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    FLAVOR SOLUTION
    2.
    发明专利
    FLAVOR SOLUTION 失效

    公开(公告)号：JPH07184589A

    公开(公告)日：1995-07-25

    申请号：JP34706193

    申请日：1993-12-27

    申请人： KIKKOMAN CORP

    发明人： UEHARA MIKIO ,  OKAYASU MAKOTO ,  OKABE HIROMI ,  YAMAZAKI EMIKO ,  YUASA KATSUMI

    IPC分类号： A23L27/10 ,  A23L27/16 ,  A23L1/221 ,  A23L1/224

    摘要： PURPOSE:To prepare a flavor solution obtained from a vegetable as a raw material by simple operations, and useful for various beverages, foods, seasonings, etc. CONSTITUTION:A vegetable such as cabbage or burdock is charged in a heat- resistant glass container 1, stirred, and simultaneously heated with a heating device 17. A generated gas fraction having a temperature of 95-400 deg.C (preferably 105-250 deg.C) is guided into a cooler 12 and condensed to give a liquidized flavor solution. Various flavor solutions are obtained in dependence on the difference of an early distillation fraction, a medium distillation fraction and a late distillation fraction and on the kind of the used vegetable.

    Flavor imparting precursor
    5.
    发明专利
    Flavor imparting precursor 有权
    调味剂前视镜

    公开(公告)号：JP2003000182A

    公开(公告)日：2003-01-07

    申请号：JP2001188799

    申请日：2001-06-21

    申请人： Ogawa & Co Ltd ,  小川香料株式会社

    发明人： HARASAWA MITSUO ,  MATSUMOTO KATSUYUKI ,  YASUHARA KAZUKI ,  ASHIHARA KOTA

    IPC分类号： A23L2/00 ,  A23L27/00 ,  A23L27/10 ,  A23L27/16 ,  A23L1/22 ,  A23L1/221 ,  A23L1/224

    摘要： PROBLEM TO BE SOLVED: To obtain a flavor imparting precursor which provides a flavor produced by frying a spice vegetable cut into tiny pieces with oils and fats and then boiling the spice vegetable when a food or a beverage is reheated before eating and supplies a food and a beverage having an ample cooking feel and deep body that a cooked food essentially has to prepare the whole cooked food.
    SOLUTION: A pasty extract extracted from shallot and/or onion with a hydrated alcohol, etc., at a low temperature of -25 to 5°C forms various kinds of sulfides, disulfides, trisulfides, etc., and acts as a flavor imparting precursor. The flavor imparting precursor produces a rich flavor and a mellow cooking feel to prepare the whole cooked food characteristic of roasted spice vegetable in a cooked food such as instant curry and rice or retort stew.
    COPYRIGHT: (C)2003,JPO

    摘要翻译： 要解决的问题：获得赋予风味的前体，其通过用油和脂肪将煎炸的蔬菜切成小块而产生的风味，然后在食物或饮料在进食之前加热食物并提供食物时煮沸香料蔬菜， 具有丰富烹饪感觉和深层身体的饮料，烹饪食物基本上必须准备整个熟食。 解决方案：在-25〜5℃的低温下，从洋葱和/或洋葱中提取的糊状提取物与水合醇等形成各种硫化物，二硫化物，三硫化物等，并作为香料 赋予前体。 赋予香味的前体产生丰富的味道和醇厚的烹饪感觉，以烹饪熟食（如即食咖喱和米饭或蒸馏炖煮）中的烤香料蔬菜的整个熟食特征。

    METHOD FOR PRODUCING ROASTED ONION
    6.
    发明专利
    METHOD FOR PRODUCING ROASTED ONION 失效

    公开(公告)号：JP2002325553A

    公开(公告)日：2002-11-12

    申请号：JP2001131955

    申请日：2001-04-27

    申请人： HOUSE FOODS CORP

    发明人： KOBAYASHI ATSUKO

    IPC分类号： A23L19/00 ,  A23L23/00 ,  A23L27/16 ,  A23L1/224 ,  A23L1/212

    摘要： PROBLEM TO BE SOLVED: To provide a method for producing roasted onion having more intensified flavor than that of conventional roasted onion. SOLUTION: This method for producing roasted onion is characterized by comprising roasting onion together with at least one selected from fennel greque, mustard and Cuminum cyminum, and oil and fat.

