Title:
LIQUID SEASONING CONTAINING EDIBLE PLANT INGREDIENTS AND PRODUCTION METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2022/050364
Kind Code:
A1
Abstract:
Provided is a liquid seasoning that contains edible plant ingredients and satisfies all of (1)-(5) described below. In this liquid seasoning, off-flavors are inhibited from being generated in edible plant ingredients having different sizes. In addition, this liquid seasoning can be preserved for a long period of time. (1) The amount of edible plant ingredient fraction A that is retained on a 1-mesh sieve is at least 10 mass%. (2) The amount of edible plant ingredient fraction B that passes through a 1-mesh sieve and is retained on a 200-mesh sieve is 10-80 mass%. (3) The hexanal content of ingredient fraction A is 1-15000 ppb. (4) The dimethyl disulfide (DMDS) content of ingredient fraction B is 0.01-1000 ppb. (5) The proportion of the hexanal content of ingredient fraction A to the hexanal content of ingredient fraction B is greater than 100 mass%.
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Inventors:
MOMMA DAISUKE (JP)
TANAKA SHUNGO (JP)
IHARA JUNICHIRO (JP)
TANAKA SHUNGO (JP)
IHARA JUNICHIRO (JP)
Application Number:
PCT/JP2021/032353
Publication Date:
March 10, 2022
Filing Date:
September 02, 2021
Export Citation:
Assignee:
MIZKAN HOLDINGS CO LTD (JP)
International Classes:
A23L27/10
Domestic Patent References:
WO2020089681A1 | 2020-05-07 | |||
WO2013103031A1 | 2013-07-11 |
Foreign References:
CN106820067A | 2017-06-13 | |||
JP2019071851A | 2019-05-16 | |||
JP2015023803A | 2015-02-05 | |||
JP2010124696A | 2010-06-10 | |||
JP2007053915A | 2007-03-08 | |||
JP2020110139A | 2020-07-27 |
Other References:
"Standard Tables of Food Composition in Japan", ANALYSIS MANUAL., 2015
STANDARD TABLES OF FOOD COMPOSITION IN JAPAN, 2015
"Industry Trends: Concept of ''Shelf Life Extension", TECHNOLOGY, vol. 503, 2011, pages 2 - 5
STANDARD TABLES OF FOOD COMPOSITION IN JAPAN, 2015
"Industry Trends: Concept of ''Shelf Life Extension", TECHNOLOGY, vol. 503, 2011, pages 2 - 5
Attorney, Agent or Firm:
AOKI, Atsushi et al. (JP)
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