US 2003O198723A1. (19) United States (12) Patent Application Publication (10) Pub. No.: US 2003/0198723 A1 Kuroda et al. (43) Pub. Date: Oct. 23, 2003

(54) SEASONING COMPOSITIONS, FOODS AND Related U.S. Application Data DRINKS WITH THE USE THEREOF AND PROCESSES FOR PRODUCING THE SAME (63) Continuation of application No. PCT/JP01/03174, filed on Apr. 12, 2001. (75) Inventors: Motonao Kuroda, Kawasaki-shi (JP); Fumihiko Odashima, Tokyo (JP); (30) Foreign Application Priority Data Toshihito Seki, Kawasaki-shi (JP) Apr. 24, 2000 (JP)...... 2OOO-1221.69 Correspondence Address: Sep. 29, 2000 (JP)...... 2000-297859 OBLON SPIVAK MCCLELLAND MAIER & Mar. 29, 2001 (JP)...... 2001-095859 NEUSTADT Publication Classification FOURTH FLOOR 1755JEFFERSON DAVIS HIGHWAY (51) Int. Cl." ...... A23C 1/00 ARLINGTON, VA 2.2202 (US) (52) U.S. Cl...... 426/442 (73) Assignee: AJINOMOTO CO., INC., Tokyo (JP) (57) ABSTRACT (21) Appl. No.: 10/277,806 The present invention relates to a Seasoning composition that Suppresses unpleasant acidic tastes or acidic Smells present in or generated by foods and drinks, especially (22) Filed: Oct. 23, 2002 foods, and a process for producing the Same. US 2003/O198723 A1 Oct. 23, 2003

SEASONING COMPOSITIONS, FOODS AND ciated with acetic acid or a similar acid, present in or DRINKS WITH THE USE THEREOF AND generated by foods and drinks, especially pre-cooked daily PROCESSES FOR PRODUCING THE SAME foods. 0009. Another object of the present invention is to pro CROSS REFERENCE TO RELATED vide foods and drinks, in particular pre-cooked daily-foods, APPLICATIONS that have excellent preservation properties and have a favor 0001. The present application is a continuation applica able taste, including flavor, which are obtained by incorpo tion claiming priority to PCT International Application No. rating Such a Seasoning composition or the ingredients PCT/JP01/03174 filed on Apr. 12, 2001, which is hereby thereof and a process for producing the same. incorporated by reference in its entirety. In addition, the 0010. Such an object may be obtained by a seasoning present application claims priority to Japanese Patent Appli composition containing, in a weight ratio, 0.01 to 0.5 of cation No. 2000-122169, filed on Apr. 24, 2000, Japanese Sugar alcohol(s), 0.05 to 1.0 of glutamic acid, 0.001 to 0.2 Patent Application No. 2000-297859, filed on Sep. 29, 2000, of potassium and 0.0005 to 0.2 of inosinic acid per 100 of and Japanese Patent Application No. 2001-095859, filed on foods or drinks (weight free from the following seasoning Mar. 29, 2001, all of which are hereby incorporated by composition of the present invention or the ingredients reference in their entirety. thereof). 0011. In another object of the present invention is the BACKGROUND OF THE INVENTION Seasoning composition above that further contains an acetate 0002) 1. Field of the Invention ion in a weight ratio of 0.01 to 1.5 when the weight ratio of the sugar alcohol(s) is 0.01 to 0.5. 0003. The present invention relates to a seasoning com position that Suppresses unpleasant acidic tastes or acidic 0012. In a further object, the seasoning composition Smells present in or generated by foods and drinks, espe contains Sulfur-containing amino acid(s) and/or Sulfur-con cially foods. In particular, the present invention relates to taining peptide(s) (also referred to as a "Sulfur-containing Seasoning compositions, which impart these properties on compound” in the present invention) in a weight ratio of pre-cooked daily-foods (i.e., from delicatessens). In addi 0.0001 to 0.1 in terms of Sulfur (sulfur molecule) contained tion, the present invention relates to foods and drinks that as an ingredient when the weight ratio of the Sugar alcohol(s) have excellent preservation properties and have a favorable is 0.01 to 0.5. taste, which are obtained by incorporating the Seasoning 0013 Still a further object of the present invention is composition provided herein or the ingredients contained in methods of preparing foods containing the Seasoning com the Seasoning composition and a process for producing the position described herein. SC. 0014. The above objects highlight certain aspects of the 0004 2. Discussion of the Background invention. Additional objects, aspects and embodiments of 0005 Common methods of prolonging the edible period the invention are found in the following detailed description of various pre-cooked daily-foods include employing acidic of the invention. materials, Such as acetic acid, lactic acid, citric acid, phos DETAILED DESCRIPTION OF THE phoric acid, etc., and a pH adjustor containing Sodium INVENTION acetate as main ingredients. Although acidic materials or pH adjustors can provide improved keeping properties to the 0015 Unless specifically defined, all technical and sci pre-cooked daily-foods, preparations using Sodium acetate, entific terms used herein have the same meaning as com for example, have involved a problem in that an acidic taste monly understood in the culinary arts. or an acidic Smell, Such as an acetic acid Smell, is imparted 0016 All methods and materials similar or equivalent to resulting in a loSS of taste or flavor of the food materials per those described herein can be used in the practice or testing Sc. of the present invention, with Suitable methods and materials 0006. In order to address these problems, methods for being described herein. All publications, patent applications, Suppressing acidic tastes have been proposed for Situations patents, and other references mentioned herein are incorpo in which acidic materials or Sodium acetate-type prepara rated by reference in their entirety. In case of conflict, the tions are used, which entail incorporating SweetenerS having present Specification, including definitions, will control. a high potency of Sweetness, Such as Sucralose, aspartame, Further, the materials, methods, and examples are illustra aceSulfame K, etc. However, in these ordinary methods, the tive only and are not intended to be limiting, unless other foregoing unpleasant "acidic taste' and "acidic Smell,” Such wise Specified. as "acetic acid Smell, cannot be satisfactorily Suppressed. 0017. The present invention is based in part on the Inventor's Surprising discovery that the problems, Such as 0007 Accordingly, there remains a critical need for food acidic tastes and/or an acidic Smells, associated with com preservatives and/or Seasonings that Suppress unpleasant monly employed food preservative compositions that result acidic tastes and/or Smells. in a loss of taste or flavor of the food materials can be overcome by adding the Seasoning composition of the SUMMARY OF THE INVENTION present invention to foods or drinks that require transient or 0008 Accordingly, it is an object of the present invention long term Storage, especially pre-cooked daily-foods. to provide a Seasoning composition which can SuppreSS 0018. In a preferred embodiment, the seasoning compo unpleasant acidic tastes and/or acidic Smells, typically asso Sition of the present invention contains, in a weight ratio, US 2003/O198723 A1 Oct. 23, 2003

0.01 to 0.5 of Sugar alcohol(s), 0.05 to 1.0 of glutamic acid, 0023. In the foregoing composition, the acetate ion can 0.001 to 0.2 of potassium and 0.0005 to 0.2 of inosinic acid be present or incorporated in the form of acetic acid or (i.e., disodium inosinate) per 100 of foods or drinks (weight Sodium acetate. free from the following Seasoning composition of the 0024. When an acetate ion is present, the seasoning present invention or the ingredients thereof). composition of the present invention preferably contains, in 0019. In a particular preferred embodiment, the desired a weight ratio, 2 to 50 of Sugar alcohol(s), 15 to 250 of food and drink properties, can be obtained by incorporating glutamic acid, 1 to 50 of potassium and 0.2 to 20 of inosinic into various foods and drinks a Seasoning composition acid, relative to 100 of the acetate ion (weight of a moiety containing, based on a weight of the food or drink of 100 corresponding to an acetate ion: CH-CO2 in the form of a (weight free from the following seasoning composition of compound Such as acetic acid, a Salt of acetate (i.e., an acetic the present invention or the ingredients thereof), 0.01 to 0.5 acid salt)). In this case, it is also possible to contain, in a of Sugar alcohol(s), 0.05 to 1.0 of glutamic acid, 0.001 to 0.2, weight ratio, preferably 0.01 to 30, more preferably 0.02 to preferably 0.005 to 0.2 of potassium and 0.0005 to 0.2, 20, most preferably 0.05 to 5 of sulfur-containing amino preferably 0.001 to 0.2 of inosinic acid. acid(s) and/or Sulfur-containing peptide(s) in terms of Sulfur (Sulfur molecule) contained as an ingredient relative to 100 0020. In another embodiment of the present invention, of the acetate ion. foods and/or drinks, especially pre-cooked daily-foods, hav ing excellent preservation properties and a favorable taste 0025. When the acetate is in the form of sodium acetate, (including flavor) with a Suppressed acidic taste and/or it is particularly preferable that the Seasoning composition acidic Smell can be produced by incorporating therein, in a contain, in a weight ratio, 2 to 20 of Sugar alcohol(s), 15 to weight ratio, 2 to 50, preferably 3 to 30, more preferably 5 150 of glutamic acid, 2 to 20 of potassium and 0.2 to 10 of to 30, particularly preferably 5 to 15 of Sugar alcohol(s), 15 inosinic acid, relative to 100 of Sodium acetate (total weight to 250, preferably 15 to 220, more preferably 22 to 220, of an acetate ion present and the equimolar amount of a particularly preferably 25 to 150, most preferably 30 to 100 Sodium ion). In this case, it is also possible to contain, in a of glutamic acid, 1 to 50, preferably 2 to 40, more preferably weight ratio, preferably 0.01 to 30, more preferably 0.02 to 3 to 30 of potassium, 0.2 to 20, preferably 0.3 to 15, more 20, most preferably 0.05 to 5 of sulfur-containing amino preferably 0.5 to 10, particularly preferably 0.6 to 8 of acid(s) and/or Sulfur-containing peptide(s) in terms of a inosinic acid, when the weight of the acetate ion incorpo Sulfur molecule (the forgoing Sulfur ingredient) relative to rated or present in foods or drinks is rated as 100. 100 of Sodium acetate. 0021. The seasoning composition of the present inven 0026. In a particularly preferred embodiment of the tion may further contain, in a weight ratio, 0.01 to 30, present invention is a Seasoning composition containing, in preferably 0.1 to 20, or more preferably 0.5 to 15 of a weight ratio, 0.05 to 1.0 of glutamic acid, 0.005 to 0.2 of Sulfur-containing amino acid(s) and/or Sulfur-containing potassium and 0.001 to 0.2 of inosinic acid, relative to 0.01 peptide(s) in terms of the Sulfur molecule, when the weight to 0.5 of sugar alcohol(s) per 100 of foods or drinks (weight of the acetate ion incorporated or present in foods or drinkS free from the following Seasoning composition of the is rated as 100. In this case, the incorporation of the present invention or the ingredients thereof). Sulfur-containing amino acid(s) and/or the Sulfur-containing 0027. Another preferred embodiment of the present peptide(s) is preferable to further alleviate the acidic Smell. invention is a Seasoning composition containing, in a weight It has also been found more preferable that the sulfur ratio, 0.05 to 1.5 of sodium acetate, 0.05 to 1.0 of glutamic containing amino acid(s) and/or the Sulfur-containing pep acid, 0.005 to 0.2 of potassium and 0.001 to 0.2 of inosinic tide(s) is incorporated in a weight ratio of 0.0001 to 0.1 in acid, relative to 0.01 to 0.5 of Sugar alcohol(s) per 100 of terms of a Sulfur molecule therein (based on the total weight foods or drinks (weight free from the following seasoning of the sulfur content (ingredient) therein) per 100 of foods or composition of the present invention or the ingredients drinks (weight free from the following Seasoning composi thereof). tion of the present invention or the ingredients thereof). 0028. The seasoning composition of the present inven 0022. Accordingly one embodiment of the present inven tion may contain additional ingredients in addition to the tion is a Seasoning composition containing, in a weight ratio, foregoing ingredients. One or more other ingredients may be 0.01 to 0.5 of Sugar alcohol(s), 0.05 to 1.0 of glutamic acid, incorporated So long as the incorporation thereof is not 0.001 to 0.2 of potassium and 0.0005 to 0.2 of inosinic acid. detrimental to the objects of the present invention. This Seasoning may further contain an acetate ion, Such as acetic acid, Sodium acetate, etc. When an acetate ion is 0029. The term “sugar alcohol” within the context of the present, the acetate ion is in a weight ratio of 0.01 to 1.5, present invention includes: Sorbitol, maltitol, paratinitol, preferably 0.02 to 1.0 when the weight ratio of the Sugar mannitol, Xylitol, a partially hydrolyzed reduced Starch, or alcohol(s) is 0.01 to 0.5. Further, the seasoning composition other known equivalents. Further within the context of the of the present invention may also contain Sulfur-containing present invention, the term "Sugar alcohol” includes com amino acid(s) and/or Sulfur-containing peptide(s) (also binations of one or more of the foregoing Sugar alcohols in referred to as a "Sulfur-containing compound” in the present the same Seasoning composition. It is also possible to use invention). When a Sulfur-containing compound is present, foods containing the foregoing Sugar alcohol(s) at high the Sulfur-containing compound is in a weight ratio of concentrations, Such as an extract. 0.0001 to 0.1, preferably 0.0003 to 0.01, more preferably 0030) The term “glutamic acid” within the context of the 0.0005 to 0.005 in terms of sulfur (sulfur molecule) con present invention embraces glutamic acid in a free form, as tained as an ingredient when the weight ratio of the Sugar well as the salt form of glutamic acid. Moreover, with alcohol(s) is 0.01 to 0.5. respect to an optical isomer, it is preferable to use an US 2003/O198723 A1 Oct. 23, 2003

L-isomer; however, the D-isomer is not precluded from use. (dissociated) State. However, it does not necessarily mean When calculating the range of the weight ratio if the Salt only an ion present in the form of an isolated acetate ion form of glutamic acid is used, it is advisable to contain the (CHCOO). The term “acetate ion” is indicated only for Same within the foregoing numerical range in terms of the facilitating definition of the numerical range employed in the free form. Particularly preferred forms of glutamic acid that weight ratio that shows the composition in the present are Suitable for use in the present invention includes one or invention. AS the acetate ion described above, the form of more of: L-glutamic acid, Sodium L-glutamate (monoso Sodium acetate is preferable. dium salt), potassium L-glutamate, calcium L-glutamate, or 0035. According to another embodiment of the present other known equivalents. invention is a food or drink containing, in a weight ratio, 0031. Within the context of the present invention, potas 0.01 to 0.5 of Sugar alcohol(s), 0.05 to 1.0 of glutamic acid, sium can be used in the form of a compound or an ion. 0.001 to 0.2 of potassium and 0.0005 to 0.2 of inosinic acid, Accordingly, potassium can be used in the form of a when the weight of the food or drink is rated as 100 (weight compound containing a potassium ingredient (i.e., in the before incorporating the Seasoning composition of the form of an ion) usable for foods and drinks, or preferably in present invention or the ingredients thereof). the form of a salt. The form of the compound is not 0036). In this case, an acetate ion may be present, pref particularly limited, and any form is available. AS typical examples, potassium chloride, an anhydride and a hydrate of erably in a weight ratio of 0.01 to 1.5 relative to 100 of the monopotassium dihydrogenphosphate, an anhydride and a foods or drinks by incorporation, addition or the like thereof. hydrate of dipotassium monohydrogenphosphate, potassium 0037. Further, it is advisable to add to the food or drink hydroxide, potassium glutamate and other known equiva a Sulfur-containing amino acid(s) and/or the Sulfur-contain lents may be mentioned. In the calculation of the range of the ing peptide(s) in a weight ratio of Sulfur-containing amino weight ratio described above, it is advisable to contain the acid(s) and/or the Sulfur-containing peptide(s) in a weight Same within the foregoing numerical range in terms of a ratio of 0.0001 to 0.1 in terms of a Sulfur molecule relative potassium molecule (molecular potassium). to 100 of the foods or drinks. 0032. In the present invention, the inosinic acid may be 0038. With respect to a preferable composition of the used in the free form as well as that in the Salt form. When foods and drinks in the present invention, foods and drinkS the inoSinic acid Salt is used in accordance with the present containing, in a weight ratio, 3 to 30 of Sugar alcohol(s), 22 invention, one or more of the following examples may be to 220 of glutamic acid, 3 to 30 of potassium and 0.3 to 15 used: Sodium inosinate, disodium inosinate, potassium ino of inosinic acid, relative to 100 of the acetate ion can be Sinate, calcium inosinate, histidine inosinate and other mentioned. known equivalents. In the calculation of the range of the 0039. As another preferable composition, foods and weight ratio in case of using the same in the Salt form, it is drinkS containing, in a weight ratio, 2 to 20 of Sugar advisable to contain the same within the foregoing numeri alcohol(s), 15 to 150 of glutamic acid, 2 to 20 of potassium cal range in terms of the free form. and 0.2 to 10 of inosinic acid, relative to 100 of Sodium 0033. The sulfur-containing amino acid(s) and/or the acetate can be mentioned. Sulfur-containing peptide(s) that can also be used in the 0040. In the invention of the foods and drinks, the ingre present invention may be in a free form, as well as in a Salt dients (Sugar alcohol(s), an acetate ion, glutamic acid, potas form. Further, it is advisable to use an L-isomer as the amino sium, inosinic acid, and Sulfur-containing amino acid(s) acid constituting the Sulfur-containing amino acid or the and/or Sulfur-containing peptide(s)) of the Seasoning (fla Sulfur-containing peptide. When using a Salt form of the Voring material) used and the calculation directed to the Sulfur-containing amino acid, it is possible to incorporate or numerical range on the composition thereof are as described add, for example, cysteine, its hydrochloride, cystine, in the Seasoning composition of the present invention. methionine, a hydrolyzed protein (HP; protein hydrolysate) containing the same and other recognized equivalents. Fur 0041. In still another embodiment, the present invention ther, in case of using the Sulfur-containing peptide in the Salt provides a process for producing foods or drinks (i.e., the form, it is possible to add, for example, Y-glutamylcysteine, foods or drinks of the present invention described above), glutathione, a glutathione-containing yeast extract and other containing the Seasoning compositions of the present inven known equivalents. In the calculation of the range of the tion described above or predetermined ingredients contained weight ratio when using the Sulfur-containing amino acid(s) in the Seasoning compositions, by incorporated the Season and/or the Sulfur-containing peptide(s), it is defined on the ing composition, or ingredients thereof, into the food or basis of the weight of the Sulfur ingredient contained therein. drink during production thereof, preferably in a predeter It is advisable that the Sulfur-containing amino acid(s) mined weight ratio. and/or the Sulfur-containing peptide(s) is contained within 0042. According to yet another embodiment, the present the foregoing numerical range in terms of the Sulfur ingre invention provides a method for imparting an improved taste dient (Sulfur molecule; molecular Sulfur) contained therein. (including flavor) to foods or drinks, by incorporating therein the Seasoning composition of the present invention 0034. The acetate ion used in the present invention is not or the ingredients thereof during production thereof prefer particularly limited. It can be used in the form of acetic acid or a Salt of acetate. For example, natural Vinegars, Such as ably in a predetermined weight ratio. grain Vinegars, and acetic acid can be used. Further, acetic 0043. With respect to the foods and drinks described acid salts (for example, Sodium acetate) typified by a com above in the present invention, foods and drinkS improved in mercial pH adjustor are also available. Within the context of acidic taste or acidic Smell can be provided. In addition, the the present invention, it contains an acetate ion in an isolated foods and drinkS obtained in accordance with the present US 2003/O198723 A1 Oct. 23, 2003 invention possess excellent preservation properties. Espe taste (including flavor) were studied by the following cially, food and drinks in which Sulfur-containing amino method. In the evaluation system, a boiled bamboo shoot acid(s) and/or the Sulfur-containing peptide(s) have been was used according to the recipes shown in Table 1. incorporated possess additional improved effects, Such as 0050 Specifically, sample A is a non-addition product the effect against the acidic Smell. Further, the foods and and Sample B is a product with the addition of a Sodium drinks of the present invention are Suitable as pre-cooked acetate preparation. Salad Keep-80 (containing 40% of daily-foods. Sodium acetate) made by Okuno Chemical Industries Co., 0044) In the present invention, foods and drinks, espe Ltd. was used as a Sodium acetate preparation. A water cially foods to which the Seasoning composition of the boiled bamboo shoot was cut to a width of approximately 5 present invention is applied are of a wide range, including mm, and then pre-boiled in a boiling bath for 2 minutes. The Japanese cooked foods (boiled foods), Such as nikujaga raw ingredients of Seasoning Solutions A-B (Table 1) were (boiled meat and potato), chikuzen-ni (boiled Japanese veg mixed in a pot, and the mixtures were heated. After boiling, etables & chicken) or recognized foods of a similar type; the water-boiled bamboo shoot was added to the Seasoning deep-fried foods, for example, kara-age (deep fried chicken) Solutions and heated under gentle boiling conditions for 10 and pork cutlet, Japanese pre-cooked foods, Such as tama minutes to obtain cooked (boiled) bamboo shoot samples. To goyaki (Japanese omelet; fried egg), baked fish or other the seasoning Solution of Sample B (Table 1), a Sugar recognized pre-cooked foods, Chinese foods, Such as chuka alcohol, Sodium glutamate, potassium, disodium inosinate don, chahan (fried rice), mabo-dofu, happo-sai, gyoza or and glutathione were added at various concentrations to other members of this food class; and Western foods, Such obtain a cooked (boiled) food. The resulting various cooked as curry, beef Stew, white Stew, Steak or other known foods were organoleptically evaluated by 2 panelists. The members of this very broad class of foods. Especially, it can results of this experiment appear in Table 2. preferably be applied to pre-cooked daily-foods, Such as 0051. The strength of the acidic taste was evaluated foods found in delicateSSens, and processed foods. according to 5 grades from - (having no acidic taste) to 004.5 The seasoning composition of the present inven ++++ (having quite a strong acidic taste). As a baseline, the tion can also be used in the form of Seasonings (flavoring Strength of an acidic taste of Sample A was estimated as - materials) for Soup, sauce (basting), various seasoning (having no acidic taste), and a strength of an acidic taste of Sauces, ketchup, dressings and others foods in need thereof. Sample B as ++++ (having quite a strong acidic taste). Reference is given to “Sensory Evaluation of Food” by 0046) The present invention can also be applied to onigiri Harry T. Lawless and Hidegarde Heymann (Aspen Publish (rice ball), rice foods (boiled rice foods) for lunch (a box ers, Inc., Gaithersburg, Md., pp. 208-264) for a detailed lunch), rice foods such as pilaf, and the like. description of the five-point evaluation method employed 0047. It should be recognized that the amounts or con herein. As shown in Table 2, it was determined that the centrations of an acetate ion, Such as Sodium acetate or the addition of a Sugar alcohol (Sorbitol), glutamic acid, potas like, Sugar alcohol(s), glutamic acid, potassium and inosinic sium and disodium inoSinate was indispensable for Sup acid as ingredients of a Seasoning composition to be added pressing the acidic taste of the cooked food of the bamboo for producing foods or drinks having excellent preservation shoot (the boiled bamboo shoot). Further, the addition of a properties and having a favorable taste (including flavor), Sulfur-containing amino acid or peptide further Suppressed vary with the food or drink in which these ingredients are the acidic Smell. Moreover, it was confirmed that the acidic used in or applied to. However, an appropriate composition taste could efficiently be Suppressed by incorporating, in a and appropriate use amounts can easily be determined weight ratio, 2 to 50 of Sugar alcohol(s), 15 to 200 of through experimentation using the present application as a glutamic acid, 1 to 50 of potassium and 0.2 to 20 of inosinic guide. acid when a weight of an acetate ion was rated as 100. 0.048 Having generally described this invention, a further understanding can be obtained by reference to certain spe TABLE 1. cific examples, which are provided herein for purposes of Raw ingredients Sample A Sample B illustration only, and are not intended to be limiting unless water-boiled bamboo shoot 100 g 100 g otherwise Specified. Seasoning granulated Sugar 4.5 4.5 solution sake (rice wine) 4.5 4.5 EXAMPLES table salt 1.8 O.8 Salad Keep-80 2.5 Experimental Example 1 water 89.2 86.7 0049. The required conditions to provide foods having excellent preservation properties and having a favorable 0052

TABLE 2 Concentration based on all raw ingredients Amount (mg) (mg/100 g) Strength of Strength of

Run sorbitol MSG KC IN glutathione sorbitol Glu potassium IMP S acidic taste acidic smell

1. O O O O O O O O O ------2 42 340 66 1O 10 21 136 16 3.3 0.5 -- US 2003/O198723 A1 Oct. 23, 2003

TABLE 2-continued Concentration based on all raw ingredients Amount (mg mg/100 g Strength of Strength of Run sorbitol MSG KCl IN glutathione sorbitol Glu potassium IMP S acidic taste acidic smell 3 O 340 66 10 1O O 136 6 3.3 O.S ------4 42 O 66 10 1O 21 O 6 3.3 O.S ------5 42 340 O 10 1O 21 136 O 3.3 O.S -- -- 6 42 340 66 O 1O 21 136 6 O 0.5 ------7 42 340 66 10 O 21 136 6 3.3 O ------8 11 85 17 2.5 2.5 5.5 34 4 O8 O.13 -- 9 21 17O 33 5 5 10.5 68 8 1.7 O.26 -- 1O 33 255 44 7.5 7.5 16.5 102 2 2.5 O.39 -- 11 63 51O 99 15 5 21.5 204 24 5 O.78 12 84 68O 132 20 2O 42 272 32 66 104 13 11 340 66 10 O 5.5 136 6 3.3 O.S -- -- 14 21 340 66 10 O 10.5 136 6 3.3 O.S -- 15 84 340 66 10 O 42 136 6 3.3 O.S -- 16 126 340 66 10 O 63 136 6 3.3 O.S -- 17 168 340 66 10 O 84 136 6 3.3 O.S -- 18 42 85 66 10 O 2 34 6 3.3 O.S -- -- 19 42 17O 66 10 O 2 68 6 3.3 O.S -- 2O 42 680 66 10 O 2 272 6 3.3 O.S -- 21 42 136O 66 10 O 2 544 6 3.3 O.S -- 22 42 340 17 10 O 2 136 4 3.3 O.S ------23 42 34O 33 10 O 2 136 8 3.3 O.S -- 24 42 34O 132 10 O 2 136 32 3.3 O.S -- 25 42 340 264 10 O 2 136 64 3.3 O.S -- 26 42 340 66 2.5 O 2 136 16 O.8 O.S -- -- 27 42 340 66 5 O 2 136 16 1.7 O.5 -- 28 42 340 66 20 O 2 136 16 6.6 0.5 -- 29 42 340 66 40 O 2 136 16 13.2 O.S -- 3O 42 340 66 60 O 2 136 16 19.8 O.S -- 31 42 340 66 8O O 2 136 16 26.4 0.5 -- 32 42 340 66 10 O.2 2 136 16 3.3 O.O1 ------33 42 340 66 10 5 2 136 16 3.3 0.26 -- 34 42 340 66 10 2O 2 136 16 33 1.04 35 42 340 66 10 8O 2 136 16 3.3 4.17 36 42 340 66 10 2OO 2 136 16 33 10.4 Abbreviations: KCl: potassium chloride; MSG: sodium L-glutamate; IN: disodium inosinate 7.5-hydrate; Glu: glutamic acid; IMP: inosinic acid (inosinic acid monophosphate); S: sulfur ingredient, which are the same with the following tables. Experimental Example 2 Experimental Example 3 0.053 Next, the effect of the identity of the Sugar alcohol 0054 The required conditions to provide foods having was examined. The evaluation was conducted using the excellent preservation properties and having a favorable cooked food of the bamboo shoot shown in Experiment taste (including flavor) were studied by the following Example 1. The organoleptic evaluation was also conducted method. In the evaluation System, a cooked food of a in the same manner as in Experiment Example 1. The bamboo shoot was used according to the recipes shown in resulting evaluation results appear in Table 3 and show a Table 1 (see Experimental Example 1). Slight difference in the Strength of the acidic taste depending on the type of Sugar alcohol used. However, it was identified 0055 Specifically, sample A is a non-addition product and Sample B is a product with the addition of a Sodium that all Sugar alcohols tested Suppressed the acidic taste. acetate preparation. Salad Keep-80 (containing 40% of Sodium acetate) made by Okuno Chemical Industries Co., TABLE 3 Ltd. was used as a Sodium acetate preparation. A water Sugar Strength of Strength of boiled bamboo shoot was cut to a width of approximately 5 Run alcohol MSG KC IN S acidic taste acidic smell mm, and then pre-boiled in a boiling bath for 2 minutes. The 1. Sorbitol 42 340 66 10 O.S -- raw ingredients of Seasoning Solutions A-B (Table 1) were 2 Maltitol 42 340 66 10 O.S -- mixed in a pot, and the mixtures were heated. After boiling, 3 Mannitol 42 340 66 10 O.S -- the water-boiled bamboo shoot was added to the Seasoning 4 Xylitol 42 340 66 10 O.S -- -- 5 Paratinitol 340 66 10 O.S -- -- Solutions and heated under gentle boiling conditions for 10 42 minutes to obtain cooked (boiled) bamboo shoot samples. To 6 Lactitol 42 340 66 10 O.S -- -- the seasoning Solution of Sample B (Table 1), a Sugar 7 TA-5O* 84 340 66 10 O.S -- alcohol, Sodium glutamate, potassium, and disodium inosi nate were added at various concentrations to obtain a cooked (The value refers to an amount for addition, unit = mg) *TA-50; made by Towa Chemical Industry Co., Ltd. (reduced hydrolyzed (boiled) food. The resulting various cooked foods were starch) organoleptically evaluated by 2 panelists. The results of this experiment appear in Table 4. US 2003/O198723 A1 Oct. 23, 2003

