and is blended with the fat- and oil-containing food.
[0046] The composition for enhancing the greasiness of the present disclosure can enhance the greasiness of a food containing oil and fat by being blended into the food. For example, the low-fat food as described above blended with the composition for enhancing the greasiness of the present disclosure has a greasiness closer to that of a food containing oil and fat in a normal amount than the low-fat food without the composition, and more preferably, can have a greasiness equivalent to that of a food containing oil and fat in a normal amount.
[0047] In this aspect, the preferred form of the food containing oil and fat is as described above.
[0048] The cyclic dipeptide in the composition for enhancing the greasiness of the present disclosure is not particularly limited, but preferably, it is a cyclic dipeptide containing one or more selected from the group consisting of glutamic acid, serine, proline, arginine, threonine, glycine, tryptophan, lysine, aspartic acid, histidine, phenylalanine, methionine, leucine, isoleucine, alanine, valine, tyrosine, and citrulline as constituent amino acids, and more preferably, the constituent amino acids are a cyclic dipeptide consisting only of one or more amino acids selected from the above group. Other constituent amino acids that can be included in the cyclic dipeptide include, for example, glutamine, asparagine, cysteine, γ-hydroxy-proline, ornithine, and the like.
[0049] Specific examples of cyclic dipeptides consisting of only one or more amino acids selected from the group consisting of glutamic acid, serine, proline, arginine, threonine, glycine, tryptophan, lysine, aspartic acid, histidine, phenylalanine, methionine, leucine, isoleucine, alanine, valine, tyrosine, and citrulline include: Ring (Glu-Gly), Ring (Glu-His), Ring (Glu-Phe), Ring (Glu-Val), Ring (Pro-His), Ring (Pro-Met), Ring (Gly-His), Ring (Gly-Phe), Ring (Asp-Phe), Ring (Asp-Ala), Ring (His-Leu / Ile), Ring (His-Ala), Ring (His-Tyr), Ring (Phe-Val), Ring (Leu / Ile-Val), Ring (Glu-Glu), Ring (Ser-Ser ), ring (Pro-Pro), ring (Arg-Arg), ring (Thr-Thr), ring (Gly-Gly), ring (Trp-Trp), ring (Lys-Lys), ring (Asp-Asp), ring (His-His), ring (Phe-Phe), ring (Met-Met), ring (Leu / Ile-Leu / Ile), ring (Ala-Ala), ring (Val-Val), ring (Tyr-Tyr), ring (Ser-Pro), ring (Ser-Arg), ring (Ser-T hr), ring (Ser-Gly), ring (Ser-Trp), ring (Ser-Lys), ring (Ser-Asp), ring (Ser-Phe), ring (Ser-Met), ring (Ser-Leu / Ile), ring (Ser-Ala), ring (Ser-Val), ring (Ser-Tyr), ring (Pro-Thr), ring (Trp-Lys), ring (Trp-Asp), ring (Trp-Phe), ring (Trp-Ala), ring (Trp-Val), ring (Gly-Ala ), ring (Gly-Val), ring (Lys-Asp), ring (Lys-Phe), ring (Lys-Ala), ring (Lys-Val), ring (Asp-Leu / Ile), ring (Asp-Val), ring (Asp-Tyr), ring (Phe-Ala), ring (Cit-Glu), ring (Cit-Ser), ring (Cit-Pro), ring (Cit-Arg), ring (Cit-Thr), ring (Cit-Gly), ring (Cit-Trp), ring (Cit-Lys),Ring (Cit-Asp), Ring (Cit-His), Ring (Cit-Phe), Ring (Cit-Met), Ring (Cit-Leu / Ile), Ring (Cit-Ala), Ring (Cit-Val), Ring (Cit-Tyr), Ring (Cit-Cit), Ring (Arg-Thr), Ring (Arg-Gly), Ring (Arg-Lys), Ring (Arg-Asp), Ring (Arg-Phe), Ring (Arg-A a), ring (Arg-Val), ring (Thr-Gly), ring (Thr-Lys), ring (Thr-Asp), ring (Thr-Phe), ring (Thr-Ala), ring (Thr-Val), ring (Gly-Lys), ring (Gly-Asp), ring (Ser-His), ring (Pro-Gly), ring (Pro-Trp), ring (Pro-Lys), ring (Pro-Asp), ring (Pro-P he), ring (Arg-His), ring (Thr-His), ring (Trp-His), ring (Lys-His), ring (Asp-His), ring (His-Phe), ring (His-Met), ring (His-Val), ring (Ala-Val), ring (Arg-Met), ring (Thr-Met), ring (Gly-Met), ring (Trp-Met), ring (Lys-Met), ring (Asp-M One or more, preferably five or more, more preferably ten or more, and even more preferably fifteen or more, are selected from the group consisting of et), cyclic (Phe-Met), cyclic (Met-Leu / Ile), cyclic (Met-Ala), cyclic (Met-Val), cyclic (Met-Tyr), cyclic (Leu / Ile-Ala), cyclic (Leu / Ile-Tyr), cyclic (Ala-Tyr), and cyclic (Val-Tyr); Preferably, ring (Glu-Gly), ring (Glu-His), ring (Glu-Phe), ring (Glu-Val), ring (Pro-His), ring (Pro-Met), ring (Gly-His), ring (Gly-Phe), ring (Asp-Phe), ring (Asp-Ala), ring (His-Leu / Ile), ring (His-Ala), ring (His-Tyr), ring (Phe-Val), ring (Leu / Ile-Val), ring (Glu-Glu), ring (Ser-Ser), ring (Pro-Pro), ring (Arg-Arg), ring (Thr-Thr), ring (Gly-Gly),Circular (Trp-Trp), Circular (Lys-Lys), Circular (Asp-Asp), Circular (His-His), Circular (Phe-Phe), Circular (Met-Met), Circular (Leu / Ile-Leu / Ile), Circular (Ala-Ala), Circular (Val-Val), Circular (Tyr-Tyr), Circular (Ser-Pro), Circular (Ser-Arg), Circular (Ser-Thr), Circular (Ser-Gly), Circular (Ser-Trp) , Circular (Ser-Lys), Circular (Ser-Asp), Circular (Ser-Phe), Circular (Ser-Met), Circular (Ser-Leu / Ile), Circular (Ser-Ala), Circular (Ser-Val), Circular (Ser-Tyr), Circular (Pro-Thr), Circular (Trp-Lys), Circular (Trp-Asp), Circular (Trp-Phe), Circular (Trp-Ala), Circular (Trp-Val), Circular (Gly-Ala), Circular (Gly-Val), ring (Lys-Asp), ring (Lys-Phe), ring (Lys-Ala), ring (Lys-Val), ring (Asp-Leu / Ile), ring (Asp-Val), ring (Asp-Tyr), ring (Phe-Ala), ring (Cit-Glu), ring (Cit-Ser), ring (Cit-Pro), ring (Cit-Arg), ring (Cit-Thr), ring (Cit-Gly), ring (Ci One or more, preferably five or more, more preferably ten or more, and even more preferably fifteen or more, are selected from the group consisting of t-Trp), cyclic (Cit-Lys), cyclic (Cit-Asp), cyclic (Cit-His), cyclic (Cit-Phe), cyclic (Cit-Met), cyclic (Cit-Leu / Ile), cyclic (Cit-Ala), cyclic (Cit-Val), cyclic (Cit-Tyr), and cyclic (Cit-Cit); Particularly preferred is one or more, preferably five or more, more preferably ten or more, selected from the group consisting of cyclic (Glu-Gly), cyclic (Glu-His), cyclic (Glu-Phe), cyclic (Glu-Val), cyclic (Pro-His), cyclic (Pro-Met), cyclic (Gly-His), cyclic (Gly-Phe), cyclic (Asp-Phe), cyclic (Asp-Ala), cyclic (His-Leu / Ile), cyclic (His-Ala), cyclic (His-Tyr), cyclic (Phe-Val), and cyclic (Leu / Ile-Val).More preferably 15 or more; 1 or more, preferably 5 or more, more preferably 10 or more, even more preferably 15 or more, selected from the group consisting of ring-shaped (Glu-Glu), ring-shaped (Ser-Ser), ring-shaped (Pro-Pro), ring-shaped (Arg-Arg), ring-shaped (Thr-Thr), ring-shaped (Gly-Gly), ring-shaped (Trp-Trp), ring-shaped (Lys-Lys), ring-shaped (Asp-Asp), ring-shaped (His-His), ring-shaped (Phe-Phe), ring-shaped (Met-Met), ring-shaped (Leu / Ile-Leu / Ile), ring-shaped (Ala-Ala), ring-shaped (Val-Val), and ring-shaped (Tyr-Tyr); One or more, preferably five or