Title:
METHOD FOR MANUFACTURING SEASONING
Document Type and Number:
WIPO Patent Application WO/2019/039470
Kind Code:
A1
Abstract:
[Problem] The present invention addresses the problem of providing a method for manufacturing a variety of seasoning ingredient liquids having a high extract solids content, the method making it possible to prevent a decrease in collection rate due to burning and quality degradation due to microbial contamination while improving productivity through a continuous heating process performed for a short period of time, and to impart superior flavors and impart flavors in a more versatile manner while inhibiting the destruction of taste-contributing components. [Solution] As a result of thoroughgoing investigations into solving the above problem, the inventors of the present invention perfected the present invention upon discovering a method for manufacturing a seasoning in which a direct steam-heating cooker is used, whereby a desired flavor is imparted in a mild manner within 60 seconds while a continuous heating treatment at 130°C or above is performed, and destruction of taste-imparting components can be minimized.
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Inventors:
AIDA SHIROH (JP)
MORIMOTO YORIKAZU (JP)
YOSHIMATSU AKIFUMI (JP)
MURATA YOSHIFUMI (JP)
KUSUMOTO HIROKI (JP)
MORIMOTO YORIKAZU (JP)
YOSHIMATSU AKIFUMI (JP)
MURATA YOSHIFUMI (JP)
KUSUMOTO HIROKI (JP)
Application Number:
PCT/JP2018/030826
Publication Date:
February 28, 2019
Filing Date:
August 21, 2018
Export Citation:
Assignee:
KOHJIN LIFE SCIENCES CO LTD (JP)
MC FOOD SPECIALTIES INC (JP)
MC FOOD SPECIALTIES INC (JP)
International Classes:
A23L27/00; A23L27/22; A23L27/24; A23L27/50; A23L31/15
Domestic Patent References:
| WO2005051106A1 | 2005-06-09 | |||
| WO2016012025A1 | 2016-01-28 | |||
| WO2016012026A1 | 2016-01-28 | |||
| WO2013140901A1 | 2013-09-26 |
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| JPS61181356A | 1986-08-14 | |||
| US20040170731A1 | 2004-09-02 | |||
| JP2004166607A | 2004-06-17 | |||
| JP2011004673A | 2011-01-13 | |||
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Other References:
KAGITANI, KAZUO ET AL.: "Development of Vegetable Juice with New Taste (YASAI SHIBORI)", JAPAN JOURNAL OF FOOD ENGINEERING, vol. 12, no. 2, 2011, pages 77 - 80, XP055678506, ISSN: 1884-5924, DOI: 10.11301/jsfe.12.77
NAKAJUMA, YASUYUKI: "Sterilization technology and equipment for soft drinks", JAPAN FOOD SCIENCE, vol. 50, no. 3, 2011, pages 34 - 39, XP009519507, ISSN: 0368-1122
HIROMICHI KATO ET AL.: "Chemistry of Non-Enzymatic Browning Phenomenon, Chemistry of Discoloration in Foods", 1995, KOHRIN SHOIN
See also references of EP 3673750A4
NAKAJUMA, YASUYUKI: "Sterilization technology and equipment for soft drinks", JAPAN FOOD SCIENCE, vol. 50, no. 3, 2011, pages 34 - 39, XP009519507, ISSN: 0368-1122
HIROMICHI KATO ET AL.: "Chemistry of Non-Enzymatic Browning Phenomenon, Chemistry of Discoloration in Foods", 1995, KOHRIN SHOIN
See also references of EP 3673750A4
Attorney, Agent or Firm:
ENOMOTO, Masahiko (JP)
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