JPS59232064A - Preparation of seasoning - Google Patents
Preparation of seasoningInfo
- Publication number
- JPS59232064A JPS59232064A JP58106076A JP10607683A JPS59232064A JP S59232064 A JPS59232064 A JP S59232064A JP 58106076 A JP58106076 A JP 58106076A JP 10607683 A JP10607683 A JP 10607683A JP S59232064 A JPS59232064 A JP S59232064A
- Authority
- JP
- Japan
- Prior art keywords
- carbon dioxide
- seasoning
- component
- dried
- natural flavor
- 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
Links
Abstract
Description
【発明の詳細な説明】
この発明は、かつお節などの節類や煮干し品のごとき加
工魚類を原料とする調味料の製法に関し、加工魚類の天
然風味を十分に有する調味料を得るようにしたものであ
る、
かつお節などを原料とし、手軽にだし汁を得ることので
きるいわゆる風味調味料が知られている。[Detailed Description of the Invention] The present invention relates to a method for producing seasonings using processed fish such as dried bonito flakes and dried sardines as raw materials, and provides a seasoning that sufficiently has the natural flavor of the processed fish. There are so-called flavor seasonings that are made from dried bonito flakes and other raw materials and can be used to easily make dashi stock.
このような風味調味料は、例えば次のようにして製造さ
れている。まず、かつお節を粗粉砕し、粗砕物を／／ｊ
〜ｉ３ｏ℃の加熱水蒸気中で２θ〜３０分加熱、殺菌し
、ついでさらに粉砕し、６０〜♂Ｏ℃で２〜３時間乾燥
し、粉末状の風味調味料としている１、また、粗砕物を
約ｉｏｏ℃の熱水中で熱水抽出し抽出液を濃縮して、液
状調味料としている。さらに、上記濃縮抽出液にデキス
トリン等の賦形剤を加えてｔｏ〜１０θ℃で７〜λ時間
乾燥して顆粒状調味料としている。Such flavor seasonings are produced, for example, as follows. First, coarsely crush the bonito flakes, and then
It is heated and sterilized for 2θ ~ 30 minutes in heated steam at ~i3oC, then further crushed, and dried at 60~♂O℃ for 2 to 3 hours to make a powdered flavor seasoning1. It is extracted with hot water at about 100° C. and the extract is concentrated to obtain a liquid seasoning. Furthermore, an excipient such as dextrin is added to the concentrated extract and dried at a temperature of to to 10θC for 7 to λ hours to obtain a granular seasoning.
しかし、このようにして得られた調味料は、いずれも苛
酷な温度条件に曝されたうえ得られたものであるので、
かつお節などの持つ香気成分が分解した如、するいは散
逸した如し、天然香気が著シく損なわれてしまう。した
がって、このような調味料は、商品価値が著るしく低下
したものとなるので合成香料を用いてかつお節や煮干し
品の香）を賦香させているのが実情であシ、かつお節尋
の本来の天然風味とは程遠い風味しか得られなかった。However, the seasonings obtained in this way are all obtained after being exposed to harsh temperature conditions.
The natural aroma is significantly impaired, as if the aroma components of dried bonito flakes were decomposed or dissipated. Therefore, the commercial value of such seasonings has been significantly reduced, and the reality is that synthetic flavoring agents are used to add the flavor of dried bonito flakes and dried sardines. The resulting flavor was far from the original natural flavor.
この発明は上記事情に鑑みてなされたもので、かつお節
や煮干し品などの加工魚類本来の天然風味を豊かに有す
る調味料を製造するととのできる調味料の製法を提供す
ることを目的とするものである。This invention was made in view of the above circumstances, and aims to provide a method for producing a seasoning that is capable of producing a seasoning rich in the natural flavor inherent to processed fish such as dried bonito and dried sardines. It is something.
