SG11201808694UA - Flavor improving material - Google Patents

Flavor improving material

Info

Publication number
SG11201808694UA
SG11201808694UA SG11201808694UA SG11201808694UA SG11201808694UA SG 11201808694U A SG11201808694U A SG 11201808694UA SG 11201808694U A SG11201808694U A SG 11201808694UA SG 11201808694U A SG11201808694U A SG 11201808694UA SG 11201808694U A SG11201808694U A SG 11201808694UA
Authority
SG
Singapore
Prior art keywords
partial hydrolysate
adsorbent
fat
animal
vegetable oil
Prior art date
Application number
SG11201808694UA
Inventor
Taiko Kurihashi
Kanako Mizutani
Toru Nezu
Original Assignee
Adeka Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Adeka Corp filed Critical Adeka Corp
Publication of SG11201808694UA publication Critical patent/SG11201808694UA/en

Links

Classifications

    • 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
    • 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
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • 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
    • 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
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/77—Use of inorganic solid carriers, e.g. silica
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • C12N9/18—Carboxylic ester hydrolases (3.1.1)
    • C12N9/20—Triglyceride splitting, e.g. by means of lipase

Landscapes

  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Seasonings (AREA)
  • Edible Oils And Fats (AREA)
  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
  • Fats And Perfumes (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Disclosed is a flavor improving material including, as an active ingredient, a partial hydrolysate of an animal/vegetable oil/fat, the partial hydrolysate having been brought into contact with an adsorbent. Preferably, the adsorbent has a pH of from 3.0 to 8.0. Preferably, the adsorbent is silica gel. Preferably, the partial hydrolysate of the animal/vegetable oil/fat is obtained by a column-type enzymolysis process. Preferably, the enzymolysis process uses an immobilized enzyme employing an ion-exchange resin as a carrier. Before or after being brought into contact with the adsorbent, the partial hydrolysate of the animal/vegetable oil/fat is preferably subjected to (A) a step of performing an oxidation treatment such that a peroxide value of the partial hydrolysate of the animal/vegetable oil/fat is from 5 to 60.
SG11201808694UA 2016-04-27 2017-04-21 Flavor improving material SG11201808694UA (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2016089215 2016-04-27
PCT/JP2017/016094 WO2017188161A1 (en) 2016-04-27 2017-04-21 Flavor improving material

Publications (1)

Publication Number Publication Date
SG11201808694UA true SG11201808694UA (en) 2018-11-29

Family

ID=60160432

Family Applications (1)

Application Number Title Priority Date Filing Date
SG11201808694UA SG11201808694UA (en) 2016-04-27 2017-04-21 Flavor improving material

Country Status (7)

Country Link
JP (1) JP7015236B2 (en)
KR (1) KR20180134904A (en)
CN (1) CN108882735B (en)
MY (1) MY192787A (en)
PH (1) PH12018502164A1 (en)
SG (1) SG11201808694UA (en)
WO (1) WO2017188161A1 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109561719A (en) * 2016-08-22 2019-04-02 J-制油株式会社 The reinforcing agent of sweet taste and/or saline taste
JP7358067B2 (en) * 2019-04-18 2023-10-10 株式会社Adeka fat and oil decomposition product
CN113717788A (en) * 2021-08-25 2021-11-30 内蒙古淳点生物科技有限公司 Sea-buckthorn seed oil and extraction process thereof
JPWO2023038008A1 (en) * 2021-09-13 2023-03-16
WO2023112790A1 (en) * 2021-12-16 2023-06-22 株式会社Ｊ－オイルミルズ Animal-fat-feel-imparting agent, oil and fat composition for imparting feel of animal fat, method for producing animal-fat-feel-imparting agent, and food product to which animal-fat feel is imparted
WO2023233967A1 (en) * 2022-05-30 2023-12-07 株式会社Ｊ－オイルミルズ Richness-improving agent for fried food, oil/fat composition for fry cooking, and method for improving richness of fried food

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US4940845A (en) * 1984-05-30 1990-07-10 Kao Corporation Esterification process of fats and oils and enzymatic preparation to use therein
JPS60251891A (en) * 1984-05-30 1985-12-12 Kao Corp Method of ester interchange reaction of fat and oil
JPS6170942A (en) * 1984-09-13 1986-04-11 Fuji Oil Co Ltd Method for preventing degradation of food containing lauric oil or fat
JPS63240755A (en) * 1986-08-19 1988-10-06 Snow Brand Milk Prod Co Ltd Production of butter flavor strong aroma
US5124166A (en) * 1987-08-13 1992-06-23 Nabisco, Inc. Carboxy/carboxylate disubstituted esters as edible fat mimetics
WO1990004033A1 (en) * 1988-10-04 1990-04-19 Enzytech, Inc. Production of monoglycerides by enzymatic transesterification
JP2971962B2 (en) * 1991-02-15 1999-11-08 花王株式会社 Method for suppressing disproportionation reaction in deodorization step of diglyceride-rich fats and oils
JPH07135972A (en) * 1993-09-22 1995-05-30 Ajinomoto Co Inc Lipase preparation and modification of oil and fat using the lipase preparation
CA2167531A1 (en) * 1994-06-16 1995-12-21 Godefridus Van Den Ouweland Flavouring composition and process
JP3362092B2 (en) * 1995-09-29 2003-01-07 雪印乳業株式会社 How to make butter flavor
JPH09205999A (en) * 1996-02-05 1997-08-12 Kagome Co Ltd Improvement for flavor of food
JPH1036879A (en) * 1996-07-29 1998-02-10 Asahi Chem Ind Co Ltd Production of highly unsaturated fatty acid triglyceride
US6660491B2 (en) * 2000-11-24 2003-12-09 Ikeda Food Research Co., Ltd. Process for producing dietary sterol fatty acid esters
BR0303436A (en) * 2002-09-06 2004-09-08 Kao Corp Immobilized enzyme regeneration process
CN1949983B (en) * 2004-04-28 2011-01-05 花王株式会社 Fat composition
JP4220957B2 (en) 2004-11-12 2009-02-04 花王株式会社 Method for producing immobilized enzyme
CN1884564B (en) * 2006-05-31 2010-09-08 东莞新宝精化有限公司 Process for the production of diglyceride using holoenzyme
JP2008280311A (en) * 2007-04-11 2008-11-20 Oriza Yuka Kk Prophylactic/curative agent for hyperlipemia
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Also Published As

Publication number Publication date
CN108882735A (en) 2018-11-23
JP7015236B2 (en) 2022-02-02
WO2017188161A1 (en) 2017-11-02
KR20180134904A (en) 2018-12-19
JPWO2017188161A1 (en) 2019-02-28
PH12018502164A1 (en) 2019-08-19
CN108882735B (en) 2023-03-31
MY192787A (en) 2022-09-08

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