FLAVOR COMPOSITION
PROBLEM TO BE SOLVED: To provide a flavor composition giving a cooked food such as instant curried rice or retort stew both rich flavor and mellow cooked feeling peculiar to roasted spicy vegetables and composing the cooked food as a whole. SOLUTION: This flavor composition contains methyl 1-propeny...
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| creator | MATSUMOTO KATSUYUKI HARASAWA MITSUO YASUHARA KAZUKI ASHIHARA KOTA |
| description | PROBLEM TO BE SOLVED: To provide a flavor composition giving a cooked food such as instant curried rice or retort stew both rich flavor and mellow cooked feeling peculiar to roasted spicy vegetables and composing the cooked food as a whole. SOLUTION: This flavor composition contains methyl 1-propenyl trisulfide in extremely low concentrations, imparting best the cooked feeling inherent in roasted spicy vegetables; preferably, this flavor composition contains 1-5,000 ppb of methyl 1-propenyl trisulfide, imparting mellow cooked feeling suppressed in the pungent odor of raw spicy vegetables. Such a flavor composition can also be obtained by low-temperature extraction of an allium-based plant. |
| format | Patent |
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SOLUTION: This flavor composition contains methyl 1-propenyl trisulfide in extremely low concentrations, imparting best the cooked feeling inherent in roasted spicy vegetables; preferably, this flavor composition contains 1-5,000 ppb of methyl 1-propenyl trisulfide, imparting mellow cooked feeling suppressed in the pungent odor of raw spicy vegetables. 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SOLUTION: This flavor composition contains methyl 1-propenyl trisulfide in extremely low concentrations, imparting best the cooked feeling inherent in roasted spicy vegetables; preferably, this flavor composition contains 1-5,000 ppb of methyl 1-propenyl trisulfide, imparting mellow cooked feeling suppressed in the pungent odor of raw spicy vegetables. Such a flavor composition can also be obtained by low-temperature extraction of an allium-based plant.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2003</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBBy83EM8w9ScPb3DfAP9gzx9PfjYWBNS8wpTuWF0twMSm6uIc4euqkF-fGpxQWJyal5qSXxXgFGBgbGBgYGhhbmjsZEKQIAhngelQ</recordid><startdate>20030107</startdate><enddate>20030107</enddate><creator>MATSUMOTO KATSUYUKI</creator><creator>HARASAWA MITSUO</creator><creator>YASUHARA KAZUKI</creator><creator>ASHIHARA KOTA</creator><scope>EVB</scope></search><sort><creationdate>20030107</creationdate><title>FLAVOR COMPOSITION</title><author>MATSUMOTO KATSUYUKI ; HARASAWA MITSUO ; YASUHARA KAZUKI ; ASHIHARA KOTA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2003000187A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2003</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>MATSUMOTO KATSUYUKI</creatorcontrib><creatorcontrib>HARASAWA MITSUO</creatorcontrib><creatorcontrib>YASUHARA KAZUKI</creatorcontrib><creatorcontrib>ASHIHARA KOTA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MATSUMOTO KATSUYUKI</au><au>HARASAWA MITSUO</au><au>YASUHARA KAZUKI</au><au>ASHIHARA KOTA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FLAVOR COMPOSITION</title><date>2003-01-07</date><risdate>2003</risdate><abstract>PROBLEM TO BE SOLVED: To provide a flavor composition giving a cooked food such as instant curried rice or retort stew both rich flavor and mellow cooked feeling peculiar to roasted spicy vegetables and composing the cooked food as a whole. SOLUTION: This flavor composition contains methyl 1-propenyl trisulfide in extremely low concentrations, imparting best the cooked feeling inherent in roasted spicy vegetables; preferably, this flavor composition contains 1-5,000 ppb of methyl 1-propenyl trisulfide, imparting mellow cooked feeling suppressed in the pungent odor of raw spicy vegetables. Such a flavor composition can also be obtained by low-temperature extraction of an allium-based plant.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | FLAVOR COMPOSITION |
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