| 摘要 |
PROBLEM TO BE SOLVED: To obtain efficiently clear extract that has good taste and flavor and scarcely contains lipid components from food extract materials originating from poultry or swine. SOLUTION: The essence is extracted by retaining the food extraction material derived from poultry or swine in an acidic aqueous medium in a temperature range of from the freezing point of the aqueous medium to 30 deg.C, or from 60 deg.C to the boiling point of the aqueous medium. |
