JP6275638B2 - Flavor improver - Google Patents
Flavor improver Download PDFInfo
- Publication number
- JP6275638B2 JP6275638B2 JP2014513366A JP2014513366A JP6275638B2 JP 6275638 B2 JP6275638 B2 JP 6275638B2 JP 2014513366 A JP2014513366 A JP 2014513366A JP 2014513366 A JP2014513366 A JP 2014513366A JP 6275638 B2 JP6275638 B2 JP 6275638B2
- Authority
- JP
- Japan
- Prior art keywords
- mass
- flavor
- food
- hydrolyzate
- parts
- 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.)
- Active
Links
- 239000000796 flavoring agent Substances 0.000 title claims description 68
- 235000019634 flavors Nutrition 0.000 title claims description 68
- 235000013305 food Nutrition 0.000 claims description 50
- 150000003839 salts Chemical class 0.000 claims description 41
- 239000003795 chemical substances by application Substances 0.000 claims description 34
- 239000007787 solid Substances 0.000 claims description 24
- ONIBWKKTOPOVIA-SCSAIBSYSA-N D-Proline Chemical compound OC(=O)[C@H]1CCCN1 ONIBWKKTOPOVIA-SCSAIBSYSA-N 0.000 claims description 23
- 229910017053 inorganic salt Inorganic materials 0.000 claims description 21
- CKLJMWTZIZZHCS-UWTATZPHSA-N D-aspartic acid Chemical compound OC(=O)[C@H](N)CC(O)=O CKLJMWTZIZZHCS-UWTATZPHSA-N 0.000 claims description 18
- 229920000159 gelatin Polymers 0.000 claims description 17
- 235000019322 gelatine Nutrition 0.000 claims description 17
- WHUUTDBJXJRKMK-GSVOUGTGSA-N D-glutamic acid Chemical compound OC(=O)[C@H](N)CCC(O)=O WHUUTDBJXJRKMK-GSVOUGTGSA-N 0.000 claims description 16
- 229930182847 D-glutamic acid Natural products 0.000 claims description 14
- 235000013361 beverage Nutrition 0.000 claims description 14
- 108010010803 Gelatin Proteins 0.000 claims description 12
- 239000008273 gelatin Substances 0.000 claims description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 230000007062 hydrolysis Effects 0.000 claims description 10
- 238000006460 hydrolysis reaction Methods 0.000 claims description 10
- 230000003301 hydrolyzing effect Effects 0.000 claims description 3
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 claims description 3
- 239000001828 Gelatine Substances 0.000 claims 5
- 239000004129 EU approved improving agent Substances 0.000 claims 1
- 239000007857 degradation product Substances 0.000 claims 1
- 239000003531 protein hydrolysate Substances 0.000 description 59
- 235000002639 sodium chloride Nutrition 0.000 description 44
- 235000015067 sauces Nutrition 0.000 description 32
- 238000012360 testing method Methods 0.000 description 20
- 229930182820 D-proline Natural products 0.000 description 19
- 239000000843 powder Substances 0.000 description 19
- 235000021438 curry Nutrition 0.000 description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 239000000047 product Substances 0.000 description 12
- 239000002253 acid Substances 0.000 description 10
- 235000018102 proteins Nutrition 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 150000008574 D-amino acids Chemical class 0.000 description 9
- -1 amino acid enantiomers Chemical class 0.000 description 8
- 238000009835 boiling Methods 0.000 description 8
- 235000013351 cheese Nutrition 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 235000013599 spices Nutrition 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 239000000654 additive Substances 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 6
- 229940024606 amino acid Drugs 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000012085 test solution Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 235000019668 heartiness Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 241000282887 Suidae Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000013547 stew Nutrition 0.000 description 3
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 3
- KWOLFJPFCHCOCG-UHFFFAOYSA-N Acetophenone Chemical compound CC(=O)C1=CC=CC=C1 KWOLFJPFCHCOCG-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- QNAYBMKLOCPYGJ-UWTATZPHSA-N D-alanine Chemical compound C[C@@H](N)C(O)=O QNAYBMKLOCPYGJ-UWTATZPHSA-N 0.000 description 2
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N D-alpha-Ala Natural products CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- YNAVUWVOSKDBBP-UHFFFAOYSA-N Morpholine Chemical compound C1COCCN1 YNAVUWVOSKDBBP-UHFFFAOYSA-N 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- NQRYJNQNLNOLGT-UHFFFAOYSA-N Piperidine Chemical compound C1CCNCC1 NQRYJNQNLNOLGT-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000011054 acetic acid Nutrition 0.000 description 2
- 238000005903 acid hydrolysis reaction Methods 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- 230000006229 amino acid addition Effects 0.000 description 2
- 150000003863 ammonium salts Chemical class 0.000 description 2
- TZCXTZWJZNENPQ-UHFFFAOYSA-L barium sulfate Chemical compound [Ba+2].[O-]S([O-])(=O)=O TZCXTZWJZNENPQ-UHFFFAOYSA-L 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 235000021549 curry roux Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Chemical class 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- ZRSNZINYAWTAHE-UHFFFAOYSA-N p-methoxybenzaldehyde Chemical compound COC1=CC=C(C=O)C=C1 ZRSNZINYAWTAHE-UHFFFAOYSA-N 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 239000001931 piper nigrum l. white Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 241000283153 Cetacea Species 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- OCUCCJIRFHNWBP-IYEMJOQQSA-L Copper gluconate Chemical class [Cu+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O OCUCCJIRFHNWBP-IYEMJOQQSA-L 0.000 description 1
- 244000163122 Curcuma domestica Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- CKLJMWTZIZZHCS-UHFFFAOYSA-N D-OH-Asp Natural products OC(=O)C(N)CC(O)=O CKLJMWTZIZZHCS-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Chemical class OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- 150000008575 L-amino acids Chemical class 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical class NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical class OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Chemical class NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Chemical class 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 108010039918 Polylysine Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 102000004879 Racemases and epimerases Human genes 0.000 description 1
- 108090001066 Racemases and epimerases Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 229960003767 alanine Drugs 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- AZDRQVAHHNSJOQ-UHFFFAOYSA-N alumane Chemical class [AlH3] AZDRQVAHHNSJOQ-UHFFFAOYSA-N 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Chemical class OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- CTUDRLGCNRAIEA-UHFFFAOYSA-L calcium;chloride;hydroxide Chemical compound [OH-].[Cl-].[Ca+2] CTUDRLGCNRAIEA-UHFFFAOYSA-L 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000013375 chromatographic separation Methods 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Chemical class 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- RNDIHDKIZRODRW-UHFFFAOYSA-L magnesium;chloride;hydroxide Chemical compound [OH-].[Mg+2].[Cl-] RNDIHDKIZRODRW-UHFFFAOYSA-L 0.000 description 1
- 229940049920 malate Drugs 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- WWZKQHOCKIZLMA-UHFFFAOYSA-M octanoate Chemical class CCCCCCCC([O-])=O WWZKQHOCKIZLMA-UHFFFAOYSA-M 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Chemical class OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 235000008729 phenylalanine Nutrition 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- UQDJGEHQDNVPGU-UHFFFAOYSA-N serine phosphoethanolamine Chemical compound [NH3+]CCOP([O-])(=O)OCC([NH3+])C([O-])=O UQDJGEHQDNVPGU-UHFFFAOYSA-N 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- WBHQBSYUUJJSRZ-UHFFFAOYSA-M sodium bisulfate Chemical compound [Na+].OS([O-])(=O)=O WBHQBSYUUJJSRZ-UHFFFAOYSA-M 0.000 description 1
- 229910000342 sodium bisulfate Inorganic materials 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019408 sucralose 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
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- QEMXHQIAXOOASZ-UHFFFAOYSA-N tetramethylammonium Chemical class C[N+](C)(C)C QEMXHQIAXOOASZ-UHFFFAOYSA-N 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- 150000003751 zinc Chemical class 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Description
本特許出願は、２０１２年５月１日に出願された日本国特許出願２０１２−１０４６４０号に基づく優先権の主張を伴うものであり、かかる先の特許出願における全開示内容は、引用することにより本明細書の一部とされる。 This patent application is accompanied by a priority claim based on Japanese Patent Application No. 2012-104640 filed on May 1, 2012, and the entire disclosure in such earlier patent application is incorporated by reference. It is made a part of this specification.
