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Title:
BREAD CRUMB FLAVOR COMPOSITION
Document Type and Number:
Japanese Patent JP2002078444
Kind Code:
A
Abstract:

To provide a composition with bread crumb flavor.

This bread crumb flavor composition contains a fermented lactic acid containing substance and at least one kind of fermented seasoning(s) selected from vinegars, fermented soybean paste, soy source and Worcester sauce.


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Inventors:
MAEDA TATSURO
TAKEYA KOJI
YAMADA SHOJI
Application Number:
JP2000267934A
Publication Date:
March 19, 2002
Filing Date:
September 05, 2000
Export Citation:
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Assignee:
NISSHIN SEIFUN GROUP INC
International Classes:
A21D2/08; A21D13/00; A21D15/00; (IPC1-7): A21D2/08; A21D13/00; A21D15/00
Attorney, Agent or Firm:
Miyuki Ariga (4 outside)



 
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