FLAVOR ENHANCER

• Main Authors: KATSUMATA TADAYOSHI, HIGASHIGUCHI MASATO, KOBAYASHI ERINA
• Format: Patent
• Language: English; Japanese
• Published: 09.06.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a flavor enhancer of food and drink, a flavor enhancing method of the food and drink of which flavor is required to be enhanced and a manufacturing method of the food and drink of which flavor is enhanced, food and drink containing an egg preferable as this food and drink.SOLUTION: A flavor enhancer is produced by a manufacturing method of a flavor enhancer comprising a step of mixing a whole egg, egg yolk or egg white with liquid oil, a step of preparing a fat soluble extract by separating an oil layer, and a step of contacting the acquired fat soluble extract and an amino compound to react by heating. As the amino compound, a yeast extract or a protein hydrolyzate is preferably used. By using the flavor enhancer, the flavor of food and drink, especially egg flavor can be enhanced.SELECTED DRAWING: None 【課題】 飲食品の風味増強剤、風味の増強が求められる飲食品の風味増強方法および風味を増強した飲食品の製造方法を提供することにある。飲食品としては、卵を含有する飲食品が好ましくあげられる。【解決手段】 全卵、卵黄または卵白と液状の油脂とを混合する工程、油層を分離して脂溶性抽出物を調製する工程、および取得した脂溶性抽出物とアミノ化合物とを接触させて加熱反応させる工程を有する、風味増強剤の製造方法により風味増強剤を製造する。アミノ化合物含有物としては、酵母エキスまたは蛋白質加水分解物が好ましく用いられる。該風味改良剤を用いることにより飲食品の風味、とりわけ卵風味を増強することが可能となる。【選択図】なし