TWI466639B - 包括長鏈高不飽和脂肪酸之分解物質或其萃取物之濃郁味道改良劑 - Google Patents
包括長鏈高不飽和脂肪酸之分解物質或其萃取物之濃郁味道改良劑 Download PDFInfo
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- TWI466639B TWI466639B TW101140739A TW101140739A TWI466639B TW I466639 B TWI466639 B TW I466639B TW 101140739 A TW101140739 A TW 101140739A TW 101140739 A TW101140739 A TW 101140739A TW I466639 B TWI466639 B TW I466639B
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- TW
- Taiwan
- Prior art keywords
- unsaturated fatty
- oil
- long
- fatty acid
- highly unsaturated
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- 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
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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
- A23L23/00—Soups; Sauces; 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
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Description
本發明係有關一種包括長鏈高不飽和脂肪酸及/或其酯之分解物質或彼等的萃取物之濃郁味道改良劑;及包括該改良劑之食物。
花生四烯酸(順-5,8,11,14-二十碳四烯酸)係屬於長鏈高不飽和(多不飽和)脂肪酸,且存在於源自於動物器官或組織的磷脂質之中。此脂肪酸為一種必需脂肪酸,且係非常重要地作為前列腺素,血栓烷,白血球三烯,等的合成所用之先質。
基於上面花生四烯酸所具顯著功能,已經有添加長鏈高不飽和脂肪酸例如花生四烯酸及其酯以增強營養及提供多種生理功能之嘗試。不過,對於有關長鏈高不飽和脂肪酸為了改良植物脂肪和油的味道例如濃郁味道之目的而使用之技術尚未經揭示,而且也沒有推測此種做法的可能性之敘述。
其問題在於長鏈高不飽和脂肪酸在食物中的添加會因為從脂肪酸的氧化分解所衍生的氣味性逆轉味道而使彼等的味道惡化。已經有許多種手段嘗試來解決該問題。
此等手段之一為日本特許申請公開昭63(1988)-44849之中所揭示者,其中係將高不飽和脂肪酸包括在一油包水包油型(oil-in-water-in-oil-type)乳液組成物的內油相之
中。日本特許申請公開平6(1994)-172782揭示粉碎包括高不飽和脂肪酸的脂肪和油之技術。日本特許申請公開平9(1997)-176679揭示將抗氧化劑粉末與經粉碎的不飽和脂肪酸混合之技術。日本特許申請公開平9(1997)-263784揭示將δ-生育酚與包括多不飽和脂肪酸的脂肪和油混合之技術。日本特許申請公開平11(1999)-12592揭示將大豆醬(soybean source)添加於包括高不飽和脂肪酸的魚脂肪和油中之技術。
日本特許申請公開2001-78702揭示高不飽和脂肪酸在食物領域中的應用例子,為一種具有增強的溫和性(mildness),味道,和餘味之調味料(seasoning),其係經由將脂肪和油與萃取物混合到水包油型乳液中而製備成的。魚油或包括魚油的脂肪和油經揭示為上述脂肪和油的例子,包括,其中有10重量%或更多的魚油係由n-3(ω-3)高不飽和脂肪酸所構成者。
較佳者為使用聚甘油的脂肪酸酯作為乳化劑及使用含有抗氧化劑例如肌(carnosine)或鵝肌(anserine)的萃取物以防止脂肪和油的氧化。於該調味料的製備程序中沒有進行氧化處理例如加熱處理。有顯著地表現出該調味料的作用之食物例子包括以魚漿為基底的產品、魚和加工魚產品。
日本特許第3220155號揭示一種風味(flavoring)組成物,其係經由乳脂肪以外的脂肪酸予以氧化而製備成者,且其特徵在於包括其量為超過0.01重量%的至少一種具有n-3非共軛雙鍵之多不飽和脂肪酸。此風味組成物包括於似
乳酪味道中所顯著識別的甜味及似乳脂特點。為了獲得此種特點,需要對脂肪和油施以氧化處理,該程序必須在可稍微延緩氧化的抗氧化劑之存在中於控制下進行。由於在氧化處理中產生的風味包含著揮發性成分,因此該氧化處理最好是在密閉系統內實施。事實上,於一實施例中,該氧化處理係經由使用一回流冷凝器完成的。據稱該風味組成物特別適合於用來添加風味到有利地需要具有乳酪風味的食物之中。
日本特許申請公開平9(1997)-143489揭示一種有關從動物和植物材料萃取風味的方法之發明(專利文件1)。不過,上述發明的目的為製造風味和香味成分,其具有優良穩定性和增強的風味同時可防止其性質的不良變化與劣化,包括在處理中因為熱、光和氧氣等因素所導致的風味劣化與因為油的氧化性分解所致異味產生。因此,事先加入熟化輔助物質(aging-auxiliary material)且與動物和植物材料混合可使得可以在熟化程序之後於超臨界狀態和類似者之中減低彼等的不利變化。有關熟化程序的一個例子,所列出者為在約10℃~60℃,較佳者約30℃~50℃的相當低溫度範圍內之加熱熟化。其中沒有述及該萃取出的風味中所含的任何特定化合物。
日本特許申請公開2001-269142揭示一種有關具有10重量%或更低的脂肪和油含量的”油麵糊(roux)”(醬料(source))之發明,其中包括澱粉及/或其他增稠劑和醛類(專利文件2)。該發明的目的為提供顯示出相同於經由使用大
量脂肪和油所得到的脂肪和油所特別具有的濃郁味道之油麵糊。如此,該發明的目的為解決油麵糊所固有的問題,且如此一來其需要澱粉及/或其他增稠劑來保持其質地。再者,由於該發明的另一目的為提供低卡產品,因此其脂肪和油含量必須為10重量%或更低。雖則該醛類包括直鏈飽和與不飽和脂肪酸醛類,不過其中只有述及2,4-癸二烯醛作為該不飽和脂肪酸醛類的例子。
另外,下列非專利文件1述及合成揮發性化合物的風味型徵(flavor profiles),且提及可由不飽和脂肪酸醛類例如2-壬烯醛和2,4-癸二烯醛,與內酯提供油的味道之可能性。
日本特許申請公開平9(1997)-143489
日本特許申請公開2001-269142
Riichiro Usuki, “Study on deterioration and umami taste of edible fat and oil, “Oil Chemistry, Vol. 30, No. 9, pp.548-552 (1981)。
於食品領域中,有某些種類的食品需”濃郁味道(body taste)”和”濃或稠的味道(rich or thick taste)”,例如油炸食物包括炸豬肉排(pork cutlet),含有脂肪和油的食品包括咖喱
醬(curry source)和”餃子”(gyo-za)(中式豬肉餃子)。傳統上,已加入風味料,或使用動物脂肪和油單獨地或與植物脂肪和油組合地來給彼等食品提供上述味道。
不過,有一項問題在於所添加的風味料在加熱處理過程中會揮發掉使得不能保持住所給的濃郁味道。此外也有下述顧慮,亦即動物脂肪和油中所含的膽固醇或飽和脂肪酸可能會對健康有不利的影響。另一方面,由於植物性脂肪和油含有少量的膽固醇或飽和脂肪酸,因此使用植物性脂肪和油烹煮的食物品嘗起來會簡單或平淡,而使需要濃郁味道的食物令人不滿意。
所以,有需要提供不包含膽固醇,含有少量飽和脂肪酸,但具有濃郁味道的脂肪和油。
再者,有需要提供一種包括少量脂肪和油,但是明顯地顯示出濃郁味道之濃郁味道改良劑,亦即一種具有高力價的濃郁味道改良劑。上述需求的理由在於此種濃郁味道改良劑具有下述優點:其高力價可降低要加入的脂肪和油之量以及卡路里量,且可促成將該濃郁味道改良劑使用於原來含有少量脂肪和油的食物,例如日式清湯和黃豆湯中。
本案發明人業經研究以期解決上述問題,且最後發現經由添加長久以來被認為是肉和類似物之腐敗味和異味的肇始劑之長鏈高不飽和脂肪酸及/或其酯之分解物質或彼等的萃取物,可以改良濃郁味道且增加食物的原有味道,因而完成本發明。
因此,本發明係有關一種包括長鏈高不飽和脂肪酸及/
或其酯之分解物質的濃郁味道改良劑。本發明進一步有關一種包括長鏈高不飽和脂肪酸及/或其酯之分解物質的萃取物之濃郁味道改良劑。
於本發明說明書中“濃郁味道改良劑”意指可實現本發明優點的試劑,亦即,可對其所添加入的食物重新提供或改良明顯的”濃郁味道”或濃或稠的味道”之試劑。”濃郁味道”可由本說明書實施例中所述官能試驗來評價。
於本發明說明書中”長鏈高不飽和脂肪酸”意指於n-3長鏈高不飽和脂肪酸的情況中,具有20或更多個碳原子和3或更多個雙鍵之脂肪酸,及於n-6長鏈高不飽和脂肪酸的情況中,具有18或更多個碳原子和3或更多個雙鍵之脂肪酸。於兩種情況中,具有20~24個碳原子和4~6個雙鍵之長鏈高不飽和脂肪酸係較佳者。n-6長鏈高不飽和脂肪酸的例子包括γ-次亞麻油酸(γ-linolenic acid)、花生四烯酸(AA)和二十二碳四烯酸(DTA),較佳者為花生四烯酸。n-3長鏈高不飽和脂肪酸的例子包括二十二碳六烯酸(DHA)和二十碳五烯酸(EPA)。
對於本發明中所用的長鏈高不飽和脂肪酸及其酯之來源沒有限制,例如花生四烯酸。熟習此項技藝者可視需要使用商業上可取得的衍生自各種動物和植物,細菌和藻類者。
例如,日本特許申請公開平10(1998)-70992和平10(1998)-191886揭示衍生自細菌的食用脂肪和油,其中包括大量呈三甘油酯形式的花生四烯酸。因而可以從該食用脂
肪和油獲得花生四烯酸。
也可以將兩種或更多種長鏈高不飽和脂肪酸,或具有不同的來源但是屬於相同的類型之長鏈高不飽和脂肪酸混合及使用。
對於長鏈高不飽和脂肪酸酯的構造和製備沒有限制,且可以使用單羥基醇和多羥基醇作為構成上述酯的醇。從安全性和成本的觀點看來,甘油為多羥基醇的較佳例子之一。甘油可構成三甘油酯、雙甘油酯或單甘油酯。亦可包含除了長鏈高不飽和脂肪酸以外的其他脂肪酸作為構成本發明酯的脂肪酸。
對於製備本發明濃郁味道改良劑中的長鏈高不飽和脂肪酸及/或其酯之分解物質所用方法沒有限制,且可以使用熟習此項技藝者所知的任何方法來完成分解處理。不過,較佳者為使用本發明濃郁味道改良劑中的長鏈高不飽和脂肪酸及/或其酯之氧化性分解物質,使得可以有效率的展現出本發明的優點。對於製備氧化性分解物質所用方法沒有限制。不過,從穩定性和成本觀點看來,較佳者為加熱長鏈高不飽和脂肪酸及/或其酯,使得可以沒有困難地工業製造氧化性分解物質。
雖然分解處理可以直接對長鏈高不飽和脂肪酸及/或其酯進行,不過方便者為對包括彼等的脂肪和油組成物進行。對於在脂肪和油組成物中的長鏈高不飽和脂肪酸及/或其酯之含量沒有限制,且其可以和其他食物例如植物油混合。不過,若其含量太小時,從其他成分衍生出的混雜味
道可能對本發明有不良影響。因此之故,本發明濃郁味道改良劑係經由將包括較佳1重量%或更多,更佳者10重量%或更多的長鏈高不飽和脂肪酸及/或其酯之材料分解而製備成。
於是,本發明也有關一種濃郁味道改良劑,其係由包括1重量%或更高的量之長鏈高不飽和脂肪酸及/或其酯之脂肪和油組成物的分解物質所構成。
該加熱處理通常可以在40℃~200℃,較佳者80℃~180℃下進行0.1~240小時,較佳者0.5~72小時。於該加熱必須在100℃下進行之情況中,可經由將長鏈高不飽和脂肪酸及/或其酯或包括彼等的脂肪和油組成物添加到水中及加熱所得混合物而防止過度加熱到高達100℃或更高。
如已經提及者,本發明係有關包括一種長鏈高不飽和脂肪酸及/或其酯之分解物質的萃取物之濃郁味道改良劑。其進一步有關一種由包括1重量%或更多的量之長鏈高不飽和脂肪酸及/或其酯的脂肪和油組成物之分解物質的萃取物所構成之濃郁味道改良劑。
”分解物質的萃取物”於本說明書中意指經由將長鏈高不飽和脂肪酸及/或其酯,和包括彼等的脂肪和油之分解物質予以萃取所得到的材料。萃取可以使用熟習此項技藝者所知的任何方法於以完成,例如使用水、含水乙醇、丙二醇、超臨界或次臨界二氧化碳進行萃取,或予以真空蒸汽蒸餾。
含水乙醇中的水含量令人滿意者為50重量%或更低,
且較佳為30重量%或更低。
從萃取成本的觀點看來,使用丙二醇、水或含水乙醇的萃取係較佳者,而從萃取效率的觀點看來,使用超臨界或次臨界二氧化碳萃取,或真空蒸汽蒸餾係較佳者。
如此所製備的分解物質的萃取物中,脂肪和油的含量令人滿意者為20重量%或更低。
使用長鏈高不飽和脂肪酸及/或其酯之分解物質的萃取物是有利的,因為萃取例如蒸餾可增加分解物質的濃度,以加強濃郁味道改良劑的效應(或增高其力價),及因為蒸餾處理所致油含量的減低甚至可擴充其應用於原來含有少脂肪和油的食品中例如日式清湯,黃豆湯,清肉湯(consomme)和中式湯。
於上述處理中製備成的長鏈高不飽和脂肪酸之分解物質或彼等的萃取物可以與糊精或類似物混合且施以冷凍乾燥以呈濃縮物或膠囊形式使用。
本發明分解物質或彼等的萃取物中所包括的特定成分包含醛類例如戊醛、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;酮類例如2-庚酮、3-辛酮、2-辛酮、3-辛烯-2-酮、2,3-辛二酮、和4-壬酮;醇類例如1-辛烯-3-醇、2-甲基-3-辛醇、和1,2-庚二醇。
於上面所述分解物質或彼等的萃取物之中,令人滿意者為那些包括較佳具有10-15個碳原子,更佳具有11-15個碳原子,遠更佳具有13-15個碳原子之醛類者,尤其是具有
二或更多雙鍵的醛類。或者,較佳者為具有三或更多雙鍵的不飽和醛類者,尤其是2,4,7-癸三烯醛及/或2,4,7-十三碳三烯醛。
