JPWO2009119892A1 - A seasoning composition that provides a cooking feeling - Google Patents
A seasoning composition that provides a cooking feeling Download PDFInfo
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- JPWO2009119892A1 JPWO2009119892A1 JP2010505967A JP2010505967A JPWO2009119892A1 JP WO2009119892 A1 JPWO2009119892 A1 JP WO2009119892A1 JP 2010505967 A JP2010505967 A JP 2010505967A JP 2010505967 A JP2010505967 A JP 2010505967A JP WO2009119892 A1 JPWO2009119892 A1 JP WO2009119892A1
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- seasoning composition
- salt
- weight
- sensory evaluation
- taste
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- 239000000203 mixture Substances 0.000 title claims abstract description 42
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 33
- 238000010411 cooking Methods 0.000 title abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 20
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 20
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 20
- 235000013305 food Nutrition 0.000 claims abstract description 17
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 235000004279 alanine Nutrition 0.000 claims abstract description 12
- 239000005720 sucrose Substances 0.000 claims abstract description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 13
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 7
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 6
- 229910052700 potassium Inorganic materials 0.000 claims description 6
- 239000011591 potassium Substances 0.000 claims description 6
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims description 5
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 229910001414 potassium ion Inorganic materials 0.000 claims description 3
- OYFLINJPCLMDLX-QOOXTFGASA-N 9-[(2R,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]-6-oxopurine-5-carboxylic acid Chemical compound [C@@H]1([C@H](O)[C@H](O)[C@@H](CO)O1)N1C=NC2(C(=O)N=CN=C12)C(=O)O OYFLINJPCLMDLX-QOOXTFGASA-N 0.000 claims description 2
- 229940085991 phosphate ion Drugs 0.000 claims description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 abstract description 8
- 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 abstract description 8
- 235000013902 inosinic acid Nutrition 0.000 abstract description 8
- 239000004245 inosinic acid Substances 0.000 abstract description 8
- 229940028843 inosinic acid Drugs 0.000 abstract description 8
- 238000011156 evaluation Methods 0.000 description 29
- 230000001953 sensory effect Effects 0.000 description 26
- 241000287828 Gallus gallus Species 0.000 description 25
- 235000019640 taste Nutrition 0.000 description 22
- 239000000047 product Substances 0.000 description 21
- 239000002994 raw material Substances 0.000 description 15
- 235000014347 soups Nutrition 0.000 description 15
- 235000015067 sauces Nutrition 0.000 description 13
- 230000000694 effects Effects 0.000 description 12
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 9
- 238000004458 analytical method Methods 0.000 description 9
- 235000021438 curry Nutrition 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 229940024606 amino acid Drugs 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 235000021186 dishes Nutrition 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 238000012790 confirmation Methods 0.000 description 3
- 239000003480 eluent Substances 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 150000007523 nucleic acids Chemical class 0.000 description 3
- 102000039446 nucleic acids Human genes 0.000 description 3
- 108020004707 nucleic acids Proteins 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 235000005985 organic acids Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- VLTRZXGMWDSKGL-UHFFFAOYSA-N perchloric acid Chemical compound OCl(=O)(=O)=O VLTRZXGMWDSKGL-UHFFFAOYSA-N 0.000 description 2
- -1 phosphoric acid ion Chemical class 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000015113 tomato pastes and purées Nutrition 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- QZNNVYOVQUKYSC-JEDNCBNOSA-N (2s)-2-amino-3-(1h-imidazol-5-yl)propanoic acid;hydron;chloride Chemical compound Cl.OC(=O)[C@@H](N)CC1=CN=CN1 QZNNVYOVQUKYSC-JEDNCBNOSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 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 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- GRSZFWQUAKGDAV-KQYNXXCUSA-L IMP(2-) Chemical compound O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(N=CNC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-L 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 206010034203 Pectus Carinatum Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 239000013066 combination product Substances 0.000 description 1
- 229940127555 combination product Drugs 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 235000021549 curry roux Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000004993 emission spectroscopy Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001917 fluorescence detection Methods 0.000 description 1
- 229940049906 glutamate Drugs 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 238000009616 inductively coupled plasma Methods 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
飲食品に対して加熱調理感を付与する調味料組成物を提供する。解決手段は、調味料組成物において、グルタミン酸ナトリウムに対して、特定量のイノシン酸またはその塩、アラニン、スクロースを含有させること。Provided is a seasoning composition that imparts a cooking feeling to foods and drinks. The solution is to add a specific amount of inosinic acid or a salt thereof, alanine and sucrose to the sodium glutamate in the seasoning composition.
