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WO2012169627A1 - Exhausteur de goût de porc - Google Patents

Exhausteur de goût de porc Download PDF

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Publication number
WO2012169627A1
WO2012169627A1 PCT/JP2012/064830 JP2012064830W WO2012169627A1 WO 2012169627 A1 WO2012169627 A1 WO 2012169627A1 JP 2012064830 W JP2012064830 W JP 2012064830W WO 2012169627 A1 WO2012169627 A1 WO 2012169627A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
pork flavor
pork
drink
flavor enhancer
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/JP2012/064830
Other languages
English (en)
Japanese (ja)
Inventor
新 末永
裕也 渡邊
吉本　哲也
正志 小笠原
俊 長井
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
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 Kirin Kyowa Foods Co Ltd filed Critical Kirin Kyowa Foods Co Ltd
Priority to CN201280028648.9A priority Critical patent/CN103619194B/zh
Priority to HK14102837.7A priority patent/HK1189767B/xx
Publication of WO2012169627A1 publication Critical patent/WO2012169627A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • 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
    • A23L27/26—Meat flavours
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • 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

Definitions

  • the present invention relates to a pork flavor enhancer and a food or drink with improved pork flavor.
  • Meat includes beef, pork, sheep, chicken, fish, etc., and when you cook and eat them, or eat processed foods and drinks such as hamburgers, sausages, meatballs, dumplings, meat sauce, etc.
  • Patent Document 1 discloses meat containing a dried root nodule spice fine powder and a black tea hot water extract obtained by concentrating a hot water extract of black tea by concentration.
  • flavor improvers for processed meat foods have been reported.
  • Pork also has a characteristic flavor of pork odor (hereinafter referred to as pork flavor), and this pork flavor is considered to be one of the factors that attract general consumers especially in various processed meat products.
  • pork flavor a characteristic flavor of pork odor
  • it is generally difficult to control the pork flavor, and it can be said that creation of means for easily improving the pork flavor of food and drink is desired.
  • a pork flavor enhancer for foods and drinks comprising 3-methylbutyric acid as an active ingredient.
  • the pork flavor improving agent according to (1) further comprising 2-methylbutyric acid and / or isobutyric acid.
  • the manufacturing method of the pork flavor improvement agent of food-drinks which comprises heating the solution containing leucine and sugar on ventilation
  • Meat or processed meat food comprising the pork flavor enhancer according to (1), (2) or (4).
  • the pork flavor enhancer according to any one of (1), (2) or (4) is added to food and drink so that the concentration of 3-methylbutyric acid at the time of eating is 0.1 to 1000 ppm
  • the pork flavor improvement method of food-drinks which comprises this.
  • the pork flavor improvement method of food / beverage products which comprises adding to food / beverage products or its raw material so that it may become.
  • the pork flavor enhancer further comprises 2-methylbutyric acid and / or isobutyric acid.
  • a pork flavor improving agent for foods or drinks or a method for producing the same, a food or drink with improved pork flavors, or a pork flavor improving method for foods or drinks.
  • the result of the sensory evaluation regarding the hamburg which adds the pork flavor improvement agent of this invention is shown.
  • the result of the sensory evaluation regarding the meat steamed bean paste which adds the pork flavor improvement agent of this invention is shown.
  • the result of the sensory evaluation regarding the chicken ham formed by adding the pork flavor improvement agent of this invention is shown.
  • the pork flavor improving agent according to the present invention can be provided as a composition containing 3-methylbutyric acid, and the composition may further contain 2-methylbutyric acid and / or isobutyric acid.
  • the pork flavor enhancer according to the present invention may further contain various additives and various components that can be used in foods and drinks.
  • various additives and components include sodium chloride, potassium chloride, and calcium chloride.
  • Inorganic salts fumaric acid, malic acid, tartaric acid, citric acid, fatty acids and other carboxylic acids, glutamic acid (for example, sodium glutamate), amino acids such as glycine and alanine, nucleic acids such as sodium inosinate and sodium guanylate, sucrose, glucose Sugars such as lactose, seasonings such as soy sauce, miso and yeast extract, spices such as spices and herbs, excipients such as dextrin and various starches, and the like.
  • the pork flavor enhancer according to the present invention may be in any form such as liquid, powder or granule.
  • the pork flavor enhancer according to the present invention adds 2-methylbutyric acid and / or isobutyric acid to 3-methylbutyric acid as necessary, and further adds various additives that can be used for food and drink as necessary. Can be prepared by mixing.
  • the pork flavor enhancer according to the present invention also contains a solution containing leucine and sugar, preferably a solution containing leucine, isoleucine and sugar, more preferably a solution containing leucine, isoleucine, valine and sugar under aeration conditions. It can be prepared by heating with.
  • the branched chain amino acids leucine, isoleucine and valine may be either L-form or D-form.
  • a branched chain amino acid is a protein hydrolyzate obtained by subjecting a protein such as an animal protein or a plant protein to treatment with an enzyme such as a protein hydrolase such as alcalase or a hydrolysis treatment such as hydrochloric acid or sulfuric acid, or a yeast extract.
  • a protein hydrolase such as alcalase
  • a hydrolysis treatment such as hydrochloric acid or sulfuric acid
  • yeast extracts may be used as a branched-chain amino acid supply source.
  • Examples of the sugar used in the production of the pork flavor improving agent according to the present invention include monosaccharides and any saccharide such as a disaccharide having a reducing property or more.
  • Monosaccharides include triose, tetraose, pentose, hexose, heptose and the like, and preferably pentose or hexose is used.
  • pentose examples include L-arabinose, D-xylose, D-ribose, D-2-deoxyribose, and D-xylose or D-ribose is preferably used.
  • hexose examples include D-glucose, D-fructose, D-galactose, D-mannose, and D-glucose or D-fructose is preferably used.
  • Reducing polysaccharides having a disaccharide or higher are polysaccharides having a carbonyl group formed by linking two or more monosaccharides, and are alkaline and those that reduce the Fering solution, such as maltose, lactose, Examples thereof include isomaltose, maltotriose, maltotetraose and the like.
  • dicarbonyl compounds such as diacetyl, glyoxal, and methylglyoxal obtained by decomposing sugar may be used.
  • the solution containing a branched chain amino acid and a saccharide subjected to a heat treatment under aeration conditions is, for example, a branched chain amino acid and a saccharide, usually an inorganic substance such as water having a pH of 7 to 11, preferably a pH of 8 to 10, and a pH adjusting agent. It can be prepared by adding 0.1 to 12% by weight (each branched chain amino acid is 0.1 to 4% by weight) and 0.1 to 3% by weight to an aqueous medium such as an aqueous salt solution. it can.
  • an appropriate amount of oil contained in normal meat extract such as animal fats such as beef tallow, pork tallow, milk fat, vegetable oils such as rapeseed oil, soybean oil, palm oil, etc. It may be added.
  • liquid foods and beverages such as animal meat extract, seafood extract, yeast extract solution, protein hydrolyzate solution or dairy product (milk etc.) can be used as long as it can be aerated. It may be used.
  • poultry or livestock such as birds, pigs, cows, horses, sheep, goats, etc., preferably birds, pigs or cows, more preferably birds or slaughtered carcass after slaughtering, etc.
  • examples include single or multiple raw materials selected from divided boned meat (hereinafter referred to as carcass), refined meat, and bone (hereinafter referred to as “gara”) that is produced as a by-product when producing refined meat from carcass. .
  • such raw materials are usually added with water having a pH of 5 to 10, preferably pH 6 to 9, an aqueous solution of an inorganic salt such as sodium chloride, potassium chloride or calcium chloride, hydrous ethanol, etc., and preferably at 60 to 150 ° C. May be extracted by heating at 100 to 120 ° C. for 30 minutes to 24 hours, preferably 1 to 12 hours, or by performing enzyme treatment with protease or the like.
  • an extract or enzyme-treated product may be further subjected to solid-liquid separation treatment such as filtration or centrifugation as necessary to remove the insoluble solid content.
  • a commercially available meat extract may be used, and this aspect is also included in the present invention.
  • the heating and aeration conditions of the solution containing the branched chain amino acid and sugar are not particularly limited as long as 3-methylbutyric acid is generated in the solution obtained after heating, but usually 90 to 100 ° C., preferably 92 to 98.
  • the pork flavor enhancer according to the present invention can be produced by heating with stirring as necessary under aeration conditions of 0.5 to 100 L / min per liter of the solution or dispersion at 2 ° C. for 2 to 20 hours. .
  • the pH may be adjusted with hydrochloric acid, sodium hydroxide or the like.
  • the solution obtained after heating can be used as it is as a pork flavor enhancer according to the present invention. Further, it may be subjected to a concentration treatment such as heat concentration and reduced pressure concentration, a heat treatment, a drying treatment such as freeze-drying, and the like to obtain a concentrate and a dried product, respectively, and may be a pork flavor enhancer according to the present invention. Moreover, you may perform the decoloring process by activated carbon etc. as needed.
  • the pork flavor enhancer of the present invention comprises 3-methylbutyric acid, and by adding such pork flavor enhancer to various foods and drinks, a food and drink having an improved pork flavor is produced. Can do. Therefore, according to one surface of this invention, the manufacturing method of the food / beverage products which improved the pork flavor including adding the said pork flavor improvement agent to food / beverage products is provided. Moreover, according to another aspect of this invention, use of the said pork flavor improvement agent in manufacture of the food / beverage products with improved pork flavor is provided. According to another aspect of the present invention, there is provided use of 3-methylbutyric acid in the production of a pork flavor enhancer.
  • the food and drink of the present invention are not particularly limited, and examples thereof include livestock meat extracts, meats, processed meat foods (for example, hamburgers, meat buns, hams, sausages, salamis, minced cutlets), etc., preferably meats or meats Processed food.
