Title:
全脂肪量の低減された食品または飲料の味を酵母抽出物の添加により改善する方法およびその食品または飲料
Document Type and Number:
Japanese Patent JP2009513108
Kind Code:
A
Abstract:
The present invention discloses a method for improving the fat note in the taste and/or in the aroma and/or in the mouthfeel of a food with a reduced amount of fat by addition to the food of a yeast extract comprising free amino acids and at least 8% w/w of 5'-ribonucleotides. Preferably a yeast extract having a ratio of at most 3.5 between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5'-GMP and 5'-IMP is used. Preferably, a yeast extract having a ratio of at most 12 between the percentage (w/w) of protein and the percentage (w/w) of the total amount of 5'-GMP and 5'-IMP is used. The invention also discloses a food with a reduced amount of fat with an improved fat note in the taste and/or in the aroma and/or in the mouthfeel.
Inventors:
Cortez, Jean, Gerrit
Nordus, Berthas
Nordus, Berthas
Application Number:
JP2006519873A
Publication Date:
April 02, 2009
Filing Date:
July 12, 2004
Export Citation:
Assignee:
DSM IP ASSETS B.V.
International Classes:
A21D2/00; A23C9/152; A23L1/28; A23L27/10; A23L27/20; A23L27/23; A23L33/20
Attorney, Agent or Firm:
Yuichi Yamada
Masakazu Noda
Yoshinori Shimizu
Masakazu Noda
Yoshinori Shimizu