SALTINESS-ENHANCING SEASONING COMPRISING FISH EXTRACT COMPONENTS AS ACTIVE COMPONENTS AND USE THEREOF

Title:

SALTINESS-ENHANCING SEASONING COMPRISING FISH EXTRACT COMPONENTS AS ACTIVE COMPONENTS AND USE THEREOF

Document Type and Number:

WIPO Patent Application WO/2018/105367

Kind Code:

A1

Abstract:

The purpose of the present invention is to provide a seasoning for enhancing saltiness which is capable of imparting sufficient saltiness to a food or drink containing sodium chloride without damaging the original flavor of the food or drink. This purpose can be achieved by using a combination of docosahexaenoic acid with a cholesterol compound as active components of a seasoning for enhancing saltiness which is appropriately usable for salt reduction in foods and drinks.

Inventors:

KAWARASAKI MASATAKA (JP)
SHIMADA MASAHIKO (JP)
KAMATA AKIRA (JP)
CHIBA YOSUKE (JP)
BANDO MASAKI (JP)

Application Number:

PCT/JP2017/041652

Publication Date:

June 14, 2018

Filing Date:

November 20, 2017

Export Citation:

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Assignee:

MARUHA NICHIRO CORP (JP)

International Classes:

A23L27/00; A23L27/10; A23L23/00

Domestic Patent References:

WO2010004784A1

2010-01-14

Foreign References:

JP2007110984A	2007-05-10
JPH05230494A	1993-09-07
JP2001078702A	2001-03-27
JP2006262896A	2006-10-05
JP2013153742A	2013-08-15

Other References:

KORIYAMA,T. ET AL.: "Chemical Components of Bigeye Tuna Muscle and the Effects of Lipid on the Taste", BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, vol. 66, no. 3, 2000, pages 462 - 468, XP055511618
FAKHRY, E. M. ET AL.: "Fatty acids composition and biodiesel characterization of Dunaliella salina", JOURNAL OF WATER RESOURCE AND PROTECTION, vol. 5, no. 9, 2013, pages 894 - 899, XP055247030

Attorney, Agent or Firm:

MIYAZAKI Teruo et al. (JP)

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