CN104996954A - Microwave-assisted method for preparing peanut flavored substances by enzymolysis of peanut shells through cellulase - Google Patents
Microwave-assisted method for preparing peanut flavored substances by enzymolysis of peanut shells through cellulase Download PDFInfo
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- CN104996954A CN104996954A CN201510327345.2A CN201510327345A CN104996954A CN 104996954 A CN104996954 A CN 104996954A CN 201510327345 A CN201510327345 A CN 201510327345A CN 104996954 A CN104996954 A CN 104996954A
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- peanut
- microwave
- enzymolysis
- cellulase
- radiation technology
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- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 102
- 241001553178 Arachis glabrata Species 0.000 title claims abstract description 102
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 102
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 102
- 235000020232 peanut Nutrition 0.000 title claims abstract description 102
- 108010059892 Cellulase Proteins 0.000 title claims abstract description 23
- 229940106157 cellulase Drugs 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000000126 substance Substances 0.000 title abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000007864 aqueous solution Substances 0.000 claims abstract description 14
- 239000000284 extract Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000006243 chemical reaction Methods 0.000 claims abstract description 5
- 238000000605 extraction Methods 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims description 36
- 235000019634 flavors Nutrition 0.000 claims description 36
- 239000000463 material Substances 0.000 claims description 34
- 238000005516 engineering process Methods 0.000 claims description 28
- 230000005855 radiation Effects 0.000 claims description 27
- 235000012054 meals Nutrition 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 12
- 238000006555 catalytic reaction Methods 0.000 claims description 10
- 230000007062 hydrolysis Effects 0.000 claims description 10
- 238000006460 hydrolysis reaction Methods 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 239000001913 cellulose Substances 0.000 claims description 6
- 229920002678 cellulose Polymers 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 238000002481 ethanol extraction Methods 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 abstract description 6
- 239000000312 peanut oil Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000015243 ice cream Nutrition 0.000 abstract description 3
- 235000021400 peanut butter Nutrition 0.000 abstract description 3
- 230000002255 enzymatic effect Effects 0.000 abstract 2
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000000413 hydrolysate Substances 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- NBBJYMSMWIIQGU-UHFFFAOYSA-N Propionic aldehyde Chemical compound CCC=O NBBJYMSMWIIQGU-UHFFFAOYSA-N 0.000 description 8
- 235000019441 ethanol Nutrition 0.000 description 6
- 238000011084 recovery Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 231100000683 possible toxicity Toxicity 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a microwave-assisted method for preparing peanut flavored substances by enzymolysis of peanut shells through cellulase. The method comprises the following steps: crushing peanut shells, adding an aqueous solution, performing microwave pretreatment on the crushed peanut shells and the aqueous solution, adding cellulase for enzymolysis treatment, performing a heat treatment reaction on the treated enzymatic hydrolysate, extracting the heated enzymatic hydrolysate with ethanol by using microwaves in an assisting manner, concentrating the extract liquor, drying the concentrated liquor so as to obtain peanut flavored substances. The method for preparing the peanut flavored substances in high efficiency, provided by the invention, is high in extraction rate and low in cost; the prepared peanut flavored substances are strong in fragrance, and can be widely used for food industry, such as peanut butter, peanut oil, peanut beverages and peanut ice creams.
Description
Technical field
The present invention relates to a kind of method that microwave radiation technology cellulase hydrolysis peanut shell prepares peanut flavor material, belong to peanut processing byproduct active material extractive technique field.
Background technology
Peanut is one of main oil crops of China, and wide in northern China cultivated area, yield is large.Shelled peanut is about 3:1 with the ratio of shell, every year because oil expression all can produce a large amount of peanut shells.These peanut shells only have fraction producing fodder, and major part is then used as burning bavin or is abandoned.This not only causes the waste of resource, and have impact on the raising of plantation peanut comprehensive benefit.For improving the utilization rate of resource and the comprehensive benefit of peanut cultivation, very necessary to the further intensive processing of peanut shell.
Current people pursue " natural " in food and drink, " green " starts to become a kind of fashion.Natural flavour mountaineous material utilizes the natural material such as animals and plants, microorganism to form through physics or the manufacture of biological processing method.There is the features such as green, natural, safety, environmental protection; And the potential toxicity of chemical synthesis flavor substance makes it not have development prospect; Peanut flavor material has the fragrance of peanut uniqueness, is widely used in the food industry such as peanut butter, peanut oil, peanut beverage and peanut ice cream, has great market potential.
