Saltiness enhancer, saltiness enhancing oil and fat composition, method for enhancing the saltiness of food and beverages, and method for producing a saltiness enhancer

Abstract

Provided is a material that has an excellent effect of enhancing the saltiness of a food or a beverage.　A saltiness enhancer characterized by comprising, as an active ingredient, an oxidized fat or oil prepared by oxidizing at least one fat or oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil and linseed oil. A saltiness enhancer characterized by comprising an edible fat or oil that is used as a base oil together with an oxidized fat or oil that is prepared by oxidizing at least one fat or oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil and linseed oil. By adding such a saltiness enhancer to a food, a beverage or a starting material thereof, the saltiness of the food or beverage can be enhanced.

Description

Technical Field

[0001] The present invention relates to a technique for enhancing the saltiness of foods.

Background Art

[0002] Salt is a seasoning that imparts saltiness to foods and enhances their deliciousness, and is also a nutrient that plays an important role in enabling the body to function normally. On the other hand, excessive salt intake is considered to be a cause of hypertension, heart disease, stroke, gastric cancer, etc. Therefore, the development of low-salt foods and low-salt seasonings that reduce the amount of salt used while not sacrificing saltiness is underway. For example, Patent Document 1 discloses a method for producing a food or drink with enhanced saltiness by adding a predetermined amount of arginine and / or its salt, lactic acid and / or its salt, and gluconic acid and / or its salt as raw materials.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Applying saltiness to foods by conventional techniques is useful. However, in recent years, the interest in low-salt foods has been increasing, and further development of technologies that do not sacrifice the saltiness of foods even when the amount of salt used is reduced is desired.

[0005] Therefore, an object of the present invention is to provide a material having an excellent effect of enhancing the saltiness of foods and drinks.

Means for Solving the Problems

[0006] As a result of diligent research, the inventors discovered that by applying a specific treatment to oils and fats, they could obtain a material that was excellent at enhancing the saltiness of food and beverages, and thus completed the present invention.

[0007] In other words, in its first aspect, the present invention provides a saltiness enhancer characterized by using an oxidized oil as an active ingredient, which is obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and linseed oil.

[0008] In the above-mentioned saltiness enhancer, it is preferable that the peroxide value of the oxidized oil is 15 or more and 300 or less.

[0009] In its second aspect, the present invention provides a salt-enhancing oil composition characterized by containing an edible oil as a base oil and an oxidized oil obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and linseed oil.

[0010] Furthermore, in the above-mentioned oil and fat composition for enhancing saltiness, it is preferable that the peroxide value of the oxidized oil and fat is 15 or more and 300 or less.

[0011] Furthermore, in the above-mentioned oil and fat composition for enhancing saltiness, it is preferable that the oxidized oil and fat contains 0.01% by mass or more and 10% by mass or less.

[0012] In its third aspect, the present invention provides a method for enhancing the saltiness of food and beverages, characterized by adding the above-mentioned saltiness enhancer or saltiness-enhancing oil and fat composition to food and beverages or their raw materials.

[0013] In the above method for enhancing the saltiness of food and beverages, it is preferable to add the above saltiness enhancer or the above saltiness enhancing oil and fat composition to the food and beverage or its raw materials such that the content of the oxidized oil and fat relative to the total amount of food and beverage is 1 ppm by mass or more and 1000 ppm by mass or less.

[0014] In its fourth aspect, the present invention provides a method for producing a saltiness enhancer, characterized by including a step of oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and linseed oil to obtain oxidized oil.

[0015] In the above method for producing the saltiness enhancer, it is preferable to oxidize the oxidized oil and fat so that its peroxide value is between 15 and 300.

[0016] Furthermore, in the method for producing the saltiness enhancer described above, it is preferable to perform the oxidation treatment by heating the oil while supplying oxygen to the oil.

