Title:
SEASONING COMPOSITION
Document Type and Number:
Japanese Patent JP2016174587
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a seasoning composition capable of reducing steamed smell or burnt smell at the heating cooking time of food and drink to which a heating seasoning is added, generating excellent cooking flavor, and suppressing coloration at the heating time.SOLUTION: There is provided a seasoning composition produced by a production method including a step for heating a composition containing 0.1-50 wt% proline as a proline-containing yeast extract, glutathione as a glutathione-containing yeast extract, and further 5'-ribonucleotide, until cooking flavor or meat flavor is revealed. Food and drink to which the seasoning composition is added are also provided.SELECTED DRAWING: None
Inventors:
OKAMOTO KOICHI
Application Number:
JP2015058771A
Publication Date:
October 06, 2016
Filing Date:
March 20, 2015
Export Citation:
Assignee:
TABLEMARK CO LTD
International Classes:
A23L27/26; A23L27/10; A23L27/21; A23L27/23; A23L29/00
Domestic Patent References:
| JP2003169627A | 2003-06-17 | |||
| JPS4636181B1 | ||||
| JPS4935149B1 | 1974-09-20 | |||
| JPS5163971A | 1976-06-02 | |||
| JP2002191298A | 2002-07-09 | |||
| JP2012005408A | 2012-01-12 | |||
| JPS5132767A | 1976-03-19 | |||
| JPS4825508B1 | 1973-07-30 | |||
| JP2004350554A | 2004-12-16 |
Foreign References:
| WO2008081519A1 | 2008-07-10 | |||
| WO2008069173A1 | 2008-06-12 | |||
| US5053236A | 1991-10-01 |
Other References:
日本食品保蔵科学会誌, vol. 27, no. 2, JPN6020003877, 2001, pages 99 - 106, ISSN: 0004205482
Attorney, Agent or Firm:
Shinjiro Ono
Yasushi Kobayashi
Shigeo Takeuchi
Osamu Yamamoto
Reiko Izumiya
Yasushi Kobayashi
Shigeo Takeuchi
Osamu Yamamoto
Reiko Izumiya