JP2018121599A - Pungency enhancer for capsaicinoid-containing oil and fat compositions - Google Patents
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Abstract
【課題】カプサイシノイドを含有する油脂組成物に添加することにより、該組成物が呈するカプサイシノイド由来の辛味を増強できる辛味増強剤を提供すること。【解決方法】ジグリセリン脂肪酸エステル及び/又はグリセリン有機酸脂肪酸エステルを有効成分とすることを特徴とするカプサイシノイド含有油脂組成物用辛味増強剤。【選択図】 なしPROBLEM TO BE SOLVED: To provide a pungent taste enhancer capable of enhancing a pungent taste derived from a capsaicinoid exhibited by the composition by adding it to an oil / fat composition containing a capsaicinoid. SOLUTION: A spicy taste enhancer for a capsaicinoid-containing oil / fat composition, which comprises a diglycerin fatty acid ester and / or a glycerin organic acid fatty acid ester as an active ingredient. [Selection diagram] None
Description
本発明は、カプサイシノイドを含有する油脂組成物に用いる辛味増強剤に関する。 The present invention relates to a pungent enhancer for use in an oil or fat composition containing capsaicinoid.
カプサイシン、ジヒドロカプサイシン等のカプサイシノイドは、刺激性を有する化合物であり、唐辛子等の辛味成分として知られている。食品においては、カプサイシノイドの呈する辛味、即ち、これを含有する食品を喫食した際に発現する強力な刺激が病みつきとなり、消費者の高い嗜好性へとつながっている。 Capsaicinoids such as capsaicin and dihydrocapsaicin are irritating compounds and are known as pungent components such as chili pepper. In foods, the pungent taste exhibited by capsaicinoids, that is, the strong stimuli that appear when eating foods containing it, is addictive, leading to high consumer preference.
食品により強い辛味を付与するためには、該食品にカプサイシノイドを含む食材（唐辛子等）や該食材から抽出・精製したカプサイシノイドを大量に添加するなどして、食品中のカプサイシノイドの含有量を増やすことが考えられる。しかし、該食材を大量に加えると、該食材に含まれるカプサイシノイド以外の成分の経時劣化が無視できなくなり、食品の品質を損なうおそれがある。また、カプサイシノイド自体を大量に添加することも、価格面から難しいとされていた。 In order to give a food a stronger pungent taste, increase the content of capsaicinoid in the food by adding a large amount of food containing capsaicinoid (such as chili) or capsaicinoid extracted and purified from the food. Can be considered. However, when a large amount of the food is added, deterioration with time of components other than capsaicinoid contained in the food cannot be ignored, and the quality of the food may be impaired. In addition, it was difficult to add a large amount of capsaicinoid itself from the viewpoint of price.
食品中のカプサイシノイドの含有量を増やさずに辛味を増強する方法としては、例えば、キナ酸誘導体を加える方法（特許文献１）、ソーマチンを加える方法（特許文献２）、シュクラロースを加える方法（特許文献３）等が知られている。 Examples of methods for enhancing the pungent taste without increasing the capsaicinoid content in food include a method of adding a quinic acid derivative (Patent Document 1), a method of adding thaumatin (Patent Document 2), and a method of adding sucralose (Patent) Document 3) is known.
しかし、カプサイシノイドは油溶性物質であるのに対し、上記各方法はいずれも水溶性物質を用いるものであるため、カプサイシノイドの辛味を増強するためには水相部と油相部が共在する組成物を調製しなければならない。そのような組成物においては、水相部が存在することで油脂やカプサイシノイドの劣化が促進されるため、十分な解決方法とは言えなかった。そこで、水相部を有さない油脂組成物においてもカプサイシノイドの辛味を増強できる方法が求められていた。 However, since capsaicinoid is an oil-soluble substance, each of the above methods uses a water-soluble substance. Therefore, in order to enhance the pungency of capsaicinoid, a composition in which an aqueous phase part and an oil phase part coexist Things must be prepared. In such a composition, since the deterioration of fats and oils and capsaicinoids is promoted by the presence of the aqueous phase portion, it cannot be said to be a sufficient solution. Therefore, there has been a demand for a method capable of enhancing the pungency of capsaicinoid even in an oil composition having no aqueous phase.
本発明はカプサイシノイドを含有する油脂組成物に添加することにより、該組成物が呈するカプサイシノイド由来の辛味を増強できる辛味増強剤を提供することを目的とする。 An object of this invention is to provide the pungent taste enhancer which can enhance the pungent taste derived from the capsaicinoid which this composition exhibits by adding to the oil-fat composition containing a capsaicinoid.
本発明者らは、上記課題を解決する為に鋭意研究を重ねた結果、カプサイシノイドを含有する油脂組成物に、ジグリセリン脂肪酸エステル及び/又はグリセリン有機酸脂肪酸エステルを添加することで、上記課題を解決し得ることを見出し、この知見に基づいて本発明を成すに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have added the diglycerin fatty acid ester and / or glycerin organic acid fatty acid ester to the oil and fat composition containing capsaicinoid. The present inventors have found that the problem can be solved, and have reached the present invention based on this finding.
即ち、本発明は、下記（１）及び（２）からなっている。
（１）ジグリセリン脂肪酸エステル及び/又はグリセリン有機酸脂肪酸エステルを有効成分とすることを特徴とするカプサイシノイド含有油脂組成物用辛味増強剤。
（２）カプサイシノイドを含有する油脂組成物にジグリセリン脂肪酸エステル及び／又はグリセリン有機酸脂肪酸エステルを添加することを特徴とするカプサイシノイドの辛味増強方法。
That is, the present invention comprises the following (1) and (2).
(1) A pungent enhancer for capsaicinoid-containing oil and fat compositions, comprising diglycerin fatty acid ester and / or glycerin organic acid fatty acid ester as an active ingredient.
(2) A method for enhancing the pungent taste of capsaicinoid, comprising adding diglycerin fatty acid ester and / or glycerin organic acid fatty acid ester to an oil and fat composition containing capsaicinoid.
本発明の辛味増強剤は、カプサイシノイド含有油脂組成物に添加することにより、該組成物が呈するカプサイシノイド由来の辛味を増強（より強く発現）させることができる。
本発明の辛味増強剤を添加したカプサイシノイド含有油脂組成物は、カプサイシノイドの含有量が比較的少量でも十分な辛味を呈する。
By adding the pungent taste enhancer of the present invention to the capsaicinoid-containing oil and fat composition, the pungent taste derived from the capsaicinoid exhibited by the composition can be enhanced (expressed more strongly).
The capsaicinoid-containing oil and fat composition to which the pungent enhancer of the present invention is added exhibits a sufficient pungent taste even if the content of capsaicinoid is relatively small.
本発明の辛味増強剤は、ジグリセリン脂肪酸エステル及び／又はグリセリン有機酸脂肪酸エステルを有効成分とするものである。即ち、本発明の辛味増強剤の有効成分としては、ジグリセリン脂肪酸エステル又はグリセリン有機酸脂肪酸エステルのいずれか一方のみを用いてもよく、あるいはこれら双方を組み合わせて用いてもよい。 The pungent taste enhancer of the present invention comprises diglycerin fatty acid ester and / or glycerin organic acid fatty acid ester as an active ingredient. That is, as an active ingredient of the pungent enhancer of the present invention, only one of diglycerin fatty acid ester and glycerin organic acid fatty acid ester may be used, or a combination of both may be used.
本発明で用いられるジグリセリン脂肪酸エステルは、ジグリセリンと脂肪酸とのエステルであり、エステル化反応等自体公知の方法で製造される。該エステルは、モノエステル体、ジエステル体、トリエステル体のいずれであってもよく、あるいはそれらの混合物であってもよいが、モノエステル体を５０質量％以上含有するものが好ましい。 The diglycerin fatty acid ester used in the present invention is an ester of diglycerin and a fatty acid, and is produced by a method known per se such as an esterification reaction. The ester may be any of a monoester, a diester, and a triester, or a mixture thereof, but preferably contains 50% by mass or more of a monoester.