以下、この発明の詳細な説明する。・
砕、粉砕、切削、あるいは原形のまま液化状態あるいは
超臨界状態の二酸化炭素“で処理し、加工魚類中の天然
香気成分を二酸化炭素中に抽出、回収する工程と、
（ロ）上記処理後の残漬から加工魚類の呈味成分（うま
味成分）を有する呈味料を得る工程と、（ハ）上記二酸
化炭素中の天然香気成分を二酸化炭素・、 ｆ″
ＥＥｍｆ’ＦＫ″′ｃｌｆ’ｒｍ８−＃・１Ｗｅｊｌｒ
ｉＦ、＊ ＩｃＴＲ＠させて天然風味を有する調味料を
得る工程とからなるものである。The present invention will be explained in detail below. - The process of crushing, grinding, cutting, or treating the raw fish with liquefied or supercritical carbon dioxide, extracting and recovering the natural aroma components in the processed fish into carbon dioxide, and (b) after the above treatment. and (c) converting the natural flavor components in the carbon dioxide into carbon dioxide.
EEmf'FK'''clf'rm8-#・1Wejlr
iF, *IcTR@ to obtain a seasoning with natural flavor.
本発明に用いられる加工魚類としては、かつお節、さげ
、いわし、むろあじなど力）ら得られる雑節、い力）な
ど、いわし、あじ等の煮干し品などが掌けられるが、風
味が豊富でかつ良好なものが好ましい。Processed fish used in the present invention include dried sardines such as dried sardines, horse mackerel, and dried sardines such as bonito flakes, paddy, sardines, and horse mackerel, which are rich in flavor. It is preferable that the quality is good.
これらの加工魚類は、まず常温で粗砕されたのち、望ま
しくは低温粉砕されて、粉末とされる。These processed fish are first coarsely crushed at room temperature, and then desirably crushed at a low temperature to form a powder.
低温粉砕は、粗砕した加工魚類を液化窒素、ドライアイ
スなどの低温寒剤と接触させ−ｊｔＯ〜−／７０℃程度
に冷却したうえで、ターボミル、ハンマーミル等の粉砕
機によって粉砕することによって行われる。このように
低温で粉砕することによシ、節類中の天然香気成分や呈
味成分の分解劣化や散逸が防止され好都合でお杉、かつ
粉砕効率が高く、ＩＯθ〜３００メツシュの絹粉末が得
られ、後工程において有利となる。Cryogenic grinding is performed by bringing roughly crushed processed fish into contact with a low-temperature cryogen such as liquefied nitrogen or dry ice, cooling it to about -jtO~-/70°C, and then crushing it with a crusher such as a turbo mill or hammer mill. be exposed. Grinding at low temperatures in this way prevents decomposition, deterioration, and dissipation of the natural aroma and flavor components in the joints, making it possible to conveniently produce silk powder with high pulverization efficiency and IOθ~300 mesh. obtained, which is advantageous in subsequent steps.
このようにして得られた加工魚類の粉末は、ついで二酸
化炭素による抽出処理が行われ、天然香気成分が抽出、
回収される。ここで用いられる二酸化炭素は、液化状態
、好坤しくけその温度での蒸気圧以上に加圧された液化
状態の二酸化炭素あるいは臨界点（３）℃、７ ；ｌ＝
Ｉ ｋｌ？／ｍ）以上ノ温度、圧力の超臨界状態の二
酸化炭素である。具体的には、耐圧容器に上記粉末を投
入し、ついで上記状態の二酸化炭素を導入し、粉末と接
触させて粉末中の天然香気成分を二酸化炭素に抽出させ
る。The processed fish powder obtained in this way is then subjected to an extraction process using carbon dioxide to extract natural aroma components.
It will be collected. The carbon dioxide used here is carbon dioxide in a liquefied state, carbon dioxide in a liquefied state pressurized above its vapor pressure at a suitable temperature, or at a critical point (3)°C, 7;
I kl? /m) It is carbon dioxide in a supercritical state at a temperature and pressure of more than 100%. Specifically, the above-mentioned powder is put into a pressure-resistant container, and then carbon dioxide in the above-mentioned state is introduced and brought into contact with the powder to extract the natural aroma components in the powder into carbon dioxide.
