SUPPLYING FOOD WITH EXTENDED BODY TASTE

PROBLEM TO BE SOLVED: To provide a method for supplying a food obtained by using a sauce (Fon, roux, bouillon or the like) with an extended body taste. SOLUTION: This method for supplying a food with an extended body taste comprises adding 0.0001-20%, preferably 0.0005-10% of sodium 5'-uridylat...

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Bibliographische Detailangaben
Hauptverfasser:	SHINRO OSAMU, ARAKI HIROKO, SAITO SUSUMU, ARAKI ATSUSATO
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:	PROBLEM TO BE SOLVED: To provide a method for supplying a food obtained by using a sauce (Fon, roux, bouillon or the like) with an extended body taste. SOLUTION: This method for supplying a food with an extended body taste comprises adding 0.0001-20%, preferably 0.0005-10% of sodium 5'-uridylate and/or sodium 5'-cytidylate to a food.