Lipid activation with cumin

Patent metadata

Field	Value
Publication number	US-10487290-B2
Application number	US-201515516112-A
Country	US
Kind code	B2
Filing date	Sep 30, 2015
Priority date	Oct 2, 2014
Publication date	Nov 26, 2019
Grant date	Nov 26, 2019

Abstract

The present invention relates to a method for accelerating oxidation of lipids comprising the step of holding a lipid composition in the presence of cumin for a prolonged time at an elevated temperature. Further aspects of the invention are the resulting lipid composition as well as food products such as concentrated seasoning or flavoring products, condiments, sauces, gravies or ready-to-eat food products comprising said lipid composition.

First claim

The invention claimed is:

1. A method for accelerating oxidation of lipids, the method comprising holding a lipid composition in the presence of cumin for a time period from 30 minutes to 6 hours at a temperature from 80° C. to 180° C.

2. The method according to claim 1 , wherein the lipid composition comprises at least 75 wt % of a component selected from the group consisting of fat, oil and combinations thereof.

3. The method according to claim 1 , wherein the cumin is present in the lipid composition in an amount of 0.1 to 20 wt %.

4. The method according to claim 1 , wherein the temperature ranges from 120° C. to 160° C.

5. The method according to claim 2 , wherein the fat is an animal fat.

6. The method according to claim 5 , wherein the fat is selected from the group consisting of beef fat, chicken fat, lamb fat and pork fat.

7. The method according to claim 2 , wherein the oil is selected from the group consisting of corn oil, olive oil, soybean oil, sunflower oil, peanut oil, walnut oil, palm oil, rattan pepper oil, rapeseed oil, sesame oil, and combinations thereof.

8. The method according to claim 1 , comprising a step of hydrolyzing the lipid composition.

9. The method according to claim 8 , wherein hydrolyzing the lipid composition is an enzymatic hydrolysis.

10. The method according to claim 1 , wherein the cumin is the powdered form of dried seeds from Cuminum cyminum.

11. A method for improving the flavor of a food composition, the method comprising adding a lipid composition to the food composition, the lipid composition produced by accelerating oxidation of lipids, the accelerating of the oxidation of lipids comprising holding a lipid composition in the presence of cumin for a time period from 30 minutes to 6 hours at a temperature from 80° C. to 180° C.

12. The method according to claim 11 , wherein the food composition comprising the added lipid composition is further processed in a flavor reaction process.

Assignees

• Nestec Sa
• Nestle Sa

Inventors

• Zhang Jiyuan

Classifications

• A23D9/007 Primary

  characterised by ingredients other than fatty acid triglycerides · CPC title

• A23D9/04

  Working-up · CPC title

• C11C3/006 Primary

  by oxidation · CPC title

• A23L23/00

  Soups; Sauces (soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60); Preparation or treatment thereof · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title