To obtain a seasoning material capable of imparting 'full-bodied sourness' to foods to be seasoned under the favorable condition for producing foods by using natural products.
The subject method for producing seasoning material comprises the step of making reaction of a solution obtained by adjusting creatine or creatinine and at least one kind of saccharides and/or saccharide-containing natural products selected from aldohexose such as glucose, mannose or galactose, aldopentose such as ribose or xylose, ketohexoses such as fructose, ketopentoses such as ribulose or xylulose, disaccharides such as ascorbic acid, maltose or sucrose, and polysaccharides such as cellulose or starch, to pH ≥5 followed by treatment with supercritical water or subcritical water.
SUZUKI YUICHI
KURODA MOTOHISA
ODAJIMA FUMIHIKO
YAMAGUCHI YOSHIMICHI
NAGAI TAKESHI
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