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Method for enhancing milk flavor of oil and fat and enhancing milk flavor of food and drink

A milk-flavored and food-drinking technology, which is applied in the direction of baked food, edible oil/fat, and edible oil/fat. It can solve the problems of poor physical properties of margarine, rising prices, and influence, so as to inhibit the deterioration of flavor and enhance milk. flavor effect

Active Publication Date: 2021-11-16
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, there are cases where the amount of butter compounded is increased in order to enhance the flavor derived from milk, but this will not only inevitably increase the price, but may also adversely affect the physical properties of margarine

Method used

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  • Method for enhancing milk flavor of oil and fat and enhancing milk flavor of food and drink
  • Method for enhancing milk flavor of oil and fat and enhancing milk flavor of food and drink
  • Method for enhancing milk flavor of oil and fat and enhancing milk flavor of food and drink

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0063] Preparation method of acetonitrile soluble fraction)

[0064] 1. Add 15 ml of acetonitrile to 15 g of a sample to which δ-tridecalactone was added as an internal standard, and shake and stir thoroughly.

[0065] 2. After centrifugation at 2000 r.p.m. for 10 minutes, recover the supernatant. This operation was repeated three times, and the obtained supernatant was desolvated by a rotary evaporator (below 60° C.) under reduced pressure and blown with nitrogen to obtain acetonitrile-soluble components.

[0066] Silicone treatment method)

[0067] 1. Silica gel (InertSep SI FF 200mg / 3ml: GLSciences) was equilibrated 3 times with 2ml pentane.

[0068] 2. Add 50 μl of pentane to 50 μl of acetonitrile soluble fraction, mix well and add to silica gel.

[0069] 3. After elution with 6 ml of pentane / diethyl ether=95 / 5 and 6 ml of pentane / diethyl ether=90 / 10, then elution with pentane / diethyl ether=80 / 20.

[0070] 4. The fraction eluted with 6 ml of pentane / diethyl ether=80...

Embodiment

[0082] Examples and comparative examples of the present invention are shown below to further clarify the effects of the present invention.

[0083] (preparation of milk fat)

[0084] Four-leaf butter was heated in a water bath at 57 to 62° C., and the separated oil phase was filtered to prepare milk fat (comparative example 1). In this milk fat, the water content is 668 weight ppm, the free butyric acid content is 0.5 weight ppm, the acid value is 0.7, and the peroxide value is below the detection limit (detection limit: 0.4 meq / Kg). Refreshing natural frankincense scent. In addition, Comparative Example 1 shown in the table below is an analysis value of the milk fat to which no δ-lactones, methyl ketones, and butyric acid were added. In addition, this milk fat was also applied to the comparative example other than the Example and the comparative example 1.

[0085] (Preparation of transesterified fat A)

[0086] A blended oil of palm oil and palm kernel olein (parme olein...

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Abstract

The present invention provides a milk flavor-enhancing oil and fat, which enhances milk flavor by suppressing flavor deterioration and imparting a rich aftertaste without going through complicated processes. Moreover, the method of enhancing the milk flavor of a food-drinks by using this milk flavor enhancing oil and fat is provided. Milk flavor enhanced oil and fat can be obtained by making the weight ratio of the total content of δ-lactones to the total content of methyl ketones a predetermined amount, making the total content of δ-lactones more than a predetermined amount, and containing milk fat .

Description

technical field [0001] The present invention relates to a method for enhancing the milk flavor of milk flavor and enhancing the milk flavor of food and drink. Background technique [0002] As a method of enhancing the flavor derived from milk, it is common to directly mix fresh cream and butter, which are raw materials derived from milk, with foods and drinks. For example, margarine can be designed to be easier to use than butter by adjusting the type of fats and oils used, cooling and cooking conditions, etc. according to various uses and / or purposes. However, margarine is often inferior to butter in terms of the flavor from milk. Therefore, there are cases where the amount of butter compounded is increased in order to enhance the milk-derived flavor, but this not only inevitably increases the price, but also may adversely affect the physical properties of margarine. [0003] Therefore, for the purpose of enhancing the milk-derived flavor, various methods for producing mi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/007A23D7/00A23L27/10A23L27/20A21D13/40
CPCA23D7/00A23D9/007A21D13/80
Inventor 熊谷智明佐藤亮太郎
Owner FUJI OIL CO LTD