本発明は、飲食品の風味改良剤および風味改良方法に関する。 The present invention relates to a flavor improving agent and a flavor improving method for foods and drinks.
アミノ酸は、種々の食材に含まれ、食品の味に大きく寄与している。従来、鏡像異性体のないグリシン以外は、Ｌ−体のみが風味に関与していると考えられていた。例えば、非特許文献１には、大豆蛋白質の加水分解によりＤ−アミノ酸が生じることが記載されている。しかしながら、Ｄ−アミノ酸の風味への関与については何ら記載されていない。 Amino acids are contained in various foods and greatly contribute to the taste of food. Conventionally, it was thought that only the L-form was involved in the flavor, except for glycine without an enantiomer. For example, Non-Patent Document 1 describes that D-amino acid is generated by hydrolysis of soybean protein. However, there is no description about the involvement of D-amino acids in the flavor.
近年の研究から、Ｄ−アミノ酸のなかにも味に関与するものがあることが示され始めている。例えば、特許文献１には、Ｄ−アラニンを添加して旨みを増加させる日本酒の製造方法が記載されている。 Recent research has begun to show that some D-amino acids are also related to taste. For example, Patent Document 1 describes a method for producing sake that adds D-alanine to increase umami.
また、非特許文献２には、Ｄ−アスパラギン酸高含有の日本酒が報告されている。 Non-Patent Document 2 reports sake containing a high content of D-aspartic acid.
本発明は、風味改良効果に優れた蛋白質加水分解物、または風味改良剤を提供することを目的とする。 An object of this invention is to provide the protein hydrolyzate excellent in the flavor improvement effect, or a flavor improving agent.
本発明によれば以下の発明が提供される。
（１）Ｄ−プロリンまたはその塩を含有する蛋白質加水分解物であって、
無機塩を除いた蛋白質加水分解物の固形分１００質量部に対してＤ−プロリンを０．５質量部以上含有する蛋白質加水分解物。
（２）無機塩を除いた蛋白質加水分解物の固形分１００質量部に対してＤ-アスパラギン酸を１質量部以上含有する、（１）に記載の蛋白質加水分解物。
（３）無機塩を除いた蛋白質加水分解物の固形分１００質量部に対してＤ−グルタミン酸を０．７質量部以上含有する、（１）または（２）に記載の蛋白質加水分解物。
（４）蛋白質加水分解物が、蛋白質を水素イオン濃度５ｍｏｌ／Ｌ以上の溶液中で加水分解して得られる蛋白質である、（１）〜（３）のいずれか一つに記載の蛋白質加水分解物。
（５）加水分解が、１００℃以上１８０℃以下、２５時間以上で行われる、（４）に記載の蛋白質加水分解物。
（６）（１）〜（５）のいずれか一つに記載の蛋白質加水分解物を含有する、風味改良剤。
（７）（１）〜（５）のいずれか一つに記載の蛋白質加水分解物または（６）に記載の風味改良剤を含有させてなる、飲食品。
（８）（１）〜（５）のいずれか一つに記載の蛋白質加水分解物または（６）に記載の風味改良剤を飲食品に含有させる工程を含む、風味の改良された飲食品の製造方法。
（９）（１）〜（５）のいずれか一つに記載の蛋白質加水分解物または（６）に記載の風味改良剤を飲食品に含有させる工程を含む、飲食品の風味改良方法。
（１０）風味改良剤としての、（１）〜（５）のいずれか一つに記載の蛋白質加水分解物の使用。
（１１）（１）〜（５）のいずれか一つに記載の蛋白質加水分解物を飲食品に含有させる、（１０）に記載の使用。According to the present invention, the following inventions are provided.
(1) A protein hydrolyzate containing D-proline or a salt thereof,
A protein hydrolyzate containing 0.5 parts by mass or more of D-proline with respect to 100 parts by mass of a solid content of the protein hydrolyzate excluding inorganic salts.
(2) The protein hydrolyzate according to (1), containing 1 part by mass or more of D-aspartic acid with respect to 100 parts by mass of the solid content of the protein hydrolyzate excluding inorganic salts.
(3) The protein hydrolyzate according to (1) or (2), containing 0.7 parts by mass or more of D-glutamic acid with respect to 100 parts by mass of the solid content of the protein hydrolyzate excluding inorganic salts.
(4) The protein hydrolyzate according to any one of (1) to (3), wherein the protein hydrolyzate is a protein obtained by hydrolyzing a protein in a solution having a hydrogen ion concentration of 5 mol / L or more. object.
(5) The protein hydrolyzate according to (4), wherein the hydrolysis is performed at 100 ° C. or higher and 180 ° C. or lower for 25 hours or longer.
(6) A flavor improving agent containing the protein hydrolyzate according to any one of (1) to (5).
(7) A food or drink comprising the protein hydrolyzate according to any one of (1) to (5) or the flavor improving agent according to (6).
(8) A food / beverage product with improved flavor, comprising the step of incorporating the protein hydrolyzate according to any one of (1) to (5) or the flavor improver according to (6) into a food / beverage product. Production method.
(9) A method for improving the flavor of a food or drink, comprising the step of incorporating the protein hydrolyzate according to any one of (1) to (5) or the flavor improving agent according to (6) into the food or drink.
(10) Use of the protein hydrolyzate according to any one of (1) to (5) as a flavor improver.
(11) Use as described in (10) which makes food-drinks contain the protein hydrolyzate as described in any one of (1)-(5).
本発明によれば、飲食品において優れた風味改良効果を奏することができる。 ADVANTAGE OF THE INVENTION According to this invention, there exists an outstanding flavor improvement effect in food-drinks.
本明細書において、「Ｄ−アミノ酸」とはアミノ酸の立体異性体のうちＤ−体を意味する。本発明におけるＤ−プロリン、Ｄ−アスパラギン酸またはＤ−グルタミン酸は、それぞれのアミノ酸のＤ−体である。 In the present specification, “D-amino acid” means a D-isomer among stereoisomers of amino acids. D-proline, D-aspartic acid or D-glutamic acid in the present invention is a D-form of each amino acid.
蛋白質加水分解物
本発明の蛋白質加水分解物は、少なくともＤ−プロリンまたはその塩を含有することを一つの特徴としている。本発明の蛋白質加水分解物における無機塩を除いた蛋白質加水分解物の固形分（以下、「非無機塩性固形分」ともいう）あたりのＤ−プロリン自体の含有量は、乾燥質量基準で、非無機塩性固形分１００質量部に対し、好ましくは０．５質量部以上１００質量部以下であり、より好ましくは１質量部以上９５質量部以下であり、さらに好ましくは、１．５質量部以上９５質量部以下であり、さらに一層好ましくは２質量部以上９５質量部以下であり、特に好ましくは４質量部以上９５質量部以下である。 Protein hydrolyzate The protein hydrolyzate of the present invention is characterized by containing at least D-proline or a salt thereof. The content of D-proline per solid content (hereinafter also referred to as “non-inorganic salt solid content”) of the protein hydrolyzate excluding inorganic salts in the protein hydrolyzate of the present invention is on a dry mass basis, Preferably it is 0.5 mass part or more and 100 mass parts or less with respect to 100 mass parts of non-inorganic salt solid content, More preferably, it is 1 mass part or more and 95 mass parts or less, More preferably, it is 1.5 mass parts. It is 95 mass parts or less, More preferably, it is 2 mass parts or more and 95 mass parts or less, Especially preferably, they are 4 mass parts or more and 95 mass parts or less.
