JPS55153579A - Deodorization or improvement in smell of liquid flavor - Google Patents

Deodorization or improvement in smell of liquid flavor

Info

Publication number
JPS55153579A
JPS55153579A JP6083879A JP6083879A JPS55153579A JP S55153579 A JPS55153579 A JP S55153579A JP 6083879 A JP6083879 A JP 6083879A JP 6083879 A JP6083879 A JP 6083879A JP S55153579 A JPS55153579 A JP S55153579A
Authority
JP
Japan
Prior art keywords
koji
added
flavor
smell
soysauce
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP6083879A
Other languages
Japanese (ja)
Inventor
Eiichi Fujita
Takeyoshi Ao
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP6083879A priority Critical patent/JPS55153579A/en
Publication of JPS55153579A publication Critical patent/JPS55153579A/en
Pending legal-status Critical Current

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Abstract

PURPOSE: Roasted 'koji' (rice malt) is added, when a liquid flavor is produced, or to the product after the operations and they are stood for a certain time to remove strange odors and improve the smell of the flavor.
CONSTITUTION: While a liquid flavor such as soysauce, "moromi" (unrefined soysauce), amino acids, soup stock or the like is produced, or to the product after the production operations, is added a fresh koji, preferably moderately roasted koji. Then, they are mixed and stood for a certain time to deodorize or improve the smell. The joji added to the flavor is required to be fresh or obtained by roasting a joji stored without deterioration on a hot iron until it is tined in yellowish brown and the amount to be added is 1W15wt/vol%. In an example, unrefined soysauce (Moromi) which begins to evalve strange odor is combined with a roasted koji in a proportion of 1W15wt% based on 1kg of the moromi and they are stood at room temperature or under heating for 5 days, resulting in complete deodorization to give a product with the same grade of quality as that from normal fresh koji.
COPYRIGHT: (C)1980,JPO&Japio
JP6083879A 1979-05-16 1979-05-16 Deodorization or improvement in smell of liquid flavor Pending JPS55153579A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP6083879A JPS55153579A (en) 1979-05-16 1979-05-16 Deodorization or improvement in smell of liquid flavor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6083879A JPS55153579A (en) 1979-05-16 1979-05-16 Deodorization or improvement in smell of liquid flavor

Publications (1)

Publication Number Publication Date
JPS55153579A true JPS55153579A (en) 1980-11-29

Family

ID=13153893

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6083879A Pending JPS55153579A (en) 1979-05-16 1979-05-16 Deodorization or improvement in smell of liquid flavor

Country Status (1)

Country Link
JP (1) JPS55153579A (en)

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