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Title:
UMAMI ENHANCING AGENT, FAT/OIL COMPOSITION FOR ENHANCING UMAMI, METHOD FOR ENHANCING UMAMI OF EDIBLE COMPOSITION, AND METHOD FOR PRODUCING UMAMI ENHANCING AGENT
Document Type and Number:
WIPO Patent Application WO/2022/172896
Kind Code:
A1
Abstract:
Provided is a material having an excellent effect of enhancing umami (savoriness). An umami enhancing agent characterized by comprising, as an active ingredient, an oxidized fat or oil prepared by oxidizing at least one fat or oil selected from among rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil and linseed oil. A fat/oil composition for enhancing umami characterized by comprising an edible fat or oil, which is used as a base oil, together with an oxidized fat or oil prepared by oxidizing at least one fat or oil selected from among rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, coconut oil, macadamia nut oil, rice oil, sunflower oil and linseed oil. By using and adding the umami enhancing agent or the oil/fat composition to an edible composition, e.g., a food or beverage, a seasoning or an extract material, or to a starting material therefor, the umami of the edible composition can be enhanced.

Inventors:
NISHIWAKI MIKA (JP)
MOTOIKE CHIE (JP)
IWAHASHI MAIKO (JP)
KUMADA MAKOTO (JP)
SUZUKI MOTOTAKA (JP)
Application Number:
PCT/JP2022/004726
Publication Date:
August 18, 2022
Filing Date:
February 07, 2022
Export Citation:
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Assignee:
J OIL MILLS INC (JP)
International Classes:
A23L27/00; A23D9/007; A23L27/20
Domestic Patent References:
WO2018123595A12018-07-05
WO2021065442A12021-04-08
Foreign References:
JP2006246857A2006-09-21
Other References:
YAMAGUCHI SUSUMU: "Arachidonic Acid Enhance Taste and Palatability of Foods", JOURNAL OF COOKERY SCIENCE OF JAPAN, JAPAN SOCIETY OF COOKERY SCIENCE, JP, vol. 44, no. 5, 1 January 2011 (2011-01-01), JP , pages 317 - 322, XP055960017, ISSN: 1341-1535
Attorney, Agent or Firm:
SATO & ASSOCIATES (JP)
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