LIQUID SEASONING

• Main Authors: OTOMO HIROE, BABA TAKESHI, YAMAMOTO SHINYA, UCHIDA RIICHIRO, SHIGA KAZUKI, NAKAO TAKAHITO, FUKUZAKI EIICHIRO, NAKAHARA TAKEHARU
• Format: Patent
• Language: English; Japanese
• Published: 02.04.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a liquid seasoning having a more enhanced saltiness in comparison with a seasoning having the same salt concentration so as to reduce the final intake of salt.SOLUTION: The liquid seasoning contains dipeptide His-Leu in a specific amount or more, and/or His-Val in a specific amount or more. 【課題】最終的な食塩摂取量を減らすため、同じ食塩濃度の調味料と比べた場合に、より塩味が増強された液体調味料を提供すること。【解決手段】ジペプチドＨｉｓ−Ｌｅｕを特定量以上、および／または、Ｈｉｓ−Ｖａｌを特定量以上、液体調味料中に含有させる。【選択図】なし