RED WINE-PROCESSED SEASONING

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

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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 red wine-processed seasoning retaining a red wine flavor, in which the cooking effect of the red wine is further enhanced. SOLUTION: This red wine-processed seasoning consists mainly of red wine and is obtained by mixing red wine with an organic acid source, wherein the total concentration of malic acid, tartaric acid and lactic acid is 0.7 w/v% to 0.9 w/v%, the organic acid source comprises a malic acid source, tartaric acid source and lactic acid source, the composition ratio for the malic acid, tartaric acid and lactic acid is 3:2:1, and the total organic acid concentration is 0.75 w/v% to 1.2 w/v%.