ジグリセリン脂肪酸エステルを構成するジグリセリンは、グリセリン２分子が縮合してなる化合物であり、通常グリセリンに少量の酸又はアルカリを触媒として添加し、窒素又は二酸化炭素等の任意の不活性ガス雰囲気下で、例えば１８０℃以上の温度で加熱し、重縮合反応させて得られるグリセリンの平均重合度が１．５〜２．４、好ましくは平均重合度が約２．０のジグリセリン混合物が用いられる。また、ジグリセリンはグリシドール又はエピクロルヒドリン等を原料として得られるものであってもよく、反応終了後、必要であれば中和、脱塩、脱色等の処理を行ってもよい。 The diglycerin constituting the diglycerin fatty acid ester is a compound formed by condensing two molecules of glycerin, and usually a small amount of acid or alkali is added to glycerin as a catalyst, under any inert gas atmosphere such as nitrogen or carbon dioxide. For example, a diglycerin mixture having an average degree of polymerization of glycerin obtained by heating at a temperature of 180 ° C. or higher and causing a polycondensation reaction to 1.5 to 2.4, preferably an average degree of polymerization of about 2.0 is used. . Diglycerin may be obtained using glycidol, epichlorohydrin, or the like as a raw material, and may be subjected to treatments such as neutralization, desalting, and decolorization as necessary after completion of the reaction.
本発明においては、上記ジグリセリン混合物を、例えば蒸留又はカラムクロマトグラフィー等自体公知の方法を用いて精製し、ジグリセリンの含有量を５０質量％以上、好ましくは８５質量％以上に高濃度化した高純度ジグリセリンが好ましく用いられる。 In the present invention, the diglycerin mixture is purified using a known method such as distillation or column chromatography, and the concentration of diglycerin is increased to 50% by mass or more, preferably 85% by mass or more. High purity diglycerin is preferably used.
ジグリセリン脂肪酸エステルを構成する脂肪酸としては、食用可能な動植物油脂を起源とする脂肪酸であれば特に制限はなく、例えば、炭素数６〜２４の直鎖の飽和脂肪酸又は不飽和脂肪酸（例えば、カプロン酸、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸、オレイン酸、エライジン酸、リノール酸、リノレン酸、エルカ酸等）が挙げられる。これらの中でも、炭素数１２〜１８の飽和脂肪酸又は不飽和脂肪酸（例えば、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸、リノール酸、リノレン酸等）が好ましい。ジグリセリン脂肪酸エステルは、これら脂肪酸の１種のみを含むものであってもよく、２種以上を含むものであってもよい。 The fatty acid constituting the diglycerin fatty acid ester is not particularly limited as long as it is derived from edible animal and vegetable oils and fats. For example, a linear saturated fatty acid or unsaturated fatty acid having 6 to 24 carbon atoms (for example, capron) Acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid and the like. Among these, C12-18 saturated fatty acids or unsaturated fatty acids (for example, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc.) are preferable. Diglycerin fatty acid ester may contain only 1 type of these fatty acids, and may contain 2 or more types.
ジグリセリン脂肪酸エステルとしては、例えば、ポエムＤＯ−１００Ｖ（商品名；ジグリセリンオレイン酸エステル；理研ビタミン社製）、ポエムＤＰ−９５ＲＦ（商品名；ジグリセリンパルミチン酸エステル；理研ビタミン社製）、ポエムＤＳ−１００Ａ（商品名；ジグリセリンステアリン酸エステル；理研ビタミン社製）等が商業的に販売されており、本発明ではこれらを用いることができる。 Examples of the diglycerin fatty acid ester include Poem DO-100V (trade name; diglycerin oleate; manufactured by Riken Vitamin Co., Ltd.), Poem DP-95RF (trade name; diglycerin palmitate, manufactured by Riken Vitamin Co., Ltd.), poem DS-100A (trade name; diglycerin stearic acid ester; manufactured by Riken Vitamin Co., Ltd.) is commercially available, and these can be used in the present invention.
本発明で用いられるグリセリン有機酸脂肪酸エステルは、グリセリン、有機酸及び脂肪酸のエステルであり、グリセリンモノ脂肪酸エステルと有機酸（又は有機酸の酸無水物）との反応、又はグリセリンと有機酸と脂肪酸との反応等自体公知の方法で製造される。 The glycerin organic acid fatty acid ester used in the present invention is an ester of glycerin, an organic acid and a fatty acid, and is a reaction between a glycerin monofatty acid ester and an organic acid (or an acid anhydride of an organic acid), or glycerin, an organic acid and a fatty acid. It is produced by a method known per se such as a reaction with
グリセリン有機酸脂肪酸エステルを構成する有機酸としては、食用可能なものであれば特に制限はなく、例えば、コハク酸、ジアセルチル酒石酸、乳酸、クエン酸、酢酸が挙げられる。 The organic acid constituting the glycerin organic acid fatty acid ester is not particularly limited as long as it is edible, and examples thereof include succinic acid, diacetyl tartaric acid, lactic acid, citric acid, and acetic acid.
グリセリン有機酸脂肪酸エステルを構成する脂肪酸としては、食用可能な動植物油脂を起源とする脂肪酸であれば特に制限はなく、例えば、炭素数６〜２４の直鎖の飽和脂肪酸又は不飽和脂肪酸（例えば、カプロン酸、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸、オレイン酸、エライジン酸、リノール酸、リノレン酸、エルカ酸等）が挙げられる。これらの中でも、炭素数１４〜２２の飽和脂肪酸又は不飽和脂肪酸（例えば、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、オレイン酸、リノール酸、リノレン酸、エルカ酸等）が一般的に用いられる。 The fatty acid constituting the glycerin organic acid fatty acid ester is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable oils and fats. For example, a linear saturated fatty acid or unsaturated fatty acid having 6 to 24 carbon atoms (for example, Caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.). Among these, C14-22 saturated fatty acids or unsaturated fatty acids (for example, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, linolenic acid, erucic acid, etc.) are common. Used for.
グリセリン有機酸脂肪酸エステルとしては、例えば、ポエムＫ−３７Ｖ（商品名；グリセリンクエン酸脂肪酸エステル；理研ビタミン社製）、ポエムＷ−６０（商品名；グリセリンジアセチル酒石酸脂肪酸エステル；理研ビタミン社製）、ポエムＧ−００２（商品名；グリセリン酢酸脂肪酸エステル；理研ビタミン社製）等が商業的に販売されており、本発明ではこれらを用いることができる。 Examples of the glycerin organic acid fatty acid ester include Poem K-37V (trade name; glycerin citrate fatty acid ester; manufactured by Riken Vitamin Co., Ltd.), Poem W-60 (trade name: glycerin diacetyl tartaric acid fatty acid ester: manufactured by Riken Vitamin Co., Ltd.), Poem G-002 (trade name; glycerin acetic acid fatty acid ester; manufactured by Riken Vitamin Co., Ltd.) is commercially available, and these can be used in the present invention.
本発明の辛味増強剤としては、上記ジグリセリン脂肪酸エステル及び／又はグリセリン有機酸脂肪酸エステルのみをそのまま用いてもよく、あるいは少なくともジグリセリン脂肪酸エステル及び／又はグリセリン有機酸脂肪酸エステルを含有する組成物を調製し、これを用いてもよい。本発明の辛味増強剤をこのような組成物として調製する場合、ジグリセリン脂肪酸エステル及び／又はグリセリン有機酸脂肪酸エステル以外に本発明の効果を阻害しない範囲で他の任意の成分を配合することができる。そのような成分としては、例えば、ジグリセリン脂肪酸エステル及びグリセリン有機酸脂肪酸エステル以外の乳化剤、油脂等の希釈剤、酸化防止剤（ビタミンＥ、ビタミンＣ等）等が挙げられる。 As the pungent taste enhancer of the present invention, only the diglycerin fatty acid ester and / or glycerin organic acid fatty acid ester may be used as they are, or a composition containing at least diglycerin fatty acid ester and / or glycerin organic acid fatty acid ester is used. It may be prepared and used. When preparing the pungent enhancer of the present invention as such a composition, other optional components may be blended in addition to the diglycerin fatty acid ester and / or glycerin organic acid fatty acid ester as long as the effects of the present invention are not inhibited. it can. Examples of such components include emulsifiers other than diglycerin fatty acid esters and glycerin organic acid fatty acid esters, diluents such as fats and oils, antioxidants (vitamin E, vitamin C, etc.), and the like.
本発明の辛味増強剤は、カプサイシノイド含有油脂組成物に添加して使用することができる。これにより、該組成物が呈するカプサイシノイド由来の辛味を増強（より強く発現）させることができる。 The pungent taste enhancer of the present invention can be used by being added to a capsaicinoid-containing oil or fat composition. Thereby, the pungent taste derived from capsaicinoid exhibited by the composition can be enhanced (expressed more strongly).
本発明の辛味増強剤の使用対象であるカプサイシノイド含有油脂組成物に含まれる油脂は、食用可能な油脂であれば特に制限はなく、例えば、大豆油、菜種油、綿実油、サフラワー油、ヒマワリ油、米糠油、コーン油、椰子油、パーム油、パーム核油、落花生油、オリーブ油、ゴマ油、ハイオレイック菜種油、ハイオレイックサフラワー油、ハイオレイックコーン油、ハイオレイックヒマワリ油等の植物油脂、牛脂、ラード、魚油、乳脂等の動物油脂、これら動植物油脂に分別、水素添加、エステル交換等の処理を施した加工油脂、あるいは中鎖脂肪酸トリグリセリド（ＭＣＴ）等が挙げられる他、グリセリンジ脂肪酸エステル及びプロピレングリコールジ脂肪酸エステルもこれらに含まれる。これらの中でも、取り扱いの容易さを考慮した場合、常温（１５〜２５℃）で液状である植物油脂が好ましい。これら油脂は、１種のみを単独で用いてもよく、２種以上を組み合わせて用いてもよい。 The fats and oils contained in the capsaicinoid-containing fat and oil composition to which the pungent enhancer of the present invention is used are not particularly limited as long as they are edible fats and oils, such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, Vegetable oil such as rice bran oil, corn oil, coconut oil, palm oil, palm kernel oil, peanut oil, olive oil, sesame oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil, high oleic sunflower oil, beef tallow , Animal oils and fats such as lard, fish oil and milk fat, processed fats and oils such as fractionation, hydrogenation, transesterification, etc., or medium chain fatty acid triglycerides (MCT), etc., glycerin difatty acid esters and These also include propylene glycol difatty acid esters. Among these, vegetable oils and fats that are liquid at normal temperature (15 to 25 ° C.) are preferable in consideration of ease of handling. These fats and oils may be used alone or in combination of two or more.
カプサイシノイド含有油脂組成物に含まれるカプサイシノイドとしては、食用可能なものであれば特に制限はなく、例えば、カプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシン、ホモジヒドロカプサイシン、ホモカプサイシン等が挙げられる。これらカプサイシノイドは、天然物由来のものであってもよく、化学的に合成したものであってもよい。天然物由来のカプサイシノイドを用いる場合は、カプサイシノイドを含有する天然物（唐辛子等）をそのまま油脂に加えてもよく、該天然物から抽出・精製したカプサイシノイドあるいは該天然物を原料とする調味料（豆板醤、タバスコ等）を油脂に加えてもよい。 The capsaicinoid contained in the capsaicinoid-containing oil / fat composition is not particularly limited as long as it is edible, and examples thereof include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. These capsaicinoids may be derived from natural products or chemically synthesized. When using a capsaicinoid derived from a natural product, a capsaicinoid-containing natural product (such as chili) may be added to the oil as it is, and the capsaicinoid extracted and purified from the natural product or a seasoning made from the natural product (bean plate) Soy, tabasco, etc.) may be added to the fats and oils.
カプサイシノイド含有油脂組成物は、上記油脂及びカプサイシノイド以外に、他の任意の成分を含んでいてもよい。そのような成分としては、例えば、酸化防止剤（ビタミンＥ、ビタミンＣ等）、着色料（パプリカ色素、クチナシ色素等）、香料等が挙げられる。また、カプサイシノイド含有油脂組成物としては、ラー油、オーリオ・ピカンテその他の香味油として市販されているものを用いることができる。 The capsaicinoid-containing oil and fat composition may contain other arbitrary components in addition to the oil and fat and capsaicinoid. Examples of such components include antioxidants (vitamin E, vitamin C, etc.), colorants (paprika pigment, gardenia pigment, etc.), fragrances, and the like. Moreover, as a capsaicinoid containing oil-fat composition, what is marketed as a rar oil, aurio picante, and other flavor oils can be used.
本発明の辛味増強剤のカプサイシノイド含有油脂組成物に対する添加量は、該組成物の配合等によっても異なるが、例えば、本発明の辛味増強剤の有効成分であるジグリセリン脂肪酸エステル及び／又はグリセリン有機酸脂肪酸エステルの添加量に換算して、該組成物１００質量％に対して０．００１〜１０質量％であり、好ましくは０．００５〜２質量％、より好ましくは０．０１〜０．２質量％である。 The amount of the pungent enhancer of the present invention added to the capsaicinoid-containing oil and fat composition varies depending on the composition of the composition, for example, diglycerin fatty acid ester and / or glycerin organic which is an active ingredient of the pungent enhancer of the present invention. In terms of the amount of acid fatty acid ester added, it is 0.001 to 10% by mass, preferably 0.005 to 2% by mass, more preferably 0.01 to 0.2% with respect to 100% by mass of the composition. % By mass.
