JPS57159465A - Preparation of powdery seasoning essence - Google Patents

Preparation of powdery seasoning essence

Info

Publication number
JPS57159465A
JPS57159465A JP56044977A JP4497781A JPS57159465A JP S57159465 A JPS57159465 A JP S57159465A JP 56044977 A JP56044977 A JP 56044977A JP 4497781 A JP4497781 A JP 4497781A JP S57159465 A JPS57159465 A JP S57159465A
Authority
JP
Japan
Prior art keywords
essence
preparation
seasoning
seasoning essence
added
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
JP56044977A
Other languages
Japanese (ja)
Other versions
JPS6348512B2 (en
Inventor
Eiichiro Suzuki
Shinya Nagashima
Tetsuji Shimizu
Hidekuni Tanegashima
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 JP56044977A priority Critical patent/JPS57159465A/en
Publication of JPS57159465A publication Critical patent/JPS57159465A/en
Publication of JPS6348512B2 publication Critical patent/JPS6348512B2/ja
Granted legal-status Critical Current

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  • Seasonings (AREA)

Abstract

PURPOSE: To prepare powdery seasoning essence having good flavor and improved solubility, by adjusting an unfrozen water ratio at low temperature and by lyophilizing it in the presence of a polysacchride.
CONSTITUTION: Water is added to seasoning essence such as meat essence, essence of fishes and shellfishes, containing salt, a water content of the essence is adjusted to 60W90wt% and the unfrozen water ratio of the cooking essence at -30°C is made ≤40wt%. 1W30wt%, preferably 5W25wt% polysaccharide such as dextrin, carrageenan, etc. based on the solid amount of the seasoning essence is added to it and lyophilized.
COPYRIGHT: (C)1982,JPO&Japio
JP56044977A 1981-03-27 1981-03-27 Preparation of powdery seasoning essence Granted JPS57159465A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56044977A JPS57159465A (en) 1981-03-27 1981-03-27 Preparation of powdery seasoning essence

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56044977A JPS57159465A (en) 1981-03-27 1981-03-27 Preparation of powdery seasoning essence

Publications (2)

Publication Number Publication Date
JPS57159465A true JPS57159465A (en) 1982-10-01
JPS6348512B2 JPS6348512B2 (en) 1988-09-29

Family

ID=12706523

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56044977A Granted JPS57159465A (en) 1981-03-27 1981-03-27 Preparation of powdery seasoning essence

Country Status (1)

Country Link
JP (1) JPS57159465A (en)

Also Published As

Publication number Publication date
JPS6348512B2 (en) 1988-09-29

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