FLAVOR PREPARATION FOR FOOD

• Main Authors: OKAYASU MAKOTO, YUASA KATSUMI
• Format: Patent
• Language: English
• Published: 14.01.1993
• 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 the title flavor preparation having concentrated fragrance and excellent water solubility by adding a dried food ingredient to a middle chain fatty acid triglyceride, extracting under heating and blending the prepared liquid extracted oil with >= an equivalent amount of highly oil absorbing dextrin by weight. CONSTITUTION:One dried food ingredient selected from the group consisting of brewed food, e.g. soy sauce, semimanufactured goods of brewed food, e.g. unrefined soy sauce, by-product of brewed food, e.g. soy sauce lees, marine product, e.g. prawn, fruit, e.g. melon and spice such as laurel tree is added to a middle chain fatty acid triglyceride (amount added is preferably 2-10 times as much as that of the dried food ingredient), extracted under heating and filtered to give a liquid extracted oil, which is mixed with >= an equivalent of, preferably 1.1-3.0 times as much a highly oil absorbing dextrin to give the objective flavor preparation.