JP2006246768A - LOW-pH FOOD REDUCED IN ACIDIC TASTE/ACIDIC SMELL - Google Patents
LOW-pH FOOD REDUCED IN ACIDIC TASTE/ACIDIC SMELL Download PDFInfo
- Publication number
- JP2006246768A JP2006246768A JP2005066659A JP2005066659A JP2006246768A JP 2006246768 A JP2006246768 A JP 2006246768A JP 2005066659 A JP2005066659 A JP 2005066659A JP 2005066659 A JP2005066659 A JP 2005066659A JP 2006246768 A JP2006246768 A JP 2006246768A
- Authority
- JP
- Japan
- Prior art keywords
- food
- low
- acid
- acidic
- intensity sweetener
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
Description
本発明は、酸味・酸臭を低減させた低ｐＨ食品及びその製造方法に関し、さらに詳細には、高甘味度甘味料（非糖質甘味料）及び旨味調味料を含有させることにより、低ｐＨ食品の風味に影響を与えることなく酸味・酸臭を低減した低ｐＨ食品、及び該低ｐＨ食品の製造方法に関する。 The present invention relates to a low pH food product with reduced sourness and acid odor and a method for producing the same, and more specifically, by containing a high-intensity sweetener (non-sugar sweetener) and an umami seasoning. The present invention relates to a low pH food with reduced acidity and acid odor without affecting the flavor of the food, and a method for producing the low pH food.
食品の保存性を確保するための主流な方法の一つとして、食品のｐＨを下げる方法がある。この場合、乳酸、クエン酸、酢酸等の有機酸を含有する水溶液に食品を浸漬するか、あるいはこれらの有機酸を食品素材に添加混合することになるため、食品に酸味・酸臭が生じてしまう。 As one of the mainstream methods for ensuring the preservation of food, there is a method for lowering the pH of the food. In this case, the food is immersed in an aqueous solution containing an organic acid such as lactic acid, citric acid, and acetic acid, or these organic acids are added to and mixed with the food material. End up.
このような、ｐＨを下げる方法により食品に生ずる酸味を低減する方法として、高甘味度甘味料を使用する方法が提案されている（例えば特許文献１〜３参照）。 As a method of reducing acidity generated in foods by such a method of lowering pH, a method using a high-intensity sweetener has been proposed (see, for example, Patent Documents 1 to 3).
しかし、高甘味度甘味料を使用すると、高甘味度甘味料に由来する独特のクセのある甘味が生じてしまうという問題点があった。 However, there is a problem in that when a high-intensity sweetener is used, a unique and unique sweetness derived from the high-intensity sweetener occurs.
従って、本発明の目的は、低ｐＨ食品の風味に影響を与えることなく酸味・酸臭を低減した低ｐＨ食品、及び該低ｐＨ食品の製造方法を提供することにある。 Accordingly, an object of the present invention is to provide a low pH food product that reduces acidity and acid odor without affecting the flavor of the low pH food product, and a method for producing the low pH food product.
本発明者等は、先に、高甘味度甘味料を含有させて酸味・酸臭を低減させた低ｐＨ食品に、食塩を含有させることにより、高甘味度甘味料由来のクセのある甘味が抑制されることを見出し、高甘味度甘味料及び食塩を含有する低ｐＨ食品を提案した（特願２００４−８５５５５号参照）。
本発明者等は、低ｐＨ食品の風味への影響の少ない酸味・酸臭のマスキング剤についてさらに鋭意研究を行った結果、旨味調味料と高甘味度甘味料との組合せが、低ｐＨ食品の酸味・酸臭を低減できると同時に、低ｐＨ食品の風味への影響が極めて少なく、上記目的を達成し得るものであることを知見した。
The inventors of the present invention previously added salt to a low-pH food containing a high-intensity sweetener to reduce acidity and acid odor, so that the sweetness derived from the high-intensity sweetener has a habitual sweetness. We found that it was suppressed, and proposed a low pH food containing a high-intensity sweetener and salt (see Japanese Patent Application No. 2004-85555).
As a result of further intensive research on masking agents with acidity and acid odor that have little effect on the flavor of low pH foods, the present inventors have found that the combination of umami seasonings and high-intensity sweeteners It was found that the acidity and acid odor can be reduced, and at the same time, the influence of the low pH food on the flavor is extremely small, and the above object can be achieved.
本発明は、上記知見に基づいてなされたものであり、旨味調味料及び高甘味度甘味料を含有することを特徴とする低ｐＨ食品を提供するものである。 This invention is made | formed based on the said knowledge, and provides the low pH foodstuff characterized by containing an umami seasoning and a high sweetness degree sweetener.
また、本発明は、上記の本発明の低ｐＨ食品を製造する方法として、有機酸、高甘味度甘味料若しくは旨味調味料を食品素材に配合するか、及び／又はそれらの各水溶液若しくは混合水溶液に食品を浸漬することにより、有機酸、高甘味度甘味料及び旨味調味料を食品に含有させることを特徴とする低ｐＨ食品の製造方法を提供するものである。 In addition, the present invention provides, as a method for producing the low pH food of the present invention, an organic acid, a high-intensity sweetener, or an umami seasoning mixed with a food material, and / or their respective aqueous solutions or mixed aqueous solutions. The present invention provides a method for producing a low pH food, characterized in that an organic acid, a high-intensity sweetener, and an umami seasoning are contained in the food by immersing the food in the food.
本発明によれば、低ｐＨ食品に高甘味度甘味料及び旨味調味料を含有させることにより、該低ｐＨ食品の風味に影響を与えることなく、酸味・酸臭を低減することができ、該低ｐＨ食品は、充分な保存性を有しながら、本来不要な酸味・酸臭がなく、かつ所望されない甘味等もないとの効果を有する。また、本発明によれば、斯かる効果を有する低ｐＨ食品の簡便な製造方法を提供することができる。 According to the present invention, by adding a high-intensity sweetener and an umami seasoning to a low-pH food, the sourness and acid odor can be reduced without affecting the flavor of the low-pH food, The low pH food has an effect that it has sufficient storage stability, but originally has no unnecessary acidity and acid odor, and has no undesired sweetness. Moreover, according to this invention, the simple manufacturing method of the low pH foodstuff which has such an effect can be provided.
以下、本発明の低ｐＨ食品について、好ましい実施形態に基づいて詳細に説明する。 Hereinafter, the low-pH food of the present invention will be described in detail based on preferred embodiments.
本発明の低ｐＨ食品は、保存性を確保するために、有機酸を含有させて食品のｐＨを低下させた食品で、主に、電子レンジで加熱する、炒める等の加熱処理をして喫食するように加工された、常温で流通される食品である。その代表例としては、でんぷん質食品、特に、茹でスパゲティ、茹でうどん、茹でそば等の茹で麺、蒸し麺、蒸しパン、中華まん、餃子や春巻とその皮、その他のパスタ類、お好み焼き、たこ焼き等が挙げられる。本発明の低ｐＨ食品は、その他、保存性を確保するために、有機酸を含有させて食品のｐＨを低下させた食品であれば、でんぷん質食品に制限されない。尚、本発明の低ｐＨ食品のｐＨは、従来の低ｐＨ食品と同様に、充分な保存性を確保する上で３．０〜５．５が好ましい。 The low-pH food of the present invention is a food that contains an organic acid to lower the pH of the food in order to ensure storage stability, and is mainly eaten by heat treatment such as heating in a microwave or frying It is processed food to be distributed at room temperature. Typical examples are starchy foods, especially boiled spaghetti, boiled udon, boiled noodles, steamed noodles, steamed bread, Chinese buns, dumplings, spring rolls and their skins, other pasta, okonomiyaki, takoyaki, etc. Is mentioned. The low pH food of the present invention is not limited to starchy food as long as it is a food that contains an organic acid to lower the pH of the food in order to ensure storage stability. In addition, the pH of the low pH food of the present invention is preferably 3.0 to 5.5 in order to ensure sufficient storage stability as in the case of the conventional low pH food.
上記有機酸としては、乳酸、クエン酸、酢酸、グルコン酸（グルコノデルタラクトンを含む）、アジピン酸、酒石酸、フマル酸、リンゴ酸等が挙げられる。本発明の低ｐＨ食品において、上記有機酸の含有量は、好ましくは食品のｐＨが３．０〜５．５となるように、使用する有機酸の種類及び食品の緩衝力に応じて適宜調整すればよい。 Examples of the organic acid include lactic acid, citric acid, acetic acid, gluconic acid (including glucono delta lactone), adipic acid, tartaric acid, fumaric acid, malic acid and the like. In the low pH food of the present invention, the content of the organic acid is suitably adjusted according to the type of organic acid used and the buffering power of the food so that the pH of the food is preferably 3.0 to 5.5. do it.
本発明の低ｐＨ食品は、上記有機酸に由来する酸味・酸臭を低減するために、高甘味度甘味料を含有している。該高甘味度甘味料としては、ソーマチン、ステビア抽出物、甘草抽出物、スクラロース、アスパルテーム、サッカリン、サッカリンナトリウム、糖アルコール、アセスルファームＫ、グリチルリチン酸ナトリウム等が挙げられるが、これらの中でも、ソーマチン、ステビア抽出物、スクラロースが好ましい。尚、ここでいうステビア抽出物は、ステビオサイド及びレバウディオサイド（Ａ，Ｃ，Ｄ）からなる群から選択される一種又は二種以上の混合物である。 The low pH food of the present invention contains a high-intensity sweetener in order to reduce the sourness and acid odor derived from the organic acid. Examples of the high-intensity sweetener include thaumatin, stevia extract, licorice extract, sucralose, aspartame, saccharin, sodium saccharin, sugar alcohol, acesulfame K, sodium glycyrrhizinate and the like. Among these, thaumatin, Stevia extract, sucralose is preferred. The stevia extract here is one or a mixture of two or more selected from the group consisting of stevioside and rebaudioside (A, C, D).
本発明の低ｐＨ食品における上記高甘味度甘味料の含有量は、０．０００６〜１０００ｐｐｍ（質量基準、以下同じ）の範囲から、上記有機酸に由来する酸味・酸臭が低減されるように、使用する高甘味度甘味料の甘味度によって適宜選択する。 The content of the high-intensity sweetener in the low-pH food of the present invention is in the range of 0.0006 to 1000 ppm (mass basis, the same shall apply hereinafter) so that the acidity / acid odor derived from the organic acid is reduced. , And appropriately selected according to the sweetness of the high-intensity sweetener used.
本発明の低ｐＨ食品は、上記高甘味度甘味料に由来するクセのある甘味を抑制するために、旨味調味料を含有している。該旨味調味料としては、例えば、Ｌ−アスパラギン酸ナトリウム、Ｌ−グルタミン酸ナトリウム、Ｌ−グルタミン酸カルシウム、Ｌ−グルタミン酸マグネシウム、Ｌ−グルタミン酸などのアミノ酸系旨味調味料や、例えば５’−イノシン酸二ナトリウム、５’−グアニル酸二ナトリウム、５’−リボヌクレオチド二ナトリウム、５’−リボヌクレオチドカルシウムなどの核酸系旨味調味料、その他、コハク酸一ナトリウム、コハク酸二ナトリウムなどを用いることができる。これらの旨味調味料の中でも、アミノ酸系旨味調味料又は核酸系旨味調味料を用いることが好ましい。 The low-pH food of the present invention contains an umami seasoning in order to suppress the savory sweetness derived from the high-intensity sweetener. Examples of the umami seasoning include amino acid-based umami seasonings such as sodium L-aspartate, sodium L-glutamate, calcium L-glutamate, magnesium L-glutamate, and L-glutamic acid, and, for example, disodium 5′-inosinate Nucleic acid-based umami seasonings such as disodium 5'-guanylate, 5'-ribonucleotide disodium, 5'-ribonucleotide calcium, and other monosodium succinate, disodium succinate, and the like can be used. Among these umami seasonings, amino acid-based umami seasonings or nucleic acid-based umami seasonings are preferably used.
本発明の低ｐＨ食品における上記旨味調味料の含有量は、特に制限はないが、アミノ酸系旨味調味料では０．５５質量％、核酸系旨味調味料では０．３質量％を超えると、高甘味度甘味料由来の甘味の抑制効果はあるものの、旨味調味料の味が表に出てきてしまうので、好ましくは、アミノ酸系旨味調味料を用いる場合は０．００１〜０．５５質量％とするとよく、核酸系旨味調味料を用いる場合は０．０００１〜０．３質量％とするとよい。 The content of the umami seasoning in the low pH food of the present invention is not particularly limited, but when the amino acid umami seasoning exceeds 0.55% by mass and the nucleic acid umami seasoning exceeds 0.3% by mass, the content is high. Although there is an effect of suppressing sweetness derived from the sweetness degree sweetener, the taste of the umami seasoning will appear in the table, and preferably 0.001 to 0.55% by mass when using an amino acid umami seasoning Then, when a nucleic acid-based umami seasoning is used, the content is preferably 0.0001 to 0.3% by mass.
本発明において、低ｐＨ食品は従来の低ｐＨ食品の製造方法に準じて製造することができ、また、有機酸、高甘味度甘味料及び旨味調味料は、任意の手段により食品に含有させることができる。具体的には、高甘味度甘味料及び旨味調味料の各々は、加工前又は加工中の食品素材に配合するか、あるいはそれらの各水溶液若しくは混合水溶液に食品を浸漬することにより、低ｐＨ食品に含有させることができる。例えば、有機酸、高甘味度甘味料及び旨味調味料の全てを食品素材に配合してもよいし、これら全てを含む水溶液に食品を浸漬してもよい。また、有機酸、高甘味度甘味料及び旨味調味料から選択される１つ又は２つの成分を食品素材に配合し、残りの成分を含有する水溶液に食品を浸漬してもよい。 In the present invention, the low pH food can be produced according to the conventional low pH food production method, and the organic acid, the high-intensity sweetener and the umami seasoning are contained in the food by any means. Can do. Specifically, each of the high-intensity sweetener and the umami seasoning is mixed with a food material before or during processing, or by immersing the food in each of these aqueous solutions or mixed aqueous solutions, thereby reducing the low-pH food. Can be contained. For example, all of the organic acid, high-intensity sweetener, and umami seasoning may be blended in the food material, or the food may be immersed in an aqueous solution containing all of them. Alternatively, one or two ingredients selected from organic acids, high-intensity sweeteners, and umami seasonings may be blended in the food material, and the food may be immersed in an aqueous solution containing the remaining ingredients.
以下に、低ｐＨ食品としてでんぷん質食品である茹で麺を例にその好ましい製造方法について説明する。 Below, the preferable manufacturing method is demonstrated for the boiled noodle which is a starchy food as a low pH food.
常法により麺を製造し麺を茹でた後、得られた茹で麺を、有機酸、高甘味度甘味料及び旨味調味料を含有する水溶液に浸漬する。この方法によれば、一本一本の麺に、有機酸、高甘味度甘味料及び旨味調味料を、簡便に均一に含有させることができる。 After producing noodles by conventional methods and boiling the noodles, the obtained boiled noodles are immersed in an aqueous solution containing an organic acid, a high-intensity sweetener, and an umami seasoning. According to this method, an organic acid, a high-intensity sweetener, and an umami seasoning can be easily and uniformly contained in each noodle.
上記水溶液は、高甘味度甘味料の濃度が０．０００００６〜２０質量％、特に０．００００１〜６質量％であることが好ましく、旨味調味料の濃度が０．００５〜３質量％であることが好ましい。なお、旨味調味料の濃度は、使用する旨味調味料の種類により上記範囲内で適宜調整するのが好ましい。 In the aqueous solution, the concentration of the high-intensity sweetener is preferably 0.000006 to 20 mass%, particularly preferably 0.00001 to 6 mass%, and the concentration of the umami seasoning is 0.005 to 3 mass%. Is preferred. In addition, it is preferable to adjust suitably the density | concentration of an umami seasoning within the said range with the kind of umami seasoning to be used.
上記水溶液への茹で麺の浸漬時間は、浸漬温度や茹で麺の茹で歩留りによって調整可能であるが、好ましくは１０秒〜３分であり、例えば浸漬温度が４０℃の場合は４０秒程度である。３分より長いと、麺がふやけてしまう場合があり、１０秒より短いと、充分な保存性及びマスキング効果を得られない場合がある。 The dipping time of boiled noodles in the aqueous solution can be adjusted by the dipping temperature or boiled noodle boiled yield, but is preferably 10 seconds to 3 minutes. For example, when the immersion temperature is 40 ° C., it is about 40 seconds. . If it is longer than 3 minutes, the noodles may be swelled. If it is shorter than 10 seconds, sufficient preservability and masking effect may not be obtained.
以下、実施例及び比較例を挙げて、本発明をさらに具体的に説明するが、本発明は以下の実施例等によって何ら制限を受けるものではない。 EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated more concretely, this invention is not restrict | limited at all by the following Examples.
〔実施例１〜５並びに比較例１及び２〕
乾スパゲティを茹で、歩留り２３０％の茹でスパゲティを得た。得られた茹でスパゲティを、有機酸（発酵乳酸及びグルコン酸）並びに表１に示す高甘味度甘味料（スクラロース）及び旨味調味料を含有する水溶液に１分間浸漬し、低ｐＨスパゲティを得た。得られた低ｐＨスパゲティ中の高甘味度甘味料及び旨味調味料の含有量を表１に示す。これらの低ｐＨスパゲティについて、酸味・酸臭、及び高甘味度甘味料由来の甘味の程度をそれぞれ下記評価基準に従って評価した。評価結果を表１に示す。
[Examples 1 to 5 and Comparative Examples 1 and 2]
The spaghetti was obtained with a boil of 230% yield. The obtained spaghetti was boiled for 1 minute in an aqueous solution containing organic acids (fermented lactic acid and gluconic acid) and a high-intensity sweetener (sucralose) and umami seasoning shown in Table 1 to obtain a low pH spaghetti. Table 1 shows the contents of high-intensity sweetener and umami seasoning in the obtained low pH spaghetti. About these low pH spaghettis, the sourness / acid smell and the degree of sweetness derived from the high-intensity sweetener were evaluated according to the following evaluation criteria. The evaluation results are shown in Table 1.
（酸味・酸臭の評価基準）
５：酸味・酸臭を全く感じない。
４：酸味・酸臭をほとんど感じない。
３：酸味・酸臭をやや感じる。
２：酸味・酸臭を感じる。
１：酸味・酸臭を強く感じる。
（高甘味度甘味料由来の甘味の評価基準）
５：高甘味度甘味料独特の甘味を全く感じない。
４：高甘味度甘味料独特の甘味をほとんど感じない。
３：高甘味度甘味料独特の甘味をやや感じる。
２：高甘味度甘味料独特の甘味を感じる。
１：高甘味度甘味料独特の甘味を強く感じる。
(Evaluation criteria for acidity and acid odor)
5: No acidity / acid odor is felt.
4: Almost no acidity / acid odor.
3: Slightly sour / acid smell.
2: Feels sour and sour.
1: A strong acidity and acid odor are strongly felt.
(Evaluation criteria for sweetness derived from high-intensity sweeteners)
5: The sweetness peculiar to a high sweetness degree sweetener is not felt at all.
4: The sweetness peculiar to a high sweetness degree sweetener is hardly felt.
3: Slightly feels the unique sweetness of high-intensity sweeteners.
2: A sweetness peculiar to a high-intensity sweetener is felt.
1: The sweetness unique to high-intensity sweeteners is strongly felt.
〔実施例６〜１０並びに比較例３〕
表２に示す量のスクラロースを含有する低ｐＨスパゲティを、表２に示す濃度の５’−リボヌクレオチド二ナトリウムを含有する水溶液に１分間浸漬した。浸漬後、これらの低ｐＨスパゲティについて、酸味・酸臭、及び高甘味度甘味料由来の甘味の程度をそれぞれ前記評価基準に従って評価した。評価結果を表２に示す。尚、表２には、参考のため前記の比較例１の評価結果も併記した。
[Examples 6 to 10 and Comparative Example 3]
A low pH spaghetti containing the amount of sucralose shown in Table 2 was immersed in an aqueous solution containing 5′-ribonucleotide disodium at the concentration shown in Table 2 for 1 minute. After soaking, for these low pH spaghetti, the sourness, acid odor, and the degree of sweetness derived from the high-intensity sweetener were evaluated according to the evaluation criteria. The evaluation results are shown in Table 2. In Table 2, the evaluation results of Comparative Example 1 are also shown for reference.
〔実施例１１〜１６〕
表３に示す高甘味度甘味料及び旨味調味料を用いた以外は、実施例１と同様にして低ｐＨスパゲティを得た。得られた低ｐＨスパゲティ中の高甘味度甘味料及び旨味調味料の含有量を表３に示す。これらの低ｐＨスパゲティについて、酸味・酸臭、及び高甘味度甘味料由来の甘味の程度をそれぞれ前記評価基準に従って評価した。評価結果を表３に示す。
[Examples 11 to 16]
A low pH spaghetti was obtained in the same manner as in Example 1 except that the high-intensity sweetener and umami seasoning shown in Table 3 were used. Table 3 shows the contents of high-intensity sweetener and umami seasoning in the obtained low pH spaghetti. About these low pH spaghettis, the sourness, acid odor, and the degree of sweetness derived from a high-intensity sweetener were evaluated according to the evaluation criteria. The evaluation results are shown in Table 3.
表１〜３から以下のことが明らかである。高甘味度甘味料のみを用いると、有機酸に由来する酸味・酸臭を低減することはできるが、高甘味度甘味料独特の甘味が強く感じられてしまう（比較例１）。これに対し、高甘味度甘味料及び旨味調味料を併用すると、有機酸に由来する酸味・酸臭を低減できるとともに、高甘味度甘味料独特の甘味も抑制される（実施例１〜１６）。
From Tables 1 to 3, the following is clear. When only the high-intensity sweetener is used, the sourness and acid odor derived from the organic acid can be reduced, but the sweetness unique to the high-intensity sweetener is strongly felt (Comparative Example 1). On the other hand, when a high-intensity sweetener and an umami seasoning are used in combination, the sourness and acid odor derived from organic acids can be reduced, and the sweetness unique to high-intensity sweeteners is also suppressed (Examples 1 to 16). .
