Oil-and-fat composition and manufacturing method thereof

Patent metadata

Field	Value
Publication number	US-11540530-B2
Application number	US-201816762197-A
Country	US
Kind code	B2
Filing date	Nov 9, 2018
Priority date	Nov 9, 2017
Publication date	Jan 3, 2023
Grant date	Jan 3, 2023

Abstract

The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.5 mass % of component A is contained with respect to the total mass of the composition.

First claim

What is claimed is:

1. A method of producing an oil-and-fat composition, comprising subjecting an animal or vegetable oil and/or fat to:
step (a) of lipase treatment in the presence of water to produce a reaction product;
step (b) of dehydration treatment of the reaction product from the step (a) to a moisture content of less than 1.0% by mass; and
step (c) of heat treatment at 80° C. or more,
wherein the step (b) is performed prior to the step (c), and
the method optionally further comprises:
step (d) of peroxide removal treatment after the step (c).

2. The method of producing an oil-and-fat composition according to claim 1 , wherein the animal or vegetable oil and/or fat is at least one selected from the group consisting of beef tallow, lard, chicken fat, mutton tallow, milk fat, olive oil, palm oil, rapeseed oil, corn oil, coconut oil, cocoa butter, coffee oil, cod oil, salmon oil, bonito oil, sardine oil, and tuna oil.

3. The method of producing an oil-and-fat composition according to claim 1 , wherein the oil-and-fat composition contains
ingredients A: three free fatty acids including free palmitic acid, free oleic acid, and free stearic acid, and
ingredients B: two unsaturated aldehydes including 2-decenal and 2-octenal,
wherein the composition comprises the ingredients B in an amount of 0.002 to 0.2 parts by mass relative to 100 parts by mass of the ingredients A, and the composition comprises the ingredients A in an amount of 8.5% by mass or more relative to a total mass of the composition.

4. A method of producing an oil-and-fat composition, comprising the steps of:
obtaining a lipase reaction product by subjecting an animal or vegetable oil and/or fat to lipase treatment;
obtaining a heated reaction product by subjecting an animal or vegetable oil and/or fat to dehydration treatment by using a desiccant or an ultra high speed centrifugal separator, to a moisture content of less than 1.0% by mass and then heat treatment to 80° C. or more; and
mixing the lipase reaction product and the heated reaction product,
wherein the heated reaction product is optionally further subjected to peroxide removal treatment after the heat treatment.

5. The method of producing an oil-and-fat composition according to claim 4 , wherein the animal or vegetable oil and/or fat is at least one selected from the group consisting of beef tallow, lard, chicken fat, mutton tallow, milk fat, olive oil, palm oil, rapeseed oil, corn oil, coconut oil, cocoa butter, coffee oil, cod oil, salmon oil, bonito oil, sardine oil, and tuna oil.

6. The method of producing an oil-and-fat composition according to claim 4 , wherein the oil-and-fat composition contains
ingredients A: three free fatty acids including free palmitic acid, free oleic acid, and free stearic acid, and
ingredients B: two unsaturated aldehydes including 2-decenal and 2-octenal,
wherein the composition comprises the ingredients B in an amount of 0.002 to 0.2 parts by mass relative to 100 parts by mass of the ingredients A, and the composition comprises the ingredients A in an amount of 8.5% by mass or more relative to a total mass of the composition.

Assignees

• Takasago Perfumery Co Ltd

Inventors

• Kato Daisuke
• OTAGURO Haruki
• Emoto Eiji
• Hiramoto Tadahiro

Classifications

• A23G9/00

  Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor · CPC title

• A23L7/113

  Parboiled or instant pasta · CPC title

• A23D9/007 Primary

  characterised by ingredients other than fatty acid triglycerides · CPC title

• A23F5/24

  Extraction of coffee (isolation of coffee flavour or coffee oil A23F5/48); Coffee extracts (with reduced alkaloid content A23F5/20); Making instant coffee (methods of roasting extracted coffee A23F5/06) · CPC title

• A23V2002/00

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