TH44945B - How to use a flavor enhancer consisting of highly unsaturated fatty acids with a long chain structure. And / or its ester - Google Patents

Abstract

DC60 (28/11/56). The purpose of this invention is To enhance the flavor, taste and aroma of food, so this invention involves methods of adding or enhancing the flavor or flavor of food Better food by pouring Structured high-chain polyunsaturated fatty acids n - 3 with 20 or more carbon atoms and 3 or more double bonds, or by addition of long-chain n-structured high-polyunsaturated fatty acids. 6 with 18 or more carbon atoms and 3 or more double bonds in them. The purpose of this invention is to To enhance the flavor, taste and aroma of food, so this invention involves Enhance or improve the taste or flavor of food by pouring n-3 long-chain high unsaturated fatty acids with 20 or more carbon atoms and 3 or more double bonds, or by Adding a long-chain n-6 highly unsaturated fatty acid with 18 or more carbon atoms and 3 or more double bonds to it

Claims (3)

1. How to make the flavor of the seasoning better And / or to provide flavoring agents Where Fatty acid addition Tall with a long chain structure And / or its ester into the flavoring agent. 2. How to add the flavor of the extract. Where it contains the addition of high polyunsaturated fat that is The structure is a long chain and / or a ester b. 3. Method for enhancing the egg smell of processed egg food, which consists of the addition of long-chain structured fatty acids and / or its ester to. In processed egg foods 4. How to add flavor to soup? Where it contains the addition of highly saturated fatty acids with a Build a long chain And / or ester of it into the soup. 5. How to provide kerry or stew with flavor. Where there is the addition of unsaturated fatty acids Tall with a long chain structure and / or its ester into kerry roo or stew 6. How to prevent odor. Burned from heat in a Japanese soup? Its stock contains the addition of unsaturated fatty acids. Tall with a long chain structure And / or its ester into Japanese soup or stock. 7. How to arrange food from processed meat that has a flavor that consists of The addition of high polyunsaturated fatty acids with cattle Construction is a long chain. And / or its ester into the symptoms of the pork that has been processed before. 8. How to add the flavor and smell of fried rice, which is composed of fatty acids 9. How to inhibit the smell of protein from vegetable protein, which consists of the addition of highly unsaturated fatty acid with Its structure is a long chain and / or its ester into vegetable protein. 1 0. Any of the methods described in Claims 1 to 9, where unsaturated fatty acids High with a long chain structure will Is a highly unsaturated fatty acid with a long chain structure n-6 1 1. Methods outlined in claim 10, where high polyunsaturated fatty acids Structured as Long chains are arachidonic acid 1. 2. Methods set out in Clause 1 to Clause 9 of Clause 9 where unsaturated fatty acids High with a long chain structure will It is a highly unsaturated fatty acid with a long chain n-3 structure and is obtained by oxidation 1. 3. Methods set out in any of Claims 1 to 12, where unsaturated fatty acids Tall with a long chain structure will Obtained from microorganisms