Fat activation with seaweed

Patent metadata

Field	Value
Publication number	US-2016249661-A1
Application number	US-201315030989-A
Country	US
Kind code	A1
Filing date	Oct 21, 2013
Priority date	Oct 21, 2013
Publication date	Sep 1, 2016
Grant date	—

Abstract

The present invention relates to a method for accelerating oxidation of a fat composition for a use in the preparation of food flavoring compositions, wherein the oxidation is accelerated due to the presence of a seaweed in the reaction mixture. Further aspects of the invention are the activated fat composition as well as food products such as concentrated seasoning or flavoring products, condiments, sauces, gravies or ready-to-eat food products comprising such activated fat compositions.

First claim

1 . A method for accelerating oxidation of a fat comprising the steps of:
hydrolyzing the fat to form a hydrolyzed fat composition; and activating the hydrolyzed fat composition in the presence of a seaweed for a time period from 1 to 6 hours at a temperature from 100° C. to 140° C.

2 . The method according to claim 1 , wherein the fat is an animal fat.

3 . The method according to claim 1 , wherein the fat is selected from the group consisting of beef fat, chicken fat, lamb fat, pork fat and milk fat.

4 . The method according to claim 1 , wherein the hydrolysis is an enzymatic hydrolysis.

5 . The method according to claim 1 , wherein the hydrolysis is at a temperature from 40° C. to 60° C.

6 . The method according to claim 1 , wherein the seaweed is present in an amount of at least 0.5 wt % of the hydrolyzed fat composition.

7 . The method according to claim 1 , wherein the seaweed is added in a powdered or paste form to the fat or to the hydrolyzed fat composition.

8 . The method according to claim 1 , wherein the seaweed is selected from the group consisting of a green algae (Chlorophyta), a brown algae (Phaeophyta), a red algae (Rhodophyta), and combinations thereof.

9 . The method according to claim 8 , wherein the green algae (Chlorophyta) is Enteromorpha.

10 . The method according to claim 1 , wherein the time period is from 1.5 to 3.5 hours.

11 . An activated fat composition obtainable by the steps of:
hydrolyzing the fat to form a hydrolyzed fat composition; and activating the hydrolyzed fat composition in the presence of a seaweed for a time period from 1 to 6 hours at a temperature from 100° C. to 140° C.

12 . A method for improving the flavor of a food composition comprising the step of adding the activated fat composition prepared by the steps of:
hydrolyzing the fat to form a hydrolyzed fat composition; and activating the hydrolyzed fat composition in the presence of a seaweed for a time period from 1 to 6 hours at a temperature from 100° C. to 140° C.

13 . The method according to claim 12 , wherein the food composition comprising the added activated fat composition is further processed in a flavor reaction process to result in a flavor reaction product.

14 . A food product comprising an activated fat composition prepared by the steps of:
hydrolyzing the fat to form a hydrolyzed fat composition; and activating the hydrolyzed fat composition in the presence of a seaweed for a time period from 1 to 6 hours at a temperature from 100° C. to 140° C. and a flavor reaction product.

15 . The food product according to claim 14 , which is selected from the group consisting of a concentrated seasoning or flavoring product, a condiment, a sauce, a gravy and a ready-to-eat food product.

Assignees

• Qin Lan
• Kong Shuhua
• Nestec Sa

Inventors

• Qin Lan
• Kong Shuhau

Classifications

• A23L23/00

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

• A23L17/60

  Edible seaweed · CPC title

• A23V2002/00

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

• A23L27/26

  Meat flavours · CPC title

• A23D9/007 Primary

  characterised by ingredients other than fatty acid triglycerides · CPC title