JP5876223B2 - Mix for non-fermented baked confectionery - Google Patents
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- JP5876223B2 JP5876223B2 JP2011041363A JP2011041363A JP5876223B2 JP 5876223 B2 JP5876223 B2 JP 5876223B2 JP 2011041363 A JP2011041363 A JP 2011041363A JP 2011041363 A JP2011041363 A JP 2011041363A JP 5876223 B2 JP5876223 B2 JP 5876223B2
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- 235000009508 confectionery Nutrition 0.000 title claims description 41
- 239000000203 mixture Substances 0.000 claims description 36
- 235000013312 flour Nutrition 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 20
- 235000012773 waffles Nutrition 0.000 claims description 13
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 241000894007 species Species 0.000 claims description 9
- 229920000881 Modified starch Polymers 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 229920001353 Dextrin Polymers 0.000 claims description 4
- 239000004375 Dextrin Substances 0.000 claims description 4
- 235000019425 dextrin Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 244000025221 Humulus lupulus Species 0.000 claims description 2
- 241001303601 Rosacea Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 20
- 235000019634 flavors Nutrition 0.000 description 20
- 238000000855 fermentation Methods 0.000 description 11
- 230000004151 fermentation Effects 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 8
- 235000013601 eggs Nutrition 0.000 description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000011812 mixed powder Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 230000008961 swelling Effects 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 235000012489 doughnuts Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- -1 etc. Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- AIHDCSAXVMAMJH-GFBKWZILSA-N levan Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(CO[C@@H]2[C@H]([C@H](O)[C@@](O)(CO)O2)O)O1 AIHDCSAXVMAMJH-GFBKWZILSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
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- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、ベルギーワッフルなどのイースト発酵して製造される焼き菓子類を、発酵させずに製造することができる非発酵焼き菓子類用ミックスに関する。詳細には、イースト発酵が不要でありながら小麦粉が発酵したような独特な好ましい風味や小麦粉本来の風味に富み、しかも口溶けがよいなど食感に優れる焼き菓子を簡単に製造することができる非発酵焼き菓子類用ミックスに関する。本発明はまた、当該焼き菓子類用ミックスを用いて得られた非発酵焼き菓子類に関する。 The present invention relates to a non-fermented baked confectionery mix that can be produced without fermenting baked confectionery produced by yeast fermentation such as Belgian waffles. In detail, non-fermentation that can easily produce baked confectionery that is excellent in texture, such as a unique preferred flavor that flour is fermented while yeast fermentation is unnecessary, rich in the original flavor of flour, and good melting in the mouth It relates to a mix for baked goods. The present invention also relates to non-fermented baked confectionery obtained using the baked confectionery mix.
イースト発酵して製造される焼き菓子類は、小麦粉に、油脂、卵、牛乳、砂糖などの原料にイーストを添加し、次いで混捏した生地を醗酵させ、この生地を格子模様などを刻んだ２枚の鉄板に挟んで、あるいは天板の上で焼き上げたり、カップなどに充填してオーブンで焼成した焼き菓子である。その一つとして２枚の鉄板に挟んで焼き上げたものは、ベルギーのものが有名であることから、「ベルギーワッフル」とも呼ばれている。しかしこれらは、生地の混捏と発酵に手間と時間が掛かり、店舗や家庭などでななかなか手軽に作れない。このため、イースト発酵させるかわりに膨張剤を用いた焼き菓子類用ミックスが提供されているが、発酵した生地を用いたものと比べると、風味や食味に劣るだけでなく、口溶けなど食感も十分なものとはいえないという問題があった。 Baked confectionery produced by yeast fermentation is made by adding yeast to raw materials such as fats, eggs, milk and sugar to wheat flour, then fermenting the kneaded dough, and then chopping the dough into two pieces It is a baked confectionery that is baked on an iron plate, baked on a top plate, filled in a cup or the like, and baked in an oven. As one of them, what is baked between two iron plates is also known as “Belgium Waffle” because it is famous for Belgium. However, it takes time and effort to mix and ferment the dough, and it is difficult to make them at stores and homes. For this reason, a baked confectionery mix using a swelling agent is provided instead of yeast fermentation, but it is not only inferior in flavor and taste, but also has a mouthfeel such as melting in the mouth compared to those using fermented dough There was a problem that it was not enough.
