JP2002186424A - Food/drink containing conjugated trienoic acid-based oil and fat - Google Patents

Food/drink containing conjugated trienoic acid-based oil and fat

Info

Publication number
JP2002186424A
JP2002186424A JP2001281949A JP2001281949A JP2002186424A JP 2002186424 A JP2002186424 A JP 2002186424A JP 2001281949 A JP2001281949 A JP 2001281949A JP 2001281949 A JP2001281949 A JP 2001281949A JP 2002186424 A JP2002186424 A JP 2002186424A
Authority
JP
Japan
Prior art keywords
oil
fat
food
seed oil
acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2001281949A
Other languages
Japanese (ja)
Inventor
Tadayoshi Shiraishi
忠義 白石
Masayuki Abe
真幸 阿部
Hidenori Takenaka
秀範 竹中
Toru Onishi
透 大西
Kozo Yamashita
耕三 山下
Kiyoshi Ota
清 太田
Masaki Fujimura
昌樹 藤村
Tomoko Nakatani
友子 中谷
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kanegafuchi Chemical Industry Co Ltd
Original Assignee
Kanegafuchi Chemical Industry Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kanegafuchi Chemical Industry Co Ltd filed Critical Kanegafuchi Chemical Industry Co Ltd
Priority to JP2001281949A priority Critical patent/JP2002186424A/en
Publication of JP2002186424A publication Critical patent/JP2002186424A/en
Pending legal-status Critical Current

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  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Edible Oils And Fats (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Fats And Perfumes (AREA)

Abstract

PROBLEM TO BE SOLVED: To provide a new food/drink having a function of hardly causing obesity or ameliorating obesity and expected preventive/ameliorative effect against/on life habit sickness accompanying obesity while containing oil and fat equivalent to those of a usual food/drink, and also to provide a food/drink using the new food/drink. SOLUTION: This food/drink comprises conjugated trienoic acid-based oil and fat containing a conjugated highly unsaturated fatty acid having a conjugated trienoic structure. A food using the food/drink is also provided.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【発明の属する技術分野】本発明は、共役トリエン酸系
油脂を含有し、脂肪蓄積抑制機能、蓄積脂肪低減促進機
能、糖質代謝異常改善機能を有し、肥満に伴う生活習慣
病の予防・改善効果が期待できる新規な飲食品に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention contains a conjugated trienoic acid-based fat and oil, has a function of suppressing fat accumulation, a function of accelerating the reduction of accumulated fat, and a function of ameliorating abnormal carbohydrate metabolism. It relates to novel foods and drinks that can be expected to improve.

【０００２】[0002]

【従来の技術】今日多くの飲食品において油脂が添加さ
れ製造されている。飲食品に油脂を添加する目的は、個
々の飲食品により多様であるが、多くの場合、飲食品
に、エネルギー源を供給するため、旨味、こく味等
を付与ため、好ましい口当たり、食感を付与するた
め、老化など品質の劣化を防止するため、製造時の
作業性を改善するため、等である。2. Description of the Related Art In many foods and drinks, fats and oils are added and manufactured today. The purpose of adding fats and oils to foods and drinks varies depending on individual foods and drinks, but in many cases, foods and drinks are supplied with an energy source, umami, kokumi, etc. In order to prevent deterioration of quality such as aging, to improve workability during production, and the like.

【０００３】飲食品への油脂の添加は、上記の様な好ま
しい効果をもたらす反面、肥満を起こしやすい食品にな
ることが指摘されている。肥満は、単に美容面で問題で
あるばかりでなく、糖尿病、高血圧、脂質代謝異常等の
生活習慣病またはこれらの疾患を基礎とする動脈硬化や
心疾患、中枢疾患の重要な要因であることが明らかとな
っている。[0003] It has been pointed out that the addition of fats and oils to foods and drinks produces the above-mentioned favorable effects, but on the other hand results in foods liable to cause obesity. Obesity is not only a cosmetic problem, but also an important factor in lifestyle-related diseases such as diabetes, hypertension, and lipid metabolism, or arteriosclerosis, heart disease, and central diseases based on these diseases. It is clear.

【０００４】この様な状況を受け、低脂肪、無脂肪、低
エネルギーまたは肥満を改善する成分を添加した食品が
各種開発されている。例えば、低脂肪ルウ（特開平１１
−９８９７３、特開平９−３１３１４２）、脂肪低減原
料を利用したソース類（特開平１１−１２３０６６）、
ペクチン組成物を含むスープおよびソース（特開平７−
１９６７０７）、脂肪分の一部または全部をマルチトー
ルによって代替するドレッシング（特開平１２−７８９
５４）、カラギナンを含む低脂肪のマヨネーズ様製品
（特開平９−１０７９１６）、陽イオンで架橋された低
メトキシルペクチンを含む無脂肪または低脂肪ドレッシ
ング（特開平９−１０３２６４）、脂肪族多価アルコー
ルとのエステルから成る低カロリー食品（特開平６−３
３９３４１）、低脂肪または無脂肪性原料を用いた牛乳
類（特開平１０−２６２５５２）、ホワイトナー（特開
平１０−１７９０２５）、澱粉分解物、ペクチン等の乳
脂肪の代替物となり得る低カロリー食品素材を配合した
アイスクリーム（特開平１１−２９９４２６、特開平７
−１９６７０６）、超微粉砕穀類を添加してなる低脂肪
のホイップ可能な非乳クリーム（特開平７−２６５００
０）、増粘剤とバターミルク成分を含む水性相と、脂肪
と乳化剤系を含む脂肪相との水連続エマルジョンを含む
ホイップ可能な非乳クリーム（特開平５−２１９９０
９）、無脂肪ミルク固形物、ベータ相系結晶性脂肪、乳
化剤、および微結晶性セルロースとナトリウムカルボキ
シメチルセルロースとを含んでなる安定剤を混合してな
るホイップクリーム（特開平５−６８４８５）、油脂分
として飽和脂肪酸比率４０％（重量％、以下同じ）以下
で、且つ不飽和脂肪酸比率５０％以上の油脂を１０％以
下含有させることを特徴とするスナック食品（特開平１
１−１０３８０８）、トリステアリンを５０％以上含有
させることにより、消化吸収性を低減させた油脂組成物
（特開平６−２４５７００）、ヒノキチオールを有効成
分として含有するリパーゼ阻害剤、それを配合した食品
（特開平８−２６８８８２）、コンニャクを用いた麺
（特開平１１−１５５５０３、特開平１０−１１３１４
０）、カバノアナタケ抽出物を添加した麺（特開平１１
−１３０６９２）、トランスグルタミナーゼおよび蛋白
部分加水分解物を添加した麺（特開平１０−１１７７２
９）、モロヘイヤ入り手延べ麺（特開平９−１９２６
５）、および海草類を添加した麺（特開平７−１０７９
４５）、可食性材料、気泡、水、トレハロース微粒子お
よび水溶性高分子（および／または可食性界面活性剤）
を含有する分散系組成物よりなる気泡含有の低脂肪飲料
（特開平１２−８３６３７）、脱脂乳等の乳性原料を、
微細な孔径を有するフィルターで処理して乳脂を除去し
た無脂肪牛乳（特開平１０−２６２５５２）などが例示
される。[0004] Under such circumstances, various foods containing low fat, no fat, low energy, and added ingredients for improving obesity have been developed. For example, low fat luw (Japanese Unexamined Patent Publication No.
-98973, JP-A-9-313142), sauces using fat-reducing raw materials (JP-A-11-123066),
Soup and sauce containing pectin composition
196707), a dressing in which a part or all of fat is replaced by maltitol (Japanese Patent Laid-Open No. 12-789)
54), low-fat mayonnaise-like product containing carrageenan (JP-A-9-107916), fat-free or low-fat dressing containing low methoxyl pectin cross-linked with cations (JP-A-9-103264), aliphatic polyhydric alcohol Low-calorie food comprising an ester of
39341), low-calorie foods that can be used as substitutes for milk fats such as milk using low-fat or non-fat raw materials (JP-A-10-262552), whitener (JP-A-10-17925), starch degradation products, pectin, etc. Ice cream containing ingredients (JP-A-11-299426 and JP-A-7-299426)
-196706), a low-fat whipping-able non-dairy cream with the addition of micronized grains (JP-A-7-26500)
0), whipping-capable non-dairy cream containing a water-continuous emulsion of an aqueous phase containing a thickener and a buttermilk component and a fat phase containing a fat and an emulsifier system (JP-A-5-21990)
9) whipped cream obtained by mixing a non-fat milk solid, a beta-phase crystalline fat, an emulsifier, and a stabilizer containing microcrystalline cellulose and sodium carboxymethyl cellulose (JP-A-5-68485); A snack food containing 40% or less of a saturated fatty acid ratio (weight%, the same applies hereinafter) and 10% or less of an oil or fat having an unsaturated fatty acid ratio of 50% or more (Japanese Patent Laid-Open No.
1-1103808), an oil or fat composition containing 50% or more of tristearin to reduce digestion and absorption (JP-A-6-245700), a lipase inhibitor containing hinokitiol as an active ingredient, and a food containing the same. (JP-A-8-268882), noodles using konjac (JP-A-11-155503, JP-A-10-11314)
0), noodles to which birch extract has been added (Japanese Unexamined Patent Publication No.
-130692), noodles to which transglutaminase and partial protein hydrolyzate are added (Japanese Patent Application Laid-Open No. 10-11772).
9), noodles with Moroheiya (Japanese Patent Laid-Open No. 9-1926)
5) and noodles to which seaweeds have been added (JP-A-7-1079)
45), edible materials, air bubbles, water, trehalose microparticles and water-soluble polymers (and / or edible surfactants)
A low-fat beverage containing bubbles, which is composed of a dispersion composition containing (JP-A-12-83637), dairy raw materials such as skim milk,
Fat-free milk from which milk fat has been removed by treatment with a filter having a fine pore size (Japanese Patent Application Laid-Open No. 10-262552) is exemplified.

【０００５】これらの低脂肪、無脂肪食品は、本来の食
用油脂を用いた食品に比較し、油脂の旨味、こく味が少
なく、口当たりも劣り、麺類などでは、コシの強さや、
老化に対する耐性が劣る等、種々の問題がある。そもそ
も、食品への油脂添加の目的は上記の通りであり、油脂
の低減の結果、これらの効果が劣る食品になることは当
然と言える。[0005] These low-fat, non-fat foods have less umami and kokumi taste and are less palatable than foods using original edible oils and fats.
There are various problems, such as poor resistance to aging. In the first place, the purpose of adding fats and oils to foods is as described above, and it can be naturally said that as a result of reducing fats and oils, foods having these effects are inferior.

【０００６】従って、今日の油脂を含有する飲食品で
は、油脂に由来する旨味、こく味、口当たり、腰の強
さ、老化耐性、作業性の良さ等を維持しようとすれば、
高含量の油脂の添加が必要であり、肥満を避けようとす
れば油脂含量の低下が必要と、相反する問題を有してい
る。[0006] Therefore, in today's foods and drinks containing fats and oils, if it is intended to maintain the umami taste, body taste, mouthfeel, waist strength, aging resistance, good workability, etc. derived from fats and oils,
There is a contradictory problem that the addition of a high content of fats and oils is necessary, and the fat and oil content must be reduced in order to avoid obesity.

【０００７】[0007]

【発明が解決しようとする課題】本発明の目的は、通常
の飲食品と同等の油脂を含量し、油脂に由来する旨味、
こく味、口当たり、腰の強さ、老化耐性、作業性の良さ
等を維持しながらも、肥満を起こしにくい、または肥満
を改善する機能を有し、肥満に伴う生活習慣病の予防・
治療効果が期待できる新規な飲食品およびそれを利用し
た食品を提供することにある。SUMMARY OF THE INVENTION An object of the present invention is to contain fats and oils equivalent to ordinary foods and drinks,
While maintaining body taste, mouthfeel, waist strength, aging resistance, good workability, etc., it has the function of hardly causing obesity or improving obesity, preventing lifestyle-related diseases associated with obesity.
An object of the present invention is to provide novel foods and drinks that can be expected to have a therapeutic effect and foods using the same.

【０００８】[0008]

【課題を解決するための手段】上記課題を解決する手段
としては、油脂でありながら、肥満を予防・改善する機
能または肥満に伴う生活習慣病予防・改善機能を有する
油脂を用いることが考えられる。本発明者らは、既に、
共役トリエン構造を有する脂肪酸が脂肪代謝の重要な制
御因子であるペルオキシゾーム活性化剤応答性受容体
（ＰＰＡＲ：peroxisome proliferator-activated rece
ptor）のアゴニストであり、そのトリグリセリド誘導体
をマウスに摂食させると顕著な脂肪蓄積抑制機能、蓄積
脂肪低減促進機能を発揮することを見出し、特許出願し
た（特開２０００−３５５５３８）。その後、上記共役
トリエン構造を有する共役高度不飽和脂肪酸よりなる油
脂を飲食品へ応用すべく検討を重ねた結果、当該油脂を
含有する飲食品が、油脂独特の旨味、こく味、口当た
り、腰の強さ、老化耐性、作業性を有しながら、脂肪蓄
積抑制機能、蓄積脂肪低減促進機能、糖質代謝異常改善
機能を発揮することを見出し、更に検討を重ねた結果、
本発明を完成するに至った。As means for solving the above-mentioned problems, it is conceivable to use fats and oils which have a function of preventing and ameliorating obesity or a function of preventing and ameliorating lifestyle-related diseases associated with obesity while being fats and oils. . We have already
Fatty acids having a conjugated triene structure are peroxisome proliferator-activated receptors (PPARs), which are important regulators of fat metabolism.
ptor), and found that when a triglyceride derivative thereof was fed to mice, it exerted a remarkable function of suppressing fat accumulation and accelerating the function of reducing accumulated fat, and filed a patent application (JP-A-2000-355538). After that, as a result of repeated studies to apply the fats and oils comprising the conjugated polyunsaturated fatty acids having the conjugated triene structure to foods and drinks, the foods and drinks containing the fats and oils have a unique taste of fats and oils, the body taste, mouthfeel, While having strength, aging resistance, and workability, they found that they exhibited a function of suppressing fat accumulation, a function of accelerating reduction of accumulated fat, and a function of improving abnormalities in carbohydrate metabolism.
The present invention has been completed.

【０００９】即ち、本発明の第１は、共役トリエン構造
を有する共役高度不飽和脂肪酸を含む共役トリエン酸系
油脂を含有してなる油脂含有飲食品に関する。好ましい
実施態様としては、（１）共役トリエン酸系油脂が、プ
ニカ酸、α−エレオステアリン酸、β−エレオステアリ
ン酸、ジャルカリック酸、カレンデイン酸およびカタル
ピン酸からなる群より選ばれる少なくとも１種を含む上
記記載の飲食品、（２）共役トリエン酸系油脂が、ざく
ろ科、きく科、とうだいぐさ科、うり科、のうぜんかず
ら科およびばら科に属する植物からなる群より選択され
る少なくとも１種の植物を抽出して得られる植物抽出物
である上記記載の飲食品、（３）植物抽出物が、ザクロ
種子油、ニガウリ種子油、キンセンカ種子油、ノウゼン
カズラ種子油、キササゲ種子油、アメリカキササゲ種子
油、バルサムアップル種子油、スネークガード種子油、
カボチャ種子油、アブラギリ種子油およびサクランボ種
子油からなる群より選択される少なくとも１種である上
記記載の飲食品、（４）共役トリエン酸系油脂の含有量
が０．２重量％以上である上記記載の飲食品、（５）脂
肪蓄積抑制機能、蓄積脂肪低減促進機能および糖質代謝
異常改善機能の内の少なくとも１つの機能を有する上記
記載の飲食品、であり、更に好ましい実施態様として
は、飲食品が、ルウ、ドレッシング、乳製品様食品、塗
布用油脂、ピックル液、麺類または飲料である上記記載
の飲食品である。That is, the first aspect of the present invention relates to an oil-and-fat-containing food or drink comprising a conjugated trienoic acid-based oil or fat containing a conjugated polyunsaturated fatty acid having a conjugated triene structure. In a preferred embodiment, (1) the conjugated trienoic acid-based fat or oil is at least one selected from the group consisting of punicic acid, α-eleostearic acid, β-eleostearic acid, jalcalic acid, calendic acid and catalpic acid. (2) at least one member selected from the group consisting of plants belonging to the family Pomegranate, Agriculturaceae, Pterodaceae, Botryaceae, Plumbaceae and Roseaceae; (3) The plant extract is a plant extract obtained by extracting a seed plant, wherein the plant extract is a pomegranate seed oil, a bitter melon seed oil, a calendula seed oil, a rosewood seed oil, a catalpa seed oil, an American catalpa Seed oil, balsam apple seed oil, snake guard seed oil,
The food or drink as described above, which is at least one member selected from the group consisting of pumpkin seed oil, oilseed seed oil, and cherry seed oil, wherein the content of (4) the conjugated trienoic acid-based fat is 0.2% by weight or more. (5) The food or drink as described above, which has at least one of a function of suppressing fat accumulation, a function of accelerating reduction of accumulated fat, and a function of improving abnormal carbohydrate metabolism. The food or beverage as described above, wherein the food or beverage is a roux, a dressing, a dairy-like food, an oil or fat for application, a pickle liquid, noodles or a beverage.

【００１０】本発明の第２は、上記記載の飲食品を利用
または２次加工して得られる脂肪蓄積抑制機能、蓄積脂
肪低減促進機能および糖質代謝異常改善機能の内の少な
くとも１つの機能を有する飲食品に関する。[0010] A second aspect of the present invention is to provide at least one of a function of suppressing fat accumulation, a function of accelerating reduction of accumulated fat, and a function of improving abnormal carbohydrate metabolism, which are obtained by utilizing or secondary processing of the above-mentioned food or drink. Related to foods and beverages having.

【００１１】本発明で使用する上記共役トリエン酸系油
脂は、天然にはザクロ種子やニガウリ種子などの限られ
た植物種子に存在することが知られている未開発の油脂
であり、従来、この油脂を利用した飲食品の例は知られ
ていない。The conjugated trienoic oils and fats used in the present invention are undeveloped oils and fats which are naturally known to be present in limited plant seeds such as pomegranate seeds and bitter melon seeds. Examples of foods and drinks using oils and fats are not known.

【００１２】[0012]

【発明の実施の形態】以下、本発明について詳細に説明
する。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

【００１３】本発明の飲食品は、油脂として、共役トリ
エン酸系油脂を含有する。本発明の飲食品に利用される
共役トリエン酸系油脂とは、共役トリエン構造を有する
共役高度不飽和脂肪酸（以下、「共役トリエン酸」とい
う。）またはその誘導体を含んでなる油脂をいい、例え
ば、共役トリエン酸を構成脂肪酸とするグリセリド、該
グリセリドを含有する油脂、共役トリエン酸を溶解した
油脂等が挙げられ、共役トリエン酸を含む油脂であれば
特に制限を受けない。例えば、不飽和度（炭素−炭素不
飽和結合の数）３〜６、炭素数１０〜２２の共役トリエ
ン脂肪酸を含む油脂が挙げられ、具体的には、プニカ酸
(punicic acid)（１８：３，９ｃ、１１ｔ、１３ｃ）、
カレンデイン酸（calendic acid）（１８：３，８ｔ、
１０ｔ、１２ｃ）、ジャルカリック酸（jarcalic aci
d）（１８：３，８ｃ、１０ｔ、１２ｃ）、α-エレオス
テアリン酸(α-eleostealic acid)（１８：３，９ｃ、
１１ｔ、１３ｔ）、β-エレオステアリン酸(β-eleoste
alic acid) （１８：３，９ｔ、１１ｔ、１３ｔ）、カ
タルピン酸（catalpic acid）（１８：３，９ｔ、１１
ｔ、１３ｃ）、カムロレニン酸（kamlolenic acid）
（１８ＯＨ、９ｃ、１１ｔ、１３ｔ）や、その他の共役
オクタデカトリエン酸、エイコサテトラエン酸を含む油
脂等が例示できる。これらの内でも、好ましくは、プニ
カ酸、α−エレオステアリン酸、β−エレオステアリン
酸、ジャルカリック酸、カレンデイン酸、カタルピン酸
が挙げられ、安定性、経済性、機能の強さの面よりプニ
カ酸、α−エレオステアリン酸を含む油脂が更に好まし
い。The food or drink of the present invention contains a conjugated trienoic acid-based fat or oil as the fat or oil. The conjugated trienoic acid-based fats and oils used in the food and drink of the present invention refers to fats and oils containing a conjugated polyunsaturated fatty acid having a conjugated triene structure (hereinafter, referred to as “conjugated trienoic acid”) or a derivative thereof. And glycerides having conjugated trienoic acid as a constituent fatty acid, fats and oils containing the glyceride, fats and oils in which conjugated trienoic acid is dissolved, and any other fats and oils containing conjugated trienoic acid are not particularly limited. For example, fats and oils containing a conjugated triene fatty acid having a degree of unsaturation (the number of carbon-carbon unsaturated bonds) of 3 to 6 and a carbon number of 10 to 22 are mentioned.
(punicic acid) (18: 3, 9c, 11t, 13c),
Calendic acid (18: 3,8t,
10t, 12c), jarcalic acid
d) (18: 3,8c, 10t, 12c), α-eleostealic acid (18: 3,9c,
11t, 13t), β-eleostearic acid (β-eleoste
alic acid) (18: 3, 9t, 11t, 13t), catalpic acid (18: 3, 9t, 11t)
t, 13c), kamlolenic acid
(18OH, 9c, 11t, 13t) and other fats and oils containing conjugated octadecatrienoic acid and eicosatetraenoic acid. Among them, preferably, punicic acid, α-eleostearic acid, β-eleostearic acid, jalcalic acid, calendic acid, catalpic acid, and the like, in terms of stability, economy, and strength of function. Fats and oils containing punicic acid and α-eleostearic acid are more preferred.

