Process for the production of highly concentrated extracts for food use

摘要

A process for producing a highly concentrated extract for food use which includes effecting molecular weight reduction (viscosity reduction) of a raw material extract using a proteolytic enzyme prior to its concentration, or effecting viscosity reduction of the extract by keeping it for a long period of time at a high temperature prior to its concentration or simultaneously carrying out the concentration step, and subsequently concentrating the treated extract to a predetermined concentration, the highly concentrated extract for food use being able to be distributed at ordinary temperature even in the absence of salt and have fluidity.