CN104780779B - Sweet taste and/or breast flavour enhancer - Google Patents
Sweet taste and/or breast flavour enhancer Download PDFInfo
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- CN104780779B CN104780779B CN201380059329.9A CN201380059329A CN104780779B CN 104780779 B CN104780779 B CN 104780779B CN 201380059329 A CN201380059329 A CN 201380059329A CN 104780779 B CN104780779 B CN 104780779B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of sweet taste and/or breast flavour enhancer, and it can reduce sweeting agent and/or the usage amount of breast flavor additives useful by strengthening sweet taste and/or the breast local flavor through cooked articles.The sweet taste of the present invention and/or breast flavour enhancer comprise oxidation and partially hydrogenated oils and fats that peroxide value is 25～300 as effective ingredient.The content of trans fatty acids of described oxidation and partially hydrogenated oils and fats is preferably 5～75 weight %.Additionally, the iodine value of oxidation and partially hydrogenated oils and fats is preferably 35～135.
Description
Technical field
The present invention relates to sweet taste and/or breast flavour enhancer (sweetness and/or milk flavor
Enhancer), more specifically, relate to by drawing saccharide, the sense of taste of butter oil coexisting in food consumingly
(taste) the above-mentioned reinforcing agent of the usage amount of sweeting agent, breast flavor essence etc. is reduced.
Background technology
Along with the change of dietary habit, metabolism syndrome, the risk of diabetes increase, the therefore purpose to low-calorie diet
Gradually increase.Due to the saccharide in the high heat composition food materials just in food self or additive, butter oil, therefore, use
The food of food materials low in calories, the food employing sugar-free artificial sweetening agent, low fat modified milk etc. are the most gradually popularized.The opposing party
Face, the saccharide of natural origin, the distinctive sweet taste of butter oil, breast local flavor are one of reasons improving food palatability.Therefore, the phase
Even if hoping the sense of taste reinforcing agent that the content developing the sense of taste composition coexisted is low, also be able to draw consumingly its sense of taste.
It is being how to identify the tastes such as the sweet taste of food materials, bitterness, delicate flavour for mankind's taste receptors (taste receptor)
During the Physiologic Studies of sense is carried out, it is also carried out about to stimulating the compound of taste receptors or material to be identified
Development.The compound identified is used as sense of taste reinforcing agent, and (it can strengthen the effect of the sense of taste composition coexisted in food
Really).Such as, patent documentation 1 proposes the diet product sweetness enhancers comprising long-chain highly unsaturated fatty acid and/or its esters
And sweet taste Enhancement Method.According to the invention of patent documentation 1, by being added in food, it is possible to strengthen the sweet taste of diet product.
Patent documentation 2 proposes newborn flavor imparting agent or the reinforcing agent comprising 12-methyl tridecylic aldehyde.Patent documentation 3 proposes feature and exists
In containing (Z)-6-octenal as the newborn flavor imparting agent of effective ingredient or reinforcing agent.According to patent documentation 2 and 3, by inciting somebody to action
Above-mentioned substance adds in food, it is possible to give milk product distinctive sweet cream type fragrance.
Patent documentation 1: Japanese Unexamined Patent Publication 2009-284859
Patent documentation 2: Japanese Unexamined Patent Publication 2010-158210
Patent documentation 3: Japanese Unexamined Patent Publication 2003-000189
Summary of the invention
It is an object of the invention to provide a kind of new sweet and/or breast flavour enhancer.Another object of the present invention exists
In providing the processed food comprising above-mentioned reinforcing agent, using described reinforcing agent or cooked food of processing food.
Above-mentioned problem is conducted in-depth research by present inventor, aoxidizes and partially hydrogenated found that specific
Oils and fats has and strengthens sweet taste and/or the effect of breast local flavor that food materials or additive are had, thus completes the present invention.I.e., originally
Invention provide a kind of comprise peroxide value be 25～300 oxidation and partially hydrogenated oils and fats as effective ingredient sweet taste and/
Or breast flavour enhancer.In this manual, so-called sweetness enhancers, refer to following substances or compositions: when in itself and food materials
Sweet ingredient, combinations of sweeteners time, it is possible to the knowledge of sweet taste is played a role otherwise promoting taste receptors.So-called " breast
Local flavor ", refer to milk product distinctive breast taste or butterfat sense.Hereinafter, sweet taste and/or breast flavour enhancer are referred to as " reinforcing agent ",
Sweet taste and/or breast local flavor are referred to as " sweet taste etc. ".
For described reinforcing agent, the content of trans fatty acids of described oxidation and partially hydrogenated oils and fats be preferably 5～
75 weight %.
C18:2 for described reinforcing agent, in whole composition fatty acids of described oxidation and partially hydrogenated oils and fats
Trans-isomer content is preferably 5～60 weight %.
For described reinforcing agent, the iodine value of described oxidation and partially hydrogenated oils and fats is preferably 35～135.
Described reinforcing agent preferably comprises the described oxidation of 0.003～10 weight % and partially hydrogenated oils and fats.
Described reinforcing agent, such as, formed by powdered oil.
Above-mentioned powdered oil can be obtained by following operation: to comprising the oxidation and part hydrogen that peroxide value is 25～300
Oils and fats, edible oil and fat, emulsifying agent, powdered base material (powered base material) and the mixture of water changed stir
Mix thus obtain emulsion, and then by this emulsion powder drying kinetics.
Oil globule (fat globule) diameter (diameter median (median diameter)) of described powder is preferably
0.2～2.0 μm.
The present invention also provides for the fat or oil composition containing above-mentioned reinforcing agent.
The present invention also provides for containing described reinforcing agent or uses this reinforcing agent to carry out cooked food.
The present invention also provides for sweet taste and/or the manufacture method of breast flavour enhancer, it is characterised in that be 25 by peroxide value
～the oxidation of 300 and partially hydrogenated oils and fats add as effective ingredient.
The present invention also provides for a kind of sweet taste strengthened through cooking food (cooked foods) and/or the method for breast local flavor,
Described method includes following operation: will comprise oxidation and partially hydrogenated oils and fats that peroxide value is 25～300 as effectively becoming
The sweet taste and/or the breast flavour enhancer that divide add in food materials, cook.
For described sweetness enhancers, with oxidation and partially hydrogenated oils and fats for the pol of food materials it is
It is preferred that the amount of 0.00002～200 times is added.Therefore, the present invention provides a kind of enhancing method through cooking the sweet taste of food,
Described method includes following operation: is added to by sweetness enhancers in food materials, cooks, and described sweetness enhancers comprises peroxide
Change value be 25～300 oxidation and partially hydrogenated oils and fats as effective ingredient, and, described sweetness enhancers with oxidation and portion
Point hydrogenation oils and fats for food materials pol be 0.00002～200 times amount add.
For being added with the food of reinforcing agent of the present invention or processed food, the additive such as food materials, sweeting agent is had
Sweet taste and/or breast local flavor can be enhanced.Therefore, if the reinforcing agent of the present invention being used for the manufacture of food, processing or cook
Adjust, then can reduce the amount of the additives such as the sweeting agent that adds in food materials while maintaining the sweet taste etc. of food.Additionally, can
Effectively to utilize the relatively low food materials such as sweet taste.Can expect that the reinforcing agent of the present invention has as to such as low-calorie diet, breast system
The purposes of the additive added in product etc..
Detailed description of the invention
Hereinafter, one embodiment of the present invention is described in detail.The reinforcing agent of the present invention will have regulation model
The oxidation of the peroxide value (POV) enclosed and partially hydrogenated oils and fats (hereinafter referred to as oxidation and partially hydrogenated fat) are as effectively becoming
Point.The POV of oils and fats can be according to described in " oiling association of Japan of civic organization standard oils and fats analytic process 2.5.2.1-1996 "
Method is measured.
The lower limit of the POV of oxidation and partially hydrogenated fat is 25meq/kg, preferably 28meq/kg, more preferably 30meq/
Kg, more preferably 80meq/kg.If POV is less than 25meq/kg, then exists in food materials, adding a certain amount of reinforcing agent
Time be difficult to draw and strengthen the situation of the sweet taste etc. of food materials, additive.Otherwise, the upper limit of POV is 300meq/kg, is preferably
280meq/kg, more preferably 200meq/kg.If POV higher than 300meq/kg, produces the most sometimes and to be caused by reinforcing agent
Undesirable stink (hereinafter referred to as " deteriorates smelly (deterioration odor) ").
In partially hydrogenated fat as oxidation and the basis of partially hydrogenated fat, generally with several weight % to tens of weight % bags
Containing linoleic acid, the cis-trans-isomer of oleic acid, position isomer.This is because, when hydrogenation, the double bond of unsaturated fatty acid
Turn to trans from syn-isomerism thus produce trans fatty acid as by-product, additionally, also produce the position that position of double bond moves
Put isomer as by-product.
Oxidation and the content of trans fatty acids of partially hydrogenated fat are usually 5～75 weight %, preferably 7～70 weight %,
More preferably 45～70 weight %.Trans in scope described below adds the reinforcing agent of above-mentioned oxidation and partially hydrogenated fat
Content of fatty acid is usually 0.00015～7.5 weight %, preferably 0.005～3.3 weight %.
So-called content of trans fatty acids, when referring to use gas chromatography that partially hydrogenated fat is analyzed, C18:1,
The total amount of the transisomer of C18:2 and C18:3.The content of trans fatty acids of oils and fats can determine method according to oiling association of U.S. public affairs
(Ce1h-05) gas chromatography is utilized to be measured.
Above-mentioned oxidation and the whole of partially hydrogenated fat are constituted in fatty acid (all constituent fatty acids)
C18:2 trans-isomer content is preferably 5～60 weight %, more preferably 8～50 weight %, more preferably 15～45 weight
Amount %, most preferably 30～45 weight %.So-called C18:1 transisomer, refers to carry out sample with using gas chromatography
The general name of fatty acid corresponding to all peaks occurred between the peak of the peak of C18:0 and C18:1 cis-isomer during analysis.So-called
C18:2 transisomer, when referring to and use gas chromatography that sample is analyzed at the peak of C18:1 cis-isomer and
The general name of the fatty acid that all peaks of appearance are corresponding between the peak of C18:2 cis-isomer.C18:2 trans-isomer content is less than
During 5 weight %, sometimes can not get strengthening oxidation and the partially hydrogenated fat of food materials sweet taste etc..Otherwise, C18:2 transisomer contains
When amount is higher than 60 weight %, there is the situation being difficult to manufacture.
C18:2 trans-isomer content in whole composition fatty acids of above-mentioned oxidation and partially hydrogenated fat is relative to C18:
The weight ratio of 1 trans-isomer content is preferably in the range of 0.2～1.8.When this scope is outer, there is reinforcing agent and produce heating
Deteriorate smelly situation.
The iodine value (IV) of oxidation and partially hydrogenated fat is preferably 35～135, more preferably 70～130.If IV is far below 35,
Then there is the situation of sufficient effect can not given play to, otherwise, if IV is far above 135, then exist add in food materials a certain amount of
Reinforcing agent time be difficult to draw and strengthen the situation of the sweet taste etc. of food materials, additive.Oiling association of Japan regulation, IV utilizes Wijs
Method calculates.Additionally, IV can also be by easy near infrared spectroscopic method (near-infrared reflectance
Spectroscopy) obtain, J.Am.Oil Chem.Soc.76 (6) 693～9 (1999) has obtained the highest be correlated with
Property.In the present embodiment, IV utilizes near infrared spectroscopic method to calculate.
Oxidation and partially hydrogenated fat can utilize the manufacture method including following operation to obtain, and described operation is: to oils and fats
Carry out part hydrogenation, until all constituting the C18:2 trans-isomer content in fatty acid to become the work of preferably 5～60 weight %
Sequence；And, oils and fats is carried out oxidation processes, until peroxide value becomes the operation of 25～300meq/kg.
The part hydrogenation treatment of oils and fats and the order of oxidation processes are not particularly limited.Preferably, oils and fats is carried out part
Hydrogenation, until the C18:2 trans-isomer content all constituted in fatty acid becomes preferably 5～60 weight %, then, to obtaining
Partially hydrogenated fat carry out oxidation processes, until peroxide value becomes 25～300meq/kg.
Therefore, described oxidation and partially hydrogenated fat are preferably and oils and fats carry out part hydrogenation, then to the part hydrogen obtained
The material that change fat carries out oxidation processes and obtains.Conventionally partially hydrogenated fat is applied desolventing technology, deodorize process etc.
Refining procedure, carries out oxidation processes also possible the most again.
Oxidation and partially hydrogenated fat and the raw oil material of the partially hydrogenated fat as its basis, if can act as edible i.e.
Can, it is not particularly limited, preferably edible vegetable oil and fat.As the example of edible vegetable oil and fat, Semen Lini oil, Semen sojae atricolor can be enumerated
Oil, Petiolus Trachycarpi oil, walnut oil, perilla oil (perilla oil), Oleum Brassicae campestris, Semen Maydis oil etc..
In the composition fatty acid of raw oil material, alpha-linolenic acid content is preferably more than 6 weight %, and more preferably 30
More than weight %, more than more preferably 45 weight %.The effect of the reinforcing agent comprising oxidation and partially hydrogenated fat is reinforced, and
Can be by the smelly suppression of deterioration through cooked articles (cooked products) at reduced levels.It should be noted that raw oil material
Whole composition fatty acids in the upper limit of alpha-linolenic acid content be not particularly limited, but will not in common edible oil and fat
More than 70 weight %.
The oils and fats that alpha-linolenic acid content is high has Semen Lini oil, perilla oil and walnut oil.Especially, due to Semen Lini oil and
Perilla oil comprises the alpha-linolenic acid of more than 50 weight %, so comprise in raw oil material in them a kind or 2 kinds is preferred
's.
It is one kind or two or more that raw oil material can combine in above-mentioned oils and fats.Raw oil material can also be to be entered by above-mentioned oils and fats
Row ester exchange, point carry etc. and the oils and fats that obtains, and their mixture.
Partially hydrogenated fat can utilize the hydrogenation of common method to manufacture.Such as, to the food as raw oil material
With Vegetable oil lipoprotein adding relative to the Raney nickel etc. that oil is 0.01～0.3 weight %, at temperature 120～220 DEG C, hydrogen pressure
Hydrogenation is carried out under conditions of 0.01～0.3MPa.
In order to obtain the reinforcing agent with strong sweet taste etc., use the raw oil material that above-mentioned alpha-linolenic acid content is high, example
Being preferred as carried out hydrogenation with selective conditions as follows, described condition is: Raney nickel (catalyst loading
0.05～0.3 weight %), reaction temperature 170～210 DEG C, hydrogen pressure 0.01～0.2MPa.It is highly preferred that use SA nickel
Catalyst (such as, had used the catalyst of more than 1 time, or ProductName SO650 (chemical industry in hydrogenation
(strain) makes)) as catalyst, catalyst loading 0.1～0.3 weight %, reaction temperature 190～210 DEG C, hydrogen pressure 0.01～
Carry out under conditions of 0.1MPa.
About oxidation processes, can be at usually 50～200 DEG C, preferably 100～200 DEG C, more preferably 100～180
At a temperature of DEG C, oils and fats is heated.Be not necessarily required to be blown into air during heating, but by with certain speed (such as 50～
350 revs/min) be stirred while be blown into the air of a certain amount of (such as, 0.2～1.0L/ minute), it is possible at short notice
It is oxidizing to the peroxide value of regulation efficiently.By only carrying out the oxidation of short time, it is also possible to prevent from deteriorating smelly generation.Need
Illustrating, the peroxide value of the partially hydrogenated fat (carrying out the material after refine) before oxidation processes is usually 0.
In the reinforcing agent of the present invention, it is also possible to add for diluting oxidation and the base oil of partially hydrogenated fat.Base oil
As long as edible oil and fat, it is not particularly limited.Based on the example of oil, extremely hardened palm oil, palm kernel can be enumerated
Oil, Petiolus Trachycarpi oil, Oleum Cocois, Semen Maydis oil, Oleum Gossypii semen, soybean oil, Oleum Brassicae campestris, Testa oryzae oil, Oleum Helianthi, safflower oil, cocoa butter etc.
Vegetable oil lipoprotein, the animal oil etc. such as Adeps Sus domestica.In addition it is possible to use dividing of they carries oil (palmitic middle melting fraction, Petiolus Trachycarpi oil
Point carry soft oil, palmitic point carry hard oil etc.), the processed oils and fats such as ester-exchanged oil.Additionally, these edible oil and fat can
One kind or two or more to use.
In the reinforcing agent of the present invention, the additive being widely used in edible oil and fat can be coordinated.Example about additive
Son, can enumerate lecithin, diglyceride (diglyceride), fatty glyceride, sorbitan fatty acid ester, propylene glycol
The emulsifying agents such as fatty acid ester, sucrose fatty acid ester, polyglyceryl fatty acid ester；The powdered base materials such as saccharide, protein, peptide；Cheese egg
In vain, sodium caseinate, the stabilizer such as acid casein (acid casein)；The pH adjusting agents such as sodium hydroxide；Corn syrup, portion
Point hydrogenated starch, glucose, fructose, maltose, sucrose, oligosaccharide, ribose, trehalose, dextrinose, erithritol, maltose alcohol,
The sweeting agents such as xylitol, Sorbitol, aspartame, sucralose；Milk flavour (milk flavor), butter flavor
(butter flavor), cheese flavors, yoghurt flavours (yogurt flavor), coffee aroma, black tea essence, Cortex Cinnamomi essence,
The essence classes such as Flos Matricariae chamomillae essence (chamomile flavor)；Oleum Menthae Rotundifoliae (spearmint oil), Oleum Caryophylli, Oleum menthae
Flavor oil (flavor oils) such as (peppermint oil)；By acetaldehyde, benzaldehyde, butyraldehyde, citral, neral, capraldehyde,
The flavouring agent (flavoring agents) that the aldehyde such as ethyl vanillin, vanillin, butyraldehyde, hexanal are made；Spice；Tocopherol,
The antioxidants such as sodium L-ascorbate-2-phosphate, lignan, oryzanol；The defoamer such as organosilicon；The biological active substanceies etc. such as ubiquinone.
Oxidation and the content of partially hydrogenated fat in the reinforcing agent of the present invention are usually 0.003～10 weight %, are preferably
0.01～10 weight %, more preferably 0.05～5 weight %.
Oil content (oxidation and partially hydrogenated fat and the total amount of base oil) in the reinforcing agent of the present invention is usually 5～100
Weight %, preferably 20～100 weight %.
The form of the reinforcing agent of the present invention can be liquid, emulsion (Water-In-Oil (W/O) type or oil-in-water (O/W) type), consolidate
State (powder, granule, lamellar, bulk etc.).The reinforcing agent of the present invention is preferably formed by powdered oil.
Powder, the particle diameter of granule are usually 0.3～3mm, preferably 0.5～2mm.Additionally, the thickness of tablet is usually
0.2～3mm, preferably 0.5～2mm.
The Oil globule diameter (diameter median) of powdered oil generally can be 0.2～2.0 μm, preferably 0.3～1.8 μm.
The reinforcing agent of the present invention can utilize suitable method to be prepared according to form.Such as, by liquid or solid oil
The reinforcing agent that fat is formed can be by being mixed together by oxidation and partially hydrogenated fat with suitable base oil and additive and obtain.
Can be by the selection of base oil modulation be become liquid or solid-state.
The reinforcing agent formed by emulsion can by will comprise aoxidize and partially hydrogenated fat, edible oil and fat (base oil),
The mixture of emulsifying agent, other additives and water is stirred mixing in mulser etc. and obtains.The oil content of emulsion is led to
It is often 10～90 weight %.
The reinforcing agent formed by powder, granule oils and fats can obtain by the following method: will oxidation and partially hydrogenated fat with
The mixture comprising edible oil and fat (base oil), emulsifying agent, powdered base material and water is stirred mixing thus obtains emulsion,
And then by described emulsion dried powder.Dried powderization such as can enumerate the spray drying of emulsion, freezing and pulverizing etc..
Additionally, the present invention provides the food (hereinafter referred to as processed food) containing reinforcing agent, or use described reinforcing agent
Cooked food (hereinafter referred to as through cooking food).
As the object lesson of above-mentioned processed food, can enumerate modulation powder (modified powders) (tempura powder, decoct
Fried powder (deep frying flour), Japanese battercake (okonomiyaki) powder, Korean style pancake mix, cake premixed flour (cake
Mix), heat fragrant cake premixed flour, doughnut premixed flour, modulated milk powder (modified milk powder), whey powder etc.),
Dense and burned property Stewed Dish (roux) (curry, stew (stew), braised beef meal (hashed beef with rice) etc.), instant are cooked
Adjust diet product (instant noodles, instant soups (instant soup), instant miso shiru, instant coffee, instant cocoa drink etc.), soft canned food
Product (boil-in-the-bag foods) (curry, stew, pasta sauce, soup etc.), refrigerating food are (doughnut, fried
French fries, chicken nugget, laughable cake (korokke), croquette (minced meat cutlets), fried pork chop, fried fish tartar souce, squid loop, ocean
Herba Alii fistulosi circle, gratin (gratin), Pizza, fried rice, mixture meal (pilaf), Japanese noodle, hand-pulled noodles, pork pies, dumpling etc.), carnivorous
Processed goods is (Petaso, Baconic, sausage, hamburger patty (hamburg steak), barbecued meat, flavoured meat (seasoned meat), roasting
Beef, beefsteak etc.), fishery technology (fish meat sausage, breaded fish stick, walleye pollack son (seasoned cod roe), Herba Alii fistulosi perfume (or spice) yaito tuna
(tuna mince with Welsh onion leaves), pickle fish, shrimp paste etc.), flavouring agent (miso (miso), dip
(sauce), tomato sauce, tartar sauce (seasoning sauce), mayonnaise, sauce (dressing), ponzu vinegar, local flavor
Oil, Chinese meal premixing flavouring agent (premix for Chinese food), chicken soup premixing flavouring agent, soup, the stockpot the bottom of a pan etc.), cake
Select (confectionery) Bread and Pastries (potato chips, chocolate, cookie, cake, pie (pie), cookies, crispbread
(crackers), soft sweet, chewing gum, nougat, taffy, caramel (caramel), confection, bread, Denmark's formula pastry
(Danish pastry) etc.), cake material (chocolate cream (chocolate spread), be coated with chocolate (coating
The dessert compound (dessert mix) of chocolate), almond curd in syrup premix material, pudding premix material, fruit jelly premix material etc
Deng), milk product (milk beverage, leben, butter, butter, processing cheese (Processed cheese), added with cheese
Processed food etc.), dairy product substitute (margarine, shortening, lipid spread (fat spread), butterfat end
(creaming powder), liquid milk epoxy-type coffee creamer (coffee cream), foaming whipping cream (whipped cream)
Deng), freezing and refrigeration type dessert (ice cream, fruit jelly, pudding etc.) etc..
For above-mentioned processed food, in addition to adding the reinforcing agent of the present invention, can be according to the food materials used and form thereof
Common method is utilized to manufacture.
Reinforcing agent can be added on inside or the surface of such as food materials, batter (batter) liquid is interior, stir liquid (blender
Liquid) in, in pickling liquid (pickling liquid), in knead-salting liquid (tumbing liquid) etc..Additionally, strengthen
Agent can be added in frying oil (frying oil), use of cooking oil etc..
About reinforcing agent addition in processed food, with oxidation and the content meter of partially hydrogenated fat, generally can be
0.003～10 weight %, preferably 0.008～5 weight %, more preferably 0.008～3 weight %, particularly preferably 0.008～
1 weight %.
As long as above-mentioned processed food adds the reinforcing agent of the present invention, the raw material used, special condition are not had
Indispensability requirement, it is possible to use common method manufactures.
As the above-mentioned object lesson through cooking food, the non-staple foodstuff above-mentioned processed food cooked and obtain can be enumerated
(side dishes), fried food, the imitative fried food (non-fried fried-like foods) of non-fired, milk product,
Beverage, cake class etc..
To above-mentioned for cooking food, in addition to the reinforcing agent using the present invention is cooked or manufactured, to use
Raw material, special condition do not have indispensability requirement, available common method to cook or manufacture.
Embodiment
Hereinafter, based on embodiment, the present invention will be described in more detail.It should be noted that following example do not limit
Determine the present invention.
(preparation example 1～12)
Preparation is for the oxidation of embodiment and partially hydrogenated fat and for the partially hydrogenated fat of comparative example and oxygenated oil
Fat.
1. the preparation of raw oil material
Prepare following three kinds of raw oil materials.
Semen Lini oil: J. Oil Mills Inc.'s system, iodine value is 186.7, and alpha-linolenic acid content is 55.3%,
Soybean oil: J. Oil Mills Inc.'s system, iodine value is 130, and alpha-linolenic acid content is 7.2%,
Petiolus Trachycarpi oil: J. Oil Mills Inc.'s system, iodine value is 52.9, and alpha-linolenic acid content is 0%.
2. part hydrogenation treatment
Utilize following condition that above-mentioned raw materials oils and fats is carried out part hydrogenation treatment so that it is to become desired iodine value.
Catalyst prod name SO-650 (nickel content 14 weight %, chemical industry Co., Ltd. system)
3. oxidation and part hydrogenation treatment
The following steps partially hydrogenated fat to obtaining in item 2 is utilized to carry out oxidation processes.First, by 250g partially hydrogenated fat
Load in the rustless steel beaker of 500mL volume, be dipped in the oil bath of oil temperature 110 DEG C, add while being blown into air
Thermal agitation, carries out forcing oxidation until it becomes the target peroxide value shown in table 1.
Additionally, be also prepared for the oxygenated oil of soybean oil and extremely hardened and Petiolus Trachycarpi oil (J. Oil Mills Inc. of hydrogenation
System).
4. composition analysis
Utilize following steps that each oils and fats is analyzed.
4.1 iodine value
Use near-infrared analyzer (ProductName near-infrared analyzer, model Model 5000, Nireco Corporation
System) measure in item 1～3 iodine value of the oils and fats obtained.Result is shown in table 1.
4.2 peroxide value
Measure according to the method described in " oiling association of Japan of civic organization standard oils and fats analytic process 2.5.2.1-1996 "
Above-mentioned peroxide value.Result is shown in table 1.
4.3 content of trans fatty acids
After utilizing boron trifluoride methanol method that above-mentioned oils and fats is changed into fatty acid methyl ester, utilize gas chromatogram (GC) method to fat
Fat acid composition is analyzed.GC condition determination is as follows.
By the GC chromatogram obtained and " Journal of oleo science Vol.50, No.5 (2001), 339-
The fatty acid represented by peak number 1～7,13～27 and 30～33 of Fig. 5 352 " compares, then, by with following peak phase
When the areal calculation at peak go out content of trans fatty acids, C18:1 transisomer (t18:1) content, C18:2 transisomer
(t18:2) content.Result is shown in table 1.
Trans fatty acid: the fatty acid represented by peak number 1～7,13～27 and 30～33 in Fig. 5,
C18:1 transisomer (t18:1): the fatty acid represented by peak number 1～7 in Fig. 5,
C18:2 transisomer (t18:2): the fatty acid represented by peak number 13～27 in Fig. 5.
[table 1]
In following example, when not recording especially, oxidation and partially hydrogenated Semen Lini oil use
IV is the material of 113.
(embodiment 1～2) ＜ Semen Maydis cream soup (1) ＞
To commercially available Semen Maydis cream soup (ProductName: Cup soup corn cream, Ajincomoto Co., Inc's system, according to product
Pol (%) when the cooking method of product is prepared is 9.1%) in, with the addition of 0.01 weight % (for sugar
0.0011 times) the raw oil material (oils and fatss that IV and POV is different) described in table 2.Carry out to through cook product trial test, according under
Standard of stating to sweet taste, the breast local flavor of Semen Maydis cream soup and deteriorates smelly being evaluated.The result of the sensory evaluation through cooking product is shown
In table 2.It should be noted that pol (%) is set to utilize ATAGO Co., Ltd. system " hand-held saccharometer PAL-J
(Pocket refractometer PAL-J) " value that records in the way of BRIX value, hereinafter survey with same condition
Fixed.Additionally, the value of the sugar added when coordinating castor sugar (caster sugar) etc. is the value essentially identical with above-mentioned pol.
Additionally, oxidation and partially hydrogenated oils and fats are relative for oxidation and partially hydrogenated oils and fats relative to the addition of food materials pol (again)
In the value that the addition (weight %) of food materials obtains divided by pol (%).
As described below to the evaluation criterion of various senses of taste.
＜ sweet taste ＞
4: feel compared with the control strongly
3: sensation is strong compared with the control
2: feel the strongest compared with the control
1: feel identical with compareing, or more weak than comparison is felt
＜ breast local flavor ＞
4: feel compared with the control strongly
3: sensation is strong compared with the control
2: feel the strongest compared with the control
1: feel identical with compareing, or more weak than comparison is felt
＜ deteriorates smelly ＞
4: entirely without sensation
3: somewhat feel
2: have a little sensation
1: sensation is strong
[table 2]
| The oils and fats added | POV | Sweet taste | Breast local flavor | Deteriorate smelly | |
| Comparison | Soybean oil | 0 | - | - | - |
| Comparative example 1 | Oxidation soybean oil | 56 | 1 | 1 | 4 |
| Comparative example 2 | Partially hydrogenated soybean oil | 0 | 2 | 2 | 4 |
| Embodiment 1 | Oxidation and partially hydrogenated soybean oil | 48 | 4 | 3 | 4 |
| Comparative example 3 | Part hydrogenation Semen Lini oil | 0 | 2 | 2 | 4 |
| Embodiment 2 | Oxidation and partially hydrogenated Semen Lini oil | 30 | 4 | 3 | 4 |
In table 2, employ oxidation soybean oil (comparative example 1) or partially hydrogenated soybean oil (comparative example 2) through cooking food
The sweet taste of product and breast local flavor with employ being not changed in, or for feeling the strongest through cooking condition ratio as soybean oil compare
Degree.On the other hand, employ oxidation and the sweet taste through cooking product (embodiment 1) of partially hydrogenated fat and breast local flavor and compare
Compare and dramatically increase.Even if the raw oil material of oxidation and partially hydrogenated fat is changed to Semen Lini oil from soybean oil (embodiment 1)
(embodiment 2), also obtain same effect.Therefore, can be concluded that no matter which kind of source raw oil material is, this
Bright reinforcing agent is respectively provided with sweet taste and/or breast local flavor reinforced effects.
(embodiment 3～5) (change of POV)
Based on embodiment 2, employ the different oxidation of the POV value described in table 3 and partially hydrogenated Semen Lini oil, except this
Outside, utilize step preparation similarly to Example 2 through cooking product and to be evaluated.Result is shown in table 3.
[table 3]
| The oils and fats added | POV | Sweet taste | Breast local flavor | Deteriorate smelly | Remarks | |
| Comparison | Soybean oil | 0 | - | - | - | |
| Comparative example 4 | Part hydrogenation Semen Lini oil | 0 | 2 | 1 | 4 | |
| Comparative example 5 | Part hydrogenation Semen Lini oil | 14 | 2 | 2 | 4 | |
| Embodiment 2 | Part hydrogenation Semen Lini oil | 30 | 4 | 3 | 4 | |
| Embodiment 3 | Part hydrogenation Semen Lini oil | 120 | 4 | 4 | 4 | |
| Embodiment 4 | Part hydrogenation Semen Lini oil | 175 | 4 | 4 | 4 | |
| Embodiment 5 | Part hydrogenation Semen Lini oil | 280 | 4 | 3 | 3 | Slightly feel astringent taste |
As shown in Table 3, the reinforcing agent of the present invention oxidation and the POV of partially hydrogenated fat be in the range of 30～280 effectively.
When POV is more than 120, food presents sweet taste and breast local flavor consumingly.During additionally, POV is more than 280, food produces a little
Deterioration smelly.
(embodiment 6～11) ＜ Semen Maydis cream soup (2) ＞
Oxidation and the addition of partially hydrogenated Semen Lini oil in embodiment 4 are changed to the amount shown in table 4, except this it
Outward, step preparation the same as in Example 4 is utilized through cooking product and to be evaluated.Result is shown in table 4.
[table 4]
As shown in Table 4, when the content of the reinforcing agent (oxidation and partially hydrogenated fat) of the present invention is more than 0.005 weight %,
Present reinforced effects.Additionally, passing through interpolation is oxidation and the part of 0.0005～0.11 times for the pol of food materials
The oils and fats of hydrogenation, can obtain sweet taste reinforced effects, and when being more than 0.001 times, this effect is notable.
(embodiment 12～15) ＜ Semen Maydis cream soup (3) ＞
The oils and fats added in embodiment 1 is changed to the oils and fats different with trans fatty acid amount of the IV shown in table 5, except this
Outside, utilize step preparation similarly to Example 1 through cooking product and to be evaluated.Result is shown in table 5.
[table 5]
As shown in Table 5, the reinforcing agent of the present invention oxidation and the trans fatty acid amount of partially hydrogenated fat be 7.3 weight % with
Time upper effective.When trans fatty acid amount is more than 57 weight %,
The effect of reinforcing agent is high, and when t18:2 content is more than 37.2 weight %, effect is the highest.
(embodiment 16～17) ＜ Saccharum Sinensis Roxb. water ＞
The oils and fats described in table 6 is added in the water (Saccharum Sinensis Roxb. water, Saccharum Sinensis Roxb. content is 10 weight %) being dissolved with Saccharum Sinensis Roxb. so that it is
It is 0.005 weight % (0.0005 times for sugar),
It is evaluated.Result is shown in table 6.
[table 6]
| The oils and fats added | POV | Sweet taste | Breast local flavor | Deteriorate smelly | |
| Comparison | Soybean oil | 0 | - | - | - |
| Comparative example 8 | Oxidation soybean oil | 56 | 1 | 1 | 4 |
| Embodiment 16 | Oxidation and partially hydrogenated soybean oil | 170 | 3 | 1 | 4 |
| Comparative example 9 | Part hydrogenation Semen Lini oil | 0 | 1 | 1 | 4 |
| Embodiment 17 | Oxidation and partially hydrogenated Semen Lini oil | 170 | 4 | 1 | 4 |
As shown in Table 6, even if adding oxidation soybean oil in Saccharum Sinensis Roxb. water, the effect strengthening sweet taste can not be obtained.Another
Aspect, no matter which kind of raw material hydrogenated fat is, oxidation and partially hydrogenated fat all obtain sweet taste reinforced effects.Additionally, understand oxidation
And partially hydrogenated fat self not breast local flavor.
(embodiment 18～21) ＜ uses the whipping cream ＞ of vegetablefats
To commercially available whipping cream (ProductName: Sujahta Whip (use vegetablefats), Tokyo Meiraku Co.,
Ltd. system) in add castor sugar, utilize common method prepare whipping cream (add sugar: 10 weight %, proportion: 3.9g/ml,
Products temperature: 9.3 DEG C), in above-mentioned whipping cream, add the oils and fats described in table 7, be evaluated.Result is shown in table 7.
[table 7]
As shown in Table 7, compared with the soybean oil as comparison, with the addition of the reinforcing agent of the present invention of more than 0.01 weight %
The whipping cream using vegetablefats of (its by aoxidize and partially hydrogenated fat is made) can obtain significant reinforced effects.This
Outward, by adding the oxidation of at least 0.001～0.1 times for sugar and partially hydrogenated Semen Lini oil, reinforcing agent obtains
Obtained sweet taste reinforced effects.
(embodiment 22～25) ＜ milk product whipping cream ＞
To commercially available butter (ProductName: the pure whipped cream in elite Hokkaido 35 (milk product), Takanashi Milk Products Co.,ltd's system)
Middle interpolation castor sugar, utilizes common method to prepare whipping cream (interpolation sugar: 20 weight %, proportion: 4.7g/ml, goods temperature
Degree: 6.4 DEG C), in above-mentioned whipping cream, add the oils and fats described in table 8, be evaluated.Result is shown in table 8.
[table 8]
As shown in Table 8, compared with the soybean oil as comparison, with the addition of the reinforcing agent of the present invention of more than 0.01 weight %
The whipping cream of (its by aoxidize and partially hydrogenated fat is made) can obtain significant reinforced effects.Additionally, by add relative to
The oxidation of at least 0.0005～0.05 times and partially hydrogenated fat for sugar, reinforcing agent obtains sweet taste reinforced effects.Further
The result compared with table 7 is, no matter foaming raw material is vegetablefats or milk product, and with add sugar amount without
Closing, the reinforcing agent of the present invention all can obtain good reinforced effects.
