TW200507765A - Food with enhanced smoke flavor - Google Patents

Food with enhanced smoke flavor

Info

Publication number
TW200507765A
TW200507765A TW093119842A TW93119842A TW200507765A TW 200507765 A TW200507765 A TW 200507765A TW 093119842 A TW093119842 A TW 093119842A TW 93119842 A TW93119842 A TW 93119842A TW 200507765 A TW200507765 A TW 200507765A
Authority
TW
Taiwan
Prior art keywords
products
sulfur
smoke flavor
smoked
foods
Prior art date
Application number
TW093119842A
Other languages
Chinese (zh)
Inventor
Yuki Nishimori
Hiroaki Nishiuchi
Yuji Ito
Yasushi Nishimura
Hirokazu Kawaguchi
Original Assignee
Ajinomoto Kk
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ajinomoto Kk filed Critical Ajinomoto Kk
Publication of TW200507765A publication Critical patent/TW200507765A/en

Links

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)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
  • Dairy Products (AREA)

Abstract

To provide a method for enhancing a smoke flavor of various foods by only incorporating food materials without further subjecting products to be smoked to a smoking treatment or to a dipping treatment in a smoking liquid, and foods improved in smoke flavor. A smoke flavor of foods containing extracts obtained from smoked products and products obtained by smoking animal products such as meat, eggs and dairy products and the like is enhanced by adding a sulfur-containing compound selected from sulfur-containing amino acids, sulfur-containing peptides, sulfur-containing vitamins and the like to smoked products or extracts obtained from smoked products. Seasonings can be formed by mixing foods with an enhanced smoke flavor obtained by adding a sulfur-containing compound to an extract fraction extracted from smoked products, with an excipient and powdering the mixture.
TW093119842A 2003-07-31 2004-06-30 Food with enhanced smoke flavor TW200507765A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2003283693A JP4148058B2 (en) 2003-07-31 2003-07-31 Food with enhanced smoke

Publications (1)

Publication Number Publication Date
TW200507765A true TW200507765A (en) 2005-03-01

Family

ID=34268500

Family Applications (1)

Application Number Title Priority Date Filing Date
TW093119842A TW200507765A (en) 2003-07-31 2004-06-30 Food with enhanced smoke flavor

Country Status (4)

Country Link
JP (1) JP4148058B2 (en)
KR (1) KR20050014757A (en)
CN (1) CN1579173A (en)
TW (1) TW200507765A (en)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
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
WO2007055393A1 (en) 2005-11-09 2007-05-18 Ajinomoto Co., Inc. Kokumi-imparting agent
US8420144B2 (en) 2005-11-09 2013-04-16 Ajinomoto Co., Inc. Kokumi-imparting agent, method of using, and compositions containing same
JP4811140B2 (en) * 2006-06-06 2011-11-09 味の素株式会社 Seasoning production method
TWI415574B (en) * 2006-06-07 2013-11-21 Ajinomoto Kk Method and device for improving flavor of smoke and process and device for producing smoked food
WO2008026629A1 (en) * 2006-08-30 2008-03-06 Ajinomoto Co., Inc. Food composition
JP5110683B2 (en) * 2007-02-02 2012-12-26 株式会社ファンケル Sleep inducer, stress insomnia improving agent
SG193061A1 (en) * 2007-05-08 2013-09-30 Ajinomoto Kk Low-fat food
KR100886059B1 (en) * 2008-01-21 2009-02-26 이희용 Method for drying a trout
WO2011007892A1 (en) 2009-07-15 2011-01-20 花王株式会社 Packaged liquid flavoring agent containing soy sauce
JP6405113B2 (en) * 2014-05-02 2018-10-17 焼津水産化学工業株式会社 Method for producing fermented milk with odor and fermented milk
US10806155B2 (en) 2016-09-09 2020-10-20 Kossies Innovations Pty Ltd Egg flavouring process
JP6932226B1 (en) * 2020-07-29 2021-09-08 キユーピー株式会社 How to add vinegar, food and drink, smoked incense, and masking unpleasant odors

Also Published As

Publication number Publication date
KR20050014757A (en) 2005-02-07
JP2005046109A (en) 2005-02-24
JP4148058B2 (en) 2008-09-10
CN1579173A (en) 2005-02-16

Similar Documents

Publication Publication Date Title
Mouritsen et al. Umami: unlocking the secrets of the fifth taste
CN103004949B (en) Fresh-keeping agent of smoke meat and fresh-keeping method
Wasseriwan Symposium on meat flavor chemical basis for meat flavor: a review
TW200507765A (en) Food with enhanced smoke flavor
Feiner Salami: practical science and processing technology
Park et al. Study on the improvement of storage property and quality in the traditional seasoning beef containing medicinal herb extracts
WO2017090016A1 (en) Method for the preparation of sausages from meat, for example beef
JP2021509589A (en) Cold smoked meat products and their manufacturing methods
Latoch et al. Marinades based on natural ingredients as a way to improve the quality and shelf life of meat: A review
CN104207181A (en) Horse meat sausage and manufacturing method thereof
Zhu et al. Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat
Kazhybayeva et al. Development of technology and assessment of nutritional value of a delicacy goat meat product
JP2017163983A (en) Livestock breeding method, method of increasing unsaturated fatty acids and free amino acids of meat, and increasing agent
KR100778271B1 (en) Methods for preparing seasoned semi-dried oyster product
CN106666499A (en) Seafood sausage prepared from aquatic mollusk meat and preparation method thereof
CN104207186A (en) Smoked sausage and preparation method thereof
Adzitey et al. Effect of prekese (Tetrapleura tetraptera) seed powder on the sensory characteristics and nutritional qualities of pork sausage
CN111329010A (en) Instant tuna blood-mixed dried meat and processing method thereof
Alcicek Effects of different liquid smoke flavor levels on the shelf life of venus clam (Chamelea Gallina, L 1758) Meat
JPH0260563A (en) Meat additive and meat
SAYUTI et al. Chemical and hedonic characteristics of smoked Katsuwonus pelamis (fufu fish) from Sorong, West Papua, Indonesia
CN103535761A (en) Peanut kernel sausage and processing method thereof
JP7001689B2 (en) Manufacturing method of processed foods
KR102150640B1 (en) Sauce for pyeonyuk and method for manufacturing the sauce
Ruhlman et al. Salumi: The craft of Italian dry curing