    PASTE-SHAPED CURRY HAVING VISCOSITY ADJUSTED WITH VEGETABLE
    8.
    发明专利
    PASTE-SHAPED CURRY HAVING VISCOSITY ADJUSTED WITH VEGETABLE 失效

    公开(公告)号：JP2000166497A

    公开(公告)日：2000-06-20

    申请号：JP34970298

    申请日：1998-12-09

    申请人： HOUSE FOODS CORP

    发明人： SONOBE KAZUNORI ,  TAKADA SHOJI ,  IDA YOKO ,  HIROSHIGE AKIKO ,  MORITA TOMOKO

    IPC分类号： A23L19/00 ,  A23L27/16 ,  A23L1/212 ,  A23L1/224

    摘要： PROBLEM TO BE SOLVED: To obtain a paste-shaped curry capable of providing thickness and body of taste, and having required sufficient viscosity without including starch (flour). SOLUTION: This paste-shaped curry containing roasted onion after being treated by a colloid mill as a viscous material, substantially not including starch and having the viscosity regulated with vegetable. The roasting is carried out by a conventional method. For example, the cut raw onion is roasted in the presence of an oil at 85-98 deg.C, preferably 95-98 deg.C temperature of the onion preferably for 60-300 min, more preferably 120-180 min to provide the objective roasted onion.

    IMPROVER FOR COOKED RICE
    9.
    发明专利
    IMPROVER FOR COOKED RICE 失效

    公开(公告)号：JPH11169112A

    公开(公告)日：1999-06-29

    申请号：JP36274397

    申请日：1997-12-12

    申请人： RIKEN HEALTH KK

    发明人： KOMINATO JO ,  MIYAKE CHIEKO

    IPC分类号： A23L7/10 ,  A23L27/10 ,  A23L27/16 ,  A23L1/10 ,  A23L1/221 ,  A23L1/224

    摘要： PROBLEM TO BE SOLVED: To provide a cooked rice with a new nice-like fragrance and to improve a taste, by adding a specific powder and/or essence when rice is cooked. SOLUTION: In cooking rice, the rice is mixed with at least one of 1-500 ppm dried onion powder (onion powder), 1-500 ppm dried garlic powder (garlic powder), 1-500 ppm onion essence and 1-500 ppm garlic essence as a single substance or a mixture.

    ENZYME FOR PRODUCING LACHRYMATORY FACTOR OF ONION
    10.
    发明专利
    ENZYME FOR PRODUCING LACHRYMATORY FACTOR OF ONION 失效

    公开(公告)号：JPH10295373A

    公开(公告)日：1998-11-10

    申请号：JP12164197

    申请日：1997-04-23

    申请人： HOUSE FOODS CORP

    发明人： SAWADA HIROSHI ,  IMAI SHINSUKE ,  ASATAKE MUNEAKI ,  HIRAO KO

    IPC分类号： A23L19/00 ,  A23L27/16 ,  C12N9/90 ,  C12P11/00 ,  A23L1/212 ,  A23L1/224

    摘要： PROBLEM TO BE SOLVED: To obtain a new enzyme for producing a lachrymatory factor capable of being produced by a simple operation, useful for improvement, etc., of flavor of an onion (a processed material) by allowing the enzyme to produce the lachrymatory factor from PeCS(' present in the onion, etc., in the coexistence of enzyme alliinase. SOLUTION: This enzyme for producing a lachrymatory factor can produce the lachrymatory factor from PeCS0 present in an onion, etc., in the coexistence of an enzyme alliinase, and has the following physicochemical properties: activity: producing the lachrymatory factor from PeCSO of a sulfur-containing compound present in the onion, etc., in the coexistence of the enzyme alliinase; substrate specificity: acting on a precursor formed from the PeCSO present in the onion, etc.; optimum pH: 5.9-6.0; optimum temperature: 15-25 deg.C; pH stability: stable at pH 5.0-9.0 in incubation at 15-25 deg.C for 10-30 min; temperature stability: stable at