Seasoning material
AssigneeAjinomoto Co., Inc.
InventorsNorihiko Yamada, Yasuko Takada, Tsutomu Harada
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Abstract
A novel seasoning material mainly composed of a turbid material obtained from an extract or liquid of livestock meat, fish or shellfish, vegetables, fungi or the like by reducing the ionic strength or electroconductivity thereof, when added to the prior art processed versions of natural extracts, natural extract substitutes, flavor-seasonings or to foods or drinks, can tone up their taste creating function or provide "steady and sharp" to the taste comparable to that of natural extracts or basic stocks.
Claims20
A method of enhancing the flavor of a food or drink, comprising:
- adding, to a food or drink, a flavor enhancing material,
- wherein said flavor enhancing material comprises protein,
- at least 0.11 g of said protein is soluble in 200 ml of a water solution having an electroconductivity of 19 mS/cm, and
- said flavor enhancing material is tasteless at a concentration which enhances the flavor of said food or drink, and has a molecular weight range of 10,000 to 250,000 by gel filtration.
A method of preparing a seasoning, comprising:
- mixing a flavor enhancing material with at least one member selected from the group consisting of a processed version of a natural extract, a natural extract substitute and a flavor-seasoning,
- wherein said flavor enhancing material comprises protein,
- at least 0.11 g of said protein is soluble in 200 ml of a water solution having an electroconductivity of 19 mS/cm, and
- said flavor enhancing material is tasteless at a concentration which enhances the flavor of said food or drink, and has a molecular weight range of 10,000 to 250,000 by gel filtration.
Dependencies are inferred from the claim text.