| 摘要 |
PURPOSE:To improve a taste of tasty seasoning by using a fluid made supercritical by pressurizing, etc., as a solvent, transferring a flavor component in the tasty seasoning to the solvent and removing the solvent to eliminate an unfavorable flavor component. CONSTITUTION:For example, a fluid (e.g. carbon dioxide preferably at 10-60 deg.C under 60-500atm.) made into a supercritical or liquid state by pressurizing and/or heating is used as a solvent and a flavor component in tasty seasoning in a state of solid, etc., using dried bonito, etc., is brought into contact with the solvent for such a sufficient time as to partially or wholly transfer the flavor component in the tasty seasoning to the solvent and the solvent is removed to improve taste of the tasty seasoning. |
