FLAVOR PREPARATION FOR FOOD
PURPOSE:To obtain the title flavor preparation having concentrated fragrance and excellent water solubility by adding a dried food ingredient to a middle chain fatty acid triglyceride, extracting under heating and blending the prepared liquid extracted oil with >= an equivalent amount of highly o...
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| creator | OKAYASU MAKOTO YUASA KATSUMI |
| description | PURPOSE:To obtain the title flavor preparation having concentrated fragrance and excellent water solubility by adding a dried food ingredient to a middle chain fatty acid triglyceride, extracting under heating and blending the prepared liquid extracted oil with >= an equivalent amount of highly oil absorbing dextrin by weight. CONSTITUTION:One dried food ingredient selected from the group consisting of brewed food, e.g. soy sauce, semimanufactured goods of brewed food, e.g. unrefined soy sauce, by-product of brewed food, e.g. soy sauce lees, marine product, e.g. prawn, fruit, e.g. melon and spice such as laurel tree is added to a middle chain fatty acid triglyceride (amount added is preferably 2-10 times as much as that of the dried food ingredient), extracted under heating and filtered to give a liquid extracted oil, which is mixed with >= an equivalent of, preferably 1.1-3.0 times as much a highly oil absorbing dextrin to give the objective flavor preparation. |
| format | Patent |
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CONSTITUTION:One dried food ingredient selected from the group consisting of brewed food, e.g. soy sauce, semimanufactured goods of brewed food, e.g. unrefined soy sauce, by-product of brewed food, e.g. soy sauce lees, marine product, e.g. prawn, fruit, e.g. melon and spice such as laurel tree is added to a middle chain fatty acid triglyceride (amount added is preferably 2-10 times as much as that of the dried food ingredient), extracted under heating and filtered to give a liquid extracted oil, which is mixed with >= an equivalent of, preferably 1.1-3.0 times as much a highly oil absorbing dextrin to give the objective flavor preparation.</description><language>eng</language><subject>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</subject><creationdate>1993</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19930114&DB=EPODOC&CC=JP&NR=H053764A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19930114&DB=EPODOC&CC=JP&NR=H053764A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>OKAYASU MAKOTO</creatorcontrib><creatorcontrib>YUASA KATSUMI</creatorcontrib><title>FLAVOR PREPARATION FOR FOOD</title><description>PURPOSE:To obtain the title flavor preparation having concentrated fragrance and excellent water solubility by adding a dried food ingredient to a middle chain fatty acid triglyceride, extracting under heating and blending the prepared liquid extracted oil with >= an equivalent amount of highly oil absorbing dextrin by weight. 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CONSTITUTION:One dried food ingredient selected from the group consisting of brewed food, e.g. soy sauce, semimanufactured goods of brewed food, e.g. unrefined soy sauce, by-product of brewed food, e.g. soy sauce lees, marine product, e.g. prawn, fruit, e.g. melon and spice such as laurel tree is added to a middle chain fatty acid triglyceride (amount added is preferably 2-10 times as much as that of the dried food ingredient), extracted under heating and filtered to give a liquid extracted oil, which is mixed with >= an equivalent of, preferably 1.1-3.0 times as much a highly oil absorbing dextrin to give the objective flavor preparation.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng |
| recordid | cdi_epo_espacenet_JPH053764A |
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| subjects | 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 |
| title | FLAVOR PREPARATION FOR FOOD |
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