WO2008093694A1 - Flavor-improving agent - Google Patents

Flavor-improving agent Download PDF

Info

Publication number
WO2008093694A1
WO2008093694A1 PCT/JP2008/051347 JP2008051347W WO2008093694A1 WO 2008093694 A1 WO2008093694 A1 WO 2008093694A1 JP 2008051347 W JP2008051347 W JP 2008051347W WO 2008093694 A1 WO2008093694 A1 WO 2008093694A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavor
improving agent
improving
food
stewing
Prior art date
Application number
PCT/JP2008/051347
Other languages
French (fr)
Japanese (ja)
Inventor
Tomoe Kato
Hiroko Nakakuki
Chikara Tokunaga
Kazumi Tanaka
Original Assignee
Kirin Kyowa Foods Company, Limited.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kirin Kyowa Foods Company, Limited. filed Critical Kirin Kyowa Foods Company, Limited.
Priority to KR1020097017990A priority Critical patent/KR20090106418A/en
Priority to CN2008800035323A priority patent/CN101616605B/en
Priority to JP2008556123A priority patent/JP5159641B2/en
Publication of WO2008093694A1 publication Critical patent/WO2008093694A1/en
Priority to HK10101005.9A priority patent/HK1137302A1/en

Links

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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
    • 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
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

A process for producing a flavor-improving agent characterized by comprising heating yeast extract together with a sinigrin-containing material such as a plant belonging to the family Brassicaceae (for example, horseradish), a method of improving the flavor of a food or a drink by using this flavor-improving agent, and so on. The flavor-improving agent as described above is appropriately usable as an agent for imparting stewed meat flavor to a food or a drink prepared by stewing such as a sauce or a soup to thereby create a characteristic and rich flavor or a flavor with fullness obtained by stewing meat, for example, beef, pork, chicken or mutton, i.e., the stewed meat flavor.
PCT/JP2008/051347 2007-01-30 2008-01-30 Flavor-improving agent WO2008093694A1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
KR1020097017990A KR20090106418A (en) 2007-01-30 2008-01-30 Flavor-improving agent
CN2008800035323A CN101616605B (en) 2007-01-30 2008-01-30 Flavor-improving agent
JP2008556123A JP5159641B2 (en) 2007-01-30 2008-01-30 Flavor improver
HK10101005.9A HK1137302A1 (en) 2007-01-30 2010-01-29 Flavor-improving agent

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007-019929 2007-01-30
JP2007019929 2007-01-30

Publications (1)

Publication Number Publication Date
WO2008093694A1 true WO2008093694A1 (en) 2008-08-07

Family

ID=39674003

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/051347 WO2008093694A1 (en) 2007-01-30 2008-01-30 Flavor-improving agent

Country Status (5)

Country Link
JP (1) JP5159641B2 (en)
KR (1) KR20090106418A (en)
CN (1) CN101616605B (en)
HK (1) HK1137302A1 (en)
WO (1) WO2008093694A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6198282B2 (en) * 2015-10-01 2017-09-20 長谷川香料株式会社 Method for producing heat-treated vanilla extract
CN111278297A (en) * 2017-08-23 2020-06-12 三菱商事生命科学株式会社 Method for producing seasoning

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002355008A (en) * 2001-05-31 2002-12-10 Meio Bussan Kk Method for producing yeast essence
WO2006115200A1 (en) * 2005-04-22 2006-11-02 Kyowa Hakko Food Specialties Co., Ltd. Seasoning
JP2007166902A (en) * 2003-06-12 2007-07-05 Ajinomoto Co Inc Method for producing seasoning
JP2007259744A (en) * 2006-03-28 2007-10-11 Kohjin Co Ltd Method for producing seasoning

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1291661C (en) * 2004-12-17 2006-12-27 浙江省农业科学院 Flavored ham seasoning and its production method

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002355008A (en) * 2001-05-31 2002-12-10 Meio Bussan Kk Method for producing yeast essence
JP2007166902A (en) * 2003-06-12 2007-07-05 Ajinomoto Co Inc Method for producing seasoning
WO2006115200A1 (en) * 2005-04-22 2006-11-02 Kyowa Hakko Food Specialties Co., Ltd. Seasoning
JP2007259744A (en) * 2006-03-28 2007-10-11 Kohjin Co Ltd Method for producing seasoning

Also Published As

Publication number Publication date
KR20090106418A (en) 2009-10-08
CN101616605A (en) 2009-12-30
JP5159641B2 (en) 2013-03-06
CN101616605B (en) 2013-07-24
JPWO2008093694A1 (en) 2010-05-20
HK1137302A1 (en) 2010-07-30

Similar Documents

Publication Publication Date Title
JP2010148431A (en) Method for producing flavoring raw material
MX2011010122A (en) Flavoring material.
MX2009002739A (en) Flavour enhancing fractionated tomato extract and compositions comprising the same.
PH12015500628A1 (en) Method for preparing natural kokumi flavor
WO2011046392A3 (en) Composition for improving blood circulation and alleviating cold hands and feet, containing fermented tea extract
PH12015500631A1 (en) Method for preparing natural beef flavor
PH12015500634A1 (en) Method for preparing natural neutral flavor
WO2008093694A1 (en) Flavor-improving agent
CN106343526A (en) Hot and spicy sauce
TW200509808A (en) Method for producing seasoning
KR101672275B1 (en) Spicy stir-fried chicken sauce included the sweet pumpkin Spicy stir-fried chicken method
CN103652763A (en) Compound marinade for barbecued pork
CN103005545A (en) Leek and shelled shrimp boiled dumplings
CN1985646A (en) Sea cucumber-pork chop noodles making process
CN1985628A (en) Bamboo shoots and pork liver porridge and its making process
PH22019000357Y1 (en) A process of preparing bitter chevon stew (pinapaitan) powdered mix
CN1985632A (en) Fragrant mushroom-chicken noodles making process
CN104799266A (en) Spicy Yu-Shiang shredded pork sauce
CN1969663A (en) Method for cooking broccoli and beef steak
CN1985634A (en) Onion-beefsteak noodles making process
CN101427804A (en) Process for preparing food
CN110558527A (en) Sichuan-style secret marinating material formula
CN108477519A (en) A kind of spicy beef sausage
CN1985633A (en) Herbaceous peony-beef noodles making process
WO2007054756A3 (en) Food product made from prickly pears

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 200880003532.3

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 08704129

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2008556123

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 1020097017990

Country of ref document: KR

122 Ep: pct application non-entry in european phase

Ref document number: 08704129

Country of ref document: EP

Kind code of ref document: A1