Description
本発明は、チキンコンソメスープ等の飲食品に対して加熱調理感を付与する調味料組成物およびその調味料組成物を用いた飲食品に関する。 The present invention relates to a seasoning composition that imparts a cooking feeling to foods and beverages such as chicken consomme soup and foods and beverages using the seasoning composition.
チキンブイヨン、チキンコンソメは、洋風調理のベースとなるものであり様々な料理に使用される。チキンコンソメが加熱され、調理されていくに従い伸張する呈味として、「中味の厚み」、「ひろがり」が挙げられる。このような呈味の付与に関しては、鶏ガラの原料や抽出条件によって実現する技術が知られている（特許文献１参照）。
一方で、食品の呈味や風味を向上させる方法としてアミノ酸や糖などを構成成分とする技術が知られている（特許文献２、特許文献３参照）。
On the other hand, as a method for improving the taste and flavor of foods, techniques using amino acids, sugars, and the like as constituent components are known (see Patent Document 2 and Patent Document 3).
ところが上述した特許文献１の発明は、高品質の鶏ガラエキスを製造するために地鶏を必須原料としており、製法条件も制限されるなどの課題が存在した。
また上述した特許文献２では、保存性の向上のために用いられる酸味料やｐＨ調整剤の使用により発生する酸味を抑制することを目的としている。そのため呈味改善と言っても、課題や目的や原料の構成が加熱調理感の付与とは異なるものであった。また上述した特許文献３では、コク味を伴う酸味を付与することを目的としており課題や原料の構成が加熱調理感の付与とは異なるものであった。
上記背景下において、本発明は、より簡便、汎用的に使用でき、加熱調理感を付与することのできる調味料組成物などを提供することにある。
本発明者らは、上記課題を解決するために鋭意検討を行った結果、本発明を完成した。本発明は以下の各発明を包含する。
（１）重量比でグルタミン酸ナトリウム１に対して、イノシン酸またはその塩を０．７６以上１．５以下、アラニンを０．７２以上１．５以下、スクロースを５以上９以下含むことを特徴とする調味料組成物。
（２）更にリン酸またはその塩をグルタミン酸ナトリウム１に対してリン酸イオン重量で０．９５以上１．７８以下、カリウムまたはその塩をグルタミン酸ナトリウム１に対してカリウムイオン重量で１．４８以上２．７７以下を含むことを特徴とする上記発明（１）記載の調味料組成物。
（３）更にヒスチジンを含むことを特徴とする、上記発明（１）または（２）に記載の調味料組成物
（４）上記発明（１）ないし（３）記載の調味料組成物を添加することを特徴とする飲食品
（５）上記発明（１）ないし（３）記載の調味料組成物を飲食品に対して０．１重量％以上１０重量％以下添加することを特徴とする飲食品
なお本発明は、これらの各構成の任意の組み合わせや、本発明の表現を方法、装置などの間で置きかえたものも含む。
たとえば、本発明によれば、重量比でグルタミン酸ナトリウム１に対して、イノシン酸またはその塩を０．７６以上１．５以下、アラニンを０．７２以上１．５以下、スクロースを５以上９以下含むことを特徴とする調味料組成物の製造方法が提供される。また本発明によれば該調味料組成物を用いた飲食品やその製造法が提供される。また本発明によれば該調味料組成物を用いた飲食品用の加熱調理感の付与剤などが提供される。
本発明によれば、飲食品に対して加熱調理感を付与する調味料組成物を提供することが出来る。However, in the invention of Patent Document 1 described above, there is a problem that, in order to produce a high-quality chicken extract, raw chicken is used as an essential raw material, and production process conditions are limited.
Moreover, in patent document 2 mentioned above, it aims at suppressing the acidity which generate | occur | produces by use of the sour agent and pH adjuster which are used for the improvement of preservability. Therefore, even if it says that taste improvement, the subject, the objective, and the structure of the raw material differed from provision of a heat cooking feeling. Moreover, in patent document 3 mentioned above, the objective and the structure of the raw material differed from provision of a heat cooking feeling, in order to provide the acidity accompanied by richness.
In view of the above background, the present invention is to provide a seasoning composition and the like that can be used more simply and versatilely and can impart a cooking feeling.
