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WO2025116011A1 - Agent de réduction de goût déplaisant ayant une ergothionéine pour principe actif - Google Patents

Agent de réduction de goût déplaisant ayant une ergothionéine pour principe actif Download PDF

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Publication number
WO2025116011A1
WO2025116011A1 PCT/JP2024/042321 JP2024042321W WO2025116011A1 WO 2025116011 A1 WO2025116011 A1 WO 2025116011A1 JP 2024042321 W JP2024042321 W JP 2024042321W WO 2025116011 A1 WO2025116011 A1 WO 2025116011A1
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WO
WIPO (PCT)
Prior art keywords
erg
ergothioneine
ppm
bitterness
soy milk
Prior art date
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Pending
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PCT/JP2024/042321
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English (en)
Japanese (ja)
Inventor
惠一 市川
遼子 田嶋
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Kikkoman Corp
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Kikkoman Corp
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Filing date
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Publication of WO2025116011A1 publication Critical patent/WO2025116011A1/fr
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Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Definitions

  • the present invention relates to an agent for reducing unpleasant flavors in bitter substances and seasonings, and to foods and beverages with reduced unpleasant flavors.
  • Ergothioneine was discovered as a hydrophilic sulfur-containing amino acid isolated from the rye ergot fungus (Claviceps purpurea), and has been confirmed to exist in plants and animals. However, plants and animals cannot synthesize ergothioneine, and ergothioneine in the body is thought to be derived from ergothioneine synthesized by microorganisms such as basidiomycetes. Ergothioneine has high antioxidant properties and has been reported to have elastase and tyrosinase inhibitory effects, and is attracting particular attention in the beauty and food fields for its whitening and wrinkle prevention properties. It has also been revealed that ERG is involved in the body's oxidation defense system, and attempts are being made to apply it in the medical field.
  • ergothioneine Although supplements containing ergothioneine are useful for maintaining and improving health, ergothioneine has a unique flavor, particularly a bitter taste. In order to suppress this bitterness, it has been reported that oral compositions in which the bitterness derived from ergothioneine is suppressed can be obtained by combining ergothioneine with vitamin E (Patent Document 1), arachidonic acids (Patent Document 2), or theanine (Patent Document 3).
  • potassium chloride is used as a substitute for sodium chloride, but its bitterness is problematic.
  • koji-fermented beverages such as sake
  • the bitterness of arginine is an issue, and efforts are being made to reduce it.
  • soybean hydrolysates the bitterness caused by soybean peptides is also an issue.
  • the problem that the present invention aims to solve is to provide an off-flavor reducing agent that reduces the off-flavors of bitter substances and seasonings, or to provide food and beverages in which the off-flavors have been reduced by adding an off-flavor reducing agent.
  • ergothioneine which can have a bitter taste
  • the bitterness of the bitter substances can be reduced, thereby reducing the bitterness of the food and beverages.
  • ergothioneine can reduce the pungent taste of seasonings and the beany smell of soy milk, etc., and thus completed the present invention.
  • the present invention relates to an unpleasant flavor reducing agent as described in (1) to (4) below.
  • the present invention also relates to the following foods and beverages (5) and (6), soymilk or fermented soymilk (7) and (8), mycoprotein (9), or a method for reducing the unpleasant flavor of foods and beverages (10), and others (11) to (16).
  • a food or beverage containing a bitter substance characterized in that the food or beverage contains 0.005% by weight or more of ergothioneine relative to the soy peptide content, and has a reduced bitterness of soy peptides.
  • the unpleasant flavor reducer of the present invention can reduce the bitterness of bitter substances such as caffeine, potassium chloride, arginine, or soybean peptides by adding ergothioneine, and can also reduce the spiciness of seasonings such as sauces and the beany smell of soy milk, so that by adding a very small amount of ergothioneine to foods and beverages that contain these bitter substances, it is possible to obtain foods and beverages with improved flavors.
