Composition for improving oil and fat feeling of food

Abstract

Provided is a technique for improving oil and fat feeling of food. This composition for improving oil and fat feeling of food contains the following components (A) and (B): (A) a compound having GPR120 activation action; and (B) a compound having CaSR activation action.

Description

Composition for improving the greasiness of food

[0001] The present invention relates to a technique for improving the greasiness of food.

[0002] In recent years, from the viewpoints of health issues, stable supply of raw materials, sustainability, etc., a technique for reducing the lipid content while maintaining the taste of food has been socially desired.

[0003] Simply reducing the lipid content impairs the greasiness, so means for improving the greasiness have been studied. For example, as a means for improving the greasiness without increasing the amount of oil and fat, using a glucan having a specific branched structure has been proposed (Patent Document 1). However, this technique targets oily bakery foods such as croissants and butter, margarine, etc., and was not applicable generally to other foods. Also, regarding improvement of greasiness, using oxidized oil and fat made from milk fat has been proposed (Patent Document 2), but this technique had problems in terms of cost.

[0004] It has been disclosed that a substance that enhances the oral sensation of oil and fat can be obtained by screening agonists of GPR120, which is a G protein-coupled receptor (GPCR) (Patent Document 3).

[0005] Peptides having an action of activating a calcium-sensing receptor (Calcium Sensing Receptor: CaSR) (specifically, γ-Glu-Val-Gly and γ-Glu-Abu-Gly) have been disclosed to impart the taste of low-fat foods, particularly a fatty-like richness and smoothness (Patent Document 4).

[0006] Japanese Patent Application Laid-Open No. 2023-94407 International Publication No. 2019 / 073811 Japanese Patent Application Laid-Open No. 2016-214135 International Publication No. 2008 / 139945

[0007] An object of the present invention is to provide a technique for improving the greasiness of food.

[0008] As a result of diligent research to solve the above problems, the present inventors discovered that when a compound having GPR120 activating activity and a compound having CaSR activating activity are incorporated into food, the two compounds exert a synergistic effect, further improving the oily texture of the food, and thus completed the present invention.

[0009] In other words, the present invention can be illustrated as follows: [1] A composition for improving the oiliness of food, comprising the following components (A) and (B): (A) a compound having a GPR120 activating effect; (B) a compound having a CaSR activating effect. [2] The composition wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof. [3] The composition wherein component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, isovaleraldehyde, dihydroactinidiolide, L-theanine, and combinations thereof. [4] The composition wherein the γ-glutamyl peptide is selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Abu, γ-Glu-Cys-Gly, and combinations thereof. [5] The composition wherein the γ-glutamyl peptide is γ-Glu-Val-Gly. [6] The composition wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, isovaleraldehyde, dihydroactinidiolide, L-theanine, and combinations thereof. [7] The composition wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, dihydroactinidiolide, L-theanine, and combinations thereof. [8] The composition wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of naringenin, dihydroactinidiolide, and combinations thereof. [9] The composition wherein the content of component (B) in the composition is 100 to 100,000 parts by weight per 1 part by weight of component (A) contained in the composition.

[10] The composition wherein the food is a food containing oil and fat.

[11] The composition wherein the food containing oil and fat is a soup, processed meat product, meat substitute or processed product thereof, dairy product, vegetable milk or processed product made therefrom, seasoning, confectionery, or beverage.

[12] The composition wherein the food containing oil and fat is vegetable milk or processed product made therefrom.

[13] The composition wherein the food is vegetable milk or processed product made therefrom.

[14] The composition which is a seasoning.

[15] A method for improving the oiliness of a food, comprising the step of adding the following components (A) and (B) to the raw materials of the food: (A) a compound having a GPR120 activating effect; (B) a compound having a CaSR activating effect.

[16] A method for producing a food product with improved oiliness, comprising the step of adding the following components (A) and (B) to the raw materials of the food product: (A) a compound having GPR120 activating activity; (B) a compound having CaSR activating activity.

[17] The method wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof.

[18] The method wherein component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, isovaleraldehyde, dihydroactinidiolide, L-theanine, and combinations thereof.

[19] The method wherein the γ-glutamyl peptide is selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Abu, γ-Glu-Cys-Gly, and combinations thereof.

[20] The method wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.

[21] The method wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, isovaleraldehyde, dihydroactinidiolide, L-theanine, and combinations thereof.

[22] The method wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, dihydroactinidiolide, L-theanine, and combinations thereof.

[23] The method wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of naringenin, dihydroactinidiolide, and combinations thereof.

[24] The method wherein component (A) is added such that its ingestible concentration is 1 ppb(w / w) to 10 ppb(w / w).

[25] The method wherein the component (B) is added such that its edible concentration is 1 ppb(w / w) to 100 ppm(w / w).

[26] The method wherein the content of the component (B) in the food is 100 to 100,000 parts by weight per 1 part by weight of the component (A) contained in the food.

[27] The method wherein the food is a food containing oil and fat.

[28] The method wherein the food containing oil and fat is a soup, processed meat product, meat substitute or processed product thereof, dairy product, plant milk or processed product made from plant milk, seasoning, confectionery, or beverage.

[29] The method wherein the food containing oil and fat is plant milk or processed product made from plant milk.

[30] The method wherein the food is plant milk or processed product made from plant milk.

[31] A seasoning containing the following components (A) and (B): (A) a compound having GPR120 activating activity; (B) a compound having CaSR activating activity.

[32] The seasoning wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof.

[33] The seasoning wherein component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, isovaleraldehyde, dihydroactinidiolide, L-theanine, and combinations thereof.

[34] The seasoning wherein the γ-glutamyl peptide is selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Abu, γ-Glu-Cys-Gly, and combinations thereof.

[35] The seasoning wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.

[36] The seasoning wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, isovaleraldehyde, dihydroactinidiolide, L-theanine, and combinations thereof.

[37] The seasoning wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, dihydroactinidiolide, L-theanine, and combinations thereof.

[38] The seasoning wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of naringenin, dihydroactinidiolide, and combinations thereof.

[39] The seasoning wherein the content of component (B) in the seasoning is 100 to 100,000 parts by weight per 1 part by weight of component (A) contained in the seasoning.

[0010] Figure 1 is a graph showing the degree of GPR120 activation by various test substances. Figure 2 is a graph showing the degree of CaSR activation by various test substances. Figure 3 is a graph showing the effect of adding each test substance individually on the oiliness of pork soup. Figure 4 is a graph showing the effect of combining β-caryophyllene oxide (BCPO), a GPR120 activator, with various CaSR activators on the oiliness of pork soup. Figure 5 is a graph showing the effect of combining 2,3,5-trimethylpyrazine (TMP), a GPR120 activator, with various CaSR activators on the oiliness of pork soup. Figure 6 is a graph showing the effect of combining 2-methyl-3-frantiol (2M3T), a GPR120 activator, with various CaSR activators on the oiliness of pork soup. Figure 7 is a graph showing the effect of combining multiple types of GPR120 activators on the oiliness of pork soup. Figure 8 is a graph showing the effect of combining multiple types of CaSR activators on the oiliness of pork soup. Figure 9 is a graph showing the effect of combining decanoic acid (DEA), a GPR84 activator, and various GPR120 activators on the oiliness of pork soup. Figure 10 is a graph showing the effect of combining decanoic acid (DEA), a GPR84 activator, and various CaSR activators on the oiliness of pork soup. Figure 11 is a graph showing the degree of CaSR activation by L-theanine (THE). Figure 12 is a graph showing the effect of combining β-caryophyllene oxide (BCPO), 2,3,5-trimethylpyrazine (TMP), or 2-methyl-3-frantiol (2M3T), GPR120 activators, with the CaSR activator L-theanine (THE) on the oiliness of pork soup. Figure 13 is a graph showing the effect of adding various test substances individually on the oily texture of plant-based milk. Figure 14 is a graph showing the effect of using β-caryophyllene oxide (BCPO), a GPR120 activator, in combination with various CaSR activators on the oily texture of plant-based milk. Figure 15 is a graph showing the effect of using 2,3,5-trimethylpyrazine (TMP), a GPR120 activator, in combination with various CaSR activators on the oily texture of plant-based milk.Figure 16 is a graph showing the effect of combining 2-methyl-3-frantiol (2M3T), a GPR120 activator, and various CaSR activators on the oily texture of plant-based milk. Figure 17 is a graph showing the effect of combining β-caryophyllene oxide (BCPO), a GPR120 activator, and γ-Glu-Val-Gly (EVG), a CaSR activator, on the oily texture of pork soup. Figure 18 is a graph showing the effect of combining β-caryophyllene oxide (BCPO), a GPR120 activator, and γ-Glu-Val-Gly (EVG), a CaSR activator, on the oily texture of plant-based milk.

[0011] The present invention will be described in detail below.

[0012] <1> Active Ingredients In the present invention, the following components (A) and (B) are used as active ingredients: (A) A compound having GPR120 activating activity; (B) A compound having CaSR activating activity.

[0013] The above components (A) and (B) are also called "active ingredients".

[0014] By utilizing the active ingredient of the present invention, the oily texture of food can be improved. In other words, an effect of improving the oily texture of food can be obtained. This effect is also called the "oily texture improvement effect." The improvement of the oily texture of food is also simply called "improvement of oily texture." Specifically, by utilizing the active ingredient of the present invention, the oily texture of food can be improved compared to when the active ingredient of the present invention is not utilized. Therefore, the active ingredient of the present invention may be used to improve the oily texture of food.

[0015] Furthermore, by utilizing the active ingredient of the present invention, it is possible to manufacture food products with an improved oily texture. Therefore, the active ingredient of the present invention may be used in the manufacture of food products (specifically, in the manufacture of food products with an improved oily texture).

[0016] "Oily mouth sensation" may refer to the desirable sensation (e.g., texture, taste, flavor, etc.) felt when food containing oil or oil itself is placed in the mouth. Examples of "oily mouth sensation" include mouth coating sensation, richness, and milky oiliness. Here, "oilly mouth coating sensation" may refer to the sensation of the mouth being covered with a thin film of oil or an oily film, which is particularly noticeable when food containing oil or oil itself is placed in the mouth, as well as the smooth sensation, which is particularly noticeable when food containing oil or oil itself is placed in the mouth.

[0017] The "improvement" of the oily sensation may encompass not only further enhancing the oily sensation of foods that already have an oily sensation (for example, foods containing oils and fats), i.e., increasing the oily sensation, but also newly imparting an oily sensation to foods that do not have one. Here, "increasing" the oily sensation may mean that the oily sensation (for example, a mouth-coating sensation, a rich sensation, etc.) is felt more strongly, as if the amount of oil contained in the food had been increased. The improvement of the oily sensation may be achieved by using the active ingredient of the present invention.

[0018] The presence and degree of oiliness can be evaluated by sensory evaluation by a panel of experts (for example, the sensory evaluation shown in the examples described later).

[0019] "Fats and oils" refers to substances whose main component is acylglycerol (e.g., triglycerides, diglycerides, monoglycerides, etc.). Fats and oils include both "oils" that are fluid at room temperature and "fat" that is not fluid at room temperature.

[0020] The active ingredient of the present invention may be used to improve the oily texture or in the production of food products in the manner described in the method of the present invention, which will be described later.

[0021] Component (A) is not particularly limited as long as it is a compound having GPR120 activating activity. As the compound having GPR120 activating activity, one compound having GPR120 activating activity may be used, or two or more compounds having GPR120 activating activity may be used in combination. Examples of compounds having GPR120 activating activity include β-caryophyllene oxide (BCPO) (CAS number: 1139-30-6), 2,3,5-trimethylpyrazine (TMP) (CAS number: 14667-55-1), 2-methyl-3-frantiol (2M3T) (CAS number: 28588-74-1), and ethyl laurate (CAS number: 106-33-2), among which β-caryophyllene oxide, 2,3,5-trimethylpyrazine, or 2-methyl-3-frantiol are preferred.

[0022] The term "GPR120 protein" refers to the protein encoded by the GPR120 gene. The GPR120 protein is a type of G protein-coupled receptor (GPCR). The GPR120 protein is also simply called "GPR120". The GPR120 protein may be one type of GPR120 protein, or it may be two or more types of GPR120 proteins.

