JPS5515715A - New flavoring composition - Google Patents
New flavoring compositionInfo
- Publication number
- JPS5515715A JPS5515715A JP8728778A JP8728778A JPS5515715A JP S5515715 A JPS5515715 A JP S5515715A JP 8728778 A JP8728778 A JP 8728778A JP 8728778 A JP8728778 A JP 8728778A JP S5515715 A JPS5515715 A JP S5515715A
- Authority
- JP
- Japan
- Prior art keywords
- taste
- flavoring composition
- calculated
- nucleic acid
- monosodium glutamate
- 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
PURPOSE: Monosodium glutamate and a taste enhance from nucleic acid are added, thus producing said flavoring composition having stronger taste enhancing power than monosoidium glutamate and the same taste enhacing quality as that.
CONSTITUTION: Said composition comprises (A) monosodium glutamate, (B) a taste enhancer of nucleic acid, (C) succinic acid and/or sodium succinate, and (D) at least one selected from sodium salts of fumaric, citric, lactic, malic, tartaric, ascorbic, and aspartic acids and calcium lactate, wherein the weight ratio of (A): (B) is 1:0.005W0.25, A+B: C is 1:0.0010W0.0070; A+B:D is 1:0.005W0.080 calculated as free acids and when aspartic acid is used, it is calculated at the ratio of 1/10.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP53087287A JPS5850713B2 (en) | 1978-07-18 | 1978-07-18 | New compound seasoning |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP53087287A JPS5850713B2 (en) | 1978-07-18 | 1978-07-18 | New compound seasoning |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5515715A true JPS5515715A (en) | 1980-02-04 |
JPS5850713B2 JPS5850713B2 (en) | 1983-11-11 |
Family
ID=13910572
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP53087287A Expired JPS5850713B2 (en) | 1978-07-18 | 1978-07-18 | New compound seasoning |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5850713B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1344459A1 (en) * | 2002-03-12 | 2003-09-17 | Société des Produits Nestlé S.A. | Seasoning compositions |
WO2013005035A1 (en) * | 2011-07-04 | 2013-01-10 | Bergen Teknologioverføring As | Meat treatment and preservation method |
-
1978
- 1978-07-18 JP JP53087287A patent/JPS5850713B2/en not_active Expired
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1344459A1 (en) * | 2002-03-12 | 2003-09-17 | Société des Produits Nestlé S.A. | Seasoning compositions |
WO2003075684A1 (en) * | 2002-03-12 | 2003-09-18 | Societe Des Produits Nestle S.A. | Seasoning compositions |
WO2013005035A1 (en) * | 2011-07-04 | 2013-01-10 | Bergen Teknologioverføring As | Meat treatment and preservation method |
Also Published As
Publication number | Publication date |
---|---|
JPS5850713B2 (en) | 1983-11-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPS553741A (en) | Novel composite seasoning | |
EG18049A (en) | A method for preparing fruit juice beverages and juice concentrates nutritionally supplemented with calcium | |
GB1533434A (en) | Sizing method and a sizing composition for use therein | |
ES2101033T3 (en) | ANTI-HAIR AGENT OF CALCIUM CITRATE. | |
JPS5395977A (en) | 1,4-dihydropyrimidine compounds and process for their preparation | |
GB1364596A (en) | Flavouring method and compositions | |
IL52136A (en) | Plant growth regulating compositions comprising 1-phenyl-4-oxo-3-pyridine carboxylic acid derivatives, certain such novel compounds and their preparation | |
JPS5515715A (en) | New flavoring composition | |
JPS5688776A (en) | Novel composite seasoning composition | |
DK0970617T3 (en) | Process for preparing filled pasta | |
JPS51115434A (en) | Process for preparation of aromatic dicarboxylic acid chloride | |
JPS56121436A (en) | Formula stock feed | |
JPS5615279A (en) | Novel, lactone of octanoic acids | |
JPS5585385A (en) | Powdered food and drink | |
JPS5347590A (en) | Preparation of seasoning | |
JPS55127972A (en) | Improving method of sweetness of product containing stevia extract as sweetener and improving composition | |
JPS51133491A (en) | Process for producing soy with low salt | |
JPS5218899A (en) | Production of semifluid "miso" for flavoring | |
JPS51128907A (en) | Process for preparing the salts of glyceryl malate | |
JPS5678577A (en) | Prevention of change of color of aquatic paste food product | |
JPS56131342A (en) | Preparation of readily meltable process cheese | |
JPH02227042A (en) | Sauce for threading 'natto' | |
JPS5268188A (en) | Preparation of 1-(tetrahydro-2-furyl)-5-fluorouracil | |
JPS5241298A (en) | Brewing of vinegar using rice bran as starting material | |
JPS523431A (en) | Video correcting method |