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WO2018123595A1 - Agent augmentant l'umami - Google Patents

Agent augmentant l'umami Download PDF

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Publication number
WO2018123595A1
WO2018123595A1 PCT/JP2017/044749 JP2017044749W WO2018123595A1 WO 2018123595 A1 WO2018123595 A1 WO 2018123595A1 JP 2017044749 W JP2017044749 W JP 2017044749W WO 2018123595 A1 WO2018123595 A1 WO 2018123595A1
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WO
WIPO (PCT)
Prior art keywords
mass
fat
umami
oil
oxidized
Prior art date
Application number
PCT/JP2017/044749
Other languages
English (en)
Japanese (ja)
Inventor
美咲 辻
隆宏 徳地
雅博 井上
Original Assignee
株式会社Ｊ－オイルミルズ
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 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to MYPI2019003413A priority Critical patent/MY192902A/en
Priority to CN201780077354.8A priority patent/CN110087494A/zh
Priority to JP2018559019A priority patent/JP6962933B2/ja
Publication of WO2018123595A1 publication Critical patent/WO2018123595A1/fr
Priority to PH12019501327A priority patent/PH12019501327A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof

Definitions

  • the present invention relates to an umami enhancer applied to seasonings, extracts, foods and the like.
  • the five original tastes (basic tastes) that form the basis of food taste are sweet, sour, salty, bitter and umami. Enhancing or reducing these tastes in foods increases the taste of foods, and enhancement of umami is desired.
  • Patent Document 1 discloses that umami is enhanced by adding a specific aldehyde or a specific alcohol to a sodium glutamate aqueous solution, which is an umami component.
  • Patent Document 2 Patent No. 5976968 discloses that fats and oils containing specific oxidized milk fat enhance the milk flavor. However, the effect of enhancing umami is not disclosed.
  • An object of the present invention is to provide an umami enhancer and a method for enhancing umami, which can enhance umami by adding it to seasonings, extracts, foods and the like.
  • oxidized fat containing a predetermined amount of milk fat has an effect of enhancing umami, and completed the present invention.
  • the present invention is an umami enhancer having a peroxide value of 12 to 180 and an oxidized fat containing 10 to 100% by weight of milk fat as an active ingredient.
  • the enhancer preferably contains 0.001% by mass or more and 100% by mass or less of the oxidized oil or fat.
  • the present invention is a method for producing an umami enhancer,
  • This manufacturing method includes a step of heating an oil and fat containing 10% by mass or more and 100% by mass or less of milk fat while supplying oxygen to obtain an oxidized oil or fat having a peroxide value of 12 to 180.
  • the raw oil / fat preferably contains 50% by mass to 100% by mass of milk fat.
  • the heating is preferably performed at 65 ° C. or higher and 150 ° C. or lower for 1 hour or longer and 72 hours or shorter.
  • the supply of oxygen is 0.001 to 2 L / min per 1 kg of the raw material fat.
  • the milk fat is preferably anhydrous milk fat.
  • the fat content of the raw material fat is preferably 90% by mass or more and 100% by mass or less.
  • the said manufacturing method it is preferable to further include the process of adding the said oxidized fats and oils to edible fats and oils.
  • the said oxidation fats and oils 0.001 to 50 mass% with respect to the said edible fats and oils.
  • the present invention is a seasoning containing an umami enhancer having a peroxide value of 12 to 180 and comprising an oxidized fat containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient, Is a seasoning with enhanced umami taste.
  • the enhancer is included so that milk fat contained in the oxidized oil and fat is 0.005 to 10,000 ppm.
  • the present invention also relates to an extract containing an umami enhancer having a peroxide value of 12 to 180 and comprising an oxidized fat containing 10% to 100% by weight of milk fat as an active ingredient.
  • This extract has enhanced umami by addition.
  • the enhancer is preferably included so that the milk fat contained in the oxidized oil / fat is 0.005 to 10,000 ppm.
  • the present invention also relates to a food containing an umami enhancer having a peroxide value of 12 to 180 and comprising an oxidized fat containing 10% to 100% by weight of milk fat as an active ingredient, This food has enhanced umami by addition.
  • the enhancer is contained so that milk fat contained in the oxidized fat is 0.005 to 10,000 ppm.
  • the present invention also relates to a method for enhancing the umami of a seasoning, characterized in that an oxidized fat containing a peroxide value of 12 to 180 and containing 10% by mass to 100% by mass of milk fat is added to the seasoning. It is.
  • the present invention is a method for enhancing the umami taste of an extract, characterized in that an oxidized fat containing a peroxide value of 12 to 180 and containing 10% by mass to 100% by mass of milk fat is added to the extract. .
  • the present invention also relates to a method for enhancing the umami taste of a food, characterized in that an oxidized fat containing a peroxide value of 12 to 180 and containing 10% by mass to 100% by mass of milk fat is added to the food. .
  • a seasoning, an extract, a food, or the like with enhanced umami can be obtained by adding an oxidized fat containing a predetermined amount of milk fat to a seasoning, an extract, a food, or the like.
