BUTTER FLAVORED LIQUID SEASONING AND METHOD FOR PRODUCING THE SAME
PROBLEM TO BE SOLVED: To provide a butter flavored liquid seasoning and a method for producing the same which allow one to obtain a good butter flavor even if a butter flavor and fragrance is used.SOLUTION: A butter flavored liquid seasoning is obtained by mixing a raw material of a liquid seasoning...
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| creator | INOMOTO YASUSHI TAKEISHI SETSUKO |
| description | PROBLEM TO BE SOLVED: To provide a butter flavored liquid seasoning and a method for producing the same which allow one to obtain a good butter flavor even if a butter flavor and fragrance is used.SOLUTION: A butter flavored liquid seasoning is obtained by mixing a raw material of a liquid seasoning containing a butter flavor and fragrance and a whey protein and subjecting to a heat treatment. It is preferred that a content of the butter flavor and fragrance is 0.05 to 0.43 mass% and a content of the whey protein is 0.33 to 3.51 mass% in the raw material of the liquid seasoning. A pH of the liquid seasoning is preferably 3.0 to 7.0. Furthermore, the raw material of the liquid seasoning is preferably subjected to the heat treatment at not lower than 55°C. This butter flavored liquid seasoning is suitable for a liquid seasoning for a steak, a saute, or a grilled meat.SELECTED DRAWING: None
【課題】バター香料を用いても、良好なバター風味が得られるようにしたバター風味調味液及びその製造方法を提供する。【解決手段】バター香料と、ホエイ蛋白質とを含有する調味液原料を混合し、加熱処理してバター風味調味液を得る。調味液原料中のバター香料の含有量が０．０５〜０．４３質量％であり、ホエイ蛋白質の含有量が０．３３〜３．５１質量％であることが好ましい。調味液のｐＨが３．０〜７．０であることが好ましい。更に、調味液原料は５５℃以上で加熱処理することが好ましい。このバター風味調味液は、ステーキ、ソテー又は焼肉用の調味液として好適である。【選択図】なし |
| format | Patent |
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【課題】バター香料を用いても、良好なバター風味が得られるようにしたバター風味調味液及びその製造方法を提供する。【解決手段】バター香料と、ホエイ蛋白質とを含有する調味液原料を混合し、加熱処理してバター風味調味液を得る。調味液原料中のバター香料の含有量が０．０５〜０．４３質量％であり、ホエイ蛋白質の含有量が０．３３〜３．５１質量％であることが好ましい。調味液のｐＨが３．０〜７．０であることが好ましい。更に、調味液原料は５５℃以上で加熱処理することが好ましい。このバター風味調味液は、ステーキ、ソテー又は焼肉用の調味液として好適である。【選択図】なし</description><language>eng ; jpn</language><subject>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>2017</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=20170209&DB=EPODOC&CC=JP&NR=2017029031A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170209&DB=EPODOC&CC=JP&NR=2017029031A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>INOMOTO YASUSHI</creatorcontrib><creatorcontrib>TAKEISHI SETSUKO</creatorcontrib><title>BUTTER FLAVORED LIQUID SEASONING AND METHOD FOR PRODUCING THE SAME</title><description>PROBLEM TO BE SOLVED: To provide a butter flavored liquid seasoning and a method for producing the same which allow one to obtain a good butter flavor even if a butter flavor and fragrance is used.SOLUTION: A butter flavored liquid seasoning is obtained by mixing a raw material of a liquid seasoning containing a butter flavor and fragrance and a whey protein and subjecting to a heat treatment. It is preferred that a content of the butter flavor and fragrance is 0.05 to 0.43 mass% and a content of the whey protein is 0.33 to 3.51 mass% in the raw material of the liquid seasoning. A pH of the liquid seasoning is preferably 3.0 to 7.0. Furthermore, the raw material of the liquid seasoning is preferably subjected to the heat treatment at not lower than 55°C. This butter flavored liquid seasoning is suitable for a liquid seasoning for a steak, a saute, or a grilled meat.SELECTED DRAWING: None
【課題】バター香料を用いても、良好なバター風味が得られるようにしたバター風味調味液及びその製造方法を提供する。【解決手段】バター香料と、ホエイ蛋白質とを含有する調味液原料を混合し、加熱処理してバター風味調味液を得る。調味液原料中のバター香料の含有量が０．０５〜０．４３質量％であり、ホエイ蛋白質の含有量が０．３３〜３．５１質量％であることが好ましい。調味液のｐＨが３．０〜７．０であることが好ましい。更に、調味液原料は５５℃以上で加熱処理することが好ましい。このバター風味調味液は、ステーキ、ソテー又は焼肉用の調味液として好適である。【選択図】なし</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>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHByCg0JcQ1ScPNxDPMPcnVR8PEMDPV0UQh2dQz29_P0c1dw9HNR8HUN8fB3UXDzD1IICPJ3CXUGSYR4uCoEO_q68jCwpiXmFKfyQmluBiU31xBnD93Ugvz41OKCxOTUvNSSeK8AIwNDcwMjSwNjQ0djohQBAEsmK3Q</recordid><startdate>20170209</startdate><enddate>20170209</enddate><creator>INOMOTO YASUSHI</creator><creator>TAKEISHI SETSUKO</creator><scope>EVB</scope></search><sort><creationdate>20170209</creationdate><title>BUTTER FLAVORED LIQUID SEASONING AND METHOD FOR PRODUCING THE SAME</title><author>INOMOTO YASUSHI ; TAKEISHI SETSUKO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2017029031A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2017</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>INOMOTO YASUSHI</creatorcontrib><creatorcontrib>TAKEISHI SETSUKO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>INOMOTO YASUSHI</au><au>TAKEISHI SETSUKO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>BUTTER FLAVORED LIQUID SEASONING AND METHOD FOR PRODUCING THE SAME</title><date>2017-02-09</date><risdate>2017</risdate><abstract>PROBLEM TO BE SOLVED: To provide a butter flavored liquid seasoning and a method for producing the same which allow one to obtain a good butter flavor even if a butter flavor and fragrance is used.SOLUTION: A butter flavored liquid seasoning is obtained by mixing a raw material of a liquid seasoning containing a butter flavor and fragrance and a whey protein and subjecting to a heat treatment. It is preferred that a content of the butter flavor and fragrance is 0.05 to 0.43 mass% and a content of the whey protein is 0.33 to 3.51 mass% in the raw material of the liquid seasoning. A pH of the liquid seasoning is preferably 3.0 to 7.0. Furthermore, the raw material of the liquid seasoning is preferably subjected to the heat treatment at not lower than 55°C. This butter flavored liquid seasoning is suitable for a liquid seasoning for a steak, a saute, or a grilled meat.SELECTED DRAWING: None
【課題】バター香料を用いても、良好なバター風味が得られるようにしたバター風味調味液及びその製造方法を提供する。【解決手段】バター香料と、ホエイ蛋白質とを含有する調味液原料を混合し、加熱処理してバター風味調味液を得る。調味液原料中のバター香料の含有量が０．０５〜０．４３質量％であり、ホエイ蛋白質の含有量が０．３３〜３．５１質量％であることが好ましい。調味液のｐＨが３．０〜７．０であることが好ましい。更に、調味液原料は５５℃以上で加熱処理することが好ましい。このバター風味調味液は、ステーキ、ソテー又は焼肉用の調味液として好適である。【選択図】なし</abstract><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 | BUTTER FLAVORED LIQUID SEASONING AND METHOD FOR PRODUCING THE SAME |
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