| abstract |
(57) [Problem] To provide a taste-imparting agent which gives a cooking feeling and a deep kokumi to cooked foods such as instant curry and retort stew. SOLUTION: A taste imparting agent comprising an extract obtained by extracting shallots and / or onions with an alcoholic solvent and removing the solvent from the extract. It is obtained by extracting shallots and / or onions with an alcoholic solvent at temperatures as low as they do not freeze and removing the solvent from the extract. The extraction temperature is preferably -20 ° C to 5 ° C, and -15 ° C. ~ -5 ° C is preferred. This flavor enhancer not only enhances the flavor of cooked foods, but also masks elements such as roasting, sourness, extract, and powderiness that occur in the manufacturing process of cooked foods, and allows curry, stew, white sauce, etc. Gives the original rich cooking feeling and deep kokumi to cooked foods. |