WO2012057084A1 - Flavor-improving agent - Google Patents
Flavor-improving agent Download PDFInfo
- Publication number
- WO2012057084A1 WO2012057084A1 PCT/JP2011/074445 JP2011074445W WO2012057084A1 WO 2012057084 A1 WO2012057084 A1 WO 2012057084A1 JP 2011074445 W JP2011074445 W JP 2011074445W WO 2012057084 A1 WO2012057084 A1 WO 2012057084A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- flavor
- taste
- food
- salt
- cadmium
- Prior art date
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- 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
Definitions
- the present invention relates to a flavor improving agent and a flavor improving method for foods and drinks.
- seasonings such as umami seasonings, yeast extracts, protein hydrolysates, seafood extracts, livestock meat extracts, and brewed seasonings are used.
- umami, sweetness, and richness can be imparted to food.
- a method of imparting a kokumi that shows a durable umami and a unique richness For example, a method of adding methionine methylsulfonium salt (for example, see Patent Document 1), a method of adding glutathione (for example, see Patent Document 2), a method of adding pyrazine compounds (for example, see Patent Document 3) , A method of adding fermented cereal meal (for example, see Patent Document 4), a method of adding a reaction product of a peptide and a carbonyl compound (for example, see Patent Document 5), a method of adding thiamine (for example, Patent Document 6) See).
- methionine methylsulfonium salt for example, see Patent Document 1
- a method of adding glutathione for example, see Patent Document 2
- a method of adding pyrazine compounds for example, see Patent Document 3
- a method of adding fermented cereal meal for example, see Patent Document 4
- taste cadence as one of the flavors can be one of the characteristics as food, but normally food and drink with taste caddy are assumed to have an unbalanced taste. It is often accepted and relaxation of taste cadence is required.
- a method of relieving sour cadmium there is a method of adding a sugar such as sugar, a high-intensity sweetener (see, for example, Patent Document 7), an umami substance, or the like.
- a method using a buffering action of mirin and peptides, and a processed vinegar for food in which acidity is reduced by mixing a material obtained by fermenting food raw materials such as grains or milk protein with vinegar for example, Patent Document 8). reference). Since these methods add another taste component, there is a problem that the balance of the original taste is broken and a sufficient relaxation effect cannot be obtained.
- D-amino acids have been detected in fermented foods such as beer, wine, and cheese (see, for example, Non-Patent Documents 1 and 2), but the relationship between D-amino acids and the flavor improving effect of foods and drinks was not known.
- D-amino acid-containing region contained in fermented foods and aged foods the D-amino acids themselves are almost tasteless, so that D-amino acids are not expected to have a flavor improving effect at all.
- JP 60-9464 A Japanese Patent Publication No. 63-13661 Japanese Patent Laid-Open No. 11-313635 JP 2001-292724 A JP 2002-335904 A JP 2010-154804 A JP-A-10-215793 Japanese Patent Application Laid-Open No. 7-203942 Japanese Patent Laid-Open No. 11-155531
- the present inventors have found that by adding D-amino acid or a salt thereof to a food or drink, the flavor of the food or drink can be improved without destroying the balance of the original taste of the food or drink.
- the present invention is based on these findings.
- the object of the present invention is to provide a flavor improving agent, a method for producing a food / beverage product with improved flavor, and a method for improving the flavor of the food / beverage product without losing the balance of flavor and taste.
- a flavor improving agent containing D-amino acid or a salt thereof as an active ingredient (2) The flavor improver according to (1), wherein the flavor improver is a taste cadence mitigator. (3) The flavor improver according to (2), wherein the taste caddy is one or more taste caddies selected from the group consisting of sour cadmium, salt cadmium, bitter cadmium, alcohol cadmium, and pungent cadmium. (4) The flavor improver according to any one of (1) to (3), further comprising a sour substance, a salty substance, a bitter substance, alcohol, or a pungent substance.
- a method for producing a food or drink with improved flavor comprising the step of adding D-amino acid or a salt thereof to the food or drink.
- a method for improving the flavor of a food or drink comprising adding D-amino acid or a salt thereof to the food or drink.
- the flavor improving method is a taste cadence mitigation method.
- the taste caddy is one or more taste caddies selected from the group consisting of sour cadmium, salt cadmium, bitter cadmium, alcohol cadmium, and pungent caddy, according to (6) or (8) Method.
- a food or drink comprising the flavor improver according to any one of (1) to (4).
- the point which can improve flavor, without destroying the balance of the original taste of food / beverage products is advantageous, a flavor improving agent, the manufacturing method of food / beverage products with improved flavor, and the method for improving the flavor of food / beverage products Can be provided.
- the vertical axis represents the score.
- the vertical axis represents the score.
- the vertical axis represents the score.
- the vertical axis represents the score.
- the vertical axis represents the score.
- the L-amino acid mixed solution (L-Mix) and the D-amino acid mixed solution (D-Mix) were compared using a statistical method. For sustainability, there is a significant difference at a risk rate of less than 1% (p ⁇ 0.01), and for taste mass, richness, and stew feeling, a significant difference is found at a risk rate of less than 5% (p ⁇ 0.05).
- the L-amino acid mixed solution (L-Mix) and the D-amino acid mixed solution (D-Mix) were compared using a statistical method.
- L-Mix L-amino acid mixed solution
- D-Mix D-amino acid mixed solution
- a flavor improving agent containing D-amino acid or a salt thereof as an active ingredient.
- the D-amino acid used in the present invention is not particularly limited as long as it is a D-amino acid that can be added to foods and drinks.
- the D-amino acid or a salt thereof may be synthesized by a conventional method, or a commercially available product may be used. They may also be isolated and purified from natural or synthetic sources by conventional methods.
- the salt of D-amino acid is not particularly limited as long as it can be added to food and drink, and examples thereof include acid addition salts, metal salts, ammonium salts, organic amine addition salts, amino acid addition salts, and the like.
- Acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate, phosphate, acetate, maleate, fumarate, citrate, malate, lactate, ⁇ -ketoglutarate , Organic acid salts such as gluconate and caprylate.
- metal salt examples 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.
- ammonium salts include salts such as ammonium and tetramethylammonium.
- organic amine addition salt include salts of morpholine, piperidine and the like.
- amino acid addition salts include salts of glycine, phenylalanine, lysine, aspartic acid, glutamic acid and the like.
- D-amino acid or a salt thereof may be used alone, or two or more kinds may be used in combination.
- each D-amino acid may be combined in any way.
- the following combinations of D-amino acids can be mentioned, and one or more of the amino acids contained in the following combinations may be replaced with a salt of the amino acid, or a salt of the amino acid may be added. .
