WO2018181628A1 - Composition permettant de conférer un arôme de viande ou de haricot brûlé(e) - Google Patents

Composition permettant de conférer un arôme de viande ou de haricot brûlé(e) Download PDF

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Publication number
WO2018181628A1
WO2018181628A1 PCT/JP2018/013064 JP2018013064W WO2018181628A1 WO 2018181628 A1 WO2018181628 A1 WO 2018181628A1 JP 2018013064 W JP2018013064 W JP 2018013064W WO 2018181628 A1 WO2018181628 A1 WO 2018181628A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
composition
weight
added
present
Prior art date
Application number
PCT/JP2018/013064
Other languages
English (en)
Japanese (ja)
Inventor
秀世 吉田
鈴木　理絵
若林　秀彦
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
Priority to JP2019510076A priority Critical patent/JP7147748B2/ja
Publication of WO2018181628A1 publication Critical patent/WO2018181628A1/fr

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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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Le but de la présente invention est de fournir : une composition qui peut conférer un arôme de viande ou de haricot brûlé(e) à un aliment ; une composition qui peut être utilisée de façon appropriée pour conférer un arôme cuit ; une composition qui peut être utilisée de façon appropriée pour améliorer au moins un élément choisi dans le groupe constitué par un goût salé, un arôme épicé et un goût sucré; une composition qui peut être utilisée de façon appropriée pour masquer une odeur désagréable ; et autres. La présente invention concerne : une composition contenant (A)1-furfurylpyrrole, au moins un composant choisi dans le groupe constitué par (B1) gaïacol, (B2) 4-éthylphénol et (B3) disulfure de méthyle furfurylique, et au moins un composant choisi dans le groupe constitué par (C1) 2-propylpyrazine, (C2) 6,7-dihydro-5-méthyl-5H-cyclopentapyrazine, (C3) 2-acétyl-3,5(6)-diméthylpyrazine, (C4) 2-éthylpyrazine, (C5) 2,3-diméthylpyrazine et (C6) 2,3-diéthylpyrazine ; et autres.
PCT/JP2018/013064 2017-03-29 2018-03-28 Composition permettant de conférer un arôme de viande ou de haricot brûlé(e) WO2018181628A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2019510076A JP7147748B2 (ja) 2017-03-29 2018-03-28 肉又は豆の焦げ風味を付与するための組成物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2017-066149 2017-03-29
JP2017066149 2017-03-29

Publications (1)

Publication Number Publication Date
WO2018181628A1 true WO2018181628A1 (fr) 2018-10-04

Family

ID=63676160

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2018/013064 WO2018181628A1 (fr) 2017-03-29 2018-03-28 Composition permettant de conférer un arôme de viande ou de haricot brûlé(e)

Country Status (2)

Country Link
JP (1) JP7147748B2 (fr)
WO (1) WO2018181628A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006020526A (ja) * 2004-07-06 2006-01-26 Kiyomitsu Kawasaki コーヒーフレーバー組成物および該フレーバー組成物を含有する飲食品類
JP2006025706A (ja) * 2004-07-16 2006-02-02 Kiyomitsu Kawasaki ナッツ様フレーバー組成物
JP2014155481A (ja) * 2012-03-29 2014-08-28 Ajinomoto Co Inc 香料組成物

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3702253A (en) * 1965-04-30 1972-11-07 Firmenich & Cie Flavor modified soluble coffee
WO2012121381A1 (fr) 2011-03-10 2012-09-13 高砂香料工業株式会社 Agent d'amélioration du goût

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006020526A (ja) * 2004-07-06 2006-01-26 Kiyomitsu Kawasaki コーヒーフレーバー組成物および該フレーバー組成物を含有する飲食品類
JP2006025706A (ja) * 2004-07-16 2006-02-02 Kiyomitsu Kawasaki ナッツ様フレーバー組成物
JP2014155481A (ja) * 2012-03-29 2014-08-28 Ajinomoto Co Inc 香料組成物

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
RUOSI, M. R. ET AL.: "A further tool to monitor the coffee roasting process: Aroma composition and chemical indices", J. AGRIC. FOOD CHEM., vol. 60, no. 45, October 2012 (2012-10-01), pages 11283 - 11291, XP055558642 *

Also Published As

Publication number Publication date
JP7147748B2 (ja) 2022-10-05
JPWO2018181628A1 (ja) 2020-02-06

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