Title:
FLAVOR IMPROVER
Document Type and Number:
Japanese Patent JP3526881
Kind Code:
B2
Abstract:
PURPOSE: To provide the subject improver consisting of a lipid-protein composite, capable of substantially improving or modifying food flavor through either addition to various kinds of food or combination with other food material(s).
CONSTITUTION: The objective flavor improver consisting of a lipid-protein composite which can be obtained by binding (A) a lipid (pref. soybean lecithin of powder type) to (B) a protein (pref. water-soluble one such as lactoprotein). It is recommended that this composite be obtained by the following process: the components A and B, and, as necessary, other ingredient(s) are dispersed in water followed by emulsification by a mechanical means and/or ultrasonic treatment, and the resulting emulsified composition is put to drying treatment through dehydration at ≤40°C so as to come to ≤10wt.% in the water content.
Inventors:
Yasumasu, Takeshi
Irinatsu, Yuuichi
Suzuki, Kesatoshi
Irinatsu, Yuuichi
Suzuki, Kesatoshi
Application Number:
JP3607592A
Publication Date:
May 17, 2004
Filing Date:
February 24, 1992
Export Citation:
Assignee:
KAO CORP
International Classes:
A21D2/26; A23C21/00; A23D7/00; A23L23/00; A23L29/00; (IPC1-7): A23L1/03; A21D2/26; A23C21/00; A23D7/00
Other References:
Ｊ．Ａｇｒｉｃ．Ｆｏｏｄ．Ｃｈｅｍ．，Ｖｏｌ．３６，Ｎｏ．４（１９８８）ｐ．７２９−７３２
ジャパンフードサイエンス，Ｖｏｌ．２２，Ｎｏ．１１（１９８３）ｐ．７１−７６
ジャパンフードサイエンス，Ｖｏｌ．２７，Ｎｏ．３（１９８８）ｐ．３３−３９
乳技協資料，Ｖｏｌ．２８，Ｎｏ．３（１９７８）ｐ．２−１３
日本家政学会誌，Ｖｏｌ．４１，Ｎｏ．３（１９９０）ｐ．２６５−２７２
月刊フードケミカル，Ｖｏｌ．１，Ｎｏ．７（１９９５）ｐ．９５−１００
ジャパンフードサイエンス，Ｖｏｌ．２２，Ｎｏ．１１（１９８３）ｐ．７１−７６
ジャパンフードサイエンス，Ｖｏｌ．２７，Ｎｏ．３（１９８８）ｐ．３３−３９
乳技協資料，Ｖｏｌ．２８，Ｎｏ．３（１９７８）ｐ．２−１３
日本家政学会誌，Ｖｏｌ．４１，Ｎｏ．３（１９９０）ｐ．２６５−２７２
月刊フードケミカル，Ｖｏｌ．１，Ｎｏ．７（１９９５）ｐ．９５−１００
Attorney, Agent or Firm:
古谷 馨 （外４名）
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