JPH0426823B2 - - Google Patents
Info
- Publication number
- JPH0426823B2 JPH0426823B2 JP57194208A JP19420882A JPH0426823B2 JP H0426823 B2 JPH0426823 B2 JP H0426823B2 JP 57194208 A JP57194208 A JP 57194208A JP 19420882 A JP19420882 A JP 19420882A JP H0426823 B2 JPH0426823 B2 JP H0426823B2
- Authority
- JP
- Japan
- Prior art keywords
- sodium
- inosinate
- salt
- salts
- liquid
- 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.)
- Expired - Lifetime
Links
- 150000003839 salts Chemical class 0.000 claims description 32
- 235000011194 food seasoning agent Nutrition 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 29
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 claims description 20
- 235000013890 disodium inosinate Nutrition 0.000 claims description 20
- 150000001413 amino acids Chemical class 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 5
- -1 amino acid salts Chemical class 0.000 claims description 2
- 159000000000 sodium salts Chemical class 0.000 claims 2
- 235000002639 sodium chloride Nutrition 0.000 description 37
- 239000013078 crystal Substances 0.000 description 18
- 239000004278 EU approved seasoning Substances 0.000 description 11
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 11
- 235000013902 inosinic acid Nutrition 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 239000000203 mixture Substances 0.000 description 10
- 238000001556 precipitation Methods 0.000 description 10
- 235000001014 amino acid Nutrition 0.000 description 7
- 238000009472 formulation Methods 0.000 description 7
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 150000007523 nucleic acids Chemical class 0.000 description 6
- 102000039446 nucleic acids Human genes 0.000 description 6
- 108020004707 nucleic acids Proteins 0.000 description 6
- 239000011780 sodium chloride Substances 0.000 description 6
- 239000011734 sodium Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 239000004471 Glycine Substances 0.000 description 3
- 229940041514 candida albicans extract Drugs 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000012138 yeast extract Substances 0.000 description 3
- 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 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 235000003704 aspartic acid Nutrition 0.000 description 2
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 239000000419 plant extract Substances 0.000 description 2
- 230000003405 preventing effect Effects 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 150000003840 hydrochlorides Chemical class 0.000 description 1
- 235000011147 magnesium chloride Nutrition 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
Description
本発明は、液状調味料の製造法に関し、更に詳
しくは、食塩濃度が高い液状調味料における5′−
イノシン酸ナトリウムの結晶析出を遅延乃至は防
