Chemical seasonings - kagakuchoumiryo

Japanese: 化学調味料 - かがくちょうみりょう

A type of artificial seasoning, which is an industrial production of natural umami components. Currently, most are produced by fermentation using microorganisms. Traditionally, chemical seasonings have included monosodium glutamate, which was discovered in 1908 by Kikunae Ikeda from the umami of kelp, as well as succinic acid and sodium succinate. In recent years, nucleic acid seasonings have also been used, including sodium 5'-inosinate, which was discovered in 1912 by Shintaro Kodama as the umami component of bonito flakes, and sodium 5'-guanylate, which was discovered in 1985 by Akira Kuninaka and others from the umami of shiitake mushrooms. Many commercially available chemical seasonings are compound seasonings that combine these two to enhance the synergistic effect on taste.

Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information

Japanese:

人工調味料の一種で，天然のうまみ成分を工業的に生産したもの。現在は微生物を利用する発酵生産が多い。従来用いられてきた化学調味料としては，1908年池田菊苗によりこんぶのうまみから発見されたグルタミン酸ソーダをはじめコハク酸，コハク酸ソーダがあるが，近年核酸系調味料として，12年小玉新太郎によりかつお節のうまみ成分として発見された5′-イノシン酸ソーダと，60年国中明らによりしいたけのうまみから認められた5′-グアニル酸ソーダも用いられている。市販の化学調味料は，この両者を混合して味覚上の相乗効果を高めた複合調味料が多い。

出典　ブリタニカ国際大百科事典小項目事典ブリタニカ国際大百科事典小項目事典について　情報

<<: Scientific management - scientific management

>>: Price elasticity of demand