JPS63287459A - Composite seasoning composition - Google Patents
Composite seasoning compositionInfo
- Publication number
- JPS63287459A JPS63287459A JP62122454A JP12245487A JPS63287459A JP S63287459 A JPS63287459 A JP S63287459A JP 62122454 A JP62122454 A JP 62122454A JP 12245487 A JP12245487 A JP 12245487A JP S63287459 A JPS63287459 A JP S63287459A
- Authority
- JP
- Japan
- Prior art keywords
- component
- acid
- taste
- seasoning composition
- composite seasoning
- 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
- 239000000203 mixture Substances 0.000 title claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 21
- 239000002131 composite material Substances 0.000 title claims description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000000126 substance Substances 0.000 claims abstract description 12
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims abstract description 10
- 150000007523 nucleic acids Chemical class 0.000 claims abstract description 10
- 108020004707 nucleic acids Proteins 0.000 claims abstract description 10
- 102000039446 nucleic acids Human genes 0.000 claims abstract description 10
- 150000007524 organic acids Chemical class 0.000 claims abstract description 7
- 239000001361 adipic acid Substances 0.000 claims abstract description 5
- 235000011037 adipic acid Nutrition 0.000 claims abstract description 5
- 239000002253 acid Substances 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 229920006395 saturated elastomer Polymers 0.000 claims abstract description 4
- 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 abstract 2
- 235000013890 disodium inosinate Nutrition 0.000 claims abstract 2
- 150000003839 salts Chemical class 0.000 claims description 5
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims description 3
- 239000002336 ribonucleotide Substances 0.000 claims description 3
- 125000004432 carbon atom Chemical group C* 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical group [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims description 2
- 235000005985 organic acids Nutrition 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 108091028664 Ribonucleotide Proteins 0.000 claims 1
- 235000013894 calcium 5'-ribonucleotide Nutrition 0.000 claims 1
- 239000004196 calcium 5'-ribonucleotide Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 17
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000013329 compounding Methods 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 238000002156 mixing Methods 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 235000019583 umami taste Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000009472 formulation Methods 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 230000002045 lasting effect Effects 0.000 description 4
- 230000005923 long-lasting effect Effects 0.000 description 4
- 235000021120 animal protein Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000003531 protein hydrolysate Substances 0.000 description 3
- 108010064851 Plant Proteins Proteins 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- -1 organic acid salts Chemical class 0.000 description 2
- WLJVNTCWHIRURA-UHFFFAOYSA-N pimelic acid Chemical compound OC(=O)CCCCCC(O)=O WLJVNTCWHIRURA-UHFFFAOYSA-N 0.000 description 2
- 235000021118 plant-derived protein Nutrition 0.000 description 2
- 229940074404 sodium succinate Drugs 0.000 description 2
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 2
- RTBFRGCFXZNCOE-UHFFFAOYSA-N 1-methylsulfonylpiperidin-4-one Chemical compound CS(=O)(=O)N1CCC(=O)CC1 RTBFRGCFXZNCOE-UHFFFAOYSA-N 0.000 description 1
- RQFCJASXJCIDSX-UHFFFAOYSA-N 14C-Guanosin-5'-monophosphat Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(COP(O)(O)=O)C(O)C1O RQFCJASXJCIDSX-UHFFFAOYSA-N 0.000 description 1
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- HAEJPQIATWHALX-KQYNXXCUSA-N ITP Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(=O)OP(O)(=O)OP(O)(O)=O)O[C@H]1N1C(N=CNC2=O)=C2N=C1 HAEJPQIATWHALX-KQYNXXCUSA-N 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
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- JFCQEDHGNNZCLN-UHFFFAOYSA-N anhydrous glutaric acid Natural products OC(=O)CCCC(O)=O JFCQEDHGNNZCLN-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- VZCYOOQTPOCHFL-OWOJBTEDSA-L fumarate(2-) Chemical class [O-]C(=O)\C=C\C([O-])=O VZCYOOQTPOCHFL-OWOJBTEDSA-L 0.000 description 1
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 1
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229940095064 tartrate Drugs 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、グルタミン酸モノナトリウム（以下ＭＳＧと
いう）を主体とする複合調味料組成物に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a composite seasoning composition mainly containing monosodium glutamate (hereinafter referred to as MSG).