【００１４】本発明の飲食品に利用される共役トリエン
酸系油脂としてのグリセリドは、モノグリセリド、ジグ
リセリド、トリグリセリドの何れの形でもよいが、食用
油脂としての物性や風味の面よりトリグリセリドの形が
好ましい。これらジグリセリド、トリグリセリドにおい
て、共役トリエン酸がエステル化される位置および数は
目的に応じて選択すればよく、特に制限されることはな
い。例えば、ジグリセリドにおいて、１位、２位、３位
の内の任意の１カ所または２カ所にエステル化され得る
し、トリグリセリドにおいて、１位、２位、３位の内の
任意の１〜３カ所にエステル化されても良い。具体的な
共役トリエン酸グリセリドとしては、１−プニシール−
ｓｎ−グリセロール（１-punicyl-sn-glycerol）、２−
プニシール−ｓｎ−グリセロール（２-punicyl-sn-glyc
erol）、１，２−ジプニシール−ｓｎ−グリセロール
（１，２-dipunicyl-sn-glycerol）、１，３−ジプニシ
ール−ｓｎ−グリセロール（１、３-dipunicyl-sn-glyc
erol）、１，２，３−トリプニシール−ｓｎ−グリセロ
ール（１，２，３-tripunicyl-sn-glycerol）、１−α
−エレオステアリール−ｓｎ−グリセロール（１-α-er
eostearyl-sn-glycerol）、２-α−エレオステアリール
−ｓｎ−グリセロール（２-α-ereostearyl-sn-glycero
l）、１，２−ジα−エレオステアリール−ｓｎ−グリ
セロール（１，２-diα-ereostearyl-sn-glycerol）、
１，３−ジα−エレオステアリール−ｓｎ−グリセロー
ル（１，３- diα-ereostearyl -sn-glycerol）、１，
２，３−トリα−エレオステアリール−ｓｎ−グリセロ
ール（１，２，３-triα-ereostearyl-sn-glycerol）等
が挙げられる。The glyceride used as the conjugated trienoic acid-based fat or oil used in the food or drink of the present invention may be any of monoglyceride, diglyceride and triglyceride, but the triglyceride is preferred in view of physical properties and flavor as the edible fat and oil. . In these diglycerides and triglycerides, the position and number at which the conjugated trienoic acid is esterified may be selected according to the purpose, and are not particularly limited. For example, in diglyceride, it can be esterified at any one or two of the first, second, and third positions, and in triglyceride, any one of one, two, or three of the first, second, and third positions can be esterified. May be esterified. Specific examples of the conjugated trienoic acid glyceride include 1-punisil-
sn-glycerol (1-punicyl-sn-glycerol), 2-
Punisyl-sn-glycerol (2-punicyl-sn-glyc
erol), 1,2-dipunisil-sn-glycerol (1,2-dipunicyl-sn-glycerol), 1,3-dipunisil-sn-glycerol (1,3-dipunicyl-sn-glycerol)
erol), 1,2,3-tripunicyl-sn-glycerol, 1-α
-Eleostaryl-sn-glycerol (1-α-er
eostearyl-sn-glycerol), 2-α-ereostearyl-sn-glycerol
l), 1,2-diα-eleostearyl-sn-glycerol (1,2-diα-ereostearyl-sn-glycerol),
1,3-diα-ereostearyl-sn-glycerol (1,3-diα-ereostearyl-sn-glycerol), 1,
2,3-triα-eleostearyl-sn-glycerol (1,2,3-triα-ereostearyl-sn-glycerol) and the like.

【００１５】本発明の共役トリエン酸系油脂は、化学的
方法や酵素を用いて合成的に製造されたものであれ、天
然の動植物から抽出されたものであれ、いずれも利用し
うるが、食用油脂としての用途や昨今の消費者の嗜好を
考えると、天然の植物油脂、動物油脂、海産物油脂が好
ましく、更には量的確保の面より植物種子油が最も好ま
しい。これらの動植物油脂は、天然の動植物、好ましく
は植物種子を一般的な方法で抽出して得ることができ
る。本発明の共役トリエン酸系油脂を含有する好ましい
植物の例としては、ざくろ科（Punicaceae）、きく科
（Compositae（Asteraceae）)、とうだいぐさ科（Eupho
rdiaceae）、うり科（Cucuritaceae）、のうぜんかずら
科（Bignoniaceae）、ばら科（Rosaeceae）に属する植
物が挙げられる。これらの内でも、量的入手が容易な、
ざくろ科、ばら科、うり科に属する植物がより好まし
い。本発明の共役トリエン酸系油脂は、これらの植物の
種子、根、葉、茎より適宜抽出されうるが、含量の多い
種子を材料として植物種子油として得るのが好ましい。
好ましい植物種子油の具体的な例としては、ザクロ種子
油、ニガウリ種子油、キンセンカ種子油、ノウゼンカズ
ラ種子油、キササゲ種子油、アメリカキササゲ種子油、
バルサムアップル種子油、スネークガード種子油、カボ
チャ種子油、アブラギリ種子油、サクランボ種子油が挙
げられ、これらの内でも、種子中での共役トリエン酸系
油脂の含量が高い、ザクロ種子油、ニガウリ種子油、バ
ルサムアップル種子油、スネークガード種子油、アブラ
ギリ種子油が好ましく、入手の容易なザクロ種子油、ニ
ガウリ種子油が最も好ましい。The conjugated trienoic oils and fats of the present invention can be used irrespective of whether they are produced synthetically using chemical methods or enzymes, or extracted from natural animals and plants. Considering the use as fats and oils and the taste of consumers in recent years, natural vegetable fats, animal fats and oils and marine fats and oils are preferred, and vegetable seed oil is most preferred from the viewpoint of securing quantity. These animal and plant fats and oils can be obtained by extracting natural animals and plants, preferably plant seeds, by a general method. Examples of preferred plants containing the conjugated trienoic acid-based fats and oils of the present invention include pomegranates (Punicaceae), pomegranates (Compositae (Asteraceae)), and pomegranates (Euphoaceae).
rdiaceae), Cucuritaceae, Bignoniaceae, and Roseae (Rosaeceae). Of these, quantitative availability is easy,
Plants belonging to the pomegranate family, the rose family, and the borage family are more preferred. The conjugated trienoic acid-based fats and oils of the present invention can be appropriately extracted from the seeds, roots, leaves, and stems of these plants, but it is preferable to obtain seeds having a high content as plant seed oils.
Specific examples of preferred plant seed oils include pomegranate seed oil, bitter melon seed oil, calendula seed oil, wild oat seed oil, catalpa seed oil, American catalpa seed oil,
Balsam apple seed oil, snake guard seed oil, squash seed oil, abragiri seed oil, cherry seed oil, and among them, pomegranate seed oil, bitter gourd seed, which have a high content of conjugated trienoic oils in the seed Oil, balsam apple seed oil, snake guard seed oil and abragiri seed oil are preferred, and readily available pomegranate seed oil and bitter gourd seed oil are most preferred.

【００１６】本発明の飲食品に用いられる共役トリエン
酸系油脂は、その精製度や品質により特に制限を受け
ず、植物種子の溶媒抽出または圧搾などにより得られた
粗抽出物の形態でも良く、また、粗抽出物を吸着クロマ
トグラフィー、分配クロマトグラフィー、イオン交換ク
ロマトグラフィー、分子篩クロマトグラフィー、有機溶
媒による分別抽出、分別晶析、分子蒸留などにより高純
度に精製して用いても良いが、通常は植物種子抽出物を
そのまま用いるより、ウインタライズ、脱色、脱臭等の
精製を行ったものを用いるのが好ましい。The conjugated trienoic acid-based oil used in the food or drink of the present invention is not particularly limited by its purification degree and quality, and may be in the form of a crude extract obtained by solvent extraction or pressing of plant seeds. The crude extract may be used after being purified to high purity by adsorption chromatography, partition chromatography, ion exchange chromatography, molecular sieve chromatography, fractional extraction with an organic solvent, fractional crystallization, molecular distillation, etc. It is preferable to use a purified water seed, decolorized, deodorized, etc., rather than using a plant seed extract as it is.

【００１７】本発明の飲食品における共役トリエン酸系
油脂の含有は０．２％（重量％、以下同じ）以上、更に
は１％以上がより好ましい。０．２％未満では、脂肪蓄
積抑制機能、蓄積脂肪低減促進機能、糖質代謝異常改善
機能が不十分である。The content of the conjugated trienoic acid-based fat or oil in the food or drink of the present invention is at least 0.2% (% by weight, hereinafter the same), more preferably at least 1%. If it is less than 0.2%, the function of suppressing fat accumulation, the function of accelerating the reduction of accumulated fat, and the function of improving abnormal carbohydrate metabolism are insufficient.

【００１８】本発明の飲食品に共役トリエン酸系油脂を
添加する形態としては、油脂成分として共役トリエン酸
系油脂を単独で利用してもよいし、必要に応じ通常の食
用油脂と混合して用いてもよい。また、フリーの共役ト
リエン酸または共役トリエン酸のメチルエステル、エチ
ルエステル、ベンジルエステル等のエステル誘導体、ナ
トリウム塩、マグネシウム塩、カリウム塩等の無機塩、
アミン等の有機塩を油脂に添加・混合したものを飲食品
に添加してもよい。また、共役トリエン酸系油脂と通常
の食用油脂を混合した油脂をエステル交換して得られる
油脂を用いてもよい。共役トリエン酸系油脂と通常の食
用油脂をエステル交換した油脂を得る方法としては、特
に限定はなく、化学的エステル交換や酵素によるエステ
ル交換など一般的によく用いられるエステル交換法で実
施し得る。例えば、共役トリエン酸系油脂と通常の食用
油脂を等量混合し、触媒としてナトリウムメトキシドを
油脂に対して０．１〜０．５％加え、８０℃、３０分程
度攪拌した後、水洗し、常法により脱色・脱臭すること
で得られる。また、共役トリエン酸系油脂と通常の食用
油脂の混合物をｎ−ヘキサンに溶解後、市販の固定化リ
パーゼを加え、４０〜６０℃で、１２時間以上反応させ
た後、酵素を濾別し、ｎ−ヘキサンを溜去することによ
りエステル交換を行うこともできる。The form in which the conjugated trienoic acid-based fat or oil is added to the food or drink of the present invention may be a conjugated trienoic acid-based fat or oil alone as a fat or oil component, or may be mixed with a normal edible fat or oil as needed. May be used. Further, free conjugated trienoic acid or ester derivatives such as methyl ester, ethyl ester and benzyl ester of conjugated trienoic acid, inorganic salts such as sodium salt, magnesium salt and potassium salt,
What added and mixed the organic salt, such as an amine, to fats and oils may be added to food and drink. Moreover, you may use the fats and oils obtained by transesterifying the fats and oils which mixed the conjugated trienoic-acid type fats and oils and normal edible fats and oils. There is no particular limitation on the method for obtaining a fat obtained by transesterifying a conjugated trienoic acid-based fat and a normal edible fat and oil, and it can be carried out by a commonly used transesterification method such as chemical transesterification or enzymatic transesterification. For example, an equal amount of a conjugated trienoic acid-based fat and an ordinary edible fat and oil are mixed, and sodium methoxide is added as a catalyst in an amount of 0.1 to 0.5% based on the fat and oil. It can be obtained by decoloring and deodorizing by a conventional method. Further, after dissolving a mixture of conjugated trienoic acid-based oil and normal edible oil and fat in n-hexane, a commercially available immobilized lipase was added, and the mixture was reacted at 40 to 60 ° C. for 12 hours or more. Transesterification can also be performed by distilling off n-hexane.

【００１９】共役トリエン酸系油脂と混合することので
きる油脂としては、天然油脂、加工油脂およびこれらの
混合物の何れをも使用することができる。例えば、コー
ン油、大豆油、紅花油、なたね油、パーム油、綿実油等
の植物性油脂、豚脂、牛脂、乳脂、魚油等の動物性油脂
またはこれらを混合、分別、硬化、エステル交換したも
の、更にはこれらを加工したバター、マーガリン、ショ
ートニング等が例示できる。As fats and oils that can be mixed with the conjugated trienoic acid-based fats and oils, any of natural fats and oils, processed fats and oils and mixtures thereof can be used. For example, corn oil, soybean oil, safflower oil, rapeseed oil, palm oil, vegetable oils such as cottonseed oil, lard, beef tallow, milk fat, animal oils such as fish oil or the like, mixed, fractionated, cured, transesterified, Further, butter, margarine, shortening and the like obtained by processing these are exemplified.

【００２０】本発明の飲食品は、目的に応じて通常の飲
食品に添加される油脂以外の食品素材および食品添加物
を添加しうる。例えば、レシチン、グリセリン脂肪酸エ
ステル、ショ糖脂肪酸エステル、ソルビタン飽和脂肪酸
エステル、ポリグリセロール脂肪酸エステル、ジアセチ
ル酒石酸モノグリセリド等の乳化剤、カラギーナン、カ
ルボキシルメチルセルロース（ＣＭＣ）ナトリウム、ア
ルギン酸ナトリウム、寒天、プルラン、キサンタンガ
ム、ローカストビーンガム、カードランなどの乳化安定
剤、レシチン、ホスファチジルエタノールアミン等のリ
ン脂質、トコフェロール類、アスコルビン酸、アスコル
ビルパルミテート等のアスコルビン酸誘導体類、カロテ
ン等のビタミンＡ前駆体、カテキン等のポリフェノール
類、ルチン等のフラボン類、イソフラボン類、ローズマ
リー抽出物のような植物抽出物類、リコペン等の植物色
素、クエン酸イソプロピル等のクエン酸エステル類等な
どの抗酸化剤、カゼインナトリウム、リン酸塩などの溶
解塩、カラギーナン、グアガム、ローカストビーンガ
ム、ゼラチン、ペクチン増粘剤、酸味料、呈味材、ｐＨ
調節剤、卵成分、乳成分、クリーム、糖類、食塩、調味
料、香辛料、乳化剤、糊料、着色料、野菜、果物類等が
挙げられる。The food and drink of the present invention may contain food ingredients and food additives other than oils and fats added to ordinary food and drink according to the purpose. For example, emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan saturated fatty acid ester, polyglycerol fatty acid ester, diacetyltartaric acid monoglyceride, carrageenan, sodium carboxymethylcellulose (CMC), sodium alginate, agar, pullulan, xanthan gum, locust bean Gums, emulsion stabilizers such as curdlan, lecithin, phospholipids such as phosphatidylethanolamine, tocopherols, ascorbic acid, ascorbic acid derivatives such as ascorbyl palmitate, vitamin A precursors such as carotene, polyphenols such as catechin, Flavones such as rutin, isoflavones, plant extracts such as rosemary extract, plant pigments such as lycopene, and quenches such as isopropyl citrate Antioxidants such as acid esters, sodium caseinate, dissolved salts such as phosphates, carrageenan, guar gum, locust bean gum, gelatin, pectin thickeners, acidulants, Teiajizai, pH
Modifiers, egg ingredients, milk ingredients, creams, sugars, salt, seasonings, spices, emulsifiers, pastes, colorings, vegetables, fruits and the like can be mentioned.

【００２１】本発明の飲食品は、油脂成分として共役ト
リエン酸系油脂を含むことにより、通常の食用油脂を用
いた飲食品同様、油脂の旨味とこく味、口当たり、コシ
の強さ、老化耐性および作業性の良さ等を有しながら、
脂肪蓄積抑制機能、蓄積脂肪低減促進機能、糖質代謝異
常改善機能を有し、肥満に伴う生活習慣病の予防・改善
効果が期待される。従って、本発明の飲食品は、肥満や
生活習慣病が気になるヒト向けの食品または食品素材と
してまたは生活習慣病の増悪予防・改善用食品として利
用することができる。The food and drink of the present invention contains a conjugated trienoic acid-based fat as a fat and oil component, so that the fat and oil can have the same umami and body taste, mouthfeel, firmness, and aging resistance as food and drink using ordinary edible fat and oil. And good workability, etc.
It has a function of suppressing fat accumulation, a function of accelerating reduction of accumulated fat, and a function of ameliorating abnormal carbohydrate metabolism, and is expected to have effects of preventing and improving lifestyle-related diseases associated with obesity. Therefore, the food or drink of the present invention can be used as food or food material for humans who are concerned about obesity or lifestyle-related diseases, or as food for preventing or improving exacerbation of lifestyle-related diseases.

【００２２】本発明の共役トリエン酸系油脂を含有する
飲食品としては、当該油脂を０．２％以上含有すること
ができる食品であれば特に限定を受けないが、油脂含量
の多い、ルウ、ドレッシング、乳製品様食品、塗布用油
脂、ピックル液、麺類、飲料が好ましい。The food or drink containing the conjugated trienoic acid-based fat or oil of the present invention is not particularly limited as long as it can contain the fat or oil in an amount of 0.2% or more. Dressings, dairy-like foods, fats and oils for application, pickle liquids, noodles, and beverages are preferred.

【００２３】本発明のルウとしては、ルウブラン（白色
ルウ）、ルウブロン（クリーム色のルウ）または、ルウ
ブラン（褐色ルウ）の何れでもよい。具体的な例として
は、カレールウ、ハヤシルウ、シチュールウ、ホワイト
ルウ、ソース類、スープ類またはクリーム類が挙げられ
る。形態は、固形状（板状、粉状、顆粒状、フレーク状
など）、ペースト状、液状など種々の形態より、目的に
より適宜選択される。The luu of the present invention may be lubran (white luw), lubron (cream colored luw) or lubran (brown luw). Specific examples include curry roe, hayashiru, stew roux, white roux, sauces, soups or creams. The form is appropriately selected from various forms such as a solid form (plate form, powder form, granule form, flake form, etc.), paste form, liquid form and the like according to the purpose.

【００２４】本発明のドレッシングは、半固体状ドレッ
シング、乳化液状ドレッシングまたは分離液状ドレッシ
ングの何れの形態でもよい。また、利用目的に応じ、マ
ヨネーズ、サラダドレッシング、サウザンアイランドド
レッシング、マスタードドレッシング、フレンチドレッ
シング、イタリアンドレッシング、セパレートドレッシ
ング、中華ドレッシング等のいずれでもよい。The dressing of the present invention may be in any form of a semi-solid dressing, an emulsified liquid dressing or a separated liquid dressing. Depending on the purpose of use, it may be any of mayonnaise, salad dressing, southern island dressing, mustard dressing, French dressing, Italian dressing, separate dressing, Chinese dressing, and the like.

【００２５】本発明の乳製品様食品としては、濃縮乳、
ホワイトナー、ホイップクリーム、サワークリーム、バ
ター、練乳等が挙げられる。The dairy-like food of the present invention includes concentrated milk,
Whitener, whipped cream, sour cream, butter, condensed milk and the like.

