	US 12,419,334 B2
	Umami-enhancing composition, seasoning or extract, method for manufacturing umami-enhancing composition, method for manufacturing seasoning or extract, and method for enhancing umami of food product
Shun Matsuzawa, Tokyo (JP); Masayoshi Sakaino, Tokyo (JP); Misaki Tsuji, Tokyo (JP); Takahiro Tokuchi, Tokyo (JP); and Takashi Sano, Tokyo (JP)
Assigned to J-OIL MILLS, Inc., Tokyo (JP)
Appl. No. 17/761,844
Filed by J-OIL MILLS, Inc., Tokyo (JP)
PCT Filed Sep. 14, 2020, PCT No. PCT/JP2020/034713 § 371(c)(1), (2) Date Mar. 18, 2022, PCT Pub. No. WO2021/065441, PCT Pub. Date Apr. 8, 2021.
Claims priority of application No. 2019-178669 (JP), filed on Sep. 30, 2019.
Prior Publication US 2022/0330588 A1, Oct. 20, 2022
Int. Cl. A23L 27/20 (2016.01); A23D 9/007 (2006.01); A23L 13/30 (2016.01); A23L 23/00 (2016.01); A23L 27/00 (2016.01); A23L 31/15 (2016.01)

CPC A23L 27/203 (2016.08) [A23D 9/007 (2013.01); A23L 13/30 (2016.08); A23L 23/00 (2016.08); A23L 27/88 (2016.08); A23L 31/15 (2016.08); A23V 2002/00 (2013.01)]

8 Claims

1. A method for manufacturing a food product of which an umami is enhanced, the method including a step for incorporating an umami-enhancing composition containing a carotenoid degradation product as an active ingredient in the food product, wherein the food product is a seasoning or extract, and

the umami-enhancing composition contains 1×10⁻⁶mass ppm or more and 100000 mass ppm or less of the carotenoid degradation product in terms of the amount of pre-degraded carotenoids.