METHOD FOR PRODUCING SEASONING

PROBLEM TO BE SOLVED: To provide a method for producing a seasoning which has an excellent meat-side flavor, excellent palatability, and excellent body taste without giving a sour taste, and has a thick and deep taste. SOLUTION: This method for producing the seasoning comprises dissolving and disper...

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Hauptverfasser:	OSHIMA KOJI, SHINRO OSAMU, AOYANAGI YOSHINORI, IKEDA SAKIKO
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 method for producing a seasoning which has an excellent meat-side flavor, excellent palatability, and excellent body taste without giving a sour taste, and has a thick and deep taste. SOLUTION: This method for producing the seasoning comprises dissolving and dispersing 5 to 30 pts.wt. of a 5'-nucleotide-containing yeast extract, 20 to 70 pts.wt. of a glutathione-containing yeast extract, 2 to 10 pts.wt. of a monosaccharide, 5 to 20 pts.wt. of dextrin, and 10 to 50 pts.wt. of salt in 100 pts.wt. of water, and then heating the obtained solution or suspension at 70 to 180°C for 10 min to 2 hr. COPYRIGHT: (C)2003,JPO