Title:
BALSAMIC VINEGAR-LIKE SEASONING AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JP3426543
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a balsamic vinegar like seasoning controlled sharp acidity, mellow acidity, proper sweetness and excellent fragrance and flavor by a raw material derived from grape with a saccharide and an edible organic acid, heat-treating the mixture and formulating the solution with hydroxy dimethyl furanone.
SOLUTION: A raw material derived from grape (vinegar produced by using the raw material) being fruit juice obtained by caramelizing treatment is formulated with preferably 8-54 wt.% based on balsamic vinegar-like seasoning of glucose, fructose, etc., preferably 20-60 wt.% of one or more of edible organic acids such as citric acid. The obtained treated material is formulated with preferably 0.001-0.5% of 3-hydroxy-4,5-dimethyl-2(5H)-furanone to give balsamic vinegar-like seasoning. Prior to the heat treatment, the mixture is formulated with preferably 0.01-0.2 wt.% of furfural.
Inventors:
Yutaka Taneda
Terifumi Sugisawa
Kazue Yasuda
Terifumi Sugisawa
Kazue Yasuda
Application Number:
JP23859199A
Publication Date:
July 14, 2003
Filing Date:
August 25, 1999
Export Citation:
Assignee:
House Foods Co., Ltd.
International Classes:
C12J1/00; A23L27/00; A23L27/60; (IPC1-7): A23L1/24; A23L1/22
Domestic Patent References:
| JP10179049A | ||||
| JP2174668A |
Attorney, Agent or Firm:
Minoru Nakamura (9 outside)
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