CN107105740B

CN107105740B - Lipid activation with seaweed

Info

Publication number: CN107105740B
Application number: CN201580073744.9A
Authority: CN
Inventors: 孔淑华; 秦蓝
Original assignee: Societe des Produits Nestle SA
Current assignee: Societe des Produits Nestle SA
Priority date: 2015-02-12
Filing date: 2015-02-12
Publication date: 2021-07-02
Anticipated expiration: 2035-02-12
Also published as: SG11201704608TA; WO2016127351A1; CN107105740A; MY187536A

Abstract

The present invention relates to a process for accelerating the oxidation of a lipid composition for the preparation of a food flavoring composition, wherein the oxidation is accelerated by the presence of seaweed in the reaction mixture. The activated lipid composition may be used in food products, sauces, dressings, ready-to-eat food products, beverage products or noodle products.

Description

Lipid activation with seaweed

The present invention relates to a method for accelerating the oxidation of lipid compositions used in the preparation of food flavoring compositions. Further aspects of the invention are activated lipid compositions as well as food compositions, such as concentrated flavored or flavored products, sauces, dressings sauces, ready-to-eat food products, beverage products or noodle products comprising such activated lipid compositions.

Lipid oxidation is known to produce many natural flavor compounds. In the food industry there is an interest in exploiting these flavour compounds and incorporating them, for example, into flavour reaction processes such as maillard reactions, to promote the generation of certain flavour notes, such as more pronounced meat or fat flavours.

Healthy diets are currently one of the major trends throughout the world, and there is increasing interest in the food industry to develop new food and beverage products that are fat-poor, but still have excellent organoleptic properties. Oils and fats are important providers and carriers of taste and aroma, and similar food products with small amounts of oils and fats have difficulty maintaining similarly good taste and aroma characteristics compared to products with large amounts of oils and fats. For example, fried flavor is often associated with fat and is severely compromised in low fat products. Often, the lack of fried flavour is therefore compensated by frying the oily product at a higher temperature for a longer time. However, such higher temperature longer treatments of oils and fats may produce undesirable potential carcinogenic by-products, which is not a desirable result. Furthermore, the stability of such highly degraded lipid products is reduced and the shelf life is shortened.

Animal fats, such as beef or chicken fat, are typically treated in a controlled thermal oxidation reaction and then used as precursors in the maillard reaction process. However, animal fats are not always easily oxidized and require high temperature and long reaction time. Therefore, the processing cost is high, and the method is not suitable for industrial production.

A study to determine the optimal processing conditions for oxidation of tallow was disclosed in Sun B et al, food Science,2005,26(4): 133-. Thus, the specific reaction conditions used require a temperature of 140 ℃ and processing times of 3 hours and more.

Another method of activating fat is enzymatic hydrolysis, which breaks down fat into free fatty acids and smaller fatty acid chains. However, this method is less effective in generating low molecular weight flavor compounds and therefore less efficient than traditional fat heat activation.

Furthermore, it is known in the art that certain metal ions, such as Co, Cu, Fe, Mn or Ni ions, can act as catalysts to accelerate the fat oxidation reaction. Evidence is provided, for example, by Beltz H.D. et al.food Chemistry, third revised Edition, pages 198-. However, consumers today clearly prefer food products made entirely with natural, authentic and fresh ingredients. The addition of chemicals to food flavoring products to provide metal ions is far less acceptable to consumers.

However, natural food ingredients rich in metal ions are present and well known in the art. For example, Garcia-Casal M.N.et al journal of Nutrition,2007,137:2691-2695(Garcia-Casal M.N.et al, J.Nutrition, 2007, Vol.137, p.2691-2695) disclose that certain marine algae (also collectively referred to as algae) contain high levels of iron ions from 157mg/100g algae to 196mg/100g algae. As an alternative natural Food ingredient source, red mushrooms contain 235.1mg/100g mushroom raw material (China Food Composition 2012version,the 2^ndedition, p57, edited by National Institute of Nutrition and Food Safety, China CDC (Chinese Food ingredient List, 2012, 2 nd Edition, page 57, edited by the Chinese centers for disease prevention and control Nutrition and Food Safety)).