more, more preferably ten or more, and even more preferably twelve or more, selected from the group consisting of cyclic (Ser-Pro), cyclic (Ser-Arg), cyclic (Ser-Thr), cyclic (Ser-Gly), cyclic (Ser-Trp), cyclic (Ser-Lys), cyclic (Ser-Asp), cyclic (Ser-Phe), cyclic (Ser-Met), cyclic (Ser-Leu / Ile), cyclic (Ser-Ala), cyclic (Ser-Val), cyclic (Ser-Tyr), and cyclic (Pro-Thr); One or more, preferably five or more, more preferably ten or more, even more preferably fifteen or more, selected from the group consisting of cyclic (Trp-Lys), cyclic (Trp-Asp), cyclic (Trp-Phe), cyclic (Trp-Ala), cyclic (Trp-Val), cyclic (Gly-Ala), cyclic (Gly-Val), cyclic (Lys-Asp), cyclic (Lys-Phe), cyclic (Lys-Ala), cyclic (Lys-Val), cyclic (Asp-Leu / Ile), cyclic (Asp-Val), cyclic (Asp-Tyr), and cyclic (Phe-Ala); or, One or more, preferably five or more, more preferably ten or more, and even more preferably fifteen or more, are selected from the group consisting of cyclic (Cit-Glu), cyclic (Cit-Ser), cyclic (Cit-Pro), cyclic (Cit-Arg), cyclic (Cit-Thr), cyclic (Cit-Gly), cyclic (Cit-Trp), cyclic (Cit-Lys), cyclic (Cit-Asp), cyclic (Cit-His), cyclic (Cit-Phe), cyclic (Cit-Met), cyclic (Cit-Leu / Ile), cyclic (Cit-Ala), cyclic (Cit-Val), cyclic (Cit-Tyr), and cyclic (Cit-Cit).
[0050] These specific examples of cyclic dipeptides are particularly effective at enhancing the oily feel.
[0051] In this specification, cyclic (Glu-Gly), etc., refers to a cyclic dipeptide consisting of two amino acids. In this specification, "Leu / Ile" refers to a mixture of leucine (Leu) and isoleucine (Ile), or both. For example, "cyclic (Leu / Ile-Val)" means a mixture of cyclic (Leu-Val) and cyclic (Ile-Val), or both. In this specification, each amino acid constituting a cyclic dipeptide may be an L-form, a D-form, or a mixture of L-forms and D-forms.
[0052] In the oily texture enhancing compositions of this disclosure, the cyclic dipeptide may be incorporated as a crude or purified product of an artificially produced or naturally derived cyclic dipeptide, or as a naturally derived material containing a cyclic dipeptide. The crude or purified product of the cyclic dipeptide may be in a form that contains the cyclic dipeptide at a high concentration, and may contain the cyclic dipeptide at a concentration of, for example, 1% by mass or more and 100% by mass or less, more specifically 5% by mass or more and 100% by mass or less, more specifically 10% by mass or more and 100% by mass or less, particularly specifically 30% by mass or more and 100% by mass or less, preferably 50% by mass or more and 100% by mass or less, more preferably 75% by mass or more and 100% by mass or less.
[0053] Examples of naturally derived materials containing cyclic dipeptides include, for example, spices with an increased cyclic dipeptide content obtained by heat-treating one or more spices selected from the group consisting of coriander, paprika, cumin, and asafoetida, as described in Patent Document 2, and their extracts. Naturally derived materials containing cyclic dipeptides are not particularly limited as long as they contain cyclic dipeptides, and for example, plant materials with an increased cyclic dipeptide content obtained by heat-treating other plant materials, or their extracts, can also be used.
