JP6907607B2 - Fleshy aroma enhancer - Google Patents
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本発明は、肉質香増強剤、該肉質香増強剤を含む食品及び肉質香の向上方法に関する。 The present invention relates to a meaty aroma enhancer, a food containing the meaty aroma enhancer, and a method for improving the meaty aroma.
近年は食品における「肉質香」と呼ばれる風味が重視されている。例えば、削りたての花かつおのような肉質感がより強化された魚節抽出物含有調味料が報告されている（特許文献１）。 In recent years, the flavor called "meaty aroma" in foods has been emphasized. For example, a seasoning containing a fish ass extract with a more enhanced meat texture such as freshly cut flower bonito has been reported (Patent Document 1).
一方、かつお節の香気成分として１３０種類ほどの化合物が明らかにされているが、かつお節を削ったり粉砕した後では急速に香りが劣化することも知られている。粉砕後の当該香りの急激な劣化の原因としては、揮散によるメタンチオール等の低沸点成分の急激な減少とヘキサナールなどの不飽和脂肪酸の酸化分解によるカルボニル化合物の急激な増加が考えられているが、なかでもヘキサナールなどによる酸敗臭的香り（劣化臭）の発現がその原因として報告されている（非特許文献１）。またヘキサナールは大豆や草などの青臭さの原因物質ともいわれ、食品では不快臭となるため一般に忌避され、発生を抑えるため吸着除去や失活させるなどの対策がとられている。 On the other hand, about 130 kinds of compounds have been clarified as the aroma component of dried bonito, but it is also known that the scent deteriorates rapidly after the dried bonito is shaved or crushed. The cause of the rapid deterioration of the scent after crushing is considered to be the rapid decrease of low boiling point components such as methanethiol due to volatilization and the rapid increase of carbonyl compounds due to the oxidative decomposition of unsaturated fatty acids such as hexanal. Among them, the expression of rancid odor (deteriorated odor) due to hexanal and the like has been reported as the cause (Non-Patent Document 1). Hexanal is also said to be a causative substance of green odors such as soybeans and grasses, and is generally repelled because it has an unpleasant odor in foods. Measures such as adsorption removal and deactivation are taken to suppress the generation.
本発明は、肉質香を付与しうる調味料や肉質香を高めた食品、さらに食品における肉質香の向上方法を提供することを目的とする。 An object of the present invention is to provide a seasoning capable of imparting a meaty aroma, a food having an enhanced meaty aroma, and a method for improving the meaty aroma in the food.
本発明者は、上記目的を達成すべく鋭意検討した結果、劣化臭として知られ排除が望まれていたヘキサナールを一定量添加すると、意外にも食品の肉質香を向上しうることを見出し、本発明を完成させるに至った。 As a result of diligent studies to achieve the above object, the present inventor has found that the addition of a certain amount of hexanal, which is known as a deteriorated odor and has been desired to be eliminated, can unexpectedly improve the meaty aroma of foods. The invention was completed.
即ち、本発明は以下の通りである。
［１］ヘキサナールを含み、喫食時の濃度が０．００１〜１ｐｐｍになるように食品に配合するための肉質香増強剤。
［２］［１］に記載の増強剤を含有する食品であって、ヘキサナールを０．００１〜１００ｐｐｍ含有する食品。
［３］食品がめんつゆ、カレールウ又はスープである［２］に記載の食品。
［４］ヘキサナールを喫食時０．００１〜１ｐｐｍとなるように食品に添加する工程を含むことを特徴とする、食品の肉質香向上方法。
That is, the present invention is as follows.
[1] A meaty aroma enhancer containing hexanal and blended into food so that the concentration at the time of eating is 0.001 to 1 ppm.
[2] A food containing the enhancer according to [1] and containing 0.001 to 100 ppm of hexanal.
[3] The food according to [2], wherein the food is mentsuyu, curry roux or soup.
[4] A method for improving the meaty aroma of a food, which comprises a step of adding hexanal to the food so as to be 0.001 to 1 ppm at the time of eating.
本発明の肉質香増強剤は、耐熱性に優れているため加熱工程を経て得られる食品に使用しても食品の肉質香を持続することができる。
本発明によれば、食品の肉質香を呈するエキス等を低減させた場合であっても、低減前と遜色ない肉質香を付与することができる。
本発明により、和食、洋食及び中華料理を問わず、肉質香の高い食品を提供することができる。
Since the fleshy aroma enhancer of the present invention has excellent heat resistance, the fleshy aroma of foods can be maintained even when used in foods obtained through a heating step.