As a result of intensive studies to solve the above problems, the present inventors have completed the present invention. The present invention includes the following inventions.
(1) Inosinic acid or a salt thereof is 0.76 to 1.5, alanine is 0.72 to 1.5, and sucrose is 5 to 9 with respect to sodium glutamate 1 by weight ratio. Seasoning composition.
(2) Further, phosphoric acid or a salt thereof is 0.95 or more and 1.78 or less in terms of phosphate ion weight with respect to sodium glutamate 1, and potassium or a salt thereof is 1.48 or more in terms of potassium ion weight relative to sodium glutamate 1 The seasoning composition of the said invention (1) characterized by including below 77.
(3) The seasoning composition according to the invention (1) or (2), further comprising histidine (4) The seasoning composition according to the invention (1) to (3) is added. Food and drink (5) Food and drink characterized in that the seasoning composition according to the inventions (1) to (3) is added to the food or drink in an amount of 0.1 to 10% by weight. Note that the present invention includes any combination of these components, and those in which the expression of the present invention is replaced between methods and apparatuses.
For example, according to the present invention, inosinic acid or a salt thereof is 0.76 to 1.5, alanine is 0.72 to 1.5, and sucrose is 5 to 9 with respect to sodium glutamate 1 by weight ratio. The manufacturing method of the seasoning composition characterized by including is provided. Moreover, according to this invention, the food-drinks using this seasoning composition and its manufacturing method are provided. Moreover, according to this invention, the imparting agent of the heat cooking feeling for food-drinks using this seasoning composition, etc. are provided.
ADVANTAGE OF THE INVENTION According to this invention, the seasoning composition which provides a heat cooking feeling with respect to food-drinks can be provided.
本発明における調味料組成物は、重量比でグルタミン酸ナトリウム１に対して、イノシン酸またはその塩を０．７６以上１．５以下、アラニンを０．７２以上１．５以下、スクロースを５以上９以下含むことを特徴とする。より好ましくは重量比でグルタミン酸ナトリウム１に対して、イノシン酸またはその塩を０．７６以上１．２５以下、アラニンを０．７６以上１．２５以下、スクロースを５以上７以下含むことを特徴とする。この濃度を外れるに従って、苦みが増す、味がぼやけるなどするため好ましくない。
本発明において重要なことは、チキンコンソメスープの一般分析（アミノ酸、有機酸、核酸、糖類、無機塩の分析）で得られた分析値どおりに配合（再構成）しても「中味の厚み」、「ひろがり」などの加熱熟成感の呈味の再現は出来なかったことである。本発明者らは、チキンコンソメスープの単なるオミッションテストや原料成分の再構成をしても課題が解決できないことを新規に見出し、さらに鋭意研究した結果、特定の成分の配合割合を通常のチキンコンソメスープと異なる配合に変更することで、「中味の厚み」、「ひろがり」などの加熱熟成感の呈味を付与する調味料組成物が得られることを見出し、本発明を完成した。
本発明における調味料組成物において、グルタミン酸ナトリウム、イノシン酸またはその塩、アラニン、スクロースの他に、更にリン酸またはその塩をリン酸換算で０．９５以上１．７８以下、カリウムまたはその塩をカリウム換算で１．４８以上２．７７以下を含むことが呈味の観点から好ましい。リン酸またはその塩は、この配合であるとリン酸イオン部分が「中味の厚み」の観点から呈味に寄与するため好ましい。カリウムまたはその塩は、この配合であるとカリウムイオン部分が「中味の厚み」の観点から呈味に寄与するため好ましい。
本発明における調味料組成物において、グルタミン酸ナトリウム、イノシン酸またはその塩、アラニン、スクロースの他に、更にヒスチジンを含む場合、呈味がしっかりする観点から好ましい。ヒスチジンは、重量比でグルタミン酸ナトリウム１に対して０．１以上０．４以下であると好ましい。この濃度よりも過剰になるとえぐ味が増したり、呈味がぼやける傾向が見られるため好ましくない。
本発明において用いられる調味料組成物の原料は飲食品に使用できるものであれば、合成品、醗酵品など様々な履歴のものを用いることができる。またこれら原料を使用する際は、原料の調味料組成物への、直接添加、水や溶媒等を用いた希釈、酵母エキスや畜肉エキスや魚介エキスやタンパク加水分解物などの形態での調味料組成物への混合等、利用形態に特に制限はない。
また本発明の調味料組成物の形態に特に限定はなく、例えば乾燥粉末、ペースト、溶液などの形態で利用することが出来る。
本発明において飲食品に対して加熱調理感を付与するとは、具体的には飲食品の加熱に伴って増大する、「中味の厚み」や「ひろがり」などの熟成感の呈味を付与することを指し、本発明においては長時間の飲食品の加熱による熟成工程を経なくても同様の呈味を付与することが出来る点が特徴である。また「中味の厚み」とは口腔内に評価サンプルを入れた後の３〜５秒後の呈味の強度を意味し、「ひろがり」とは口腔内での呈味のひろがり強度を意味する。