（従来の技術）
従来の複合調味料としては、ＭＳＧに呈味性核酸物質を
混合したものや、更にＯＨ基を有する有機酸塩類（クエ
ン酸塩、酒石酸塩、乳酸塩等）を加えたもの、炭素数４
個を有する不飽和の有機酸塩類（フマル酸塩）を加えた
もの等が知られている。これらは、調味料として、呈味
力価の向上や、呈味質の改善を目的として作られたもの
である。(Prior art) Conventional composite seasonings include MSG mixed with a taste-producing nucleic acid substance, and organic acid salts having an OH group (citrate, tartrate, lactate, etc.). , carbon number 4
It is known to add unsaturated organic acid salts (fumarates) having These are made as seasonings for the purpose of increasing taste potency and improving taste quality.
（発明が解決しようとしている問題点）ところが、近年
に至っては、単なる呈味力価の向上というよりも、力価
は同等であるが、より持続性のある旨味が求められてき
ている。すなわち、ＭＳＧ単一物質の様に、舌を麻痺さ
せる強力な旨味より、天然のだしに近い、持続性のある
旨味が求められてきており、従来の複合調味料において
は、これを満足させるものは得られなかった。(Problems to be Solved by the Invention) However, in recent years, rather than simply improving the taste potency, there has been a demand for a more sustainable umami flavor with the same potency. In other words, there is a growing demand for a long-lasting umami flavor that is closer to that of natural dashi, rather than the strong umami flavor that numbs the tongue like the single MSG substance, and conventional compound seasonings do not satisfy this demand. was not obtained.
（問題点を解決するための手段およびその作用）本発明
者らは、ＭＳＧと呈味性核酸物質よりなる組成物の呈味
質について鋭意研究を重ねた結果、これに、炭素数が５
個、６個又は７個で、ＯＨ基を持たない、直鎖の飽和二
塩基有機酸及び／又はその塩（以下Ｃ成分という）を、
ある特定の割合にて混合した物が、従来えられなかった
持続性のある旨味を有する事を見出し、本発明を完成す
るに至った。その理由は未だ詳かではないが、これらの
二塩基有機酸の構造式が、旨味の代表的物質であるＭＳ
Ｇの構造式とその基本骨格において類領している事、Ｏ
Ｈ基を持たない直鎖の飽和二塩基有機酸である事、更に
、炭素数がある程度多い事等が、その持続性のある旨味
に寄与しているものと推察される。(Means for Solving the Problems and Their Effects) As a result of intensive research into the taste quality of compositions consisting of MSG and taste-producing nucleic acid substances, the present inventors found that
A straight chain saturated dibasic organic acid and/or its salt (hereinafter referred to as component C) having 1, 6 or 7 OH groups,
It was discovered that a product mixed at a certain specific ratio has a long-lasting umami flavor that could not be obtained conventionally, and the present invention was completed. The reason for this is still unclear, but the structural formula of these dibasic organic acids is
The structural formula of G and its basic skeleton are similar, O
It is presumed that the fact that it is a linear saturated dibasic organic acid with no H group and that it has a certain number of carbon atoms contributes to its long-lasting flavor.
本発明において、Ｃ成分として酸を用いる場合は、本複
合調味料の溶解時に、その溶液のｐｉｆの値が５．５〜
７．０付近になる様に、ｐＨ１１整剤を添加配合する方
が好ましい。又、本発明に使用される原材料のうち、呈
味性核酸物質（Ｂ成分）については、イノシン−５゛−
モノリン酸ジナトリウム（以下、ＩＭＦという）、グア
ノシン−５′−モノリン酸ジナトリウム（以下、ＧＭＰ
という）或いはこれらの混合物、５゛−リボヌクレオタ
イドナトリウム、５”−リボヌクレオタイドカルシウム
等が使用される。Ｃ成分については、グルタル酸、アジ
ピン酸、ピメリン酸及び／又はそれらの塩等が知られて
いるが、特に自然界においてテンサイ等に含まれ、米国
ではＧＲＡＳ物質として認められ、わが国でも食品添加
物として指定されているアジピン酸が好ましい０Ｍ５Ｇ
と呈味性核酸物質の配合比は、呈味相乗効果の期待でき
る１ ： ０．０００３〜０．３０が好ましい、ＭＳＧ
とＣ成分の配合比は、持続性のある旨味を発揮する１：
０．００２〜０．３００とすべきであり、望ましくは、
１：０．０１０〜０．２００で、最適には、１：０．０
１５〜０．１２０である。In the present invention, when an acid is used as component C, the pif value of the solution when dissolving the present composite seasoning is 5.5 to 5.5.
It is preferable to add and blend a pH 11 adjuster so that the pH becomes around 7.0. Furthermore, among the raw materials used in the present invention, the taste-producing nucleic acid substance (component B) is inosine-5゛-
Disodium monophosphate (hereinafter referred to as IMF), disodium guanosine-5'-monophosphate (hereinafter referred to as GMP)
) or a mixture thereof, sodium 5''-ribonucleotide, calcium 5''-ribonucleotide, etc. As component C, glutaric acid, adipic acid, pimelic acid and/or their salts are used. However, the preferred 0M5G is adipic acid, which is found in nature in sugar beet, etc., is recognized as a GRAS substance in the United States, and is designated as a food additive in Japan.
The blending ratio of MSG and taste-producing nucleic acid substance is preferably 1:0.0003 to 0.30, where a synergistic effect on taste can be expected.
The blending ratio of component C and component C is 1:1, which provides long-lasting flavor.
It should be between 0.002 and 0.300, preferably
1:0.010-0.200, optimally 1:0.0
15 to 0.120.
本複合調味料は、あらゆる食品加工又は料理に使用され
る０本発明の複合調味料組成物は、ＭＳＧ、呈味性核酸
物質、二塩基有機酸以外にコハク酸ナトリウム、食塩、
動植物蛋白加水分解物、天然抽出エキス等も同時に含有
していてもよい。The present complex seasoning composition can be used in any food processing or cooking process.In addition to MSG, a taste-producing nucleic acid substance, and a dibasic organic acid, the present complex seasoning composition also includes sodium succinate, salt,
It may also contain animal and plant protein hydrolysates, natural extracts, and the like.
本発明の複合調味料組成物を製造する方法は、別に限定
されないが、例えば、粉砕したＭＳＧに呈味性核酸物質
、アジピン酸を同時或いは順次に混合し、次いでコハク
酸ナトリウム、粉砕した食塩、粉末化された動植物蛋白
加水分解物、粉末天然抽出エキス等を加え、最後に本複
合調味料を溶解した際のｐｉが５．５〜７．０になる様
にＰＨ調整剤を添加する。これは、このまま粉末タイプ
の複合調味料となり、或いはこれに１．０〜６．０％程
加水し、混和、造粒し、乾燥させ、顆粒タイプとしても
よい。Although the method for producing the composite seasoning composition of the present invention is not particularly limited, for example, pulverized MSG is mixed with a taste-producing nucleic acid substance and adipic acid simultaneously or sequentially, and then sodium succinate, pulverized common salt, Powdered animal and plant protein hydrolysates, powdered natural extracts, etc. are added, and finally, a PH adjuster is added so that pi when the present composite seasoning is dissolved becomes 5.5 to 7.0. This may be made into a powder type composite seasoning as it is, or it may be made into a granule type by adding 1.0 to 6.0% water, mixing, granulating, and drying.
また液状、ペースト状にしてもよい。It may also be made into liquid or paste form.
（実施例） 以下、実施例により具体的に説明する。(Example) Hereinafter, this will be explained in detail using examples.
実施例１ 以下の配合により、複合調味料Ａ、Ａ’ を作成した。Example 1 Composite seasonings A and A' were created using the following formulations.
Ａ、Ａ’共に原材料１から６まで順次混合した後、これ
を粉砕して粉末化する。After sequentially mixing raw materials 1 to 6 for both A and A', this is pulverized to powder.
Ａの持続性のある旨味を呈する味質を以下の方法で確認
した。The taste quality of A that exhibits persistent umami flavor was confirmed by the following method.
筆挾メ粁東里！ ４０℃のぬるま湯４００−にＡを加え、Ａ溶液とした。Brushstick me katori! A was added to 400°C of lukewarm water at 40°C to prepare an A solution.
同じ（４０℃のぬるま湯４００−にＡ゛を加え、Ａ°温
溶液した。Add A゛ to the same (40°C) lukewarm water and make an A゜ warm solution.
拭慧広
上記、Ａ溶液、Ａ°温溶液ついて、１４名のパネラ−を
用いて２点比較法により官能検査を実施した。A sensory test was conducted using 14 panelists using a two-point comparison method for the A solution and the A° warm solution described above.
試験結果より、複合調味料ＡはＡ′に比較し持続性のあ
る旨味を有し、好ましいものであった。The test results showed that Composite Seasoning A had a more lasting flavor than A', and was preferable.
（以下余白） 実施例２ 以下の配合にて、複合調味料Ｂ、Ｂ’を作成した。(Margin below) Example 2 Composite seasonings B and B' were prepared using the following formulations.
Ｂ、Ｂ’共に原材料ｌから７まで順次混合した後、これ
を粉砕して粉末化する。After sequentially mixing raw materials 1 to 7 for both B and B', this is crushed to powder.
これらを用いて実施例１と同様な試験を行った所、Ｂは
Ｂ゛に比較し、持続性のある旨味を有した。When the same test as in Example 1 was conducted using these, B had a more lasting flavor than B.
実施例３ 以下の配合にて、複合調味料ｃ、 ｃ’を作成した。Example 3 Composite seasonings c and c' were prepared using the following formulations.
ｃ、 ｃ’共に原材料ｌから８まで順次混合した後、こ
れを粉砕しそれぞれ４ｇの水を加え、混和、造粒、乾燥
し、顆粒にした。得られた顆粒Ｃ１顆粒Ｃ゛を用いて、
実施例１と同様な試験を行った所、ＣはＣ゛に比較し、
持続性のある旨味を有した。After sequentially mixing raw materials 1 to 8 for both c and c', they were pulverized, 4 g of water was added to each, mixed, granulated, and dried to form granules. Using the obtained granules C1 granules C'',
When the same test as in Example 1 was conducted, C was compared with C゛,
It had a lasting flavor.
実施例４ 以下の配合にて、複合調味料り、 Ｄ’を作成した。Example 4 Composite seasoning D' was prepared using the following formulation.
０動物性蛋白加水分解物
り、 Ｄ’共に原材料１から９まで順次混合した後、こ
れにそれぞれ等量の水を加え、ペーストにした。After mixing raw materials 1 to 9 in sequence, both animal protein hydrolyzate and D' were mixed, and an equal amount of water was added to each to form a paste.
得られたペーストＤ、ペーストＤ”を用いて実施例１と
同様な試験を行った所、ＤはＤ゛に比較し、持続性のあ
る旨味を有した。When the same test as in Example 1 was conducted using the obtained Paste D and Paste D'', it was found that D had a more lasting flavor than D''.
（発明の効果）
本発明の複合調味料組成物は、ＭＳＧおよび呈味性核酸
物質による旨味が持続され後味がよい。(Effects of the Invention) The composite seasoning composition of the present invention maintains the delicious taste due to MSG and the taste-producing nucleic acid substance, and has a good aftertaste.
更に、えぐ味等がなくまろやかな味を呈する。また、本
発明に複合調味料を用いた食品は保存性が向上する。Furthermore, it has a mellow taste without any harsh taste. Furthermore, food products using the composite seasoning of the present invention have improved shelf life.
Claims (1)
酸物質（Ｂ成分）、および炭素数が５個、６個又は７個
で、ＯＨ基を持たない、直鎖の飽和二塩基有機酸及び／
又はその塩（Ｃ成分）を含有し、それらの重量比が、Ａ
成分：Ｂ成分：Ｃ成分＝１：０．０００３〜０．３０：
０．００２〜０．３０（酸として）になる様に配合され
ている事を特徴とする複合調味料組成物。 ２、Ｂ成分が、イノシン−５′−モノリン酸ジナトリウ
ム、グアノシン−５′−モノリン酸ジナトリウム、５′
−リボヌクレオタイドナトリウム、５′−リボヌクレオ
タイドカルシウムから選ばれた１種又は２種以上の混合
物である特許請求の範囲第１項記載の複合調味料組成物
。 ３、Ｃ成分がアジピン酸及び／又はその塩である特許請
求の範囲第１項又は第２項記載の複合調味料組成物。[Claims] 1. Monosodium glutamate (component A), a taste-tasting nucleic acid substance (component B), and a linear saturated compound having 5, 6 or 7 carbon atoms and no OH group. dibasic organic acids and/or
or a salt thereof (component C), the weight ratio of which is A
Ingredients: B component: C component = 1:0.0003-0.30:
A composite seasoning composition characterized in that it is blended to have an acid content of 0.002 to 0.30 (as an acid). 2. Component B is disodium inosine-5'-monophosphate, disodium guanosine-5'-monophosphate, 5'
- The composite seasoning composition according to claim 1, which is one or a mixture of two or more selected from sodium ribonucleotide and calcium 5'-ribonucleotide. 3. The composite seasoning composition according to claim 1 or 2, wherein component C is adipic acid and/or a salt thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62122454A JPS63287459A (en) | 1987-05-21 | 1987-05-21 | Composite seasoning composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62122454A JPS63287459A (en) | 1987-05-21 | 1987-05-21 | Composite seasoning composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63287459A true JPS63287459A (en) | 1988-11-24 |
Family
ID=14836245
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62122454A Pending JPS63287459A (en) | 1987-05-21 | 1987-05-21 | Composite seasoning composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63287459A (en) |
-
1987
- 1987-05-21 JP JP62122454A patent/JPS63287459A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5853792A (en) | Low sodium edible salt composition and process for its preparation | |
| JP5012024B2 (en) | Seasoning composition, seasoning material, and method for producing food using the same | |
| US4258072A (en) | Mixed seasoning | |
| US4563359A (en) | Coated compound seasoning compositions | |
| JPS63287459A (en) | Composite seasoning composition | |
| US3780190A (en) | Artificial sweetening composition | |
| JP3458514B2 (en) | Method for producing seasoning containing sugar and amino acid | |
| JP3467901B2 (en) | Kokumi agent | |
| JPS597303B2 (en) | New composite seasoning composition | |
| US3615698A (en) | A method for preparing snythetic ham-and bacon-flavored compositions | |
| JPS5889160A (en) | Flavor composition | |
| JPS5894368A (en) | Seasoning composition | |
| JPS6167458A (en) | Production of seasoning of good body taste or food having enriched good body taste | |
| JPH0511947B2 (en) | ||
| JPS6143026B2 (en) | ||
| US3466175A (en) | Seasoning compositions containing tricholomic acid and ibotenic acid as flavor enhancers | |
| JP2889937B2 (en) | Salty seasoning | |
| JPH0455654B2 (en) | ||
| JPS6232854A (en) | Production of seasoning having sea tangle flavor | |
| JP2004182498A (en) | Fertilizer containing taste component and its manufacturing method | |
| JPS6112259A (en) | Production of steamed chinese noodle | |
| JPS60164454A (en) | Preparation of liquid seasoning containing extract of dried fish | |
| JPS6232863A (en) | Production of processed food of sea tangle or seasoning for same | |
| JPS609464A (en) | Preparation of seasoning having good body or food having improved body | |
| JPH0461621B2 (en) |