本発明の蛋白質加水分解物中の非無機塩性固形分の質量％は、蛋白質加水分解物の全固形分（質量％）から無機塩含量（質量％）を引くことにより容易に算出することができる。ここで、蛋白質加水分解物の全固形分（質量％）は、例えば、加熱乾燥式水分計等によって定量することができる。 The mass% of the non-inorganic salt solid content in the protein hydrolyzate of the present invention can be easily calculated by subtracting the inorganic salt content (mass%) from the total solid content (mass%) of the protein hydrolyzate. it can. Here, the total solid content (mass%) of the protein hydrolyzate can be quantified by, for example, a heat-drying moisture meter or the like.
また、蛋白質加水分解物の無機塩含量（質量％）は、例えば、無機塩が塩化ナトリウムの場合、電位差自動滴定装置等によって定量することができる。無機塩としては、例えば、塩化アンモニウム、硫酸銅、塩化ナトリウム、塩化カルシウム、酢酸ナトリウム、炭酸ナトリウム、硫酸バリウム、リン酸カルシウム、硫酸水素ナトリウム、リン酸二水素ナトリウム、炭酸水素ナトリウム、リン酸水素二ナトリウム、塩化水酸化カルシウム、塩化水酸化マグネシウム、塩化マグネシウム、硫酸ナトリウム、等が挙げられる。 Further, the inorganic salt content (mass%) of the protein hydrolyzate can be quantified by, for example, an automatic potentiometric titrator when the inorganic salt is sodium chloride. Examples of inorganic salts include ammonium chloride, copper sulfate, sodium chloride, calcium chloride, sodium acetate, sodium carbonate, barium sulfate, calcium phosphate, sodium hydrogen sulfate, sodium dihydrogen phosphate, sodium hydrogen carbonate, disodium hydrogen phosphate, Examples thereof include calcium chloride hydroxide, magnesium chloride hydroxide, magnesium chloride, sodium sulfate, and the like.
また、本発明の蛋白質加水分解物中のＤ−プロリンをはじめとするＤ−アミノ酸の含有量は、例えば、ガスクロマトグラフィー等（たとえば、分析方法についてはH.Frank,G.J.Nicholson,E.Bayer: J.Chromatogr.Sci.,15,174（1977）Rapid gas chromatographic separation of amino acid enantiomers with a novel chiral stationary phase.記載の方法）によって定量することができる。 In addition, the content of D-amino acids including D-proline in the protein hydrolyzate of the present invention is, for example, gas chromatography and the like (for example, H. Frank, GJ Nicholson, E. Bayer: J. Chromatogr. Sci., 15, 174 (1977) Rapid gas chromatographic separation of amino acid enantiomers with a novel chiral stationary phase.
本発明の蛋白質加水分解物は、全窒素が１質量％である場合において、Ｄ−プロリンを０．０５質量％以上８．２質量％以下、好ましくは０．１質量％以上８．２質量％以下、より好ましくは０．１５質量％以上８．２質量％以下、さらに好ましくは０．２質量％以上６．２５質量％以下、特に好ましくは０．２５質量％以上５．５５質量％以下含有する。 In the protein hydrolyzate of the present invention, when the total nitrogen is 1% by mass, D-proline is 0.05% by mass or more and 8.2% by mass or less, preferably 0.1% by mass or more and 8.2% by mass. Or less, more preferably 0.15% by mass or more and 8.2% by mass or less, further preferably 0.2% by mass or more and 6.25% by mass or less, and particularly preferably 0.25% by mass or more and 5.55% by mass or less. To do.
また、本発明の蛋白質加水分解物はＤ−アスパラギン酸を含んでいることが好ましい。
本発明の蛋白質加水分解物における無機塩を除いた蛋白質加水分解物の固形分あたりのＤ−アスパラギン酸自体の含有量は、乾燥質量基準で、無機塩を除いた蛋白質加水分解物の固形分１００質量部に対し、好ましくは１質量部以上９５質量部以下であり、より好ましくは１．１質量部以上９５質量部以下であり、さらに好ましくは１．３質量部以上９５質量部以下であり、特に好ましくは１．５質量部以上９５質量部以下である。The protein hydrolyzate of the present invention preferably contains D-aspartic acid.
The content of D-aspartic acid itself per solid content of the protein hydrolyzate excluding the inorganic salt in the protein hydrolyzate of the present invention is 100% solid content of the protein hydrolyzate excluding the inorganic salt on a dry mass basis. Preferably, it is 1 part by mass or more and 95 parts by mass or less, more preferably 1.1 parts by mass or more and 95 parts by mass or less, and further preferably 1.3 parts by mass or more and 95 parts by mass or less, with respect to parts by mass. Particularly preferably, it is 1.5 parts by mass or more and 95 parts by mass or less.
また、本発明の蛋白質加水分解物は、全窒素が１質量％である場合において、Ｄ−アスパラギン酸を、好ましくは０．０７質量％以上９．５質量％以下であり、より好ましくは０．１０質量％以上９．５質量％以下、さらに好ましくは０．１１質量％以上６．２５質量％以下、特に好ましくは０．１２質量％以上５．５５質量％以下含有する。 In the protein hydrolyzate of the present invention, when the total nitrogen is 1% by mass, D-aspartic acid is preferably 0.07% by mass to 9.5% by mass, and more preferably 0.8%. 10 mass% or more and 9.5 mass% or less, More preferably, it is 0.11 mass% or more and 6.25 mass% or less, Most preferably, it contains 0.12 mass% or more and 5.55 mass% or less.
また、本発明の蛋白質加水分解物はＤ−グルタミン酸を含んでいることが好ましい。本発明の蛋白質加水分解物における無機塩を除いた蛋白質加水分解物の固形分あたりのＤ−グルタミン酸自体の含有量は、乾燥質量基準で、無機塩を除いた蛋白質加水分解物の固形分１００質量部に対し、好ましくは０．７質量部以上９４質量部以下であり、より好ましくは１質量部以上９４質量部以下であり、さらに好ましくは１．５質量部以上９４質量部以下であり、特に好ましくは２質量部以上９４質量部以下である。 The protein hydrolyzate of the present invention preferably contains D-glutamic acid. The content of D-glutamic acid per solid content of the protein hydrolyzate excluding the inorganic salt in the protein hydrolyzate of the present invention is 100 masses of the solid content of the protein hydrolyzate excluding the inorganic salt on a dry mass basis. Is preferably 0.7 parts by weight or more and 94 parts by weight or less, more preferably 1 part by weight or more and 94 parts by weight or less, still more preferably 1.5 parts by weight or more and 94 parts by weight or less. Preferably they are 2 to 94 mass parts.
また、本発明の蛋白質加水分解物は、全窒素が１質量％である場合において、Ｄ−グルタミン酸を、好ましくは０．０５質量％以上１０．５質量％以下、より好ましくは０．０７質量％以上１０．５質量％以下、さらに好ましくは０．１質量％以上６．２５質量％以下、特に好ましくは０．１５質量％以上５．５５質量％以下含有する。 Further, the protein hydrolyzate of the present invention, when the total nitrogen is 1% by mass, is preferably D-glutamic acid, preferably 0.05% by mass to 10.5% by mass, more preferably 0.07% by mass. The content is 10.5% by mass or less, more preferably 0.1% by mass or more and 6.25% by mass or less, and particularly preferably 0.15% by mass or more and 5.55% by mass or less.
本発明の蛋白質加水分解物におけるＤ−アミノ酸（Ｄ−プロリン、Ｄ−アスパラギン酸およびＤ−グルタミン酸）の塩は、飲食品への添加が許容される塩であれば特に制限されず、例えば、酸付加塩、金属塩、アンモニウム塩、有機アミン付加塩またはアミノ酸付加塩等が挙げられる。 The salt of D-amino acid (D-proline, D-aspartic acid and D-glutamic acid) in the protein hydrolyzate of the present invention is not particularly limited as long as it is a salt that can be added to foods and drinks. Examples include addition salts, metal salts, ammonium salts, organic amine addition salts, amino acid addition salts, and the like.
