JP4007865B2 - Liquid seasoning and method for producing the same - Google Patents
Liquid seasoning and method for producing the same Download PDFInfo
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Description
【０００１】
【発明の属する技術分野】
本発明は、全く新しいタイプの醤油として使用することのできる液状調味料およびその製造法に関するものである。更に詳細には、酵母エキス、笹濃縮エキス、塩分および水分からなる液状調味料であって、小麦、大豆などのアレルゲンとなり得る原料を使用せず、豆臭などがない全く新しいタイプの醤油として使用することのできる液状調味料およびその製造法に関するものである。
【０００２】
【従来の技術】
醤油は大豆や小麦などの植物原料を加熱処理し、これに麹菌を増殖させた後、食塩水中にて発酵熟成させて製造される日本の伝統的な発酵調味料である。醤油はその旨味、特有の香気などのため万能調味料として和風のみならず、中華、洋風の調理に欠かせない調味料である。
しかしながら、醤油は大豆や小麦などのアレルゲンとなり得る植物原料から製造されているため、食物性アレルギーを発症させる調味料として注意されているものでもある。また、醤油はその原料由来の豆臭が問題とされている調味料でもある。
【０００３】
【発明が解決しようとする課題】
従って、本発明の目的は、食物性アレルギーを発症させることがなく、また豆臭の問題のない全く新しいタイプの醤油として使用することのできる液状調味料およびその製造法を提供することにある。
【０００４】
【課題を解決するための手段】
本発明者は、上記目的を達成するため鋭意研究した結果、酵母エキス、笹濃縮エキス、塩分および水分からなる混合物を加熱して得られるものが、醤油と同様の旨味を有しかつ豆臭などの臭いがなく、従って、食物性アレルギーの発症、臭いなどの問題のない全く新しいタイプの醤油として使用することができることを見出し本発明を完成させた。
即ち、本発明は、酵母エキス、笹濃縮エキス、塩分および水分からなる液状調味料である。
更に本発明は、酵母エキス、笹濃縮エキス、塩分および水分の混合物を加熱して混合することからなる液状調味料の製造法である。
【０００５】
【発明の実施の形態】
本発明の液状調味料の成分の一つである酵母エキスは、現在、天然調味料の一つとしてあるいはそのベースとして使用されているものであればいずれの酵母エキスでもよく、市販品を用いることができる。例えば、ビール酵母などの回収酵母、パン酵母などの培養酵母などから、熱水抽出、自己消化による製造法などの通常の方法により得られたものを使用することができる。酵母エキスは、ペースト状、パウダー状のいずれでもよいが、価格、味、臭いなどの点で、ペースト状のものが好ましい。酵母エキスには、通常１２から２０重量％程度の塩分が含まれており、本発明では、塩分が含まれている酵母エキスを用いることができる。本発明では、酵母エキスは、例えばペースト状の酵母エキスを脱臭処理したものが好ましい。脱臭処理は、酵母エキスに対して通常１０から３０重量％、好ましくは１５から２０重量％の水を加え、８５から９２℃の温度、好ましくは８９から９２℃の温度で、加えた水の全量が蒸発するまで加熱処理し、この加熱処理を１回あるいは２回程度繰り返すことによって好ましく行われる。また、加熱処理は、酵母エキスの塩分濃度および糖度（ブリックス値）を計測してこれらの値に最終的に変動がない様に調整するのが好ましい。このような加熱処理により脱臭され更には殺菌された酵母エキスが得られ、これを用いることによって、最終的に風味の良い醤油として使用することのできる液状調味料が得られる。
【０００６】
本発明の液状調味料の他の成分である笹濃縮エキスは、九枚笹（クマイ笹）、千島笹などの笹から通常の方法によって得られる濃縮エキスである。例えば、笹の桿部、葉部などを細断し洗浄後、エチルアルコールなどの有機溶媒、冷水、温水などで抽出される部分を除去し、残部を含水率が３０から６０重量％になる程度に調整した後、高温の水蒸気で加圧加熱処理し、得られる処理物を水抽出することにより、笹濃縮エキスを得ることができる。これ以外にも、通常の溶媒抽出法、水蒸気蒸留法、超臨界抽出法などの方法によって得られるものでもよい。原料である笹の採取には時期的制約があるため、笹採取の適当な時期に原料採取を集中的に行ない、採取した笹を乾燥し品質の保持を図って長期保存を行ない、必要時に笹濃縮エキスの製造に供するのが望ましい。
かくして得られる笹濃縮エキスは、キシロオリゴ糖を主成分とする糖液と言えるものである。得られる笹濃縮エキスには通常塩分は含まれておらず、塩分濃度は０重量％である。上記したように、高温の水蒸気で加圧加熱処理する前に、有機溶媒、冷水、温水などで抽出される部分を除去することにより、笹中に含まれるキシランがフルフラールに変化する反応が抑制され、キシロオリゴ糖を主成分とする笹濃縮エキスが好ましく得られる。得られる笹濃縮エキスは、必要に応じ、ろ過を繰り返し、またその糖度（ブリックス値）が約４５以上になるように濃縮調整するのが好ましい。
