【発明の名称】液状調味料の脱臭方法

Title:

【発明の名称】液状調味料の脱臭方法

Document Type and Number:

Japanese Patent JPH0779660

Kind Code:

B2

Abstract:

A method of controlling the odor of liquid condiments such as soy sauce, vinegar, mayonnaise sauce, Worcestershire sauce and catsup. By using a highly osmotic substance, the odor of liquid condiments is controlled with ease and efficiency while leaving their natural properties unspoiled, without causing such degeneration as might result when additive is employed. A dehydrating sheet comprising semi-permeable external membranes and a highly osmotic substance sealed therebetween is immersed in such liquid condiments for absorbing and removing the unwanted odor-emitting substances contained in them.

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Inventors:

Tominaga Antoku

Application Number:

JP23664786A

Publication Date:

August 30, 1995

Filing Date:

October 04, 1986

Export Citation:

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Assignee:

Live Interface Co., Ltd.

International Classes:

A23L5/20; A23L27/00; A23L27/10; A23L27/50; A23L27/60; C12J1/04; (IPC1-7): A23L1/22; A23L1/238; A23L1/24; C12J1/04

Attorney, Agent or Firm:

Hiroshi Hayashi (1 person outside)

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