MXPA06005368A - Method of utilizing body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof - Google Patents

Abstract

A method by which the body taste of a food is improved and the taste or flavor thereof is also improved. The method, which is for enhancing or improving the flavor or taste of a food, comprises adding a long-chain highly unsaturated fatty acid and/or an ester thereof, the acid being an n-3 type fatty acid having 20 or more carbon atoms and 3 or more double bonds or an n-6 type fatty acid having 18 or more carbon atoms and 3 or more double bonds.

Description

METHOD OF APPLYING A FLAVOR AND BODY POTENTIATOR THAT CONTAINS A LONG CHAIN LONG ACID WITH HIGH GRADE OF INSATURATION AND / OR ITS ESTER FIELD OF THE INVENTION The present invention relates to a method of applying a potentiator or enhancer of flavor and body (or flavor "ko ui") containing a long chain fatty acid with a high degree of unsaturation and / or a ester thereof, more particularly relates to a method for enhancing or improving the taste or taste of foods by means of a long chain fatty acid with a high degree of unsaturation and / or its ester, the enhancer or enhancer of flavor and body that contains it or a composition of fat and vegetable oil that contains it.

BACKGROUND OF THE INVENTION Arachidonic acid (cis-5, 8, 11, 14-eicosatetraenoic acid) belongs to the class of long chain fatty acids with. high degree of unsaturation (polyunsaturated) and exists - in a phospholipid derived from animal organs or tissues. This fatty acid is essential and is very important as a precursor for the synthesis of prostaglandins, thromboxane, leukotriene, etc. Tests have been made to add long chain fatty acids with high degree of unsaturation such as arachidonic acid and its esters, in order to strengthen the nutritional properties and impart various physiological functions, in view of its remarkable functions mentioned. An enriched composition, described in the Japanese patent application disclosed to the public Hei 10 (1998) -99048, contains. ' arachidonic acid in an amount of 0. 1 ~ 10% by weight as. one of the components added to obtain a composition similar to breast milk. As an example of the aforementioned ester, the Japanese patent application disclosed to the public Hei 4 (1992) -197134, describes a fat and oil composition for frying, which is protected against a decrease in the temperature of an internal material by evaporation of the latent heat. The composition contains as a fatty acid constituent fatty acids such as arachidonic acid in an amount of about 20 ~ 60% by weight. The Japanese patent application disclosed to the public Hei 9 (1997) -13075, discloses fat and oil consisting of glycerides of long-chain fatty acids with a high degree of unsaturation such as arachidonic acid and having the function of reducing the concentration of fats in the blood. The glyceride is obtained by transesterification and has a different structure from the natural glycerides, in which less than 40% mol of the total long chain fatty acids with high degree of unsaturation are attached in the 2-position of the glyceride. The Japanese patent application disclosed to the public Hei 9 (1997) -13076 describes fats and oils of the same composition as the previous one and have the function of inhibiting platelet aggregation. The Japanese patent application disclosed to the public Hei 11 (1999) -89513, describes a composition of fat and synthetic oil similar to the fat of human milk, in which a long chain fatty acid n-6 with high degree of insatur Ation like arachidonic acid, is used as one of the 's. Fatty acids constituent of the triglyceride. On the other hand, the Japanese patent application disclosed to the public Hei 10 (1998) -70992 and the Japanese patent application disclosed to the public Hei 10 (1998) -191886, expose an edible oil derived from a microorganism, which has a lot. arachidonic acid in the form of triglyceride. Preference is given to the application that includes modified milk for premature babies or for young children, food for children and food for pregnant women. However-, 'there is no exposure of the technology about the use of long-chain fatty acid with a high degree of unsaturation for the purpose of intensifying the flavor, for example, the taste and body of food and vegetable fats and oils, either there is a description that suggests that possibility. A problem: that it has been presented is that the addition to foods of a long chain fatty acid with a high degree of unsaturation deteriorates its flavor due to the flavor of inversion of the odor derived from the decomposition by oxidation of the fatty acid. By many means it has tried to solve the problem. One such means is disclosed in the Japanese patent application disclosed to the public Sho 63 (1988) -44843, in which a fatty acid with a high degree of unsaturation is included in the internal oil phase of an oil-in-water-in-oil emulsion composition. The Japanese patent application disclosed to the public Hei 6 (1994) -172782, mentions technology that consists in spraying fats and oils comprising a fatty acid with a high degree of unsaturation. The Japanese patent application disclosed to the public Hei 9 (1997) -176679, describes technology that consists in mixing an antioxidant powder with a pulverized unsaturated fatty acid. The Japanese patent application disclosed to the public Hei 9 (1997) -263784, describes technology that consists in mixing d-tocopherol with fat and oil containing a polyunsaturated fatty acid. The Japanese patent application presented to the public Hei 11 (1999) -12592, discloses technology that consists of adding a source of soy to fish fat and oil containing a fatty acid with a high degree of unsaturation. The Japanese patent application disclosed to the public 2001-78702 sets forth as an example of the application of fatty acids with high degree of unsaturation in the food field, a seasoning having a rich and smooth "umami" flavor and residual flavor, which is prepares mixing fat and oil with extract "in an oil-in-water type emulsion. The fish oil or fat and oil constituted by fish oil are shown as an example of the fat and oil mentioned above, which includes one in which 10% by weight or more of the fish oil is composed of n-3 fatty acids ( ? -3) with high degree of unsaturation. It is preferred to use a polyglycerol fatty ester as an emulsifier and an extract with an antioxidant such as carnosine anserine for. avoid the oxidation of grease and oil. In the preparation of the seasoning, oxidative treatments are not used, for example, heating. Examples of foods in the. - that 'the effect of the seasoning is significant, include minced products, fish and processed fish products. The Japanese patent No.3220155 discloses a flavor composition which is prepared by oxidation of fatty acids, with the exception of milk fat, and is characterized in that it contains at least one polyunsaturated fatty acid with do.ble non-conjugated bond n-3 in an amount greater than 0.01% by weight. This flavoring composition has a sweet and creamy note that is remarkable and characteristic in the butter-like flavor. To obtain this note, it is necessary that the fat and oil are subjected to an oxidation treatment, which must be carried out in a controlled manner during a process in the presence of an antioxidant that will slightly retard oxidation. Since the flavor generated in the oxidation treatment contains components. volatile, preferably the treatment is done in a closed system. In one example, the oxidation treatment is done by means of a reflux condenser. It was described that the flavoring composition is particularly suitable for adding flavor to those foods to which it is desired to impart butter flavor. U.S. Patent No. 3,689,289 discloses a method for the production of artificial chicken flavor by the heat reaction of a reducing sugar, an amino acid and aarachidonic acid or its methyl ester, under particular conditions. On the other hand, the international publication WO03 / 051139 discloses a method for the production of artificial chicken flavor by the heat reaction of a reducing sugar, an amino acid and arachidonic acid or its methyl ester, under particular conditions, where the thermal resistance and the persistence of artificial chicken flavor is obtained with arachidonic acid in the form of glycerin ester. In these methods the artificial flavor of chicken will be imparted through a product obtained from the heating of the three compounds the sugar, the amino acid and the arachidonic acid, there is no description about the intensification of the flavor of the food by the use of fatty acid long chain with a high degree of unsaturation such as arachidonic acid either alone or in combination with the amino acid or sugar. The Japanese patent application disclosed to the public 2002-95439 discloses a seasoning containing a long chain fatty acid glyceride with a high degree of unsaturation, which makes it possible to use the long chain fatty acid with a high degree of. unsaturation with a wide range of foods. The purpose of this invention is to increase the stability against oxidation of the long chain fatty acid with high degree of unsaturation which is susceptible to deterioration due to oxidation. Consequently, it is characterized by the addition of long-chain fatty acid glyceride with a high degree of unsaturation to processed foods prepared by fermentation of soy or fish and shellfish or to a reasoner composed mainly of by components of the tomato. In this way, there is no exposure or teaching regarding an oxidation treatment of an acid - long chain fatty acid with a high degree of unsaturation, or with respect to the intensification or development of flavor and body in foods by the acid itself. [Patent Document 1] Japanese Patent No.3220155 [Patent Document 2] United States Patent No. 3,689,289 [Patent Document 3] International Publication WO03 / 051139 [Patent Document 4] Japanese Patent Application Exposed to the public 2002-95439 SUMMARY OF THE INVENTION In the food field, there are some types of foods that require having "flavor and body" and "rich or consistent flavor", such as fried foods, which include pork chops, foods that contain fat and oil included , the curry sauce and the "gyo-za" (Chinese style pork empanada). Traditionally, flavorings have been added or animal fats and oils have been used alone or in combination with vegetable fats and oils to impart the aforementioned flavors to foods.