  • the food and drink are preferably food and drink with a high content of animal fat. Therefore, the content of animal fat in the food and drink of the present invention is preferably 1 to 10% by weight, more preferably 1 to 5% by weight, based on the total weight of the food and drink.
  • the animal fat is not particularly limited, and examples thereof include lard, beef tallow, chicken tallow, etc., preferably lard.
  • the amount of addition of the pork flavor enhancer according to the present invention is not particularly limited, and may be appropriately set according to the type and nature of the food or drink, but considering the effective improvement of the pork flavor, the food and drink at the time of eating It is preferable to add such that the 3-methylbutyric acid concentration is 0.1 to 1000 ppm.
  • the concentration of 2-methylbutyric acid in the food and drink at the time of eating is 0.05 to 500 ppm and / or isobutyric acid in the food and drink at the time of eating.
  • concentration of each component can be quantified by gas chromatography.
  • a food or drink with a 3-methylbutyric acid concentration adjusted to 0.1 to 1000 ppm there is provided a food or drink with a 3-methylbutyric acid concentration adjusted to 0.1 to 1000 ppm.
  • the 2-methylbutyric acid concentration is adjusted to 0.05 to 500 ppm, and / or the isobutyric acid concentration is 0.05 to 500 ppm.
  • a food and drink with an improved pork flavor adjusted to 500 ppm is provided.
  • the concentration of 3-methylbutyric acid in the pork flavor enhancer is 40 to 200 ppm, preferably 50 to 100 ppm, based on the animal fat in the food or drink or its raw material. Add as follows.
  • the concentration of 2-methylbutyric acid is 15 to 100 ppm, preferably 15 to 50 ppm, and / or the food or drink or the raw material thereof with respect to the animal fat in the food or drink or the raw material It may be added so that the isobutyric acid concentration is 15 to 100 ppm, preferably 20 to 75 ppm, relative to the animal fat in it.
  • the concentration of 3-methylbutyric acid is adjusted to 40 to 200 ppm, preferably 50 to 100 ppm, with respect to animal fat in the food and drink. It is possible to provide a food or drink having a methylbutyric acid concentration adjusted to 15 to 100 ppm, preferably 15 to 50 ppm, and / or an isobutyric acid concentration adjusted to 15 to 100 ppm, preferably 20 to 75 ppm.
  • pork flavor improving agent of the present invention “pork-flavored bulge (strength of pork flavor)” and “sustainability of pork flavor” in food and drink can be effectively improved. Further, according to the pork flavor improving agent of the present invention, depending on the food and drink, in addition to the “bulge” and “sustainability” of pork flavor, “umami”, “juiciness”, “preference”, etc. Can do.
  • the pork flavor improvement agent of this invention can reduce the smell or taste of the vegetable protein in food-drinks. Therefore, according to one embodiment, the pork flavor enhancer of the present invention is used as a masking agent for the smell or taste of plant proteins.
  • Example 1 Preparation of Pork Flavor Improvement Agent A solution was prepared so as to have the composition shown in Table 1, and the resulting solution was heated overnight at 90 ° C. or higher while aerated. After heating, an excipient was added and the mixture was subjected to spray drying to prepare a pork flavor enhancer (powder).
  • the content of branched fatty acids (3-methylbutyric acid, 2-methylbutyric acid and isobutyric acid) in the pork flavor enhancer was quantified.
  • the pork flavor enhancer was treated with a 0.45 ⁇ m membrane filter and then subjected to a gas chromatograph.
  • Example 2 Preparation of hamburger Raw materials listed in Table 3 were mixed and heated at about 180 ° C to prepare a hamburger.
  • the hamburger to which the pork flavor enhancer of the present invention was added was superior to the non-added one in terms of pork flavor swell and pork flavor sustainability.
  • the effect of pork flavor swelling and pork flavor persistence by the pork flavor enhancer was more prominently recognized.
  • Example 3 Preparation of Meat Steamed Chicken Announcements Table 5 was prepared by mixing raw materials and ingredients including plant protein according to a conventional method, followed by a frying process and a stew process.
  • the meat-boiled bean paste with the pork flavor enhancer of the present invention added is not added to the items of aroma, umami, flesh, pork-flavored, pork-flavored sustainability and palatability.
  • the score was higher for plant odor and taste compared to the additive-free (control).
  • Example 4 Preparation of chicken ham A pickle solution was prepared according to the formulation shown in Table 8 (including plant protein). Next, a pickle solution was added to the chicken fillet (30% by mass with respect to the chicken fillet). After tumbling, the meat was soaked at 5 ° C. or lower for 2 nights or more, and the obtained meat was vacuum-packed in a heat-resistant bag and steam-heated (74 ° C., 6 minutes) to obtain chicken ham.
  • the sensory evaluation was carried out by 10 expert panelists on a 7-point evaluation method, with the weaker being 1 point and the stronger being 7 points, with respect to chicken ham flavor swell, flavor sustainability and juiciness. In addition, 4 points were set as the additive-free control. “Furami” was evaluated as the strength of the flavor felt a few seconds after putting it in the mouth, and “juicy” was evaluated as a flavor and sweetness with pork ham-like growth including fat. The evaluation results (score average values) are shown in Table 9 and FIG.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

