METHOD FOR IMPROVING TASTE OF FOOD AND DRINK

To provide a method for reinforcing taste of processed food and drink using a rich taste reinforcing agent different from a conventional one.SOLUTION: A method for improving taste of food and drink drastically enhances richness, deliciousness and sweetness of processed food such as liquid seasoning,...

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Bibliographische Detailangaben
Hauptverfasser:	MUKOYAMA MAKOTO, INNO TAKANORI
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 method for reinforcing taste of processed food and drink using a rich taste reinforcing agent different from a conventional one.SOLUTION: A method for improving taste of food and drink drastically enhances richness, deliciousness and sweetness of processed food such as liquid seasoning, beverage or confectionery without excessively increasing soy sauce feeling in taste or flavor by using powdery soy sauce having extremely little salt content such as salt concentration of 5.5% or less. Specifically, the richness, the taste and the sweetness are enhanced without excessively increasing the soy sauce feeling, so that entirely well-balanced food and drink can be obtained.SELECTED DRAWING: None 【課題】従来とは異なるコク味増強剤による、加工食品のコク味増強方法を見出す。【解決手段】食塩濃度５．５％以下という、きわめて食塩含有量の少ない粉末醤油を用いて調味を行うことで、味や香りの醤油感を過剰に増幅することがないにもかかわらず、液体調味料や飲料、菓子類などの加工食品のコクや旨味、甘味を大きく増強させることができる。具体的には、醤油感を過剰に強めることなく、かつコクや旨味、甘味を増強させ、全体にバランスのとれた飲食品を得ることができる。【選択図】なし