この時の温度はθ〜＋ｉｏｏ℃、圧力はコＯ〜３００ｋ
ｇ／ｃｒ！ｔとされる。この抽出操作中、必要に応じて
静かに攪拌してもよく、さらには一定量の二酸化炭素を
容器内に連続的に循環させて抽出するようにしてもよい
。抽出時間は数分〜数時間の間で、加工魚類の種類、形
状、組成、二酸化炭素の温度、圧力によって適宜法めら
れる。このような抽出操作によって原料中の油脂成分と
ともに天然香気成分のほとんどが抽出され、二酸化炭素
中に回収される。この天然香気成分の主なる物質は、フ
ェノール、クレゾール、グアヤコール、二μｍジメチル
フェノール類等である。そして、二酸化炭素に超臨界状
態のものを用いれば、二酸化炭素の密度が上昇し、抽出
能力が増加して抽出効率を上げることができる。以上の
ような抽出によれば、抽出溶媒に不活性でかつ低温の液
状あるいは超臨界状態の二酸化炭素を用いているので、
粉末中の天然香気成分は分解、変質することなく、その
ほとんどが二酸化炭素中に抽出される。At this time, the temperature is θ~+ioo℃, and the pressure is ko~300k.
g/cr! It is assumed that t. During this extraction operation, the mixture may be stirred gently if necessary, or a certain amount of carbon dioxide may be continuously circulated within the container for extraction. The extraction time ranges from several minutes to several hours, and is determined as appropriate depending on the type, shape, and composition of processed fish, and the temperature and pressure of carbon dioxide. Through such an extraction operation, most of the natural aroma components along with the fat and oil components in the raw materials are extracted and recovered in carbon dioxide. The main substances of this natural aroma component are phenol, cresol, guaiacol, 2 μm dimethylphenols, and the like. If supercritical carbon dioxide is used, the density of carbon dioxide increases, the extraction capacity increases, and the extraction efficiency can be increased. According to the above extraction method, inert and low-temperature liquid or supercritical carbon dioxide is used as the extraction solvent.
Most of the natural aroma components in the powder are extracted into carbon dioxide without decomposition or alteration.
ついで、天然香気成分を溶解した二酸化炭素と残漬の粉
末とを分別し、二酸化炭素は別の耐圧容器内に液状もし
くは超臨界状態で保存しておく。Next, the carbon dioxide in which the natural aroma components have been dissolved and the remaining powder are separated, and the carbon dioxide is stored in a separate pressure-resistant container in a liquid or supercritical state.
そして、上記分別された残渣の粉末から熱水抽出、濃縮
によって加工魚類などの旨味を持つ呈味料を製造する。Then, the powder of the separated residue is extracted with hot water and concentrated to produce a flavoring agent that has the flavor of processed fish and the like.
この呈味料には粉末状、液状、顆粒状の三種がある。粉
末状の呈味料を得るには、上記残渣の粉末をそのまま１
１１〜７３０℃で７〜２時間加熱し、殺菌、乾燥すれば
よい。また、上記粉末を約ｉｏｏ℃の熱水で呈味成分を
抽出し、この抽出液を濃縮すれば液状呈味料が得られる
。There are three types of flavoring agents: powder, liquid, and granule. To obtain a powdered flavoring agent, add the powdered residue as it is to 1
What is necessary is just to heat at 11-730 degreeC for 7-2 hours, sterilize, and dry. Alternatively, a liquid flavoring agent can be obtained by extracting flavoring components from the powder with hot water at about 100° C. and concentrating this extract.
さらに、上記濃縮液にデキストリン等の賦形剤を加えて
軸着化し、７２０〜１３０℃にて乾燥すれば顆粒状呈味
料が得られる。このような呈味料の製造にあっては、予
め分解、劣化あるいは散逸しゃすい天然香気成分が二酸
化炭素中に回収されているので、品質に悪影響を与えな
い程度の苛酷な加熱条件を採ることができ、製造時間の
短縮化が計られ、さらに粉末が細粉化されていれば、熱
水抽出なども短時間で行うことができる。Furthermore, a granular flavoring agent can be obtained by adding an excipient such as dextrin to the above-mentioned concentrate to form a axially attached liquid, and drying at 720 to 130°C. In the production of such flavoring agents, harsh heating conditions must be used that do not adversely affect quality, as natural aroma components that have been decomposed, degraded, or dissipated are recovered in carbon dioxide in advance. This reduces manufacturing time, and if the powder is finely divided, hot water extraction can be performed in a short time.
ついで、このようにして得られた呈味料に、先に二酸化
炭素に抽出、回収されていた天然香気成分を付着させ、
賦香して目的とする調味料とする。Next, the natural aroma components that were previously extracted and recovered with carbon dioxide are attached to the flavoring agent obtained in this way,
Flavor it and use it as the desired seasoning.
液状呈味料に天然香気成分を賦香するには、天然香気成
分が溶解している液化状態あるいは超臨界状態の二酸化
炭素の圧力を減圧し、二酸化炭素のみを揮散させ、得ら
れた析出物（天然風味成分）を液状呈味料に添加すれば
よい。また、粉末状あるいは顆粒状の呈味料に賦香する
には、天然香気成分が溶解している二酸化炭素をその保
持圧力を利用して耐圧容器よシ呈味料に向けて噴霧し、
天然香気成分を粉末あるいは顆粒の表面に付着固定化さ
ぜることによシ行われる。このように、天然香気成分の
焚味料への賦香は、いずれも単に二酸化炭素の減圧操作
によって行われるので、天然香気成分の分解、劣化がな
く、天然香気成分を高率で呈味料に与えることができ、
かつ操作も簡単である。To flavor a liquid flavoring agent with natural aroma components, reduce the pressure of the liquefied or supercritical carbon dioxide in which the natural aroma components are dissolved, volatilize only the carbon dioxide, and precipitate the resulting precipitate. (natural flavor component) may be added to the liquid flavoring agent. In addition, to flavor a powdered or granular flavoring agent, carbon dioxide containing dissolved natural flavor components is sprayed from a pressure container toward the flavoring agent using its holding pressure.
This is done by adhering and immobilizing natural aroma ingredients to the surface of powder or granules. In this way, natural aroma components are added to the flavoring agent simply by reducing the pressure of carbon dioxide, so there is no decomposition or deterioration of the natural aroma components, and a high percentage of natural aroma components can be added to the flavoring agent. can be given to
It is also easy to operate.
なお、二酸化炭素中の天然香気成分を溶媒、例エバエタ
ノール、水、プロピレングリコール、グリセリン、トリ
アセチン、油脂等の一種以上に溶解回収し、別途に賦香
することも可能である。そして、この香気成分の溶剤回
収物は他の食品香料と同様に天然香料としで実使用でき
る。また、加工魚類の魚臭等の臭気が強すぎたシ、油脂
含量が高すぎる場合でも二酸化炭素処理で脱臭、脱脂も
同時に行え、賦香時の減圧操作を制御することによ如、
天然香気成分のみを賦香することができ、所望の香気、
油脂含量に調節できる。Incidentally, it is also possible to dissolve and collect the natural aroma components in carbon dioxide in one or more solvents such as evaporated ethanol, water, propylene glycol, glycerin, triacetin, fats and oils, etc., and separately add fragrance. The solvent-recovered aroma component can be used as a natural flavoring agent in the same way as other food flavoring agents. In addition, even if the fish odor of processed fish is too strong or the oil content is too high, deodorization and degreasing can be performed at the same time with carbon dioxide treatment.
Only natural aroma ingredients can be added to create the desired aroma,
The oil content can be adjusted.
このようにして得られた調味料は、原料の加工魚類が有
する天然香気を豊かに有するものとなり、消費者の高度
のニーズにマツチした優れた製品となる。また、製造に
あっては、製造時間が短縮され、製造コストの低減も可
能である。The seasoning thus obtained is rich in the natural aroma of the raw processed fish, and is an excellent product that meets the sophisticated needs of consumers. Furthermore, in manufacturing, manufacturing time can be shortened and manufacturing costs can also be reduced.
以下、実施例を示し、具体的に説明する。Hereinafter, examples will be shown and specifically explained.