[0017] [Existence of impossible or impractical circumstances] This invention involves oxidizing oils and fats to use them as an active ingredient for enhancing saltiness. Generally, oxidized oils and fats are composed of a wide variety of chemical substances, and it is either impossible or impractical to investigate and identify each of these substances individually, as it would require excessive economic expenditure and time. [Effects of the Invention]

[0018] According to the present invention, it is possible to provide a material that is excellent at enhancing the saltiness of food by utilizing oxidized oils and fats. [Modes for carrying out the invention]

[0019] This invention involves subjecting oils and fats to a specific treatment to make them effective ingredients for enhancing saltiness. Specifically, the treatment is oxidation. The embodiments for carrying out this invention will be described in more detail below.

[0020] The oils and fats used as raw materials for oxidation treatment can be any oils and fats that are deemed edible, and there are no particular restrictions, however, it is preferable that at least one oil or fat selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice bran oil, and linseed oil be used. As for the degree of oxidation, when using the peroxide value as an indicator, while the peroxide value of edible oils and fats that are generally available on the market is around 0 to 10, it is preferable that the peroxide value be raised to around 15 to 300. In other embodiments, the range of the peroxide value (hereinafter sometimes referred to as "POV") may be between 25 and 290, between 40 and 270, or between 60 and 250. If the peroxide value is below the above range, the saltiness-enhancing effect tends to be poor. If the peroxide value exceeds the above range, the flavor of food and beverages may deteriorate. The peroxide value (POV) can be measured in accordance with "Standard Methods for Analyzing Oils and Fats 2.5.2 Peroxide Value" (Japan Oil Chemists' Society). The oils and fats used for oxidation treatment may be one type alone or two or more types in combination. In the case of two or more types being used, the peroxide value of the entire mixed oil after oxidation treatment must be within the above range. Furthermore, two or more types of oils and fats may be oxidized separately and then mixed; the peroxide value of the entire mixed oil after oxidation treatment must be within the above range.

[0021] The method for oxidizing oils and fats is not particularly limited, as long as it can oxidize the oils and fats to a peroxide value (POV) within the predetermined range mentioned above, but a heat treatment method is preferred. For example, from the viewpoint of production on an industrial scale, it is preferable to place the raw oils and fats in a suitable container such as a tank and then heat them using heating means such as an electric heater, direct flame burner, microwave, steam, or hot air heater provided in the container.

[0022] As the raw material oil and fat to be subjected to the acid treatment, as described above, any oils and fats such as rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, linseed oil, etc. may be used. These may be used alone or in combination of two or more. Further, in the case of using in combination, the mixed oil may be subjected to the acid treatment, or they may be mixed after separately subjected to the acid treatment.

[0023] The conditions for the heat treatment are not particularly limited, but it is preferably carried out at a heating temperature of 50°C or higher and 220°C or lower and a heating time of 0.1 hour or longer and 240 hours or shorter, and more preferably at a heating temperature of 60°C or higher and 160°C or lower and a heating time of 1 hour or longer and 100 hours or shorter. Further, as the condition of the integrated amount of the heating temperature (°C) × heating time (hour), it is typically 200 or more and 20000 or less, and in another aspect, it may be in the range of 220 or more and 18000 or less, or may be in the range of 240 or more and 15000 or less. When the heating temperature is changed, the integrated amount of the heating temperature (°C) × heating time (hour) can be calculated as the heating temperature (°C) × heating time (hour) before the temperature change + the heating temperature (°C) × heating time (hour) after the temperature change, or as the integral value of the heating temperature (°C) over the heating time (hour).

[0024] During the heat treatment, oxygen may be supplied by taking in oxygen from the open space of the container by stirring or blowing in oxygen. An oxygen source such as air may be used. Thereby, the oxidation of the oil and fat is promoted. In that case, the supply amount of oxygen is preferably set to be 0.001 to 2 L / min per 1 kg of the above oil and fat. For example, in the case of air, it is preferably 0.005 to 10 L / min per 1 kg of the above oil and fat, and more preferably 0.01 to 5 L / min.

[0025] As shown in the examples described later, the oxidized oil and fat described above (hereinafter sometimes simply referred to as "oxidized oil and fat") has an excellent effect of enhancing the saltiness of food and drink. Therefore, in the present invention, this is used as an active ingredient of a saltiness enhancer.

[0026] In any non-limiting embodiment of the present invention, the above-mentioned salt enhancer may be provided in the form of an oil and fat composition. Specifically, for example, edible oil and fat, excipients, adjuvants, emulsifiers, pH adjusters, etc. may be optionally blended as necessary, and any form of oil and fat composition such as liquid, powder, paste, etc. may be prepared by known methods. That is, for example, it may be prepared into liquid oil and fat, margarine, fat spread, shortening, powdered oil and fat, etc. mainly composed of oil and fat components by formulation techniques well-known to those skilled in the art, or may be prepared into solution, powder, gel, granule, etc. with a small blending amount of oil and fat components, and those forms may be arbitrarily adopted. Further, for example, when powdering, adjuvants such as corn syrup can be used, and further, an emulsifier may be added to prepare an emulsified raw material, and then this may be powdered. Examples of the means of powdering include spray drying, freeze drying, etc.

[0027] Examples of edible oil and fat include vegetable oils and fats such as rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, coconut oil, cocoa butter, etc., animal oils and fats such as beef tallow, lard, chicken fat, milk fat, etc., and medium-chain fatty acid triglycerides. In addition, processed oils and fats such as these fractionated oils (medium melting point part of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), interesterified oil, hydrogenated oil, etc. are also included. The edible oil and fat may be used alone or in combination of two or more.

[0028] In the salt enhancer provided by the present invention, auxiliaries usually added for food use may be appropriately blended within a range that does not impair the desired salt-enhancing functionality. Examples of the auxiliaries include antioxidants, antifoaming agents, emulsifiers, flavors, flavoring agents, pigments, physiologically active substances, etc. Specifically, for example, ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol, silicone, etc. are included.

[0029] The content of the oxidized oil described above in the saltiness enhancer is not particularly limited, but is preferably 0.01% by mass or more and 10% by mass or less, more preferably 0.03% by mass or more and 7% by mass or less, and even more preferably 0.05% by mass or more and 5% by mass or less. The material providing the oxidized oil described above may itself constitute the saltiness enhancer.

[0030] On the other hand, in other, less-than-limited embodiments of the present invention, the oxidized oil described above may be contained in edible oil. That is, a salt-enhancing oil composition is provided which contains edible oil as a base oil and the oxidized oil described above. With this, it is easy to adjust the concentration of the oxidized oil using edible oil as a dispersion medium. Furthermore, it is easy to blend with the ingredients and food components when it is included in food and beverages.

[0031] Examples of edible oils and fats include, similar to the salt enhancers mentioned above, vegetable oils such as rapeseed oil (including high-oleic acid type), soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, coconut oil, and cocoa butter; animal oils such as beef tallow, pork tallow, chicken tallow, and milk fat; and medium-chain triglycerides. In addition, examples of processed oils include fractionated oils (medium-melting point portion of palm oil, soft fractionated palm oil, hard fractionated palm oil, etc.), transesterified oils, and hydrogenated oils. Edible oils and fats may be used individually or as a mixture of two or more types.

[0032] The content of edible oil and oxidized oil in the above-mentioned salt-enhancing oil composition is not particularly limited, but it is preferable that the oxidized oil is well dispersed in the oil composition. For example, it is preferable that the composition contains 90% to 99.99% by mass of edible oil, more preferably 93% to 99.97% by mass, and even more preferably 95% to 99.95% by mass. It is also preferable that the composition contains 0.01% to 10% by mass of oxidized oil, more preferably 0.03% to 7% by mass, and even more preferably 0.05% to 5% by mass. Furthermore, the content ratio of oxidized oil to edible oil is preferably 0.01 to 11.12 parts by mass per 100 parts by mass of edible oil, more preferably 0.03 to 7.53 parts by mass, and even more preferably 0.05 to 5.27 parts by mass. In addition, in other embodiments, the oxidized oil may be solid at room temperature, so it may be mixed with edible oil after being thoroughly melted by heating or other means.

