KR980000130A - 음식물의 짠맛 및/또는 좋은맛 증강방법 - Google Patents

음식물의 짠맛 및/또는 좋은맛 증강방법 Download PDF

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KR980000130A
KR980000130A KR1019970026252A KR19970026252A KR980000130A KR 980000130 A KR980000130 A KR 980000130A KR 1019970026252 A KR1019970026252 A KR 1019970026252A KR 19970026252 A KR19970026252 A KR 19970026252A KR 980000130 A KR980000130 A KR 980000130A
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food
ingredients
good taste
sodium chloride
trehalose
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KR1019970026252A
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KR100473434B1 (ko
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유키오 우치다
사토시 이리타니
도시오 미야케
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하야시바라 겐
가부시키가이샤 하야시바라 세부쓰 가가쿠 겐쿠쇼
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    • 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
    • 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
    • A23L27/50—Soya sauce
    • 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
    • A23L27/30—Artificial sweetening 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/16—Taste affecting agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/636—Trehalose

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  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Saccharide Compounds (AREA)

Abstract

트레할로오스를 사용함으로써 불만족스러운 맛과 풍미를 부여함이 없이 염화나트륨을 함유한 음식물 및 그 재료의 짠맛 및/또는 좋은 맛을 증강시키는 방법을 제공한다. 첨가되는 트레할로오스의 첨가량은 통상적으로 고형물 기준으로 음식물 및 그 재료에 대하여 약 1.5~12%의 범위이다. 이 방법에 의하여 양호한 짠맛을 상실함이 없이 종래의 짠 음식물에 사용되고 있던 염화 나트륨의 함유량을 감소시킬 수 있다.

Description

음식물의 짠맛 및/ 또는 좋은맛 증강방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (15)

  1. 트레할로오스를 사용함을 특징으로 하는 음식물 및 그 재료의 짠맛 및/또는 좋은 맛의 증강방법.
  2. 청구항 1에 있어서, 상기 음식물 및 그 재료에는 염화 나트륨을 함유하고 / 혹은 염화나트륨이 첨가되는 증강방법.
  3. 청구항 2에 있어서, 상기 염화 나트룸의 함유량이 상기 음식물 및 그 재료에 대하여 고형물 기준으로 1.5w/w% 이상인 증강방법.
  4. 청구항 1에 있어서, 상기 음식물 및 그 재료에는 좋은맛 부여물질을 함유하고/혹은 상기 물질이 첨가되는 증강방법.
  5. 청구항 1에 있어서, 상기 트레할로오스는 상기 음식물 및 그 재료에 대하여 고형물 기준으로1.5w/w%이상의 양으로 사용되는 증강방법.
  6. 청구항 5에 있어서, 상기 트레할로오스는 상기 음식물 및 그 재료에 대하여 고형물 기준으로 1.5~12w/w%의 양으로 사용되는 증강방법.
  7. 청구항 1에 있어서, 상기 트레할로오스는 상기 음식물 및 그 재료에 대하여 배합되거나 첨가되는 증강방법.
  8. 청구항 4에 있어서, 상기 좋은맛 부여물질의 함유량이 상기 염화 나트륨에 대하여 0.1~50%인 증강방법.
  9. 청구항 1의 방법에 의하여 수득된 짠맛 및/또는 좋은 맛이 증강된 음식물 또는 그 재료.
  10. 청구항 9에 있어서, 염분이 감소된 음식물 또는 그 재료인 음식물 또는 그 재료.
  11. 청구항 9에 있어서, 조미료류,과자류, 가공 시리얼류, 피클류, 우유제품류,육재품류, 어육 제품류, 생선 내장젓갈류, 진미류, 소금절임류, 소금절이 건조 식품류, 부식류, 병조림류, 소프트 드링크류, 인스탄트 케이크 믹스류 및 인스탄트 푸우드류로 된 군으로부터 선택되는 1종 이상인 음식물 또는 그 재료.
  12. 청구항 1의 방법에 의하여 수득된 음식물 및 그 재료의 짠맛 및/또는 좋은 맛을 증강시키는 단계를 포함하는 음식물 또는 그 재료의 제조방법.
  13. 청구항 12에 있어서, 상기 음식물 및 그 재료는 염분이 감소된 음식물 및 그 재료인 제조방법.
  14. 트레할로오스를 함유하는 짠맛 및/또는 좋은맛의 정도를 증강시키는 증강제.
  15. 염화나트륨, 향신료, 염화나트륨 대체 물질, 짠맛의 정도를 증강시키는 기타의 증강제, 미네랄 강화제 및 좋은맛 부여제로 된 군으로부터 선택되는 1종 이상과 트레할로오스를 함유하는 짠맛 및/또는 좋은 맛의 정도를 증강시키는 증강제.
    ※ 참고사항 : 최초출원 내용에 의하역 공개하는 것임.
KR1019970026252A 1996-06-20 1997-06-20 음식물의짠맛및/또는좋은맛증강방법 KR100473434B1 (ko)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP96-178700 1996-06-20
JP17870096 1996-06-20
JP16671197A JP3549366B2 (ja) 1996-06-20 1997-06-10 飲食物の塩から味及び／又は旨味増強方法
JP97-166711 1997-06-10

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KR980000130A true KR980000130A (ko) 1998-03-30
KR100473434B1 KR100473434B1 (ko) 2005-07-18

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Country Status (6)

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US (1) US6159529A (ko)
EP (1) EP0813820B1 (ko)
JP (1) JP3549366B2 (ko)
KR (1) KR100473434B1 (ko)
DE (1) DE69730081T2 (ko)
TW (1) TW442263B (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
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KR100573468B1 (ko) * 1997-12-26 2006-07-06 가부시끼가이샤 하야시바라 세이부쓰 가가꾸 겐꾸조 트리메틸아민생성억제방법및그용도

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