METHOD FOR IMPROVING FRUIT AROMA OF LIQUID SEASONING AND LIQUID SEASONING HAVING IMPROVED FRUIT AROMA

摘要

PROBLEM TO BE SOLVED: To provide a method by which the fruit aroma of a liquid seasoning can economically and simply be improved; to provide a liquid seasoning having an improved fruit aroma; and to provide a processed food having a fruit aroma improved therewith.;SOLUTION: Provided is the method for improving the fruit aroma, characterized by adding an Imoshochu (liquor distilled from sweet potatoes) in an amount of 0.5 to 15.0% (w/w) to a liquid seasoning (a gel-like seasoning such as a dressing, a sauce, or a soup, or the like) having the aroma of a fruit such as citrus fruit (lemon, orange, grapefruit, Seville orange, Citrus sphaerocarpa, Citrus sudachi, Citrus junos, or the like) or plum. Thus, the liquid seasoning having the improved fruit aroma is used to prepare the processed fruit having the improved fruit aroma.;COPYRIGHT: (C)2009,JPO&INPIT