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Spice composition

A composition and spice technology, applied in the field of food and seasoning, can solve problems such as limited effect, and achieve the effects of reducing the amount of use, reducing the cost of cooking, and reducing the amount of salt used

Active Publication Date: 2016-11-16
AJINOMOTO CO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] On the other hand, a piquant preparation (Patent Document 4) has been reported as a spicy feeling-enhancing composition using an aroma component, but this preparation only appeals to the spiciness of the top taste, and the effect is limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0185] 1. Preparation of Addition Solutions

[0186] After weighing 5 g of each compound shown in the following Table 1, dissolve it in 95 g of edible oil (product name: AJINOMOTO Sara-Sara Canola oil, manufactured by J-Oil Mills) respectively, and prepare a 5% by weight solution of each compound (addition solution ).

[0187] [Table 1]

[0188]

[0189] In addition, after weighing 5 g of component C: furfuryl alcohol (furfuryl alcohol, sales source: Sigma-Aldrich, product number: W249106), dissolve it in edible oil (product name: AJINOMOTO Sara-Sara Canola oil, manufactured by J-OilMills) 95 g , A 5% by weight solution of component C (addition solution) was prepared.

[0190] 2. Evaluation of cooking aroma imparting effect

[0191] Prepared by adding a predetermined amount of the added solution of each component prepared in the above 1. to a commercially available seasoning for menus (product name: flavor paste (scent paste), manufactured by Ajinomoto Co., Ltd.) and...

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PUM

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Abstract

The purpose of the present invention is to provide a seasoning and a spice composition with which foods can be easily made to feel cooked. The spice composition contains a component group (A) comprising 2,6-dimethylpyrazine (A1) and 2-ethyl-3-methylpyrazine (A2) and a component group (B) comprising at least one compound selected from among allyl sulfide (B1), allyl disulfide (B2), and allyl methyl disulfide (B3).

Description

technical field [0001] The present invention relates to a spice composition for imparting a culinary touch. Furthermore, the present invention relates to foods and seasonings containing the fragrance composition and methods for their production. Furthermore, the present invention relates to a method for imparting a culinary texture using the spice composition. Background technique [0002] The "increase", "coordination", "diffusion", and "persistence" of the culinary sense composed of cooking aroma, spiciness, and saltiness are important factors that determine the deliciousness of cooking. If it is a method that can easily impart culinary taste to dishes, it is considered to have the following advantages: (1) It can provide delicious dishes easily; (2) It can reduce the cost of cooking by reducing the use of spices; (3) It can reduce the use of salt amount to maintain or improve health. [0003] In the past, the following methods have been reported to address the problem ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/20
CPCA23L27/2054
Inventor 木村桃子青木利之铃木理绘
Owner AJINOMOTO CO INC
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