Drug – bio-affecting and body treating compositions – Designated organic active ingredient containing – Carbohydrate doai
Reexamination Certificate
1999-09-01
2001-07-31
Peselev, Elli (Department: 1623)
Drug, bio-affecting and body treating compositions
Designated organic active ingredient containing
Carbohydrate doai
C514S023000, C426S321000, C426S331000
Reexamination Certificate
active
06268353
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a method for inhibiting the formation of volatile aldehydes including their related compounds (hereinafter abbreviated as “volatile aldehydes”, unless specified otherwise) and/or the decomposition of fatty acids including their related compounds (hereinafter abbreviated as “fatty acids”, unless specified otherwise), and more particularly to a method for inhibiting the formation of volatile aldehydes and/or the decomposition of fatty acids, comprising a step of incorporating trehalose and/or maltitol into a product to be treated; compositions comprising fatty acids in which the formation of volatile aldehydes and/or the decomposition of fatty acids are inhibited; decomposition inhibitory agents for volatile aldehydes and/or the decomposition of fatty acids, which comprise trehalose and/or maltitol as an effective ingredient; and uses thereof.
2. Description of the Prior Art
It is known that fatty acids with a relatively-high purity scarcely smell and form their characteristic disagreeable deteriorated smells when irradiated with an ultraviolet ray, treated with heat, or allowed to stand in the air for a relatively-long period of time. For example, in the case of masking such a disagreeable smell of compositions comprising fatty acids such as fishery products and meats, there has long been employed a method for cooking the compositions using seasonings such as a Guinea pepper, Japanese horseradish, sansho, garlic, and ginger. The method, however, is not one for lowering the formation of a deteriorated smell of ingredients but for masking disagreeable smell by imparting thereto a strong stimulant taste or flavor, resulting in altering the original desirable flavor, taste, and color of the fatty acids as a demerit. Therefore, it has been required to improve the demerit. In the case of cleaned rice as another composition containing fatty acids, it is known that fatty acids are susceptible to deterioration in such a manner that, just after cleaning, a cleaned rice instantly loses its freshness to easily cause a smell of rice lees as a deteriorated smell. The level of such a smell is even considered as a criterion of freshness of cleaned rice or a standard of the stability of quality. Thus, an establishment of a method for inhibiting the smell of rice lees has been in a great demand.
Recently, a method has been used for inhibiting the to dispersion of deteriorated smells, to improve the aforesaid smell, using an inclusion action effected by cyclodextrins. However, disadvantageously, it is known that even excluding a deteriorated smell of ingredients is only temporary, because the once included ingredients are replaceable with other substances more susceptible to the inclusion action, resulting in an ineffective masking effect.
SUMMARY OF THE INVENTION
In view of the conventional drawbacks, the present invention was made based on a completely novel technical concept, and the present invention aims to establish the followings: A method for not masking the once-formed deteriorated smells but inhibiting the formation of a deteriorated smell of ingredients, particularly, inhibiting the formation of volatile aldehydes and/or the decomposition of fatty acids; a composition in which the formation of volatile aldehydes and/or the decomposition of fatty acids are inhibited by using the method; a novel inhibitory agent for the formation of volatile aldehydes and/or the decomposition of fatty acids; and uses thereof.
To overcome the above objects, the present inventors continued studying on the use of saccharides; they studied the influence of saccharides on their inhibitory effect on the formation of volatile aldehydes from fatty acids by coexisting saccharides and fatty acids as precursors of volatile aldehydes. As a result, they found that, as compared with other saccharides, trehalose and/or maltitol unexpectedly exerted a strong inhibitory effect on the formation of volatile aldehydes, and confirmed that the saccharides inhibited the formation of fatty acids as precursors of volatile aldehydes. Thus, they accomplished this invention; this invention was made based on a technical concept of inhibiting fundamentally the formation of volatile aldehydes per se through the study of the formation of a deteriorated smell of ingredients, particularly, volatile aldehydes. It has never been conceived such a technical concept; the present technical art is in itself novel. The present invention is quite novel in that it employs a construction of inhibiting the formation of volatile aldehydes and/or the decomposition of fatty acids by incorporating trehalose and/or maltitol into a product to be treated, and that there found no prior art that discloses or aims such a construction. In other words, the objects and constructions according to the present invention per se are novel, and the effects are also novel and outstanding.
DETAILED DESCRIPTION OF THE INVENTION
The first object of the present invention is to provide a method for inhibiting the formation of volatile aldehydes and/or the decomposition of fatty acids, characterized in that it comprises a step of incorporating trehalose and/or maltitol into a product to be treated; the second object of the present invention is to provide a composition containing fatty acids which the formation of volatile aldehydes and/or the decomposition of fatty acids are inhibited by preserving and/or processing products with fatty acids in the presence of trehalose and/or maltitol; and the third object of the present invention is to provide an inhibitory agent for inhibiting the formation of volatile aldehydes and/or the decomposition of fatty acids, comprising trehalose and/or maltitol as an effective ingredient; and uses thereof.
Any trehalose and/or maltitol can be used in the present invention independently of their origins and properties as long as they inhibit the formation of volatile aldehydes and/or the decomposition of fatty acids. The trehalose usable in the present invention includes, for example, those in the form of a syrup, hydrous crystal, and anhydrous crystal, which are arbitrarily preparable by the methods as disclosed in Japanese Patent Kokai Nos. 170,977/95 and 213,283/95. In particular, “TREHAOSE®”, a high-purity hydrous crystalline trehalose commercialized by Hayashibara Shoji, Inc., Okayama, Japan, can be advantageously used. The maltitol usable in the present invention includes, for example, those in the form of a syrup and anhydrous crystal, which are preparable by the methods as disclosed in Japanese Patent Kokoku Nos. 13,699/72 and 2,439/88. In particular, “MABIT®”, a crystalline maltitol anhydride commercialized by Hayashibara Shoji, Inc., Okayama, Japan, can be advantageously used. Mixtures obtained by mixing these commercially available trehalose and maltitol in an appropriate proportion, and those obtained by hydrogenating trehalose and maltose, as disclosed in Japanese Patent Kokai No. 73,482/96, can be arbitrarily used as compositions of trehalose and maltitol. The trehalose and/or maltitol usable in the present invention should not be in a relatively-high purity form, and if necessary they can be used in combination with one or more another saccharides as shown in the below as long as they do not hinder the inhibitory effect on the formation of volatile aldehydes and/or the decomposition of fatty acids; reducing sugars such as glucose, maltose, maltotriose, and maltotetraose; non-reducing saccharides such as sorbitol, maltotriitol, and maltotetraitol; cyclodextrins and their related compounds such as &agr;-, &bgr;- and &ggr;-cyclodextrins and derivatives thereof; and aqueous polysaccharides such as gum arabic, pullulan, and elsinan can be freely used.
The volatile aldehydes as referred to in the present invention mean compounds having aldehyde groups which are volatile under ambient temperature. Preferable examples of such aldehydes are those having carbon atom numbers of 10 or lower, i.e., saturated hydrocarbon aldehydes such as formaldehyde, aceta
Chaen Hiroto
Miyake Toshio
Oku Kazuyuki
Uchida Yukio
Browdy & Neimark
Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo
Peselev Elli
LandOfFree
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