MXPA06005369A - Body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof - Google Patents

Abstract

Means for improving the body taste of a food and improving the taste or flavor thereof. Provided are:a body taste improver which comprises as major components a long-chain highly unsaturated fatty acid and/or ester thereof and a body taste enhancer;a method of enhancing the effect of a body taste improver comprising a long-chain highly unsaturated fatty acid and/or ester thereof, which comprises adding a body taste enhancer to the body taste improver;a body taste improver which comprises a long-chain highly unsaturated fatty acid and/or ester thereof and is derived from a specific vegetable oil containing a large amount of&ggr;-linolenic acid;a vegetable fat composition containing a long-chain highly unsaturated fatty acid and/or ester thereof, characterized by having an&agr;-linolenic acid content of 5%or lower;various foods each containing any of the body taste improvers and vegetable fat composition;and a method of improving the body taste of a food, which comprises incorporating any of the body taste improvers and vegetable fat composition into the food.

Description

IMPROVING FLAVOR AND BODY THAT CONTAINS A LONG CHAIN ACID LONG WITH HIGH DEGREE OF INSATURATION AND / OR AN ESTER OF THE SAME FIELD OF THE INVENTION The present invention relates to a flavor and body enhancer (or enhancer) (or "kokumi" flavor) which contains as its main component a long chain fatty acid with a high degree of unsaturation and / or an ester of the same and a flavor and body enhancing component; a method for enhancing the effect of a flavor and body improver containing a long chain fatty acid with high degree of unsaturation and / or an ester thereof, the method is to add the flavor and body enhancing component to the flavor improver and body; a vegetable oil and fat composition containing vegetable oil and fat with a low a-linolenic acid content, and a flavor and body improver containing a long chain fatty acid with high degree of unsaturation and / or an ester thereof; a food with flavor and body that contains them; and a method to improve the flavor and body of a food, the method consists in adding to the food the flavor and body improver or the composition of fat and oil.

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 organs or tissues animals. This fatty acid is an essential fatty acid 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 a high degree of unsaturation to the food, such as arachidonic acid and its esters, in order to strengthen the nutritional properties and impart various physiological functions, by virtue of their 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 composition of fat and oil for frying, which is protected against a decrease in the temperature of an internal material by the evaporation of the latent heat. The composition contains as fatty acids constituents, fatty acids such as arachidonic acid in an amount of 20 to 60% by weight. The Japanese patent application presented to the public Hei 9 (1997) -13075, exposes fat and oil consisting of glycerides of long chain fatty acids with high degree of unsaturation such as arachidonic acid and which has the function of reducing the concentration of fats in the blood. The glyceride is obtained by transesterification.