[0054] The composition for enhancing the oily sensation of the disclosed herein may consist solely of a cyclic dipeptide or a naturally derived material containing a cyclic dipeptide, or it may consist of a cyclic dipeptide or a naturally derived material containing a cyclic dipeptide and other components. Examples of other components include one or more components that enhance the taste, such as the oily sensation, and one or more components that are acceptable as food. The composition for enhancing the oily sensation of the disclosed herein may be in the form of a powder, granules, paste, liquid, etc., and may contain one or more components that are acceptable as food, such as excipients and carriers, as necessary to achieve the desired form.
[0055] The oily texture-enhancing composition of this disclosure may contain cyclic dipeptides in a total amount preferably 0.0001% by mass or more and 100% by mass or less, more preferably 0.001% by mass or more and 100% by mass or less, even more preferably 0.01% by mass or more and 100% by mass or less, and particularly preferably 0.1% by mass or more and 100% by mass or less.
[0056] In embodiments in which the oily texture-enhancing composition of this disclosure contains a naturally derived material including a cyclic dipeptide, the naturally derived material may be contained in a proportion of preferably 30% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, even more preferably 80% by mass or more and 100% by mass or less, and most preferably 95% by mass or more and 100% by mass or less.
[0057] 3. Method for enhancing the oily taste of food A second aspect of this disclosure relates to a method for enhancing the oily taste (oily taste) of food, comprising incorporating a composition containing a cyclic dipeptide into food containing oils and fats. In the method according to this aspect, the composition containing a cyclic dipeptide may specifically be the oily taste enhancing composition according to the first aspect of this disclosure.
[0058] The method according to this embodiment can enhance the oily sensation of foods containing oils and fats, and therefore can be suitably used to enhance the oily sensation of foods containing oils and fats, such as foods with reduced oil content.
[0059] The type of food containing oils and fats to which the method according to this embodiment is applied is not limited, but for example, it can be the food described in the section "1. Enhancing the oily sensation," and preferably it can be a food with reduced oil content.
[0060] The amount of the composition containing the cyclic dipeptide added to a food containing oils and fats is not particularly limited and can be appropriately adjusted depending on the form of the food. The composition can be added to the food such that the final concentration of the cyclic dipeptide is preferably 1 μg / g to 2000 μg / g, more preferably 3 μg / g to 1000 μg / g, even more preferably 30 μg / g to 500 μg / g, and particularly preferably 50 μg / g to 300 μg / g. Furthermore, the composition can be added to the food such that the cyclic dipeptide is preferably 50 μg / g to 100,000 μg / g, more preferably 150 μg / g to 80,000 μg / g, even more preferably 300 μg / g to 60,000 μg / g, and particularly preferably 350 μg / g to 55,000 μg / g relative to the oils and fats in the food. In one or more embodiments for enhancing the flavor of a food product with an oil and fat content of less than 20% by mass, the composition can be blended into the food product such that the amount of cyclic dipeptide relative to the oil and fat in the food product is preferably 500 μg / g to 100,000 μg / g, more preferably 1,000 μg / g to 80,000 μg / g, even more preferably 2,000 μg / g to 60,000 μg / g, and particularly preferably 3,000 μg / g to 55,000 μg / g. In one or more embodiments for enhancing the flavor of a food product (e.g., chocolate) having a fat and oil content of 20% by mass or more, the composition can be blended into the food product such that the amount of cyclic dipeptide is preferably 50 μg / g to 10,000 μg / g, more preferably 150 μg / g to 5,000 μg / g, even more preferably 300 μg / g to 1,000 μg / g, and particularly preferably 350 μg / g to 800 μg / g, relative to the fat and oil in the food product. When a composition containing cyclic dipeptide is blended into a food product containing fat and oil in this amount, the effect of enhancing the fattiness is particularly high. Here, the amount of cyclic dipeptide refers to the total amount if there are multiple types of cyclic dipeptides.
[0061] A composition containing a cyclic dipeptide that can be used in the method according to the second aspect of this disclosure may consist only of a cyclic dipeptide or a naturally derived material containing a cyclic dipeptide, or it may consist of a cyclic dipeptide or a naturally derived material containing a cyclic dipeptide and other components. Examples of other components include one or more components that enhance the taste, such as the oily feel, and one or more components that are acceptable as food. The composition containing a cyclic dipeptide may be in the form of a powder, granules, paste, liquid, etc., and may contain one or more components that are acceptable as food, such as excipients and carriers, as necessary to achieve the desired form. Here, the naturally derived material may have the characteristics described with respect to the first aspect of this disclosure.
