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Liquid concentrate for seasoning, wood piece usable as fermentation index for seasoning, kit for manufacturing seasoning, method for manufacturing seasoning, seasoning, and thickened seasoning

A manufacturing method and technology of seasonings, which are applied in food ingredients as odor improvers, food ingredients as taste improvers, climate change adaptation, etc., can solve the problems of consumer palatability, different flavors, poor yeast growth, etc.

Pending Publication Date: 2020-06-12
KIKKOMAN CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] However, in the production of reconstituted soy sauce, raw soy sauce is used instead of salt water in the koji making process, resulting in poor growth of yeast in soy sauce mash, and alcoholic fermentation of soy sauce mash becomes slow, so the obtained reconstituted soy sauce is not as good as thick mouth. Common soy sauce, such as soy sauce, has a different flavor, which affects the palatability of consumers

Method used

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  • Liquid concentrate for seasoning, wood piece usable as fermentation index for seasoning, kit for manufacturing seasoning, method for manufacturing seasoning, seasoning, and thickened seasoning
  • Liquid concentrate for seasoning, wood piece usable as fermentation index for seasoning, kit for manufacturing seasoning, method for manufacturing seasoning, seasoning, and thickened seasoning
  • Liquid concentrate for seasoning, wood piece usable as fermentation index for seasoning, kit for manufacturing seasoning, method for manufacturing seasoning, seasoning, and thickened seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0365] [1. Various methods]

[0366] 1-1. Determination method of reducing sugar

[0367] The content of reducing sugar in the stock solution for seasoning and liquid seasoning can be measured as the content of direct reducing sugar by the method described in the document "Japanese Agriculture and Forestry Standards for Soy Sauce" (pronounced by the Ministry of Agriculture, Forestry and Fisheries of Japan).

[0368] 1-2. Determination method of ethanol

[0369] The ethanol content in the stock solution for seasonings and liquid seasonings was measured by GC-FID under the following conditions according to a conventional method.

[0370]

[0371] Measuring device: GC-2014AF (manufactured by Shimadzu Corporation)

[0372] Column: porapack q (80-100mesh) (manufactured by GL Sciences, Inc.)

[0373] Injection port temperature: 230°C

[0374] Temperature condition: hold at 155°C (7 minutes)

[0375] Carrier gas: nitrogen

[0376] Column flow: 20mL / min

[0377] Detector temp...

Embodiment 2

[0475] [1. Evaluation of sinkability and floatability of wood chips]

[0476] 1-1: Evaluation of sedimentation properties of wood chips in stock solution for seasoning

[0477] (1) Manufacturing method of stock solution for seasoning

[0478] Inoculate into a 6:4 mixture of cooked whole soybeans and cracked roasted wheat Aspergillus sojae The kind of koji was prepared according to conventional methods for 43 hours to obtain soy sauce koji.

[0479] Add 100 parts by mass of the obtained soy sauce koji to 116 parts by mass of salt water (salt concentration 25% (w / v)), then add soy sauce lactic acid bacteria (Tetragenococcus halophilus), and stir at 15 to 25° C. Lactic acid fermentation was carried out for 20 days in a conventional method. Solid-liquid separation is performed on the soy sauce mash after lactic acid fermentation, and the liquid juice is treated with a UF membrane to obtain a stock solution for seasoning with a specific gravity (g / ml) of 1.207.

[0480] (2) Ho...

Embodiment 3

[0537] [1. Evaluation of the influence of the color number of the seasoning on the observation of wood chips used as an index for fermentation]

[0538] 1-1. Preparation of liquid seasonings 8-12

[0539] Dilute commercially available soy sauce "Kyushu さしみあまくち" (manufactured by Kikkoman Co., Ltd.) with water to adjust the color number to No. 5 (liquid seasoning 8), No. 10 (liquid seasoning 9), and No. 15 (liquid seasoning 10 ), No. 20 (Liquid Seasoning 11) and No. 30 (Liquid Seasoning 12).

[0540] 1-2: Discrimination evaluation of wood chips

[0541] Pour 8 to 12 150ml of liquid seasoning into a 150ml table top bottle (manufactured by Daiichi Glass Co., Ltd.), and settle 3 bottles. The volume described in 5-1 above is 1cm 3 fir tree slices 1 . For the settled wood chips, visually observe the container containing the seasoning from a fixed observation point. If all the wood chips can be distinguished, then the evaluation is "○", if 1 to 2 wood chips can be distinguished, th...

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Abstract

The first purpose of the present invention is to provide: a liquid concentrate for a seasoning, said liquid concentrate being usable in easily performing yeast fermentation even at home so as to givea highly preferable seasoning with a rich aroma; a fermentation control index; a set of members including the liquid concentrate and the index; and a method for manufacturing a seasoning. The second purpose of the present invention is to provide a seasoning which sustains the inherent flavor of soy sauce and yet has a fruity aroma scarcely noticeable in conventional soy sauces. The first purpose can be achieved by: a liquid concentrate for a seasoning, said liquid concentrate having a reducing sugar content of 4.5 wt% or more and an ethanol content of 1.5 wt% or less; a compressed wood piece characterized by having a volume less than 20 cm3; a kit for manufacturing a seasoning, said kit including the liquid concentrate, the wood piece, a yeast-containing solution and a container for yeastfermentation; and a method for manufacturing a seasoning with the use of the kit. The second purpose can be achieved by a soy sauce, a soy sauce-like seasoning, etc., containing ethyl octanoate and / orethyl decanoate.

Description

technical field [0001] The present invention relates to a stock solution for seasonings useful as stock solutions of seasonings such as soy sauce and soy sauce-like seasoning. The present invention relates to wood chips used as an index for carrying out yeast fermentation at the time of seasoning production. The present invention relates to a kit and a manufacturing method for the simple manufacture of seasonings. The present invention relates to seasonings with excellent aroma. The present invention relates to a thick seasoning having umami taste and excellent aroma. Background technique [0002] In the case of this brewing method, soy sauce can be produced by, for example, inoculating a mixture of protein materials such as heat-denatured soybeans and starchy materials such as wheat gelatinized by heating and culturing them with koji containing koji. Making koji to obtain soy sauce koji, then adding the obtained soy sauce koji into salt water, carrying out lactic acid fe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/00
CPCA23L27/50A23V2002/00A23V2200/15A23V2200/16
Inventor 片山弘国武友里花田洋一藤森谅大久保和真元岛克宏
Owner KIKKOMAN CORP
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