According to the present invention, even when the extract or the like exhibiting the fleshy aroma of food is reduced, the fleshy aroma comparable to that before the reduction can be imparted.
INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a food having a high fleshy aroma regardless of Japanese food, Western food or Chinese food.
本発明は、喫食時における食品等のヘキサナール濃度が０．００１〜１ｐｐｍになるように、ヘキサナールを配合するための肉質香増強剤（以下本発明の増強剤と略することもある）に関する。 The present invention relates to a meaty aroma enhancer for blending hexanal (hereinafter, may be abbreviated as the enhancer of the present invention) so that the hexanal concentration of foods and the like at the time of eating is 0.001 to 1 ppm.
本発明に用いられるヘキサナールは、市販のものや公知の方法により合成したものを用いることができる。 As the hexanal used in the present invention, commercially available ones or those synthesized by a known method can be used.
喫食時の濃度とは、調理後の喫食時点での濃度を指すが、ヘキサナールの喫食濃度が上記範囲内であれば、食品等の肉質香を増強することができる。 The concentration at the time of eating refers to the concentration at the time of eating after cooking, but if the eating concentration of hexanal is within the above range, the meaty aroma of foods and the like can be enhanced.
本発明において、「肉質香」とは、「先から立ち上がる柔らかい肉様の風味」と「中後まで持続する甘いだしの風味」を併せ持つ風味をいう。また肉質香増強とは食品の有する肉質香や肉質感をさらに向上させることを意味する。特にめんつゆにおいては、醤油・薫香の後から発現し、後味まで甘い肉様の風味が持続するような状態を肉質香が強い（増強されている）という。 In the present invention, the "meaty aroma" refers to a flavor having both a "soft meat-like flavor that rises from the tip" and a "sweet soup stock flavor that lasts until the middle and the back". Further, enhancing the meaty aroma means further improving the meaty aroma and texture of the food. Especially in mentsuyu, it is said that the meaty aroma is strong (enhanced) when it appears after soy sauce and fragrance and the sweet meaty flavor is maintained until the aftertaste.
本発明の肉質香増強剤中のヘキサナールの含有量は、通常０.０１〜１０００ｐｐｍであり、好ましくは１〜５００ｐｐｍ、より好ましくは２．５〜２００ｐｐｍである。 The content of hexanal in the meaty aroma enhancer of the present invention is usually 0.01 to 1000 ppm, preferably 1 to 500 ppm, and more preferably 2.5 to 200 ppm.
本発明の増強剤は、ヘキサナール単独で、または発明の効果を阻害しない範囲で他の食品添加物等を加えて、公知の方法により製造することができる。 The enhancer of the present invention can be produced by a known method, either by hexanal alone or by adding other food additives and the like as long as the effects of the invention are not impaired.
食品添加物としては、デキストリン、デンプン、加工デンプン、還元麦芽糖等の賦形剤、畜肉エキス等の調味料、植物蛋白、グルテン、卵白、ゼラチン、カゼイン等の蛋白質、蛋白加水分解物、乳化剤、クエン酸塩、重合リン酸塩等のキレート剤、グルタチオン、システイン等の還元剤、アルギン酸、かんすい、油脂、色素、酸味料等が挙げられる。なかでも、蛋白加水分解物を加えることがより好ましい。 Food additives include excipients such as dextrin, starch, processed starch and reduced maltose, seasonings such as livestock meat extract, proteins such as plant protein, gluten, egg white, gelatin and casein, protein hydrolysates, emulsifiers and citric acid. Examples thereof include chelating agents such as acid salts and polymerized phosphates, reducing agents such as glutathione and cysteine, alginic acid, citric acid, fats and oils, pigments, and acidulants. Above all, it is more preferable to add a protein hydrolyzate.
本発明の増強剤には、「肉質香」を増強する目的で、他の香料等の化合物を含有してもよい。 The enhancer of the present invention may contain a compound such as another fragrance for the purpose of enhancing the "fleshy aroma".
本発明の増強剤の形態は、液体状、ペースト状、顆粒状、粉末状が挙げられる。 The form of the enhancer of the present invention includes a liquid form, a paste form, a granular form, and a powder form.
また本発明の増強剤を含み、ヘキサナールを喫食時に０．００１〜１ｐｐｍ含有する食品も本発明のひとつである。食品としては、肉質香が求められる食品であれば特に限定されないが、めんつゆ、カレールウ、醤油、味噌、魚醤、ドレッシング、ポン酢、ソース、タレなどの調味料、豚骨スープ、コンソメスープ、味噌汁、すまし汁等のスープ類、スナック菓子等の菓子類、おにぎりや炒飯等の米飯類、ハム、ベーコン、ソーセージ、ハンバーグ等の畜肉製品、蒲鉾や魚肉ソーセージ等の魚肉練製品、佃煮等の惣菜類、レトルト食品、干物、パン、デザート類などを挙げることができる。なかでも、魚介類及び畜肉類等の動物性原料及び／又はそのエキスを含む食品が好ましく、めんつゆやカレールウ等の調味料、スープ類などがより好ましい。 Further, a food containing the enhancer of the present invention and containing 0.001 to 1 ppm of hexanal at the time of eating is also one of the present inventions. The food is not particularly limited as long as it is a food that requires a fleshy aroma, but seasonings such as mentsuyu, curry roux, soy sauce, miso, fish sauce, dressing, pon vinegar, sauce, sauce, pork bone soup, consomme soup, miso soup, Soups such as sushi soup, confectionery such as snacks, rice balls such as rice balls and fried rice, livestock meat products such as ham, bacon, sausage, hamburger, fish paste products such as sardines and fish sauce, side dishes such as boiled rice, retort food , Dried foods, breads, desserts, etc. Among them, foods containing animal raw materials such as seafood and livestock meat and / or extracts thereof are preferable, and seasonings such as mentsuyu and curry roux, soups and the like are more preferable.
本発明における食品のひとつであるめんつゆとしては、本発明の効果を発揮できるめんつゆであれば特に限定されない。例えば出汁と醤油とみりん（または酒）、砂糖をベースに、さらに本発明の増強剤が配合されたものが挙げられるが、なかでも、出汁に、鰹節（なまり節、荒節、裸節、枯れ節等）エキス、雑節（そうだ節、まぐろ節、さば節、むろあじ節、いわし節等）エキスや煮干しエキスを含むめんつゆが好ましい。 The noodle soup, which is one of the foods in the present invention, is not particularly limited as long as it can exert the effects of the present invention. For example, the soup stock, soy sauce, mirin (or sake), and sugar are used as the base, and the enhancer of the present invention is further added to the soup stock. Etc.) Extracts, miscellaneous bonito (soda bonito, bonito flakes, mackerel bonito flakes, bonito flakes, sardine bonito flakes, etc.)
めんつゆは、ストレートタイプ、２倍濃縮、またはそれ以上に濃縮されたタイプの液状めんつゆ、粉末、顆粒、キューブ状等の固形状で用時調製するタイプのめんつゆ等いずれの形態でもよく、常法により調製されるが、液状めんつゆが好ましい。
また当該めんつゆでつくった最終食品に喫食時に０．００１〜１ｐｐｍのヘキサナールが含有されていれば、肉質香の増強効果を発揮するので、上記めんつゆで調理した食品も本発明に含まれる。
The noodle soup may be in any form such as a straight type, a double-concentrated type, a liquid noodle soup, a powder, a granule, a cube-shaped or other solid type of mentsuyu prepared at the time of use, and is prepared by a conventional method. However, liquid noodle soup is preferable.
Further, if the final food prepared by the mentsuyu contains 0.001 to 1 ppm of hexanal at the time of eating, the effect of enhancing the fleshy aroma is exhibited. Therefore, the food cooked by the mentsuyu is also included in the present invention.
本発明における食品のひとつであるカレールウは、例えば小麦粉、油脂、スパイス類、うまみを増すための調味料などを調理し、その水分をとばして固形、フレークにしたものであるが、所望の工程で本発明の増強剤を固形又はフレーク状カレールウに加えて製造される。なお本発明の増強剤を別に小袋等に充填してカレーの調理時または調理完成時に加えるためのキットの形式としてもよい。また本発明においては、カレールウを使用して調理したレトルトカレー、缶入りカレーもカレールウに含まれる。 Curry roux, which is one of the foods in the present invention, is prepared by cooking, for example, wheat flour, fats and oils, spices, seasonings for increasing the taste, and removing the water to make solids and flakes. It is produced by adding the enhancer of the present invention to solid or flaky curry roux. The enhancer of the present invention may be separately filled in a small bag or the like and added in the form of a kit when the curry is cooked or when the cooking is completed. Further, in the present invention, curry roux also includes retort curry and canned curry cooked using curry roux.
本発明における食品のひとつであるスープは、特に限定されないが、例えば、豚骨、鶏がら、牛肉、魚などのエキスが入っているものが挙げられ、フォン・ド・ヴォー、フォン・ド・ヴォライユ、コンソメなどが好ましい。またスープは粉末や顆粒状のいわゆるスープの素でもよく、例えばスープの素に本発明の増強剤を含んでも、別々に調製され使用前に合わせて使用するキットの形式でもよい。 The soup, which is one of the foods in the present invention, is not particularly limited, and examples thereof include those containing extracts such as pork bones, chicken bones, beef, and fish, and deglazing and deglazing. , Consomme and the like are preferable. Further, the soup may be a powder or granular so-called soup base, for example, the soup base may contain the enhancer of the present invention, or may be in the form of a kit prepared separately and used in combination before use.
本発明の増強剤を添加した食品中のヘキサナールの含有量は、食品の種類によっても異なるが、喫食時に前述の濃度となればよく、例えば、液体状の食品の場合には、通常０．００１〜１００ｐｐｍであり、好ましくは０．０１〜１０ｐｐｍであり、より好ましくは０．０１〜１ｐｐｍである。
また固形状または半固形状の場合には、通常０．００１〜１００ｐｐｍであり、好ましくは０．０１〜１０ｐｐｍであり、より好ましくは０．０１〜１ｐｐｍである。
The content of hexanal in the food to which the enhancer of the present invention is added varies depending on the type of food, but may be the above-mentioned concentration at the time of eating. For example, in the case of a liquid food, it is usually 0.001. It is ~ 100 ppm, preferably 0.01-10 ppm, and more preferably 0.01-1 ppm.
In the case of solid or semi-solid, it is usually 0.001 to 100 ppm, preferably 0.01 to 10 ppm, and more preferably 0.01 to 1 ppm.
ところで、各々の食品によってヘキサナール最適量の含有量には、若干の相違があるので、以下に各々の食品の含有量について述べる。 By the way, since the content of the optimum amount of hexanal differs slightly depending on each food, the content of each food will be described below.
例えば、ストレートタイプのめんつゆ中のヘキサナールの含有量は、通常０．００１〜１ｐｐｍであり、好ましくは０．０１〜０．１ｐｐｍであり、より好ましくは０．０１〜０．０５ｐｐｍである。濃縮の倍率によって、上記濃度は適宜調節しうる。
固形状めんつゆ（粉末、顆粒状、キューブ状）中のヘキサナールの含有量は、通常０．００１〜１ｐｐｍであり、好ましくは０．０１〜０．５ｐｐｍであり、より好ましくは０．０１〜０．１ｐｐｍである。
For example, the content of hexanal in straight type noodle soup is usually 0.001 to 1 ppm, preferably 0.01 to 0.1 ppm, and more preferably 0.01 to 0.05 ppm. The above concentration can be adjusted as appropriate depending on the concentration ratio.
The content of hexanal in the solid noodle soup (powder, granule, cube) is usually 0.001 to 1 ppm, preferably 0.01 to 0.5 ppm, and more preferably 0.01 to 0. It is 1 ppm.
固形または半固形状のカレールウ中のヘキサナールの含有量は、通常０．００１〜１ｐｐｍであり、好ましくは０．０１〜０．５ｐｐｍであり、より好ましくは０．０１〜０．２ｐｐｍである。
液体状のカレールウ中のヘキサナールの含有量は、通常０．００１〜１ｐｐｍであり、好ましくは０．０１〜０．１ｐｐｍであり、より好ましくは０．０１〜０．０５ｐｐｍである。
The content of hexanal in the solid or semi-solid curry roux is usually 0.001 to 1 ppm, preferably 0.01 to 0.5 ppm, and more preferably 0.01 to 0.2 ppm.
The content of hexanal in the liquid curry roux is usually 0.001 to 1 ppm, preferably 0.01 to 0.1 ppm, and more preferably 0.01 to 0.05 ppm.
液状スープのヘキサナールの含有量は、通常０．００１〜１ｐｐｍであり、好ましくは０．０１〜０．５ｐｐｍであり、より好ましくは０．０１〜０．１ｐｐｍである。
固形状スープのヘキサナールの含有量は、通常０．００１〜１ｐｐｍであり、好ましくは０．０１〜０．５ｐｐｍであり、より好ましくは０．０１〜０．２ｐｐｍである。
The hexanal content of the liquid soup is usually 0.001 to 1 ppm, preferably 0.01 to 0.5 ppm, and more preferably 0.01 to 0.1 ppm.
The hexanal content of the solid soup is usually 0.001 to 1 ppm, preferably 0.01 to 0.5 ppm, and more preferably 0.01 to 0.2 ppm.
本発明の増強剤を含む食品は公知の方法で製造することができ、本発明の増強剤はいずれの工程で添加してもよい。 The food containing the enhancer of the present invention can be produced by a known method, and the enhancer of the present invention may be added at any step.
本発明には、ヘキサナールを喫食時０．００１〜１ｐｐｍとなるように食品に添加することを特徴とする、食品の肉質香増強方法も含まれる（以下「本発明の方法」と略することもある）。 The present invention also includes a method for enhancing the meaty aroma of a food, which comprises adding hexanal to the food so as to be 0.001 to 1 ppm at the time of eating (hereinafter, may be abbreviated as "the method of the present invention"). be).
本発明の方法は、ヘキサナールを食品に添加する工程を含み、通常喫食時に食品中のヘキサナール濃度が０．００１〜１ｐｐｍ、好ましくは０．０１〜０．３ｐｐｍ、より好ましくは０．０１〜０．１ｐｐｍになるように添加することが特徴である。各種定義は既述に準じる。 The method of the present invention includes a step of adding hexanal to a food, and the hexanal concentration in the food at the time of normal eating is 0.001 to 1 ppm, preferably 0.01 to 0.3 ppm, more preferably 0.01 to 0. The feature is that it is added so as to be 1 ppm. Various definitions are as described above.
ヘキサナールを添加する時期は特に限定されないが、食品の調理前でも食品の調理後でも、食品を食べる直前に添加してもよい。 The timing of adding hexanal is not particularly limited, but it may be added before the food is cooked, after the food is cooked, or just before the food is eaten.
以下、本発明について実施例で更に説明するが、本発明の技術範囲はこれらの例によって制限されるものではない。また本実施例における官能評価は、特に断りのない限り、食品業務に５年以上従事している充分に訓練された専門パネラーを用いて実施した。なお本明細書中においては、特に断りのない限り、ｐｐｍは重量ｐｐｍを表す。 Hereinafter, the present invention will be further described with reference to Examples, but the technical scope of the present invention is not limited by these examples. Unless otherwise specified, the sensory evaluation in this example was carried out using a well-trained professional panelist who has been engaged in food business for 5 years or more. In the present specification, unless otherwise specified, ppm represents weight ppm.
＜めんつゆの至適添加濃度確認＞
至適添加濃度確認：市販の２倍濃縮めんつゆ（ヤマキ株式会社製）を水で３倍希釈にしたものに、ヘキサナールを表１の濃度になるよう添加した。各めんつゆを８５℃で１５分加熱し、加熱前と加熱後の官能評価を４人のパネラーにより実施した。官能評価は下記基準に従い、パネラーの評価の平均を表１に示した。
<Confirmation of optimal addition concentration of mentsuyu>
Confirmation of optimal addition concentration: Hexanal was added to a commercially available 2-fold concentrated mentsuyu (manufactured by Yamaki Co., Ltd.) diluted 3-fold with water to the concentration shown in Table 1. Each noodle soup was heated at 85 ° C. for 15 minutes, and sensory evaluation before and after heating was performed by four panelists. The average of the panelists' evaluations is shown in Table 1 according to the following criteria for the sensory evaluation.
＜評価基準＞
５：先の肉様の風味の立ち上がりが向上し、持続感が付与され特に好ましい。
４：先の肉様の風味の立ち上がりが向上し、持続感が付与されより好ましい。
３：先の肉様の風味の立ち上がりが向上し、持続感が付与され好ましい。
２：先の肉様の風味の立ち上がりがやや向上し、持続感が付与された。
１：差異なし。
<Evaluation criteria>
5: The rise of the meat-like flavor is improved, and a feeling of persistence is imparted, which is particularly preferable.
4: The rise of the meat-like flavor is improved, and a feeling of persistence is imparted, which is more preferable.
3: It is preferable that the rise of the meat-like flavor is improved and a feeling of persistence is imparted.
2: The rise of the meat-like flavor was slightly improved, and a sense of sustainability was added.
1: No difference.
