JP2017093371A - 新規スモーク感付与剤及びその製造方法 - Google Patents
新規スモーク感付与剤及びその製造方法 Download PDFInfo
- Publication number
- JP2017093371A JP2017093371A JP2015230252A JP2015230252A JP2017093371A JP 2017093371 A JP2017093371 A JP 2017093371A JP 2015230252 A JP2015230252 A JP 2015230252A JP 2015230252 A JP2015230252 A JP 2015230252A JP 2017093371 A JP2017093371 A JP 2017093371A
- Authority
- JP
- Japan
- Prior art keywords
- smoke
- guaiacol
- food
- ferulic acid
- heating
- 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.)
- Granted
Links
- 239000000779 smoke Substances 0.000 title claims abstract description 83
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- -1 amine compound Chemical class 0.000 claims abstract description 54
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 claims abstract description 53
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 claims abstract description 53
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 claims abstract description 53
- 235000001785 ferulic acid Nutrition 0.000 claims abstract description 53
- 229940114124 ferulic acid Drugs 0.000 claims abstract description 53
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 claims abstract description 53
- 238000010438 heat treatment Methods 0.000 claims abstract description 49
- 235000013305 food Nutrition 0.000 claims abstract description 41
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 27
- 239000000376 reactant Substances 0.000 claims abstract description 9
- 239000004480 active ingredient Substances 0.000 claims abstract description 6
- 239000007795 chemical reaction product Substances 0.000 claims description 41
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 claims description 32
- 230000035807 sensation Effects 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 26
- 229960001867 guaiacol Drugs 0.000 claims description 22
- YOMSJEATGXXYPX-UHFFFAOYSA-N 2-methoxy-4-vinylphenol Chemical compound COC1=CC(C=C)=CC=C1O YOMSJEATGXXYPX-UHFFFAOYSA-N 0.000 claims description 16
- 150000001413 amino acids Chemical class 0.000 claims description 15
- CHWNEIVBYREQRF-UHFFFAOYSA-N 4-Ethyl-2-methoxyphenol Chemical compound CCC1=CC=C(O)C(OC)=C1 CHWNEIVBYREQRF-UHFFFAOYSA-N 0.000 claims description 10
- PXIKRTCSSLJURC-UHFFFAOYSA-N Dihydroeugenol Chemical compound CCCC1=CC=C(O)C(OC)=C1 PXIKRTCSSLJURC-UHFFFAOYSA-N 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 9
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 8
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 claims description 6
- 150000003863 ammonium salts Chemical class 0.000 claims description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000843 powder Substances 0.000 description 25
- 235000019615 sensations Nutrition 0.000 description 25
- 239000000047 product Substances 0.000 description 23
- 238000011156 evaluation Methods 0.000 description 20
- 229940024606 amino acid Drugs 0.000 description 14
- 238000011282 treatment Methods 0.000 description 14
- 235000018102 proteins Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 108010073771 Soybean Proteins Proteins 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 235000019710 soybean protein Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N Alanine Chemical compound CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000004071 soot Substances 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 239000011593 sulfur Substances 0.000 description 4
- 229910052717 sulfur Inorganic materials 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- USFZMSVCRYTOJT-UHFFFAOYSA-N Ammonium acetate Chemical compound N.CC(O)=O USFZMSVCRYTOJT-UHFFFAOYSA-N 0.000 description 3
- 239000005695 Ammonium acetate Substances 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000019257 ammonium acetate Nutrition 0.000 description 3
- 229940043376 ammonium acetate Drugs 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000012138 yeast extract Substances 0.000 description 3
- 241000972773 Aulopiformes Species 0.000 description 2
- 102000004506 Blood Proteins Human genes 0.000 description 2
- 108010017384 Blood Proteins Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 229950010030 dl-alanine Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000012264 purified product Substances 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- KXKCTSZYNCDFFG-UHFFFAOYSA-N 2-Methoxy-5-nitrophenol Chemical compound COC1=CC=C([N+]([O-])=O)C=C1O KXKCTSZYNCDFFG-UHFFFAOYSA-N 0.000 description 1
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 239000004251 Ammonium lactate Substances 0.000 description 1
- 239000004254 Ammonium phosphate Substances 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- BNUHAJGCKIQFGE-UHFFFAOYSA-N Nitroanisol Chemical compound COC1=CC=C([N+]([O-])=O)C=C1 BNUHAJGCKIQFGE-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 229940059913 ammonium carbonate Drugs 0.000 description 1
- 229940059265 ammonium lactate Drugs 0.000 description 1
- 235000019286 ammonium lactate Nutrition 0.000 description 1
- 229910000148 ammonium phosphate Inorganic materials 0.000 description 1
- 229940010556 ammonium phosphate Drugs 0.000 description 1
- 235000019289 ammonium phosphates Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- RZOBLYBZQXQGFY-HSHFZTNMSA-N azanium;(2r)-2-hydroxypropanoate Chemical compound [NH4+].C[C@@H](O)C([O-])=O RZOBLYBZQXQGFY-HSHFZTNMSA-N 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 210000000601 blood cell Anatomy 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 1
- 150000004656 dimethylamines Chemical class 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 108010041969 feruloyl esterase Proteins 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000033444 hydroxylation Effects 0.000 description 1
- 238000005805 hydroxylation reaction Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002414 normal-phase solid-phase extraction Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 125000000467 secondary amino group Chemical group [H]N([*:1])[*:2] 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 125000001302 tertiary amino group Chemical group 0.000 description 1
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical class CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