止することにより、均質かつ安定な液状調味料を
製造する方法に関する。
調味料には、粉末、顆粒、キユーブ、ペース
ト、液体等種々の形態があるが、例えば、動植物
エキス等を含有するものの場合、乾燥による味、
風味等の低下が少ない、吸湿等による物性変化を
考慮しないで済む、或いは、調味料の溶解操作が
容易であり、作業環境を汚染しない等の理由によ
り、液状の調味料が普及している。
液状調味料には、動植物エキス、各種アミノ
酸、その塩、各種有機酸、その塩、その他種々の
呈味、風味成分、香料、香辛料等が配合されてい
るが、塩味等の呈味機能に加え、液状であるため
に特に問題となる保存性を、合成保存料等を用い
ずに向上するために、食塩を比較的高濃度で配合
する方法が有効となる。
このような食塩高濃度の液状調味料に5′−イノ
シン酸及びその塩を配合する場合、5′−イノシン
酸ナトリウムの溶解度が減少するために、製品の
品質安定性、均質性が損われるという問題を生じ
る。
第１図は、食塩と5′−イノシン酸ナトリウムの
溶解度を示すが、食塩濃度が高まるにつれ、5′−
イノシン酸ナトリウムの溶解度は減少し、室温下
では、例えば食塩濃度が５〜10％の場合、5′−イ
ノシン酸ナトリウムの溶解度は１〜５％に低下す
る。この5′−イノシン酸ナトリウムの溶解度は多
成分の組合せで調製した液体調味料においても同
傾向にある。従つて、常温において5′−イノシン
酸ナトリウムが完全溶解状態である液体調味料
が、低温保存或いは冬場低温下に放置した場合に
5′−イノシン酸ナトリウムの溶解度は低下し、結
晶の析出が起る。或いは、5′−イノシン酸ナトリ
ウムを高濃度で含有する場合には、食塩の添加が
制限されたり、常温でも5′−イノシン酸ナトリウ
ムの結晶の析出が生じるようになる。
温度条件、保存時間によつて結晶の成長は変化
するが、肉眼でも充分観察できる大きさとなり、
条件によつては針状の長い結晶になるため、異物
としてクレームの対象となることも起る。更に、
結晶の大きさはまちまちで、均一混合、分散、浮
遊が困難となる。特に大容量の容器から少量ずつ
使用する場合においては、味のバラツキ等が問題
となる。
一般的にこのような場合、温度を上げて5′−イ
ノシン酸ナトリウムを再溶解させてから使用する
方法や、調味液中の食塩濃度を下げて5′−イノシ
ン酸ナトリウムの溶解度を高める方法等が考えら
れるが、いずれも、保存性、使用時の簡便性等か
ら、必ずしも満足できる方法とはいえない。
本発明者らは、このような高食塩濃度下の5′−
イノシン酸ナトリウム含有液状調味料における
5′−イノシン酸ナトリウム結晶析出の解消を図る
べく鋭意検討を重ねた結果、アミノ酸及びその塩
（Na塩をのぞく）、及び／又は無機塩（Na塩をの
ぞく）を含まれる5′−イノシン酸ナトリウムのモ
ル濃度以上添加することにより、核酸の結晶析出
が防止でき、保存安定性及び均質性に優れた液状
調味料が取得できるとの知見に至り、本発明を完
成したものである。
本発明で対象となる液状調味料は、食塩及び
5′−イノシン酸ナトリウムを含有する液体乃至ペ
ースト状のものすべてが含まれ、その他の成分の
種類及び数については限定されない。即ち、魚介
エキス、動物エキス、酵母エキス、ボーンエキ
ス、動物蛋白加水分解物（HAP）、植物蛋白加水
分解物（HVP）、その他の各種エキス類、グルタ
ミン酸ナトリウムその他のアミノ酸及びその塩、
有機酸及びその塩、天然又は人工甘味料、油脂な
どの中から必要に応じ選択された如何なる成分で
構成されてもよい。
食塩は、食塩として、又は、醤油、味噌その他
の含塩調味料に含まれる食塩として、最終製品濃
度で５％以上25％以下であるが、この濃度であれ
ば、微生物的に安定な液状乃至はペースト状調味
料として提供可能である。
5′−イノシン酸ナトリウムの濃度は５％以下で
あり、かつその溶解度以上である。
液状調味料に対し、添加するアミノ酸は、グリ
シン、アスパラギン酸等で、これらカルシウム
塩、カリウム塩、マグネシウム塩、塩酸塩等も使
用可能である。また、無機塩としては、塩化マグ
ネシウム、塩化カリウム等が添加できる。
上記アミノ酸及びその塩（Na塩をのぞく）及
び無機塩（Na塩をのぞく）の中から選ばれた１
種又は２種以上を液状調味料に対し含まれる5′−
イノシン酸ナトリウムのモル濃度以上のモル濃度
で添加する。添加濃度が含まれる5′−イノシン酸
ナトリウムのモル濃度以下の場合、5′−イノシン
酸ナトリウムの結晶析出遅延又は防止効果が十分
でないが、逆に濃度が高すぎると、その他の成分
の溶解度が減少し、呈味のバランスが崩れる場合
があるので最適濃度は含される5′−イノシン酸ナ
トリウムのモル濃度からその20倍のモル濃度であ
る。
食塩、核酸、アミノ酸、無機塩並びに必要に応
じて配合されるその他の成分の添加順序、殺菌方
法等は特に限定されない。
本発明方法により得られる液状調味料は、液
体、スラリー、ペースト状等の性状であり、その
ままで又は水、湯等で希釈する等により、飛散、
だまの発生などがなく呈味力の優れた調味料、調
味食品が得られ、流通、保存段階で核酸の結晶析
出も見られず、微生物的にも安定なため、液状の
調味料として、広い用途が期待できる。
以下、実施例により本発明を更に説明する。
実施例 １
液体調味料(A)の配合
グリシン 10部
食 塩 10
水 80
IMP・2Na・7.5H2O ３
対照の配合
食 塩 10部
水 90
IMP・2Na・7.5H2O ３
上記の配合に従い、食塩−水（−評価物質）の
系に十分に核酸の結晶が溶解し得る温度（80℃）
で核酸の結晶を溶解した後、一定時間、恒温状態
（20℃）に置いた。次に、飽和温度より低い温度
にまで冷却し、冷却開始から結晶が析出し終るま
での時間を測定した。結果を第１表に示す。
The present invention relates to a method for producing a liquid seasoning, and more particularly, to a method for producing a liquid seasoning, and more specifically, the present invention relates to a method for producing a liquid seasoning.
The present invention relates to a method for producing a homogeneous and stable liquid seasoning by delaying or preventing crystal precipitation of sodium inosinate. Seasonings come in various forms such as powders, granules, cubes, pastes, and liquids, but for example, in the case of those containing animal and plant extracts, the taste due to drying,
Liquid seasonings are popular because they cause less deterioration in flavor, do not require consideration of changes in physical properties due to moisture absorption, etc., are easy to dissolve seasonings, and do not contaminate the working environment. Liquid seasonings contain animal and plant extracts, various amino acids, their salts, various organic acids, their salts, and various other tastes, flavor components, fragrances, and spices. In order to improve the storage stability, which is particularly problematic due to the liquid state, without using synthetic preservatives, it is effective to incorporate common salt at a relatively high concentration. When 5'-inosinic acid and its salts are added to such a liquid seasoning with a high salt concentration, the solubility of sodium 5'-inosinate decreases, which impairs the quality stability and homogeneity of the product. cause problems. Figure 1 shows the solubility of common salt and sodium 5'-inosinate; as the salt concentration increases, the 5'-
The solubility of sodium inosinate decreases; at room temperature, for example, when the salt concentration is 5 to 10%, the solubility of sodium 5'-inosinate decreases to 1 to 5%. The solubility of sodium 5'-inosinate tends to be the same even in liquid seasonings prepared with a combination of multiple ingredients. Therefore, if a liquid seasoning in which sodium 5'-inosinate is completely dissolved at room temperature is stored at a low temperature or left at a low temperature in winter,
The solubility of sodium 5'-inosinate decreases and crystal precipitation occurs. Alternatively, if sodium 5'-inosinate is contained in a high concentration, the addition of common salt may be restricted, or crystals of sodium 5'-inosinate may precipitate even at room temperature. The growth of crystals changes depending on temperature conditions and storage time, but the crystals grow large enough to be observed with the naked eye.
Depending on the conditions, the crystals may form long needle-like crystals, which may become the subject of claims as foreign substances. Furthermore,
Crystals vary in size, making uniform mixing, dispersion, and floating difficult. Particularly when using small quantities from large-capacity containers, variations in taste etc. become a problem. Generally, in such cases, there are methods such as increasing the temperature to redissolve the 5'-sodium inosinate before use, or lowering the salt concentration in the seasoning solution to increase the solubility of the 5'-sodium inosinate. However, none of these methods is necessarily satisfactory in terms of storage stability, ease of use, etc. The present inventors discovered that 5'-
In liquid seasonings containing sodium inosinate
As a result of intensive studies aimed at eliminating the precipitation of sodium 5'-inosinate crystals, we found that 5'-inosinic acid containing amino acids and their salts (excluding Na salts), and/or inorganic salts (excluding Na salts) The present invention was completed based on the finding that by adding sodium at a molar concentration or higher, crystal precipitation of nucleic acids can be prevented and a liquid seasoning with excellent storage stability and homogeneity can be obtained. The liquid seasonings targeted by the present invention include common salt and
All liquids or pastes containing sodium 5'-inosinate are included, and the types and numbers of other ingredients are not limited. Namely, seafood extract, animal extract, yeast extract, bone extract, hydrolyzed animal protein (HAP), hydrolyzed vegetable protein (HVP), various other extracts, monosodium glutamate and other amino acids and their salts,
