Patent ID: 7887868
Filing Date: 2011-02-15
Classification: A23L,A61K

Abstract:
1. A liquid seasoning, comprising: (A) 3.55% by weight or less of sodium ion; (B) 0.5 to 3.6% by weight of potassium ion; and (C) 0.05 to 20% by weight of at least one polyphenol selected from the group consisting of catechin, epicatechin, gallocatechin, epigallocatechin, rutin, quercitrin, isoquercitrin, quercetin, myricitrin, myricetin, daizein, daizin, glycitein, glycitin, genistein, genistin, hesperidin, methylhesperidin, neohesperidin, hesperetin, naringin, naringenin, prunin, astragalin, kaempferol, apiin, apigenin, delphinidin, delphin, nasunin, peonidin, peonin, petunin, peonidin, malvidin, malvin, enin, cyanidin, leucocyanidin, cyanin, chrysanthemin, keracyanin, idein, mecocyanin, pelargonidin, and callistephin, or an acetylated product of said polyphenol, a malonylated product of said polyphenol, a methylated product of said polyphenol, or a sugar-binding product in which one or more sugar molecules selected from the group consisting of glucose, rhamnose, galactose, rutinose, neohesperidose, and apiosyl glucose are bound to one molecule of said polyphenol via a covalent bond, wherein the pH of the liquid seasoning is from 3 to 6.5.