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WO2008093694A1 - 風味改良剤 - Google Patents

風味改良剤 Download PDF

Info

Publication number
WO2008093694A1
WO2008093694A1 PCT/JP2008/051347 JP2008051347W WO2008093694A1 WO 2008093694 A1 WO2008093694 A1 WO 2008093694A1 JP 2008051347 W JP2008051347 W JP 2008051347W WO 2008093694 A1 WO2008093694 A1 WO 2008093694A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavor
improving agent
improving
food
stewing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2008/051347
Other languages
English (en)
French (fr)
Inventor
Tomoe Kato
Hiroko Nakakuki
Chikara Tokunaga
Kazumi Tanaka
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MC Food Specialties Inc
Original Assignee
Kyowa Hakko Foods Specialties Co Ltd
Kirin Kyowa Foods Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kyowa Hakko Foods Specialties Co Ltd, Kirin Kyowa Foods Co Ltd filed Critical Kyowa Hakko Foods Specialties Co Ltd
Priority to HK10101005.9A priority Critical patent/HK1137302B/xx
Priority to JP2008556123A priority patent/JP5159641B2/ja
Priority to KR1020097017990A priority patent/KR20090106418A/ko
Priority to CN2008800035323A priority patent/CN101616605B/zh
Publication of WO2008093694A1 publication Critical patent/WO2008093694A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

　本発明は、酵母エキスと西洋ワサビ等のアブラナ科に属する植物等のシニグリン含有物とを共存させて加熱することを特徴とする風味改良剤の製造方法、該風味改良剤を用いる飲食品の風味改良方法等に関する。本発明の風味改良剤は、ソース、スープ等の調理時に煮込む工程を有する飲食品に、牛肉、豚肉、鶏肉、羊肉等の肉を煮込むことにより得られる独特の深みのある味や重厚な風味、すなわち肉煮込み風味を付与する肉煮込み風味付与剤として好適に用いられる。
PCT/JP2008/051347 2007-01-30 2008-01-30 風味改良剤 Ceased WO2008093694A1 (ja)

Priority Applications (4)

Application Number Priority Date Filing Date Title
HK10101005.9A HK1137302B (en) 2007-01-30 2008-01-30 Flavor-improving agent
JP2008556123A JP5159641B2 (ja) 2007-01-30 2008-01-30 風味改良剤
KR1020097017990A KR20090106418A (ko) 2007-01-30 2008-01-30 풍미 개량제
CN2008800035323A CN101616605B (zh) 2007-01-30 2008-01-30 风味改良剂

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007019929 2007-01-30
JP2007-019929 2007-01-30

Publications (1)

Publication Number Publication Date
WO2008093694A1 true WO2008093694A1 (ja) 2008-08-07

Family

ID=39674003

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/051347 Ceased WO2008093694A1 (ja) 2007-01-30 2008-01-30 風味改良剤

Country Status (4)

Country Link
JP (1) JP5159641B2 (ja)
KR (1) KR20090106418A (ja)
CN (1) CN101616605B (ja)
WO (1) WO2008093694A1 (ja)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6198282B2 (ja) * 2015-10-01 2017-09-20 長谷川香料株式会社 加熱処理バニラエキスの製造方法
US20200281235A1 (en) * 2017-08-23 2020-09-10 Mitsubishi Corporation Life Sciences Limited Method for manufacturing seasoning

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002355008A (ja) * 2001-05-31 2002-12-10 Meio Bussan Kk 酵母エキスの製造方法
WO2006115200A1 (ja) * 2005-04-22 2006-11-02 Kyowa Hakko Food Specialties Co., Ltd. 調味料
JP2007166902A (ja) * 2003-06-12 2007-07-05 Ajinomoto Co Inc 調味料の製造法
JP2007259744A (ja) * 2006-03-28 2007-10-11 Kohjin Co Ltd 調味料の製造方法

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1291661C (zh) * 2004-12-17 2006-12-27 浙江省农业科学院 火腿风味调料的制造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002355008A (ja) * 2001-05-31 2002-12-10 Meio Bussan Kk 酵母エキスの製造方法
JP2007166902A (ja) * 2003-06-12 2007-07-05 Ajinomoto Co Inc 調味料の製造法
WO2006115200A1 (ja) * 2005-04-22 2006-11-02 Kyowa Hakko Food Specialties Co., Ltd. 調味料
JP2007259744A (ja) * 2006-03-28 2007-10-11 Kohjin Co Ltd 調味料の製造方法

Also Published As

Publication number Publication date
KR20090106418A (ko) 2009-10-08
JP5159641B2 (ja) 2013-03-06
HK1137302A1 (en) 2010-07-30
CN101616605B (zh) 2013-07-24
JPWO2008093694A1 (ja) 2010-05-20
CN101616605A (zh) 2009-12-30

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