【００２６】本発明の塗布用油脂としては、例えば、ス
ナック菓子類、油菓子類、油ちょう済みフライ食品、パ
ン類、パイ、焼き饅頭、ケーキ類、クッキー類、米菓子
類の製造に用いられる塗布用油脂等が挙げられる。The fats and oils for application of the present invention include, for example, those used in the manufacture of snacks, oil confectionery, fried fried foods, breads, pies, baked buns, cakes, cookies and rice confectionery. Fats and oils for use.

【００２７】本発明のピックル液としては、対象となる
食肉の種類は特に限定はないが、一般的に脂肪分が少な
く脂肪の旨みが少ない肉に適している。例えば、牛肉、
豚肉、羊肉、山羊肉等の畜肉、鶏肉、アヒル肉、七面鳥
肉、ガチョウ肉等の家禽肉用等である。また、これら畜
肉や家禽肉における使用可能な部位は特に問わないが、
牛肉、豚肉ではそとももや肩など、家禽肉では胸肉な
ど、繊維質で脂肪分が少なく、加熱調理により縮んだ
り、ぱさついたりしがちな部位の肉に適用すると、より
ジューシー感を付与することができる。また、比較的大
きな肉塊用、例えば肉塊、ハム、焼豚、ローストビー
フ、角煮、煮豚など、もしくはこれらの肉塊を加工、調
理して得られた食品等にも用いられる。The pickle liquid of the present invention is not particularly limited in the type of meat to be treated, but is generally suitable for meat having a low fat content and a low fat taste. For example, beef,
It is for poultry such as pork, mutton, goat meat, chicken, duck, turkey, goose, etc. In addition, the available site in these meat and poultry meat is not particularly limited,
Beef and pork tender and shoulders, and poultry breasts have a low fat content, such as breast meat.When applied to meat that tends to shrink or dry when cooked, it gives a more juicy feeling can do. It is also used for relatively large meat chunks, for example, meat chunks, ham, baked pork, roast beef, kakuni, boiled pork, and the like, or foods obtained by processing and cooking these meat chunks.

【００２８】本発明の麺類としては、例えば、うどん、
そば、中華麺、マカロニ、スパゲッティ、ラザーニャ、
フィットチーネ、大麦麺、冷麺、餃子の皮、しゅうまい
の皮、春巻の皮等が挙げられる。The noodles of the present invention include, for example, udon,
Soba, Chinese noodles, macaroni, spaghetti, lasagna,
Fittine, barley noodles, cold noodles, gyoza skin, sweet potato skin, spring roll skin and the like.

【００２９】本発明の飲料としては、コーヒー系飲料、
紅茶系飲料、炭酸飲料、フレーバードウォーター等が挙
げられる。具体的な例としては、コーヒー系飲料として
はミルクコーヒー、カフェオーレ等が、紅茶系飲料とし
てはミルクティー、チャイ等が、炭酸飲料としてはクリ
ームソーダ、コーラ飲料等が、スープ飲料としてはコン
ソメスープ、コーンポタージュ等が、フレーバードウォ
ーターとしてはレモン果汁入りミネラルウォーター等が
挙げられる。As the beverage of the present invention, a coffee-based beverage,
Tea-based drinks, carbonated drinks, flavored water and the like. Specific examples include coffee coffee beverages such as milk coffee and café ole, tea beverages such as milk tea and chai, carbonated beverages such as cream soda and cola beverages, and soup beverages such as consommé soup. And corn potage, and the flavored water include mineral water containing lemon juice.

【００３０】本発明のルウの製造は、共役トリエン酸系
油脂を含有する食用油脂と上記他の食材、添加剤を用
い、これらを混合した形態として加熱処理することによ
り行うことができる。加熱処理の方法としては、飽和水
蒸気による処理、加圧加熱処理、常温による加熱処理
（焙煎処理、油を用いた焙煎処理を含む）等、いずれの
方法により行ってもよいが、簡便な油を用いた焙煎処理
が好ましく、ルウに色を付けない場合は１１０℃〜１２
０℃、短時間、クリーム色に着色させる場合は最終温度
１４０〜１５０℃を目処に、褐色ルウを調製する場合は
最終温度１９０℃になるように十分炒めることにより製
造することができる。The production of the roux of the present invention can be carried out by using an edible oil and fat containing a conjugated trienoic acid-based oil and the above-mentioned other foodstuffs and additives, and performing a heat treatment in the form of a mixture thereof. As a method of the heat treatment, any method such as treatment with saturated steam, heat treatment under pressure, heat treatment at normal temperature (including roasting treatment, roasting treatment using oil) and the like may be used. Roasting treatment using oil is preferred, and 110 ° C. to 12
It can be manufactured by sufficiently stirring the final temperature of 140 to 150 ° C. when the cream is colored in a short time at 0 ° C. for a short time, and sufficiently roasting the final temperature to 190 ° C. when preparing a brown roux.

【００３１】本発明のドレッシングの製造は、添加され
る油脂として共役トリエン酸系油脂を用いることにより
実施することができる。例えば、マヨネーズの場合、食
酢、食塩、砂糖、調味料、水の適量を混合器等で攪拌混
合して得られる水相部に、共役トリエン酸系油脂と卵黄
等の乳化剤を添加し混合した油相部を少しずつ加えなが
ら攪拌し予備乳化した後、コロイドミル等を用いて仕上
げ乳化を行うことにより製造し得る。The production of the dressing of the present invention can be carried out by using a conjugated trienoic acid-based fat as the fat or oil to be added. For example, in the case of mayonnaise, vinegar, salt, sugar, seasoning, and an aqueous phase obtained by stirring and mixing an appropriate amount of water with a mixer or the like, an emulsifier such as a conjugated trienoic acid-based fat and egg yolk is added and mixed. The mixture can be produced by preliminarily emulsifying the mixture by stirring while gradually adding the phase, and then performing a final emulsification using a colloid mill or the like.

【００３２】本発明の乳製品様食品は、添加される油脂
として共役トリエン酸系油脂を用いることにより製造す
ることができる。例えば、濃縮乳の場合、共役トリエン
酸系油脂と乳化剤を混合乳化した油相部と、無脂肪乳固
形成分、呈味性無脂肪乳成分、増粘剤、乳化剤を水に溶
解した水相部を合わせホモジニザーにて乳化させた後、
滅菌処理し、均質化することにより製造しうる。また、
ホワイトナーの場合、共役トリエン酸系油脂を含有する
植物種子油と乳化剤を混合、乳化した油相部と、脱脂粉
乳、溶解塩、増粘剤、乳化剤、甘味剤、ビタミン類、抗
酸化剤等を加えて溶解した水相部を撹拌して予備乳化し
た後、加圧下でホモジナイズすることにより製造しても
良い。またホイップクリームの場合、共役トリエン酸系
油脂とナタネ硬化油、ヤシ硬化油等の高融点油脂、乳化
剤を７０℃程度で攪拌して加温溶解した油相部を、脱脂
乳、溶解塩、乳化剤等を加え７０℃程度に加温乳化した
水相部に加え、６５℃程度に保持しつつ予備乳化し、こ
の混合物をホモジナイザーに通し、加圧ホモジナイズ
し、殺菌処理し、圧力にて均質化し、５℃程度まで冷却
した後、５℃、２４時間程度エージングすることにより
製造しうる。The dairy-like food of the present invention can be produced by using a conjugated trienoic acid-based fat as the fat to be added. For example, in the case of concentrated milk, an oil phase portion obtained by mixing and emulsifying a conjugated trienoic acid-based oil and an emulsifier, and a non-fat milk solid component, a taste-free non-fat milk component, a thickener, and an aqueous phase portion in which an emulsifier is dissolved in water. After emulsifying with a homogenizer,
It can be manufactured by sterilizing and homogenizing. Also,
In the case of whitener, a vegetable seed oil containing a conjugated trienoic acid-based fat and oil and an emulsifier are mixed and emulsified, and an oil phase portion, skim milk powder, dissolved salt, thickener, emulsifier, sweetener, vitamins, antioxidants, etc. May be prepared by stirring and preliminarily emulsifying the dissolved aqueous phase, and then homogenizing under pressure. In the case of whipped cream, conjugated trienoic acid-based fats and oils having a high melting point, such as rapeseed hardened oil and coconut hardened oil, and an emulsifier are stirred at about 70 ° C. and heated to dissolve the oil phase portion, and the skim milk, dissolved salt, emulsifier The mixture was added to the aqueous phase heated and emulsified to about 70 ° C., pre-emulsified while maintaining the temperature at about 65 ° C., and the mixture was passed through a homogenizer, homogenized under pressure, sterilized, and homogenized under pressure. It can be manufactured by cooling to about 5 ° C. and then aging at 5 ° C. for about 24 hours.

【００３３】本発明の塗布用油脂は、添加される油脂と
して共役トリエン酸系油脂を用いることにより製造する
ことができる。本発明の塗布用油脂の油脂含有量は用途
により適宜選択できるが、好ましくは８５〜１００％、
更に好ましくは９０〜９９％である。８５％以下では油
脂を塗布した後の乾燥に時間がかかり実用的でない。ま
た、即乾性が必要な用途に使用する塗布用油脂組成物の
場合は、融点２５℃以上の油脂、例えばコーン硬化油、
米糠硬化油、綿実硬化油、菜種硬化油、大豆硬化油、パ
ーム硬化油、パームオレイン硬化油等のパーム分別硬化
油の硬化油、パーム油やパーム分別油、またこれらの１
種または２種以上をエステル交換したエステル交換油を
配合して製造することができる。その場合は、組成物中
に、上記融点２５℃以上の油脂を好ましくは１〜１５
％、更に好ましくは３〜１０％用いるのが望ましい。１
％未満では添加の効果が認められず、１５％を超えると
常温で固化しやすくなり、取り扱い上問題がある。ま
た、本発明の塗布用油脂は、Ｏ／Ｗ型に乳化されていて
もよい。乳化液として用いる場合、組成物中には、本発
明の共役トリエン酸系油脂や水以外に、液状油脂、蛋白
質、乳化剤を含むことができる。その場合、総油脂含量
１５〜３０％、蛋白質２〜１２％、水８３〜５８％の割
合が適切な乳化液を得るために好ましい。乳化剤として
は、例えばグリセリン脂肪酸エステル、ポリグリセリン
脂肪酸エステル、ポリグリセリン縮合リシノレート、プ
ロピレングリコール脂肪酸エステル、レシチン、蔗糖脂
肪酸エステル等が挙げられる。これら乳化剤は１種また
は２種以上を混合して用いることができる。上記乳化剤
のうち、ＨＬＢが１６程度の蔗糖脂肪酸エステルが好ま
しい。乳化剤の添加量は３％以下で十分である。本発明
の塗布用油脂は、共役トリエン酸系油脂を用いる以外、
通常の塗布用油脂の製法により製造することができる。
即ち、上記の共役トリエン酸系油脂油脂単独または他の
一般的な食用油脂との配合、或いはランダム化により得
られる油脂に、必要に応じて油溶性着色料、油溶性香
料、油溶性ビタミン、シーズニングオイル、保存料およ
び他の食材、例えば、塩、畜肉、鳥肉、魚介類、クリー
ム、バター、チキン、オニオン、ガーリック、バジル等
を通常のミキサーで混合または溶解することにより製造
することができる。The fats and oils for coating of the present invention can be produced by using conjugated trienoic acid-based fats and oils as fats and oils to be added. The fat content of the coating fat of the present invention can be appropriately selected depending on the application, but is preferably 85 to 100%,
More preferably, it is 90 to 99%. If it is less than 85%, it takes time to dry after applying the fat or oil, which is not practical. In addition, in the case of a fat or oil composition for application used for applications requiring quick drying, a fat or oil having a melting point of 25 ° C. or more, for example, corn hardened oil,
Hardened oils such as hardened rice bran, hardened cottonseed oil, hardened rapeseed oil, hardened soybean oil, hardened palm oil, hardened palm fractionated oil such as hardened palm oil, palm oil and fractionated palm oil.
It can be produced by blending a transesterified oil obtained by transesterifying one or more species. In this case, the composition preferably contains the fat or oil having a melting point of 25 ° C. or more, preferably 1 to 15 ° C.
%, More preferably 3 to 10%. 1
If it is less than 15%, the effect of the addition is not recognized. Further, the coating fat or oil of the present invention may be emulsified in an O / W type. When used as an emulsion, the composition may contain a liquid oil, a protein, and an emulsifier in addition to the conjugated trienoic acid-based oil and fat of the present invention and water. In that case, a ratio of 15 to 30% of total fat and oil, 2 to 12% of protein, and 83 to 58% of water is preferable in order to obtain an appropriate emulsion. Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, lecithin, sucrose fatty acid ester and the like. These emulsifiers can be used alone or in combination of two or more. Among the above emulsifiers, sucrose fatty acid esters having an HLB of about 16 are preferred. An addition amount of the emulsifier of 3% or less is sufficient. The coating fats and oils of the present invention, except using a conjugated trienoic acid-based fat,
It can be produced by the usual method of producing fats and oils for coating.
That is, the above-mentioned conjugated trienoic acid-based fats or oils alone or blended with other common edible fats or oils, or fats and oils obtained by randomization, if necessary, oil-soluble coloring agents, oil-soluble flavors, oil-soluble vitamins, seasonings It can be produced by mixing or dissolving oils, preservatives, and other ingredients, for example, salt, animal meat, poultry, seafood, cream, butter, chicken, onion, garlic, basil, and the like using a conventional mixer.

【００３４】本発明のピックル液は、添加される油脂と
して共役トリエン酸系油脂を用いることにより製造する
ことができる。例えば、乳化安定剤および共役トリエン
酸系油脂を含有する油溶性成分を予め６０℃に加温し、
ほぼ同温度の水相部に攪拌しながら徐々に添加して粗乳
化した後、乳化液の品温を５０℃以下に下げてから、圧
力式ホモジナイザー等の均質機で微細乳化する。その
後、プレートクーラー等の熱交換機で急速冷却して得る
ことができる。The pickle liquid of the present invention can be produced by using a conjugated trienoic acid-based oil as an added oil. For example, an oil-soluble component containing an emulsion stabilizer and a conjugated trienoic acid-based fat is previously heated to 60 ° C,
After coarsely emulsifying the mixture by gradually adding it to an aqueous phase at substantially the same temperature while stirring, the temperature of the emulsion is lowered to 50 ° C. or lower, and then finely emulsified by a homogenizer such as a pressure homogenizer. Then, it can be obtained by rapid cooling with a heat exchanger such as a plate cooler.

【００３５】本発明の麺類は、油脂成分として共役トリ
エン酸系油脂を添加することにより製造することができ
る。例えば、まず、共役トリエン酸系油脂中に乳化剤を
添加し、加熱、溶解して油相部を調製し、これに、別
途、水、糖類など添加し、加熱して調製した水相部を混
合した後、ホモミキサー等の混合機で乳化し、更に攪拌
・混合しながら冷却し乳化して得られる乳化液を、小麦
粉類と混合後、生地をねかし、ロール圧延後、切歯して
生麺を得、それを乾燥または茹でることにより得られ
る。The noodles of the present invention can be produced by adding a conjugated trienoic acid-based fat as a fat component. For example, first, an emulsifier is added to a conjugated trienoic acid-based oil and then heated and dissolved to prepare an oil phase, and then separately added water, saccharides, etc., and mixed with an aqueous phase prepared by heating. After that, the mixture is emulsified with a mixer such as a homomixer, and further cooled and emulsified with stirring and mixing. After mixing with flour, the dough is rolled, roll-rolled, cut teeth and cut noodles. And dried or boiled.

【００３６】本発明の飲料の製造は、油脂成分として、
共役トリエン酸系油脂を均一に分散、乳化または溶解さ
せた後、飲料原料に添加することにより製造することが
できる。また、共役トリエン酸またはその誘導体を溶解
させた油脂を飲料原料に添加することでも製造すること
ができる。飲料原料としては、コーヒー飲料、紅茶飲
料、果汁飲料、炭酸飲料、果実飲料、乳性飲料、野菜ジ
ュース、クリーム等が挙げられる。また、本発明の飲料
において、共役トリエン酸系油脂を用いる場合、該油脂
をＷ／Ｏ型乳化物とした後、そのまま飲料として利用し
てもよく、また、例えばコーヒー抽出物や紅茶抽出物等
の飲料原料に添加または希釈して用いてもよい。例え
ば、水に、乳化剤、乳化安定剤、親水性酸化防止剤を添
加し、攪拌により水中に分散させた後、加温溶解する。
他方、共役トリエン酸系油脂の中に乳化剤と親油性抗酸
化剤を添加し、攪拌により油中に分散させた後、加温溶
解する。乳化の方法については特に限定はなく、一般的
に用いられている、水相に油相を流加し攪拌や圧力によ
り機械的に乳化する方法や、膜の微細な空隙から水相中
に油相を押し出し乳化する膜乳化法等が挙げられ、どち
らの方法でも十分な性能を持つ乳化物を得ることができ
る。このようにして得られた乳化物は、そのまま乳化物
含有飲料に使用しても良いが、乳化物の状態で長期間保
存する必要がある場合は殺菌を行っても良い。殺菌に要
する温度、保持時間等の条件は特に限定されるものでは
ないが、ｐＨが中性の場合には１２０〜１４０℃、４〜
３０秒のＵＨＴ殺菌を行うことが望ましい。殺菌された
乳化物は無菌容器に無菌的に充填し、冷蔵状態で保存さ
れる。飲料原料への乳化物の混合量は特に限定されるも
のではないが、乳化物含有飲料中に、１〜８０％、好ま
しくは２〜５０％含有される。１％未満では均一系の維
持が難しく、また、８０％を超えると風味やコストの点
で現実的ではない。このようにして得られた乳化物含有
飲料は、必要に応じｐＨを調節し、抗菌剤、甘味料を添
加した後、缶、瓶、パウチ等の加熱殺菌可能な容器に充
填、密封した後、１２０〜１２６℃、１５〜６０分のレ
トルト殺菌を行うことができる。The production of the beverage of the present invention comprises the steps of:
It can be produced by uniformly dispersing, emulsifying or dissolving a conjugated trienoic acid-based fat and then adding it to a beverage material. Alternatively, it can be produced by adding a fat or oil in which conjugated trienoic acid or a derivative thereof is dissolved to a beverage material. Beverage materials include coffee drinks, tea drinks, fruit juice drinks, carbonated drinks, fruit drinks, dairy drinks, vegetable juices, creams and the like. Further, when a conjugated trienoic acid-based oil or fat is used in the beverage of the present invention, the fat or oil may be used as a beverage as it is after being converted into a W / O emulsion, for example, a coffee extract or a black tea extract, etc. May be added to or diluted with the beverage ingredients of the above. For example, an emulsifier, an emulsion stabilizer, and a hydrophilic antioxidant are added to water, dispersed in water by stirring, and then heated and dissolved.
On the other hand, an emulsifier and a lipophilic antioxidant are added to a conjugated trienoic acid-based oil and fat, and dispersed in the oil by stirring, followed by heating and dissolving. The method of emulsification is not particularly limited, and is generally used, a method in which an oil phase is fed into an aqueous phase and mechanically emulsified by stirring or pressure, or an oil is introduced into the aqueous phase from fine pores in a film. A phase emulsification method in which a phase is extruded and emulsified, and the like, can be used to obtain an emulsion having sufficient performance. The emulsion thus obtained may be used as it is in an emulsion-containing beverage, but may be sterilized if it is necessary to store the emulsion for a long period of time. Conditions such as temperature required for sterilization and holding time are not particularly limited, but when the pH is neutral, 120 to 140 ° C,
It is desirable to perform UHT sterilization for 30 seconds. The sterilized emulsion is aseptically filled in a sterile container and stored in a refrigerated state. The mixing amount of the emulsion in the beverage raw material is not particularly limited, but the emulsion-containing beverage contains 1 to 80%, preferably 2 to 50%. If it is less than 1%, it is difficult to maintain a uniform system, and if it exceeds 80%, it is not realistic in terms of flavor and cost. The emulsion-containing beverage thus obtained is adjusted for pH as necessary, and after adding an antibacterial agent and a sweetener, cans, bottles, and filled in a heat-sterilizable container such as a pouch, and sealed, Retort sterilization can be performed at 120 to 126 ° C. for 15 to 60 minutes.

【００３７】上記のような本発明の飲食品は、そのまま
飲食品として利用されうるが、更にこれを利用または２
次加工して新しい食品を得ることができる。The food or drink of the present invention as described above can be used as it is as a food or drink.
Subsequent processing can yield new foods.

【００３８】例えば、本発明のルウを用いて得られる食
品としては、カレー、カレーパン、シチュウ、ポタージ
ュ、ソースグラタン、パスタソース、ホワイトソースお
よびそれらを利用したフィリング、トッピング、クリー
ムコロッケ、惣菜類が挙げられる。For example, foods obtained using the roux of the present invention include curry, curry bread, stew, potage, sauce gratin, pasta sauce, white sauce and fillings, toppings, cream croquettes, and prepared foods using them. No.

【００３９】本発明のドレッシングを利用した食品とし
ては、例えば、タルタルソース、コーンマヨネーズ、ツ
ナマヨネーズ、ベーコンマヨネーズ、ポテトサラダ、オ
ニオンマヨネーズ、ツナサラダ、ゴボウサラダが挙げら
れる。これらの食品は、更にフィリング、トッピングま
たは総菜に用いることができる。Examples of the food using the dressing of the present invention include tartar sauce, corn mayonnaise, tuna mayonnaise, bacon mayonnaise, potato salad, onion mayonnaise, tuna salad, and burdock salad. These foods can be further used for filling, toppings or side dishes.

【００４０】本発明の乳製品様食品を利用して得られる
食品としては、アントルメ・ド・パテイスリィー、アン
トルメ・ド・キュイズィーヌ（デザート菓子類）、氷
菓、ホイップクリーム、カスタードクリーム、バターク
リーム、ガナッシュクリーム、フラワーペースト類、ス
ープ、ソース等が挙げられる。アントルメ・ド・パテイ
スリィーの例としては、スポンジ生地、バターケーキ、
パイ生地、クッキー・ビスケット、シュー生地、発酵生
地、タルト・タルトレット等が挙げられ、デザート菓子
類の例としては、プデイング、クレープ、スフレ、ババ
ロア、ブランマンジェ、ムース等が挙げられ、氷菓の例
としては、アイスクリーム、アイスクリーム様食品、バ
ルファ、ムース・グラッセ、スフレ・グラッセ、シャー
ベット等が挙げられる。これらの食品は更に、各種フィ
リング材、トッピング材、コーテイング材、スプレッド
材、惣菜に利用しても良い。Foods obtained by using the dairy-like food of the present invention include entreme de patisserie, entreme de cuisine (dessert confectionery), ice confectionery, whipped cream, custard cream, butter cream, and ganache cream. , Flower pastes, soups, sauces and the like. Examples of entreme de patisserie include sponge dough, butter cake,
Puff pastry, cookies and biscuits, shoe dough, fermented dough, tarts and tartlets, and the like.Examples of dessert sweets include pudding, crepe, souffle, bavarois, blancmanje, mousse, and the like. Examples include ice cream, ice cream-like foods, barfa, mousse glasse, souffle glasse, sherbet and the like. These foods may be further used as various filling materials, topping materials, coating materials, spread materials, and prepared foods.

【００４１】本発明のピックル液を用いて得られる食品
としては、比較的大きな肉塊をそのまま用いた製品、例
えば肉塊、ハム、焼豚、ローストビーフ、角煮、煮豚な
ど、もしくはこれらの肉塊を加工、調理して得られた食
品が挙げられる。また、ミンチ肉を練る際に該ピックル
液を練り込んで使用することもできる。これら食肉を加
工、調理して得られた食品としては、例えば、トンカ
ツ、焼肉、焼鳥、ステーキ、ビーフカツ、カレー、シチ
ュー、唐揚げ、酢豚、八宝菜、肉野菜炒め、ハンバー
グ、ソーセージ、餃子、焼売、ミートボール、メンチカ
ツ、コロッケ、つくねが挙げられる。The foods obtained by using the pickle liquid of the present invention include products using relatively large meat chunks as they are, such as meat chunks, ham, baked pork, roast beef, simmered pork, boiled pork and the like, or these meat chunks And the food obtained by processing and cooking. Further, when kneading minced meat, the pickle liquid can be kneaded and used. Foods obtained by processing and cooking these meats include, for example, tonkatsu, grilled meat, yakitori, steak, beef cutlet, curry, stew, fried chicken, vinegar pork, eight treasures, stir-fried meat and vegetables, hamburger, sausage, gyoza, There are shoyu, meatballs, menchikatsu, croquettes, and tsukune.

【００４２】本発明の塗布用油脂を利用することにより
得られる食品の例としては、スナック菓子類、油菓子
類、油ちょう済みフライ食品、パン類、パイ、焼き饅
頭、ケーキ類、クッキー類、米菓子類などの食品が挙げ
られる。更に詳しくは、スナック菓子類としては、ポテ
トチップス、成型ポテトチップス、ポテトシューストリ
ング、コーンパフ、コーンフレークス、ポップコーン、
小麦スナック、ライススナックなどが挙げられ、油菓子
類としては、しょうゆせんべい、揚げあられ、揚げせん
べいなどの揚げ米菓、小麦粉あられ、でんぷんあられ、
お好み揚げ等の新生あられ、フライピーナツ、いかり
豆、グリンピース等の揚げ豆、かりんとう、芋揚げ、ケ
ーキドーナツ等が挙げられる。また、油ちょう済みフラ
イ食品の例としては、コロッケ、カツ等の例が挙げられ
る。Examples of foods obtained by using the fats and oils for application of the present invention include snacks, oil confections, fried food, breads, pies, baked buns, cakes, cookies, rice Foods such as confectionery. More specifically, snacks include potato chips, molded potato chips, potato shoestrings, corn puffs, cornflakes, popcorn,
Wheat snacks, rice snacks, etc. are listed, and as oil confectionery, fried rice crackers such as soy sauce rice crackers, fried hail, fried rice crackers, flour hail, starch hail,
Newly-made hail such as fried okonomiyaki, fried beans such as fried peanuts, ikari beans, green peas, carrot tofu, potato fried, cake donut, etc. In addition, examples of fried food that has been fried include croquettes, cutlets, and the like.

【００４３】本発明の飲食品は、油脂成分として共役ト
リエン酸系油脂を含有することから、通常の食用油脂を
用いた飲食品同様、油脂の旨味とこく味、口当たり、コ
シの強さ、老化耐性および作業性の良さ等を有し、脂肪
蓄積抑制機能、蓄積脂肪低減促進機能、糖質代謝異常改
善機能を有する。Since the food or drink of the present invention contains a conjugated trienoic acid-based oil or fat as an oil or fat component, the umami taste and body taste, mouthfeel, stiffness and aging of the oil or fat are the same as in the case of food or drink using ordinary edible oil or fat. It has good resistance and workability, and has a function of suppressing fat accumulation, a function of accelerating reduction of accumulated fat, and a function of improving abnormal carbohydrate metabolism.

【００４４】[0044]

【実施例】以下、実施例により本発明を更に詳細に説明
するが、本発明はこれらに何ら限定されるものではな
い。なお、％および部は、重量％および重量部を意味す
る。EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. In addition,% and part mean weight% and weight part.

【００４５】（実施例１）植物種子油の調製 乾燥ザクロ種子、キンセンカ種子、ニガウリ種子、アメ
リカキササゲ種子、バルサムアップル種子、スネークガ
ード種子またはサクランボ種子を、それぞれ小型搾油機
（一軸スクリューエキスペラー）を用いて搾油を行い、
得られた油脂を９８０６６ｍ／ｓ2、３０分遠心分離す
ることにより、清澄なザクロ種子油、キンセンカ種子
油、ニガウリ種子油、アメリカキササゲ種子油、バルサ
ムアップル種子油、スネークガード種子油、サクランボ
種子油を得た。得られた各油脂の脂肪酸組成を基準油脂
分析試験法（日本油化学会編）を参考に分析した結果、
ザクロ種子油はプニカ酸を７１．６％、キンセンカ種子
油はカレンデイン酸を３３．４％、ニガウリ種子油はα
-エレオステアリン酸を４６．５％、アメリカキササゲ
種子油はカタルピン酸を３１．３％、バルサムアップル
種子油はプニカ酸を６８．０％、スネークガード種子油
はプニカ酸を４８．５％、サクランボ種子油はα-エレ
オステアリン酸を１１．０％を含むことを確認した。上
記で得た清澄な油を常法により白土処理、水蒸気蒸留を
行い各種子油の精製油を得た。何れも風味、色共に食用
油脂として問題なく、酸価は０．５以下であった。上記
で得た清澄な種子油または精製油を用い、以下の飲食品
の製造に供した。Example 1 Preparation of Plant Seed Oil Dried pomegranate seeds, calendula seeds, bitter melon seeds, American catalpa seeds, balsam apple seeds, snake guard seeds or cherry seeds were each treated with a small oil extractor (uniaxial screw expeller). Oiling using
The obtained oil and fat is centrifuged at 98066 m / s 2 for 30 minutes to obtain clear pomegranate seed oil, calendula seed oil, bitter melon seed oil, American catalpa seed oil, balsam apple seed oil, snake guard seed oil, cherry seed oil. I got As a result of analyzing the fatty acid composition of each obtained fat and oil with reference to the standard fat and oil analysis test method (edited by the Japan Oil Chemists' Society),
Pomegranate seed oil contains 71.6% punicic acid, calendula seed oil contains 33.4% calendic acid, and bitter gourd seed oil contains α.
-46.5% eleostearic acid, 31.3% catalpinic acid in American catalpa seed oil, 68.0% punicic acid in balsam apple seed oil, 48.5% punicic acid in snake guard seed oil, It was confirmed that cherry seed oil contained 11.0% of α-eleostearic acid. The clear oil obtained above was subjected to clay treatment and steam distillation by a conventional method to obtain refined oils of various child oils. In both cases, there was no problem in both flavor and color as edible oils and fats, and the acid value was 0.5 or less. The clear seed oil or refined oil obtained above was used for the production of the following foods and beverages.

【００４６】（実施例２） カレールウの製造 小麦粉２０部と実施例１で調製した精製ザクロ種子油２
０部を用いて焙煎処理した小麦粉３９部と食用油脂（豚
脂と牛脂の混合脂）１５部、カレー粉２０部、食塩１０
部、各種ブイヨン等の調味料１５部を９０℃で３０分間
加熱混合しカレールウを調製した。同様にして、実施例
１で調製した精製ザクロ種子油以外の精製植物種子油に
ついてもカレールウを製造した。何れも、風味、口当た
りに問題無かった。また、作業性は菜種油等の液油を用
いた場合と同様で問題なかった。(Example 2) Production of curry roe 20 parts of flour and refined pomegranate seed oil 2 prepared in Example 1
39 parts of flour roasted using 0 parts, 15 parts of edible oil and fat (mixed fat of lard and beef tallow), 20 parts of curry powder, 10 parts of salt
And 15 parts of seasonings such as various broths were heated and mixed at 90 ° C. for 30 minutes to prepare curry roe. In a similar manner, curry roe was produced with respect to the purified plant seed oil other than the purified pomegranate seed oil prepared in Example 1. In all cases, there was no problem in flavor and palatability. The workability was the same as in the case where liquid oil such as rapeseed oil was used, and there was no problem.

【００４７】（実施例３） ホワイトルウの製造 厚手の鍋に、実施例１で調製した精製ザクロ種子油１０
０ｇを入れ、薄力粉１００ｇを１度に入れ、９０℃で２
０分間、色が付かないように注意しながら、木しゃもじ
で良くかき混ぜ十分に火を通した。その後、室温まで冷
却し、ホワイトルウを得た。(Example 3) Production of white roux The purified pomegranate seed oil 10 prepared in Example 1 was placed in a thick pot.
0 g, 100 g of flour at a time, 90 ° C.
Stir well with wooden rice scoop for 0 minutes, taking care not to color, and cook well. Thereafter, the mixture was cooled to room temperature to obtain a white roux.

【００４８】（実施例４）ベジャメルソースの製造 まず、厚手の鍋に、実施例１で調製した得た精製ザクロ
種子油１００ｇを入れ、加熱しながら薄力粉１００ｇを
１度に入れ、色が付かないように注意しながら、９０℃
で２０分間、木しゃもじで良くかき混ぜた。その後、火
から下ろし、粗熱を取りホワイトルウを得た。更に冷た
い牛乳１カップを入れ良くかき混ぜなめらかにし、１０
℃の牛乳１．５カップを加え、泡立て器にて、ツヤが出
るくらいまで十分にかき混ぜ、１０℃の牛乳２．５カッ
プを加え良くかき混ぜた。その後、クローブを刺したタ
マネギ、月桂樹の葉を加え、とろ火で煮詰め、とろとろ
にした。月桂樹の葉、タマネギを取り出し、シノワで濾
し、再び鍋に移し、弱火で焦げ付かない程度に火を入
れ、風味、口当たりともに良好なザクロ種子油を含むベ
ジャメルソース５５０ｇを得た。(Example 4) Production of bejamel sauce First, 100 g of the refined pomegranate seed oil obtained in Example 1 was placed in a thick pot, and 100 g of flour flour was added at a time while heating to give a color. 90 ° C, being careful not to
And stir well with wooden rice scoop for 20 minutes. Thereafter, the mixture was removed from the fire and the crude heat was removed to obtain a white roux. Add 1 cup of cold milk and stir well.
Then, 1.5 cups of milk at 10 ° C. were added, and the mixture was thoroughly stirred with a whisk until gloss appeared, and 2.5 cups of milk at 10 ° C. were added and mixed well. Then, the cloved onion and laurel leaves were added, and the mixture was boiled down to low melting. The laurel leaves and the onion were taken out, filtered with a chinois, transferred again to a pot, and ignited with low heat so as not to burn, to obtain 550 g of pomegranate seed oil containing pomegranate seed oil having good flavor and mouthfeel.

【００４９】（実施例５） マヨネーズの製造 食酢（酢酸を１０％含む物）５部、食塩２部、砂糖０．
５部、マスタード粉末０．３部、水０．２部を混合器の
中に加え、１５℃〜２０℃下で攪拌混合し水相を調製し
た後、実施例１で作成した精製ザクロ種子油６８部に卵
黄７部を加え攪拌乳化して得た乳化液（１０℃〜１５
℃）を少しずつ加えながら１５℃〜２０℃下で攪拌し予
備乳化した。次いで、コロイドミルを用いて仕上げ乳化
を行いマヨネーズを得た。得られた精製ザクロ種子油を
含有するマヨネーズの旨味、こく味、口当たりは、市販
のマヨネーズと同等であった。また、得られたマヨネー
ズを室温および５℃下で３ヶ月保存したが、分離や劣化
は認められなかった。なお、作業性は菜種油等の液油を
用いた場合と同様で問題なかった。同様にして、実施例
１で調製した他の精製植物種子油を用いてマヨネーズを
製造した。得られたマヨネーズは何れも市販のマヨネー
ズと同等の旨味、こく味、口当たりを有していた。ま
た、得られたマヨネーズを室温および５℃下で３ヶ月保
存したが、分離や劣化は認められなかった。なお、作業
性は菜種油等の液油を用いた場合と同様で問題なかっ
た。(Example 5) Production of mayonnaise 5 parts of vinegar (containing 10% of acetic acid), 2 parts of salt, and 0.1 part of sugar
5 parts, mustard powder 0.3 parts, and water 0.2 parts were added to a mixer, and stirred and mixed at 15 to 20 ° C. to prepare an aqueous phase, and then the purified pomegranate seed oil prepared in Example 1 was prepared. Emulsion (10 ° C. to 15 ° C.) obtained by adding 7 parts of egg yolk to 68 parts and stirring and emulsifying.
(° C.) little by little, and the mixture was stirred at 15 ° C. to 20 ° C. for preliminary emulsification. Next, finish emulsification was performed using a colloid mill to obtain mayonnaise. The umami, kokumi and mouthfeel of the mayonnaise containing the obtained refined pomegranate seed oil were equivalent to those of a commercially available mayonnaise. The obtained mayonnaise was stored at room temperature and 5 ° C. for 3 months, but no separation or deterioration was observed. The workability was the same as in the case where liquid oil such as rapeseed oil was used, and there was no problem. Similarly, mayonnaise was produced using the other purified plant seed oil prepared in Example 1. Each of the obtained mayonnaise had the same umami, kokumi, and mouthfeel as commercially available mayonnaise. The obtained mayonnaise was stored at room temperature and 5 ° C. for 3 months, but no separation or deterioration was observed. The workability was the same as in the case where liquid oil such as rapeseed oil was used, and there was no problem.

【００５０】（実施例６） フレンチドレッシングの製
造 水３３．１部に食酢（酢酸濃度１０％）１５部、砂糖８
部、澱粉３部、胡椒０．５部、キサンタンガム０．４部
を溶解した後、殺菌のため８０℃、３０分加温し、２０
℃まで冷却した後、予め１０〜１５℃に保温した実施例
１で調製した精製ザクロ種子油４０部を加え、１５〜２
０℃で攪拌し予備乳化を行い、その後、コロイドミルを
用いて仕上げ乳化を行いフレンチドレッシングを得た。
得られたフレンチドレッシングの旨味、こく味、口当た
りは良好であった。(Example 6) Production of French dressing 15 parts of vinegar (10% acetic acid concentration) in 33.1 parts of water and 8 parts of sugar
, Starch 3 parts, pepper 0.5 part and xanthan gum 0.4 part, and then heated at 80 ° C. for 30 minutes for sterilization,
After cooling to 10 ° C., 40 parts of the refined pomegranate seed oil prepared in Example 1, which was previously kept at 10 to 15 ° C., was added.
Preliminary emulsification was performed by stirring at 0 ° C., followed by finish emulsification using a colloid mill to obtain a French dressing.
The resulting French dressing had good umami, kokumi and mouthfeel.

【００５１】（実施例７） サラダドレッシングの製造 微塵切りにしたバジル１ｇおよびアンチョビー３ｇと、
実施例１で調製した精製ザクロ種子油２０ｇ、バルサミ
コ酢１０ｇ、米酢１０ｇ、マスタード２ｇ、塩０．５
ｇ、胡椒０．５ｇを加え混ぜ合わせ、風味の良好なサラ
ダドレッシングを得た。Example 7 Production of Salad Dressing 1 g of finely ground basil and 3 g of anchovies,
20 g of the refined pomegranate seed oil prepared in Example 1, 10 g of balsamic vinegar, 10 g of rice vinegar, 2 g of mustard, 0.5 salt
g and pepper 0.5 g were added and mixed to obtain a flavorful salad dressing.

【００５２】（実施例８） 中華ドレッシングの製造 しょうゆ２０ｇ、米酢１０ｇ、砂糖１０ｇ、実施例１で
調製した精製ザクロ種子油１０ｇを混ぜ合わせ、風味の
良好な中華ドレッシングを得た。Example 8 Manufacture of Chinese Dressing 20 g of soy sauce, 10 g of rice vinegar, 10 g of sugar and 10 g of the refined pomegranate seed oil prepared in Example 1 were mixed to obtain a good-tasting Chinese dressing.

【００５３】（実施例９） イタリアンドレッシングの
製造 実施例１で得た精製ザクロ種子油２００ｇ、レモン汁５
０ｇ、バルサミコ酢３０ｇ、レモン皮の微塵切り３ｇ、
タイムの微塵切り１ｇ、塩０．５ｇ、胡椒０．５ｇを混
ぜ、風味の良好なイタリアンドレッシングを得た。Example 9 Production of Italian Dressing 200 g of refined pomegranate seed oil obtained in Example 1, lemon juice 5
0 g, balsamic vinegar 30 g, 3 g of lemon zest,
1 g of thyme duster, 0.5 g of salt and 0.5 g of pepper were mixed to obtain a good-tasting Italian dressing.

【００５４】（実施例１０） タルタルソースの製造 実施例５で製造した精製ザクロ種子油含有マヨネーズ７
０部に固茹で卵１０部、タマネギ５部、セロリ１部、ピ
クルス１部、香草１部、パセリ１部をみじんにして切り
にして加え混ぜ合わせ、旨味とこく味、口当たりの良好
なタルタルソースを得た。(Example 10) Production of tartar sauce Mayonnaise 7 containing refined pomegranate seed oil produced in Example 5
10 parts of hard-boiled eggs, 5 parts of onion, 5 parts of onion, 1 part of celery, 1 part of pickles, 1 part of herb, 1 part of parsley, cut into small pieces, mix and mix, umami and kokumi, good taste of tartar sauce I got

【００５５】（実施例１１） サウザンアイランドドレ
ッシングの製造 ケチャップ６ｇ、チリソース８ｇ、実施例５で製造した
ザクロ種子油含有マヨネーズ１００ｇをよく混ぜた後、
タマネギ２０ｇ、セロリ６ｇ、緑ピーマン４ｇ、赤ピー
マン４ｇ、ピクルス１０ｇを微塵切りにした後、塩を振
りかけ良く揉みあくを出し、ガーゼで水分を切ったもの
を加えかき混ぜ、風味と口触りの良好なサザンアイラン
ドドレッシングを得た。Example 11 Production of Thousand Island Dressing 6 g of ketchup, 8 g of chili sauce, and 100 g of pomegranate seed oil-containing mayonnaise produced in Example 5 were thoroughly mixed.
20 g of onion, 6 g of celery, 4 g of green pepper, 4 g of red pepper, 4 g of pickle, and 10 g of pickles, sprinkle with salt and rub it out. Add grated gauze to remove water, stir, and give good flavor and texture. I got a Southern Island dressing.

【００５６】（実施例１２） ポテトサラダの製造 皮をむいた馬鈴薯５部、人参１部を角切りにし、サラン
ラップに包んだ後、電子レンジの根菜調理条件で加温し
柔らかくした後、冷却し、別途用意したさらしタマネギ
２部を加え、最後に実施例５で製造したザクロ種子油含
有マヨネーズを２部加え混ぜ合わせることにより風味と
口触りの良好なポテトサラダを得た。(Example 12) Production of potato salad Five parts of peeled potatoes and one part of carrots were cut into pieces, wrapped in Saran wrap, heated under microwave cooking conditions for root vegetables, softened, and cooled. 2 parts of bleached onion separately prepared were added, and finally 2 parts of mayonnaise containing pomegranate seed oil prepared in Example 5 was added and mixed to obtain a potato salad having good flavor and texture.

【００５７】（実施例１３） 濃縮乳の製造 実施例１で調製した精製ザクロ種子油１０部にレシチン
０．１５部を添加し６５℃で溶解して油相部とした。一
方、トータルミルクプロテイン９部、ラクトアルブミン
０．５部、ナチュラルクリームチーズ３．５部、発酵乳
２部、およびソルビトール７０％溶液７部、エリスリー
トール７０％溶液７部、グリセリン脂肪酸エステル０．
１部、ショ糖脂肪酸エステル０．１部を６０℃の水６０
部に溶解し水相部とした。先の油相部と水相部を合わせ
ホモジナイザーにて乳化させた。その後、１４５℃、４
秒間滅菌処理をしたのち、均質化圧２０ＭＰａにて処理
したのち冷却して容器に充填し、油の旨味、こく味を保
持した風味の良い精製ザクロ種子油を含有する加工用濃
縮乳を得た。同様にして、実施例１で得た他の植物種子
油についても加工用濃縮乳を製造した。Example 13 Production of Condensed Milk 0.15 part of lecithin was added to 10 parts of the purified pomegranate seed oil prepared in Example 1 and dissolved at 65 ° C. to obtain an oil phase. On the other hand, 9 parts of total milk protein, 0.5 parts of lactalbumin, 3.5 parts of natural cream cheese, 2 parts of fermented milk, 7 parts of sorbitol 70% solution, 7 parts of erythritol 70% solution, glycerin fatty acid ester 0.
1 part, 0.1 part of sucrose fatty acid ester in 60 ° C. water 60
In the aqueous phase. The oil phase and the aqueous phase were combined and emulsified with a homogenizer. Then 145 ° C, 4
After sterilization for 2 seconds, the mixture was treated at a homogenization pressure of 20 MPa, cooled, and filled into a container to obtain a concentrated concentrated milk for processing containing a flavorful refined pomegranate seed oil retaining the umami and kokumi of the oil. . Similarly, concentrated milk for processing was produced for the other plant seed oil obtained in Example 1.

【００５８】（実施例１４）ホワイトソースの製造 小麦粉１００ｇとマーガリン１００ｇを同時に炒めて作
成したホワイトソース用ルウに、実施例１３で製造した
精製ザクロ種子油を含有する加工用濃縮乳４００ｇを水
で２倍に希釈した水溶液８００ｇに食塩、香辛料１．０
ｇを添加してルウを伸ばしながら８５℃になるまで撹拌
しながら加熱してホワイトソースを製造した。これを缶
に充填しレトルト殺菌機により１２１℃、２０分間加熱
処理した後、室温まで冷やしレトルトホワイトソースを
得た。得られたホワイトソースは風味、食感、色とも
に、コーン油を用いて作成した濃縮乳を利用したホワイ
トソースと同等であった。更に、上記で作成したレトル
ト殺菌前のホワイトソース１００部に鶏肉を湯がいて処
理した物を１０部、酵母エキス０．２部、チキンコンソ
メ０．６部を添加したチキングラタンを作成し、このも
のをピザ用トッピング、調理パン用フィリング剤として
使用したところ、それぞれ、従来品に遜色ないピザおよ
びグラタンパンを得た。Example 14 Production of White Sauce 400 g of concentrated milk for processing containing purified pomegranate seed oil prepared in Example 13 was added to a roux for white sauce prepared by simultaneously roasting 100 g of flour and 100 g of margarine with water. 800 g of a two-fold diluted aqueous solution with salt and spices 1.0
g was added to the mixture, and the mixture was heated with stirring until the temperature reached 85 ° C. while extending the roux to produce a white sauce. This was filled in a can, heated at 121 ° C. for 20 minutes by a retort sterilizer, and then cooled to room temperature to obtain a retort white sauce. The obtained white sauce was equivalent in flavor, texture and color to white sauce using concentrated milk prepared using corn oil. In addition, chicken parts were prepared by adding 10 parts of chicken prepared by baking hot water to 100 parts of the white sauce before the retort sterilization prepared as described above, 0.2 parts of yeast extract, and 0.6 parts of chicken consommé. When the product was used as a topping for pizza and a filling agent for cooking bread, pizza and gratin bread comparable to conventional products were obtained, respectively.

【００５９】（実施例１５） ホワイトナーの製造 実施例１で調製した精製ザクロ種子油３６０部を６５〜
７０℃に加温した後、大豆レシチン７．２部および蔗糖
脂肪酸エステル（ＨＬＢ値１）４．５部をそれぞれ加え
て溶解し、油相を調製した。別途、６５〜７０℃の温水
１２１２．３部に脱脂粉乳５７．６部、カゼインナトリ
ウム８１部、トレハロース（商品名『トレハオース』、
林原商事販売）４０部、蔗糖１８部、親水性乳化剤とし
てのポリグリセリン脂肪酸エステル（商品名『ポエム０
０８１Ｈ』（ＨＬＢ値１４）、理研ビタミン販売）１．
８部、蔗糖脂肪酸エステル（ＨＬＢ値１５）３．６部、
第二燐酸ナトリウム５．４部および第二燐酸カリウム
３．６部をそれぞれ加えて溶解し、水相を調製した。こ
のようにして調製した水相および油相をそれぞれ均質機
にとり、撹拌しながら６５〜７０℃で１５分間加熱して
予備乳化した後、印加する圧力を２段階（第一段階１８
ＭＰａ、第二段階５ＭＰａ）に変えて均質化した。次い
で、ＵＨＴ滅菌機に移し、１４５℃で２秒間加熱して滅
菌した後、無菌均質機に移し、圧力を２段階（第一段階
１０ＭＰａ、第二段階５ＭＰａ）に変えつつ７０℃でさ
らに均質化して、ザクロ種子油を含有するのホワイトナ
ーを得た。Example 15 Production of Whitener 360 parts of the purified pomegranate seed oil prepared in Example 1
After heating to 70 ° C., 7.2 parts of soybean lecithin and 4.5 parts of sucrose fatty acid ester (HLB value 1) were added and dissolved to prepare an oil phase. Separately, 57.6 parts of skim milk powder, 81 parts of sodium caseinate, trehalose (trade name “Trehaose”, 1212.3 parts of hot water at 65 to 70 ° C.)
Hayashibara Shoji Co., Ltd.) 40 parts, sucrose 18 parts, polyglycerin fatty acid ester as a hydrophilic emulsifier (trade name “Poem 0
081H "(HLB value 14), sale of RIKEN vitamins)
8 parts, 3.6 parts of sucrose fatty acid ester (HLB value 15),
5.4 parts of sodium diphosphate and 3.6 parts of potassium diphosphate were added and dissolved to prepare an aqueous phase. The aqueous phase and the oil phase thus prepared are each placed in a homogenizer and heated at 65 to 70 ° C. for 15 minutes with stirring to carry out preliminary emulsification.
MPa, second step 5 MPa) and homogenized. Next, the mixture is transferred to a UHT sterilizer, sterilized by heating at 145 ° C. for 2 seconds, and then transferred to a sterile homogenizer, and further homogenized at 70 ° C. while changing the pressure in two stages (first stage 10 MPa, second stage 5 MPa). Thus, a whitener containing pomegranate seed oil was obtained.

【００６０】（実施例１６） ホイップクリームの製造 上昇融点３４℃のナタネ硬化油７０部と上昇融点３２℃
のヤシ硬化油３０部からなる混合油脂に乳化剤として合
成ジグリセロールステアレート０．８部、大豆レシチン
０．６部、実施例１で調製した精製ザクロ種子油３０部
を油温７０℃において添加溶解して油脂組成物を得た。
別に脱脂乳５４．９部にヘキサメタリン酸ナトリウム
０．１部を加え５５℃まで攪拌しつつ加温した。この脱
脂乳中に前記の乳化剤添加油脂組成物４５部を加え、６
５℃に保持しつつ予備乳化し、この混合物をホモジナイ
ザーに通し、１回目８ＭＰａ、２回目２ＭＰａの圧力に
て均質化した後、９５℃、１５秒間殺菌処理を行い、更
にプレート式冷却機を用いて５℃まで冷却した後、５℃
の恒温器中に２４時間エージングして精製ザクロ種子油
を含有するホイップクリームを得ることが出来た。得ら
れたクリームは風味に問題は無かった。得られたホイッ
プクリームを予め準備したスポンジケーキに塗布しデコ
レーションケーキを作成した。この場合、作業性は菜種
油等の液油を用いた場合と同様で問題なかった。Example 16 Production of whipped cream 70 parts of rapeseed hardened oil having a rising melting point of 34 ° C. and a rising melting point of 32 ° C.
In a mixed oil consisting of 30 parts of hardened coconut oil, 0.8 part of synthetic diglycerol stearate, 0.6 part of soybean lecithin and 30 parts of the purified pomegranate seed oil prepared in Example 1 were added and dissolved at an oil temperature of 70 ° C. as emulsifiers. Thus, an oil / fat composition was obtained.
Separately, 0.1 part of sodium hexametaphosphate was added to 54.9 parts of skim milk and heated to 55 ° C. while stirring. 45 parts of the emulsifier-added oil or fat composition was added to the skim milk,
Preliminary emulsification while maintaining at 5 ° C, the mixture was passed through a homogenizer, first homogenized at a pressure of 8 MPa, second time at a pressure of 2 MPa, sterilized at 95 ° C for 15 seconds, and further using a plate cooler. After cooling to 5 ° C,
After aging for 24 hours in an incubator, a whipped cream containing refined pomegranate seed oil was obtained. The obtained cream had no problem in flavor. The obtained whipped cream was applied to a previously prepared sponge cake to prepare a decoration cake. In this case, the workability was the same as in the case of using liquid oil such as rapeseed oil, and there was no problem.

【００６１】（実施例１７） カスタードクリームの製
造 鍋に卵黄２個をほぐし、実施例１３で製造した精製ザク
ロ種子油含有濃縮乳１００ｍｌを２倍に希釈した溶液２
００ｍｌの内から大さじ２を加え、木べらで混ぜ、小麦
粉大さじ２杯と砂糖４０ｇを加えよく混ぜ合わせ、残り
の濃縮乳の希釈液を徐々に加え全体にだまを作らないよ
うによく混ぜ、９０℃で３０分間クリーム状になるまで
に混ぜ煮上げ、粗熱をとりバニラエッセンスを加え良く
かき混ぜることにより風味の良いカスタードクリームを
得た。(Example 17) Production of custard cream Two egg yolks were loosened in a pot, and a solution 2 obtained by diluting 100 ml of the concentrated milk containing purified pomegranate seed oil prepared in Example 13 twice.
Add 2 tablespoons from 00 ml, mix with wooden spatula, add 2 tablespoons of flour and 40 g of sugar and mix well. Add the remaining concentrated milk diluent gradually and mix well so as not to make a stagnation. The mixture was boiled at 30 ° C. for 30 minutes until it became creamy, the crude heat was removed, vanilla essence was added, and the mixture was stirred well to obtain a custard cream with good flavor.

【００６２】（実施例１８） シュークリームの製造 実施例１で調製した精製ザクロ種子油２０％、硬化大豆
油（ｍｐ４０℃）６０％、パーム油２０％よりなる油脂
組成物を５０部、レシチンを０．３部、モノグリセリド
０．３部、水１６部、食塩２部、抗酸化剤としてビタミ
ンＥを５ｐｐｍ加え、６０℃で、乳化タンクで１５分間
攪拌乳化したのち、１５℃に急冷捏和し、精製ザクロ種
子油含有マーガリンを得た。得られたマーガリン１３０
ｇ、実施例１３で調製した精製ザクロ種子油含有濃縮乳
６５ｍｌを水で２倍に希釈したもの１３０ｍｌを鍋に入
れ５０℃でマーガリンを溶かし、マーガリンが完全に溶
けて煮だってきたところで、ふるいにかけた薄力粉８０
０ｇを加え混合して、澱粉をα化させた。２００ｍｌの
全卵を数回に分けて添加し良く混合した。最後の全卵を
添加する時に炭酸アンモニウム０．５ｇを良く全卵に溶
解して添加した。次いで、直径１０ｃｍの丸い金口をつ
けた絞り袋を生地に詰め、ペーパーを敷いた鉄板の上に
丸い形を作り、生地全体にきりふきで水をふきかけ、２
００℃に温めたオーブンの下段にいれて１０分焼成し、
十分ふくらんだ後、更に１７０℃で焼成しシュ−生地を
製造した。焼成後、網の上にのせてさまし、皮の上から
１／３ぐらいのところを横に切り、その間に実施例１７
で調製したカスタードクリームを入れ風味、食感に問題
のないシュークリームを作成した。Example 18 Production of Cream Puff 50 parts of a fat and oil composition comprising 20% of purified pomegranate seed oil prepared in Example 1, 60% of hydrogenated soybean oil (mp 40 ° C.), and 20% of palm oil, and 0% of lecithin 3 parts, 0.3 parts of monoglyceride, 16 parts of water, 2 parts of sodium chloride, 5 ppm of vitamin E as an antioxidant, 5 minutes of stirring and emulsification in an emulsification tank at 60 ° C., followed by rapid cooling and kneading to 15 ° C. A purified pomegranate seed oil-containing margarine was obtained. The resulting margarine 130
g, 65 ml of the concentrated pomegranate seed oil-containing concentrated milk prepared in Example 13 was diluted twice with water, and 130 ml was placed in a pot. The margarine was dissolved at 50 ° C. When the margarine was completely dissolved and boiled, it was sieved. Flour 80
0 g was added and mixed to gelatinize the starch. 200 ml of whole eggs were added in several portions and mixed well. When adding the last whole egg, 0.5 g of ammonium carbonate was well dissolved in the whole egg and added. Then, squeeze the bag into a dough with a 10 cm diameter round metal mouth, make a round shape on an iron plate covered with paper, and wipe the whole dough with water.
Put it in the bottom of the oven heated to 00 ° C and bake it for 10 minutes.
After swelling sufficiently, it was further baked at 170 ° C. to produce a screen dough. After firing, put it on a net and cut it, cut about 1/3 from the top of the skin and cut it in the meantime.
The custard cream prepared in the above was added to prepare a cream puff having no problem in flavor and texture.

【００６３】（実施例１９） チョコレートババロアの
製造 鍋に実施例１３で製造した精製ザクロ種子含有濃縮乳の
２倍希釈溶液２５０ｍｌと砂糖２０ｇを入れ火にかけ、
沸騰直前に火を止め、予め用意した卵黄２個と砂糖２０
ｇを泡立てたものに、数回に分けて加え、かき混ぜ、弱
火で加熱後、水でもどしたゼラチン６ｇを入れよくかき
混ぜ、濾しながら、チョコレート５０ｇを入れたボール
に少しずつ入れかき混ぜた後、実施例１７で調製した精
製ザクロ種子油含有カスタードクリーム１００ｍｌを泡
立て、３回に分けて加え混ぜ、プリン型に流し入れ、冷
蔵庫でよく冷やすことにより、風味の良いチョコレート
ババロアを得た。Example 19 Production of Chocolate Bavaroa In a pot, 250 ml of a two-fold diluted solution of the concentrated pomegranate seed-containing concentrated milk produced in Example 13 and 20 g of sugar were put and heated.
Turn off the heat just before boiling, prepare 2 egg yolks and 20 sugar
g into the whipped mixture, add in several portions, stir, heat over low heat, add 6 g of reconstituted gelatin, stir well, stir into a bowl of 50 g of chocolate while filtering, and conduct. 100 ml of the refined pomegranate seed oil-containing custard cream prepared in Example 17 was whipped and added in three portions, mixed, poured into a pudding mold, and cooled sufficiently in a refrigerator to obtain a flavorful chocolate bavarois.

【００６４】（実施例２０） ティラミスの製造 容器に卵黄２個と砂糖５０ｇ、小麦粉を３０ｇ混ぜ合わ
せ、実施例１３で調製した精製ザクロ種子油含有濃縮乳
の２倍希釈液３００ｍｌを温め、少しずつ注いでダマに
ならないようにまぜ、裏ごしを通し、６０℃で２０分間
攪拌し、予め溶解したゼラチン小さじ２杯を加え混ぜた
後、粗熱をとり、マスカルポーネチーズ１００ｇを混ぜ
合わせ、別に用意した卵白（２個分）と砂糖５０ｇで泡
立てたメレンゲを加えて混ぜ、型に流し入れ、冷蔵庫で
冷やし固め、風味の良いティラミスを得た。Example 20 Preparation of Tiramisu Two yolks, 50 g of sugar and 30 g of flour were mixed in a container, and 300 ml of a two-fold dilution of the concentrated milk containing purified pomegranate seed oil prepared in Example 13 was warmed. Pour and stir to avoid lumps, pass through a strainer, stir at 60 ° C for 20 minutes, add 2 teaspoons of pre-dissolved gelatin, mix, remove coarse heat, mix 100 g of mascarpone cheese, and separately prepare egg white (2 pieces) and meringue foamed with 50 g of sugar were added, mixed, poured into a mold, cooled and solidified in a refrigerator to obtain a flavorful tiramisu.

【００６５】（実施例２１） タルトの製造 厚さ２ミリに伸ばしたタルト生地に、フォークで数箇所
穴をあけ、タルト皿に敷き、アルミホイルを敷いて、重
しをのせて１８０℃のオーブンで１３分程焼き、その上
に、ボールに卵２個を溶きほぐし、砂糖５０ｇ、アーモ
ンドパウダー３０ｇ、実施例１７で調製した精製ザクロ
種子油含有カスタードクリーム１００ｍｌ、実施例１３
で調製した精製ザクロ種子油含有濃縮乳の２倍希釈液１
５０ｍｌを順に加え混ぜたものを流し広げ、１９０℃の
オーブンで２５分焼き、風味の良いタルトを得た。(Example 21) Production of tart [0065] A tart cloth stretched to a thickness of 2 mm was opened with a fork, several holes were laid, laid on a tart dish, aluminum foil was laid, and a weight was placed on the oven at 180 ° C. Baking for about 13 minutes, on top of which 2 eggs are melted in a bowl, sugar 50 g, almond powder 30 g, custard cream containing purified pomegranate seed oil prepared in Example 17, 100 ml, Example 13
2-fold diluted solution of concentrated milk containing refined pomegranate seed oil prepared in 1
50 ml of the mixture was added in order, and the mixture was spread and baked in an oven at 190 ° C. for 25 minutes to obtain a tasty tart.