[0023] GPR120 is responsive to its ligand (e.g., a GPR120 activator). "Responsive to its ligand (e.g., a GPR120 activator)" can be interpreted as meaning that a response is elicited by the ligand (e.g., a GPR120 activator).

[0024] Examples of GPR120 include those found in various organisms such as mammals (e.g., humans, mice, rats, etc.). The nucleotide sequences of the GPR120 gene and the amino acid sequences of GPR120 found in various organisms can be obtained from publicly available databases such as NCBI (National Center for Biotechnology Information). The nucleotide sequence of the human GPR120 gene and the amino acid sequence of human GPR120 are shown in SEQ ID NOs: 1 and 2, respectively. That is, the nucleotide sequence of the GPR120 gene may be, for example, a gene having the nucleotide sequence shown in SEQ ID NO: 1. Also, GPR120 may be a protein having the amino acid sequence shown in SEQ ID NO: 2. Note that, unless otherwise specified, the expression "having (amino acid or nucleotide) sequence" means "containing (amino acid or nucleotide) sequence" and also includes cases where "consisting of (amino acid or nucleotide) sequence".

[0025] The GPR120 gene may be a variant of the GPR120 gene exemplified above (for example, a gene having the nucleotide sequence shown in SEQ ID NO: 1), as long as the original function is maintained. Similarly, GPR120 may be a variant of the GPR120 gene exemplified above (for example, a protein having the amino acid sequence shown in SEQ ID NO: 2), as long as the original function is maintained.

[0026] "Maintaining the original function" means that a variant of a gene or protein has a function (e.g., activity or properties) that corresponds to the function (e.g., activity or properties) of the original gene or protein. In other words, in the case of the GPR120 gene, "maintaining the original function" means that the gene variant codes for a protein in which the original function is maintained. Furthermore, in the case of GPR120, "maintaining the original function" means that the GPR120 variant is responsive to the GPR120 ligand (e.g., a GPR120 activator).

[0027] A "GPR120 activator" refers to a substance that binds to GPR120 and elicits a response from GPR120 (e.g., agonists, positive allosteric modulators, etc.). The property of binding to GPR120 and eliciting a response from GPR120 is called "GPR120 activation."

[0028] The GPR120 activation effect can be measured, for example, using a measurement system (GPR120 activity measurement system) that uses cells expressing GPR120. The cells expressing GPR120 may be cells that endogenously express GPR120, or cells that have been modified to express GPR120. Examples of cells that have been modified to express GPR120 include cells into which the GPR120 gene has been exogenously introduced. The GPR120 activity measurement system is not particularly limited as long as it can detect the binding (reaction) between the GPR120 ligand (e.g., GPR120 activator) and GPR120 when the GPR120 ligand (e.g., GPR120 activator) is added to the cells expressing GPR120, or it can detect the signal transmitted into the cell in response to the binding (reaction) between the GPR120 ligand (e.g., GPR120 activator) and GPR120. Examples of devices that can detect signals transmitted within cells in response to the binding (reaction) between the GPR120 ligand and GPR120 include those that detect changes in intracellular calcium concentration before and after the binding (reaction) between the GPR120 ligand and GPR120. When a test substance is added to cells expressing the above-mentioned GPR120, if the binding (reaction) between the test substance and GPR120 is detected, or if a signal transmitted within cells in response to the binding (reaction) between the test substance and GPR120 is detected, it can be determined that the test substance has a GPR120 activating effect. Furthermore, if the response value from the GPR120 activity measurement system increases when the test substance is added to cells modified to express the above-mentioned GPR120 compared to when the test substance is added to cells that have not been modified to express GPR120 (control cells), it can be determined that the test substance has a GPR120 activating effect. Examples of control cells include the parent strain of cells modified to express GPR120. An example of an increase in the response value is a statistically significant increase in the response value.

[0029] Examples of G proteins that can be used in conjunction with GPR120 and that couple with GPR120 include endogenous G proteins in cells and α-subunits (i.e., Gα proteins) of G proteins introduced exogenously into cells. Examples of Gα proteins include the Gαs protein that activates adenylyl cyclase and the Gαq protein that activates phospholipase C.

[0030] Component (B) is not particularly limited as long as it is a compound having CaSR activating activity. As the compound having CaSR activating activity, one compound having CaSR activating activity may be used, or two or more compounds having CaSR activating activity may be used in combination. Examples of compounds having CaSR activating activity include γ-glutamyl peptides such as γ-Glu-Val-Gly (EVG) (CAS number: 38837-70-6), γ-Glu-Abu (CAS number: 16869-42-4), and γ-Glu-Cys-Gly (CAS number: 70-18-8), as well as naringenin (NGE) (CAS number: 67604-48-2) and isovaleraldehyde (IVAH) (CAS number: 590-86-3). Aldehydes such as propionaldehyde (CAS number: 123-38-6), butanal (CAS number: 123-72-8), isobutyraldehyde (CAS number: 78-84-2), 2-methylbutyraldehyde (CAS number: 96-17-3), pentanal (CAS number: 110-62-3), hexanal (CAS number: 66-25-1), methional (CAS number: 3268-49-3), dihydroactinideolide ( Examples include lactones such as DHAD (CAS number: 15356-74-8), δ-decalactone (CAS number: 705-86-2), δ-nonalactone (CAS number: 3301-94-8), δ-undecanolactone (CAS number: 710-04-3), and γ-nonalactone (CAS number: 104-61-0), and amino acids such as L-theanine (THE) (CAS number: 3081-61-6), among which γ-glutamyl peptide, Naringenin, isovaleraldehyde, dihydroactinidiolide, or L-theanine are preferred, γ-Glu-Val-Gly, γ-Glu-Abu, γ-Glu-Cys-Gly, naringenin, isovaleraldehyde, dihydroactinidiolide, or L-theanine are more preferred, and γ-Glu-Val-Gly, naringenin, isovaleraldehyde, dihydroactinidiolide, or L-theanine are even more preferred.

[0031] The term "CaSR protein" refers to the protein encoded by the CaSR gene. CaSR stands for Calcium Sensing Receptor, and it belongs to class C of seven-transmembrane receptors; it is also called a calcium receptor. The term "CaSR protein" is also simply referred to as "CaSR." A CaSR protein may consist of one type of CaSR protein, or two or more types of CaSR proteins.

[0032] CaSR is responsive to its ligand (e.g., a CaSR activator). "Responsive to its ligand (e.g., a CaSR activator)" can be interpreted as meaning that a response is elicited by the ligand (e.g., a CaSR activator) of CaSR.

[0033] Examples of CaSR include those found in various organisms such as mammals (e.g., humans, mice, rats, etc.). The base sequences of CaSR genes and the amino acid sequences of CaSR found in various organisms can be obtained from publicly available databases such as NCBI (National Center for Biotechnology Information). The base sequence of the human CaSR gene and the amino acid sequence of human CaSR are shown in SEQ ID NOs. 3 and 4, respectively. That is, the base sequence of the CaSR gene may be, for example, a gene having the base sequence shown in SEQ ID NO. 3. Furthermore, CaSR may be a protein having the amino acid sequence shown in SEQ ID NO. 4. Note that, unless otherwise specified, the expression "having an (amino acid or base) sequence" means "containing the (amino acid or base) sequence," and also includes cases where "consisting of the (amino acid or base) sequence."

[0034] The CaSR gene may be a variant of the CaSR gene exemplified above (for example, a gene having the nucleotide sequence shown in SEQ ID NO: 3), as long as its original function is maintained. Similarly, CaSR may be a variant of the CaSR gene exemplified above (for example, a protein having the amino acid sequence shown in SEQ ID NO: 4), as long as its original function is maintained.

[0035] "Maintaining the original function" means that a variant of a gene or protein has a function (e.g., activity or properties) that corresponds to the function (e.g., activity or properties) of the original gene or protein. In other words, in the case of the CaSR gene, "maintaining the original function" means that the variant of the gene codes for a protein in which the original function is maintained. Furthermore, in the case of CaSR, "maintaining the original function" means that the variant of CaSR is responsive to a CaSR ligand (e.g., a CaSR activator).

[0036] A "CaSR activator" refers to a substance that binds to CaSR and elicits a CaSR response (e.g., agonists, positive allosteric modulators, etc.). The property of binding to CaSR and eliciting a CaSR response is called "CaSR activation."

[0037] The CaSR activation effect can be measured, for example, using a measurement system (CaSR activity measurement system) that uses cells expressing CaSR. The cells expressing CaSR may be cells that endogenously express CaSR, or cells that have been modified to express CaSR. Examples of cells modified to express CaSR include cells into which the CaSR gene has been exogenously introduced. The CaSR activity measurement system is not particularly limited as long as it can detect the binding (reaction) between the CaSR ligand (e.g., CaSR activator) and CaSR when the CaSR ligand (e.g., CaSR activator) is added to the cells expressing CaSR, or can detect the signal transmitted into the cell in response to the binding (reaction) between the CaSR ligand (e.g., CaSR activator) and CaSR. Examples of systems that can detect the signal transmitted into the cell in response to the binding (reaction) between the CaSR ligand and CaSR include systems that detect changes in intracellular calcium concentration before and after the binding (reaction) between the CaSR ligand and CaSR. When a test substance is added to cells expressing CaSR, if binding (reaction) between the test substance and CaSR is detected, or if a signal transmitted within the cell in response to the binding (reaction) between the test substance and CaSR is detected, it can be determined that the test substance has a CaSR activating effect. Furthermore, if the response value from the CaSR activity measurement system increases when the test substance is added to cells modified to express CaSR compared to cells that have not been modified to express CaSR (control cells), it can be determined that the test substance has a CaSR activating effect. Examples of control cells include the parent cell line of cells modified to express CaSR. An example of an increase in the response value is a statistically significant increase in the response value.

[0038] The active ingredient may be a commercially available product or one that is manufactured and obtained as appropriate. The method of manufacturing the active ingredient is not particularly limited, but it can be manufactured by known methods (e.g., chemical synthesis, enzymatic methods, fermentation methods, extraction methods, etc.) or similar methods.

[0039] If the active ingredient can form a salt, it may be produced and / or used as a free form, as a salt, or as a combination thereof. That is, unless otherwise specified, the term "active ingredient" may mean the free form of the active ingredient, its salt, or a combination thereof. Also, if the active ingredient can form a hydrate, it may be produced and / or used as a nonhydrate, as a hydrate, or as a combination thereof. That is, unless otherwise specified, the term "active ingredient" (e.g., "free form of the active ingredient" or "salt of the active ingredient") may encompass both nonhydrates and hydrates. The active ingredient may be in any form, such as an ion, at the time of use. The amount of the active ingredient (e.g., content (concentration) or amount used) shall be calculated based on the mass of the salt or hydrate converted to the mass of an equimolar free form, if the active ingredient forms a salt or hydrate.

[0040] The salt can be appropriately selected according to various conditions such as the use of the active ingredient. For example, when the active ingredient is used for oral intake, a salt that can be orally ingested can be selected. Examples of salts with acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Examples of salts with basic groups such as amino groups include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid, salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, and adipic acid, and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. As the salt, one kind of salt may be used, or two or more kinds of salts may be used in combination.

[0041] <2> Composition of the present invention The composition of the present invention is a composition containing an active ingredient.

[0042] That is, the composition of the present invention is a composition containing the following components (A) and (B): (A) A compound having a GPR120 activation effect; (B) A compound having a CaSR activation effect.

[0043] By using the composition of the present invention, the oiliness of food can be improved. That is, an effect of improving the oiliness of food can be obtained. Therefore, the composition of the present invention may be used for improving the oiliness of food. That is, the composition of the present invention may be, for example, a composition for improving the oiliness of food.

[0044] Further, by using the composition of the present invention, specifically by using the active ingredient, it is possible to produce a food with improved greasiness. Therefore, the composition of the present invention may be used in the production of foods (specifically, the production of foods with improved greasiness). That is, the composition of the present invention may be, for example, a composition for the production of foods (specifically, the production of foods with improved greasiness).