他の成分である食塩は、通常食用に使用されているものをそのまま使用することができる。減塩タイプの食塩、塩にグルタミン酸ナトリウムを多少添加した食塩などのいずれのタイプの食塩を用いてもよい。水分としては、通常の飲料水をそのまま用いることができる。
【０００７】
本発明の液状調味料においては、液状調味料の全体の重量に対して、最終的に塩分が通常５から２０重量％含有されているのが好ましい。また液体調味料中の塩分濃度を調整することにより、減塩調味料などの調整をすることができる。酵母エキスおよび笹濃縮エキスについては、液状調味料の全体の重量に対して、酵母エキスを１０から６０重量％となる量、特に３０から４０重量％となる量、笹濃縮エキスを０．１から１．０重量％となる量、特に０．１から０．５重量％となる量を、それぞれ配合して得られる液状調味料が好ましい。上記したように、酵母エキスには、通常塩分が含まれているため、塩分を含めた酵母エキスの量として、１０から６０重量％となる量、特に３０から４０重量％となる量を配合し、液状調味料の最終的な塩分濃度が上記したように５から２５重量％となるように最後に塩分濃度を調整するのが望ましい。本発明の液状調味料においては、酵母エキス、笹濃縮エキスおよび塩分以外の他の成分が水分となる。その量は、上記した酵母エキス、笹濃縮エキスおよび塩分の量から自ずと明らかである。
本発明の液状調味料における酵母エキスおよび笹濃縮エキスの配合量を変えることにより、淡口、濃い口などの調味料に調整することができる。また、液状調味料の糖度（ブリックス値）は、通常１０以上、特に１５以上になるのが好ましい。
【０００８】
本発明の液状調味料は、酵母エキス、笹濃縮エキス、塩分および水分の混合物を加熱して混合することにより製造することができる。酵母エキス、笹濃縮エキス、塩分および水分の混合順は任意でよいが、特に、上記したように水を加えて加熱し脱臭処理した酵母エキスに、適量の塩分を加え、次いで適量の水分を加え、最後に適量の笹濃縮エキスを加えて混合物を得、必要に応じて酵母エキスおよび笹濃縮エキスの配合量を上記したような配合量となるように調整をした後、混合物を加熱するのが好ましい。通常８０から９０℃の温度、好ましくは８２から８５℃の温度で、２０分から３０分間、好ましくは１５分から２０分間加熱して混合物を良く混合する。この加熱処理の際にあるいは加熱処理後に、必要に応じて酵母エキスおよび笹濃縮エキスの配合量を調整してもよい。また、得られる液状調味料の最終な塩分濃度が上記したように、５から２５重量％となるように塩分を調整してもよい。また、糖度（ブリックス値）を調整することもできる。加熱処理後に冷却し、適当な包装容器等に充填し、殺菌処理して製品とすることができる。殺菌は８５から９２℃の温度で加熱殺菌する方法が好ましく採用される。
本発明の液状調味料には、必要に応じて、通常調味料に添加される安定剤、香料、着色剤、食用油類、各種ガム類、酸味料、糖蜜、乳化剤などを添加してもよい。
【０００９】
【実施例】
以下に本発明を実施例により更に詳細に説明するが、本発明はこれら実施例に限定されるものではない。
実施例１
本発明の液状調味料の製造
（１）クマイ笹濃縮エキスの製造
クマイ笹からキシロオリゴ糖を主成分とする糖液であるクマイ笹濃縮エキスを以下の方法で製造した。
クマイ笹の桿部と葉部を１ｃｍから３ｃｍに細断して得た混合物１,０００ｇを原料として、先ず温水で抽出される部分を除去した後、残部の含水率を３０から６０重量％に調節して、高圧蒸煮釜により１８０℃の高温の水蒸気で加圧加熱処理した。この処理物７００ｇから水抽出をおこない水抽出物としてキシロオリゴ糖を主成分とする糖液５００ｇを得た。得られた糖液を３回に亘りろ過しブリックス値を４５に濃縮調整した。かくして、ブリックス値が５０で、塩分濃度が０重量％のクマイ笹濃縮エキス８０ｇを得た。
（２）酵母エキスの脱臭加熱処理
酵母エキスは特異な酵母臭いがあるので以下の方法により加熱脱臭処理を行なった。
原料とするペースト状で塩分濃度が１７．５重量％のビール酵母エキス４,０００ｇに対して２０重量％の水８００ｇを加えることにより、酵母エキス液４,８００ｇを得た。この酵母エキス液を８５から９２℃の温度で７０分間、加熱蒸煮を行なった。この時、加水する前の酵母エキスの塩分濃度およびブリックス値を正確に計測し、加水した酵母エキス液を加熱蒸煮して濃縮した後の塩分濃度およびブリックス値を加水前の値に戻すように調整した。１５分から２０分毎に一回の塩分濃度確認を行なった。即ち、加水前の酵母エキスの塩分濃度は１７．５重量％であり、加熱蒸煮後の塩分濃度が１７重量％になったため塩分を加えて１７．５重量％に調整した。ブリックス値は、加水前は４７であり、加熱蒸煮後に４６となったため、糖分を加えて４７に調整した。加熱蒸煮の際には、加熱蒸気を速やかに釜の外へ放出させるためにオープン釜を用いた。
以上により脱臭され更には殺菌された酵母エキス４,０６０ｇを得た。
【００１０】
（３）酵母エキス、クマイ笹濃縮エキス、塩分および水分の混合加熱による液状調味料の調製
上記（２）で得た脱臭処理した塩分濃度が１７．５重量％の酵母エキス４,０００ｇ（最終的に得られる混合物全体に対して４０重量％）、上記（１）で得た塩分濃度０％のクマイ笹濃縮エキス５０ｇ（最終的に得られる混合物全体に対して０．５重量％）、食塩８００ｇ（最終的に得られる混合物全体に対して８重量％）および水分５,１５０ｇ（最終的に得られる混合物全体に対して５１．５重量％）を混合して、全重量１０,０００ｇで塩分濃度１５重量％の混合物を得た。
次いで、この混合物を加熱し完全に塩分を溶解した。この工程では濃縮されないように容器のフタをして８５℃で２０分間の加熱処理を行なった。次いで、２５℃に冷却後、塩分濃度を確認して塩分１５重量％の製品（本発明の液状調味料）を得た。ブリックス値は２３であった。この製品には保存剤を使用していないのでビンに充填後に９０℃で１５分間加熱して殺菌して最終製品とした。
（４）液状調味料の官能試験
上記（３）で得られた本発明の調味料をパスタ、肉料理用に用いたところ、従来の醤油の欠点である豆臭が無く素材の味が維持され、加熱時においても異臭がなく高い評価が得られた。
ラーメンスープに使用したところ、今迄の醤油ラーメンにないこく味、うま味が出た。また、チャーシューの煮込みに使用したところ、肉の臭みが大幅に低減されブタ肉を食さない人でも食することができた。
多くの和食料理に使用したところ、従来の調味料を三分の一あるいは未使用で十分においしく食することができた。
また、一般家庭で、本発明の調味料の説明をすることなく、普通の醤油として使用したところ、おいしい醤油という意見で一致した。
【００１１】
【発明の効果】
以上に詳細に説明した通り、酵母エキス、笹濃縮エキス、塩分および水分からなる本発明の液状調味料は、小麦、大豆などのアレルゲンとなり得る植物原料を使用していないためアレルギーの発症の問題がなく、豆臭などがない全く新しいタイプの醤油として使用することができる。また、本発明の液状調味料は、ウスターソース、ケチャップなどのソース類、ラーメンスープなどのスープ類、めんつゆなどのつゆ類、焼き肉用たれなどのたれ類などに広く使用することができる。また、一般家庭の食卓、各種業務用、病院、食品加工などの広い分野で使用することができる画期的な調味料である。更には、原料の元となるビール酵母、笹は多くの優れた特性を有しているため、本発明の液状調味料は健康面においても優れたものである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a liquid seasoning that can be used as a completely new type of soy sauce and a method for producing the same. More specifically, it is a liquid seasoning consisting of yeast extract, koji concentrate, salt and water, and does not use raw materials that can be allergens such as wheat and soybeans. The present invention relates to a liquid seasoning that can be performed and a method for producing the same.
[0002]
[Prior art]
Soy sauce is a traditional Japanese fermented seasoning produced by heat-treating plant raw materials such as soybeans and wheat, and then proliferating koji molds, followed by fermentation and aging in saline. Soy sauce is an indispensable seasoning not only for Japanese-style cooking, but also for Chinese and Western-style cooking.
However, since soy sauce is manufactured from plant materials that can be allergens such as soybeans and wheat, it is also noted as a seasoning that causes food allergies. In addition, soy sauce is a seasoning in which bean odor derived from the raw material is considered a problem.
[0003]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide a liquid seasoning that can be used as a completely new type of soy sauce that does not cause food allergies and has no problem of bean odor, and a method for producing the same.
[0004]
[Means for Solving the Problems]
As a result of earnest research to achieve the above object, the present inventor obtained by heating a mixture consisting of yeast extract, koji concentrate, salt and water has the same umami taste as soy sauce and has a bean odor, etc. Therefore, the present invention has been completed by finding that it can be used as a completely new type of soy sauce without problems such as the development of food allergies and odors.
That is, the present invention is a liquid seasoning comprising a yeast extract, a koji concentrate, salt and water.
Furthermore, the present invention is a method for producing a liquid seasoning comprising heating and mixing a mixture of yeast extract, koji concentrate, salt and water.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The yeast extract, which is one of the components of the liquid seasoning of the present invention, may be any yeast extract as long as it is currently used as a natural seasoning or as a base thereof, and a commercially available product should be used. Can do. For example, what was obtained by normal methods, such as manufacturing methods by hot water extraction and autolysis, from recovered yeast such as beer yeast and cultured yeast such as baker's yeast can be used. The yeast extract may be either pasty or powdery, but is preferably pasty in terms of price, taste, smell, and the like. The yeast extract usually contains about 12 to 20% by weight of salt. In the present invention, a yeast extract containing salt can be used. In the present invention, the yeast extract is preferably, for example, a paste-like yeast extract that has been deodorized. The deodorization treatment is usually performed by adding 10 to 30% by weight, preferably 15 to 20% by weight of water to the yeast extract, and the total amount of water added at a temperature of 85 to 92 ° C, preferably 89 to 92 ° C. It is preferably carried out by heat-treating until evaporates and repeating this heat treatment once or twice. Moreover, it is preferable to adjust the heat treatment so that the salt concentration and sugar content (Brix value) of the yeast extract are measured and these values are not finally changed. A yeast extract deodorized and further sterilized by such heat treatment is obtained, and by using this, a liquid seasoning that can be finally used as a soy sauce with a good flavor is obtained.
