WO2013133404A1 - Assaisonnement - Google Patents

Assaisonnement Download PDF

Info

Publication number
WO2013133404A1
WO2013133404A1 PCT/JP2013/056426 JP2013056426W WO2013133404A1 WO 2013133404 A1 WO2013133404 A1 WO 2013133404A1 JP 2013056426 W JP2013056426 W JP 2013056426W WO 2013133404 A1 WO2013133404 A1 WO 2013133404A1
Authority
WO
WIPO (PCT)
Prior art keywords
glu
umami
peptide
cys
yeast extract
Prior art date
Application number
PCT/JP2013/056426
Other languages
English (en)
Japanese (ja)
Inventor
高穂 田島
浩明 長崎
Original Assignee
味の素株式会社
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 味の素株式会社 filed Critical 味の素株式会社
Publication of WO2013133404A1 publication Critical patent/WO2013133404A1/fr

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
    • 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
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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

Definitions

  • high-potency umami substances include N- (heptan-4-yl) benzo [d] [1,3] dioxol-5-carboxamide, N- (2-methylheptan-4-yl). Benzo [d] [1,3] dioxol-5-carboxamide, N- (2-methylhexane-3-yl) benzo [d] [1,3] dioxol-5-carboxamide, N- (2,3-dimethyl Cyclohexyl) benzo [d] [1,3] dioxol-5-carboxamide, N- (5-methylhexane-3-yl) benzo [d] [1,3] dioxol-5-carboxamide, 2- (benzo [d ] [1,3] dioxole-6-carboxamide) -4-methylpentanoic acid (R) -methyl, N- (1,2,3,4-tetrahydronaphthalen-1-yl) benzo [d] 1,3] dioxol-5-car
  • any of the rich peptides may be a free form or a salt thereof, or a mixture thereof.
  • one kind of compound may be used, or two or more kinds of compounds may be used in combination.
  • protein raw materials can be hydrolyzed using an inorganic acid such as hydrochloric acid.
  • the reaction conditions can be appropriately set according to various conditions such as the type of protein raw material and the desired degradation rate. Specific examples of reaction conditions when hydrochloric acid is used include, for example, 100 ° C. for 1 to 2 days.
  • hydrochloric acid is used include, for example, 100 ° C. for 1 to 2 days.
  • plant proteins and animal proteins hydrolyzed almost completely with inorganic acids are called HydrolyzedHVegetable Protein (HVP) and Hydrolyzed Animal Protein (HAP), respectively.
  • HVP HydrolyzedHVegetable Protein
  • HAP Hydrolyzed Animal Protein
  • the present invention adds a high-titer umami substance and one or more components selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate to food and drink or raw materials thereof.
  • the manufacturing method of the food-drinks to which umami was provided including this is provided.
  • the discrimination threshold (minimum discriminable concentration) of “Kokumi peptide 1” alone was 300 ppm. That is, the addition of “kokumi peptide 1” was particularly effective in the concentration range below the discrimination threshold for “kokumi peptide 1” alone.

Abstract

L'invention concerne un assaisonnement d'umami pour lequel une nouvelle technique d'amélioration de la qualité du goût d'une substance d'umami à titre élevé est développée pour permettre une utilisation favorable dans des aliments. L'assaisonnement est produit par mélange d'une substance d'umami à titre élevé avec un ou plusieurs ingrédients choisis dans le groupe comprenant un peptide riche en parfum, un extrait de levure et un hydrolysat de protéine.
PCT/JP2013/056426 2012-03-09 2013-03-08 Assaisonnement WO2013133404A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2012053804A JP2015097474A (ja) 2012-03-09 2012-03-09 調味料
JP2012-053804 2012-03-09

Publications (1)

Publication Number Publication Date
WO2013133404A1 true WO2013133404A1 (fr) 2013-09-12

Family

ID=49116872

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2013/056426 WO2013133404A1 (fr) 2012-03-09 2013-03-08 Assaisonnement

Country Status (2)

Country Link
JP (1) JP2015097474A (fr)
WO (1) WO2013133404A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015136841A1 (fr) * 2014-03-11 2015-09-17 味の素株式会社 Boisson à base d'extrait de thé, procédé de production de ladite boisson et et procédé d'amélioration associé
EP3653063A4 (fr) * 2017-07-13 2021-03-24 Fuji Oil Holdings Inc. Peptide
WO2021126570A1 (fr) * 2019-12-18 2021-06-24 Firmenich Incorporated Compositions modifiant le goût et leurs utilisations
CN114096515A (zh) * 2020-04-17 2022-02-25 弗门尼舍有限公司 氨基酸衍生物及其作为风味改良剂的用途
WO2023247332A1 (fr) * 2022-06-24 2023-12-28 Firmenich Sa Compositions modifiant le goût et leurs utilisations

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7255142B2 (ja) * 2018-11-06 2023-04-11 味の素株式会社 先味増強剤

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007124152A2 (fr) * 2006-04-21 2007-11-01 Senomyx, Inc. Compositions comestibles comprenant des composes aromatisants a gout sale a potentiel eleve et leurs procedes de production
WO2008046895A1 (fr) * 2006-10-18 2008-04-24 Symrise Gmbh & Co. Kg Amides d'acide bicyclo[4.1.0]heptane-7-carboxylique substitués et dérivés de ces derniers en tant que substances aromatisantes pour les aliments
JP2009514791A (ja) * 2005-11-09 2009-04-09 味の素株式会社 コク味付与剤
US20090110796A1 (en) * 2007-10-31 2009-04-30 Symrise Gmbh & Co. Kg Aromatic neomenthylamides as flavoring substances
US20090311401A1 (en) * 2008-06-13 2009-12-17 Symrise Gmbh & Co. Kg Neo-Menthyl Derivatives as Flavor Materials
US20100080880A1 (en) * 2008-09-26 2010-04-01 Symrise Gmbh & Co. Kg Geranylamine derivates of oxalic acid
WO2010114022A1 (fr) * 2009-04-01 2010-10-07 味の素株式会社 Utilisation d'un peptide conférant un meilleur goût
WO2011081185A1 (fr) * 2009-12-28 2011-07-07 味の素株式会社 Agent renforçant la flaveur
WO2011081186A1 (fr) * 2009-12-28 2011-07-07 味の素株式会社 Agent renforçant la flaveur

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009514791A (ja) * 2005-11-09 2009-04-09 味の素株式会社 コク味付与剤
WO2007124152A2 (fr) * 2006-04-21 2007-11-01 Senomyx, Inc. Compositions comestibles comprenant des composes aromatisants a gout sale a potentiel eleve et leurs procedes de production
WO2008046895A1 (fr) * 2006-10-18 2008-04-24 Symrise Gmbh & Co. Kg Amides d'acide bicyclo[4.1.0]heptane-7-carboxylique substitués et dérivés de ces derniers en tant que substances aromatisantes pour les aliments
US20090110796A1 (en) * 2007-10-31 2009-04-30 Symrise Gmbh & Co. Kg Aromatic neomenthylamides as flavoring substances
US20090311401A1 (en) * 2008-06-13 2009-12-17 Symrise Gmbh & Co. Kg Neo-Menthyl Derivatives as Flavor Materials
US20100080880A1 (en) * 2008-09-26 2010-04-01 Symrise Gmbh & Co. Kg Geranylamine derivates of oxalic acid
WO2010114022A1 (fr) * 2009-04-01 2010-10-07 味の素株式会社 Utilisation d'un peptide conférant un meilleur goût
WO2011081185A1 (fr) * 2009-12-28 2011-07-07 味の素株式会社 Agent renforçant la flaveur
WO2011081186A1 (fr) * 2009-12-28 2011-07-07 味の素株式会社 Agent renforçant la flaveur

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015136841A1 (fr) * 2014-03-11 2015-09-17 味の素株式会社 Boisson à base d'extrait de thé, procédé de production de ladite boisson et et procédé d'amélioration associé
EP3653063A4 (fr) * 2017-07-13 2021-03-24 Fuji Oil Holdings Inc. Peptide
US11659854B2 (en) 2017-07-13 2023-05-30 Fuji Oil Holdings Inc. Method for imparting body taste to food
WO2021126570A1 (fr) * 2019-12-18 2021-06-24 Firmenich Incorporated Compositions modifiant le goût et leurs utilisations
CN114096515A (zh) * 2020-04-17 2022-02-25 弗门尼舍有限公司 氨基酸衍生物及其作为风味改良剂的用途
WO2023247332A1 (fr) * 2022-06-24 2023-12-28 Firmenich Sa Compositions modifiant le goût et leurs utilisations

Also Published As

Publication number Publication date
JP2015097474A (ja) 2015-05-28

Similar Documents

Publication Publication Date Title
US11091429B2 (en) Organic compounds
US8420151B2 (en) Mixtures having a salty taste
WO2013133404A1 (fr) Assaisonnement
WO2009113563A1 (fr) Agent de renforcement de salinité et aliment ou boisson le contenant
JP5593641B2 (ja) 減塩飲食品用組成物
KR100971010B1 (ko) 멸치액젓 농축물을 이용한 ｍｓｇ 대체용 조미료 조성물 및그 제조방법
JP6044554B2 (ja) 飲食品にコク味を付与するための組成物
WO2012020598A1 (fr) Composition conférant un arôme/saveur
US9894921B2 (en) Use of cinnamic acid derivatives containing nitrogen as flavouring agents
JP5628499B2 (ja) 塩味増強剤を含有する低食塩醤油又は低食塩醤油調味料
JP7367747B2 (ja) コク味付与機能を有する組成物
CN106262576B (zh) 咸味增强剂
JPWO2014119535A1 (ja) コク味付与剤
JP2018074967A (ja) 塩味および旨味増強剤
JP4997365B1 (ja) 塩味増強剤による塩味増強法及び食塩含有飲食品の減塩方法
AU2005318566B2 (en) Flavour enhancer
CN109730290A (zh) 一种零添加食盐和淀粉的牛肉粉调味料
JP6113098B2 (ja) 塩味増強剤
JPH01257440A (ja) 大豆ペースト含有食品
JP2003310151A (ja) 新規漬物、調味液及びその製造方法
JP6051148B2 (ja) 減塩調味料
WO2022203034A1 (fr) Agent conférant une saveur de viande
JP2020191818A (ja) レトロネーザル香の増強剤
JP2011125316A (ja) 風味増強剤
JP2011125315A (ja) こく味増強剤

Legal Events

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

Ref document number: 13757481

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 13757481

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: JP