CN1819775A - 包含长链高度不饱和脂肪酸的分解物或其提取物的浓味改善剂 - Google Patents
包含长链高度不饱和脂肪酸的分解物或其提取物的浓味改善剂 Download PDFInfo
- Publication number
- CN1819775A CN1819775A CNA2004800193564A CN200480019356A CN1819775A CN 1819775 A CN1819775 A CN 1819775A CN A2004800193564 A CNA2004800193564 A CN A2004800193564A CN 200480019356 A CN200480019356 A CN 200480019356A CN 1819775 A CN1819775 A CN 1819775A
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- CN
- China
- Prior art keywords
- fatty acid
- unsaturated fatty
- long
- highly unsaturated
- chain highly
- 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.)
- Granted
Links
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Classifications
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/006—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by oxidation
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
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Abstract
本发明的目的是提供包含少量油脂但具有浓郁浓味的浓味改善剂,即具有高油脂冻点的浓味改善剂。改善剂的高油脂冻点将减少油脂的加入量和热量,且浓味改善剂也能用于原本几乎不含油脂的食品,如日式清汤和大豆汤。因此,本发明涉及包含长链高度不饱和脂肪酸和/或其酯的分解物的浓味改善剂、包含长链高度不饱和脂肪酸和/或其酯的分解物的提取物的浓味改善剂以及包含所述浓味改善剂的食品。
Description
技术领域
本发明涉及包含长链高度不饱和脂肪酸和/或其酯的分解物或其提取物的浓味(body taste)改善剂以及包含该改善剂的食品。
背景技术
花生四烯酸(顺式-5,8,11,14-二十碳四烯酸)属于长链高度不饱和(多不饱和)脂肪酸,且存在于衍生自动物器官或组织的磷脂中。脂肪酸是一种基本酸,而且作为合成前列腺素、血栓烷、白三烯等的前体是非常重要。
鉴于花生四烯酸的上述重要功能,人们一直试图在食品中加入长链高度不饱和脂肪酸如花生四烯酸及其酯以增加营养并提供各种生理功能。但是关于用长链高度不饱和脂肪酸来改善滋味,如植物油脂的浓味,尚无公开技术,也无描述建议这样做的可能性。
长期来存在的一个问题是:在食品中加入长链高度不饱和脂肪酸会因衍生自脂肪酸氧化分解的变味而破坏食品的滋味。已尝试过许多方法来解决这个问题。
在那些方法中,有一种方法公开在日本专利申请公开昭63(1988)-44843中,其中,把高度不饱和脂肪酸包括在一种水包油-油包水乳液组合物的内油相中。日本专利申请公开平6(1994)-172782公开了包含高度不饱和脂肪酸的油脂的雾化技术。日本专利申请公开平9(1997)-176679公开了抗氧化剂粉末与雾化不饱和脂肪酸的混合技术。日本专利申请公开平9(1997)-263784公开了δ-维生素E与包含多不饱和脂肪酸的油脂的混合技术。日本专利申请公开平11(1999)-12592公开了在包含长链高度不饱和脂肪酸的鱼油脂中加入大豆汁的技术。
