JP2012196188A - Method for producing seasoning increasing full-bodied taste - Google Patents
Method for producing seasoning increasing full-bodied taste Download PDFInfo
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本発明は、魚介類を用いた食品のコク味を増強する調味料の製造方法に関する。 The present invention relates to a method for producing a seasoning that enhances the richness of foods using seafood.
近年、カツオは漁獲制限やツナ缶需要の急増により高騰し、カツオエキスや鰹節エキスの値上げの要因となっている。エキスの高騰は食品メーカーにおいてコストアップの要因となっている。またカツオエキスや鰹節エキスにおいては、エキス自体の風味のバラツキが大きいという欠点もある。
In recent years, bonito has soared due to fishing restrictions and a sharp increase in demand for canned tuna, which has been a factor in raising bonito and bonito extract prices. Soaring extract has been a factor in increasing costs in food manufacturers. In addition, bonito extract and bonito extract have the disadvantage that the variation in flavor of the extract itself is large.
魚の風味、旨味、コク味を有し、かつ魚の生臭みが少ない調味料の製造方法を提供する方法としては、魚介缶詰の製造時に生じる魚介煮汁に５‘−ヌクレオチド含有酵母エキス、グルタチオン含有酵母エキス、野菜エキス、単糖類を混合、溶解した後に加熱して、調味料を得る報告（特許文献１）がある。ここで原料となる魚介煮汁は、主に缶詰製造時に副生するものであるため、原料供給量が不安定であり、また魚種や蒸煮条件の違いにより品質や味質が一定しないという課題がある。 Examples of a method for producing a seasoning that has a flavor, umami, and richness of fish and has a low fishy odor include 5'-nucleotide-containing yeast extract and glutathione-containing yeast extract in seafood broth produced during the production of canned seafood. , Vegetable extracts and monosaccharides are mixed and dissolved, followed by heating to obtain a seasoning (Patent Document 1). The seafood boiled as raw material here is mainly produced as a by-product during canned manufacturing, so the amount of raw material supply is unstable, and the quality and taste are not constant due to differences in fish species and steaming conditions. is there.
また、糖とアミノ酸を含有する調味液、主にだし醤油に含硫化合物を添加し加熱する方法により褐変を抑制することについての報告（特許文献２）がある。 In addition, there is a report (Patent Document 2) on suppressing browning by adding a sulfur-containing compound to a seasoning liquid containing sugar and amino acid, mainly dashi soy sauce and heating.
特許文献３には、５'-ヌクレオチド含有酵母エキス、グルタチオン含有酵母エキスに、単糖類、デキストリン及び食塩を添加し加熱する調味料の製造方法がある。この調味料はコク味を付与する効果は強いものの、畜肉系の風味を有するため、魚介系の食品には必ずしも適していない。 Patent Document 3 discloses a seasoning production method in which a monosaccharide, dextrin and salt are added to a 5′-nucleotide-containing yeast extract and glutathione-containing yeast extract and heated. Although this seasoning has a strong effect of imparting a rich taste, it has a meat-based flavor and is not necessarily suitable for seafood.
本発明は、魚介類を原料とすることなく、安定生産できる酵母エキスを主原料として用いる調味料であって、魚介類を用いた食品のコク味を増強する調味料の製造方法を提供することを課題とする。 The present invention provides a seasoning that uses a yeast extract that can be stably produced as a main ingredient without using seafood as a raw material, and provides a method for producing a seasoning that enhances the richness of foods using seafood. Is an issue.
本発明者らは、上記課題の解決につき鋭意研究の結果グルタミン酸高含有酵母エキス、グルタチオン含有酵母エキスを添加した水溶液もしくは水懸濁液、または粉体混合物を加熱処理することにより、コク味を増強する調味料を製造する方法を見出し、本発明を完成した。 As a result of diligent research to solve the above-mentioned problems, the present inventors have enhanced the body taste by heat-treating a yeast extract containing a high glutamate content, an aqueous solution or a suspension containing a glutathione-containing yeast extract, or a powder mixture. The present inventors have found a method for producing a seasoning to complete the present invention.
すなわち本発明は、
（１）グルタミン酸をナトリウム塩換算で２０重量％以上含有したグルタミン酸含有酵母エキス及びグルタチオン含有酵母エキスを添加した水溶液もしくは水懸濁液、または該グルタミン酸含有酵母エキスとグルタチオン含有酵母エキスとの粉体混合物を加熱処理することにより製造する調味料の製造方法、
（２）前記グルタミン酸含有酵母エキスの配合比が１〜９９重量部、グルタチオン含有酵母エキスの配合比が１〜９９重量部であることを特徴とする、上記（１）記載の調味料の製造方法、
（３）前記グルタミン酸含有酵母エキスの配合比が４０〜９９重量部、グルタチオン含有酵母エキスの配合比が１〜６０重量部であることを特徴とする、上記（１）記載の調味料の製造方法
を提供するものである。
That is, the present invention
(1) A glutamic acid-containing yeast extract containing glutamic acid in an amount of 20% by weight or more in terms of sodium salt and an aqueous solution or aqueous suspension to which a glutathione-containing yeast extract is added, or a powder mixture of the glutamic acid-containing yeast extract and glutathione-containing yeast extract A method for producing a seasoning produced by heat-treating,
(2) The method for producing a seasoning according to (1) above, wherein the blending ratio of the glutamic acid-containing yeast extract is 1 to 99 parts by weight, and the blending ratio of the glutathione-containing yeast extract is 1 to 99 parts by weight. ,
(3) The method for producing a seasoning according to the above (1), wherein the blending ratio of the glutamic acid-containing yeast extract is 40 to 99 parts by weight, and the blending ratio of the glutathione-containing yeast extract is 1 to 60 parts by weight. Is to provide.
本発明によると、魚介類を原料とせず、主に酵母エキスのみを原料として用いて、コク味を増強する調味料が提供される。この調味料は、特に魚介類を使用する食品に用いることで、カツオなどの魚介風味を増強し、かつバランスの良い風味を付与することができる。
なお、本発明におけるコク味とは５基本味（甘味、塩味、酸味、苦味およびうま味）では表せない味を意味し、厚み、ひろがり、持続性、まとまりなど基本味だけでなく、基本味の周辺の味をも増強した味をいう。
According to the present invention, there is provided a seasoning that enhances the richness without using seafood as a raw material and mainly using only a yeast extract as a raw material. This seasoning can enhance the flavor of seafood such as skipjack and provide a well-balanced flavor, particularly when used in foods that use seafood.
The rich taste in the present invention means a taste that cannot be expressed by the five basic tastes (sweet, salty, sour, bitter and umami), and not only the basic taste such as thickness, spread, sustainability and unity, but also the surroundings of the basic taste. Taste that enhances the taste.
以下、本発明を詳細に説明する。
本発明は、グルタミン酸高含有酵母エキス、グルタチオン含有酵母エキスを添加した水溶液もしくは水懸濁液、または粉体混合物を加熱処理するものである。
Hereinafter, the present invention will be described in detail.
In the present invention, a glutamic acid-rich yeast extract, an aqueous solution or a suspension containing a glutathione-containing yeast extract, or a powder mixture is heat-treated.
本発明で用いられるグルタミン酸含有酵母エキスはグルタミン酸をナトリウム塩換算で２０重量％以上含有した酵母エキスであり、好ましくは３０重量％以上含有したものである。グルタミン酸の含有量が少ないと、得られた調味料は食品に添加した場合コクやバランスなどの効果が低いものとなる。 The glutamic acid-containing yeast extract used in the present invention is a yeast extract containing glutamic acid in an amount of 20% by weight or more in terms of sodium salt, preferably 30% by weight or more. When the content of glutamic acid is low, the resulting seasoning has low effects such as richness and balance when added to food.
グルタミン酸をナトリウム塩換算で２０重量％以上含有した酵母エキスは、たとえば特開2009-261253号公報に記載される酵母エキスである。
エキスの抽出は、一般的に酵母エキスの製造で用いられる手法、例えば、加熱抽出法や酵素分解法、あるいは自己消化法のいずれでも可能である。抽出後、遠心分離等の方法により固形分を除去し、エキス分を得る。酵母エキス中のグルタミン酸濃度をさらに高める為に市販のグルタミナーゼをエキス抽出中、もしくはエキス分離後に作用させ、グルタミンからグルタミン酸へ変換させることにより得られる。
A yeast extract containing glutamic acid in an amount of 20% by weight or more in terms of sodium salt is, for example, a yeast extract described in JP-A-2009-261253.
Extracts can be extracted by any method generally used in the production of yeast extract, for example, a heat extraction method, an enzymatic decomposition method, or an autolysis method. After extraction, the solid content is removed by a method such as centrifugation to obtain an extract content. In order to further increase the glutamic acid concentration in the yeast extract, a commercially available glutaminase is allowed to act during or after the extraction of the extract to convert glutamine to glutamic acid.
本発明で用いられるグルタチオン含有酵母エキスは、グルタチオン含有酵母を、温熱水で抽出する方法、蛋白質分解酵素、細胞壁溶解酵素などを添加して抽出する方法、酵母中の酵素を利用して自己消化により抽出する方法等で得られた、グルタチオンを１重量％以上、好ましくは３重量％以上含有している酵母エキスをいい、たとえば「ハイチオンエキスYH」（株式会社興人）などがある。グルタチオンの含有量が少ないと、得られた調味料はコク味・厚みに欠けるものとなる。 The glutathione-containing yeast extract used in the present invention is a method of extracting glutathione-containing yeast with hot water, a method of extracting by adding a protease, a cell wall lytic enzyme, or the like, or by self-digestion using enzymes in the yeast. Yeast extract containing 1% by weight or more, preferably 3% by weight or more of glutathione obtained by an extraction method or the like, for example, “Hythion Extract YH” (Kojin Co., Ltd.) and the like. When the content of glutathione is low, the obtained seasoning lacks richness and thickness.
グルタミン酸高含酵母エキスとグルタチオン含有酵母エキスに用いられる酵母としては、食品あるいは食品添加物として用いられる酵母で、例えばパン酵母、ビール酵母、トルラ酵母などを挙げることができ、中でもトルラ酵母であるキャンディダ・ユティリスが好ましい。 Examples of the yeast used in the glutamic acid-rich yeast extract and glutathione-containing yeast extract are yeasts used as foods or food additives, such as baker's yeast, brewer's yeast, and Torula yeast. Da Utiris is preferred.
本発明において、グルタミン酸含有酵母エキスとグルタチオン含有酵母エキスとの配合比は、グルタミン酸含有酵母エキス１〜９９重量部：グルタチオン含有酵母エキス１〜９９重量部が望ましい。さらに、コク味増強効果の点では、グルタミン酸含有酵母エキス４０〜９９重量部、グルタチオン含有酵母エキス１〜６０重量部の配合比がより望ましく、特に、グルタミン酸含有酵母エキス５０重量部に対してグルタチオン含有酵母エキス５０重量部の比率が望ましい。
これらの配合比の違いにより風味の違いはあるが、いずれもコク味を増強する効果を呈する。
In the present invention, the mixing ratio of the glutamic acid-containing yeast extract and the glutathione-containing yeast extract is preferably 1 to 99 parts by weight of the glutamic acid-containing yeast extract: 1 to 99 parts by weight of the glutathione-containing yeast extract. Furthermore, in terms of the body taste enhancing effect, a blending ratio of 40 to 99 parts by weight of a glutamic acid-containing yeast extract and 1 to 60 parts by weight of a glutathione-containing yeast extract is more preferable. In particular, it contains glutathione with respect to 50 parts by weight of a glutamic acid-containing yeast extract. A ratio of 50 parts by weight of yeast extract is desirable.
Although there is a difference in flavor due to the difference in these blending ratios, both exhibit the effect of enhancing the richness.
本発明の調味料は、グルタミン酸含有酵母エキス、グルタチオン含有酵母エキスの粉体混合物、またはそれらを添加した水溶液もしくは水懸濁液を加熱処理することにより製造される。
その他の成分として、食塩等無機塩類やデキストリン、糖類も添加することもできる。
The seasoning of this invention is manufactured by heat-processing the glutamic acid containing yeast extract, the powder mixture of a glutathione containing yeast extract, or the aqueous solution or water suspension which added them.
As other components, inorganic salts such as sodium chloride, dextrin, and saccharides can also be added.
本発明においては、グルタミン酸高含有酵母エキス及びグルタチオン含有酵母エキスを添加後、加熱処理をする。加熱反応は、水に各成分を溶解もしくは懸濁、または粉体混合の後、７０〜１５０℃、好ましくは９０〜１２０℃、１０分から２時間程度行えば十分である。加熱反応は密閉系で実施することが望ましい。 In this invention, after adding glutamic acid-rich yeast extract and glutathione containing yeast extract, it heat-processes. It is sufficient that the heating reaction is carried out for about 10 to 2 hours after dissolving or suspending the respective components in water or mixing the powder, followed by 70 to 150 ° C., preferably 90 to 120 ° C. It is desirable to carry out the heating reaction in a closed system.
加熱反応終了後、水溶液または水懸濁液の場合は、乾燥、例えばスプレードライヤー等で、粉末状として容易に取得することができる。なお、乾燥時に食塩、デキストリン、糖類等を添加して乾燥することができる。あるいはそのまま濃縮してペースト状とすることもできる。 In the case of an aqueous solution or water suspension after completion of the heating reaction, it can be easily obtained as a powder by drying, for example, a spray dryer. In addition, salt, dextrin, saccharides, etc. can be added and dried at the time of drying. Alternatively, it can be concentrated as it is to make a paste.
製造例で本発明に使用する高グルタミン酸含有酵母エキスの製造方法について具体的に説明する。
グルタミン酸ナトリウム塩換算で20％以上のグルタミン酸含有酵母エキスは、特開2009-261253号公報実施例記載の方法で製造した。
（製造例１） グルタミン酸含有酵母エキスの製造
酵母エキスの製造には、キャンディダ・ウチリス変異株36D61株（FERM P-21546）の連続培養液を用いた。供試菌株を予めYPD培地を含む 三角フラスコで種母培養し、これを5L容発酵槽に0.5〜1.5％植菌した。培地組成は、グルコース6重量％、リン酸１カリウム2重量％、硫酸アンモニウム1.4重量％、硫酸マグネシウム0.06重量％、硫酸第二鉄10ppm、硫酸亜鉛18ppm、硫酸銅1ppm、硫酸マンガン8ppmである。培養条件は、槽内液量2L、pH4.3（アンモニアによる自動コントロール）、培養温度30℃、通気1 vvm、撹拌 600rpmで行った。この時の比増殖速度は0.24〜0.25 hr-1であった。得られた菌体について分析した結果、遊離のグルタミン酸とグルタミンの総和は14.3重量％（グルタミン酸 5.0重量％、グルタミン 9.3重量％）、対糖菌体収率は56.１％であった。
連続培養液を氷冷しながら回収し、遠心分離により集菌し、湿潤酵母菌体を得た。これを水に再懸濁して、遠心分離し、乾燥重量として約21gの菌体を得た。
ここに得られた酵母に水を加え、全量を200mlとし、次いで湯浴中で加熱し、90℃に逹温してから、90℃で2分間加熱した。この後直ちに流水中で冷却し、液温を50℃とした後、ツニカーゼ（天野エンザイム製細胞壁溶解酵素）の0.2gを少量の水に溶解後添加し、50℃で１hr撹拌しながら反応させた。反応後の液を遠心分離により不溶性固形分を除去しエキスを得た。このエキスに対して、グルタミナーゼ C100S 0.56gを添加し、40〜60℃で5時間、撹拌しながら反応させた。このエキスを90〜95℃で30分加熱し、冷却した後、遠心分離によりエキス中の不溶性固形分を再度除去した。次いでロータリーエバポレーターで濃縮し、凍結乾燥を行い、粉末酵母エキス約11gを得た。エキス抽出率は約51％で、このエキス中の遊離グルタミン酸含量はナトリウム塩換算で
38.2重量％であった。
本製法を繰り返すことにより使用する量の酵母エキスを得た。
The production method of the high glutamic acid-containing yeast extract used in the present invention in production examples will be specifically described.
A glutamic acid-containing yeast extract of 20% or more in terms of glutamic acid sodium salt was produced by the method described in Examples of JP-A-2009-261253.
Production Example 1 Production of Glutamic Acid-Containing Yeast Extract A continuous culture solution of Candida utilis mutant 36D61 strain (FERM P-21546) was used for the production of yeast extract. The test strain was seed-cultured in an Erlenmeyer flask containing a YPD medium in advance, and this was inoculated in an amount of 0.5 to 1.5% in a 5 L fermenter. The medium composition is 6% by weight of glucose, 2% by weight of potassium phosphate, 1.4% by weight of ammonium sulfate, 0.06% by weight of magnesium sulfate, 10ppm of ferric sulfate, 18ppm of zinc sulfate, 1ppm of copper sulfate and 8ppm of manganese sulfate. The culture conditions were 2 L in the tank, pH 4.3 (automatic control with ammonia), culture temperature 30 ° C., aeration 1 vvm, stirring 600 rpm. The specific growth rate at this time was 0.24 to 0.25 hr −1 . As a result of analysis of the obtained microbial cells, the total of free glutamic acid and glutamine was 14.3 wt% (glutamic acid 5.0 wt%, glutamine 9.3 wt%), and the yield against saccharide cells was 56.1%.
The continuous culture solution was collected while cooling with ice and collected by centrifugation to obtain wet yeast cells. This was resuspended in water and centrifuged to obtain about 21 g of cells as a dry weight.
Water was added to the yeast thus obtained to make a total volume of 200 ml, then heated in a hot water bath, incubated at 90 ° C., and then heated at 90 ° C. for 2 minutes. Immediately after this, the mixture was cooled in running water to a liquid temperature of 50 ° C., 0.2 g of tunicase (Amanoenzyme cell wall lytic enzyme) was dissolved in a small amount of water and added, and the mixture was reacted at 50 ° C. with stirring for 1 hr. . The solution after the reaction was centrifuged to remove insoluble solids to obtain an extract. To this extract, 0.56 g of glutaminase C100S was added and allowed to react with stirring at 40-60 ° C. for 5 hours. The extract was heated at 90 to 95 ° C. for 30 minutes, cooled, and then the insoluble solid content in the extract was removed again by centrifugation. Next, the mixture was concentrated using a rotary evaporator and freeze-dried to obtain about 11 g of powdered yeast extract. The extract extraction rate is about 51%, and the free glutamic acid content in this extract is calculated in terms of sodium salt.
It was 38.2% by weight.
The yeast extract of the quantity used was obtained by repeating this manufacturing method.
（実施例1）
製造例１の方法によりグルタミン酸含有酵母エキス（グルタミン酸ナトリウム塩換算で38.2％）を取得し、当該酵母エキスを25重量部、グルタチオン含有酵母エキスとしてハイチオンエキスYH（興人製）（総グルタチオン量17.7％）25重量部を、水50重量部に溶解し105℃、60分加熱反応し調味料を得た。
(Example 1)
A glutamic acid-containing yeast extract (38.2% in terms of glutamic acid sodium salt) was obtained by the method of Production Example 1, and 25 parts by weight of the yeast extract was used as a glutathione-containing yeast extract. %) 25 parts by weight was dissolved in 50 parts by weight of water and reacted by heating at 105 ° C. for 60 minutes to obtain a seasoning.
（比較例1）
製造例１の方法により得られたグルタミン酸含有酵母エキス（グルタミン酸ナトリウム塩換算で38.2％含有）25重量部、ハイチオンエキスYH（（株）興人製、総グルタチオン量17.7％）25重量部を、水50重量部に溶解し加熱反応をせずに調味料を得た。
(Comparative Example 1)
25 parts by weight of glutamic acid-containing yeast extract (containing 38.2% in terms of glutamic acid sodium salt) obtained by the method of Production Example 1, 25 parts by weight of Hythion Extract YH (manufactured by Kojin Co., Ltd., total glutathione amount 17.7%), It was dissolved in 50 parts by weight of water to obtain a seasoning without heating reaction.
（比較例２）
グルタミン酸ナトリウムの粉末9.54重量部、ハイチオンエキスYH（（株）興人製、総グルタチオン量17.7％）25重量部を、水65.5重量部に溶解し、105℃、60分加熱反応し調味料を得た。
(Comparative Example 2)
Dissolve 9.54 parts by weight of sodium glutamate powder and 25 parts by weight of Hythion Extract YH (manufactured by Kojin Co., Ltd., total glutathione amount 17.7%) in 65.5 parts by weight of water, heat reaction at 105 ° C for 60 minutes, and add seasoning Obtained.
（比較例３）
製造例１の方法により得られたグルタミン酸含有酵母エキス（グルタミン酸ナトリウム塩換算で38.2％含有）25重量部、還元型グルタチオンの粉末4.43重量部を水70.57重量部に溶解し、105℃、60分加熱反応し調味料を得た。
(Comparative Example 3)
25 parts by weight of a glutamic acid-containing yeast extract (containing 38.2% in terms of glutamic acid sodium salt) obtained by the method of Production Example 1 and 4.43 parts by weight of reduced glutathione powder are dissolved in 70.57 parts by weight of water and heated at 105 ° C. for 60 minutes. Reacted to obtain a seasoning.
（比較例４）
グルタミン酸ナトリウムの粉末 1.87重量部、グルタチオンの粉末4.43重量部、酵母エキス（アロマイルド：（株）興人製、グルタミン酸Ｎａ 5.8％含有）を水49.77重量部に溶解し、105℃60分加熱反応し調味料を得た。
(Comparative Example 4)
1.87 parts by weight of sodium glutamate powder, 4.43 parts by weight of glutathione powder, yeast extract (Alo-Mild: manufactured by Kojin Co., Ltd., containing 5.8% Na glutamate) are dissolved in 49.77 parts by weight of water and heated at 105 ° C for 60 minutes. Seasoning was obtained.
（評価例１）
濃縮鰹だし（素だしJ-1：キリン協和フーズ株式会社製）を蒸留水で10倍に希釈した液に、実施例１、比較例１，２，３，４で得られた液体状の調味料が喫飲時固形分0.1％になるよう添加し官能試験を行った。
官能試験は、パネル10名を用い、対照区（調味料無添加）と比較して評価項目に対してそれぞれ下記の5段階数値で答えさせ、その平均値を表１に示す。
４：非常に強く感じる
３：強く感じる
２：少し感じる
１：わずかに感じる
０：まったく感じない
(Evaluation example 1)
A liquid seasoning obtained in Example 1 and Comparative Examples 1, 2, 3, and 4 was obtained by diluting concentrated soup stock (Boshidashi J-1: Kirin Kyowa Foods Co., Ltd.) 10 times with distilled water. The sensory test was conducted by adding the ingredients to a solid content of 0.1% at the time of drinking.
In the sensory test, 10 panelists were used, and the evaluation items were answered with the following five-stage numerical values in comparison with the control group (no seasoning added), and the average values are shown in Table 1.
4: Feels very strong 3: Feels strong 2: Feels a little 1: Feels slightly 0: Does not feel at all
表１に示したとおり、本発明の製造方法による調味料は、カツオだしに対し、さらにカツオの肉感、厚み、カツオのうま味を効果的に引き立てる効果を示した。 As shown in Table 1, the seasoning according to the production method of the present invention showed an effect of effectively enhancing the bonito taste, thickness, and bonito umami.
以上説明してきたように、本発明によると粉末調味料として食品に用いることができ、中味の厚みコク味を増強することができる調味料の製造方法が提供される。
本発明で得られた調味料は、広い分野に応用でき、スープ類、調味料類、インスタント食品やスナック食品類、缶詰食品類、その他広範な食品用として供することができる。本発明は特に魚介類を使用する食品に有効である。
本発明の調味料の添加量については特に制限はなく、好みの濃度で使用可能である。一般的には、食品の種類等によっても異なるが、概ね食品に対して喫食時固形分０．０５〜１重量％程度添加することが望ましい。
As described above, according to the present invention, there is provided a method for producing a seasoning that can be used in foods as a powder seasoning and can enhance the thick and rich taste of the contents.
The seasonings obtained in the present invention can be applied to a wide range of fields, and can be used for soups, seasonings, instant foods, snack foods, canned foods, and a wide variety of other foods. The present invention is particularly effective for foods using seafood.
There is no restriction | limiting in particular about the addition amount of the seasoning of this invention, It can be used by favorite density | concentration. In general, although depending on the type of food, etc., it is generally desirable to add about 0.05 to 1% by weight of solid content at the time of eating.
Claims (3)
グルタチオン含有酵母エキスの配合比が１〜９９重量部であることを特徴とする、請求項１記載の調味料の製造方法。 1 to 99 parts by weight of the glutamic acid-containing yeast extract
The method for producing a seasoning according to claim 1, wherein the blending ratio of the glutathione-containing yeast extract is 1 to 99 parts by weight.
The method for producing a seasoning according to claim 1, wherein the blending ratio of the glutamic acid-containing yeast extract is 40 to 99 parts by weight, and the blending ratio of the glutathione-containing yeast extract is 1 to 60 parts by weight.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6313661B2 (en) * | 1983-06-29 | 1988-03-26 | Ajinomoto Kk | |
| JP2007166902A (en) * | 2003-06-12 | 2007-07-05 | Ajinomoto Co Inc | Method for producing seasoning |
| JP2009261253A (en) * | 2008-03-31 | 2009-11-12 | Kohjin Co Ltd | Yeast mutant and yeast extract |
| WO2012039275A1 (en) * | 2010-09-24 | 2012-03-29 | アサヒグループホールディングス株式会社 | Method for producing thermally reacted seasoning, and seasoning, food and drink |
-
2011
- 2011-03-23 JP JP2011063632A patent/JP2012196188A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6313661B2 (en) * | 1983-06-29 | 1988-03-26 | Ajinomoto Kk | |
| JP2007166902A (en) * | 2003-06-12 | 2007-07-05 | Ajinomoto Co Inc | Method for producing seasoning |
| JP2009261253A (en) * | 2008-03-31 | 2009-11-12 | Kohjin Co Ltd | Yeast mutant and yeast extract |
| WO2012039275A1 (en) * | 2010-09-24 | 2012-03-29 | アサヒグループホールディングス株式会社 | Method for producing thermally reacted seasoning, and seasoning, food and drink |
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