It has a structure different from that of natural glycerides, in which less than 40 mol% of the total long chain fatty acids with high degree of unsaturation are joined in position 2 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 an artificial composition of fat and oil similar to the fat of human milk, in which a long chain fatty acid n-6 with high degree of unsaturation Like arachidonic acid, it is used as one of the fatty acids constituting the triglyceride. On the other hand, the Japanese patent application filed with the public Hei 10 (1998) -70992 and the application for Japanese patent disclosed to the public Hei 10 (1998) -191886, expose an edible oil derived from a microorganism, which has much 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 high degree of unsaturation that has the purpose of intensifying the flavor, for example, the taste and body of foods and fats and vegetable oils, there is no a description that suggests that possibility. A problem that has arisen is that the addition to foods of a long-chain fatty acid with a high degree of unsaturation would deteriorate its flavor due to the taste 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 Japanese patent application 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 emulsion composition. in oil. The Japanese patent application disclosed to the public Hei 6 (1994) -172782, mentions technology that consists of pulverizing 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 out as example of the application of fatty acids with a high degree of unsaturation in the food field, a seasoning that has a rich and smooth flavor and residual flavor, which is prepared by mixing fat and oil with extract in an oil-in-water 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 as Carnosine anserine to prevent oxidation of fat and oil. In the preparation of the seasoning, oxidative treatments are not used, for example, heating. Examples of foods in which the effect of the seasoning is significant include minced products, fish and processed fish products. Japanese patent No.3220155 discloses a flavor composition that 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 n-3 unconjugated double bond in a larger amount of 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, through a process that must be carried out in a controlled manner in the presence of an antioxidant that will slightly retard oxidation. Since the flavor generated in the oxidation treatment contains volatile components, the preferred treatment is in a closed system. In one example, the oxidation treatment is done by means of a reflux condenser. It is 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 arachidonic acid or its methyl ester, under particular conditions. On the other hand, the international publication O03 / 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, in particular conditions, where the thermal resistance and the persistence of artificial chicken flavor is obtained with arachidonic acid in the form of glycerin ester. As a product obtained from the heating of the three compounds the sugar, the amino acid and the arachidonic acid will impart in these methods the artificial taste of chicken, there is no description about an improvement of the taste "umami" of the foods 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 allows the use of 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 else. to a seasoning consisting mainly of tomato components. Thus, there is no exposure or teaching regarding an oxidation treatment of a 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] U.S. 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 "richness of flavor and consistency," such as fried foods, which include pork chops, foods that contain fat and oil including curry sauce and "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 vegetable fats and oils have a simple or flat flavor and this makes food unacceptable. They need to have flavor and body. Therefore, it is desirable to provide fat and oils without cholesterol that have a low acid content saturated fat and at the same time have flavor and body. A long chain fatty acid with a high degree of unsaturation such as arachidonic acid and / or an ester. it has long been considered a causative agent of the bad odor and rotten smell of meat and similar foods. 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 an ester thereof or undergo an oxidation treatment, for example heating, with fats and vegetable oils that they contain a predetermined amount of the long chain fatty acid with high degree of unsaturation / or the ester thereof, the flavor and body of the foods is improved 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 the flavor and body improving effect can be optimized by the addition of an enhancer or flavor enhancer component, for example, a-tocopherol and / or a component of iron to a flavor and body improver containing a long chain fatty acid with high degree of unsaturation and / or an ester thereof. The inventors of the present also found that by adding a long chain fatty acid with a high degree of unsaturation and / or an ester thereof to a composition of vegetable fat and oil with low content of α-linolenic acid and / or linoleic acid, the flavor and body of the vegetable oil and fat composition can be greatly improved. The present invention is