Title:
GLUTAMIC ACID-CONTAINING SEASONING AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2011/125790
Kind Code:
A1
Abstract:
Provided are a seasoning, which contains an extremely large amount of a flavor ingredient comprising glutamic acid as the main component, and a method for producing the seasoning. The liquid seasoning containing glutamic acid, which is produced by the aforesaid method, shows little decrease in the glutamic acid content even after prolonged storage. The liquid seasoning having a high glutamic acid content is produced by, in enzymatically digesting a protein material such as wheat gluten, defatted soybeans or an extraction residue of dried fish shavings with liquid koji, adding a zinc compound or a zinc yeast under such conditions that, after the completion of the enzymatic digestion, the digested liquid shows a zinc concentration, in terms of pure zinc content, of 5-700 ppm inclusive, and then performing the enzymatic digestion. By drying and powdering the liquid seasoning thus obtained, a powdery seasoning having a high glutamic acid content is produced.
More Like This:
| WO/2007/042288 | KOKUMI FLAVOUR COMPOUNDS AND USE |
| WO/2008/148737 | BAKED COMPOSITION |
| WO/2003/031623 | COCOA FLAVOUR PRECURSOR PEPTIDES |
Inventors:
NAKAMURA Satoru (250 Noda, Noda-sh, Chiba 37, 〒2780037, JP)
Application Number:
JP2011/058116
Publication Date:
October 13, 2011
Filing Date:
March 30, 2011
Export Citation:
Assignee:
Kikkoman Corporation (250 Noda, Noda-shi Chiba, 37, 〒2780037, JP)
キッコーマン株式会社 (〒37 千葉県野田市野田２５０番地 Chiba, 〒2780037, JP)
キッコーマン株式会社 (〒37 千葉県野田市野田２５０番地 Chiba, 〒2780037, JP)
International Classes:
A23L1/227
Attorney, Agent or Firm:
ISONO Michizo (Sabo Kaikan Annex 7-4, Hirakawa-cho 2-chome, Chiyoda-k, Tokyo 93, 〒1020093, JP)
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Claims: