Title:
PROCESSED PRODUCT CONTAINING MUSHROOMS OF THE GENUS FLAMMULINA AND METHOD FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2022/107388
Kind Code:
A1
Abstract:
[Problem] To provide an umami enhancing composition in which mushroom odor is suppressed. A strong mushroom odor and low amount of umami-enhancing components have been inherent in conventional processed products using mushrooms. Seasoning has been required to strengthen umami-enhancing components while suppressing mushroom odor in processed products using mushrooms. [Solution] An umami-enhancing composition in which mushroom odor was suppressed was successfully provided by carrying out an enzyme treatment on a processed product of mushrooms of the genus Flammulina using at least one or more of deaminase or glutaminase.
Inventors:
TSUNOI TATSUTO (JP)
TAGUCHI TARO (JP)
TAGUCHI TARO (JP)
Application Number:
PCT/JP2021/026727
Publication Date:
May 27, 2022
Filing Date:
July 16, 2021
Export Citation:
Assignee:
KAGOME KK (JP)
International Classes:
C12P1/00; A23L2/00; A23L2/52; A23L19/00; A23L27/00; C12P21/06
Foreign References:
| JPH09275927A | 1997-10-28 | |||
| JP2009254336A | 2009-11-05 | |||
| JP2004222627A | 2004-08-12 |
Other References:
KIRIBUCHI TOSHIKO, KAORU KAWASHIMA: "Umami Taste of Enokitake Irradiated by Ultraviolet Light : Nucleotides in Enokitake", NIHON KASEI GAKKAISHI, JAPAN SOCIETY OF HOME ECONOMICS, TOKYO, JP, vol. 43, no. 10, 15 October 1992 (1992-10-15), JP , pages 1039 - 1042, XP055932922, ISSN: 0913-5227, DOI: 10.11428/jhej1987.43.1039
MAU JENG-LEUN, CHEN YI-LIN, CHIEN RAO-CHI, LO YU-CHANG, LIN SHENG-DUN: "Taste Quality of the Hot Water Extract from Flammulina velutipes and its Application in Umami Seasoning", FOOD SCIENCE AND TECHNOLOGY RESEARCH, KARGER, BASEL, CH, vol. 24, no. 2, 1 January 2018 (2018-01-01), CH , pages 201 - 208, XP055932925, ISSN: 1344-6606, DOI: 10.3136/fstr.24.201
EMI KOYAMA: "Mushroom umami ingredient", KAWAMURA GAKUEN WOMEN'S UNIVERSITY RESEARCH BULLETIN, vol. 29, no. 3, 2018, pages 107 - 120, XP009536689, ISSN: 0918-6050
KIRIBUCHI TOSHIKO: "Changes of Free Amino Acid Composition in Fungi by Sun or Ultraviolet Light Irradiation", NIHON KASEI GAKKAISHI, JAPAN SOCIETY OF HOME ECONOMICS, TOKYO, JP, vol. 42, no. 5, 15 May 1991 (1991-05-15), JP , pages 415 - 421, XP055932937, ISSN: 0913-5227, DOI: 10.11428/jhej1987.42.415
MAU JENG-LEUN, CHEN YI-LIN, CHIEN RAO-CHI, LO YU-CHANG, LIN SHENG-DUN: "Taste Quality of the Hot Water Extract from Flammulina velutipes and its Application in Umami Seasoning", FOOD SCIENCE AND TECHNOLOGY RESEARCH, KARGER, BASEL, CH, vol. 24, no. 2, 1 January 2018 (2018-01-01), CH , pages 201 - 208, XP055932925, ISSN: 1344-6606, DOI: 10.3136/fstr.24.201
EMI KOYAMA: "Mushroom umami ingredient", KAWAMURA GAKUEN WOMEN'S UNIVERSITY RESEARCH BULLETIN, vol. 29, no. 3, 2018, pages 107 - 120, XP009536689, ISSN: 0918-6050
KIRIBUCHI TOSHIKO: "Changes of Free Amino Acid Composition in Fungi by Sun or Ultraviolet Light Irradiation", NIHON KASEI GAKKAISHI, JAPAN SOCIETY OF HOME ECONOMICS, TOKYO, JP, vol. 42, no. 5, 15 May 1991 (1991-05-15), JP , pages 415 - 421, XP055932937, ISSN: 0913-5227, DOI: 10.11428/jhej1987.42.415
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