【００６６】（実施例２２） アイスクリームの製造 容器に卵黄１０個分を溶きほぐし、砂糖２５０ｇ、コー
ンスターチ１０ｇを入れ良くかき混ぜ、実施例１３で製
造した精製ザクロ種子油含有濃縮乳の２倍希釈液１００
０ｍｌを７５℃に加温し徐々に加え混ぜ合わせ、すいの
うで濾し、９０℃で４５分間温め、焦げ付かさないよう
にゆっくりとどろりとなるまで混ぜた後、氷で冷却し、
冷えた後、バニラ・エッセンス少々を加え、−２０℃で
攪拌冷凍し、固まって来たら、実施例１６で調製した精
製ザクロ種子油含有ホイップクリーム２７０ｇを泡立て
た後加え、更に攪拌冷却し、容器に入れ冷凍し、風味と
口当たりの良いバニラアイスクリームを得た。Example 22 Preparation of Ice Cream Ten yolks were melted in a container, 250 g of sugar and 10 g of cornstarch were added and mixed well, and a two-fold dilution of concentrated pomegranate seed oil-containing concentrated milk prepared in Example 13 was added.
Heat 0 ml to 75 ° C, slowly add and mix, rinse with a rinse, warm at 90 ° C for 45 minutes, mix slowly until not thickened, and cool with ice.
After cooling, add a little vanilla essence, stir-frozen at -20 ° C, and when it hardens, 270 g of the refined pomegranate seed oil-containing whipped cream prepared in Example 16 is added after whipping, and further stirred and cooled. And frozen to obtain a flavorful and palatable vanilla ice cream.

【００６７】（実施例２３） プリンの製造 実施例１３で製造した精製ザクロ種子油含有濃縮乳の２
倍希釈液１０００ｍｌを４０℃程度まで温めて、砂糖２
５０ｇと全卵２５０ｇを合わせたものに混合した。裏ご
しした後、プリン型に流し入れ、１５０℃のオーブンで
３０〜４０分湯煎焼きすることにより風味の良いカスタ
ードプリンを得た。Example 23 Production of Pudding Purified pomegranate seed oil-containing concentrated milk 2 produced in Example 13
Warm 1000 ml of the double dilution to about 40 ° C. and add sugar 2
50 g and 250 g of whole egg were mixed and mixed. After rinsing, it was poured into a pudding mold, and baked in a 150 ° C. oven for 30 to 40 minutes to obtain a custard pudding with a good flavor.

【００６８】（実施例２４） ムースの製造 実施例１６で製造した精製ザクロ種子油含有ホイップク
リーム１０００ｍｌを比重０．４程度までホイップし
た。果実ピューレ３００ｇと砂糖１００ｇと実施例１３
で調整した精製ザクロ種子油含有濃縮乳の２倍希釈液１
００ｍｌを温めたものと、ゼラチン２０ｇを１００ｍｌ
の水にふやかしたものを加え良く混合溶解した後、冷却
して、ホイップしたホイップクリームと合わせ、そのま
ま型に流し、冷蔵庫で５〜６時間冷やし、風味の良いム
ースを製造した。(Example 24) Production of mousse The whipped cream containing purified pomegranate seed oil produced in Example 16 (1000 ml) was whipped to a specific gravity of about 0.4. Example 13 with 300 g of fruit puree and 100 g of sugar
1-fold diluted solution of concentrated milk containing refined pomegranate seed oil prepared in 1
00ml warmed and gelatin 20g 100ml
Was added to the water, mixed well and dissolved, cooled, combined with the whipped whipped cream, poured into a mold as it was, and cooled in a refrigerator for 5 to 6 hours to produce a flavorful mousse.

【００６９】（実施例２５） ピックル液の製造（１） 実施例１で調製した精製ザクロ種子油５部、カゼインナ
トリウム０．１部、ピロリン酸４ナトリウム０．１部、
食塩２部を混合攪拌し、圧力ホモジナイザーを用い１０
ＭＰａで乳化しザクロ種子油を含有するピックル液を得
た。トンカツ用ロース肉に対しピックル液を肉重量の２
０％相当インジェクションした後、マッサージをかけ、
一口サイズにカットし、バッター液に潜らせた後、パン
粉を付けてフライし、ジューシーで風味のよいトンカツ
を得た。この場合、作業性は菜種油等の液油を用いた場
合と同様で問題なかった。Example 25 Production of Pickle Solution (1) 5 parts of refined pomegranate seed oil prepared in Example 1, 0.1 part of sodium caseinate, 0.1 part of tetrasodium pyrophosphate,
2 parts of salt were mixed and stirred, and 10 parts were mixed using a pressure homogenizer.
The mixture was emulsified with MPa to obtain a pickle liquid containing pomegranate seed oil. Pickle liquid is applied to the meat weight of tonkatsu loin meat.
After 0% injection, massage,
After being cut into bite-sized pieces and immersed in batter solution, bread crumbs were added and fried to obtain a juicy and tasty tonkatsu. In this case, the workability was the same as in the case of using liquid oil such as rapeseed oil, and there was no problem.

【００７０】（実施例２６） ピックル液の製造（２） 実施例１で得たニガウリ種子油８５部、牛脂１５部を加
え食用油脂配合物を得た。この食用油脂配合物１００部
に対し、ジグリセリンモノオレート（理研ビタミン株式
会社製：ポエムＤＯ−１００）２部、コハク酸モノステ
アリン酸グリセリン（花王株式会社製：ステップＳＳ）
１部を添加し溶解し油脂組成物を得た。別途、冷水５０
部に攪拌しながら、脱脂粉乳２部を溶解し、続いて、上
記で得た油脂組成物４５部を加え攪拌し、次いでトリポ
リリン酸ナトリウム０．６部、ピロリン酸４ナトリウム
０．６部、食塩０．６部、グルタミン酸ナトリウム０．
３部を添加し、更に１０分間攪拌し、ピックル液を得
た。得られたピックル液を国産乳牛のもも肉１００部に
対し１０部となるようにピックルインジェクターを用い
て注入し、食肉加工品を得た。この食肉加工品を１．５
ｃｍの厚さにスライスし、調理し、官能試験を行った。
その結果、本発明のピックル液をインジェクションした
食肉加工品はジューシーで風味が良いとの結果を得た。Example 26 Production of Pickle Liquid (2) 85 parts of bitter gourd seed oil obtained in Example 1 and 15 parts of beef tallow were added to obtain an edible oil / fat mixture. 2 parts of diglycerin monooleate (Poem DO-100 manufactured by Riken Vitamin Co., Ltd.) and glycerin monostearate glycerin (Kao Corporation: Step SS) are used for 100 parts of the edible oil / fat mixture.
One part was added and dissolved to obtain an oil / fat composition. Separately, cold water 50
While stirring, 2 parts of skimmed milk powder was dissolved, 45 parts of the oil or fat composition obtained above was added and stirred, and then 0.6 parts of sodium tripolyphosphate, 0.6 parts of tetrasodium pyrophosphate, and sodium chloride were added. 0.6 parts, sodium glutamate 0.
3 parts were added, and the mixture was further stirred for 10 minutes to obtain a pickle liquid. The obtained pickle liquid was injected using a pickle injector so that the amount became 10 parts per 100 parts of thigh meat of domestic dairy cow, and a processed meat product was obtained. 1.5% of this processed meat product
The slices were sliced to a thickness of 10 cm, cooked and subjected to a sensory test.
As a result, the processed meat product obtained by injecting the pickle liquid of the present invention was juicy and had a good flavor.

【００７１】（実施例２７） 塗布用油脂の製造 水６８部に溶き卵２部を徐々に添加しながらホモミキサ
ーで分散させ、７０℃に加温した、次いで実施例１で調
製した精製ザクロ種子油３０部を徐々に添加し、更に１
０分間攪拌した後、１４２℃、２秒間殺菌し、圧力ホモ
ジナイザーを用い１０ＭＰａで乳化し、ザクロ種子油を
含有する塗布用油脂を得た。得られた塗布用油脂を、発
酵させたバターロール生地１個分当たり０．５ｇ塗布
し、２００℃、９分間焼成し、艶と風味の良いバターロ
ールを得た。(Example 27) Production of fats and oils for application Dissolved in a homomixer while gradually adding 2 parts of melted eggs to 68 parts of water, heated to 70 ° C, and then purified pomegranate seeds prepared in Example 1 Add 30 parts of oil gradually and add 1
After stirring for 0 minutes, the mixture was sterilized at 142 ° C. for 2 seconds, and emulsified at 10 MPa using a pressure homogenizer to obtain a coating oil and fat containing pomegranate seed oil. The obtained fat for application was applied in an amount of 0.5 g per fermented butter roll dough, and baked at 200 ° C. for 9 minutes to obtain a butter roll having a good gloss and flavor.

【００７２】（実施例２８） コロッケの製造 常法により調製したコロッケ中種にバッターミックスＵ
−８６９（理研ビタミン株式会社）と菜種油、水を１：
２：４で混合したバッターを付け、パン粉を付け１７０
℃でフライ後、コロッケを得た。得られたコロッケ１個
（約４０ｇ）の表裏に実施例２７で製造した塗布用油脂
を１ｇ噴霧した。この様にして得られたコロッケは、冷
凍保存後、電子レンジで調理しても、食感が良好で、風
味も良かった。(Example 28) Production of croquette Batter mix U
-869 (RIKEN Vitamin Co., Ltd.), rapeseed oil and water 1:
Add the batter mixed at 2: 4, add the crumbs and add 170
After frying at ℃, croquettes were obtained. 1 g of the oil and fat for application produced in Example 27 was sprayed on the front and back of one croquette (about 40 g) obtained. The croquettes thus obtained had a good texture and a good flavor even when cooked in a microwave after frozen storage.

【００７３】（実施例２９） スナックの製造 コーンフラワー５５部、馬鈴薯澱粉１３部、グラニュー
糖３部、食塩０．５部および水２２部を二軸エクストル
ーダーに供給してバレル温度１４０℃で７秒間処理し、
螺旋状に押し出し、これを３０ｍｍ間隔で切断して、厚
みが０．８ｍｍのスナック生地を得た。得られたスナッ
ク生地を４０℃、１６時間予備乾燥後、コンベヤドライ
ヤーにて、２６０℃、２６秒間膨化処理した。得られた
膨化処理後の生地１００ｇに対して、実施例２７で得た
塗布用油脂３ｇを噴霧して、風味、色艶の良いスナック
を得た。Example 29 Production of Snack 55 parts of corn flour, 13 parts of potato starch, 3 parts of granulated sugar, 0.5 part of salt and 22 parts of water were fed to a twin-screw extruder and the barrel temperature was 140 ° C. and 7 parts. Process for seconds,
It was extruded spirally and cut at intervals of 30 mm to obtain a snack dough having a thickness of 0.8 mm. The obtained snack dough was preliminarily dried at 40 ° C. for 16 hours, and then subjected to a puffing treatment at 260 ° C. for 26 seconds using a conveyor dryer. 3 g of the application fat or oil obtained in Example 27 was sprayed on 100 g of the obtained puffed dough to obtain a snack with good flavor and color and luster.

【００７４】（実施例３０） うどんの製造 まず、表１に示す配合で油相部を作成した。即ち、実施
例１で得た各精製植物種子油に乳化剤を混合、加熱、溶
解し、油相部とした。一方、表１に示した配合の水相部
組成物を混合、加熱し、水相部とした。次に、上記油相
部と水相部とを混合し、ホモミキサーで乳化し、更に攪
拌、混合しながら、冷却して各植物種子油を含有する乳
化油脂組成物を得た。Example 30 Production of Udon First, an oil phase was prepared with the composition shown in Table 1. That is, an emulsifier was mixed, heated and dissolved in each of the purified plant seed oils obtained in Example 1 to obtain an oil phase. On the other hand, the aqueous phase composition having the composition shown in Table 1 was mixed and heated to obtain an aqueous phase. Next, the oil phase portion and the aqueous phase portion were mixed, emulsified by a homomixer, and further cooled while stirring and mixing to obtain an emulsified oil / fat composition containing each plant seed oil.

【００７５】[0075]

【表１】 [Table 1]

【００７６】上記で得た各乳化油脂組成物それぞれ３部
に対し、小麦粉１００部、水３２部を加え常法により、
混捏、成型、ロール圧延を行って得た、厚さ２．５ｍｍ
の麺帯をＮｏ．１０の切刃で切り出し、生うどんを得
た。得られた生うどんを沸騰水中で７分間茹で、茹でた
うどんの状態および食感を判定した。その結果、配合１
〜７のうどんは、配合８のうどん同様コシがあるうどん
であった。また、生麺を１０日間冷蔵保存後、茹で、同
様に評価したところ、風味、食感とも問題なく、保存中
の麺の老化は認められなかった。また、配合１〜７の作
業性は菜種油を用いた配合８の場合と同様で問題なかっ
た。To 3 parts of each of the emulsified oil / fat compositions obtained above, 100 parts of flour and 32 parts of water were added, and the mixture was prepared in a conventional manner.
2.5mm thickness obtained by kneading, molding and rolling
No. belt of No. Raw udon was obtained by cutting with a 10 cutting blade. The obtained raw udon was boiled in boiling water for 7 minutes, and the state and texture of the boiled udon were determined. As a result, Formulation 1
The udon Nos. 7 to 9 were stiff udon like the noodles of the formulation 8. The fresh noodles were refrigerated for 10 days, boiled, and evaluated in the same manner. As a result, there was no problem in flavor and texture, and no aging of the noodles during storage was observed. The workability of Formulations 1 to 7 was the same as that of Formulation 8 using rapeseed oil, and there was no problem.

【００７７】（実施例３１） 中華麺の製造 実施例３０の配合１で調製したザクロ種子油を含有する
乳化油脂組成物３部、小麦粉（準強力粉）１００部、全
卵粉０．２部、グルテン１部、馬鈴薯澱粉０．５部、ワ
キシースターチ０．３部を攪拌混合し、この混合した粉
に食塩０．８部およびかんすい１部を含んだ水を加えな
がら、約２０分間攪拌混練して麺生地とし、この麺生地
を複合機に導入して製麺機にかけて麺帯とし、この麺帯
を切出し機に導入して多数の麺線とし、この麺線を乾燥
室に導入して約２０時間乾燥した後、この麺線を所望の
長さに切断して乾中華麺を得た。得られた乾中華麺を約
３分間熱湯中で茹で上げ、中華麺を得た。得られた中華
麺は生中華麺に劣らない滑らかな風味およびつるつると
した食感を得ることができ、茹で上げに時間がかからず
に、コシが強く、歯ごたえがあり、滑らかでシコシコと
した歯切れのよい食感、風味を有し、しかも茹で上げ後
に茹で伸びがせず、さらりとした食味を有した。また、
この麺を冷やし中華麺として食したところ、透明感のあ
る鮮やかな黄色を呈しているため、非常に清涼感のある
中華麺としての独特な風味を味わうと同時に非常に滑ら
かでつるつるした食味を有し、コシが強くシコシコした
歯切れのよい食感を有した。また、生麺を１０日間冷蔵
保存後、茹で、同様に評価したところ、風味、食感とも
問題なく、保存中の麺の老化は認められなかった。ま
た、作業性は菜種油等の液油を用いた場合と同様で問題
なかった。(Example 31) Production of Chinese noodles 3 parts of an emulsified oil / fat composition containing pomegranate seed oil prepared in Formulation 1 of Example 30, 100 parts of flour (semi-strong flour), 0.2 parts of whole egg powder, One part of gluten, 0.5 part of potato starch, and 0.3 part of waxy starch are stirred and mixed, and the mixed powder is stirred and kneaded for about 20 minutes while adding water containing 0.8 part of salt and 1 part of Kansai. The noodle dough is introduced into a multi-function machine to form a noodle band through a noodle-making machine, and the noodle band is introduced into a cutting machine to form a number of noodle strings. After drying for 20 hours, the noodle strings were cut to a desired length to obtain dry Chinese noodles. The obtained dried Chinese noodles were boiled in boiling water for about 3 minutes to obtain Chinese noodles. The obtained Chinese noodles can obtain a smooth flavor and smooth texture that is not inferior to raw Chinese noodles, it does not take long to boil, it is strong, chewy, smooth and chewy It had a crisp texture and flavor, and did not stretch after boiling and had a light taste. Also,
When this noodle is eaten as a chilled Chinese noodle, it has a clear and vivid yellow color, so it has a unique flavor as a very refreshing Chinese noodle and at the same time has a very smooth and smooth taste And had a crisp texture that was strong and stiff. The fresh noodles were refrigerated for 10 days, boiled, and evaluated in the same manner. As a result, there was no problem in flavor and texture, and no aging of the noodles during storage was observed. The workability was the same as in the case where liquid oil such as rapeseed oil was used, and there was no problem.

【００７８】（実施例３２） ミルクティーの製造 紅茶の葉の熱水抽出物５０ｇ、グラニユー糖６０ｇ、蔗
糖脂肪酸エステル０．５ｇ、重炭酸ナトリウム１ｇを加
え溶解した後、実施例１３で製造した精製ザクロ種子油
含有濃縮乳５０ｇを添加し、水を加えて１０００ｍｌの
風味の良い乳化物を得た。８０℃に加熱後、缶容器（１
９０ｍｌ）に充填し１２４℃、２０分のレトルト殺菌を
行い、油脂風味特有のこく味のあるザクロ種子油含有ミ
ルクティー缶飲料を得た。Example 32 Preparation of Milk Tea 50 g of hot water extract of black tea leaves, 60 g of granulated sugar, 0.5 g of sucrose fatty acid ester and 1 g of sodium bicarbonate were added and dissolved. 50 g of concentrated milk containing pomegranate seed oil was added, and water was added to obtain 1000 ml of a flavorful emulsion. After heating to 80 ° C, the can container (1
90 ml) and subjected to retort sterilization at 124 ° C. for 20 minutes to obtain a canned pomegranate seed oil-containing milk tea beverage having a rich flavor characteristic of a fat and oil flavor.

【００７９】（実施例３３） カフェオレの製造 実施例１３で製造した精製ザクロ種子油含有濃縮乳５０
ｇに、コーヒー抽出物５０ｇ、グラニュー糖６０ｇ、蔗
糖脂肪酸エステル０．５ｇ、重炭酸ナトリウム１ｇを配
合攪拌乳化し、風味とこく味の良いカフェオレを得た。(Example 33) Production of caffe au lait 50 concentrated milk containing refined pomegranate seed oil produced in Example 13
g, 50 g of a coffee extract, 60 g of granulated sugar, 0.5 g of sucrose fatty acid ester, and 1 g of sodium bicarbonate were mixed and emulsified to obtain a café au lait with good flavor and body taste.

【００８０】（実施例３４） 酸性飲料の製造 実施例１で調製した精製ザクロ種子油１００ｇを取り、
シュークロース・ジアセテート・ヘキサイソブチレート
１３０ｇおよび天然ビタミンＥ１ｇを混合溶解して均一
な油性材料混合物を得た。この混合物をグリセリン６１
５ｇ、デカグリセリンモノオレート（ＨＬＢ１２）６０
ｇおよび水１３５ｇを混合溶解した溶液に加えて予備撹
拌して分散させた後、Ｔ.Ｋ.ホモミキサー（特殊機化工
業製）を用い５０００ｒｐｍにて１０分間乳化し、ザク
ロ種子油を含有する均一な乳化組成物を得た。別途、グ
ラニュー糖２００ｇ、クエン酸５ｇ、ビタミンＣ０．５
ｇを適量の水に溶解し、クエン酸ナトリウムを用いてｐ
Ｈ３．０に調整した後、２０００ｍｌとして酸性飲料用
シロップを調製した。このシロップ各１８０ｍｌに上記
で調製したザクロ種子油を含有する乳化組成物をそれぞ
れ２０ｍｌを添加混合した後、ビンに充填後打栓し、８
５℃にて１５分間殺菌後冷却し、酸性飲料を得た。Example 34 Production of Acidic Beverage 100 g of the purified pomegranate seed oil prepared in Example 1 was taken.
130 g of sucrose diacetate hexaisobutyrate and 1 g of natural vitamin E were mixed and dissolved to obtain a uniform oily material mixture. This mixture is glycerin 61
5 g, decaglycerin monooleate (HLB12) 60
g and 135 g of water were added to the mixed solution, preliminarily stirred and dispersed, and then emulsified at 5000 rpm for 10 minutes using a TK homomixer (manufactured by Tokushu Kika Kogyo) to contain pomegranate seed oil. A homogeneous emulsion composition was obtained. Separately, granulated sugar 200g, citric acid 5g, vitamin C0.5
g in an appropriate amount of water and p is added using sodium citrate.
After adjusting to H3.0, syrup for acidic beverages was prepared as 2000 ml. After adding and mixing 20 ml of each of the emulsion compositions containing pomegranate seed oil prepared above to each 180 ml of this syrup, filling the bottles and stoppering,
After sterilization at 5 ° C. for 15 minutes, the mixture was cooled to obtain an acidic beverage.

