flavor enhancing peptideとは 意味・読み方・使い方

A method for enhancing fruit flavor includes adding a yeast extract having a peptide content of not less than 10 wt.% and a 5'- ribonucleotide content of not less than 8 wt.% to a food product using citrus-based fruit juice such as seasoning including salad dressing, Ponzu sauce, mop sauce, or soup to enhance refreshing scent particular to the citrus-based fruit juice and regulate the taste so as to produce richly flavored food.例文帳に追加

ドレッシングやポン酢などの調味料やたれやつゆ等の柑橘系果汁を用いている食品に、ペプチド含量が１０重量％以上、且つ５‘-リボヌクレオチド含量が８％以上の酵母エキスを添加することで、柑橘系果汁独特の爽やかな香りを増強すると共に味を調え、風味豊かな食品を提供できることを見出し、本発明に至った。 - 特許庁