There is the correlation technique extracting peanut flavor material in shelled peanut or peanut meal at present, as CN102783629A discloses the method that natural thermal response prepares peanut essence.The method is raw material with shelled peanut, and there is abundant fatty acid in shelled peanut, in thermal response, long-chain unsaturated fatty acid decomposes, thus produces the harmful material of the human body such as organic aldehyde, organic acid; CN103284116A discloses a kind of method utilizing cold press peanut meal enzymolysis peanut oil flavor substance, flavor substance directly extracts with peanut oil by the method, exist extraction yield low, not easily to store and the shortcoming such as transport, and range of application is narrow, can only be used for the interpolation of peanut oil; At present there are no being that raw material system utilizes microwave radiation technology to prepare peanut flavor material research report with peanut shell.
Summary of the invention
In order to improve utilization rate and the economic worth of peanut shell and solve the low problem of peanut flavor material recovery rate, the invention provides a kind of method that microwave radiation technology cellulase hydrolysis peanut shell prepares peanut flavor material, utilize peanut processing discarded object peanut shell to prepare peanut flavor material, microwave radiation technology pretreatment peanut shell, microwave radiation technology cellulase degradation peanut shell, microwave auxiliary extraction prepare peanut flavor material simultaneously.
For achieving the above object, the technical solution adopted in the present invention is: microwave radiation technology pretreatment, microwave radiation technology cellulase degradation, heat treatment, Microwave-Assisted Ethanol abstraction technique obtain peanut flavor material, and its step comprises:
One, peanut shell is pulverized, and adds the aqueous solution and carries out Microwave Pretreatment;
Two, add cellulase and carry out the process of microwave radiation technology enzymolysis;
Three, the enzymolysis liquid after processing is after heat treatment reaction, and with ethanol by microwave auxiliary extraction, extract obtains peanut flavor material through concentrated, dry.
Preferably, the peanut shell described in method step one that a kind of microwave radiation technology cellulase hydrolysis peanut shell prepares peanut flavor material is pulverized, cross 40 mesh sieves, obtain peanut hull meal, by peanut hull meal and pH be 4.5 the aqueous solution mix in the ratio of 1:15, in Microwave synthesize/catalysis instrument, carry out pretreatment, pretreatment condition is microwave power is 450-650w, microwave temperature is 50-60 DEG C, and the microwave time is 7-10min.
Preferably, the cellulose enzyme activity added described in method step two that a kind of microwave radiation technology cellulase hydrolysis peanut shell prepares peanut flavor material is 4500U/g, cellulase addition is 0.3-0.8%, microwave radiation technology enzymolysis condition is microwave power 800-1000w, temperature 50-60 DEG C, enzymolysis time 10-15min.
Preferably, the heat treatment reaction condition described in method step three that a kind of microwave radiation technology cellulase hydrolysis peanut shell prepares peanut flavor material is that enzymolysis liquid reacts 2-3.5h at 95-115 DEG C, Microwave-Assisted Ethanol extraction conditions is microwave power is 300-450w, microwave temperature is 40-50 DEG C, the microwave time is 5-6min, Vacuum Concentration condition is vacuum 0.1MPa, temperature 40-50 DEG C.
The invention has the beneficial effects as follows: according to the present invention, the peanut flavor material that recovery rate is high, with low cost, fragrance is dense can be provided, can be widely used in the food industry such as peanut butter, peanut oil, peanut beverage and peanut ice cream.
Detailed description of the invention
embodiment 1
100g peanut shell is pulverized, crosses 40 mesh sieves, obtain peanut hull meal; Be the aqueous solution of 4.5 by the pH of peanut hull meal and 1.5L, in Microwave synthesize/catalysis instrument, with microwave power 450w, microwave temperature 50 DEG C of conditions, microwave radiation technology pretreatment 10min; The peanut shell aqueous solution of microwave treatment adds 0.5g cellulase (cellulose enzyme activity is 4500U/g), with microwave power 800w, and microwave temperature 50 DEG C of conditions, microwave radiation technology enzymolysis 15min; Enzymolysis liquid is reacted 3.5h at 95 DEG C, adds the absolute ethyl alcohol with enzymolysis liquid same volume, in Microwave synthesize/catalysis instrument, with microwave power 300w, microwave temperature 50 DEG C of conditions, Microwave-Assisted Ethanol lixiviate 5min; By extract at vacuum 0.1Mpa, Vacuum Concentration under temperature 45 C condition, concentrate freeze-drying obtains peanut flavor material.Peanut flavor material recovery rate under the present embodiment condition is 0.84%; In this peanut flavor material, 2-isopropyl-3-IBMP mass percentage is 15.89%, and quality of acetic acid percentage composition is 10.13%, 3-(methyl mercapto) propionic aldehyde mass percentage is 12.43%.