於長鏈高不飽和脂肪酸及/或其酯之分解物質或彼等的萃取物中的每一種成分可用熟習此項技藝者所知的GC或GC-MS分析予以鑑定,如下面的實施例中所顯示者。
本發明也有關包括上述濃郁味道改良劑的食物。對於該目標食物沒有限制,不僅包括含脂肪食物例如湯、咖哩醬,中式豬肉餃子和中式豬肉蒸餃,而且也包括幾乎不含脂肪和油的食物例如日式清湯、黃豆湯、清肉湯、和中式湯。根據本發明的食物可經由包含在其中的濃郁味道改良劑而提供明顯的濃郁味道及濃或稠的味道。
本發明要參照下面實施例予以更詳細地解說,彼等實施例不可視為要限制本發明的技術範圍。於下面實施例中的術語”%”,除非有不同的註解,否則都是指”重量%”。
實施例中所使用的長鏈高不飽和脂肪酸:花生四烯酸(AA):98%純度,由Wako Chemicals Ltd.所銷售且由ICN所製造;含AA的三甘油酯(AATG):40-45%純度,由Nakarai Tesk Ltd.所銷售且由Suntory Ltd.所製造;γ-次亞麻油酸:99%純度,由SIGMA Co.所製造;
DHA27G:DHA含量27%,NIPPON CHEMICAL FEED CO.,LTD.所製造;DHA:98%純度,由SIGMA Co.所製造;純輕油(light oil)(PL油):含低次亞麻油酸的菜子油,由Ajinomoto Co.,Inc.所製造。
官能試驗:於官能試驗中,濃郁味道的改良指的是”味道強度”和”餘味強度”的增加而分別沒有劣化”味道良好度”和”餘味良好度”。
官能檢查員:n=7下面顯示出試驗結果的各表中所使用的符號具有下列意義:“x”:比對照組較弱或較差;“△”:與對照組相同的程度;“○”:比對照組較強或較佳;“◎”:比對照組遠較為強或遠較為佳。
脂肪酸或包括長鏈高不飽和脂肪酸的脂肪和油,係以其本身的形式使用或用PL油稀釋過,以提供下列製備油。
① PL油
② 1% AA/PL油
③ 1% DHA/PL油
④ 1% γ-次亞麻油酸/PL油
⑤ AATG(AA含量:40%)
⑥ 10% AATG/PL油(AA含量:4%)
⑦ DHA27G(DHA含量:27%)
⑧ 20% DHA27G(DHA含量:5.4%)
將各製備油①-⑧(各0.5克)加到水(500克)之中並且在90℃加熱30分鐘。對所得水與脂肪和油的混合物施以真空蒸汽蒸餾(50℃,160 mmHg)而得到蒸餾物(100克)。將所得蒸餾物與大豆糊(“Namamiso-mild”,為HANANARUKI CO.,LTD.所製)混合且在90℃下加熱5分鐘以供官能試驗所用。對於製備油⑤和⑦,係在蒸餾之後以0.5克油對500克水的比例予以稀釋,在90℃下加熱30分鐘並施以真空蒸汽蒸餾而得到蒸餾物(100克)。然後以相同的方式將所得蒸餾物與大豆糊和水混合。對所得大豆湯施以官能試驗並與從製備油①所製備的作為對照樣之大豆湯比較。
將經氧化的包括長鏈高不飽和脂肪酸的脂肪和油的真空蒸汽蒸餾物或經與長鏈高不飽和脂肪酸混合的經氧化的PL油之真空蒸汽蒸餾物,與經氧化的PL油之真空蒸汽蒸餾物比較之下,得到濃郁味道的改良效應。
添加過量的蒸餾物會劣化味道和餘味的良好性。真空蒸汽蒸餾物再加熱之後的真空蒸汽蒸餾物也顯示出濃郁味道的改良效應,因而肯定長鏈高不飽和脂肪酸回收利用的可能性。
將各製備油①、⑥和⑧(各500克)在120℃攪拌加熱2小時。將所得脂肪和油(10克)加到水(500克)中並且施以真空蒸汽蒸餾而得到蒸餾物(100克)。將所得蒸餾物與大豆糊和水混合,且在90℃下加熱5分鐘。對所得大豆湯施以官能試驗並與從製備油①所製備的作為對照樣之大豆湯比較。
經氧化的包括長鏈高不飽和脂肪酸的脂肪和油的真空蒸汽蒸餾物或經與長鏈高不飽和脂肪酸混合的經氧化的PL油之真空蒸汽蒸餾物,與經氧化的PL油之真空蒸汽蒸餾物比較之下,得到濃郁味道的改良效應。添加過量的蒸餾物會劣化味道和餘味的良好性。
將各製備油①,⑤和⑥(各0.5克)加到水(500克)中並且在90℃加熱30分鐘。對所得水與脂肪和油的混合物施以真空蒸汽蒸餾(50℃,160 mmHg)而得到蒸餾物(100克)。將所得製備油①、⑥和⑧(各500克)分別在120℃攪拌加熱2小時。將所得脂肪和油(10克)加到水(500克)中並且施以真空蒸汽蒸餾而得到蒸餾物(100克)。將所得蒸餾物和對照物(各100克)分別與糊精(10克“SANNDEKKU100”,為SANWA CORNSTARCH CO.,LTD.所製)混合且冷凍乾燥。在將大豆糊(HANANARUKI CO.,LTD.)和水以表4中所示比例混合之後,將彼等於90℃下加熱5分鐘並與上述各個經冷凍乾燥
的混合物混合以製得大豆湯。對所得大豆湯施以官能試驗並以從製備油①所製備的大豆湯作為對照樣。
將糊精與經氧化的包括長鏈高不飽和脂肪酸的脂肪和油的真空蒸汽蒸餾物之混合物予以冷凍乾燥所得濃縮物或經與長鏈高不飽和脂肪酸混合的經氧化的PL油之相同濃縮物,與經氧化的PL油之真空蒸汽蒸餾物與糊精的混合物予以冷凍乾燥所得濃縮物比較之下,得到濃郁味道的改良效應。
將各製備油①、⑥和⑧(各500克)在120℃攪拌加熱2小時。將所得脂肪和油(200克)加到水(100克)中並於室溫下使用攪動器攪拌30分鐘。將水和油混合物所得水相與大豆糊混合,且於90℃下加熱5分鐘。對所得大豆湯施以官能試驗並與從製備油①所製備的作為對照樣之大豆湯比較。
於經氧化的已與長鏈高不飽和脂肪酸混合的PL油之水萃取物中,與經氧化的PL油之水萃取物比較之時,得到濃郁味道的改良效應。
將各製備油①、⑥和⑧(各500克)加到水(100克)中並在98~100℃激烈攪拌回流6小時。將所得水相與清肉湯(Aiinomoto Co.,Inc.)混合,且於90℃下加熱5分鐘。對所得湯施以官能試驗並與從製備油①所製備的作為對照樣之湯比較。
將各製備油①、⑥和⑧(各500克)在120℃攪拌加熱2小時。將所得脂肪和油(200克)加到25%含水乙醇(100克)中並於室溫下使用攪動器攪拌30分鐘。將水和油混合物所得水相(含有醇)與糊精(10克“SANNDEKKU100”,為SANWA CORNSTARCH CO.,LTD.所製)混合且冷凍乾燥。將上面所得冷凍乾燥物(0.5克)與大豆糊(HANANARUKI CO.,LTD.)和水混合之後,置於90℃下加熱5分鐘。對所得大豆湯施以官能試驗並與從製備油①所製備的作為對照樣之大豆湯比較。
根據下述程序進行分析。
將製備油⑤(0.5克)加到水(500克)中並且在90℃加熱30分鐘。對所得水與脂肪和油的混合物施以真空蒸汽蒸餾
(50℃,160 mmHg)而得到蒸餾物(100克)。對所得蒸餾物施以”Pora Pack TypeQ 50-80 mesh(WATERS Corporation)處理。將所吸收的長鏈高不飽和脂肪酸蒸餾物(萃取物)用100毫升乙醚溶析出且用無水硫酸鈉脫水。將氮器通入乙醚溶液內以蒸發該溶液到約1毫升的最後體積且將長鏈高不飽和脂肪酸的蒸餾物濃縮。對所得長鏈高不飽和脂肪酸萃取物的濃縮物施以GC-MS分析。
裝置:GC:HP5890(Hewlet Packard Co.),MS:HP5972(Hewlet Packard Co.)
管柱:TC-WAX(GL-Science Co.)0.25毫米內徑x 60米,df=0.25微米
溫度提升條件:保持在40℃(5分鐘),以4℃/分鐘提升,保持在200℃(10分鐘)。
成分係經由將所得質譜數據與在資料庫(NBS75K,NIST Co.)中者比對而鑑定,或者,對於未知成分,則與可能從構成上述脂肪和酸的脂肪酸產生的氧化分解物質所具理論質譜數據及論文中所述者(例如,Badings,H.T.Neth,Milk Dairy J.,24:145-256(1970))相比對而鑑定之。
經肯定者,本發明包括長鏈高不飽和脂肪酸及/或其酯之分解物質或彼等的萃取物之濃郁味道改良劑顯示出顯著的濃郁味道改良效用,且本發明濃郁味道改良劑可提供食物明顯的濃郁味道,或濃或稠的味道。
Claims (7)
- 一種γ-次亞麻油酸及/或其酯之氧化分解物質作為濃郁味道改良劑之用途,其中該分解物質是藉由在80-180℃加熱0.5-72小時而產生且其中該氧化分解物質包含2,4,7-十三碳三烯醛。
- 一種γ-次亞麻油酸及/或其酯之氧化分解物質的萃取物作為濃郁味道改良劑之用途,其中該分解物質是藉由在80-180℃加熱0.5-72小時而產生且其中該氧化分解物質包含2,4,7-十三碳三烯醛。
- 一種包括1重量%或更多的量之γ-次亞麻油酸及/或其酯的脂肪和油組成物之氧化分解物質作為濃郁味道改良劑之用途,其中該分解物質是藉由在80-180℃加熱0.5-72小時而產生且其中該氧化分解物質包含2,4,7-十三碳三烯醛。
- 一種包括1重量%或更多的量之γ-次亞麻油酸及/或其酯的脂肪和油組成物之氧化分解物質的萃取物作為濃郁味道改良劑之用途,其中該分解物質是藉由在80-180℃加熱0.5-72小時而產生且其中該氧化分解物質包含2,4,7-十三碳三烯醛。
- 根據申請專利範圍第1-4項中任一項之用途,其中γ-次亞麻油酸不是從動物脂肪和油衍生出者。
- 根據申請專利範圍第1-4項中任一項之用途,其中該濃郁味道改良劑係用於植物性脂肪及油。
- 根據申請專利範圍第3或4項之用途,其中該脂肪和 油組成物為植物性脂肪及油組成物。
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2004
- 2004-06-29 BR BRPI0412373-5A patent/BRPI0412373A/pt not_active IP Right Cessation
- 2004-06-29 AU AU2004255070A patent/AU2004255070B2/en not_active Ceased
- 2004-06-29 CA CA002531229A patent/CA2531229A1/en not_active Abandoned
- 2004-06-29 RU RU2006103799/13A patent/RU2328874C2/ru not_active IP Right Cessation
- 2004-06-29 EP EP11001957A patent/EP2345334A1/en not_active Ceased
- 2004-06-29 CN CNB2004800193564A patent/CN100448370C/zh active Active
- 2004-06-29 WO PCT/JP2004/009131 patent/WO2005004634A1/ja active Application Filing
- 2004-06-29 MX MXPA06000319A patent/MXPA06000319A/es active IP Right Grant
- 2004-06-29 EP EP04746600A patent/EP1645197A4/en not_active Ceased
- 2004-06-29 JP JP2005511497A patent/JPWO2005004634A1/ja active Pending
- 2004-06-29 KR KR1020067000499A patent/KR101206865B1/ko not_active IP Right Cessation
- 2004-06-29 US US10/563,425 patent/US20070009642A1/en not_active Abandoned
- 2004-06-30 TW TW093119400A patent/TWI419650B/zh active
- 2004-06-30 TW TW101140739A patent/TWI466639B/zh active
- 2004-07-07 MY MYPI20042706A patent/MY143476A/en unknown
-
2011
- 2011-08-03 US US13/197,692 patent/US20110287163A1/en not_active Abandoned
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AU2004255070B2 (en) | 2009-06-25 |
KR20060030107A (ko) | 2006-04-07 |
BRPI0412373A (pt) | 2006-09-05 |
CA2531229A1 (en) | 2005-01-20 |
EP1645197A1 (en) | 2006-04-12 |
AU2004255070A1 (en) | 2005-01-20 |
JPWO2005004634A1 (ja) | 2006-10-26 |
EP2345334A1 (en) | 2011-07-20 |
MY143476A (en) | 2011-05-31 |
TWI419650B (zh) | 2013-12-21 |
WO2005004634A1 (ja) | 2005-01-20 |
RU2328874C2 (ru) | 2008-07-20 |
CN1819775A (zh) | 2006-08-16 |
CN100448370C (zh) | 2009-01-07 |
MXPA06000319A (es) | 2006-03-30 |
TW200514514A (en) | 2005-05-01 |
TW201311157A (zh) | 2013-03-16 |
KR101206865B1 (ko) | 2012-11-30 |
US20070009642A1 (en) | 2007-01-11 |
US20110287163A1 (en) | 2011-11-24 |
RU2006103799A (ru) | 2007-08-20 |
EP1645197A4 (en) | 2008-12-24 |
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