  • oxidized fats and oils having a peroxide value of 12 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat are used as active ingredients for enhancing umami taste.
  • Milk fat means a fat or oil content obtained from raw milk, milk or special milk that is 95% by mass or more and 100% by mass or less.
  • Examples include anhydrous milk fat and clarified butter.
  • Anhydrous milk fat is obtained by removing almost all components other than milk fat from milk and the like, and is sometimes described as AMF (Anhydrous Milk Fat, butter oil).
  • Clear butter is a fraction of butter fat.
  • the milk fat used in the present invention is preferably anhydrous milk fat or clarified butter, more preferably anhydrous milk fat.
  • the fat content of milk fat is preferably 98% by mass or more and 100% by mass or less, and more preferably 99% by mass or more and 100% by mass or less.
  • the milk fat content of the oxidized fat used in the present invention is 10% by mass to 100% by mass, preferably 20% by mass to 100% by mass, and more preferably 50% by mass to 100% by mass. It is preferably 60% by mass or more and 100% by mass or less, more preferably 65% by mass or more and 100% by mass or less, particularly preferably 95% by mass or more and 100% by mass or less, and 100% by mass. % (Ie milk fat alone) is most preferred.
  • the fat content of the oxidized fat is preferably 90% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, and more preferably 98% by mass or more and 100% by mass or less. More preferably, it is 99 mass% or more and 100 mass% or less.
  • the oxidized fats and oils may contain edible fats and oils other than milk fats.
  • Edible fats and oils other than milk fat are not particularly limited, but any one or more of medium chain fatty acid triglycerides, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil are preferable, medium chain fatty acid triglycerides, soybean oil And one or more of rapeseed oil are more preferred, one or two of medium-chain fatty acid triglyceride and soybean oil are more preferred, and medium-chain fatty acid triglyceride is even more preferred.
  • the oxidized fats and oils may contain auxiliary agents that can be added to the fats and oils as long as the effects of the present invention are not impaired.
  • the peroxide value (hereinafter also referred to as “POV”) of the oxidized oil and fat is 12 to 180, preferably 15 to 180, more preferably 30 to 150, and 35 to 140 is more preferable, 40 to 140 is even more preferable, and 40 to 120 is particularly preferable.
  • the oxidized oil / fat can be oxidized to a predetermined range of POV, but the oxidation method is not particularly limited.
  • the heating temperature is preferably 65 ° C or higher and 150 ° C or lower, more preferably 70 ° C or higher and 140 ° C or lower, and further preferably 75 ° C or higher and 140 ° C or lower.
  • the oxidation time is not particularly limited, but is preferably 1 hour or more and 72 hours or less, more preferably 3 hours or more and 72 hours or less, and further preferably 5 hours or more and 72 hours or less.
  • the oxygen supply source may be oxygen alone or may contain oxygen such as air, preferably air.
  • the amount of oxygen supplied is preferably 0.001 to 2 L / min per kg of raw oil and fat, more preferably 0.005 to 2 L / min, and 0.02 to 2 L / min. It is further preferable that For example, in the case of air, the amount is preferably 0.005 to 10 L / min per 1 kg of the raw oil and fat, more preferably 0.025 to 10 L / min, and further preferably 0.1 to 10 L / min. Preferably, it is still more preferably 0.3 to 5 L / min.
  • the milk fat content of the raw oil and fat is 10% by mass or more and 100% by mass or less, preferably 20% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and 60% by mass. % To 100% by mass, still more preferably 65% to 100% by mass, particularly preferably 95% to 100% by mass, and 100% by mass (ie, Most preferred is milk fat alone. Further, the fat content of the raw material fat is preferably 90% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, and more preferably 98% by mass or more and 100% by mass or less. More preferably, it is 99 mass% or more and 100 mass% or less.
  • the said raw material fats and oils may contain edible fats and oils other than milk fat.
  • Edible fats and oils other than milk fat are not particularly limited, but any one or more of medium chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil are preferable, medium chain fatty acid triglyceride, soybean oil And one or more of rapeseed oil are more preferred, one or two of medium-chain fatty acid triglyceride and soybean oil are more preferred, and medium-chain fatty acid triglyceride is even more preferred.
  • content of the water of the said raw material fats and oils is less than 1 mass%, for example.
  • the application method of the present invention is not particularly limited as long as it is a method of adding the oxidized oil to seasonings, extracts, foods and the like.
  • the oxidized fats and oils may be added to raw materials such as seasonings and intermediates in the manufacturing process.
  • the timing to add is not specifically limited, Any process of manufacture of a seasoning, an extract, a foodstuff, etc. may be sufficient. Alternatively, it may be added after production and before eating.
  • the application target of the present invention is not particularly limited as long as it is a seasoning, an extract, a food, or the like.
  • the umami component include glutamic acid and its salt, inosinic acid and its salt, guanylic acid and its salt, and the like.
  • the umami taste is enhanced in seasonings, extracts, foods, etc. to which the present invention is applied, is prepared by adding the oxidized oil and fat, and prepared in the same manner without addition, preferably a sensory evaluation test, preferably Objective evaluation is possible by using a sensory evaluation test or the like by a plurality of panelists selected so that there is no preference bias for the population.
  • the seasoning is not particularly limited as long as it contains an umami component.
  • an umami component For example, sodium glutamate, sodium inosinate, sodium guanylate and a mixture thereof, or soy sauce , Miso, ketchup, sauce, etc.
  • the content of the oxidized oil and fat in the seasoning may be prepared according to the effect, but typically, for example, the milk fat contained in the oxidized oil and fat is The amount is preferably 0.005 to 10,000 ppm, more preferably 0.01 to 7000 ppm, still more preferably 0.1 to 5000 ppm, still more preferably 0.5 to 3000 ppm, and particularly preferably 1 to 2000 ppm.
  • the extract is not particularly limited as long as it contains an umami component, but for example, a seafood extract extracted from seafood such as salmon, mackerel, scallops, oysters, and kelp, Examples include meat extract extracted from meat, bones, gala, etc. of livestock animals such as pork, chicken and beef, yeast extract extracted from yeast, vegetable extract extracted from various vegetables (onion, garlic, cabbage, etc.) It is done.
  • the content of the oxidized oil / fat in the extract may be prepared according to the effect, but typically, for example, the milk / fat contained in the oxidized oil / fat is preferably 0.005 to 10,000 ppm, more preferably 0.01 to 7000 ppm, still more preferably 0.1 to 5000 ppm, even more preferably 0.5 to 3000 ppm, and particularly preferably 1 to 2000 ppm.
  • the food is not particularly limited as long as it contains an umami component.
  • food is not limited to human food and drink, but also includes animal food and feed.
  • the content of the oxidized fats and oils in the foods may be prepared according to the effect.
  • the fats and oils contained in the oxidized fats and oils are preferably 0.005 to 10,000 ppm, more preferably 0.01 to 7000 ppm, still more preferably 0.01 to 5000 ppm, even more preferably 0.01 to 3000 ppm, and particularly preferably 0.05 to 2000 ppm.
  • the content of the oxidized fat / oil with respect to the umami component contained in the seasoning, extract, food, etc. is not particularly limited as long as the effect is exerted, but for example, the oxidized fat / oil with respect to 100 parts by mass of the umami component.
  • the milk fat contained is preferably 0.001 to 100 parts by mass, more preferably 0.001 to 80 parts by mass, still more preferably 0.005 to 80 parts by mass, and even more preferably 0.05 to 50 parts by mass. Like that.
  • the application method of the present invention may be a method of adding the oxidized oil to seasonings, extracts, foods and the like.
  • you may make it add to a foodstuff or its raw material in the form of an edible composition, ie, the form of a seasoning, an extract, etc., for example.
  • the content of the oxidized oil or fat in the edible composition is not particularly limited as long as it exhibits the effect of enhancing umami.
  • the oxidized fat is preferably 0.001% by mass to 100% by mass, more preferably 0.01% by mass to 100% by mass, and still more preferably 0.01% by mass to 50% by mass. Even more preferably, it is 0.01 mass% or more and 10 mass% or less.
  • the edible composition may use an edible oil or fat for diluting the oxidized fat or oil.
  • the oxidized fat or oil is used for the edible fat or oil.
  • the mass should be not more than%.
  • Edible fats and oils are not particularly limited, for example, palm kernel oil, palm oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter and other vegetable oils, lard, etc.
  • Animal fats and oils, medium chain fatty acid triglycerides and the like can be mentioned.
  • processed oils and fats such as these fractionated oils (mid melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.), transesterified oil, hydrogenated oil and the like can be used.
  • these edible fats and oils can use 1 type (s) or 2 or more types.
  • the adjuvant etc. which can be normally added to edible fats and oils may be used, and corn syrup etc. for making it into a powder form etc. may be used.
  • the form may be any form suitable for use as, for example, a seasoning or an extract, and specifically, for example, a powder form or a paste form It can be in the form of liquid or the like. In this case, it can also be prepared by powdering the oxidized oil and fat and mixing raw materials such as various seasonings and extracts. When powdering, various known adjuvants such as excipients can be added. Further, an emulsifier may be added to emulsify.
  • the powdering method can be performed by any method known to those skilled in the art, such as spray drying and freeze drying.
  • Anhydrous milk fat (Product name: Butter Oil CML, manufactured by Maruwa Oil & Fat Co., Ltd., Oil content: 99.8% by mass) Soybean oil (manufactured by J-Oil Mills) Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.) Medium-chain fatty acid triglyceride (MCT) (Product name: MCT Actor M-107FR, manufactured by Riken Vitamin Co., Ltd.) High oleic acid low linolenic acid rapeseed oil (HOLL rapeseed oil) (manufactured by J-Oil Mills Co., Ltd.)
  • Oxidized fats and oils were prepared as follows.
  • Preparation Examples 10 to 13 were prepared by adding Preparation Examples 6 to 9 to the rapeseed oil in an amount of 1% by mass.
  • the content of 1-hexanal in the oxidized oil of Preparation Example 15 was quantified using a gas chromatography mass spectrometer (GC / MS) under the following conditions.
  • the calibration curve was prepared using medium chain fatty acid triglyceride (MCT) added with 1-hexanal (first grade, Wako Pure Chemical Industries, Ltd.) to 0.005 mass% and 0.01 mass%. .
  • MCT medium chain fatty acid triglyceride
  • the effect of the umami enhancer according to the present invention was confirmed using sodium L-glutamate monohydrate (manufactured by Kanto Chemical Co., Inc.), which is one of the umami ingredients. Specifically, it was performed as follows. A 0.2% by mass aqueous solution of sodium hydrogen L-glutamate monohydrate (hereinafter referred to as “glutamic acid aqueous solution”) was prepared, and 1-hexanal (0.000001 g) was prepared with respect to 100 g of the glutamic acid aqueous solution. (31 g, 0.01 g) or Control Example 1 (0.31 g, 0.01 g) was added and stirred.
  • Comparative Example 2-1 As shown in Comparative Example 2-1, when 0.01 ppm of 1-hexanal, whose umami enhancing effect was shown in WO2011 / 030650, was added, the enhancing effect could not be confirmed because the concentration was low. On the other hand, as shown in Example 2-1, even when the concentration of 1-hexanal is equivalent to that of Comparative Example 2-1, the umami enhancer according to the present invention can enhance the strength and sustainability of umami. all right. Furthermore, it was confirmed that the enhancement effect was obtained even when the addition amount was low (Example 2-2). On the other hand, in Comparative Examples 2-2 and 2-3 which did not contain the umami enhancer according to the present invention, the strength of umami was not improved and the sustainability was not sufficient.
  • the umami strength of the flavor seasoning can be enhanced by adding the umami enhancer according to the present invention.
  • the umami strength of the flavor seasoning can be enhanced by adding the umami enhancer according to the present invention. Also, the corners were removed and the flavor was rounded.
  • the umami strength of the flavor seasoning can be enhanced by adding the umami enhancer according to the present invention.
  • the effect of enhancing umami could be confirmed.
  • the effect was high and the flavor was felt thick.
  • the beef extract also improved the sustainability of the flavor.
  • each of the umami enhancers containing an oxidized fat having a milk fat content of 20% by mass to 100% by mass as an active ingredient can enhance the strength and sustainability of umami. I understood. Moreover, it turned out that an effect is acquired when the amount of added milk fat is 10 ppm or more.
  • Control Example 1 (0.31 g) Or Control Example 1 (0.31 g) was added and stirred. As a control, an inosinic acid aqueous solution without addition was prepared. The obtained aqueous solution was eaten, and the strength of umami and the sustainability of umami were evaluated as follows. The results are shown in Table 10.
  • the umami enhancer according to the present invention can enhance the strength and sustainability of umami even with respect to nucleic acid-based umami components.
  • umami dashi product name: umami dashi / haimy (registered trademark), manufactured by Ajinomoto Co., Inc.
  • umami dashi aqueous solution A 0.2% by mass umami dashi aqueous solution (hereinafter referred to as “umami dashi aqueous solution”) was prepared, and 100 g of the umami dashi aqueous solution was added with Preparation Example 16 (0.01 g) or Control Example 1 (0.01 g) and stirred. did.
  • Example 11-1 it was found that the strength and sustainability of umami can be enhanced by adding the umami enhancer according to the present invention to a commercially available umami dashi. In particular, it was found that umami persistence can be enhanced.
  • a hamburger was made as follows, and the umami enhancing effect was evaluated.
  • the ingredients listed in Table 12 were added to the balls and mixed well so that the ingredients were uniformly mixed to prepare a hamburger mix. 2-2. As described in Table 13, hamburger mix and the like were mixed and kneaded well. Molded fabric was produced by molding to a thickness of about 2-3.50 g and 1.5 cm. 3. Firing 3-1. The hot plate was heated to 230 ° C. and an appropriate amount of salad oil was added. The salad oil was lightly wiped off with kitchen paper, and a total of 6 pieces of the above-mentioned dough were put on a hot plate and fired. 3-2. I turned it over when it was baked. 3-3. Further, when the baked color was obtained, the temperature was lowered to 140 ° C., the lid was covered and steamed for 5 minutes. It was transferred to a metal vat, cooled, and a hamburger was prepared. 4). Evaluation Using the obtained hamburger, the strength of umami and the sustainability of umami were determined based on the following criteria and discussed with three persons. The results are shown in Table 13.
  • the umami enhancer according to the present invention was prepared in the form of powdered oil and fat, mixed with soy protein, and further mixed with water and mixed. Even when used in a hamburger form in the form of a composition, an umami enhancing effect could be confirmed.
  • Umami Enhancer 200 g of anhydrous milk fat was placed in a stainless beaker, stirred while keeping the temperature at 100 ° C., and air (5 mL / min) was supplied. When the peroxide value reached 47, the supply of air was stopped and the mixture was cooled to obtain oxidized fats and oils. The obtained oxidized oil was used as an umami enhancer.