- D-ornithine and D-methionine D-ornithine and D-phenylalanine, D-ornithine and D-glutamine, D-ornithine and D-histidine, D-ornithine and D-lysine, D-ornithine and D-aspartic acid, D-ornithine and D-tryptophan, D-ornithine and D-asparagine, D-ornithine and D-threonine, D-ornithine and D-valine, D-ornithine and D -Proline, D-ornithine and D-leucine, D-ornithine and D-alanine, D-ornithine and D-glutamic acid, D-ornithine and D-arginine, D-ornithine and D-cysteine, D-ornithine and
- D-amino acids D-methionine and D-phenylalanine, D-methionine and D-glutamine, D-methionine and D-histidine, D-methionine and D-lysine, D- Methionine and D-aspartic acid, D-methionine and D-tryptophan, D-methionine and D-asparagine, D-methionine and D-threonine, D-methionine and D-valine, D-methionine and D-proline, D-methionine And D-leucine, D-methionine and D-alanine, D-methionine and D-glutamic acid, D-methionine and D-arginine, D-methionine and D-cysteine, D-methionine and D-isoleucine, D-methionine and D -Serine, D-methion
- D-amino acids D-phenylalanine and D-glutamine, D-phenylalanine and D-histidine, D-phenylalanine and D-lysine, D-phenylalanine and D-aspartic acid, D -Phenylalanine and D-tryptophan, D-phenylalanine and D-asparagine, D-phenylalanine and D-threonine, D-phenylalanine and D-valine, D-phenylalanine and D-proline, D-phenylalanine and D-leucine, D-phenylalanine And D-alanine, D-phenylalanine and D-glutamic acid, D-phenylalanine and D-arginine, D-phenylalanine and D-cysteine, D-phenylalanine and D-isoleucine, D-phenylalanine and D-serine, D-phen
- D-amino acids D-glutamine and D-histidine, D-glutamine and D-lysine, D-glutamine and D-aspartic acid, D-glutamine and D-tryptophan, D -Glutamine and D-asparagine, D-glutamine and D-threonine, D-glutamine and D-valine, D-glutamine and D-proline, D-glutamine and D-leucine, D-glutamine and D-alanine, D-glutamine And D-glutamic acid, D-glutamine and D-arginine, D-glutamine and D-cysteine, D-glutamine and D-isoleucine, D-glutamine and D-serine, D-glutamine and D-tyrosine.
- D-amino acids D-histidine and D-lysine, D-histidine and D-aspartic acid, D-histidine and D-tryptophan, D-histidine and D-asparagine, D -Histidine and D-threonine, D-histidine and D-valine, D-histidine and D-proline, D-histidine and D-leucine, D-histidine and D-alanine, D-histidine and D-glutamic acid, D-histidine And D-arginine, D-histidine and D-cysteine, D-histidine and D-isoleucine, D-histidine and D-serine, D-histidine and D-tyrosine.
- D-amino acids D-lysine and D-aspartic acid, D-lysine and D-tryptophan, D-lysine and D-asparagine, D-lysine and D-threonine, D -Lysine and D-valine, D-lysine and D-proline, D-lysine and D-leucine, D-lysine and D-alanine, D-lysine and D-glutamic acid, D-lysine and D-arginine, D-lysine And D-cysteine, D-lysine and D-isoleucine, D-lysine and D-serine, D-lysine and D-tyrosine.
- D-amino acids D-aspartic acid and D-tryptophan, D-aspartic acid and D-aspartic acid, D-aspartic acid and D-threonine, D-aspartic acid and D- Valine, D-aspartic acid and D-proline, D-aspartic acid and D-leucine, D-aspartic acid and D-alanine, D-aspartic acid and D-glutamic acid, D-aspartic acid and D-arginine, D-asparagine Examples include acids and D-cysteine, D-aspartic acid and D-isoleucine, D-aspartic acid and D-serine, and D-aspartic acid and D-tyrosine.
- D-amino acids D-tryptophan and D-asparagine, D-tryptophan and D-threonine, D-tryptophan and D-valine, D-tryptophan and D-proline, D- Tryptophan and D-leucine, D-tryptophan and D-alanine, D-tryptophan and D-glutamic acid, D-tryptophan and D-arginine, D-tryptophan and D-cysteine, D-tryptophan and D-isoleucine, D-tryptophan and Mention may be made of D-serine, D-tryptophan and D-tyrosine.
- D-amino acids D-asparagine and D-threonine, D-asparagine and D-valine, D-asparagine and D-proline, D-asparagine and D-leucine, D- Asparagine and D-alanine, D-asparagine and D-glutamic acid, D-asparagine and D-arginine, D-asparagine and D-cysteine, D-asparagine and D-isoleucine, D-asparagine and D-serine, D-asparagine Mention may be made of D-tyrosine.
- D- Mention may be made of threonine and D-glutamic acid, D-threonine and D-arginine, D-threonine and D-cysteine, D-threonine and D-isoleucine, D-threonine and D-serine, D-threonine and D-tyrosine. .
- D-amino acids D-valine and D-proline, D-valine and D-leucine, D-valine and D-alanine, D-valine and D-glutamic acid
- D- Examples include valine and D-arginine, D-valine and D-cysteine, D-valine and D-isoleucine, D-valine and D-serine, and D-valine and D-tyrosine.
- D-amino acids D-valine and D-proline, D-valine and D-leucine, D-valine and D-alanine, D-valine and D-glutamic acid
- D- Examples include valine and D-arginine, D-valine and D-cysteine, D-valine and D-isoleucine, D-valine and D-serine, and D-valine and D-tyrosine.
- D-amino acids D-proline and D-leucine, D-proline and D-alanine, D-proline and D-glutamic acid, D-proline and D-arginine
- D- Examples include proline and D-cysteine, D-proline and D-isoleucine, D-proline and D-serine, and D-proline and D-tyrosine.
- D-amino acids D-leucine and D-alanine, D-leucine and D-glutamic acid, D-leucine and D-arginine, D-leucine and D-cysteine
- D- Examples include leucine and D-isoleucine, D-leucine and D-serine, and D-leucine and D-tyrosine.
- D-amino acids D-alanine and D-glutamic acid, D-alanine and D-arginine, D-alanine and D-cysteine, D-alanine and D-isoleucine
- D- Examples include alanine and D-serine, D-alanine and D-tyrosine.
- D-amino acids D-glutamic acid and D-arginine, D-glutamic acid and D-cysteine, D-glutamic acid and D-isoleucine, D-glutamic acid and D-serine, D- Mention may be made of glutamic acid and D-tyrosine.
- D-cysteine and D-isoleucine As another embodiment of the two combinations of D-amino acids, there can be mentioned D-cysteine and D-isoleucine, D-cysteine and D-serine, D-cysteine and D-tyrosine.
- D-isoleucine and D-serine As another embodiment of the combination of two kinds of D-amino acids, D-isoleucine and D-serine, D-isoleucine and D-tyrosine can be mentioned.
- D-amino acids D-serine and D-tyrosine
- D-amino acids for example, D-alanine, D-aspartic acid and D-glutamic acid, D-alanine, D-aspartic acid and D-proline, D-alanine, D-glutamic acid and D -Proline, D-aspartic acid, D-glutamic acid and D-proline.
- D-amino acids for example, D-alanine, D-aspartic acid, D-glutamic acid, and D-proline can be mentioned.
- D-amino acids D-glutamic acid and D-aspartic acid, D-glutamic acid and D-proline, D-glutamic acid and D-alanine, D-aspartic acid and D-proline, D- Aspartic acid and D-alanine, D-proline and D-alanine, D-aspartic acid and D-glutamic acid and D-proline, D-alanine, D-aspartic acid, D-glutamic acid and D-proline are preferable, and more preferable.
- D-glutamic acid and D-aspartic acid D-glutamic acid and D-proline, D-aspartic acid and D-proline, D-aspartic acid, D-glutamic acid and D-proline, D-alanine and D-aspartic acid and A combination of D-glutamic acid and D-proline can be mentioned.
- the flavor improver is a taste cadence mitigator.
- Taste caddies involve sour caddies involving sour substances (eg acetic acid), salt caddies involving salty substances (eg sodium chloride), bitter substances (eg magnesium, potassium, catechin, chlorogenic acid, tannin).
- the taste caddy is selected from the group consisting of bitter caddies, alcohol caddies involving alcohol (eg, ethanol), and pungent caddies involving pungent substances (eg, capsaicin), and more
- it is one kind or two or more kinds of taste CAD selected from the group consisting of acidity, salt, bitterness, and alcohol.
- D-ornithine, D-methionine, D-phenylalanine, D-glutamine, D-histidine, D-aspartic acid, D-tryptophan, D-asparagine, D-threonine are preferable D-amino acids used as taste cadence mitigants.
- the sour caddy relaxation is selected from the group consisting of D-phenylalanine, D-glutamine, D-histidine, D-methionine, D-ornithine, D-lysine, D-aspartic acid, D-tryptophan, and D-asparagine
- D-amino acids are preferably used, and one or more D-amino acids selected from the group consisting of D-phenylalanine, D-glutamine, D-histidine, D-methionine, and D-ornithine are used. Amino acids are more preferably used.
- D-phenylalanine and D-glutamine D-phenylalanine and D-histidine, or D-glutamine and D-histidine can be used in combination.
- one or more D-amino acids selected from the group consisting of D-tryptophan, D-aspartic acid, D-asparagine, D-phenylalanine, and D-glutamic acid are preferably used.
- One or two D-amino acids selected from the group consisting of D-tryptophan and D-aspartic acid are more preferably used.
- D-tryptophan and D-aspartic acid, D-tryptophan and D-asparagine, or D-aspartic acid and D-asparagine can be used in combination.
- one or more D-amino acids selected from the group consisting of D-tryptophan, D-aspartic acid, D-phenylalanine, D-leucine, and D-glutamic acid are preferably used.
- One or two D-amino acids selected from the group consisting of D-tryptophan and D-aspartic acid are more preferably used.
- D-tryptophan and D-aspartic acid, D-tryptophan and D-phenylalanine, or D-aspartic acid and D-phenylalanine can be used in combination.
- D-amino acids selected from the group consisting of D-glutamine, D-tryptophan, and D-glutamic acid are preferably used, and D-glutamic acid is more preferably used.
- D-glutamine and D-tryptophan, D-glutamine and D-glutamic acid, or D-tryptophan and D-glutamic acid can be used in combination.
- taste cadence can be improved by using a mixture of D-alanine, D-aspartic acid, D-glutamic acid, and D-proline.
- the flavor improvement may be a flavor improvement, and an improvement in sweetness, an improvement in taste mass, an improvement in concentration, an improvement in sustainability, an improvement in stew feeling, an egg It is one or more flavor improvements selected from the group consisting of an improvement in feeling and an improvement in oily feeling, and according to a more preferred embodiment, the flavor improvement is improved in taste unity, richness, sustained It is 1 type, or 2 or more types of flavor improvement selected from the group which consists of the improvement of sex, the improvement of an egg feeling, and the improvement of a stew feeling.
- the improvement of the mass of taste, the improvement of richness, the improvement of sustainability, and the improvement of egg feeling are preferable, and the improvement of sustainability is most preferable.
- “Sustainability” means that a taste is felt in the mouth even after a while.
- a flavor improvement preferably one or more D-amino acids selected from the group consisting of D-phenylalanine, D-leucine, D-aspartic acid, D-glutamic acid, and D-proline
- a salt thereof is preferably used, and more preferably D-proline or a salt thereof is used.
- the flavor is improved by using a mixture of D-alanine, D-aspartic acid, D-glutamic acid, and D-proline as a flavor improving agent ( Improvement).
- a flavor improving agent may be sufficient.
- the flavor improver of the present invention contains a D-amino acid or a salt thereof, and if necessary, an inorganic salt such as sodium chloride, a carboxylic acid such as ascorbic acid, fumaric acid, malic acid, acetic acid, tartaric acid, citric acid, and fatty acid.
- Acids such as 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.), oxidation Inhibitor (erythorbic acid, catechin, tocopherol, etc.), coloring (Anato dye, turmeric dye, ⁇ -carotene, etc.), fragrance (synthetic fragrance such as ethyl acetoacetate, acetophenone, anisaldehyde, or natural fragrance), preservative (sodium benzoate, shirako protein extract, potassium sorbate) , 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
- the flavor improver of the present invention can be used in combination with a substance that causes taste cadence.
- a substance that causes taste cadence For example, when the flavor improver of the present invention is used in combination with a sour substance, a salty substance, a bitter substance, alcohol, or a pungent substance, the taste cadence derived from each substance combined with the flavor improver is Alleviated sour caddy mild flavor improver, salt cad mild flavor improver, bitter cad mild flavor improver, alcohol cad mild flavor improver, and pungent cadmium relaxed It is preferably used as a flavor improver.
- a flavor improver (preferably a taste cadence mitigating agent) further comprising one or more selected from the group consisting of a sour substance, a salty substance, a bitter substance, an alcohol, and a pungent substance.
