JPH05236905

PURPOSE:To produce the subject seasoning excellent in flavor factor and perfume and suitable for a sauce, a soup, etc., by adjusting pH of a hydrolyzed protein solution to

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Bibliographische Detailangaben
Hauptverfasser:	KASHIWABARA MASAKI, YUASA YASURI, KITADA OSAYOSHI, OMURA HARUKI, KATAOKA JIRO
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 produce the subject seasoning excellent in flavor factor and perfume and suitable for a sauce, a soup, etc., by adjusting pH of a hydrolyzed protein solution to