JPS5955165A - Preparation of soy sauce - Google Patents
Preparation of soy sauceInfo
- Publication number
- JPS5955165A JPS5955165A JP57163955A JP16395582A JPS5955165A JP S5955165 A JPS5955165 A JP S5955165A JP 57163955 A JP57163955 A JP 57163955A JP 16395582 A JP16395582 A JP 16395582A JP S5955165 A JPS5955165 A JP S5955165A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- salt
- seasoning
- kci
- nucleic acid
- 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.)
- Pending
Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
【発明の詳細な説明】 本発明は新規な醤油の製造法に係るものである。[Detailed description of the invention] The present invention relates to a novel method for producing soy sauce.
日本の代表的調味料の一つである醤油はその独特の風味
が、日本料理は勿論のこと、西洋料理にもアソチすると
いう新しい認識のもとに、今や、万能調味料として米国
をは’171ヨーロッパ等でとれの愛好家が激増してい
る。 ・・
醤油は通常、加熱変性させた大豆等の蛋白原料と小・麦
等の澱粉原料の混合物にアスペルギルス属等に属する糸
状菌接接種培養して麹となし、この麹・を食塩、・水に
仕込んで発酵熟成させたのち濾過して得られるものであ
る。□・ ・′3
そして、食塩水に仕込んで発酵熟成させる主たる目的は
、発酵、熟成過程における諸法の腐敗防止にあり、仕込
に用いる食塩水の濃度は通常/タル2オ係であり、この
様な食塩水を用いることによって、10〜ノθ俤の食塩
濃度を有する製品醤油を得ることができる。Soy sauce, one of Japan's representative seasonings, is now gaining popularity in the United States as a versatile seasoning, based on the new recognition that its unique flavor is suitable not only for Japanese cuisine but also for Western cuisine. 171 The number of tore enthusiasts is rapidly increasing in Europe and other countries. Soy sauce is usually made by inoculating and culturing a mixture of protein raw materials such as heat-denatured soybeans and starch raw materials such as wheat and wheat, and making koji by inoculating and culturing filamentous fungi belonging to the genus Aspergillus. It is obtained by fermenting, fermenting, and then filtering. □・ ・'3 The main purpose of fermenting and maturing in salt water is to prevent spoilage during the fermentation and ripening process, and the concentration of the salt water used for preparation is usually 20%. By using such a salt solution, it is possible to obtain a product soy sauce having a salt concentration of 10 to 0.
一方医学的に食塩の過多な摂取は、腎臓病、心臓病ある
いは高血圧症に悪影響を及ぼすといわれ、あらゆる飲食
品が低食塩化に向いつつあり、味噌と並ぶ代表的な含食
塩調味料である醤油も例外ではない。On the other hand, medically speaking, excessive intake of salt is said to have a negative effect on kidney disease, heart disease, and hypertension, and all kinds of food and drink products are becoming less salty, and miso is one of the representative salt-containing seasonings. Soy sauce is no exception.
そして低食塩の醤油の製造法も種々検討されており、例
えば腐敗を避けることのできるぎシぎりの低濃度の食塩
水を用いたり、あるいは仕込水にアルコールを併用して
腐敗の防止を計り、より低濃度の食塩水を用いる方法、
あるいd2、通常の方法で得られた食塩濃度/j〜/ど
係の醤油を電気透析や膜処理等により脱塩し、低食塩醤
油を製造する方法が試みられている。Various methods of producing low-salt soy sauce are also being considered, such as using a saline solution with a very low concentration to avoid spoilage, or using alcohol in the preparation water to prevent spoilage. Method using saline solution with lower concentration,
Alternatively, attempts have been made to produce low-salt soy sauce by desalting soy sauce with a salt concentration of /j~/d2 obtained by a conventional method by electrodialysis, membrane treatment, or the like.
更にまた醤油中の食塩の一部を塩化カリウム(KCI)
、、−Q置換する方法、:も提案されている。 。Furthermore, some of the salt in soy sauce is converted to potassium chloride (KCI).
, , -Q substitution method, has also been proposed. .
