FLAVOR OIL
PROBLEM TO BE SOLVED: To provide a flavor oil obtained by heating an edible fat having a soy sauce added together with a potherb and capable of improving the flavor of a meat dish, such as grilled meat seasoned after grilling meat, sukiyaki, ginger meat and teriyaki compared with a conventional flav...
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| creator | INOMOTO YASUSHI |
| description | PROBLEM TO BE SOLVED: To provide a flavor oil obtained by heating an edible fat having a soy sauce added together with a potherb and capable of improving the flavor of a meat dish, such as grilled meat seasoned after grilling meat, sukiyaki, ginger meat and teriyaki compared with a conventional flavor oil.SOLUTION: In the flavor oil obtained by heating an edible fat having a soy sauce added together with a potherb, the added amount of the soy sauce is 0.04-0.22 w/w% as the total nitrogen concentration to the total amount of a flavor oil raw material. When a meat dish is prepared by using the flavor oil when meat is grilled and seasoning the grilled meat with a seasoning, the flavor of the meat dish is improved compared with a conventional flavor oil.SELECTED DRAWING: None
【課題】本発明は、食用油脂に香味野菜と共に醤油を添加して、加熱して得られる香味油において、従来の香味油に比べて、肉を焼いてから調味する焼肉、すき焼、生姜焼きや照り焼き等の肉料理の風味が向上する香味油を得ることを課題とする。【解決手段】食用油脂に香味野菜と共に醤油を添加して、加熱して得られる香味油において、醤油の添加量が香味油原料全量に対する全窒素濃度として０．０４〜０．２２ｗ／ｗ％となる量とした香味油を得る。肉を焼くときに該香味油を使用し、さらに調味料で調味して肉料理を調製すると、従来の香味油に比べて肉料理の風味が向上する。【選択図】なし |
| format | Patent |
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【課題】本発明は、食用油脂に香味野菜と共に醤油を添加して、加熱して得られる香味油において、従来の香味油に比べて、肉を焼いてから調味する焼肉、すき焼、生姜焼きや照り焼き等の肉料理の風味が向上する香味油を得ることを課題とする。【解決手段】食用油脂に香味野菜と共に醤油を添加して、加熱して得られる香味油において、醤油の添加量が香味油原料全量に対する全窒素濃度として０．０４〜０．２２ｗ／ｗ％となる量とした香味油を得る。肉を焼くときに該香味油を使用し、さらに調味料で調味して肉料理を調製すると、従来の香味油に比べて肉料理の風味が向上する。【選択図】なし</description><language>eng ; jpn</language><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; 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</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160331&DB=EPODOC&CC=JP&NR=2016041044A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160331&DB=EPODOC&CC=JP&NR=2016041044A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>INOMOTO YASUSHI</creatorcontrib><title>FLAVOR OIL</title><description>PROBLEM TO BE SOLVED: To provide a flavor oil obtained by heating an edible fat having a soy sauce added together with a potherb and capable of improving the flavor of a meat dish, such as grilled meat seasoned after grilling meat, sukiyaki, ginger meat and teriyaki compared with a conventional flavor oil.SOLUTION: In the flavor oil obtained by heating an edible fat having a soy sauce added together with a potherb, the added amount of the soy sauce is 0.04-0.22 w/w% as the total nitrogen concentration to the total amount of a flavor oil raw material. When a meat dish is prepared by using the flavor oil when meat is grilled and seasoning the grilled meat with a seasoning, the flavor of the meat dish is improved compared with a conventional flavor oil.SELECTED DRAWING: None
【課題】本発明は、食用油脂に香味野菜と共に醤油を添加して、加熱して得られる香味油において、従来の香味油に比べて、肉を焼いてから調味する焼肉、すき焼、生姜焼きや照り焼き等の肉料理の風味が向上する香味油を得ることを課題とする。【解決手段】食用油脂に香味野菜と共に醤油を添加して、加熱して得られる香味油において、醤油の添加量が香味油原料全量に対する全窒素濃度として０．０４〜０．２２ｗ／ｗ％となる量とした香味油を得る。肉を焼くときに該香味油を使用し、さらに調味料で調味して肉料理を調製すると、従来の香味油に比べて肉料理の風味が向上する。【選択図】なし</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><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>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOBy83EM8w9S8Pf04WFgTUvMKU7lhdLcDEpuriHOHrqpBfnxqcUFicmpeakl8V4BRgaGZgYmhgYmJo7GRCkCAIYoHB8</recordid><startdate>20160331</startdate><enddate>20160331</enddate><creator>INOMOTO YASUSHI</creator><scope>EVB</scope></search><sort><creationdate>20160331</creationdate><title>FLAVOR OIL</title><author>INOMOTO YASUSHI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2016041044A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2016</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><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>INOMOTO YASUSHI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>INOMOTO YASUSHI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FLAVOR OIL</title><date>2016-03-31</date><risdate>2016</risdate><abstract>PROBLEM TO BE SOLVED: To provide a flavor oil obtained by heating an edible fat having a soy sauce added together with a potherb and capable of improving the flavor of a meat dish, such as grilled meat seasoned after grilling meat, sukiyaki, ginger meat and teriyaki compared with a conventional flavor oil.SOLUTION: In the flavor oil obtained by heating an edible fat having a soy sauce added together with a potherb, the added amount of the soy sauce is 0.04-0.22 w/w% as the total nitrogen concentration to the total amount of a flavor oil raw material. When a meat dish is prepared by using the flavor oil when meat is grilled and seasoning the grilled meat with a seasoning, the flavor of the meat dish is improved compared with a conventional flavor oil.SELECTED DRAWING: None
【課題】本発明は、食用油脂に香味野菜と共に醤油を添加して、加熱して得られる香味油において、従来の香味油に比べて、肉を焼いてから調味する焼肉、すき焼、生姜焼きや照り焼き等の肉料理の風味が向上する香味油を得ることを課題とする。【解決手段】食用油脂に香味野菜と共に醤油を添加して、加熱して得られる香味油において、醤油の添加量が香味油原料全量に対する全窒素濃度として０．０４〜０．２２ｗ／ｗ％となる量とした香味油を得る。肉を焼くときに該香味油を使用し、さらに調味料で調味して肉料理を調製すると、従来の香味油に比べて肉料理の風味が向上する。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS 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 OIL |
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