Heated seasoning composition and flavor imparting composition
AssigneeKikkoman Corporation
InventorsYoshikazu ENDO, Takuya OHIRA, Airi KOMATSUZAKI, Yuki TATEMICHI, Naoto OHNA
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AssigneeKikkoman Corporation
InventorsYoshikazu ENDO, Takuya OHIRA, Airi KOMATSUZAKI, Yuki TATEMICHI, Naoto OHNA
Estimating the term…
A heated seasoning composition substitutable for beef extract and widely applicable to plant food products, containing a plant protein degradation product, saccharide, vegetable extract and plant oil, wherein the composition has a pH value equal to or more than 4.50, the total amount of the plant protein degradation product, the saccharide and the vegetable extract is equal to or more than 60 wt % relative to the total amount of the composition; a method of producing a plant food product including cooking using a heated seasoning composition and a plant derived ingredient, wherein the composition contains a plant protein degradation product, saccharide, vegetable extract and plant oil, the composition has a pH value equal to or more than 4.50, the total amount of the plant protein degradation product, the saccharide and the vegetable extract is equal to or more than 60 wt % relative to the total amount of the composition.
A heated seasoning composition, comprising a plant protein degradation product, saccharide, vegetable extract, and plant oil, wherein the heated seasoning composition has a pH value equal to or more than 4.50, the total amount of the plant protein degradation product, the saccharide and the vegetable extract is equal to or more than 60 wt % relative to the total amount of the heated seasoning composition, the heated seasoning composition comprises no yeast extract, and the vegetable extract is at least one selected from the group consisting of onion extract, garlic extract, cabbage extract, and Chinese cabbage extract.
8-11. (canceled)
A flavor imparting composition, comprising methyl 5-hexenoate.
A flavor imparting composition, comprising methyl 5-hexenoate and 2-vinylpyrazine.
A method for imparting flavor to a plant food product, comprising cooking by using methyl 5-hexenoate or methyl 5-hexenoate and 2-vinylpyrazine, and a plant-derived ingredient.
Dependencies are inferred from the claim text.