HYDROGENATION ODOR-IMPARTING AGENT, FAT AND OIL COMPOSITION, PRODUCTION METHOD FOR FAT AND OIL COMPOSITION, METHOD FOR IMPARTING HYDROGENATION ODOR TO FOOD, METHOD FOR PRODUCING FRIED FOOD

Provided is a hydrogenation odor-imparting agent that can impart a hydrogenation odor to food even when a partially hydrogenated oil is not included.　The hydrogenation odor-imparting agent contains, as active ingredients, cis-6-Nonenal, trans-6-Nonenal, and at least one selected from the group consi...

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Hauptverfasser:	HIYAMA Erina, HARA Yusuke, INOUE Masami, HARUGUCHI Shinsuke, SHIMIZU Rina, YAMANAKA Mizuki
Format:	Patent
Sprache:	eng ; fre ; jpn
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator	HIYAMA Erina HARA Yusuke INOUE Masami HARUGUCHI Shinsuke SHIMIZU Rina YAMANAKA Mizuki
description	Provided is a hydrogenation odor-imparting agent that can impart a hydrogenation odor to food even when a partially hydrogenated oil is not included.　The hydrogenation odor-imparting agent contains, as active ingredients, cis-6-Nonenal, trans-6-Nonenal, and at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil, and evening primrose oil. Also provided is a fat and oil composition containing cis-6-Nonenal, trans-6-Nonenal, an edible fat and oil serving as a base oil, and at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil, and evening primrose oil. L'invention fournit notamment un agent conférant une odeur d'hydrogénation qui permet de conférer une odeur d'hydrogénation à un aliment, y compris quand aucune huile/graisse partiellement hydrogénée n'est contenue.　L'agent conférant une odeur d'hydrogénation de l'invention contient, en tant que principes actifs, au moins un élément choisi dans un groupe constitué d'une huile/graisse oxydée, d'une huile de riz, d'une huile de lin et d'une huile d'onagre, un cis-6-nonénal, et un trans-6-nonénal. La composition d'huile/graisse de l'invention contient au moins un élément choisi dans un groupe constitué d'une huile/graisse oxydée, d'une huile de riz, d'une huile de lin et d'une huile d'onagre, un cis-6-nonénal, un trans-6-nonénal, et une huile/graisse comestible constituant une huile de base. 部分水素添加油脂を含んでいなくても、水添臭を食品に付与できる水添臭付与剤等を提供する。　水添臭付与剤が、酸化油脂、米油、アマニ油、及び月見草油からなる群から選ばれる少なくとも１種と、シス－６－ノネナールと、トランス－６－ノネナールとを有効成分として含む。油脂組成物が、酸化油脂、米油、アマニ油、及び月見草油からなる群から選ばれる少なくとも１種と、シス－６－ノネナールと、トランス－６－ノネナールと、ベース油である食用油脂とを含む。
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Also provided is a fat and oil composition containing cis-6-Nonenal, trans-6-Nonenal, an edible fat and oil serving as a base oil, and at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil, and evening primrose oil. L'invention fournit notamment un agent conférant une odeur d'hydrogénation qui permet de conférer une odeur d'hydrogénation à un aliment, y compris quand aucune huile/graisse partiellement hydrogénée n'est contenue.　L'agent conférant une odeur d'hydrogénation de l'invention contient, en tant que principes actifs, au moins un élément choisi dans un groupe constitué d'une huile/graisse oxydée, d'une huile de riz, d'une huile de lin et d'une huile d'onagre, un cis-6-nonénal, et un trans-6-nonénal. La composition d'huile/graisse de l'invention contient au moins un élément choisi dans un groupe constitué d'une huile/graisse oxydée, d'une huile de riz, d'une huile de lin et d'une huile d'onagre, un cis-6-nonénal, un trans-6-nonénal, et une huile/graisse comestible constituant une huile de base. 部分水素添加油脂を含んでいなくても、水添臭を食品に付与できる水添臭付与剤等を提供する。　水添臭付与剤が、酸化油脂、米油、アマニ油、及び月見草油からなる群から選ばれる少なくとも１種と、シス－６－ノネナールと、トランス－６－ノネナールとを有効成分として含む。油脂組成物が、酸化油脂、米油、アマニ油、及び月見草油からなる群から選ばれる少なくとも１種と、シス－６－ノネナールと、トランス－６－ノネナールと、ベース油である食用油脂とを含む。</description><language>eng ; fre ; jpn</language><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231019&DB=EPODOC&CC=WO&NR=2023199789A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231019&DB=EPODOC&CC=WO&NR=2023199789A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HIYAMA Erina</creatorcontrib><creatorcontrib>HARA Yusuke</creatorcontrib><creatorcontrib>INOUE Masami</creatorcontrib><creatorcontrib>HARUGUCHI Shinsuke</creatorcontrib><creatorcontrib>SHIMIZU Rina</creatorcontrib><creatorcontrib>YAMANAKA Mizuki</creatorcontrib><title>HYDROGENATION ODOR-IMPARTING AGENT, FAT AND OIL COMPOSITION, PRODUCTION METHOD FOR FAT AND OIL COMPOSITION, METHOD FOR IMPARTING HYDROGENATION ODOR TO FOOD, METHOD FOR PRODUCING FRIED FOOD</title><description>Provided is a hydrogenation odor-imparting agent that can impart a hydrogenation odor to food even when a partially hydrogenated oil is not included.　The hydrogenation odor-imparting agent contains, as active ingredients, cis-6-Nonenal, trans-6-Nonenal, and at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil, and evening primrose oil. Also provided is a fat and oil composition containing cis-6-Nonenal, trans-6-Nonenal, an edible fat and oil serving as a base oil, and at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil, and evening primrose oil. L'invention fournit notamment un agent conférant une odeur d'hydrogénation qui permet de conférer une odeur d'hydrogénation à un aliment, y compris quand aucune huile/graisse partiellement hydrogénée n'est contenue.　L'agent conférant une odeur d'hydrogénation de l'invention contient, en tant que principes actifs, au moins un élément choisi dans un groupe constitué d'une huile/graisse oxydée, d'une huile de riz, d'une huile de lin et d'une huile d'onagre, un cis-6-nonénal, et un trans-6-nonénal. La composition d'huile/graisse de l'invention contient au moins un élément choisi dans un groupe constitué d'une huile/graisse oxydée, d'une huile de riz, d'une huile de lin et d'une huile d'onagre, un cis-6-nonénal, un trans-6-nonénal, et une huile/graisse comestible constituant une huile de base. 部分水素添加油脂を含んでいなくても、水添臭を食品に付与できる水添臭付与剤等を提供する。　水添臭付与剤が、酸化油脂、米油、アマニ油、及び月見草油からなる群から選ばれる少なくとも１種と、シス－６－ノネナールと、トランス－６－ノネナールとを有効成分として含む。油脂組成物が、酸化油脂、米油、アマニ油、及び月見草油からなる群から選ばれる少なくとも１種と、シス－６－ノネナールと、トランス－６－ノネナールと、ベース油である食用油脂とを含む。</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNjjEekS5O_u6ucY4unvp-Dv4h-k6-kb4BgU4unnruAIlAjRUXBzDFFw9HNR8Pf0UXD29w3wD_YEqdZRCAjydwl1Buv0dQ3x8HdRcPMPwq0cSQ3CDkwHKIT4A9X4u6BogFgF0uAW5OnqAlbAw8CalphTnMoLpbkZlN1cQ5w9dFML8uNTiwsSk1PzUkviw_2NDIyMDS0tzS0sHQ2NiVMFAI0kTWo</recordid><startdate>20231019</startdate><enddate>20231019</enddate><creator>HIYAMA Erina</creator><creator>HARA Yusuke</creator><creator>INOUE Masami</creator><creator>HARUGUCHI Shinsuke</creator><creator>SHIMIZU Rina</creator><creator>YAMANAKA Mizuki</creator><scope>EVB</scope></search><sort><creationdate>20231019</creationdate><title>HYDROGENATION