There is still a need in the food industry to find new and better solutions to reduce the fat and/or oil content of food products without affecting or reducing the natural taste and flavour provided by the fat and/or oil.

The food industry also needs to find new and better solutions to oxidize lipids such as oils and fats more efficiently at lower temperatures, and thus more cost effective, and with shorter reaction times.

There is also a continuing need to improve the natural flavor of a fat or oil composition, such as the fried flavor, by oxidizing the oil or fat in a more efficient manner at lower temperatures. Such fat or oil compositions can then be used in food products to reduce the amount of fat or oil without reducing the organoleptic flavour impact.

The object of the present invention is to improve the state of the art and to provide an improved solution that overcomes at least some of the inconveniences described above. In particular, it is an object of the present invention to provide a new process for lipid oxidation which is industrially feasible, more cost-effective than the processes known in the art, and which still relies on entirely natural authentic ingredients.

The object of the invention is achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the invention.

Accordingly, the present invention provides in a first aspect a method for accelerating lipid oxidation, the method comprising the step of holding a lipid composition at a temperature of from 100 ℃ to 160 ℃ for a period of from 30 minutes to 6 hours in the presence of seaweed.

In a second aspect, the present invention relates to a lipid composition obtainable by the process of the invention.

A third aspect of the invention relates to a method for improving the flavour of a food composition, the method comprising the steps of: the lipid composition of the invention is added to the food composition, and the food composition is then optionally further processed in a flavour reaction process, such as a maillard reaction process, to obtain a flavour reaction product.

Another aspect is a food product comprising a lipid composition of the invention or a flavor reaction product prepared using a lipid composition of the invention.

The present inventors have evaluated their utility as an ingredient in fat oxidation processes for iron provided in chemical form and iron provided in different natural source forms. Thus, the inventors have first discovered that iron ions provided in free chemical form significantly accelerate the rate of oxidation. Evidence of this is provided below in example 1, where the addition of 0.14 wt% ferrous gluconate increased the P-AV value from 0.33 (negative control without iron) to 2.48 (with iron). The addition of equimolar amounts of iron from naturally derived ingredient forms such as red mushrooms to fat oxidation reactions has little to no significant catalytic effect. In the examples section it was found that the P-AV value after addition of red mushroom increased only slightly to 0.63 compared to the negative control without iron.

However, the present inventors have surprisingly found that when equimolar amounts of iron are provided to the fat oxidation reaction in the form of seaweed powder, the rate of fat oxidation is significantly increased. The most significant increase in the oxidation reaction was observed when using seaweed powders made from the species Enteromorpha (Enteromorpha prolifera) and Enteromorpha striata (Enteromorpha clathrata) of the green alga (Chlorophyta). However, the same powder of Laminaria (Laminaria), a member of the Phaeophyta, commonly known as kelp, showed a significantly improved effect in oxidation reactions compared to the control powder containing red mushrooms. Furthermore, also powder of Porphyra (Porphyra), a member of the red alga Rhodophyta, also shows an increased oxidation reaction rate compared to red mushroom powder; however, the powder of the laver and kelp plants contains significantly less iron than the red mushroom powder. Details and further results are provided herein in the examples section below.

Thus, the oxidation of lipid compositions can now be accelerated significantly in a simple and natural authentic way by adding food grade seaweed powder to the activation heat treatment reaction of fats, oils and/or hydrolysed fats. Thereby, on the one hand the speed of the oxidation reaction will be increased, and on the other hand flavour compounds, taste compounds and their precursors will be produced more easily and efficiently. The resulting activated lipid composition is therefore richer in natural flavor compounds. Furthermore, the activated lipid composition is also richer in natural precursors of other flavour compounds, which can be activated, for example, by using such activated lipid composition as an ingredient in a further flavour reaction process. This may be confirmed when the activated lipid composition of the invention is used as an ingredient during a further thermal maillard reaction and then incorporated into a food product.

