JPS55138371A - Preparation of flavor formulation - Google Patents

Preparation of flavor formulation

Info

Publication number
JPS55138371A
JPS55138371A JP4605579A JP4605579A JPS55138371A JP S55138371 A JPS55138371 A JP S55138371A JP 4605579 A JP4605579 A JP 4605579A JP 4605579 A JP4605579 A JP 4605579A JP S55138371 A JPS55138371 A JP S55138371A
Authority
JP
Japan
Prior art keywords
water
soluble
flavor formulation
preparation
sugars
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP4605579A
Other languages
Japanese (ja)
Other versions
JPS5856627B2 (en
Inventor
Fumio Ono
Korehiko Saegusa
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kikkoman Corp
Original Assignee
Kikkoman Corp
Kikkoman Shoyu KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kikkoman Corp, Kikkoman Shoyu KK filed Critical Kikkoman Corp
Priority to JP54046055A priority Critical patent/JPS5856627B2/en
Publication of JPS55138371A publication Critical patent/JPS55138371A/en
Publication of JPS5856627B2 publication Critical patent/JPS5856627B2/en
Expired legal-status Critical Current

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  • Seasonings (AREA)

Abstract

PURPOSE: To prepare a liquid or paste water-dispersible flavor formulation, by imparting the water dispersibility to a flavoring substance sparingly soluble in water with sugars and proteins.
CONSTITUTION: A solution comprising 30wt% or more, preferably 50W80wt% , water-soluble sugars, and 0.8wt% or more, preferably 1.0W2.0wt%, calculated as the water-soluble nitrogen, water-soluble proteins, is mixed with a natural or synthetic flavoring substance (F) sparingly soluble in an aqueous solution or food base to give the F concentration of 10W50wt% in the resulting solution.
COPYRIGHT: (C)1980,JPO&Japio
JP54046055A 1979-04-17 1979-04-17 Manufacturing method for flavor preparations Expired JPS5856627B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54046055A JPS5856627B2 (en) 1979-04-17 1979-04-17 Manufacturing method for flavor preparations

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54046055A JPS5856627B2 (en) 1979-04-17 1979-04-17 Manufacturing method for flavor preparations

Publications (2)

Publication Number Publication Date
JPS55138371A true JPS55138371A (en) 1980-10-29
JPS5856627B2 JPS5856627B2 (en) 1983-12-15

Family

ID=12736326

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54046055A Expired JPS5856627B2 (en) 1979-04-17 1979-04-17 Manufacturing method for flavor preparations

Country Status (1)

Country Link
JP (1) JPS5856627B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03139256A (en) * 1989-10-26 1991-06-13 Lotte Co Ltd Flavor preparation

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62111228U (en) * 1985-12-30 1987-07-15

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
NEW FOOD INDUSTRY *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03139256A (en) * 1989-10-26 1991-06-13 Lotte Co Ltd Flavor preparation

Also Published As

Publication number Publication date
JPS5856627B2 (en) 1983-12-15

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