[0062] The composition containing the cyclic dipeptide used in this embodiment may contain the cyclic dipeptide in a total amount of preferably 0.0001% by mass or more and 100% by mass or less, more preferably 0.001% by mass or more and 100% by mass or less, even more preferably 0.01% by mass or more and 100% by mass or less, and particularly preferably 0.1% by mass or more and 100% by mass or less.
[0063] In the embodiment in which the composition containing the cyclic dipeptide used in this embodiment contains the cyclic dipeptide as a naturally derived material, the naturally derived material may be contained in a proportion of preferably 30% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, even more preferably 80% by mass or more and 100% by mass or less, and most preferably 95% by mass or more and 100% by mass or less.
[0064] The cyclic dipeptide in the composition containing the cyclic dipeptide used in this embodiment may have the characteristics described with respect to the cyclic dipeptide in the composition for enhancing oiliness according to the first embodiment of this disclosure.
[0065] 4. Food with Enhanced Fattyness The third aspect of this disclosure relates to a food containing fats and oils, which is formulated with a composition containing a cyclic dipeptide. In the food according to this aspect, the composition containing a cyclic dipeptide may specifically be the composition for enhancing fattyness according to the first aspect of this disclosure.
[0066] The food according to this embodiment is a food with an enhanced oily texture. The type of oily food according to this embodiment is not limited, but for example it can be a food as described in section 1, "Enhanced Oily Texture," and preferably an oil-reduced food.
[0067] The amount of the composition containing the cyclic dipeptide in the food according to this embodiment is not particularly limited and can be appropriately adjusted depending on the form of the food. The food according to this embodiment is formulated so that the composition contains the cyclic dipeptide at a concentration of preferably 1 μg / g to 2000 μg / g, more preferably 3 μg / g to 1000 μg / g, even more preferably 30 μg / g to 500 μg / g, and particularly preferably 50 μg / g to 300 μg / g. Even more preferably, the food according to this embodiment is formulated so that the composition contains the cyclic dipeptide at a concentration of preferably 50 μg / g to 100,000 μg / g, more preferably 150 μg / g to 80,000 μg / g, even more preferably 300 μg / g to 60,000 μg / g, and particularly preferably 350 μg / g to 55,000 μg / g relative to the oil and fat in the food. In one or more embodiments of the food according to this embodiment, the food is a food having an oil and fat content of less than 20% by mass, and the composition is formulated such that the cyclic dipeptide is preferably present in an amount of 500 μg / g to 100,000 μg / g, more preferably 1,000 μg / g to 80,000 μg / g, even more preferably 2,000 μg / g to 60,000 μg / g, and particularly preferably 3,000 μg / g to 55,000 μg / g, relative to the oil and fat in the food. In one or more embodiments of the present invention, the food product is a food product (e.g., chocolate) having a fat and oil content of 20% by mass or more, in which the composition is formulated such that the amount of cyclic dipeptide is preferably 50 μg / g to 10,000 μg / g, more preferably 150 μg / g to 5,000 μg / g, even more preferably 300 μg / g to 1,000 μg / g, and particularly preferably 350 μg / g to 800 μg / g, relative to the fat and oil in the food product. A food product containing fat and oil in which the composition containing cyclic dipeptide is formulated to contain cyclic dipeptide in this amount is preferred because it has a particularly enhanced fat and oily feel. Here, the amount of cyclic dipeptide refers to the total amount if there are multiple types of cyclic dipeptides.
[0068] A composition containing a cyclic dipeptide for use in a food according to a third aspect of this disclosure may have the characteristics described with respect to a composition containing a cyclic dipeptide for use in a method according to a second aspect of this disclosure. The cyclic dipeptide in the composition containing the cyclic dipeptide for use in a food according to a third aspect of this disclosure may have the characteristics described with respect to a cyclic dipeptide in a composition for enhancing oiliness according to a first aspect of this disclosure.
[0069] 5. Further aspects of the present disclosure Further aspects of the present disclosure relate to the use of a composition containing a cyclic dipeptide for enhancing the taste (greasy sensation) of a food containing oils and fats, or to the use of a composition containing a cyclic dipeptide in the manufacture of an additive for the purpose of enhancing the taste (greasy sensation) of a food containing oils and fats.