However, there is a problem that the added flavor is volatilized during the heat treatment and a certain flavor and body can not be maintained. There is also the problem that cholesterol or saturated fatty acids contained in animal fat and oil can adversely affect health. On the other hand, since vegetable fats and oils contain only a small amount of cholesterol or saturated fatty acids, there is a problem that foods cooked with fats and oils; Vegetables have a simple or flat flavor and foods that need flavor and body would be unacceptable. Therefore, it is desirable to provide fat and oils without cholesterol and having low content of saturated fatty acids and at the same time having flavor and body. A long-chain fatty acid with a high degree of unsaturation such as arachidonic acid and / or an ester thereof has long been considered a causative agent of the rotten smell of meat and similar foods and of bad odor. However, it has been found that when the food is mixed with a long-chain fatty acid with a high degree of unsaturation and / or its ester or subjected to an oxidation treatment, for example heating, with fats and vegetable oils containing a predetermined amount of the long chain fatty acid with high degree of unsaturation and / or the ester thereof, the flavor and body of the food is enhanced and the original flavors of the foods are highlighted (PCT / JP03 / 00182). The inventors of the present have studied the solution to the aforementioned problem and finally found that a long chain fatty acid with high degree of unsaturation "and / or an ester thereof has several functions, for example, to intensify not only the taste and body but also the taste and taste of the food when added to it.Thus, the present invention relates to a method to enhance or improve the taste or flavor of foods, the method is to add a fatty acid to foods of long chain with high degree of unsaturation and / or an ester thereof In the present specification, the expression "intensify or improve the taste or taste of foods" refers to imparting to food "flavor and body" and "richness" or "consistency" to enhance them and also - refers to inhibiting any unfavorable odor that is peculiar to each food The above advantages of the present invention can be evaluated by a Later - representative aspects of the method to intensify or improve the taste or taste of food, which consists of adding a long chain fatty acid with a high degree of unsaturation and / or an ester of the same to foods, are enunciated. .. That is, by the addition of the long chain fatty acid with high degree of unsaturation and / or its ester; 1. A method for improving the flavor of a seasoning and / or providing a seasoning with flavor and body; 2. A method to intensify the flavor and body of an extract; 3. A method to intensify the egg flavor of processed egg foods; 4. A method to intensify the flavor and body of soup; 5. A method to prepare curry sauce. { roux roux) or stew that has flavor and body; 6. A method to inhibit the toasting smell of Japanese soup or its broth; 7. A method to provide processed meat foods that have flavor and body; 8. A method to intensify the flavor and body and fried egg flavor in fried rice; and 9. A method to inhibit the protein odor of vegetable protein. In the present specification, the term "long chain fatty acid with high degree of unsaturation" refers to a fatty acid having 20 or more carbon atoms and 3 or more double bonds in the case of the n-3 fatty acids of long chain with high degree of unsaturation, and a fatty acid having 18 or more carbon atoms and 3 or more double bonds in the case of long chain n-6 fatty acids with a high degree of unsaturation. In both cases, a long chain fatty acid with a high degree of unsaturation having 20 ~ 24 carbon atoms and 4 ~ 6 double is preferred. Examples of the long chain n-6 fatty acids with high degree of unsaturation include α-linolenic acid, arachidonic acid (AA) and docosatetraenoic acid (DTA), arachidonic acid is preferred. Examples of long-chain n-3 fatty acids with a high degree of unsaturation include docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). In the present invention there are no limitations as to the origin of the acid, long chain fatty acid with high degree of unsaturation such as arachidonic acid and its ester. Those skilled in the art may optionally use derivatives of various animals and plants, microorganisms and algae that are commercially available. For example, Japanese patent applications disclosed to the public Hei 10 (1998) -70992 and Hei 10 (1998) -191886 disclose edible fats and oils derived from bacteria, which contain much arachidonic acid in the form of triglyceride. Therefore, arachidonic acid can be obtained from that fat and edible oil. The α-linoleic acid can be obtained from borage oil, evening primrose, rose hip and black currant (Ribes Nigrum). It is also possible to mix and use together two or more classes of long chain fatty acids with high degree of unsaturation or long chain fatty acids with high degree of unsaturation of different origin but of the same class. There are no limitations as to the structure and preparation of the long chain fatty acid ester with high degree of unsaturation and monohydric and polyhydric alcohols can be used to obtain the ester mentioned. Glycerol is one of the preferred examples of polyhydric alcohol, for its safety and cost. Glycerol will form triglycerides, diglycerides or monoglycerides. Along with the long chain fatty acid with high degree of unsaturation, other fatty acids may be present as constituents of the ester of the present invention. In the method of the present invention, the long chain fatty acid with high degree of unsaturation and / or an ester thereof, can be added as such or in the form of a flavor enhancer preparation and body containing it to intensify or improve the taste or taste of food. There is no limitation as to the content of the long chain fatty acid with high degree of unsaturation and its ester, which constitute the flavor and body enhancer according to the present invention. However, if the content is too low, a greater amount will be needed in the flavor and body enhancer, which may have unfavorable effects due to the other components present. The flavor and body enhancer of the present invention contains the long chain fatty acid with high degree of unsaturation and its ester, preferably, in a proportion of 10% by weight or more, more preferably 30% by weight or more. The flavor and body enhancer of the present invention may further contain other optional components known to those skilled in the art, for example, an emulsifier, tocopherols, sterols, phospholipids and other fatty acids, triglycerides, diglycerides and monoglycerides containing other fatty acids. . It is desirable to subject the long chain n-3 fatty acid with high degree of unsaturation and / or the ester thereof to an oxidation treatment to achieve the advantages. There is no limitation regarding the method for oxidation treatment, which includes, for example, heat treatment. There is also no limitation for the type of heat treatment. It is not necessary that the oxidation treatment be carried out in the presence of an antioxidant or in a closed system. Therefore, heating can usually be done between about 40 ° C and 200 ° C for about 0.1 to 240 hours, preferably between 80 ° C and 180 ° C for about 0.5 to 72 hours. Although it is not necessary to subject the long chain n-6 fatty acid with high degree of unsaturation and / or the ester thereof to the oxidation treatment to achieve the advantages, these would increase with said oxidation treatment. The advantages can be obtained if the flavor and body enhancer constituted by the long chain fatty acid with high degree of unsaturation and / or the ester thereof, is subjected to oxidation treatment, for example, heating. The long chain fatty acid with high degree of unsaturation is more volatile than its ester, especially the glycerin ester, even with a lower amount of the acid the advantages of the present invention can be obtained. On the other hand, since the esters are relatively less volatile although more effective and persistent, they are included in the composition in a relatively greater amount. When long-chain fatty acids with a high degree of unsaturation are used, such as arachidonic acid and / or the ester thereof derived from microorganisms, it will also be possible to obtain the flavor enhancer and body or food that practically does not have fats and oils. of animal origin, which have low content of saturated fatty acids and are free of cholesterol. There are no limitations of quantity or time with respect to the addition of long chain fatty acid with high degree of unsaturation and / or its ester. It can be added in an appropriate amount and time depending on the kind and form of cooking of the food. If the food is heated after the long chain fatty acid having a high degree of unsaturation and / or its ester has been added, the advantages of the present invention can be obtained more significantly. There is no limitation regarding the kind of food. By adding the long chain fatty acid with high degree of unsaturation and / or the ester thereof to the food, it is possible to intensify or improve the taste of the food. The coexistence of reducing sugars or amino acids is not necessary to obtain the advantages of the present invention.

