えのきエキスが大豆臭＆酢酸Na臭のマスキング＋旨味付与を実現！

Enoki mushroom extract achieves masking of soybean odor & sodium acetate odor + umami addition!

日時 / Schedule: 2026-10-14 15:30-15:50 · PE プレゼンルームPE / Presentation Room PE
2026-10-15 12:30-12:50 · PE プレゼンルームPE / Presentation Room PE
2026-10-16 12:30-12:50 · PE プレゼンルームPE / Presentation Room PE
発表者 / Presenter: 三谷産業㈱ / MITANI SANGYO CO., LTD.
対象 / Recommended for: マスキング剤をお探しの方食品メーカー、飲食店、スーパーなどの商品開発担当の方 / Persons in charge of product development at food manufacturers, supermarkets, and restaurants
言語 / Language: JA
カテゴリー / Categories: 味・香り / Flavour, 差別化できる味・香り・食感の開発 / Development of differentiated taste, flavor, and texture
出展社 / Exhibitor: 三谷産業㈱ / MITANI SANGYO CO., LTD.

食品業界における原料高騰や調達不安、商品設計の手戻り、日持ち向上剤由来の酸臭・大豆臭にお悩みの方へ。えのき由来の無添加素材が、気になる風味をマスキングしながら旨味付与も同時に実現。安定供給まで見据えた、一材二役のエキス・だし調味料の可能性を、食品開発の視点でご紹介します。ぜひご参加ください。

English

Discover a new mushroom-derived seasoning ingredient that helps solve today’s food development challenges!

Our Extract and Dashi Concentrate can mask soybean-derived odors and acidic off-notes while enhancing rich, lasting umami. Made from 100% Japan-grown mushrooms, these additive-free ingredients offer stable supply and versatile use in seasonings, sauces, soups, processed foods, and plant-based applications.

Join our seminar to experience a new approach to flavor design.

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