Liquid seasoning

A flavoring agent and liquid technology, applied in the field of liquid flavoring agents, can solve the problems of damaged refreshing flavor, unpleasant smell of acidic flavoring agents, weakening of sour taste, etc., and achieve the effects of good flavor, enhanced persistence, and low sodium content

Active Publication Date: 2012-07-25
KAO CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, not only the unpleasant smell of acidic flavoring agents, but also the disadvantages of weakened sourness and impaired refreshing flavor

Method used

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  • Liquid seasoning
  • Liquid seasoning
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0126] (1) Test products 1 to 6

[0127] Add salt-reduced soy sauce to a glass sample bottle (capacity 50 mL) so that the sodium content is 3.2%, and the ethanol content is 4% (whole soybean reduced-salt soy sauce, KIKKOMAN), add ethanol (Wako Pure Chemical Industries) according to Table 1 Various flavonoids were added in the indicated compounding amounts, and the lids were closed to prepare test samples 1 to 6 of liquid flavorings.

[0128] Table 1

[0129] tester 1 2 3 4 5 6 Types of flavonoids none Rutin * 1 Rutin sugar adduct * 2 Apigenin * 3 Naringin * 4 Sorghum pigment * 5 Compounding amount of flavonoids (%) 0 0.3 0.5 0.3 2 0.4 fried egg shades A C C A A B evaluate The color tone evaluation of the reference substance is set to A gradually turning dark brown gradually turning dark brown Adding flavonoids is also equal to the control product Adding flavonoids is ...

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PUM

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Abstract

A liquid seasoning containing (A) 0.4 to 8 wt% of sodium, (B) 0.01 to 4 wt% of a flavonoid, and (C) 1 to 10 wt% of ethanol, wherein the flavonoid (B) consists of a flavonoid satisfying the relationship (1) and / or a flavonoid which bears one or more OH groups on the A or B ring and whose positions adjacent (ortho) to the OH groups are free from OH groups: Y / (X + Y) = 0.05 to 1 (1) wherein X is the number of OH groups bonded to the benzene rings of one flavonoid molecule; and Y is the number of OCH3 groups bonded to the benzene rings of one flavonoid molecule.

Description

technical field [0001] The present invention relates to liquid flavorings containing flavonoids. Background technique [0002] Saltiness is closely related to the deliciousness of food. In addition, sodium and chlorine are essential nutrients for the human body. Therefore, salt plays an important role in the seasoning, preservation and processing of food, and is one of the indispensable seasoning agents in the food industry. However, excessive intake of salt is considered to be a risk factor for high blood pressure and heart disease. Therefore, there is a strong desire to reduce salt intake. In order to reduce the intake of salt, it is a good way to reduce the amount of salt in the diet. However, generally speaking, when the amount of salt in food is reduced by more than 10%, the taste will eventually be impaired. [0003] From such a situation, salty-taste enhancing substances capable of imparting sufficient salty taste even if the usage-amount of salt is reduced by en...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/238A23L1/32A23L1/325A23L27/00A23L15/00A23L17/00A23L27/50
Inventor 小池真沖坂浩一小堀纯瀬尾阳子白幡登中山裕之铃木淳落合龙史
Owner KAO CORP
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