豚由来のゼラチンを塩酸の存在下で加熱処理し、噴霧乾燥してゼラチンの酸分解物粉末(以下、粉末1という)を得た。アミノ酸アナライザー(日立社製)により該ゼラチンの酸分解物粉末中の遊離アミノ酸率(全アミノ酸量に対する遊離アミノ酸量の比率。以下、同じ。)を測定したところ98w/w%であった。また、脱脂大豆たんぱく質をプロテアーゼ処理し、噴霧乾燥して大豆たんぱく酵素分解物粉末(遊離アミノ酸率:54w/w%。以下、粉末2という)を得た。さらに脱脂大豆たんぱく質の代わりに乾燥ビール酵母を用いる以外は同様の操作を行って酵素分解酵母エキス粉末(遊離アミノ酸率:42w/w%。以下、粉末3という。)を得た。
醤油、出汁、熟成本みりんおよび塩を用い、常法に準じてめんつゆのコントロール1を調製した。コントール1に対して0.01v/v%となるように市販薫液(レッドアロー社製)を添加し、コントロール2とした。コントロール1に実施例1〜6の反応物、および比較例1の加熱処理物をそれぞれ0.005v/v%となるように添加し、各評価試験区を調製した。各評価試験区おける食塩含量濃度は同程度となるように調整した。
0点:変化なし
1点:少し似ている
2点:似ている
3点:大変似ている
フェルラ酸(粉末状。以下同じ。)1gと5gの粉末2(調製例1で調製したもの。以下、同じ。)とを粉末混合し、70℃で5時間加熱して比較例2の反応物を得た。また、フェルラ酸1gと100gの粉末2とを粉末混合し、120℃で45分間加熱して実施例7の反応物を得た。また、フェルラ酸10gと100mgの粉末2とを粉末混合し、120℃で45分間加熱して実施例8の反応物を得た。さらにまた、フェルラ酸1gと5gの粉末2とを粉末混合し、200℃で10分間加熱して実施例9の反応物を得た。
評価例1で調製しためんつゆ(コントロール1)を用いて、比較例2、実施例3および実施例7〜9の反応物を、それぞれ0.005w/v%となるように添加し各評価試験区を調製した。各評価試験区における食塩含量濃度は同程度となるように調整した。
0点:変化なし
1点:少し似ている
2点:似ている
3点:大変似ている
また、表中の数値の右肩における「*」または「**」は、実施例3の反応物を添加した試験区に対して、それぞれ、P<0.05、P<0.01で、有意に差があることを示す。
Claims (6)
- フェルラ酸をアミン類化合物の存在下で加熱して得られる反応物を有効成分とする飲食品へのスモーク感付与剤。
- フェルラ酸をアミン類化合物の存在下で加熱して得られる反応物が、反応物中に、4−ビニルグアイヤコール、4−エチルグアイヤコール、4−プロピルグアイヤコール、及びグアイヤコールのうちから選ばれるいずれか1種以上のグアイヤコール類化合物を含有することを特徴とする、請求項1に記載の飲食品へのスモーク感付与剤。
- アミン類化合物が、遊離の第一級アミノ基を有する、アミノ酸、ペプチド、及びタンパク質、並びにアンモニウム塩のうちから選ばれるいずれか1種以上の化合物であることを特徴とする、請求項1又は2に記載の飲食品へのスモーク感付与剤。
- 加熱して得られる反応物が、加熱温度80〜200℃の範囲内で加熱して得られる反応物あることを特徴とする、請求項1〜3のいずれかに記載の飲食品へのスモーク感付与剤。
- フェルラ酸をアミン類化合物の存在下、80〜200℃の温度で加熱する工程を含むことを特徴とする、飲食品へのスモーク感付与に用いるグアイヤコール類化合物含有反応物の製造方法。
- フェルラ酸をアミン類化合物の存在下で加熱して得られるグアイヤコール類化合物含有反応物を、飲食品に添加することを特徴とする、飲食品へのスモーク感の付与方法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2015230252A JP6678015B2 (ja) | 2015-11-26 | 2015-11-26 | 新規スモーク感付与剤及びその製造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2015230252A JP6678015B2 (ja) | 2015-11-26 | 2015-11-26 | 新規スモーク感付与剤及びその製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2017093371A true JP2017093371A (ja) | 2017-06-01 |
JP6678015B2 JP6678015B2 (ja) | 2020-04-08 |
Family
ID=58804417
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2015230252A Active JP6678015B2 (ja) | 2015-11-26 | 2015-11-26 | 新規スモーク感付与剤及びその製造方法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP6678015B2 (ja) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018181630A1 (ja) * | 2017-03-29 | 2018-10-04 | 味の素株式会社 | 焼けた油の風味を付与するための組成物 |
JP2022025685A (ja) * | 2020-07-29 | 2022-02-10 | キユーピー株式会社 | 食酢、飲食品、燻製香の付加方法、及び不快臭のマスキング方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB818434A (en) * | 1957-04-24 | 1959-08-19 | Monsanto Chemicals | The decarboxylation of aromatic hydroxy acids |
JPH099909A (ja) * | 1995-06-30 | 1997-01-14 | Kikkoman Corp | 着香料 |
US20080045752A1 (en) * | 2006-03-28 | 2008-02-21 | Council Of Scientific & Industrial Research | Microwave Induced One Pot Process For The Preparation Of Arylethenes |
JP2011250743A (ja) * | 2010-06-02 | 2011-12-15 | Ajinomoto Co Inc | 燻煙発生用材料 |
-
2015
- 2015-11-26 JP JP2015230252A patent/JP6678015B2/ja active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB818434A (en) * | 1957-04-24 | 1959-08-19 | Monsanto Chemicals | The decarboxylation of aromatic hydroxy acids |
JPH099909A (ja) * | 1995-06-30 | 1997-01-14 | Kikkoman Corp | 着香料 |
