# US 12,178,219 B2 · Edible oil/fat composition and method for producing same > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 12,178,219 B2 - Document ID: US12178219B2 - Status: Granted - Kind: B2 - Application number: 17/422,306 - Filed: 2020-01-15 - Published: 2022-03-24 - Granted: 2024-12-31 - Earliest claimed: 2019-01-16 - Assignees: Fuji Oil Holdings Inc. - Applicants: Fuji Oil Holdings Inc. - Inventors: Munehisa Shibata; Takayasu Motoyama - Web page: https://patentgrep.com/patent/US12178219B2 ## CPC - A23D 9/007: characterised by ingredients other than fatty acid triglycerides - A21D 2/165: {Triglycerides} - A23D 7/0053: {Compositions other than spreads} - A23D 7/0056: {Spread compositions} - A23D 9/04: Working-up - A23G 1/36: characterised by the fats used (containing dairy products A23G1/46) - A23G 1/44: containing peptides or proteins (containing dairy products A23G1/46) - A23L 27/20: Synthetic spices, flavouring agents or condiments - A23L 27/21: containing amino acids - A23L 27/22: containing glutamic acids - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C) - A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00) - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract To provide a method for improving the body taste-imparting effect of a γ-glutamyl peptide. By using an edible oil/fat composition that is produced by dispersing an aqueous solution of a γ-glutamyl peptide in an oil/fat, the body taste-imparting effect of the γ-glutamyl peptide is improved. ## Claims ### Claim 1 An edible fat composition comprising a fat and a γ-glutamyl peptide or salt thereof in a dispersed state, wherein the γ-glutamyl peptide or salt thereof is at least one peptide of the following formula: Z-(γ-Glu)n-Y-(γ-Glu)m-X—W, or salt thereof, wherein: X is an amino acid or an amino acid derivative, W, Y, and Z are each independently absent or an amino acid or an amino acid derivative, n and m are each independently 0, 1, 2 or 3, wherein n+m is 1 or more, and X is selected from the group consisting of Tyr, Ala, Glu, Gln, Asp, Asn, Arg, His, Ile, Leu, Phe, Ser, and Val. ### Claim 2 (depends on 1) The edible fat composition according to claim 1, wherein the γ-glutamyl peptide or salt thereof is a peptide having a γ-glutamyl bond number of 1 to 4 and a peptide chain length of γ-glutamyl bond number +1 to +2, or salt thereof. ### Claim 3 (depends on 1) The edible fat composition according to claim 1, wherein the γ-glutamyl peptide or salt thereof is at least one peptide having a formula selected from the group consisting of γ-Glu-X, γ-Glu-γ-Glu-X, γ-Glu-γ-Glu-γ-Glu-X, and γ-Glu-γ-Glu-γ-Glu-γ-Glu-X, wherein X is selected from the group consisting of Tyr, Ala, Glu, Gln, Asp, Asn, Arg, His, Ile, Leu, Phe, Ser, and Val, or salt thereof. ### Claim 4 A method for producing an edible fat composition comprising a fat and a γ-glutamyl peptide or salt thereof in a dispersed state, the method comprising preparing an aqueous solution of γ-glutamyl peptide or salt thereof, and dispersing the prepared aqueous solution in an edible fat, wherein the γ-glutamyl peptide or salt thereof is at least one peptide of the following formula: Z-(γ-Glu)n-Y-(γ-Glu)m-X—W, or salt thereof, wherein: X is an amino acid or an amino acid derivative, W, Y, and Z are each independently absent or an amino acid or an amino acid derivative, n and m are each independently 0, 1, 2 or 3, wherein n+m is 1 or more, and X is selected from the group consisting of Tyr, Ala, Glu, Gln, Asp, Asn, Arg, His, Ile, Leu, Phe, Ser, and Val. ### Claim 5 (depends on 4) The method according to claim 4, wherein the γ-glutamyl peptide or salt thereof is a peptide having a γ-glutamyl bond number of 1 to 4 and a peptide chain length of γ-glutamyl bond number +1 to +2, or salt thereof. ### Claim 6 (depends on 4) The method according to claim 4, wherein the γ-glutamyl peptide or salt thereof is at least one peptide having a formula selected from the group consisting of γ-Glu-X, γ-Glu-γ-Glu-X, γ-Glu-γ-Glu-γ-Glu-X, and γ-Glu-γ-Glu-γ-Glu-γ-Glu-X, wherein X is selected from the group consisting of Tyr, Ala, Glu, Gln, Asp, Asn, Arg, His, Ile, Leu, Phe, Ser, and Val, or salt thereof. ### Claim 7 (depends on 4) The method according to claim 4, further comprising a step of dehydrating the edible fat after dispersing the aqueous solution in the edible fat. ### Claim 8 (depends on 1) A method for producing a food or beverage, comprising adding the edible fat composition according to claim 1 to the food or beverage, wherein kokumi is imparted to the food or beverage. ### Claim 9 (depends on 1) An oily food comprising the edible fat composition according to claim 1. ### Claim 10 (depends on 1) A water in oil emulsified food comprising the edible fat composition according to claim 1. ### Claim 11 A method for enhancing an effect of γ-glutamyl peptide or salt thereof imparting kokumi to a food or beverage, comprising preparing an aqueous solution of the γ-glutamyl peptide or salt thereof, and dispersing the aqueous solution in an edible fat, wherein the γ-glutamyl peptide or salt thereof is at least one peptide of the following formula: Z-(γ-Glu)n-Y-(γ-Glu)m-X—W, or salt thereof, wherein: X is an amino acid or an amino acid derivative, W, Y, and Z are each independently absent or an amino acid or an amino acid derivative, n and m are each independently 0, 1, 2 or 3, wherein n+m is 1 or more, and X is selected from the group consisting of Tyr, Ala, Glu, Gln, Asp, Asn, Arg, His, Ile, Leu, Phe, Ser, and Val.