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Method of producing seasoning

A manufacturing method and seasoning technology, which is applied in the field of seasoning manufacturing, can solve the problems of not being able to impart a strong taste and not cover up, and achieve the effect of excellent heating stability

Inactive Publication Date: 2009-06-17
AJINOMOTO CO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] On the other hand, although a method of producing a protease hydrolyzate-based seasoning that can effectively utilize the taste of raw materials without masking is disclosed (Patent Document 4), it is not possible to impart the richness of the middle taste by this method.

Method used

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Examples

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Embodiment 1

[0041] The research of embodiment 1 decomposition time

[0042] 60Kg expanded defatted soybeans, 47Kg L.lactis AJ110212 (FERM BP-8552) culture solution (pH6.3) was dropped into a mixer (mazelar (manufactured by Industrial Machinery Co., Ltd.)) and fully mixed, then A.sojaeAJ117552 ( FERM P-19637) spores were mixed to make 2×10 6 pieces / g of raw materials. Put the above mixture into a ventilated koji making machine, and cultivate it for 45 hours while keeping the product temperature at 30-32°C. 1,500 g of the obtained koji and 4,050 g of salt water having a salt concentration of 15.6% by weight were put into a glass bottle. As salt, NaCl M (manufactured by Naikai Salt Industry Co., Ltd.) was used. Put the glass bottle into a constant temperature tank, and carry out fermentation at 35° C. for 10 to 20 days. In addition, stir once a day during fermentation to evenly disperse the koji floating on the top. After 10, 12, 14, 16, 18, and 20 days from the start of fermentation, s...

Embodiment 2

[0049] The research of embodiment 2 decomposition temperature

[0050] 60Kg expanded defatted soybeans, 47Kg L.lactis AJ110212 (FERM BP-8552) culture solution (pH6.3) was dropped into a mixer (mazelar (manufactured by Industrial Machinery Co., Ltd.)) and fully mixed, then A.sojaeAJ117552 ( FERM P-19637) spores were mixed to make 2×10 6 pieces / g of raw materials. Put the above mixture into a ventilated koji making machine, and cultivate it for 45 hours while keeping the product temperature at 30-32°C. 189 g of the obtained koji and 511 g of salt water having a salt concentration of 15.6% by weight were put into a glass bottle. As salt, NaCl M (manufactured by Naikai Salt Industry Co., Ltd.) was used. Put the glass bottle into a constant temperature tank, and ferment for 14 days at 31-41°C. In addition, stir once a day during fermentation to evenly disperse the koji floating on the top. After the fermentation is over, the residue is removed with a filter cloth to obtain raw...

Embodiment 3

[0057] Example 3 Research on the Proportion of Cooked Defatted Soybeans

[0058]The puffed defatted soybeans cost a manufacturing cost because they are processed in an extruder. It is possible to reduce the cost of raw materials by blending a part of steamed defatted soybeans. This time, the raw materials of puffed defatted soybeans and cooked defatted soybeans were studied in the dry weight ratio of 10:0, 8:2, 6:4, 5:5, 4:6, 3:7, 0:10. However, cooked defatted soybeans are expressed by dry weight before cooking. In fact, after adding the lactic acid bacteria culture solution (pH6.3) of L.lactis AJ110212 (FERM BP-8552) in the expanded defatted soybeans and the cooking defatted soybeans of the mixing ratio shown in Table 3, add A.sojaeAJ117552 (FERM P-19637 ) spores, making it a 2×10 6 pieces / g of raw materials. 300 g of the mixture was put into koji respectively, and koji making was carried out for 43 hours while keeping the product temperature at 30-32°C. 540 g of salt w...

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Abstract

A soy sauce-like seasoning is produced by a method comprising, in the process of producing a soy sauce-like seasoning by preparing solid koji with the use of swollen and defatted soybeans as the main material together with koji mold, adding a liquid culture medium of a bacteriocin-producing lactic acid bacterium or a supernatant thereof in the koji-making step to thereby prepare koji, then blending the obtained koji with an aqueous solution of sodium chloride to give moromi, then decomposing the moromi under specific conditions, after the completion of the decomposition, pressing the moromi and then treating the thus obtained nama-age by adding active carbon thereto.

Description

technical field [0001] The present invention relates to a method for producing seasonings, in particular, when used in various seasonings such as processed foods, sauces, condiments (tsuyu tares), pickles, etc., which can impart delicious taste without masking the flavor of each raw material, How to make rich seasoning. Background technique [0002] Due to diversification of dietary life, various foods and seasonings for these foods are being developed. Some of these seasonings are specific food-specific seasonings, and some are incorporated into the formula of these specific and special seasonings to form taste (in this specification, "taste" refers to the ingredients contained in food) A substance that causes a sense of taste, "taste" refers to a basic seasoning that causes a sense of taste. Conventionally, as such a basic seasoning, "delicious seasoning" containing monosodium glutamate (MSG) as a main component has been used. However, in the process of diversification ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L1/238A23L27/50
Inventor 菅原诚吾二宫大记鲤渕恭子山中智彦宫村直宏冈村英喜
Owner AJINOMOTO CO INC
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