PRODUCTION METHOD OF FERMENTED PLANT EXTRACT

To solve a disadvantage that a fermented plant extract has enhanced tastiness caused by fermentation and an enhanced fermentation-specific aroma but loses a flavor originally present in a plant raw material, especially top scent generation in terms of scent, resulting in an ambiguous flavor.SOLUTION...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	YOKOE YUMIKO, TOMI AKIKO, TAMURA MIZUKI, SAKAI AIKO, MORI TAKESHI
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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