0056. The strength of the acidic taste was evaluated Okuno Chemical Industries Co., Ltd. was used as a Sodium according to 5 grades from - (having no acidic taste) to acetate preparation. ++++ (having quite a strong acidic taste). As a baseline, the Strength of an acidic taste of Sample A was estimated as - 0059) The water-boiled bamboo shoot was cut to a width (having no acidic taste), and a strength of an acidic taste of of approximately 5 mm, and then pre-boiled in a boiling bath Sample B as ++++ (having quite a strong acidic taste). AS for 2 minutes. Raw ingredients of Seasoning Solutions A-C shown in Table 4, it was determined that the addition of a (Table 5) were mixed in a pot, and the mixtures were heated. Sugar alcohol (Sorbitol), glutamic acid, potassium and diso After boiling, the water-boiled bamboo shoot was added to dium inosinate was indispensable for Suppressing the acidic the mixtures in an amount Stated in Table 5, and heated taste of the cooked food of the bamboo shoot (the boiled under gentle boiling conditions for 10 minutes to obtain a bamboo shoot). Further, the addition of a Sulfur-containing bamboo shoot cooked (boiled) food sample. amino acid or peptide further Suppressed the acidic Smell. Moreover, it was confirmed that the acidic taste could 0060. With respect to the resulting three types of the efficiently be Suppressed by incorporating, in a weight ratio, cooked foods, the organoleptic evaluation by 20 taste 2 to 20 of Sugar alcohol(s), 15 to 150 of glutamic acid, 2 to panelists was performed using a 2-point comparison method 20 of potassium and 0.2 to 10 of inosinic acid when a weight in various combinations. Reference is given to “Sensory of disodium acetate was rated as 100. Evaluation of Food” by Harry T. Lawless and Hidegarde

TABLE 4

Concentration based on all Amount (mg raw ingredients Strength of Run sorbitol MSG KC IN sorbitol Glu potassium IMP acidic taste

1. O O O O O O O O ------2 42 340 66 1O 21 136 6 3.3 3 O 340 66 1O O 136 6 3.3 ------4 42 O 66 1O 21 O 6 3.3 ------5 42 340 O 1O 21 136 O 3.3 -- 6 42 340 66 O 21 136 6 O ---- 7 11 85 17 2.5 5.5 34 4 O.8 ---- 8 21 170 33 5 10.5 68 8 1.7 9 33 255 44 7.5 16.5 102 2 2.5 1O 63 510 99 5 21.5 2O)4 24 5.0 11 84 68O 132 2O 42 272 32 6.6 12 11 340 66 O 5.5 136 6 3.3 13 21 340 66 O 10.5 136 6 3.3 14 84 340 66 O 42 136 6 3.3 15 126 340 66 O 63 136 6 3.3 16 168 340 66 O 84 136 6 3.3 17 42 85 66 O 21 34 6 3.3 18 42 170 66 O 21 68 6 3.3 19 42 68O 66 O 21 272 6 3.3 2O 42 1360 66 O 21 544 6 3.3 21 42 340 17 O 21 136 4 3.3 22 42 340 33 O 21 136 8 3.3 23 42 340 132 O 21 136 32 3.3 24 42 340 264 O 21 136 64 3.3 25 42 340 66 2.5 21 136 16 O.8 26 42 340 66 5 21 136 16 1.7 27 42 340 66 2O 21 136 16 6.6 28 42 340 66 40 21 136 16 13.2 29 42 340 66 60 21 136 16 19.8 3O 42 340 66 8O 21 136 16 26.4 * (Unit is mg/100 g.) Example 1 Heymann (Aspen Publishers, Inc., Gaithersburg, Md., pp. 116-139) for a detailed description of the two-sample com 0057. A cooked food of a bamboo shoot (i.e., a boiled parison (choice) method employed herein. The results bamboo shoot) was prepared using a commercial water appear in Table 6 and show that the cooked food of the boiled bamboo shoot. Seasoning preparations and food invention (sample C) provides significantly Suppressed recipes were as shown in Table 5. “acidic taste and acidic Smell” compared to the product with the addition of Sodium acetate (Sample B) and the overall 0.058 Specifically, sample A is a non-addition product, taste and flavor were also improved. Sample B is a product with the addition of a Sodium acetate preparation, and Sample C is the inventive product contain 0061. It was further shown that the cooked food of the ing Sodium acetate, a Sugar alcohol, glutamic acid, potas invention (sample C) provided approximately the same sium, inosinic acid and a Sulfur-containing compound. Salad evaluation in the Overall preferable taste and flavor com Keep-80 (containing 40% of sodium acetate) made by pared to the non-addition product (sample A). US 2003/O198723 A1 Oct. 23, 2003

0.062. As an additional test, Samples B and C were stored panelists was performed using a 2-point comparison method at 15 C. for 48 hours, and the number of general microor in various combinations. The results appear in Table 8 and ganisms was counted. The resulting number of microorgan show that the cooked food of the invention (sample C) isms was almost unchanged in both of the samples (<100/g). provides significantly Suppressed "acidic taste and acidic smell” compared to the product with the addition of sodium TABLE 5 acetate (sample B) and the overall taste and flavor were also improved. Raw ingredients Sample A Sample B Sample C water-boiled bamboo shoot 210 g 210 g 210 g 0068. It was further shown that the cooked food of the Seasoning light-tasting soy sauce 1O 1O 1O invention (sample C) provided approximately the same solution granulated sugar 9 9 9 evaluation in the Overall preferable taste and flavor com sake (rice wine) 9 9 9 pared to the non-addition product (sample A). table salt 1.5 1.5 1.5 “Honzukuri Ichiban 2O 2O 2O Dashi Katsuo TABLE 7 Salad Keep-80 5 5 sorbitol O.2 Raw ingredients Sample A Sample B Sample C MSG O.6 frozen taros (after washed) 380 g 380 g 380 g potassium chloride O.1 Seasoning light-tasting soy sauce 15 15 15 disodium inosinate 7.5- O.O4 solution granulated sugar 13 13 13 hydrate sake 13 13 13 YE-KM** O.2 table salt 2.2 2.2 2.2 water 210 205 2O4.06 “Honzukuri Ichiban 3O 3O 3O Dashi Katsuo *Seasoning made by Ajinomoto Co., Inc.; Salad Keep-80 7 7 **Yeast extract containing 8% of glutathione, which are the same with the sorbitol O.3 following tables. MSG 0.5 potassium chloride O.2 disodium inosinate 7.5- O.1 0063) hydrate “Aromate BC 5 TABLE 6 water 270 263 262.2 Run 1 Run 2 Run 3 *Seasoning containing approximately 1.4% of cystine, which is the same Evaluation item A:B B.C A:C with the following tables. preferable flavor 18:2* 6:14 12:8 preferable taste 18:2* 5:15 11:9 0069 stronger acidic taste 1:19* 18:2* 8:12 stronger acidic 1:19* 18:2* 7:13 smell TABLE 8 overall preferable 17:3: 4:16* 11:9 Run 1 Run 2 Run 3 *There is a significant difference with a significance level of 5%. Evaluation item A:B B.C A:C preferable flavor 17:3: 7:13 13:7 preferable taste 17:3: 5:15 13:7 Example 2 stronger acidic taste 1:19* 16:4* 8:12 stronger acidic 1:19* 17:3: 7:13 0064. A cooked food of taros (sato-imo; i.e., boiled taros) smell was prepared using commercial frozen taros (water-boiled). overall preferable 17:3: 4:16* 12:8 Seasoning preparations and food recipes were as shown in *There is a significant difference with a significance level of 5%. Table 7. 0065 Specifically, sample A is a non-addition product, Example 3 Sample B is a product with the addition of a Sodium acetate preparation, and Sample C is the inventive product contain 0070 A cooked food of a butterbur (i.e., a boiled butter ing Sodium acetate, a Sugar alcohol, glutamic acid, potas bur) was prepared using a commercial water-boiled butter sium, inosinic acid and a Sulfur-containing compound. Salad bur (butterbur Sprout). Seasoning preparations and food Keep-80 (containing 40% of sodium acetate) made by recipes were as shown in Table 9. Okuno Chemical Industries Co., Ltd. was used as a Sodium acetate preparation. 0071 Specifically, sample A is a non-addition product, Sample B is a product with the addition of a Sodium acetate 0.066 The frozen taros (sato-imo) were used after wash preparation, and Sample C is the inventive product contain ing their Surfaces with water. The raw ingredients of Sea ing Sodium acetate, a Sugar alcohol, glutamic acid, potas Soning Solutions A-C (Table 7) were mixed in a pot, and the sium, inosinic acid and a Sulfur-containing compound. Salad mixtures were heated. After boiling, the frozen, washed taros Keep-80 (containing 40% of sodium acetate) made by were added to the Seasoning compositions in an amount Okuno Chemical Industries Co., Ltd. was used as a Sodium indicated in Table 7, and heated under gentle boiling con acetate preparation. ditions for 15 minutes to obtain a taro cooked (boiled) food Sample. 0072 The water-boiled butterbur was cut to a width of approximately 3 cm, and then pre-boiled in a boiling bath for 0067. With respect to the resulting three types of the 2 minutes. The raw ingredients of Seasoning Solutions A-C cooked foods, the organoleptic evaluation by 20 taste (Table 9) were mixed in a pot, and the mixtures were heated. US 2003/O198723 A1 Oct. 23, 2003

After boiling, the water-boiled butterbur was added to the 0078. The lotus root was peeled, cut to a thickness of Seasoning Solutions, and heated under gentle boiling condi approximately 5 mm, dipped in a vinegar Solution (20-fold tions for minutes to obtain a butterbur cooked (boiled) food dilute Solution of a grain vinegar) for 10 minutes, and then Sample. washed with running water. Raw ingredients of Seasoning 0.073 With respect to the resulting three types of the solutions A-C (Table 11) were mixed in a pot, and the cooked foods, the organoleptic evaluation by 20 taste mixtures were heated. After boiling, the lotus root was added panelists was performed using a 2-point comparison method to the Seasoning Solutions, and heated under gentle boiling in various combinations. The results appear in Table 10 and conditions for 10 minutes to obtain a lotus root cooked show that the cooked food of the invention (sample C) (boiled) food sample. provides significantly Suppressed "acidic taste and acidic 0079. With respect to the resulting three types of the smell” compared to the product with the addition of sodium cooked foods, the organoleptic evaluation by 20 taste acetate (sample B) and the overall taste and flavor were also panelists was performed using a 2-point comparison method improved. in various combinations. The results appear in Table 12 and show that the cooked food of the invention (sample C) 0.074. It was further shown that the cooked food of the provides significantly Suppressed "acidic taste and acidic invention (sample C) provided approximately the same smell” compared to the product with the addition of sodium evaluation in the Overall preferable taste and flavor com acetate (sample B) and the overall taste and flavor were also pared to the non-addition product (sample A). improved. TABLE 9 0080. It was further shown that the cooked food of the invention (sample C) provided approximately the same Raw ingredients Sample A Sample B Sample C evaluation in the Overall preferable taste and flavor com water-boiled butterbur (after pre- 150 g 150 g 150 g pared to the non-addition product (sample A). boiled) Seasoning light-tasting soy sauce 1O 1O 1O TABLE 11 solution granulated sugar 9 9 9 sake 9 9 9 Raw ingredients Sample A Sample B Sample C table salt 1.5 1.5 1.5 “Honzukuri Ichiban 2O 2O 2O lotus root (after dipped in vinegar 200 g 200 g 200 g Dashi Katsuo solution) Salad Keep-80 4 4 Seasoning light-tasting soy sauce 17 17 17 sorbitol O.3 Solution granulated Sugar 15 15 15 MSG 0.4 sake 15 15 15 potassium chloride O.1 table salt 2.6 2.6 2.6 disodium inosinate 7.5- O.1 “Honzukuri Ichiban 35 35 35 hydrate Dashi Katsuo YE-KM O.1 Salad Keep-80 6 6 water 2OO 196 195.1 sorbitol O.3 MSG O.7 potassium chloride O.1 disodium inosinate 7.5- O.1 0075) hydrate YE-KM O.2 TABLE 10 water 32O 314 313

Run 1 Run 2 Run 3 Evaluation item A:B B.C A:C 0081) preferable flavor 18:2* 6:14 12:8 preferable taste 19:1* 5:15 11:9 TABLE 12 stronger acidic taste 1:19* 18:2* 9:11 stronger acidic 1:19* 16:4* 8:12 Run 1 Run 2 Run 3 smell Evaluation item A:B B.C A:C overall preferable 19:1* 2:18:8 8:12 preferable flavor 18:2* 6:14 12:8 *There is a significant difference with a significance level of 5%. preferable taste 18:2* 5:15 11:9 stronger acidic taste 1:19* 18:2* 8:12 stronger acidic 1:19* 17:3: 8:12 Example 4 smell overall preferable 18:2* 3:17: 10:10 0.076 A boiled lotus root (i.e., a cooked food of a lotus root) was prepared using a commercial lotus root. Seasoning *There is a significant difference with a significance level of 5%. preparations and food recipes were as shown in Table 11. 0.077 Specifically, sample A is a non-addition product, Example 5 Sample B is a product with the addition of a Sodium acetate preparation, and Sample C is the inventive product contain 0082 Nikujaga (i.e., boiled meat & potato) was prepared ing Sodium acetate, a Sugar alcohol, glutamic acid, potas by the following process. Seasoning preparations and food sium, inosinic acid and a Sulfur-containing compound. Salad recipes were as shown in Table 13. Keep-80 (containing 40% of sodium acetate) made by 0083 Specifically, sample A is a non-addition product, Okuno Chemical Industries Co., Ltd. was used as a Sodium Sample B is a product with the addition of a Sodium acetate acetate preparation. preparation, and Sample C is the inventive product contain US 2003/O198723 A1 Oct. 23, 2003 ing Sodium acetate, a Sugar alcohol, glutamic acid, potas Example 6 sium, inosinic acid and a Sulfur-containing compound. Salad Keep-80 (containing 40% of sodium acetate) made by 0089 Various types of chikuzen-ni (i.e., boiled Japanese Okuno Chemical Industries Co., Ltd. was used as a Sodium vegetables & chicken) were prepared by the following acetate preparation. process. Seasoning preparations and food recipes were as shown in Table 15. 0084. An onion and pork were fried in salad oil, and further fried with the addition of potatoes. Seasoning solu 0090 Specifically, sample A is a non-addition product, tions A-C (Table 13) were added, and the blends were Sample B is a product with the addition of a Sodium acetate cooked over moderate heat for 20 minutes to obtain nikujaga preparation, and Sample C is the inventive product contain Samples. ing Sodium acetate, a Sugar alcohol, glutamic acid, potas 0085. With respect to the resulting samples, the organo sium, inosinic acid and a Sulfur-containing compound. Salad leptic evaluation by 20 taste-panelists was performed using Keep-80 (containing 40% of sodium acetate) made by a 2-point comparison method in various combinations. The Okuno Chemical Industries Co., Ltd. was used as a Sodium results appear in Table 14 and show that the nikujaga of the acetate preparation. invention (sample C) provides significantly Suppressed 0091 Chicken was fried in Salad oil, and further fried “acidic taste and acidic Smell” compared to the product with with the addition of vegetables, mushrooms and konnyaku the addition of Sodium acetate (Sample B) and the overall (konjak). Seasoning solutions A-C (Table 15) were added taste and flavor were also improved. thereto, and the blends were cooked over moderate heat for 0.086. It was further shown that the nikujaga of the 15 minutes to obtain chikuZen-ni Samples. invention (sample C) provided approximately the same 0092. With respect to the resulting samples, the organo evaluation in the Overall preferable taste and flavor com leptic evaluation by 20 taste-panelists was performed using pared to the non-addition product (sample A). a 2-point comparison method in various combinations. The 0.087 As an additional test, Samples B and C were stored results appear in Table 16 and show that the chikuzen-ni of at 15 C. for 48 hours, and the number of general microor the invention (sample C) provides significantly Suppressed ganisms was counted. The resulting number of microorgan “acidic taste and acidic Smell” compared to the product with isms was almost unchanged in both of the samples (<100/g). the addition of Sodium acetate (Sample B) and the overall taste and flavor were also improved. TABLE 13 0093. It was further shown that the chikuzen-ni of the Raw ingredients Sample A Sample B Sample C invention (sample C) provided approximately the same potatoes 300 g 300 g 300 g evaluation in the Overall preferable taste and flavor com onion 2OO 2OO 2OO pared to the non-addition product (sample A). pork belly (fine slices) 2OO 2OO 2OO salad oil 28 28 28 0094. As an additional test, Samples B and C were stored Seasoning strong-tasting soy sauce 86 86 86 solution granulated sugar 58 58 58 at 15 C. for 48 hours, and the number of general microor sake 42 42 42 ganisms was counted. The resulting number of microorgan Sweet sake 34 34 34 isms was almost unchanged in both of the samples (<100/g). “Honzukuri Ichiban 50 50 50 Dashi Katsuo Salad Keep-80 15 15 TABLE 1.5 sorbitol 0.5 MSG 1.5 Sample Sample Sample potassium chloride O.3 Raw ingredients A. B C disodium inosinate 7.5- O.2 taroS 130 g 130 g 130 g hydrate bamboo shoot 60 60 60 YE-KM 0.5 lotus root 50 50 50 water 450 435 433 carrot 50 50 50 mushrooms 50 50 50 burdock root 25 25 25 chicken (breast) 2OO 2OO 2OO 0088) konnyaku (konjak) 150 150 150 Seasoning strong-tasting soy sauce 50 50 50 TABLE 1.4 solution granulated sugar 43 43 43 sake 28 28 28 Run 1 Run 2 Run 3 sweet sake 34 34 34 Evaluation item A:B B.C A:C “Honzukuri Ichiban Dashi 50 50 50 Katsuo preferable flavor 14:6 7:13 12:8 Salad Keep-80 15 15 preferable taste 14:6 7:13 11:9 sorbitol 0.5 stronger acidic taste 5:15 14:6 9:11 MSG 1.6 stronger acidic 1:19* 17:3: 7:13 potassium chloride O.3 smell disodium inosinate 7.5-hydrate O.2 overall preferable 13:7 5:15 11:9 YE-KM 0.5 water 450 435 433 *There is a significant difference with a significance level of 5%. US 2003/O198723 A1 Oct. 23, 2003

0.095 01.01 TABLE 16 TABLE 1.8

Run 1 Run 2 Run 3 Run 1 Run 2 Run 3 Evaluation item A:B B.C A:C Evaluation item A:B B.C A:C preferable flavor 14:6 7:13 10:10 preferable flavor 18:2* 6:14 12:8 preferable taste 14:6 7:13 9:11 preferable taste 18:2* 5:15 11:9 stronger acidic taste 5:15 14:6 9:11 stronger acidic taste 1:19* 18:2* 8:12 stronger acidic 4:16* 14:6 8:12 stronger acidic 1:19* 17:3: 8:12 smell smell overall preferable 13:7 6:14 9:11 overall preferable 17:3: 4:16* 11:9 *There is a significant difference with a significance level of 5%. *There is a significant difference with a significance level of 5%.

Example 7 Example 8 0096 Various types of hamburger (i.e., hamburg; ham 0102 Various types of gyoza were prepared by the fol burg Steak) were prepared by the following process. Sea lowing process. Seasoning preparations and food recipes Soning preparations and food recipes were as shown in Table were as shown in Table 19. 17. 0.103 Specifically, sample A is a non-addition product, 0097 Specifically, sample A is a non-addition product, Sample B is a product with the addition of a Sodium acetate preparation, and Sample C is the inventive product contain Sample B is a product with the addition of a Sodium acetate ing Sodium acetate, a Sugar alcohol, glutamic acid, potas preparation, and Sample C is the inventive product contain sium, inosinic acid and a Sulfur-containing compound. Salad ing Sodium acetate, a Sugar alcohol, glutamic acid, potas Keep-80 (containing 40% of sodium acetate) made by sium, inosinic acid and a Sulfur-containing compound. Salad Okuno Chemical Industries Co., Ltd. was used as a Sodium Keep-80 (containing 40% of sodium acetate) made by acetate preparation. Okuno Chemical Industries Co., Ltd. was used as a Sodium acetate preparation. 0104. In a usual manner, raw ingredients were blended, and the blend was packed in dough, and fried in Salad oil to 0098. In a usual manner, raw ingredients were mixed, and obtain gyoza Samples. both Surfaces thereof were then fried in Salad oil to obtain hamburger Samples. 0105. With respect to the resulting samples, the organo leptic evaluation by 20 taste-panelists was performed using 0099. With respect to the resulting samples, the organo a 2-point comparison method in various combinations. The leptic evaluation by 20 taste-panelists was performed using results appear in Table 20 and Show that the gyoza of the a 2-point comparison method in various combinations. The invention (sample C) provides significantly Suppressed results appear in Table 18 and show that the hamburger of “acidic taste and acidic Smell” compared to the product with the invention (sample C) provides significantly Suppressed the addition of Sodium acetate (Sample B) and the overall “acidic taste and acidic Smell” compared to the product with taste and flavor were also improved. the addition of Sodium acetate (Sample B) and the overall 0106. It was further shown that the gyoza of the invention taste and flavor were also improved. (sample C) provided approximately the same evaluation in 0100. It was further shown that the hamburger of the the overall preferable taste and flavor compared to the invention (sample C) provided approximately the same non-addition product (sample A). evaluation in the Overall preferable taste and flavor com pared to the non-addition product (sample A). TABLE 1.9 Raw ingredients Sample A Sample B Sample C TABLE 1.7 ground pork 250 g 250 g 250 g Raw ingredients Sample A Sample B Sample C welsh onion 1OO 1OO 1OO chinese cabbage 400 400 400 ground beef 400 g 400 g 400 g ginger 15 15 15 ground pork 400 400 400 leek 3O 3O 3O onion 500 500 500 garlic 1O 1O 1O whipped egg 1OO 1OO 1OO strong-tasting soy sauce 34 34 34 bread crumb 44 44 44 sesame oil 21 21 21 milk 90 90 90 sake 14 14 14 table salt 11 11 11 table salt 3 3 3 pepper 0.4 0.4 0.4 pepper 0.4 0.4 0.4 Salad Keep-80 15.5 15.5 Salad Keep-80 9 9 sorbitol 1. sorbitol O.8 MSG 3 MSG 1. potassium chloride O.3 potassium chloride O.3 disodium inosinate 7.5-hydrate O.2 disodium inosinate 7.5-hydrate O1 YE-KM 0.4 US 2003/O198723 A1 Oct. 23, 2003

01.07 TABLE 21-continued TABLE 2.0 Raw ingredients Sample A Sample B Sample C Run 1 Run 2 Run 3 Evaluation item A:B B.C A:C disodium inosinate 7.5-hydrate O.3 “Aromate BC 1.6 preferable flavor 14:6 7:13 10:10 water 13OO 1270 1266 preferable taste 14:6 7:13 12:8 stronger acidic taste 5:15 14:6 12:8 stronger acidic 4:16* 15:5 8:12 smell 0113) overall preferable 13:7 6:14 12:8 TABLE 22 *There is a significant difference with a significance level of 5%. Run 1 Run 2 Run 3 Evaluation item A:B B.C A:C Example 9 preferable flavor 14:6 7:13 10:10 preferable taste 14:6 7:13 12:8 0108 Various types of cooked (boiled) rice were pre stronger acidic taste 5:15 14:6 12:8 pared by the following proceSS. Seasoning preparations and stronger acidic 1:19* 18:2* 8:12 food recipes were as shown in Table 21. smell overall preferable 13:7 6:14 12:8 0109 Specifically, sample A is a non-addition product, Sample B is a product with the addition of a Sodium acetate *There is a significant difference with a significance level of 5%. preparation, and Sample C is the inventive product contain ing Sodium acetate, a Sugar alcohol, glutamic acid, potas Example 10 sium, inosinic acid and a Sulfur-containing compound. Salad Keep-80 (containing 40% of sodium acetate) made by 0114 Various types of cream stew were prepared by the Okuno Chemical Industries Co., Ltd. was used as a Sodium following proceSS using a commercial cream Stew roux acetate preparation. (made by House Foods Corporation). Seasoning prepara tions and food recipes were as shown in Table 23. 0110. In a usual manner, raw ingredients were blended, and the blend was cooked under ordinary rice-cooking 0115 Specifically, sample A is a non-addition product, conditions to obtain cooked (boiled) rice samples. Sample B is a product with the addition of a Sodium acetate preparation, and Sample C is the inventive product contain 0111. With respect to the resulting samples, the organo ing Sodium acetate, a Sugar alcohol, glutamic acid, potas leptic evaluation by 20 taste-panelists was performed using sium, inosinic acid and a Sulfur-containing compound. Salad a 2-point comparison method in various combinations. The Keep-80 (containing 40% of sodium acetate) made by results appear in Table 22 and show that the cooked rice of Okuno Chemical Industries Co., Ltd. was used as a Sodium the invention (sample C) provides significantly Suppressed acetate preparation. “acidic taste and acidic Smell” compared to the product with the addition of Sodium acetate (Sample B) and the overall 0116. An onion, chicken and a carrot were fried in salad taste and flavor were also improved. oil, and further fried with the addition of potatoes. Water (or 0112. It was further shown that the cooked rice of the Sodium acetate) was added thereto, and the blend was invention (sample C) provided approximately the same cooked over moderate heat for 20 minutes. The commercial evaluation in the Overall preferable taste and flavor com cream Stew roux was added thereto, and the blend was pared to the non-addition product (sample A). further heated over low heat for 10 minutes to obtain cream Stew Samples. TABLE 21 0.117) With respect to the resulting samples, the organo Raw ingredients Sample A Sample B Sample C leptic evaluation by 20 taste-panelists was performed using rice 6 cups 6 cups 6 cups a 2-point comparison method in various combinations. The chicken 140 g 140 g 140 g results appear in Table 24 and Show that the cream Stew of carrot 1OO 1OO 1OO the invention (sample C) provides significantly Suppressed konnyaku (alimentary yam 1OO 1OO 1OO “acidic taste and acidic Smell” compared to the product with paste; konjak) fried bean curd 50 50 50 the addition of Sodium acetate (Sample B) and the overall burdock root 1OO 1OO 1OO taste and flavor were also improved. dry mushrooms 3O 3O 3O “Honzukuri Ichiban Dashi 1OO 1OO 1OO 0118. It was further shown that the cream stew of the Katsuo invention (sample C) provided approximately the same sake 50 50 50 evaluation in the Overall preferable taste and flavor com strong-tasting soy sauce 18 18 18 table salt 4 4 4 pared to the non-addition product (sample A). Salad Keep-80 3O 3O sorbitol 1.5 0119) As an additional test, samples B and C were stored MSG 3.0 at 15 C. for 48 hours, and the number of general microor potassium chloride 1. ganisms was counted. The resulting number of microorgan isms was almost unchanged in both of the samples (<100/g). US 2003/O198723 A1 Oct. 23, 2003

the overall preferable taste and flavor compared to the TABLE 23 non-addition product (sample A). Sample Sample Sample TABLE 25 Raw ingredients A. B C potatoes 600 g 600 g 600 g Raw ingredients Sample A Sample B Sample C onion 8OO 8OO 8OO carrot 2OO 2OO 2OO potatoes 300 g 300 g 300 g onion 6OO 6OO 6OO chicken (breast) 500 500 500 carrot 2OO 2OO 2OO salad oil 42 42 42 pork 400 400 400 Seasoning stew roux (made by House 228 228 228 salad oil 28 28 28 solution Foods Corporation) Seasoning curry roux (made by 2OO 2OO 2OO Salad Keep-80 45 45 solution House Foods sorbitol 2 Corporation) MSG 6 Salad Keep-80 3O 3O potassium chloride 1. sorbitol 1. disodium inosinate 7.5-hydrate 0.5 MSG 4 “Aromate BC 2.5 water 2OOO 1955 1949 potassium chloride O.7 disodium inosinate O.3 7.5-hydrate YE-KM O.7 0120 water 1100 1070 1066

TABLE 24 0126) Run 1 Run 2 Run 3 Evaluation item A:B B.C A:C TABLE 26 preferable flavor 18:2* 6:14 12:8 preferable taste 18:2* 5:15 11:9 Run 1 Run 2 Run 3 stronger acidic taste 1:19* 18:2* 8:12 Evaluation item A:B B.C A:C stronger acidic 1:19* 17:3: 8:12 preferable flavor 14:6 7:13 11:9 smell preferable taste 14:6 7:13 12:8 overall preferable 17:3: 4:16* 11:9 stronger acidic taste 5:15 14:6 12:8 stronger acidic 3:17: 17:3: 8:12 *There is a significant difference with a significance level of 5%. smell overall preferable 13:7 6:14 11:9 Example 11 *There is a significant difference with a significance level of 5%. 0121 Various types of curry were prepared by the fol lowing process using a commercial curry roux (made by House Foods Corporation). Seasoning preparations and food Example 12 recipes were as shown in Table 25. 0127 Various types of cooked (fried) vegetables were 0122) Specifically, Sample A is a non-addition product, prepared by the following process. Vegetables shown in Sample B is a product with the addition of a Sodium acetate Recipe Table 27 were fried in Salad oil, and Seasoning preparation, and Sample C is the inventive product contain Solutions A-C were added thereto to obtain Samples of ing Sodium acetate, a Sugar alcohol, glutamic acid, potas cooked vegetables. sium, inosinic acid and a Sulfur-containing compound. Salad 0128. With respect to the resulting samples, the organo Keep-80 (containing 40% of sodium acetate) made by leptic evaluation by 20 taste-panelists was performed using Okuno Chemical Industries Co., Ltd. was used as a Sodium a 2-point comparison method in various combinations. The acetate preparation. results appear in Table 28 and show that the product of the 0123. An onion, pork meat and a carrot were fried in invention (sample C) provides significantly Suppressed salad oil, and further fried with the addition of potatoes. “acidic taste and acidic Smell” compared to the product with Water (or sodium acetate) was added thereto, and the blend the addition of Sodium acetate (Sample B) and the overall was cooked over moderate heat for 20 minutes. The com taste and flavor were also improved. mercial curry roux was added thereto, and the blend was further heated over low heat for 10 minutes to obtain curry 0129. It was further shown that the product of the inven Samples. tion (sample C) provided approximately the same evaluation in the overall preferable taste and flavor compared to the 0.124 With respect to the resulting samples, the organo non-addition product (sample A). leptic evaluation by 20 taste-panelists was performed using a 2-point comparison method in various combinations. The TABLE 27 results appear in Table 26 and show that the curry of the invention (sample C) provides significantly Suppressed Raw ingredients Sample A Sample B Sample C “acidic taste and acidic Smell” compared to the product with pork belly (fine slices) 360 g 360 g 360 g the addition of Sodium acetate (Sample B) and the overall cabbage 6OO 6OO 6OO taste and flavor were also improved. onion 360 360 360 soybean sprouts 3OO 3OO 3OO 0.125. It was further shown that the curry of the invention green pepper 18O 18O 18O (sample C) provided approximately the same evaluation in US 2003/O198723 A1 Oct. 23, 2003 13

0134) TABLE 27-continued TABLE 30 Raw ingredients Sample A Sample B Sample C table salt 15 15 15 Run 1 Run 2 Run 3 pepper 1.2 1.2 1.2 Evaluation item A:B B.C A:C Salad Keep-80 15 15 sorbitol O.8 preferable flavor 18:2* 6:14 12:8 MSG 5 preferable taste 18:2* 5:15 11:9 potassium chloride O.3 stronger acidic taste 2:18:* 17:3: 7:13 disodium inosinate 7.5-hydrate O1 stronger acidic 1:19* 17:3: 8:12 “Aromate BC 5 smell overall preferable 17:3: 4:16* 13:7 0130 *There is a significant difference with a significance level of 5%. TABLE 28 Example 14 Run 1 Run 2 Run 3 Evaluation item A:B B.C A:C 0135 LL (long life) noodles were prepared by the fol preferable flavor 18:2* 6:14 12:8 lowing process. Raw ingredients of outer dough and middle preferable taste 18:2* 5:15 11:9 dough shown in Recipe Table 31 were mixed, and the stronger acidic taste 1:19* 18:2* 8:12 stronger acidic 1:19* 17:3: 8:12 mixture was rolled Such that the Outer dough reached smell approximately 0.7 mm and the middle dough reached overall preferable 17:3: 4:16* 11:9 approximately 2.1 mm. The resulting Samples were cut, *There is a significant difference with a significance level of 5%. boiled for approximately 8 minutes, dipped in various acid Solutions for 5 minutes, packed, and then Steamed for 1 hour. Example 13 0.136. With respect to the resulting samples, the organo leptic evaluation by 20 taste-panelists was performed using 0131 Various types of thick cooked roll egg were pre a 2-point comparison method in various combinations. The pared by the following process. Raw ingredients shown in results appear in Table 32 and show that the product of the Recipe Table 29 were mixed, and then fried to obtain invention (sample C) provides significantly Suppressed Samples of a thick cooked roll egg. “acidic taste and acidic Smell” compared to the product with 0.132. With respect to the resulting samples, the organo the addition of lactic acid (sample B) and the overall taste leptic evaluation by 20 taste-panelists was performed using and flavor were also improved. a 2-point comparison method in various combinations. The 0.137 It was further shown that the product of the inven results appear in Table 30 and show that the product of the tion (sample C) provided approximately the same evaluation invention (sample C) provides significantly Suppressed in the overall preferable taste and flavor compared to the “acidic taste and acidic Smell” compared to the product with non-addition product (sample A). the addition of Sodium acetate (Sample B) and the overall taste and flavor were also improved. TABLE 31 0133. It was further shown that the product of the inven Raw ingredients Sample A Sample B Sample C tion (sample C) provided approximately the same evaluation Outer dough in the overall preferable taste and flavor compared to the wheat flour 70 g 70 g 70 g non-addition product (sample A). table salt 3 3 3 starch 3O 3O 3O TABLE 29 Wate 38 38 38 Middle dough Raw ingredients Sample A Sample B Sample C wheat flour 1OO 1OO 1OO egg (whole egg) 200 g 200 g 200 g table salt 3 3 3 water 40 40 40 Wate 38 38 38 “Honzukuri Ichiban Dashi Katsuo 1O 1O 1O milk protein 3 3 3 table salt 1.3 1.3 1.3 Dipping solution light-tasting soy sauce 6 6 6 Sweet sake 6 6 6 lactic acid 6.5 6.5 Salad Keep-80 2.5 2.5 Wate 900 900 900 sorbitol O.3 sorbitol O.3 MSG 0.5 MSG O.3 potassium chloride O.1 potassium chloride O.1 disodium inosinate 7.5-hydrate O.OS disodium inosinate 7.5-hydrate O.O2 YE-KM O.O7 “Aromate BC O.2 Oct. 23, 2003

0138) TABLE 33-continued TABLE 32 Raw ingredients Sample A Sample B Sample C Run 1 Run 2 Run 3 Evaluation item A:B B.C A:C Dashi Katsuo Salad Keep-80 5 5 preferable flavor 18:2* 6:14 12:8 sorbitol O.2 preferable taste 18:2* 5:15 11:9 MSG 0.4 stronger acidic taste 2:18:* 17:3: 7:13 potassium chloride O.1 stronger acidic 6:14 14:6 8:12 disodium inosinate O.04 smell 7.5-hydrate overall preferable 17:3: 4:16* 13:7 water 210 205 204.26 *There is a significant difference with a significance level of 5%. 0145) Example 15 TABLE 34 0139 A cooked (boiled) food of a bamboo shoot was prepared using a commercial water-boiled bamboo shoot. Run 1 Run 2 Run 3 Seasoning preparations and food recipes were as shown in Evaluation item A:B B.C A:C Table 33. preferable flavor 18:2* 6:14 12:8 preferable taste 18:2* 5:15 11:9 0140 Specifically, sample A is a non-addition product, stronger acidic taste 1:19* 18:2* 8:12 Sample B is a product with the addition of a Sodium acetate overall preferable 17:3: 4:16* 11:9 preparation, and Sample C is the inventive product contain ing Sodium acetate, a Sugar alcohol, glutamic acid, potas *There is a significant difference with a significance level of 5%. sium, and inosinic acid. Salad Keep-80 (containing 40% of Sodium acetate) made by Okuno Chemical Industries Co., Ltd. was used as a Sodium acetate preparation. Example 16 0.141. The water-boiled bamboo shoot was cut to a width 0146 A cooked food of taros (sato-imo; i.e., a boiled of approximately 5 mm, and then pre-boiled in a boiling bath taros) was prepared using commercial frozen taros (water for 2 minutes. Raw ingredients of Seasoning Solutions A-C boiled). Seasoning preparations and food recipes were as (Table 33) were mixed in a pot, and the mixtures were shown in Table 35. heated. After boiling, the water-boiled bamboo shoot was added to Seasoning Solutions A-C, and heated under gentle 0147 Specifically, sample A is a non-addition product, boiling conditions for 10 minutes to obtain bamboo shoot Sample B is a product with the addition of a Sodium acetate cooked (boiled) food Samples. preparation, and Sample C is the inventive product contain 0142. With respect to the resulting three types of the ing Sodium acetate, a Sugar alcohol, glutamic acid, potas cooked foods, the organoleptic evaluation by 20 taste sium, and inosinic acid. Salad Keep-80 (containing 40% of panelists was performed using a 2-point comparison method Sodium acetate) made by Okuno Chemical Industries Co., in various combinations. The results appear in Table 34 and Ltd. was used as a Sodium acetate preparation. show that the cooked food of the invention (sample C) provides Significantly Suppressed "acidic taste' compared to 0.148. The frozen taros were used after washing their the product with the addition of sodium acetate (sample B) Surfaces with water. Raw ingredients of Seasoning Solutions and the Overall taste and flavor were also improved. A-C (Table 35) were mixed in a pot, and the mixtures were 0143. It was further shown that the cooked food of the heated. After boiling, the frozen taros being washed were invention (sample C) provided approximately the same added to the Seasoning Solutions, and heated under gentle evaluation in the Overall preferable taste and flavor com boiling conditions for 15 minutes to obtain taro cooked pared to the non-addition product (sample A). (boiled) food samples. 0144. As an additional test, Samples B and C were stored 0149. With respect to the resulting three types of the at 15 C. for 48 hours, and the number of general microor cooked foods, the organoleptic evaluation by 20 taste ganisms was counted. The resulting number of microorgan panelists was performed using a 2-point comparison method isms was almost unchanged in both of the samples (<100/g). in various combinations. The results appear in Table 36 and show that the cooked food of the invention (sample C) TABLE 33 provides significantly Suppressed "acidic taste and acidic Raw ingredients Sample A Sample B Sample C smell” compared to the product with the addition of sodium water-boiled bamboo shoot 210 g 210 g 210 g acetate (sample B) and the overall taste and flavor were also Seasoning light-tasting 1O 1O 1O improved. solution soy sauce granulated Sugar 9 9 9 0150. It was further shown that the cooked food of the sake 9 9 9 table salt 1.5 1.5 1.5 invention (sample C) provided approximately the same “Honzukuri Ichiban 2O 2O 2O evaluation in the Overall preferable taste and flavor com pared to the non-addition product (sample A). US 2003/O198723 A1 Oct. 23, 2003

evaluation in the Overall preferable taste and flavor com TABLE 35 pared to the non-addition product (sample A).