It may be composed of any component selected from among organic acids and their salts, natural or artificial sweeteners, fats and oils, etc. as required. Salt, as table salt or as salt contained in soy sauce, miso, and other salt-containing seasonings, has a concentration of 5% to 25% in the final product, but at this concentration, it is in a microbially stable liquid or can be provided as a pasty seasoning. The concentration of sodium 5'-inosinate is less than 5% and greater than its solubility. Amino acids added to the liquid seasoning include glycine, aspartic acid, etc., and calcium salts, potassium salts, magnesium salts, hydrochlorides, etc. of these amino acids can also be used. Further, as inorganic salts, magnesium chloride, potassium chloride, etc. can be added. 1 selected from the above amino acids and their salts (excluding Na salts) and inorganic salts (excluding Na salts)
5'- Containing seeds or two or more seeds in liquid seasonings
It is added at a molar concentration equal to or higher than that of sodium inosinate. If the added concentration is less than the molar concentration of sodium 5'-inosinate, the crystal precipitation delaying or preventing effect of sodium 5'-inosinate will not be sufficient, but if the concentration is too high, the solubility of other components will be reduced. The optimum concentration is 20 times the molar concentration of sodium 5'-inosinate contained therein, since this may cause the taste to become unbalanced. There are no particular limitations on the order of addition of salt, nucleic acids, amino acids, inorganic salts, and other components added as necessary, sterilization method, etc. The liquid seasoning obtained by the method of the present invention is in the form of liquid, slurry, paste, etc., and can be used as it is or by diluting with water, hot water, etc. to prevent scattering or
Seasonings and seasoned foods with excellent flavor are obtained without the formation of lumps, and there is no precipitation of nucleic acid crystals during the distribution and storage stages, and they are microbially stable, so they are widely used as liquid seasonings. We can expect it to have many uses. The present invention will be further explained below with reference to Examples. Example 1 Formula of liquid seasoning (A) Glycine 10 parts Salt 10 Water 80 IMP・2Na・7.5H 2 O 3 Control formulation Salt 10 parts Water 90 IMP・2Na・7.5H 2 O 3 According to the above formulation , the temperature at which nucleic acid crystals can be sufficiently dissolved in the salt-water (-evaluation substance) system (80°C)
After dissolving the nucleic acid crystals, they were kept at a constant temperature (20°C) for a certain period of time. Next, it was cooled to a temperature lower than the saturation temperature, and the time from the start of cooling until the end of precipitation of crystals was measured. The results are shown in Table 1.
【表】
実施例 ２
液状調味料(B)の配合
アスパラギン酸 0.5部
食 塩 10
水 79.5
IMP・2Na・7.5H2O ３
対照の配合
食 塩 10部
水 90
IMP・2Na・7.5H2O ３
上記配合に従い、実施例１と同様の方法で液状
調味料(B)及び対照を調製した後、結晶析出が終了
するまでの時間を測定した。結果を第２表に示
す。[Table] Example 2 Formula of liquid seasoning (B) Aspartic acid 0.5 parts Salt 10 Water 79.5 IMP・2Na・7.5H 2 O 3 Control formulation Salt 10 parts Water 90 IMP・2Na・7.5H 2 O 3 After preparing liquid seasoning (B) and a control in the same manner as in Example 1 according to the above formulation, the time until crystal precipitation was completed was measured. The results are shown in Table 2.
【表】
実施例 ３
液体調味料(C)の配合
MgCl2・6H2O ５部
食 塩 10
水 85
IMP・2Na・7.5H2O ３
対照の配合
食 塩 10部
水 90
IMP・2Na・6H2O ３
上記配合に従い、実施例１と同様にして液体調
味料(C)及び対照を調製し、結晶が析出し終るまで
の時間を測定した。結果を第３表に示す。[Table] Example 3 Mixture of liquid seasoning (C) MgCl 2・6H 2 O 5 parts Salt 10 Water 85 IMP・2Na・7.5H 2 O 3 Control formulation Salt 10 parts Water 90 IMP・2Na・6H 2 O 3 According to the above formulation, liquid seasoning (C) and a control were prepared in the same manner as in Example 1, and the time until the precipitation of crystals was completed was measured. The results are shown in Table 3.