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  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention fournit un agent augmentant l'umami additionné à un aliment, un extrait, un assaisonnement, ou similaire, et permettant ainsi d'augmenter l'umami de celui-ci, et un procédé destiné à augmenter l'umami. Plus précisément, l'invention concerne un agent augmentant l'umami dont l'indice de peroxyde est compris entre 12 et 180, et qui présente en tant que principe actif une matière grasse oxydée contenant 10% en masse ou plus à 100% en masse ou moins d'une matière grasse de lait. En outre, l'invention concerne un assaisonnement, un extrait et un aliment dont l'umami est augmentée par addition de cet agent augmentant l'umami. Enfin, l'invention concerne un procédé augmentant l'umami d'assaisonnements, d'extraits et d'aliments par addition d'une matière grasse oxydée d'indice de peroxyde compris entre 12 et 180, et contenant 10% en masse ou plus à 100% en masse ou moins d'une matière grasse de lait.
PCT/JP2017/044749 2016-12-27 2017-12-13 Agent augmentant l'umami WO2018123595A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
MYPI2019003413A MY192902A (en) 2016-12-27 2017-12-13 Umami taste enhancing agent
CN201780077354.8A CN110087494A (zh) 2016-12-27 2017-12-13 鲜味增强剂
JP2018559019A JP6962933B2 (ja) 2016-12-27 2017-12-13 うま味増強剤
PH12019501327A PH12019501327A1 (en) 2016-12-27 2019-06-13 Umami taste enhancing agent

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2016253872 2016-12-27
JP2016-253872 2016-12-27

Publications (1)

Publication Number Publication Date
WO2018123595A1 true WO2018123595A1 (fr) 2018-07-05

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JP (1) JP6962933B2 (fr)
CN (1) CN110087494A (fr)
MY (1) MY192902A (fr)
PH (1) PH12019501327A1 (fr)
TW (1) TWI738938B (fr)
WO (1) WO2018123595A1 (fr)

Cited By (3)

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Publication number Priority date Publication date Assignee Title
WO2019073811A1 (fr) * 2017-10-13 2019-04-18 株式会社Ｊ－オイルミルズ Activateur de sensation de matière grasse destiné à des aliments, et aliment contenant ledit activateur
WO2022172897A1 (fr) * 2021-02-09 2022-08-18 株式会社Ｊ－オイルミルズ Agent d'amélioration d'umami, composition de graisse/huile pour améliorer l'umami, procédé d'amélioration de l'umami d'une composition comestible, et procédé de production d'un agent d'amélioration d'umami
WO2022172896A1 (fr) * 2021-02-09 2022-08-18 株式会社Ｊ－オイルミルズ Agent d'amélioration d'umami, composition de graisse/huile pour améliorer l'umami, procédé d'amélioration de l'umami d'une composition comestible, et procédé de production d'un agent d'amélioration d'umami

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JPS6439962A (en) * 1987-07-10 1989-02-10 Unilever Nv Flavored food and its production
WO2012160851A1 (fr) * 2011-05-23 2012-11-29 株式会社Ｊ－オイルミルズ Composition d'huile ou graisse
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WO2014077105A1 (fr) * 2012-11-14 2014-05-22 株式会社Ｊ－オイルミルズ Agent renforçant le goût de friture
JP2015053880A (ja) * 2013-09-11 2015-03-23 株式会社カネカ 乳風味呈味材
WO2016084788A1 (fr) * 2014-11-26 2016-06-02 不二製油グループ本社株式会社 Procédé de production d'huile permettant de rehausser un goût salé
WO2017056778A1 (fr) * 2015-10-02 2017-04-06 株式会社Ｊ－オイルミルズ Composition de matière grasse et son procédé de fabrication

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019073811A1 (fr) * 2017-10-13 2019-04-18 株式会社Ｊ－オイルミルズ Activateur de sensation de matière grasse destiné à des aliments, et aliment contenant ledit activateur
WO2022172897A1 (fr) * 2021-02-09 2022-08-18 株式会社Ｊ－オイルミルズ Agent d'amélioration d'umami, composition de graisse/huile pour améliorer l'umami, procédé d'amélioration de l'umami d'une composition comestible, et procédé de production d'un agent d'amélioration d'umami
WO2022172896A1 (fr) * 2021-02-09 2022-08-18 株式会社Ｊ－オイルミルズ Agent d'amélioration d'umami, composition de graisse/huile pour améliorer l'umami, procédé d'amélioration de l'umami d'une composition comestible, et procédé de production d'un agent d'amélioration d'umami

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JPWO2018123595A1 (ja) 2019-10-31
TWI738938B (zh) 2021-09-11
CN110087494A (zh) 2019-08-02

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