JPS6019979B2 - Salt-free flavor seasoning manufacturing method - Google Patents

Description

[Detailed Description of the Invention] The average Japanese person intakes about 1 liter of salt per day.
A bottom made of O is considered appropriate.

In particular, in diseases such as arteriosclerosis, there is a need for even greater reduction in salt content, but the flavor seasonings used contain salt in the seasoning itself, and using seasonings containing that salt, Furthermore, since salt is used during cooking, there is a tendency for the salt content to be too high. In particular, since flavor seasonings contain various flavor components, it is easy to be confused by them and make mistakes in the amount of salt added during cooking, making it difficult to maintain the desired salt content. Therefore, the present invention aims to produce a salt-free flavor seasoning that does not contain any salt, and when the flavor seasoning produced by the present invention is completely salt-free, salt is added during cooking. Since it is possible to suppress the amount of food to a desired level, it is possible to produce foods that are as desired from both a health standpoint and a flavor standpoint. In the present invention, maize sugar is added to an aqueous solution of soy sauce koji, and the enzymes in the soy sauce koji convert it into glucose and fructose. The aim is to utilize glucose produced by the process and fructose also produced by enzymes. Although fructose is suitable as a flavor seasoning, fructose has not been used due to its high price, but if the fructose produced in the above process is used,
Since there is no need for special production means, there is no need to use expensive fructose, making it economically effective. Other seasoning raw materials are further added to the intermediate product obtained as described above, such as chemical seasoning raw materials such as sodium glutamate and nucleic acid-based seasoning raw materials, and animal or vegetable seasoning raw materials such as bonito flakes. Powder of shiitake mushrooms or their extracts are mixed into the above-mentioned intermediate products, and the enzymes in the soy sauce malt harmonize the flavors of these seasoning ingredients.

Since the flavor seasoning produced in this way is salt-free, the finished food contains only the salt added during cooking. Therefore, the salt content is as desired, which is beneficial for health, and the flavor seasoning can be obtained at a relatively low cost. The presence of a small amount of salt does not pose a major problem, so there is no problem in mixing soy sauce raw water with the raw soy sauce koji.

Example: Add 120 ml of water to 5 ml of soy sauce malt and leave it for 5 hours at a temperature of 5 yC. Add 10 ml of maize sugar to 135 ml of the hazel solution, and add 1 ml of water at a temperature of 5,530 yC. If you leave it for a while, the wisteria sugar will be converted by the enzymes in the koji juice.
Combined with the sugar produced from soy sauce koji, it accounts for 58% as straight sugar.
You can get 195 units of sugar solution.

Add 195% of this koji juice invert sugar solution, 22% of dried bonito extract, and 70% of sodium glutamate. By adding bamboo and thoroughly mixing the ingredients, the enzymes in the koji juice ripened the mixed raw materials, which were then dried to obtain the desired product. The component analysis values are as follows. Straight sugar52.
7% Total nitrogen 5.8% Salt 0% Moisture 2.8%
Yield: 21 The above product can be conveniently used by turning it into powder or into granules.

Claims (1)

[Claims] 1. Sucrose is added to an aqueous solution of soy sauce koji, the sucrose is converted by the enzymes in the soy sauce koji, and chemical seasonings and seasoning ingredients of animal and vegetable origin are mixed with this, and the enzymes in the soy sauce koji convert the flavor of the seasoning ingredients. A salt-free flavor seasoning manufacturing method that harmonizes the taste.