[0006]
The cocoon-concentrated extract, which is another component of the liquid seasoning of the present invention, is a concentrated extract obtained from cocoons such as nine pieces of potato (Kumai potato), Kuril potato, etc. by a usual method. For example, after crushing and washing the heel and leaf of the cocoon, the portion extracted with an organic solvent such as ethyl alcohol, cold water, hot water, etc. is removed, and the remainder has a moisture content of 30 to 60% by weight. After adjusting to, by subjecting it to a pressure heat treatment with high-temperature steam and extracting the treated product with water, a soot concentrate extract can be obtained. In addition to this, it may be obtained by a method such as a normal solvent extraction method, a steam distillation method, a supercritical extraction method or the like. Since there is a timing restriction in collecting the raw material, the raw material is collected intensively at an appropriate time, and the collected material is dried and preserved for a long period of time. It is desirable to use it for the production of a concentrated extract.
The koji concentrate obtained in this way can be said to be a sugar solution mainly composed of xylooligosaccharide. The obtained koji concentrate does not normally contain salt, and the salt concentration is 0% by weight. As described above, by removing the portion extracted with an organic solvent, cold water, hot water, etc. before the pressure heat treatment with high-temperature steam, the reaction in which xylan contained in the soot is changed to furfural is suppressed. A koji concentrate extract containing xylo-oligosaccharide as a main component is preferably obtained. The obtained koji concentrate extract is preferably subjected to filtration as necessary, and the concentration is adjusted so that the sugar content (Brix value) is about 45 or more.
As other components, common salt used for food can be used as it is. Any type of salt such as a salt-reduced salt and a salt obtained by adding a little amount of sodium glutamate to the salt may be used. As the water, ordinary drinking water can be used as it is.
[0007]
In the liquid seasoning of the present invention, it is preferable that the final salt content is usually 5 to 20% by weight with respect to the total weight of the liquid seasoning. Moreover, by adjusting the salt concentration in the liquid seasoning, it is possible to adjust the salt reducing seasoning and the like. For yeast extract and koji concentrate extract, the amount of yeast extract is 10 to 60% by weight, especially 30 to 40% by weight, and koji concentrate extract is 0.1 to 0.1% with respect to the total weight of the liquid seasoning. Liquid seasonings obtained by blending amounts of 1.0% by weight, particularly 0.1 to 0.5% by weight, respectively, are preferred. As described above, since the yeast extract usually contains salt, the amount of yeast extract including salt is 10 to 60% by weight, particularly 30 to 40% by weight. It is desirable to finally adjust the salt concentration so that the final salt concentration of the liquid seasoning is 5 to 25% by weight as described above. In the liquid seasoning of the present invention, the components other than the yeast extract, the koji concentrate and the salt become moisture. The amount is naturally obvious from the amount of yeast extract, koji concentrate extract and salt.
By changing the blending amount of the yeast extract and the koji concentrate in the liquid seasoning of the present invention, it can be adjusted to a seasoning such as a light mouth or a thick mouth. Moreover, it is preferable that the sugar content (Brix value) of a liquid seasoning becomes 10 or more normally, especially 15 or more.
[0008]
The liquid seasoning of the present invention can be produced by heating and mixing a mixture of yeast extract, koji concentrate, salt and moisture. The order of mixing the yeast extract, concentrated salmon extract, salt and water may be arbitrary, but in particular, add an appropriate amount of salt and then add an appropriate amount of water to the yeast extract that has been heated and deodorized as described above. Finally, an appropriate amount of koji concentrated extract is added to obtain a mixture, and the mixture of yeast extract and koji concentrated extract is adjusted so that it is as described above, and then the mixture is heated. preferable. The mixture is thoroughly mixed by heating at a temperature of usually 80 to 90 ° C., preferably 82 to 85 ° C., for 20 to 30 minutes, preferably 15 to 20 minutes. During the heat treatment or after the heat treatment, the blending amounts of the yeast extract and koji concentrate may be adjusted as necessary. Further, the salt content may be adjusted so that the final salt concentration of the obtained liquid seasoning is 5 to 25% by weight as described above. Moreover, sugar content (Brix value) can also be adjusted. It can be cooled after heat treatment, filled into a suitable packaging container, etc., and sterilized to give a product. As the sterilization, a method of heat sterilization at a temperature of 85 to 92 ° C. is preferably employed.
If necessary, the liquid seasoning of the present invention may contain stabilizers, fragrances, colorants, edible oils, various gums, acidulants, molasses, emulsifiers and the like that are usually added to seasonings. .
[0009]
【Example】
EXAMPLES The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.
Example 1
Manufacture of liquid seasoning of the present invention (1) Manufacture of Kummai salmon concentrated extract Kummai mushroom concentrated extract, which is a sugar liquid mainly composed of xylooligosaccharides, was manufactured by the following method.
Using 1,000 g of a mixture obtained by chopping the buttock and leaf portions of kummai mushrooms from 1 cm to 3 cm, the portion extracted with warm water is first removed, and the water content of the remainder is increased to 30 to 60% by weight. It adjusted and it heat-processed by the high temperature steam of 180 degreeC with the high pressure steamer. Water extraction was performed from 700 g of the treated product to obtain 500 g of a sugar solution mainly composed of xylooligosaccharide as a water extract. The obtained sugar solution was filtered three times to adjust the Brix value to 45. In this way, 80 g of concentrated kummai salmon extract having a Brix value of 50 and a salt concentration of 0% by weight was obtained.
(2) Deodorizing and heating treatment of yeast extract Since the yeast extract has a unique yeast odor, heating and deodorizing treatment was performed by the following method.
By adding 800 g of 20 wt% water to 4,000 g of beer yeast extract having a paste concentration of 17.5 wt% as a raw material, 4,800 g of yeast extract solution was obtained. This yeast extract was cooked by heating at a temperature of 85 to 92 ° C. for 70 minutes. At this time, the salt concentration and Brix value of the yeast extract before hydration are accurately measured, and adjusted to return the salt concentration and Brix value to the value before hydration after heating and steaming the concentrated yeast extract solution. did. The salt concentration was checked once every 15 to 20 minutes. That is, the salt concentration of the yeast extract before hydration was 17.5% by weight, and the salt concentration after heating and steaming was 17% by weight. Therefore, the salt content was adjusted to 17.5% by weight. The Brix value was 47 before water addition and became 46 after heat cooking, and was adjusted to 47 by adding sugar. During cooking by heating, an open kettle was used to quickly release heated steam to the outside of the kettle.
As a result, 4,060 g of yeast extract deodorized and further sterilized was obtained.
[0010]
(3) Preparation of liquid seasoning by mixing and heating yeast extract, kumquat concentrate concentrated, salt and water Yeast extract 4 having a deodorized salt concentration of 17.5% by weight obtained in (2) above. 000 g (40% by weight with respect to the whole mixture finally obtained), 50 g of kumquat concentrated extract with 0% salinity obtained in (1) above (0.5% by weight with respect to the whole mixture finally obtained) ), 800 g of salt (8% by weight with respect to the whole mixture finally obtained) and 5,150 g of water (51.5% by weight with respect to the whole mixture finally obtained) A mixture with a salinity of 15% by weight was obtained at 000 g.
The mixture was then heated to completely dissolve the salt. In this step, the container was covered so that it was not concentrated, and heat treatment was performed at 85 ° C. for 20 minutes. Subsequently, after cooling to 25 ° C., the salinity concentration was confirmed to obtain a product (liquid seasoning of the present invention) having a salinity of 15% by weight. The Brix value was 23. Since no preservative was used in this product, it was sterilized by heating at 90 ° C. for 15 minutes after filling into a bottle to obtain a final product.
(4) Sensory test of liquid seasoning The seasoning of the present invention obtained in (3) above was used for pasta and meat dishes. The taste was maintained, and there was no off-flavor even during heating, and a high evaluation was obtained.
When used for ramen soup, it has a rich and umami taste that has never been seen in soy sauce ramen. In addition, when used for stewed pork, the smell of meat was greatly reduced, and even people who did not eat pork could eat.
When used in many Japanese dishes, the conventional seasoning could be eaten satisfactorily with one-third or unused.
Moreover, when it was used as ordinary soy sauce without explaining the seasoning of the present invention in general households, they agreed with the opinion of delicious soy sauce.
[0011]
【The invention's effect】
As explained in detail above, the liquid seasoning of the present invention consisting of yeast extract, koji concentrate, salt and moisture does not use plant materials that can be allergens such as wheat and soybeans, so there is a problem of allergy development. It can be used as a completely new type of soy sauce with no bean odor. The liquid seasoning of the present invention can be widely used for sauces such as Worcester sauce and ketchup, soups such as ramen soup, soups such as noodle soup, and sauces such as grilled meat sauce. In addition, it is an epoch-making seasoning that can be used in a wide range of fields such as general household dining tables, various commercial purposes, hospitals, and food processing. Furthermore, since the brewer's yeast and koji, which are the raw materials, have many excellent characteristics, the liquid seasoning of the present invention is also excellent in terms of health.
Claims (2)
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| JP2002181219A JP4007865B2 (en) | 2002-06-21 | 2002-06-21 | Liquid seasoning and method for producing the same |
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| JP2002181219A JP4007865B2 (en) | 2002-06-21 | 2002-06-21 | Liquid seasoning and method for producing the same |
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| JP2004024022A JP2004024022A (en) | 2004-01-29 |
| JP4007865B2 true JP4007865B2 (en) | 2007-11-14 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP4579168B2 (en) * | 2006-02-27 | 2010-11-10 | 花王株式会社 | Container liquid seasoning |
| JP4579223B2 (en) * | 2006-11-16 | 2010-11-10 | 花王株式会社 | Liquid seasoning |
| SG11201408670VA (en) * | 2012-07-03 | 2015-01-29 | Oriental Yeast Co Ltd | Manganese-rich yeast extract, method for producing same, and use of manganese-rich yeast extract |
| JP6284311B2 (en) * | 2012-11-30 | 2018-02-28 | サッポロビール株式会社 | Sparkling beverage, raw material liquid, additive and method related thereto |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5886060A (en) * | 1981-11-18 | 1983-05-23 | Takeda Chem Ind Ltd | Preparation of yeast extract |
| JPS59109153A (en) * | 1982-12-14 | 1984-06-23 | Takeda Chem Ind Ltd | Preparation of yeast extract |
| JPS62275667A (en) * | 1986-05-22 | 1987-11-30 | Ajinomoto Co Inc | Production of seasoning with good body or food with enhanced good body |
| JP3087162B2 (en) * | 1996-03-29 | 2000-09-11 | 美恵子 児玉 | Bamboo salt |
| JPH1014527A (en) * | 1996-07-08 | 1998-01-20 | Life Advance Kenkyusho:Kk | Seasoning based on glycine |
| JPH10113146A (en) * | 1996-10-09 | 1998-05-06 | Life Advance Kenkyusho:Kk | Betaine based seasoning |
| JPH10174563A (en) * | 1996-12-18 | 1998-06-30 | Ajinomoto Co Inc | Production of new seasoning |
| JPH10262605A (en) * | 1997-03-21 | 1998-10-06 | Kanegafuchi Chem Ind Co Ltd | Production of yeast essence |
| JP3519572B2 (en) * | 1997-05-27 | 2004-04-19 | 日本たばこ産業株式会社 | Yeast extract composition and yeast mutant for obtaining the same |
| JP2001321119A (en) * | 2000-05-18 | 2001-11-20 | Tomoko Shimizu | Salt including ingredient of kumasasa |
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