VEGETABLE ESSENCE COMPOSITION, SEASONING AND FOOD
To provide a vegetable essence composition in which excess flavor derived from vegetable is reduced, that can improve umami even when used alone, and that is versatile, and to provide a seasoning and food.SOLUTION: For example, by blending Chinese cabbage essence, onion essence, and cabbage essence...
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| creator | INOMOTO YASUSHI ENDO MIHO |
| description | To provide a vegetable essence composition in which excess flavor derived from vegetable is reduced, that can improve umami even when used alone, and that is versatile, and to provide a seasoning and food.SOLUTION: For example, by blending Chinese cabbage essence, onion essence, and cabbage essence at a particular ratio, or by mixing Chinese cabbage extract, onion extract, and cabbage extract at a particular ratio, and followed by concentration, a vegetable essence composition containing Chinese cabbage component by 22 to 77 mass%, onion component by 8 to 60 mass% and cabbage component by 2 to 35 mass% in dry solid content is obtained; and using this vegetable essence composition a seasoning and food is produced.SELECTED DRAWING: None
【課題】野菜由来の過剰な香味を低減し、単独で使用しても旨味を向上させることができ、汎用性のある野菜エキス組成物、調味料及び食品を提供する。【解決手段】例えば、白菜エキスと、タマネギエキスと、キャベツエキスとを特定の割合で配合するか、又は、白菜抽出物と、タマネギ抽出物と、キャベツ抽出物を特定割合で混合した後、濃縮することにより、乾燥固形分中に、白菜成分が２２〜７７質量％、タマネギ成分が８〜６０質量％、キャベツ成分が２〜３５質量％含有される野菜エキス組成物とし、この野菜エキス組成物を用いて調味料や食品を製造する。【選択図】なし |
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【課題】野菜由来の過剰な香味を低減し、単独で使用しても旨味を向上させることができ、汎用性のある野菜エキス組成物、調味料及び食品を提供する。【解決手段】例えば、白菜エキスと、タマネギエキスと、キャベツエキスとを特定の割合で配合するか、又は、白菜抽出物と、タマネギ抽出物と、キャベツ抽出物を特定割合で混合した後、濃縮することにより、乾燥固形分中に、白菜成分が２２〜７７質量％、タマネギ成分が８〜６０質量％、キャベツ成分が２〜３５質量％含有される野菜エキス組成物とし、この野菜エキス組成物を用いて調味料や食品を製造する。【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>2019</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=20190221&DB=EPODOC&CC=JP&NR=2019024410A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190221&DB=EPODOC&CC=JP&NR=2019024410A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>INOMOTO YASUSHI</creatorcontrib><creatorcontrib>ENDO MIHO</creatorcontrib><title>VEGETABLE ESSENCE COMPOSITION, SEASONING AND FOOD</title><description>To provide a vegetable essence composition in which excess flavor derived from vegetable is reduced, that can improve umami even when used alone, and that is versatile, and to provide a seasoning and food.SOLUTION: For example, by blending Chinese cabbage essence, onion essence, and cabbage essence at a particular ratio, or by mixing Chinese cabbage extract, onion extract, and cabbage extract at a particular ratio, and followed by concentration, a vegetable essence composition containing Chinese cabbage component by 22 to 77 mass%, onion component by 8 to 60 mass% and cabbage component by 2 to 35 mass% in dry solid content is obtained; and using this vegetable essence composition a seasoning and food is produced.SELECTED DRAWING: None
【課題】野菜由来の過剰な香味を低減し、単独で使用しても旨味を向上させることができ、汎用性のある野菜エキス組成物、調味料及び食品を提供する。【解決手段】例えば、白菜エキスと、タマネギエキスと、キャベツエキスとを特定の割合で配合するか、又は、白菜抽出物と、タマネギ抽出物と、キャベツ抽出物を特定割合で混合した後、濃縮することにより、乾燥固形分中に、白菜成分が２２〜７７質量％、タマネギ成分が８〜６０質量％、キャベツ成分が２〜３５質量％含有される野菜エキス組成物とし、この野菜エキス組成物を用いて調味料や食品を製造する。【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>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAMc3V3DXF08nFVcA0OdvVzdlVw9vcN8A_2DPH099NRCHZ1DPb38_RzV3D0c1Fw8_d34WFgTUvMKU7lhdLcDEpuriHOHrqpBfnxqcUFicmpeakl8V4BRgaGlgZGJiaGBo7GRCkCAJTsJtE</recordid><startdate>20190221</startdate><enddate>20190221</enddate><creator>INOMOTO YASUSHI</creator><creator>ENDO MIHO</creator><scope>EVB</scope></search><sort><creationdate>20190221</creationdate><title>VEGETABLE ESSENCE COMPOSITION, SEASONING AND FOOD</title><author>INOMOTO YASUSHI ; ENDO MIHO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2019024410A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2019</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>ENDO MIHO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>INOMOTO YASUSHI</au><au>ENDO MIHO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>VEGETABLE ESSENCE COMPOSITION, SEASONING AND FOOD</title><date>2019-02-21</date><risdate>2019</risdate><abstract>To provide a vegetable essence composition in which excess flavor derived from vegetable is reduced, that can improve umami even when used alone, and that is versatile, and to provide a seasoning and food.SOLUTION: For example, by blending Chinese cabbage essence, onion essence, and cabbage essence at a particular ratio, or by mixing Chinese cabbage extract, onion extract, and cabbage extract at a particular ratio, and followed by concentration, a vegetable essence composition containing Chinese cabbage component by 22 to 77 mass%, onion component by 8 to 60 mass% and cabbage component by 2 to 35 mass% in dry solid content is obtained; and using this vegetable essence composition a seasoning and food is produced.SELECTED DRAWING: None
【課題】野菜由来の過剰な香味を低減し、単独で使用しても旨味を向上させることができ、汎用性のある野菜エキス組成物、調味料及び食品を提供する。【解決手段】例えば、白菜エキスと、タマネギエキスと、キャベツエキスとを特定の割合で配合するか、又は、白菜抽出物と、タマネギ抽出物と、キャベツ抽出物を特定割合で混合した後、濃縮することにより、乾燥固形分中に、白菜成分が２２〜７７質量％、タマネギ成分が８〜６０質量％、キャベツ成分が２〜３５質量％含有される野菜エキス組成物とし、この野菜エキス組成物を用いて調味料や食品を製造する。【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 | VEGETABLE ESSENCE COMPOSITION, SEASONING AND FOOD |
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