〔実施例１〕 かつお節粗砕片を液化窒素に浸漬し、−ｉｓ。[Example 1] Crushed pieces of bonito flakes are immersed in liquefied nitrogen, and -is.
〜−ノロθ℃で低温粉砕し、ノＯθ〜３００メツシュの
粉末を得た。The powder was subjected to low temperature pulverization at a temperature of 0.degree. C. to obtain a powder having a mesh size of 300 meshes.
この粉末よθ１を内容９７０ｍ１の圧力容器に投入し、
さらに二酸化炭素を導入し、圧カッθＯａｔｍ 。This powder θ1 was put into a pressure vessel with a content of 970 m1,
Furthermore, carbon dioxide was introduced and the pressure was increased to θOatm.
温度３０℃で１０分間抽出した。抽出相（二酸化炭素）
を他の圧力容器に移したのち、減圧し、二酸化炭素を揮
発させて二酸化炭素中に溶解した天然香気成分を析出さ
せた。Extraction was carried out at a temperature of 30°C for 10 minutes. Extraction phase (carbon dioxide)
After transferring it to another pressure vessel, the pressure was reduced to volatilize the carbon dioxide and precipitate the natural aroma components dissolved in the carbon dioxide.
ついで、二酸化炭素抽出後の残漬の粉末をｉｔ℃の熱水
ｊｊＯｔｔｔｌに３分間浸漬し、呈味成分を熱水抽出し
た。この抽出液を１０倍に濃縮し、液状呈味料を得た。Then, the powder remaining after the carbon dioxide extraction was immersed in hot water at it° C. for 3 minutes to extract the taste components with hot water. This extract was concentrated 10 times to obtain a liquid flavoring agent.
この液状呈味料を試料Ａとし、この液状呈味料に上記析
出した天然香気成分を加え溶解させたもの（本発明の調
味料）を試料Ｂとし、二酸化炭素抽出処理を施さない前
記かつお節粉砕物を同様の条件で熱水抽出、濃縮したも
のを試料Ｃとし、官能試験を行った。１０名のパネルに
よ・つて試料Ａ。This liquid flavoring agent is referred to as Sample A, and the liquid flavorant in which the precipitated natural aroma component is added and dissolved (the seasoning of the present invention) is referred to as Sample B, and the bonito flakes crushed without carbon dioxide extraction treatment are used. Sample C was obtained by extracting and concentrating the product with hot water under the same conditions, and a sensory test was conducted. Sample A according to a panel of 10 people.
Ｂ 、 Ｃについて、香シ等について比較したところ、
７０名全員が試料Ｂが最つともかつお節特有の香気が強
いという判断を下した。When comparing B and C, incense etc.
All 70 people judged that sample B had the strongest aroma characteristic of bonito flakes.
〔実施例２〕
実施例１と同様の条件で二酸化炭素による抽出を行い、
抽出相を抽出圧力と同一圧力で別の圧力容器に保存して
おく。[Example 2] Extraction with carbon dioxide was performed under the same conditions as in Example 1,
The extraction phase is stored in a separate pressure vessel at the same pressure as the extraction pressure.
また、残漬の粉末を実施例１と同様に処理し、濃縮液に
デキス）ＩＪン３０１を加え顆粒化し、約おいた二酸化
炭素抽出液を噴霧し、天然香気成分を付着−キセたもの
（本発明の調味料）を試料Ｅとし、二酸化炭素抽出処理
を施さない前記かつお節粉砕物を同様の条件で熱水抽出
、濃縮、顆粒化したものを試料Ｆとし、同様の官能試験
を行ったと ′ころパネル１０名全員が試料Ｅ
がかつお節の持つ特有の香気が強く好ましいという判断
を示した。In addition, the remaining powder was treated in the same manner as in Example 1, granulated by adding Dex) IJ-N 301 to the concentrated liquid, and the diluted carbon dioxide extract was sprayed, and the natural aroma components were attached. A similar sensory test was conducted using Sample E (seasoning of the present invention) and Sample F, which was obtained by extracting hot water, concentrating, and granulating the bonito flakes that had not been subjected to carbon dioxide extraction treatment under the same conditions. All 10 members of the panel were sample E.
It was judged that the characteristic aroma of bonito flakes is strong and desirable.
なお、本発明の製法で得られた調味料には、必要に応じ
てグルタミン酸ソーダ、ｊ′−イノシン酸等の化学調味
料やコンブエキスなどを添加し、呈味性を向上させるこ
ともできる。In addition, chemical seasonings such as sodium glutamate and j'-inosinic acid, kelp extract, etc. can be added to the seasoning obtained by the production method of the present invention, if necessary, to improve the taste.
以上説明したように、この発明の調味料の製法は、加工
魚類を液化状態あるいは超臨界状態の二酸化炭素で処理
し、加工魚類の天然香気成分を予め抽出、回収しておき
、残渣よシ呈味料を製造し、との呈味料に二酸化炭素中
の天然香気成分を二酸化炭素の減圧操作によって析出さ
せて賦香させる程で再び賦香させているので、呈味料製
造過程で天然香気成分が損われることがなく、得られる
調味料は、加工魚類の本来の豊かな香味を持つものとな
る。As explained above, the method for producing the seasoning of the present invention involves treating processed fish with carbon dioxide in a liquefied or supercritical state, extracting and recovering the natural aroma components of the processed fish in advance, and removing the residue from the process. The natural aroma components in carbon dioxide are precipitated into the flavoring agent by depressurizing the carbon dioxide, and the flavoring is re-enriched. The ingredients are not damaged, and the resulting seasoning has the original rich flavor of processed fish.
また、天然香気成分１矢、不活性の二酸化炭素によ如低
温で抽出回収するので抽出過程による天然香気成分の劣
化、変質がなく、回収率が高い。さらに、呈味料製造過
程においては、予め天然香気′ 成分が除かれ
ているので、よシ苛酷な温度条件が適用でき、工程の簡
略化、短縮化が計られる。Furthermore, since one natural aroma component is extracted and recovered at a low temperature using inert carbon dioxide, there is no deterioration or alteration of the natural aroma component during the extraction process, resulting in a high recovery rate. Furthermore, since natural aroma components are removed in advance in the flavoring production process, harsher temperature conditions can be applied, simplifying and shortening the process.
また、呈味料に天然香気成分を賦香させるＫは、抽出溶
媒に液状あるいは超臨界状態の二酸化炭素を選んだため
、単に減圧操作だけでよく、操作が容易であるとともに
操作中に天然香気成分が劣化するよう万とともない。さ
らに、二酸化炭素は食品衛生上全く無害であり、製品ｔ
ｌｌｉｌ味料が食品衛生上の問題を招くことも々い。In addition, K, which imparts natural aroma components to the flavoring agent, chose liquid or supercritical carbon dioxide as the extraction solvent, so it is easy to operate and only requires a vacuum operation, and the natural aroma is released during the operation. There is no way to prevent the ingredients from deteriorating. Furthermore, carbon dioxide is completely harmless in terms of food hygiene, and
llil flavoring agents often cause food hygiene problems.
