| 摘要 |
PURPOSE:To make an unpleasant taste, and to improve a taste of soup seasoning, by adding a specific amount of a seasoning substance of nucleic acid to soup, stock, sauce, or processed vinegar containing a natural flavor raw material or an organic acid. CONSTITUTION:Soup, stock, sauce, or processed vinegar containing a natural flavor raw material and/or an organic acid are blended with >=20wt% seasoning substance of nucleic acid based on contained glutamic acid and/or its salt. An amount of the seasoning substance of nucleic acid added is >=0.03g/d, preferably 0.3-10wt% calculated as eating concentration of soup, stock, sauce, or processed vinegar. Sodium 5'-inosinate, sodium 5'-guanylate, potassium 5'-inosinate, potassium 5'-guanylate, and 5'-ribonucleotide salt may be cited as the seasoning substance of nucleic acid used. |