一方、特許文献１には、サワードゥの手法を応用した粉末乃至顆粒状のベーカリー製品用の風味改良剤が記載されており、ドーナツ類やビスケット、クッキーに適用して風味改良効果を発揮することが記載されている。
また、特許文献２には、パネトーネサワードゥを用いた中種を長時間発酵させた生地から発酵ワッフルを製造すること、この発酵ワッフルは風味と食感がよく、保存性が向上することが記載されている。
さらに、特許文献３には、凍結乾燥した中麺を用いたベーカリー製品の製造方法が記載され、ベーカリー製品としてケーキ類やワッフル、ドーナツなどが例示されている。
On the other hand, Patent Document 1 describes a flavor improving agent for powdered or granular bakery products to which the sourdough technique is applied, and it can be applied to donuts, biscuits and cookies to exhibit a flavor improving effect. Have been described.
Patent Document 2 describes that a fermented waffle is produced from a dough obtained by fermenting medium-sized seeds using panettone sourdough for a long time, and that the fermented waffle has a good flavor and texture and improves storage stability. ing.
Furthermore, Patent Document 3 describes a method for producing a bakery product using freeze-dried medium noodles, and examples of the bakery product include cakes, waffles, and donuts.
しかし、上記の技術は、いずれも、生地の混捏工程と発酵工程を必要とするものであるため、製造に手間と時間がかかるという上記問題を解決できていなかった。 However, since all the above techniques require a kneading process and a fermentation process for the dough, the above-mentioned problem of requiring labor and time for production has not been solved.
本発明は、小麦粉が発酵したような好ましい風味と良好な食味とを有し、且つ食感に優れた焼き菓子を簡便な手順で製造することができる、非発酵焼き菓子類用ミックスを提供することを課題としている。 The present invention provides a mix for non-fermented baked confectionery that can produce a baked confectionery having a preferable flavor and a good taste as if the wheat flour is fermented and having an excellent texture, in a simple procedure. It is an issue.
本発明者らは、上記の問題を解決すべく種々研究を重ねた結果、全ミックス中に発酵種粉末を０．１〜４質量％含有するミックスを用いて生地を調製すれば、当該生地を発酵させずに焼き上げても、小麦粉が発酵したような好ましい風味、良好な食味、及び優れた食感を有する焼き菓子類が得られることを見出し、本発明を完成した。 As a result of repeating various studies to solve the above problems, the present inventors prepared the dough using a mix containing 0.1 to 4% by mass of fermented seed powder in the entire mix. It was found that even when baked without fermentation, baked confectionery having a preferable flavor, a good taste, and an excellent texture as if the flour was fermented was obtained, and the present invention was completed.
すなわち、本発明は、全ミックス中に発酵種粉末を０．１〜４質量％含有する非発酵焼き菓子類用ミックスにより、上記課題を解決したものである。
また本発明は、当該ミックスを用いて製造された非発酵焼き菓子類により、上記課題を解決したものである。
That is, this invention solves the said subject with the mix for non-fermented baked confectionery containing 0.1-4 mass% of fermented seed powder in the whole mix.
Moreover, this invention solves the said subject with the non-fermented baked confectionery manufactured using the said mix.
本発明の非発酵焼き菓子類用ミックスを用いれば、生地を発酵させずとも、発酵菓子のように小麦粉が発酵したような独特な好ましい風味や小麦粉本来の風味を有し、且つソフトな歯ごたえと口溶けがよいなどの優れた食感の焼き菓子類を、簡単に製造することができる。 If the mix for non-fermented baked confectionery of the present invention is used, it has a unique preferred flavor such as fermented wheat flour like the fermented confectionery and the original flavor of the flour without softening the dough, and has a soft texture Baked confectionery having excellent texture such as good melting in the mouth can be easily produced.
本発明の非発酵焼き菓子類用ミックスは、全ミックス中に、その乾燥質量を基準として、発酵種粉末を０．１〜４質量％、好ましくは０．２〜２質量％含有する。発酵種粉末の量が０．１質量％未満であると、味気ないなど風味・食味の点で十分ではなく、且つ食感も粉っぽく、口溶けにも劣るようになり易く、他方、発酵種粉末の量が４質量％を超えると、発酵種の風味が強すぎて、焼き菓子としての風味が低下するだけでなく、酸味やエグ味が感じるようになるため好ましくない。 The mix for non-fermented baked confectionery of the present invention contains 0.1 to 4% by mass, preferably 0.2 to 2% by mass, of fermented seed powder based on its dry mass in the entire mix. If the amount of the fermented seed powder is less than 0.1% by mass, it is not sufficient in terms of flavor and taste, such as lacking in taste, and the texture is also powdery, which tends to be inferior to mouth melting, while the fermented seed When the amount of the powder exceeds 4% by mass, the flavor of the fermented seed is too strong, and not only the flavor as a baked confectionery is lowered, but also an acidity and an egg taste are felt, which is not preferable.
上記発酵種粉末の種類としては、従来、製パンに用いられている発酵種の粉末であれば、いずれも使用することができる。発酵種としては、例えば、各種サワー種（小麦サワー種、ライサワー種、ルヴァン種）、ホップス種、パネトーネ種、酒種が挙げられるが、好ましくはサワー種である。当該発酵種粉末は、市販されているものを使用してもよく、又は常法に従って製造することもできる。 As the kind of the fermented seed powder, any fermented seed powder conventionally used for breadmaking can be used. Examples of the fermented species include various sour species (wheat sour species, rice sour species, Levan species), Hops species, panettone species, and liquor species, with the sour species being preferred. The fermented seed powder may be a commercially available one, or can be produced according to a conventional method.
本発明の非発酵焼き菓子類用ミックスには、上述の原料に加えて、さらにデキストリンを添加・配合してもよい。添加・配合量は１〜１０質量％の範囲が好ましく、３〜７質量％がより好ましい。
あるいは、本発明の非発酵焼き菓子類用ミックスには、上述の原料に加えて、さらにα化澱粉を添加・配合してもよい。添加・配合量は１〜１５質量％の範囲が好ましく、５〜１０質量％がより好ましい。α化澱粉としては、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉及びこれらの化工澱粉をα化したものが好ましく、α化タピオカ澱粉、α化ワキシーコーンスターチがより好ましい。
このように、本発明のミックスにさらにデキストリンやα化澱粉を上記の量で配合することにより、上記発酵種粉末との相乗効果により、得られた焼き菓子において小麦粉発酵のような風味や小麦粉本来の風味が向上し、食感においても、粉っぽさがより感じられなくなり、口どけも良く、イースト発酵させたものにより近い風味や食感となるため、好ましい。
In addition to the above-mentioned raw materials, dextrin may be further added and blended in the non-fermented baked confectionery mix of the present invention. The addition / blending amount is preferably in the range of 1 to 10% by mass, more preferably 3 to 7% by mass.
Or in addition to the above-mentioned raw material, you may add and mix | blend pregelatinized starch with the mix for non-fermented baked confectionery of this invention. The addition / blending amount is preferably in the range of 1 to 15 mass%, more preferably 5 to 10 mass%. As the pregelatinized starch, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, and those obtained by pregelatinizing these starches are preferred, and pregelatinized tapioca starch and pregelatinized waxy corn starch are more preferred.
Thus, by adding dextrin and pregelatinized starch in the above amounts to the mix of the present invention, a synergistic effect with the fermented seed powder results in a flavor and flour inherent in the obtained baked confectionery such as flour fermentation. This is preferable because the flavor of the rice is improved, the powdery texture is less felt, the mouthfeel is good, and the flavor and texture are closer to those obtained by yeast fermentation.