[0070] In the further embodiments described above, a composition containing a cyclic dipeptide may have the characteristics described with respect to a composition containing a cyclic dipeptide used in a method according to a second embodiment of the present disclosure. In the further embodiments described above, the cyclic dipeptide may have the characteristics described with respect to a cyclic dipeptide in a composition for enhancing oiliness according to a first embodiment of the present disclosure.
[0071] In the further embodiments described above, the food containing fats and oils and the fats and oils may be, for example, the food and fats and oils described in the section "1. Enhancement of Fatty Feeling". The food containing fats and oils may preferably be a low-fat food.
[0072] In the further embodiments described above, the ratio of a composition containing a cyclic dipeptide and the cyclic dipeptide in the composition to a food containing oils or fats in the food can be selected from the ratios of a composition containing a cyclic dipeptide and the cyclic dipeptide in the composition to a food containing oils or fats in the food, as described with respect to the methods according to the second aspect of the present disclosure and the food according to the third aspect of the present disclosure.
[0073] 1. Evaluation of low-fat milk (1) Sample preparation Eight types of cyclic dipeptide mixtures (No. 1 to No. 8 shown in the table below) were prepared. Each cyclic dipeptide was prepared by heating one or two types of edible amino acids together. Each cyclic dipeptide mixture was prepared by mixing the multiple cyclic dipeptides shown in the table in equal amounts by mass.
[0074] The cyclic dipeptide mixtures prepared above were added to low-fat milk (processed milk) with a lipid content of 1.9%. The cyclic dipeptide mixture was added so that the concentration of each cyclic dipeptide contained in it was 4 μg / g in the low-fat milk (211 μg / g relative to the lipid content of the low-fat milk).
[0075] (2) Sensory evaluation Three evaluators evaluated samples containing two cups of additive-free low-fat milk and one cup of low-fat milk to which one of the cyclic dipeptide mixtures No. 1 to 8 had been added. Each evaluator selected the sample in which they felt the oiliness of the low-fat milk was most enhanced. If they felt there was no difference between the three samples, they responded accordingly and did not select a sample. The effect of the cyclic dipeptide mixture on enhancing oiliness was evaluated based on the number of evaluators who selected the sample with enhanced oiliness (test sample). A: Two or more evaluators selected the test sample. B: One evaluator selected the test sample. C: No evaluators selected the test sample.
[0076]
[0077] 2. Evaluation of dark chocolate
[0078] (1) Preparation of samples Eight types of cyclic dipeptide mixtures (No. 1 to No. 8) having the same composition as No. 1 were prepared by the method described in 1(1) above.
[0079] Each cyclic dipeptide mixture prepared above was added to an aluminum pouch and freeze-dried to remove moisture. 40 g of dark chocolate with a lipid content of 36.4% and a cocoa content of 54% was placed in the aluminum pouch containing the cyclic dipeptides, and the contents were thoroughly mixed while the aluminum pouch was heated in a water bath. The mixture was poured into a mold and cooled in a refrigerator until solid. The cyclic dipeptide mixture was added so that the concentration of each cyclic dipeptide in the chocolate was 10 μg / g (27 μg / g relative to the lipids in the dark chocolate). Chocolate without added cyclic dipeptides was prepared similarly using an aluminum pouch that did not contain cyclic dipeptides.
[0080] (2) Sensory evaluation Two samples were evaluated by three evaluators without disclosing the contents of the samples: one was additive-free chocolate, and the other was chocolate to which one of the cyclic dipeptide mixtures No. 1 to 8 had been added. Each evaluator selected the sample in which they felt the fattiness of the chocolate was enhanced. If they felt there was no difference between the two samples, they responded accordingly and did not select a sample. The effect of the cyclic dipeptide mixture on enhancing the fattiness was evaluated based on the number of evaluators who selected the sample with enhanced fattiness (test sample). A: Two or more evaluators selected the test sample. B: One evaluator selected the test sample. C: No evaluators selected the test sample.
[0081] If either sample was perceived as having an enhanced oily feel, evaluators were asked to indicate which of the following enhanced oily feel they perceived: "oiliness," "richness / body," "oil-like fullness," or "lingering aftertaste / oiliness," by marking it with an asterisk (*). The asterisks (*) in the table only represent the results of evaluators who assessed that the chocolate with the added cyclic dipeptide mixture had an enhanced oily feel. The number of asterisks (*) corresponds to the number of evaluators.
[0082]
[0083] 3. Evaluation Results of Cocoa Powder Instant Products (1) Preparation of Samples 4 g of low-fat cocoa powder with a lipid content of 11% (11% cocoa butter) and 4 g of granulated sugar were placed in a cup. Then, 140 g of hot water and each cyclic dipeptide mixture prepared above were added and mixed well. The cyclic dipeptide mixture was added such that the concentration of each cyclic dipeptide in it was 10 μg / g (3363 μg / g with respect to lipids) in the instant product of low-fat cocoa powder (lipid concentration 0.30% by mass).
[0084] As comparison targets, 4 g of cocoa powder with a lipid content of 24% (24% cocoa butter) and 4 g of granulated sugar dissolved in 140 g of hot water, and 4 g of low-fat cocoa powder with a lipid content of 11% (11% cocoa butter) and 4 g of granulated sugar dissolved in 140 g of hot water were prepared.
[0085] Using the instant product of cocoa powder and the instant product of low-fat cocoa powder as comparison targets, three evaluators (Evaluator 1, 2, and 3) evaluated the "enhancement of oiliness" according to the following evaluation criteria.
[0086] The 1-point, 2-point, 3-point, 4-point, and 5-point enhancement effects of oiliness were defined as follows. Three evaluators evaluated the oiliness of each sample in 0.1-point increments, and the average score was obtained.
[0087] 1 point: Oiliness similar to that of the instant product of low-fat cocoa powder 2 points: Oiliness slightly stronger than that of the instant product of low-fat cocoa powder 3 points: Oiliness stronger than that of the instant product of low-fat cocoa powder 4 points: Oiliness considerably stronger than that of the instant product of low-fat cocoa powder 5 points: Oiliness strength similar to that of the instant product of cocoa powder
[0088] When any of the cyclic dipeptide mixtures of No. 1 to 8 was added, whether an enhancement of oiliness such as "oil feeling", "richness, umami", "oil-like swelling", "aftertaste, persistence of oil" was felt was evaluated with an asterisk (*). The number of asterisks corresponds to the number of evaluators who answered that they felt an enhancement effect for the corresponding oiliness.
[0089]
Claims
1. A composition for enhancing the oiliness of a food product containing a cyclic dipeptide, which is incorporated into the food product containing oils and fats to enhance the oiliness of the food product.
2. The composition for enhancing the feeling of fat according to claim 1, wherein the food is a low-fat food.
3. A method for enhancing the taste (greasy feel) of a food product due to its oils and fats, comprising incorporating a composition containing a cyclic dipeptide into the food product.
4. The method according to claim 3, wherein the food is a reduced-fat food.
5. The method according to claim 3 or 4, wherein the composition is blended into the food product such that the cyclic dipeptide is present at a final concentration of 1 μg / g or more and 2000 μg / g or less.
6. A food product containing oils and fats, which is formulated with a composition containing a cyclic dipeptide.
7. The food according to claim 6, which is a reduced-fat food.
8. The food according to claim 6 or 7, comprising the cyclic dipeptide at a concentration of 1 μg / g or more and 2000 μg / g or less.
9. Use of a composition containing a cyclic dipeptide to enhance the taste (greasy sensation) of a food product containing oils and fats.
10. The use according to claim 9, wherein the food is a reduced-fat food.
11. The use according to claim 9 or 10, wherein the composition is incorporated into the food product to enhance the taste, such that the cyclic dipeptide is present at a concentration of 1 μg / g or more and 2000 μg / g or less.
12. Use of a composition containing a cyclic dipeptide in the manufacture of an additive for the purpose of enhancing the taste (greasy sensation) of a food product containing oils and fats.
13. The use according to claim 12, wherein the food is a reduced-fat food.
14. The use according to claim 12 or 13, wherein the additive is incorporated into the food product such that the cyclic dipeptide is present at a concentration of 1 μg / g or more and 2000 μg / g or less to enhance the taste.