FLAVOR IMPARTING OR ENHANCING AGENT FOR FOOD AND DRINK

To provide a flavor material capable of imparting or enhancing complicated and comfortable flavor with ripening feeling, body feeling, bitterness, astringency and sweetness to food and drink.SOLUTION: A production method of a flavor imparting or enhancing agent includes (1)-(3) steps as follows: (1)...

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Bibliographische Detailangaben
Hauptverfasser:	SAKAMAKI SHIZUKA, ONO YUIKO
Format:	Patent
Sprache:	eng ; jpn
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:	To provide a flavor material capable of imparting or enhancing complicated and comfortable flavor with ripening feeling, body feeling, bitterness, astringency and sweetness to food and drink.SOLUTION: A production method of a flavor imparting or enhancing agent includes (1)-(3) steps as follows: (1) a step of deodorizing a perilla herb raw material to obtain a deodorized perilla herb raw material; (2) a step of extracting the deodorized perilla herb raw material with water or a mixed solvent of water and a hydrophilic organic solvent to obtain an extract liquid; and (3) a step of heating the extract liquid at 90-180°C for 10 min-5 h to obtain a heat processed product.SELECTED DRAWING: None 【課題】飲食品に、熟成感、ボディ感、苦味、渋味、甘味などを伴った、複雑かつ心地よい風味を付与ないし増強することができる風味素材を提供すること。【解決手段】下記（１）〜（３）の工程を含む、風味付与ないし増強剤の製造方法。（１）シソ科ハーブ原料を脱臭し、脱臭シソ科ハーブ原料を得る工程（２）前記脱臭シソ科ハーブ原料を水、または、水と親水性有機溶媒の混合溶媒で抽出し、抽出液を得る工程（３）前記抽出液を９０〜１８０℃にて、１０分〜５時間加熱し加熱処理物を得る工程【選択図】なし