また本発明において加熱調理感が付与される飲食品に特に限定はないが、畜肉エキス、特にチキンエキスを用いた飲食物でより顕著な効果があり、具体的には、チキンコンソメスープ、カレー、ビーフシチュー、ホワイトシチュー、ステーキなどの洋風料理、中華系料理、和風系の料理、ウスターソース、デミグラスソース、ケチャップ、各種タレ類などの各種調味料、肉じゃがや筑前煮などの和風煮物料理、から揚げやトンカツなどの揚げ物、おにぎりやピラフなどの米飯類が「中味の厚み」、「ひろがり」等の加熱調理感付与の点で好ましい。The seasoning composition in the present invention is 0.76 to 1.5 inosinic acid or a salt thereof, 0.72 to 1.5 alanine, and 5 to 9 sucrose with respect to sodium glutamate 1 in weight ratio. It is characterized by including the following. More preferably, it contains 0.76 or more and 1.25 or less of inosinic acid or a salt thereof, 0.76 or more and 1.25 or less of alanine, and 5 or more and 7 or less of sucrose with respect to sodium glutamate 1 by weight ratio. To do. As this concentration is deviated, the bitterness increases and the taste becomes blurred.
What is important in the present invention is that “thickness of the contents” even if blended (reconstructed) according to the analytical values obtained in the general analysis of chicken consomme soup (analysis of amino acids, organic acids, nucleic acids, saccharides and inorganic salts) The taste of the heat aging feeling such as “Hirogari” could not be reproduced. The inventors of the present invention have newly found that the problem cannot be solved even by simple mission test of chicken consomme soup and reconstitution of raw material ingredients. By changing to a composition different from that of consomme soup, it was found that a seasoning composition that imparts a taste of heat aging such as “thickness of contents” and “hirogari” was obtained, and the present invention was completed.
In the seasoning composition of the present invention, in addition to sodium glutamate, inosinic acid or a salt thereof, alanine, or sucrose, phosphoric acid or a salt thereof is further converted to 0.95 or more and 1.78 or less in terms of phosphoric acid, potassium or a salt thereof. It is preferable from a viewpoint of taste that it contains 1.48 or more and 2.77 or less in conversion of potassium. Phosphoric acid or a salt thereof is preferable because the phosphoric acid ion portion contributes to taste from the viewpoint of “thickness of the content”. Potassium or a salt thereof is preferable because the potassium ion portion contributes to taste from the viewpoint of “thickness of the content”.
In the seasoning composition in the present invention, when it further contains histidine in addition to sodium glutamate, inosinic acid or a salt thereof, alanine and sucrose, it is preferable from the viewpoint of ensuring a good taste. Histidine is preferably 0.1 or more and 0.4 or less with respect to sodium glutamate 1 by weight. If it exceeds this concentration, the taste is increased, and the taste tends to blur.
As long as the raw material of the seasoning composition used in the present invention can be used for foods and drinks, those having various histories such as synthetic products and fermented products can be used. Moreover, when using these raw materials, the seasoning in the form of the direct addition to the seasoning composition of a raw material, dilution using water, a solvent, etc., yeast extract, livestock meat extract, seafood extract, protein hydrolyzate, etc. There is no restriction | limiting in particular in utilization forms, such as mixing to a composition.
Moreover, there is no limitation in particular in the form of the seasoning composition of this invention, For example, it can utilize with forms, such as a dry powder, a paste, and a solution.
Giving a cooking feeling to foods and drinks in the present invention specifically gives a taste of aging such as “thickness of contents” and “hirogari” that increases with heating of foods and drinks. The present invention is characterized in that the same taste can be imparted without a aging step by heating a food or drink for a long time. Further, “thickness of the content” means the strength of taste after 3 to 5 seconds after putting the evaluation sample in the oral cavity, and “openness” means the spread strength of taste in the oral cavity.
Moreover, although there is no limitation in particular in the food-drinks to which a heat cooking feeling is provided in this invention, there exists a more remarkable effect by the food-and-drink using livestock meat extract, especially chicken extract, Specifically, chicken consomme soup, curry, Western-style dishes such as beef stew, white stew, steak, Chinese-style dishes, Japanese-style dishes, various seasonings such as Worcester sauce, demiglace sauce, ketchup, various sauces, Japanese-style stewed dishes such as meat potato and Chikuzenni, fried chicken and tonkatsu Fried foods such as rice balls and rice balls such as rice balls and pilaf are preferable in terms of imparting a cooking feeling such as “thickness of contents” and “hirogari”.
以下、本発明について実施例でさらに説明するが、本発明の技術範囲はこれら実施例によって制限されるものではない。また本実施例において官能評価は特に記載がない限り水溶液系にて行い、訓練された５名のパネラーを用いて実施した。
（参考例１：チキンコンソメスープの成分分析とオミッションテスト）
シェフにより以下のチキンコンソメスープが作成された。
まず、鶏がら５０００ｇ、ツメ鶏５０００ｇ、ニンジン６００ｇ、タマネギ６００ｇ、セロリ２００ｇ、トマト１０００ｇ、塩１０ｇを水３０ｋｇ中で９０℃、６時間加熱しチキンブイヨンを作成した。
さらに、鶏ミンチ２０００ｇ、ニンジン１５０ｇ、タマネギ３００ｇ、セロリ１００ｇ、トマト７５０ｇ、トマトペースト４０ｇ、卵白４００ｇ、上記のチキンブイヨン８０００ｇを９０℃、４時間加熱しチキンコンソメスープを作成した。以下、これをシェフ品チキンコンソメスープと呼ぶ。
このシェフ品チキンコンソメスープについてアミノ酸、有機酸類、核酸類、糖含量についてはＨＰＬＣ法にて、無機塩類については原子吸光法にて分析を行い各成分の定量を実施した。
ここでＨＰＬＣ法の条件は
＜糖分析＞
カラム Ａｓａｈｉｐａｋ ＮＨ２Ｐ−５０ ４Ｅ ５μｍ×４．６ｍｍＩＤ×２５０ｍｍ
溶離液：Ａ ９０％アセトニトリル、Ｂ ７０％ アセトニトリル
流速： １ｍｌ／ｍｉｎ
蛍光検出： Ｅｘ３３０ｎｍ、Ｅｍ４７０ｎｍ
＜核酸分析＞
カラム Ｉｎｅｒｔｓｉｌ ＮＨ２ ５μｍ ４．６ｍｍＩＤ×２５０ｍｍ
溶離液： １０％ アセトニトリル ９０％ ２０ｍＭ リン酸カリウム（ｐＨ２．１）
流速： １ｍｌ／ｍｉｎ
検出： ＵＶ２５４ｎｍ
＜有機酸分析＞
カラム ゲルパック日立ＨＰＬＣ用充填カラムＧＬ−Ｃ６１ＯＨ−Ｓ ７．８×３００
溶離液： ３ｍＭ 過塩素酸 ｐＨ２．６５
流速： ０．５ｍｌ／ｍｉｎ
検出： ＵＶ／ＶＩＳ４４０ｎｍ
＜アミノ酸分析＞
Ｌ−８８００形日立高速アミノ酸分析計
原子吸光法の条件は
誘導結合プラズマ発光分析法（栄養表示のための成分分析のポイント、中央法規出版、２００７年出版参照）
で行った。
さらに得られた分析値を基に、分析値を再現する配合品（以下、これを分析値再現配合品と呼ぶ）を作成した。配合品の原料および含量のレシピを表１に示す。
また、表１のレシピにおいて、各原料を１種類ずつ抜いた比較レシピを作成した。そして分析値再現配合品と各原料を１種類ずつ抜いた比較レシピの比較評価を行うことにより、必要な原料を推定するオミッションテストを行った。官能評価はシェフ品チキンコンソメスープをコントロールとする２点比較により行った。官能評価は、◎：非常に重要度が高い原料、○：重要度が高い原料、△：重要度が低い原料、×：重要でない原料、により評価した。結果を表１の官能評価結果の欄に示す。
（参考例２：シェフ品チキンコンソメスープと分析値再現配合品と重要成分配合品の官能評価比較）
