Tsukino Food Industry Co., Ltd.
Tsukino Group will present two presentations at the 58th Annual Conference of the Japanese Society for Taste and Smell.
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Tsukino Group Co., Ltd. (Headquarters: Ito-gun, Wakayama Prefecture, President and Representative Director Fumi Tsukino
https://www.tsuno.co.jp/
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Our company aims to make highly effective use of rice bran and is developing rice bran oil business, fine chemical business, and oleochemical business. At the conference, we will report on the food functionality of rice sterol ester derived from rice bran, which we have developed and manufactured.
The 58th Conference of the Japanese Society of Taste and Smell The Japanese Taste and Smell Society aims to advance research on the science of taste and smell from a variety of directions, including not only medicine, agriculture, science and technology, but also the humanities and social sciences. In addition, in recent years, we have been promoting internationalization by holding Asian regional collaboration symposiums. The 58th Annual Conference of the Japanese Society of Taste and Smell will be held for three days from Wednesday, September 11th to Friday, September 13th, 2024 (Reiwa 6) at Okayama University’s Tsushima Campus. [Chairperson] Ryusuke Yoshida (Okayama University)
Presentation title
Presentation number [A-15] Salt taste enhancement effect of rice sterol ester It has been observed that salty taste is enhanced by adding “rice sterol ester”, which is an ester of plant sterols and triterpene alcohols and fatty acids, to foods. Therefore, we investigated the extent to which rice sterol esters can enhance the salty taste of foods. When we conducted a sensory evaluation test, we found that by adding rice sterol ester, a sample containing 0.9% table salt felt as salty as 1.0% salt, confirming a salty taste enhancement effect of approximately 10%. I was able to do that. Additionally, the addition of rice sterol ester caused a decrease in the oil droplet diameter in the emulsified sample, indicating that the oil droplet diameter in the emulsified food decreased, making it easier for the salt contained in the aqueous phase to contact taste cells. This is thought to be one of the reasons for the increased saltiness.
Presentation number [A-26] Effect of rice sterol ester on retaining aromatic volatile components
The above-mentioned “rice sterol ester” is known to improve the taste of food ingredients, but it has been suggested that it may enhance the flavor of food. Therefore, we investigated whether rice sterol ester could retain its flavor components. When we conducted a sensory evaluation test, we were able to confirm the flavor enhancement effect of garlic and wasabi by adding 1% rice sterol ester to the tube condiment. Furthermore, by adding rice sterol ester to flavor oil containing Japanese pepper, the limonene contained in Japanese pepper remains 1.3 times as much when added at 0.1%, and 1.5 times when added at 1% compared to when no rice sterol ester is added. Confirmed. [Business overview of Tsukino Group Co., Ltd.]
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We are promoting the highly effective use of rice bran, which has been a symbol of health and beauty since ancient times, and are developing three businesses: rice bran oil production, fine chemicals, and oleochemicals.
Established: February 1, 1945
Representative: Representative Director and President Tomomi Tsukino U R L: https://www.tsuno.co.jp/
Online shop: https://shop.tsuno.co.jp/