Seasoning compositions, salt-like taste enhancer and method for enhancing salt-like taste of food and drink
AssigneeJapan Tobacco Inc.
InventorsJunko Tanizawa, Yoshiya Fushimi
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Abstract
The present invention relates to a method for enhancing salty taste-like taste of food and drink, as well as providing a seasoning composition and a salty taste-like taste enhancer to be provided to the method. The present invention provides a seasoning composition including a 5′-ribonucleotide and a branched-chain amino acid; the seasoning composition and the salty taste-like taste enhancer containing 0.45 to 81 parts by weight of the branched-chain amino acid relative to 100 parts by weight of the 5′-ribonucleotide; and a method for enhancing salty taste-like taste of food and drink containing 2 to 90 parts by weight of the 5′-ribonucleotide and 0.05 to 9 parts by weight of the branched-chain amino acid.
Claims8
A method for enhancing salt-like taste of food or drink comprising:
- adding a 5′-ribonucleotide and a branched-chain amino acid to food or drink so as to have 2 to 90 parts by weight of the 5′-ribonucleotide and 0.05 to 9 parts by weight of the branched-chain amino acid relative to 100 parts by weight of salt in the food or drink,
- wherein the branched-chain amino acid is a mixture of equal amount of valine, leucine and isoleucine.
A method for enhancing salt-like taste of food or drink comprising:
- adding a 5′-ribonucleotide and a branched-chain amino acid to food or drink so as to have 2 to 90 parts by weight of the 5′-ribonucleotide and 0.05 to 9 parts by weight of the branched-chain amino acid relative to 100 parts by weight of salt in the food or drink,
- wherein the 5′-ribonucleotide and the branched-chain amino acid are in at least one element selected from the group consisting of a yeast extract, a nucleic acid-based seasoning, and an amino acid based seasoning, and
- the branched-chain amino acid is a mixture of equal amount of valine, leucine and isoleucine.
A method for enhancing salt-like taste of food or drink comprising:
- adding a composition comprising a 5′-ribonucleotide and a branched-chain amino acid to food or drink so as to have 2 to 90 parts by weight of the 5′-ribonucleotide and 0.05 to 9 parts by weight of the branched-chain amino acid relative to 100 parts by weight of salt in the food or drink,
- wherein the branched-chain amino acid is a mixture of equal amount of valine, leucine and isoleucine.
A food or drink product produced by the method
- adding 2 to 90 parts by weight of a 5′-ribonucleotide and 0.05 to 9 parts by weight of a branched-chain amino acid relative to 100 parts by weight of salt included in the food or drink to food or drink,
- wherein the branched-chain amino acid is a mixture of equal amount of valine, leucine and isoleucine.
A method for enhancing salt-like taste of food or drink comprising:
- adding a 5′-ribonucleotide and a branched-chain amino acid to food or drink so as to have 2 to 90 parts by weight of the 5′-ribonucleotide and 0.05 to 9 parts by weight of the branched-chain amino acid relative to 100 parts by weight of salt in the food or drink,
- wherein the 5′-ribonucleotide is a mixture of equal amount of a 5′-inosinic acid disodium and a 5′-guanylic acid disodium.
A method for enhancing salt-like taste of food or drink comprising:
- adding a 5′-ribonucleotide and a branched-chain amino acid to food or drink so as to have 2 to 90 parts by weight of the 5-ribonucleotide and 0.05 to 9 parts by weight of the branched-chain amino acid relative to 100 parts by weight of salt in the food or drink,
- wherein the 5′-ribonucleotide and the branched-chain amino acid are in at least one element selected from the group consisting of a yeast extract, a nucleic acid-based seasoning, and an amino acid based seasoning, and
- the 5′-ribonucleotide is a mixture of equal amount of a 5′-inosinic acid disodium and a 5′-guanylic acid disodium.
A method for enhancing salt-like taste of food or drink comprising:
- adding a composition comprising a 5′-ribonucleotide and a branched-chain amino acid to the food or drink so as to have 2 to 90 parts by weight of the 5-ribonucleotide and 0.05 to 9 pans by weight of the branched-chain amino acid relative to 100 parts by weight of salt in the food or drink,
- wherein the 5′-ribonucleotide is as mixture of equal amount of a 5′-inosinic acid disodium and a 5′-guanylic acid disodium.
A food or drink product produced by the method comprising:
- adding 2 to 90 parts by weight of a 5′-ribonucleotide and 0.05 to 9 parts by weight of a branched-chain amino acid relative to 100 parts by weight of salt included in the food or drink to food or drink,
- wherein the 5′-ribonucleotide is a mixture of equal amount of a 5′-inosinic acid disodium and a 5′-guanylic acid disodium.
Dependencies are inferred from the claim text.