[0033] The saltiness-enhancing oil and fat composition provided by the present invention may contain, as with the saltiness-enhancing agents described above, auxiliary agents commonly added to food products, to the extent that they do not impair the desired saltiness-enhancing functionality. Examples of auxiliary agents include antioxidants, defoaming agents, emulsifiers, fragrances, flavoring agents, colorants, and physiologically active substances. Specifically, examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol, and silicones.

[0034] To further explain the usage of the saltiness enhancer or saltiness-enhancing oil composition described above, in the present invention, the oxidized oil contained in the agent or composition may be incorporated into food or beverages or their raw materials. This enhances the saltiness of the food or beverage. The amount added to the food or beverage may be set appropriately depending on the type of food to which it is applied, but typically, for example, the amount of the oxidized oil in the form of food or beverage to which the present invention is applied is preferably 1 ppm by mass or more and 1000 ppm by mass or less. In other embodiments, the content in food or beverages may be in the range of 2 ppm by mass or more and 800 ppm by mass or less, 3 ppm by mass or more and 500 ppm by mass or less, or 5 ppm by mass or more and 200 ppm by mass or less.

[0035] There are no particular limitations on the foods to which the present invention can be applied, but typically examples include stir-fried foods, grilled foods, steamed foods, boiled foods, simmered foods, stewed foods, seasonings, etc. Specific examples include pasta dishes, fried rice, stir-fried vegetables, grilled meat, grilled fish, steamed vegetables, Chinese steamed buns, shumai, meatballs, hamburgers, minced meat cutlets, ham, sausages, rice balls, mixed rice, soups, noodle soup, roux, sauces, fillings, cheese, snack foods, Japanese sweets, bread, etc.

[0036] There are no particular restrictions on the manner in which the present invention is used when applied to food. For example, the saltiness of the resulting food or beverage can be enhanced by adding, mixing, dissolving, dispersing, emulsifying, or injecting it into the raw materials or intermediates in the manufacturing process of food or beverages at any time. In addition to adding it to raw materials or intermediates in the manufacturing process, it may also be added to food or beverages after cooking, processing, or manufacturing by sprinkling or coating it.

[0037] In any non-limiting embodiment of the present invention, whether the saltiness of food and beverages to which the present invention is applied has been enhanced can be objectively evaluated by subjecting a sensory evaluation test, preferably one conducted by multiple panelists selected to avoid any preference bias in the population, to a preparation with the addition of the oxidized oil and fat and a preparation similarly without the addition.

[0038] The scope of food and beverages to which the present invention can be applied is not limited to those for human consumption, but can also be applied to animal feed and animal products. [Examples]

[0039] The present invention will be described in more detail below with reference to examples, but these examples do not limit the scope of the present invention in any way.

[0040] Table 1 shows the materials used in the test.

[0041] [Table 1]

[0042] [Preparation Example 1] [Oxidized fats and oils] 200-500 g of oil was placed in a beaker, and while supplying 0.20-0.50 L / min of air, the oil was heated in an oil bath at a stirring speed of 200-400 rpm under the temperature and time conditions shown in Table 2. The peroxide value (POV) of the obtained oxidized oil was measured in accordance with "Standard Oil Analysis Test Method 2.5.2 Peroxide Value".

[0043] Table 2 shows the oxidation treatment conditions for each oil and fat and the results of POV measurement of the resulting oxidized oils and fats.