PREFERRED MODALITY FOR CARRYING OUT THE INVENTION The applications of the method of the present invention will be described below in detail and in relation to the representative foods. (1) Seasoning The addition of the long chain fatty acid with high degree of unsaturation and / or the ester thereof to a seasoning obtained by mixing one or more of the following ingredients: salt, saccharides such as sugar, organic acids such as vinegar, MSG ( monosodium glutamate or monosodium glutamate), IN. { sodium 5 '-inosinate or sodium 5'-inosinate), soy sauce, soybean paste and protein hydrolyzate derived from acidic or enzymatic hydrolysis, will improve taste of the seasoning and / or impart flavor and body. There is no specific limitation regarding the form of presentation of the seasoning, including powder, paste, liquid and the like. The powdered fat and oil can be mixed with the seasoning. They can also be added several known auxiliaries, for example, a thickening agent or can be emulsified with an emulsifier. Spraying can be done by any of the methods known to those skilled in the art, for example, spray drying or lyophilization. The prepared seasoning can be added to the food to enhance or intensify its flavor and body. (2) Extracts The addition of the long chain fatty acid with high degree of unsaturation and / or the ester thereof to an extract, will intensify or enhance the flavor and body of the extract or impart a taste or taste of freshly prepared (or cooked) ). The extract includes fish and seafood extracts prepared by extraction from fish and shellfish such as skipjack tuna, chub mackerel, escalopa, oysters and seaweed; meat extract prepared by extraction from pork, chicken and beef, bones, parts of bones and the like; yeast extract obtained from yeast; and plant extract prepared by extraction from various vegetables such as onion, garlic and cabbage. There is no difference in the concentration of the extract when the long chain fatty acid with a high degree of unsaturation and / or the ester thereof is added. There are no limitations regarding the shape of the extract, including powder, paste and the like. As already mentioned, it is not necessary to add reducing sugars or amino acids to the extract that is going to. mix with the long chain fatty acid with high degree of unsaturation and / or its ester to obtain the effect of intensification of taste and body. The long chain fatty acid with a high degree of unsaturation and / or its ester can be added at any stage of the extract production process. Although long-chain fatty acid with a high degree of unsaturation and / or its ester can produce the benefits even if added after heating the extract, the advantages can be achieved more effectively if the heating is done after mixing with the extract. the extract. The fat or oil can be removed by filtration or the like, after the long chain fatty acid with high degree of unsaturation and / or its ester is mixed or heated with the extract. The mixture of long chain fatty acid with high degree of unsaturation and / or its ester and extract can be heated to between approximately 50 ° C and 130 ° C, preferably - "between 80 ° C and 100 ° C for 10 minutes at 6 hours approximately, preferably for 1 to 3 hours The long chain fatty acid with high degree of unsaturation and / or its ester can be added to the extract, generally in an amount of approximately 1 to 50,000 ppm, preferably from 10 to 10,000 ppm as long chain fatty acid with high degree of unsaturation The advantages of the present invention can be obtained even if the extract is subjected to other treatments such as disintegration and drying after it is mixed with the chain fatty acid long with high degree of unsaturation and / or the ester of the same.The taste of foods such as curry and soup can be improved or it can be imparted to the food flavor and body, adding a seasoning prepared by mixing the extract with one or more salts, saccharides such as sugar, organic acids such as vinegar, MSG (monosodium glutamate), IN (5'-sodium inosinate), soy sauce, soybean paste and protein hydrolysates derivatives of acid or enzymatic hydrolysis. There is no limitation regarding the form of presentation of the seasoning, including powder, pasta, liquid and the like. Fat or pulverized oils can be mixed with the seasoning. The pulverized fats or oils can be added from various known auxiliaries, for example, a thickening agent or can be emulsified with an emulsifier. The spraying can be done by any of the methods known to those skilled in the art, for example, spray drying or lyophilization. The seasoning prepared in this way can be added to the food to enhance or intensify its flavor and body. (3) Egg-processed foods The addition of long-chain fatty acid with a high degree of unsaturation and / or the ester thereof to processed egg-based foods will intensify the flavor of the egg. For example, you can impart to commercial products such as freeze-dried egg soup or excellent egg flavor as that which is perceived in a soup just after its preparation by normal procedures. The egg flavor of mayonnaise can also be intensified. Especially, in the low-calorie mayonnaise that has reduced amounts of oil and fat and the disadvantage of having less flavor and body and less egg flavor, you can impart flavor and body and intensify the egg flavor by adding the fatty acid of long chain with high degree of unsaturation and / or its ester. The long chain fatty acid with high degree of unsaturation and / or its ester can be added to the lyophilized egg soup at the time of consumption, usually in an amount of about 1 to 1,000 ppm, preferably 10 to 1,000. ppm as a long chain fatty acid with a high degree of unsaturation. Generally, mayonnaise may be added in an amount of about 10 to 1,000 ppm, preferably 20 to 400 ppm. (4) Soup The flavor and body of liquid foods such as soup is intensified by the addition of the long chain fatty acid with high degree of unsaturation and / or the ester thereof, at the time of consumption, preferably in an amount approximately from l to 2,000 ppm, more preferably from 1,000 ppm as long chain fatty acid with high degree of unsaturation .. (5) Curry sauce (curiy ro x) or stew Flavor or body is imparted to the curry or braised sauce by the addition of the long chain fatty acid with high degree of unsaturation and / or its ester, which can be mixed with fats and vegetable oils for modifying the curry sauce at the time of consumption, preferably in an amount of approximately 10 to 2,000 ppm, more preferably 50 to 1,000 ppm as a long chain fatty acid with a high degree of unsaturation. The long chain fatty acid with high degree of unsaturation and / or its ester can also be used in the curry sauce as a seasoning. (6) Japanese soup or broth The addition of the long chain fatty acid with high degree of unsaturation and / or the ester thereof inhibits the toasted flavor of the Japanese soup or broth or imparts the taste of Japanese soup. Although the long chain fatty acid with high degree of unsaturation and / or the ester thereof can be added to the final Japanese soup product, the advantages will be achieved more effectively if mixed with the broth and / or with soy sauce during the process of producing the soup. Even after removing the long chain fatty acid with high degree of unsaturation and / or its ester once it was mixed with the Japanese soup and heated, its effects will be maintained. The concentration of the long-chain fatty acid with high degree of unsaturation and / or its ester, at the time of consumption, is approximately between 0.1 and 500 ppm, preferably between 0.1 and 100 ppm as long-chain fatty acid with a high degree of unsaturation. . (7) Processed meat foods The addition of long chain fatty acid with high degree of unsaturation and / or its ester intensifies the taste and body of dry foods such as hamburgers, meatballs, Chinese style pork patties, steamed pork patties Chinese, ham and sausages, preferably in an approximate amount of 20 to 2,500 ppm, more preferably 20 to 1,000 ppm. The addition of the long chain fatty acid with high degree of unsaturation and / or the ester thereof inhibits the odor derived from. vegetable protein and enhances the taste and taste of foods that have plant protein. (8) Fried rice; The use of long chain fatty acid with high degree of unsaturation and / or the ester thereof in frying oil will impart to the fried rice flavor and body and will intensify and enhance its egg flavor, preferably used in an approximate amount of 2. to 5,000 ppm, more preferably from 10 to 1,000 ppm as long chain fatty acid with high degree of unsaturation. The long chain fatty acid with high degree of unsaturation and / or the ester thereof can be added to the frying oil at any stage of the cooking, although it is preferably mixed with the oil. (9) Vegetable protein. The addition of the long chain fatty acid with high degree of unsaturation and / or the ester thereof to processed foods that have vegetable protein, especially granulated soy protein, masks the most immediate smell ("top smell"). and peculiar to vegetable protein and enhances or intensifies the taste of processed foods. Processed foods include burgers, meatballs, Chinese-style pork patties, Chinese-style steamed pork patties, ham and sausages, which use soy protein. To achieve the masking effect of the long chain fatty acid with high degree of unsaturation and / or its ester, the appropriate amount in which it is present in the food is from about 1 to 2,500 ppm, preferably 1 to 500 ppm. , more preferably 1 to 100 ppm as long chain fatty acid with high degree of unsaturation. (10) Grease and oil for cooking oil and seasoning The fat and oil for cooking oil and seasoning can be prepared easily by any suitable method; for example, adding or mixing the long chain fatty acid with high degree of unsaturation and / or its ester with vegetable fats and oils. Any vegetable fat and oil known to those skilled in the art can be used in the present invention, including soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, rice oil, sesame oil, olive oil and palm oil. Among these, the advantages of the present invention are obtained in an effective manner by adding the flavor and body enhancer to soy, rapeseed, corn and palm oils, which are mainly used for cooking with heat, for example, frying or sautéing. On the other hand, if vegetable fats and oils containing an isolated trans isomer, in an amount of 10 to 85%, in particular of 20 to 60%, the advantages of the present invention increase. The content of the isolated trans isomer expressed in '' '% "is obtained according to the methods established in Standard Methods for the Analysis of Fats, Oils, and Related Materials (" Standard Methods for the Analysis of Fats, Oils and Related Materials "). Measurement of the infrared spectrum of the methyl ester of a fatty acid sample and determining a percentage of the amount of methyl ester of elaidic acid against the sample Vegetable fats and oils containing the isolated trans isomer can be prepared by any of the methods For example, it can be prepared by hydrogenation of vegetable fats and oils by any of the methods known to those skilled in the art.The resulting hydrogenated oil can be mixed with an unhydrogenated oil. specification, the expression "isolated trans isomer" refers to an unsaturated fatty acid having a double bond Isolated "trans" form (single double or double unconjugated double bond), its content is determined according to the Standard Methods for the Analysis of Fats, Oils and Related Materials 2.4.4.2-1996. To obtain the composition of the grease and oil for the cooking oil, for example, frying oil, the content of the long-chain fatty acid with a high degree of unsaturation in the composition of vegetable oil and fat should be, in general, , in order of least to highest preference, from 10 to 100,000 ppm, from 10 to 10,000 ppm, from 10 to 8,000 ppm, from 10 to 3,000 ppm, from 20 to 1,000 ppm. It is important that the composition of the vegetable fat and oil of the present invention have a particular range as regards the content of long chain fatty acid with high degree of unsaturation and / or its ester. The fat and vegetable oil composition thus obtained is used in various methods of heat cooking, for example, frying and frying with plenty of oil, for example, preferably at a temperature between 80 ° C and 300 ° C and with more preference between 110 ° C and 300 ° C. The heat treatment in this temperature range enhances or enhances the flavor and body and increases the original taste of the cooked foods in the presence of the vegetable fat and oil composition according to the present invention. The composition of fat and oil constituted by the long chain fatty acid with high degree of unsaturation and / or the ester thereof and a vegetable oil, can be used as a raw material in an oil for seasoning and flavoring that has' flavor and body, in a normal production process. For example, the seasoning and seasoning oil can be prepared by mixing the long chain fatty acid with high degree of unsaturation and / or its ester with one or more vegetables such as chives, ginger, garlic and onion, fish and shellfish,. meat, amino acids such as sodium glutamate, and then heating. Alternatively, it can be prepared by mixing the fat and oil composition obtained from the long chain fatty acid with high degree of unsaturation and / or its ester and vegetable oil, with a meat flavor such as pork, beef and chicken, or flavor. Butter. In order to efficiently obtain the advantages of the present invention, the content of the long chain fatty acid with high degree of unsaturation and / or its ester, is generally from about 0.01 to 10%, preferably 0.05 to 5% in the composition of vegetable fats and oils. The present invention will be explained in more detail in the examples described below, which should not be construed as limitations on the technical scope of the present invention. In the following examples the "%" refers to "% by weight" unless otherwise indicated.