based on the aforementioned discoveries. Thus, the present invention relates to a flavor and body improver which contains as its main component a long chain fatty acid with a high degree of unsaturation and / or an ester thereof and a flavor and body enhancing component.; a flavor and body improver containing a long-chain fatty acid with a high degree of unsaturation and / or an ester thereof derived from a certain vegetable oil having much? -linolénico acid; a method for increasing the effect of a flavor and body improver containing a long chain fatty acid with high degree of unsaturation and / or an ester thereof, which consists of adding the flavor and body enhancing component to the flavor improver and body, a fat and oil composition with an a-linolenic acid content of 5% or less, containing a long chain fatty acid with high degree of unsaturation and / or an ester thereof; a food having improved flavor and body and containing the taste and body improver or the composition of fat and oil; a method to improve the flavor and body of a food, the method is to add to the food the flavor and body improver or fat and oil composition; and a method for improving the flavor and body of a food, which consists in separately adding to the food a long chain fatty acid with a high degree of unsaturation and / or an ester thereof and a flavor and body enhancing component. In the present description the term "flavor and body improver" refers to an agent that produces the advantages of the present invention, that is, an agent that novelly improves or imparts a remarkable "flavor and body" or "richness of flavor and consistency "to the foods to which it is added. The "taste and body" will be evaluated by a sensory test that is described in the examples of the present specification. In the present description, the expression "flavor and body enhancing component" refers to a component that can additively or synergistically increase the above-mentioned advantages by the long chain fatty acid with high degree of unsaturation and / or its ester. The flavor and body enhancing effect can be optimized by adding the flavor and body enhancing component, for example, α-tocopherol and / or an iron component to the flavor and body improver containing the long chain fatty acid with high degree of unsaturation and / or its ester. By the addition of the chain fatty acid long with high degree of unsaturation and / or its ester to the composition of fat and oil with low content of α-linolenic acid and / or linoleic acid, the flavor and body of the fat and oil composition can be greatly improved. There are no limitations with respect to the class or structure of the flavor and body enhancing component, which includes as representative examples a-tocopherol and the iron component. Although in no way should be construed as limiting the present invention, it is known that α-tocopherol and the iron component accelerate the oxidation of grease and oil. The iron component can be any of the commercial materials that contain iron and are known to those skilled in the art, including ionic salts such as ferrous sulfate, ferrous citrate, ferric citrate, ferrous gluconate, ferric chloride and ferrous lactate, heme iron, Plasma powder and erythrocytes powder. There are three forms of Fe, that is, iron atom, ferrous salt and ferric salt, ferrous salts are preferred. The iron component can be mixed with the long chain fatty acid with high degree of unsaturation and / or its ester by any known method, for example, solubilization, dispersion or emulsion. The α-tocopherol can also come from any of the commercial materials that are known for those skilled in the art. In the present invention, a commercial preparation of tocopherol containing α-tocopherol as the most abundant component, more specifically a preparation containing 50% or more of a-tocopherol with respect to total tocopherol, can be used as the source of α-tocopherol. In the present invention, fat and vegetable oil having a high a-tocopherol content can also be used as the source of α-tocopherol. Alternatively, the ß, γ- and d-tocopherols can be removed from any commercial preparation of tocopherols and thus obtain a preparation enriched in α-tocopherol and used in the present invention. There are no limitations with respect to the content of the flavor and body enhancing component in the flavor and body improver, although a content of 50 to 15,000 ppm, from 50 to 5,000 ppm, of 100 is preferred, in order of least to greatest preference. to 2,000 ppm in the case of α-tocopherol, and a content of 0.1 to 200 ppm, preferably 0.5 to 100 ppm as Fe in the case of the iron component, depending on the advantages obtained and the cost. 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 to 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 to 24 carbon atoms and 4 to 6 double bonds is preferred. Examples of the long chain n-6 fatty acids with high degree of unsaturation include α-linolenic acid, arachidonic acid (Aβ) and docosatetraenoic acid (DTA), among which 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 long chain fatty acid with high degree of unsaturation such as arachidonic acid and its ester. Those skilled in the art may optionally use the derivatives of various animal and plant products, microorganisms and algae, which 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.

