JPH09324191A - Horse-radish flavor spice composition - Google Patents
Horse-radish flavor spice compositionInfo
- Publication number
- JPH09324191A JPH09324191A JP8163802A JP16380296A JPH09324191A JP H09324191 A JPH09324191 A JP H09324191A JP 8163802 A JP8163802 A JP 8163802A JP 16380296 A JP16380296 A JP 16380296A JP H09324191 A JPH09324191 A JP H09324191A
- Authority
- JP
- Japan
- Prior art keywords
- wasabi
- extract
- mustard
- horse
- brassica
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
Landscapes
- Fats And Perfumes (AREA)
- Seasonings (AREA)
- Cosmetics (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明はわさび風味香料組成物
に係り、その目的は人体に対する安全性が高く、近年の
天然志向の強い消費者ニーズに応え、また本来の本わさ
びの風味を提供できるとともに品質一定の香料組成物に
することができるわさび風味香料組成物に提供にある。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a wasabi-flavored fragrance composition, which is highly safe for the human body and can meet the recent natural needs of consumers and can provide the original flavor of wasabi. Another object of the present invention is to provide a wasabi-flavored fragrance composition that can be made into a fragrance composition having a constant quality.
【０００２】[0002]
【発明の背景】一般に、本わさび（Ｗａｓａｂｉ ｊａ
ｐｏｎｉｃａ ＭＡＴＳＵＭ）は、日本人の食生活の中
では必要不可欠な薬味であるといえる。その利用は、刺
し身、寿司、かまぼこを始めとする多種多様な料理の味
としてなじみ深いものであることは周知である。しかし
ながら、本わさびは収穫が少なく、栽培は困難で従って
流通量も少なく、その結果非常に高価なものであり、一
般家庭の食卓で汎用されるものではなかった。BACKGROUND OF THE INVENTION In general, Wasabi jas
It can be said that ponica MATSUM) is an essential condiment in the diet of Japanese people. It is well known that its use is familiar to a wide variety of dishes such as sashimi, sushi and kamaboko. However, this wasabi has a small yield, is difficult to cultivate, and therefore has a small amount of distribution, and as a result, is very expensive, and was not commonly used on the table of ordinary households.
【０００３】[0003]
【従来の技術】そこで、この様な高価な本わさびに代え
て比較的安価な代替品としてシロガラシ（Ｂｒａｓｓｉ
ｃａ ａｌｂａ ＢＯＩＳＳ）、クロガラシ（Ｂｒａｓ
ｓｉｃａ ｎｉｇｒａ ＫＯＣＨ）等のマスタードから
抽出して得られるアリルイソチオシアネートを主成分と
する抽出物、或いはホースラディッシュ（Ｃｏｃｈｌｅ
ａｒｉａ Ａｒｍｏｒａｃｉａ Ｌ）から抽出して得ら
れるアリルイソチオシアネートを主成分とする抽出物更
には合成アリルイソチオシアネート等が使用されてい
る。2. Description of the Related Art In order to replace such an expensive wasabi, a relatively inexpensive substitute, Brassi
ca alba BOISS), Capsicum (Bras)
sica nigra KOCH) and other extracts containing as a main component allyl isothiocyanate obtained by extraction from mustard, or horseradish (Cochle
The extract containing allyisothiocyanate as a main component, which is obtained by extraction from Aria Armorcia L), and synthetic allylisothiocyanate are used.
【０００４】[0004]
【発明が解決しようとする課題】しかしながらこれら代
用の抽出物では、本わさびの風味を満足に再現するには
至らない。そこで、これらに加えて合成した３−ブテニ
ルイソチオシアネートが混合使用される場合もあるが、
天然志向の強い現在の消費傾向を満足する物でないため
消費者ニーズに充分応えるものではなかった。この様な
事情に照らし、この発明は、天然抽出物であって本来の
本わさびの風味が現出でき天然志向の強い消費者ニーズ
に応えられる優れたわさび風味香料の提供を目的とす
る。However, these substitute extracts do not satisfactorily reproduce the flavor of this wasabi. Therefore, in addition to these, 3-butenyl isothiocyanate synthesized may be mixed and used,
It was not a product that satisfied the current consumer tendency with a strong natural orientation, so it did not fully meet consumer needs. In view of such circumstances, an object of the present invention is to provide an excellent wasabi-flavored fragrance which is a natural extract and can express the original flavor of wasabi and can meet the needs of consumers who are strongly oriented to nature.