[0044] [Table 2]

[0045] <Test Example 1> Rapeseed oil was used as the base oil, and test oils were prepared by mixing 0.1% to 4% by mass of rapeseed oil samples that had been treated in various ways with the base oil. These test oils were added to noodle soup base at a concentration of 0.5% by mass, and the final concentrations of the treated rapeseed oil samples were adjusted to 5, 10, 50, 100, or 200 ppm by mass. Sensory evaluation was conducted by four expert panelists from the perspective of enhancing saltiness, and each panelist was scored according to the scoring criteria below, and the average score was calculated. (sample) • Untreated: Oils and fats before oxidation treatment. Oxidation treatment: Oils and fats after oxidation treatment (Rating) 0 points - No effect 1 point: Slightly effective 2 points: Somewhat effective 3 points: Effective 4 points: Moderately strong effect 5 points - Highly effective (If it is an intermediate evaluation between each score, the score will be given in 0.5-point increments.)

[0046] Table 3 shows the results of the sensory evaluation.

[0047] [Table 3]

[0048] As a result, as shown in the sensory evaluation results in the upper part of Table 3, rapeseed oil did not have the effect of enhancing the saltiness of the noodle soup. In contrast, as shown in the sensory evaluation results in the lower part of Table 3, it was revealed that oxidized oil obtained by subjecting rapeseed oil to a predetermined oxidation treatment had the effect of enhancing the saltiness of the noodle soup.

[0049] <Test Example 2> The saltiness-enhancing effect was investigated in the same manner as in Test Example 1, except that a sample prepared using lard as the raw material oil was used.

[0050] Table 4 shows the results of the sensory evaluation.

[0051] [Table 4]

[0052] As a result, as shown in the sensory evaluation results in the upper part of Table 4, lard did not have the effect of enhancing the saltiness of the noodle soup. In contrast, as shown in the sensory evaluation results in the lower part of Table 4, it was revealed that oxidized fat obtained by subjecting lard to a predetermined oxidation treatment had the effect of enhancing the saltiness of the noodle soup.

[0053] <Test Example 3> The saltiness-enhancing effect was investigated in the same manner as in Test Example 1, except that the samples prepared using soybean oil, corn oil, grapeseed oil, sunflower oil, macadamia nut oil, coconut oil, rice bran oil, or linseed oil as raw materials were replaced. The final concentration of the samples in the noodle soup was prepared to 50 ppm for testing. Sensory evaluation of sunflower oil, macadamia nut oil, coconut oil, rice bran oil, and linseed oil was conducted by three expert panelists.

[0054] Tables 5-1 and 5-2 show the results of the sensory evaluation.

[0055] [Table 5-1]

[0056] [Table 5-2]

[0057] As a result, as shown in the sensory evaluation results in Table 5, it was revealed that even when soybean oil, corn oil, grapeseed oil, sunflower oil, macadamia nut oil, coconut oil, rice oil, or linseed oil were used as raw materials, the oxidized oils obtained by the prescribed oxidation treatment had the effect of enhancing the saltiness of the noodle soup.

[0058] <Test Example 4> In Test Examples 1 and 3, the saltiness-enhancing effect was investigated in the same manner as in Test Example 1, except that samples prepared using rapeseed oil, soybean oil, corn oil, or grapeseed oil as raw materials were applied to potage. The final concentration of the sample in the potage was prepared to 50 ppm for testing.

[0059] As a result, it was revealed that oxidized oils obtained by subjecting various oils and fats to a predetermined oxidation treatment also have the effect of enhancing the saltiness of potage.

[0060] [Preparation Example 2] [Oxidized fats and oils] Rapeseed oil or lard was heat-treated under the temperature and time conditions shown in Table 6 while stirring at a stirring speed of 200-400 rpm. The peroxide value (POV) of the obtained oxidized oil was measured in accordance with "Standard Oil Analysis Test Method 2.5.2 Peroxide Value".

[0061] Table 6 shows the oxidation treatment conditions for each oil and fat and the results of POV measurement of the resulting oxidized oils and fats.