It is also possible to mix and use a combination of 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. Vegetable oils such as soybean oil, corn oil, olive oil, HOS (safflower oil with a high content of oleic acid or high oleic saff lower oil) and canola oil do not contain? -linolénico acid. On the other hand, the oil of borage, evening primrose, rose hip and black currant. { Ribes Nigrum) contain? -linolénico acid in an approximate amount of 3 to 22%. Since the borage oil contains α-linoleic acid in an amount of approximately 22%, in the present invention preference is given to this oil for use as a material source of long chain fatty acid with high degree of unsaturation. Thus, the present invention relates to a flavor and body improver containing a long chain fatty acid with a high degree of unsaturation and / or its ester derived from vegetable oil selected from the group consisting of borage oil, oil of evening primrose, rose hip oil and black currant oil (Eijes Nigrum), especially those derived from borage oil. There are no limitations as to the content of the long chain fatty acid with high degree of unsaturation and / or its ester contained in the flavor and body improver according to the present invention. However, if the content is too low, a greater amount may be necessary in the flavor and body improver, which may cause unfavorable effects due to the other components contained in the improver. The flavor and body improver of the present invention contains the long chain fatty acid with high degree of unsaturation and / or its ester preferably in an amount of 10% by weight or more, more preferably 30% by weight or more. The flavor and body improver of the present invention may also contain other additional components known to those skilled in the art, for example. example, an emulsifier, tocopherols, sterols, phospholipids and other fatty acids, triglycerides, diglycerides and monoglycerides constituted by other fatty acids. Preferably, the long chain n-3 fatty acid with high degree of unsaturation and / or its ester is subjected to an oxidation treatment in order to achieve the advantages of the present invention. There are no limitations with respect to the method for the treatment of oxidation, which includes, for example, thermal treatment, nor are there limitations with respect to the method for the thermal treatment. It is not necessary that the oxidation treatment be done in the presence of an antioxidant or in a closed system. Therefore, the heating can be carried out between 40 ° C and 200 ° C for 0.1 to 240 hours, preferably between 80 ° C and 180 ° C for 0.5 to 72 hours. Although it is not necessary that the long-chain n-6 fatty acid with a high degree of unsaturation and / or the ester thereof is subjected to an oxidation treatment in order to achieve the advantages it will have as a flavor and body enhancer , these would increase with said oxidation treatment. For example, the oxidation treatment can also be done by heating the flavor and body improver containing the long chain fatty acid with high degree of unsaturation and / or its ester, or the foods that contain the flavor and body improver. 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. The present invention also relates to the fat and oil composition that contains the flavor and body improver. In the present invention, any grease and vegetable oil known to those skilled in the art, including soybean, rapeseed, corn, sunflower, HOS, rice, sesame, olive and soy oils, can be used as the fat and base oil. palm. Among these, the advantages of the present invention are obtained in an effective manner by adding the flavor and body improver to soy, rapeseed, corn and palm oils, which are mainly used for cooking with heat, for example, frying or sautéing. Optionally, two or more kinds of vegetable oil and grease can be mixed and used. Optionally, the content of the long chain fatty acid with high degree of unsaturation and / or its ester in the composition of fat and oil can be determined by those skilled in the art, depending on the class of long chain fatty acid with high degree of unsaturation and the use of the composition of fat and oil, usually in order of minor more preferably, the content is from 10 to 100,000 ppm, from 10 to 20,000 ppm, from 10 to 5,000 ppm, from 20 to 1,000 ppm as a long chain fatty acid with a high degree of unsaturation. In particular, when the fat and oil composition containing the long-chain fatty acid with a high degree of unsaturation such as α-linolenic acid derived from vegetable oil, is used as a base oil for the fat and oil to be used as oil for cooking, for example, for frying or to be used as an oil for seasoning, the content of long-chain fatty acid with a high degree of unsaturation, for example, α-linolenic acid, is generally 0.05 to 10%, preferably 0.1 to 5% in the composition of fat and oil. As already mentioned in the present specification, borage oil, evening primrose oil, rose hip oil and black currant oil contain α-linolenic acid in an amount of about 3 to 22%. Therefore, the oil derived from these vegetables can advantageously be used as such in the fat and oil composition of the present invention without adding any long chain fatty acids with a high degree of unsaturation and / or a ester of it. On the other hand, the inventors of the present discovered that flavor and body can be improved much more effectively if in the formulation the fatty acids of the vegetable fat and oil and the long chain fatty acid with high degree of unsaturation and / or their ester are mixed according to the particular conditions of the present invention. Thus, a fat and oil composition having an α-linolenic acid content of 5% or less is preferred, eg, 0.01 to 5%, preferably 0.05 to 3%. There is also a greater preference for a fat and oil composition having an approximate oleic acid content of 20 to 86% and / or an approximate linoleic acid content of 3 to 25%. As already mentioned, the fat and oil composition contains the long chain fatty acid with high degree of unsaturation and / or its ester in an amount, in order of least to greatest preference, from 10 to 100,000 ppm, from 10 to 20,000. ppm, from 10 to 5,000 ppm, from 20 to 1,000 ppm. The fat and oil composition does not necessarily contain the flavor and body enhancing component. Since borage oil and black currant oil contain practically no α-linolenic acid, but contain the aforementioned amount of oleic acid, they have preference as composition of fat and oil as such from these points of view. The fat and oil composition thus obtained according to the present invention can be applied to various cooking methods, preferably, for example, those which require heating between 80 ° C and 300 ° C and more preferably between 110 ° C and 300 ° C. ° C. The heat treatment in these temperature ranges will improve the taste and body and increase the original flavors of the cooked foods with the composition of fat and oil. Finally, the present invention relates to a food having flavor and body and containing the flavor and body improver or the fat and oil composition according to the present invention. There are no limitations regarding the kind of foods, which include foods cooked with oil, for example, various foods fried and fried by immersion in oil; and foods that contain fat, for example, curry sauce, Chinese-style pork empanadas and Chinese-style steamed pork empanadas. The foods according to the present invention are provided with remarkable flavor and body and richness of flavor and consistency thanks to the flavor and body improver or to the composition of fat and oil that contains it. The flavor and body of these foods can be further improved with a heat treatment.

