Title:
METHOD FOR PRODUCING LACTONE-ENRICHED OIL OR FAT COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2013/105624
Kind Code:
A1
Abstract:
The purpose of the present invention is to improve the flavor of a butter oil or fat composition in a non-enzymatic manner. A lactone in an oil or fat composition having a water content of 300 to 1200 ppm inclusive can be enriched by a step of retaining the oil or fat composition at such a temperature that a solid fat can exist in the oil or fat composition to thereby produce γ-lactone or δ-lactone in a non-enzymatic manner from triglyceride containing a 4- or 5-hydroxy fatty acid in the oil or fat composition or a step of adding an additive having a property of forming a hydrogen bond to a water molecule in the oil or fat composition (e.g., sucrose) to the oil or fat composition and then retaining the resultant mixture at a temperature of 40 to 60˚C to thereby produce γ-lactone or δ-lactone in a non-enzymatic manner from triglyceride containing a 4- or 5-hydroxy fatty acid in the oil or fat composition.
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Inventors:
SHIMODA MITSUYA (JP)
Application Number:
PCT/JP2013/050362
Publication Date:
July 18, 2013
Filing Date:
January 11, 2013
Export Citation:
Assignee:
UNIV KYUSHU NAT UNIV CORP (JP)
International Classes:
A23D9/02; A23D9/007
Domestic Patent References:
| WO2008032852A1 | 2008-03-20 |
Foreign References:
| JP2009261339A | 2009-11-12 | |||
| JP2010189513A | 2010-09-02 | |||
| JPH0994062A | 1997-04-08 | |||
| JPS58146252A | 1983-08-31 | |||
| JPH0783686B2 | 1995-09-13 | |||
| JP2009261339A | 2009-11-12 | |||
| JPS6439962A | 1989-02-10 | |||
| JPH0994062A | 1997-04-08 |
Other References:
WIDDER S. ET AL.: "Changes in the flavour of butter oil during storage.", Z LEBENSM UNTERS FORSCH, vol. 193, pages 32 - 35, XP055159407
MALLIA S. ET AL.: "Aroma-active compounds of butters: a review.", EUR FOOD RES TECHNOL, vol. 226, 2008, pages 315 - 325, XP019584946
TOMOMI NAKAMURA ET AL.: "Butter Yushi no Flavor Zokyo ni Kansuru Kenkyu", THE 59TH PROCEEDINGS OF JAPANESE SOCIETY OF FOOD SCIENCE AND TECHNOLOGY, vol. 59TH, 29 August 2012 (2012-08-29), pages 198, XP008174430
See also references of EP 2803274A4
BALCAO VM; MALCATA FX: "Lipase catalyzed modification of milkfat", BIOTECHNOLOGY ADVANCES, vol. 16, no. 2, 1998, pages 309 - 341
PETERSON DG; REINECCIUS GA: "Determination of the aroma impact compounds in heated sweet cream butter", FLAVOUR AND FRAGRANCE JOURNAL, vol. 18, 2003, pages 320 - 324
PETERSON DG; REINECCIUS GA: "Chracterization of the volatile compounds that constitute fresh sweet cream butter aroma", FLAVOUR AND FRAGRANCE JOURNAL, vol. 18, 2003, pages 215 - 220
MALLIA S ET AL.: "Aroma-active compounds of butter", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 226, 2008, pages 315 - 325
GOUDA CHEESE, INTERNATIONAL DAIRY JOURNAL, vol. 17, 2007, pages 59 - 66
J. AM. OIL CHEM. SOC, vol. 87, 2010, pages 493 - 497
J. AM. OIL CHEM. SOC, vol. 70, 1993, pages 1193 - 1201
INTERNATIONAL DAIRY JOURNAL, vol. 17, pages 59 - 66
"Characterization of the volatile compounds that constitute fresh cream butter aroma", FLAVOUR AND FRAGRANCE JOURNAL, vol. 18, 2003, pages 215 - 220
MALLIA S. ET AL.: "Aroma-active compounds of butters: a review.", EUR FOOD RES TECHNOL, vol. 226, 2008, pages 315 - 325, XP019584946
TOMOMI NAKAMURA ET AL.: "Butter Yushi no Flavor Zokyo ni Kansuru Kenkyu", THE 59TH PROCEEDINGS OF JAPANESE SOCIETY OF FOOD SCIENCE AND TECHNOLOGY, vol. 59TH, 29 August 2012 (2012-08-29), pages 198, XP008174430
See also references of EP 2803274A4
BALCAO VM; MALCATA FX: "Lipase catalyzed modification of milkfat", BIOTECHNOLOGY ADVANCES, vol. 16, no. 2, 1998, pages 309 - 341
PETERSON DG; REINECCIUS GA: "Determination of the aroma impact compounds in heated sweet cream butter", FLAVOUR AND FRAGRANCE JOURNAL, vol. 18, 2003, pages 320 - 324
PETERSON DG; REINECCIUS GA: "Chracterization of the volatile compounds that constitute fresh sweet cream butter aroma", FLAVOUR AND FRAGRANCE JOURNAL, vol. 18, 2003, pages 215 - 220
MALLIA S ET AL.: "Aroma-active compounds of butter", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 226, 2008, pages 315 - 325
GOUDA CHEESE, INTERNATIONAL DAIRY JOURNAL, vol. 17, 2007, pages 59 - 66
J. AM. OIL CHEM. SOC, vol. 87, 2010, pages 493 - 497
J. AM. OIL CHEM. SOC, vol. 70, 1993, pages 1193 - 1201
INTERNATIONAL DAIRY JOURNAL, vol. 17, pages 59 - 66
"Characterization of the volatile compounds that constitute fresh cream butter aroma", FLAVOUR AND FRAGRANCE JOURNAL, vol. 18, 2003, pages 215 - 220
Attorney, Agent or Firm:
ONO, Shinjiro et al. (JP)
Ono Shinjiro (JP)
Ono Shinjiro (JP)
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