Long chain fatty acid with high degree of unsaturation used in the Examples: Arachidonic acid (A?): 98% pure, distributed by Wako Chemicals Ltd. and manufactured by ICN; Triglyceride with AA. { AA-containing triglyceride or AATG): content of AA (arachidonic acid) of 40-45%, distributed by Nakarai Tesk Ltd. and manufactured by Suntory Ltd; Borage oil: with a content of 20% α-linolenic acid, manufactured by Statfold Co .; Α-Linolenic acid: 99% purity, manufactured by SIGMA Co .; DHA27G: DHA content of 27%, manufactured by NIPPON CHEMICAL FEED CO., LTD .; DHA: 98% purity, manufactured by SIGMA Co .; Pure light oil { PL oil): rapeseed oil with low a-linolenic acid content, manufactured by Ajinomoto Co. , Inc.

Sensory test: In the sensory test, the advantages of the present invention to enhance or improve the taste or taste of foods, relate to the increase of at least one of the following characteristics "aroma intensity", "flavor intensity", "taste intensity" and "residual taste intensity" without deteriorating the corresponding characteristics of "aroma quality", "flavor quality", "taste quality" and "residual taste quality", respectively. On the other hand, the sensory test is also based on the following points: "odor-to-toasting effect" and "flavor intensity of the Japanese soup broth" in Example 10 and in "odor intensity soy protein "in Example 12. In the sensory test of the meat extract, the aroma is evaluated by the more immediate perception of the aroma. { top note) of a solution and the flavor is evaluated based on the smell that the panelists perceive with the nose when putting the solution in the mouth. The intensity and quality of the aroma and flavor are evaluated based on a pleasant animal smell characteristic of the meat extract and the mild aroma and flavor of the fat and oil.