[0045] The type of food is not particularly limited as long as it is desired to improve the greasiness. The food may be a food having greasiness in advance (for example, a food containing oil and fat, etc.), or a food having no greasiness. Beverages are also included in the food. In addition, seasonings are also included in the food. The food may be, for example, a liquid or a solid.

[0046] Examples of the oil and fat contained in the food include vegetable oils and fats (for example, rapeseed oil, corn oil, soybean oil, sesame oil, rice bran oil, rice bran oil, safflower oil, palm oil, palm kernel oil, sunflower oil, perilla oil, sesame oil, linseed oil, olive oil, grape seed oil, medium-chain fatty acid oil, etc.), animal oils and fats (for example, lard, beef fat, chicken fat, mutton fat, horse fat, fish oil, whale oil, etc.), interesterified oils obtained by interesterifying those oils and fats, hydrogenated oils obtained by hydrogenating those oils and fats, etc. The oil and fat may be a refined oil and fat (for example, salad oil, etc.).

[0047] The oil and fat contained in the food may be one kind of oil and fat, or two or more kinds of oil and fat. When two or more kinds of oil and fat are contained, the "amount" or "concentration" of the oil and fat may mean the total amount or total concentration of the oil and fat, unless otherwise specified.

[0048] The fat content in food is greater than 0% (w / w) and less than 100% (w / w). The fat content in food can be, for example, 500 ppm (w / w) or more, 1,000 ppm (w / w) or more, 2,000 ppm (w / w) or more, 3,000 ppm (w / w) or more, 5,000 ppm (w / w) or more, 8,000 ppm (w / w) or more, 1% (w / w) or more, 3% (w / w) or more, 5% (w / w) or more, 8% (w / w) or more, 10% (w / w) or more, 20% (w / w) or more, 30% (w / w) or more, 50% (w / w) or more, or 70% (w / w) or more, and may be less than 100% (w / w), 99.9% (w / w) or less, 90% (w / w) or less, 70% (w / w) or less, 50% (w / w) or less, 30% (w / w) or less, 30% (w / w) or less. It may be less than or equal to %(w / w), less than or equal to 20%(w / w), less than or equal to 10%(w / w), less than or equal to 8%(w / w), less than or equal to 5%(w / w), less than or equal to 3%(w / w), less than or equal to 1%(w / w), less than or equal to 8,000 ppm(w / w), less than or equal to 5,000 ppm(w / w), less than or equal to 3,000 ppm(w / w), less than or equal to 2,000 ppm(w / w), or less than or equal to 1,000 ppm(w / w), or any non-contradictory combination thereof. The fat and oil content in food can be broadly categorized as follows: 500 ppm(w / w) to 1,000 ppm(w / w), 1,000 ppm(w / w) to 2,000 ppm(w / w), 2,000 ppm(w / w) to 3,000 ppm(w / w), 3,000 ppm(w / w) to 5,000 ppm(w / w), 5,000 ppm(w / w) to 8,000 ppm(w / w), 8,000 ppm(w / w) to 1%(w / w), 1%(w / w) to 3%(w / w), 3%(w / w) to 5%(w / w), 5%(w / w) to 8%(w / w), 8%(w / w) to 10%(w / w), and 10%(w / w) to 20%(w / w). It may also be %(w / w), 20%(w / w) to 30%(w / w), 30%(w / w) to 50%(w / w), 50%(w / w) to 70%(w / w), or 70%(w / w) to 99.9%(w / w).The fat and oil content in food may specifically be, for example, 1,000 ppm (w / w) to 99.9%, 2,000 ppm (w / w) to 70% (w / w), 3,000 ppm (w / w) to 50% (w / w), 5,000 ppm (w / w) to 30% (w / w), 5,000 ppm (w / w) to 20% (w / w), 8,000 ppm (w / w) to 20% (w / w), 1% (w / w) to 20% (w / w), 3% (w / w) to 10% (w / w), or 5% (w / w) to 8% (w / w).

[0049] Specifically, the foods include soups such as corn soup, consommé soup (e.g., chicken, pork, beef, etc.), potage, egg soup, seaweed soup, shark fin soup, Chinese-style soup, curry-flavored soup, ramen soup, clear soup, miso soup, etc. (including dried soups); processed meat products such as ham, sausage, dumplings, shumai, hamburgers, meatballs, fried chicken, tonkatsu, etc.; alternative meats (e.g., soy meat, etc.) and their processed products; processed seafood products such as kamaboko and chikuwa; dairy products such as butter and fresh cream; legume milks (e.g., soy milk, peanut milk, etc.), nut milks (e.g., almond milk, walnut milk, pistachio milk, hazelnut milk, cashew milk, pecan milk, etc.), and grains. Examples of processed foods include: plant-based milks (e.g., rice milk, oat milk, etc.); processed foods made from plant-based milks (e.g., plant-based yogurt-like foods, plant-based cheese-like foods, etc.); margarines such as margarine and fat spreads; processed rice foods such as fried rice; condiments such as mayonnaise, dressings, and sauces (e.g., demi-glace sauce, medium-thick sauce, white sauce, cheese sauce, carbonara sauce, etc.); snacks such as snack foods, chocolate, and cookies; other processed foods such as noodles (including instant noodles), bread, gratin, and croquettes; frozen foods (e.g., frozen versions of the above-mentioned foods (e.g., dumplings, shumai, fried rice, hamburgers, fried chicken, gratin, tonkatsu, croquettes, etc.)); and beverages such as milk, soft drinks, powdered drinks, and alcoholic beverages. "Soft drinks" may mean non-alcoholic beverages (beverages with an alcohol concentration of less than 1%) excluding milk and dairy products. Examples of soft drinks include tea (e.g., black tea, black tea-flavored milk beverages, etc.) and coffee beverages (e.g., coffee, coffee-flavored milk beverages, etc.).Foods containing oils and fats include, specifically, soups such as corn soup, consommé soup (e.g., chicken, pork, beef, etc.), potage, egg soup, seaweed soup, shark fin soup, Chinese-style soup, curry-flavored soup, ramen soup, clear soup, miso soup, etc. (including dried soups); processed meat products such as ham, sausage, dumplings, shumai, hamburgers, meatballs, fried chicken, and tonkatsu; meat substitutes (e.g., soy meat, etc.) and their processed products; processed seafood products such as kamaboko and chikuwa; dairy products such as butter and fresh cream; legume milks (e.g., soy milk, peanut milk, etc.) and nut milks (e.g., almond milk, walnut milk, pistachio milk, hazelnut milk, cashew milk, pecan milk, etc.). Examples include: plant-based milks such as grain milk (e.g., rice milk, oat milk, etc.); processed foods made from plant-based milk (e.g., plant-based yogurt-like foods, plant-based cheese-like foods, etc.); margarines such as margarine and fat spreads; processed rice foods such as fried rice; condiments such as mayonnaise, dressings, and sauces (e.g., demi-glace sauce, medium-thick sauce, white sauce, cheese sauce, carbonara sauce, etc.); snacks such as snack foods, chocolate, and cookies; other processed foods such as noodles (including instant noodles), bread, gratin, and croquettes; frozen foods (e.g., frozen versions of the above-mentioned foods (e.g., dumplings, shumai, fried rice, hamburgers, fried chicken, gratin, tonkatsu, croquettes, etc.)); and beverages such as milk, soft drinks, powdered drinks, and alcoholic beverages.

[0050] The composition of the present invention may be, for example, a seasoning. Specifically, the composition of the present invention may be, for example, a seasoning for improving the oiliness of food, or a seasoning for manufacturing food (specifically, manufacturing food with improved oiliness).

[0051] The composition of the present invention may be used to improve the oily texture or in the production of food products in the manner described in the method of the present invention, which will be described later.

[0052] The composition of the present invention may consist of an active ingredient, or it may contain other components. The other components may be a single component, or a combination of two or more components.

[0053] The active ingredient contained in the composition of the present invention may be produced by the method for producing the active ingredient described above. Therefore, the method for producing the composition of the present invention may include a step of producing the active ingredient by the method for producing the active ingredient described above.

[0054] Other ingredients are not particularly limited, as long as they do not lose their effect of enhancing the oily texture (i.e., the effect of enhancing the oily texture by the active ingredient is obtained). Other ingredients can be appropriately selected depending on various conditions, such as the type of food. Examples of other ingredients include ingredients used in food or pharmaceuticals.

[0055] In addition to active ingredients, other specific examples include ingredients that are effective in food manufacturing. These include the food ingredients described later.

[0056] The compositions of the present invention can be prepared, for example, by appropriately mixing the active ingredient with other optional ingredients.

[0057] The composition of the present invention may be formulated as appropriate, for example. Additives may be used as appropriate in the formulation. Examples of additives include excipients, binders, disintegrants, lubricants, stabilizers, flavoring and odor-correcting agents, diluents, surfactants, and solvents. Additives can be appropriately selected, for example, depending on various conditions such as the shape of the composition of the present invention.

[0058] The form of the composition of the present invention is not particularly limited. The composition of the present invention may be in any form, such as powder, flakes, tablets, paste, or liquid.

[0059] The content and content ratio of each component (i.e., the active ingredient and optionally other components) in the composition of the present invention are not particularly limited, as long as an effect of improving the oily feel is obtained. The content and content ratio of each component in the composition of the present invention can be appropriately set according to various conditions such as the manner in which the composition of the present invention is used.

[0060] The combination of component (A) and component (B) in the composition of the present invention is not particularly limited as long as an effect of improving the oily feel is obtained, but the following combinations (1) to (15) are preferred, and the following combinations of (1), (3) to (13), or (15) are more preferred. (1) Component (A) is β-caryophyllene oxide and component (B) is γ-Glu-Val-Gly; (2) Component (A) is β-caryophyllene oxide and component (B) is naringenin; (3) Component (A) is β-caryophyllene oxide and component (B) is isovaleraldehyde; (4) Component (A) is β-caryophyllene oxide and component (B) is dihydroactinidiolide; (5) Component (A) is β-caryophyllene oxide and component (B) is L-theanine; (6) Component (A) is 2,3,5-trimethylpyrazine and component (B) is γ-Glu-Val-Gly; (7) Component (A) is 2,3,5-trimethylpyrazine and component (B) is naringenin; (8) Component (A) is 2,3,5-trimethylpyrazine and component (B) is isovaleraldehyde; (9) Component (A) is 2,3,5-trimethylpyrazine and component (B) is dihydroactinide; (10) Component (A) is 2,3,5-trimethylpyrazine and component (B) is L-theanine; (11) Component (A) is 2-methyl-3-frantiol and component (B) is γ-Glu-Val-Gly; (12) Component (A) is 2-methyl-3-frantiol and component (B) is naringenin; (13) Component (A) is 2-methyl-3-frantiol and component (B) is isovaleraldehyde; (14) Component (A) is 2-methyl-3-frantiol and component (B) is dihydroactinide; (15) Component (A) is 2-methyl-3-frantiol and component (B) is L-theanine.

[0061] The content of component (A) in the composition of the present invention is greater than 0% (w / w) and less than 100% (w / w). The content of component (A) in the composition of the present invention may be, for example, 20 ppm(w / w) or more, 50 ppm(w / w) or more, 100 ppm(w / w) or more, 200 ppm(w / w) or more, 500 ppm(w / w) or more, 1000 ppm(w / w) or more, 2000 ppm(w / w) or more, 5000 ppm(w / w) or more, 1%(w / w) or more, 2%(w / w) or more, 5%(w / w) or more, 10%(w / w) or more, 20%(w / w) or more, 30%(w / w) or more, 50%(w / w) or more, or 70%(w / w) or more, and may be less than 100%(w / w), 99.9%(w / w) or less, 90%(w / w) or less, 70%(w / w) or less, 50%(w / w) or more. It may be less than or equal to %(w / w), less than or equal to 30%, less than or equal to 20%, less than or equal to 10%, less than or equal to 5%, less than or equal to 2%, less than or equal to 1%, less than or equal to 500 ppm(w / w), less than or equal to 2000 ppm(w / w), less than or equal to 1000 ppm(w / w), or less than or equal to 500 ppm(w / w), or any non-contradictory combination thereof. The content of component (A) in the composition of the present invention may specifically be, for example, 20 ppm(w / w) to 50 ppm(w / w), 50 ppm(w / w) to 100 ppm(w / w), 100 ppm(w / w) to 1000 ppm(w / w), 1000 ppm(w / w) to 1%(w / w), 1%(w / w) to 10%(w / w), 10%(w / w) to 30%(w / w), 30%(w / w) to 50%(w / w), 50%(w / w) to 70%(w / w), or 70%(w / w) to 99.9%(w / w).The content of component (A) in the composition of the present invention is, specifically, for example, 20 ppm (w / w) to 99.9% (w / w), 100 ppm (w / w) to 99.9% (w / w), 1000 ppm (w / w) to 99.9% (w / w), 1% (w / w) to 99.9% (w / w), 10% (w / w) to 99.9% (w / w), 100 ppm (w / w) to 50% (w / w), 100 ppm (w / w) to 10% (w / w), 100 ppm (w / w) to 1% (w / w), 1000 ppm (w / w) to 50% (w / w), 1000 ppm (w / w) to 10% (w / w), and 1000 ppm (w / w) to 1% (w / w). It may also be %(w / w), 1%(w / w) to 50%(w / w), or 1%(w / w) to 10%(w / w).

[0062] The content of component (B) in the composition of the present invention is greater than 0% (w / w) and less than 100% (w / w). The content of component (B) in the composition of the present invention may be, for example, 20 ppm(w / w) or more, 50 ppm(w / w) or more, 100 ppm(w / w) or more, 200 ppm(w / w) or more, 500 ppm(w / w) or more, 1000 ppm(w / w) or more, 2000 ppm(w / w) or more, 5000 ppm(w / w) or more, 1%(w / w) or more, 2%(w / w) or more, 5%(w / w) or more, 10%(w / w) or more, 20%(w / w) or more, 30%(w / w) or more, 50%(w / w) or more, or 70%(w / w) or more, and may be less than 100%(w / w), 99.9%(w / w) or less, 90%(w / w) or less, 70%(w / w) or less, 50%(w / w) or more. It may be less than or equal to %(w / w), less than or equal to 30%, less than or equal to 20%, less than or equal to 10%, less than or equal to 5%, less than or equal to 2%, less than or equal to 1%, less than or equal to 500 ppm(w / w), less than or equal to 2000 ppm(w / w), less than or equal to 1000 ppm(w / w), or less than or equal to 500 ppm(w / w), or any non-contradictory combination thereof. The content of component (B) in the composition of the present invention may specifically be, for example, 20 ppm(w / w) to 50 ppm(w / w), 50 ppm(w / w) to 100 ppm(w / w), 100 ppm(w / w) to 1000 ppm(w / w), 1000 ppm(w / w) to 1%(w / w), 1%(w / w) to 10%(w / w), 10%(w / w) to 30%(w / w), 30%(w / w) to 50%(w / w), 50%(w / w) to 70%(w / w), or 70%(w / w) to 99.9%(w / w).The content of component (B) in the composition of the present invention is, specifically, for example, 20 ppm (w / w) to 99.9% (w / w), 100 ppm (w / w) to 99.9% (w / w), 1000 ppm (w / w) to 99.9% (w / w), 1% (w / w) to 99.9% (w / w), 10% (w / w) to 99.9% (w / w), 100 ppm (w / w) to 50% (w / w), 100 ppm (w / w) to 10% (w / w), 100 ppm (w / w) to 1% (w / w), 1000 ppm (w / w) to 50% (w / w), 1000 ppm (w / w) to 10% (w / w), and 1000 ppm (w / w) to 1% (w / w). It may also be %(w / w), 1%(w / w) to 50%(w / w), or 1%(w / w) to 10%(w / w).

[0063] The content of component (B) in the composition of the present invention is, for example, 0.02 parts by weight or more, 0.05 parts by weight or more, 0.1 parts by weight or more, 0.2 parts by weight or more, 0.5 parts by weight or more, 1 part by weight or more, 2 parts by weight or more, 5 parts by weight or more, 10 parts by weight or more, 20 parts by weight or more, 50 parts by weight or more, 100 parts by weight or more, 200 parts by weight or more, 500 parts by weight or more, 1,000 parts by weight or more, 2,000 parts by weight or more, 5,000 parts by weight or more, 10,000 parts by weight or more, 20,000 parts by weight or more, 50,000 parts by weight or more, 70,000 parts by weight or more, 100,000 parts by weight or more, or 120,000 parts by weight or more, relative to 1 part by weight of component (A) contained in the composition of the present invention. It may be more than or equal to parts by weight, and may be 200,000 parts by weight or less, 150,000 parts by weight or less, 120,000 parts by weight or less, 100,000 parts by weight or less, 50,000 parts by weight or less, 20,000 parts by weight or less, 10,000 parts by weight or less, 5,000 parts by weight or less, 2,000 parts by weight or less, 1,000 parts by weight or less, 500 parts by weight or less, 200 parts by weight or less, 100 parts by weight or less, 50 parts by weight or less, 20 parts by weight or less, 10 parts by weight or less, 5 parts by weight or less, 2 parts by weight or less, 1 part by weight or less, 0.5 parts by weight or less, 0.2 parts by weight or less, 0.1 parts by weight or less, or 0.05 parts by weight or less, and any non-contradictory combination thereof is also acceptable. The content of component (B) in the composition of the present invention is, specifically, for example, 0.02 to 0.05 parts by weight, 0.05 to 0.1 parts by weight, 0.1 to 0.2 parts by weight, 0.2 to 0.5 parts by weight, 0.5 to 1 part by weight, 1 to 2 parts by weight, 2 to 5 parts by weight, 5 to 10 parts by weight, 10 to 20 parts by weight, 20 to 50 parts by weight, 50 to 100 parts by weight, 100 to 200 parts by weight, and 200 to 500 parts by weight per 1 part by weight of component (A) contained in the composition of the present invention. Parts by weight, 500 to 1,000 parts by weight, 1,000 to 2,000 parts by weight, 2,000 to 5,000 parts by weight, 5,000 to 10,000 parts by weight, 10,000 to 20,000 parts by weight, 20,000 to 50,000 parts by weight, 50,000 to 100,000 parts by weight, 100,000 to 120,000 parts by weight, 120,000 to 150,000 parts by weight, or 150,000 to 200,000 parts by weight.The content of component (B) in the composition of the present invention is, specifically, for example, 0.02 to 200,000 parts by weight, 0.05 to 150,000 parts by weight, 0.1 to 120,000 parts by weight, 0.2 to 100,000 parts by weight, 0.5 to 50,000 parts by weight, 1 to 20,000 parts by weight, and 2 to 10,000 parts by weight per 1 part by weight of component (A) contained in the composition of the present invention. parts by weight, 5 to 5,000 parts by weight, 10 to 2,000 parts by weight, 20 to 1,000 parts by weight, 50 to 500 parts by weight, 10 to 200,000 parts by weight, 20 to 150,000 parts by weight, 5 0-120,000 parts by weight, 100-100,000 parts by weight, 200-5,000 parts by weight, 0.1-200,000 parts by weight, 0.2-150,000 parts by weight, 0.5-120 ,000 parts by weight, 1 to 100,000 parts by weight, 2 to 70,000 parts by weight, 5 to 50,000 parts by weight, 10 to 20,000 parts by weight, 20 to 10,000 parts by weight, 50 to 5,0 parts by weight 00 parts by weight, 100-2,000 parts by weight, 200-1,000 parts by weight, 0.1-10,000 parts by weight, 0.2-10,000 parts by weight, 0.5-10,000 parts by weight, 1-10 It may be 0,000 parts by weight, 5 to 10,000 parts by weight, 10 to 10,000 parts by weight, 0.1 to 1,000 parts by weight, 0.2 to 1,000 parts by weight, 0.5 to 1,000 parts by weight, 1 to 1,000 parts by weight, 2 to 1,000 parts by weight, 5 to 1,000 parts by weight, 10 to 1,000 parts by weight, 0.1 to 100 parts by weight, 0.2 to 50 parts by weight, or 1 to 20 parts by weight.

[0064] The content of each component (i.e., the active ingredient and optionally other components) in the composition of the present invention can be set, for example, to obtain the amount of each component added in the method of the present invention described later.

[0065] The amount of the active ingredient (e.g., content (concentration), etc.) shall be calculated based on the value obtained by converting the mass of the salt or hydrate to the mass of an equimolar free form, in cases where the active ingredient forms a salt or hydrate.

[0066] Each component contained in the composition of the present invention (i.e., the active ingredient and optionally other components) may be mixed with each other and contained in the composition of the present invention, or they may be contained separately, or separately in any combination. For example, the composition of the present invention may be provided as a set of components, each packaged separately. In such a case, the components contained in the set can be used in combination as appropriate at the time of use.

[0067] <3> The method of the present invention is a method that includes a step of utilizing an active ingredient.

[0068] In other words, the method of the present invention is a method comprising the steps of utilizing the following components (A) and (B): (A) a compound having GPR120 activating activity; (B) a compound having CaSR activating activity.

[0069] The method of the present invention, specifically by utilizing the active ingredients, can improve the oily texture of food. In other words, it provides an effect of improving the oily texture of food. Therefore, the method of the present invention may be used to improve the oily texture of food. That is, the method of the present invention may, for example, be a method for improving the oily texture of food. This method is also referred to as "the method for improving the oily texture of the present invention."

[0070] Furthermore, by the method of the present invention, specifically by utilizing the active ingredients, it is possible to produce food with an improved oily texture. Therefore, the method of the present invention may be used for the production of food (specifically, for the production of food with an improved oily texture). In other words, the method of the present invention may be, for example, a method for the production of food (specifically, for the production of food with an improved oily texture). This method is also referred to as "the food production method of the present invention."

[0071] The active ingredient can be added to the raw materials of food during food production to improve the oily texture or to be used in food production. In other words, one use of the active ingredient is to add it to the raw materials of food. Specifically, the method of the present invention may be a method to improve the oily texture of food, for example, by adding the active ingredient to the raw materials of food. Alternatively, the method of the present invention may be a method to produce food (specifically, produce food with an improved oily texture), for example, by adding the active ingredient to the raw materials of food. "Addition" is also called "blending".

[0072] The active ingredient may be used in the method of the present invention, for example, in the form of the composition of the present invention. That is, "use of the active ingredient" includes the use of the composition of the present invention. For example, "addition of the active ingredient" includes the addition of the composition of the present invention.

[0073] The food obtained by the method of the present invention is also referred to as "the food of the present invention." Specifically, the food of the present invention is a food with improved oiliness. In other words, the food of the present invention is a food to which active ingredients have been added.

[0074] The process of improving the oily texture or manufacturing the food can be carried out in the same way as the manufacturing of ordinary food, except for the use of active ingredients. In other words, the process of improving the oily texture or manufacturing the food can be carried out using the same raw materials and under the same manufacturing conditions as ordinary food, except for the use of active ingredients. Furthermore, the raw materials and manufacturing conditions of food can be modified as appropriate for use in improving the oily texture or manufacturing the food.

[0075] The type of food is not particularly limited, as long as it is intended to enhance the oily feel. The food may be one that already has an oily feel (for example, a food containing oil), or it may be one that does not have an oily feel. Beverages are also included in the category of food. Seasonings are also included in the category of food. The food may be, for example, a liquid or a solid.

[0076] Examples of fats and oils contained in food include vegetable oils (e.g., rapeseed oil, corn oil, soybean oil, sesame oil, rice oil, bran oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, egoma oil, linseed oil, olive oil, grapeseed oil, medium-chain triglyceride oil, etc.), animal fats (e.g., lard, beef tallow, chicken tallow, mutton tallow, horse tallow, fish oil, whale oil, etc.), transesterified oils obtained by transesterifying these fats and oils, and hydrogenated oils obtained by hydrogenating these fats and oils. The fats and oils may also be refined fats and oils (e.g., salad oil, etc.).

[0077] The fats and oils contained in food may be one type of fat or two or more types. If two or more types of fats and oils are included, the "amount" or "concentration" of such fats and oils may mean the total amount or total concentration of such fats and oils unless otherwise specified.

[0078] The fat content in food is greater than 0% (w / w) and less than 100% (w / w). The fat content in food can be, for example, 500 ppm (w / w) or more, 1,000 ppm (w / w) or more, 2,000 ppm (w / w) or more, 3,000 ppm (w / w) or more, 5,000 ppm (w / w) or more, 8,000 ppm (w / w) or more, 1% (w / w) or more, 3% (w / w) or more, 5% (w / w) or more, 8% (w / w) or more, 10% (w / w) or more, 20% (w / w) or more, 30% (w / w) or more, 50% (w / w) or more, or 70% (w / w) or more, and may be less than 100% (w / w), 99.9% (w / w) or less, 90% (w / w) or less, 70% (w / w) or less, 50% (w / w) or less, 30% (w / w) or less, 30% (w / w) or less. It may be less than or equal to %(w / w), less than or equal to 20%(w / w), less than or equal to 10%(w / w), less than or equal to 8%(w / w), less than or equal to 5%(w / w), less than or equal to 3%(w / w), less than or equal to 1%(w / w), less than or equal to 8,000 ppm(w / w), less than or equal to 5,000 ppm(w / w), less than or equal to 3,000 ppm(w / w), less than or equal to 2,000 ppm(w / w), or less than or equal to 1,000 ppm(w / w), or any non-contradictory combination thereof. The fat and oil content in food can be broadly categorized as follows: 500 ppm(w / w) to 1,000 ppm(w / w), 1,000 ppm(w / w) to 2,000 ppm(w / w), 2,000 ppm(w / w) to 3,000 ppm(w / w), 3,000 ppm(w / w) to 5,000 ppm(w / w), 5,000 ppm(w / w) to 8,000 ppm(w / w), 8,000 ppm(w / w) to 1%(w / w), 1%(w / w) to 3%(w / w), 3%(w / w) to 5%(w / w), 5%(w / w) to 8%(w / w), 8%(w / w) to 10%(w / w), and 10%(w / w) to 20%(w / w). It may also be %(w / w), 20%(w / w) to 30%(w / w), 30%(w / w) to 50%(w / w), 50%(w / w) to 70%(w / w), or 70%(w / w) to 99.9%(w / w).The fat and oil content in food may specifically be, for example, 1,000 ppm (w / w) to 99.9%, 2,000 ppm (w / w) to 70% (w / w), 3,000 ppm (w / w) to 50% (w / w), 5,000 ppm (w / w) to 30% (w / w), 5,000 ppm (w / w) to 20% (w / w), 8,000 ppm (w / w) to 20% (w / w), 1% (w / w) to 20% (w / w), 3% (w / w) to 10% (w / w), or 5% (w / w) to 8% (w / w).

[0079] Specifically, the foods include soups such as corn soup, consommé soup (e.g., chicken, pork, beef, etc.), potage, egg soup, seaweed soup, shark fin soup, Chinese-style soup, curry-flavored soup, ramen soup, clear soup, miso soup, etc. (including dried soups); processed meat products such as ham, sausage, dumplings, shumai, hamburgers, meatballs, fried chicken, tonkatsu, etc.; alternative meats (e.g., soy meat, etc.) and their processed products; processed seafood products such as kamaboko and chikuwa; dairy products such as butter and fresh cream; legume milks (e.g., soy milk, peanut milk, etc.), nut milks (e.g., almond milk, walnut milk, pistachio milk, hazelnut milk, cashew milk, pecan milk, etc.), and grains. Examples of processed foods include: plant-based milks (e.g., rice milk, oat milk, etc.); processed foods made from plant-based milks (e.g., plant-based yogurt-like foods, plant-based cheese-like foods, etc.); margarines such as margarine and fat spreads; processed rice foods such as fried rice; condiments such as mayonnaise, dressings, and sauces (e.g., demi-glace sauce, medium-thick sauce, white sauce, cheese sauce, carbonara sauce, etc.); snacks such as snack foods, chocolate, and cookies; other processed foods such as noodles (including instant noodles), bread, gratin, and croquettes; frozen foods (e.g., frozen versions of the above-mentioned foods (e.g., dumplings, shumai, fried rice, hamburgers, fried chicken, gratin, tonkatsu, croquettes, etc.)); and beverages such as milk, soft drinks, powdered drinks, and alcoholic beverages. "Soft drinks" may mean non-alcoholic beverages (beverages with an alcohol concentration of less than 1%) excluding milk and dairy products. Examples of soft drinks include tea (e.g., black tea, black tea-flavored milk beverages, etc.) and coffee beverages (e.g., coffee, coffee-flavored milk beverages, etc.).Foods containing oils and fats include, specifically, soups such as corn soup, consommé soup (e.g., chicken, pork, beef, etc.), potage, egg soup, seaweed soup, shark fin soup, Chinese-style soup, curry-flavored soup, ramen soup, clear soup, miso soup, etc. (including dried soups); processed meat products such as ham, sausage, dumplings, shumai, hamburgers, meatballs, fried chicken, and tonkatsu; meat substitutes (e.g., soy meat, etc.) and their processed products; processed seafood products such as kamaboko and chikuwa; dairy products such as butter and fresh cream; legume milks (e.g., soy milk, peanut milk, etc.) and nut milks (e.g., almond milk, walnut milk, pistachio milk, hazelnut milk, cashew milk, pecan milk, etc.). Examples include: plant-based milks such as grain milk (e.g., rice milk, oat milk, etc.); processed foods made from plant-based milk (e.g., plant-based yogurt-like foods, plant-based cheese-like foods, etc.); margarines such as margarine and fat spreads; processed rice foods such as fried rice; condiments such as mayonnaise, dressings, and sauces (e.g., demi-glace sauce, medium-thick sauce, white sauce, cheese sauce, carbonara sauce, etc.); snacks such as snack foods, chocolate, and cookies; other processed foods such as noodles (including instant noodles), bread, gratin, and croquettes; frozen foods (e.g., frozen versions of the above-mentioned foods (e.g., dumplings, shumai, fried rice, hamburgers, fried chicken, gratin, tonkatsu, croquettes, etc.)); and beverages such as milk, soft drinks, powdered drinks, and alcoholic beverages.

[0080] "Food ingredients" refers to food materials used to manufacture food. Food ingredients are not particularly limited as long as they can be used to manufacture food. Food ingredients can be appropriately selected according to various conditions, such as the type of food. Examples of food ingredients include those that are commonly used in the manufacture of foods as exemplified above. Specifically, examples of food ingredients include ingredients such as beans, nuts, grains, vegetables, meat, seafood, and eggs; seasoning components such as sugars, inorganic salts, organic acids, nucleic acids, amino acids, and protein hydrolysates; dairy products such as butter and fresh cream; plant-based milk; spices; flavorings; oils and fats; and alcohol.

[0081] The active ingredient may be added to the food ingredients at any stage of the food manufacturing process, as long as the effect of improving the oily texture is obtained. In other words, the "food ingredients" to which the active ingredient is added may be from any stage of the food manufacturing process. For example, the "food ingredients" to which the active ingredient is added may include the finished food before the active ingredient is added. The active ingredient can be added to the food ingredients as is, or after being prepared in a desired form such as a solution. "Addition of active ingredient" may refer collectively to the operation of allowing the active ingredient to coexist with the food ingredients. Other ingredients may also be added to the food ingredients as appropriate. In other words, the method of the present invention may further include adding ingredients other than the active ingredient to the food ingredients. Other ingredients are not particularly limited as long as they do not lose the effect of improving the oily texture (i.e., the effect of improving the oily texture by the active ingredient is obtained). Other ingredients can be appropriately selected according to various conditions, such as the type of food. Examples of other ingredients include ingredients that are incorporated into food or pharmaceuticals. The description regarding the addition of active ingredients can also be applied to the addition of ingredients other than active ingredients. Each ingredient (i.e., the active ingredient and optionally other ingredients) may be added to the food ingredients all at the same time, or they may be added separately, or in any combination. There are no particular restrictions on the order in which each ingredient is added to the food ingredients.

[0082] The amount and ratio of each component (i.e., the active ingredient and optionally other components) added in the method of the present invention are not particularly limited, as long as the effect of improving the oily texture is obtained. The amount and ratio of each component added in the method of the present invention can be appropriately set according to various conditions such as the type of food raw materials and the type of food.

[0083] The combination of component (A) and component (B) in the method of the present invention is not particularly limited as long as an effect of improving the oily feel is obtained, but the following combinations (1) to (15) are preferred, and the following combinations of (1), (3) to (13), or (15) are more preferred. (1) Component (A) is β-caryophyllene oxide and component (B) is γ-Glu-Val-Gly; (2) Component (A) is β-caryophyllene oxide and component (B) is naringenin; (3) Component (A) is β-caryophyllene oxide and component (B) is isovaleraldehyde; (4) Component (A) is β-caryophyllene oxide and component (B) is dihydroactinidiolide; (5) Component (A) is β-caryophyllene oxide and component (B) is L-theanine; (6) Component (A) is 2,3,5-trimethylpyrazine and component (B) is γ-Glu-Val-Gly; (7) Component (A) is 2,3,5-trimethylpyrazine and component (B) is naringenin; (8) Component (A) is 2,3,5-trimethylpyrazine and component (B) is isovaleraldehyde; (9) Component (A) is 2,3,5-trimethylpyrazine and component (B) is dihydroactinide; (10) Component (A) is 2,3,5-trimethylpyrazine and component (B) is L-theanine; (11) Component (A) is 2-methyl-3-frantiol and component (B) is γ-Glu-Val-Gly; (12) Component (A) is 2-methyl-3-frantiol and component (B) is naringenin; (13) Component (A) is 2-methyl-3-frantiol and component (B) is isovaleraldehyde; (14) Component (A) is 2-methyl-3-frantiol and component (B) is dihydroactinide; (15) Component (A) is 2-methyl-3-frantiol and component (B) is L-theanine.

[0084] The active ingredient may be added to the food ingredients, for example, so that the edible concentration of the active ingredient falls within a desired range (for example, the edible concentration range of the active ingredient described later).

[0085] The ingested concentration of component (A) is greater than 0% (w / w) and less than 100% (w / w). The ingested concentration of component (A) may be, for example, 0.2 ppb(w / w) or more, 0.5 ppb(w / w) or more, 1 ppb(w / w) or more, 2 ppb(w / w) or more, 5 ppb(w / w) or more, 10 ppb(w / w) or more, 20 ppb(w / w) or more, 50 ppb(w / w) or more, 100 ppb(w / w) or more, 200 ppb(w / w) or more, 500 ppb(w / w) or more, 1 ppm(w / w) or more, 2 ppm(w / w) or more, 5 ppm(w / w) or more, or 7 ppm(w / w) or more, and may also be 10 ppm(w / w) or less, 5 ppm(w / w) or less, 2 ppm(w / w) or less, 1 ppm(w / w) or less, 500 ppb(w / w) or less, 200 The values ​​may be ppb(w / w) or less, 100 ppb(w / w) or less, 50 ppb(w / w) or less, 20 ppb(w / w) or less, 10 ppb(w / w) or less, 5 ppb(w / w) or less, 2 ppb(w / w) or less, 1 ppb(w / w) or less, or 0.5 ppb(w / w) or less, and any non-contradictory combination thereof is also acceptable. The ingested concentration of component (A) is specifically, for example, 0.2 ppb(w / w) to 0.5 ppb(w / w), 0.5 ppb(w / w) to 1 ppb(w / w), 1 ppb(w / w) to 2 ppb(w / w), 2 ppb(w / w) to 5 ppb(w / w), 5 ppb(w / w) to 10 ppb(w / w), 10 ppb(w / w) to 20 ppb(w / w), 20 ppb(w / w) to 50 ppb(w / w), 50 ppb(w / w) to 100 ppb(w / w), 100 ppb(w / w) to 200 ppb(w / w), 200 ppb(w / w) to 500 ppb(w / w), 500 The levels may be ppb(w / w) to 1 ppm(w / w), 1 ppm(w / w) to 2 ppm(w / w), or 2 ppm(w / w) to 5 ppm(w / w).The ingested concentrations of component (A) are, specifically, for example, 0.2 ppb(w / w) to 10 ppm(w / w), 0.5 ppb(w / w) to 10 ppm(w / w), 1 ppb(w / w) to 10 ppm(w / w), 2 ppb(w / w) to 10 ppm(w / w), 5 ppb(w / w) to 10 ppm(w / w), 10 ppb(w / w) to 10 ppm(w / w), 100 ppb(w / w) to 10 ppm(w / w), 1 ppm(w / w) to 10 ppm(w / w), 0.2 ppb(w / w) to 1 ppm(w / w), 0.5 ppb(w / w) to 1 ppm(w / w), 1 ppb(w / w) to 1 ppm(w / w), and 2 ppb(w / w) to 1 ppm(w / w), 5 ppb(w / w) to 1 ppm(w / w), 10 ppb(w / w) to 1 ppm(w / w), 0.2 ppb(w / w) to 100 ppb(w / w), 0.5 ppb(w / w) to 100 ppb(w / w), 1 ppb(w / w) to 100 ppb(w / w), 2 ppb(w / w) to 100 ppb(w / w), 5 ppb(w / w) to 100 ppb(w / w), 10 ppb(w / w) to 100 ppb(w / w), 0.2 ppb(w / w) to 10 ppb(w / w), 0.5 ppb(w / w) to 10 ppb(w / w), 1 ppb(w / w) to 10 It may be ppb(w / w), or 2 ppb(w / w) to 10 ppb(w / w).

[0086] The ingested concentration of component (B) is greater than 0% (w / w) and less than 100% (w / w). The ingested concentration of component (B) may be, for example, 0.2 ppb(w / w) or more, 0.5 ppb(w / w) or more, 1 ppb(w / w) or more, 2 ppb(w / w) or more, 5 ppb(w / w) or more, 10 ppb(w / w) or more, 20 ppb(w / w) or more, 50 ppb(w / w) or more, 100 ppb(w / w) or more, 200 ppb(w / w) or more, 500 ppb(w / w) or more, 1 ppm(w / w) or more, 2 ppm(w / w) or more, 5 ppm(w / w) or more, 10 ppm(w / w) or more, 20 ppm(w / w) or more, 50 ppm(w / w) or more, or 70 ppm(w / w) or more, and may also be 100 ppm(w / w) or less, 50 ppm(w / w) or less, 20 It may be less than or equal to ppm(w / w), less than or equal to 10 ppm(w / w), less than or equal to 5 ppm(w / w), less than or equal to 2 ppm(w / w), less than or equal to 1 ppm(w / w), less than or equal to 500 ppb(w / w), less than or equal to 200 ppb(w / w), less than or equal to 100 ppb(w / w), less than or equal to 50 ppb(w / w), less than or equal to 20 ppb(w / w), less than or equal to 1 ppb(w / w), or less than or equal to 0.5 ppb(w / w), and any non-contradictory combination thereof is also acceptable. The ingested concentration of component (B) may specifically be, for example, 0.5 ppb(w / w) to 1 ppb(w / w), 1 ppb(w / w) to 2 ppb(w / w), 2 ppb(w / w) to 5 ppb(w / w), 5 ppb(w / w) to 10 ppb(w / w), 10 ppb(w / w) to 20 ppb(w / w), 20 ppb(w / w) to 50 ppb(w / w), 50 ppb(w / w) to 100 ppb(w / w), 100 ppb(w / w) to 1 ppm(w / w), 1 ppm(w / w) to 5 ppm(w / w), 5 ppm(w / w) to 10 ppm(w / w), or 10 ppm(w / w) to 100 ppm(w / w).The ingested concentration of component (B) may be, specifically, for example, 0.5 ppb(w / w) to 100 ppm(w / w), 1 ppb(w / w) to 100 ppm(w / w), 2 ppb(w / w) to 100 ppm(w / w), 10 ppb(w / w) to 100 ppm(w / w), 100 ppb(w / w) to 100 ppm(w / w), 1 ppm(w / w) to 100 ppm(w / w), 0.5 ppb(w / w) to 10 ppm(w / w), 1 ppb(w / w) to 10 ppm(w / w), 2 ppb(w / w) to 10 ppm(w / w), 10 ppb(w / w) to 10 ppm(w / w), or 100 ppb(w / w) to 10 ppm(w / w).

[0087] The content of component (B) in the food is, for example, 0.02 parts by weight or more, 0.05 parts by weight or more, 0.1 parts by weight or more, 0.2 parts by weight or more, 0.5 parts by weight or more, 1 part by weight or more, 2 parts by weight or more, 5 parts by weight or more, 10 parts by weight or more, 20 parts by weight or more, 50 parts by weight or more, 100 parts by weight or more, 200 parts by weight or more, 500 parts by weight or more, 1,000 parts by weight or more, 2,000 parts by weight or more, 5,000 parts by weight or more, 10,000 parts by weight or more, 20,000 parts by weight or more, 50,000 parts by weight or more, 70,000 parts by weight or more, 100,000 parts by weight or more, or 120,000 parts by weight or more, relative to 1 part by weight of component (A) contained in the food of the present invention. It may be greater than or equal to 200,000 parts by weight or less, 150,000 parts by weight or less, 120,000 parts by weight or less, 100,000 parts by weight or less, 50,000 parts by weight or less, 20,000 parts by weight or less, 10,000 parts by weight or less, 5,000 parts by weight or less, 2,000 parts by weight or less, 1,000 parts by weight or less, 500 parts by weight or less, 200 parts by weight or less, 100 parts by weight or less, 50 parts by weight or less, 20 parts by weight or less, 10 parts by weight or less, 5 parts by weight or less, 2 parts by weight or less, 1 part by weight or less, 0.5 parts by weight or less, 0.2 parts by weight or less, 0.1 parts by weight or less, or 0.05 parts by weight or less, and any non-contradictory combination thereof is also acceptable. Specifically, the content of component (B) in the food of the present invention is, for example, 0.02 to 0.05 parts by weight, 0.05 to 0.1 parts by weight, 0.1 to 0.2 parts by weight, 0.2 to 0.5 parts by weight, 0.5 to 1 part by weight, 1 to 2 parts by weight, 2 to 5 parts by weight, 5 to 10 parts by weight, 10 to 20 parts by weight, 20 to 50 parts by weight, 50 to 100 parts by weight, 100 to 200 parts by weight, and 200 to 500 parts by weight per 1 part by weight of component (A) contained in the food of the present invention. The amount may be 1000 parts by weight, 500 to 1,000 parts by weight, 1,000 to 2,000 parts by weight, 2,000 to 5,000 parts by weight, 5,000 to 10,000 parts by weight, 10,000 to 20,000 parts by weight, 20,000 to 50,000 parts by weight, 50,000 to 100,000 parts by weight, 100,000 to 120,000 parts by weight, 120,000 to 150,000 parts by weight, or 150,000 to 200,000 parts by weight.The content of component (B) in the food of the present invention is, specifically, for example, 0.02 to 200,000 parts by weight, 0.05 to 150,000 parts by weight, 0.1 to 120,000 parts by weight, 0.2 to 100,000 parts by weight, 0.5 to 50,000 parts by weight, 1 to 20,000 parts by weight, and 2 to 10,000 parts by weight per 1 part by weight of component (A) contained in the food of the present invention. parts, 5 to 5,000 parts by weight, 10 to 2,000 parts by weight, 20 to 1,000 parts by weight, 50 to 500 parts by weight, 10 to 200,000 parts by weight, 20 to 150,000 parts by weight, 50 ~120,000 parts by weight, 100-100,000 parts by weight, 200-5,000 parts by weight, 0.1-200,000 parts by weight, 0.2-150,000 parts by weight, 0.5-120, 000 parts by weight, 1 to 100,000 parts by weight, 2 to 70,000 parts by weight, 5 to 50,000 parts by weight, 10 to 20,000 parts by weight, 20 to 10,000 parts by weight, 50 to 5,00 parts by weight 0 parts by weight, 100 to 2,000 parts by weight, 200 to 1,000 parts by weight, 0.1 to 10,000 parts by weight, 0.2 to 10,000 parts by weight, 0.5 to 10,000 parts by weight, 1 to 10, The amount may be 000 parts by weight, 5 to 10,000 parts by weight, 10 to 10,000 parts by weight, 0.1 to 1,000 parts by weight, 0.2 to 1,000 parts by weight, 0.5 to 1,000 parts by weight, 1 to 1,000 parts by weight, 2 to 1,000 parts by weight, 5 to 1,000 parts by weight, 10 to 1,000 parts by weight, 0.1 to 100 parts by weight, 0.2 to 50 parts by weight, or 1 to 20 parts by weight.

[0088] The amount of the active ingredient (e.g., ingestion concentration, content, etc.) shall be calculated based on the value obtained by converting the mass of the salt or hydrate to the mass of an equimolar free form, in cases where the active ingredient forms a salt or hydrate.

[0089] The description regarding the addition of active ingredients can also be applied mutatis mutandis when adding the composition of the present invention. For example, the composition of the present invention can be added in such a way that the amount of active ingredients exemplified above is obtained.

[0090] <4> Use of Active Ingredients The present invention also discloses the use of active ingredients in the applications exemplified above. Specifically, the present invention discloses, for example, the use of active ingredients for improving the oiliness or for the manufacture of food products, and the use of active ingredients in the manufacture of compositions for improving the oiliness or for the manufacture of food products.

[0091] Furthermore, the present invention discloses active ingredients for use in the applications exemplified above. Specifically, the present invention discloses, for example, active ingredients for use in improving the oily texture or in the manufacture of food products, and active ingredients for use in the manufacture of compositions for improving the oily texture or in the manufacture of food products.

[0092] The present invention will be described in more detail below with reference to non-limiting embodiments.

[0093] Example 1: Construction of a GPR120 Protein Expression Vector The full-length cDNA sequence encoding the human GPR120 protein is registered in NCBI's GenBank (Accession No. NM_001195755) (SEQ ID NO: 1), and can be used as a reference to clone from, for example, human mRNA. Using human mRNA as a template, an oligonucleotide consisting of the nucleotide sequence shown in SEQ ID NO: 5 was used as a forward primer, and an oligonucleotide consisting of the nucleotide sequence shown in SEQ ID NO: 6 was used as a reverse primer to perform an RT-PCR reaction. The obtained DNA fragment was subcloned into the HindIII-XbaI site of plasmid pcDNA3.1(+) (Life Technologies, Inc.) using the GeneArt Seamless Cloning and Assembly Kit (A13288, Life Technologies, Inc.) to construct a human GPR120 protein expression vector. The plasmid pcDNA3.1(+) has a promoter sequence derived from cytomegalovirus and can be used to express the polypeptide encoded by the cloning fragment in animal cells.

[0094] Example 2: Evaluation of gene transfer into cultured cells and GPR120 activation. Peak cells maintained in DMEM / Ham's F-12 (Nacalai Tesque) medium containing 10% fetal bovine serum (Nichirei) and 1% Pen Strep (GIBCO). rapidAfter washing the cells with D-PBS(-) (Nacalai Tesque), the cells were collected from the flask using 0.25% Trypsin EDTA (GIBCO). The supernatant was removed by centrifugation (1,200 rpm, 3 minutes), and the cells were refrigerated in 5% FBS DMEM / Ham's F-12 for 0.75 × 10⁶ times. 7 The suspension was adjusted to a concentration of cells / mL. This was then suspended at 150 cm. 2 10 mL of seeds were seeded in a flask (IWAKI) and cultured overnight (37°C, 5% CO2). The following day, the culture medium was replaced with 30 mL of Opti-MEM (Life Technologies Inc.), and the solution prepared using the 63.8 μg GPR120 protein expression vector constructed in Example 1, Opti-MEM, and Lipofectamine® 2000 (Life Technologies Inc.) was slowly added to the cell suspension. Gene introduction was achieved by culturing for 6 hours (37°C, 5% CO2).

[0095] After washing both the transgenic cells and the untransgenic cells (control cells) with D-PBS(-), the cells were detached from the flasks and collected using 0.25% Trypsin EDTA (GIBCO). After counting the number of cells, 0.5 × 10⁶ cells were placed in 5% FBS DMEM (2.78 mM glucose, GIBCO) medium. 6 The cells were suspended to a concentration of cells / mL. This cell suspension was then placed in each well of a D-Lysine-coated 96-well plate (BD Biosciences) at a rate of 7.0 × 10⁶. 4 The seeds were sown to form cells and cultured overnight.

[0096] After culturing, all of the medium in the 96 wells was discarded, and 200 μL of Calcium Assay Kit Express (Molecular Devices), an intracellular calcium ion staining solution diluted 80-fold with Assay buffer (20 mM HEPES, 146 mM NaCl, 1 mM MgSO4, 1.39 mM glucose, 1 mM CaCl2, 2.5 mM Probenecid, 0.05% Bovine serum albumin), was added. The cells were stained by standing at 37°C for 30 minutes and at room temperature for 45 minutes. After staining, 50 μL of various test substances dissolved in Assay buffer were added using FDSSμCELL (Hamamatsu Photonics), and the fluorescence values ​​were measured up to 120 seconds after addition. By measuring the fluorescence values ​​(Ex480:Em540) before and after addition, the change in intracellular free calcium ion concentration induced via GPR120 by the addition of the test substance was quantitatively investigated. The fluorescence values ​​were measured and analyzed using the software included with FDSSμCELL (FDSS7000EX). The ΔF / F value was calculated using the method described below and used for evaluation. The obtained ΔF / F value indicates the strength of the response to the added substance.

[0097] ΔF / F = (Maximum fluorescence value after addition - Minimum fluorescence value after addition) / (Fluorescence value before addition)

[0098] The test substances used were β-caryophyllene oxide (BCPO) (CAS number: 1139-30-6), 2,3,5-trimethylpyrazine (TMP) (CAS number: 14667-55-1), 2-methyl-3-frantiol (2M3T) (CAS number: 28588-74-1), and β-caryophyllene (BCP) (CAS number: 87-44-5).

[0099] Figure 1 shows the response values ​​(ΔF / F) when various test substances were added. As can be seen from Figure 1, when BCPO, TMP, or 2M3T were added to cells expressing the GPR120 protein, a higher response value was obtained compared to when they were added to control cells. On the other hand, there was no significant difference in the response value after adding BCP between the transgenic cells and the control cells. These results confirm that BCPO, TMP, and 2M3T have GPR120 activating effects, but BCP does not.

[0100] Example 3: Construction of a CaSR Protein Expression Vector The full-length cDNA sequence encoding the human CaSR protein is registered in NCBI's GenBank (Accession No. NM_000388) (SEQ ID NO: 3), and can be used as a reference to clone from human mRNA, for example. Using human mRNA as a template, an oligonucleotide consisting of the nucleotide sequence shown in SEQ ID NO: 7 was used as a forward primer, and an oligonucleotide consisting of the nucleotide sequence shown in SEQ ID NO: 8 was used as a reverse primer to perform an RT-PCR reaction. The obtained DNA fragment was subcloned in the same manner as in Example 1 to construct a human CaSR protein expression vector.

[0101] Example 4: Gene transfer into cultured cells and evaluation of CaSR activation effect Using the same method as in Example 2, PEAK rapid The human CaSR protein expression vector constructed in Example 3 was introduced into cells. The ΔF / F value was calculated using the same method as in Example 2, except that the test substance was changed to γ-Glu-Val-Gly (EVG) (CAS number: 38837-70-6), naringenin (NGE) (CAS number: 67604-48-2), isovaleraldehyde (IVAH) (CAS number: 590-86-3), dihydroactinidiolide (DHAD) (CAS number: 15356-74-8), and isovaleric acid (IVAA) (CAS number: 503-74-2).

[0102] Figure 2 shows the response values ​​(ΔF / F) when various test substances were added. As can be seen from Figure 2, when EVG, NGE, IVAH, or DHAD were added to cells expressing CaSR protein, a higher response value was obtained compared to when they were added to control cells. On the other hand, there was no significant difference in the response value after adding IVAA between the cells after gene transfer and the control cells. From these results, it was confirmed that EVG, NGE, IVAH, and DHAD have CaSR activating effects, but IVAA does not.

[0103] Example 5: Evaluation of the addition of GPR120 activator or CaSR activator as a single component Pork soup (fat content 0.71%; pork extract powder (A-6420; Nikken Food Co., Ltd.) 2.5%; salt (Naikai Salt Industry Co., Ltd.) 0.5%) was given to each of the test substances listed in Table 1 individually to obtain test substance-added pork soup (test substance-added product). Here, each test substance was added at a concentration in which the odor of the test substance itself could not be detected. For each test substance-added product, a pork soup with 1% lard added (1% lard-added product) was used as a positive control (PC), and commercially available pork soup itself (no additives) was used as a negative control (NC), and sensory evaluation was conducted by a panel of three experts. The evaluation item was "fatiness," defined as "the sensation of oil or other substances covering and clinging to the tongue." The oiliness of the product with the test substance was evaluated in 0.1-point increments, with a score of 10 for the product with 1% lard added and a score of 1.0 for the product without lard added. A score of 2.0 or higher for the product with the test substance added was considered to indicate an improvement in the oiliness of the pork soup. The presence or absence of odor from the test substance was also evaluated.

[0104] The results of the sensory evaluation are shown in Table 1 and Figure 3. It was confirmed that the oiliness of the pork soup improved regardless of which test substance was added. From these results, it was confirmed that adding either the GPR120 activator or the CaSR activator alone can improve the oiliness of food.

[0105]

[0106] Example 6: Addition evaluation when BCPO and CaSR activator are used together. Sensory evaluation was performed in the same manner as in Example 5, except that the various test substances in Example 5 were changed to the various test substances at the final concentrations listed in Tables 2-1 and 2-2, or combinations thereof.

[0107] The results of the sensory evaluation are shown in Tables 2-1, 2-2, and Figure 4. It was confirmed that the oiliness of the pork soup improved not only when BCPO, EVG, NGE, IVAH, or DHAD were added individually, but also when they were added in combination. Furthermore, it was revealed that the score obtained when BCPO was used in combination with EVG, IVAH, or DHAD exceeded the theoretical additive score of each test substance used individually. These results indicate that a synergistic effect of improving the oiliness of food can be obtained by using BCPO, which has GPR120 activating activity, in combination with EVG, IVAH, or DHAD, which has CaSR activating activity.

[0108]

[0109]

[0110] Example 7: Addition evaluation when TMP and CaSR activator are used together. Sensory evaluation was performed in the same manner as in Example 5, except that the various test substances in Example 5 were changed to the various test substances at the final concentrations listed in Table 3 or combinations thereof.

[0111] The results of the sensory evaluation are shown in Table 3 and Figure 5. It was confirmed that the oiliness of the pork soup improved not only when TMP, EVG, NGE, IVAH, or DHAD were added individually, but also when they were added in combination. Furthermore, it was revealed that the score obtained when TMP was used in combination with EVG, NGE, IVAH, or DHAD exceeded the theoretical additive score of each test substance used individually. These results indicate that a synergistic effect of improving the oiliness of food can be obtained by using TMP, which has GPR120 activating activity, in combination with EVG, NGE, IVAH, or DHAD, which has CaSR activating activity.

[0112]

[0113] Example 8: Addition evaluation when 2M3T and CaSR activator are used together. Sensory evaluation was performed in the same manner as in Example 5, except that the various test substances in Example 5 were changed to the various test substances at the final concentrations listed in Table 4 or combinations thereof.

[0114] The results of the sensory evaluation are shown in Table 4 and Figure 6. It was confirmed that the oiliness of the pork soup improved not only when 2M3T, EVG, NGE, IVAH, or DHAD were added individually, but also when they were added in combination. Furthermore, it was revealed that the score obtained when 2M3T was used in combination with EVG, NGE, or IVAH exceeded the theoretical additive score of each test substance used individually. These results indicate that a synergistic effect of improving the oiliness of food can be obtained by using 2M3T, which has GPR120 activating activity, in combination with EVG, NGE, or IVAH, which has CaSR activating activity.

[0115]

[0116] Comparative Example 1: Addition evaluation when multiple types of GPR120 activators are used in combination. Sensory evaluation was performed in the same manner as in Example 5, except that the various test substances in Example 5 were changed to BCPO, TMP, or combinations thereof at the final concentrations listed in Table 5.

[0117] The results of the sensory evaluation are shown in Table 5 and Figure 7. It was confirmed that the oiliness of the pork soup improved not only when BCPO or TMP was added individually, but also when they were added in combination. On the other hand, it was confirmed that the score when BCPO and TMP were used in combination was lower than the theoretical additive score of the score when BCPO or TMP was used alone. From these results, it became clear that even if multiple substances with GPR120 activating activity are used in combination, a synergistic effect of improving the oiliness of food cannot be obtained.

[0118]

[0119] Comparative Example 2: Addition evaluation when multiple types of CaSR activators are used in combination. Sensory evaluation was performed in the same manner as in Example 5, except that the various test substances in Example 5 were changed to the various test substances at the final concentrations listed in Table 6 or combinations thereof.

[0120] The results of the sensory evaluation are shown in Table 6 and Figure 8. It was confirmed that the oiliness of the pork soup improved not only when NGE, IVAH, or DHAD were added individually, but also when they were added in combination. On the other hand, it was confirmed that the scores for NGE and IVAH, IVAH and DHAD, or NGE and DHAD in combination were lower than the theoretical additive score of each test substance individually. These results clearly show that even when multiple substances with CaSR activating activity are used in combination, a synergistic effect of improving oiliness in food cannot be obtained.

[0121]

[0122] Comparative Example 3: Addition evaluation when GPR84 activator and GPR120 activator are used in combination. Sensory evaluation was performed in the same manner as in Example 5, except that the various test substances in Example 5 were changed to the various test substances at the final concentrations listed in Table 7 or combinations thereof.

[0123] The results of the sensory evaluation are shown in Table 7 and Figure 9. It was confirmed that the oiliness of the pork soup improved not only when decanoic acid (DEA) (CAS number: 334-48-5), BCPO, TMP, or 2M3T were added individually, but also when they were added in combination. On the other hand, it was confirmed that the score when DEA was used in combination with BCPO, TMP, or 2M3T was lower than the theoretical additive score of each test substance used individually. From these results, it became clear that even when DEA, which has GPR84 activating activity, is used in combination with BCPO, TMP, or 2M3T, which have GPR120 activating activity, a synergistic effect of improving oiliness in food cannot be obtained.

[0124]

[0125] Comparative Example 4: Addition evaluation when GPR84 activator and CaSR activator are used in combination. Sensory evaluation was performed in the same manner as in Example 5, except that the various test substances in Example 5 were changed to the various test substances at the final concentrations listed in Table 8 or combinations thereof.

[0126] The results of the sensory evaluation are shown in Table 8 and Figure 10. It was confirmed that the oiliness of the pork soup improved not only when DEA, EVG, NGE, IVAH, or DHAD were added individually, but also when they were added in combination. On the other hand, it was confirmed that the score when DEA was used in combination with EVG, NGE, IVAH, or DHAD was lower than the theoretical additive score of each test substance used individually. From these results, it became clear that even when DEA, which has a GPR84 activating effect, is used in combination with EVG, NGE, IVAH, or DHAD, which has a CaSR activating effect, a synergistic effect of improving the oiliness of food cannot be obtained.

[0127]

[0128] Example 9: Evaluation of CaSR activation effect by L-theanine (THE) The ΔF / F value was calculated in the same manner as in Example 4, except that the test substance was changed to L-theanine (THE) (CAS number: 3081-61-6) (Taiyo Kagaku Co., Ltd.).

[0129] Figure 11 shows the ΔF / F values ​​when THE was added. As can be seen from Figure 11, when THE was added to cells expressing CaSR protein, a higher ΔF / F value was obtained compared to when it was added to control cells. From this result, it was confirmed that THE has a CaSR activating effect.

[0130] Example 10: Sensory evaluation was performed in the same manner as in Example 5, except that the test substance used for evaluation when L-theanine (THE) and GPR120 activator were changed to one of the various test substances listed in Table 9, and the expert panel was changed to four members.

[0131] The results of the sensory evaluation are shown in Table 9 and Figure 12. It was confirmed that the oiliness of the pork soup improved not only when THE was added alone, but also when THE was added in combination with BCPO, TMP, or 2M3T. Furthermore, it was revealed that the scores obtained when THE was added in combination with BCPO, TMP, or 2M3T exceeded the theoretical additive score of the scores obtained when each test substance was added individually. These results indicate that a synergistic effect of improving the oiliness of food can be obtained by combining BCPO, TMP, or 2M3T, which have GPR120 activating activity, with THE, which has CaSR activating activity.

[0132]

[0133] Example 11: Evaluation of the addition of a single component of GPR120 activator or CaSR activator to plant-based milk. A solution was prepared by mixing oat milk (alpro High-Fiber Oat Milk Sugar-Free, Danone Japan Co., Ltd.) and water in a 9:1 ratio. Various test substances listed in Table 10 were added to this solution to obtain products with test substances. Here, each test substance was added at a concentration in which the odor of the test substance itself could not be detected. For each product with a test substance, a solution of the above oat milk and cow's milk (Meiji Delicious Milk (registered trademark), Meiji Co., Ltd.) in a 9:1 ratio was used as a positive control (PC), and a solution of the above oat milk and water in a 9:1 ratio was used as a negative control (NC). Sensory evaluation was conducted by a panel of four experts. The evaluation item was "milky oiliness," defined as "the sensation of milk fat covering and clinging to the tongue." The oiliness of the product with the test substance was evaluated in 0.1-point increments, with the PC score set to 10 points and the NC score to 1.0 point. We determined that the oily texture of the oat milk had improved if the score of the sample containing the test substance was 2.0 or higher. We also evaluated the presence or absence of odor from the test substance.

[0134] The results of the sensory evaluation are shown in Table 10 and Figure 13. As can be seen from Table 10 and Figure 13, it was confirmed that the oiliness of oat milk improved when each test substance was added individually. From these results, it was confirmed that the effect of improving the oiliness of plant-based milk can be obtained by adding either the GPR120 activator or the CaSR activator individually.

[0135]

[0136] Example 12: Evaluation of the combined use of BCPO and CaSR activator in plant-based milk. Sensory evaluation was performed in the same manner as in Example 11, except that the various test substances in Example 11 were changed to combinations of various test substances at the final concentrations listed in Table 11.

[0137] The results of the sensory evaluation are shown in Table 11 and Figure 14. As can be seen from Table 11 and Figure 14, it was confirmed that the oiliness of oat milk improved even when BCPO was used in combination with EVG, NGE, IVAH, DHAD, or THE. Furthermore, it was found that the scores obtained when BCPO was used in combination with EVG, NGE, IVAH, DHAD, or THE exceeded the theoretical additive score of each test substance used individually. These results indicate that a synergistic effect of improving oiliness can be obtained even in plant-based milk by using BCPO, which has GPR120 activating activity, in combination with EVG, NGE, IVAH, DHAD, or THE, which has CaSR activating activity.

[0138]

[0139] Example 13: Evaluation of the combined use of TMP and CaSR activator in plant-based milk. Sensory evaluation was performed in the same manner as in Example 11, except that the various test substances in Example 11 were changed to combinations of various test substances at the final concentrations listed in Table 12.

[0140] The results of the sensory evaluation are shown in Table 12 and Figure 15. As can be seen from Table 12 and Figure 15, it was confirmed that the oiliness of oat milk improved even when TMP was used in combination with EVG, NGE, IVAH, DHAD, or THE. Furthermore, it was revealed that the scores obtained when TMP was used in combination with EVG, NGE, IVAH, DHAD, or THE exceeded the theoretical additive score of each test substance used individually. From these results, it was revealed that a synergistic effect of improving the oiliness of plant-based milk can be obtained by using TMP, which has GPR120 activating activity, in combination with EVG, NGE, IVAH, DHAD, or THE, which has CaSR activating activity.

[0141]

[0142] Example 14: Evaluation of the combined use of 2M3T and CaSR activator in plant-based milk. Sensory evaluation was performed in the same manner as in Example 11, except that the various test substances in Example 11 were changed to combinations of various test substances at the final concentrations listed in Table 13.

[0143] The results of the sensory evaluation are shown in Table 13 and Figure 16. As can be seen from Table 13 and Figure 16, it was confirmed that the oiliness of oat milk improved even when 2M3T was used in combination with EVG, NGE, IVAH, DHAD, or THE. Furthermore, it was found that the scores obtained when 2M3T was used in combination with EVG, NGE, IVAH, DHAD, or THE exceeded the theoretical additive score of each test substance used individually. From these results, it was revealed that a synergistic effect of improving the oiliness of plant-based milk can be obtained by using 2M3T, which has GPR120 activating activity, in combination with EVG, NGE, IVAH, DHAD, or THE, which has CaSR activating activity.

[0144]

[0145] Example 15: Evaluation of the combined use of BCPO and EVG in pork soup. Sensory evaluation was performed in the same manner as in Example 5, except that the various test substances in Example 5 were changed to BCPO, EVG, or a combination thereof at the final concentrations listed in Table 14.

[0146] The results of the sensory evaluation are shown in Table 14 and Figure 17. When 0.1 ppm of EVG was used in combination with 1 ppb of BCPO, a synergistic effect of improving the oily texture was obtained, but when 0.01 ppm of EVG was used in combination with 1 ppb of BCPO, no synergistic effect of improving the oily texture was obtained. Furthermore, when 100 ppm of EVG was used in combination with 1 ppb of BCPO, a synergistic effect of improving the oily texture was obtained, but when 150 ppm of EVG was used in combination with 1 ppb of BCPO, no synergistic effect of improving the oily texture was obtained. From these results, it became clear that a synergistic effect of improving the oily texture in pork soup is obtained when the EVG content is at least 100 to 100,000 parts by weight per 1 part by weight of BCPO.

[0147]

[0148] Example 16: Evaluation of the combined use of BCPO and EVG in plant-based milk. Sensory evaluation was performed in the same manner as in Example 11, except that the various test substances were changed to BCPO, EVG, or combinations thereof at the final concentrations listed in Table 15.

[0149] The results of the sensory evaluation are shown in Table 15 and Figure 18. When 0.1 ppm of EVG was used in combination with 1 ppb of BCPO, a synergistic effect of improving the oily texture was obtained, but when 0.01 ppm of EVG was used in combination with 1 ppb of BCPO, no synergistic effect of improving the oily texture was obtained. Furthermore, when 100 ppm of EVG was used in combination with 1 ppb of BCPO, a synergistic effect of improving the oily texture was obtained, but when 150 ppm of EVG was used in combination with 1 ppb of BCPO, no synergistic effect of improving the oily texture was obtained. From these results, it became clear that a synergistic effect of improving the oily texture in plant-based milk is obtained when the EVG content is at least 100 to 100,000 parts by weight per 1 part by weight of BCPO.

[0150]

[0151] According to the present invention, the oily texture of food can be improved.

Claims

1. A composition for improving the oily feel of food, containing the following components (A) and (B): (A) a compound having GPR120 activating activity; (B) a compound having CaSR activating activity.

2. The composition according to claim 1, wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof.

3. The composition according to claim 1, wherein component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, isovaleraldehyde, dihydroactinidiolide, L-theanine, and combinations thereof.

4. The composition according to claim 3, wherein the γ-glutamyl peptide is selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Abu, γ-Glu-Cys-Gly, and combinations thereof.

5. The composition according to claim 3, wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.

6. The composition according to claim 1, wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, isovaleraldehyde, dihydroactinidiolide, L-theanine, and combinations thereof.

7. The composition according to claim 1, wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, dihydroactinidiolide, L-theanine, and combinations thereof.

8. The composition according to claim 1, wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of naringenin, dihydroactinidiolide, and combinations thereof.

9. The composition according to claim 1, wherein the content of component (B) in the composition is 100 to 100,000 parts by weight per 1 part by weight of component (A) contained in the composition.

10. The composition according to claim 1, wherein the food is a food containing oil and fat.

11. The composition according to claim 10, wherein the food containing the oil and fat is a soup, processed meat product, meat substitute or processed product thereof, dairy product, plant-based milk or processed product made from therein, seasoning, confectionery, or beverage.

12. The composition according to claim 10, wherein the food containing the oil and fat is plant milk or a processed food made from it.

13. The composition according to claim 9, wherein the food is plant-based milk or a processed food made from it.

14. A seasoning, the composition according to any one of claims 1 to 13.

15. A method for improving the oiliness of food, comprising the step of adding the following components (A) and (B) to the raw materials of the food: (A) a compound having GPR120 activating activity; (B) a compound having CaSR activating activity.

16. A method for producing a food product with improved oiliness, comprising the step of adding the following components (A) and (B) to the raw materials of the food product: (A) a compound having GPR120 activating activity; (B) a compound having CaSR activating activity.

17. The method according to claim 15 or 16, wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof.

18. The method according to claim 15 or 16, wherein component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, isovaleraldehyde, dihydroactinidiolide, L-theanine, and combinations thereof.

19. The method according to claim 18, wherein the γ-glutamyl peptide is selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Abu, γ-Glu-Cys-Gly, and combinations thereof.

20. The method according to claim 18, wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.

21. The method according to claim 15 or 16, wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, isovaleraldehyde, dihydroactinidiolide, L-theanine, and combinations thereof.

22. The method according to claim 15 or 16, wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, dihydroactinidiolide, L-theanine, and combinations thereof.

23. The method according to claim 15 or 16, wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of naringenin, dihydroactinidiolide, and combinations thereof.

24. The method according to claim 15 or 16, wherein component (A) is added so that its ingestible concentration is 1 ppb(w / w) to 10 ppb(w / w).

25. The method according to claim 15 or 16, wherein component (B) is added so that its ingestible concentration is 1 ppb (w / w) to 100 ppm (w / w).

26. The method according to claim 15 or 16, wherein the content of component (B) in the food is 100 to 100,000 parts by weight per 1 part by weight of component (A) contained in the food.

27. The method according to claim 15 or 16, wherein the food is a food containing oil and fat.

28. The method according to claim 27, wherein the food containing oil and fat is soup, processed meat products, meat substitutes or processed products thereof, dairy products, plant-based milk or processed products made from therein, seasonings, confectionery, or beverages.

29. The method according to claim 27, wherein the food containing the oil and fat is plant milk or a processed food made from it.

30. The method according to claim 26, wherein the food is plant-based milk or a processed food made from it.

31. Seasonings containing the following components (A) and (B): (A) a compound having GPR120 activating activity; (B) a compound having CaSR activating activity.

32. The seasoning according to claim 31, wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof.

33. The seasoning according to claim 31, wherein component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, isovaleraldehyde, dihydroactinidiolide, L-theanine, and combinations thereof.

34. The seasoning according to claim 33, wherein the γ-glutamyl peptide is selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Abu, γ-Glu-Cys-Gly, and combinations thereof.

35. The seasoning according to claim 33, wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.

36. The seasoning according to claim 31, wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, isovaleraldehyde, dihydroactinidiolide, L-theanine, and combinations thereof.

37. The seasoning according to claim 31, wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of γ-glutamyl peptide, naringenin, dihydroactinidiolide, L-theanine, and combinations thereof.

38. The seasoning according to claim 31, wherein component (A) is selected from the group consisting of β-caryophyllene oxide, 2,3,5-trimethylpyrazine, 2-methyl-3-frantiol, and combinations thereof, and component (B) is selected from the group consisting of naringenin, dihydroactinidiolide, and combinations thereof.

39. The seasoning according to claim 31, wherein the amount of component (B) in the seasoning is 100 to 100,000 parts by weight per 1 part by weight of component (A) contained in the seasoning.

Images