Title:
SALTINESS ENHANCER
Document Type and Number:
WIPO Patent Application WO/2015/111428
Kind Code:
A1
Abstract:
Provided is a salt-reducing technique by which the saltiness or sense of satisfaction of a food or drink is not diminished even if the amount of table salt used is reduced. According to the present invention, a food or drink that has enhanced saltiness is produced by adding methionol to the food or drink or to the ingredients thereof.
Inventors:
SASAKI KEITA (JP)
ITO KEIKO (JP)
HISHIYA NAOKO (JP)
ITO KEIKO (JP)
HISHIYA NAOKO (JP)
Application Number:
PCT/JP2015/050221
Publication Date:
July 30, 2015
Filing Date:
January 07, 2015
Export Citation:
Assignee:
AJINOMOTO KK (JP)
International Classes:
A23L1/304; A23L2/00; A23L23/00; A23L23/10; A23L27/00; A23L27/40
Domestic Patent References:
| WO2013133051A1 | 2013-09-12 | |||
| WO2011010748A1 | 2011-01-27 |
Foreign References:
| JP2011142905A | 2011-07-28 | |||
| JP2011115142A | 2011-06-16 |
Other References:
MITSUYA SHIMODA: "Does shoyu odor strengthen salty flavor?", THE JAPANESE JOURNAL OF TASTE AND SMELL RESEARCH, vol. 14, no. 1, 2007, pages 3 - 8
KREMER, S. ET AL.: "Salt reduction in foods using naturally brewed soy sauce", J. FOOD SCI., vol. 74, no. 6, 2009, pages S255 - S262, XP055214560
KREMER, S. ET AL.: "Salt reduction in foods using naturally brewed soy sauce", J. FOOD SCI., vol. 74, no. 6, 2009, pages S255 - S262, XP055214560
Attorney, Agent or Firm:
KAWAGUCHI, Yoshiyuki et al. (JP)
Yoshiyuki Kawaguchi (JP)
Yoshiyuki Kawaguchi (JP)
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