本発明の非発酵焼き菓子類用ミックスの原料としては、上記に挙げた原料の他に、一般的な焼き菓子類用ミックスに配合される原料、例えば、小麦粉（薄力粉、中力粉、準強力粉、強力粉）、小麦全粒粉、ライ麦粉、米粉などの穀粉類、及び／又は上記α化澱粉以外のその他の澱粉類；大豆蛋白質、小麦グルテン、卵粉末、脱脂粉乳などの蛋白素材；動植物油脂、粉末油脂などの油脂類；食物繊維、膨張剤、増粘剤、乳化剤、食塩、糖類、甘味料、香辛料、調味料、ビタミン類、等が挙げられる。上記穀粉類としては、小麦粉、米粉が好ましい。
上記ミックス中、上記α化澱粉以外のその他の澱粉類や穀粉類の配合量としては、焼き菓子類の種類によって異なるが、通常は４０〜８０質量％が好ましく、５０〜７０質量％がより好ましい。
As a raw material of the non-fermented baked confectionery mix of the present invention, in addition to the raw materials listed above, a raw material blended in a general baked confectionery mix, for example, wheat flour (thin flour, medium strength flour, semi-strong flour) , Strong flour), wheat flour, rye flour, rice flour, and / or other starches other than the above-mentioned pregelatinized starch; protein materials such as soy protein, wheat gluten, egg powder, skim milk powder; Fats and oils such as fats and oils; dietary fibers, swelling agents, thickeners, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, and the like. As said cereals, wheat flour and rice flour are preferable.
In the mix, the amount of other starches and flours other than the pregelatinized starch varies depending on the type of baked confectionery, but is usually preferably 40 to 80% by mass, more preferably 50 to 70% by mass. .
本発明の非発酵焼き菓子類用ミックスの形態は、焼き菓子類用ミックスとして通常提供される形態であればよく、例えば、粉末、顆粒、液体、等が挙げられるが、粉末及び顆粒が好ましい。 The form of the mix for non-fermented baked confectionery of the present invention may be any form normally provided as a mix for baked confectionery, and examples thereof include powder, granule, liquid, etc., and powder and granule are preferred.
上記本発明の非発酵焼き菓子類用ミックスを用いて生地を調製し、これを発酵させずに焼き上げることにより、本発明の非発酵焼き菓子類を製造することができる。例えば、本発明の非発酵焼き菓子類用ミックスが粉状である場合、これを適量の水、又は必要に応じて卵、糖類、乳、若しくはその他の材料等と混合して生地を調製し、これを発酵させることなくそのまま焼き上げることによって、小麦粉が発酵したような風味や小麦粉本来の風味に富み、しかもソフトな歯ごたえと口溶けがよいなどの優れた食感とを有する焼き菓子類を、簡単に製造することができる。 The non-fermented baked confectionery of the present invention can be produced by preparing a dough using the above-mentioned mix for non-fermented baked confectionery of the present invention and baking it without fermenting it. For example, when the non-fermented baked confectionery mix of the present invention is in a powder form, this is mixed with an appropriate amount of water, or eggs, sugar, milk, or other materials as necessary to prepare a dough, By baking it without fermenting it, it is easy to produce baked confectionery that is rich in the flavor of flour and the original flavor of flour, and has a soft texture and good mouthfeel. Can be manufactured.
本発明の非発酵焼き菓子類用ミックスとしては、ワッフル、焼きドーナツ、ホットケーキ、パンケーキ、ビスコッティ、クグロフ等に対応した配合のミックスを挙げることができる。 As a mix for non-fermented baked confectionery of this invention, the mix of the mixing | blending corresponding to a waffle, a baked donut, a hot cake, pancake, biscotti, kugurof etc. can be mentioned.
一例として、本発明によるワッフル用ミックスとしては、ミックス１００ｇ中に：小麦粉３５〜５５ｇ、好ましくは４０〜５０ｇ；発酵種粉末０．１〜４ｇ、好ましくは０．２〜２ｇ；デキストリン１〜１０ｇ、好ましくは３〜７ｇ；α化澱粉１〜１５ｇ、好ましくは５〜１０ｇを含有し得、さらに残りの成分として、糖類、油脂類、膨張剤、食塩、蛋白質（卵粉末や乳成分）等をあわせて３０〜６０ｇを含有するミックス粉が挙げられる。
このミックス粉１００ｇに対し、水７０〜１００ｇを添加し、必要に応じてさらに糖類、油脂類、膨張剤、食塩、蛋白質（卵、乳等）を添加、混合することによって、ワッフル用の生地を調製することができる。この生地を、発酵させることなく、そのまま型に流し入れ焼き上げることにより、本発明のワッフルが製造される。
As an example, the waffle mix according to the present invention is in 100 g of mix: 35-55 g of flour, preferably 40-50 g; 0.1-4 g of fermented seed powder, preferably 0.2-2 g; 1-10 g of dextrin, Preferably 3 to 7 g; pregelatinized starch 1 to 15 g, preferably 5 to 10 g can be contained, and saccharides, fats and oils, swelling agent, salt, protein (egg powder and milk components), etc. are combined as the remaining components And mixed powder containing 30 to 60 g.
To 100 g of this mixed powder, 70 to 100 g of water is added, and if necessary, saccharides, fats and oils, swelling agents, salt, proteins (egg, milk, etc.) are added and mixed to make a dough for waffles. Can be prepared. The waffle of the present invention is produced by pouring the dough into a mold as it is without fermentation and baking it.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.
実施例１〜６及び比較例１〜３
下記の表１に示す組成を有するミックス粉１００ｇに、水６０ｇおよび全卵２５ｇを添加し、ついでホイッパーを用いて６０秒間ミックスして、焼き菓子用生地を得た。この生地を、発酵させることなく、ワッフル用プレートに適量流し込み、１８５℃で３分間加熱して、焼き菓子（ワッフル）を製造した。
Examples 1-6 and Comparative Examples 1-3
60 g of water and 25 g of whole eggs were added to 100 g of mixed powder having the composition shown in Table 1 below, and then mixed for 60 seconds using a whipper to obtain a baked confectionery dough. An appropriate amount of this dough was poured into a waffle plate without fermentation and heated at 185 ° C. for 3 minutes to produce a baked confectionery (waffle).
試験例１
上記実施例１〜６及び比較例１〜３の焼き菓子について、１０名のパネラーにより、風味・食味及び食感を下記の表２に示す評価基準により評価した。得られた結果の平均を表１に示す。
Test example 1
About the baked confectionery of the said Examples 1-6 and Comparative Examples 1-3, flavor, taste, and food texture were evaluated by the evaluation criteria shown in following Table 2 with 10 panelists. Table 1 shows the average of the obtained results.
実施例７〜１０
下記の表３に示す組成を有するミックス粉を用いた以外は、試験例１と同様にして、焼き菓子（ワッフル）を製造した。
Examples 7-10
A baked confectionery (waffle) was produced in the same manner as in Test Example 1 except that the mixed powder having the composition shown in Table 3 below was used.
試験例２
上記実施例７〜１０の焼き菓子について、風味・食味および食感を表２に示す評価基準により評価した。得られた結果の平均を表３に示す。なお、比較例１の結果を表３に再掲する。
Test example 2
About the baked confectionery of the said Examples 7-10, flavor, the taste, and the food texture were evaluated by the evaluation criteria shown in Table 2. Table 3 shows the average of the obtained results. The results of Comparative Example 1 are shown again in Table 3.
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| JPS58201960A (en) * | 1982-05-19 | 1983-11-25 | Showa Sangyo Kk | Preparation of agent for imparting taste and flavor to food |
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