Therefore, the present invention relates to a method for improving the flavor and body of a food, the method is to add the flavor and body improver or the fat and oil composition. The long chain fatty acid with high degree of unsaturation and / or its ester and the flavor and body enhancing component contained in the flavor and body improver can be added separately to the food and the same advantages are obtained. Accordingly, the present invention also relates to a method for improving the flavor and body of a food, the method consists in separately adding to the food the long chain fatty acid with high degree of unsaturation and / or its ester, and the Flavor and body enhancer component. In the case of the separate addition of the above components, it is preferable that the foods finally obtained contain the long chain fatty acid with high degree of unsaturation and / or its ester and the flavor and body enhancing component in the same amount as in foods to which the flavor and body improver have been added. As an option, those skilled in the art will be able to select the time and order of the addition of these components. There are no limitations with respect to the amount of the flavor and body improver or the composition of fat and oil in the food. In general, the effects flavor and body improvers may be obtained with the long chain fatty acid with high degree of unsaturation and / or its ester present in an amount of 0.1 to 100,000 ppm, preferably 0.1 to 10,000 ppm at the time of consumption. For example, with regard to liquid foods such as soup and soy sauce, the best effects of taste and body can be obtained with the long chain fatty acid with high degree of unsaturation and / or its ester present in an amount of 1 to 1,200 ppm, more preferably 1 to 500 ppm at the time of consumption. In dry foods such as hamburger, the improved flavor and body effects can be obtained with the long chain fatty acid with high degree of unsaturation and / or its ester present in an amount of 20 to 2,500 ppm, more preferably 20 to 1,000 ppm. The present invention will be explained in more detail in the examples described below, which should not be construed as limitations of the technical scope thereof. In the following examples the "%" refers to "% by weight" unless otherwise indicated.The content of tocopherol is determined 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) 2.4.10 -1996 (Japanese Association of Oil Chemistry or Japan Oil Chemistry Association). determines according to the methods established in Standard Methods for the Analysis of Fats, Oils and Related Materials (Standard Methods for the Analysis of Facts, Oils and Related Materials) 2.4.2.2 -1996 (Japan Oil Chemistry Association).

Sensory test: In the sensory test, the improvement of taste and body refers to increase the "intensity of the aroma", "intensity of taste", "intensity of taste" and "intensity of residual taste" without deteriorating the corresponding characteristics of "aroma quality", "flavor quality", "taste quality" and "residual taste quality", respectively.

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; "?": the same as the control; "°": more intense or better than the control; "®": much more intense or much better than control.

Example Long chain fatty acid with high degree of unsaturation used in the Examples: Triglyceride with AA (arachidonic acid) (AA ~ containing triglyceride or AATG): AA content of 40-45%, distributed by Nakarai Tesk Ltd. and manufactured by Suntory Ltd; Borage oil: 20%? -linolenic acid content, manufactured by Statfold Co.; Canola oil with low content of linolenic acid: "LLC" manufactured by Ajinomoto Oil Mills Co.Inc; Rapeseed oil: "CO" manufactured by Ajinomoto Oil Mills Co. Inc. Safflower oil with high oleic acid content: "HOS" manufactured by Ajinomoto Oil Mills Co. Inc. [TABLE 1] Composition of fatty acids (%) [TABLE 2] Preparation of tocopherol and its composition "Vitamin E5-67" manufactured by ADM Co. < Effect of α-tocopherol as a flavor and body enhancing component > The long chain fatty acid with high degree of unsaturation and / or its ester and the a-tocopherol preparation were mixed with the fat and oil composition and the following oil preparation was obtained. (1) LLC (2) 1% AAATG / LLC (0.4% AA content) (3) 0.5% AATG / LLC (0.2% AA content) (4) 1% AATG + 0.002% preparation of a-tocopherol / LLC (AA content of 0.4%, a-tocopherol content of 14.1 ppm) (5) 1% AATG + 0.01% a-tocopherol / LLC preparation (AA content of 0.4%, content of a-tocopherol of 70.7 ppm) (6) 1% AATG + 0.02% a-tocopherol / LLC preparation (A? content 0.4%, a-tocopherol content 141 ppm) (7) 1% AATG + 0. 2% a-tocopherol / LLC preparation (0.4% AA content, 1,410 ppm a-tocopherol content) (8) 1% AATG + 2% a-tocopherol / LLC preparation (AA content of 0.4%, content of a- 1400 ppm tocopherol) (9) 0.5% AATG + 0.02% α-tocopherol / LLC preparation (AA content 0.2%, alpha-tocopherol content 141 ppm) Each oil preparation (15 g) was mixed with soft flour (15g), it was heated at 120 ° C for 30 min., then mixed with 3g of curry powder ("Tokusei SB Curry" made by S &B Food Inc. and heated again to 120 ° C for 10 min., the curry sauce was obtained, 500 mL of consommé (Consommé "prepared by Ajinomoto Co. Inc., 1.7% solution) were added and the mixture was heated.The curry sauce was diluted with the broth and obtained curry soup [TABLE 3] Comparison between (1) control and (2) [TABLE 4] Comparison between control (2) and (3) to (9) The results in Table 4 show that the flavor and body enhancing effect was increased by the presence of a-tocopherol for each quantity of the oil preparations (5) to (8), compared to the oil preparation (2) (control: without the addition of α-tocopherol), even if they had the same concentration of AATG. On the other hand, it was observed that even when the oil preparation (3), which has a concentration of AATG lower than that of the oil preparation (2), was lower than the oil preparation (2) in terms of the effect flavor and body improver; the oil preparation (9) that was mixed with the a-tocopherol preparation showed a greater flavor and body-improving effect than the oil preparation (2), although it had the same concentration of AATG as the oil preparation (3). < Effect of the Fe component as flavor and body enhancing component > Ferrous sulfate.7H20 at 2.5% AATG / LLC was added at a concentration of 0.00005 to 0.1% (Fe: 0.1 to 200ppm) and dispersed homogeneously. The resulting oil preparation was added to a 0.8% brine at a final concentration of 0. 1%. (1) 2.5% AATG / LC (2) Ferrous sulphate.7H20 0.00005% (Fe: 0.1 ppm) /2.5% AATG / LLC (3) Ferrous sulphate.7H20 0.00025% (Fe: 0.5 ppm) /2.5% AATG / LLC (4) Ferrous sulphate.7H20 0.005% (Fe: 10 ppm) /2.5% AATG / LLC (5) Ferrous sulphate.7H20 0.05% (Fe: 100 ppm) /2.5% AATG / LLC (6) Ferrous sulphate.7H20 0.1% (Fe: 200 ppm) /2.5% AATG / LLC [TABLE 5] The results in Table 5 show that in the oil preparations (2) to (6) the intensity of the aroma, taste and taste were increased by the presence of the Fe component as compared to the control oil preparation (1), even when the concentration of AATG in the brine was the same for all. The results also showed that the aroma, taste and taste in the oil preparations (2) to (5) had more preference than those in the control oil preparation (1), but the aroma, taste and taste in the oil preparation (6) had less preference than oil preparations (3), (4) and (5) probably due to those that were derived from Fe. Ferrous sulfate.7H20 and 5% AATG / LLC were added at the concentration mentions, instant soup of noodles (FAITAN Tonkostu soy sauce, manufactured by Ajinomoto Co. Inc., diluted nine times) and evaluated for flavor, taste and taste. (1) 5% AATG / LLC, lg / l, 000g tagliatelle soup (2) (1) + Ferrous sulphate.7H 0 0. OOlmM / l, OOOg noodle soup (Fe: 0.06 ppm) (3) (1 ) + Ferrous sulphate.7H20 0. OlmM / l, OOOg Tagliatelle soup (Fe: 0.56 ppm) (4) (1) + Ferrous sulphate.7H20 0. lmM / l, 000g noodle soup (Fe: 5.6 ppm) ( 5) (1) + Ferrous Sulphate.7H20 1. OmM / 1, OOOg Tagliatelle Soup (Fe: 56 ppm) (6) (1) + Ferrous Sulfate.7H20 5.0mM / l, 000g Tagliatelle Soup (Fe: 280 ppm) [TABLE 6] The results in Table 6 show that the aroma, taste and taste intensity in the oil preparations (2) to (6) were increased by the presence of the Fe component as compared to the control oil preparation (1), even though the concentration of AATG in the instant soup of noodles was the same for all. They also show that the aroma, taste and taste in the oil preparation (2) to (5) had more preference than in the control oil preparation (1), but the aroma, taste and taste in the oil preparation (6). ) had lower preference than oil preparations (3), (4) and (5) probably due to those that were derived from Fe. < Effect of borage oil as a flavor and body improver > The following fat and oil composition was prepared by mixing borage oil and LLC. 150 g of potatoes cut into strips ("Shoe string" made by Ajinomoto Frozen Foods Co., Inc.) were fried at 180 ° C for 3 minutes in 3 kg. of each of the mentioned fat and oil compositions.

[TABLE 7] The shoe strings acquired flavor and body when frying in borage oil containing acid? -linolenic acid as long chain fatty acid with high degree of unsaturation. On the other hand, if there was an excess amount of α-linolenic acid in the oil, the aroma, taste and taste would deteriorate.

With the following preparation cooked and steamed pilaf rice was cooked. (1) LLC (2) 3% borage oil / LLC (α-linolenic acid content of 0.6%) (3) 30% borage oil / LLC 6% α-linolenic acid content) (4) Borage oil 20%? -linolenic acid content) The pilaf rice was cooked by adding water (300 g), "Rice Cook for Fried Rice" made by Ajinomoto Co. Inc. (10 g) and each of the oil-to-unwashed rice preparations (200 g) and boiling it in a pan for rice. The results in Table 8 show that pilaf rice acquired flavor and body when cooked with borage oil containing an appropriate amount of α-linolenic acid.

[TABLE 8] < Effect of fatty acid composition > The following fat and oil composition was prepared. (1) 0.0625% AATG / CO (AA content of 250 ppm) (2) 0.125% AATG / CO (AA content of 500 ppm) (3) 0.0625% AATG / LLC (AA content of 250 ppm) (4) 0.0625% AATG / HOS (AA content of 250 ppm) A pork chop was prepared by spicing pork tenderloin (75g) with salt (0.6g) and a small amount of pepper, coating it with wheat flour, 20% egg solution and bread crumbs and then frying it submerged at 180 ° C during 30 min. in fat and oil preparations mentioned. The results in Table 9 show that the flavor and body enhancing effect varied depending on the composition of the fatty acids in the fat and oil preparation that was used, even if the AA content was the same. More specifically, oils such as HOS and LLC, which contain a-linolenic acid (C18: 3 (n-3)) in an amount of 5% or less, were found to be preferable.

[TABLE 9] Advantages of the invention Foods can acquire flavor and body or richness of flavor and consistency, when cooked with the flavor and body improver or the composition of fat and oil that contains them.

Claims (24)

