Title:
UMAMI ENHANCING COMPOSITION, FLAVORING OR EXTRACT, PRODUCTION METHOD FOR UMAMI ENHANCING COMPOSITION, PRODUCTION METHOD FOR FLAVORING OR EXTRACT, AND UMAMI ENHANCING METHOD FOR FOOD
Document Type and Number:
WIPO Patent Application WO/2021/065441
Kind Code:
A1
Abstract:
Provided is an edible material having an excellent umami enhancing effect. The present invention is an umami enhancing composition having a carotenoid decomposition product as an active component. The umami enhancing composition can be prepared using a production method which includes a step for adding carotenoid to edible oil and fat, and a step for decomposing the carotenoid in said edible oil and fat. The carotenoid decomposition product is preferably one or more decomposition products selected from the group consisting of carotene and xanthophyll. The umami enhancing composition is appropriate for use as a food material for producing a flavoring or an extract, or enhancing umami in food.
Inventors:
MATSUZAWA SHUN (JP)
SAKAINO MASAYOSHI (JP)
TSUJI MISAKI (JP)
TOKUCHI TAKAHIRO (JP)
SANO TAKASHI (JP)
SAKAINO MASAYOSHI (JP)
TSUJI MISAKI (JP)
TOKUCHI TAKAHIRO (JP)
SANO TAKASHI (JP)
Application Number:
PCT/JP2020/034713
Publication Date:
April 08, 2021
Filing Date:
September 14, 2020
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A23L27/00; A23D9/00; A23D9/007; A23L27/20
Domestic Patent References:
| WO2014077019A1 | 2014-05-22 |
Foreign References:
| JPS5618542A | 1981-02-21 | |||
| JPH03255198A | 1991-11-14 |
Other References:
TAKAGI, SHIGEAKI ET AL.: "Antioxidant Effect of beta-Carotene added to Edible Oils on Peroxidation by Light or Heating", KAWASAKI MEDICAL WELFARE JOURNAL, vol. 10, no. 2, 2000, pages 335 - 340, XP009524137, DOI: 10.15112/00012550
Attorney, Agent or Firm:
SATO & ASSOCIATES (JP)
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