Title:
FRIED PREPARED FOOD MODIFIER, FRIED PREPARED FOOD COATING MATERIAL AND DREDGING LIQUID, METHOD FOR IMPROVING FLAVOR OF FRIED PREPARED FOOD AND METHOD FOR PRODUCING FRIED PREPARED FOOD
Document Type and Number:
WIPO Patent Application WO/2022/163737
Kind Code:
A1
Abstract:
The present invention pertains to a fried prepared food modifier which contains a compound having an imidazole group such as a histidine, a carnosine or the like, or a fried prepared food modifier which contains one or more types of compound selected from the group consisting of arginine, octanoic acid, decanoic acid and 1-octen-3-ol, instead of a compound having an imidazole group. The present invention makes it possible to provide a fried prepared food modifier capable of improving the flavor of a fried prepared food by improving the change in flavor or deterioration in smell of an oil which occurs over time in a fried prepared food and ameliorating the decrease in flavor or deterioration in smell of the oil caused by the deterioration of the oil used when frying in oil, and also makes it possible to provide a fried prepared food which has an improved flavor.
Inventors:
FUJIMOTO NORIKAZU (JP)
KOBA RYUSUKE (JP)
AMANO MAKI (JP)
OKUYAMA MAI (JP)
KOBA RYUSUKE (JP)
AMANO MAKI (JP)
OKUYAMA MAI (JP)
Application Number:
PCT/JP2022/002989
Publication Date:
August 04, 2022
Filing Date:
January 27, 2022
Export Citation:
Assignee:
AJINOMOTO KK (JP)
International Classes:
A23L27/00; A23L5/00; A23L7/157
Domestic Patent References:
| WO2011078376A1 | 2011-06-30 | |||
| WO2012020598A1 | 2012-02-16 |
Foreign References:
| JPS456500B1 | 1970-03-05 | |||
| CN107495312A | 2017-12-22 | |||
| JP2005021150A | 2005-01-27 | |||
| JP2005278448A | 2005-10-13 | |||
| JP2008019432A | 2008-01-31 |
Other References:
TAKAMA AOI, MATSUBARA HIROKO, LEE SEON HWA, OE TOMOYUKI: "Carnosine and anserine in chicken can quench toxic acrylamide under cooking conditions: Mass spectrometric studies on adduct formation and characterization", FOOD CHEMISTRY, ELSEVIER LTD., NL, vol. 333, 1 December 2020 (2020-12-01), NL , pages 127480 - 9, XP055954709, ISSN: 0308-8146, DOI: 10.1016/j.foodchem.2020.127480
HWANG HONG-SIK, WINKLER-MOSER JILL K., VERMILLION KARL, LIU SEAN X.: "Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility * : Enhancing antioxidant activity …", JOURNAL OF FOOD SCIENCE, WILEY-BLACKWELL PUBLISHING, INC, US, vol. 79, no. 11, 1 November 2014 (2014-11-01), US , pages C2164 - C2173, XP055954711, ISSN: 0022-1147, DOI: 10.1111/1750-3841.12653
HWANG HONG-SIK, WINKLER-MOSER JILL K., VERMILLION KARL, LIU SEAN X.: "Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility * : Enhancing antioxidant activity …", JOURNAL OF FOOD SCIENCE, WILEY-BLACKWELL PUBLISHING, INC, US, vol. 79, no. 11, 1 November 2014 (2014-11-01), US , pages C2164 - C2173, XP055954711, ISSN: 0022-1147, DOI: 10.1111/1750-3841.12653
Attorney, Agent or Firm:
TAKASHIMA, Hajime (JP)
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