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Pork-flavor enhancer

A technology of flavor improver and pork, which is applied in the direction of food ingredients as taste improver, baking, baked food, etc. It can solve the problem that the flavor of pork is difficult to control

Active Publication Date: 2014-03-05
KIRIN KYOWA FOODS COMPANY LIMITED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, pork flavor is generally difficult to control, therefore, it is desirable to create a method for easily improving the pork flavor of food and drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Embodiment 1: the preparation of pork flavor improving agent

[0059] A solution having the composition described in Table 1 was prepared, and the resulting solution was heated at 90° C. or higher overnight while aerating. After heating, excipients are added, and the pork flavor improver (powder) is produced by spray drying.

[0060] Table 1

[0061] Element

Leucine (g)

270

Isoleucine (g)

90

Valine (g)

120

Disodium hydrogen phosphate dodecahydrate (g)

2736

Glucose (g)

324

Sodium hydroxide (g)

105

Lard (g)

12000

* Pork extract (g)

450

water (L)

13.9

[0062] *Ponte ストポークエキスA (manufactured by Zenmi Foods Co., Ltd.) equivalent (live meat extract without salt)

[0063] Then, the content of the branched-chain fatty acids (3-methylbutyric acid, 2-methylbutyric acid, and isobutyric acid) in the pork flavor improving agent was quantified according to the...

Embodiment 2

[0078] Embodiment 2: the preparation of hamburger

[0079] The raw materials described in Table 3 were mixed and heated at about 180° C. to prepare hamburgers.

[0080] table 3

[0081]

[0082] A panel of 10 people sensory-evaluated the richness and persistence of the pork flavor of these hamburgers using a 7-point evaluation method, with 1 point being weak and 7 points being strong.

[0083] In addition, "rich feeling" evaluated the intensity|strength of the flavor sensed several seconds after starting from the entrance.

[0084] The evaluation results are shown in Table 4 (average score) and figure 1 (Score mean ± standard deviation).

[0085] Table 4

[0086]

[0087] as table 4 and figure 1 As shown, the richness of the pork flavor and the persistence of the pork flavor of the hamburger added with the pork flavor improving agent of the present invention are better than those without the addition. In addition, when oils and fats (lard) were used in combinatio...

Embodiment 3

[0088] Example 3: Preparation of heating stuffing for meat buns

[0089] Using the raw materials recorded in Table 5, according to the conventional method, mixed with various ingredients containing vegetable protein, after frying steps and boiling steps, the heating filling of meat buns was prepared.

[0090] table 5

[0091] raw material

[0092] A panel of 10 people used a 7-point evaluation method to evaluate the aroma of the meat bun heating filling, the smell of vegetable protein (hereinafter referred to as vegetable protein smell), the taste of vegetable protein (hereinafter referred to as vegetable protein taste), deliciousness, and meaty texture , the richness of the pork flavor, the continuity of the pork flavor, and the palatability for sensory evaluation. For the fragrance, the poor situation is set as 1 point, and the good situation is set as 7 points; for the palatability, the disliked situation is set as For other items, set 1 point for the weak case...

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PUM

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Abstract

The present invention is related to a pork-flavor enhancer for food and soups, and contains 3-methylbutyric acid as an active ingredient.

Description

[0001] References to related applications [0002] This patent application claims priority based on Japanese Patent Application No. 2011-130611 filed on June 10, 2011, the entire disclosure of which is incorporated herein by reference. technical field [0003] The present invention relates to a pork flavor improving agent and a food and drink having improved pork flavor. Background technique [0004] Known to eat meat such as beef, pork, mutton, chicken, and fish, or to eat processed food and beverages such as hamburgers, sausages, meatballs, dumplings, and meat sauces that use the above meat as raw materials It has a unique flavor of meat, and in the catering industry and the like, methods for improving the flavor of meat have been studied before. For example, in Japanese Patent Application Laid-Open No. 2000-224967 (Patent Document 1), a flavor improver for meat or processed meat food is reported, which contains dry fine powder of root spices and heat-rich black tea by co...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/31A23L1/317A23L1/318A23L1/48A23L27/20A23L13/00A23L13/60A23L13/72A23L35/00
CPCA23L1/31445A23L1/22091A23L1/315A23L1/39A23L1/22642A23L1/317A23L1/231A23L1/3182A23L13/10A23L13/50A23L13/60A23L27/2028A21D13/00A23V2002/00A23P20/25A23L13/72A23V2200/16A23L27/88A23L27/26A23L13/428A23L23/00
Inventor 末永新渡边裕也吉本哲也小笠原正志长井俊
Owner KIRIN KYOWA FOODS COMPANY LIMITED
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