【０００５】[0005]
【課題を解決するための手段】この発明は上記課題を解
決せんとしたこの発明者は、本わさびの風味は天然の３
−ｂｕｔｅｎｙｌ ｉｓｏｔｈｉｏｃｙａｎａｔｅの含
有によるものであるという実験的知得を得てこの発明に
到達したもので、即ち請求項１の記載の発明は天然わさ
び風味香料組成物で、セイヨウカラシナ（又は、カラシ
ナ）（Ｂｒａｓｓｉｃａ ｊｕｎｃｅａ Ｌ．）から得
られる抽出物を必須成分としてなることを特徴とするわ
さび風味香料組成物で、請求項２記載の発明は前記セイ
ヨウカラシナ（又は、カラシナ）（Ｂｒａｓｓｉｃａ
ｊｕｎｃｅａ Ｌ．）から得られる抽出物中の３−ｂｕ
ｔｅｎｙｌ ｉｓｏｔｈｉｏｃｙａｎａｔｅの含有量が
８％以上である抽出物を必須成分としてなることを特徴
とするわさび風味香料組成物で、請求項３記載の発明は
クロガラシ（Ｂｒａｓｓｉｃａ ｎｉｇｒａ ＫＯＣ
Ｈ）から得られる抽出物と前記請求項１及び／又は請求
項２の抽出物の併用したものを必須成分としてなること
を特徴とするわさび風味香料組成物で、請求項４記載の
発明はシロガラシ（Ｂｒａｓｓｉｃａ ａｌｂａ ＢＯ
ＩＳＳ）から得られる抽出物と前記請求項１及び／又は
請求項２の抽出物の併用したものを必須成分としてなる
ことを特徴とするわさび風味香料組成物である。The present inventor, who has tried to solve the above-mentioned problems, found that the flavor of this wasabi is natural.
The present invention has been reached by obtaining the experimental knowledge that it is due to the inclusion of butenylyl isothiocyanate, that is, the invention of claim 1 is a natural wasabi-flavored flavor composition, which is a mustard spinach (or mustard) (or mustard). An extract obtained from Brassica juncea L.) is used as an essential component in a wasabi-flavored flavor composition, wherein the invention according to claim 2 comprises the mustard spinach (or mustard) (Brassica).
juncea L. 3-bu in the extract obtained from
A horseradish flavoring composition comprising an extract having a content of tenyl isothiocyanate of 8% or more as an essential component, wherein the invention according to claim 3 is Brassica nigra KOC.
H)) and a combination of the extract of claim 1 and / or claim 2 as an essential component, a wasabi flavoring fragrance composition, wherein the invention of claim 4 is white pepper. (Brassica alba BO
A wasabi-flavored flavor composition, which comprises an extract obtained from ISS) and a combination of the extract of claim 1 and / or the claim 2 as an essential component.
【０００６】[0006]
【発明の構成】以下、この発明に係るわさび風味香料組
成物の構成について詳述する。天然わさび香料は、クロ
ガラシ（Ｂｒａｓｓｉｃａ ｎｉｇｒａ ＫＯＣＨ）、
シロガラシ（Ｂｒａｓｓｉｃａ ａｌｂａ ＢＯＩＳ
Ｓ）等のマスタードから水蒸気蒸留して得られたオイル
である。この水蒸気蒸留により得られる、その成分はほ
どんどがアリルイソチオシアネートである。この発明者
らはこのアリルイソチオシアネートの辛味について鋭意
研究したところ、この成分は本わさびの辛みはある程度
再現できるが、本来の本わさびの風味には満足なもので
は無いことをを見いだした。この発明者らの実験的知得
により、本わさびの風味に重要な成分は３−ブテニルイ
ソチオシアネートだということ、またその成分がセイヨ
ウカラシナ（又は、カラシナ）（Ｂｒａｓｓｉｃａ ｊ
ｕｎｃｅａ Ｌ．）に多量に含むことが解明されこの発
明に到達した。この発明で使用するセイヨウカラシナ
（又は、カラシナ）（Ｂｒａｓｓｉｃａｊｕｎｃｅａ
Ｌ．）はアブラナ科植物の一種である。BEST MODE FOR CARRYING OUT THE INVENTION The constitution of the wasabi flavoring composition according to the present invention will be described in detail below. Natural wasabi fragrance is black pepper (Brassica nigra KOCH),
White pepper (Brassica alba BOIS)
It is an oil obtained by steam distillation of mustard such as S). The component obtained by this steam distillation is mostly allyl isothiocyanate. As a result of intensive research on the spiciness of this allyl isothiocyanate, the present inventors have found that this ingredient can reproduce the spiciness of the wasabi to some extent, but is not satisfactory for the original flavor of the wasabi. From the experimental knowledge of the present inventors, it was found that the important ingredient for the flavor of wasabi is 3-butenyl isothiocyanate, and that the ingredient is mustard (or mustard) (Brassica j).
uncea L. ) Was found to have a large amount, and the present invention was reached. Mustard (or mustard) (Brassica juncea) used in the present invention
L. ) Is a kind of cruciferous plant.
【０００７】本わさびの風味は、３−ブテニルイソチオ
シアネートが重要な機能をもち、この３−ブテニルイソ
チオシアネートはセイヨウカラシナ（又は、カラシナ）
（Ｂｒａｓｓｉｃａｊｕｎｃｅａ Ｌ．）に多量に含有
されている。この抽出物を天然３−ブテニルイソチオシ
アネート源として用いる。In the flavor of this wasabi, 3-butenyl isothiocyanate has an important function, and this 3-butenyl isothiocyanate is mustard spinach (or mustard).
(Brassica juncea L.) contained in a large amount. This extract is used as a source of natural 3-butenyl isothiocyanate.
【０００８】この発明ではセイヨウカラシナ（又は、カ
ラシナ）（Ｂｒａｓｓｉｃａ ｊｕｎｃｅａ Ｌ．）は
全草若しくは、葉、茎、種子などのいずれの部位でも使
用でき、全草又は、一部以上の部位からの抽出物を必須
成分とする。このような抽出原料を乾燥、非乾燥状態で
必要に応じて細断、粉砕し溶媒、或いは水蒸気蒸留にて
抽出する。抽出に用いる、溶媒は、極性溶媒、非極性溶
媒、液化又は超臨界二酸化炭素抽出、水蒸気蒸留等いず
れの方法でもよく、好ましくは、水蒸気蒸留又は減圧水
蒸気蒸留による精油の採取が良い。また水蒸気蒸留にて
得た留液を非水溶性の溶液にて抽出、非水溶性の溶媒を
留去し、精油を得ることも出来る。この発明の必須成分
であるセイヨウカラシナ（又は、カラシナ）（Ｂｒａｓ
ｓｉｃａ ｊｕｎｃｅａ Ｌ．）の抽出物は、この発明
においてはその抽出方法は限定されず、業界における常
法が全て制限されることなく採用できる。In the present invention, mustard mustard (or mustard) (Brassica juncea L.) can be used in any part of the whole plant or leaves, stems, seeds, etc., and can be extracted from the whole plant or a part or more thereof. The thing is an essential ingredient. Such an extraction raw material is dried or non-dried, if necessary, shredded, pulverized, and extracted with a solvent or steam distillation. The solvent used for the extraction may be any of polar solvents, non-polar solvents, liquefaction or supercritical carbon dioxide extraction, steam distillation and the like, and preferably steam distillation or vacuum steam distillation to collect the essential oil. Further, the essential oil can be obtained by extracting the distillate obtained by steam distillation with a non-water-soluble solution and distilling off the non-water-soluble solvent. Mustard (or mustard), which is an essential component of this invention (Bras
sica juncea L .; In the present invention, the extraction method thereof is not limited, and any conventional method in the industry can be used without limitation.
【０００９】[0009]
【実施例】以下、この発明に係るわさび風味香料組成物
を実施例を示すことにより、この発明の効果をより具体
的に説明する。但し、この発明は以下の実施例に何ら限
定されない。EXAMPLES The effects of the present invention will be described more concretely by showing the examples of the wasabi-flavored flavor composition according to the present invention. However, the present invention is not limited to the following embodiments.
【００１０】[0010]
【実施例１】セイヨウカラシナ（又は、カラシナ）（Ｂ
ｒａｓｓｉｃａ ｊｕｎｃｅａ Ｌ．）種子１Ｋｇを粉
砕、３Ｋｇの精製水（３０°Ｃ）に２時間浸漬し、その
後、水蒸気蒸留にて抽出、留液１０Ｋｇを得た。留液１
０Ｋｇをヘキサン１０Ｋｇで抽出し、静置後ヘキサン層
を分取、ヘキサンを留去、抽出物２ｇを得て実施例１の
サンプルとした。Example 1 Mustard mustard (or mustard) (B
rasica juncea L .; ) 1 kg of seeds were crushed, immersed in 3 kg of purified water (30 ° C) for 2 hours, and then extracted by steam distillation to obtain 10 kg of distillate. Distillate 1
0 kg was extracted with 10 kg of hexane, and after standing, the hexane layer was separated and hexane was distilled off to obtain 2 g of the extract, which was used as a sample of Example 1.
【００１１】[0011]
【比較例１】シロガラシ（Ｂｒａｓｓｉｃａ ａｌｂａ
ＢＯＩＳＳ ）種子１Ｋｇを粉砕、３Ｋｇの精製水
（３０°Ｃ）に２時間浸漬し、その後、水蒸気蒸留にて
抽出、留液１０Ｋｇを得た。留液１０Ｋｇをヘキサン１
０Ｋｇで抽出し、静置後ヘキサン層を分取、ヘキサンを
留去、抽出物０．９ｇを得て比較例１のサンプルとし
た。[Comparative Example 1] White pepper (Brassica alba)
1 kg of BOISS seeds was crushed and immersed in 3 kg of purified water (30 ° C) for 2 hours, and then extracted by steam distillation to obtain 10 kg of a distillate. 10 kg of distillate and 1 hexane
Extraction was performed at 0 kg, and after standing, the hexane layer was separated and hexane was distilled off to obtain 0.9 g of an extract, which was used as a sample of Comparative Example 1.
【００１２】[0012]
【比較例２】クロガラシ（Ｂｒａｓｓｉｃａ ｎｉｇｒ
ａ ＫＯＣＨ）種子１Ｋｇを粉砕、３Ｋｇの精製水（３
０°Ｃ）に２時間浸漬し、その後、水蒸気蒸留にて抽
出、留液１０Ｋｇを得た。留液１０Ｋｇをヘキサン１０
Ｋｇで抽出し、静置後ヘキサン層を分取、ヘキサンを留
去、抽出物２．３ｇを得て比較例２のサンプルとした。Comparative Example 2 Brassica nigr
a KOCH) seeds 1 kg, crushed, 3 kg purified water (3
It was immersed in 0 ° C) for 2 hours and then extracted by steam distillation to obtain 10 kg of distillate. 10 kg of distillate is added to 10 parts of hexane
It was extracted with Kg, and after standing, the hexane layer was separated and hexane was distilled off to obtain 2.3 g of an extract, which was used as a sample of Comparative Example 2.
【００１３】[0013]
【比較例３】本ワサビ（Ｗａｓａｂｉ ｊａｐｏｎｉｃ
ａ ＭＡＴＳＵＭ）根茎１Ｋｇを粉砕、３Ｋｇの精製水
（３０°Ｃ）に２時間浸漬し、その後、水蒸気蒸留にて
抽出、留液１０Ｋｇを得た。留液１０Ｋｇをヘキサン１
０Ｋｇで抽出し、静置後ヘキサン層を分取、ヘキサンを
留去、抽出物２．１ｇを得て比較例３のサンプルとし
た。[Comparative Example 3] Wasabi Japanese
a MATSUM) rhizome 1Kg was crushed and immersed in 3Kg of purified water (30 ° C) for 2 hours, then extracted by steam distillation to obtain 10Kg of distillate. 10 kg of distillate and 1 hexane
Extraction was performed at 0 Kg, and after standing, the hexane layer was separated and hexane was distilled off to obtain 2.1 g of the extract, which was used as a sample of Comparative Example 3.
【００１４】[0014]
【試験例１】前記実施例及び比較例のサンプルについ
て、ガスクロマトグラフィーにて成分分析を行った。 測定条件 ガスクロマトグラフィー：ＨＰ５８９０Ａ（Ｈｅｗｌｅ
ｔｔ ｐａｃｋａｒｄ社製） カラム：ＤＢＷＡＸ０．２５ｍｍ＊３０ｍ 温度：５０°Ｃ−２３０°Ｃ（３°Ｃ／ｍｉｎ） ＳＰＬＩＴ ＲＡＴＩＯ：１００：１ ＤＥＴＥＣＴＯＲ：ＦＩＤ ＳＡＭＰＬＥ ＳＩＺＥ：０．２μｌTest Example 1 The components of the samples of the above-mentioned Examples and Comparative Examples were analyzed by gas chromatography. Measurement conditions Gas chromatography: HP5890A (Hewlett
Column: DBWAX 0.25 mm * 30 m Temperature: 50 ° C-230 ° C (3 ° C / min) SPLIT RATIO: 100: 1 DETECTOR: FID SAMPLE SIZE: 0.2 μl
【００１５】この結果を次の表１にまとめて示す。The results are summarized in Table 1 below.
