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Chicken flavor improving agent

A technology of improving agent and flavor, which is applied in the direction of food ingredients as odor improving agent, producing fat, essential oil/fragrance, etc. It can solve the problem of low intensity of aroma and fragrance, and achieve the effect of improving palatability

Pending Publication Date: 2020-12-22
TAKASAGO INTERNATIONAL CORPORATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chicken flavor improvers based on these materials have the problem that the aroma and the strength of the aroma can be imparted are not high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0056] The following examples will be given to illustrate the present invention in detail, but the present invention is not limited to these at all, and various changes and corrections can be made without departing from the scope of the present invention. In addition, unless otherwise mentioned, "%" and "ppt" refer to "mass %" and "mass ppt" respectively in the unit of the formulation described below, and a composition ratio shows a mass ratio.

[0057] In addition, in the examples and comparative examples, Knorr (registered trademark) chicken broth (manufactured by AJINOMOTO CO., INC.) or Knorr (registered trademark) beef broth (manufactured by AJINOMOTO CO., INC.) were made to be 1.8 mass % respectively. The method of concentration is dissolved in hot water to make soup (50-60°C), and the above soup is used as standard chicken soup or beef standard soup.

[0058] In Examples 1 to 3, Reference Examples 1 to 3, and Comparative Examples 1 to 3, with respect to the chicken stand...

Embodiment 2

[0079] As the flavor improving agent, o-aminoacetophenone, which is an amino-substituted aromatic ketone, was selected. Chicken CK-1, which is the spice premix for chicken described in Table 1, contained this flavor improving agent at a concentration of 100 ppb. Then, this CK-1 was added at a density|concentration of 0.1 mass % to chicken standard soup, and sensory evaluation was performed. Therefore, the soup of Example 2 contains 100 ppt o-aminoacetophenone.

Embodiment 3

[0081] Chicken CK-1, which is the spice premix for chicken described in Table 1, contained the same flavor improving agent as in Example 2 at a concentration of 0.01 ppb. Then, this CK-1 was added at a density|concentration of 0.1 mass % to chicken standard soup, and sensory evaluation was performed. Therefore, the soup of Example 3 contained 0.01 ppt o-aminoacetophenone.

[0082]

[0083] Chicken CK-1, which is the spice premix for chicken described in Table 1, contained the same flavor improving agent as in Example 2 at a concentration of 0.001 ppb. Then, this CK-1 was added at a density|concentration of 0.1 mass % to chicken standard soup, and sensory evaluation was performed. Therefore, the soup of Reference Example 1 contained 0.001 ppt o-aminoacetophenone.

[0084]

[0085] Chicken CK-1, which is the spice premix for chicken described in Table 1, contained the same flavor improving agent as in Example 2 at a concentration of 1000 ppb. Then, this CK-1 was added at ...

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PUM

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Abstract

The purpose of the present invention is to provide a chicken flavor improving agent that is useful as a flavor enhancer for various food and beverage products, seasonings, and the like and exhibits the characteristics of chicken meat. The present invention is a chicken flavor improving agent which contains an amino group-substituted aromatic ketone, is preferably a chicken flavor improving agent in which the amino group-substituted aromatic ketone is an aromatic ketone having an amino group in the ortho or para position, and is more preferably a chicken flavor improving agent in which the amino group-substituted aromatic ketone is ortho-aminoacetophenone.

Description

technical field [0001] The present invention relates to a chicken flavor improving agent capable of imparting or enhancing the meaty texture of preferred chicken to various foods. Background technique [0002] Conventionally, ingredients for improving the flavor of chicken include (1) animal and plant extracts, (2) yeast extracts, (3) animal and plant protein hydrolyzates, (4) heating cooking flavors, (5) synthetic flavors Etc., one or more of these are appropriately combined according to the application to prepare a chicken flavor improving agent (refer to Non-Patent Document 1 (Patent Office Publication Publicly Known and Conventional Art Collection [Spice] Part 2 Spices for Food 3.9.4 Chicken) Flavors Issued January 14, 2000)). As the characteristics required of chicken flavor improving agents, in addition to the unique natural flavor of chicken, rich texture, cooking flavor, fried flavor, and roasted flavor, etc. sensuality. [0003] Yeast extract is mainly used for f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/20C11B9/00
CPCA23L27/26C11B9/00A23L27/20A23L13/428A23L29/03A23V2002/00A23V2200/15
Inventor 追川岳宫田昇太富山贤一
Owner TAKASAGO INTERNATIONAL CORPORATION
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