Panelists: n = 7 The symbols used in the tables showing the results of the test have the following meanings: "X": weaker or worse than the control; «? ": ig to which control;" or ": more intense or better than control; "®": much more intense: or much better than control.

Example 1 Pig extract A-4191 (Ariake Japan Co., Ltd.) was diluted with water or hot water at a concentration of 2%. AATG was added to the solution at an approximate concentration of 0.001% to 0.05% and heated at a temperature of 95 ° C to 100 ° C for 2 hours. The sensory test was done taking into account the pork flavor and the taste and body of the oil. Addition free extract was not used, as a control.

[TABLE 1] Example 2 Pig extract A-4191 (Ariake Japan Co., Ltd.) was diluted with water or hot water at a concentration of 2%. AATG was added to the solution at a concentration of 0.005% and heated to a temperature of approximately 95 ° C. at 100 ° C for about 1 to 4 hours. The sensory test was done taking into account the pork flavor and the taste and body of the oil. Addition free extract was not used, as a control.

[TABLE 2] Example 3 Powdered pork extract 2151C (Semba Co., Ltd.) was diluted with water or hot water at a concentration of 40%. AATG was added to the solution at a concentration of 2% and heated to a temperature of about 95 ° C at 100 ° C for 2 hours and "AA pig extract" was obtained. A packet of powdered soup ("Sapporo Ichiban Buta Tonkatsu" manufactured by Sanyo Food Co. Ltd.) was diluted with hot water (500 g), mixed with AA pig extract with an approximate concentration of 0.01 to 0.07% and used in the test. As control, extract (0.07%) was used without heating. The effect of the AA pig extract and the taste of the soup prepared with the extract were observed.

[TABLE 3] Example 4 Chicken extract 3943 (IDF) was diluted with water or hot water at a concentration of 2%. AATG was added to the solution at an approximate concentration of 0.001 to 0.05% and heated to a temperature of about 95 ° C to 100 ° C for 2 hours. The sensory test was done taking into account the taste of chicken and the taste and body of the oil. Addition free extract was not used, as a control.[TABLE 4] Example 5 Chicken extract 3943 (IDF) was diluted with water or hot water at a concentration of 2%. AATG was added to the solution at a concentration of 0.05% and heated to a temperature of about 95 ° C to 100 ° C for about 1 to 4 hours. The sensory test was done taking into account the taste of chicken and the taste and body of the oil. Addition free extract was not used, as a control.