＜加熱耐性有無確認＞
上記２倍濃縮めんつゆ（ヤマキ株式会社製）にヘキサナールを添加したものをスタンディングパウチに封入し、８５℃で１５分間加熱した。加熱耐性の有無を下記基準に従って判定した。
<Confirmation of heat resistance>
Hexanal was added to the above-mentioned 2-fold concentrated mentsuyu (manufactured by Yamaki Co., Ltd.), and the mixture was sealed in a standing pouch and heated at 85 ° C. for 15 minutes. The presence or absence of heat resistance was determined according to the following criteria.
＜判定基準＞
加熱による劣化臭に負けず、先の肉様の風味の立ち上がり、持続感が感じられる場合を○とし、感じられない場合を×とした。
<Criteria>
The case where the meat-like flavor rises and the feeling of persistence is felt without losing the deteriorated odor due to heating is marked with ◯, and the case where it is not felt is marked with x.
めんつゆに対してヘキサナールを添加することにより、先に肉質風味が付与されて立ち上がりが向上し、後まで持続する効果があることが確認された。また加熱しても肉質香が保持されることが確認された。 It was confirmed that by adding hexanal to the mentsuyu, the meaty flavor was first imparted, the rise was improved, and the effect was sustained until later. It was also confirmed that the fleshy aroma was retained even when heated.
＜カレーの評価＞
使用サンプル：バーモントカレー（ルウ）（ハウス食品株式会社製）
作り方：具材なしで上記包装箱裏面のディレクション通りに調理し熱湯で１．２倍に希釈した後、添加品については喫食濃度となるようにヘキサナールを添加し、４名のパネラーによる官能試験を実施した。めんつゆと同じ基準に従い評価を行った。パネラーの評価の平均及びコメントは表２に記載の通りである。
<Evaluation of curry>
Sample used: Vermont Curry (Rou) (manufactured by House Foods Co., Ltd.)
How to make: After cooking according to the direction on the back of the packaging box without ingredients and diluting 1.2 times with boiling water, hexanal is added to the additive so that it has an eating concentration, and a sensory test is conducted by 4 panelists. carried out. The evaluation was performed according to the same criteria as mentsuyu. The average panelists' evaluations and comments are shown in Table 2.
＜スープの評価＞
使用サンプル：市販の即席めん（豚骨味）
作り方：ディレクション通りに調理し、調理後具材および麺を除きスープに喫食濃度となるようヘキサナールを添加し、４名のパネラーによる官能試験を実施した。上記めんつゆと同じ基準に従い評価を行った。パネラーの評価の平均及びコメントは表３に記載の通りである。
Sample used: Commercially available instant noodles (pork bone flavor)
How to make: Hexanal was added to the soup after cooking according to the direction, excluding the ingredients and noodles, and a sensory test was conducted by 4 panelists. The evaluation was performed according to the same criteria as the above mentsuyu. The average panelists' evaluations and comments are shown in Table 3.
本発明によれば、肉質香が高い食品を簡便に提供することができる。 According to the present invention, it is possible to easily provide a food having a high fleshy aroma.
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Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3892878A (en) * | 1973-04-25 | 1975-07-01 | Int Flavors & Fragrances Inc | Flavoring with sulfur containing compounds |
| US3876809A (en) * | 1973-06-08 | 1975-04-08 | Int Flavors & Fragrances Inc | Dialkyl dihydroxy dithianes as flavoring agents |
| NL7602689A (en) * | 1976-03-15 | 1977-09-19 | Naarden International Nv | PROCEDURE FOR MODIFYING, STRENGTHENING OR SUPPLEMENTING THE TASTE AND / OR SMELL OF FOOD, PROCEDURE FOR PREPARING AND USING AS AROMA MATERIAL NEW THIOPENTAN DERIVATIVE AND A PROCESS FOR PREPARING AN AROME. |
| JPH01102056A (en) * | 1987-10-15 | 1989-04-19 | Ogawa Koryo Kk | Disulfide derivative and production thereof |
| JP2519264B2 (en) * | 1987-10-15 | 1996-07-31 | 小川香料株式会社 | Fragrance composition |
| EP0463660B1 (en) * | 1990-06-22 | 1993-09-08 | Quest International B.V. | Process for the preparation of flavouring mixtures |
| JP3602029B2 (en) * | 2000-03-28 | 2004-12-15 | ハウス食品株式会社 | Low-oil fat roux containing heat-treated ground meat |
| JP6620090B2 (en) * | 2014-05-30 | 2019-12-11 | 株式会社明治 | Japanese flavor enhancer and retort odor masking agent |
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