EXTRACTION OF SPLIT-FISH FLAVOR

PURPOSE:To accomplish collection in high reproducibility the title favorable flavor excellent in tastefulness, by bringing split-fish materials into contact with carbon dioxide in a supercritical state in the presence of soy sauce to extract the flavory components contained in said materials. CONSTI...

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Bibliographische Detailangaben
Hauptverfasser:	SAGARA SHIGERU, HAYASHI MAKOTO
Format:	Patent
Sprache:	eng
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:	PURPOSE:To accomplish collection in high reproducibility the title favorable flavor excellent in tastefulness, by bringing split-fish materials into contact with carbon dioxide in a supercritical state in the presence of soy sauce to extract the flavory components contained in said materials. CONSTITUTION:Split-fish materials are brought into contact with carbon dioxide in a liquid, semicritical, or supercritical state, in the presence of soy sauce, to extract the flavory components contained in said materials. These materials are e.g., split-fish or boiled-and-dried products or any mixture thereof from bonito, mackerels, sardine, horse mackerel, tuna, etc. Said soy sauce may be any one commercialized. The amount of this soy sauce to be used is such as to be ca.5-100wt.% based on split-fish.