公开(公告)号：US20090285959A1

公开(公告)日：2009-11-19

申请号：US12536215

申请日：2009-08-05

申请人： Ryoichi MINOSHIMA ,  Toshiaki Aoyama

发明人： Ryoichi MINOSHIMA ,  Toshiaki Aoyama

IPC分类号： A23L1/20 ,  A23L2/38

CPC分类号： A23L27/10 ,  A23L11/07 ,  A23L27/88

摘要： The present invention is directed to: a flavor improving agent for food including at least one selected from germinated whole fat soybean powder, and enzyme-inactivation-untreated ungerminated whole fat soybean powder; a flavor improving agent for food in which the germinated whole fat soybean powder is a product in a form of a powder of germinated soybean, a product in a form of a powder of a germinated soymilk, or a product in a form of a powder of a germinated whole grain soymilk; and a food produced by adding to a food or an intermediary material of the food in a production step of the food, the flavor improving agent in an amount accounting for 0.1 to 20% by mass of the solid content of the food or the solid content of the intermediary material of the food.

摘要翻译： 本发明涉及：包含选自发芽的全脂大豆粉末和未灭活的未发芽的全脂大豆粉末中的至少一种的食品用风味改良剂， 发酵全脂大豆粉末是发芽大豆粉末的产品，发芽豆浆粉末的产品或粉末形式的产品的食品的风味改良剂 发芽全麦豆浆; 以及通过在食品的制造工序中添加食品或中间材料而生成的食品，风味改善剂的含量为食品的固体成分的0.1〜20质量％或固体成分 的食物的中介材料。