ODOR-IMPARTING AGENT, FAT AND OIL COMPOSITION, PRODUCTION METHOD FOR FAT AND OIL COMPOSITION, METHOD FOR IMPARTING HYDROGENATION ODOR TO FOOD, METHOD FOR PRODUCING FRIED FOOD</title><author>HIYAMA Erina ; HARA Yusuke ; INOUE Masami ; HARUGUCHI Shinsuke ; SHIMIZU Rina ; YAMANAKA Mizuki</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2023199789A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; jpn</language><creationdate>2023</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>HIYAMA Erina</creatorcontrib><creatorcontrib>HARA Yusuke</creatorcontrib><creatorcontrib>INOUE Masami</creatorcontrib><creatorcontrib>HARUGUCHI Shinsuke</creatorcontrib><creatorcontrib>SHIMIZU Rina</creatorcontrib><creatorcontrib>YAMANAKA Mizuki</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HIYAMA Erina</au><au>HARA Yusuke</au><au>INOUE Masami</au><au>HARUGUCHI Shinsuke</au><au>SHIMIZU Rina</au><au>YAMANAKA Mizuki</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>HYDROGENATION ODOR-IMPARTING AGENT, FAT AND OIL COMPOSITION, PRODUCTION METHOD FOR FAT AND OIL COMPOSITION, METHOD FOR IMPARTING HYDROGENATION ODOR TO FOOD, METHOD FOR PRODUCING FRIED FOOD</title><date>2023-10-19</date><risdate>2023</risdate><abstract>Provided is a hydrogenation odor-imparting agent that can impart a hydrogenation odor to food even when a partially hydrogenated oil is not included.　The hydrogenation odor-imparting agent contains, as active ingredients, cis-6-Nonenal, trans-6-Nonenal, and at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil, and evening primrose oil. Also provided is a fat and oil composition containing cis-6-Nonenal, trans-6-Nonenal, an edible fat and oil serving as a base oil, and at least one selected from the group consisting of oxidized fats and oils, rice oil, linseed oil, and evening primrose oil. L'invention fournit notamment un agent conférant une odeur d'hydrogénation qui permet de conférer une odeur d'hydrogénation à un aliment, y compris quand aucune huile/graisse partiellement hydrogénée n'est contenue.　L'agent conférant une odeur d'hydrogénation de l'invention contient, en tant que principes actifs, au moins un élément choisi dans un groupe constitué d'une huile/graisse oxydée, d'une huile de riz, d'une huile de lin et d'une huile d'onagre, un cis-6-nonénal, et un trans-6-nonénal. La composition d'huile/graisse de l'invention contient au moins un élément choisi dans un groupe constitué d'une huile/graisse oxydée, d'une huile de riz, d'une huile de lin et d'une huile d'onagre, un cis-6-nonénal, un trans-6-nonénal, et une huile/graisse comestible constituant une huile de base. 部分水素添加油脂を含んでいなくても、水添臭を食品に付与できる水添臭付与剤等を提供する。　水添臭付与剤が、酸化油脂、米油、アマニ油、及び月見草油からなる群から選ばれる少なくとも１種と、シス－６－ノネナールと、トランス－６－ノネナールとを有効成分として含む。油脂組成物が、酸化油脂、米油、アマニ油、及び月見草油からなる群から選ばれる少なくとも１種と、シス－６－ノネナールと、トランス－６－ノネナールと、ベース油である食用油脂とを含む。</abstract><oa>free_for_read</oa></addata></record>
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language	eng ; fre ; jpn
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subjects	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	HYDROGENATION ODOR-IMPARTING AGENT, FAT AND OIL COMPOSITION, PRODUCTION METHOD FOR FAT AND OIL COMPOSITION, METHOD FOR IMPARTING HYDROGENATION ODOR TO FOOD, METHOD FOR PRODUCING FRIED FOOD
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