塩化カリウム含有飲食品の呈味改善剤及び塩化カリウム含有飲食品の製造方法

Japanese Patent JP5901294

B2

Provided is a taste-improving agent for potassium-chloride-containing foods and beverages that is capable of effectively improving the unfavorable taste typical of potassium chloride, such as bitterness and acridity, without negatively affecting the taste of such foods and beverages. Also provided is a process for producing highly-palatable potassium-chloride-containing foods and beverages having reduced bitterness and acridity of potassium chloride. The process involves the use of enzyme-decomposed seaweed, which is obtained by decomposing seaweed with an enzyme, in order to improve the taste of potassium-chloride-containing foods and beverages. The enzyme-decomposed seaweed is preferably a product obtained by decomposing seaweed with at least one type of enzyme selected from the group consisting of cellulase, glucanase, pectinase, alginate lyase, mannanase, and protease.

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Tagata Masaaki

JP2011550791A

April 06, 2016

October 14, 2010

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Yaizu Suisan Chemical Industry Co., Ltd.

A23L27/20; A23L27/21; A23L27/40

JP2004290129A	2004-10-21
JP2000157226A	2000-06-13
JP2003000153A	2003-01-07
JPH05103641A	1993-04-27
JP3272621B2	2002-04-08
JP2004290129A	2004-10-21
JP2000157226A	2000-06-13
JP2003000153A	2003-01-07
JPH05103641A	1993-04-27
JP3272621B2	2002-04-08

WO2006114918A1	2006-11-02
WO2006114918A1	2006-11-02

JPN6014054328; 栃倉辰六郎編: 増補　醤油の科学と技術 , 1988, ｐｐ．２８８-２８９, 財団法人日本醸造協会
JPN6014054331; 香川綾監修: 四訂食品成分表 初版, 1994, ｐｐ．２９６-２９７, 女子栄養大学出版部
JPN6014054334; 香川綾監修: 四訂食品成分表 初版, 1994, ｐｐ．１０６-１０９, 女子栄養大学出版部
JPN6015027509; 香川綾監修: 四訂食品成分表 初版, 1994, ｐｐ．３３４-３３５, 女子栄養大学出版部

Shigeru Matsui

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