JP2005046109A - Smoke scent-fortified food - Google Patents
Smoke scent-fortified food Download PDFInfo
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- JP2005046109A JP2005046109A JP2003283693A JP2003283693A JP2005046109A JP 2005046109 A JP2005046109 A JP 2005046109A JP 2003283693 A JP2003283693 A JP 2003283693A JP 2003283693 A JP2003283693 A JP 2003283693A JP 2005046109 A JP2005046109 A JP 2005046109A
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- smoke
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- 239000000779 smoke Substances 0.000 title claims abstract description 63
- 235000013305 food Nutrition 0.000 title claims abstract description 44
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 59
- 150000001875 compounds Chemical class 0.000 claims abstract description 47
- 244000144972 livestock Species 0.000 claims abstract description 7
- 150000001413 amino acids Chemical class 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 5
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 5
- 235000013343 vitamin Nutrition 0.000 claims abstract description 5
- 229940088594 vitamin Drugs 0.000 claims abstract description 5
- 229930003231 vitamin Natural products 0.000 claims abstract description 5
- 239000011782 vitamin Substances 0.000 claims abstract description 5
- 229910052717 sulfur Inorganic materials 0.000 claims description 51
- 239000011593 sulfur Substances 0.000 claims description 51
- 239000000284 extract Substances 0.000 claims description 29
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims description 28
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 claims description 16
- 229960003067 cystine Drugs 0.000 claims description 16
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 14
- 229960003180 glutathione Drugs 0.000 claims description 14
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- 229960002433 cysteine Drugs 0.000 claims description 13
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 13
- 235000018417 cysteine Nutrition 0.000 claims description 13
- 235000019515 salmon Nutrition 0.000 claims description 11
- 235000014102 seafood Nutrition 0.000 claims description 8
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- 108010024636 Glutathione Proteins 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 5
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- 150000003839 salts Chemical class 0.000 claims description 4
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 3
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 3
- 229930182817 methionine Natural products 0.000 claims description 3
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- 235000019157 thiamine Nutrition 0.000 claims description 3
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims description 3
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- 239000011721 thiamine Substances 0.000 claims description 3
- PABVKUJVLNMOJP-WHFBIAKZSA-N Glu-Cys Chemical compound OC(=O)CC[C@H](N)C(=O)N[C@@H](CS)C(O)=O PABVKUJVLNMOJP-WHFBIAKZSA-N 0.000 claims description 2
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- 238000000034 method Methods 0.000 abstract description 21
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- 229940041514 candida albicans extract Drugs 0.000 description 25
- 239000012138 yeast extract Substances 0.000 description 25
- 239000000843 powder Substances 0.000 description 10
- IVEKVTHFAJJKGA-BQBZGAKWSA-N (2s)-2-amino-5-[[(2r)-1-ethoxy-1-oxo-3-sulfanylpropan-2-yl]amino]-5-oxopentanoic acid Chemical compound CCOC(=O)[C@H](CS)NC(=O)CC[C@H](N)C(O)=O IVEKVTHFAJJKGA-BQBZGAKWSA-N 0.000 description 9
- 241000269851 Sarda sarda Species 0.000 description 9
- 235000019688 fish Nutrition 0.000 description 9
- 241000251468 Actinopterygii Species 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 8
- 235000013580 sausages Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 235000013351 cheese Nutrition 0.000 description 5
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 4
- KLIDCXVFHGNTTM-UHFFFAOYSA-N 2,6-dimethoxyphenol Chemical compound COC1=CC=CC(OC)=C1O KLIDCXVFHGNTTM-UHFFFAOYSA-N 0.000 description 4
- PETRWTHZSKVLRE-UHFFFAOYSA-N 2-Methoxy-4-methylphenol Chemical compound COC1=CC(C)=CC=C1O PETRWTHZSKVLRE-UHFFFAOYSA-N 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 4
- 239000011668 ascorbic acid Substances 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000004071 soot Substances 0.000 description 4
- 238000005507 spraying Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000252203 Clupea harengus Species 0.000 description 3
- RITKHVBHSGLULN-WHFBIAKZSA-N L-gamma-glutamyl-L-cysteine Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(O)=O RITKHVBHSGLULN-WHFBIAKZSA-N 0.000 description 3
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 108010068906 gamma-glutamylcysteine Proteins 0.000 description 3
- 235000019514 herring Nutrition 0.000 description 3
- 229960001153 serine Drugs 0.000 description 3
- 230000000391 smoking effect Effects 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 241000269838 Thunnus thynnus Species 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 241000269799 Perca fluviatilis Species 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- FZWLAAWBMGSTSO-UHFFFAOYSA-N Thiazole Chemical compound C1=CSC=N1 FZWLAAWBMGSTSO-UHFFFAOYSA-N 0.000 description 1
- 241000269841 Thunnus albacares Species 0.000 description 1
- 241000269956 Thunnus maccoyii Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 241000269959 Xiphias gladius Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229960001867 guaiacol Drugs 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 150000003457 sulfones Chemical class 0.000 description 1
- 150000003462 sulfoxides Chemical class 0.000 description 1
- 229960005349 sulfur Drugs 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000021335 sword fish Nutrition 0.000 description 1
- 150000003573 thiols Chemical class 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- 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
- A23L27/27—Smoke flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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)
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
Abstract
Description
本発明は、燻煙香を増強した食品及びその製造法に関する。特に、魚介類を原料とする粉末調味料、スモークチーズ・スモークハムなどの燻製品の製造法に関するものである。 The present invention relates to a food product with enhanced smoke aroma and a method for producing the same. In particular, the present invention relates to a method for producing powdery seasonings made from seafood, such as smoked cheese and smoked ham.