Claims (3)
A method for producing a low-pH food according to claim 1 or 2, wherein an organic acid, a high-intensity sweetener or an umami seasoning is blended in the food material, and / or the food is added to each aqueous solution or mixed aqueous solution thereof. A method for producing a low pH food, characterized in that the organic acid, the high-intensity sweetener, and the umami seasoning are contained in the food by dipping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005066659A JP4619156B2 (en) | 2005-03-10 | 2005-03-10 | Low pH food with reduced acidity and acid odor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005066659A JP4619156B2 (en) | 2005-03-10 | 2005-03-10 | Low pH food with reduced acidity and acid odor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2006246768A true JP2006246768A (en) | 2006-09-21 |
| JP4619156B2 JP4619156B2 (en) | 2011-01-26 |
Family
ID=37087883
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005066659A Expired - Fee Related JP4619156B2 (en) | 2005-03-10 | 2005-03-10 | Low pH food with reduced acidity and acid odor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4619156B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008072999A (en) * | 2006-09-22 | 2008-04-03 | Sanei Gen Ffi Inc | Soaking liquid for processed vegetables, and method for preparing processed vegetables |
| JP2012244941A (en) * | 2011-05-27 | 2012-12-13 | Sanei Gen Ffi Inc | Flavor improving method of pasta |
| JP2013031435A (en) * | 2011-06-30 | 2013-02-14 | Sanei Gen Ffi Inc | Taste improver and taste improving method for high intensity sweetener |
| JP2013048589A (en) * | 2011-08-31 | 2013-03-14 | Sanei Gen Ffi Inc | Method for improving unpleasant aftertaste of delicious taste component |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56131340A (en) * | 1980-03-19 | 1981-10-14 | Ajinomoto Co Inc | Creaming powder composition |
| JPS56148255A (en) * | 1980-04-18 | 1981-11-17 | Ajinomoto Co Inc | Novel dipeptide sweetener composition |
| JPS5921369A (en) * | 1982-07-26 | 1984-02-03 | Ajinomoto Co Inc | Preparation of acid seasoning or food |
| JPS60214851A (en) * | 1984-04-09 | 1985-10-28 | Sanyo Kokusaku Pulp Co Ltd | Additive for rice cooking, and method for cooking rice |
| JPS62149614A (en) * | 1985-12-24 | 1987-07-03 | Lion Corp | Eye drop preparation |
| JPS6385048A (en) * | 1986-09-29 | 1988-04-15 | 松下電器産業株式会社 | Manufacture of composite sintered body comprising carbide and more than two kinds of oxides |
| JPS6485048A (en) * | 1988-09-02 | 1989-03-30 | Mama Makaroni Kk | Production of noodle |
| JPH0515330A (en) * | 1991-07-05 | 1993-01-26 | Hagakure:Kk | Production of boiled noodle having excellent preservability |
| JPH0530938A (en) * | 1991-08-01 | 1993-02-09 | Miegen F F I Kk | Prevention of reduction in sweetness of thaumatin |
| JPH10215793A (en) * | 1997-02-12 | 1998-08-18 | Sanei Gen F F I Inc | Masking method for acidity |
| JP2002304820A (en) * | 2001-02-14 | 2002-10-18 | Stmicroelectronics Inc | Viterbi decoder and method for recovering a binary sequence from a read signal |
| JP2003304820A (en) * | 2002-04-11 | 2003-10-28 | Asahi Breweries Ltd | Syrup of sweetener with high sweetness in dropping type container |
-
2005
- 2005-03-10 JP JP2005066659A patent/JP4619156B2/en not_active Expired - Fee Related
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56131340A (en) * | 1980-03-19 | 1981-10-14 | Ajinomoto Co Inc | Creaming powder composition |
| JPS56148255A (en) * | 1980-04-18 | 1981-11-17 | Ajinomoto Co Inc | Novel dipeptide sweetener composition |
| JPS5921369A (en) * | 1982-07-26 | 1984-02-03 | Ajinomoto Co Inc | Preparation of acid seasoning or food |
| JPS60214851A (en) * | 1984-04-09 | 1985-10-28 | Sanyo Kokusaku Pulp Co Ltd | Additive for rice cooking, and method for cooking rice |
| JPS62149614A (en) * | 1985-12-24 | 1987-07-03 | Lion Corp | Eye drop preparation |
| JPS6385048A (en) * | 1986-09-29 | 1988-04-15 | 松下電器産業株式会社 | Manufacture of composite sintered body comprising carbide and more than two kinds of oxides |
| JPS6485048A (en) * | 1988-09-02 | 1989-03-30 | Mama Makaroni Kk | Production of noodle |
| JPH0515330A (en) * | 1991-07-05 | 1993-01-26 | Hagakure:Kk | Production of boiled noodle having excellent preservability |
| JPH0530938A (en) * | 1991-08-01 | 1993-02-09 | Miegen F F I Kk | Prevention of reduction in sweetness of thaumatin |
| JPH10215793A (en) * | 1997-02-12 | 1998-08-18 | Sanei Gen F F I Inc | Masking method for acidity |
| JP2002304820A (en) * | 2001-02-14 | 2002-10-18 | Stmicroelectronics Inc | Viterbi decoder and method for recovering a binary sequence from a read signal |
| JP2003304820A (en) * | 2002-04-11 | 2003-10-28 | Asahi Breweries Ltd | Syrup of sweetener with high sweetness in dropping type container |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008072999A (en) * | 2006-09-22 | 2008-04-03 | Sanei Gen Ffi Inc | Soaking liquid for processed vegetables, and method for preparing processed vegetables |
| JP2012244941A (en) * | 2011-05-27 | 2012-12-13 | Sanei Gen Ffi Inc | Flavor improving method of pasta |
| JP2013031435A (en) * | 2011-06-30 | 2013-02-14 | Sanei Gen Ffi Inc | Taste improver and taste improving method for high intensity sweetener |
| JP2017042175A (en) * | 2011-06-30 | 2017-03-02 | 三栄源エフ・エフ・アイ株式会社 | Taste improver of high-sweetness sweetener and taste improvement method |
| JP2013048589A (en) * | 2011-08-31 | 2013-03-14 | Sanei Gen Ffi Inc | Method for improving unpleasant aftertaste of delicious taste component |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4619156B2 (en) | 2011-01-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5922855B2 (en) | Carbonated beverage containing high-intensity sweetener | |
| JP4619156B2 (en) | Low pH food with reduced acidity and acid odor | |
| JP4986732B2 (en) | Seasoning | |
| WO2001084960A1 (en) | Seasoning compositions, foods and drinks with the use thereof and process for producing the same | |
| JP2008283886A (en) | Method for producing amazake | |
| JP4257244B2 (en) | Low pH food with masked acidity and odor | |
| JP2002027930A (en) | Method for producing noodle and noodle | |
| JP5161287B2 (en) | Noodle products | |
| JPS5925663A (en) | Preparation of beef flavor seasoning agent | |
| JP2002354989A (en) | Boiled and seasoned food and method for preventing boiled and seasoned food from breaking into piece while cooking and hardening | |
| JP2008125402A (en) | Yolk-containing sauce, and composite food and packaged food using the same | |
| JP2011103774A (en) | Sweetness-improving agent for sweet food and beverages | |
| JP2017158543A (en) | Saltiness enhancing composition | |
| JP4461076B2 (en) | Low pH food with masked acidity and acid odor | |
| JP2017184684A (en) | Method for producing seasoning | |
| JP2002281932A (en) | Seasoning composition and method for producing food using the same | |
| JP2008086298A (en) | Soup stock-containing liquid seasoning, and flavor improving method for the same | |
| JP2896252B2 (en) | Chinese noodle flavor seasoning and its manufacturing method | |
| JP5844569B2 (en) | Method for imparting sweetness to eggs or raw eggs with shells | |
| JP4202237B2 (en) | Seasoning with concentrated sake or cooking liquor | |
| WO2015111428A1 (en) | Saltiness enhancer | |
| JP4478065B2 (en) | How to salt food | |
| JPH09248148A (en) | Preservative for boiled noodle and preparation of boiled noodle | |
| JP2019187325A (en) | Deterioration inhibitor-containing food composition | |
| JPH0515330A (en) | Production of boiled noodle having excellent preservability |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20070827 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20090319 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20090331 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20090528 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20090714 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20090910 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20091006 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20091203 |
|
| A602 | Written permission of extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A602 Effective date: 20091208 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20101019 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20101026 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131105 Year of fee payment: 3 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 4619156 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |