发明名称 |
Method for stabilizing taste-modifier |
摘要 |
A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50 DEG to 90 DEG C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110 DEG to 150 DEG C. for two seconds to two minutes; is disclosed. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.
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申请公布号 |
US5256439(A) |
申请公布日期 |
1993.10.26 |
申请号 |
US19920963916 |
申请日期 |
1992.10.20 |
申请人 |
KURIHARA, YOSHIE;ASAHI DENKA KOGYO KABUSHIKI KAISHA |
发明人 |
KURIHARA, YOSHIE;KOHNO, HIROSHIGE;KATO, MASAAKI;IKEDA, KENJI;MIYAKE, MASAKO |
分类号 |
A23L1/222;A23L1/236;C07K14/43;(IPC1-7):A23L1/22 |
主分类号 |
A23L1/222 |
代理机构 |
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地址 |
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