燻煙処理は、古来より魚肉や獣肉の保存性を向上させるために行われてきたが、今日では食品の風味を改善することに主眼をおいて行われている。そのため、燻製品の香味に関する研究が行われており、燻製品の香味は煙に由来する成分と魚肉や獣肉の加熱によって生じる成分より成っていることがわかっている。燻煙（スモーク）の成分は種々知られているが、香味に最も関係の深い成分として、グアヤコール、４−メチルグアヤコール、２，６−ジメトキシフェノールなどのフェノール類が挙げられ、カルボニル類や有機酸類がついでいる。たとえば、さけ燻製品の香気成分の同定とその機構について研究報告によれば、燻製サケの香気の主成分は４−メチルグアヤコール及び２，６−ジメトキシフェノールなどのフェノールであり、このほか酢酸を主成分とする酸性区分も関与するとされている。（非特許文献１）
前述のように、燻製品の香味に関しては様々な成分が明らかとなっており、そのような燻製品特有の風味や食感を高めるための方法も様々検討されている。例えば、スラクロースを添加することによりスモーク感の向上した燻製品を提供する技術が知られている（特許文献１）。しかしながら、当該技術ではスラクロースを被燻製品に配合した後に燻煙処理するか又はスラクロースを配合した燻液を用いて被燻製品を処理するというプロセスを経る必要がある。
Smoke treatment has been performed since ancient times in order to improve the preservation of fish meat and animal meat, but today it is performed mainly to improve the flavor of food. For this reason, research has been conducted on the flavor of salmon products, and it has been found that the flavor of salmon products consists of smoke-derived components and components produced by heating fish and animal meat. Various components of smoke are known, but the components most closely related to flavor include phenols such as guaiacol, 4-methylguaiacol, 2,6-dimethoxyphenol, carbonyls and organic acids Is attached. For example, according to research reports on the identification and mechanism of aroma components in salmon products, the main components of smoked salmon aroma are phenols such as 4-methylguaiacol and 2,6-dimethoxyphenol. It is said that acidic classification as a component is also involved. (Non-Patent Document 1)
As described above, various components have been clarified regarding the flavor of strawberry products, and various methods for enhancing the flavor and texture peculiar to such strawberry products have been studied. For example, a technique for providing a smoked product with an improved smoke feeling by adding sucrose is known (Patent Document 1). However, in this technology, it is necessary to go through a process of smoking treatment after blending sucrose into the product to be smoked, or treating the product to be smoked using a liquid smoke containing sucrose.
また、魚介類干物又は、魚介類干物の製造工程において含硫化合物を添加することにより呈味・風味が改善された魚介類干物が製造できることが知られている（特許文献２）。呈味・風味が維持された魚介類干物を調味料・食品の製造に利用する場合には、含硫化合物を添加して製造された魚介類干物を用いる必要があり、一般に流通している魚介類干物を用いて同様な効果を得る方法は知られていない。 It is also known that dried fishery products or dried fishery products having improved taste and flavor can be produced by adding a sulfur-containing compound in the production process of dried fishery products (Patent Document 2). When using dried fishery products that maintain their taste and flavor in the production of seasonings and foods, it is necessary to use dried fishery products prepared by adding sulfur-containing compounds. There is no known method for obtaining the same effect using dried fish.
更に、魚介類又は魚介類加工品を原料とするだしの製造工程において、含硫化合物を添加することにより、だしが有する本来の風味が強化され、且つ製造後においては風味の劣化を抑制することができる技術が提案されている（特許文献３）。しかしながら、この技術を用いて製造しただしの燻煙香がどのようになっているかについては明らかとされていない。
本発明の目的は、被燻製品をさらに燻煙処理や被燻製品の燻液への漬け込み処理をすることなく、食品素材を配合するのみで種々の食品の燻煙香を強化する方法ならびに燻煙香の向上した食品を提供することにある。 It is an object of the present invention to provide a method for enhancing the smoke scent of various foods by merely blending food materials without further smoking treatment or immersing the baked product in the smoke liquid. The object is to provide food with improved smoke.
本発明者らは、鋭意検討を行った結果、燻煙製品あるいは燻煙製品抽出エキスに特定の含硫化合物を添加することにより燻煙香を増強することができることを見出し本発明を完成するに至った。即ち、本発明は含硫化合物を含有せしめることにより燻煙香が増強されている燻製品抽出エキス含有食品並びに肉、卵、及び乳製品などの畜産物燻製品に関するものであり、以下の各発明を包含する。 As a result of intensive studies, the present inventors have found that smoke smoke aroma can be enhanced by adding a specific sulfur-containing compound to a smoke product or a smoke product extract. It came. That is, the present invention relates to a food product extract extract-containing food whose smoke scent is enhanced by containing a sulfur-containing compound, and a livestock product product such as meat, egg, and dairy product. Is included.
（１）燻製品及び燻製品より抽出されたエキス画分より選ばれる少なくとも１種に含硫化合物を添加してなる燻煙香が増強されている食品。 (1) A food product in which smoke smoke is enhanced by adding a sulfur-containing compound to at least one selected from a smoke product and an extract fraction extracted from the smoke product.
（２）前記燻製品が畜産物、魚介類及び野菜類から選ばれる食品由来の燻製品である（１）項記載の燻煙香が増強されている食品。 (2) The food product with enhanced smoke incense according to (1), wherein the product is a food-derived product selected from livestock products, seafood and vegetables.
（３）前記エキス画分が魚介類由来の燻製品から抽出されたエキス画分である（１）項記載の燻煙香が増強されている食品。 (3) The food product with enhanced smoke smoke according to (1), wherein the extract fraction is an extract fraction extracted from a seafood-derived salmon product.
（４）前記含硫化合物が含硫アミノ酸類、含硫ペプチド類及び含硫ビタミン類から選ばれる少なくとも１種である（１）項〜（３）項のいずれか１項に記載の燻煙香が増強されている食品。 (4) Smoke according to any one of items (1) to (3), wherein the sulfur-containing compound is at least one selected from sulfur-containing amino acids, sulfur-containing peptides and sulfur-containing vitamins. Food that has been enhanced.
（５）前記含硫化合物が、システイン、シスチン、メチオニン、タウリン、グルタチオン、グルタミルシステイン、システニルグリシン、チアミン、及びそれらの塩からなる群から選ばれる少なくとも１種の化合物である（１）項〜（４）項のいずれか１項に記載の燻煙香が増強されている食品。 (5) The sulfur-containing compound is at least one compound selected from the group consisting of cysteine, cystine, methionine, taurine, glutathione, glutamylcysteine, cystenylglycine, thiamine, and salts thereof (1) to (4) The foodstuff in which the smoking incense of any one of clauses is reinforced.
（６）前記含硫化合物は、添加対象となる食品中の燻製品或いは燻製品より抽出されたエキス画分の乾燥質量に対して硫黄元素の質量比で１．０×１０−９％〜１０．０％，好ましくは１．０×１０−７％〜１．０％、更に好ましくは１．０×１０−６％〜１．０×１０−１％の範囲で添加されている（１）項〜（５）項のいずれか１項に記載の燻煙香が増強されている食品。 (6) The sulfur-containing compound is 1.0 × 10 −9 % to 10% by mass ratio of elemental sulfur with respect to the dry mass of the extract product extracted from the koji product or koji product in the food to be added. 0.0%, preferably 1.0 × 10 −7 % to 1.0%, more preferably 1.0 × 10 −6 % to 1.0 × 10 −1 % (1) The food in which the smoke scent according to any one of items 1 to 5 is enhanced.
（７）前記（１）項〜（６）項のいずれか１項に記載の燻製品より抽出されたエキス画分に含硫化合物を添加してなる燻煙香が増強されている食品と賦形剤を混合し、粉末化してなる調味料。 (7) Foods and supplements with enhanced smoke smoke, which is obtained by adding a sulfur-containing compound to the extract fraction extracted from the smoked product according to any one of (1) to (6) above A seasoning made by mixing form and powdering.
本発明によれば、添加した含硫化合物によって燻煙香が増強された食品を得ることができるので、燻処理製品や燻液への漬け込み処理を軽減できる。 According to the present invention, it is possible to obtain a food in which the smoke scent is enhanced by the added sulfur-containing compound, so that it is possible to reduce the soaking treatment in the smoke-treated product or the smoked liquid.
本発明が対象とする食品は、燻製品より内容物を抽出したエキスを含有する食品、あるいは肉、卵及び乳製品などの畜産物、魚介類、野菜等を燻煙にかけながら乾燥（燻乾）し、燻煙成分により特有の香味や保存性を付与したものや、燻煙を用いて燻煙処理と同様に香味などを付与したもの等を包含する。本発明の燻製品は、少なくとも前述の如く燻製処理がなされたものであればよく、例えば燻製の前後にその他の加工処理が施されたもの、燻製油漬缶詰等のように燻製後に油漬にするものであってもよい。 The food targeted by the present invention is a food containing an extract obtained by extracting the contents from a smoked product, or a livestock product such as meat, eggs and dairy products, fishery products, vegetables, etc. In addition, it includes those imparted with a special flavor and preservability by the smoke component, and those imparted with a flavor and the like using the smoke as in the smoke treatment. The smoked product of the present invention only needs to be smoked at least as described above. For example, the smoked product that has been subjected to other processing before and after smoked, or oiled after smoked, such as canned oiled canned food It may be.
燻製された食肉加工食品としては、骨付きハム、ロースハム、ショルダーハム、ベリーハム、ボンレスハム及びプレスハムなどのハム類；ソーセージ、加圧加熱ソーセージ、セミドライソーセージ、クックドソーセージ、ドライソーセージウインナーソーセージ、及びセミドライソーセージ等のソーセージ類のほか、鳥類や牛、豚などの畜肉の枝肉を例示することができる。また、燻製された乳製品としてはスモークチーズなどのチーズ類を挙げることができる。 Smoked processed meat products include hams such as bone ham, loin ham, shoulder ham, berry ham, boneless ham and press ham; sausage, pressurized and heated sausage, semi-dried sausage, cooked sausage, dry sausage inner sausage, and semi-dry In addition to sausages such as sausages, carcasses of livestock such as birds, cows and pigs can be exemplified. Examples of smoked dairy products include cheeses such as smoked cheese.
エキスを抽出する燻製品としては、魚肉の燻製品をあげることができる。対象とする魚肉としては、燻製品を製造することができるものであれば何でもよい。具体的には、スズキ目サバ亜目サバ科に属するサバ、カツオ、マナガツオ、ソウダガツオ、ミナミマグロ、キハダマグロ、ホンマグロ、クロマグロ、ビンナガマグロ、メバチマグロ、インドマグロなど、スズキ目サバ亜目メカジキ科に属するマカジキマグロ、クロカジキマグロ、シロカジキマグロなど、ニシン目ニシン科に属するニシン、マイワシなど、ニシン目カタクチイワシ科に属するウルメイワシ、キビナゴなど、ニシン目サケ科に属するサケ、マスなど、ニシン目アユ科に属するアユなどを挙げることができる。また、魚肉の燻製品としては、魚節として「鰹節」、「宗太節」、「鯖節」、「鯵節」、「鰯節」、「鮪節」、「雑魚節」、「削り節」、「粉末節」、「荒節」などが例示される。 The salmon products from which the extract is extracted include fish salmon products. Any fish meat can be used as long as it can produce a salmon product. Specific examples include mackerel, bonito, managatsuo, soda bonito, southern bluefin tuna, yellowfin tuna, redfin tuna, bluefin tuna, bluefin tuna, Indian tuna, etc. List of herring, swordfish, herring belonging to the herring family, sardine, etc. be able to. In addition, the fish meat salmon products include fish salmon, bonito, souta, salmon, bonito, salmon, bonito, miscellaneous fish, shaving, Examples include “powder nodes” and “rough nodes”.
一般的に知られる燻製品より内容物を抽出してエキス画分を抽出する方法としては、液化炭酸ガス抽出法、超臨界ガス抽出法、アルコール抽出法、熱水抽出法などがある。 Methods for extracting the extract fraction by extracting the contents from a generally known koji product include a liquefied carbon dioxide extraction method, a supercritical gas extraction method, an alcohol extraction method, and a hot water extraction method.
得られたエキス画分を粉末化する方法としては、真空乾燥法、凍結乾燥法、スプレードライ法、ドラムドライヤー法、バキュームドラムドライヤー法、マイクロ波乾燥法などがある。この際、必要に応じて賦型剤を添加してもよい。添加する賦型剤としては、デキストリン、乳糖、塩、グルタミン酸ナトリウム、グラニュー糖、ゼラチンなどを挙げることができる。 Examples of the method for pulverizing the obtained extract fraction include a vacuum drying method, a freeze drying method, a spray drying method, a drum dryer method, a vacuum drum dryer method, and a microwave drying method. At this time, an excipient may be added as necessary. Examples of the excipient to be added include dextrin, lactose, salt, sodium glutamate, granulated sugar, gelatin and the like.
含硫化合物の添加は、燻製品より内容物を抽出する際に添加してもよいし、燻製品より内容物を抽出した後に添加してもよい。また、燻製品より内容物を抽出したエキス画分を粉末化した後に添加してもよく、抽出物の粉末を食品に配合した後に添加してもよい。また、肉、卵、乳製品、魚介類、野菜などの燻製品への添加は、その製造工程中の任意の工程において実施することができる。添加は各工程共、複数回の添加すなわち分割しての添加をすることも可能である。操作工程から燻製品の完成後に添加することも好ましい。なお、燻煙香は揮発しやすいため、粉末の形状で保存することが望ましい。 The sulfur-containing compound may be added when the contents are extracted from the soot product, or may be added after the contents are extracted from the soot product. Moreover, you may add after pulverizing the extract fraction which extracted the content from the koji product, and you may add, after mix | blending the powder of an extract with foodstuffs. Moreover, the addition to meat products such as meat, eggs, dairy products, seafood, and vegetables can be carried out in any step during the production process. In each step, the addition can be performed a plurality of times, that is, in divided portions. It is also preferable to add after completion of the soot product from the operation step. In addition, since smoke scent is easy to volatilize, it is desirable to preserve | save in the shape of a powder.
含硫化合物は、その結晶あるいは粉末を散布、添加する方法、含硫化合物の結晶あるいは粉末を含有する希釈物粉末を散布、添加する方法、含硫化合物の高濃度水性溶液を噴霧、添加する方法などの任意の添加方法で添加されるが、添加終了時に含硫化合物が均一に分布していることが望ましい。 A method of spraying and adding the sulfur-containing compound, a method of spraying and adding the crystal or powder, a method of spraying and adding a diluted powder containing the crystal or powder of the sulfur-containing compound, a method of spraying and adding a high concentration aqueous solution of the sulfur-containing compound However, it is desirable that the sulfur-containing compound is uniformly distributed at the end of the addition.
本発明における含硫化合物としては、対象が食品であることから食品素材中に一般に含まれる含硫化合物が望ましい。具体的には、システイン、シスチン、メチオニン、タウリンなどの含硫アミノ酸、グルタチオン、γ−グルタミルシステイン、システニルグリシンなどの含硫ペプチド、及びチアミンなどの含硫ビタミン等を用いることができる。 As the sulfur-containing compound in the present invention, a sulfur-containing compound generally contained in a food material is desirable because the object is food. Specifically, sulfur-containing amino acids such as cysteine, cystine, methionine and taurine, sulfur-containing peptides such as glutathione, γ-glutamylcysteine and cystenylglycine, and sulfur-containing vitamins such as thiamine can be used.
これらの含硫アミノ酸、含硫ペプチド、及び含硫ビタミンはいずれも用いることができるが、添加量あたりの効果が大きいものとしてシステイン、シスチン、γ−グルタミルシステイン、グルタチオンが好ましい。しかしながら、本発明において利用可能な含硫化合物は上記具体例に限定されるものではなく、分子内にチオール、スルフィド、ジスルフィド、スルフォキシド、スルホン、チアゾールなどの構造を有する化合物であってもよい。 Any of these sulfur-containing amino acids, sulfur-containing peptides, and sulfur-containing vitamins can be used, but cysteine, cystine, γ-glutamylcysteine, and glutathione are preferred as those having a large effect per addition amount. However, the sulfur-containing compound that can be used in the present invention is not limited to the above specific examples, and may be a compound having a structure such as thiol, sulfide, disulfide, sulfoxide, sulfone, and thiazole in the molecule.
さらに、これらの化合物は単一でも数種類の混合物でもよく、またその存在形態は問わない。従って、これらの化合物又はその塩を結果的に含有する素材であればよく、これら成分の精製物あるいはこれら成分を含有する天然素材あるいは加工素材、具体的には野菜エキス、食肉エキス、魚肉エキス、酵母エキスなどのエキス類や大豆、小麦などの各種蛋白加水分解物などを用いることもできる。 Furthermore, these compounds may be single or a mixture of several kinds, and their existence form is not ask | required. Therefore, any material may be used as long as it contains these compounds or salts thereof, and purified products of these components or natural materials or processed materials containing these components, specifically vegetable extracts, meat extracts, fish extracts, Extracts such as yeast extract and various protein hydrolysates such as soybean and wheat can also be used.
本発明において添加する含硫化合物の量は添加対象となる食品中の燻製品或いは燻製品より抽出されたエキス画分の乾燥質量に対して硫黄元素の質量比で１．０×１０−９％〜１０．０％，好ましくは１．０×１０−７％〜１．０％、更に好ましくは１．０×１０−６％〜１．０×１０−１％の範囲で添加することが望ましい。添加量が１．０×１０-9％未満であると十分な効果が得られないことがあり、添加量が１０．０％を超えると異風味が強くなりすぎて本来の風味を損ねる可能性がある。 In the present invention, the amount of the sulfur-containing compound added is 1.0 × 10 −9 % by mass ratio of elemental sulfur with respect to the dry mass of the extract product extracted from the koji product or koji product in the food to be added. ˜10.0%, preferably 1.0 × 10 −7 % to 1.0%, more preferably 1.0 × 10 −6 % to 1.0 × 10 −1 % . If the added amount is less than 1.0 × 10 −9 %, sufficient effects may not be obtained, and if the added amount exceeds 10.0%, the unusual flavor may become too strong and impair the original flavor. There is.
次に、実施例により本発明をさらに詳細に説明するが、本発明はこれらの例によってなんら限定されるものでない。なお、以下の例において、重さの単位は質量基準である。 EXAMPLES Next, although an Example demonstrates this invention further in detail, this invention is not limited at all by these examples. In the following examples, the unit of weight is based on mass.
魚介類燻製品抽出エキスにおける含硫化合物の添加効果を調べた。一般に市販されている鰹節を２５％（ｗ／ｗ）になるように水に添加し、８０〜９０℃で３０〜６０分加熱してエキスを調製した。その後、凍結乾燥により粉末化することによってかつお節抽出エキス粉末を調製した。本粉末を喫食時濃度で１％、各化合物を喫食時濃度で４．１×１０−４ｍｏｌ／Ｌになるように（シスチンは２．１×１０−４ｍｏｌ／Ｌ）添加し、含硫化合物無添加品をコントロールに用い、下記表に付記した評価基準に従って熱水で溶かした溶液の燻煙香を専門の官能評価員２０名によって評価した。 The effect of adding sulfur-containing compounds in the fish and shellfish product extract was investigated. In general, commercially available bonito was added to water at 25% (w / w) and heated at 80 to 90 ° C. for 30 to 60 minutes to prepare an extract. Thereafter, bonito extract powder was prepared by pulverization by freeze-drying. This powder was added at a concentration of 1% at the time of eating, and each compound was added at a concentration of 4.1 × 10 −4 mol / L at the time of eating (cystine was 2.1 × 10 −4 mol / L). A compound-free product was used as a control, and smoked scents of solutions dissolved in hot water were evaluated by 20 professional sensory evaluators in accordance with the evaluation criteria attached to the following table.
化合物としては、システイン（Ｃｙｓ）、シスチン(Ｃｙｓｔｈｉｎｅ)、γ−グルタミルシステイン(γ−ＧＣ)、グルタチオン(ＧＳＨ)、セリン(Ｓｅｒ)、アスコルビン酸（ａｓｃｏｒｂｉｃ ａｃｉｄ)の試薬で評価した。その結果、下記表に示すとおり、無添加品に比べ含硫化合物であるシステイン、シスチン、γ−ＧＣ、ＧＳＨが有意に燻煙香・燻煙風味が強まり、かつ好ましかった。 The compounds were evaluated using reagents of cysteine (Cys), cystine, γ-glutamylcysteine (γ-GC), glutathione (GSH), serine (Ser), and ascorbic acid (ascorbic acid). As a result, as shown in the following table, cysteine, cystine, γ-GC, and GSH, which are sulfur-containing compounds, were significantly preferred as compared with the additive-free product, and the smoke flavor and smoke flavor were significantly enhanced.
〈評価基準〉
評点
５：強い、又は好ましい
４：やや強い、又はやや好ましい
３：無添加と同じ
２：やや弱い、又はやや好ましくない
１：弱い、又は好ましくない
<Evaluation criteria>
Rating 5: Strong or preferred 4: Slightly strong or somewhat preferred 3: Same as no addition 2: Slightly weak or slightly unfavorable 1: Weak or unfavorable
次に、各含硫化合物を酵母エキスの系にて評価した。低分子含硫化合物含有量が少ない酵母エキス（一般に市販されている品、自己消化型酵母エキス）をコントロールに用いて、酵母エキスに各成分が酵母エキス１ｋｇあたりシステインが１５．０ｇ、シスチンが１５．０ｇ、γ−ＧＣが３１．４ｇ、あるいはＧＳＨが３８．１ｇに成るように各試薬を添加した酵母エキスを評価した。即ち、一般に市販されている鰹節を２５％（ｗ／ｗ）になるように水に添加し、８０〜９０℃で３０〜６０分加熱してエキスを調製した。その後、凍結乾燥により粉末化することによってかつお節抽出エキス粉末を調製した。本粉末を喫食時固形分濃度で１％、各酵母エキスを喫食時濃度で０．０３％に成るように添加し、含硫化合物無添加品をコントロールに用い、下記表に付記した評価基準に従って熱水で溶かした溶液の燻煙香を専門の官能評価員２０名によって評価した。 Next, each sulfur-containing compound was evaluated in a yeast extract system. Using yeast extract (generally marketed product, self-digesting yeast extract) with a low content of low molecular sulfur-containing compound as a control, each component of the yeast extract is 15.0 g of cysteine per kg of yeast extract and 15 cystine. The yeast extract to which each reagent was added so as to be 0.0 g, γ-GC 31.4 g, or GSH 38.1 g was evaluated. Specifically, commercially available bonito was added to water at 25% (w / w) and heated at 80 to 90 ° C. for 30 to 60 minutes to prepare an extract. Thereafter, bonito extract powder was prepared by pulverization by freeze-drying. This powder was added to a solid content concentration of 1% at the time of eating, and each yeast extract was added to a concentration of 0.03% at the time of eating, and a sulfur-containing compound-free product was used as a control, according to the evaluation criteria appended to the table below. The smoked scent of the solution dissolved in hot water was evaluated by 20 professional sensory evaluators.
その結果、下記表に記すように含硫化合物を添加した酵母エキスは有意に燻煙香・燻煙風味が強まり、かつ好ましかった。 As a result, as shown in the following table, the yeast extract to which a sulfur-containing compound was added was preferable because it significantly increased the smoke and smoke flavor.
次に、一般に市販されているスモークチーズにシステイン、シスチン、セリン、γ−ＧＣ、ＧＳＨ、アスコルビン酸を喫食時８．３×１０−６ｍｏｌ／ｇとなるように（シスチンは４．１×１０−６ｍｏｌ／ｇ）添加し、ミキサーにて粉砕・混合後、無添加のものを対照として２０名の専門パネルにより、前記表１に付記した評価基準に従って香り・風味の強さ及び、香り・風味の好ましさについて評価した。その結果、表３に示すように、無添加品に比べ、含硫化合物であるシステイン、シスチン、γ−ＧＣ、ＧＳＨは有意に燻煙香・燻煙風味が強まり、かつ好ましかった。 Next, cysteine, cystine, serine, γ-GC, GSH, and ascorbic acid are added to a smoked cheese that is generally commercially available so that it becomes 8.3 × 10 −6 mol / g when eaten (cystine is 4.1 × 10 8 -6 mol / g), and after pulverizing and mixing with a mixer, with the addition of no addition as a control, a panel of 20 specialists used the fragrance / flavor strength and fragrance The taste preference was evaluated. As a result, as shown in Table 3, cysteine, cystine, γ-GC, and GSH, which are sulfur-containing compounds, were significantly preferred as compared with the additive-free product, and the smoke flavor and smoke flavor were significantly enhanced.
次に、各含硫化合物を酵母エキスの系にて評価した。低分子含硫化合物含有量が少ない酵母エキス（一般に市販されている品、自己消化型酵母エキス）をコントロールに用いて、酵母エキスに各成分が酵母エキス１ｋｇあたりシステインが１５．０ｇ、シスチンが１５．０ｇ、γ−ＧＣが３１．４ｇ、あるいはＧＳＨが３８．１ｇに成るように各試薬を添加した酵母エキスを評価した。即ち、一般に市販されているスモークチーズに各酵母エキスを喫食時０．５％となるように添加し、ミキサーにて粉砕・混合後、無添加のものを対照として２０名の専門パネルにより、前記表１に付記した評価基準に従って香り・風味の強さ及び、香り・風味の好ましさについて評価した。その結果、表４に示すように、無添加品に比べ、含硫化合物を含む酵母エキスは有意に燻煙香・燻煙風味が強まり、かつ好ましかった。 Next, each sulfur-containing compound was evaluated in a yeast extract system. Using yeast extract (generally marketed product, self-digesting yeast extract) with a low content of low molecular sulfur-containing compound as a control, each component of the yeast extract is 15.0 g of cysteine per kg of yeast extract and 15 cystine. The yeast extract to which each reagent was added so as to be 0.0 g, γ-GC 31.4 g, or GSH 38.1 g was evaluated. That is, each yeast extract is added to commercially available smoked cheese so that it becomes 0.5% at the time of eating. According to the evaluation criteria attached to Table 1, the strength of fragrance and flavor and the preference of fragrance and flavor were evaluated. As a result, as shown in Table 4, compared to the additive-free product, the yeast extract containing the sulfur-containing compound significantly increased the smoke and smoke flavor and was preferable.
一般に市販されているスモークハムにシステイン、シスチン、セリン、γ−ＧＣ、ＧＳＨ、アスコルビン酸を喫食時８．３×１０−６ｍｏｌ／ｇとなるように（シスチンは４．１×１０−６ｍｏｌ／ｇ）添加し、ミキサーにて粉砕・混合後、無添加のものを対照として２０名の専門パネルにより、前記表１に付記した評価基準に従って香り・風味の強さ及び、香り・風味の好ましさについて評価した。その結果、表５に示すように、無添加品に比べ、含硫化合物であるシステイン、シスチン、γ−ＧＣ、ＧＳＨは有意に燻煙香・燻煙風味が強まり、かつ好ましかった。 In general, smoked ham, cysteine, cystine, serine, γ-GC, GSH, and ascorbic acid are 8.3 × 10 −6 mol / g at the time of eating (cystine is 4.1 × 10 −6 mol). / G) After adding, pulverizing and mixing in a mixer, and using the additive-free control as a control, a panel of 20 specialists used the fragrance / flavor strength and fragrance / flavor preference according to the evaluation criteria added in Table 1 above. Evaluated for goodness. As a result, as shown in Table 5, compared with the additive-free product, cysteine, cystine, γ-GC, and GSH, which are sulfur-containing compounds, were significantly preferred in terms of smoke smell and smoke flavor.
次に、各含硫化合物を酵母エキスの系にて評価した。低分子含硫化合物含有量が少ない酵母エキス（一般に市販されている品、自己消化型酵母エキス）をコントロールに用いて、酵母エキスに各成分が酵母エキス１ｋｇあたりシステインが１５．０ｇ、シスチンが１５．０ｇ、γ−ＧＣが３１．４ｇ、あるいはＧＳＨが３８．１ｇに成るように各試薬を添加した酵母エキスを評価した。即ち、一般に市販されているスモークハムに各酵母エキスを喫食時０．５％となるように添加し、ミキサーにて粉砕・混合後、無添加のものを対照として２０名の専門パネルにより、前記表１に付記した評価基準に従って香り・風味の強さ及び、香り・風味の好ましさについて評価した。その結果、表６に示すように、無添加品に比べ、含含硫化合物を含む酵母エキスは有意に燻煙香・燻煙風味が強まり、かつ好ましかった。 Next, each sulfur-containing compound was evaluated in a yeast extract system. Using yeast extract (generally marketed product, self-digesting yeast extract) with a low content of low molecular sulfur-containing compound as a control, each component of the yeast extract is 15.0 g of cysteine per kg of yeast extract and 15 cystine. The yeast extract to which each reagent was added so as to be 0.0 g, γ-GC 31.4 g, or GSH 38.1 g was evaluated. That is, each yeast extract is added to smoked ham that is generally marketed so that it becomes 0.5% at the time of eating. According to the evaluation criteria attached to Table 1, the strength of fragrance and flavor and the preference of fragrance and flavor were evaluated. As a result, as shown in Table 6, compared to the additive-free product, the yeast extract containing the sulfur-containing compound had a significantly enhanced smoke and smoke flavor and was preferable.
本発明は、食品分野において有益である。 The present invention is useful in the food field.
Claims (7)
A food and excipient mixed with a smoke-enriched product obtained by adding a sulfur-containing compound to the extract fraction extracted from the smoked product according to any one of claims 1 to 6, and powdered Seasoned seasoning.
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| JP2003283693A JP4148058B2 (en) | 2003-07-31 | 2003-07-31 | Food with enhanced smoke |
| TW093119842A TW200507765A (en) | 2003-07-31 | 2004-06-30 | Food with enhanced smoke flavor |
| KR1020040060379A KR20050014757A (en) | 2003-07-31 | 2004-07-30 | Foods with enhanced smoke flavor |
| CNA2004100557721A CN1579173A (en) | 2003-07-31 | 2004-07-30 | Food with intensified smoked taste |
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| JP2003283693A JP4148058B2 (en) | 2003-07-31 | 2003-07-31 | Food with enhanced smoke |
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| JP4148058B2 JP4148058B2 (en) | 2008-09-10 |
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| KR (1) | KR20050014757A (en) |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007142086A1 (en) * | 2006-06-07 | 2007-12-13 | Ajinomoto Co., Inc. | Method and apparatus for modifying smoke smell and method and apparatus for producing smoked food |
| JP2007325513A (en) * | 2006-06-06 | 2007-12-20 | Ajinomoto Co Inc | Method for producing seasoning material |
| WO2008026629A1 (en) * | 2006-08-30 | 2008-03-06 | Ajinomoto Co., Inc. | Food composition |
| JP2008189573A (en) * | 2007-02-02 | 2008-08-21 | Fancl Corp | Sleep inducer and stress insomnia ameliorating agent |
| WO2008139945A1 (en) * | 2007-05-08 | 2008-11-20 | Ajinomoto Co., Inc. | Low-fat food |
| US8420144B2 (en) | 2005-11-09 | 2013-04-16 | Ajinomoto Co., Inc. | Kokumi-imparting agent, method of using, and compositions containing same |
| US9095163B2 (en) | 2009-07-15 | 2015-08-04 | Kao Corporation | Packed soy sauce-containing liquid seasoning |
| JP2015211650A (en) * | 2014-05-02 | 2015-11-26 | 焼津水産化学工業株式会社 | Production method of fermented milk with aroma and fermented milk |
| US9395376B2 (en) | 2005-11-09 | 2016-07-19 | Ajinomoto Co., Inc. | Kokumi-imparting agent |
| CN114062528A (en) * | 2020-07-29 | 2022-02-18 | 丘比株式会社 | Vinegar, food and drink, method for imparting smoke aroma, and method for masking unpleasant odor |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB0520872D0 (en) * | 2005-10-14 | 2005-11-23 | Hofmann Thomas F | Onion flavour compounds and use |
| GB0520842D0 (en) | 2005-10-14 | 2005-11-23 | Hofmann Thomas F | Kokumi flavour compounds and use |
| KR100886059B1 (en) * | 2008-01-21 | 2009-02-26 | 이희용 | Method for drying a trout |
| AU2017325113B2 (en) | 2016-09-09 | 2022-01-20 | Kossies Innovations Pty Ltd | Egg flavouring process |
-
2003
- 2003-07-31 JP JP2003283693A patent/JP4148058B2/en not_active Expired - Fee Related
-
2004
- 2004-06-30 TW TW093119842A patent/TW200507765A/en unknown
- 2004-07-30 KR KR1020040060379A patent/KR20050014757A/en not_active Application Discontinuation
- 2004-07-30 CN CNA2004100557721A patent/CN1579173A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8420144B2 (en) | 2005-11-09 | 2013-04-16 | Ajinomoto Co., Inc. | Kokumi-imparting agent, method of using, and compositions containing same |
| US9395376B2 (en) | 2005-11-09 | 2016-07-19 | Ajinomoto Co., Inc. | Kokumi-imparting agent |
| JP2007325513A (en) * | 2006-06-06 | 2007-12-20 | Ajinomoto Co Inc | Method for producing seasoning material |
| WO2007142086A1 (en) * | 2006-06-07 | 2007-12-13 | Ajinomoto Co., Inc. | Method and apparatus for modifying smoke smell and method and apparatus for producing smoked food |
| WO2008026629A1 (en) * | 2006-08-30 | 2008-03-06 | Ajinomoto Co., Inc. | Food composition |
| JP2008189573A (en) * | 2007-02-02 | 2008-08-21 | Fancl Corp | Sleep inducer and stress insomnia ameliorating agent |
| JP5532920B2 (en) * | 2007-05-08 | 2014-06-25 | 味の素株式会社 | Low fat food |
| AU2008249287B2 (en) * | 2007-05-08 | 2013-07-18 | Ajinomoto Co., Inc. | Low-fat food |
| US8399417B2 (en) | 2007-05-08 | 2013-03-19 | Ajinomoto Co., Inc. | Food |
| JP2014138608A (en) * | 2007-05-08 | 2014-07-31 | Ajinomoto Co Inc | Low fat food |
| KR101491995B1 (en) | 2007-05-08 | 2015-02-10 | 아지노모토 가부시키가이샤 | Low-fat food |
| AU2008249287C1 (en) * | 2007-05-08 | 2015-06-04 | Ajinomoto Co., Inc. | Low-fat food |
| WO2008139945A1 (en) * | 2007-05-08 | 2008-11-20 | Ajinomoto Co., Inc. | Low-fat food |
| US9095163B2 (en) | 2009-07-15 | 2015-08-04 | Kao Corporation | Packed soy sauce-containing liquid seasoning |
| JP2015211650A (en) * | 2014-05-02 | 2015-11-26 | 焼津水産化学工業株式会社 | Production method of fermented milk with aroma and fermented milk |
| CN114062528A (en) * | 2020-07-29 | 2022-02-18 | 丘比株式会社 | Vinegar, food and drink, method for imparting smoke aroma, and method for masking unpleasant odor |
| CN114062528B (en) * | 2020-07-29 | 2023-10-20 | 丘比株式会社 | Vinegar, food and drink, method for giving fumigated aroma, and method for masking unpleasant odor |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20050014757A (en) | 2005-02-07 |
| TW200507765A (en) | 2005-03-01 |
| JP4148058B2 (en) | 2008-09-10 |
| CN1579173A (en) | 2005-02-16 |
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