[0062] [Table 6]

[0063] <Test Example 5> The saltiness-enhancing effect was investigated in the same manner as in Test Example 1, except that the oxidized fats 1-8 prepared in Preparation Example 2 were used as samples. The final concentration of the samples in the noodle soup was prepared to 50 ppm for testing.

[0064] Table 7 shows the results of the sensory evaluation.

[0065] [Table 7]

[0066] As a result, as shown in the sensory evaluation results in the upper part of Table 7, the effect of oxidized oil obtained by subjecting rapeseed oil to a predetermined oxidation treatment on enhancing the saltiness of noodle soup tended to increase with increasing oxidation levels. Similarly, as shown in the sensory evaluation results in the lower part of Table 7, the effect of oxidized oil obtained by subjecting lard to a predetermined oxidation treatment on enhancing the saltiness of noodle soup also tended to increase with increasing oxidation levels.

[0067] <Test Example 6> The saltiness-enhancing effect was investigated in the same manner as in Test Example 1, except that the oxidized oil 3 or oxidized oil 7 prepared in Preparation Example 2 was used as the sample, and rapeseed oil, soybean oil, or corn oil was used as the base oil for diluting the oxidized oil. The final concentration of the sample in the noodle soup was prepared to 50 ppm for testing.

[0068] Table 8 shows the results of the sensory evaluation.

[0069] [Table 8]

[0070] As a result, as shown in the second row from the top of Table 8, the effect of oxidized fats obtained by subjecting rapeseed oil to a predetermined oxidation treatment to enhance the saltiness of noodle soup was observed similarly even when the base oil used to prepare the test oil by diluting the oxidized fats was changed from rapeseed oil to soybean oil or corn oil. Furthermore, as shown in the bottom row of Table 8, the effect of oxidized fats obtained by subjecting lard to a predetermined oxidation treatment to enhance the saltiness of noodle soup was observed similarly even when the base oil used to prepare the test oil by diluting the oxidized fats was changed from rapeseed oil to soybean oil or corn oil.

Claims

1. A salt flavor enhancer characterized by containing an oxidized oil as an active ingredient, which is obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and linseed oil.

2. The saltiness enhancer according to claim 1, wherein the peroxide value of the oxidized oil is 15 or more and 300 or less.

3. A method for producing a salt-enhancing oil composition, comprising mixing an oxidized oil, obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and linseed oil, with an edible oil base oil, as an active ingredient for enhancing saltiness.

4. A method for producing a saltiness-enhancing oil composition according to claim 3, wherein the peroxide value of the oxidized oil is 15 or more and 300 or less.

5. A method for producing a salt-enhancing oil composition according to claim 3 or 4, wherein the salt-enhancing oil composition is mixed with the oxidized oil in an amount of 0.01% by mass or more and 10% by mass or less.

6. A method for enhancing the saltiness of food and beverages, comprising adding a saltiness-enhancing agent according to claim 1 or 2, or a saltiness-enhancing oil and fat composition obtained by a manufacturing method according to any one of claims 3 to 5, to food and beverages or their raw materials.

7. A method for enhancing the saltiness of food and beverages according to claim 6, comprising adding a saltiness-enhancing agent according to claim 1 or 2, or a saltiness-enhancing oil and fat composition obtained by a manufacturing method according to any one of claims 3 to 5, to food and beverages or their raw materials such that the content of oxidized oil and fat relative to the total amount of food and beverages is 1 ppm by mass or more and 1,000 ppm by mass or less.

8. A method for producing a saltiness enhancer, comprising oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and linseed oil to obtain an oxidized oil, and using the oxidized oil as an active ingredient.

9. A method for producing a saltiness enhancer according to claim 8, comprising oxidizing the oxidized oil and fat so that its peroxide value is 15 or more and 300 or less.

10. A method for producing a saltiness enhancer according to claim 8 or 9, comprising heating the oil and fat while supplying oxygen to it to perform the oxidation treatment.

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