Title:
調味料及び調味料の風味改善方法
Document Type and Number:
Japanese Patent JP4659663
Kind Code:
B2
Abstract:
To provide an economical method safe to the human body, for producing food and drink improved in flavor, body/ripening feeling and smoothness, and enhanced in fumigation feeling.
This method for producing the food and drink comprises adding concentrated organic acid fermented liquor which is obtained by concentrating organic acid fermented liquor obtained by fermenting protein and a saccharine material.
COPYRIGHT: (C)2008,JPO&INPIT
Inventors:
Mori Emi
Application Number:
JP2006101224A
Publication Date:
March 30, 2011
Filing Date:
March 31, 2006
Export Citation:
Assignee:
Kickoff Inc.
International Classes:
A23L27/00; A23L11/20; A23L27/24; A23L27/50; C12G3/08; C12J1/00
Domestic Patent References:
| JP2004275174A | ||||
| JP2001204405A | ||||
| JP9154563A | ||||
| JP2004321093A | ||||
| JP10057009A | ||||
| JP160191C2 | ||||
| JP3266958A | ||||
| JP5115260A | ||||
| JP2003342188A |
Attorney, Agent or Firm:
Zentaro Hasebe
Sosuke Sato
Yasuyuki Yamada
Yoshihiro Kodama
Sosuke Sato
Yasuyuki Yamada
Yoshihiro Kodama