【００８１】（実施例３５）コーヒー飲料の製造 蔗糖脂肪酸エステル（ＨＬＢ１６）６ｇ、ソルビタン脂
肪酸エステル（ＨＬＢ７）８ｇ、リン酸塩１ｇ、カラギ
ーナン０．５ｇ、カゼインナトリウム６５ｇ、アスコル
ビン酸ナトリウム３８ｇ、水５５０ｇを混合し６０℃に
加温し溶解し、水相部とした。別途、実施例１で調製し
た精製ザクロ種子油２００ｇ、硬化大豆油１００ｇ、蔗
糖脂肪酸エステル（ＨＬＢ１）２ｇ、天然ビタミンＥ
０．５ｇを混合し６０℃にて溶解し、油相部とした。６
０℃に保温された水相部に、同じく６０℃に保温された
油相部を攪拌しながら流加し予備乳化した。次いで１８
ＭＰａの圧力にてホモジナイズして乳化液を得た後、１
２０℃、２０秒のＵＨＴ殺菌を行い容器に充填すること
で、無菌乳化液を得た。次いで、焙煎コーヒー豆の熱水
抽出物５０ｇ、グラニュー糖６０ｇ、蔗糖脂肪酸エステ
ル０．５ｇ、重炭酸ナトリウム１ｇを加え溶解した後、
上記で得た無菌乳化液２０ｇを添加し、水を加えて１０
００ｍｌの乳化物含有コーヒー抽出液を得た。８０℃に
加熱後、缶容器（１９０ｍｌ）に充填し１２４℃、２０
分のレトルト殺菌を行い、風味の良いザクロ種子油含有
コーヒー缶飲料を得た。また、作業性は菜種油等の液油
を用いた場合と同様で問題なかった。Example 35 Production of Coffee Beverage 6 g of sucrose fatty acid ester (HLB16), 8 g of sorbitan fatty acid ester (HLB7), 1 g of phosphate, 0.5 g of carrageenan, 65 g of sodium caseinate, 38 g of sodium ascorbate and 550 g of water The mixture was heated to 60 ° C. and dissolved to form an aqueous phase. Separately, 200 g of purified pomegranate seed oil prepared in Example 1, 100 g of hydrogenated soybean oil, 2 g of sucrose fatty acid ester (HLB1), natural vitamin E
0.5 g was mixed and dissolved at 60 ° C. to obtain an oil phase. 6
The oil phase, which was also kept at 60 ° C., was poured into the aqueous phase kept at 0 ° C. while stirring, and preliminarily emulsified. Then 18
After homogenizing at a pressure of MPa to obtain an emulsion,
UHT sterilization at 20 ° C. for 20 seconds was performed and filled in a container to obtain a sterile emulsion. Next, 50 g of hot water extract of roasted coffee beans, 60 g of granulated sugar, 0.5 g of sucrose fatty acid ester, and 1 g of sodium bicarbonate were added and dissolved.
20 g of the sterile emulsion obtained above was added, and water was added to add 10 g.
00 ml of an emulsion-containing coffee extract was obtained. After heating to 80 ° C, it is filled into a can (190 ml) and
Of pomegranate seed oil-containing coffee can beverage with good flavor. The workability was the same as in the case where liquid oil such as rapeseed oil was used, and there was no problem.

【００８２】（実施例３６） ザクロ種子油含有食品の
脂肪蓄積抑制効果 ザクロ種子油含有食品の脂肪蓄積抑制効果を、ザクロ種
子油の代わりに大豆油を用いて同様に製造した食品と比
較することにより評価した。Example 36 Effect of Inhibiting Fat Accumulation of Food Containing Pomegranate Seed Oil The effect of inhibiting the accumulation of fat in food containing pomegranate seed oil was compared with a food prepared similarly using soybean oil instead of pomegranate seed oil. Was evaluated.

【００８３】６週令の雌性ＩＣＲ系ＣＤ−１マウス（日
本チャールズリバー株式会社製）を８匹／群に分け、脂
肪を除去したマウス・ラット用標準配合飼料（成長期用
ＡＩＮ−９３Ｇ、オリエンタル酵母工業株式会社製）
に、大豆油２％と実施例３で製造した精製ザクロ種子油
含有ホワイトルウ１０％を添加して調製した飼料（ザク
ロ種子油ホワイトルウ群）、または大豆油２％と精製ザ
クロ種子油の代わりに大豆油を用いて実施例３と同様な
方法で製造した大豆油含有ホワイトルウ１０％を添加し
て調製した飼料（大豆油ホワイトルウ群）で４週間飼育
した。飼育終了後、エーテル麻酔下解剖し、腎臓周囲脂
肪組織および卵巣周囲脂肪組織を採取し重量を測定し
た。得られた両脂肪組織重量の和を体重で除し、対体重
脂肪組織重量比を求めた。結果を、大豆油ホワイトルウ
群の平均対体重脂肪組織重量比を１００とした場合のザ
クロ種子油ホワイトルウ群の平均対体重脂肪組織重量比
として表２に示した。Six-week-old female ICR type CD-1 mice (Charles River Japan Co., Ltd.) were divided into 8 animals / group, and standard mixed feed for mice and rats from which fat had been removed (AIN-93G for growth period, Oriental) Yeast Industry Co., Ltd.)
To a feed (pomegranate seed oil white roe group) prepared by adding 2% soybean oil and 10% refined pomegranate seed oil-containing white roe produced in Example 3, or instead of soybean oil 2% and purified pomegranate seed oil The soybean oil-containing white roe (10%) was added to soybean oil and the feed (soybean oil white roux group) was prepared in the same manner as in Example 3 for 4 weeks. After the rearing, the animals were dissected under ether anesthesia, and the peri-renal adipose tissue and the peri-ovarian adipose tissue were collected and weighed. The obtained sum of both adipose tissue weights was divided by the body weight to determine the weight ratio of adipose tissue to body weight. The results are shown in Table 2 as the average ratio of the weight of the pomegranate seed oil white roux to the weight of the adipose tissue when the average ratio of the weight of the soybean oil white roux to the weight of the adipose tissue was set to 100.

【００８４】同様にして、大豆油２％と実施例５で製造
した精製ザクロ種子油含有マヨネーズ１０％を添加して
調製した飼料で飼育した群（ザクロ種子油マヨネーズ
群）と、大豆油２％と精製ザクロ種子油の代わりに大豆
油を用いて実施例５と同様な方法で製造した大豆油含有
マヨネーズ１０％を添加して調製した飼料で飼育した群
（大豆油マヨネーズ群）を比較し、結果を表２に示し
た。Similarly, a group reared on a feed prepared by adding 2% of soybean oil and 10% of mayonnaise containing purified pomegranate seed oil prepared in Example 5 (a group of pomegranate seed oil mayonnaise) and 2% of soybean oil And a group fed with a soybean oil-containing mayonnaise prepared by adding soybean oil-containing mayonnaise 10% in the same manner as in Example 5 using soybean oil instead of purified pomegranate seed oil (soybean oil mayonnaise group), The results are shown in Table 2.

【００８５】また、大豆油２％と実施例２５で製造した
精製ザクロ種子油含有ピックル液１０％を添加して調製
した飼料で飼育した群（ザクロ種子油ピックル液群）
と、大豆油２％と精製ザクロ種子油の代わりに大豆油を
用いて実施例２５と同様な方法で製造した大豆油含有ピ
ックル液１０％を添加して調製した飼料で飼育した群
（大豆油ピックル液群）を比較し、結果を表２に示し
た。A group bred with feed prepared by adding 2% of soybean oil and 10% of the pickle solution containing purified pomegranate seed oil prepared in Example 25 (pomegranate seed oil pickle solution group)
And a group fed with a feed prepared by adding 10% of a soybean oil-containing pickle solution prepared in the same manner as in Example 25 using soybean oil instead of soybean oil 2% and purified pomegranate seed oil (soybean oil The results are shown in Table 2.

【００８６】更に、大豆油２％と実施例２７で製造した
精製ザクロ種子油含有塗布用油脂１０％を添加して調製
した飼料で飼育した群（ザクロ種子油塗布用油脂群）
と、大豆油２％と精製ザクロ種子油の代わりに大豆油を
用いて実施例２７と同様な方法で製造した大豆油含有塗
布用油脂１０％を添加して調製した飼料で飼育した群
（大豆油塗布用油脂群）を比較し、結果を表２に示し
た。Further, a group reared on a feed prepared by adding 2% of soybean oil and 10% of the applied fat and oil containing the purified pomegranate seed oil prepared in Example 27 (the fat and oil group for applying pomegranate seed oil)
And a group bred with a feed prepared by adding 10% of a soybean oil-containing oil for application prepared in the same manner as in Example 27 using soybean oil instead of soybean oil 2% and purified pomegranate seed oil (daily The results are shown in Table 2.

【００８７】（実施例３７） ザクロ種子油含有飲料の
脂肪蓄積抑制効果 ６週令の雌性ＩＣＲ系ＣＤ−１マウス（日本チャールズ
リバー株式会社製）を８匹／群に分け、マウス・ラット
用標準配合飼料（成長期用ＡＩＮ−９３Ｇ、オリエンタ
ル酵母工業株式会社製）を用いて飼育した。飲料水とし
て、実施例３２で製造した精製ザクロ種子油含有ミルク
ティー（ザクロ種子油ミルクティー群）、または精製ザ
クロ種子油の代わりに大豆油を用いて実施例１３と同様
な方法で製造した濃縮乳を用いて実施例３２と同様な方
法で製造した大豆油含有ミルクティー（大豆油ミルクテ
ィー群）を用い、４週間飼育した。飼育終了後、実施例
３６と同様に評価した。結果を表２に示した。(Example 37) Inhibition of fat accumulation of pomegranate seed oil-containing beverage Six-week-old female ICR strain CD-1 mice (manufactured by Charles River Japan Co., Ltd.) were divided into eight mice / group, and standardized for mice and rats. They were bred using a compound feed (AIN-93G for growing season, manufactured by Oriental Yeast Co., Ltd.). As the drinking water, the concentrated pomegranate seed oil-containing milk tea prepared in Example 32 (the pomegranate seed oil milk tea group) or the concentrate prepared in the same manner as in Example 13 using soybean oil instead of the purified pomegranate seed oil The soybean oil-containing milk tea (soy oil milk tea group) produced in the same manner as in Example 32 using milk was bred for 4 weeks. After breeding was completed, evaluation was performed in the same manner as in Example 36. The results are shown in Table 2.

【００８８】以上の実施例３６、３７の結果、精製ザク
ロ種子油含有飲食品群では大豆油含有飲食品群に比較し
明らかに内臓脂肪の蓄積が抑制されていた。また、実施
例５で製造したキンセンカ種子油含有マヨネーズ、ニガ
ウリ種子油含有マヨネーズ、アメリカキササゲ種子油含
有マヨネーズ、バルサムアップル種子油含有マヨネー
ズ、スネークガード種子油含有マヨネーズおよびサクラ
ンボ種子油含有マヨネーズを用いて、実施例３６と同様
に脂肪蓄積抑制効果を調べたところ、ザクロ種子油含有
マヨネーズと同様の効果が認められた。As a result of the above Examples 36 and 37, accumulation of visceral fat was clearly suppressed in the food and drink group containing purified pomegranate seed oil as compared with the food and drink group containing soybean oil. In addition, using the calendula seed oil-containing mayonnaise, bitter melon seed oil-containing mayonnaise, American cattle seed oil-containing mayonnaise, balsam apple seed oil-containing mayonnaise, snake guard seed oil-containing mayonnaise and cherry seed oil-containing mayonnaise produced in Example 5, When the effect of inhibiting fat accumulation was examined in the same manner as in Example 36, the same effect as that of pomegranate seed oil-containing mayonnaise was observed.

【００８９】[0089]

【表２】 [Table 2]

【００９０】（実施例３８） ザクロ種子油含有食品の
蓄積脂肪低減促進効果 ザクロ種子油含有食品の蓄積脂肪低減促進効果を、ザク
ロ種子油の代わりに大豆油を用いて同様に製造した食品
と比較することにより評価した。Example 38 Effect of Accelerating the Reduction of Accumulated Fat in Foods Containing Pomegranate Seed Oil The effect of accumulating fat in foods containing pomegranate seed oil was compared with food produced similarly using soybean oil instead of pomegranate seed oil. It evaluated by doing.

【００９１】１０週令の雌性Ｃ５７ＢＬ／６Ｊマウス
（日本チャールズリバー株式会社製）を、表３に組成を
示す高脂肪・高糖分***製飼料（オリエンタル酵母工業
株式会社製）で４週間飼育することにより肥満にした
後、８匹／群に分け、１群を解剖し、腎臓周囲脂肪組織
および卵巣周囲脂肪組織を採取し重量を測定した（対照
群１）。他の群は脂肪分を除去した成長期用標準配合飼
料（ＡＩＮ−９３Ｇ：オリエンタル酵母工業株式会社
製）に、大豆油２％と実施例３で製造した精製ザクロ種
子油含有ホワイトルウ１０％を添加して調製した飼料
（ザクロ種子油ホワイトルウ群）、または大豆油２％と
精製ザクロ種子油の代わりに大豆油を用いて実施例３と
同様な方法で製造した大豆油含有ホワイトルウ１０％を
添加して調製した飼料（大豆油ホワイトルウ群）で４週
間飼育した。飼育終了後、エーテル麻酔下解剖し、腎臓
周囲脂肪組織および卵巣周囲脂肪組織を採取し重量を測
定した。得られた両脂肪組織重量の和を体重で除し、対
体重脂肪組織重量比を求めた。結果を、対照群の平均対
体重脂肪組織重量比を１００とした場合のザクロ種子油
ホワイトルウ群および大豆油ホワイトルウ群の平均対体
重脂肪組織重量比として表４に示した。A 10-week-old female C57BL / 6J mouse (manufactured by Charles River Japan Co., Ltd.) is bred for 4 weeks with a high-fat, high-sugar fractionated purified feed (manufactured by Oriental Yeast Co., Ltd.) having the composition shown in Table 3. After obesity was obtained, the animals were divided into 8 animals / group, one group was dissected, and the peri-renal adipose tissue and the peri-ovarian adipose tissue were collected and weighed (control group 1). The other group was prepared by adding 2% of soybean oil and 10% of white peanut containing refined pomegranate seed oil produced in Example 3 to a standard mixed feed for growth period (AIN-93G: manufactured by Oriental Yeast Co., Ltd.) from which fat was removed. A feed (pomegranate seed oil white roux group) prepared by addition or soybean oil-containing white roux 10% produced in the same manner as in Example 3 using soybean oil instead of soybean oil 2% and purified pomegranate seed oil Was fed for 4 weeks on a feed (soybean oil white roux group) prepared by adding the same. After the rearing, the animals were dissected under ether anesthesia, and the perirenal adipose tissue and the periovary adipose tissue were collected and weighed. The obtained sum of both adipose tissue weights was divided by the body weight to determine the weight ratio of adipose tissue to body weight. The results are shown in Table 4 as the average ratio of pomegranate seed oil white roux group and the soybean oil white roux group to average adipose tissue weight ratio when the average weight ratio of adipose tissue to the control group was set to 100.

【００９２】同様にして、大豆油２％と実施例５で製造
した精製ザクロ種子油含有マヨネーズ１０％を添加して
調製した飼料で飼育した群（ザクロ種子油マヨネーズ
群）と、大豆油２％と精製ザクロ種子油の代わりに大豆
油を用いて実施例５と同様な方法で製造した大豆油含有
マヨネーズ１０％を添加して調製した飼料で飼育した群
（大豆油マヨネーズ群）を比較し、結果を表４に示し
た。Similarly, a group reared on a feed prepared by adding 2% of soybean oil and 10% of mayonnaise containing purified pomegranate seed oil prepared in Example 5 (a pomegranate seed oil mayonnaise group) and 2% of soybean oil And a group fed with a soybean oil-containing mayonnaise prepared by adding soybean oil-containing mayonnaise 10% in the same manner as in Example 5 using soybean oil instead of purified pomegranate seed oil (soybean oil mayonnaise group), The results are shown in Table 4.

【００９３】また、大豆油２％と実施例２５で製造した
精製ザクロ種子油含有ピックル液１０％を添加して調製
した飼料で飼育した群（ザクロ種子油ピックル液群）
と、大豆油２％と精製ザクロ種子油の代わりに大豆油を
用いて実施例２５と同様な方法で製造した大豆油含有ピ
ックル液１０％を添加して調製した飼料で飼育した群
（大豆油ピックル液群）を比較し、結果を表４に示し
た。A group bred with feed prepared by adding 2% of soybean oil and 10% of the pickle solution containing the purified pomegranate seed oil prepared in Example 25 (pomegranate seed oil pickle solution group)
And a group fed with a feed prepared by adding 10% of a soybean oil-containing pickle solution prepared in the same manner as in Example 25 using soybean oil instead of soybean oil 2% and purified pomegranate seed oil (soybean oil The results were shown in Table 4.

【００９４】更に、大豆油２％と実施例２７で製造した
精製ザクロ種子油含有塗布用油脂１０％を添加して調製
した飼料で飼育した群（ザクロ種子油塗布用油脂群）
と、大豆油２％と精製ザクロ種子油の代わりに大豆油を
用いて実施例２７と同様な方法で製造した大豆油含有塗
布用油脂１０％を添加して調製した飼料で飼育した群
（大豆油塗布用油脂群）を比較し、結果を表４に示し
た。Further, a group bred with a feed prepared by adding 2% of soybean oil and 10% of the applied fat and oil containing the purified pomegranate seed oil prepared in Example 27 (the fat and oil group for applying pomegranate seed oil)
And a group bred with a feed prepared by adding 10% of a soybean oil-containing oil for application prepared in the same manner as in Example 27 using soybean oil instead of soybean oil 2% and purified pomegranate seed oil (daily The results are shown in Table 4.

【００９５】（実施例３９） ザクロ種子油含有飲料の
蓄積脂肪低減促進効果 １０週令の雌性Ｃ５７ＢＬ／６Ｊマウス（日本チャール
ズリバー株式会社製）を、表３に組成を示す高脂肪・高
糖分***製飼料（オリエンタル酵母工業株式会社製）で
４週間飼育することにより肥満にした後、８匹／群に分
け、１群をエーテル麻酔下解剖し、腎臓周囲脂肪組織お
よび卵巣周囲脂肪組織を採取し重量を測定した（対照群
２）。他の群は飼料として成長期用標準配合飼料（ＡＩ
Ｎ−９３Ｇ：オリエンタル酵母工業株式会社製）を用
い、飲料水として、実施例３２で製造した精製ザクロ種
子油含有ミルクティー（ザクロ種子油ミルクティー
群）、または精製ザクロ種子油の代わりに大豆油を用い
て実施例１３と同様な方法で製造した濃縮乳を用いて実
施例３２と同様な方法で製造した大豆油含有ミルクティ
ー（大豆油ミルクティー群）を用い、４週間飼育した。
飼育終了後、実施例３８と同様に評価し、結果を表４に
示した。(Example 39) Effect of Pomegranate Seed Oil-Containing Beverage on Accumulated Fat Reduction A 10-week-old female C57BL / 6J mouse (manufactured by Nippon Charles River Co., Ltd.) was fed a high fat / high sugar diet having the composition shown in Table 3. After obesity was obtained by breeding on a purified feed (manufactured by Oriental Yeast Co., Ltd.) for 4 weeks, the animals were divided into 8 animals / group, one group was dissected under ether anesthesia, and the perirenal adipose tissue and the ovarian adipose tissue were collected. The weight was measured (control group 2). The other groups consisted of standard feeds for growing season (AI
N-93G: manufactured by Oriental Yeast Co., Ltd.), and as drinking water, the purified pomegranate seed oil-containing milk tea (pomegranate seed oil milk tea group) produced in Example 32, or soybean oil instead of the purified pomegranate seed oil And soybean oil-containing milk tea (soy oil milk tea group) produced by the same method as in Example 32 using concentrated milk produced in the same manner as in Example 13 using the concentrated milk produced in Example 13, and bred for 4 weeks.
After breeding was completed, evaluation was performed in the same manner as in Example 38, and the results are shown in Table 4.