[TABLE 5] Example 6 Yeast extract (Gistex XII) was diluted with water or hot water at a concentration of 2%. AATG was added to the solution at an approximate concentration of 0.001 to 0.05%. Addition free extract was not used, as a control.

[TABLE 6] Example 7 A portion of lyophilized egg soup (Knorr Foods Co. Ltd.) was mixed with hot water (160 g). Then, the solution was mixed with AATG at a concentration of 0.005%, or with borage oil at a concentration of 0.05%, heated at a temperature of about 95 ° C to 100 ° C for 1 hour. The sensory test was done taking into account the aroma and taste of eggs. No addition-free soup was used, as a control.

[TABLE 7] Example 8 A pack (17 g) of thick soup (Knorr Cup Soup: Ajinomoto Co. Inc.) was mixed with borage oil (approximately 0.5 to 2.5 g) and then with hot water (150 ml), the mixture was subjected to to 'the sensory test. When the amount of α-linolenic acid added to the soup is greater than 3,000 ppm, the aroma will also be very intense and unpleasant.

[TABLE 8] Example 9 AATG was added to a salad oil manufactured by Ajinomoto Co. Inc., at a final concentration of 1%, respectively, a part was heated at 200 ° C for 5 min. The resulting oil composition was added to a mayonnaise manufactured by Ajinomoto Co. Inc. ("Select Half Puree") at a final concentration of 1%. The sensory test was done taking into account the aroma and taste of eggs. No product was used free of additions, as a control.

[TABLE 9] EXAMPLE 10 A noodle soup composition with the formulation of Table 10 was prepared. Long chain fatty acid with high unsaturation taste (AATG or DHA27G) and / or its ester was added to the noodle soup concentrate thus obtained, a final concentration of approximately 0.0001 to 0.05% and heated to 90 ° C for 30 min. After heating, the fraction of fat and oil was removed by filtration and the resulting filtrate was diluted three times for evaluation.

[TABLE 10] [TABLE 11] [TABLE 12] The results in Tables 11 and 12 confirm that the addition of the long chain fatty acid with high degree of unsaturation and / or its ester impart to the noodle soup flavor and body and the taste of Japanese soup and inhibit the toasty odor.

Example 11 The concentrated soy sauce (KIKKOMAN Co.) was diluted with hot water at a concentration of 2%. AATG was added to the solution at an approximate concentration of 0.001 to 0.05%. Addition free extract was not used, as a control.

[TABLE 13] EXAMPLE 12 Hamburgers were prepared with the following oil preparations: (1) AATG (AA content of 40%) (2) 10% AATG / PL oil (AA content of 4%) (3) 10% DHA27G / PL oil (DHA content of 2.7%) The formulation of Table 14 was mixed in a hobart mixer, divided into portions of 160 g each, mixed with each oil preparation, portions of 30 g each were made. They were cooked on a grill. Cooking conditions: grill temperature 200 ° C, 5 min. for each side x 2 (10 min in total) [TABLE 14] [TABLE 15] In the previous table, "X" in the column "soybean protein odor intensity" means that the odor of the soy protein is weaker than the control odor or is not perceived. The results in Table 15 show that the addition of fatty acid with a high degree of unsaturation in an approximate amount of 50 to 2,500 ppm followed by heating, imparts a good flavor and body to the hamburger without releasing any soy protein odor. On the other hand, the excess addition of the same acid will produce an unpleasant taste.

Example 13 < Sausages > Frankfurt sausages were prepared according to a standard method and the mixture of 10% AATG / PL oil (4% AA content) was added to a final concentration of 2 to 0.1% or AATG at a final concentration of 1.0% with respect to the Base composition presented below, the sausages were evaluated by the sensory test.

Formulation ratio: Minced red pork: 45 Pork loin oil: 23 Water with ice: • 24 Fraction of soy protein powder ("AJIPURON" SU "Aj inomoto Co. Inc.): 3 Sodium Caseinate: 1 Salt: 1.5 Sugar: 1.5" Polygon M "(phosphate formulation manufactured by Chiyoda Chemical Co. Ltd.,): 0.3 Sodium Nitrite: 0.02 Sodium salt of ascorbic acid: 0.08 White pepper: 0.2 Walnut seed: 0.2 Coriander leaf: 0.1 Oil with AA: 2.0 Method of preparation: The materials are minced and mixed well in a food processor or mincer, packed in a lamb casing, dried, smoked and cooked in a small smokehouse, then cooled. The sensory test is carried out the next day.

[TABLE 16] Example 14 < Curry sauce { curry rou?) > 0.02 to 10.0g- of AATG or 5g of borage oil were added to PL oil to a final volume of 15g. The resulting oil was mixed with white flour (15g), heated at 120 ° C for 30 min., Then mixed with 3g of curry powder ("Tokusei SB Curry" manufactured by S &B Food Inc.), it was heated again at 120 ° C for 10 minutes and the curry sauce was obtained. 500 mL of broth ("Consommé" from Ajinomoto Co. Inc., 1.7% solution) were added and heated. The curry sauce was diluted with the consommé and the curry soup was obtained.

[TABLE 17] It was confirmed that the curry sauce that had flavor and body was cooked using fat and oil containing the long chain fatty acid with high degree of unsaturation and / or its ester.;. ' Example 15 < Pork chop > The pork chop was fried by immersing it in some of the preparations 'of fat' and vegetable oil containing the long chain fatty acid with high degree of unsaturation and / or its ester. (1) Oil PL (2) 0.13% AATG / PL oil (AA content of 500 ppm) (3) 1.25% AATG / PL oil (AA content of 5000 ppm) (4) 3% AATG / PL oil (content of AA of 12,000 ppm) (5) 5% borage oil / PL oil (α-linolenic acid content of 10,000 ppm) The chop was prepared seasoning pork tenderloin (75g) with salt (0.6g) and a small amount of pepper, was coated with wheat flour, 20% egg solution and bread crumbs, then fried at 180 ° C for 30 minutes submerged in any of the preparations of fat and vegetable oil mentioned.

[TABLE 18] It was confirmed that the chop that had flavor and body was fried in the composition of fat and oil that contained the long chain fatty acid with high degree of unsaturation and / or its ester. The excess addition of the long chain fatty acid with high degree of unsaturation and / or the ester thereof impairs flavor.

Example 16 < Fried rice > Shake eggs (100g), rice (500g) and other ingredients (chives, char siu, etc.) were successively fried in a saucepan coated with Ajinomoto salad oil (25g) containing AATG (1%) or borage oil (3) %) and finally it was seasoned with salt, pepper and MSG. The rice that was fried only with salad oil was used as a control. The sensory test was carried out with respect to the fried egg flavor and the taste and body of the oil.

[TABLE 19] Example 17 < Grease and oil for seasoning > The fat and oil for seasoning was prepared with the fat and oil preparation described below. < Preparation of fat and oil > (1) Oil PL (2) 0.01% AATG / PL oil (AA content of 0.004%) '(3) 0.1% AATG / PL oil (AA content of 0.04%) (4) 1% AATG / PL oil ( AA content of 0.4%) (5) 10% AATG / PL oil (4% AA content) (6) 30% AATG / PL oil (12% AA content) < Preparation of fat and oil for seasoning > The previous fat and oil preparation (1L) was heated to 120 ° C. After mixing with finely chopped scallion (400g), the fat and oil preparation was stirred while kept at 100 ° C until the water evaporated completely from the chives. The ceb'ollin was removed by filtering the fat and oil composition and thus the oil for seasoning was obtained. < Sensory test with oil for seasoning > Instant noodles ("Sapporo Ichiban Shoyu-Aji" prepared by Sanyo Food Co. Ltd) were cooked according to the manufacturer's instructions. The seasoning oil (3g) was added to a portion of the cooked instant noodles and the evaluation was made.

[TABLE 20] It was confirmed that the seasoning oil having flavor and body was prepared with the fat and oil composition constituted by the long chain fatty acid with high degree of unsaturation and / or its ester and vegetable oil. The excess addition of the long chain fatty acid with high degree of unsaturation and / or the ester thereof deteriorates the taste.

Advantages of the invention It has been confirmed that the taste and body of foods can be enhanced or enhanced and their original taste or flavor enhanced when they are mixed with the long chain fatty acid with high degree of unsaturation and / or its ester or with the composition-; of fat and vegetable oil containing a predetermined amount of the long chain fatty acid with high degree of unsaturation and / or its ester, or when the food is heated and cooked with the same composition of fat and vegetable oil.

Claims (13)

1. CLAIMS: 1. A method to improve the flavor of a seasoning and / or to impart flavor and body to the seasoning, the method consists in adding a long chain fatty acid with a high degree of unsaturation and / or its ester to the seasoning.
2. 2. A method to intensify the flavor and body of an extract, the method consists in adding a long chain fatty acid with a high degree of unsaturation and / or its ester to the extract.
3. 3. A method to intensify the egg flavor of an egg-based processed food, the method is to add a long-chain fatty acid with a high degree of unsaturation and / or its ester to the egg-based processed food.
4. 4. A method to intensify the flavor and body of soup, the method consists in adding a long-chain fatty acid with a high degree of unsaturation and / or its ester to the soup.
5. 5. A method to impart flavor and body to curry sauce or stew, the method is to add a long chain fatty acid. , with high degree of unsaturation and / or its ester to curry sauce or stew.
6. 6. A method to inhibit the toasting odor of Japanese soup or its broth, the method is to add a long chain fatty acid with high degree of unsaturation and / or its ester to the Japanese soup or its broth.
7. 7. A method for imparting flavor and body to processed meat foods, the method is to add a long chain fatty acid with high degree of unsaturation and / or its ester to the processed meat food.
8. 8. A method to intensify the flavor and body and fried egg flavor of fried rice, the method is to add to the fried rice a long chain fatty acid with high degree of unsaturation and / or its ester.
9. 9. A method for inhibiting the protein odor of vegetable protein, the method consists in adding a long chain fatty acid with a high degree of unsaturation and / or an ester thereof to the vegetable protein.
10. 10. A method according to any of claims 1 to 9, wherein the long chain fatty acid with high degree of insaturation is a long chain n-6 fatty acid with high degree of unsaturation.
11. 11. A method according to claim 10, wherein the long chain fatty acid with a high degree of unsaturation is arachidonic acid.
12. 12. A method according to any of claims 1 to 9, wherein the long chain fatty acid with high degree of unsaturation is a long chain n-3 fatty acid with high degree of unsaturation, and is capable of being obtained by treatment of oxidation.
13. 13. A method according to any of claims 1 to 12, wherein the long chain fatty acid with high degree of unsaturation is derived from a microorganism.