Claims (1)
を液化状態あるいは超臨界状態の二酸化炭素で処理して
前記加工魚類中の天然香気成分を二酸化炭素中に抽出、
回収する工程と、 （ロ）上記処理後の残渣から前記加工魚類の呈味成分を
有する呈味料を得る工程と、 Ｇ＝） 上記二酸化炭素中に抽出した天然香気成分を
二酸化炭素の減圧操作によって析出させ、上記呈味料に
賦香させて天然香気を有する調味料を得る工程とからな
る調味料の製法。[Scope of Claims] (a) Processed fish such as dried bonito and dried fish and dried sardines are treated with carbon dioxide in a liquefied or supercritical state to remove the natural aroma components in the processed fish in the carbon dioxide. Extracted to,
(B) A step of obtaining a flavoring agent having the taste components of the processed fish from the residue after the above treatment; A method for producing a seasoning, which comprises the steps of precipitating the seasoning and adding flavor to the flavoring agent to obtain a seasoning having a natural aroma.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58106076A JPS59232064A (en) | 1983-06-14 | 1983-06-14 | Preparation of seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58106076A JPS59232064A (en) | 1983-06-14 | 1983-06-14 | Preparation of seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59232064A true JPS59232064A (en) | 1984-12-26 |
| JPH0472498B2 JPH0472498B2 (en) | 1992-11-18 |
Family
ID=14424497
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58106076A Granted JPS59232064A (en) | 1983-06-14 | 1983-06-14 | Preparation of seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59232064A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6269965A (en) * | 1985-09-20 | 1987-03-31 | Seitetsu Kagaku Co Ltd | Seasoning |
| JPS63258558A (en) * | 1987-04-16 | 1988-10-26 | Mori Seiyu Kk | Extraction and separation of red pepper essence, hot essence and red dyestuff from fed pepper |
| JPH02283256A (en) * | 1988-12-13 | 1990-11-20 | T Hasegawa Co Ltd | Production of flavor of crustacea |
| JPH04214799A (en) * | 1990-11-22 | 1992-08-05 | T Hasegawa Co Ltd | Production of novel vanilla extract |
| US5190784A (en) * | 1991-12-11 | 1993-03-02 | Alfredo Cirello | Method for making salmon and crawfish flavoring compositions |
| JP2007229590A (en) * | 2006-02-28 | 2007-09-13 | Shonan Koryo Kk | Method for manufacturing extract |
| JP2012005408A (en) * | 2010-06-24 | 2012-01-12 | Tablemark Co Ltd | Method for producing seasoning composition containing dried fish extract |
| JP2017176114A (en) * | 2016-03-31 | 2017-10-05 | 富士フレーバー株式会社 | Food and drink having an enhanced milk feeling and method for producing the same, food and drink composition therefor and method for enhancing milk feeling of food and drink |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4844864A (en) * | 1971-09-04 | 1973-06-27 | ||
| JPS5133185A (en) * | 1974-01-29 | 1976-03-22 | Givaudan & Cie Sa | |
| JPS5874797A (en) * | 1981-09-18 | 1983-05-06 | エス・カ−・ヴエ−・トロ−スベルク・アクチエンゲゼルシヤフト | Extraction of aroma substance from vanilla shell |
-
1983
- 1983-06-14 JP JP58106076A patent/JPS59232064A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4844864A (en) * | 1971-09-04 | 1973-06-27 | ||
| JPS5133185A (en) * | 1974-01-29 | 1976-03-22 | Givaudan & Cie Sa | |
| JPS5874797A (en) * | 1981-09-18 | 1983-05-06 | エス・カ−・ヴエ−・トロ−スベルク・アクチエンゲゼルシヤフト | Extraction of aroma substance from vanilla shell |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6269965A (en) * | 1985-09-20 | 1987-03-31 | Seitetsu Kagaku Co Ltd | Seasoning |
| JPS63258558A (en) * | 1987-04-16 | 1988-10-26 | Mori Seiyu Kk | Extraction and separation of red pepper essence, hot essence and red dyestuff from fed pepper |
| JPH02283256A (en) * | 1988-12-13 | 1990-11-20 | T Hasegawa Co Ltd | Production of flavor of crustacea |
| JPH04214799A (en) * | 1990-11-22 | 1992-08-05 | T Hasegawa Co Ltd | Production of novel vanilla extract |
| US5190784A (en) * | 1991-12-11 | 1993-03-02 | Alfredo Cirello | Method for making salmon and crawfish flavoring compositions |
| JP2007229590A (en) * | 2006-02-28 | 2007-09-13 | Shonan Koryo Kk | Method for manufacturing extract |
| JP2012005408A (en) * | 2010-06-24 | 2012-01-12 | Tablemark Co Ltd | Method for producing seasoning composition containing dried fish extract |
| JP2017176114A (en) * | 2016-03-31 | 2017-10-05 | 富士フレーバー株式会社 | Food and drink having an enhanced milk feeling and method for producing the same, food and drink composition therefor and method for enhancing milk feeling of food and drink |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0472498B2 (en) | 1992-11-18 |
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