Title:
PORK-FLAVOR ENHANCER
Document Type and Number:
WIPO Patent Application WO/2012/169627
Kind Code:
A1
Abstract:
The present invention is related to a pork-flavor enhancer for food and soups, and contains 3-methylbutyric acid as an active ingredient.
Inventors:
SUENAGA ARATA (JP)
WATANABE YUYA (JP)
YOSHIMOTO TETSUYA (JP)
OGASAWARA MASASHI (JP)
NAGAI TAKASHI (JP)
WATANABE YUYA (JP)
YOSHIMOTO TETSUYA (JP)
OGASAWARA MASASHI (JP)
NAGAI TAKASHI (JP)
Application Number:
PCT/JP2012/064830
Publication Date:
December 13, 2012
Filing Date:
June 08, 2012
Export Citation:
Assignee:
KIRIN KYOWA FOODS COMPANY LTD (JP)
SUENAGA ARATA (JP)
WATANABE YUYA (JP)
YOSHIMOTO TETSUYA (JP)
OGASAWARA MASASHI (JP)
NAGAI TAKASHI (JP)
SUENAGA ARATA (JP)
WATANABE YUYA (JP)
YOSHIMOTO TETSUYA (JP)
OGASAWARA MASASHI (JP)
NAGAI TAKASHI (JP)
International Classes:
A23L27/20; A23L13/00; A23L13/60; A23L13/70; A23L35/00
Domestic Patent References:
| WO2011070811A1 | 2011-06-16 |
Foreign References:
| JP2001112431A | 2001-04-24 |
Other References:
KIM JO ET AL.: "Role for Volatile Branched-Chain and Other Fatty Acids in Species-Related Red Meat Flavors", J, KOREAN SOC. FOOD NUTR., vol. 22, 1993, pages 300 - 306
ZHU X ET AL.: "Application of solid phase microextraction in analysis of pork flavor compounds", SHIPIN GONGYE KEJI, vol. 26, 2005, pages 53 - 55
SCHMIDT S ET AL.: "Aroma Compounds in Fermented Sausages of Different Origins", LEBENSM.-WISS. U.-TECHNOL., vol. 31, 1998, pages 559 - 567
STAHNKE LH: "Dried Sausages Fermented with Staphylococcus xylosus at Different Temperatures and with Different Ingredient Levels", VOLATILE COMPONENTS, MEAT SCI., vol. 41, 1995, pages 193 - 209
WANG X: "Identification of the volatile compounds of meaty flavorings and studies on the preparation of soup powder. I. Identification of the volatile compounds of meaty flavorings", SHIPIN YU FAJIAO GONGYE, vol. 1988, 1988, pages 1 - 13
ZHU X ET AL.: "Application of solid phase microextraction in analysis of pork flavor compounds", SHIPIN GONGYE KEJI, vol. 26, 2005, pages 53 - 55
SCHMIDT S ET AL.: "Aroma Compounds in Fermented Sausages of Different Origins", LEBENSM.-WISS. U.-TECHNOL., vol. 31, 1998, pages 559 - 567
STAHNKE LH: "Dried Sausages Fermented with Staphylococcus xylosus at Different Temperatures and with Different Ingredient Levels", VOLATILE COMPONENTS, MEAT SCI., vol. 41, 1995, pages 193 - 209
WANG X: "Identification of the volatile compounds of meaty flavorings and studies on the preparation of soup powder. I. Identification of the volatile compounds of meaty flavorings", SHIPIN YU FAJIAO GONGYE, vol. 1988, 1988, pages 1 - 13
Attorney, Agent or Firm:
KATSUNUMA Hirohito et al. (JP)
Katsunuma Hirohito (JP)
Katsunuma Hirohito (JP)
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Claims: