To obtain the subject extract that has fluidity, and can be distributed even in such a condition that the extract does not contain or slightly contain salt and is useful for processed foods of low-salt type by heat or enzymatic treatment of a liquid extract to lower its viscosity, and then by concentrating it.
This method for obtaining a concentrated extract comprises reducing the viscosity of a liquid extract from a raw material to be extracted by heat or enzymatic treatment, and then concentrating the extract to a concentration in which the extract does not rot while retaining its fluidity, for example, to such high concentration as to be approximately 70% in Brix degree. The method is especially effective for liquid extracts by making no use of extract solvents.
OKAMURA TOMOYO
NISHIKAWA ATSUO
OMURA HARUKI
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