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Flavor-improving agent

A technology of flavor and pork bone flavor, applied in the field of food and beverages, can solve the problems of difficult control of fermentation or maturation conditions, etc.

Active Publication Date: 2015-01-28
MC FOOD SPECIALTIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is generally known that the conditions of fermentation or aging are difficult to control, so it is desired to create a method that can easily improve these flavors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Embodiment 1: the preparation of flavor improving agent (pork bone extract flavor imparting agent) (1)

[0048] The solution was prepared according to the composition recorded in Table 1, and the resulting solution was ventilated at a rate of 1.7 liters per minute while heating at 92 to 95° C. for 4 hours to prepare pork bone extract flavoring agents 1 and 2. Moreover, the comparative composition 1 was prepared in the same manner except not performing ventilation.

[0049] [Table 1]

[0050]

flavor imparting agent 1

Flavor imparting agent 2

Leucine (g)

0.33

0.2

Anhydrous disodium hydrogen phosphate (g)

3.5

2.1

Glucose (g)

0.33

0.2

Lard (g)

0

8.8

water (liter)

0.025

0.015

[0051] Take 1 ml of the aqueous layer of pork bone extract flavor imparting agents 1 and 2 and comparative composition 1, add 150 μl of phosphoric acid, 30 μl of 1% (w / v) isocaproic...

Embodiment 2

[0069] Embodiment 2: the preparation of flavor improving agent (pork bone extract flavor imparting agent) (2)

[0070] A solution was prepared according to the composition recorded in Table 3, and the resulting solution was ventilated at a rate of 67 liters per minute while heating at 92 to 95° C. for 20 hours. In addition, glucose and sodium hydroxide were added in appropriate amounts during the reaction, and were added so that the total amounts became 400 g and 200 g, respectively. After heating, activated carbon was added to the water layer for decolorization treatment to prepare flavor-imparting agents 3-6 of pork bone extract. Moreover, the comparative composition 2 was prepared in the same manner except not performing ventilation.

[0071] [table 3]

[0072]

[0073] According to the method described in Example 1, the contents of 3-methylbutyric acid, 2-methylbutyric acid, and isobutyric acid in flavor imparting agents 3 to 6 and comparative composition 2 were qua...

Embodiment 3

[0079] Example 3: Preparation of porcine meat extract with enhanced flavor of pork bone extract

[0080] A pork extract "Xianglubaitang" (manufactured by Kirin Kyowa Foods Co., Ltd.) was diluted 10 times with hot water, and 0.2% of salt was added to the resultant to prepare a pork extract for testing. 2.5 parts by weight of Flavor Imparting Agents 3 to 5 and Comparative Composition 2 were added thereto.

[0081] For the obtained pork extract, the unique "steamed aroma" of Kyushu tonkotsu ramen soup, as well as "intensity of aroma when drinking", "meat aroma", "sustainability of flavor", "rich feeling" and " For each item of "hobbies", 14 professional judges will conduct sensory evaluation through the 7-point evaluation method. In the 7-point evaluation method, the weak feeling is rated as 1 point, and the strong feeling is rated as 7 points. No added Each score of the test pork extract (control) was set to 4 points. The evaluation results are shown in Table 5.

[0082] [t...

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PUM

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Abstract

Disclosed is a novel flavor-improving agent. Specifically disclosed is a flavor-improving agent which contains 3-methylbutanoic acid as an active ingredient.

Description

technical field [0001] The present invention relates to a flavor improving agent and food and beverages with improved flavor. Background technique [0002] The tonkotsu ramen soup made by stewing pork bones for a long time, especially the tonkotsu ramen soup from the Kyushu region of Japan, has a unique stew-like flavor, which is an important factor for the food's attractiveness. However, in order to obtain this flavor, it is necessary to stew the pork bones for a certain period of time, and thus costs such as man-hours and light and heat costs are required. In addition, depending on the heating conditions, the obtained flavor and its strength will be different. Therefore, in the takeout industry and processed food industry, etc., there is a need for a product that can reproduce the flavor of real pork bone ramen soup and other pork bone extracts. Extract or soup. Currently, extracts and soup products promoting "Kyushu Tonkotsu" are manufactured and sold, but they have not...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/22A23L1/313A23C19/00A23L1/317A23L1/39A23L27/20A23L13/30A23L13/60A23L23/00A23L27/00
CPCA23L1/3175A23L1/22642A23L1/31445A23L1/24A23L1/39A23L23/00A23L13/428A23L13/65A23L27/2028A23L27/60
Inventor 末永新田岛靖子大塚明美京极泰久冲裕高
Owner MC FOOD SPECIALTIES
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