Title:
OIL-AND-FAT COMPOSITION AND MANUFACTURING METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2019/093466
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass% and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.5 mass% of component A is contained with respect to the total mass of the composition.
Inventors:
KATO DAISUKE (JP)
OTAGURO HARUKI (JP)
EMOTO EIJI (JP)
HIRAMOTO TADAHIRO (JP)
OTAGURO HARUKI (JP)
EMOTO EIJI (JP)
HIRAMOTO TADAHIRO (JP)
Application Number:
PCT/JP2018/041635
Publication Date:
May 16, 2019
Filing Date:
November 09, 2018
Export Citation:
Assignee:
TAKASAGO PERFUMERY CO LTD (JP)
International Classes:
A23D9/007; A23C19/084; A23F5/24; A23G9/00; A23L23/00; A23L27/00; A23L27/60; A23L35/00
Foreign References:
| JPH04229151A | 1992-08-18 | |||
| JP2011223942A | 2011-11-10 | |||
| JP2007110984A | 2007-05-10 | |||
| JPS6018577A | 1985-01-30 | |||
| JPH07188692A | 1995-07-25 | |||
| JP2014200236A | 2014-10-27 | |||
| JP2014045766A | 2014-03-17 | |||
| JP4596475B2 | 2010-12-08 | |||
| CN101194704A | 2008-06-11 | |||
| JP5349399B2 | 2013-11-20 | |||
| JP3344522B2 | 2002-11-11 | |||
| JP2013121325A | 2013-06-20 |
Other References:
SHI, XIAOXIA ET AL.: "Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression", JOURNAL OF CHROMATOGRAPHY B, vol. 913 - 91, 2013, pages 69 - 76, XP055606430
See also references of EP 3708008A4
See also references of EP 3708008A4
Attorney, Agent or Firm:
TANAKA Shinichiro et al. (JP)
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