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/2022/172897
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 enzymatic hydrolysate of an oxidized fat or 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 enzymatic hydrolysate of an oxidized fat or oil. By using and adding the umami enhancing agent or the fat/oil 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)
MOTOIKE CHIE (JP)
IWAHASHI MAIKO (JP)
KUMADA MAKOTO (JP)
SUZUKI MOTOTAKA (JP)
Application Number:
PCT/JP2022/004727
Publication Date:
August 18, 2022
Filing Date:
February 07, 2022
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A23L27/00; A23D9/007; A23L27/20
Domestic Patent References:
| WO2018123595A1 | 2018-07-05 | |||
| WO2019093466A1 | 2019-05-16 |
Foreign References:
| JP2006246857A | 2006-09-21 | |||
| JP2020174588A | 2020-10-29 | |||
| JP2000232857A | 2000-08-29 |
Other References:
YAMAGUCHI SUSUMU: "Effects of arachidonic acid on enhancing the palatability of foods", JAPANESE JOURNAL OF COOKING SCIENCE, vol. 44, no. 5, 1 January 2011 (2011-01-01), pages 317 - 322, XP055959432, ISSN: 2186-5787
Attorney, Agent or Firm:
SATO & ASSOCIATES (JP)
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