また、酸付加塩としては、塩酸塩、硫酸塩、硝酸塩、リン酸塩等の無機酸塩、酢酸塩、マレイン酸塩、フマル酸塩、クエン酸塩、リンゴ酸塩、乳酸塩、α−ケトグルタル酸塩、グルコン酸塩またはカプリル酸塩等の有機酸塩が挙げられる。 Acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate and phosphate, acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutar Organic acid salts such as acid salts, gluconates or caprylates.
また、金属塩としては、ナトリウム塩、カリウム塩等のアルカリ金属塩、マグネシウム塩、カルシウム塩等のアルカリ土類金属塩、アルミニウム塩または亜鉛塩等が挙げられる。 Examples of the metal salt include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and calcium salt, aluminum salt and zinc salt.
また、アンモニウム塩としては、アンモニウム、テトラメチルアンモニウム等の塩があげられる。有機アミン付加塩としては、モルホリンまたはピペリジン等の塩が挙げられる。 Examples of ammonium salts include ammonium and tetramethylammonium salts. Examples of organic amine addition salts include salts such as morpholine and piperidine.
また、アミノ酸付加塩としては、グリシン、フェニルアラニン、リジン、アスパラギン酸またはグルタミン酸等の塩が挙げられる。 Examples of amino acid addition salts include salts of glycine, phenylalanine, lysine, aspartic acid or glutamic acid.
本発明の蛋白質加水分解物の原料となる蛋白質は、特に限定されず、アミノ酸またはペプチドから合成された蛋白質であってもよいし、生物由来のものを用いてもよい。
上記蛋白質は、好ましくは生物由来の蛋白質であり、より好ましくは植物由来、動物由来または微生物由来（酵母または乳酸菌等）であり、さらに好ましくは動物由来であり、さらに一層好ましくはゼラチンまたはコラーゲンである。ゼラチンまたはコラーゲンをはじめとする蛋白質の由来する動物は、特に限定されず、例えば、牛、豚、羊、山羊、鶏、家鴨、鴨、鯨、硬骨魚類、軟骨魚類（サメ、エイ等）等が挙げられるが、好ましくは牛、豚または軟骨魚類であり、より好ましくは豚である。The protein used as the raw material of the protein hydrolyzate of the present invention is not particularly limited, and may be a protein synthesized from an amino acid or a peptide, or a biological one may be used.
The protein is preferably a biological protein, more preferably a plant-derived, animal-derived, or microorganism-derived (yeast or lactic acid bacterium), more preferably an animal-derived, and still more preferably gelatin or collagen. . The animal from which the protein such as gelatin or collagen is derived is not particularly limited, and examples thereof include cattle, pigs, sheep, goats, chickens, domestic duck, duck, whales, teleosts, cartilaginous fish (sharks, rays, etc.). Among them, cows, pigs or cartilaginous fish are preferable, and pigs are more preferable.
本発明において蛋白質を加水分解する方法は、特に限定されず、例えば、アルカリによる加水分解、酸による加水分解、酵素による加水分解等が挙げられるが、好ましくは酸加水分解である。 In the present invention, the method for hydrolyzing the protein is not particularly limited, and examples thereof include alkali hydrolysis, acid hydrolysis, enzyme hydrolysis, and the like, and acid hydrolysis is preferable.
酸による加水分解時に用いる酸の種類は、特に限定されず、例えば、塩酸、硫酸、酢酸または乳酸等が挙げられるが、蛋白質の加水分解のし易さ等を考慮すると、好ましくは硫酸または塩酸であり、より好ましくは塩酸である。 The type of acid used at the time of hydrolysis with an acid is not particularly limited, and examples thereof include hydrochloric acid, sulfuric acid, acetic acid, and lactic acid. In consideration of easiness of protein hydrolysis, sulfuric acid or hydrochloric acid is preferable. Yes, more preferably hydrochloric acid.
また、酸による加水分解時の酸濃度は、特に限定されないが、好ましくは水素イオン濃度として、５ｍｏｌ／L以上である。より具体的には、酸として塩酸を用いた場合、塩酸の濃度としては５ｍｏｌ／L以上である。
かかる加水分解の溶液に用いられる媒体は、水等の水性媒体が挙げられる。The acid concentration during hydrolysis with an acid is not particularly limited, but is preferably 5 mol / L or more as the hydrogen ion concentration. More specifically, when hydrochloric acid is used as the acid, the concentration of hydrochloric acid is 5 mol / L or more.
Examples of the medium used for the hydrolysis solution include aqueous media such as water.
また、酸による加水分解時の反応温度は、特に限定されないが、好ましくは１００℃以上であり、より好ましくは１００℃以上１８０℃以下であり、さらに好ましくは１０５℃以上１６０℃以下である。 The reaction temperature during hydrolysis with an acid is not particularly limited, but is preferably 100 ° C or higher, more preferably 100 ° C or higher and 180 ° C or lower, and further preferably 105 ° C or higher and 160 ° C or lower.
酸による加水分解の時間は、特に限定されないが、好ましくは、２５時間以上であり、より好ましくは、５時間以上７２時間以下であり、さらに好ましくは３０時間以上７２時間以下である。 The time for hydrolysis with an acid is not particularly limited, but is preferably 25 hours or more, more preferably 5 hours or more and 72 hours or less, and further preferably 30 hours or more and 72 hours or less.
上記条件は、Ｄ−プロリン、Ｄ−アスパラギン酸もしくはＤ−グルタミン酸またはそれらの塩を高レベルで含有する蛋白質加水分解物を提供するために好ましい。 The above conditions are preferable for providing a protein hydrolyzate containing a high level of D-proline, D-aspartic acid or D-glutamic acid or a salt thereof.
また、本発明の蛋白質加水分解物は、ラセマーゼ等の酵素を用いてＤ−プロリン、Ｄ−アスパラギン酸またはＤ−グルタミン酸の含有量を増加させて用いることもでき、本発明にはかかる態様も包含される。 The protein hydrolyzate of the present invention can also be used by increasing the content of D-proline, D-aspartic acid or D-glutamic acid using an enzyme such as racemase, and the present invention includes such an embodiment. Is done.
本発明の蛋白質加水分解物を風味改良効果が求められている飲食品に添加することにより、飲食品の風味を改良することができる。したがって、本発明の好ましい態様によれば、蛋白質加水分解物を含有する風味改良剤が提供される。また、別の好ましい態様によれば、風味改良剤としての、上記蛋白質加水分解物の使用が提供される。 By adding the protein hydrolyzate of the present invention to a food or drink for which a flavor improving effect is required, the taste of the food or drink can be improved. Therefore, according to the preferable aspect of this invention, the flavor improving agent containing a protein hydrolyzate is provided. Moreover, according to another preferable aspect, use of the said protein hydrolyzate as a flavor improving agent is provided.
本発明における風味改良の効果は、特に限定されないが、例えば、飲食品の甘味の向上、味のまとまりの向上、濃厚さの向上、こく味の向上、持続性の向上、煮込み感の向上、卵感の向上、油脂感の向上、香辛料感の向上、およびチーズ感の向上等が挙げられ、好ましくは、味のまとまりの向上、濃厚さの向上、こく味の向上、持続性の向上、卵感の向上、香辛料感の向上またはチーズ感の向上であり、より好ましくはこく味の向上、持続性の向上、香辛料感の向上またはチーズ感の向上である。したがって、一つの態様によれば、本発明の風味改良剤は、こく味向上剤、持続性の向上剤、香辛料感の向上剤またはチーズ感向上剤である。 The effect of improving the flavor in the present invention is not particularly limited. For example, the sweetness of food and drink is improved, the taste is improved, the richness is improved, the kokumi is improved, the sustainability is improved, the feeling of stew is improved, and the egg Improvement of feeling, improvement of oil and fat feeling, improvement of spice feeling, improvement of cheese feeling, and the like, preferably improvement of taste unity, improvement of richness, improvement of kokumi, improvement of sustainability, feeling of egg Improvement, improvement of spice feeling or improvement of cheese feeling, more preferably improvement of body taste, improvement of sustainability, improvement of spice feeling or improvement of cheese feeling. Therefore, according to one aspect, the flavor improving agent of the present invention is a kokumi improving agent, a sustaining improving agent, a spice improving agent, or a cheese feeling improving agent.
また、本発明の風味改良剤は、本発明の蛋白質加水分解物をそのまま風味改良剤として用いてもよいが、他の食品衛生上許容可能な添加物をさらに含んでいてもよい。例えば、飲食品の風味の効果的な改良を勘案して、Ｄ−アミノ酸またはその塩等を単独で、または二種以上組み合わせてさらに含有させてもよい。そして、本発明の好ましい態様によれば、風味改良剤は、Ｄ−プロリン、Ｄ−アスパラギン酸およびＤ−グルタミン酸からなる群から選択されるアミノ酸をさらに含んでなる。 Further, the flavor improving agent of the present invention may use the protein hydrolyzate of the present invention as it is as a flavor improving agent, but may further contain other food hygiene acceptable additives. For example, in consideration of effective improvement of the flavor of food and drink, D-amino acids or salts thereof may be further contained alone or in combination of two or more. And according to the preferable aspect of this invention, a flavor improving agent further comprises the amino acid selected from the group which consists of D-proline, D-aspartic acid, and D-glutamic acid.
本発明の風味改良剤におけるＤ−プロリン、Ｄ−アスパラギン酸およびＤ−グルタミン酸自体の含有量、全窒素含有量、全窒素１質量％当たり当該Ｄ−アミノ酸含有量は、添加対象の飲食品の種類または性質に応じて適宜決定してよいが、好ましくは上述した蛋白質加水分解物と同様とされる。 The content of D-proline, D-aspartic acid and D-glutamic acid itself, the total nitrogen content, and the D-amino acid content per 1% by mass of total nitrogen in the flavor improving agent of the present invention are the types of foods and beverages to be added. Alternatively, it may be appropriately determined depending on the properties, but is preferably the same as the protein hydrolyzate described above.
また、上記の他の食品衛生上許容可能な添加物としては、特に限定されないが、例えば、塩化ナトリウム等の無機塩、アスコルビン酸、フマル酸、リンゴ酸、酢酸、酒石酸、クエン酸、脂肪酸等のカルボン酸等の酸、Ｌ−グルタミン酸ナトリウム、Ｌ−グリシン、Ｌ−アラニン等のＬ−アミノ酸、イノシン酸ナトリウム、グアニル酸ナトリウム等の核酸、ショ糖、ブドウ糖、乳糖等の糖類、デキストリン、各種澱粉等の賦形剤、増粘剤（キサンタンガム、グァーガム、カラギーナン等）、ｐＨ調整剤、甘味料（スクラロース、ソーマチン、アセスルファムカリウム、アスパルテーム、キシリトール、カンゾウ抽出物、サッカリンおよびその塩、ステビア、ソルビトール等）、酸化防止剤（エリソルビン酸、カテキン、トコフェロール等）、着色料（アナトー色素、ウコン色素、β−カロチン等）、香料（アセト酢酸エチル、アセトフェノン、アニスアルデヒド等の合成香料、または天然香料）、保存料（安息香酸ナトリウム、しらこたん白抽出物、ソルビン酸カリウム、プロピオン酸カルシウム、ポリリジン等）、栄養強化剤（ビタミンＡ、ビタミンＣ等のビタミン類、塩化カルシウム等のミネラル類等）、水等の飲食品に使用可能な添加物、醤油、味噌、畜肉エキス、家禽エキス、魚介エキス、酵母エキス、蛋白質加水分解物等の天然調味料、スパイス類、ハーブ類等の香辛料、デキストリン、各種澱粉等の賦形剤等を含有してもよい。また、本発明の風味改良剤は、調味料として用いてもよい。 In addition, the other food hygiene acceptable additive is not particularly limited, for example, inorganic salts such as sodium chloride, ascorbic acid, fumaric acid, malic acid, acetic acid, tartaric acid, citric acid, fatty acid, etc. Acids such as carboxylic acids, L-amino acids such as sodium L-glutamate, L-glycine and L-alanine, nucleic acids such as sodium inosinate and sodium guanylate, sugars such as sucrose, glucose and lactose, dextrin, various starches, etc. Excipients, thickeners (xanthan gum, guar gum, carrageenan, etc.), pH adjusters, sweeteners (sucralose, thaumatin, acesulfame potassium, aspartame, xylitol, licorice extract, saccharin and its salts, stevia, sorbitol, etc.), Antioxidants (erythorbic acid, catechin, tocopherol, etc.), wearing (Anato dye, turmeric dye, β-carotene, etc.), fragrance (synthetic fragrance such as ethyl acetoacetate, acetophenone, anisaldehyde, or natural fragrance), preservative (sodium benzoate, shirako protein extract, sorbic acid) Potassium, calcium propionate, polylysine, etc.), nutrient enhancers (vitamins such as vitamin A and vitamin C, minerals such as calcium chloride), additives that can be used for food and drink such as water, soy sauce, miso, livestock meat Extracts, poultry extracts, seafood extracts, yeast extracts, natural seasonings such as protein hydrolysates, spices such as spices and herbs, dextrins, excipients such as various starches, and the like may also be included. Moreover, you may use the flavor improving agent of this invention as a seasoning.
また、本発明の風味改良剤は、液状、粉状、顆粒状等のいずれの形状を有するものであってもよい。あるいは、油脂と乳化剤および必要に応じて増粘安定剤を添加して乳化することにより、乳液状とすることもできる。 Moreover, the flavor improving agent of this invention may have any shapes, such as liquid form, a powder form, and a granular form. Or it can also be made into emulsion by adding fats and oils, an emulsifier, and a thickening stabilizer as needed, and emulsifying.
本発明の風味改良剤中の蛋白質加水分解物の含有量は、特に規定されないが、例えば、０．５〜１００質量％とすることができる。 The content of the protein hydrolyzate in the flavor improving agent of the present invention is not particularly defined, but can be, for example, 0.5 to 100% by mass.
飲食品
本発明の風味改良剤を風味改良効果が求められている飲食品に含有させることにより、飲食品の風味を改良することができる。したがって、本発明の一つの態様によれば、風味改良剤を含有させてなる、飲食品が提供される。 Food / beverage products By including the flavor improving agent of the present invention in a food / beverage product for which a flavor improvement effect is required, the flavor of the food / beverage products can be improved. Therefore, according to one aspect of the present invention, there is provided a food or drink product containing a flavor improver.
本発明の風味改良剤を飲食品に含有させる工程では、風味改良剤を飲食品の最終製品に加えても、飲食品の製造工程前および製造工程中に加えてもよく、飲食品の製造工程には加熱工程（例えば、煮込み工程）を含んでいてもよい。また、本発明の風味改良剤は、摂食時直前に飲食品に加えてもよい。さらに、本発明の風味改良剤を２回以上に分けて、飲食品に加えてもよい。 In the step of adding the flavor improver of the present invention to the food or drink, the flavor improver may be added to the final product of the food or drink, or may be added before and during the manufacturing process of the food or drink. May include a heating step (for example, a stew step). Moreover, you may add the flavor improving agent of this invention to food-drinks just before eating. Furthermore, you may add the flavor improving agent of this invention to food-drinks in 2 steps or more.