(embodiment 26) ＜ miso ＞
To miso (ProductName: MARUKOMEKUN-AWASE, Marukome Co., Ltd. system, pol commercially available for 20g
41.9%), in, add and oxidation and the partially hydrogenated Semen Lini oil (POV 170) of 1 weight % are dissolved in Oleum Brassicae campestris and obtain
To oils and fats 0.2g (to be that the amount of 0.0002 times is added for pol) or Oleum Brassicae campestris 0.2g, taste gained miso,
Sweet taste and saline taste are evaluated.Result is shown in table 9.The evaluation criterion of saline taste is as described below.
＜ saline taste ＞
4: feel compared with the control strongly
3: sensation is strong compared with the control
2: feel the strongest compared with the control
1: feel identical with compareing, or more weak than comparison is felt
[table 9]
As shown in Table 9, compared with the Oleum Brassicae campestris as comparison, with the addition of sweet taste and the saline taste of the miso of reinforcing agent of the present invention
It is obviously enhanced.
(embodiment 27) ＜ tomato sauce ＞
To commercially available for 20g tomato sauce (ProductName: Ripe Tomoto Pizza Sauce, Kagome Co., Ltd. system, sugar
Degree 17.2%) in, add and oxidation and the partially hydrogenated Semen Lini oil (POV 170) of 1 weight % are dissolved in Oleum Brassicae campestris
The oils and fats 0.2g (to be that the amount of 0.0002 times is added for pol) obtained or Oleum Brassicae campestris 0.2g, to the Fructus Lycopersici esculenti obtained
The sweet taste of beans is evaluated.Result is shown in table 10.
[table 10]
As shown in Table 10, compared with the Oleum Brassicae campestris as comparison, the sweet taste of the tomato sauce that with the addition of reinforcing agent of the present invention shows
Write and strengthen.Additionally, the tomato sauce that with the addition of reinforcing agent also has following effect: there is no the sharp-pointed tart flavour of vinegar, become aromatic.
(embodiment 28) ＜ ponzu vinegar ＞
To commercially available for 20g ponzu vinegar (ProductName: Ajipon, Mizkan Holdings Co., Ltd. system, pol
25.9%), in, add and oxidation and the partially hydrogenated Semen Lini oil (POV 170) of 1 weight % are dissolved in Oleum Brassicae campestris and obtain
To oils and fats 0.2g (to be that the amount of 0.0004 times is added for pol) or Oleum Brassicae campestris 0.2g, sweet to ponzu vinegar
Taste is evaluated.Result is shown in table 11.
[table 11]
As shown in Table 11, compared with the Oleum Brassicae campestris as comparison, with the addition of the sweet taste of the ponzu vinegar of the reinforcing agent of the present invention
It is obviously enhanced.Additionally, the ponzu vinegar that with the addition of reinforcing agent also has following effect: there is no the sharp-pointed tart flavour of vinegar, become aromatic.
(embodiment 29) ＜ curry roux (Curry roux) ＞
In curry roux (ProductName: Golden Curry Sauce Half, S&B Foods Inc. system) commercially available for 14g,
Add and oxidation and the partially hydrogenated Semen Lini oil (POV 170) of 1 weight % are dissolved in the oils and fats obtained in Oleum Brassicae campestris
2.2g or Oleum Brassicae campestris 2.2g, is dissolved with 200g boiled water thus is obtained curry (pol (%): 9.0%), to this curry
Sweet taste is evaluated (to be that the amount of 0.001 times is added for pol).Result is shown in table 12.
[table 12]
| The oils and fats (POV) added | Sweet taste | Deteriorate smelly | Remarks | |
| Comparison | Oleum Brassicae campestris (0) | - | - | |
| Embodiment 29 | Part hydrogenation Semen Lini oil (170) | 4 | 4 | Saline taste, delicate flavour become strong |
As shown in Table 12, compared with the Oleum Brassicae campestris as comparison, the sweet taste of the curry roux that with the addition of reinforcing agent of the present invention shows
Write and strengthen.
(embodiment 30～31) ＜ doughnut ＞
Prepare the doughnut dough/pasta (interpolation sugar: 17 weight %) shown in table 13.To doughnut dough/pasta described in 940g
The oxidation of middle interpolation 0.7g (to be that the amount of 0.004 times is added for sugar) and partially hydrogenated Semen Lini oil (POV
170) or 0.7g Oleum Brassicae campestris, mix.
[table 13]
| Raw material forms | Ratio (baking percentage ratio) |
| Butter | 10 |
| Castor sugar | 35 |
| Sal | 1.6 |
| Egg yolk | 8 |
| Shell egg | 8 |
| Milk | 40 |
| Self-raising flour | 90 |
| Gluten flour | 10 |
| Baking powder | 3 |
With the Petiolus Trachycarpi oils of 180 DEG C by fried for above-mentioned dough/pasta 1 minute 40 seconds, obtain cake doughnut, sweet to this cake
Circle is evaluated.Result is shown in table 14.
[table 14]
As shown in Table 14, with as comparison Oleum Brassicae campestris compared with, with the addition of reinforcing agent of the present invention doughnut sweet taste and
Breast local flavor is obviously enhanced.
And then, the part of fried doughnut is carried out chocolate and is coated with, and this doughnut is evaluated.Result
It is shown in table 15.The standard of chocolate flavouring is as follows.
＜ chocolate flavouring ＞
4: feel compared with the control strongly
3: sensation is strong compared with the control
2: feel the strongest compared with the control
1: feel identical with compareing, or more weak than comparison is felt
[table 15]
As shown in Table 15, the painting that with the addition of reinforcing agent of the present invention hangs with the doughnut of chocolate, except sweet taste and breast local flavor
Outside being obviously enhanced, chocolate flavouring is significantly enhanced.
(embodiment 32) ＜ flavor oil ＞
To flavor oil (ProductName: Savor Up butter flavor oil, J. Oil Mills Inc. commercially available for 100g
System) in add 0.3g oxidation and partially hydrogenated Semen Lini oil (POV170) or 0.3g Oleum Brassicae campestris, respectively obtain flavor oil.To
It is mixed with and the egg liquid of 100g shell egg, 15g milk, 0.5g Sal is separately added into the above-mentioned flavor oil of 3 weight % and uniformly mixes,
Make scrambled eggs premix material (scrambled egg dough) (pol 3.8%).Using the Oleum Brassicae campestris of 5g as base oil, often utilize
It is respectively prepared scrambled eggs by method, tastes.The evaluation result of the flavor oil obtained is shown in table 16.
[table 16]
As shown in Table 16, with as comparison Oleum Brassicae campestris compared with, with the addition of the flavor oil of reinforcing agent of the present invention sweet taste and
Breast local flavor is obviously enhanced.Additionally, further acknowledge that and also can obtain breast local flavor reinforced effects for essence.
(embodiment 33～36) ＜ butter ＞
By the Oleum Brassicae campestriss of 50 DEG C, commercially available butter (ProductName: Seichin Hokkaido butter, MEGMILK SNOW BRAND
Co., Ltd.'s system, pol 0.2%) and oxidation and partially hydrogenated Semen Lini oil (POV 170) coordinates with the ratio shown in table 17,
Dissolve.The evaluation result being cooled to the oils and fats after room temperature is shown in table 17.
[table 17]
As shown in Table 17, compared with the control, the sweet taste and the breast local flavor that with the addition of the oils and fats of reinforcing agent of the present invention are obviously enhanced.
Further, if adding oxidation and partially hydrogenated Semen Lini oil, even if then the amount of butter being reduced to 1/4, it is possible to obtain equal
Local flavor (sweet taste, breast local flavor and saline taste).Additionally, from embodiment 33 and the contrast compareed, the oxygen for pol
Even if changing and partially hydrogenated fat addition being 100 times and also can obtain effect.
And then, by commercially available loaf (loaf bread) (ProductName: Chojuku 8 Slices, Pasco
Shikishima Corporation system) it is cut into 1/4, smear the oils and fats 1ml that table 17 is recorded respectively, similarly local flavor is commented
Valency, result has obtained the result identical with the result of table 17 record.Even if it is thus identified that to the addition of reinforcing agent of the present invention
Oils and fats spreads upon on loaf, and sweet taste, breast local flavor are significantly enhanced compared with the control.Further, if confirm addition oxidation and
Partially hydrogenated Semen Lini oil, even if being then reduced to 1/4 by the amount of butter, it is possible to obtain equal local flavor (sweet taste, breast local flavor and
Saline taste).
(embodiment 37) ＜ explodes assorted vegetable plate batter (Vegetable kakiage batter) ＞
By commercially available tempura powder (ProductName: Nisshin Tempura Flour for crispier tempura, day
Clear powder process Co., Ltd. system) 100g is dissolved in the cold water of 150g, obtains tempura batter.By Bulbus Allii Cepae 112g, Radix Dauci Sativae 32g, wide leaf
Kidney bean (tepary bean) 16g is cut into 5mm width, 3cm length respectively, sprinkles flour, and smears above-mentioned tempura batter 90g, obtains
Pakora raw material 250g, adds the oxidation of 1 weight % and partially hydrogenated Caulis et Folium Lini in above-mentioned pakora raw material respectively
Seed oil (POV 170) is dissolved in the oils and fats 2.5g or Oleum Brassicae campestris 2.5g obtained in Oleum Brassicae campestris, utilizes common method sky woman
Sieve oil carries out fried, makes fried assorted vegetable plate (pol of vegetable is 7.8%) and tastes.Result is shown in table 18.
[table 18]
| The oils and fats (POV) added | Sweet taste | Deteriorate smelly | Remarks | |
| Comparison | Oleum Brassicae campestris (0) | - | - | |
| Embodiment 37 | Part hydrogenation Semen Lini oil (170) | 3 | 4 | Saline taste, delicate flavour become strong |
As shown in Table 18, compared with the Oleum Brassicae campestris as comparison, in tempura batter, with the addition of reinforcing agent of the present invention
The sweet taste of fried assorted vegetable plate is obviously enhanced.
(embodiment 38～40) ＜ margarine ＞
According to the composition shown in table 19, aqueous phase is poured in the oil phase that insulation is about 60 DEG C while stirring, carries out pre-emulsification,
Then carry out cooling by votator (votator) to mediate, prepare domestic margarine (table-type
margarine).In 99g domestic margarine, add Oleum Brassicae campestris 1g or as described in table 20, one part is replaced
It is changed to oils and fats obtained by oxidation and partially hydrogenated Semen Lini oil.To each local flavor (sweet taste, breast local flavor, deteriorate smelly) commented
Valency, result is shown in table 20.
[table 19]
[table 20]
As shown in Table 20, compared with the Oleum Brassicae campestris as comparison, with the addition of the reinforcing agent of the present invention of more than 0.025 weight %
Margarine sweet taste and breast local flavor be obviously enhanced.Especially by adding the reinforcing agent of more than 0.05 weight %, sweet taste and
The reinforced effects of breast local flavor is high.
(embodiment 41～43) ＜ loaf ＞
The oils and fats described in table 22 is added in oils and fats (Petiolus Trachycarpi oil: palm olein (palm olein) (IV67)=7:3),
It is prepared for test oil fat.Utilize usual way, with the cooperation shown in table 21, test oil fat is mixed with bread materials, system
Make Toast with cover (pullman loaf).To baking 1 day after local flavor (sweet taste, breast local flavor, deteriorate smelly) be evaluated.Knot
Fruit is shown in table 22.
[table 21]
[table 22]
From result above, by the more than 0.042 weight % present invention (in terms of oxidation and partially hydrogenated fat) is increased
Strong agent coordinates with the dough material of loaf, can strengthen sweet taste and the breast local flavor of loaf.
(embodiment 44～46) ＜ cookie ＞
In oils and fats (Petiolus Trachycarpi oil: palm olein (IV67)=7:3), add the oils and fats described in table 24, make test oil
Fat.According to table 23 compatibility test oils and fats, make cookie dough/pasta.After being shaped to ice chest type (icebox type), utilize
Cookie is toasted by usual way.Local flavor after toasting 1 day (sweet taste, breast local flavor, deteriorate smelly) evaluation result be shown in table
24。
[table 23]
[table 24]
From result above, by the more than 0.06 weight % present invention (in terms of oxidation and partially hydrogenated fat) is strengthened
Agent coordinates with the dough material of cookie, can strengthen sweet taste and the breast local flavor of cookie.
(embodiment 47～49) ＜ chocolate ＞
So that chalk in a part for cocoa butter (ProductName: Cocoa Butter 201, Mingzhi Co., Ltd. system)
Oxidation and the amount of partially hydrogenated fat in power become the amount shown in table 26 and add oxidation and partially hydrogenated fat.Coordinate shown in table 25
Amount makes chocolate raw material.Utilize flat board tempering method (slab tempering method) (preparation method: lipid solubilization mixes
～refine (refining)～refine (conching)～tempering (tempering)～molding) raw material is made square chalk
Power plate (milk chocolate), in 17 DEG C of maturations 10 days.Chocolate after maturation is evaluated.Result is shown in table 26.
[table 25]
[table 26]
From result above, by the more than 0.05 weight % present invention (in terms of oxidation and partially hydrogenated fat) is strengthened
Agent is added to chocolate raw material, can strengthen sweet taste and the breast local flavor of chocolate.
(embodiment 50) ＜ stew ＞
1. the preparation of powdered oil
Obtain and be combined with oxidation and partially hydrogenated Semen Lini oil (POV 120) with the ratio shown in preparation example 13 in table 27
Powdered oil compositions.The oil content of said composition is 45 weight %.50 weight are added in said composition 50 weight portion
Part water, agitated obtain O/W type emulsion.Use spray dryer (ProductName: B-290, Nihon BUCHI K.K. system)
The emulsion obtained is further dried powdered, thus obtains powdered oil.The oil content of the powdered oil of preparation is 45%,
Particle diameter is 1 μm.Additionally, as shown in preparation example 14, utilize the preparation of the step as preparation example 13 to be not added with oxidation and part hydrogen
The powdered oil (oil content 45%, particle diameter 1 μm) of the Semen Lini oil (POV 120) changed.
[table 27]
2. the evaluation of pair powdered oil
Measuring 442.5g water to band in pot, flame enrichment makes it seethe with excitement.Guan Huohou, adds and commercially available stewed boils compound (granule
Type) (ProductName: Stew Mix ＜ Cream ＞, House Foods Corporation system) 57.5g uniformly mixing.Use little fire
Heat 2 minutes, prepare stew.Amount as shown in table 28 weighs powdered oil in container in advance, adds stew 100g (sugar
5.6%).Uniform stirring is to dissolving.The evaluation result of the stew obtained is shown in table 28.
[table 28]
※ is relative to the addition of 100g stew
From result above, by being formed 0.01 weight % (in terms of oxidation and partially hydrogenated fat) by powdered oil
Reinforcing agent of the present invention coordinate with stew, can strengthen stew sweet taste and breast local flavor.
(embodiment 51～52) ＜ soup stock (1) ＞
To commercially available for 11.3g soup stock (ProductName: Knorr (registered trade mark) Cup Soup (corn cream), Knorr
Foods Co., Ltd. system, sugar 7.8%) middle addition boiled water 88.7g, stir.And then, add the powder of the amount shown in table 29
Powder oil, stirs and dissolves.The evaluation result of the soup stock obtained is shown in table 29.
[table 29]
※ is relative to the addition of 100g soup stock
From result above, by adding more than 0.005 weight % (in terms of oxidation and partially hydrogenated fat) in soup stock
Reinforcing agent of the present invention, can strengthen soup stock sweet taste and breast local flavor.
(embodiment 53～54) ＜ soup stock (2) ＞
To commercially available for 13g soup stock (ProductName: Knorr (registered trade mark) Cup Soup (cold corn potage),
Knorr Foods Co., Ltd. system) in add milk 87g, stir.And then, add the powder oil of the amount shown in table 30
Fat, stirs and dissolves.The evaluation result of the soup stock obtained is shown in table 30.
[table 30]
※ is relative to the addition of 100g soup stock
From result above, by adding more than 0.005 weight % (in terms of oxidation and partially hydrogenated fat) in soup stock
Reinforcing agent of the present invention, can strengthen soup stock sweet taste and breast local flavor.
(embodiment 55～56) ＜ cocoa ＞
To instant cocoa drink (ProductName: milk cocoa, Morinaga Seiki Co., Ltd's system, sugar 14.6%) commercially available for 16.7g
Middle addition boiled water 83.3g, stirs.And then the powdered oil of interpolation amount shown in table 31, stir.The cocoa obtained
Evaluation result is shown in table 31.
[table 31]
※ is relative to the addition of 100g cocoa
From result above, by adding more than 0.005 weight % (in terms of oxidation and partially hydrogenated fat) in cocoa
Reinforcing agent of the present invention, can strengthen cocoa sweet taste and breast local flavor.
(embodiment 57～58) ＜ heat perfume (or spice) cake (hot cake) ＞
Shell egg 16.7g and milk 33.3g, mix homogeneously is put in bowl.Add the fragrant cake compound (product of commercially available heat
Name: Hotcake Mix, Morinaga Seiki Co., Ltd's system, sugar 34.2%) 50.0g, and then shown in the table 32 of interpolation ormal weight
Powdered oil, is stirred, the fragrant cake dough/pasta of preparation heat.By the hot plate (hot plate) being heated to 160 DEG C cake dough fragrant to heat
Group toasts, and obtains the fragrant cake of heat, and the evaluation result of the fragrant cake of this heat is shown in table 32.
[table 32]
From result above, by adding more than 0.05 weight % (with oxidation and part hydrogen in the fragrant cake dough/pasta of heat
Change fat meter) reinforcing agent of the present invention, can strengthen pancake sweet taste and breast local flavor.
(embodiment 59～60) ＜ doughnut ＞
Add shell egg 21.7g in bowl, Saccharum Sinensis Roxb. 4.4g, the butter 8.7g dissolved, commercially available pancake compound (gloomy are made forever
Really Co., Ltd.'s system) 65.2g and the powdered oil of the amount shown in table 33, stir, prepare the dough/pasta of doughnut.With making dough
Doughnut dough/pasta is stretched to thickness 10mm by rod.By the dough/pasta demoulding, fry with the oil of 180 DEG C, the doughnut obtained
Evaluation result is shown in table 33.
[table 33]
From result above, by adding more than 0.05 weight % in doughnut dough/pasta (with oxidation and part hydrogen
Change fat meter) reinforcing agent of the present invention, can strengthen doughnut sweet taste and breast local flavor.
(embodiment 61～63) ＜ pudding ＞
Premix material (the ProductName: PURIN L, House Foods Corportion system, sugar of pudding is added in pot
24.2%) 11.1g, milk 88.9g and the powdered oil of the amount shown in table 34.Heat with moderate heat while stirring, be adjusted to after boiling
Little fire, boils about 1 minute.Pour in container, cool down in refrigerator, make pudding.The evaluation result of pudding is shown in table 34.
[table 34]
From result above, by adding more than 0.003 weight % (in terms of oxidation and partially hydrogenated fat) in pudding
Reinforcing agent of the present invention, can strengthen pudding sweet taste and breast local flavor.
(embodiment 64～66) ＜ foams whipping cream ＞
Premix material (the ProductName: Kantan Whipped, MEGMILK SNOW of commercially available foaming whipping cream is added in bowl
BRAND Co., Ltd. system, sugar 38.2%) 15.1g, boiled water 28.3g and the powdered oil shown in table 35 of ormal weight.And then,
Add milk 56.6g in the mixture, stir 1 minute 30 seconds, preparation foaming whipping cream.The evaluation result of foaming whipping cream is shown in
Table 35.
[table 35]
From result above, by adding more than 0.003 weight % in foaming whipping cream (with oxidation and part hydrogenation
Fat meter) reinforcing agent of the present invention, can with the sweet taste of enhanced foaming whipping cream and breast local flavor.After stored refrigerated 24 hours, although slightly
Micro-variation, but still maintain sweet taste reinforced effects and breast local flavor reinforced effects.
(embodiment 67～68) ＜ almond curd in syrup ＞
Pot adds almond curd in syrup premix material (ProductName: Chen Jian mono-almond curd in syrup, Gong Li food Co., Ltd. system,
Sugar 18.3%) 15.1g, boiled water 28.3g and the powdered oil shown in table 36 of ormal weight, stir 1 minute 30 seconds.At mixture
Middle addition milk 56.6g is also stirred.Pour in container, cool down in refrigerator thus obtain almond curd in syrup, this almond curd in syrup
Evaluation result be shown in table 36.
[table 36]
From result above, by adding more than 0.01 weight % in almond curd in syrup (with oxidation and partially hydrogenated fat
Meter) reinforcing agent of the present invention, can strengthen almond curd in syrup sweet taste and breast local flavor.
(embodiment 69～70) ＜ coffee (1) ＞
To commercially available instant coffee (ProductName: Blendy, Ajinomoto General Foods, Inc. system, sugar
1.5%) powdered oil shown in table 37 of 1.38g and ormal weight injects boiled water 98.62g, stir thus make coffee.
The evaluation result of coffee is shown in table 37.
[table 37]
From result above, by the more than 0.005 weight % present invention (in terms of oxidation and partially hydrogenated fat) is increased
Strong agent coordinates with instant coffee, can strengthen sweet taste and the breast local flavor of coffee.
(embodiment 71～72) ＜ coffee (2) ＞
To commercially available instant coffee (ProductName: Blendy, Ajinomoto General Foods, Inc. system, sugar
1.5%) 1.35g, commercially available emulsifying powder (ProductName: MARIM Half, Ajinomoto General Foods, Inc. system, sugar
Point 2.4%) powdered oil shown in table 38 of 2.03g and ormal weight injects boiled water 96.62g, stir thus make coffee
Coffee.The evaluation result of coffee is shown in table 38.
[table 38]
From result above, by the more than 0.005 weight % present invention (in terms of oxidation and partially hydrogenated fat) is increased
Strong agent coordinates with instant coffee, can strengthen sweet taste and the breast local flavor of coffee.
(embodiment 73) ＜ emulsifying powder (ICP) ＞
1. the preparation of emulsifying powder (ICP)
Obtain and be combined with oxidation and partially hydrogenated Semen Lini oil (POV 120) with the ratio shown in the preparation example 15 of table 39
Emulsifying powder compositions.The oil content of said composition is 45 weight %.50 weight portions are added in said composition 50 weight portion
Water, agitated obtain O/W type emulsion.Use spray dryer (ProductName: B-290, Nihon BUCHI K.K. system) will
The emulsion obtained is further dried powdered, thus obtains ICP.The oil content of the ICP of preparation is 20%, and particle diameter is 0.5 μm.
Additionally, as shown in preparation example 15, utilize the preparation of the step as preparation example 16 to be not added with oxidation and partially hydrogenated Semen Lini
The ICP (oil content 45%, particle diameter 0.5 μm) of oil (POV 120).
[table 39]
2. the evaluation of couple ICP
The directly ICP of edible preparation example 15 or 16, result is as shown in table 40, compared with the ICP of preparation example 16, preparation example 15
ICP sweet taste and breast local flavor strengthened.
[table 40]
| Powdered oil | Sweet taste | Breast local flavor | Deteriorate smelly | |
| Comparison | Preparation example 16 | - | - | - |
| Embodiment 73 | Preparation example 15 | 4 | 3 | 4 |
Claims (26)
1. sweet taste and/or breast flavour enhancer, comprise oxidation and partially hydrogenated oils and fats that peroxide value is 25～300 as having
Effect composition.
2. sweet taste as claimed in claim 1 and/or breast flavour enhancer, it is characterised in that described oxidation and partially hydrogenated
The content of trans fatty acids of oils and fats is 5～75 weight %.
3. sweet taste as claimed in claim 2 and/or breast flavour enhancer, it is characterised in that described oxidation and partially hydrogenated
C18:2 trans-isomer content in whole composition fatty acids of oils and fats is 5～60 weight %.
4. sweet taste as claimed in claim 3 and/or breast flavour enhancer, it is characterised in that described oxidation and partially hydrogenated
C18:2 trans-isomer content in whole composition fatty acids of oils and fats is 30～45 weight %.
5. sweet taste as claimed in claim 1 and/or breast flavour enhancer, wherein, described oxidation and partially hydrogenated oils and fats
Iodine value is 35～135.
6. the sweet taste as according to any one of Claims 1 to 5 and/or breast flavour enhancer, containing 0.003～10 weight %
Described oxidation and partially hydrogenated oils and fats.
7. sweet taste as claimed in claim 1 and/or breast flavour enhancer, wherein, described peroxide value is 30～200.
8. sweet taste as claimed in claim 7 and/or breast flavour enhancer, it is characterised in that described oxidation and partially hydrogenated
The content of trans fatty acids of oils and fats is 5～75 weight %.
9. sweet taste as claimed in claim 8 and/or breast flavour enhancer, it is characterised in that described oxidation and partially hydrogenated
C18:2 trans-isomer content in whole composition fatty acids of oils and fats is 5～60 weight %.
10. sweet taste as claimed in claim 9 and/or breast flavour enhancer, it is characterised in that described oxidation and partially hydrogenated
C18:2 trans-isomer content in whole composition fatty acids of oils and fats is 30～45 weight %.
11. sweet tastes as claimed in claim 7 and/or breast flavour enhancer, wherein, described oxidation and partially hydrogenated oils and fats
Iodine value is 35～135.
12. sweet tastes as according to any one of claim 7～11 and/or breast flavour enhancer, containing 0.003～10 weight %
Described oxidation and partially hydrogenated oils and fats.
13. sweet tastes as according to any one of claim 1,2,3,4,5,7,8,9,10 and 11 and/or breast flavour enhancer, by
Powdered oil is formed.
14. sweet tastes as according to any one of Claims 1 to 5 and/or breast flavour enhancer, it is obtained by by following operation
Powdered oil formed, described operation is: to comprising oxidation that peroxide value is 25～300 and partially hydrogenated oils and fats, edible
The mixture of oils and fats, emulsifying agent, powdered base material and water is stirred thus obtains emulsion, and then by described emulsion powder
Drying kinetics.
15. sweet tastes as claimed in claim 14 and/or breast flavour enhancer, wherein, described powdered oil with position in diameter
Oil globule a diameter of 0.2～2.0 μm that number represents.
16. sweet tastes as claimed in claim 14 and/or breast flavour enhancer, containing the described oxidation of 0.003～10 weight %
And partially hydrogenated oils and fats.
17. 1 kinds of fat or oil compositions, containing the sweet taste according to any one of claim 1～16 and/or breast flavour enhancer.
18. containing the sweet taste according to any one of claim 1～16 and/or breast flavour enhancer or use described reinforcing agent
Cooked food.
19. sweet tastes and/or the manufacture method of breast flavour enhancer, it is characterised in that by oxidation that peroxide value is 25～300 and
Partially hydrogenated oils and fats adds as effective ingredient.
20. manufacture methods as claimed in claim 19, it is characterised in that described oxidation and the trans fat of partially hydrogenated oils and fats
Fat acid content is 5～75 weight %.
21. manufacture methods as claimed in claim 20, it is characterised in that described oxidation and whole structures of partially hydrogenated oils and fats
Becoming the C18:2 trans-isomer content in fatty acid is 5～60 weight %.
22. methods strengthening the sweet taste through cooking food and/or breast local flavor, described method includes following operation: will comprise peroxide
Change value be 25～300 oxidation and partially hydrogenated oils and fats as effective ingredient sweet taste and/or breast flavour enhancer add to
In food materials, cook.
23. methods strengthening the sweet taste through cooking food, described method includes following operation: add sweetness enhancers to food materials
In, to cook, described sweetness enhancers comprises oxidation and partially hydrogenated oils and fats that peroxide value is 25～300 as effectively
Composition, described sweetness enhancers is 0.00002～200 times with oxidation and partially hydrogenated oils and fats for food materials pol
Amount is added.
24. sweet tastes as according to any one of claim 7～11 and/or breast flavour enhancer, it is obtained by by following operation
The powdered oil obtained is formed, and described operation is: to comprising the oxidation and partially hydrogenated oils and fats, food that peroxide value is 30～200
It is stirred with the mixture of oils and fats, emulsifying agent, powdered base material and water thus obtains emulsion, and then by described emulsion powder
End drying kinetics.
25. sweet tastes as claimed in claim 24 and/or breast flavour enhancer, wherein, described powdered oil with position in diameter
Oil globule a diameter of 0.2～2.0 μm that number represents.
26. sweet tastes as claimed in claim 24 and/or breast flavour enhancer, containing the described oxidation of 0.003～10 weight %
And partially hydrogenated oils and fats.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012250613 | 2012-11-14 | ||
| JP2012-250613 | 2012-11-14 | ||
| PCT/JP2013/073476 WO2014077019A1 (en) | 2012-11-14 | 2013-09-02 | Sweetness and/or milk flavor enhancer |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104780779A CN104780779A (en) | 2015-07-15 |
| CN104780779B true CN104780779B (en) | 2016-10-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201380059329.9A Active CN104780779B (en) | 2012-11-14 | 2013-09-02 | Sweet taste and/or breast flavour enhancer |
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| Country | Link |
|---|---|
| JP (1) | JP5612234B1 (en) |
| KR (1) | KR102098155B1 (en) |
| CN (1) | CN104780779B (en) |
| MY (1) | MY171340A (en) |
| PH (1) | PH12015500777A1 (en) |
| SG (1) | SG11201502724PA (en) |
| TW (1) | TWI620510B (en) |
| WO (1) | WO2014077019A1 (en) |
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| JP5976968B1 (en) * | 2015-10-02 | 2016-08-24 | 株式会社Ｊ−オイルミルズ | Oil and fat composition and method for producing the same |
| JPWO2018020812A1 (en) * | 2016-07-27 | 2019-05-09 | 株式会社Ｊ−オイルミルズ | Powdered fat and oil composition and method for producing the same |
| JP6979954B2 (en) * | 2016-08-22 | 2021-12-15 | 株式会社Ｊ−オイルミルズ | A composition that suppresses the unpleasant odor of food |
| MY192790A (en) * | 2016-08-22 | 2022-09-09 | J Oil Mills Inc | Composition for imparting/enhancing cheese flavor, method for producing composition for imparting/enhancing cheese flavor, method for imparting cheese flavor to foods or enhancing cheese flavor of foods, and method for producing foods with imparted/enhanced cheese flavor |
| JP7010827B2 (en) * | 2016-08-22 | 2022-02-10 | 株式会社Ｊ－オイルミルズ | A method for producing a fat composition for fried food, a method for producing a fat composition for fried food, a method for producing a fried food, and a method for imparting a cheese flavor to the fried food. |
| WO2018037926A1 (en) * | 2016-08-22 | 2018-03-01 | 株式会社Ｊ－オイルミルズ | Sweetness and/or saltiness enhancing agent |
| JP6962933B2 (en) * | 2016-12-27 | 2021-11-05 | 株式会社Ｊ−オイルミルズ | Umami enhancer |
| WO2018123594A1 (en) * | 2016-12-27 | 2018-07-05 | 株式会社Ｊ－オイルミルズ | Sourness enhancing agent |
| WO2018123596A1 (en) * | 2016-12-27 | 2018-07-05 | 株式会社Ｊ－オイルミルズ | Unpleasant odor reducing agent |
| JP6841680B2 (en) * | 2017-02-14 | 2021-03-10 | 株式会社Adeka | Manufacturing method of flavor-enhancing fats and oils |
| TW201841573A (en) * | 2017-04-04 | 2018-12-01 | 日商Ｊ 制油股份有限公司 | Taste improving agent |
| US20200345029A1 (en) * | 2017-10-13 | 2020-11-05 | J-Oil Mills, Inc. | Oiliness/fattiness enhancer for foods, and food containing same |
| CN109984204A (en) * | 2017-12-29 | 2019-07-09 | 丰益(上海)生物技术研发中心有限公司 | The fat or oil composition of the powder of crushed rices containing rice |
| JP7454501B2 (en) * | 2018-10-31 | 2024-03-22 | 株式会社Ｊ－オイルミルズ | Oxidized product of palm oil and fat, method for producing oxidized product, method for enhancing sweetness of food, and composition for enhancing sweetness of food |
| WO2020090608A1 (en) * | 2018-10-31 | 2020-05-07 | 株式会社Ｊ－オイルミルズ | Production method for oil/fat composition, production method for edible oil/fat composition, food production method, food sweetness-enhancing method, and food sweetness-enhancing composition |
| JP7203574B2 (en) * | 2018-11-07 | 2023-01-13 | 株式会社Adeka | Fat and oil composition for bakery |
| JP6797269B2 (en) * | 2018-11-20 | 2020-12-09 | 花王株式会社 | Oil composition |
| JPWO2020209158A1 (en) * | 2019-04-11 | 2020-10-15 | ||
| JP6937958B1 (en) * | 2019-09-30 | 2021-09-22 | 株式会社Ｊ−オイルミルズ | Umami-enhancing composition, seasoning or extract, method for producing umami-enhancing composition, method for producing seasoning or extract, and method for producing umami-enhancing food. |
| US20220361519A1 (en) * | 2019-09-30 | 2022-11-17 | J-Oil Mills, Inc. | Umami-enhancing composition and method for manufacturing same, seasoning or extract and method for manufacturing same, oil and fat composition for cooking with heat and method for manufacturing same, and method for enhancing umami of food product |
| JP7406355B2 (en) * | 2019-11-20 | 2023-12-27 | 花王株式会社 | sweetness enhancer |
| JP7168119B2 (en) * | 2020-11-10 | 2022-11-09 | 不二製油株式会社 | Method for enhancing sweetness of oily food |
| CN112715911A (en) * | 2020-12-28 | 2021-04-30 | 上海华宝孔雀香精有限公司 | Natural milk flavor essence and preparation method thereof |
| TW202327467A (en) * | 2021-09-13 | 2023-07-16 | 日商Ｊ 制油股份有限公司 | Richness enhancer and method of enhancing richness |
| CA3230512A1 (en) | 2021-09-29 | 2023-04-06 | Adeka Corporation | Oil-in-water type emulsion |
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| US5885643A (en) * | 1996-05-21 | 1999-03-23 | Cargill, Incorporated | High stability canola oils |
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| JP3865294B2 (en) * | 2001-08-02 | 2007-01-10 | 江崎グリコ株式会社 | Powdered fat and oil containing novel hyperbranched cyclic dextrin, method for producing the same and food and drink using the same |
| TW200526131A (en) * | 2003-11-12 | 2005-08-16 | J Oil Mills Inc | Method of application of body taste enhancer comprising long-chain highly unsaturated fatty acid and/or its ester |
| JP5506146B2 (en) * | 2007-10-11 | 2014-05-28 | 日清オイリオグループ株式会社 | Low trans fatty acid oil composition |
| JP2009284859A (en) | 2008-05-30 | 2009-12-10 | J-Oil Mills Inc | Sweetness-reinforcing agent for food and drink, and method for reinforcing sweetness |
| JP5399083B2 (en) | 2009-01-09 | 2014-01-29 | 長谷川香料株式会社 | Milk flavor imparting or enhancing agent and its use in food and drink |
| EP2478776A1 (en) * | 2009-09-14 | 2012-07-25 | J-Oil Mills, Inc. | Taste enhancing agent |
| JP4675428B1 (en) * | 2010-02-15 | 2011-04-20 | 植田製油株式会社 | Method for producing hydrogenated fats and oils |
| JP4768868B1 (en) * | 2010-06-11 | 2011-09-07 | 植田製油株式会社 | Oils and fats for emulsified foods and emulsified foods |
| AU2012298025B2 (en) * | 2011-08-24 | 2015-09-17 | J-Oil Mills, Inc. | Oxidized partially hydrogenated oil |
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2013
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| KR102098155B1 (en) | 2020-04-07 |
| WO2014077019A1 (en) | 2014-05-22 |
| CN104780779A (en) | 2015-07-15 |
| KR20150083995A (en) | 2015-07-21 |
| MY171340A (en) | 2019-10-09 |
| SG11201502724PA (en) | 2015-05-28 |
| TW201440666A (en) | 2014-11-01 |
| JPWO2014077019A1 (en) | 2017-01-05 |
| PH12015500777A1 (en) | 2015-06-15 |
| JP5612234B1 (en) | 2014-10-22 |
| TWI620510B (en) | 2018-04-11 |
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