Raw ingredients Sample A Sample B Sample C TABLE 37 frozen taros (after washed) 380 g 380 g 380 g Seasoning light-tasting soy sauce 15 15 15 Raw ingredients Sample A Sample B Sample C solution granulated sugar 13 13 13 sake 13 13 13 water-boiled butterbur (after pre- 150 g 150 g 150 g table salt 2.2 2.2 2.2 boiled) “Honzukuri Ichiban 3O 3O 3O Seasoning light-tasting soy sauce 1O 1O 1O Dashi Katsuo solution granulated sugar 9 9 9 sake 9 9 9 Salad Keep-80 7 7 table salt 1.5 1.5 1.5 sorbitol O.3 “Honzukuri Ichiban 2O 2O 2O MSG 0.5 potassium chloride O.2 Dashi Katsuo disodium inosinate 7.5- O.1 Salad Keep-80 4 4 sorbitol O.3 hydrate MSG 0.4 water 270 263 262.2 potassium chloride O.1 disodium inosinate 7.5- O.1 *Seasoning containing approximately 1.4% of cystine, which is the same hydrate with the following tables. water 2OO 196 195.1 0151) O157) TABLE 36

Run 1 Run 2 Run 3 TABLE 38 Evaluation item A:B B.C A:C Run 1 Run 2 Run 3 preferable flavor 17:3: 7:13 13:7 Evaluation item A:B B.C A:C preferable taste 17:3: 5:15 13:7 stronger acidic taste 1:19* 16:4* 8:12 preferable flavor 18:2* 6:14 12:8 overall preferable 17:3: 4:16* 12:8 preferable taste 19:1* 5:15 11:9 stronger acidic taste 1:19* 18:2* 9:11 *There is a significant difference with a significance level of 5%. overall preferable 19:1* 2:18:* 8:12 *There is a significant difference with a significance level of 5%. Example 17 Example 18 0152. A cooked food of a butterbur (i.e., a boiled butter 0158) A boiled lotus root (i.e., a cooked food of lotus bur) was prepared using a commercial water-boiled butter root) was prepared using a commercial lotus root. Seasoning bur. Seasoning preparations and food recipes were as shown preparations and food recipes were as shown in Table 39. in Table 37. 0159 Specifically, sample A is a non-addition product, 0153 Specifically, sample A is a non-addition product, Sample B is a product with the addition of a Sodium acetate Sample B is a product with the addition of a Sodium acetate preparation, and Sample C is the inventive product contain preparation, and Sample C is the inventive product contain ing Sodium acetate, a Sugar alcohol, glutamic acid, potas ing Sodium acetate, a Sugar alcohol, glutamic acid, potas sium, and inosinic acid. Salad Keep-80 (containing 40% of sium, and inosinic acid. Salad Keep-80 (containing 40% of Sodium acetate) made by Okuno Chemical Industries Co., Sodium acetate) made by Okuno Chemical Industries Co., Ltd. was used as a Sodium acetate preparation. Ltd. was used as a Sodium acetate preparation. 0160 The lotus root was peeled, cut to a thickness of 0154) The water-boiled butterbur was cut to a width of approximately 5 mm, and dipped in a Vinegar Solution approximately 3 cm, and then pre-boiled in a boiling bath for (20-fold dilute solution of a grain vinegar) for 10 minutes, 2 minutes. Raw ingredients of Seasoning Solutions A-C and then washed with running water. Raw ingredients of (Table 37) were mixed in a pot, and the mixtures were Seasoning Solutions A-C (Table 39) were mixed in a pot, and heated. After boiling, the water-boiled butterbur was added the mixtures were heated. After boiling, the lotus root was to the Seasoning Solutions, and heated under gentle boiling added thereto, and heated under gentle boiling conditions for conditions for 5 minutes to obtain butterbur cooked (boiled) 10 minutes to obtain lotus root cooked (boiled) food food Samples. Samples. O155 With respect to the resulting three types of the 0.161 With respect to the resulting three types of the cooked foods, the organoleptic evaluation by 20 taste cooked foods, the organoleptic evaluation by 20 taste panelists was performed using a 2-point comparison method panelists was performed using a 2-point comparison method in various combinations. The results appear in Table 38 and in various combinations. The results appear in Table 40 and show that the cooked food of the invention (sample C) show that the cooked food of the invention (sample C) provides Significantly Suppressed "acidic taste' compared to provides Significantly Suppressed "acidic taste' compared to the product with the addition of sodium acetate (sample B) the product with the addition of sodium acetate (sample B) and the Overall taste and flavor were also improved. and the Overall taste and flavor were also improved. 0156. It was further shown that the cooked food of the 0162. It was further shown that the cooked food of the invention (sample C) provided approximately the same invention (sample C) provided approximately the same US 2003/O198723 A1 Oct. 23, 2003 evaluation in the Overall preferable taste and flavor com 0169. As an additional test, Samples B and C were stored pared to the non-addition product (sample A). at 15 C. for 48 hours, and the number of general microor ganisms was counted. The resulting number of microorgan TABLE 39 isms was almost unchanged in both of the samples (<100/g).

Raw ingredients Sample A Sample B Sample C TABLE 41 lotus root (after dipped in vinegar 200 g 200 g 200 g solution) Raw ingredients Sample A Sample B Sample C Seasoning light-tasting soy sauce 17 17 17 solution granulated sugar 15 15 15 potatoes 300 g 300 g 300 g sake 15 15 15 onion 2OO 2OO 2OO table salt 2.6 2.6 2.6 pork belly (fine slices) 2OO 2OO 2OO salad oil 28 28 28 “Honzukuri Ichiban 35 35 35 Seasoning strong-tasting soy sauce 86 86 86 Dashi Katsuo solution granulated sugar 58 58 58 Salad Keep-80 6 6 sake 42 42 42 sorbitol O.3 sweet sake 34 34 34 MSG 0.5 “Honzukuri Ichiban 50 50 50 potassium chloride O.1 Dashi Katsuo disodium inosinate 7.5- O.1 Salad Keep-80 15 15 hydrate sorbitol 0.5 water 32O 314 313 MSG 1. potassium chloride O.3 disodium inosinate 7.5- O.2 hydrate 0163) water 450 435 433 TABLE 40 Run 1 Run 2 Run 3 0170) Evaluation item A:B B.C A:C preferable flavor 18:2* 6:14 12:8 TABLE 42 preferable taste 18:2* 5:15 11:9 stronger acidic taste 1:19* 18:2* 8:12 Run 1 Run 2 Run 3 overall preferable 18:2* 3:17: 10:10 Evaluation item A:B B.C A:C preferable flavor 14:6 7:13 12:8 *There is a significant difference with a significance level of 5%. preferable taste 14:6 7:13 11:9 stronger acidic taste 5:15 14:6 9:11 Example 19 overall preferable 13:7 6:14 11:9 *There is a significant difference with a significance level of 5%. 0164 Nikujaga (i.e., boiled meat & potato) was prepared by the following process. Seasoning preparations and food recipes were as shown in Table 41. Example 20 0.165 Specifically, sample A is a non-addition product, 0171 Various types of chikuzen-ni (boiled Japanese veg Sample B is a product with the addition of a Sodium acetate etables & chicken) were prepared by the following process. preparation, and Sample C is the inventive product contain Seasoning preparations and food recipes were as shown in ing Sodium acetate, a Sugar alcohol, glutamic acid, potas Table 43. sium, and inosinic acid. Salad Keep-80 (containing 40% of Sodium acetate) made by Okuno Chemical Industries Co., 0172 Specifically, sample A is a non-addition product, Ltd. was used as a Sodium acetate preparation. Sample B is a product with the addition of a Sodium acetate preparation, and Sample C is the inventive product contain 0166 An onion and pork were fried in salad oil, and ing Sodium acetate, a Sugar alcohol, glutamic acid, potas further fried with the addition of potatoes. Seasoning solu sium, and inosinic acid. Salad Keep-80 (containing 40% of tions A-C (Table 41) were added thereto, and the blends Sodium acetate) made by Okuno Chemical Industries Co., were cooked over moderate heat for 20 minutes to obtain Ltd. was used as a Sodium acetate preparation. nikujaga Samples. 0173 Chicken was fried in Salad oil, and further fried 0167. With respect to the resulting samples, the organo with the addition of vegetables, mushrooms and konnyaku leptic evaluation by 20 taste-panelists was performed using (konjak). Seasoning solutions A-C (Table 43) were added a 2-point comparison method in various combinations. The thereto, and the blends were cooked over moderate heat for results appear in Table 42 and show that the nikujaga of the 15 minutes to obtain chikuZen-ni Samples. invention (sample C) provides significantly Suppressed “acidic taste” compared to the product with the addition of 0.174 With respect to the resulting samples, the organo Sodium acetate (sample B) and the overall taste and flavor leptic evaluation by 20 taste-panelists was performed using were also improved. a 2-point comparison method in various combinations. The results appear in Table 44 and show that the chikuZen-ni of 0.168. It was further shown that the nikujaga of the the invention (sample C) provides significantly Suppressed invention (sample C) provided approximately the same “acidic taste” compared to the product with the addition of evaluation in the Overall preferable taste and flavor com Sodium acetate (sample B) and the overall taste and flavor pared to the non-addition product (sample A). were also improved. US 2003/O198723 A1 Oct. 23, 2003

0.175. It was further shown that the chikuzen-ni of the results appear in Table 46 and show that the hamburger of invention (sample C) provided approximately the same the invention (sample C) provides significantly Suppressed evaluation in the Overall preferable taste and flavor com “acidic taste” compared to the product with the addition of pared to the non-addition product (sample A). Sodium acetate (sample B) and the overall taste and flavor 0176). As an additional test, Samples B and C were stored were also improved. at 15 C. for 48 hours, and the number of general microor 0182. It was further shown that the nikujaga of the ganisms was counted. The resulting number of microorgan invention (sample C) provided approximately the same isms was almost unchanged in both of the samples (<100/g). evaluation in the Overall preferable taste and flavor com pared to the non-addition product (sample A). TABLE 43 TABLE 45 Sample Sample Sample Raw ingredients A. B C Raw ingredients Sample A Sample B Sample C taroS 130 g 130 g 130 g ground beef 400 g 400 g 400 g bamboo shoot 60 60 60 ground pork 400 400 400 lotus root 50 50 50 onion 500 500 500 carrot 50 50 50 whipped egg 1OO 1OO 1OO mushrooms 50 50 50 bread crumb 44 44 44 burdock root 25 25 25 milk 90 90 90 chicken (breast) 2OO 2OO 2OO table salt 11 11 11 konnyaku (konjak) 150 150 150 pepper 0.4 0.4 0.4 Seasoning strong-tasting soy sauce 50 50 50 Salad Keep-80 15.5 15.5 solution granulated sugar 43 43 43 sorbitol 1. sake 28 28 28 MSG 0.5 Sweet sake 34 34 34 potassium chloride O.3 “Honzukuri Ichiban Dashi 50 50 50 disodium inosinate 7.5-hydrate O.2 Katsuo Salad Keep-80 15 15 sorbitol 0.5 MSG 1. 0183) potassium chloride O.3 disodium inosinate 7.5-hydrate O.2 water 450 435 433 TABLE 46 Run 1 Run 2 Run 3 Evaluation item A:B A:C 0177) preferable flavor 18:2* 6:14 12:8 preferable taste 18:2* 5:15 11:9 TABLE 44 stronger acidic taste 1:19* 18:2* 8:12 overall preferable 17:3: 4:16* 11:9 Run 1 Run 2 Run 3 Evaluation item A:B B.C A:C *There is a significant difference with a significance level of 5%. preferable flavor 14:6 7:13 10:10 preferable taste 14:6 7:13 9:11 Example 22 stronger acidic taste 5:15 14:6 9:11 0.184 Various types of gyoza were prepared by the fol overall preferable 13:7 6:14 9:11 lowing process. Seasoning preparations and food recipes *There is a significant difference with a significance level of 5%. were as shown in Table 47. 0185. Specifically, sample A is a non-addition product, Example 21 Sample B is a product with the addition of a Sodium acetate preparation, and Sample C is the inventive product contain 0178 Various types of hamburger (i.e., hamburg; ham ing Sodium acetate, a Sugar alcohol, glutamic acid, potas burg Steak) were prepared by the following process. Sea sium, and inosinic acid. Salad Keep-80 (containing 40% of Soning preparations and food recipes were as shown in Table Sodium acetate) made by Okuno Chemical Industries Co., 45. Ltd. was used as a Sodium acetate preparation. 0179 Specifically, sample A is a non-addition product, 0186. In a usual manner, raw ingredients were blended, Sample B is a product with the addition of a Sodium acetate and the blend was packed in dough, and fried in Salad oil to preparation, and Sample C is the inventive product contain obtain a gyOZa Sample. ing Sodium acetate, a Sugar alcohol, glutamic acid, potas 0187. With respect to the resulting samples, the organo sium, and inosinic acid. Salad Keep-80 (containing 40% of leptic evaluation by 20 taste-panelists was performed using Sodium acetate) made by Okuno Chemical Industries Co., a 2-point comparison method in various combinations. The Ltd. was used as a Sodium acetate preparation. results appear in Table 48 and Show that the gyoza of the 0180. In a usual manner, raw ingredients were mixed, and invention (sample C) provides significantly Suppressed both Surfaces were then fried in Salad oil to obtain a “acidic taste” compared to the product with the addition of hamburger Sample. Sodium acetate (sample B) and the overall taste and flavor 0181. With respect to the resulting samples, the organo were also improved. leptic evaluation by 20 taste-panelists was performed using 0188 It was further shown that the gyoza of the invention a 2-point comparison method in various combinations. The (sample C) provided approximately the same evaluation in US 2003/O198723 A1 Oct. 23, 2003 the overall preferable taste and flavor compared to the non-addition product (sample A). TABLE 49

TABLE 47 Raw ingredients Sample A Sample B Sample C rice 6 cups 6 cups 6 cups Raw ingredients Sample A Sample B Sample C chicken 140 g 140 g 140 g carrot 1OO 1OO 1OO ground pork 250 g 250 g 250 g konnyaku (alimentary yam 1OO 1OO 1OO welsh onion 1OO 1OO 1OO paste; konjak) chinese cabbage 400 400 400 fried bean curd 50 50 50 ginger 15 15 15 burdock root 1OO 1OO 1OO leek 3O 3O 3O dry mushrooms 3O 3O 3O garlic 1O 1O 1O “Honzukuri Ichiban Dashi 1OO 1OO 1OO strong-tasting soy sauce 34 34 34 Katsuo sesame oil 21 21 21 sake 50 50 50 sake 14 14 14 strong-tasting soy sauce 18 18 18 table salt 3 3 3 table salt 4 4 4 pepper 0.4 0.4 0.4 Salad Keep-80 3O 3O Salad Keep-80 9 9 sorbitol 1.5 sorbitol O.8 MSG 1.2 MSG O6 potassium chloride 1. potassium chloride O.3 disodium inosinate 7.5-hydrate O.3 disodium inosinate 7.5-hydrate O1 water 13OO 1270 1266

0189) 0195 TABLE 48 TABLE 50

Run 1 Run 2 Run 3 Run 1 Run 2 Run 3 Evaluation item A:B B.C A:C Evaluation item A:B B.C A:C preferable flavor 14:6 7:13 10:10 preferable flavor 14:6 7:13 10:10 preferable taste 14:6 7:13 12:8 preferable taste 14:6 7:13 12:8 stronger acidic taste 5:15 14:6 12:8 stronger acidic taste 5:15 14:6 12:8 overall preferable 13:7 6:14 12:8 overall preferable 13:7 6:14 12:8 *There is a significant difference with a significance level of 5%. *There is a significant difference with a significance level of 5%.

Example 23 Example 24 0196. Various types of cream stew were prepared by the 0190. Various types of cooked (boiled) rice were pre following proceSS using a commercial cream Stew roux pared by the following proceSS. Seasoning preparations and (made by House Foods Corporation). Seasoning prepara food recipes were as shown in Table 49. tions and food recipes were as shown in Table 51. 0.197 Specifically, sample A is a non-addition product, 0191 Specifically, sample A is a non-addition product, Sample B is a product with the addition of a Sodium acetate Sample B is a product with the addition of a Sodium acetate preparation, and Sample C is the inventive product contain preparation, and Sample C is the inventive product contain ing Sodium acetate, a Sugar alcohol, glutamic acid, potas ing Sodium acetate, a Sugar alcohol, glutamic acid, potas sium, and inosinic acid. Salad Keep-80 (containing 40% of sium, and inosinic acid. Salad Keep-80 (containing 40% of Sodium acetate) made by Okuno Chemical Industries Co., Sodium acetate) made by Okuno Chemical Industries Co., Ltd. was used as a Sodium acetate preparation. Ltd. was used as a Sodium acetate preparation. 0198 An onion, chicken and a carrot were fried in salad 0.192 In a usual manner, raw ingredients were blended, oil, and further fried with the addition of potatoes. Water (or and the blend was cooked under ordinary rice-cooking Sodium acetate) was added thereto, and the blend was conditions to obtain a cooked (boiled) rice sample. cooked over moderate heat for 20 minutes. The commercial cream Stew roux was added thereto, and the blend was 0193 With respect to the resulting samples, the organo further heated over low heat for 10 minutes to obtain a cream leptic evaluation by 20 taste-panelists was performed using Stew Sample. a 2-point comparison method in various combinations. The 0199. With respect to the resulting samples, the organo results appear in Table 50 and show that the cooked rice of leptic evaluation by 20 taste-panelists was performed using the invention (sample C) provides significantly Suppressed a 2-point comparison method in various combinations. The “acidic taste” compared to the product with the addition of results appear in Table 52 and show that the cream stew of Sodium acetate (sample B) and the overall taste and flavor the invention (sample C) provides significantly Suppressed were also improved. “acidic taste” compared to the product with the addition of 0194 It was further shown that the cooked rice of the Sodium acetate (sample B) and the overall taste and flavor invention (sample C) provided approximately the same were also improved. evaluation in the Overall preferable taste and flavor com 0200. It was further shown that the cream stew of the pared to the non-addition product (sample A). invention (sample C) provided approximately the same US 2003/O198723 A1 Oct. 23, 2003 evaluation in the Overall preferable taste and flavor com 0207. It was further shown that the gyoza of the invention pared to the non-addition product (sample A). (sample C) provided approximately the same evaluation in 0201 AS an additional test, Samples B and C were stored the overall preferable taste and flavor compared to the at 15 C. for 48 hours, and the number of general microor non-addition product (sample A). ganisms was counted. The resulting number of microorgan isms was almost unchanged in both of the samples (<100/g). TABLE 53 Raw ingredients Sample A Sample B Sample C TABLE 51 potatoes 300 g 300 g 300 g Sample Sample Sample onion 6OO 6OO 6OO Raw ingredients A. B C carrot 2OO 2OO 2OO pork 400 400 400 potatoes 600 g 600 g 600 g salad oil 28 28 28 onion 8OO 8OO 8OO Seasoning curry roux (made by 2OO 2OO 2OO carrot 2OO 2OO 2OO solution House Foods chicken (breast) 500 500 500 Corporation) salad oil 42 42 42 Salad Keep-80 3O 3O Seasoning stew roux (made by House 228 228 228 sorbitol 1. solution Foods Corporation) MSG 2 Salad Keep-80 45 45 potassium chloride O.7 sorbitol 2 disodium inosinate 7.5- O.3 MSG 2.5 hydrate potassium chloride 1. water 1100 1070 1066 disodium inosinate 7.5-hydrate 0.5 water 2OOO 1955 1949 0208 0202) TABLE 54

TABLE 52 Run 1 Run 2 Run 3 Evaluation item A:B B.C A:C Run 1 Run 2 Run 3 Evaluation item A:B B.C A:C preferable flavor 14:6 7:13 11:9 preferable taste 14:6 7:13 12:8 preferable flavor 18:2: 6:14 12:8 stronger acidic taste 5:15 14:6 12:8 preferable taste 18:2* 5:15 11:9 overall preferable 13:7 6:14 11:9 stronger acidic taste 1:19* 18:2* 8:12 overall preferable 17:3: 4:16* 11:9 *There is a significant difference with a significance level of 5%. *There is a significant difference with a significance level of 5%. Example 26 Example 25 0209 Various types of cooked (fried) vegetables were 0203 Various types of curry were prepared using a prepared by the following process. Vegetables shown in commercial curry roux (made by House Foods Corporation). Recipe Table 55 were fried in Salad oil, and Seasonings were Seasoning preparations and food recipes were as shown in added thereto to obtain a Sample of cooked vegetables. Table 53. 0210. With respect to the resulting samples, the organo 0204 Specifically, sample A is a non-addition product, leptic evaluation by 20 taste-panelists was performed using Sample B is a product with the addition of a Sodium acetate a 2-point comparison method in various combinations. The preparation, and Sample C is the inventive product contain results appear in Table 56 and show that the product of the ing Sodium acetate, a Sugar alcohol, glutamic acid, potas invention (sample C) provides significantly Suppressed sium, and inosinic acid. Salad Keep-80 (containing 40% of “acidic taste” compared to the product with the addition of Sodium acetate) made by Okuno Chemical Industries Co., Sodium acetate (sample B) and the overall taste and flavor Ltd. was used as a Sodium acetate preparation. were also improved. 0205 An onion, pork meat and a carrot were fried in 0211. It was further shown that the product of the inven salad oil, and further fried with the addition of potatoes. tion (sample C) provided approximately the same evaluation Water (or sodium acetate) was added thereto, and the blend was cooked over moderate heat for 20 minutes. The com in the overall preferable taste and flavor compared to the mercial curry roux was added thereto, and the blend was non-addition product (sample A). further heated over low heat for 10 minutes to obtain a curry Sample. TABLE 55 0206 With respect to the resulting samples, the organo Raw ingredients Sample A Sample B Sample C leptic evaluation by 20 taste-panelists was performed using pork belly (fine slices) 360 g 360 g 360 g a 2-point comparison method in various combinations. The cabbage 6OO 6OO 6OO onion 360 360 360 results appear in Table 54 and show that the curry of the soybean sprouts 3OO 3OO 3OO invention (sample C) provides significantly Suppressed green pepper 18O 18O 18O “acidic taste” compared to the product with the addition of table salt 15 15 15 Sodium acetate (sample B) and the overall taste and flavor pepper 1.2 1.2 1.2 were also improved. US 2003/O198723 A1 Oct. 23, 2003 20

0216) TABLE 55-continued TABLE 58

Raw ingredients Sample A Sample B Sample C Run 1 Run 2 Run 3 Evaluation item A:B B.C A:C Salad Keep-80 15 15 preferable flavor 18:2* 6:14 12:8 sorbitol O.8 preferable taste 18:2* 5:15 11:9 stronger acidic taste 2:18:* 17:3: 7:13 MSG 0.4 overall preferable 17:3: 4:16* 13:7 potassium chloride O.3 *There is a significant difference with a significance level of 5%. disodium inosinate 7.5-hydrate O1 Example 28 0212 0217. A cooked (boiled) food of a lotus root was prepared using a commercial lotus root. Seasoning preparations and TABLE 56 food recipes were as shown in Table 59.

Run 1 Run 2 Run 3 0218 Specifically, sample A is a non-addition product, Evaluation item A:B B.C A:C Sample B is a product with the addition of Vinegar, and Sample C is the inventive product containing Vinegar, a Sugar preferable flavor 18:2* 6:14 12:8 alcohol, glutamic acid, potassium, and inosinic acid. Grain preferable taste 18:2* 5:15 11:9 Vinegar made by Mitsukan Co., Ltd. was used as a Vinegar stronger acidic taste 1:19* 18:2* 8:12 preparation. overall preferable 17:3: 4:16* 11:9 0219. The lotus root was peeled, cut to a thickness of *There is a significant difference with a significance level of 5%. approximately 5 mm, dipped in a vinegar Solution (20-fold dilute Solution of a grain vinegar) for 10 minutes, and then washed with running water. Raw ingredients of Seasoning Example 27 solutions A-C (Table 59) were mixed in a pot (pan), and the mixtures were heated. After boiling, the lotus root was added 0213 Various types of thick cooked roll egg were pre the Seasoning Solutions, and heated under gentle boiling pared by the following process. Raw ingredients shown in conditions for 10 minutes to obtain lotus root cooked Recipe Table 57 were mixed, and then fried to obtain a (boiled) food samples. Sample of a thick cooked roll egg. 0220. With respect to the resulting samples, the organo 0214. With respect to the resulting samples, the organo leptic evaluation by 20 taste-panelists was performed using leptic evaluation by 20 taste-panelists was performed using a 2-point comparison method in various combinations. The results appear in Table 60 and show that the product of the a 2-point comparison method in various combinations. The invention (sample C) provides significantly Suppressed results appear in Table 58 and show that the product of the “acidic taste” compared to the product with the addition of invention (sample C) provides significantly Suppressed Vinegar (sample B) and the overall taste and flavor were also “acidic taste” compared to the product with the addition of improved. Sodium acetate (sample B) and the overall taste and flavor were also improved. 0221) It was further shown that the product of the inven tion (sample C) provided approximately the same evaluation 0215. It was further shown that the product of the inven in the overall preferable taste and flavor compared to the tion (sample C) provided approximately the same evaluation non-addition product (sample A). in the overall preferable taste and flavor compared to the non-addition product (sample A). TABLE 59 Raw ingredients Sample A Sample B Sample C TABLE 57 lotus root (after dipped in vinegar 200 g 200 g 200 g Raw ingredients Sample A Sample B Sample C solution) Seasoning light-tasting soy sauce 17 17 17 egg (whole egg) 200 g 200 g 200 g solution granulated sugar 15 15 15 water 40 40 sake 15 15 15 “Honzukuri Ichiban Dashi 1O 1O table salt 2.6 2.6 2.6 Katsuo “Honzukuri Ichiban 35 35 35 table salt 1.3 1.3 Dashi Katsuo light-tasting soy sauce 6 6 vinegar (grain vinegar) 15 15 Sweet sake 6 6 sorbitol O.3 Salad Keep-80 2.5 2.5 MSG 0.5 sorbitol O.3 potassium chloride O.1 MSG O.15 disodium inosinate 7.5- O.1 potassium chloride O1 hydrate disodium inosinate 7.5-hydrate O.05 water 32O 314 313 US 2003/O198723 A1 Oct. 23, 2003

0222 compared to the control product and the overall taste and flavor were also improved. TABLE 60 TABLE 62 Run 1 Run 2 Run 3 Evaluation item A:B B.C A:C Evaluation. Item Invention product Control preferable flavor 18:2* 7:13 11:9 preferable flavor 11 9 preferable taste 17:3: 5:15 11:9 preferable taste 18* 2 stronger acidic taste 1:19* 18:2* 8:12 stronger acidic taste 1. 19* overall preferable 18:2* 3:17: 10:10 overall preferable 18* 2 *There is a significant difference with a significance level of 5%. *There is a significant difference with a significance level of 5%.

Example 29 Example 31 0223) A tuna filet for sandwiches was prepared by blend 0227. A noodle soup was prepared by mixing 250 ml of ing 150 g of a commercial canned tuna (oil-dipped tuna “Honkaeshi”, made by Higeta Shoyu Co., Ltd., 100 ml of flakes, made by Hagoromo Foods Corp.), 100 g of a com “Honzukuri Ichiban Dashi” Katsuo (made by Ajinomoto mercial mayonnaise (made by Ajinomoto Co., Inc.), 25g of Co., Inc.), 650 ml of a city water, 0.2 g of Sodium acetate, onion (chopped), 5g of a vinegar (a grain Vinegar, made by 0.8 g of MSG, 0.4 g of IN (sodium inosinate), 1.0 g of Mitsukan Co., Ltd.), 0.2 g of MSG (sodium L-glutamate), mannitol and 0.2 g of potassium chloride. As a control 0.05 g of IN (sodium inosinate), 0.4 g of sorbitol and 0.15 product, a noodle soup without the addition of MSG, IN, g of potassium chloride. As a control product, a tuna fillet Sorbitol and potassium chloride was prepared. without the addition of MSG, IN, Sorbitol and potassium chloride was prepared. 0228. With respect to the noodle soup of the present invention and the control product, the organoleptic evalua 0224. With respect to the tuna filet of the present inven tion by 20 taste-panelists was performed using a 2-point tion and the control product, the organoleptic evaluation by comparison method in various combinations. The results 20 taste-panelists was performed using a 2-point comparison appear in Table 63 and show that the noodle soup of the method in various combinations. The results appear in Table invention provides Significantly Suppressed "acidic taste' 61 and show that the tuna filet of the invention provides compared to the control product and the overall taste and Significantly Suppressed "acidic taste' compared to the con flavor were also improved. trol product and the Overall taste and flavor were also improved. TABLE 63 TABLE 61 Evaluation. Item Invention product Control Evaluation. Item Invention product Control preferable flavor 11 9 preferable taste 18* 2 preferable flavor 12 8 stronger acidic taste 1. 19* preferable taste 17: 3 overall preferable 18* 2 stronger acidic taste 2 18* overall preferable 17: 3 *There is a significant difference with a significance level of 5%. *There is a significant difference with a significance level of 5%. Example 32 Example 30 0229. Two kinds of cooked food of taros (sato-imo; i.e., boiled taros) were prepared using a recipe shown in Table 0225. A potato Salad was prepared according to the 64. Specifically, each Sample contained as an ingredient an following recipe (composition). Four-hundred grams of inoculum of (1) without microorganisms; (2) Bacillus Sub potatoes were heated under boiling conditions for 20 min tilis of 100 cells/g; or (3) Escherichia coli of 300 cells/g. utes, and allowed to cool. Then, 100 g of commercial These samples were then stored at 20° C. for 72 hours. The mayonnaise (made by Ajinomoto Co., Inc.), 50g of onion number of general living microorganisms in each Sample (chopped), 30 g of cucumber (fine Slices), 10g of a Vinegar were counted by Standard methods. The results appear in (a grain vinegar, made by Mitsukan Co., Ltd.), 1.0 g of Table 65. MSG, 0.4 g of IN (sodium inosinate), 1.5g of sorbitol and 0.3 g of potassium chloride were blended to prepare a potato 0230. As demonstrated in Table 65, the sample of without Salad of the present invention. As a control product, a potato microorganisms and the microorganism inoculated Samples salad without the addition of MSG, IN, Sorbitol and potas (both Bacillus subtilis and Escherichia coli), an increase in sium chloride was prepared. microorganism quantity was not observed in the Sample A (present inventive composition). In contrast, an increase in 0226. With respect to the potato salad of the present microorganism quantity was observed for all Samples in the invention and the control product, the organoleptic evalua tion by 20 taste-panelists was performed using a 2-point Sample B (control). comparison method in various combinations. The results 0231 Based on these results, it is understood that the appear in Table 62 and show that the potato salad of the food excellent in preservative quality can be provided by the invention provides Significantly Suppressed "acidic taste' present invention. US 2003/O198723 A1 Oct. 23, 2003 22

phate, a hydrate of monopotassium dihydrogenphosphate, TABLE 64 an anhydride of dipotassium monohydrogenphosphate, a hydrate of dipotassium monohydrogenphosphate, potassium Raw ingredients Sample A Sample B hydroxide, and potassium glutamate. Frozen taros (after being washed) 380 g 380 g 8. The Seasoning composition of claim 1, further com Seasoning Light-tasting soy sauce 15 15 prising a Sulfur-containing compound. solution Granulated Sugar 13 13 Sake 13 13 9. The Seasoning composition of claim 8, wherein the Table salt 2.2 2.2 Sulfur-containing compound is one or more Sulfur-contain “Honzukuri Ichiban Dashi Katsuo 3O 3O ing amino acids or Sulfur-containing peptides. Salad Keep-80 2 10. The seasoning composition of claim 8, wherein the Salad Keep-TEX* 2 Sorbitol O.3 Sulfur-containing compound is Selected from the group MSG 0.5 consisting of cysteine, a hydrochloride of cysteine, cystine, Potassium chloride O.2 methionine, a hydrolyzed protein, Y-glutamylcysteine, glu Disodium inosinate 7.5-hydrate O1 tathione, and a glutathione-containing yeast extract. “Aromate BC 0.5 11. The Seasoning composition of claim 8, wherein the water 262.8 268.4 weight ratio of the Sulfur-containing compound is 0.0001 to *Sodium acetate preparation containing polylysine O.1. 12. The Seasoning composition of claim 1, further com 0232) prising an acetate ion. 13. The Seasoning composition of claim 12, wherein the TABLE 65 acetate ion is in the form of acetic acid or a Salt. 14. The Seasoning composition of claim 12, wherein the kind of inoculated weight ratio of the acetate ion is 0.01 to 1.5. microorganism Sample Start 1 day 2nd day 3 day 15. The Seasoning composition of claim 12, wherein Said composition comprises, in a weight ratio, 2 to 50 of Sugar (1) without Sample Less than Less than Less then Less than microorgan- A. 1O 1O 1O 1O alcohol(s), 15 to 250 of glutamic acid, 1 to 50 of potassium isms Sample Less than 4.0 x 10' 7.0 x 10' and 0.2 to 20 of inosinic acid, relative to 100 of the acetate B 1O O. (2) Bacillus Sample 1.1 x 10° 8O 40 Less than Subtilis A. 1O 16. The Seasoning composition of claim 15, further com Sample 60 5.2 x 10 1.0 x 10 prising, in a weight ratio relative to 100 of the acetate ion, B 0.01 to 30 of a sulfur-containing compound. (3) Escherichia Sample 3.0 x 10° 1.6 x 10° Less than Less than 17. The Seasoning composition of claim 12, wherein the coli A. 1O 1O Sample 3.0 x 10° 6.2 x 10" 9.5 x 107 acetate ion is Sodium acetate or derived therefrom. B 18. The Seasoning composition of claim 17, wherein Said composition comprises, in a weight ratio, 2 to 20 of Sugar alcohol(s), 15 to 150 of glutamic acid, 2 to 20 of potassium 0233 Numerous modifications and variations on the and 0.2 to 10 of inosinic acid relative to 100 of the Sodium present invention are possible in light of the above teach acetate. ings. It is, therefore, to be understood that within the Scope 19. The seasoning composition of claim 18, further com of the accompanying claims, the invention may be practiced prising, in a weight ratio relative to 100 of the acetate ion, otherwise than as Specifically described herein. 0.01 to 30 of a sulfur-containing compound. What we claim is: 20. The Seasoning composition of claim 1, further com 1. A Seasoning composition comprising, in a weight ratio, prising, in a weight ratio relative to 100 based on the weight 0.01 to 0.5 of Sugar alcohol(s), 0.05 to 1.0 of glutamic acid, of a food or drink free from of the Seasoning composition or 0.001 to 0.2 of potassium and 0.0005 to 0.2 of inosinic acid ingredients thereof, 0.02 to 1.0 of an acetate ion. per 100 based on the weight of a food or drink free from of 21. The Seasoning composition of claim 1, wherein Said the Seasoning composition or ingredients thereof. potassium is in a weight ratio of 0.005 to 0.2 and said 2. The Seasoning composition of claim 1, wherein the inosinic acid is in a weight ratio of 0.001 to 0.2. glutamic acid is in the form of a Salt. 22. The Seasoning composition of claim 21, further com 3. The Seasoning composition of claim 1, wherein the prising, in a weight ratio relative to 100 based on the weight glutamic acid is Selected from the group consisting of of a food or drink free from of the Seasoning composition or L-glutamic acid, Sodium L-glutamate, potassium ingredients thereof, 0.05 to 1.5 of an acetate ion. L-glutamate, and calcium L-glutamate. 23. A food or drink comprising, in a weight ratio, 0.01 to 4. The Seasoning composition of claim 1, wherein the 0.5 of Sugar alcohol(s), 0.05 to 1.0 of glutamic acid, 0.001 inosinic acid is in the form of a Salt. to 0.2 of potassium, 0.0005 to 0.2 of inosinic acid, and 100 5. The Seasoning composition of claim 1, wherein the of a food or drink. Sodium inosinate, disodium inoSinate, potassium inoSinate, 24. The food or drink of claim 23, further comprising a calcium inosinate, and histidine inosinate. Sulfur-containing compound. 6. The Seasoning composition of claim 1, wherein the 25. The food or drink of claim 24, wherein the weight potassium is in the form of a Salt or a compound. ratio of the sulfur-containing compound relative to 100 of 7. The Seasoning composition of claim 1, wherein the the food or drink, is 0.0001 to 0.1. potassium is Selected from the group consisting of potassium 26. The food or drink of claim 23, further comprising an chloride, an anhydride of monopotassium dihydrogenphos acetate ion. US 2003/O198723 A1 Oct. 23, 2003 23

27. The food or drink of claim 26, wherein the weight food, a Japanese pre-cooked food, a Chinese food, a Western ratio of the acetate ion relative to 100 of the food or drink, food and a rice food. is 0.01 to 1.5. 36. The food or drink of claim 23, wherein the food is one 28. The food or drink of claim 26, which comprises, in a or more foods Selected from the group consisting of niku weight ratio, 2 to 50 of Sugar alcohol(s), 15 to 250 of jaga, chikuZen-ni, kara-age, pork cutlet, tamagoyaki, a glutamic acid, 1 to 50 of potassium and 0.2 to 20 of inosinic baked fish, chuka-don, chahan, mabo-dofu, happo-Sai, acid, relative to 100 of the acetate ion. gyoza, curry, beef Stew, white Stew, Steak Soup, Sauce, a 29. The food or drink of claim 26, which comprises, in a Seasoning Sauce, ketchup, a dressing, onigiri, and rice pilaf, weight ratio, 3 to 30 of Sugar alcohol(s), 22 to 220 of 37. A method comprising, adding a Seasoning composi glutamic acid, 3 to 30 of potassium and 0.3 to 15 of inosinic tion comprising, in a weight ratio, 0.01 to 0.5 of Sugar acid, relative to 100 of the acetate ion. alcohol(s), 0.05 to 1.0 of glutamic acid, 0.001 to 0.2 of 30. The food or drink of claim 26, which comprises, in a potassium and 0.0005 to 0.2 of inosinic acid based on a weight ratio, 2 to 20 of Sugar alcohol(s), 15 to 150 of weight of 100 of a food or drink free from of the seasoning glutamic acid, 2 to 20 of potassium and 0.2 to 10 of inoSinic composition or ingredients thereof, to a food or drink during acid, relative to 100 of Sodium acetate. the production thereof. 31. The food or drink of claim 26, further comprising a 38. The method of claim 37, wherein the seasoning Sulfur-containing compound. composition further comprises a Sulfur-containing com 32. The food or drink of claim 31, wherein the weight pound. ratio of the sulfur-containing compound relative to 100 of the food or drink, is 0.0001 to 0.1. 39. The method of claim 38, wherein the weight ratio of 33. The food or drink of claim 31, which comprises, in a the sulfur-containing compound relative to 100 of the food weight ratio, 0.01 to 30 of Sulfur-containing amino acid(s) or drink, is 0.0001 to 0.1. and/or Sulfur-containing peptide(s) in terms of a Sulfur 40. The method of claim 37, wherein the seasoning molecule relative to 100 of the acetate ion. composition further comprises an acetate ion. 34. The food or drink of claim 23, wherein the food is a 41. The method of claim 40, wherein the weight ratio of pre-cooked daily-food. the acetate ion relative to 100 of the food or drink, is 0.01 35. The food or drink of claim 23, wherein the food is one to 1.5. or more foods Selected from the group consisting of a Japanese cooked food, a Japanese boiled food, a deep-fried