Therefore, the present invention can lower the temperature used for heat activation of the fat or oil composition and reduce the time required therefor. The result is an activated lipid composition enriched with a more potent new flavor. The lipid activation reaction can now be carried out at a lower temperature (e.g. a temperature of not more than 160 c, preferably not more than 145 c), so that much less heating is required for the reaction composition and the duration is shorter. This results in: i) the reaction mixture loses much less volatile small molecular weight flavor compounds during thermal processing, resulting in a more flavorful activated fat composition; and ii) process costs are reduced due to less energy costs required for the heating reaction and time savings due to shorter process reactions. Furthermore, the use of seaweed is very natural and not recognized as a chemical compound. The consumer also has a very positive impression of seaweed and regards it as a natural iron-supplying source, and therefore the use of seaweed in food products is very popular.

Furthermore, the activated lipid composition is also richer in natural precursors of other flavour compounds, which can be activated, for example, by using such activated lipid composition as an ingredient in a further flavour reaction process. Alternatively, the activated lipid composition may be used as such directly in food processing, for example to make fried noodle products or oil-containing concentrated flavored products.

Drawings

FIG. 1: P-AV values are plotted for activated corn oil obtained with or without 5 wt.% algae enteromorpha at different temperatures for 2 hours.

FIG. 2: P-AV values are plotted for activated corn oil obtained with or without 5 wt.% algae enteromorpha at 130 ℃ for different time periods.

FIG. 3: P-AV values are plotted for activated corn oil with varying amounts of seaweed enteromorpha used during the activation step of the process.

FIG. 4: sensory analysis of STB (salty Hot base) with activated fat as described in the present invention and with raw fat (beef fat for FIG. 4A; chicken fat for FIG. 4B).

FIG. 5: volatile flavor compounds of beef STB with 6% raw beef fat are shown in fig. 5A as a control; and beef STB with 4% activated beef fat according to the invention is shown in fig. 5B.

Detailed Description

The present invention relates to a method for accelerating lipid oxidation, comprising the step of holding a lipid composition at a temperature of 100 ℃ to 160 ℃ for a period of 30 minutes to 6 hours in the presence of seaweed.

The "step of maintaining" refers to maintaining, mixing, incubating the mixture of lipid composition and seaweed at a specific temperature for a specific period of time; and "in the presence of …" means herein "mixed with …" or "in contact with …".

The term "lipid" or "lipoid" is defined herein as a group of naturally occurring hydrophobic molecules, including fatty acids, fats, oils, waxes, sterols, and fat-soluble vitamins. In particular, the term refers herein to edible fats and oils, and combinations thereof.

"fat" is defined herein as a triglyceride that is solid at normal room temperature; and "oil" is defined as a triglyceride that is liquid at normal room temperature.

The term "seaweed" refers herein to macroscopic multicellular marine algae. Preferably, the term "seaweed" refers herein to red algae (rhodophyta), brown algae (phaeophyta) and green algae (chlorophyta).

A "lipid composition" is a composition comprising lipids. Preferably, the lipid composition comprises at least 60 wt.% dry weight of fat, oil or a combination thereof. More preferably, the lipid composition comprises at least 75 wt.% or even at least 85 wt.% dry weight of fat, oil or a combination thereof.

In a preferred embodiment of the invention, the seaweed is present in the lipid composition in an amount of 0.1 to 15% by weight or 20% by weight, however preferably in an amount of 0.5 to 10% by weight, more preferably in an amount of 2 to 6% by weight or 7% by weight. As illustrated below, the optimum catalytic efficiency (i.e.between the cost of addition of seaweed and the oxidation yield) is between 2 and 6% by weight.

The temperature of the process is in the range of 100 ℃ to 160 ℃, but preferably in the range of 120 ℃ to 145 ℃.

According to the invention, the lipid composition is kept at a temperature of at least 100 ℃ for a period of at least 30 minutes, preferably at least 1 hour, more preferably at least 1.5 hours, more preferably at least 2 hours in the presence of the seaweed. The shorter the time period, the less volatile compounds are lost during the heating step and the less capital is spent on the process.

In one embodiment of the invention, the lipid is a fat, and the fat is an animal fat, preferably selected from beef fat, chicken fat, mutton fat, pork fat or milk fat.

In another embodiment of the invention, the lipid is an oil. Preferably, the oil is derived from a plant and is preferably selected from corn oil, olive oil, soybean oil, sunflower oil, peanut oil, walnut oil, palm oil, rattan pepper oil, rapeseed oil and sesame oil or combinations thereof. These oils are advantageously used in the present invention to prepare culinary food products that enhance the sensory experience of meat or fried flavors. Most preferably, the oil is sunflower oil. Frying generally results in the formation of (E, E) -2, 4-decadienal, which is one of the key compounds that contributes to the aroma of the fry. And (E, E) -2, 4-decadienal is typically formed via lipid oxidation of linoleic fatty acids, which are the major fatty acids in sunflower oil.

In a preferred embodiment of the invention, the seaweed is selected from the group consisting of red algae (rhodophyta), brown algae (phaeophyta) and green algae (chlorophyta) or combinations thereof. More preferably, the seaweed is a green alga (chlorophyta) selected from the following genera: ulva-like (ulvara) or Enteromorpha (Enteromorpha). Most preferably, the seaweed is green algae enteromorpha.

In one embodiment, the seaweed is used in the present invention in powder form. This form of application of the seaweed provides the most industrially useful and cost-effective way of the present invention.

Another aspect of the invention relates to a lipid composition obtainable by the above process.

Yet another aspect of the invention relates to a method for improving the flavour of a food composition, comprising the step of adding to said food composition a lipid composition according to the invention. Preferably, the food composition comprising the added lipid composition is further processed during the flavour reaction, preferably during the maillard reaction, to obtain a flavour reaction product.

The present invention also relates to a food product comprising the lipid composition or the flavour reaction product of the invention as described above. The food product may be a concentrated flavored or flavored product, a sauce, a dressing, a sauce, a ready-to-eat food product, a beverage product, or a noodle product. Preferably, the beverage product is a concentrated or ready-to-drink milk beverage or a coffee beverage.

Those skilled in the art will appreciate that they may freely combine all the features of the invention disclosed herein. In particular, the features described for the method for accelerating lipid oxidation according to the present invention may be combined with the method for improving the flavour of a food composition according to the present invention and the product claims of a lipid composition and a food product; and vice versa. Furthermore, features described for different embodiments of the invention may be combined.

Further advantages and features of the invention will become apparent from a consideration of the drawings and the following examples.

Example 1：

Fat activation: method and results

The first step is as follows: 10% by weight of water and 0.5% by weight of lipase (lipase TL 100L (Lipozyme TL 100L) from Novozymes (Novozymes)) were added to beef fat (beef tallow), and then incubated at 45 ℃ for 2.5 hours in a temperature-controlled reaction vessel, whereby the fat was subjected to enzymatic hydrolysis.

The second step is that: the catalyst was added to the hydrolyzed beef fat as indicated in table I. The mixture was then heat treated under the conditions shown in table I. The mixture (i.e., the activated fat composition) is then cooled to room temperature.

The degree of fat oxidation in the activated fat composition was then determined according to the official method provided by the international organization for standardization (ISO 6885:2006(E)), i.e. the presence or absence of secondary oxidation products such as aldehydes and ketones by reaction with p-anisidine to form products that absorb light at 350nm wavelength. The P-AV absorption values of the different mixtures were then determined, whereby the higher the P-AV value, the more secondary oxidation products are produced in the fat composition. A P-AV value near 0 (zero) indicates that secondary oxidation products are not present, thus indicating little to no oxidation of fat. A high P-AV value indicates the amount of secondary oxidation products present in the fat blend, thereby indicating the degree of fat activation. The P-AV value results are shown in Table I.

TABLE I

The results of fat activation are as follows:

all samples were reacted under air pumping at 2.5L/min per 100g of fat.

The appropriate iron content for each of the catalysts used in the examples of the present invention was determined according to standard techniques and the results are shown in table II.

TABLE II

Amount of iron provided by the catalyst used in the sample during fat activation:

sample (I)	Added catalyst	The amount of iron contained in the catalyst (in% by weight of the sample)
			1	-non-	0% by weight
2	Enteromorpha prolifera: powder, 5% by weight	0.014% by weight
			3	Laver on edge: powder, 5% by weight	0.0027% by weight
4	Kelp: powder, 5% by weight	0.00023% by weight
			5	And (3) enteromorpha prolifera strip: powder, 5% by weight	0.014% by weight
6	Ferrous gluconate: 0.14 percent	0.017% by weight
			7	Red mushroom powder: 5% by weight	0.012% by weight

			8	-non-	0% by weight
9	Enteromorpha prolifera: powder, 5% by weight	0.014% by weight

Thus,

samples

2, 5, 6, 7, and 9 all contained approximately equimolar amounts of iron in the fat activation reaction. However,

samples

3 and 4 contained significantly less total iron.

The results show that free iron ions can act as fat oxidation catalysts: sample 6 contained ferrous gluconate, which was significantly higher in P-AV value compared to the negative control sample 1 containing no added iron. The red mushroom powder (sample 7) contained about the same amount of iron as sample 6, but did not substantially function as a catalyst in the reaction.

From the above results it is evident that the powders made from different seaweeds as shown in table I (i.e. samples 2 to 5), as well as the powders with iron content similar to or even lower than samples 6 and 7, act as catalysts during fat activation. In particular, it is apparent from

samples

2 and 5 that the algal powders made from enteromorpha plants (i.e., enteromorpha and enteromorpha lathyris) act as a very good catalyst, which is the most preferable solution of the present invention. The effect of the seaweed powder (sample 4) made of Ecklonia cava was also significantly better than that of the negative control sample 1 and the red mushroom powder sample 7, as was the case with the powder of laver (red algae); despite the fact that these seaweed powders contain much less iron. Thus, in the proposed method for accelerating fat oxidation, all the tested seaweed powders showed better catalytic action than another biomaterial red mushroom powder, which had about equimolar amount of iron to those of green algae.

These results were further confirmed at a reaction temperature of 125 ℃, where sample 9 still provided better fat oxidation results than sample 8.

Example 2：

Method and results for thermal processing of activated vegetable oils

Dried seaweed (enteromorpha) was purchased from a store local to shanghai, china and ground to a fine powder. Then 5g seaweed powder was added to 100g corn oil and sunflower oil, respectively, as shown in table III. The mixture was then heat treated under the conditions specified in table III. Thereafter, the mixture (i.e., the activated oil composition) was cooled to room temperature.

The degree of oil oxidation of the activated oil composition was then determined as a P-AV value according to the official method provided by the International organization for standardization (ISO 6885:2006(E)) in the same manner as described in example 1. The results are shown in Table III.

TABLE III

The results of oil activation were as follows:

all samples were reacted under air pumping at 1.5L/min per 100g of oil.

From the above results, it is apparent that the seaweed has very good effect as a catalyst in the activation of the vegetable oil. Compared to sample 1, as shown in sample 2, the seaweed works very well as a catalyst for accelerating the oxidation of corn oil; and the seaweed accelerated the oxidation of the sunflower oil compared to sample 3 as shown in sample 4.

Example 3：

Influence of seaweed as catalyst on reaction temperature in corn oil oxidation reaction

The effect of the reaction temperature on the acceleration of the oxidation reaction was determined in the presence and absence of seaweed (enteromorpha). The same experimental procedure as described in example 2 was used. The experiment was repeated in the same manner as in sample 1 and sample 2 of example 2, except that the temperature of the activation reaction was varied between 110 ℃ and 140 ℃. The P-AV values of the different reaction end products were then determined as described above. The results are shown in figure 1.

From these results it can be concluded that no oxidation reaction takes place at lower temperatures, with and without the difference between seaweed. However, as the temperature increases, the role of the seaweed as a catalyst for the oxidation reaction becomes evident, since the P-AV value of the sample increases significantly in the presence of seaweed in the oil.

Example 4：

Effect of seaweed as catalyst on reaction time in corn oil oxidation reaction

The effect of the reaction time period on the acceleration of the oxidation reaction was determined in the presence and absence of seaweed. The same experimental procedure as described in example 2 was used. The experiment was repeated in the same manner as for

samples

1 and 2 in example 2, except that the reaction time period was varied between 40 minutes and 3 hours. The P-AV values of the different reaction end products were then determined as described above. The results are shown in fig. 2.

From these results, it can be concluded that almost no oxidation reaction occurred for up to about 0.5 hours. Thereafter, the presence of seaweed significantly accelerated the oil oxidation reaction of the sample compared to the sample without seaweed present.

Example 5：

Effect of seaweed dose on acceleration of oxidation reaction of corn oil

The effect of different amounts of seaweed added to the corn oil activation reaction was determined. The same experimental procedure as described in example 2 was used.

The experiment was repeated in the same manner as used for sample 2 in example 2, except that the amount of added seaweed was varied between 2 and 15 wt%. The P-AV values of the different reaction end products were then determined as described above. The results are shown in fig. 3.

From these results, it can be concluded that secondary oxidation products are produced after holding at 130 ℃ for 2 hours at an amount of 2% by weight or more of the seaweed. It can also be seen that the catalytic effect is saturated when about 5 wt% or slightly more seaweed is added to the reaction mixture in this particular experimental setting. It can be determined that the optimum amount of seaweed for this reaction is between about 2% and 5% by weight.

Example 6：

Fried noodle with activated corn oil containing seaweed and fried noodle with activated corn oil containing no seaweed Sensory evaluation comparison of

To verify the effect of the activated oil, activated corn oil with or without seaweed was added as an ingredient to the fried noodles. The activating oil composition was prepared in the same manner as in sample 1 and sample 2 of example 2.

The preparation method of the fried noodles is as follows: 43g of water and 10g of activated corn oil (sample 1 or sample 2 according to example 2) were added to 100g of wheat flour to make a dough, which was then rolled and cut into noodles. Thereafter, the noodles were fried in palm oil at 180 ℃ for about 2 minutes. The results are shown in table IV: sample a was a fried noodle comprising the activated corn oil of sample 1 (without the algal catalyst) and sample B was a fried noodle comprising the activated corn oil of sample 2 (with the algal catalyst).

Samples a and B were then tasted by 10 panelists and evaluated for 3 sensory characteristics including nasty fried aroma, mouth fried flavor, and crunchy taste. The evaluation was based on a direct comparison between samples a and B by the panelists and was indicated by the personal preference of the panelists. From these results, it is evident that sample B, which contained the seaweed activated oil, had a stronger fried aroma and flavor profile than sample a, which contained activated oil without seaweed catalyst.

TABLE IV

Sensory results of the fried noodles:

example 7：

Sensory comparison of processed flavors with activated fat and processed flavors with non-activated fat

To verify the effect of the activated fat composition when used as an ingredient in a maillard process flavor reaction, an activated beef fat composition (i.e., sample 2 of example 1) was added to the reaction mixture of the maillard flavor reaction along with a chicken fat composition prepared in the same manner as sample 2, but with chicken fat instead of beef fat, and further processed. To this end, 4% by weight of the activated fat composition, based on the total reaction mixture, was fused to a beef or chicken flavored reaction mixture, as disclosed in examples 1 and 2, respectively, of document WO2012/080175a1, and then further processed as described in said document, obtaining a savoury hot base (STB). The comparison results with and without the addition of the activated fat composition were then evaluated by a professional sensory panel and analyzed by GC-MS analysis of a gas chromatography-mass spectrometer. The results are shown in fig. 4 and 5, respectively.

As can be seen from fig. 4A, the beef flavor reaction product with the corresponding activated beef fat showed significantly stronger and more pronounced meat and fat lingering compared to the corresponding reaction product without the addition of activated beef fat. As can be seen in fig. 4B, the same is true for the chicken flavor reaction product. Wherein the activated chicken fat significantly contributes to the development of a stronger chicken flavor lingering, full-bodied and meaty impression and meaty lingering, as compared to the corresponding reaction product without the addition of activated chicken fat.

Example 8：

GC-MS analysis comparison of activated fat-containing processed flavors with non-activated fat-containing processed flavors

The samples prepared as in example 7 were further analyzed for volatile compounds using GC-MS techniques.

Volatile compounds were sampled with SPME fibers (75 μm, carbon molecular sieves/polydimethylsiloxane) and then isolated with a gas chromatography mass spectrometer (Finnigan trace GC/MS, from Phenix, USA). First, 1.2g beef STB was dissolved in 100mL hot water. Weigh 3g of solution and place in a 15mL vial. The vial was sealed with a PTFE/BYTL septum in the presence of SPME fiber in the headspace and equilibrated at 55 ℃ for 30 min. After reaching the equilibration time, injections were performed in a non-split mode for 3min at 250 ℃. Volatile compounds were isolated using capillary column DB-WAX (30 m.times.0.25 mm.times.0.25 μm; J & W Scientific, Folsom, Calif., USA). The separation was carried out as follows: the oven temperature was maintained at 40 ℃ for 3min, then increased to 100 ℃ at a rate of 5 ℃/min, then increased to 230 ℃ at 12 ℃/min, and then maintained at 230 ℃ for 10 min. Helium (99.999%) at a line speed of 1.8mL/min was used as the carrier gas. The compounds were analyzed using a Mass Spectrometer (MS). Mass spectra were obtained in electron bombardment mode at an energy voltage of 70ev and an emission current of 35 Ua. The scan range of the detector was set to 35-450m/z and the rate was set to 4.45 scans/sec. Volatile compounds are identified by comparing their mass spectra to the Wiley, NIST and Replib libraries, and by comparing their Kovat's Index (KIs) to the Kovat's index of standard compounds, as well as literature data. The linear KI of the compound was calculated using a series of n-alkanes injected under the same chromatographic conditions and compared to prior literature data. The amount of the identified volatile compounds was determined by GC/MS. By calculating the total ion current, the peak area was measured.

These findings were confirmed in the GC-MS results as provided in fig. 5A and 5B. Volatile flavor compounds of beef STB with 6% raw beef fat are shown in fig. 5A as a control, while beef STB with 4% activated beef fat according to the present invention are shown in fig. 5B.

The results show that the beef reaction product with the addition of the activated beef fat composition released more volatile flavor compounds with stronger flavor intensity (fig. 5B) than the beef reaction product with the addition of non-activated beef fat (fig. 5A). In particular, it has been observed that more of the aldehydes and furans that impart fat and meaty notes are released from the activated fat-containing reaction product.

Claims

1. A method for accelerating lipid oxidation, the method comprising the step of maintaining a lipid composition at a temperature of 100 ℃ to 160 ℃ for a period of 30 minutes to 6 hours in the presence of seaweed, wherein the term lipid refers to edible fat or edible oil or a combination thereof, the fat refers to triglycerides that are solid at normal room temperature, and the oil refers to triglycerides that are liquid at normal room temperature.

2. The method of claim 1, wherein the lipid composition comprises at least 60% by weight dry weight of fat, oil, or a combination thereof.

3. The method of claim 1, wherein the seaweed is present in the lipid composition in an amount of 0.1% to 20% by weight.

4. The method of claim 1, wherein the seaweed is present in the lipid composition in an amount of 0.5% to 10% by weight.

5. The method of claim 1, wherein the seaweed is present in the lipid composition in an amount of 2% to 7% by weight.

6. The method of claim 1, wherein the temperature is in the range of 120 ℃ to 145 ℃.

7. The method of claim 2, wherein the fat is animal fat.

8. The method of claim 2, wherein the fat is selected from the group consisting of beef fat, chicken fat, mutton fat, pork fat, and milk fat.

9. The method of claim 2, wherein the oil is selected from corn oil, olive oil, soybean oil, sunflower oil, peanut oil, walnut oil, zanthoxylum oil, rapeseed oil, sesame oil, or a combination thereof.

10. The method of any one of claims 1-9, wherein the seaweed is a green alga (Chlorophyta).

11. The method of any one of claims 1-9, wherein the seaweed is ulva-like (Ulvaria) or Enteromorpha (Enteromorpha).

12. The method of any one of claims 1-9, wherein the seaweed is Enteromorpha (Enteromorpha prolifera).

13. The method of any one of claims 1-9, wherein the seaweed is in the form of a powder.

14. A lipid composition obtained by the method of any one of claims 1-13.

15. A method for improving the flavor of a food composition comprising the step of adding the lipid composition of claim 14 to the food composition.

16. The method of claim 15, wherein the food composition comprising the added lipid composition is further processed during a flavor reaction to obtain a flavor reaction product.

17. The method of claim 15, wherein the food composition comprising the added lipid composition is further processed during a maillard reaction to obtain a flavor reaction product.

18. A food product comprising the lipid composition of claim 14 or the flavor reaction product of claim 16 or 17.

19. The food product of claim 18, which is a concentrated flavored or flavored product, or a ready-to-eat food product.

20. The food product of claim 18, which is a sauce, dressing, sauce, beverage product or noodle product.