Further Studies on the Preparation of Low Sodium Chloride-containing Soy Sauce by Using Ornithyltaurine Hydrochloride and Its Related Compounds
スポンサーリンク
概要
- 論文の詳細を見る
Low sodium chloride-containing soy sauce samples were prepared by adding salty peptide and its related compounds to pre-soy sauce. The soy sauce obtained by adding Orn-Tau・HCl was very similar to commercial soy sauce in that it exhibited unadulterated saltiness and a good relative balance between salty and umami tastes. The soy sauce obtained by adding Gly-OEt・HCl exhibited a slightly stronger salty taste, while the one obtained by adding Lys・HCl had a slightly weaker salty taste at high concentrations than commercial soy sauce. The soy sauce obtained with added KCl produced a stronger umami taste at all concentrations than the commercial type. The influence of ingredients other than NaCl and MSG in soy sauce (amino acids, acids, sugars, and alcohol) on the salty and umami tastes of soy sauce was also studied. In comparison with the NaCl substituents studied here, these compounds were not as effective for influencing the apparent intensity of the taste of soy sauce when they were individually added.
- 社団法人日本農芸化学会の論文
- 1997-07-23
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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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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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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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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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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MURAMATSU Shunsuke
Tenyo Takeda Co., Ltd.
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Muramatsu S
Tenyo Takeda Co. Ltd.
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Nakamura Kahoru
Department Of Nutrition Tokyo University Of Agriculture
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Nakamura Kozo
Department Of Agricultural Chemistry The University Of Tokyo
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