- a flavor improver (preferably a taste cadence mitigating agent) further containing a sour substance, a salty substance, a bitter substance, an alcohol, or a pungent substance.
- the flavor improving agent of the present invention may have any shape such as liquid, powder or granule. Or it can also be made into emulsion by adding fats and oils, an emulsifier, and a thickening stabilizer as needed, and emulsifying.
- the content of D-amino acid or a salt thereof in the flavor improving agent of the present invention is not particularly limited, but the content of D-amino acid or a salt thereof is usually 1 to 100% by mass, preferably 5 to 100% by mass. More preferably, it is 10 to 100% by mass.
- the flavor of a food or drink can be improved by adding the flavor improver of the present invention to a food or drink for which a flavor improving effect is required.
- the flavor improver of the present invention may be added to the final product or may be added before and during the production process of the food and drink, and the production process of the food and drink includes a heating step (for example, a stew process). You may go out. Further, the flavor improving agent of the present invention may be added immediately before eating. Furthermore, you may add the flavor improving agent of this invention to food-drinks in 2 steps or more.
- the food and drink to which the flavor improving agent of the present invention is added may be in any form of liquid, solid, or semi-solid, for example, beverage (for example, coffee), vinegar, miso, soy sauce, meat extract , Natural seasonings such as poultry extract, seafood extract, yeast extract, protein hydrolyzate, spices such as spices and herbs, sauce, dashi, dressing, mayonnaise, tomato ketchup, seasonings such as sauce, soup, consommé soup , Egg soup, seaweed soup, shark fin soup, potage, miso soup and other soups, noodles (soba, udon, ramen, pasta, etc.) soup, sauces, rice porridge, miso soup, pickled rice, ham, Processed livestock products such as sausages and cheese, processed fish products such as kamaboko, dried fish, salted and delicacies, processed vegetable products such as pickles, potato chips, rice crackers, cucumbers Snack confectionery such as key, cooked food such as boiled food, fried food, grilled food, curry,
- foods and beverages to which a taste cadence mitigating agent is added for example, foods such as noodle soup containing soy sauce with strong salt cadmium, shochu with strong alcohol cadmium and the like are particularly preferable.
- the amount of the flavor improver of the present invention added to the food or drink can be appropriately determined by those skilled in the art according to the addition target and the type and nature of the supply source.
- the amount of the salt is 0.000001 to 1.5% by mass, preferably 0.000001 to 0.5% by mass, and more preferably 0.00001 to 0.3% by mass.
- the amount is more preferably 0.0001 to 0.1% by mass, and still more preferably 0.001 to 0.1% by mass.
- the addition amount of the flavor improver of the present invention for mitigating sour cadence to foods and drinks is preferably an amount of 0.0001 to 1.5% by mass in the food, more preferably 0.00.
- the amount is from 0001 to 0.1% by mass.
- the amount of the flavor improving agent of the present invention for mitigating salt cadmium added to food or drink is preferably 0.0001 to 1.5% by mass in the food, more preferably 0.001.
- the amount is from 0001 to 0.1% by mass.
- the amount of the flavor improving agent of the present invention for alleviating bitter cadence added to foods and drinks is preferably 0.01 to 1.5% by mass in the food, more preferably 0.00.
- the amount is from 01 to 0.1% by mass.
- the addition amount of the flavor improving agent of the present invention for alleviating alcohol cadence to foods and drinks is preferably an amount of 0.0001 to 1.5% by mass in the food, more preferably 0.00.
- the amount is from 0001 to 0.1% by mass, more preferably from 0.01 to 1.5% by mass, and still more preferably from 0.01 to 0.1% by mass.
- the addition amount of the flavor improver of the present invention for improving the sweetness, taste set, richness, sustainability, simmering feeling, egg feeling, and oily feeling to the food and drink is preferably 0.0001-1.
- the amount is 5% by mass, more preferably 0.0001 to 0.1% by mass, still more preferably 0.0025 to 1.5% by mass, and still more preferably 0%. 0025 to 0.01% by mass.
- a method for producing a food or drink with improved flavor comprising the step of adding D-amino acid or a salt thereof to the food or drink.
- a method for producing a food or drink with reduced taste cadence which comprises a step of adding D-amino acid or a salt thereof to the food or drink.
- a method for improving the flavor of a food or drink which comprises adding a D-amino acid or a salt thereof to the food or drink.
- a method for alleviating taste in foods and drinks by adding D-amino acids or salts thereof to foods and drinks.
- the taste cadence to be alleviated includes the above-mentioned taste cadence, and preferably one or more taste caddies selected from the group consisting of sour cadmium, salt cadmium, bitter cadence, and alcohol cadence. .
- the production method of the present invention and the flavor improvement method of the present invention can be carried out based on the above description regarding the flavor improvement agent of the present invention. That is, the addition of D-amino acid or a salt thereof to a food or drink in the production method of the present invention and the flavor improvement method of the present invention can be carried out according to the use mode of the flavor improver of the present invention.
- the addition of other additives that can be used in the food and drink may be simultaneous with or separately from the addition of the D-amino acid or a salt thereof.
- D-amino acid or a salt thereof may be mixed with other additives usable for food and drink and added to the food and drink.
- the addition of a D-amino acid or a salt thereof to a food or drink includes an embodiment in which the food or drink is added to a D-amino acid or a salt thereof.
- a food or drink obtained by adding the flavor improver of the present invention obtained by adding the flavor improver of the present invention.
- the food-drinks formed by adding the taste cadence mitigation agent of this invention can also be mentioned.
- the food and drink to which the flavor improving agent of the present invention is added, the addition method, and the like are the same as described above.
- the sensory evaluation in the examples was carried out by a 7-point scoring method unless otherwise specified.
- the strength of each taste caddy when D-amino acid was added when no addition (control) was taken as 4 points was measured. If the score was high, the taste cadence was strong, and if low, the taste cadence was weak. Means that.
- Example 1 Acidic mild edible vinegar (rice vinegar, grain vinegar: commercially available product) was diluted 10 times with water, and each of the D-amino acids listed below was added to a concentration of 0.05%. About the sour cadmium of each solution, sensory evaluation was implemented by three expert panelists according to the said 7-point scoring method. The evaluation results are shown in FIG.
- D-phenylalanine, D-glutamine, D-histidine, D-methionine, D-ornithine, D-lysine, D-aspartic acid, D-tryptophan, and D-asparagine have a high sour cadmium mitigating effect. Indicated. D-phenylalanine, D-glutamine, D-histidine, D-methionine, and D-ornithine were particularly effective.
- Example 2 Salt and salt relaxed Koikuchi soy sauce (special grade brewing: commercial product) Stock solution was diluted 5 times with water, and each D-amino acid listed below was added to 0.05%. The sensory evaluation was carried out by three specialized panelists according to the above-mentioned 7-point scoring method for the salt cadmium in each solution. The evaluation results are shown in FIG.
- D-tryptophan, D-aspartic acid, D-asparagine, D-phenylalanine, and D-glutamic acid showed a high salt caddy relaxation effect.
- D-tryptophan and D-aspartic acid were particularly effective.
- Example 3 Each of the D-amino acids listed below was added to 0.05% bitter taste mild coffee (sugar-free coffee: commercial product). For each coffee bitter taste caddy, sensory evaluation was carried out by three specialized panelists according to the 7-point scoring method described above. The evaluation results are shown in FIG.
- D-tryptophan, D-aspartic acid, D-phenylalanine, D-leucine, and D-glutamic acid showed a high bitterness alleviating effect.
- D-tryptophan and D-aspartic acid were particularly effective.
- Example 4 Alcohol-cad mild shochu (shochu 20 degrees: commercially available) Each D-amino acid listed below was added to 0.05% so as to be 0.05%. The alcohol cad of each shochu was subjected to sensory evaluation by three professional panelists according to the above-mentioned 7-point scoring method. The evaluation results are shown in FIG.
- D-glutamine, D-tryptophan, and D-glutamic acid showed a high alcohol cadence mitigating effect.
- D-glutamic acid was particularly effective.
- Example 5 Confirmation of effect of addition due to difference in addition concentration to each food and drink D-glutamic acid (D-Glu) and D-aspartic acid (D-Asp) were added to each food and drink shown in Table 1 below. .
- Table 1 shows the evaluation results of each item described in Table 1 evaluated by three specialized panelists based on the following criteria. [Evaluation criteria] ⁇ : There was a very strong relaxation effect ⁇ : There was a strong relaxation effect ⁇ : There was a relaxation effect ⁇ : No relaxation effect was observed
- Example 6 Evaluation in curry (1) D-alanine, D-aspartic acid, D-glutamic acid, and D-proline are each dissolved in water to 1% and adjusted to pH 6.0 to obtain a D-amino acid mixed solution (hereinafter referred to as D-Mix). ) was prepared. In addition, L-alanine, L-aspartic acid, L-glutamic acid, and L-proline are each dissolved in water to 1%, adjusted to pH 6.0, and mixed with an L-amino acid solution (hereinafter referred to as L-amino acid). (Mix) was prepared.
- a test solution was prepared by adding 350 ml of hot water to 50 g of commercially available curry roux composed of the raw materials listed in Table 2 and dissolving them well. 100 ml of the test solution was taken and heated with stirring with an IH heater for 3 minutes, and D-Mix and L-Mix were added to each test solution so that each amino acid had a concentration of 25 ppm (total 100 ppm). .
- the taste of the test solution to which the amino acid was added was controlled by 10 panelists who used the test solution without the amino acid as a control. Evaluation was performed.
- the evaluation was performed by a 7-point scoring method with 4 points of no addition (control). If the score is high, the flavor relating to each evaluation item is strong, and if the score is low, it means that the flavor is weak. The results are shown in FIG. The vertical axis represents the score.
- the test solution to which the D-amino acid mixed solution (D-Mix) was added compared to the test solution to which the D-amino acid mixed solution (D-Mix) was not added (control). And the oil and fat feeling was improved, and taste cadence was alleviated.
- the test solution to which the D-amino acid mixed solution (D-Mix) was added compared with the test solution to which the L-amino acid mixed solution (L-Mix) was added.
- the feeling of stew was significantly improved, and among these, sustainability was more significantly improved.
- Example 7 Evaluation in curry (2) Each amino acid shown below was dissolved in water to 1% and adjusted to pH 6.0 to prepare a 1% solution of each amino acid.
- Example 8 Confirmation of effect of addition due to difference in addition concentration to curry Example of D-proline, except that the addition amount was changed to 0.25 ppm, 2.5 ppm, 25 ppm, 50 ppm, 100 ppm, 250 ppm, and 500 ppm
- sensory evaluation was performed. The results are shown in Table 4 below. The evaluation criteria are the same as in Example 7.
- Example 10 Evaluation with a seasoning for salad (mayonnaise type seasoning)
- the amino acid solution described in Example 6 was used as a seasoning for salad (mayonnaise type seasoning: raw materials are listed in Table 6) as in Example 6.
- Each amino acid was added at a concentration of 25 ppm (100 ppm in total), and 10 specialist panelists controlled the non-added zone as an L-amino acid mixed solution (L-Mix) and D-amino acid mixed solution.
- L-Mix L-amino acid mixed solution
- D-Mix D-amino acid mixed solution.
- Each of those added with (D-Mix) was evaluated for flavor improvement effect.
- the evaluation was carried out by a 7-point scoring method with the above control as 4 points. Evaluation items are as follows: sweetness, taste cadence, taste set, richness, persistence, egg feeling (flavor rich in eggs), and oily feeling.
- the results are shown in FIG.
- the vertical axis in FIG. 6 shows the score.
Abstract
Description
(1)D-アミノ酸またはその塩を有効成分として含有する、風味改良剤。
(2)風味改良剤が味カド緩和剤である、(1)に記載の風味改良剤。
(3)味カドが、酸味カド、塩カド、苦味カド、アルコールカド、および辛味カドからなる群から選択される一種または二種以上の味カドである、(2)に記載の風味改良剤。
(4)酸味物質、塩味物質、苦味物質、アルコール、または辛味物質をさらに含有する、(1)~(3)いずれかの風味改良剤。
(5)D-アミノ酸またはその塩を飲食品へ添加する工程を含む、風味が改良された飲食品の製造方法。
(6)風味の改良が味カドの緩和である、(5)に記載の製造方法。
(7)D-アミノ酸またはその塩を飲食品へ添加する、飲食品の風味改良方法。
(8)風味改良方法が、味カド緩和方法である、(7)に記載の方法。
(9)味カドが、酸味カド、塩カド、苦味カド、アルコールカド、および辛味カドからなる群から選択される一種または二種以上の味カドである、(6)または(8)に記載の方法。
(10)(1)~(4)いずれかに記載の風味改良剤を添加してなる、飲食品。 According to the present invention, the following inventions are provided.
(1) A flavor improving agent containing D-amino acid or a salt thereof as an active ingredient.
(2) The flavor improver according to (1), wherein the flavor improver is a taste cadence mitigator.
(3) The flavor improver according to (2), wherein the taste caddy is one or more taste caddies selected from the group consisting of sour cadmium, salt cadmium, bitter cadmium, alcohol cadmium, and pungent cadmium.
(4) The flavor improver according to any one of (1) to (3), further comprising a sour substance, a salty substance, a bitter substance, alcohol, or a pungent substance.
(5) A method for producing a food or drink with improved flavor, comprising the step of adding D-amino acid or a salt thereof to the food or drink.
(6) The production method according to (5), wherein the flavor improvement is mild taste relaxation.
(7) A method for improving the flavor of a food or drink, comprising adding D-amino acid or a salt thereof to the food or drink.
(8) The method according to (7), wherein the flavor improving method is a taste cadence mitigation method.
(9) The taste caddy is one or more taste caddies selected from the group consisting of sour cadmium, salt cadmium, bitter cadmium, alcohol cadmium, and pungent caddy, according to (6) or (8) Method.
(10) A food or drink comprising the flavor improver according to any one of (1) to (4).
食酢(米酢、穀物酢:市販品)を水で10倍希釈し、以下に挙げる各D-アミノ酸をそれぞれ、0.05%となるように添加した。各溶液の酸味カドについて、前記の7点評点法に従って、専門パネラー3名で官能評価を実施した。評価結果を図1に示す。 Example 1: Acidic mild edible vinegar (rice vinegar, grain vinegar: commercially available product) was diluted 10 times with water, and each of the D-amino acids listed below was added to a concentration of 0.05%. About the sour cadmium of each solution, sensory evaluation was implemented by three expert panelists according to the said 7-point scoring method. The evaluation results are shown in FIG.
D-フェニルアラニン(Phe)
D-グルタミン(Gln)
D-ヒスチジン(His)
D-メチオニン(Met)
D-オルニチン(Orn)
D-リジン(Lys)
D-アスパラギン酸(Asp)
D-トリプトファン(Trp)
D-アスパラギン(Asn)
D-トレオニン(Thr)
D-バリン(Val)
D-プロリン(Pro)
D-ロイシン(Leu)
D-アラニン(Ala)
D-グルタミン酸(Glu)
各D-アミノ酸の3%溶液を調製し、pH6.0に調整した。 [Evaluated D-amino acids (
D-Phenylalanine (Phe)
D-glutamine (Gln)
D-Histidine (His)
D-methionine (Met)
D-ornithine (Orn)
D-Lysine (Lys)
D-aspartic acid (Asp)
D-tryptophan (Trp)
D-Asparagine (Asn)
D-threonine (Thr)
D-Valine (Val)
D-proline (Pro)
D-leucine (Leu)
D-alanine (Ala)
D-glutamic acid (Glu)
A 3% solution of each D-amino acid was prepared and adjusted to pH 6.0.
こいくち醤油(特級本醸造:市販品)原液を水で5倍希釈し、以下に挙げる各D-アミノ酸を0.05%となるように添加した。各溶液の塩カドについて、前記の7点評点法に従って、専門パネラー3名で官能評価を実施した。評価結果を図2に示す。 Example 2: Salt and salt relaxed Koikuchi soy sauce (special grade brewing: commercial product) Stock solution was diluted 5 times with water, and each D-amino acid listed below was added to 0.05%. The sensory evaluation was carried out by three specialized panelists according to the above-mentioned 7-point scoring method for the salt cadmium in each solution. The evaluation results are shown in FIG.
D-フェニルアラニン(Phe)
D-グルタミン(Gln)
D-ヒスチジン(His)
D-アスパラギン酸(Asp)
D-トリプトファン(Trp)
D-アスパラギン(Asn)
D-バリン(Val)
D-プロリン(Pro)
D-ロイシン(Leu)
D-アラニン(Ala)
D-グルタミン酸(Glu)
各D-アミノ酸の3%溶液を調製し、pH6.0に調整した。 [Evaluated D-amino acids (
D-Phenylalanine (Phe)
D-glutamine (Gln)
D-Histidine (His)
D-aspartic acid (Asp)
D-tryptophan (Trp)
D-Asparagine (Asn)
D-Valine (Val)
D-proline (Pro)
D-leucine (Leu)
D-alanine (Ala)
D-glutamic acid (Glu)
A 3% solution of each D-amino acid was prepared and adjusted to pH 6.0.
コーヒー(無糖コーヒー:市販品)へ以下に挙げる各D-アミノ酸を0.05%となるように添加した。各コーヒーの苦味カドについて、前記の7点評点法に従って、専門パネラー3名で官能評価を実施した。評価結果を図3に示す。 Example 3 Each of the D-amino acids listed below was added to 0.05% bitter taste mild coffee (sugar-free coffee: commercial product). For each coffee bitter taste caddy, sensory evaluation was carried out by three specialized panelists according to the 7-point scoring method described above. The evaluation results are shown in FIG.
D-フェニルアラニン(Phe)
D-グルタミン(Gln)
D-ヒスチジン(His)
D-アスパラギン酸(Asp)
D-トリプトファン(Trp)
D-アスパラギン(Asn)
D-バリン(Val)
D-プロリン(Pro)
D-ロイシン(Leu)
D-アラニン(Ala)
D-グルタミン酸(Glu)
各D-アミノ酸の3%溶液を調製し、pH6.0に調整した。 [Evaluated D-amino acids (
D-Phenylalanine (Phe)
D-glutamine (Gln)
D-Histidine (His)
D-aspartic acid (Asp)
D-tryptophan (Trp)
D-Asparagine (Asn)
D-Valine (Val)
D-proline (Pro)
D-leucine (Leu)
D-alanine (Ala)
D-glutamic acid (Glu)
A 3% solution of each D-amino acid was prepared and adjusted to pH 6.0.
焼酎(焼酎20度:市販品)原液へ以下に挙げる各D-アミノ酸を0.05%となるように添加した。各焼酎のアルコールカドについて、前記の7点評点法に従って、専門パネラー3名で官能評価を実施した。評価結果を図4に示す。 Example 4: Alcohol-cad mild shochu (shochu 20 degrees: commercially available) Each D-amino acid listed below was added to 0.05% so as to be 0.05%. The alcohol cad of each shochu was subjected to sensory evaluation by three professional panelists according to the above-mentioned 7-point scoring method. The evaluation results are shown in FIG.
D-フェニルアラニン(Phe)
D-グルタミン(Gln)
D-ヒスチジン(His)
D-アスパラギン酸(Asp)
D-トリプトファン(Trp)
D-アスパラギン(Asn)
D-バリン(Val)
D-プロリン(Pro)
D-ロイシン(Leu)
D-アラニン(Ala)
D-グルタミン酸(Glu)
各D-アミノ酸の3%溶液を調製し、pH6.0に調整した。 [Evaluated D-amino acids (
D-Phenylalanine (Phe)
D-glutamine (Gln)
D-Histidine (His)
D-aspartic acid (Asp)
D-tryptophan (Trp)
D-Asparagine (Asn)
D-Valine (Val)
D-proline (Pro)
D-leucine (Leu)
D-alanine (Ala)
D-glutamic acid (Glu)
A 3% solution of each D-amino acid was prepared and adjusted to pH 6.0.
下記表1に示す各飲食品に、D-グルタミン酸(D-Glu)、D-アスパラギン酸(D-Asp)をそれぞれ添加した。
下記表1に記載の各項目について専門パネラー3名で下記基準に基づいて評価した評価結果を表1に示す。
[評価基準]
◎:とても強い緩和効果があった
○:強い緩和効果があった
△:緩和効果があった
×:緩和効果は認められなかった
Table 1 shows the evaluation results of each item described in Table 1 evaluated by three specialized panelists based on the following criteria.
[Evaluation criteria]
◎: There was a very strong relaxation effect ○: There was a strong relaxation effect △: There was a relaxation effect ×: No relaxation effect was observed
D-アラニン、D-アスパラギン酸、D-グルタミン酸、およびD-プロリンを、それぞれ1%となるように水に溶解させ、pH6.0に調整してD-アミノ酸混合溶液(以下、D-Mixという)を調製した。
また、L-アラニン、L-アスパラギン酸、L-グルタミン酸、およびL-プロリンを、それぞれ1%となるように水に溶解させ、pH6.0に調整してL-アミノ酸混合溶液(以下、L-Mixという)を調製した。
一方、表2に記載した原材料からなる市販のカレールウ50gに対して熱水350mlを加えてよく溶かし試験液を調製した。
該試験液100mlを取り、IHヒーターで3分間、撹拌しながら加熱し、D-MixおよびL-Mixをそれぞれ試験液に対して、各アミノ酸が25ppm(合計100ppm)の濃度となるように添加した。
該アミノ酸を添加した試験液の風味(甘味、味カド、味のまとまり、濃厚さ、持続性、煮込み感、および油脂感)について、該アミノ酸を添加しない試験液をコントロールとして専門パネラー10名で官能評価を行った。
D-alanine, D-aspartic acid, D-glutamic acid, and D-proline are each dissolved in water to 1% and adjusted to pH 6.0 to obtain a D-amino acid mixed solution (hereinafter referred to as D-Mix). ) Was prepared.
In addition, L-alanine, L-aspartic acid, L-glutamic acid, and L-proline are each dissolved in water to 1%, adjusted to pH 6.0, and mixed with an L-amino acid solution (hereinafter referred to as L-amino acid). (Mix) was prepared.
On the other hand, a test solution was prepared by adding 350 ml of hot water to 50 g of commercially available curry roux composed of the raw materials listed in Table 2 and dissolving them well.
100 ml of the test solution was taken and heated with stirring with an IH heater for 3 minutes, and D-Mix and L-Mix were added to each test solution so that each amino acid had a concentration of 25 ppm (total 100 ppm). .
The taste of the test solution to which the amino acid was added (sweetness, taste caddy, taste mass, richness, persistence, simmering feeling, and oily feeling) was controlled by 10 panelists who used the test solution without the amino acid as a control. Evaluation was performed.
結果を図5に示す。縦軸はスコアを示す。 The evaluation was performed by a 7-point scoring method with 4 points of no addition (control). If the score is high, the flavor relating to each evaluation item is strong, and if the score is low, it means that the flavor is weak.
The results are shown in FIG. The vertical axis represents the score.
以下に示す、各アミノ酸を、それぞれ1%になるように、水に溶解させ、pH6.0に調整して、各アミノ酸1%溶液を調製した。 Example 7: Evaluation in curry (2)
Each amino acid shown below was dissolved in water to 1% and adjusted to pH 6.0 to prepare a 1% solution of each amino acid.
D-フェニルアラニン(Phe)
D-ヒスチジン(His)
D-トリプトファン(Trp)
D-ロイシン(Leu)
D-バリン(Val)
D-スレオニン(Thr)
D-アラニン(Ala)
D-アスパラギン酸(Asp)
D-グルタミン酸(Glu)
D-プロリン(Pro) [Evaluated D-amino acids (
D-Phenylalanine (Phe)
D-Histidine (His)
D-tryptophan (Trp)
D-leucine (Leu)
D-Valine (Val)
D-threonine (Thr)
D-alanine (Ala)
D-aspartic acid (Asp)
D-glutamic acid (Glu)
D-proline (Pro)
[評価基準]
◎:とても強い風味改良効果があった
○:強い風味改良効果があった
△:風味改良効果があった
×:風味改良効果は認められなかった
[Evaluation criteria]
◎: There was a very strong flavor improving effect ○: There was a strong flavor improving effect △: There was a flavor improving effect ×: No flavor improving effect was observed
D-プロリンについて、添加量を0.25ppm、2.5ppm、25ppm、50ppm、100ppm、250ppm、および500ppmに変更した以外は、実施例7と同様にして、官能評価を行った。その結果を、下記表4に示す。評価基準は実施例7と同様である。
クリームシチュー、サラダ用調味料(マヨネーズタイプ調味料)、塩ラーメン、味噌ラーメン、めんつゆに、上記のカレーへの添加試験において添加効果の強かったD-プロリン(D-Pro)と、D-アミノ酸混合溶液(D-Mix)と、L-アミノ酸混合溶液(L-Mix)とを、カレーと同様の喫食時濃度、25ppmのアミノ酸(D-Mix、L-Mixは合計100ppm)を添加し、官能評価(n=3)を実施したところ、表5のような結果となった。カレー以外の食品においてもD-アミノ酸の添加効果が確認された。評価基準は実施例7と同様である。
実施例6に記載のアミノ酸溶液を、サラダ用調味料(マヨネーズタイプ調味料:原材料を表6に記載)へ実施例6と同様に各アミノ酸が25ppm(合計100ppm)の濃度となるようにして、それぞれ添加し、専門パネラー10名によって、無添加区をコントロールとして、L-アミノ酸混合溶液(L-Mix)、D-アミノ酸混合溶液(D-Mix)を添加したものを、それぞれ、風味改良効果を評価した。評価は、前記のコントロールを4点とした7点評点法により実施した。評価項目は以下の通りである:甘味、味カド、味のまとまり、濃厚さ、持続性、卵感(卵を多く含む風味)、および油脂感。結果は、図6に示す。図6の縦軸はスコアを示し、スコアが高ければ味質が強く、低ければ味質が弱いことを意味する。
Claims (10)
- D-アミノ酸またはその塩を有効成分として含有する、風味改良剤。 A flavor improver containing D-amino acid or a salt thereof as an active ingredient.
- 風味改良剤が味カド緩和剤である、請求項1に記載の風味改良剤。 The flavor improving agent according to claim 1, wherein the flavor improving agent is a taste cadence mitigating agent.
- 味カドが、酸味カド、塩カド、苦味カド、アルコールカド、および辛味カドからなる群から選択される一種または二種以上の味カドである、請求項2に記載の風味改良剤。 The flavor improving agent according to claim 2, wherein the taste caddy is one or more taste caddies selected from the group consisting of sour cadmium, salt cadmium, bitter cadmium, alcohol cadmium, and pungent cadmium.
- 酸味物質、塩味物質、苦味物質、アルコール、または辛味物質をさらに含有する、請求項1~3のいずれか一項に記載の風味改良剤。 The flavor improving agent according to any one of claims 1 to 3, further comprising a sour substance, a salty substance, a bitter substance, alcohol, or a pungent substance.
- D-アミノ酸またはその塩を飲食品へ添加する工程を含む、風味が改良された飲食品の製造方法。 A method for producing a food or drink with improved flavor, comprising the step of adding D-amino acid or a salt thereof to the food or drink.
- 風味の改良が味カドの緩和である、請求項5に記載の製造方法。 The manufacturing method according to claim 5, wherein the flavor improvement is relaxation of taste cadence.
- D-アミノ酸またはその塩を飲食品へ添加する、飲食品の風味改良方法。 D-amino acid or a salt thereof is added to the food or drink, and the method for improving the flavor of the food or drink.
- 風味改良方法が、味カド緩和方法である、請求項7に記載の方法。 The method according to claim 7, wherein the flavor improving method is a taste cadence mitigation method.
- 味カドが、酸味カド、塩カド、苦味カド、アルコールカド、および辛味カドからなる群から選択される一種または二種以上の味カドである、請求項6または8に記載の方法。 The method according to claim 6 or 8, wherein the taste caddy is one or more taste caddies selected from the group consisting of sour cadmium, salt cadmium, bitter cadmium, alcohol cadmium, and pungent cadmium.
- 請求項1~4のいずれか一項に記載の風味改良剤を添加してなる、飲食品。 A food or drink comprising the flavor improver according to any one of claims 1 to 4.
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Cited By (16)
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JP2014093981A (en) * | 2012-11-09 | 2014-05-22 | Mc Food Specialties Inc | Method of improving taste quality of sweetness of food and beverages |
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Cited By (19)
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JP2014093981A (en) * | 2012-11-09 | 2014-05-22 | Mc Food Specialties Inc | Method of improving taste quality of sweetness of food and beverages |
JP2014124171A (en) * | 2012-12-27 | 2014-07-07 | Mc Food Specialties Inc | Method of improving quality of taste of fruit wine or fruit drink containing polyphenol |
JP2014207891A (en) * | 2013-03-26 | 2014-11-06 | 福山黒酢株式会社 | Vinegar and method for manufacturing vinegar |
JP2014200212A (en) * | 2013-04-08 | 2014-10-27 | テーブルマーク株式会社 | Acidity reducing agent |
JP2015023839A (en) * | 2013-07-26 | 2015-02-05 | Mcフードスペシャリティーズ株式会社 | Method of improving quality of deliciousness of food and drink |
JP2015188344A (en) * | 2014-03-27 | 2015-11-02 | Mcフードスペシャリティーズ株式会社 | flavor improving agent |
JP2015188346A (en) * | 2014-03-27 | 2015-11-02 | Mcフードスペシャリティーズ株式会社 | flavor improving agent |
JP2015188345A (en) * | 2014-03-27 | 2015-11-02 | Mcフードスペシャリティーズ株式会社 | Flavor improving agent and production method thereof |
JP2017225386A (en) * | 2016-06-22 | 2017-12-28 | 日清フーズ株式会社 | Source with fish egg |
WO2020020449A1 (en) * | 2018-07-25 | 2020-01-30 | Givaudan Sa | Herb flavour compositions, their use and method of improving organoleptic properties |
JP2021531014A (en) * | 2018-07-25 | 2021-11-18 | ジボダン エス エー | Herbal flavor compositions, their use and methods of improving sensory receptor properties |
JP2020129993A (en) * | 2019-02-14 | 2020-08-31 | 株式会社アセラ | Flavor improving agent |
JP2021023192A (en) * | 2019-08-02 | 2021-02-22 | サントリーホールディングス株式会社 | Beer taste alcoholic beverage and method for producing the same |
JP2021023191A (en) * | 2019-08-02 | 2021-02-22 | サントリーホールディングス株式会社 | Beer taste non-alcoholic beverage and method for producing the same |
CN114206132A (en) * | 2019-08-02 | 2022-03-18 | 三得利控股株式会社 | Composition for food and drink and method for producing same |
JP7190406B2 (en) | 2019-08-02 | 2022-12-15 | サントリーホールディングス株式会社 | Beer-taste alcoholic beverage and method for producing the same |
JP7190405B2 (en) | 2019-08-02 | 2022-12-15 | サントリーホールディングス株式会社 | Non-alcoholic beer-taste beverage and method for producing the same |
JP2022021205A (en) * | 2020-07-21 | 2022-02-02 | 大洋香料株式会社 | Milk flavor improver and method for improving milk flavor of food and drink |
JP7449250B2 (en) | 2021-02-03 | 2024-03-13 | サントリーホールディングス株式会社 | beer taste alcoholic beverage |
Also Published As
Publication number | Publication date |
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JP2018019727A (en) | 2018-02-08 |
JP2018019726A (en) | 2018-02-08 |
JP2016093182A (en) | 2016-05-26 |
JP2018019728A (en) | 2018-02-08 |
JPWO2012057084A1 (en) | 2014-05-12 |
JP6449416B2 (en) | 2019-01-09 |
CN103237463A (en) | 2013-08-07 |
JP6449417B2 (en) | 2019-01-09 |
JP6449418B2 (en) | 2019-01-09 |
JP6192935B2 (en) | 2017-09-06 |
KR20130103762A (en) | 2013-09-24 |
JP6342380B2 (en) | 2018-06-13 |
CN105595298A (en) | 2016-05-25 |
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