WO2009066514A1 - 酸味の強さと持続性が改善された米酢及びその製造方法 - Google Patents

酸味の強さと持続性が改善された米酢及びその製造方法 Download PDF

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Publication number
WO2009066514A1
WO2009066514A1 PCT/JP2008/067828 JP2008067828W WO2009066514A1 WO 2009066514 A1 WO2009066514 A1 WO 2009066514A1 JP 2008067828 W JP2008067828 W JP 2008067828W WO 2009066514 A1 WO2009066514 A1 WO 2009066514A1
Authority
WO
WIPO (PCT)
Prior art keywords
same
sourness
rice vinegar
persistence
producing
Prior art date
Application number
PCT/JP2008/067828
Other languages
English (en)
French (fr)
Inventor
Junichiro Ihara
Original Assignee
Mizkan Group Corporation
Mizkan Nakanos Co., Ltd.
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 Mizkan Group Corporation, Mizkan Nakanos Co., Ltd. filed Critical Mizkan Group Corporation
Priority to JP2009541654A priority Critical patent/JP4446020B2/ja
Priority to TW097144615A priority patent/TW200932901A/zh
Publication of WO2009066514A1 publication Critical patent/WO2009066514A1/ja

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/08—Addition of flavouring ingredients

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Cereal-Derived Products (AREA)

Abstract

　本発明は、米酢やそれを含む調味料、ならびにそれらを用いて製造される飲食品において、酢酸由来の独特のすっきりとした酸味の強さと、その時間の経過による低下を改善する手段を提供することを課題とする。 　本発明によれば、３－メチルチオプロピオン酸エチルを０．００６～０．２ｐｐｂの濃度範囲で含有することを特徴とする米酢が提供される。
PCT/JP2008/067828 2007-11-19 2008-10-01 酸味の強さと持続性が改善された米酢及びその製造方法 WO2009066514A1 (ja)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2009541654A JP4446020B2 (ja) 2007-11-19 2008-10-01 酸味の強さと持続性が改善された米酢及びその製造方法
TW097144615A TW200932901A (en) 2007-11-19 2008-11-19 Rice vinegar with intensity and duration-improved sour taste and method of producing the same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007-299511 2007-11-19
JP2007299511 2007-11-19

Publications (1)

Publication Number Publication Date
WO2009066514A1 true WO2009066514A1 (ja) 2009-05-28

Family

ID=40667342

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/067828 WO2009066514A1 (ja) 2007-11-19 2008-10-01 酸味の強さと持続性が改善された米酢及びその製造方法

Country Status (3)

Country Link
JP (1) JP4446020B2 (ja)
TW (1) TW200932901A (ja)
WO (1) WO2009066514A1 (ja)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010130990A (ja) * 2008-12-08 2010-06-17 Mitsukan Group Honsha:Kk コクが増強された食酢とその製造方法
KR101303459B1 (ko) * 2011-09-30 2013-09-05 장지은 발효 초콜릿 조성물과 이를 이용하여 제조된 발효 초콜릿 및 그 제조방법

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6293236A (ja) * 1985-10-19 1987-04-28 Sogo Kagaku Giken Kk 活力増強ドリンク剤の製造方法
JPH1057007A (ja) * 1996-06-11 1998-03-03 Nakano Vinegar Co Ltd マイルド酸性調味料
JP2002153254A (ja) * 2000-11-24 2002-05-28 Chuko Shuzo Kk 泡盛蒸留粕を利用した食酢及びその製造方法
JP2005130705A (ja) * 2003-10-28 2005-05-26 Mitsukan Group Honsha:Kk 食酢
JP2006094838A (ja) * 2004-09-30 2006-04-13 Nanto Shuhan Kk 泡盛黒麹の酵素溶解法による有機酸増強もろみ酢とその製法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6293236A (ja) * 1985-10-19 1987-04-28 Sogo Kagaku Giken Kk 活力増強ドリンク剤の製造方法
JPH1057007A (ja) * 1996-06-11 1998-03-03 Nakano Vinegar Co Ltd マイルド酸性調味料
JP2002153254A (ja) * 2000-11-24 2002-05-28 Chuko Shuzo Kk 泡盛蒸留粕を利用した食酢及びその製造方法
JP2005130705A (ja) * 2003-10-28 2005-05-26 Mitsukan Group Honsha:Kk 食酢
JP2006094838A (ja) * 2004-09-30 2006-04-13 Nanto Shuhan Kk 泡盛黒麹の酵素溶解法による有機酸増強もろみ酢とその製法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010130990A (ja) * 2008-12-08 2010-06-17 Mitsukan Group Honsha:Kk コクが増強された食酢とその製造方法
KR101303459B1 (ko) * 2011-09-30 2013-09-05 장지은 발효 초콜릿 조성물과 이를 이용하여 제조된 발효 초콜릿 및 그 제조방법

Also Published As

Publication number Publication date
TW200932901A (en) 2009-08-01
JPWO2009066514A1 (ja) 2011-04-07
JP4446020B2 (ja) 2010-04-07

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