US20080045752A1 (en) * | 2006-03-28 | 2008-02-21 | Council Of Scientific & Industrial Research | Microwave Induced One Pot Process For The Preparation Of Arylethenes |
JP2011250743A (ja) * | 2010-06-02 | 2011-12-15 | Ajinomoto Co Inc | 燻煙発生用材料 |
Non-Patent Citations (5)
Title |
---|
"煮きる", ベターホームのお料理教室, vol. [Retrieved on 2019.6.19], JPN6019024358, 21 November 2015 (2015-11-21), ISSN: 0004191708 * |
ALDABALDE V. ET AL., OPEN JOURNAL OF PHYSICAL CHEMISTRY, vol. 1(2011), JPN6019024357, pages 85 - 93, ISSN: 0004191711 * |
MAGA J. A.: "Simple phenol and phenolic compounds in food flavor.", CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, vol. Vol.10 No.4 (1978), JPN6019024356, pages 323 - 372, ISSN: 0004191710 * |
太田 剛雄 他, J. BREW. SOC. JAPAN, vol. Vol.87, No.12 (1992), JPN6019024359, pages 922 - 926, ISSN: 0004191709 * |
西澤 千惠子 他, 日本食品科学工学会誌, vol. Vol.45, No.8 (1998), JPN6019024352, pages 499 - 503, ISSN: 0004191707 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018181630A1 (ja) * | 2017-03-29 | 2018-10-04 | 味の素株式会社 | 焼けた油の風味を付与するための組成物 |
JP2022025685A (ja) * | 2020-07-29 | 2022-02-10 | キユーピー株式会社 | 食酢、飲食品、燻製香の付加方法、及び不快臭のマスキング方法 |
Also Published As
Publication number | Publication date |
---|---|
JP6678015B2 (ja) | 2020-04-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR20180030059A (ko) | 신규 발효 조미료 조성물 | |
JP6080287B2 (ja) | 焼酎、食材の処理方法、加工食品の製造方法、並びに、発酵調味料 | |
JP5089446B2 (ja) | 料理用酒類及びその用途、並びに、加工食品 | |
UA106069C2 (uk) | Основа, продукти, які її містять, способи її приготування та застосування основи | |
KR20090053350A (ko) | 멸치액젓 농축물을 이용한 msg 대체용 조미료 조성물 및그 제조방법 | |
JP2006149384A (ja) | 加工食品の製造方法 | |
JP2006197856A (ja) | 飲食品の風味改善方法、それにより得られた飲食品、及び飲食品の風味改善剤 | |
JP5746048B2 (ja) | 風味改良剤 | |
JP6678015B2 (ja) | 新規スモーク感付与剤及びその製造方法 | |
CN109463689A (zh) | 泡椒蒜蓉榨菜及其制备方法 | |
JP6945282B2 (ja) | 不快臭の消臭方法、並びに、加工食品の製造方法 | |
JP5165787B2 (ja) | 畜肉の漬物の製造方法 | |
JP2011200122A (ja) | 卵加工食品の製造方法 | |
JP5041276B2 (ja) | 醤油、その製造方法、及びこれによる醤油加工品。 | |
CN113163823A (zh) | 含丹贝酱料的制造方法及通过该方法制造的酱料 | |
KR101256809B1 (ko) | 과일의 연육작용 및 구운 소금을 활용한 저염 캔햄의 제조방법 | |
KR101189910B1 (ko) | 저염 발효 조미료 및 그 제조방법 | |
KR101476535B1 (ko) | 차가버섯 발효식초의 제조방법 | |
CN110799043A (zh) | 含有配料的乳化液状调味料 | |
JP2000125802A (ja) | 酸性調味料 | |
KR102075092B1 (ko) | 동충하초를 이용한 말고기 육포의 제조방법 | |
WO2022176979A1 (ja) | 香りの優れた醤油及び醤油様調味料、並びに加熱劣化臭の抑制方法、加熱劣化臭が抑制された容器詰組成物及び加熱劣化臭抑制用組成物 | |
JP5654840B2 (ja) | タマゴサラダの製造方法 | |
JP2010098969A (ja) | 飲食品材料及びこれを用いた飲料 | |
RU2723044C2 (ru) | Натуральная вкусоароматическая основа и способ ее приготовления |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20180823 |
|
A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A712 Effective date: 20190517 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20190619 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20190627 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20190823 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200114 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200304 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20200312 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20200316 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6678015 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |