JP2013143936A5 - - Google Patents

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Publication number
JP2013143936A5
JP2013143936A5 JP2012271395A JP2012271395A JP2013143936A5 JP 2013143936 A5 JP2013143936 A5 JP 2013143936A5 JP 2012271395 A JP2012271395 A JP 2012271395A JP 2012271395 A JP2012271395 A JP 2012271395A JP 2013143936 A5 JP2013143936 A5 JP 2013143936A5
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Japan
Prior art keywords
acid
salt
organic acid
group
organic
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JP2012271395A
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Japanese (ja)
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JP6085961B2 (en
JP2013143936A (en
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Priority claimed from JP2012271395A external-priority patent/JP6085961B2/en
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Publication of JP2013143936A5 publication Critical patent/JP2013143936A5/ja
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Claims (7)

有機酸および／またはその塩類を燻煙で処理する工程を含む、有機酸および／またはその塩類の風味改善方法。   A method for improving the flavor of an organic acid and / or salt thereof, comprising a step of treating the organic acid and / or salt thereof with smoke. 前記有機酸および／またはその塩類が、酢酸、クエン酸、リンゴ酸、フマル酸、アジピン酸、グルコノデルタラクトン、酒石酸、アスコルビン酸、およびアミノ酸からなる群から選択される少なくとも１種の酸である、請求項１に記載の方法。   The organic acid and / or salt thereof is at least one acid selected from the group consisting of acetic acid, citric acid, malic acid, fumaric acid, adipic acid, glucono delta lactone, tartaric acid, ascorbic acid, and amino acids. The method of claim 1. 前記有機酸および／またはその塩類が、ナトリウム塩、カルシウム塩、カリウム塩、および鉄塩からなる群から選択される少なくとも１種の塩である、請求項２に記載の方法。   The method according to claim 2, wherein the organic acid and / or salt thereof is at least one salt selected from the group consisting of a sodium salt, a calcium salt, a potassium salt, and an iron salt. 有機酸および／またはその塩類を燻煙で処理する工程を含む、食品添加剤の製造方法。   A method for producing a food additive, comprising a step of treating an organic acid and / or a salt thereof with smoke. 前記有機酸および／またはその塩類が、酢酸、クエン酸、リンゴ酸、フマル酸、アジピン酸、グルコノデルタラクトン、酒石酸、アスコルビン酸、およびアミノ酸からなる群から選択される少なくとも１種の酸である、請求項４に記載の方法。   The organic acid and / or salt thereof is at least one acid selected from the group consisting of acetic acid, citric acid, malic acid, fumaric acid, adipic acid, glucono delta lactone, tartaric acid, ascorbic acid, and amino acids. The method according to claim 4. 前記有機酸および／またはその塩類が、ナトリウム塩、カルシウム塩、カリウム塩、および鉄塩からなる群から選択される少なくとも１種の塩である、請求項５に記載の方法。   The method according to claim 5, wherein the organic acid and / or salt thereof is at least one salt selected from the group consisting of sodium salt, calcium salt, potassium salt, and iron salt. 請求項４から６のいずれかに記載の方法で得られた食品添加剤を食品に添加する工程を含む、食品の製造方法。 The manufacturing method of a foodstuff including the process of adding the food additive obtained by the method in any one of Claim 4 to 6 to a foodstuff.
JP2012271395A 2011-12-16 2012-12-12 Method for improving flavor of organic acid and / or salt thereof, method for producing food additive and food additive Active JP6085961B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2012271395A JP6085961B2 (en) 2011-12-16 2012-12-12 Method for improving flavor of organic acid and / or salt thereof, method for producing food additive and food additive

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2011276518 2011-12-16
JP2011276518 2011-12-16
JP2012271395A JP6085961B2 (en) 2011-12-16 2012-12-12 Method for improving flavor of organic acid and / or salt thereof, method for producing food additive and food additive

Publications (3)

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JP2013143936A JP2013143936A (en) 2013-07-25
JP2013143936A5 true JP2013143936A5 (en) 2015-11-19
JP6085961B2 JP6085961B2 (en) 2017-03-01

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Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6417552B2 (en) * 2014-07-29 2018-11-07 奥野製薬工業株式会社 Lifetime and yield improver, method for improving shelf life and yield, method for producing livestock and processed fishery products with improved shelf life and yield, and processed meat and fishery products processed with shelf life and yield improver
JP6627124B2 (en) * 2015-10-22 2020-01-08 群馬県 How to make smoked soy sauce
JP6960419B2 (en) * 2017-01-31 2021-11-05 日清フーズ株式会社 Organic acid-containing sauce

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3194685B2 (en) * 1995-03-23 2001-07-30 博衛 小川 Food flavor and quality improvers and food flavor and quality reduction prevention methods
JP3522936B2 (en) * 1995-11-29 2004-04-26 山岡 金光 Method and apparatus for maintaining freshness and color tone of fresh meat
JP5164949B2 (en) * 2009-09-16 2013-03-21 有限会社ロゴス How to improve the flavor of food
JP5752884B2 (en) * 2010-01-29 2015-07-22 上野製薬株式会社 Powder formulation for food

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