イノシン酸ナトリウム０．００９０ｇ／ｄｌとグルタミン酸ナトリウム０．０５５０ｇ／ｄｌとアラニン０．０１５０ｇ／ｄｌとヒスチジン塩酸塩０．００８６ｇ／ｄｌとスクロース０．１４００ｇ／ｄｌと塩化カリウム０．２０４１ｇ／ｄｌとリン酸２水素カリウム０．２６５ｇ／ｄｌとなるように水に溶かした配合品を作成し、これを重要成分配合品とした。
次にシェフ品チキンコンソメスープと分析値再現配合品と重要成分配合品について官能評価を行った。官能評価は、◎：非常に強い、○：強い、△：弱い、×：感じられない、により評価した。結果を表２に示す。
（参考例３：重要成分配合品中の１成分の含量変化による呈味の変化）
重要成分配合品においてグルタミン酸ナトリウムを１重量部としたときの各重要成分の配合割合と個々の成分の呈味に関する評価を表３に示す。
（実施例１：重要成分配合品中の複数成分の含量変化による呈味の変化）
グルタミン酸ナトリウムを１重量部としたときの複数成分の配合割合を変化させて、「中味の厚み」、「ひろがり」の官能評価を行った。官能評価は、◎：非常に強い、○：強い、△：弱い、×：感じられない、により評価した。結果を表１０から表１３に示す。
（実施例２：重要成分配合品中の複数成分の最適配合の確認）
グルタミン酸ナトリウムを１重量部としたときの複数成分の配合割合を変化させて、「中味の厚み」、「ひろがり」の官能評価を行った。官能評価は、◎：非常に強い、○：強い、△：弱い、×；感じられない、により評価した。結果を表１４に示す。
（実施例３：カレーソースにおける各種配合品の添加効果の確認）
１．カレールーの作成
ラード３５重量部を１００℃に加熱後、小麦粉４０重量部を添加し１４０℃、２０分間加熱混合した。加熱停止後にカレー粉１０重量部、食塩５重量部、グラニュー糖５重量部、調味料（グルタミン酸ナトリウム、ウスターソース、トマトペースト）５重量部を加え、混合冷却してカレールーを作成した。
２．カレーソースの作成
前述のカレールー１５ｇに熱湯８５ｇを加え、水分量と食塩量が変化しないように調整しつつ、ひと煮立ちさせ各種配合品をカレーソースに対し０．５％となるように添加した。
３．官能評価
各種配合品を添加したカレーソースの官能評価を行った。官能評価は、◎：非常に添加効果が高い、○：添加効果が高い、△：添加効果が低い、×：添加効果が分からない、により評価した。結果を表１５に示す。
（実施例４：ホワイトソースにおける各種配合品の添加効果の確認）
１．ホワイトルーの作成
無塩バター３５重量部を１００℃に加熱後、小麦粉４０重量部を添加し１２０℃、２０分間加熱混合した。加熱停止後に、食塩４重量部、グラニュー糖５重量部、調味料（グルタミン酸ナトリウム、コショウ）１重量部、生クリーム１５重量部を加え、混合冷却してホワイトルーを作成した。
２．ホワイトソースの作成
前述のホワイトルー２０ｇに熱湯８０ｇを加え、水分量と食塩量が変化しないように調整しつつ、ひと煮立ちさせ各種配合品をホワイトソース（ホワイトルー？どっち？）に対し０．５％となるように添加した。
３．官能評価
各種配合品を添加したホワイトソースの官能評価を行った。官能評価は、◎：非常に添加効果が高い、○：添加効果が高い、△：添加効果が低い、×：添加効果が分からない、により評価した。結果を表１６に示す。
(Reference Example 1: Component analysis and mission test of chicken consomme soup)
The following chicken consomme soup was created by the chef.
First, chicken bouillon was prepared by heating 5000 g chicken fry, 5000 g claw chicken, 600 g carrot, 600 g onion, 200 g celery, 1000 g tomato and 10 g salt in 30 kg of water at 90 ° C. for 6 hours.
Furthermore, 2000 g chicken mince, 150 g carrot, 300 g onion, 100 g celery, 750 g tomato, 40 g tomato paste, 400 g egg white, and 8000 g chicken bouillon were heated at 90 ° C. for 4 hours to prepare chicken consommé soup. Hereinafter, this is referred to as chef's chicken consomme soup.
The chef chicken consomme soup was analyzed by HPLC for amino acids, organic acids, nucleic acids, and sugar content, and the components were quantified by atomic absorption for inorganic salts.
Here, the HPLC method conditions are <sugar analysis>
Column Asahipak NH2P-50 4E 5 μm × 4.6 mm ID × 250 mm
Eluent: A 90% acetonitrile, B 70% Acetonitrile flow rate: 1 ml / min
Fluorescence detection: Ex330nm, Em470nm
<Nucleic acid analysis>
Column Inertsil NH2 5 μm 4.6 mm ID × 250 mm
Eluent: 10% acetonitrile 90% 20 mM potassium phosphate (pH 2.1)
Flow rate: 1 ml / min
Detection: UV254nm
<Analysis of organic acids>
Column Gel Pack Packed column for Hitachi HPLC GL-C61OH-S 7.8 × 300
Eluent: 3 mM perchloric acid pH 2.65
Flow rate: 0.5ml / min
Detection: UV / VIS 440nm
<Amino acid analysis>
L-8800 Hitachi High-Speed Amino Acid Analyzer Atomic absorption method conditions are inductively coupled plasma emission spectrometry (Refer to the point of component analysis for nutrition labeling, Chuo Law Publishing, 2007 publication)
I went there.
Furthermore, based on the obtained analytical value, a blended product that reproduces the analytical value (hereinafter referred to as an analytical value-reproducing blended product) was created. The recipe for the ingredients and content of the blend is shown in Table 1.
Moreover, in the recipe of Table 1, the comparative recipe which extracted each raw material one by one was created. Then, an evaluation test was performed to estimate the necessary raw materials by performing comparative evaluation of the analytical value reproduction blended product and a comparative recipe in which each raw material was extracted one by one. Sensory evaluation was performed by a two-point comparison using a chef chicken consomme soup as a control. The sensory evaluation was evaluated based on ◎: a raw material with very high importance, ○: a raw material with high importance, Δ: a raw material with low importance, and x: a raw material with no importance. The results are shown in the column of sensory evaluation results in Table 1.
(Reference Example 2: Sensory evaluation comparison of chef's chicken consomme soup, analysis value reproduction formulation and important component formulation)
Sodium inosinate 0.0090 g / dl, sodium glutamate 0.0550 g / dl, alanine 0.0150 g / dl, histidine hydrochloride 0.0086 g / dl, sucrose 0.1400 g / dl, potassium chloride 0.2041 g / dl and phosphoric acid A blended product was prepared by dissolving in water so that potassium dihydrogen was 0.265 g / dl, and this was used as an important component blended product.
Next, sensory evaluation was performed on the chef chicken consomme soup, the analytical value reproduction blended product, and the important component blended product. The sensory evaluation was based on ◎: very strong, ○: strong, Δ: weak, ×: not felt. The results are shown in Table 2.
(Reference Example 3: Changes in taste due to changes in the content of one component in an important component combination product)
Table 3 shows the blending ratio of each important ingredient and the taste of each ingredient when sodium glutamate is 1 part by weight in the important ingredient blend.
(Example 1: Changes in taste due to changes in the content of multiple components in an important component blend)
Sensory evaluation of “thickness of contents” and “hirogari” was performed by changing the blending ratio of plural components when sodium glutamate was 1 part by weight. The sensory evaluation was based on ◎: very strong, ○: strong, Δ: weak, ×: not felt. The results are shown in Tables 10 to 13.
(Example 2: Confirmation of optimum blending of plural components in important component blended product)
Sensory evaluation of “thickness of contents” and “hirogari” was performed by changing the blending ratio of plural components when sodium glutamate was 1 part by weight. The sensory evaluation was evaluated based on ◎: very strong, ○: strong, Δ: weak, x: not felt. The results are shown in Table 14.
(Example 3: Confirmation of additive effect of various blended products in curry sauce)
1. Preparation of Carreru After 35 parts by weight of lard was heated to 100 ° C., 40 parts by weight of flour was added and heated and mixed at 140 ° C. for 20 minutes. After the heating was stopped, 10 parts by weight of curry powder, 5 parts by weight of salt, 5 parts by weight of granulated sugar, and 5 parts by weight of seasonings (sodium glutamate, Worcester sauce, tomato paste) were added, and the mixture was cooled to prepare curry roux.
2. Preparation of curry sauce 85 g of hot water was added to 15 g of the above-mentioned curry, and the mixture was simmered while adjusting so that the amount of water and the amount of salt did not change, and various blended products were added to 0.5% with respect to the curry sauce.
3. Sensory evaluation The sensory evaluation of curry sauce to which various blended products were added was performed. The sensory evaluation was evaluated based on ◎: very high addition effect, ○: high addition effect, Δ: low addition effect, x: unknown addition effect. The results are shown in Table 15.
(Example 4: Confirmation of addition effect of various blended products in white sauce)
1. Preparation of White Lou After heating 35 parts by weight of unsalted butter to 100 ° C., 40 parts by weight of flour was added and heated and mixed at 120 ° C. for 20 minutes. After the heating was stopped, 4 parts by weight of sodium chloride, 5 parts by weight of granulated sugar, 1 part by weight of seasonings (sodium glutamate, pepper) and 15 parts by weight of fresh cream were added and mixed and cooled to prepare a white roux.
2. Preparation of white sauce Add 80 g of hot water to 20 g of the above white roux, adjust so that the amount of water and salt does not change, and boil it for 0.5% to each white sauce (white roux or which?) It added so that it might become.
3. Sensory evaluation Sensory evaluation of white sauce to which various blended products were added was performed. The sensory evaluation was evaluated based on ◎: very high addition effect, ○: high addition effect, Δ: low addition effect, x: unknown addition effect. The results are shown in Table 16.
本発明によれば、チキンコンソメスープ等の飲食品に対して加熱調理感を付与する調味料組成物およびその調味料組成物を用いた飲食品を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the food / beverage products using the seasoning composition which provides a heat cooking feeling with respect to food / beverage products, such as chicken consommé soup, and the seasoning composition can be provided.
Claims (5)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008083266 | 2008-03-27 | ||
| JP2008083266 | 2008-03-27 | ||
| PCT/JP2009/056788 WO2009119892A1 (en) | 2008-03-27 | 2009-03-25 | Flavor composition capable of imparting cooked flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPWO2009119892A1 true JPWO2009119892A1 (en) | 2011-07-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2010505967A Withdrawn JPWO2009119892A1 (en) | 2008-03-27 | 2009-03-25 | A seasoning composition that provides a cooking feeling |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPWO2009119892A1 (en) |
| KR (1) | KR20110007152A (en) |
| CN (1) | CN101980618B (en) |
| MY (1) | MY158174A (en) |
| WO (1) | WO2009119892A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012916B (en) * | 2014-06-19 | 2016-08-31 | 烟台市喜旺食品有限公司 | A kind of flavor additives useful and using method thereof |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS609465A (en) * | 1983-06-29 | 1985-01-18 | Ajinomoto Co Inc | Preparation of seasoning having good body or food having improved body |
| JPH07100009B2 (en) * | 1986-09-05 | 1995-11-01 | 味の素株式会社 | Complex seasoning with scallop taste |
| JPH06303937A (en) * | 1993-02-26 | 1994-11-01 | Takeda Chem Ind Ltd | Granular seasoning and its production |
| JP3439559B2 (en) * | 1995-02-01 | 2003-08-25 | 三栄源エフ・エフ・アイ株式会社 | How to improve the flavor of food |
| JPH08242806A (en) * | 1995-03-08 | 1996-09-24 | Ishikawa Megumi | Production of bone extract of native variety of chicken in hinai area of akita prefecture or the like and its product |
| JP2002010768A (en) * | 2000-04-24 | 2002-01-15 | Ajinomoto Co Inc | Method for producing food |
| JP2004350554A (en) * | 2003-05-28 | 2004-12-16 | Ajinomoto Co Inc | Seasoning composition and method for producing food and drink |
-
2009
- 2009-03-25 CN CN2009801122164A patent/CN101980618B/en not_active Expired - Fee Related
- 2009-03-25 WO PCT/JP2009/056788 patent/WO2009119892A1/en active Application Filing
- 2009-03-25 MY MYPI2010004458A patent/MY158174A/en unknown
- 2009-03-25 KR KR1020107023866A patent/KR20110007152A/en not_active Application Discontinuation
- 2009-03-25 JP JP2010505967A patent/JPWO2009119892A1/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| KR20110007152A (en) | 2011-01-21 |
| WO2009119892A1 (en) | 2009-10-01 |
| MY158174A (en) | 2016-09-15 |
| CN101980618B (en) | 2013-01-02 |
| CN101980618A (en) | 2011-02-23 |
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