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WASABI-FLAVORED COMPOSITION AND WASABI-FLAVORED FOOD
WASABI-FLAVORED COMPOSITION AND WASABI-FLAVORED FOOD
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机译:芥末成分和芥末食品
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摘要
PROBLEM TO BE SOLVED: To prepare a Wasabi (an Asian plant, Eutrema wasabi, of the mustard family)-flavored composition, having a felt deep and strong aroma to be a core and excellent in keeping quality by including a flavoring ingredient such as diallyl sulfide and a specific isothiocyanate ingredient therein. ;SOLUTION: This Wasabi-flavored composition comprises (A) a first flavoring ingredient fed from one or more extracts selected from extracts of a garlic and an onion such as diallyl (di)sulfide or dipropyl disulfide and (B) one or more compounds represented by the formula RN=C=S [R is an alkyl, an alkenyl, etc., which are (un)substituted with phenyl or CH3-S] such as allyl isothiocyanate and more preferably (C) a second flavoring agent such as leaf alcohol or leaf aldehyde. Furthermore, the ratio of the ingredients A:B is preferably within the range of 10-7/1 to (1/1) and a Wasabi-flavored food is preferably prepared from the resultant Wasabi-flavored composition.;COPYRIGHT: (C)1998,JPO
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机译:要解决的问题:制备芥末(芥末家族的亚洲植物,Eutrema wasabi)风味的组合物,具有深沉而强烈的香气,是一种核心,并通过加入调味成分(例如二烯丙基)来保持品质极佳硫化物和其中的特定异硫氰酸酯成分。 ;解决方案:这种芥末味组合物包含(A)一种第一调味成分,该调味成分由一种或多种选自大蒜和洋葱(例如二烯丙基二(二)二硫或二丙基二硫化物)的提取物和(B)一种或多种化合物提供式中RN = C = S [R是被苯基或CH 3 -Sub-S(未)取代的烷基,烯基等],例如异硫氰酸烯丙酯,更优选地(C )第二种调味剂,例如叶醇或叶醛。此外,成分A∶B的比率优选在10 -7 Sup> / 1至(1/1)的范围内,并且由所得芥末味组合物制备芥末味食品。 。;版权:(C)1998,日本特许厅
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