また、風味改良剤を飲食品へ含有させる手法としては、本発明の風味改良剤を飲食品に加えてもよいし、飲食品を本発明の風味改良剤に加えてもよく、または飲食品と、本発明の風味改良剤と混合して用いてもよい。飲食品を本発明の風味改良剤に加えるとは、例えば、本発明の風味改良剤が既に存在する容器等に、飲食品が加える態様も含まれる。 Moreover, as a method of including a flavor improver in a food or drink, the flavor improver of the present invention may be added to the food or drink, the food or drink may be added to the flavor improver of the present invention, or The flavor improving agent of the present invention may be used as a mixture. Adding food and drink to the flavor improver of the present invention includes, for example, a mode in which the food and drink is added to a container in which the flavor improver of the present invention already exists.
本発明の風味改良剤が添加される飲食品は、特にその種類は限定されず、液体、固体、または半固体のいずれの形態のものであってもよく、他の食品原料調味料または風味改良剤等が含有されてなる飲食品であってもよい。飲食品の具体的な例としては、飲料、マヨネーズ、ソース、漬物、たれ、インスタント食品、食パン、スープ、ラーメン、ビタミン剤等が挙げられるが、好適な例としては、カレー、ホワイトシチュー、グラタン、ラーメンスープ等の飲食品が挙げられる。 The food / beverage products to which the flavor improving agent of the present invention is added are not particularly limited, and may be in any form of liquid, solid, or semi-solid, and other food ingredient seasonings or flavor improvers. It may be a food or drink containing an agent or the like. Specific examples of the food and drink include beverages, mayonnaise, sauces, pickles, sauce, instant food, bread, soup, ramen, vitamins, etc., but suitable examples include curry, white stew, gratin, Food and drink such as ramen soup.
本発明の風味改良剤の飲食品への添加量は、特に限定されず、添加対象や、加水分解する蛋白質の種類、性質等に応じて当業者が適宜決定することができるが、例えば、飲食品１００質量部に対して、蛋白質加水分解物（乾燥質量を基準）として０．０１〜９９質量部であり、好ましくは０．１〜５０質量部である。 The addition amount of the flavor improving agent of the present invention to foods and drinks is not particularly limited, and can be appropriately determined by those skilled in the art depending on the addition target, the type of protein to be hydrolyzed, the nature, etc. It is 0.01-99 mass parts as a protein hydrolyzate (on the basis of dry mass) with respect to 100 mass parts of goods, Preferably it is 0.1-50 mass parts.
より具体的には、例えば、カレーソースの場合、風味改良効果の向上を勘案すれば、風味改良剤の飲食品への添加量は、蛋白質加水分解物として、好ましくはカレーソース１００質量部当たり０．１質量部以上であり、より好ましくは、０．２質量部以上である。 More specifically, for example, in the case of curry sauce, if the improvement in flavor improvement is taken into account, the amount of the flavor improver added to the food or drink is preferably 0 as the protein hydrolyzate per 100 parts by weight of curry sauce. .1 part by mass or more, and more preferably 0.2 part by mass or more.
また、本発明の一つの態様によれば、本発明の蛋白質加水分解物を飲食品に含有させる工程を含む、風味が改良された飲食品の製造方法が提供される。 Moreover, according to one aspect of this invention, the manufacturing method of the food / beverage products with improved flavor including the process which contains the protein hydrolyzate of this invention in food / beverage products is provided.
また、本発明の別の態様によれば、本発明の蛋白質加水分解物を飲食品に含有させる工程を含む、飲食品の風味改良方法が提供される。 Moreover, according to another aspect of this invention, the flavor improvement method of food-drinks including the process of making the food-drinks contain the protein hydrolyzate of this invention is provided.
本発明の飲食品の製造方法および本発明の風味改良方法は、本発明の風味改良剤に関する上記記載に基づいて実施することができる。すなわち、本発明の飲食品の製造方法および本発明の風味改良方法における蛋白質加水分解物を飲食品に含有させる工程は、本発明の風味改良剤の使用態様に準じて実施することができる。すなわち、蛋白質加水分解物を加える時期、加える方法およびその飲食品に含有させる量は、本発明の風味改良剤と同じあってよい。 The manufacturing method of the food / beverage products of this invention and the flavor improvement method of this invention can be implemented based on the said description regarding the flavor improvement agent of this invention. That is, the step of incorporating the protein hydrolyzate into the food or drink in the method for producing the food or drink of the present invention and the flavor improving method of the present invention can be carried out according to the use mode of the flavor improver of the present invention. That is, the timing of adding the protein hydrolyzate, the method of adding the protein hydrolyzate, and the amount of the protein hydrolyzate may be the same as the flavor improving agent of the present invention.
なお、蛋白質加水分解物の他、飲食品に使用可能な他の添加物を飲食品へ含有させる場合には、他の添加物は蛋白質加水分解物と同時に飲食品に加えてもよく、別々に加えてもよい。さらに、蛋白質加水分解物を飲食品に使用可能な他の添加物と混合して、飲食品へ加えてもよい。 In addition to protein hydrolyzate, when other additives usable for food and drink are included in the food and drink, other additives may be added to the food and drink simultaneously with the protein hydrolyzate. May be added. Furthermore, you may mix a protein hydrolyzate with the other additive which can be used for food / beverage products, and may add to food / beverage products.
以下、実施例により本発明をより具体的に説明するが、本発明の技術範囲はこれらの例示に限定されるものではない。なお、以下、「％」とあるのは、特に断りがない限り、いずれも質量％である。また、本実施例では、非無機塩性固形分を非食塩性固形分で示す。
食塩含量は電位差測定で測定した。また、Ｄ−ＰｒｏはＤ−プロリンを、Ｄ−ＡｓｐはＤ−アスパラギン酸を、Ｄ−ＧｌｕはＤ−グルタミン酸を示す。EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations. Hereinafter, “%” means mass% unless otherwise specified. Moreover, in a present Example, non-inorganic salt solid content is shown by non-salt solid content.
The salt content was measured by potentiometric measurement. D-Pro represents D-proline, D-Asp represents D-aspartic acid, and D-Glu represents D-glutamic acid.
実施例１
１０ｍｏｌ／Ｌの塩酸６０ｍLとゼラチン２８ｇ(乾燥減量８７．５%)をメディウム瓶中で混合し、試験液を調製した。次に、加圧容器を用いて、１２５℃にて１８時間（試験液１）および７２時間（試験液２）の各時間、撹拌加熱処理を行った。試験液を冷した後、水酸化ナトリウム水溶液を用いてｐＨ４に調整した。ｐＨを調整した試験液１および２を、水分量が５質量％以下になるように、熱風乾燥し、各粉末１および２を得た。得た粉末について、分析を行った結果を表２に示す。非無機塩（食塩）性固形分あたりのＤ−プロリン量は、全固形分中から無機塩（食塩）換算質量を除いた値のうち、ＧＣ（検出器はＦＩＤ）を用いて測定したＤ−プロリン量の質量比率を用いて定量した。全窒素は全質量あたりの質量％で示す（ケルダール法による）。なお、無機塩（食塩）量の定量は電位差自動滴定装置を用いて行った。Example 1
60 mL of 10 mol / L hydrochloric acid and 28 g of gelatin (loss on drying 87.5%) were mixed in a medium bottle to prepare a test solution. Next, using a pressurized container, stirring heat treatment was performed at 125 ° C. for 18 hours (test solution 1) and 72 hours (test solution 2). The test solution was cooled and then adjusted to pH 4 using an aqueous sodium hydroxide solution. Test solutions 1 and 2 with adjusted pH were dried with hot air so that the water content was 5% by mass or less to obtain powders 1 and 2, respectively. Table 2 shows the results of analysis of the obtained powder. The amount of D-proline per non-inorganic salt (salt) solid content is D- measured using GC (detector is FID) out of the total solid content excluding the mass converted to inorganic salt (salt). It quantified using the mass ratio of the amount of proline. Total nitrogen is expressed as mass% per total mass (by Kjeldahl method). The amount of inorganic salt (salt) was quantified using a potentiometric automatic titrator.
実施例２：カレーソース（１）
市販のカレールウ １００ｇを温水７００ｍLに混合し、カレーソースを得た。
上記カレーソースを１００ｇずつパウチ袋に分注し、実施例１で得た粉末１および２を用いて表２の配合で試験区１および２のカレーソースを調製した。Example 2: Curry sauce (1)
100 g of commercially available curry roux was mixed with 700 mL of warm water to obtain a curry sauce.
100 g of the above curry sauce was dispensed into pouch bags, and curry sauces in test sections 1 and 2 were prepared using the powders 1 and 2 obtained in Example 1 with the composition shown in Table 2.
調製した各パウチ袋を、シーラーで密閉し、沸騰浴にて密閉した袋のまま１０分間加熱した。
加熱後、パウチ袋の内容物の風味等について、コントロールと比較して、パネラー５名で官能検査を行った。官能検査の各項目は下記のような評価基準で行った。Each prepared pouch bag was sealed with a sealer and heated for 10 minutes with the bag sealed in a boiling bath.
After heating, the sensory test was performed by five panelists on the flavor of the contents of the pouch bag compared to the control. Each item of the sensory test was performed according to the following evaluation criteria.
［評価基準］
７：コントロールと比較して明らかに向上している
６：コントロールと比較して向上している
５：コントロールと比較してやや向上している
４：コントロールと同等
３：コントロールと比較してやや低下している
２：コントロールと比較して低下している
１：コントロールと比較して明らかに低下している[Evaluation criteria]
7: Clearly improved compared to control 6: Improved compared to control 5: Slightly improved compared to control 4: Equivalent to control 3: Slightly decreased compared to control 2: Reduced compared to control 1: Clearly decreased compared to control
その結果の平均値を、表３に示す。
表３に示すとおり、粉末２を添加した試験区１のカレーソース、ならびにＤ−プロリンおよび粉末１を添加した試験区２のカレーソースは、コントロールと比較して持続性、および持続性の関与するこく味（以下、同じ）、香辛料感が向上していた。比較区１では、コントロールと比べ、そのような傾向はほとんど見られなかった。 As shown in Table 3, the curry sauce of test section 1 to which powder 2 was added and the curry sauce of test section 2 to which D-proline and powder 1 were added were persistent and involved in sustainability compared to the control. The kokumi (hereinafter the same) and spices were improved. In Comparative Zone 1, such a tendency was hardly seen as compared with the control.
実施例３：カレーソース（２）
市販のカレールウ １００ｇを温水７００ｍLに混合し、カレーソースを得た。
上記カレーソースを１００ｇずつパウチ袋に分注し実施例１で得た粉末１および２を用いて表４の配合で各試験区を調製した。Example 3: Curry sauce (2)
100 g of commercially available curry roux was mixed with 700 mL of warm water to obtain a curry sauce.
100 g of the curry sauce was dispensed into pouch bags, and each test section was prepared using the powders 1 and 2 obtained in Example 1 with the composition shown in Table 4.
調製したパウチ袋を、シーラーで密閉し、沸騰浴にて密閉した袋のまま１０分間加熱した。
加熱後、各パウチ袋の内容物の風味について、コントロールと比較して、パネラー５名で官能検査を行った。官能検査の各項目は実施例２と同じ評価基準で行った。その結果の平均値を、表５に示す。The prepared pouch bag was sealed with a sealer and heated for 10 minutes with the bag sealed in a boiling bath.
After heating, the sensory test was performed by five panelists on the flavor of the contents of each pouch bag compared to the control. Each item of the sensory test was performed according to the same evaluation criteria as in Example 2. The average value of the results is shown in Table 5.
表５に示すとおり、粉末２を添加した試験区３のカレーソース、ならびに、Ｄ−プロリン、Ｄ-アスパラギン酸、Ｄ-グルタミン酸および粉末１を添加した試験区４のカレーソースは、コントロールと比較して持続性、こく味および香辛料感が向上していた。比較区２では、コントロールと比べ、そのような傾向はほとんど見られなかった。 As shown in Table 5, the curry sauce of test group 3 to which powder 2 was added and the curry sauce of test group 4 to which D-proline, D-aspartic acid, D-glutamic acid and powder 1 were added were compared with the control. Sustainability, richness and spice feeling were improved. In Comparative Group 2, such a tendency was hardly seen as compared with the control.
実施例４：グラタンソース（１）
薄力粉 ４３．７ｇを無塩バター ４．３７ｇで焦がさないように炒めた後、沸騰直前まで温めた成分無調整牛乳８７４ｇを少量ずつ添加した。食塩３．１ｇ、ホワイトペッパー０．７ｇ、ゴーダチーズ３４．９ｇを袋に入れ、混合し、上記の薄力粉、無塩バター、牛乳に添加した。添加後、合計質量の８５０ｇになるまで煮詰めてグラタンソースを調製した。調製したグラタンソースを１００ｇずつパウチ袋に分注し、実施例１で得た粉末１および2を用いて表６の配合で、各試験区のグラタンソースを調製した。Example 4: Gratin sauce (1)
After fried 43.7 g of the flour at 437 g of unsalted butter to avoid scorching, 874 g of component-unadjusted milk warmed until just before boiling was added in small portions. 3.1 g of salt, 0.7 g of white pepper, and 34.9 g of Gouda cheese were put in a bag, mixed, and added to the above-described flour, unsalted butter, and milk. After the addition, the gratin sauce was prepared by boiling until the total mass reached 850 g. 100 g of the prepared gratin sauce was dispensed into a pouch bag, and using the powders 1 and 2 obtained in Example 1, the gratin sauce of each test section was prepared with the composition shown in Table 6.
粉末（g／１００ｇ）は、グラタンソース１００ｇに対する添加量を示す。
ｐｐｍ＝質量／質量（グラタンソース１００ｇに対してのＤ−プロリン添加量）
Powder (g / 100g) shows the addition amount with respect to 100g of gratin sauces.
ppm = mass / mass (addition amount of D-proline to 100 g of gratin sauce)
調製したパウチ袋を、シーラーで密閉し、沸騰浴にて密閉した袋のまま１０分間加熱した。
加熱後、各グラタンソースの風味について、コントロールと比較して、パネラー３名で官能検査を行った。官能検査の各項目は実施例２と同じ評価基準で行った。
その結果の平均値を、表７に示す。The prepared pouch bag was sealed with a sealer and heated for 10 minutes with the bag sealed in a boiling bath.
After heating, the sensory test was performed by three panelists on the flavor of each gratin sauce compared to the control. Each item of the sensory test was performed according to the same evaluation criteria as in Example 2.
The average value of the results is shown in Table 7.
表７に示すとおり、粉末２を添加した試験区５のグラタンソース、ならびに、Ｄ−プロリンおよび粉末１を添加した試験区６のグラタンソースは、コントロールと比較して持続性、こく味、チーズ感が向上していた。比較区３では、コントロールと比べ、そのような傾向はほとんど見られなかった。 As shown in Table 7, the gratin sauce in test group 5 to which powder 2 was added and the gratin sauce in test group 6 to which D-proline and powder 1 were added had durability, richness and cheese feeling as compared to the control. Had improved. In Comparative Zone 3, such a tendency was hardly seen as compared with the control.
実施例５：グラタンソース（２）
薄力粉 ４３．７ｇを無塩バター ４．３７ｇで焦がさないように炒めた後、沸騰直前まで温めた成分無調整牛乳８７４ｇを少量ずつ添加した。食塩３．１ｇ、ホワイトペッパー０．７ｇ、ゴーダチーズ３４．９ｇを袋に入れ、混合し、上記の薄力粉、無塩バター、牛乳に添加した。添加後、合計質量の８５０ｇになるまで煮詰めてグラタンソースを調製した。調製したグラタンソースを１００ｇずつパウチ袋に分注し、実施例１で得た粉末１および2を用いて表８の配合で、各試験区のグラタンソースを調製した。Example 5: Gratin sauce (2)
After fried 43.7 g of the flour at 437 g of unsalted butter to avoid scorching, 874 g of component-unadjusted milk warmed until just before boiling was added in small portions. 3.1 g of salt, 0.7 g of white pepper, and 34.9 g of Gouda cheese were put in a bag, mixed, and added to the above-described flour, unsalted butter, and milk. After the addition, the gratin sauce was prepared by boiling until the total mass reached 850 g. 100 g of the prepared gratin sauce was dispensed into a pouch bag, and using the powders 1 and 2 obtained in Example 1, the gratin sauce of each test section was prepared with the composition shown in Table 8.
粉末（g／１００ｇ）は、グラタンソース１００ｇに対する添加量を示す。
ｐｐｍ＝質量／質量（グラタンソース１００ｇに対してのＤ−アミノ酸それぞれの添加量）
Powder (g / 100g) shows the addition amount with respect to 100g of gratin sauces.
ppm = mass / mass (addition amount of each D-amino acid to 100 g of gratin sauce)
調製したパウチ袋を、シーラーで密閉し、沸騰浴にて密閉した袋のまま１０分間加熱した。
加熱後、各パウチ袋の内容物の風味について、コントロールと比較して、パネラー５名で官能検査を行った。官能検査の各項目は実施例２と同じ評価基準で行った。
その結果の平均値を、表９に示す。The prepared pouch bag was sealed with a sealer and heated for 10 minutes with the bag sealed in a boiling bath.
After heating, the sensory test was performed by five panelists on the flavor of the contents of each pouch bag compared to the control. Each item of the sensory test was performed according to the same evaluation criteria as in Example 2.
The average value of the results is shown in Table 9.
表９に示すとおり、粉末２を添加した試験区７のグラタンソース、ならびにＤ−プロリン、Ｄ-アスパラギン酸、Ｄ-グルタミン酸および粉末１を添加した試験区８のグラタンソースは、コントロールと比較して持続性、こく味、チーズ感が向上していた。比較区４では、コントロールと比べ、そのような傾向はほとんど見られなかった。 As shown in Table 9, the gratin sauce of test group 7 to which powder 2 was added and the gratin sauce of test group 8 to which D-proline, D-aspartic acid, D-glutamic acid and powder 1 were added were compared with the control. Sustainability, rich taste, and cheese feeling were improved. In Comparative Group 4, such a tendency was hardly seen as compared with the control.
Claims (8)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012104640 | 2012-05-01 | ||
| JP2012104640 | 2012-05-01 | ||
| PCT/JP2013/062329 WO2013164982A1 (en) | 2012-05-01 | 2013-04-26 | Flavor improving agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPWO2013164982A1 JPWO2013164982A1 (en) | 2015-12-24 |
| JP6275638B2 true JP6275638B2 (en) | 2018-02-07 |
Family
ID=49514381
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2014513366A Active JP6275638B2 (en) | 2012-05-01 | 2013-04-26 | Flavor improver |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP6275638B2 (en) |
| CN (1) | CN104363772B (en) |
| HK (1) | HK1206943A1 (en) |
| WO (1) | WO2013164982A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6841594B2 (en) * | 2015-11-26 | 2021-03-10 | ザ コカ・コーラ カンパニーＴｈｅ Ｃｏｃａ‐Ｃｏｌａ Ｃｏｍｐａｎｙ | Milky beverages, methods for producing dairy beverages, and methods for improving the flavor of dairy beverages. |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5413498B2 (en) * | 1973-08-31 | 1979-05-31 | ||
| JPS5939279A (en) * | 1982-08-31 | 1984-03-03 | T Hasegawa Co Ltd | Method for preventing oxidation of oleaginous food |
| JPS59164718A (en) * | 1983-03-10 | 1984-09-17 | Advance Res & Dev Co Ltd | Preventive for cancer |
| JPH02109943A (en) * | 1988-10-19 | 1990-04-23 | Nitta Gelatin Inc | Hydrolysis of protein and preparation of seasoning utilizing the same |
| JPH084472B2 (en) * | 1991-09-27 | 1996-01-24 | 大日本製糖株式会社 | Protein hydrolyzate and method for producing the same |
| CN1114868A (en) * | 1994-07-14 | 1996-01-17 | 胡于鲁 | Technology of production of soy by improved hydrolysis method |
| CN1072005C (en) * | 1998-02-19 | 2001-10-03 | 浙江大学 | Nutritive soy sauce preparing process of hydrolyzed animal and plant protein mixture |
| CN101312660B (en) * | 2005-11-23 | 2013-07-17 | 可口可乐公司 | High-potency sweetener for weight management and compositions sweetened therewith |
| CN101600362B (en) * | 2006-12-27 | 2013-07-17 | 日本烟草产业株式会社 | Sweet-type seasoning compositions containing high proportion of amino acid and yeast for obtaining the same |
| AU2010231598A1 (en) * | 2009-03-30 | 2011-11-10 | Shiseido Company, Ltd. | Composition for alleviating ultraviolet radiation-induced damage |
| CN102469822B (en) * | 2009-07-15 | 2014-04-30 | 花王株式会社 | Packaged liquid flavoring agent containing soy sauce |
| CN101884412B (en) * | 2010-06-24 | 2012-04-18 | 合肥工业大学 | Method for preparing natural compound calcium amino acid chelate |
-
2013
- 2013-04-26 WO PCT/JP2013/062329 patent/WO2013164982A1/en active Application Filing
- 2013-04-26 JP JP2014513366A patent/JP6275638B2/en active Active
- 2013-04-26 CN CN201380022664.1A patent/CN104363772B/en active Active
-
2015
- 2015-08-10 HK HK15107692.9A patent/HK1206943A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| HK1206943A1 (en) | 2016-01-22 |
| JPWO2013164982A1 (en) | 2015-12-24 |
| WO2013164982A1 (en) | 2013-11-07 |
| CN104363772A (en) | 2015-02-18 |
| CN104363772B (en) | 2019-02-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6449416B2 (en) | Flavor improver | |
| US20090214728A1 (en) | Mixtures having a salty taste | |
| JP4885227B2 (en) | Salty taste enhancing compounds and uses | |
| TW201100021A (en) | Use of peptide for imparting body taste | |
| JP6044554B2 (en) | Composition for imparting richness to food and drink | |
| EP2731453A1 (en) | Flavour modifying compounds | |
| JP6169569B2 (en) | Kokumi enhancer | |
| JP5746048B2 (en) | Flavor improver | |
| JP6275638B2 (en) | Flavor improver | |
| CN106262576B (en) | Salty taste enhancer | |
| EP3417723A1 (en) | Composition having rich-taste imparting function | |
| JP6479324B2 (en) | Flavor improver | |
| JP2002142715A (en) | Soy sauce or soy saucelike fermented seasoning having improved taste flavor and food using the same | |
| JP4997365B1 (en) | Saltiness enhancing method with salty taste enhancer and salt reducing method for salt-containing foods and drinks | |
| CN107325156B (en) | Polypeptide with taste development property and polypeptide lipidization modification product | |
| CN114390895A (en) | Use of dipeptides as salty taste enhancers | |
| JP2015188345A (en) | Flavor improving agent and production method thereof | |
| JP6429643B2 (en) | Umami enhancer containing methional and lower fatty acid ester | |
| TW202139858A (en) | Spice flavor enhancing method | |
| JP6051148B2 (en) | Low salt seasoning | |
| WO2015163723A1 (en) | Seasoning composition with reduced bitterness and astringency | |
| US20200080023A1 (en) | Method for producing an aroma mixture containing unsaturated dienals | |
| JP2017184732A (en) | Composition having body taste-imparting function |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20160304 |
|
| RD03 | Notification of appointment of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7423 Effective date: 20161005 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20170113 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20170314 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20170808 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20171026 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20171107 |
|
| 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: 20171212 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20180110 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6275638 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 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |