CN1976597A - Liquid seasoning and process for producing the same - Google Patents
Liquid seasoning and process for producing the same Download PDFInfo
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- CN1976597A CN1976597A CNA2004800433055A CN200480043305A CN1976597A CN 1976597 A CN1976597 A CN 1976597A CN A2004800433055 A CNA2004800433055 A CN A2004800433055A CN 200480043305 A CN200480043305 A CN 200480043305A CN 1976597 A CN1976597 A CN 1976597A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Fodder In General (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
It is intended to provide a novel high-quality liquid seasoning which has lessened unpleasant smells (fishy smell, fermentation smell, etc.) characteristic to fish sauces and yet shows an improved taste and a favorable body compared with the existing fish sauces. This liquid seasoning contains a fermented seasoning liquor obtained by fermenting one or more materials selected from the group consisting of cereals, marine algae, vegetables and fruits, a fish sauce and an alcoholic drink. In the case of using a fermented seasoning liquor obtained by fermenting cereals including millets, a fish sauce and shochu (distilled spirit) as the starting materials for the liquid seasoning as described above, for example, it is preferable that the content of the fermented seasoning liquor is from 20 to 45% by weight, the content of the fish sauce is from 20 to 45% by weight and the content of the shochu is from 15 to 35% by weight (sum: 100% by weight).
Description
Technical field
The present invention relates to liquid seasoning and manufacture method thereof.
In more detail, relate to the distinctive smelling of fish or mutton of petis flavor and fermented flavour etc. not the smell of smelling good decrease and have the high-quality novel liquid seasoning of delicious food and strong taste more than in the past petis.
Background technology
The delicious flavoring of tradition that petis is to use fish Jie class to make.Petis presents a kind of complexity and deep strong delicious food, is that is using all over the world at the center with Southeast Asia.
Summary of the invention
But present situation is for the fermented flavour of the not smelling good that has the peculiar smelling of fish or mutton of fish Jie class flavor in the petis and produced by the breeding of microorganism etc. when ripe etc., and the Japanese is difficult to accept, and can not be extensive use of by daily.
In addition, when for example using petis as the flavoring of chafing dish separately, delicious composition is defined in the composition from fish Jie class, easily become can't be in harmonious proportion, the taste of balanced differences, be difficult to obtain delicious food after the so-called maturation and strong taste etc.
Therefore, the inventor etc. for obtain the distinctive smelling of fish or mutton of petis flavor and fermented flavour etc. not the smell of smelling good reduce and have the novel liquid seasoning of delicious food and strong taste more than in the past petis, further investigate, found that it is the very effective method that can solve above-mentioned problem that fermentation baste that petis, fermented cereal etc. is obtained and drinks mix.
The smell reduction and the ratio petis in the past of smelling good do not have the high-quality novel liquid seasoning and the manufacture method thereof of delicious more and strong taste to the object of the present invention is to provide distinctive smelling of fish or mutton flavor of petis and fermented flavour etc.
In order to reach above-mentioned purpose, described method of the present invention is as described below.
The 1st invention is characterized in that for a kind of liquid seasoning, contains fermentation baste, petis and drinks.
The 2nd invention is characterized in that for a kind of liquid seasoning, contains fermentation baste, petis and drinks, and described fermentation baste is by one or more the fermenting raw materials that is selected from cereal, sea grass class, greengrocery, the fruits is obtained.
The 3rd invention is characterized in that for a kind of liquid seasoning, contains fermentation baste, petis and drinks, and described fermentation baste is to obtain by making the cereal beyond confused flour beetle, confused flour beetle or containing the song fermentation that obtains the cereal of confused flour beetle.
The 4th invention is the 1st, 2 or 3 liquid seasoning, it is characterized in that drinks is a sweetener wine.
The 5th invention is for a kind of liquid seasoning, it is characterized in that containing song fermentation that making of 20～45 weight % obtain and the fermentation baste that obtains, the petis of 20～45 weight %, the liquor (adding up to 100 weight %) of 15～35 weight % from the cereal that contains confused flour beetle.
The 6th invention is the liquid seasoning of the 3rd invention or the 5th invention, it is characterized in that the cereal that contains confused flour beetle is brown rice (brown rice), red rice (red rice), black rice (black rice), naked barley, Semen setariae, glutinous millet, barnyard grass, Job's tears.
The 7th invention is a kind of manufacture method of liquid seasoning, it is characterized in that, make be selected from cereal, sea grass class, greengrocery, the fruits one or more fermenting raw materials and make the fermentation baste, mix according to should ferment baste and petis, drinks of different order.
The fermentation baste that uses among the present invention for example can make by making one or more the fermenting raw materials that is selected from cereal, sea grass class, greengrocery, the fruits.
When using cereal, can obtain by making the cereal beyond confused flour beetle, confused flour beetle or containing the song fermentation that obtains the cereal of confused flour beetle as the raw material of fermentation baste.
" confused flour beetle " term in this specification and claims is meant rice (comprising rice, red rice, black rice, brown rice etc.) and wheat (comprising barley, wheat, naked barley, rye, oat, glutinous wheat) cereal (cereal) in addition.
As confused flour beetle, for example can list beans, sesames etc. such as millet (also comprising Semen setariae etc.), millet (comprising glutinous millet etc.), barnyard grass, Job's tears, buckwheat, amaranth, lamb's-quarters paddy (quinua is also referred to as quinoa), corn, red bean (also comprising big grain red bean) or soybean.
" sea grass class " term in this specification and claims for example typically refers to undaria pinnitafida, sea-tangle, sheep dwell dish, Hai Yun etc., but also uses as the generalized concept that comprises fabricated products such as sea sedge.
" greengrocery " term in this specification and claims is meant the general name of eating something rare or cooking the edible draft crop in back, specifically can list garlic, carrot, burdock, cucumber, purple perilla, lotus root, celery, lettuce, wild cabbage etc., but be not limited to these.
As " fruits " in this specification and claims, for example can list apple, persimmon, banana, pineapple, strawberry, grape, mountain grape, satsuma mandarin, stauntonvine, Kiwi berry, fig, wild strawberry, peach, red bayberry, plum, blueberry, Rubus corchorifolius, orange, eight the first day of the lunar month, bitter orange, orange, she gives mandarin orange, cumquat, shaddock, kabosu (a kind of citrus), grapefruit, Pon mandarin orange, lemon, bitter orange etc., but is not limited to these.
It is the flavoring that raw material is made the soy sauce shape that " petis " term in this specification and claims typically refers to fish or fish Jie class, but also as comprising the generalized concept of meats such as the chicken beyond fish or the fish Jie class, pork, beef as the flavoring of part of raw materials manufacturing is used.
Fish or fish Jie class as the concrete raw material of petis for example can list sardine, saury, salmon, mackerel, porgy, Shi, tuna, oceanic bonito, Gui, Salmon, shrimp etc., but be not particularly limited in these.
" drinks " term in this specification and the claim is except the common beverage that contains ethanol, also as containing sweetener wine (being blended in the wine that has squeezed dregs after brewageing in the glutinous rice after liquor, the boiling song), using with the broad concept of salt sweetener wine (adding salt in sweetener wine).
Object lesson as drinks, can list liquor, Ryukyu's liquor, Janpanese sake, Chinese wine (for example liquor, yellow rice wine (comprising Shaoxing rice wine), fruit wine (fruit wine), steep in wine and medicinal liquor etc.), brandy, whiskey, grape wine etc., but be not particularly limited in these.
When for example using fermentation baste, petis and liquor that the cereal fermentation will contain confused flour beetle obtains as the mixed material of liquid seasoning of the present invention, the baste that preferably ferments is that 20～45 weight %, petis are that 20～45 weight %, liquor are 15～35 weight % (adding up to 100 weight %).
The fermentation baste is during less than 20 weight %, and is then thin out, therefore not preferred from the fragrance of cereal, strong taste; When surpassing 45 weight %, then the taste from cereal is strong excessively, becomes the taste of balanced differences, and is therefore not preferred.
Petis is during less than 20 weight %, and is then thin out, therefore not preferred from the fragrance of petis, strong taste; When surpassing 45 weight %, then the taste from fish Jie class is strong excessively, becomes the taste of balanced differences, and the stink of easy residual petis, and is therefore not preferred.
Liquor is during less than 15 weight %, and the fragrance of then ferment baste and petis, strong taste become and be difficult to infiltrate in the material of dish, and the stink of petis is residual easily, and is therefore not preferred; Surpass at 35% o'clock, fragrance, the strong taste of then ferment baste and petis are thin out, become the taste of balanced differences, and the fragrant and sweet flavor grow of ethanol, and be therefore not preferred.
In addition, flavoring of the present invention can also suitably add hot flavorings, water, salt, liquid quelite, edible oil and fat, acid flavoring, carbohydrate, sweet taste material, spices, thickener, emulsifying agent, natural perfume material, natural colorant etc. except above-mentioned each composition.
As hot flavorings, can list capsicum, pepper, garlic, mountain, sesame, mustard, nutmeg, nutmeg dry hide, fennel, cardamom, allspice, coriander, cloves, Salvia japonica, thyme, sweet basil (Basil), basyleave, celery, purple perilla, Chinese cassia tree, ginger, onion, turmeric (turmeric) or its handled thing (chili oil, oleo-resins etc.) etc.
As liquid quelite, can list the fruit juice of vinegar, soy sauce, sweetener wine, sweetener wine formula flavoring, citrus etc.
As edible oil and fat, can list salad oil, rapeseed oil, sesame wet goods.
As acid flavoring, can list citric acid, malic acid, other is from acid flavoring of natural material etc.
As carbohydrate and sweet taste material, can list granulated sugar, maltose, other is from material of natural material etc.
As spices, can list various soup juice, extract class, other is from spices of natural material etc.
As thickener, can list agar, other is from thickener of natural material etc.
As emulsifying agent, can list yolk, other is from emulsifying agent of natural material etc.
Various dish such as the liquid seasoning that obtains according to the present invention can be preferred for noodle prepared from buckwheat, Noodle, chafing dish, prepare food, water juice, other seasoning with flavoring etc. at various bubble Noodles condiment juice, Canton style roast pork condiment juice.
(a) according to the present invention, by mixed culture fermentation baste, petis and drinks, can obtain the distinctive smelling of fish or mutton of petis flavor or fermented flavour etc. not the smell of smelling good decrease and have the high-quality novel liquid seasoning of fragrance and strong taste more than in the past petis.
(b) liquid seasoning of the liquor (adding up to 100 weight %) of the petis of the fermentation baste that obtains, 20～45 weight %, 15～35 weight % for contain the song fermentation that making of 20～45 weight % obtain from the cereal that contains confused flour beetle, at the distinctive smelling of fish or mutton of petis flavor or fermented flavour etc. when the smell of smelling good disappears, obtained soft fragrant and sweet flavor, delicious composition from fish Jie class is not only arranged, and cereal when ripe delicious food and strong taste also can disperse in whole mouthful, kept extraordinary balance.
The specific embodiment
The present invention is described by the following examples, but the present invention is not limited thereto.
[embodiment 1]
(is the fermentation baste of raw material with brown rice)
After being immersed in the brown rice of washing in a pan in the water, boiling.To wherein adding the aequum salt of (for example being about 8.5 weight %), after the cooling, add aspergillus and carry out koji with respect to brown rice.In the gained song, add and make its one time fermentation (diastatic fermentation) in the entry.Then, after adding unartificial yeast and lactic acid bacteria make its secondary fermentation, filter solid constituent.Fermentation time comprises once and is about 90 days with secondary that fermentation temperature is maintained at about 30 degree.At last, the gained liquid component is carried out sterilization treatment, obtain the baste that ferments.
This constituent analysis the results are shown in the table 1.
Table 1
| The composition of every 100g | Test method | |
| Energy | 80kcal | - |
| Moisture | 75.0g | 105 ℃ of constant weight seasonings |
| Protein | 0.5g | Kjeldahl |
| Lipid | 0g | The ether extraction method |
| Carbohydrate | 16.3g | - |
| Ash content | 8.2g | Ashing method |
| Ethanol | 4.4g | Gas chromatography |
| Sodium | 3200mg | The atom absorption photometry |
| Salt part (Na conversion) | 8.1g | |
| pH | 3.6 | Glass electrode method |
| (free amino acid) isoleucine leucine lysine methionine phenylalanine threonine valine arginine histidine alanine aspartic acid glutamic acid glycine proline serine | 3mg 6mg 6mg 2mg 5mg 3mg 9mg 11mg 2mg 32mg 30mg 312mg 26mg 7mg 4mg | Utilize amino-acid analyzer to record |
Analyze: juridical person's food product environment is checked association
As shown in Table 1, the fermentation baste that with brown rice is raw material is when containing nutrients such as protein, carbohydrate, and also containing is 15 seed amino acids of representative with glutamic acid as delicious composition.
(with the cereal that contains confused flour beetle fermentation baste) as raw material
Similarly handle with the situation of above-mentioned brown rice, will contain the cereal that is mixed with the confused flour beetle of red rice, black rice, naked barley, Semen setariae, glutinous millet, barnyard grass, Job's tears with required mixing ratio is raw material, obtains the baste that ferments.When it is carried out constituent analysis, identical with the fermentation baste that with brown rice is raw material, when containing nutrients such as protein, carbohydrate, also contain several amino acids.
(manufacturing of target liquid seasoning)
Fermentation baste, the petis (trade name " コ Network デ one Le A ", Block レ Star シ Application グ Off エ バ one Co., Ltd. produce) of 41 weight portions and the liquor mixing of 19 weight portions with the cereal by containing confused flour beetle of the fermentation baste that is obtained by brown rice of 20 weight portions, 20 weight portions obtains obtain the target liquid seasoning.In addition, liquor uses the liquor be mixed with 3 kinds of rice liquors, wheat liquor, vinasse liquor.
(sense test: fragrance)
With the liquid seasoning that as above obtains as embodiment 1, with petis (trade name " コ Network デ one Le A ", Block レ Star シ Application グ Off エ バ one Co., Ltd. produce) as a comparative example 2.By 30 professional persons their fragrance (stink of petis) is carried out the sense test.It the results are shown in the table 2.
The fragrance of table 2: embodiment 1 (liquid seasoning), comparative example 1 (only being petis) is than changeing
| Evaluation criterion | Number |
| The stink of embodiment 1 imperceptible petis, comparative example 1 have the stink of petis | 23 |
| Embodiment 1 is difficult to feel the stink of petis, the stink that comparative example 1 has petis | 5 |
| All feel the stink of petis | 2 |
As shown in Table 2, compare with comparative example 1, the distinctive smelling of fish or mutton flavor of the almost imperceptible petis of the liquid seasoning of embodiment 1, fermented flavour etc. are the smell of smelling good not.Meanwhile, also feel fragrant and sweet flavor.
(sense test: delicious, strong taste)
As shown in table 3, for embodiment 1 and comparative example 1, will as the fermentation baste of the mixed material of liquid seasoning, liquor respectively as a comparative example 2, comparative example 3.The fermentation baste uses and is mixed with the mixing ratio of 1: 1 (weight ratio) with brown rice as the baste of raw material with the cereal that the contains confused flour beetle baste as the baste of raw material.
And then, as shown in table 3, in as the petis of the mixed material of aqueous baste, fermentation baste, liquor, select two kinds and mix, with the gained material respectively as a comparative example 4, comparative example 5, comparative example 6.Mixed proportion is 1: 1 (weight ratio).
Table 3
| Mixed material | |||
| Petis | The fermentation baste | Liquor | |
| Embodiment 1 | ○ | ○ | ○ |
| Comparative example 1 | ○ | - | - |
| Comparative example 2 | - | ○ | - |
| Comparative example 3 | - | - | ○ |
| Comparative example 4 | ○ | ○ | - |
| Comparative example 5 | - | ○ | ○ |
| Comparative example 6 | ○ | - | ○ |
By 30 professional persons each baste of the embodiment that as above obtains and comparative example is carried out the sense test.Test method for respect to 100 milliliters as assorted chafing dish with the soup juice of making (obtaining) by sea-tangle, add the baste of 5 milliliters of each comparative examples, estimate its delicious food and strong taste.In addition, as blank, use the soup juice that does not add liquid seasoning to compare.
It the results are shown in table 4～table 10.
The taste of table 4: embodiment 1 (liquid seasoning), blank (not adding baste) relatively
| Evaluation to delicious and strong taste | Number |
| Delicious food and the strong taste that can confirm embodiment 1 are better | 28 |
| Delicious food and the strong taste that can confirm embodiment 1 are good slightly | 1 |
| Which side is all bad | 1 |
| Can confirm that blank delicious food and strong taste are good slightly | 0 |
| Can confirm that blank delicious food and strong taste are better | 0 |
The taste of table 5: embodiment 1 (liquid seasoning), comparative example 1 (only petis) relatively
| Evaluation to delicious and strong taste | Number |
| Delicious food and the strong taste that can confirm embodiment 1 are better | 23 |
| Delicious food and the strong taste that can confirm embodiment 1 are good slightly | 2 |
| Which side is all bad | 3 |
| Delicious food and the strong taste that can confirm comparative example 1 are good slightly | 1 |
| Delicious food and the strong taste that can confirm comparative example 1 are better | 1 |
The taste of table 6: embodiment 1 (liquid seasoning), comparative example 2 (baste only ferments) relatively
| Evaluation to delicious and strong taste | Number |
| Delicious food and the strong taste that can confirm embodiment 1 are better | 24 |
| Delicious food and the strong taste that can confirm embodiment 1 are good slightly | 1 |
| Which side is all bad | 4 |
| Delicious food and the strong taste that can confirm comparative example 2 are good slightly | 0 |
| Delicious food and the strong taste that can confirm comparative example 2 are better | 1 |
The taste of table 7: embodiment 1 (liquid seasoning), comparative example 3 (only liquor) relatively
| Evaluation to delicious and strong taste | Number |
| Delicious food and the strong taste that can confirm embodiment 1 are better | 28 |
| Delicious food and the strong taste that can confirm embodiment 1 are good slightly | 1 |
| Which side is all bad | 1 |
| Delicious food and the strong taste that can confirm comparative example 3 are good slightly | 0 |
| Delicious food and the strong taste that can confirm comparative example 3 are better | 0 |
The taste of table 8: embodiment 1 (liquid seasoning), comparative example 4 (mixture of petis and fermentation baste) relatively
| Evaluation to delicious and strong taste | Number |
| Delicious food and the strong taste that can confirm embodiment 1 are better | 17 |
| Delicious food and the strong taste that can confirm embodiment 1 are good slightly | 2 |
| Which side is all bad | 7 |
| Delicious food and the strong taste that can confirm comparative example 4 are good slightly | 1 |
| Delicious food and the strong taste that can confirm comparative example 4 are better | 3 |
The taste of table 9: embodiment 1 (liquid seasoning), comparative example 5 (mixture of fermentation baste and liquor) relatively
| Evaluation to delicious and strong taste | Number |
| Delicious food and the strong taste that can confirm embodiment 1 are better | 20 |
| Delicious food and the strong taste that can confirm embodiment 1 are good slightly | 2 |
| Which side is all bad | 5 |
| Delicious food and the strong taste that can confirm comparative example 5 are good slightly | 2 |
| Delicious food and the strong taste that can confirm comparative example 5 are better | 1 |
The taste of table 10: embodiment 1 (liquid seasoning), comparative example 6 (mixture of petis and liquor) relatively
| Evaluation to delicious and strong taste | Number |
| Delicious food and the strong taste that can confirm embodiment 1 are better | 19 |
| Delicious food and the strong taste that can confirm embodiment 1 are good slightly | 2 |
| Which side is all bad | 7 |
| Delicious food and the strong taste that can confirm comparative example 6 are good slightly | 1 |
| Delicious food and the strong taste that can confirm comparative example 6 are better | 1 |
From the result of table 4～table 10 as can be known, the flavoring of embodiment 1 is compared with fermentation baste, petis, each independent thing of liquor or the material of therefrom selecting to obtain after two kinds of mixing, and delicious, strong taste is all especially excellent.
Particularly, liquid seasoning for present embodiment, at the distinctive smelling of fish or mutton of petis flavor or fermented flavour etc. when the smell of smelling good disappears, obtained soft fragrant and sweet flavor, not only have flavor component from fish Jie class,, and when keeping in the mouth, fragrance when cereal is ripe and strong taste also can disperse in whole mouthful, kept extraordinary balance.
In addition, the term that uses in this specification and express and to be used for describing, unqualified, can be and above-mentioned term, express equal term, expression.
As mentioned above, according to the present invention, by mixed culture fermentation baste, petis, drinks, can access the distinctive smelling of fish or mutton of petis flavor or fermented flavour etc. not the smell of smelling good decrease and have the high-quality novel liquid seasoning of and strong taste more delicious more than petis in the past.
The liquid seasoning of fermentation baste, 20～45 weight % petis and 15～35 weight % liquors (adding up to 100 weight %) that obtain for contain the song fermentation that 20～45 weight % will obtain from the cereal that contains confused flour beetle, at the distinctive smelling of fish or mutton of petis flavor or fermented flavour etc. when the smell of smelling good does not decrease, obtained soft fragrant and sweet flavor, delicious composition from fish Jie class is not only arranged, and cereal when ripe fragrance and strong taste also can disperse in whole mouthful, kept extraordinary balance.
Claims (7)
1, a kind of liquid seasoning is characterized in that, it contains fermentation baste, petis and drinks.
2, a kind of liquid seasoning is characterized in that, it contains the fermentation baste, and petis and drinks, described fermentation baste obtain one or more the fermenting raw materials that is selected from cereal, sea grass class, greengrocery, the fruits.
3, a kind of liquid seasoning is characterized in that, it contains the fermentation baste, and petis and drinks, described fermentation baste make the cereal beyond confused flour beetle, confused flour beetle or contain the song fermentation that obtains the cereal of confused flour beetle and obtain.
As each described liquid seasoning of claim 1～3, it is characterized in that 4, drinks is a sweetener wine.
5, a kind of liquid seasoning, it is characterized in that, it contains song fermentation that making of 20～45 weight % obtain and the fermentation baste that obtains, the petis of 20～45 weight % and the liquor of 15～35 weight % from the cereal that contains confused flour beetle, and adds up to 100 weight %.
As claim 3 or 5 described liquid seasonings, it is characterized in that 6, the cereal that contains confused flour beetle is brown rice, red rice, black rice, naked barley, Semen setariae, glutinous millet, barnyard grass, Job's tears.
7, a kind of manufacture method of aqueous baste, it is characterized in that, make be selected from cereal, sea grass class, greengrocery, the fruits one or more fermenting raw materials and make the fermentation baste, mix according to should ferment baste and petis, drinks of different order.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2004/008229 WO2005120253A1 (en) | 2004-06-11 | 2004-06-11 | Liquid seasoning and process for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1976597A true CN1976597A (en) | 2007-06-06 |
| CN1976597B CN1976597B (en) | 2010-04-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2004800433055A Expired - Lifetime CN1976597B (en) | 2004-06-11 | 2004-06-11 | Liquid seasoning and process for producing the same |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPWO2005120253A1 (en) |
| KR (1) | KR101114888B1 (en) |
| CN (1) | CN1976597B (en) |
| HK (1) | HK1103947A1 (en) |
| WO (1) | WO2005120253A1 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101124974B (en) * | 2007-09-12 | 2010-08-11 | 李国忠 | Method for preparing flavoring juice |
| CN101909465A (en) * | 2007-12-26 | 2010-12-08 | 龟甲万株式会社 | Process for producing soy sauce using gelatinized brown rice as starch material |
| CN106174371A (en) * | 2016-07-27 | 2016-12-07 | 宁夏红山河食品股份有限公司 | A kind of Islamic spicy hot pot flavouring agent and preparation method thereof |
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| CN108112962A (en) * | 2017-11-30 | 2018-06-05 | 新津兴义镇鱼儿香中餐馆 | Hawthorn alec |
| CN108112961A (en) * | 2017-11-30 | 2018-06-05 | 新津兴义镇鱼儿香中餐馆 | A kind of Rosa roxburghii Tratt flavor alec |
| CN115103606A (en) * | 2020-05-01 | 2022-09-23 | 华万喜株式会社 | Liquid fermented seasoning and its preparation method |
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| KR102319918B1 (en) * | 2021-04-14 | 2021-11-02 | 주식회사 유비무환 | Laminated snacks made with laver and whitebait with excellent taste and high customer satisfaction |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57177669A (en) * | 1981-04-24 | 1982-11-01 | Sato Shokuhin Kogyo Kk | Koji-containing alcoholic seasoning powder and its preparation |
| JP3531715B2 (en) * | 1997-03-31 | 2004-05-31 | 宝ホールディングス株式会社 | Complex seasonings |
| JP4790143B2 (en) * | 2000-04-06 | 2011-10-12 | キリン協和フーズ株式会社 | Method for removing off-flavor from food and deodorant |
| JP4430812B2 (en) * | 2000-12-15 | 2010-03-10 | 天野実業株式会社 | Method for producing fermented seasoning |
| JP3671968B2 (en) * | 2003-02-28 | 2005-07-13 | ベストアメニティ株式会社 | Liquid seasoning and method for producing the same |
-
2004
- 2004-06-11 CN CN2004800433055A patent/CN1976597B/en not_active Expired - Lifetime
- 2004-06-11 JP JP2006514385A patent/JPWO2005120253A1/en active Pending
- 2004-06-11 KR KR1020067026217A patent/KR101114888B1/en active IP Right Grant
- 2004-06-11 WO PCT/JP2004/008229 patent/WO2005120253A1/en active Application Filing
-
2007
- 2007-11-15 HK HK07112482.3A patent/HK1103947A1/en unknown
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101124974B (en) * | 2007-09-12 | 2010-08-11 | 李国忠 | Method for preparing flavoring juice |
| CN101909465A (en) * | 2007-12-26 | 2010-12-08 | 龟甲万株式会社 | Process for producing soy sauce using gelatinized brown rice as starch material |
| CN101909465B (en) * | 2007-12-26 | 2014-01-29 | 龟甲万株式会社 | Process for producing soy sauce using gelatinized brown rice as starch material |
| CN106174371A (en) * | 2016-07-27 | 2016-12-07 | 宁夏红山河食品股份有限公司 | A kind of Islamic spicy hot pot flavouring agent and preparation method thereof |
| CN106262591A (en) * | 2016-08-11 | 2017-01-04 | 宁夏红山河食品股份有限公司 | A kind of Islamic Fried Shrimps in Hot Spicy Sauce flavouring agent and preparation method thereof |
| CN108095038A (en) * | 2017-11-30 | 2018-06-01 | 新津兴义镇鱼儿香中餐馆 | Sour pineapple alec |
| CN108112962A (en) * | 2017-11-30 | 2018-06-05 | 新津兴义镇鱼儿香中餐馆 | Hawthorn alec |
| CN108112961A (en) * | 2017-11-30 | 2018-06-05 | 新津兴义镇鱼儿香中餐馆 | A kind of Rosa roxburghii Tratt flavor alec |
| CN115103606A (en) * | 2020-05-01 | 2022-09-23 | 华万喜株式会社 | Liquid fermented seasoning and its preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101114888B1 (en) | 2012-03-06 |
| WO2005120253A1 (en) | 2005-12-22 |
| CN1976597B (en) | 2010-04-28 |
| JPWO2005120253A1 (en) | 2008-04-03 |
| KR20070019769A (en) | 2007-02-15 |
| HK1103947A1 (en) | 2008-01-04 |
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