例えば特公昭3と一4jに2号記載の方法は食塩水の代
シにKC’l 溶層を仕込水とし、□と五−□・・締
部仕込んで発酵熟成させて食塩を含まないKCI 含
有醤油を製造し、この醤油と食塩水を仕込水として用い
て得た通常の、醤油と、混ノ些して低食塩醤油を得る方
法であり、まだ特開昭j乙−6?37ノ号記載の発明は
、仕込水として食塩とKCI−の混合溶液を用いて醤油
を製造する方法を提案するものである。For example, the method described in No. 2 of Tokoku Kouko 3 and 1 4j uses KC'l solution layer as the charging water instead of saline solution, and then charges □ and 5-□... and ferments and matures it to produce KCI that does not contain salt. This is a method of producing low-salt soy sauce and mixing it with regular soy sauce obtained by using this soy sauce and brine as brewing water to obtain low-salt soy sauce. The invention described in the above issue proposes a method for producing soy sauce using a mixed solution of common salt and KCI- as the brewing water.
*31 t7)−?lfl、’e KC1、l$1!’
、1L−C,(JHk’mla’?dl t’ Hl
し 1
造する方法は工業操作」二も簡単であり、づ1常に有利
であることは事実でやるが、反:面、 KCI は
独特の苦味を有し、とΩ苦味が醤油にとって致命的欠点
となり、それ故MCI で置換する彊も自ずと制限され
るという不都合があった。*31 t7)-? lfl,'e KC1, l$1! '
, 1L-C, (JHk'mla'?dl t' Hl
It is true that the method for producing KCI is an industrial process, and it is always advantageous, but on the other hand, KCI has a unique bitter taste, and bitterness is a fatal disadvantage for soy sauce. Therefore, there was an inconvenience that the number of places to be replaced by MCI was naturally limited.
本発明者等はに、C1独特の苦味を除去ないし消失させ
ることが可能であるならば、食塩の−・部をKCI で
置換する方法は、低食塩醤油を製造する方法として有利
に利用できるものと考え種々検剖、、シ、た結果、驚く
べきことにKCユ含有醤油に核酸系調味料及び/又はア
ミノ酸系調味料を添加する′□□:・ことkよ、、シ、
□全く苦味を感じさせない期油を得るこ+力;できると
いう卸見ケ得た。The present inventors believe that if it is possible to remove or eliminate the unique bitterness of C1, the method of replacing - part of common salt with KCI can be advantageously used as a method for producing low-salt soy sauce. As a result of various autopsies, it was surprisingly found that nucleic acid seasonings and/or amino acid seasonings were added to KC-containing soy sauce.
□ It is possible to obtain oil that does not taste bitter at all; we have obtained a wholesale opinion that it is possible.
、醤油に核酸系調味料やアミノ酸系調味料を添加1 す
ることは従来公知であるが、これら公知の方法における
醤油は、 KCU を含有せず食塩だけを含有するも
のであり、そして核酸系調味料等を添加する目□的は□
専ら醤油め呈□味硅の改善向上にあるのであって、本発
明とは全く異なるものといえる。It is conventionally known to add nucleic acid-based seasonings or amino acid-based seasonings to soy sauce1, but the soy sauce in these known methods does not contain KCU and only contains salt, and the nucleic acid-based seasonings do not contain KCU. The purpose of adding ingredients, etc. is □
The purpose of this invention is to improve the appearance and taste of soy sauce, and can be said to be completely different from the present invention.
そしてKCI を含有する醤油に核酸系調味料等を添加
すること、により、 KCI の苦味が消失するとい
う知見は、本発明者等によってはじめて界い出されたも
のなのである。 。The present inventors were the first to discover that the bitter taste of KCI disappears by adding a nucleic acid seasoning or the like to soy sauce containing KCI. .
以下本発明を具体的に説明する。The present invention will be specifically explained below.
本発明におけるKCI含有醤油とは、欺油中にKCI
を含有するものであればその製造法はいが々るもので
もよく、例えば仕込水としてK C1と食塩の混合溶液
を用いて得た醤油、 KCI単独の溶液・を仕込水と
して用いて得た醤油を食塩水を単独で仕込水として用い
て得た醤油と混合したKCI含有醤油、あるいは食塩水
を仕込水として用いた通常の醤油を電気透析、膜処理等
によって食塩を除去した脱塩醤油にKCI を添加した
醤油等である。The KCI-containing soy sauce in the present invention refers to
As long as it contains soy sauce, the manufacturing method may be different; for example, soy sauce obtained using a mixed solution of KCl and common salt as the brewing water, soy sauce obtained using a solution of KCI alone as the brewing water. KCI-containing soy sauce mixed with soy sauce obtained by using salt water alone as the preparation water, or normal soy sauce using salt water as the preparation water and desalted soy sauce obtained by removing salt by electrodialysis, membrane treatment, etc. This is soy sauce, etc. that has been added with.
そしてとの様なKCI含有醤油に添加する核酸系調味料
とは、j′−グアニル酸、タ′−イノンン酸等のナトリ
ウム、カリウムあるいはカルシウム塩等をいい、甘だア
ミノ酸系調味ネ」としてはグルタミン酸あるいd、これ
のナトリウム又はカリウム塩等、アラニン、グリシン等
を指す。Nucleic acid seasonings added to KCI-containing soy sauces, such as ``sweet amino acid seasonings'', refer to sodium, potassium, or calcium salts such as j'-guanylic acid and t'-ynonic acid. Refers to glutamic acid or d, its sodium or potassium salts, alanine, glycine, etc.
これら調味料の添加量は、核酸系WA味吸材場合醤油に
対し0.07〜0.7 W/V、%、好−j、シ〈は
0.02〜0,0乙 W/V 係であシ、まだアミノ
酸系調味料の場合には0.7〜/ W/V 係、好
首しくけ0.2〜0.乙W/V チである。The amount of these seasonings added is 0.07 to 0.7 W/V, %, 0.02 to 0.0 W/V for soy sauce in the case of nucleic acid-based WA flavor absorbing material. However, in the case of amino acid seasonings, the ratio is 0.7~/W/V, and the ratio is 0.2~0. Otsu W/V Chi.
添加量が上記範囲より少い場合には苦味消失の効果が明
白とならず、また多い場合は各調味料特有の呈味の影響
が現われ醤油本来の風味を損うことになる。If the amount added is less than the above range, the effect of eliminating bitterness will not be obvious, and if it is more than the above range, the taste peculiar to each seasoning will be affected and the original flavor of soy sauce will be impaired.
各調味料の添加時期は、できるだけ最終製品に近い工程
で行なうのがよく、特に核酸系調味料は、醤油中に含ま
れるホスファターセによって分解されるので、ナスファ
ターゼを火入れないし膜処理によって失活ないし除去し
た後の醤油に添加する必要がある。It is best to add each seasoning as close to the process as possible to the final product. In particular, nucleic acid seasonings are decomposed by the phosphatase contained in soy sauce, so nasphatase should be deactivated or inactivated by heating or membrane treatment. It is necessary to add it to the soy sauce after removing it.
こうして核酸系調味料あるいはアミノ酸系調味料を添加
されたKCI含有醤油は、 KCI特有の苦味が消失
し、風味良好な製品となるのである。In this way, KCI-containing soy sauce to which a nucleic acid seasoning or an amino acid seasoning has been added loses the bitterness characteristic of KCI, resulting in a product with good flavor.
以下実験例により本発明の効果を明らカ・にする。The effects of the present invention will be clearly demonstrated through experimental examples below.
実施例
蒸煮変性した脱脂大豆ど炒成割砕した小麦とを略等量混
合し、これに醤油種麹を接種し、4t、、2時間通風製
麹して得だ麹♂θOKqを、22%の食塩水/3001
中に仕込み、2j〜30℃で、適宜攪拌しながら・/夕
θ日間常法通シの諸法管理を行ない、発酵熟成させたの
ち、圧搾濾過して食塩/=係、T、N、i7!% o生
醤油/&00Aを得だ。Example: Steamed and denatured defatted soybeans were mixed with roasted and cracked wheat in approximately equal amounts, inoculated with soy sauce seed koji, and 4 tons were made into koji through ventilation for 2 hours. saline solution/3001
After fermentation and aging, press and filter to make salt. T, N, i7. ! %o Fresh soy sauce/&00A is obtained.
この生醤油を電気透析装置(旭硝子(株)製、DU−1
11−C型)にて30時間循環させて脱環処理し、食塩
O,タチ、T、Ny/、7ど係の脱塩醤油/3ご01を
得た。This raw soy sauce was processed using an electrodialyzer (DU-1 manufactured by Asahi Glass Co., Ltd.).
11-C type) was circulated for 30 hours to perform dering treatment to obtain desalted soy sauce/3go 01 with salts O, Tachi, T, Ny/, and 7.
との脱塩醤油に食塩、 K、C1を添加し、第1表に
示すような塩濃度及び塩組成を有し、かつT 、N 。Salt, K and C1 were added to desalted soy sauce with a salt concentration and salt composition as shown in Table 1, and T and N.
/、タチのに、CI含有醤油を調製し、と0℃で3時間
火入後、核酸系調味料として武田:薬品」−業(株)製
□の「リボタイド」(j′−・イ・ノシン酸す、トリウ
ムとj′−グアニル酸ナトリウムの等景況合物)をθ〜
0.7’ W:/V %添加して製・品、醤油を得た。After preparing CI-containing soy sauce and heating it at 0℃ for 3 hours, it was used as a nucleic acid-based seasoning "Ribotide"(j'-・I・isocene compound of nosinoic acid, thorium, and sodium j'-guanylate) as θ~
A soy sauce product was obtained by adding 0.7' W:/V%.
これらの製品醤油について以下・の方法で官能検査を実
施したところ第1表に示す結果を得た。A sensory test was conducted on these soy sauce products using the method described below, and the results shown in Table 1 were obtained.
官能検査:熟練したパネル20名により各試料について
苦味の有無について評価させた。Sensory test: Each sample was evaluated for the presence or absence of bitterness by a panel of 20 experts.
尚20名中、苦味を感、しだ者が/L!r−λq名の場
合+」−+/3)747名 」−+/θ
〜/≠名 +
3〜9名 士
〃 O−≠名 −
で表示した。Of the 20 people, the one who felt the bitterness said /L! For r-λq names +”-+/3) 747 names “-+/θ
〜/≠Name + 3 to 9 people 〃 Displayed as O−≠Name −.
第 1 表
第1表に示す官能検査の結果から明らかな様に、K、C
1含有醤油に核酸系調味料を添加することによシ醤油の
苦味は消失し、本発明方法が低食塩醤油の製造法として
有効であることがわかる。Table 1 As is clear from the results of the sensory test shown in Table 1, K, C
It can be seen that the bitter taste of soy sauce disappears by adding a nucleic acid seasoning to soy sauce containing No. 1, and that the method of the present invention is effective as a method for producing low-salt soy sauce.
尚塩濃度を7、/夕、2θ弼にかえて上記と同様の官能
検査を実施したととる、はぼ同様の結果が得られた。When the same sensory test as above was carried out by changing the salt concentration to 7,000 yen, 2θ, the same results were obtained.
以下に実施例を示す。Examples are shown below.
実施例1
蒸煮変性した脱脂大豆と炒蒸割砕した小麦とをjO;夕
Oの割合で混合し、これに市販の醤油種麹を接種し、l
I−2時間の通風製麹を行なって得た麹と00’Kgを
、NaC1: KCIが重歌比で+:、6の組成の塩の
75%水溶液73QOt中に仕込み、スj〜30℃で適
宜攪拌しなから72011間、発酵熟成KCI 72係
、T、N、/、とθ係であった。Example 1 Defatted soybeans denatured by steaming and roasted, steamed and cracked wheat were mixed at a ratio of 0:0; commercially available soy sauce starter koji was inoculated, and 1
The koji and 00'Kg obtained by aerated koji making for 2 hours were placed in 73QOt of a 75% aqueous solution of salt with a composition of NaC1:KCI of +:6 in terms of gravity ratio, and heated to 30°C. For 72011 minutes, the mixture was fermented and aged at KCI 72, T, N, /, and θ.
この生醤油をT、N、 /JO%、NaC14L、0
%、KCIZ、θ係となる様に調整し、tθ℃、3時間
の火入れを、行なった後3分し、7つには核酸系調味料
(武田薬品工竺(株)製「リボタイ、ドJ )0.03
’WlV係(本発明(1) ) 、 、、1つ―はアミ
ノ酸系調味料としてグルタミン酸(協和醗酵工業(株)
製)、 QJ 7/Vq6(本発明(2+ ) 、他の
7つは何らの添加をすることなく(対照tll ) 3
種類の減塩醤油を得た1、これらの醤油につき苦味の有
無について、20名のパネルによって官能検査を実施し
たところ、第2表に示す結果を得た。This raw soy sauce is T, N, /JO%, NaC14L, 0
%, KCIZ, and θ, and pasteurized at tθ℃ for 3 hours, then heated for 3 minutes. J)0.03
'WlV Section (Present Invention (1)) , , , 1 - Glutamic acid (Kyowa Hakko Kogyo Co., Ltd.) as an amino acid seasoning
), QJ 7/Vq6 (invention (2+), and the other 7 without any addition (control tll) 3
A panel of 20 people conducted a sensory test to determine the presence or absence of bitterness in these soy sauces, and the results shown in Table 2 were obtained.
尚官能検査の評価は実験例の場合と同様の方法で表示し
た。The evaluation of the sensory test was expressed in the same manner as in the experimental example.
第 2 表
また食塩のみのlj係氷水溶液用いること、及び核酸系
調味料又はアミ、ノ酸系調味制を添加しないとと以外は
上記と全く同様にしてKCI を含有しない減塩醤油(
T’、N;/、、j;θ係、NaC170% ) (対
照(2))を製造し、この醤油と上記各醤油(本発明(
1)、本発明(2)、対照(1))とを、醤油の呈味に
ついて以下の方法で20名のパネルにより官能検査を実
施しだところ第3表に示す結果を得だ。Table 2 Low-sodium soy sauce (not containing KCI) was prepared in exactly the same manner as above, except that a lj ice aqueous solution containing only salt was used, and no nucleic acid seasoning or amino acid seasoning or no acid seasoning was added.
T', N;
1), the present invention (2), and the control (1)) were subjected to a sensory test on the taste of soy sauce using the following method by a panel of 20 people, and the results shown in Table 3 were obtained.
第 3 表
※ !係危険率で有意差あり、※※/%全7%で有意差
あシ(1)・ 識別テス・ト トライアングル法によ
った。Table 3*! There was a significant difference in the related risk rate, with a total of 7%. (1) Discrimination test Triangle method was used.
(2)嗜好テスト 識別テストで正解したパネルを用
いて行なった。(2) Preference test This was conducted using the panel that answered correctly in the discrimination test.
実施例2
実施例1と同様にして得た麹ざOOK、を2分し、(A
)一方は2θ係食塩水に夕0tに、(B)他方は20%
’、’、 K C1水溶液g夕0tにそれぞれ仕込ん
で実施例1と同様にして発酵熟成させたのち圧搾濾過し
て、第4表に示す分析値を有する生醤油を得だ。Example 2 Kojiza OOK obtained in the same manner as Example 1 was divided into two parts, and (A
) One was added to 2θ saline at 0 t, (B) the other was 20%
', ', K C1 aqueous solution was charged in g and 0 t, fermented and aged in the same manner as in Example 1, and then compressed and filtered to obtain raw soy sauce having the analytical values shown in Table 4.
第 4 表
A、Bの生醤油をll−:乙に混合したのちT、]寸、
/、!+0% 、1Jac11.41 %、KCI 9
.6係に調整し、?θ℃、3時間の火入れを行ない、こ
れに核酸系調味料として「リボタイド」(武田薬品工業
(株)製)をo、oss添加し、製品醤油を得だ。4. Mix the raw soy sauces in Tables A and B with ll-: Otsu, then mix with T.
/,! +0%, 1Jac11.41%, KCI 9
.. Adjust to the 6th section? Pasteurization was carried out at θ°C for 3 hours, and "Ribotide" (manufactured by Takeda Pharmaceutical Co., Ltd.) as a nucleic acid seasoning was added thereto to obtain a product soy sauce.
得られた醤油i苦味もなく、風味良好な醤油であった。The obtained soy sauce had no bitterness and had a good flavor.
特許出願人 キッコーマン株式会社 3Patent applicant: Kikkoman Corporation 3
Claims (1)
アミノ酸系調味料を添加し、塩化カリウムの苦味を消失
させることを特徴どする醤油の製造法。
・A method for producing soy sauce characterized by adding a nucleic acid seasoning and/or an amino acid seasoning to soy sauce containing potassium chloride to eliminate the bitter taste of potassium chloride.
・
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57163955A JPS5955165A (en) | 1982-09-22 | 1982-09-22 | Preparation of soy sauce |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57163955A JPS5955165A (en) | 1982-09-22 | 1982-09-22 | Preparation of soy sauce |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS5955165A true JPS5955165A (en) | 1984-03-30 |
Family
ID=15783993
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP57163955A Pending JPS5955165A (en) | 1982-09-22 | 1982-09-22 | Preparation of soy sauce |
Country Status (1)
Country | Link |
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JP (1) | JPS5955165A (en) |
Cited By (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1230862A3 (en) * | 2001-02-09 | 2003-12-17 | Ajinomoto Co., Inc. | Seasoning compositions, foods containing such a seasoning composition, and process for preparing such foods |
JP2004357700A (en) * | 2003-05-12 | 2004-12-24 | Kao Corp | Salt-reduced soy sauce |
JP2006087328A (en) * | 2004-09-22 | 2006-04-06 | Kikkoman Corp | Low-salt soy sauce |
JP2006136262A (en) * | 2004-11-12 | 2006-06-01 | Kao Corp | Liquid seasoning |
JP2006166906A (en) * | 2004-11-19 | 2006-06-29 | Kao Corp | Liquid seasoning |
JP2006166752A (en) * | 2004-12-14 | 2006-06-29 | Kao Corp | Liquid seasoning |
WO2006114918A1 (en) * | 2005-04-22 | 2006-11-02 | Yaizu Suisankagaku Industry Co., Ltd. | Taste improving agent for food and beverage containing potassium chloride, process for producing food and beverage containing potassium chloride and food and beverage containing potassium chloride produced by the process |
JP2007089557A (en) * | 2004-11-12 | 2007-04-12 | Kao Corp | Liquid seasoning |
JP2007289083A (en) * | 2006-04-26 | 2007-11-08 | Kao Corp | Packaged liquid seasoning |
US7452563B2 (en) | 2005-06-20 | 2008-11-18 | Redpoint Bio Corporation | Compositions and methods for producing flavored seasonings that contain reduced quantities of common salt |
US7455872B2 (en) | 2005-06-20 | 2008-11-25 | Redpoint Bio Corporation | Compositions and methods for producing a salty taste in foods or beverages |
USRE40594E1 (en) | 1998-12-23 | 2008-12-02 | Mount Sinai School Of Medicine Of New York University | Inhibitors of the bitter taste response |
US7666409B2 (en) | 2004-11-16 | 2010-02-23 | Kao Corporation | Low salt liquid seasoning with antihypertensive activity |
US7727524B2 (en) | 2004-11-12 | 2010-06-01 | Kao Corporation | Low sodium liquid seasoning with anti-hypertensive activity |
EP2298085A1 (en) * | 2008-07-02 | 2011-03-23 | Kikkoman Corporation | Peptide-containing seasoning |
US9095163B2 (en) | 2009-07-15 | 2015-08-04 | Kao Corporation | Packed soy sauce-containing liquid seasoning |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5722666A (en) * | 1980-06-06 | 1982-02-05 | Basf Ag | Dietary salt with surstantially reduced sodium and method |
JPS57138359A (en) * | 1981-02-19 | 1982-08-26 | Japan Organo Co Ltd | Preparation of salting agent for cooking food |
-
1982
- 1982-09-22 JP JP57163955A patent/JPS5955165A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5722666A (en) * | 1980-06-06 | 1982-02-05 | Basf Ag | Dietary salt with surstantially reduced sodium and method |
JPS57138359A (en) * | 1981-02-19 | 1982-08-26 | Japan Organo Co Ltd | Preparation of salting agent for cooking food |
Cited By (26)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
USRE40594E1 (en) | 1998-12-23 | 2008-12-02 | Mount Sinai School Of Medicine Of New York University | Inhibitors of the bitter taste response |
EP1230862A3 (en) * | 2001-02-09 | 2003-12-17 | Ajinomoto Co., Inc. | Seasoning compositions, foods containing such a seasoning composition, and process for preparing such foods |
JP2004357700A (en) * | 2003-05-12 | 2004-12-24 | Kao Corp | Salt-reduced soy sauce |
JP4340581B2 (en) * | 2003-05-12 | 2009-10-07 | 花王株式会社 | Reduced salt soy sauce |
JP2006087328A (en) * | 2004-09-22 | 2006-04-06 | Kikkoman Corp | Low-salt soy sauce |
JP4630042B2 (en) * | 2004-11-12 | 2011-02-09 | 花王株式会社 | Liquid seasoning |
JP2007089557A (en) * | 2004-11-12 | 2007-04-12 | Kao Corp | Liquid seasoning |
US7887868B2 (en) | 2004-11-12 | 2011-02-15 | Kao Corporation | Liquid seasoning |
JP2006136262A (en) * | 2004-11-12 | 2006-06-01 | Kao Corp | Liquid seasoning |
JP4559344B2 (en) * | 2004-11-12 | 2010-10-06 | 花王株式会社 | Liquid seasoning |
US7727524B2 (en) | 2004-11-12 | 2010-06-01 | Kao Corporation | Low sodium liquid seasoning with anti-hypertensive activity |
US8092795B2 (en) | 2004-11-16 | 2012-01-10 | Kao Corporation | Liquid seasoning |
US7666409B2 (en) | 2004-11-16 | 2010-02-23 | Kao Corporation | Low salt liquid seasoning with antihypertensive activity |
JP4559345B2 (en) * | 2004-11-19 | 2010-10-06 | 花王株式会社 | Liquid seasoning |
JP2006166906A (en) * | 2004-11-19 | 2006-06-29 | Kao Corp | Liquid seasoning |
JP2006166752A (en) * | 2004-12-14 | 2006-06-29 | Kao Corp | Liquid seasoning |
JP4542884B2 (en) * | 2004-12-14 | 2010-09-15 | 花王株式会社 | Liquid seasoning |
WO2006114918A1 (en) * | 2005-04-22 | 2006-11-02 | Yaizu Suisankagaku Industry Co., Ltd. | Taste improving agent for food and beverage containing potassium chloride, process for producing food and beverage containing potassium chloride and food and beverage containing potassium chloride produced by the process |
JP5680815B2 (en) * | 2005-04-22 | 2015-03-04 | 焼津水産化学工業株式会社 | Method for producing potassium chloride-containing food and drink, and potassium chloride-containing food and drink obtained by the production method |
US7455872B2 (en) | 2005-06-20 | 2008-11-25 | Redpoint Bio Corporation | Compositions and methods for producing a salty taste in foods or beverages |
US7452563B2 (en) | 2005-06-20 | 2008-11-18 | Redpoint Bio Corporation | Compositions and methods for producing flavored seasonings that contain reduced quantities of common salt |
JP2007289083A (en) * | 2006-04-26 | 2007-11-08 | Kao Corp | Packaged liquid seasoning |
EP2298085A1 (en) * | 2008-07-02 | 2011-03-23 | Kikkoman Corporation | Peptide-containing seasoning |
EP2298085A4 (en) * | 2008-07-02 | 2011-11-30 | Kikkoman Corp | Peptide-containing seasoning |
US8691302B2 (en) | 2008-07-02 | 2014-04-08 | Kikkoman Corporation | Peptide-containing seasoning |
US9095163B2 (en) | 2009-07-15 | 2015-08-04 | Kao Corporation | Packed soy sauce-containing liquid seasoning |
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