PURPOSE: To obtain the title flavor useful for supplying foods for microwave oven with fragrance, having excellent scent, durability and palatability by extracting a roasted treated material of fish and shellfish with carbon dioxide in a subcritical state, etc. ;CONSTITUTION: A roasted treated material of fish and shellfish such as cuttlefish, Japanese common squid, salmon, horse mackerel or quahaug except crustacean is extracted with carbon dioxide in a subcritical state or supercritical state under 600-300kg/cm2 at 25-100°C to give the objective flavor. The amount of the flavor added to foods and drinks or seasoning is preferably 0.005-2wt.% and in the extraction, a mixed solvent of water: alcohol in the ratio of 5/95-70/30 is preferably used as an extraction auxiliary.;COPYRIGHT: (C)1993,JPO&Japio
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