WHITE WINE-PROCESSED SEASONING

PROBLEM TO BE SOLVED: To provide a white-wine processed seasoning retaining a white wine flavor, in which the cooking effect of the white wine is further enhanced. SOLUTION: This white wine-processed seasoning consists mainly of white wine and is obtained by mixing white wine with an organic acid so...

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Bibliographische Detailangaben
Hauptverfasser:	HATANO KENJI, MATSUOKA SATOSHI, KASAI SAORI, HOSOKAWA DAISUKE, MURAMATSU TOMOKO
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a white-wine processed seasoning retaining a white wine flavor, in which the cooking effect of the white wine is further enhanced. SOLUTION: This white wine-processed seasoning consists mainly of white wine and is obtained by mixing white wine with an organic acid source, wherein the citric acid concentration and acetic acid concentration are 0.05-0.20 w/v%, and 0.06-0.25 w/v%, respectively. The organic acid source means natural or synthetic organic acids and/or a food raw material containing them. The citric acid source is e.g. lemon juice, and the acetic acid source is e.g. fruit vinegar.