embodiment 2
100g peanut shell is pulverized, crosses 40 mesh sieves, obtain peanut hull meal; Be the aqueous solution of 4.5 by the pH of peanut hull meal and 1.5L, in Microwave synthesize/catalysis instrument, with microwave power 650w, microwave temperature 60 DEG C of conditions, microwave radiation technology pretreatment 10min; The peanut shell aqueous solution of microwave treatment adds 0.8g cellulase (cellulose enzyme activity is 4500U/g), with microwave power 1000w, and microwave temperature 60 DEG C of conditions, microwave radiation technology enzymolysis 10min; Enzymolysis liquid is reacted 3.5h at 115 DEG C, adds the absolute ethyl alcohol with enzymolysis liquid same volume, in Microwave synthesize/catalysis instrument, with microwave power 450w, microwave temperature 50 DEG C of conditions, Microwave-Assisted Ethanol lixiviate 6min; By extract at vacuum 0.1Mpa, Vacuum Concentration under temperature 50 C condition, concentrate freeze-drying obtains peanut flavor material.Peanut flavor material recovery rate under the present embodiment condition is 0.91%; In this peanut flavor material, 2-isopropyl-3-IBMP mass percentage is 16.73%, and quality of acetic acid percentage composition is 9.15%, 3-(methyl mercapto) propionic aldehyde mass percentage is 13.91%.
embodiment 3
100g peanut shell is pulverized, crosses 40 mesh sieves, obtain peanut hull meal; Be the aqueous solution of 4.5 by the pH of peanut hull meal and 1.5L, in Microwave synthesize/catalysis instrument, with microwave power 500w, microwave temperature 54 DEG C of conditions, microwave radiation technology pretreatment 7min; The peanut shell aqueous solution of microwave treatment adds 0.3g cellulase (cellulose enzyme activity is 4500U/g), with microwave power 900w, and microwave temperature 54 DEG C of conditions, microwave radiation technology enzymolysis 12min; Enzymolysis liquid is reacted 2h at 100 DEG C, adds the absolute ethyl alcohol with enzymolysis liquid same volume, in Microwave synthesize/catalysis instrument, with microwave power 350w, microwave temperature 40 DEG C of conditions, Microwave-Assisted Ethanol lixiviate 5min; By extract at vacuum 0.1Mpa, Vacuum Concentration under temperature 40 DEG C of conditions, concentrate freeze-drying obtains peanut flavor material.Peanut flavor material recovery rate under the present embodiment condition is 0.62%; In this peanut flavor material, 2-isopropyl-3-IBMP mass percentage is 14.11%, and quality of acetic acid percentage composition is 11.37%, 3-(methyl mercapto) propionic aldehyde mass percentage is 12.07%.
embodiment 4
100g peanut shell is pulverized, crosses 40 mesh sieves, obtain peanut hull meal; Be the aqueous solution of 4.5 by the pH of peanut hull meal and 1.5L, in Microwave synthesize/catalysis instrument, with microwave power 600w, microwave temperature 58 DEG C of conditions, microwave radiation technology pretreatment 8min; The peanut shell aqueous solution of microwave treatment adds 0.6g cellulase (cellulose enzyme activity is 4500U/g), with microwave power 1000w, and microwave temperature 58 DEG C of conditions, microwave radiation technology enzymolysis 14min; Enzymolysis liquid is reacted 3h at 105 DEG C, adds the absolute ethyl alcohol with enzymolysis liquid same volume, in Microwave synthesize/catalysis instrument, with microwave power 400w, microwave temperature 45 DEG C of conditions, Microwave-Assisted Ethanol lixiviate 6min; By extract at vacuum 0.1Mpa, Vacuum Concentration under temperature 45 C condition, concentrate freeze-drying obtains peanut flavor material.Peanut flavor material recovery rate under the present embodiment condition is 0.75%; In this peanut flavor material, 2-isopropyl-3-IBMP mass percentage is 16.03%, and quality of acetic acid percentage composition is 10.22%, 3-(methyl mercapto) propionic aldehyde mass percentage is 11.58%.
The above, be only the specific embodiment of the present invention, is not limited thereto, and is anyly familiar with those skilled in the art in the technical scope that the present invention discloses, and can expect change easily or replace, all should be encompassed within protection scope of the present invention.
Claims (4)
1. microwave radiation technology cellulase hydrolysis peanut shell prepares a method for peanut flavor material, comprises the following steps: (1) peanut shell is pulverized, and adds the aqueous solution and carries out Microwave Pretreatment; (2) add cellulase and carry out the process of microwave radiation technology enzymolysis; (3) enzymolysis liquid after processing is after heat treatment reaction, and with ethanol by microwave auxiliary extraction, extract obtains peanut flavor material through concentrated, dry.
