Flavor-Imparting Agent Lactone Generation With Reduced Rancid Odor
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Solution Overview
Problem
Existing oxidized oils and fats generate lactone efficiently but suffer from simultaneous deterioration, necessitating a production method that enhances lactone generation while minimizing deterioration.
Innovation Solution
A method involving oxidative heat treatment of oils and fats at specific temperatures under controlled oxygen conditions, followed by heat treatment in an oxygen-free state, to generate and preserve lactones with sweet and milky aromas, while reducing rancid odors through distillation and mixing steps.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If oxidation is promoted to generate lactone, then the amount of lactone increases, but the oils and fats deteriorate simultaneously
Solution Approach 1:
The oxidation process is divided into two distinct stages: a first oxidation step performed in the presence of oxygen to generate lactone, and a second step performed in an oxygen-free state to prevent deterioration. This segmentation allows the beneficial lactone generation to occur while preventing the harmful effects of continued oxidation.
Solution Approach 2:
The patent converts the potentially harmful effect of oxidation into a beneficial process by controlling the oxidation step to generate lactone (the desired flavor compound) while then stopping oxidation completely to prevent deterioration. The same oxidation mechanism that could cause harm is harnessed to create the desired product, then the process is halted to preserve the result.
2Ease of manufacture
If oxygen is supplied during heat treatment to generate lactone, then the flavor is enhanced, but rancid odor increases
Solution Approach 1:
The patent employs periodic action by alternating between an oxidation phase (with oxygen supply) to generate lactone and a non-oxidation phase (without oxygen supply) to prevent rancid odor formation. This periodic switching of oxygen supply allows flavor enhancement while preventing harmful byproducts.
Solution Approach 2:
The patent uses an inert atmosphere (oxygen-free environment) during the second heat treatment step to prevent further oxidation and rancid odor formation. By removing oxygen from the system after lactone generation, the harmful oxidation reactions are halted while preserving the beneficial flavor compounds.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces a flavor-imparting agent with enhanced sweet and milky aromas by increasing lactone content and minimizing rancid odor, improving the flavor of oils and fats.
Implementation Method 1
an oxidative heating step of oxidatively heat-treating oil and/or fat at 140°C or higher to generate lactone having 6 to 14 carbon atoms
Implementation Method 2
by subjecting specific oils and/or fats to oxidative heat treatment
Implementation Method 3
a heating step of heat-treating the oil and/or fat that has undergone the oxidative heating step at 80°C or higher, wherein in conditions of the heating step, an oxygen supply amount is smaller than oxygen supply amount in the oxidative heating step
Implementation Method 4
a distillation step, or a mixing step, or a distillation step and a mixing step
Data Source
AI summary
The present invention addresses the problem of providing a flavor-imparting agent which increases the amount of lactones produced by oxidation and provides a sweet aroma and/or a milky aroma. Specifically, the present invention provides a method for manufacturing a flavor-imparting agent comprising 5 mass ppm or more of lactones with a carbon number of 6-14, the method comprising: an oxidation/heating step in which an oil/fat is subjected to an oxidation and heating at 140°C or more to produce lactones with a carbon number of 6-14; and, following the aforementioned step, a heating step in which the oil/fat that underwent the oxidation and heating step is heat processed at 140°C. With respect to the conditions of the heating step, the amount of oxygen supplied is less than the amount of oxygen supplied in the oxidation/heating step. 4-100 mass% of the constituent fatty acids of the oil/fat is straight-chain saturated fatty acids with a carbon number of 6-14. The lactones are γ-lactones and/or δ-lactones.