La présente invention concerne un exhausteur de goût de porc pour des aliments et des soupes, ledit exhausteur contenant de l'acide 3-méthylbutyrique en tant qu'ingrédient actif.
PCT/JP2012/064830 2011-06-10 2012-06-08 Exhausteur de goût de porc Ceased WO2012169627A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201280028648.9A CN103619194B (zh) 2011-06-10 2012-06-08 猪肉风味改良剂
HK14102837.7A HK1189767B (en) 2011-06-10 2012-06-08 Pork-flavor enhancer

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2011-130611 2011-06-10
JP2011130611 2011-06-10

Publications (1)

Publication Number Publication Date
WO2012169627A1 true WO2012169627A1 (fr) 2012-12-13

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PCT/JP2012/064830 Ceased WO2012169627A1 (fr) 2011-06-10 2012-06-08 Exhausteur de goût de porc

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JP (1) JPWO2012169627A1 (fr)
CN (1) CN103619194B (fr)
WO (1) WO2012169627A1 (fr)

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JP2018148813A (ja) * 2017-03-10 2018-09-27 味の素株式会社 畜肉又は魚介風味増強剤
JP2019154325A (ja) * 2018-03-14 2019-09-19 日清食品ホールディングス株式会社 ポークエキスの製造方法
CN110693057A (zh) * 2019-11-05 2020-01-17 丰丽霞 一种熏肉包子的制作方法
JP2020156343A (ja) * 2019-03-25 2020-10-01 テーブルマーク株式会社 イソ吉草酸を含有する発酵調味料組成物の製造方法
US12070049B2 (en) * 2021-05-17 2024-08-27 Black Sheep Foods Inc. Method of using branched-chain fatty acids to substantially emulate ruminant sensory profiles in plant- and cell-based meat and dairy products

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JPWO2019221221A1 (ja) * 2018-05-17 2021-06-17 高砂香料工業株式会社 チキン風味改善剤

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018148813A (ja) * 2017-03-10 2018-09-27 味の素株式会社 畜肉又は魚介風味増強剤
JP2019154325A (ja) * 2018-03-14 2019-09-19 日清食品ホールディングス株式会社 ポークエキスの製造方法
JP2020156343A (ja) * 2019-03-25 2020-10-01 テーブルマーク株式会社 イソ吉草酸を含有する発酵調味料組成物の製造方法
JP7381213B2 (ja) 2019-03-25 2023-11-15 テーブルマーク株式会社 イソ吉草酸を含有する発酵調味料組成物の製造方法
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CN110693057B (zh) * 2019-11-05 2021-08-24 丰丽霞 一种熏肉包子的制作方法
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