JPS5648865A - Method of modifying taste and odor and increasing relish of flavor - Google Patents

Method of modifying taste and odor and increasing relish of flavor

Info

Publication number
JPS5648865A
JPS5648865A JP12276179A JP12276179A JPS5648865A JP S5648865 A JPS5648865 A JP S5648865A JP 12276179 A JP12276179 A JP 12276179A JP 12276179 A JP12276179 A JP 12276179A JP S5648865 A JPS5648865 A JP S5648865A
Authority
JP
Japan
Prior art keywords
flavor
rice
relish
odor
protein
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
JP12276179A
Other languages
Japanese (ja)
Other versions
JPS597304B2 (en
Inventor
Shintaro Yamaoka
Korei Iwata
Shunsaku Nakano
Masao Tsuchida
Shinji Nagatomo
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.)
Toyotama Koryo Co Ltd
Japan Maize Products Co Ltd
Nihon Shokuhin Kako Co Ltd
Original Assignee
Toyotama Koryo Co Ltd
Japan Maize Products Co Ltd
Nihon Shokuhin Kako Co Ltd
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 Toyotama Koryo Co Ltd, Japan Maize Products Co Ltd, Nihon Shokuhin Kako Co Ltd filed Critical Toyotama Koryo Co Ltd
Priority to JP54122761A priority Critical patent/JPS597304B2/en
Publication of JPS5648865A publication Critical patent/JPS5648865A/en
Publication of JPS597304B2 publication Critical patent/JPS597304B2/en
Expired legal-status Critical Current

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  • Seasonings (AREA)

Abstract

PURPOSE: A flavor precursor is added to a flavor that is obtained from an animal or plant containing protein and they are heat treated to modify the disagreeable taste and odor and increase the relish of the flavor.
CONSTITUTION: A flavor precursor consisting of reducing mono- or oligosaccharides and crude rice protein is added to a flavor of essence of powder containing protein obtained from an animal or plant and they are heated treated. As the crude rice protein, is used a product that is obtained by extracting glutinous rice, nonglutinous rice or their rice bran with an acid or alkali and removing the lipid from the extract with an organic solvent. The reducing mono- or oligosaccharide is, e.g., glucose, fructose, maltose, lactose, maltotriose.
COPYRIGHT: (C)1981,JPO&Japio
JP54122761A 1979-09-25 1979-09-25 Methods for flavoring, flavoring, and enhancing flavor of seasonings Expired JPS597304B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54122761A JPS597304B2 (en) 1979-09-25 1979-09-25 Methods for flavoring, flavoring, and enhancing flavor of seasonings

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54122761A JPS597304B2 (en) 1979-09-25 1979-09-25 Methods for flavoring, flavoring, and enhancing flavor of seasonings

Publications (2)

Publication Number Publication Date
JPS5648865A true JPS5648865A (en) 1981-05-02
JPS597304B2 JPS597304B2 (en) 1984-02-17

Family

ID=14843952

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54122761A Expired JPS597304B2 (en) 1979-09-25 1979-09-25 Methods for flavoring, flavoring, and enhancing flavor of seasonings

Country Status (1)

Country Link
JP (1) JPS597304B2 (en)

Also Published As

Publication number Publication date
JPS597304B2 (en) 1984-02-17

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