LIQUID SEASONING

• Main Authors: INADA SHIYOUSHICHIROU, OGASAWARA JOJI, HAMAYA KAZUHIRO, NOUCHI REIKICHI
• Format: Patent
• Language: English
• Published: 24.05.1989
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE:To obtain a pure natural liquid seasoning, flavored with dried bonito and having excellent flavor and water dispersibility, by extracting crude 'FUSHI' (dried and smoked fish meat) or smoked bonito and blending the resultant oily smoked bonito extract with a water-soluble low-molecular weight peptide. CONSTITUTION:Crude 'FUSHI' obtained in producing dried bonito, marginal material or small pieces of smoked bonito formed as a by-product in a step for processing bonito subjected to roasting and drying treatment are extracted using carbon dioxide in a subcritical or supercritical state used as an extracting agent to provide an oily smoked extract. The extraction residue is then steamed or boiled at >=100 deg.C under pressure to afford a tasting aqueous solution. The above-mentioned oily smoked extract is subsequently blended with a water-soluble lowmolecular weight peptide obtained from, e.g. fishes and shellfishes, by enzymic hydrolysis at about 50:50 weight ratio. The resultant blend in an amount of about 0.01-10wt.% based on the afore-mentioned aqueous solution is blended with the abovementioned tasting aqueous solution.