Abstract
The present paper reports on the effective application of the ternary synergism. Results were as follows.
(1) When two or more kinds of α-amino acids are added to the medium containing monosodium L-glutamate and paratable 5'-nucleotides, a distinctive improvement of the palatable taste is recognized. In case of two or more kinds of α-amino acids, the ternary synergism occurs as algebraic sum of the activation.
(2) Glutamic and aspartic acids in the seasoning or food can be employed as the substitute of monosodium L-glutamate and monosodium L-aspartate.
(3) As the substitute of the palatable 5'-nucleotides, the compounds obtained by the hydrolysis of ribonucleic acid with 5'-phosphodiesterase or by the sinthesis, or the natural substance such as dried sardine, dried bonito and the like, are usable.
(4) By the application of the ternary synergism, a lot of new application of α-amino acids, such as the development of new product, quality improvement of food (seasoning, beverage), and cost reduction, became possible.