【表１】 この結果から明らかなように本わさびから水蒸気蒸留し
て得られる精油は、３−ブテニルイソチオシアネート、
４−ペンテニルイソチオシアネート及び５−ヘキセニル
イソチオシアネートのトータル含有量が９．２％であっ
た。しかしながら、シロガラシ（Ｂｒａｓｓｉｃａ ａ
ｌｂａ）、及びクロガラシ（Ｂｒａｓｓｉｃａ ｎｉｇ
ｒａ ＫＯＣＨ）から水蒸気蒸留して得られる精油は、
３−ブテニルイソチオシアネート、４−ペンテニルイソ
チオシアネート及び５−ヘキセニルイソチオシアネート
のトータル含有量がそれぞれ０．６％、０．９％であ
り、本わさびに比べて非常に少ない。それに比べて、セ
イヨウカラシナ（又は、カラシナ）（Ｂｒａｓｓｉｃａ
ｊｕｎｃｅａ Ｌ．）から水蒸気蒸留して得られる精
油は、３−ブテニルイソチオシアネート、４−ペンテニ
ルイソチオシアネート及び５−ヘキセニルイソチオシア
ネートのトータル含有量が８５．２％であり、３−ブテ
ニルイソチオシアネート含量が非常に高いことが判る。
このことにより、セイヨウカラシナ（又は、カラシナ）
（Ｂｒａｓｓｉｃａｊｕｎｃｅａ Ｌ．）から得られる
抽出物を天然３−ブテニルイソチオシアネート源として
わさび風味香料組成物とすることにより、本わさびの風
味が得られることが判る。[Table 1] As is clear from this result, the essential oil obtained by steam distillation of this wasabi is 3-butenyl isothiocyanate,
The total content of 4-pentenyl isothiocyanate and 5-hexenyl isothiocyanate was 9.2%. However, Brassica a
lba), and black pepper (Brassica nig)
The essential oil obtained by steam distillation from (ra KOCH) is
The total contents of 3-butenyl isothiocyanate, 4-pentenyl isothiocyanate, and 5-hexenyl isothiocyanate are 0.6% and 0.9%, respectively, which are much smaller than those of wasabi. Compared to that, mustard (or mustard) (Brassica)
juncea L. The essential oil obtained by steam distillation from)) has a total content of 3-butenyl isothiocyanate, 4-pentenyl isothiocyanate and 5-hexenyl isothiocyanate of 85.2%, and a high content of 3-butenyl isothiocyanate. It turns out to be very expensive.
As a result, mustard spinach (or mustard)
It can be seen that the flavor of this wasabi can be obtained by using the extract obtained from (Brassica juncea L.) as a source of natural 3-butenyl isothiocyanate as a wasabi flavoring flavor composition.
【００１６】[0016]
【試験例２】実施例１のサンプル、比較例１−３のサン
プルを用いてわさび風味香料を作成、風味テストを行っ
た。[Test Example 2] A wasabi flavor flavor was prepared using the sample of Example 1 and the samples of Comparative Examples 1-3, and a flavor test was conducted.
【００１７】[0017]
【試験方法】各サンプル０．３ｇを溶性デンプン１００
ｇに混合する。混合したサンプル１ｇを醤油３ｇに懸濁
させた。これを試験用サンプルとする。次に試験用サン
プルに厚さ約３ｍｍにカットしたかまぼこを浸し、１５
人のパネラーに試食してもらい、比較例３のサンプルを
１００点とした場合、実施例１及び試験例１、２は何点
か０−１００点の範囲で採点してもらった。尚、パネラ
ーは実施例１、比較例１及び２が何か知らせず、比較例
３のみ、本わさび抽出物だと試験前に知らせた。この結
果を表２に示す。[Test method] 0.3 g of each sample was added to 100 parts of soluble starch.
Mix with g. 1 g of the mixed sample was suspended in 3 g of soy sauce. This is used as a test sample. Next, soak the kamaboko cut to a thickness of about 3 mm into the test sample,
When a sample was sampled by a human panelist and the sample of Comparative Example 3 was set to 100 points, Example 1 and Test Examples 1 and 2 were scored in the range of 0-100 points. In addition, the panelist did not know what Example 1 and Comparative Examples 1 and 2 were, and only Comparative Example 3 was notified before the test that this wasabi extract. The results are shown in Table 2.
【表２】 表２の結果から明らかなように、３−ブテニルイソチオ
シアネートが本わさびの風味に非常に有効であることが
判る。また３−ブテニルイソチオシアネート含量を本わ
さびの３−ブテニルイソチオシアネート、４−ペンテニ
ルイソチオシアネート及び５−ヘキセニルイソチオシア
ネート含量に調節したときのパネラーテストが最高点と
なったことにより、３−ブテニルイソチオシアネート
は、本わさびの風味成分である４−ペンテニルイソチオ
シアネート、５−ヘキセニルイソチオシアネートの代替
品としても有効である。[Table 2] As is clear from the results in Table 2, it is found that 3-butenyl isothiocyanate is very effective for the flavor of wasabi. Also, when the content of 3-butenyl isothiocyanate was adjusted to the content of 3-butenyl isothiocyanate, 4-pentenyl isothiocyanate and 5-hexenyl isothiocyanate in this horseradish, the panel test reached the highest point. Tenyl isothiocyanate is also effective as a substitute for 4-pentenyl isothiocyanate and 5-hexenyl isothiocyanate, which are the flavor components of this horseradish.
Claims (4)
（Ｂｒａｓｓｉｃａ ｊｕｎｃｅａ Ｌ．）から得られ
る抽出物を必須成分としてなることを特徴とするわさび
風味香料組成物。1. A mustard spinach (or mustard)
A wasabi-flavored fragrance composition comprising an extract obtained from (Brassica juncea L.) as an essential component.
ナ）（Ｂｒａｓｓｉｃａｊｕｎｃｅａ Ｌ．）から得ら
れる抽出物中の精油成分３−ｂｕｔｅｎｙｌｉｓｏｔｈ
ｉｏｃｙａｎａｔｅの含有量が８％以上である抽出物を
必須成分としてなることを特徴とするわさび風味香料組
成物。2. An essential oil component 3-butenylisoth in an extract obtained from mustard (or mustard) (Brassica juncea L.).
A wasabi-flavored flavor composition comprising an extract containing 8% or more of iocyanate as an essential component.
ｒａ ＫＯＣＨ）から得られる抽出物と前記請求項１及
び/ 又は請求項２の抽出物の併用したものを必須成分と
してなることを特徴とするわさび風味香料組成物。3. Brassica nig
(ra KOCH) and a combination of the extract of claim 1 and / or the extract of claim 2 as an essential component, a wasabi flavoring composition.
ａ ＢＯＩＳＳ）から得られる抽出物と前記請求項１及
び/ 又は請求項２の抽出物の併用したものを必須成分と
してなることを特徴とするわさび風味香料組成物。4. A brassica (Brassica alb)
a BOISS) and a combination of the extract of claim 1 and / or the extract of claim 2 as an essential component, a wasabi-flavored flavor composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16380296A JP3720460B2 (en) | 1996-06-03 | 1996-06-03 | Wasabi flavored fragrance composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16380296A JP3720460B2 (en) | 1996-06-03 | 1996-06-03 | Wasabi flavored fragrance composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09324191A true JPH09324191A (en) | 1997-12-16 |
| JP3720460B2 JP3720460B2 (en) | 2005-11-30 |
Family
ID=15780989
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16380296A Expired - Lifetime JP3720460B2 (en) | 1996-06-03 | 1996-06-03 | Wasabi flavored fragrance composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3720460B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009131246A (en) * | 2007-10-26 | 2009-06-18 | Kaneka Corp | Ice crystallization inhibitor and application of the same |
-
1996
- 1996-06-03 JP JP16380296A patent/JP3720460B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009131246A (en) * | 2007-10-26 | 2009-06-18 | Kaneka Corp | Ice crystallization inhibitor and application of the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3720460B2 (en) | 2005-11-30 |
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