【００９６】[0096]

【表３】 [Table 3]

【００９７】[0097]

【表４】 [Table 4]

【００９８】この結果、高脂肪食飼料から標準食に変更
されたことにより大豆油含有飲食品群でも蓄積脂肪の低
減が認められたが、精製ザクロ種子油含有飲食品群では
大豆油含有飲食品群に比較し明らかに蓄積脂肪の低減促
進効果が認められた。また、実施例５で製造したキンセ
ンカ種子油含有マヨネーズ、ニガウリ種子油含有マヨネ
ーズ、アメリカキササゲ種子油含有マヨネーズ、バルサ
ムアップル種子油含有マヨネーズ、スネークガード種子
油含有マヨネーズおよびサクランボ種子油含有マヨネー
ズを用いて、実施例３８と同様に蓄積脂肪低減促進効果
を調べたところ、ザクロ種子油含有マヨネーズと同様の
効果が認められた。As a result, a reduction in accumulated fat was observed in the soybean oil-containing food and drink group due to the change from the high fat diet to the standard diet, but the soybean oil-containing food and drink in the refined pomegranate seed oil-containing food and drink group. The effect of accelerating the reduction of accumulated fat was clearly observed as compared with the group. In addition, using the calendula seed oil-containing mayonnaise, bitter melon seed oil-containing mayonnaise, American cattle seed oil-containing mayonnaise, balsam apple seed oil-containing mayonnaise, snake guard seed oil-containing mayonnaise and cherry seed oil-containing mayonnaise produced in Example 5, When the effect of accelerating the reduction of accumulated fat was examined in the same manner as in Example 38, the same effect as that of pomegranate seed oil-containing mayonnaise was observed.

【００９９】（実施例４０） ザクロ種子油含有マヨネ
ーズの糖質代謝異常改善効果 ５週令の雌性易糖尿病発症ＫＫ−Ａｙマウス（平均体重
２７．５ｇ）（日本クレア株式会社より入手）を１週間
予備飼育後、５匹／群に分け、１群（対照群）は、脂肪
分を除去したＡＩＮ−９３Ｇ飼料（オリエンタル酵母工
業株式会社製）（カゼイン２０．０％、コーンスターチ
４９．９４８％、シュークロース１０．０％、セルロー
スパウダー５．０％、ＡＩＮ−９３ミネラル混合３．５
％、ＡＩＮ−９３ビタミン混合１．０％、重酒石酸コリ
ン０．２５％、第３ブチルヒドロキノン０．００２％、
Ｌ−シスチン０．３０％）に大豆油１０％を添加した改
変ＡＩＮ−９３Ｇ飼料（エネルギー比；脂肪２２％、炭
水化物５８．５％、蛋白質１９．５％、総エネルギー１
７１５４ｋＪ／ｋｇ）で、また１群（トログリダゾン
群）は改変ＡＩＮ−９３Ｇ飼料にインスリン抵抗性改善
薬トログリダゾン０．２％を添加した飼料で、また、別
の１群（ザクロ種子油含有マヨネーズ群）は、改変ＡＩ
Ｎ−９３Ｇ飼料の大豆油の８％分を実施例５で調製した
ザクロ種子油含有マヨネーズで置き換えた飼料で、ま
た、更に別の１群（大豆油含有マヨネーズ群）は、改変
ＡＩＮ−９３Ｇ飼料の大豆油の８％分を、実施例５と同
様にしてザクロ種子油の代わりに大豆油を用いて調製し
たマヨネーズで置き換えた飼料で、それぞれ自由摂食条
件下、更に４週間飼育した。飼料は２日または３日毎に
新鮮なものに交換し摂食量を記録した。また、１週間毎
に尾静脈より採血し、簡易式血糖測定器（ノボアシスト
プラス：ノボノルデイクスファーム（株）製）を用いて
飽食時血糖値を測定した。なお、試験期間中の各群の摂
餌量は、個体あたり平均５．３ｇ／ｄａｙで、各群間で
有意な差を認めなかった。また、体重にも各群間で有意
な差は認められなかった。その結果、対照群および大豆
油含有マヨネーズ群では試験開始１週間後に血糖値は４
００ｍｇ／ｄｌを越え糖尿病を発症し、その状態が４週
まで持続した。一方、トログリダゾン群およびザクロ種
子油含有マヨネーズ群では、試験期間を通じ、血糖値２
００ｍｇ／ｄｌ以下に維持され、ほぼ正常値に留まっ
た。また、上記と同様にして、ザクロ種子油含有マヨネ
ーズの代わりに実施例５で製造したニガウリ種子含有マ
ヨネーズおよびキンセンカ種子油含有マヨネーズを用い
て糖質代謝異常改善効果を調べた結果、ザクロ種子油含
有マヨネーズと同様の効果が認められた。(Example 40) Effect of Mayonnaise Containing Pomegranate Seed Oil on Abnormal Carbohydrate Metabolism Five-week-old KK-Ay mice with female diabetics (average body weight 27.5 g) (obtained from CLEA Japan) for one week After preliminary breeding, the animals were divided into 5 animals / group, and one group (control group) was composed of a fat-removed AIN-93G feed (manufactured by Oriental Yeast Co., Ltd.) (casein 20.0%, corn starch 49.948%, shoe Claus 10.0%, cellulose powder 5.0%, AIN-93 mineral mixture 3.5
%, AIN-93 vitamin mixture 1.0%, choline bitartrate 0.25%, tert-butyl hydroquinone 0.002%,
Modified AIN-93G feed with 10% soybean oil added to 0.30% L-cystine (energy ratio; 22% fat, 58.5% carbohydrates, 19.5% protein, 1 total energy)
7154 kJ / kg), and one group (troglidazone group) was a modified AIN-93G diet supplemented with 0.2% of an insulin sensitizer troglidazone, and another group (a pomegranate seed oil-containing mayonnaise group). Is the modified AI
A feed in which 8% of the soybean oil in the N-93G feed was replaced by the pomegranate seed oil-containing mayonnaise prepared in Example 5, and another group (soybean oil-containing mayonnaise group) was a modified AIN-93G feed. 8% of soybean oil was replaced with mayonnaise prepared using soybean oil instead of pomegranate seed oil in the same manner as in Example 5, and each of them was bred for four weeks under free-feeding conditions. The feed was replaced every 2 or 3 days with fresh ones and food intake was recorded. In addition, blood was collected from the tail vein every week, and the blood glucose level during satiation was measured using a simple blood glucose meter (Novo Assist Plus: manufactured by Novo Nordex Farm Co., Ltd.). The food consumption of each group during the test period was 5.3 g / day on average per individual, and no significant difference was observed between the groups. No significant difference was observed in body weight between the groups. As a result, in the control group and the soybean oil-containing mayonnaise group, the blood glucose level was 4 weeks after the start of the test.
Diabetes grew more than 00 mg / dl and the condition persisted for up to 4 weeks. On the other hand, in the troglidazone group and the mayonnaise group containing pomegranate seed oil, the blood glucose level was 2 throughout the test period.
It was maintained at less than 00 mg / dl and remained almost at a normal value. Further, in the same manner as described above, the effect of improving abnormal carbohydrate metabolism was examined using the bitter melon seed-containing mayonnaise and the calendula seed oil-containing mayonnaise prepared in Example 5 in place of the pomegranate seed oil-containing mayonnaise. The same effect as mayonnaise was observed.

【０１００】[0100]

【発明の効果】本発明の飲食品は、油脂成分として共役
トリエン酸系油脂を含有することにより、通常の食用油
脂を用いた飲食品同様、油脂の旨味とこく味、口当た
り、コシの強さ、老化耐性、および作業性の良さ等を有
しながら、脂肪蓄積抑制機能、蓄積脂肪低減促進機能を
有し、肥満に伴う生活習慣病の予防・改善機能が期待さ
れる。従って、本発明の飲食品は、肥満や生活習慣病が
気になるヒト向けの食品または食品素材として、または
生活習慣病の増悪予防・改善用食品として利用すること
ができる。The food and drink of the present invention contains a conjugated trienoic acid-based fat as a fat and oil component, so that the umami taste and body taste, mouthfeel, and firmness of the fat and oil are similar to those of food and drink using ordinary edible fat and oil. It has a function of suppressing fat accumulation and a function of accelerating the reduction of accumulated fat while having good aging resistance and good workability, and is expected to have a function of preventing and improving lifestyle-related diseases associated with obesity. Therefore, the food and drink of the present invention can be used as foods or food materials for humans who are concerned about obesity and lifestyle-related diseases, or as foods for preventing and improving exacerbation of lifestyle-related diseases.

───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） Ａ６１Ｋ 31/202 Ａ６１Ｋ 35/78 Ｈ ４Ｈ０５９ 35/78 Ｌ Ｓ Ｔ Ａ６１Ｐ 3/04 3/06 Ａ６１Ｐ 3/04 Ｃ１１Ｃ 3/00 3/06 3/10 Ｃ１１Ｃ 3/00 Ａ２３Ｄ 9/00 ５１６ 3/10 Ａ２３Ｌ 2/00 Ｆ (72)発明者 大西 透 兵庫県神戸市垂水区塩屋町６−31−17 (72)発明者 山下 耕三 埼玉県川越市脇田町13−９−305 (72)発明者 太田 清 埼玉県富士見市榎木町24−316 (72)発明者 藤村 昌樹 兵庫県加古川市東神吉町西井之口816−11 (72)発明者 中谷 友子 大阪府大阪市西区北堀江４−２−24−307 Ｆターム(参考） 4B017 LC04 LK10 4B018 MD15 ME01 4B026 DC05 DG01 4C088 AB12 AB19 AB46 AB51 AC04 BA08 BA18 CA03 MA01 MA52 NA05 NA14 ZA70 ZC33 4C206 AA01 AA02 DA05 MA01 MA04 MA72 NA05 NA14 ZA70 ZC33 4H059 BA33 BB05 BB06 BC03 BC13 CA35 CA51 ──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. 7 Identification symbol FI Theme coat ゛ (Reference) A61K 31/202 A61K 35/78 H 4H059 35/78 L ST A61P 3/04 3/06 A61P 3/04 C11C 3/00 3/06 3/10 C11C 3/00 A23D 9/00 516 3/10 A23L 2/00 F (72) Inventor Toru Onishi 6-31-17 Shioyacho, Tarumizu-ku, Kobe-shi, Hyogo (72) Inventor Kozo Yamashita 13-9-305 13-9-305, Wakita-cho, Kawagoe-shi, Saitama (72) Inventor Kiyoshi Ota 24-316, Enoki-cho, Fujimi-shi, Saitama (72) Inventor Masaki Fujimura 816-11, Nishiinokuchi, Higashikamiyoshi-cho, Hakogo Inventor Tomoko Nakatani 4-2-24-307 Kitahorie, Nishi-ku, Osaka-shi, Osaka F-term (reference) 4B017 LC04 LK10 4B018 MD15 ME01 4B026 DC05 DG01 4C088 AB12 AB19 AB46 AB51 AC04 BA08 BA18 CA03 MA01 MA52 NA05 NA14 ZA70 ZC33 4C206 AA01 AA02 DA05 MA01 MA04 MA72 NA05 NA14 ZA70 ZC33 4H059 BA33 BB05 BB06 BC03 BC13 CA35 CA51

Claims (8)

【特許請求の範囲】[Claims] 【請求項１】 共役トリエン構造を有する共役高度不飽
和脂肪酸を含む共役トリエン酸系油脂を含有してなる油
脂含有飲食品。1. An oil / fat-containing food / beverage product comprising a conjugated trienoic acid-based oil / fat containing a conjugated polyunsaturated fatty acid having a conjugated triene structure. 【請求項２】 共役トリエン酸系油脂が、プニカ酸、α
−エレオステアリン酸、β−エレオステアリン酸、ジャ
ルカリック酸、カレンデイン酸およびカタルピン酸から
なる群より選択される少なくとも１種を含む請求項１記
載の飲食品。2. A conjugated trienoic acid-based oil or fat comprising punicic acid, α
The food or drink according to claim 1, comprising at least one selected from the group consisting of -eleostearic acid, β-eleostearic acid, jalcalic acid, calendic acid and catalpic acid. 【請求項３】 共役トリエン酸系油脂が、ざくろ科、き
く科、とうだいぐさ科、うり科、のうぜんかずら科およ
びばら科に属する植物からなる群より選択される少なく
とも１種の植物を抽出して得られる植物抽出物である請
求項１または２記載の飲食品。3. A method for extracting at least one plant selected from the group consisting of plants belonging to the family Pomegranate, Pterodaceae, Papilionaceae, Uridaceae, Plumbaceae, and Roseaceae. The food or drink according to claim 1 or 2, which is a plant extract obtained. 【請求項４】 植物抽出物が、ザクロ種子油、ニガウリ
種子油、キンセンカ種子油、ノウゼンカズラ種子油、キ
ササゲ種子油、アメリカキササゲ種子油、バルサムアッ
プル種子油、スネークガード種子油、カボチャ種子油、
アブラギリ種子油およびサクランボ種子油からなる群よ
り選択される少なくとも１種である請求項３記載の飲食
品。4. A plant extract comprising: pomegranate seed oil, bitter melon seed oil, calendula seed oil, rosewood seed oil, catalpa seed oil, American cattle seed oil, balsam apple seed oil, snake guard seed oil, pumpkin seed oil,
The food or drink according to claim 3, wherein the food or drink is at least one selected from the group consisting of oilseed seed oil and cherry seed oil. 【請求項５】 共役トリエン酸系油脂の含有量が０．２
重量％以上である請求項１〜４の何れかに記載の飲食
品。5. A conjugated trienoic acid-based oil having a content of 0.2
The food or drink according to any one of claims 1 to 4, which is not less than% by weight. 【請求項６】 脂肪蓄積抑制機能、蓄積脂肪低減促進機
能および糖質代謝異常改善機能の内の少なくとも１つの
機能を有する請求項１〜５の何れかに記載の飲食品。6. The food or drink product according to claim 1, which has at least one of a function of suppressing fat accumulation, a function of accelerating reduction of accumulated fat, and a function of improving abnormal carbohydrate metabolism. 【請求項７】 飲食品が、ルウ、ドレッシング、乳製品
様食品、塗布用油脂、ピックル液、麺類または飲料であ
る請求項１〜６の何れかに記載の飲食品。7. The food or drink according to claim 1, wherein the food or drink is a roux, a dressing, a dairy-like food, an oil or fat for application, a pickle liquid, noodles or a beverage. 【請求項８】 請求項１〜７の何れかに記載の飲食品を
利用または２次加工して得られる脂肪蓄積抑制機能、蓄
積脂肪低減促進機能および糖質代謝異常改善機能の内の
少なくとも１つの機能を有する飲食品。8. A function of suppressing or accumulating fat accumulation, a function of accelerating reduction of accumulated fat, and a function of improving abnormal carbohydrate metabolism obtained by utilizing or secondary processing of the food or drink according to any one of claims 1 to 7. Food and drink with two functions.
JP2001281949A 2000-10-12 2001-09-17 Food/drink containing conjugated trienoic acid-based oil and fat Pending JP2002186424A (en)

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Cited By (14)

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WO2002102364A1 (en) * 2001-06-18 2002-12-27 Yamada, Sachiko Pparg agonistic medicinal compositions
WO2005054415A1 (en) * 2003-12-02 2005-06-16 Suntory Limited Fat composition containing phospholipid and long-chain polyunsaturated fatty acid-supplying compound and food using the same
JP2005179264A (en) * 2003-12-19 2005-07-07 Shokubutsu Kogaku Kenkyusho:Kk Body weight gain inhibitor
JP2005237354A (en) * 2004-01-26 2005-09-08 Fuji Oil Co Ltd Foaming oil-in-water emulsified product
JP2005264077A (en) * 2004-03-19 2005-09-29 Nisshin Oillio Group Ltd Conjugated trienoic acid-containing fat-and-oil composition and manufacturing method therefor
JP2006230360A (en) * 2005-02-28 2006-09-07 Duskin Co Ltd Method and device for producing milk-containing coffee drink
CN100344601C (en) * 2005-09-08 2007-10-24 中国科学院山西煤炭化学研究所 High purity punicic acid production method
JP2007282574A (en) * 2006-04-17 2007-11-01 T Hasegawa Co Ltd Conjugate linoleic acid-containing emulsified composition and drink
WO2008072385A1 (en) * 2006-12-15 2008-06-19 Kenko Corporation Therapeutic agent for disease caused by accumulation of body fat
WO2009124840A1 (en) * 2008-04-08 2009-10-15 Lrbeva Compositions comprising myristic acid, fatty acids comprising a conjugated diene n‑5cis, n‑7trans or a conjugated triene n‑5cis, n‑7trans, n‑9cis
JP2011502518A (en) * 2007-11-07 2011-01-27 ケリー グループ サーヴィシーズ インターナショナル、リミテッド Flavoring
CN103710147A (en) * 2013-12-26 2014-04-09 江南大学 Preparation method of pomegranate seed oil pocket
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Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002102364A1 (en) * 2001-06-18 2002-12-27 Yamada, Sachiko Pparg agonistic medicinal compositions
JP4773827B2 (en) * 2003-12-02 2011-09-14 サントリーホールディングス株式会社 Oil and fat composition containing phospholipid and long-chain highly unsaturated fatty acid supplying compound, and food using the same
WO2005054415A1 (en) * 2003-12-02 2005-06-16 Suntory Limited Fat composition containing phospholipid and long-chain polyunsaturated fatty acid-supplying compound and food using the same
JPWO2005054415A1 (en) * 2003-12-02 2007-12-06 サントリー株式会社 Oil and fat composition containing phospholipid and long-chain highly unsaturated fatty acid supplying compound, and food using the same
JP2005179264A (en) * 2003-12-19 2005-07-07 Shokubutsu Kogaku Kenkyusho:Kk Body weight gain inhibitor
JP2005237354A (en) * 2004-01-26 2005-09-08 Fuji Oil Co Ltd Foaming oil-in-water emulsified product
JP2005264077A (en) * 2004-03-19 2005-09-29 Nisshin Oillio Group Ltd Conjugated trienoic acid-containing fat-and-oil composition and manufacturing method therefor
JP2006230360A (en) * 2005-02-28 2006-09-07 Duskin Co Ltd Method and device for producing milk-containing coffee drink
US8829057B2 (en) 2005-09-05 2014-09-09 Kao Corporation AMPK activating agent
CN100344601C (en) * 2005-09-08 2007-10-24 中国科学院山西煤炭化学研究所 High purity punicic acid production method
JP2007282574A (en) * 2006-04-17 2007-11-01 T Hasegawa Co Ltd Conjugate linoleic acid-containing emulsified composition and drink
WO2008072385A1 (en) * 2006-12-15 2008-06-19 Kenko Corporation Therapeutic agent for disease caused by accumulation of body fat
JP2011502518A (en) * 2007-11-07 2011-01-27 ケリー グループ サーヴィシーズ インターナショナル、リミテッド Flavoring
WO2009124840A1 (en) * 2008-04-08 2009-10-15 Lrbeva Compositions comprising myristic acid, fatty acids comprising a conjugated diene n‑5cis, n‑7trans or a conjugated triene n‑5cis, n‑7trans, n‑9cis
CN103710147A (en) * 2013-12-26 2014-04-09 江南大学 Preparation method of pomegranate seed oil pocket
CN107536829A (en) * 2016-06-23 2018-01-05 中国医药大学 α -eleostearic acid anti-aging application

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