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公开(公告)号：EP0577147B1
公开(公告)日：1998-09-23
申请号：EP93111742.8
申请日：1989-06-20
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公开(公告)号：EP0577147A3
公开(公告)日：1995-06-14
申请号：EP93111742.8
申请日：1989-06-20
发明人： Kurihara, Yoshie , Kohno, Hiroshige, c/o ASAHI DENKA KOGYO K.K. , Kato, Masaaki, c/o ASAHI DENKA KOGYO K.K. , Ikeda, Kenji, c/o ASAHI DENKA KOGYO K.K. , Miyake, Masako, c/o ASAHI DENKA KOGYO K.K.
摘要： A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curculin-containing material obtained therefrom which comprises heating said taste-modifier to 50 to 90 o C is disclosed. This method enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for a prolonged period of time.
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3.发明公开Method for stabilizing taste-modifier 失效Verfahren zum Stabilisieren einesGeschmacksveränderungsmittels。
公开(公告)号：EP0577147A2
公开(公告)日：1994-01-05
申请号：EP93111742.8
申请日：1989-06-20
发明人： Kurihara, Yoshie , Kohno, Hiroshige, c/o ASAHI DENKA KOGYO K.K. , Kato, Masaaki, c/o ASAHI DENKA KOGYO K.K. , Ikeda, Kenji, c/o ASAHI DENKA KOGYO K.K. , Miyake, Masako, c/o ASAHI DENKA KOGYO K.K.
摘要： A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curculin-containing material obtained therefrom which comprises heating said taste-modifier to 50 to 90 o C is disclosed. This method enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for a prolonged period of time.
摘要翻译： 公开了一种用于稳定含有新鲜番茄果实，其干果或由其获得的含有仙茅素的材料的味觉调节剂的方法，其包括将所述味觉改性剂加热至50至90℃。 该方法能够长时间稳定地保存所述口味调节剂，其为粗产物或水溶液形式。
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