  • bitter substances such as caffeine, potassium chloride, arginine, or soybean peptides by adding ergothioneine
  • seasonings such as sauces and the beany smell of soy milk
  • the present invention relates to an unpleasant taste reducer containing ergothioneine as an active ingredient, specifically, an agent for reducing the bitterness of bitter substances such as caffeine, potassium chloride, arginine, or soybean peptides, or an agent for reducing the irritating taste of seasonings such as sauces, or an agent for reducing the beany smell of soy milk, etc.
  • the present invention also relates to food and drink in which unpleasant tastes are reduced by containing ergothioneine, which is an unpleasant taste reducer.
  • “%” means “% by weight” even if the unit is not specified, and 1 ppm is 0.0001% by weight.
  • Ergothioneine (hereinafter also referred to as "ERG") is contained in some edible mushrooms of basidiomycetes, such as oyster mushrooms, shiitake mushrooms, maitake mushrooms, and king oyster mushrooms, and is particularly abundant in Tamogitake mushrooms. It is also known that Aspergillus oryzae produces ERG. Methods for producing ERG include extraction from basidiomycetes such as Tamogitake mushrooms, chemical synthesis, and fermentation using microorganisms. As mushrooms to be used for extracting ERG, mushrooms of the Pleurotus genus in the Pleurotus family, such as Tamogitake (Pleurotus cornucopiae var.
  • citrinopileatus Oyster Mushroom (Pleurotus ostreatus), Shiitake (Lentinula edodes), Maitake (Grifola Frondosa), etc.
  • Oyster Mushroom Pleurotus ostreatus
  • Shiitake Litake
  • Maitake Grifola Frondosa
  • any fungus belonging to the genus Aspergillus can be used. Examples include Aspergillus oryzae, Aspergillus sojae, Aspergillus niger, Aspergillus luchuensis, and Aspergillus tamarii.
  • mutant strains that produce high levels of ERG can be isolated using a general mutation introduction method and used as the koji mold that produces ERG.
  • an ERG-high-producing koji mold strain into which a gene related to ERG biosynthesis has been introduced by genetic recombination.
  • examples include, but are not limited to, an koji mold mutant into which the egtA gene has been introduced (see Patent Document 4), and an Aspergillus mutant into which the AO090005000664 gene (encoded amino acid sequence: SEQ ID NO: 1) specific to the Aspergillus genus and its orthologous gene have been introduced into which a specific gene mutation, such as the G428S mutation or C459F mutation, or the deletion of 1 to 112 amino acids in the W404 to Q515 region, has been introduced to increase the expression of ERG (see Patent Document 5).
  • a high ERG-producing koji mold strain refers to one that produces 5 to 10 times or more, preferably 20 times or more, of ERG when cultured in liquid at 20 to 30°C for 3 to 14 days (Puffmin SM medium (a solution in which 5 to 10% Puffmin SM (Kikkoman Corporation) is added and suspended in water), pH unadjusted) compared to a non-mutated or non-transformed strain.
  • Puffmin SM medium a solution in which 5 to 10% Puffmin SM (Kikkoman Corporation) is added and suspended in water
  • this includes an Aspergillus sojae strain in which the above-mentioned egtA gene is forcibly expressed, or an Aspergillus oryzae mutant strain containing amino acid mutations or deletions in the W404 to Q515 region of the above-mentioned mutant AO090005000664 gene and its orthologous gene.
  • the ERG of the present invention may be a commercially available chemically synthesized ERG, or an extract or refined product thereof from mushrooms containing ERG, koji mold that produces ERG, or a culture of the koji mold, or sake lees produced using the koji mold.
  • the amount of ERG in the food and beverage product can be increased by using koji mold that produces a high amount of ERG without adding ERG.
  • Bitter substances that are the subject of the bitterness reduction of the present invention include caffeine, potassium chloride, arginine, and soybean peptides, but are not limited to these.
  • the seasonings that are the subject of the reduction of pungent taste of the present invention are seasonings with pungent tastes, including spices, and examples thereof include sauces such as Worcestershire sauce and medium-thick sauce, but are not limited to these.
  • beverages in which the beany odor is reduced according to the present invention are beverages such as soy milk, which contain beans as at least a part of their raw materials.
  • the food or drink of the present invention is a food, beverage, or seasoning, and contains one or more bitter substances.
  • the food, beverage, or seasoning that can be used is not limited to any food, beverage, or seasoning that contains one or more bitter substances.
  • the reduction of unpleasant flavors means that the unpleasant flavors are perceived to be weaker than when there is no unpleasant flavor reducing agent in the food or drink.
  • the addition of a bitterness reducing agent means that the same bitterness can be perceived even if the caffeine or the like in the food or drink is increased by, for example, 1 to 50%.
  • the addition of a bitterness reducing agent means that the same bitterness can be perceived as when, for example, 0.5 to 0.9 times the amount of caffeine or the like is contained.
  • the bitterness of the foods and beverages can be reduced by adding ERG at 0.1 wt % or more, for example, 0.1, 0.2, 0.3, 0.5 wt % or more, based on the caffeine content; and for foods and beverages containing potassium chloride or arginine, the bitterness of the foods and beverages can be reduced by adding ERG at 0.01 wt % or more, for example, 0.01, 0.02, 0.03, 0.05 wt % or more, based on the potassium chloride or arginine content.
  • ERG in an amount of 0.005% by weight or more, for example 0.005, 0.01, 0.05, 0.08% by weight or more relative to the soybean peptide content
  • the effect of reducing the bitterness of foods and beverages is exerted.
  • a food or beverage contains one or more of the bitter substances caffeine, potassium chloride, arginine, or soybean peptides
  • the bitterness-reducing effect is achieved by adding 0.005 to 0.1 weight % or more of ERG relative to the content of any one of them.
  • the ERG content can be 15% by weight or less, for example 12 or 9% by weight or less, or 6 or 3% by weight or less, relative to the content of bitter substances in the food or beverage.
  • the ERG content is 0.1% by weight or more, for example, 0.1, 0.2, 0.3, 0.5% by weight or more, and 15% by weight or less, for example, 12, 9, 6, or 3% by weight or less, relative to the caffeine content; and for foods and beverages containing potassium chloride or arginine, the ERG content is 0.01% by weight or more, for example, 0.01, 0.02, 0.03, 0.05% by weight or more, and 15% by weight or less, for example, 12, 9, 6, or 3% by weight or less, relative to the potassium chloride or arginine content, thereby achieving the effect of reducing the bitterness of the foods and beverages at all combinations of the lower and upper limits.
  • ERG in an amount of 0.005% by weight or more, for example, 0.005, 0.01, 0.05, 0.08% by weight or more, and 15% by weight or less, for example, 12, 9, 6, or 3% by weight or less, relative to the soybean peptide content, the bitterness-reducing effect of foods and beverages is exerted at all combinations of the contents of these lower and upper limits.
  • the pungent taste is reduced by containing 5 ppm or more of ERG, for example 10 ppm or 15 ppm or more, or 20 ppm, 25 ppm, 30 ppm or more, 35 ppm, 40 ppm, 45 ppm, or 50 ppm or more.
  • ERG can be contained in the seasoning at 0.15 wt % or less, for example 0.12 or 0.09 wt % or less, 0.06 or 0.03 wt % or less.
  • soy milk refers to a beverage containing a milky soy milk liquid obtained by dissolving proteins and other components from soybeans (whole soybeans, defatted soybeans, powdered soybeans, etc.) with hot water or the like and removing fibers, and examples of the soy milks (soy milk, prepared soy milk, soy milk beverages) described in the Soy Milk Quality Labeling Standards by the Consumer Affairs Agency Notification include soy milks other than those described in the Soy Milk Quality Labeling Standards.
  • soy milk in this embodiment may contain other auxiliary ingredients (for example, animal and vegetable oils and fats, seasonings such as sweeteners and salt, flavoring ingredients such as fruit juice, vegetable juice, coffee, and cocoa, emulsifiers, thickening agents, flavorings, etc.).
  • auxiliary ingredients for example, animal and vegetable oils and fats, seasonings such as sweeteners and salt, flavoring ingredients such as fruit juice, vegetable juice, coffee, and cocoa, emulsifiers, thickening agents, flavorings, etc.
  • soy milk in this embodiment also includes so-called soy liquid preparations prepared by suspending, dissolving, or homogenizing powder of dehulled soybeans or whole soybeans in water, and soy beverages made from them.
  • the soy milk may be soy milk that has been sterilized and sealed and packaged in a state where commercial sterility is maintained for the purpose of long-term storage.
  • soy milk can be produced by a method known to those skilled in the art, such as soaking soybeans in water overnight and grinding them with a grinder. Soybeans may be pretreated by roasting or the like before use. Soy milk may be any commercially available soy milk.
  • additives used in general soy milk beverages may be added, such as sugar and other saccharides, salt, calcium lactate, emulsifiers, thickening agents such as carrageenan, flavorings, coloring agents, oils and fats, preservatives, antioxidants, emulsifiers, spices, various extracts and pastes, proteins and their decomposition products, organic acids, organic acids, starch, stabilizers, etc.
  • soymilk In relation to the soybean solids content, the Japanese Agricultural Standards define soymilk as having a soybean solids content of 8.0% or more, adjusted soymilk as having a soybean solids content of 6% or more, and soymilk beverage as having a soybean solids content of 4% or more, and any of these can be used as the soymilk in this embodiment.
  • the fermented soy milk refers to a fermented product obtained by fermenting soy milk with Aspergillus oryzae.
  • the soy milk used as a raw material for producing the fermented soy milk may be any soy milk classified as soy milk, prepared soy milk, or soy milk beverage according to the Japanese Agricultural Standards, and is not particularly limited as long as it is obtained by a conventional method.
  • As the soy milk commercially available soy milk may be used, but a liquid in which whole soy flour, defatted soy flour, etc. are dissolved may also be used.
  • soy milk used as the raw material for producing the fermented soy milk beverages containing proteins derived from soybeans, such as beverages in which soybeans are liquefied as they are or in a state containing fiber without removing the fiber content (okara) as in soy milk (whole soybean beverages, etc.) or beverages in which soybean fiber is added to soy milk (soy milk and okara beverages), may also be used.
  • the concentration of the protein derived from soybeans can be freely set as long as koji mold can grow.
  • the soy milk used as the raw material for producing the fermented soy milk may be soy milk that has been adjusted so that the concentration of the protein derived from soybeans is a predetermined concentration.
  • Fermented soymilk is produced by fermenting soymilk and, if necessary, carrying out additional treatments other than fermentation, such as spray drying, retort sterilization, freeze drying, UHT sterilization, pressure sterilization, high-pressure steam sterilization, dry heat sterilization, electromagnetic wave sterilization, high-frequency sterilization, ultraviolet sterilization, and chemical sterilization (alcohol sterilization, electrolytic water treatment), which are conventionally known methods for treating cultures.
  • additional treatments other than fermentation such as spray drying, retort sterilization, freeze drying, UHT sterilization, pressure sterilization, high-pressure steam sterilization, dry heat sterilization, electromagnetic wave sterilization, high-frequency sterilization, ultraviolet sterilization, and chemical sterilization (alcohol sterilization, electrolytic water treatment), which are conventionally known methods for treating cultures.
  • the beany smell can be reduced and the bitterness of soy peptides can also be reduced. Since the effect of reducing the beany smell is not increased by adding a large amount of ERG, the amount of ERG added to soy milk, etc. can be set to 0.15% by weight or less, 0.12 or 0.09% by weight or less, or 0.06 or 0.03% by weight or less, taking into account economic efficiency.
  • mycoprotein containing arginine a bitter substance, by adding ergothioneine, not only the bitterness can be reduced but also the umami can be enhanced.
  • Mycoprotein is a food obtained by fermenting koji mold in a solid medium or liquid medium and then adding seasoning, etc. as necessary.
  • ERG a bitterness of arginine contained in the mycoprotein
  • ERG-rich koji mold fermentation product using a high ERG-producing koji mold strain without adding ERG, it is possible to obtain a koji mold fermentation product containing 50 ppm or more, 100, 300, 500, or 1,000 ppm or more of ERG and 5%, 4, 3, 2, or 1% or less of ERG.
  • the ERG concentration is measured by LCMS under the following conditions. (HPLC conditions) HPLC analysis is carried out under the following conditions: Apparatus: HPLC Apparatus: HPLC: Nexera series set (Shimadzu Corporation) Column: COSMOSIL 2.5HILIC column 3.0 x 150 2.5 ⁇ m 3.0 mm I.D.
  • a sensory evaluation of bitterness was conducted by a panel of four trained bitter-sensitive subjects.
  • a drinking test was conducted by the four expert panelists for 0.01-0.06% caffeine samples (concentrations not disclosed to the panel) containing various concentrations of ERG, with a 0.01-0.06% caffeine sample without added ergothioneine as a control.
  • the expert panel was presented with pairs of 0.01-0.06% caffeine control samples and 0.01-0.06% caffeine samples containing various concentrations of ergothioneine, and the panel conducted a two-point discrimination test to determine which of the pairs they perceived as more bitter. The results are shown in Table 2.
  • the results of the sensory evaluation showed that in the 0.01% to 0.05% caffeine samples, when ERG was added to a final concentration of 0.1 ppm or more, all panelists rated the bitterness as reduced. In the 0.06% caffeine sample, when ERG was added to a final concentration of 0.5 ppm or more, all panelists rated the bitterness as reduced. In the case of a 0.01% caffeine sample, the bitterness was reduced when ERG was added to a final concentration of 0.1 ppm or more, so the amount of ERG that has a bitterness-reducing effect relative to the caffeine content in a food or beverage corresponds to an ERG content of 0.1 wt% or more.
  • Test 3 Effect of reducing bitterness of potassium chloride processed products using ERG
  • ERG5 A sample (ERG5) was prepared by adding ergothioneine to a potassium chloride processed product sample with a concentration of 5.0% Cell Salt I (a processed product that masks the bitterness of potassium chloride: Mitejima Chemical) to a final concentration of 5 ppm (Table 5).
  • Cell Salt I a processed product that masks the bitterness of potassium chloride: Mitejima Chemical
  • the same five expert panel members as in Test 2 evaluated the samples using the same two-point discrimination test as in Test 2. The results are shown in Table 6.
  • Samples (ERG 0.5-10) were prepared by adding ergothioneine to a soybean peptide sample containing a concentration of 1.0% soybean peptide, Hinute S (Fuji Oil Co., Ltd.), to final concentrations of 0.5 ppm, 1 ppm, 3 ppm, 5 ppm, or 10 ppm (Table 9).
  • a pair of samples consisting of a 1% soybean peptide control sample (ERG0) containing no ERG and a 1% soybean peptide sample containing ergothioneine at a final concentration of 0.5 to 10 ppm was presented to a panel of four trained bitter taste-sensitive subjects, and the panel evaluated which of the paired samples they perceived as more bitter by a two-point discrimination test. The results are shown in Table 10.
  • the medium-thick sauce to which ERG was added so as to give a final concentration of 5 ppm was evaluated as having a reduced pungent taste.
  • Samples (ERG5-100) were prepared by adding ergothioneine to soy milk to final concentrations of 5 ppm, 10 ppm, 20 ppm, 40 ppm, 60 ppm, and 100 ppm (Table 12).
  • a pair of control soymilk (ERG0) with no added ERG and soymilk with added ergothioneine at a final concentration of 5 to 100 ppm was presented to a trained expert panel of five people, and the panel evaluated which of the presented pairs of samples had the beany smell by a two-point discrimination test. The results are shown in Table 13.
  • glycerol stock of Aspergillus oryzae which is a seed koji
  • This preculture was cultured with shaking (30°C, 160 rpm) for 24 hours. Then, this preculture was inoculated into a 30 L jar and cultured at 30°C for 3 days. The aeration rate and stirring rate were started at 0.5 vvm and 250 rpm, and increased to 1 vvm and 330 rpm after 18 hours. After culture, the fermented product was heat sterilized (80°C, 30 min).
  • the heat-sterilized fermented product was dried for 1 minute in a drum dryer (manufactured by Katsuragi Kogyo Co., Ltd., product name "Drum Dryer D-00") set at an air gap of 0.3 mm and a surface temperature of 150° C. This is called fermented soybean pulp.
  • a drum dryer manufactured by Katsuragi Kogyo Co., Ltd., product name "Drum Dryer D-00"
  • This is called fermented soybean pulp.
  • 16.7 g of the dried material was mixed with water in a ratio of 1:2 by weight, and then 3% soy sauce and 1% yeast extract were mixed and kneaded for 10 seconds with a kneading machine (Tiger Corporation, product name "Microcomputer Food Processor SKF-H101").
  • Example a sample with 330 ppm of ergothioneine added (Example) and a sample without any addition (Comparative Example) were prepared.
  • the kneaded sample was molded into a size of 1.8 cm thick and 7.5 cm in inner diameter.
  • 5 ml of oil was added to a frying pan and the molded sample was baked on low heat for 1 minute 20 seconds on each side, for a total of 2 minutes 40 seconds.
  • a sensory evaluation was performed to see how the taste of the test products of the Examples was compared with that of the Comparative Examples which served as controls.
  • ⁇ The taste is enhanced compared to the control.
  • ⁇ Tastes similar to the control.
  • ⁇ Decreased taste compared to the control

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Seasonings (AREA)

Abstract

L'invention a pour objet de fournir un agent de réduction de goût déplaisant qui réduit le goût déplaisant d'une substance amer ou d'un assaisonnement, et de fournir un aliment ou une boisson dont un goût déplaisant est réduit par addition de cet agent de réduction de goût déplaisant. À cet effet, l'invention concerne un agent de réduction de goût déplaisant ayant une ergothionéine pour principe actif, et selon l'invention, un aliment ou une boisson qui comprend une ergothionéine en tant qu'agent de réduction d'amertume, présente une réduction de son amertume, un assaisonnement ayant un goût irritant, présente une réduction de ce goût irritant, et même l'odeur de haricot d'un lait de soja, ou similaire, peut être réduite.
PCT/JP2024/042321 2023-11-29 2024-11-29 Agent de réduction de goût déplaisant ayant une ergothionéine pour principe actif Pending WO2025116011A1 (fr)

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JP2023-201279 2023-11-29

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2023035167A (ja) * 2021-08-31 2023-03-13 キッコーマン株式会社 エルゴチオネインを含む、醤油の変性の抑制剤
JP2023037440A (ja) * 2021-09-03 2023-03-15 サントリーホールディングス株式会社 コク味が付与された飲料の製造方法
JP2023061145A (ja) * 2021-10-19 2023-05-01 キッコーマン株式会社 エルゴチオネイン含有飼料、及び当該飼料で飼育された養殖魚
JP2024006089A (ja) * 2022-06-30 2024-01-17 宮崎県 エルゴチオネインを含有する発酵物の製造方法及びエルゴチオネインの製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2023035167A (ja) * 2021-08-31 2023-03-13 キッコーマン株式会社 エルゴチオネインを含む、醤油の変性の抑制剤
JP2023037440A (ja) * 2021-09-03 2023-03-15 サントリーホールディングス株式会社 コク味が付与された飲料の製造方法
JP2023061145A (ja) * 2021-10-19 2023-05-01 キッコーマン株式会社 エルゴチオネイン含有飼料、及び当該飼料で飼育された養殖魚
JP2024006089A (ja) * 2022-06-30 2024-01-17 宮崎県 エルゴチオネインを含有する発酵物の製造方法及びエルゴチオネインの製造方法

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