1. CLAIMS: 1. A flavor and body improver containing a long chain fatty acid with high degree of unsaturation and / or an ester thereof as the main component and a flavor and body enhancing component.
2. 2. A flavor and body improver according to claim 1, wherein the flavor and body enhancing component is α-tocopherol and / or an iron component.
3. 3. A flavor and body improver according to claim 2, which contains α-tocopherol in an amount of about 50 to 15,000 ppm.
4. 4. A flavor and body improver according to claim 2, wherein the content of α-tocopherol is 50% or more of the total tocopherol.
5. 5. A flavor and body improver according to claim 2, which contains the iron component in an amount of 0.5 to 100 ppm as Fe.
6. 6. A flavor and body improver according to any of claims 1 to 5, wherein the Long chain fatty acid with a high degree of unsaturation is a long chain n-6 fatty acid with a high degree of unsaturation.
7. 7. A flavor and body improver according to claim 6, wherein the long chain fatty acid with high degree of unsaturation is arachidonic acid.
8. 8. A flavor and body improver according to claim 7, wherein the arachidonic acid is derived from a microorganism.
9. 9. A method for increasing the effect of a flavor and body improver containing a long chain fatty acid with a high degree of unsaturation and / or an ester thereof, the method is to add a flavor and body enhancing component to the enhancer of flavor and body.
10. 10. A method according to claim 9, wherein the flavor and body enhancing component is α-tocopherol and / or an iron component.
11. 11. A flavor and body improver containing a long chain fatty acid with a high degree of unsaturation and / or an ester thereof derived from a vegetable oil selected from the group consisting of borage oil, evening primrose oil, rosehip oil and black currant oil.
12. 12. A flavor and body improver according to claim 11, the flavor and body improver contains the long chain fatty acid with high degree of unsaturation and / or its ester which is derived from the borage oil.
13. 13. A fat and oil composition that contains the flavor and body improver according to any of claims 11 or 12.
14. 14. A fat and oil composition according to claim 13, wherein the content of α-linolenic acid is 5% or less.
15. 15. A fat and oil composition according to any of claims 13 or 14, wherein the content of oleic acid is from 20 to 86%, and / or the content of linoleic acid is from 3 to 25%.
16. 16. A fat and oil composition containing a long chain fatty acid with a high degree of unsaturation and / or an ester thereof, wherein the content of α-linolenic acid is 5% or less.
17. 17. A fat and oil composition according to claim 16, wherein the content of long chain fatty acid with high degree of unsaturation and / or its ester is from 10 to 100,000 ppm as long chain fatty acid with high degree of unsaturation .
18. 18. A fat and oil composition according to any of claims 16 or 17, wherein the content of oleic acid is from 20 to 86% and / or the content of linoleic acid is from 3 to 25%.
19. 19. A fat and oil composition according to any of claims 16 to 18, wherein the long chain fatty acid with high degree of unsaturation is a long chain n-6 fatty acid with high degree of unsaturation.
20. 20. A fat and oil composition according to claim 19, wherein the long chain fatty acid with high degree of unsaturation is arachidonic acid.
21. 21. A fat and oil composition according to claim 20, wherein the arachidonic acid is derived from a microorganism.
22. 22. A food having improved taste and body, containing the taste and body improver according to any of claims 1 to 8, 11 and 12, or the fat and oil composition according to any of claims 13 to 21.
23. 23. A method for improving the flavor and body of a food, the method is to add to the food the flavor and body improver according to any of claims 1 to 8, 11 and 12, or the fat and oil composition according to any of the claims.
24. 24. A method for improving the flavor and body of a food, the method consists in separately adding to the food a long chain fatty acid with a high degree of unsaturation and / or an ester thereof and a flavor and body enhancing component. SUMMARY The purpose of the invention is to provide means for improving the taste and body, taste and taste of foods. Thus, the present invention relates to a flavor and body improver containing a long chain fatty acid with a high degree of unsaturation and / or an ester thereof as the main component and a flavor and body enhancing component; a flavor and body improver containing a long-chain fatty acid with a high degree of unsaturation and / or an ester thereof derived from a particular vegetable oil having much? -linolénico acid; a method for optimizing the effect of a flavor and body improver containing a long chain fatty acid with a high degree of unsaturation and / or an ester thereof, the method consists of adding the flavor and body enhancing component to the flavor improver and body; a fat and oil composition with an α-linolenic acid content of 5% or less, containing a long chain fatty acid with high degree of unsaturation and / or an ester thereof; a food having improved flavor and body and containing the taste and body improver or the composition of fat and oil; a method to improve the flavor and body of a food, the method consists of adding to the food the flavor and body improver or the composition of fat and oil; and a method that consists of improving the flavor and body of a food, the method consists of separately adding to the food a long chain fatty acid with a high degree of unsaturation and / or an ester thereof, and a flavor enhancing component and body.