2. a kind of microwave radiation technology cellulase hydrolysis peanut shell according to claim 1 prepares the method for peanut flavor material, it is characterized in that, peanut shell described in step (1) is pulverized, crossing 40 mesh sieves, obtain peanut hull meal, is that the aqueous solution of 4.5 mixes in the ratio of 1:15 by peanut hull meal and pH, pretreatment is carried out in Microwave synthesize/catalysis instrument, pretreatment condition is microwave power is 450-650w, and microwave temperature is 50-60 DEG C, and the microwave time is 7-10min.
3. a kind of microwave radiation technology cellulase hydrolysis peanut shell according to claim 1 prepares the method for peanut flavor material, it is characterized in that, the cellulose enzyme activity added described in step (2) is 4500U/g, cellulase addition is 0.3-0.8%, microwave radiation technology enzymolysis condition is microwave power 800-1000w, temperature 50-60 DEG C, enzymolysis time 10-15min.
4. a kind of microwave radiation technology cellulase hydrolysis peanut shell according to claim 1 prepares the method for peanut flavor material, it is characterized in that, heat treatment reaction condition described in step (3) is that enzymolysis liquid reacts 2-3.5h at 95-115 DEG C, Microwave-Assisted Ethanol extraction conditions is microwave power is 300-450w, microwave temperature is 40-50 DEG C, the microwave time is 5-6min, and Vacuum Concentration condition is vacuum 0.1MPa, temperature 40-50 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510327345.2A CN104996954A (en) | 2015-06-15 | 2015-06-15 | Microwave-assisted method for preparing peanut flavored substances by enzymolysis of peanut shells through cellulase |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510327345.2A CN104996954A (en) | 2015-06-15 | 2015-06-15 | Microwave-assisted method for preparing peanut flavored substances by enzymolysis of peanut shells through cellulase |
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| CN104996954A true CN104996954A (en) | 2015-10-28 |
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| CN201510327345.2A Pending CN104996954A (en) | 2015-06-15 | 2015-06-15 | Microwave-assisted method for preparing peanut flavored substances by enzymolysis of peanut shells through cellulase |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106652A (en) * | 2016-07-20 | 2016-11-16 | 合肥吴复和食品有限公司 | Os Sus domestica based on natural peanut taste essence health care peanut taste crisp short cakes with sesame and preparation method thereof |
| CN106262955A (en) * | 2016-09-24 | 2017-01-04 | 青岛嘉瑞生物技术有限公司 | A kind of method preparing Herba suadeae glaucae dietary fiber |
| CN106387925A (en) * | 2016-09-16 | 2017-02-15 | 青岛嘉瑞生物技术有限公司 | Method for preparing dietary fibers from salicornia stalks by biological method |
| JP7428224B2 (en) | 2016-10-31 | 2024-02-06 | 不二製油グループ本社株式会社 | Flavor enhancer and method for extracting active ingredients that enhance the flavor of foods from beans |
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| US3978866A (en) * | 1974-09-03 | 1976-09-07 | R. J. Reynolds Tobacco Company | Smoking compositions |
| CN102805352A (en) * | 2012-08-28 | 2012-12-05 | 东北农业大学 | Method for extracting soybean dietary fibers from residues of water enzyme method |
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2015
- 2015-06-15 CN CN201510327345.2A patent/CN104996954A/en active Pending
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| CN102805352A (en) * | 2012-08-28 | 2012-12-05 | 东北农业大学 | Method for extracting soybean dietary fibers from residues of water enzyme method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106652A (en) * | 2016-07-20 | 2016-11-16 | 合肥吴复和食品有限公司 | Os Sus domestica based on natural peanut taste essence health care peanut taste crisp short cakes with sesame and preparation method thereof |
| CN106387925A (en) * | 2016-09-16 | 2017-02-15 | 青岛嘉瑞生物技术有限公司 | Method for preparing dietary fibers from salicornia stalks by biological method |
| CN106262955A (en) * | 2016-09-24 | 2017-01-04 | 青岛嘉瑞生物技术有限公司 | A kind of method preparing Herba suadeae glaucae dietary fiber |
| CN106262955B (en) * | 2016-09-24 | 2020-06-19 | 深圳市益百分实业有限公司 | Method for preparing common seepweed herb dietary fiber |
| JP7428224B2 (en) | 2016-10-31 | 2024-02-06 | 不二製油グループ本社株式会社 | Flavor enhancer and method for extracting active ingredients that enhance the flavor of foods from beans |
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Application publication date: 20151028 |