FLAVOR IMPROVER

• Main Authors: FUJITA YOHEI, INOUE NORIAKI, KIDA TAKAO
• Format: Patent
• Language: English; Japanese
• Published: 08.02.2018
• Subjects: AGEING; BEER; BIOCHEMISTRY; CHEMISTRY; CLARIFICATION; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PASTEURISATION; PRESERVATION; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PURIFICATION; SPIRITS; STERILISATION; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

PROBLEM TO BE SOLVED: To provide a flavor improver containing D-amino acid or a salt thereof as an active ingredient, a method for producing food and drink having an improved flavor without losing the balance of taste, and a method of improving a flavor.SOLUTION: The present invention provides an agent for improving a flavor that contains D-amino acid or a salt thereof as an active ingredient. The D-amino acid is a mixture of D-alanine, D-aspartic acid, D-glutamic acid, and D-proline, and the flavor improvement effect is one or more selected from the group consisting of improved richness, improved persistence, and improved stew feeling.SELECTED DRAWING: None 【課題】 本発明の課題は、Ｄ−アミノ酸またはその塩を有効成分として含有する風味改良剤、味のバランスを崩すことなく風味が改良された飲食品の製造方法、および風味改良方法を提供することにある。【解決手段】 Ｄ−アミノ酸またはその塩を有効成分として含有する、風味改良剤であって、該Ｄ−アミノ酸が、Ｄ−アラニン、Ｄ−アスパラギン酸、Ｄ−グルタミン酸、およびＤ−プロリンの混合物であり、該風味改良が、濃厚さの向上、持続性の向上、および煮込み感の向上からなる群から選択される一種または二種以上の風味改良である、風味改良剤。【選択図】なし