AROMATIC COMPOSITION FOR ADDITION TO AZUKI BEAN FOOD, AZUKI BEAN FOOD, AND AZUKI BEAN FOOD FLAVOR IMPROVING METHOD

PROBLEM TO BE SOLVED: To provide an azuki bean food flavor improving method for giving or improving boiled azuki bean flavor with high natural feeling for azuki food. SOLUTION: This azuki bean food flavor improving method comprises adding to and including in an azuki bean food, a phridine group, pre...

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Hauptverfasser:	KAWARATANI AKIHIRO, YAGUCHI YOSHIHIRO, YAMADA TAKU, EMURA MAKOTO
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 an azuki bean food flavor improving method for giving or improving boiled azuki bean flavor with high natural feeling for azuki food. SOLUTION: This azuki bean food flavor improving method comprises adding to and including in an azuki bean food, a phridine group, preferably a phridine group which is shown in general formula (1). In the formula, R1, R2, R3, and R4each indepndently indicates hydrogen atom, a 1-6C alkyl group, a 2-6C alkenyl group, a 1-6C alkoxy group, a 2-6C acyl group or a 1-6C alkylthio group. It is all right to add only ophridine group to the azuki bean food, or prepare an aromatic composition containing a phridine group and add the aromatic composition to the azuki bean food. COPYRIGHT: (C)2008,JPO&INPIT