日本专利申请公开2001-78702公开了已增富温和味和余味的调味剂作为高度不饱和脂肪酸在食品领域内应用的一个实例,其制备方法是将油脂与提取物混进水包油型乳液中。作为以上油脂的一个实例,公开了鱼油或包含鱼油的油脂,包括其中10重量%或更多的鱼油是由n-3(ω-3)高度不饱和脂肪酸制成的一种在内。
优选用聚甘油的脂肪酸酯作为乳化剂并用提取物,其中抗氧剂如肌肽和鹅肌肽用来防止油脂的氧化。所有氧化处理如加热处理都在调味料复元过程中进行。调味料能对其产生明显效果的食品的实例包括鱼浆-基产品、鱼和加工鱼制品。
日本专利3220155公开了一种香料组合物,其制备方法是氧化除牛奶脂肪以外的脂肪酸,其特征在于包含0.01重量%或更多的至少一种带n-3共轭双键的多不饱和脂肪酸。这种香料组合物包含甜奶油味,被认为具有浓奶油香。为了得到这种香味,油脂需要经氧化处理,氧化处理必须在有略推迟氧化的抗氧化剂存在下的加工期间在控制下进行。由于氧化处理中产生的香味含挥发性组分,所以氧化处理优选在密闭体系内进行。实际上,在实施例中,氧化处理要用回流冷凝器进行。据述,这种香料组合物特别适用于为优选希望具有奶油香味的食品添加香味。
日本专利申请公开平9(1997)-143489公开了一项涉及从动、植物材料中萃取香料的发明(专利文件1)。但是,上述发明的目的是要生产具有优良稳定性和增富香味的香和芳香组分,同时防止其性能的不利变化和变质,包括因处理期间热、光和氧等因素引起的香味衰减以及因油的氧化分解引起的香味脱失。因此,要预选在动、植物油中加入助剂并混合,以使它们在超临界态和老化后减少不利变化。作为老化过程的实例之一,可列举的是在约10℃~60℃,优选约30℃~50℃的较低温度下的热老化。关于萃取香料中所含的任何具体组分尚无描述。
日本专利申请公开2001-269142公开了一项发明,涉及油脂含量为10重量%或更少的“增稠剂”(汁),它包含淀粉和/或其它增稠剂和醛(专利文件2)。本发明的目的是特别为油脂提供与用了大量油脂所获得的相同浓味的增稠剂。因此本发明的目的是要解决增稠剂的固有问题,因此需要淀粉和/或其它增稠剂来保持其质地。更进一步,由于本发明的另一个目的是要提供低热量产品,所以其油脂含量必须是10重量%或更低。虽然醛包括线形饱和和不饱和脂肪酸醛,但仅将2,4-癸二烯醛作为不饱和脂肪酸醛的一个实例来描述。
此外,以下非专利文献1描述了合成挥发性化合物的香味图,也叫做不饱和脂肪酸酯如2-壬烯醛和2,4-癸二烯醛和内酯提供油味的可能性。
[专利文件1]
日本专利申请公开平9(1997)-143489
[专利文件2]
日本专利申请公开2001-269142
[非-专利文件1]
Riichiro Usuki,“食用油脂的变质和哈喇味的研究”,0ilChemistry,Vol.30,No.9,pp.548-552(1981)
发明内容
在食品领域内,有些食品需要“浓味”和“重味”,如包括猪肉片在内的煎炸食品、包括咖喱汁和饺子(中式猪肉包)在内的含油脂的食品。传统上,为了使这些食品具有上述滋味,已加入了香味或已单独使用了动物油脂或组合使用了动、植物油脂。
但存在一个问题:加进的香味在加热处理中是挥发性的因此无法保持所给出的浓味。还有一个问题是,在动物油脂中所含的胆甾醇或饱和脂肪酸可能对键康不利。另一方面,由于植物油脂含有少量胆甾酸或饱和脂肪酸,用植物油脂烹饪的食品滋味单调或平淡,这使需要浓味的食品不尽人意。
因此最好提供不含胆甾醇和少量饱和脂肪酸但具有浓味的油脂。
此外,最好提供包含少量油脂但具有浓郁浓味的浓味改善剂,即具有高油脂冻点的浓味改善剂。上述期望的理由是这类浓味改善剂具有下列优点:其高油脂冻点将减少脂肪与油的加入量和热量;可以在原本几乎不含油脂的食品如日式清汤和大豆汤等食品中使用浓味改善剂。
本发明者一直在研究解决上述问题方法,最终发现,加入长期来一直把肉之类的腐味和失味看作是致病剂的长链高度不饱和脂肪酸和/或其酯的分解物或其提取物,将会改善浓味并增加食品的原味,从而完成了本发明。
因此本发明涉及包含长链高度不饱和脂肪酸和/或其酯的分解物的浓味改善剂。本发明还涉及包含长链高度不饱和脂肪酸和/或其酯的分解物的提取物的浓味改善剂。
在本说明书中“浓味改善剂”是指发挥本发明优点的试剂,即新增或改善其所加至食品的浓郁浓味的试剂。浓味将要用本说明书实施例中所述的感官试验进行评价。
在本说明书中,“长链高度不饱和脂肪酸”,在n-3长链高度不饱和脂肪酸的情况下,是指含20或更多个碳原子和3个或更多个双键的脂肪酸,在n-6长链高度不饱和脂肪酸的情况下,是指含18或更多个碳原子和3或更多个双键的脂肪酸。在两种情况下都优选含20~24个碳原子和4~6个双键的长链高度不饱和脂肪酸。n-6长链高度不饱和脂肪酸的实例包括γ-亚麻酸、花生四烯酸(AA)和二十二碳四烯酸(DTA),优选花生四烯酸。n-3长链高度不饱和脂肪酸的实例包括二十二碳六烯酸(DHA)和二十碳五烯酸(EPA)。
本发明中所用的长链高度不饱和脂肪酸及其酯例如花生四烯酸的来源不受限制。本领域的技术人员可任选地使用衍生自各种动植物、菌和藻的那些商品。
例如,日本专利申请公开平10(1998)-70992和平10(1998)-191886公开了衍生自菌的可食用油脂,它包含许多三甘油酯形式的花生四烯酸。因此花生四烯酸可以所述食用油脂的形式得到。
也可以将两种或多种长链高度不饱和脂肪酸或来源不同但属同种的长链高度不饱和脂肪酸混合使用。
长链高度不饱和脂肪酸的结构和制备方法不受限制,单羟基和多羟基醇可以用作构成上述酯的醇。从安全性和成本考虑,甘油是多羟基醇的优选实例之一。甘油将构成三甘油酯、二甘油酯或单甘油酯。可以包含除长链高度不饱和脂肪酸外的其它脂肪酸作为构成本发明酯的脂肪酸。
制备本发明浓味改善剂内长链高度不饱和脂肪酸和/或其酯的分解物的方法不受限制,且分解处理可以用本领域技术人员已知的任何方法进行。但是在本发明的浓味改善剂中优选用长链高度不饱和脂肪酸和/或其酯的氧化分解物,从而有效地体现本发明浓味改善剂的优点。制备氧化分解物的方法不受限制。但是从稳定性和成本考虑,优选加热长链高度不饱和脂肪酸及其酯,使氧化分解物不难进行工业生产
虽然分解处理可以直接对长链高度不饱和脂肪酸和/或其酯进行,但传统上是对包含它们的油脂组合物进行的。长链高度不饱和脂肪酸和/或其酯在油脂组合物中的含量不受限制,且可与其它食品如植物油混合。但是,如果含量太低,则衍生自其它组分的各种滋味会有损于本发明。因此本发明浓味改善剂的制备方法是将包含优选1重量%或更多,更优选10重量%或更多的长链高度不饱和脂肪酸和/或其酯的物质进行分解。
因此,本发明也涉及由包含1重量%或更多长链高度不饱和脂肪酸和/或其酯的油脂组合物的分解物组成的浓味改善剂。
加热处理通常在40℃~200℃,优选80℃~180℃进行0.1~240h,优选0.5~72h。在加热应该在100℃以下进行的情况下,为防止过热到100℃或以上,可以将长链高度不饱和脂肪酸和/或其酯或包含它们的油脂组合物加在水中,然后加热所得的混合物。
如前已提及,本发明涉及包含长链高度不饱和脂肪酸和/或其酯的分解物的提取物的浓味改善剂。本发明还涉及包含1重量%或更多长链高度不饱和脂肪酸和/或其酯的油脂组合物的分解物之提取物的浓味改善剂。
在本说明书中,“分解物之提取物”是指由萃取长链高度不饱和脂肪酸和/或其酯和包含它们的油脂的分解物所获得的物质。萃取可以用本领域技术人员所已知的任何方法进行,如用水、含水乙醇、丙二醇、超临界或次临界二氧化碳或真空蒸馏法萃取。
含水乙醇中的水含量最好为50重量%或更少,优选30重量%或更少。
从萃取成本考虑,优选用丙二醇、水或含水乙醇进行萃取,从萃取效率考虑,优选用超临界或次临界二氧化碳或真空蒸馏进行萃取。
在由此制成的分解物的提取物中,油脂的含量最好是20重量%或更少。
因此,优选使用长链高度不饱和脂肪酸和/或其酯的分解物的提取物,因为蒸馏之类的萃取法会增加分解物的浓度,从而增强浓味改善剂的效果(或提高其油脂冻点),也因为蒸馏处理导致的油含量减少将把它的应用扩大到甚至原本几乎不含油脂的食品如日式清汤、大豆汤、清炖肉煮汤和中式汤中。
由上述处理制备的长链高度不饱和脂肪酸的分解物及其提取物可以与糊精之类混合并经冷冻干燥,以便以浓缩物或胶囊式使用。
包含在本发明分解物或其提取物中的具体组分包括醛,如戊醛、己醛、2-庚烯醛、2-辛烯醛、2-壬烯醛、4-壬烯醛、2,4-壬二烯醛、2,4-癸二烯醛、2,5-十一碳二烯醛、2,4,7-癸三烯醛和2,4,7-十三碳三烯醛;酮,如2-庚酮、3-辛酮、2-辛酮、3-辛烯-2-酮、2,3-辛二酮和4-壬酮;醇,如1-辛烯-3-醇、2-甲基-3-辛醇和1,2-庚二醇。
在上述分解物或其提取物中,最好是包含优选含10~15个碳原子,更优选11~15个碳原子,非常优选13~15个碳原子的醛的那些,尤其含2或更多个双键的醛。或者,也优选包含带3或更多个双键的不饱和醛,尤其是2,4,7-癸三烯醛和/或2,4,7十三碳三烯醛的那些。
在长链高度不饱和脂肪酸和/或其酯的分解物或其提取物中的各组分都可以用本领域技术人员所知的GC或GC-MS分析鉴定,如以下实施例所示。
本发明还涉及包含上述浓味改善剂的食品。主体食品不受限制,不仅包括含脂肪食品如汤、咖喱汁、中式肉饺和中式蒸肉包,而且还包括几乎不含油脂的食品,如日式清汤、大豆汤、清炖肉汤和中式汤。按照本发明的食品添加浓浓味和浓滋味的方法是在其中包含浓味改善剂。
实施本发明的最佳模式
本发明将参考下列实施例更详细地解释,但不应把这些实施例看作对本发明技术范围的限制。在下列实施例中,“%”是指重量%,除非另有说明。
实施例中所用的长链高度不饱和脂肪酸
花生四烯酸(AA):纯度98%,Wako Chemicals Ltd销售,ICN制造;
含AA三缩水甘油(AATG):纯度40~45%,Nakarai Tesk Ltd.销售,Suntory Ltd制造;
γ-亚麻酸:纯度99%,SIGMA Co.制造;
DHA27G:DHA含量27%,NIPPON CHEMICAL FEED CO.,LTD制造;
DHA:纯度98%,SIGMA Co.制造;
纯轻油(PL油):低亚麻酸含量的葡萄籽油,Ajinomoto Co.,Inc.制造。
感官试验
在感官试验中,浓味的改进分别称做“味浓度”和“余味浓度”的增加但未损失“味品质”和“余味品质”。
评味者:n=7
下列各表内示意试验结果的符号意义如下:
“x”:比对比物更弱或更差;
“△”:与对比物相当;
“○”:比对比物更强或更好;
“◎”:比对比物强得多或好得多。
使用包含长链高度不饱和脂肪酸的脂肪酸或油脂本身或经PL油稀释,以提供下列样品油。
①PL油
②1%AA/PL油
③1%DHA/PL油
④1%γ-亚麻酸/PL油
⑤AATG(AA含量:40%)
⑥10%AATG/PL油(AA含量:4%)
⑦DHA27G(DHA含量:27%)
⑧20%DHA27G(DHA含量:5.4%)
实施例1
氧化长链高度不饱和脂肪酸(1)的真空蒸馏物的浓味改善效果
将各样品油①~⑧(各为0.5g)加至水(500g)中并在90℃加热30分钟。将所得水与油脂的混合物进行真空蒸馏(50℃,160mmHg)以得到蒸馏物(100g)。将所得蒸馏物与大豆糊(“Namamiso-mild”,HANANARUKI Co.,LTD.制)混合并在90℃加热5分钟,以供感官试验用。对于样品油⑤和⑦,在蒸馏后按0.5g油∶500g水的比例进行稀释,再在90℃加热30分钟并进行真空蒸馏,以得到蒸馏物(100g)。然后以同样方法将所得蒸馏物与大豆糊和水混合。将所得大豆汤进行感官试验并与由样品油①制成的对比大豆汤进行比较。
表1
样品油 | ① | ② | ③ | ④ | ⑤ | ⑤ | ⑥ | ⑦ |
蒸馏物(g) | 100 | 50 | 50 | 100 | 25 | 100 | 50 | 25 |
水(g) | 0 | 50 | 50 | 0 | 75 | 0 | 50 | 75 |
大豆糊(g) | 12 | 12 | 12 | 12 | 12 | 12 | 12 | 12 |
味浓度 | △ | ◎ | ◎ | ○ | ◎ | ◎ | ◎ | ◎ |
味品质 | △ | ◎ | ◎ | ○ | ◎ | x | ◎ | ◎ |
余味浓度 | △ | ◎ | ◎ | ○ | ◎ | ◎ | ◎ | ◎ |
余味品质 | △ | ◎ | ◎ | ○ | ◎ | x | ◎ | ◎ |
表2
样品油 | ⑦ | ⑧ | 再加热⑤ | 再加热⑦ |
蒸馏物(g) | 100 | 50 | 25 | 25 |
水(g) | 0 | 50 | 75 | 75 |
大豆糊(g) | 12 | 12 | 12 | 12 |
味浓度 | ◎ | ◎ | ◎ | ◎ |
味品质 | x | ◎ | ◎ | ◎ |
余味浓度 | ◎ | ◎ | ◎ | ◎ |
余味品质 | x | ◎ | ◎ | ◎ |
与氧化PL油的真空蒸馏物相比,含长链高度不饱和脂肪酸的油脂氧化后的真空蒸馏物或长链高度不饱和脂肪酸与PL的混合物氧化后的真空蒸馏物都获得了浓味改善效果。
加入过量蒸馏物会损坏味品质和余味品质。真空蒸馏物在再加热之后仍具有浓味改善效果,证明长链高度不饱和脂肪酸可能循环处理。
实施例2
氧化长链高度不饱和脂肪酸(2)的真空蒸馏物的浓味改善效果
将各样品油①、⑥和⑧(各为500g)在120℃边搅拌边加热2小时。将所得油脂(10g)加至水(500g)中并真空蒸馏,以得到蒸馏物(100g)。将所得蒸馏物与大豆糊和水混合,并在90℃加热5分钟。将所得大豆汤进行感官试验并与由样品油①制成的对比大豆汤进行比较。
表3
样品油 | ① | ⑥ | ⑥ | ⑧ | ⑧ |
蒸馏物(g) | 100 | 25 | 100 | 25 | 100 |
水(g) | 0 | 75 | 0 | 75 | 0 |
大豆糊(g) | 12 | 12 | 12 | 12 | 12 |
味浓度 | △ | ◎ | ◎ | ◎ | ◎ |
味品质 | △ | ◎ | x | ◎ | x |
余味浓度 | △ | ◎ | ◎ | ◎ | ◎ |
余味品质 | △ | ◎ | x | ◎ | x |
与氧化PL油的真空蒸馏物相比,含长链高度不饱和脂肪酸的油脂氧化后的真空蒸馏物或长链高度不饱和脂肪酸与PL的混合物氧化后的真空蒸馏物都获得了浓味改善效果。加入过量蒸馏物会损坏味品质和余味品质。
实施例3
氧化长链高度不饱和脂肪酸的真空蒸馏浓缩物的浓味改善效果
将各样品油①、⑤和⑥(各0.5g)加至水(500g)中并在90℃加热30分钟。将所得水与油脂的混合物进行真空蒸馏(50℃,160mmHg),以得到蒸馏物(100g)。将各样品油①、⑥和⑧(各500g)在120℃边搅拌边加热2小时。将所得油脂(10g)加至水(500g)中并进行真空蒸馏,以获得蒸馏物(100g)。将所得各蒸馏物与对比物(各100g)分别与糊精(10g“SANNDEKKU 100”,SANWA CORNSTARCH CO.,LTD制)混合并冷冻干燥。在将大豆糊(HANAMARUKI Co.,LTD.)与水按表4所示的比例混合后,在90℃加热5分钟,并与上述各冷冻干燥混合物进行混合,以得到大豆汤。将所得大豆汤进行感官试验并与由样品油①制成的对比大豆汤进行比较。
表4
加热温度(℃) | 90 | 90 | 90 | 120 | 120 | 120 |
样品油 | ① | ⑤ | ⑥ | ① | ⑥ | ⑧ |
水(g) | 100 | 100 | 100 | 100 | 100 | 100 |
大豆糊(g) | 12 | 12 | 12 | 12 | 12 | 12 |
糊精冷冻干燥混合物(g) | 1 | 1 | 1 | 1 | 1 | 1 |
味浓度 | △ | ◎ | ◎ | △ | ◎ | ◎ |
味品质 | △ | ◎ | ◎ | △ | ◎ | ◎ |
余味浓度 | △ | ◎ | ◎ | △ | ◎ | ◎ |
余味品质 | △ | ◎ | ◎ | △ | ◎ | ◎ |
与氧化PL油的真空蒸馏物与糊精的混合物的冷冻干燥浓缩物相比,糊精与含长链高度不饱和脂肪酸的油脂氧化后的真空蒸馏物的混合物的冷冻干燥浓缩物或长链高度不饱和脂肪酸与PL的混合物氧化后的相同浓缩物,都获得了浓味改善效果。
实施例4
氧化长链高度不饱和脂肪酸(1)的水提取物的浓味改善效果
将各样品油①、⑥和⑧(各500g)在120℃边搅拌边加热2小时。将所得油脂(200g)加至水(100g)中并在室温下用搅拌器搅拌30分钟。将从水和油的混合物获得的水相与大豆糊混合并在90℃加热5分钟。将所得大豆汤进行感官试验并与由样品油①制成的对比大豆汤进行比较。
表5
样品油 | ① | ⑥ | ⑧ |
提取物(g) | 100 | 100 | 100 |
水(g) | 0 | 0 | 0 |
大豆糊(g) | 12 | 12 | 12 |
味浓度 | △ | ○ | ○ |
味品质 | △ | ○ | ○ |
余味浓度 | △ | ○ | ○ |
余味品质 | △ | ○ | ○ |
与氧化PL油的水提取物相比,PL油与长链高度不饱和脂肪酸的混合物氧化后的水提取物获得了浓味改善效果。
实施例5
氧化长链高度不饱和脂肪酸(2)的水提取物的浓味改善效果
将各样品油①、⑥和⑧(各500g)加至水(100g)中并在98~100℃回流6小时,同时剧烈搅拌。将所得水相与清炖肉汤(AjinomotoCo.,Inc.)混合,并在90℃加热5分钟。将所得汤进行感官试验并与由样品油①制成的对比汤进行比较。
表6
样品油 | ① | ⑥ | ⑧ |
提取物(g) | 100 | 100 | 100 |
水(g) | 0 | 0 | 0 |
清炖肉汤(g) | 2 | 2 | 2 |
味浓度 | △ | ○ | ○ |
味品质 | △ | ○ | ○ |
余味浓度 | △ | ○ | ○ |
余味品质 | △ | ○ | ○ |
实施例6
氧化长链高度不饱和脂肪酸的含水乙醇提取物的浓味改善效果
将各样品油①、⑥和⑧(各500g)在120℃边搅拌边加热2小时。将所得油脂(200g)加至25%含水乙醇(100g)中并在室温下用搅拌器搅拌30分钟。将从水和油的混合物获得的水相(含乙醇)与糊精(10g“SANNDEKKU 100”,SANWA CORNSTARCH CO.,LTD)混合并冷冻干燥。将上述冷冻干燥产物(0.5g)与大豆糊(HANAMARUKI Co.,Ltd.)和水混合,并在90℃加热5分钟。将所得大豆汤进行感官试验并与由样品油①制成的对比大豆汤进行比较。
表7
样品油 | ① | ⑥ | ⑧ |
冷冻干燥产物(g) | 0.5 | 0.5 | 0.5 |
水(g) | 100 | 100 | 100 |
大豆糊(g) | 12 | 12 | 12 |
味浓度 | △ | ○ | ○ |
味品质 | △ | ○ | ○ |
余味浓度 | △ | ○ | ○ |
余味品质 | △ | ○ | ○ |
实施例7
加热和萃取长链高度不饱和脂肪酸的分析
分析按下列步骤进行。
将样品油⑤(0.5g)加至水(500g)中并在90℃加热30分钟。将所得水和油脂的混合物进行真空蒸馏(50℃,160mmHg),以获得蒸馏物(100g)。将所得蒸馏物经过“Pora Pack Q型50-80目(WATERSCorporation)”。用100ml二乙基醚淋洗被吸收的长链高度不饱和脂肪酸的蒸馏物(提取物)并用无水硫酸钠脱水。在二乙基醚中吹入氮气以使该溶液挥发到最终体积为约1ml并浓缩长链高度不饱和脂肪酸的蒸馏物。用GC-MS分析所得长链高度不饱和脂肪酸的提取物的浓缩物。
[GC-MS分析条件]
仪器:GC:HP5890(Hewlett Packard Co.),MS:HP5972(HewlettPackard Co.)
柱子:TC-WAX(GL-Science Co.)0.25mm I.D×60m,df=0.25μm;
升温条件:在40℃保温5min,以4℃/min升温,在200℃保温(10min);
组分的鉴别方法是将所得质谱数据与库(NBS75K,NIST Co.)存数据对比,或对于未知成分,与由构成上述脂肪和酸的脂肪酸可能所产生的氧化分解物的理论质谱数据或文献(例如,Badings,H.T.Neth.Mi1k Dairy J.,24:145-256(1970))中所述的数据进行比较。
表8
类型 | 化合物 |
醛 | 戊醛己醛2-庚烯醛2-辛烯醛2-壬烯醛4-壬烯醛2,4-壬二烯醛2,4-癸二烯醛2,5-十一碳二烯酸3,6-癸二烯醛2,4,7-癸三烯醛2,4,7-十三碳三烯醛 |
酮 | 2-庚酮3-辛酮2-辛酮3-辛烯-2-酮2,3-辛二酮4-壬酮 |
醇 | 1-辛烯-3-醇2-甲基-3-辛醇1,2-庚二醇 |
其它 | 2-戊基-呋喃 |
本发明的优点
已经证实本发明包含长链高度不饱和脂肪酸和/或其酯的分解物或其提取物的浓味改善剂具有明显的浓味改善效果,以及本发明的浓味改善剂使食品带有浓郁浓味或丰富而浓重的滋味。
Claims (10)
1.一种浓味改善剂,包含长链高度不饱和脂肪酸和/或其酯的分解物。
2.一种浓味改善剂,包含长链高度不饱和脂肪酸和/或其酯的分解物的提取物。
3.一种浓味改善剂,由包含1重量%或更多长链高度不饱和脂肪酸和/或其酯的油脂组合物的分解物组成。
4.一种浓味改善剂,由包含1重量%或更多长链高度不饱和脂肪酸和/或其酯的油脂组合物的分解物的提取物组成。
5.按照权利要求1~4中任何一项的浓味改善剂,其中长链高度不饱和脂肪酸是花生四烯酸或γ-亚麻酸。
6.按照权利要求1~5中任何一项的浓味改善剂,其中分解物或其提取物包含含有10~15个碳原子的醛。
7.按照权利要求6的浓味改善剂,其中分解物或其提取物包含含有2个或多个双键的醛。
8.按照权利要求6或7的浓味改善剂,它包含2,4,7-十三碳三烯醛。
9.按照权利1~8中任何一项的浓味改善剂,其中长链高度不饱和脂肪酸并非衍生自动物油脂。
10.包含按照权利要求1~9中任何一项的浓味改善剂的食品。
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EP (2) | EP2345334A1 (zh) |
JP (1) | JPWO2005004634A1 (zh) |
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AU2004255070B2 (en) | 2009-06-25 |
KR101206865B1 (ko) | 2012-11-30 |
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TW201311157A (zh) | 2013-03-16 |
US20070009642A1 (en) | 2007-01-11 |
CN100448370C (zh) | 2009-01-07 |
JPWO2005004634A1 (ja) | 2006-10-26 |
AU2004255070A1 (en) | 2005-01-20 |
MY143476A (en) | 2011-05-31 |
EP1645197A4 (en) | 2008-12-24 |
RU2006103799A (ru) | 2007-08-20 |
TW200514514A (en) | 2005-05-01 |
EP2345334A1 (en) | 2011-07-20 |
KR20060030107A (ko) | 2006-04-07 |
WO2005004634A1 (ja) | 2005-01-20 |
BRPI0412373A (pt) | 2006-09-05 |
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