Preparation of Low Sodium Chloride Containing Soy Sauce Using Amino Acid Based Saltiness Enhancers
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概要
- 論文の詳細を見る
To establish the usefulness of amino acid based saltiness enhancers, soy sauce containing a basic amino acid, glycine ethyl ester hydrochloride, or taurine was prepared. The enhancer-added soy sauce produced the same level of saltiness as that of normal soy sauce, although it contained only 4.6℃ NaCl. Taste quality of these samples was superior to that of low sodium chloride containing soy sauces that contain conventional saltiness enhancers, such as KCl, MgCl_2, MnCl_2, and others.
- 社団法人日本農芸化学会の論文
- 1995-01-23
著者
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NAKAMURA KOZO
Department of Orthopaedic Surgery, Faculty of Medicine, The University of Tokyo
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中村 薫
京大 化研
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Sano Yoh
National Food Research Institute
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Takahashi M
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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OKAI Hideo
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Kuramitsu Rie
Department of Chemistry, Faculty of General Education, Akashi College of Technology
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Tamura Masahiro
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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SEGAWA Daisuke
Department of Gastroenterology, Akita University School of Medicine
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Nagahama Kazuhiro
Department Of Applied Microbial Technology The Kumanoto Institute Of Technology
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UZUKA YASUYUKI
Department of Fermentation Technology, Faculty of Engineering, Yamanashi University
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Okai H
Hiroshima Univ. Hiroshima Jpn
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Kuramitsu Rie
Department Of Chemistry Faculty Of General Education Akashi College Of Technology
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Nakamura Kozo
Department Of Bioscience And Biotechnology Faculty Of Agriculture Shinshu University
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Uzuka Y
The University Of The Air Yamanashi Study Center
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Segawa D
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Segawa Daisuke
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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SANO Yoshihito
Tenyo Takeda Co., Ltd.
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MURAMATSU Shunsuke
Tenyo Takeda Co., Ltd.
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Sano Y
Tenyo Takeda Co. Ltd.
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Muramatsu S
Tenyo Takeda Co. Ltd.
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Tamura M
Kowa Co. Ltd. Tokyo Jpn
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Tada M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
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Tamura Masahiro
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Nakamura Kahoru
Department Of Nutrition Tokyo University Of Agriculture
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Takahashi M
Department Of Chemistry Toho University
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Nakamura Kozo
Department Of Agricultural Chemistry The University Of Tokyo
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SANO Yoh
Tenyo Takeda Co., Ltd.
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