【表】
実施例 ４
食塩−水−評価物質の系に十分量のIMP・
2Na・7.5H2Oを添加し、30℃恒温状態で１時間
以上撹拌した後、上澄液のIMP・2Na量の吸光度
（254nm）により定量し、溶解度を求めた。結果
を第４表に示す。[Table] Example 4 A sufficient amount of IMP was added to the salt-water-evaluation substance system.
After adding 2Na·7.5H 2 O and stirring at a constant temperature of 30° C. for 1 hour or more, the amount of IMP·2Na in the supernatant was determined by absorbance (254 nm) to determine solubility. The results are shown in Table 4.
【表】
実施例 ５
液体調味料(D)の配合
鰹節粉末 ６部
酵母エキス １
砂 糖 ４
み り ん ９
「味の素」* ５
水 47
グリシン、塩化マグネシウム 10
食 塩 13
「IN」** ５
＊ 味の素(株)製グルタミン酸ナトリウム
＊＊ 〃 5′−イノシン酸ナトリウム
対照の配合
鰹節粉末 ６部
酵母エキス １
砂 糖 ４
み り ん ９
「味の素」 10
水 56.3
食 塩 13
「IN」 0.7
上記配合に従い、各成分を混合溶解し、25℃に
て液状調味料(D)及び対照を調製後、５℃にて冷却
放置し、核酸結晶の析出状態を顕微鏡で観察し
た。結果を第５表に示す。[Table] Example 5 Composition of liquid seasoning (D) Katsuobushi powder 6 parts Yeast extract 1 Sugar 4 Mirin 9 "Ajinomoto" * 5 Water 47 Glycine, magnesium chloride 10 Salt 13 "IN" ** 5 * Monosodium glutamate manufactured by Ajinomoto Co., Inc. **〃 Sodium 5'-inosinate control combination Katsuobushi powder 6 parts Yeast extract 1 Sugar 4 Mirin 9 "Ajinomoto" 10 Water 56.3 Salt 13 "IN" 0.7 According to the above formulation, After mixing and dissolving each component to prepare liquid seasoning (D) and a control at 25°C, the mixture was left to cool at 5°C, and the state of precipitation of nucleic acid crystals was observed under a microscope. The results are shown in Table 5.
第１図はIMP・2Na・7.5H2O及び食塩の共通
溶解度を示す。
Figure 1 shows the common solubility of IMP, 2Na, 7.5H 2 O, and common salt.
Claims (1)
リウムを濃度が５％以下でかつその溶解度以上と
なる量含有する液体又はペースト状調味料に、ア
ミノ酸、アミノ酸塩（ナトリウム塩を除く）及び
無機塩（ナトリウム塩を除く）の中から選ばれた
１種以上を、含まれる5′−イノシン酸ナトリウム
のモル濃度以上添加することを特徴とする液状調
味料の製造方法。1. Amino acids, amino acid salts (excluding sodium salts) and A method for producing a liquid seasoning, which comprises adding one or more selected from inorganic salts (excluding sodium salts) in a molar concentration greater than the molar concentration of sodium 5'-inosinate contained therein.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57194208A JPS5985271A (en) | 1982-11-05 | 1982-11-05 | Production of liquid seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57194208A JPS5985271A (en) | 1982-11-05 | 1982-11-05 | Production of liquid seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5985271A JPS5985271A (en) | 1984-05-17 |
| JPH0426823B2 true JPH0426823B2 (en) | 1992-05-08 |
Family
ID=16320747
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57194208A Granted JPS5985271A (en) | 1982-11-05 | 1982-11-05 | Production of liquid seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5985271A (en) |
-
1982
- 1982-11-05 JP JP57194208A patent/JPS5985271A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5985271A (en) | 1984-05-17 |
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