JPS5515715A - New flavoring composition - Google Patents

New flavoring composition

Info

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
Application number
JP8728778A
Other languages
Japanese (ja)
Other versions
JPS5850713B2 (en
Inventor
Iwai Eguchi
Hideko Furukawa
Toshiaki Miyanishi
Makoto Sakaguchi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP53087287A priority Critical patent/JPS5850713B2/en
Publication of JPS5515715A publication Critical patent/JPS5515715A/en
Publication of JPS5850713B2 publication Critical patent/JPS5850713B2/en
Expired legal-status Critical Current

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
JP53087287A 1978-07-18 1978-07-18 New compound seasoning Expired JPS5850713B2 (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (3)

* Cited by examiner, † Cited by third party
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

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