LIQUID FLAVOR ENHANCER, METHOD FOR COOKING BY HEATING, AND COOKED FOOD PRODUCT

Title:

LIQUID FLAVOR ENHANCER, METHOD FOR COOKING BY HEATING, AND COOKED FOOD PRODUCT

Document Type and Number:

WIPO Patent Application WO/2017/006978

Kind Code:

A1

Abstract:

The present invention imparts a sensation of stewed food and a texture of fresh-cooked food, without cooking by prolonged heating. This liquid flavor enhancer contains oil, common salt, and an emulsifier. The liquid flavor enhancer contains 0.1% by mass of emulsifier with respect to the oil. During cooking by straight conversion, the liquid flavor enhancer has a pH of 4.0-7.0, a Brix of 1-15, an oil concentration of 0.1-4% by mass, an emulsifier concentration of 1% by mass or less, and a static viscosity of 100 mPa·s×g/cm3 or less when heated to 80°C.

Inventors:

FURUNO AYANA (JP)

Application Number:

PCT/JP2016/070085

Publication Date:

January 12, 2017

Filing Date:

July 07, 2016

Export Citation:

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Assignee:

MIZKAN HOLDINGS CO LTD (JP)
MIZKAN CO LTD (JP)

International Classes:

A23L27/00; A23L5/10

Foreign References:

JP2000060481A	2000-02-29
JP2010017121A	2010-01-28
JP2013000095A	2013-01-07
JP2014027926A	2014-02-13

Other References: