Title:
FERMENTED ONION SEASONING LIQUID
Document Type and Number:
WIPO Patent Application WO/2021/246518
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing an onion extract, in which the bitterness and harshness of raw onions or onion extracts are reduced, using a method different from conventional methods. To solve this problem, the present inventors conducted intensive studies and, as a result, found that a composition containing an onion extract, which has reduced bitterness and harshness, can be obtained by fermenting the onion extract with an edible microorganism such as a yeast, thereby completing the invention.
Inventors:
SAKAMOTO NAO (JP)
KOYANAGI ATSUSHI (JP)
KOYANAGI ATSUSHI (JP)
Application Number:
PCT/JP2021/021370
Publication Date:
December 09, 2021
Filing Date:
June 04, 2021
Export Citation:
Assignee:
MITSUBISHI CORPORATION LIFE SCIENCES LTD (JP)
International Classes:
A23L19/00; A23L2/52; A23L23/00
Foreign References:
| JPH06133756A | 1994-05-17 | |||
| JPH09169661A | 1997-06-30 | |||
| JPS592670A | 1984-01-09 | |||
| JP2003088354A | 2003-03-25 | |||
| JP2017042070A | 2017-03-02 | |||
| JP2013132279A | 2013-07-08 | |||
| JP2005097222A | 2005-04-14 | |||
| JP2005000157A | 2005-01-06 | |||
| CN109355144A | 2019-02-19 | |||
| CN109055175A | 2018-12-21 | |||
| JP2006304790A | 2006-11-09 |
Other References:
MASUDA, TERUO: "Development and characteristics of onion vinegar", FOOD SCIENCE, vol. 36, 1994, pages 93 - 96
TOKITOMO, YUKIKO: "Flavor Constituents of Roasted Onions of Different Cultivars, and Comparison of their Aroma Patterns", NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, vol. 42, 1995, pages 1003 - 1011, XP009514335, DOI: 10.3136/nskkk.42.1003
TOKITOMO, YUKIKO: "Flavor Constituents of Roasted Onions of Different Cultivars, and Comparison of their Aroma Patterns", NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, vol. 42, 1995, pages 1003 - 1011, XP009514335, DOI: 10.3136/nskkk.42.1003
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