JP5678281B2 - Liquid seasoning with enhanced umami taste of glutamic acid - Google Patents
Liquid seasoning with enhanced umami taste of glutamic acid Download PDFInfo
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- JP5678281B2 JP5678281B2 JP2012160130A JP2012160130A JP5678281B2 JP 5678281 B2 JP5678281 B2 JP 5678281B2 JP 2012160130 A JP2012160130 A JP 2012160130A JP 2012160130 A JP2012160130 A JP 2012160130A JP 5678281 B2 JP5678281 B2 JP 5678281B2
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- methional
- glutamic acid
- liquid seasoning
- umami
- soy sauce
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- 235000011194 food seasoning agent Nutrition 0.000 title claims description 33
- 235000019583 umami taste Nutrition 0.000 title claims description 28
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 title claims description 26
- 235000013922 glutamic acid Nutrition 0.000 title claims description 26
- 239000004220 glutamic acid Substances 0.000 title claims description 26
- 239000007788 liquid Substances 0.000 title claims description 23
- 235000019607 umami taste sensations Nutrition 0.000 title description 9
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 claims description 44
- 235000013555 soy sauce Nutrition 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 14
- 235000014347 soups Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 claims 1
- 241000287828 Gallus gallus Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 11
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 10
- 235000013923 monosodium glutamate Nutrition 0.000 description 10
- 229940073490 sodium glutamate Drugs 0.000 description 10
- 230000002708 enhancing effect Effects 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000284 extract Substances 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 3
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000012790 confirmation Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- GRSZFWQUAKGDAV-KQYNXXCUSA-N IMP Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 235000013928 guanylic acid Nutrition 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Description
本発明は、グルタミン酸またはその塩を含む液体調味料の、グルタミン酸の旨味を増強した液体調味料に関する。 The present invention relates to a liquid seasoning comprising glutamic acid or a salt thereof and having enhanced umami taste of glutamic acid.
近年、食品の味を構成する要素のうち旨味が重要視され、旨味の増強された調味料などの飲食品の需要は高まっており、少量で旨味増強効果の高い液体調味料の開発が望まれている。調味料の旨味を増強する方法としては、酵母エキス、蛋白加水分解物、魚介エキス、畜肉エキス等を調味料に添加する方法が知られているが、いずれも添加量が多く、元の調味料の風味が変化してしまうため、使用量に制限が生じ、十分に旨味を付与することができないという問題点を有している。 In recent years, umami has been regarded as an important component of the taste of food, and demand for foods and beverages such as seasonings with enhanced umami has increased, and the development of liquid seasonings with a high umami enhancement effect is desired in small quantities. ing. As a method of enhancing the umami of seasonings, methods of adding yeast extract, protein hydrolyzate, seafood extract, livestock meat extract, etc. to seasonings are known. However, there is a problem that the amount of use is limited and sufficient umami cannot be imparted.
一方、メチオナールは、じゃがいも、トマト、醤油、味噌、チーズ、コーヒー等多様な食品中に存在する成分であり、様々な食品の香りに大きく貢献する成分であることが知られている。これまで、メチオナールを複数のフレーバー成分と組み合わせることにより芋含有食品の芋風味を向上させる技術（例えば、特許文献１参照)や、メチオナールを複数の成分と組み合わせることによりコク味を付与させる技術（例えば、特許文献２参照）が報告されている。また、食塩存在下においてメチオナールは塩味を増強する作用があることが報告されている(例えば、特許文献３参照)。しかしながら、これまで、メチオナールに旨味を増強する効果があることは知られていない。 On the other hand, methional is a component that exists in various foods such as potato, tomato, soy sauce, miso, cheese, and coffee, and is known to be a component that greatly contributes to the aroma of various foods. Until now, the technique (for example, refer patent document 1) which improves the strawberry flavor of a mash containing food by combining a methional with a some flavor component, and the technique (for example, giving a rich taste by combining a methional with a some component) Patent Document 2) has been reported. In addition, methional has been reported to have an effect of enhancing salty taste in the presence of salt (see, for example, Patent Document 3). However, it has not been known so far that methional has an effect of enhancing umami.
本発明が解決しようとする課題は、グルタミン酸またはその塩を含む液体調味料において、従来の天然エキス等による旨味増強物質の添加では不十分であった、グルタミン酸の旨味を増強した液体調味料を提供することである。 The problem to be solved by the present invention is to provide a liquid seasoning containing glutamic acid or a salt thereof, in which the addition of an umami enhancing substance with a conventional natural extract or the like is insufficient, and the umami taste of glutamic acid is enhanced. It is to be.
本発明者らは上記課題を解決するために鋭意検討を重ねた結果、グルタミン酸またはその塩を含む液体調味料において、メチオナールを特定量以上含有させることにより、グルタミン酸含有液体調味料のグルタミン酸の旨味を増強させることができることを見出し、本発明を完成させるに至った。 As a result of intensive studies to solve the above problems, the inventors of the present invention have added a specific amount or more of methional in a liquid seasoning containing glutamic acid or a salt thereof, thereby improving the taste of glutamic acid in a glutamic acid-containing liquid seasoning. The inventors have found that it can be enhanced, and have completed the present invention.
すなわち、本発明は、
１）グルタミン酸またはその塩を含む液体調味料において、メチオナールを１，０００〜１５，０００ｐｐｂ含有させることにより得られる、グルタミン酸の旨味が増強した液体調味料。
である。
That is, the present invention
1) A liquid seasoning containing glutamic acid or a salt thereof, which is obtained by containing 1,000 to 15,000 ppb of methional, and has an enhanced taste of glutamic acid.
It is.
本発明によれば、グルタミン酸またはその塩を含む液体調味料において、グルタミン酸の旨味を増強した液体調味料を提供することができる。また、本発明の液体調味料は、グルタミン酸またはその塩を含む従来の液体調味料と比較して旨味が強いため、各種調理に用いることにより、少量で旨味豊かな飲食品を得ることができる。 ADVANTAGE OF THE INVENTION According to this invention, in the liquid seasoning containing glutamic acid or its salt, the liquid seasoning which strengthened the deliciousness of glutamic acid can be provided. Moreover, since the liquid seasoning of this invention has strong umami | taste compared with the conventional liquid seasoning containing glutamic acid or its salt, the food / beverage products rich in umami | taste can be obtained in a small quantity by using for various cooking.
以下、本発明を詳細に説明する。 Hereinafter, the present invention will be described in detail.
本発明において用いる「グルタミン酸またはその塩を含む液体調味料」は、グルタミン酸またはその塩が液体調味料中に含まれている調味料であれば何れのものでもよく、また、グルタミン酸またはその塩を液体調味料中に含有させる手段によっては区別されない。例えば、食品に用いることが可能なグルタミン酸またはその塩を液体調味料に直接添加させる方法や、植物性蛋白質を醸造により酵素加水分解させて得られるグルタミン酸を液体調味料に含有させる方法など、グルタミン酸またはその塩を調味料中に含有させる方法はいかなる方法でも構わない。 The “liquid seasoning containing glutamic acid or a salt thereof” used in the present invention may be any seasoning containing glutamic acid or a salt thereof in the liquid seasoning, and the glutamic acid or a salt thereof is a liquid. There is no distinction depending on the means contained in the seasoning. For example, glutamic acid or a salt thereof that can be used in foods is directly added to a liquid seasoning, and glutamic acid obtained by enzymatic hydrolysis of a vegetable protein by brewing is added to a liquid seasoning. Any method may be used for adding the salt to the seasoning.
本発明における「メチオナール」は、３−メチルチオ−プロピオンアルデヒドまたは、３−メチルチオプロパナールともいう。本発明で用いるメチオナールは、飲食品に用いられるものであれば特に限定はなく、合成品、抽出品、発酵品やその処理品、各種素材の加熱反応、酵母を用いたメチオニンの発酵を利用して生成するものを用いてもよい。また、必要により調味料にメチオニンや糖を加えて加熱したり、発酵条件を変更することにより、液体調味料にメチオナールを添加することなく増加させることも可能である。 “Methional” in the present invention is also referred to as 3-methylthio-propionaldehyde or 3-methylthiopropanal. The methional used in the present invention is not particularly limited as long as it is used in foods and drinks, and uses synthetic products, extracts, fermented products and processed products thereof, heating reaction of various materials, fermentation of methionine using yeast. You may use what is generated. Moreover, it is also possible to increase without adding methional to a liquid seasoning by adding methionine and sugar to a seasoning, if necessary, and heating, or changing fermentation conditions.
メチオナールの濃度は、１，０００〜１５，０００ｐｐｂであることが好ましく、３，０００〜１２，０００ｐｐｂの範囲であることが特に好ましい。メチオナールの濃度が３，０００ｐｐｂ以上の場合に、グルタミン酸の旨味をより強く感じられるようになる。 The concentration of methional is preferably 1,000 to 15,000 ppb, and particularly preferably 3,000 to 12,000 ppb. When the concentration of methional is 3,000 ppb or more, the umami of glutamic acid can be felt more strongly.
本発明のグルタミン酸の旨味が増強した液体調味料は、各種飲食物に特に制限なく使用することができる。例えば、各種しょうゆ、各種減塩しょうゆ、各種つゆ、各種たれ、酵母エキス、畜肉エキス、魚介エキス、蛋白加水分解物等の調味料や、核酸（イノシン一リン酸やグアノシン一リン酸など）を含有する調味料に添加することにより、それら調味料の旨味をより増強させることが可能である。 The liquid seasoning with enhanced umami taste of the glutamic acid of the present invention can be used without particular limitation for various foods and drinks. Contains, for example, various soy sauces, various salt-reduced soy sauces, various soy sauces, various sauces, yeast extracts, meat extracts, seafood extracts, protein hydrolysates, etc., and nucleic acids (such as inosine monophosphate and guanosine monophosphate) It is possible to further enhance the umami of these seasonings by adding them to the seasonings.
また、本発明の液体調味料を使用する飲食品の調整方法としては、いかなる方法を用いてもよいが、混合中や混合後に再加熱を行うことにより、飲食品中のメチオナールの濃度を調整することも可能である。 In addition, any method may be used as a method for adjusting a food or drink using the liquid seasoning of the present invention, but the concentration of methional in the food or drink is adjusted by reheating during or after mixing. It is also possible.
以下、実施例により本発明をさらに具体的に説明する。ただし、本発明の技術的範囲は、それらの例により何ら限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited by these examples.
＜各種グルタミン酸ナトリウム濃度におけるメチオナールの旨味増強効果の確認＞
各種濃度（１．８〜２００ｍＭ）のグルタミン酸ナトリウム溶液に、各種濃度（１，０００〜１２，０００ｐｐｂ）のメチオナールを添加し、習熟したパネル５名による旨味の強度の評価を行った。
<Confirmation of the umami enhancing effect of methional at various sodium glutamate concentrations>
Methional of various concentrations (1,000 to 12,000 ppb) was added to a sodium glutamate solution of various concentrations (1.8 to 200 mM), and the strength of umami was evaluated by five skilled panelists.
メチオナールを添加したグルタミン酸ナトリウム溶液（本発明品）と同じ濃度のグルタミン酸ナトリウム溶液（対照品）を比較し、メチオナールを添加したグルタミン酸ナトリウム溶液（本発明品）の旨味強度を４段階で評価した。
具体的には、各種濃度のグルタミン酸ナトリウム溶液（対照品）と比較してメチオナール添加溶液の旨味が非常に強いと感じられたものは４点、強いと感じられたものは３点、やや強いと感じられたものは２点、差がないまたは弱いと感じられたものは１点と評点し、検体ごとの平均点を算出した。
The sodium glutamate solution (control product) having the same concentration as the sodium glutamate solution (product of the present invention) to which methional was added was compared, and the umami strength of the sodium glutamate solution (product of the present product) to which methional was added was evaluated in four stages.
Specifically, compared to the sodium glutamate solution of various concentrations (control product), the methional-added solution felt that the umami taste was very strong, 4 points, the strongest felt 3 points, and slightly stronger What was felt was scored as 2 points, and those felt that there was no difference or weakness was scored as 1 point, and the average score for each specimen was calculated.
各種濃度のグルタミン酸ナトリウム溶液における各種濃度のメチオナールの官能評価結果を示した表１の結果より、グルタミン酸ナトリウムが１．８〜２００ｍＭの濃度範囲において、メチオナールを添加することでグルタミン酸の旨味を増強できることが確認された。また、メチオナールを３，０００ｐｐｂ以上添加した場合にグルタミン酸の旨味がより強く感じられた。 From the results of Table 1 showing the results of sensory evaluation of various concentrations of methional in various concentrations of sodium glutamate solution, the umami of glutamic acid can be enhanced by adding methional in the concentration range of 1.8 to 200 mM sodium glutamate. confirmed. Further, when methional was added in an amount of 3,000 ppb or more, the umami taste of glutamic acid was felt stronger.
なお、グルタミン酸ナトリウムを添加せずに１，５００ｐｐｂのメチオナールを添加した水溶液は、旨味を呈さないことを確認した。このことから、メチオナールはグルタミン酸ナトリウムの旨味を増強する効果があることが示された。 In addition, it confirmed that the aqueous solution which added 1,500 ppb methional without adding sodium glutamate does not exhibit umami. From this, it was shown that methional has the effect of enhancing the umami taste of sodium glutamate.
＜しょうゆ及びつゆ中におけるメチオナールの旨味増強効果の確認＞
調味料中のメチオナール含有量が１，０００〜１２，０００ｐｐｂとなるように、市販濃口しょうゆ（キッコーマン社製）及び市販３倍濃縮つゆ（キッコーマン社製）にメチオナールを添加した調味料（本発明品）について、実施例１と同様にして官能評価を行った。３倍濃縮つゆは水で３倍希釈し、官能評価に用いた。
具体的には、メチオナール未添加の市販濃口しょうゆ及び市販つゆ（対照品：メチオナール濃度１０００ｐｐｂ未満）と比較して、旨味が非常に強いと感じられたものは４点、強いと感じられたものは３点、やや強いと感じられたものは２点、差がないまたは弱いと感じられたものは１点と評点し、検体ごとの平均点を算出した。
<Confirmation of the umami enhancement effect of methional in soy sauce and soup
Seasoning (invention product) in which methional is added to commercially available soy sauce soy sauce (manufactured by Kikkoman) and commercially available triple soup sauce (manufactured by Kikkoman) so that the methional content in the seasoning is 1,000 to 12,000 ppb. ) Was subjected to sensory evaluation in the same manner as in Example 1. The 3-fold concentrated soup was diluted 3-fold with water and used for sensory evaluation.
Specifically, compared to commercially available dark mouth soy sauce without methional and commercially available soy sauce (control product: methional concentration less than 1000 ppb), 4 items were found to have a very strong umami, Three points were scored as 2 points for those that felt slightly strong, and 1 point for those that felt no difference or weakness, and the average score for each specimen was calculated.
官能評価結果を表２に示した。濃口しょうゆ及びつゆにメチオナールを１，０００〜１２，０００ｐｐｂの濃度で含有させた場合も、メチオナールによるグルタミン酸の旨味増強効果を確認することができた。特に、メチオナールを３，０００ｐｐｂ以上含有させた場合にグルタミン酸の旨味がより強く感じられた。 The sensory evaluation results are shown in Table 2. Even when methional was contained in concentrated soy sauce and soy sauce at a concentration of 1,000 to 12,000 ppb, the effect of enhancing the umami taste of glutamic acid by methional could be confirmed. In particular, when methional was contained in an amount of 3,000 ppb or more, the umami taste of glutamic acid was felt stronger.
なお、液体調味料が濃口しょうゆの場合には、メチオナール含有量が１２，０００ｐｐｂを超える濃度では、メチオナールの風味が強くなり、醤油の風味バランスがやや崩れてしまうことが確認された。 In addition, when the liquid seasoning was soy sauce soy sauce, it was confirmed that when the methional content exceeds 12,000 ppb, the flavor of methional becomes strong and the flavor balance of soy sauce is slightly disrupted.
＜メチオナールを添加したしょうゆを用いた調理試験＞
メチオナールを添加したしょうゆと、メチオナールを添加していないしょうゆを調理試験で比較し、より好ましいのはどちらのしょうゆであるかを習熟したパネル１０名に評価させた。
<Cooking test using soy sauce with methional>
The soy sauce to which methional was added and the soy sauce to which methional was not added were compared in a cooking test, and more preferably 10 soy sauces were evaluated as to which is more preferable.
調理試験は、市販濃口しょうゆ（キッコーマン社製）にメチオナール含有量が３，０００ｐｐｂとなるようにメチオナールを添加したしょうゆ（本発明品）と、市販濃口しょうゆ（キッコーマン社製）にメチオナールを全く添加しないしょうゆ（対照品）を調製し、ほうれん草のおひたしに同量ずつ滴下した後、パネルに食させることにより実施した。 In the cooking test, no methional was added to soy sauce (product of the present invention) in which methional was added so that the methional content was 3,000 ppb in commercially available Noguchi soy sauce (produced by Kikkoman), and no methional was added to the commercially available Noguchi soy sauce (made in Kikkoman). Soy sauce (a control product) was prepared, and the same amount was dripped onto the spinach seeds and then fed to a panel.
官能評価結果を表３に示した。メチオナール含有量が３，０００ｐｐｂとなるようにメチオナールを添加したしょうゆ（本発明品）の方が、好ましいと感じる人数が多いことが確認された。 The sensory evaluation results are shown in Table 3. It was confirmed that soy sauce (product of the present invention) to which methional was added so that the methional content was 3,000 ppb was more preferable.
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