Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Flavor-improving agent

A flavor improver and flavor technology, applied in food ingredients as odor improver, food ingredients containing natural extracts, food preparation, etc., can solve the problem of not fully imparting "heavy" taste or strong flavor

Inactive Publication Date: 2009-12-30
KIRIN KYOWA FOODS COMPANY LIMITED
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, even if any method can impart the aroma of grilled meat or the refreshing fla

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] According to the value (parts by weight) of glucosin relative to 100 parts by weight of the soluble solid content in the yeast extract as the value in Table 1, 8g of yeast extract (Yeast extract Kyowa L, manufactured by Kyowa Fermented Food Co., Ltd., the same as below ) And glucosin dissolved in 192ml of water.

[0082] It should be noted that the yeast extract used here is a product obtained by preparing the yeast extract from the yeast according to the usual method, removing the insoluble solid components and performing spray drying, so the weight of the yeast extract is directly used as the soluble solid component Weight handling.

[0083] The pH of the resulting solution was adjusted to pH 4 with hydrochloric acid, and the solution was heated at 105°C for 2 hours. After the heat treatment, the solution is cooled and filtered with a non-woven fabric to obtain a filtrate.

[0084] In addition, it is made of sodium chloride, premium white sugar, animal and plant protein h...

Embodiment 2

[0096] In the container, add the dried product of the commercially available Osmanthus officinalis (root) (made into granules of about 1 to 1.5 mm), the concentrated extract of cauliflower, and the dried product of celery (stems and leaves) (made about 1 (~1.5mm granular) 8g each and 8g yeast extract, add 184ml of water and mix well.

[0097] The pH of the liquid in the container was adjusted to pH 4 with hydrochloric acid and sodium hydroxide, and kept at 105°C for 2 hours.

[0098] After 2 hours, the mixed liquid was cooled, filtered with a non-woven fabric, and 3 g of the filtrate was added to the clear soup prepared in Example 1.

[0099] The boiled flavor of the meat of each clear soup was evaluated by 16 panelists according to the method and standard of Example 1.

[0100] It should be noted that the content of glucosin, such as sagegrass, is used by supplying the extract obtained by extracting hot water from these soups to a liquid spectrometer using tetramethylammonium bro...

Embodiment 3

[0107]In Example 1, a filtrate obtained using 8 g of yeast extract and 0.8 g of glucosin was freeze-dried to produce a flavor improving agent.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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.

Description

Technical field [0001] The present invention relates to flavor improving agents, beverages and foods, methods for manufacturing these products, and flavor improving methods. Background technique [0002] Beverages that use meat as one of the raw materials and have a stewing process during cooking, such as simmering and other beverages, are generally preferred to have a unique, pure and strong taste that is obtained by stewing meat and even the aftertaste slowly spreads in the mouth (the so-called "Heavy" flavor) or strong flavor (hereinafter referred to as stewed meat flavor). [0003] When making these food and beverages at home, in order not to lose the aroma of the meat during the cooking process, the surface of the meat can be roasted before stewing. However, in the industrial production of these food and beverages, most of them are omitted from the viewpoint of time and cost. The pre-treatment. As a result, industrially manufactured foods sometimes fail to obtain a sufficien...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/22A23L1/221A23L1/39A23L27/00A23L23/00A23L27/10
CPCA23V2002/00A23L1/22607A23L1/22091A23L1/221A23L1/31445A23L1/39A23L13/428A23L23/00A23L27/10A23L27/201A23L27/88A23V2200/15A23V2250/218A23V2250/21A23L27/00
Inventor 加藤朋惠仲久木裕子德永税田中寿美
Owner KIRIN KYOWA FOODS COMPANY LIMITED
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com