JPS5672661A - Preparation of novel seasoning having flavor of shrimp - Google Patents

Preparation of novel seasoning having flavor of shrimp

Info

Publication number
JPS5672661A
JPS5672661A JP14980979A JP14980979A JPS5672661A JP S5672661 A JPS5672661 A JP S5672661A JP 14980979 A JP14980979 A JP 14980979A JP 14980979 A JP14980979 A JP 14980979A JP S5672661 A JPS5672661 A JP S5672661A
Authority
JP
Japan
Prior art keywords
shrimp
extract
flavor
preparation
krill
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.)
Pending
Application number
JP14980979A
Other languages
Japanese (ja)
Inventor
Tetsuji Shimizu
Kohei Hashimoto
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP14980979A priority Critical patent/JPS5672661A/en
Publication of JPS5672661A publication Critical patent/JPS5672661A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To prepare a seasoning having a taste and flavor unique to the flesh of a natural shrimp and rich in natural feeling, by mixing a krill extract with an extract of a shrimp shell.
CONSTITUTION: A krill extract obtained by extraction, autolysis, decomposition with an acid or enzymolysis, preferably the autolysis at 50°C for 4hr, is mixed with an extract of a shirimp shell remaining after the removal of the flesh from an edible shrimp, e.g. an extract with hot water, an organic solvent or dilute acid, as a solid in an amount of 2W20% based on the krill extract.
COPYRIGHT: (C)1981,JPO&Japio
JP14980979A 1979-11-19 1979-11-19 Preparation of novel seasoning having flavor of shrimp Pending JPS5672661A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14980979A JPS5672661A (en) 1979-11-19 1979-11-19 Preparation of novel seasoning having flavor of shrimp

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14980979A JPS5672661A (en) 1979-11-19 1979-11-19 Preparation of novel seasoning having flavor of shrimp

Publications (1)

Publication Number Publication Date
JPS5672661A true JPS5672661A (en) 1981-06-16

Family

ID=15483177

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14980979A Pending JPS5672661A (en) 1979-11-19 1979-11-19 Preparation of novel seasoning having flavor of shrimp

Country Status (1)

Country Link
JP (1) JPS5672661A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3206189A1 (en) 1982-02-20 1983-09-08 Maizena Gmbh, 2000 Hamburg GIANT CAPABILITY DRY PRODUCT AND METHOD FOR THE PRODUCTION THEREOF
JPS61260857A (en) * 1985-05-13 1986-11-19 Kowa Kogyo:Kk Use of krill extract
CN102551016A (en) * 2012-02-09 2012-07-11 广西轻工业科学技术研究院 Granular type flavoring prepared from shrimp and preparation method thereof
WO2014054705A1 (en) * 2012-10-02 2014-04-10 高砂香料工業株式会社 Shrimp flavor composition and shrimp flavor enhancer

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3206189A1 (en) 1982-02-20 1983-09-08 Maizena Gmbh, 2000 Hamburg GIANT CAPABILITY DRY PRODUCT AND METHOD FOR THE PRODUCTION THEREOF
JPS61260857A (en) * 1985-05-13 1986-11-19 Kowa Kogyo:Kk Use of krill extract
CN102551016A (en) * 2012-02-09 2012-07-11 广西轻工业科学技术研究院 Granular type flavoring prepared from shrimp and preparation method thereof
WO2014054705A1 (en) * 2012-10-02 2014-04-10 高砂香料工業株式会社 Shrimp flavor composition and shrimp flavor enhancer

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