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

Taste enhancing agent

A technology of enhancer and taste, applied in the field of taste enhancer, can solve problems such as enhancing taste intensity, and achieve the effect of improving taste and preventing lifestyle diseases

Inactive Publication Date: 2012-08-22
J OIL MILLS INC
View PDF13 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no record that any of them can enhance the taste intensity and reduce salt and other flavorings due to these ingredients.

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Taste enhancing agent
  • Taste enhancing agent
  • Taste enhancing agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～9

[0078] 0.2% sodium glutamate (MSG) aqueous solution (=umami taste), 0.8% common salt (NaCl) aqueous solution (=salty taste), and 2% sucrose aqueous solution (=sweet taste) each added 10 ppm of the carbon shown in Table 1. Straight-chain fatty acid aldehydes with atomic number 3-12 were subjected to sensory evaluation, wherein the intensity of the taste felt when each aqueous solution was contained in the mouth was defined as follows: MSG aqueous solution was used for "intensity of umami taste", NaCl aqueous solution was used for "intensity of salty taste". Intensity", sucrose aqueous solution is used for "intensity of sweetness". Taking the score of taste intensity without adding aldehydes as 3.0, the taste intensity at the time of addition was judged as follows, and the results are shown in Table 1.

[0079] 1.0: very weak

[0080] 2.0: Weak

[0081] 3.0: equivalent

[0082] 4.0: strong

[0083] 5.0: Very strong.

[0084] [Table 1]

[0085]

[0086] By adding 10 ppm ...

Embodiment 10～15

[0088] The n-hexanal was added in the amount shown in Table 2, and it evaluated similarly to Example 4 except the addition amount. The results are shown in Table 2.

[0089] [Table 2]

[0090]

[0091] It was confirmed that the addition amount was 0.001 or more to have an effect.

[0092] Alcohols use the following substances.

[0093] Ethanol: Wako Pure Industry Co., Ltd. (057-00451)

[0094] 1-Propanol: Tokyo Chemical Industry Co., Ltd. (P0491)

[0095] 1-Butanol: Tokyo Chemical Industry Co., Ltd. (B0704)

[0096]1-Pentanol: Tokyo Chemical Industry Co., Ltd. (P0055)

[0097] 1-Hexanol: Wako Pure Industry Co., Ltd. (087-00513)

[0098] 1-Heptanol: Tokyo Chemical Industry Co., Ltd. (H0033)

[0099] 1-octanol: Tokyo Chemical Industry Co., Ltd. (O0036)

[0100] 1-Nonanol: Tokyo Chemical Industry Co., Ltd. (N0292)

[0101] 1-Decanol: Tokyo Chemical Industry Co., Ltd. (D0031)

[0102] 1-Undecanol: Tokyo Chemical Industry Co., Ltd. (U0005)

[0103] 1-buten-3-ol: Tokyo...

Embodiment 16～27

[0109] 0.2% sodium glutamate (MSG) aqueous solution (=umami taste), 0.8% common salt (NaCl) aqueous solution (=salty taste), 2% sucrose aqueous solution (=sweet taste) respectively add straight C2-11 Chain aliphatic alcohols, subjected to sensory evaluation, wherein the intensity of taste perceived when each aqueous solution was contained in the mouth was defined as follows: MSG aqueous solution for "umami intensity", NaCl aqueous solution for "salty intensity", sucrose aqueous solution for on "intensity of sweetness". Table 3 shows the results of determining the taste intensity at the time of addition as follows, with the score of taste intensity without alcohol added as 3.0.

[0110] 1.0: very weak

[0111] 2.0: Weak

[0112] 3.0: equivalent

[0113] 4.0: strong

[0114] 5.0: Very strong.

[0115] [table 3]

[0116]

[0117] By adding 10 ppm of straight-chain aliphatic alcohols having 3 to 10 carbon atoms to each taste aqueous solution of MSG, NaCl, and sucrose, it ...

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

Disclosed is a taste enhancing agent for achieving sufficient saltiness or sweetness even in cases where the salt content or sugar content in food is reduced. Specifically disclosed is a taste enhancing agent which contains one or more substances selected from among linear aliphatic aldehydes having 3-10 carbon atoms and linear aliphatic alcohols having 4-10 carbon atoms as active ingredients. The amount of salt content or sugar content added to food can be reduced by adding the taste enhancing agent to the food.

Description

technical field [0001] The present invention provides a taste enhancer for enhancing sweetness, saltiness, and umami, a method for improving the taste of food by enhancing sweetness, saltiness, and umami, and a method for preventing lifestyle diseases by reducing salt and sugar in food food. Background technique [0002] The Ministry of Health, Labor and Welfare targets those insured persons and dependents over 40 years old among medical insurers (National Health Insurance, Employees' Health Insurance) from April, 2012, and those with metabolic syndrome (visceral fat syndrome) A new health checkup system has been introduced for the purpose of prevention and improvement, and the implementation of health checkups and health care guidance is imposed on the health insurance package. According to the national survey results of the Ministry of Health, Labor and Welfare, 1 in 2 males and 1 in 5 females between the ages of 40 and 74 have "metabolic syndrome" and its early stages, a...

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): A23L1/226A23L1/19A23L1/238A23L27/20A23L9/20A23L27/50A23L29/00
CPCA23L27/2024A23L27/2026A23L27/88A23L27/20A23L29/00
Inventor 山口进潮秀树岩永大吾筱田明藤原英记清原玲子
Owner J OIL MILLS INC
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