本発明の辛味増強剤を添加したカプサイシノイド含有油脂組成物は、通常のカプサイシノイド含有油脂組成物と同様、そのまま調味料として使用できる他、任意の食品又は調味料の原材料として使用することもできる。該組成物を使用できる食品又は調味料としては、原材料として油脂を含有し得るものであれば特に制限はなく、液状、ペースト状、固形状、粉末状、顆粒状等いかなる性状のものであってもよいが、例えば、シーズニングオイル、粉末シーズニング等のシーズニング類、ラーメンスープ、各種即席スープ等のスープ類、ドレッシング、サラダ用調味料、ソース、ルウ、たれ、スプレッド、フィリング等が挙げられる。 The capsaicinoid-containing oil and fat composition to which the pungent enhancer of the present invention is added can be used as a seasoning as it is as a normal capsaicinoid-containing oil and fat composition, and can also be used as a raw material for any food or seasoning. The food or seasoning for which the composition can be used is not particularly limited as long as it can contain fats and oils as a raw material, and may have any properties such as liquid, paste, solid, powder, granule, etc. However, seasonings such as seasoning oil and powder seasoning, soups such as ramen soup and various instant soups, dressings, seasonings for salads, sauces, roux, sauces, spreads, fillings and the like can be mentioned.
本発明の辛味増強剤を添加したカプサイシノイド含有油脂組成物は辛味が増強されるため、組成物中のカプサイシノイドの含有量が同じであれば、従来のカプサイシノイド含有油脂組成物よりも強い辛味を呈する。従って、例えば組成物中のカプサイシンの含有量が少なく、従来ならばほとんど辛味を感じられないような場合であっても、十分な辛味を得ることができる。 Since the capsaicinoid-containing oil and fat composition to which the pungent enhancer of the present invention is added has enhanced pungent taste, if the content of capsaicinoid in the composition is the same, it exhibits a stronger pungent taste than the conventional capsaicinoid-containing oil and fat composition. Therefore, for example, even if the content of capsaicin in the composition is small and hardly pungent is felt in the past, a sufficient pungent taste can be obtained.
以下に本発明を実施例で説明するが、これは本発明を単に説明するものだけのものであって、本発明を限定するものではない。 The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.
［カプサイシノイド含有油脂組成物の調製］
（１）原材料
１）菜種サラダ油（商品名；ボーソー油脂社製）
２）唐辛子抽出物製剤（商品名：オレオレジンカプシカム＃６２；カプサイシン濃度約１％；高田香料社製）
３）ジグリセリンオレイン酸エステル（商品名：ポエムＤＯ−１００Ｖ；理研ビタミン社製）
４）ジグリセリンパルミチン酸エステル（商品名：ポエムＤＰ−９５ＲＦ；理研ビタミン社製）
５）グリセリンクエン酸脂肪酸エステル（商品名：ポエムＫ−３７Ｖ；理研ビタミン社製）
６）グリセリンジアセチル酒石酸脂肪酸エステル（商品名：ポエムＷ−６０；理研ビタミン社製）
７）グリセリン酢酸脂肪酸エステル（商品名：ポエムＧ−００２；理研ビタミン社製）
８）グリセリンオレイン酸エステル（商品名：ポエムＯＬ−２００Ｖ；理研ビタミン社製）
９）トリグリセリンパルミチン酸エステル（商品名：ポエムＴＲＰ−９７ＲＦ；理研ビタミン社製）
１０）ヘキサグリセリン縮合リシノール酸エステル（商品名：ポエムＰＲ−３００；理研ビタミン社製）
１１）プロピレングリコールステアリン酸エステル（商品名：リケマールＰＳ−１００；理研ビタミン社製）
１２）ソルビタンオレイン酸エステル（商品名：ポエムＯ−８０Ｖ；理研ビタミン社製）
[Preparation of capsaicinoid-containing oil and fat composition]
(1) Ingredients 1) Rapeseed salad oil (trade name; manufactured by Borso Oil Company)
2) Pepper extract preparation (trade name: oleoresin capsicum # 62; capsaicin concentration of about 1%; manufactured by Takada Inc.)
3) Diglycerin oleate (trade name: Poem DO-100V; manufactured by Riken Vitamin Co., Ltd.)
4) Diglycerin palmitate (trade name: Poem DP-95RF; manufactured by Riken Vitamin Co., Ltd.)
5) Glycerol citrate fatty acid ester (trade name: Poem K-37V; manufactured by Riken Vitamin Co., Ltd.)
6) Glycerin diacetyl tartaric acid fatty acid ester (trade name: Poem W-60; manufactured by Riken Vitamin Co., Ltd.)
7) Glycerin acetic acid fatty acid ester (trade name: Poem G-002; manufactured by Riken Vitamin Co., Ltd.)
8) Glycerol oleate (trade name: Poem OL-200V; manufactured by Riken Vitamin Co., Ltd.)
9) Triglycerin palmitate (trade name: Poem TRP-97RF; manufactured by Riken Vitamin Co., Ltd.)
10) Hexaglycerol condensed ricinoleic acid ester (trade name: Poem PR-300; manufactured by Riken Vitamin Co., Ltd.)
11) Propylene glycol stearate (trade name: Riquemar PS-100; manufactured by Riken Vitamin Co., Ltd.)
12) Sorbitan oleate (trade name: Poem O-80V; manufactured by Riken Vitamin Co., Ltd.)
（２）カプサイシノイド含有油脂組成物の配合
上記原材料を用いて調製したカプサイシノイド含有油脂組成物１〜１２の配合組成を表１に示した。これらの内、カプサイシノイド含有油脂組成物１〜６は本発明の辛味増強剤を添加した実施例であり、カプサイシノイド含有油脂組成物７〜１１は本発明の辛味増強剤以外の乳化剤を添加した比較例である。また、対照としてカプサイシノイド含有油脂組成物１２は乳化剤を一切添加せずに調製した。
(2) Formulation of capsaicinoid-containing oil and fat composition Table 1 shows the composition of capsaicinoid-containing oil and fat compositions 1 to 12 prepared using the above raw materials. Among these, capsaicinoid-containing oil and fat compositions 1 to 6 are examples to which the pungent enhancer of the present invention was added, and capsaicinoid-containing oil and fat compositions 7 to 11 were comparative examples to which an emulsifier other than the pungent enhancer of the present invention was added. It is. As a control, capsaicinoid-containing oil and fat composition 12 was prepared without adding any emulsifier.
（３）カプサイシノイド含有油脂組成物の調製方法
表１に示した配合割合に従って、２００ｍｌ容量のビーカーに原材料を合計１００ｇとなるように量りとり、６０℃に加熱しながらよく撹拌して混合し、常温まで放冷してカプサイシノイド含有油脂組成物１〜１２各１００ｇを得た。
(3) Preparation Method of Capsaicinoid-Containing Oil / Fat Composition According to the blending ratio shown in Table 1, the raw materials are weighed in a 200 ml capacity beaker to a total of 100 g, mixed with good stirring while heating to 60 ° C. The capsaicinoid-containing oil and fat compositions 1 to 12 were each 100 g.
［辛味の評価］
得られたカプサイシノイド含有油脂組成物１〜１２について、辛味に関しての官能評価を、表２に示す評価基準に従い１０名のパネラーで行った。結果はそれぞれ１０名の評点の平均値を求め、下記基準にて記号化した。結果を表３に示す。
＜記号化基準＞
◎：極めて良好 平均値３．５以上
○：良好 平均値２．５以上、３．５未満
△：やや悪い 平均値１．５以上、２．５未満
×：悪い 平均値１．５未満
[Evaluation of pungent taste]
About the obtained capsaicinoid containing oil-fat compositions 1-12, sensory evaluation regarding pungent taste was performed by the 10 panelists according to the evaluation criteria shown in Table 2. The results were obtained by averaging the scores of 10 people each and symbolizing them according to the following criteria. The results are shown in Table 3.
<Symbolization criteria>
◎: Very good Average value 3.5 or more ○: Good Average value 2.5 or more, less than 3.5 △: Slightly bad Average value 1.5 or more, less than 2.5 ×: Bad Average value less than 1.5
表３の結果から明らかなように、本発明の辛味増強剤を添加したカプサイシノイド含有油脂組成物１〜６は強い辛味を感じることができた。一方、比較例のカプサイシノイド含有油脂組成物１〜１１はほとんど辛味を感じることができず、対照と差が無かった。 As is clear from the results in Table 3, the capsaicinoid-containing oil and fat compositions 1 to 6 to which the pungent enhancer of the present invention was added could feel a strong pungent taste. On the other hand, the capsaicinoid-containing fat and oil compositions 1 to 11 of the comparative example could hardly feel a pungent taste, and there was no difference from the control.
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