WO2005070231A1 - Procédé de production d'assaisonnement - Google Patents

Procédé de production d'assaisonnement Download PDF

Info

Publication number
WO2005070231A1
WO2005070231A1 PCT/JP2005/000822 JP2005000822W WO2005070231A1 WO 2005070231 A1 WO2005070231 A1 WO 2005070231A1 JP 2005000822 W JP2005000822 W JP 2005000822W WO 2005070231 A1 WO2005070231 A1 WO 2005070231A1
Authority
WO
WIPO (PCT)
Prior art keywords
koji
seasoning
moromi
weight
soy sauce
Prior art date
Application number
PCT/JP2005/000822
Other languages
English (en)
Japanese (ja)
Inventor
Seigo Sugawara
Daiki Ninomiya
Kyoko Koibuchi
Tomohiko Yamanaka
Naohiro Miyamura
Hideki Okamura
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 JP2005517290A priority Critical patent/JPWO2005070231A1/ja
Publication of WO2005070231A1 publication Critical patent/WO2005070231A1/fr

Links

Classifications

    • 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

Definitions

  • the present invention can impart umami and thickness without masking the flavor of each material when used in a method for producing a seasoning, particularly various seasonings such as processed foods, soup sauces, and pickles.
  • the present invention relates to a method for producing a seasoning. Background art
  • seasonings may be seasonings that are specific to a particular food, or may be seasonings that are incorporated into the recipe for that particular or special seasoning and form the basis of taste.
  • a basic seasoning is mainly composed of monosodium glutamate (MSG).
  • first taste refers to the taste of food and drink that is immediately felt in the oral cavity
  • aftertaste is the taste that remains on the tongue after swallowing the food and drink.
  • the content is the taste that is felt between the first taste and the aftertaste.
  • HVP plant protein hydrolyzate
  • Ajimochi Ajinomoto Co., Inc.
  • Koji'Aji Ajinomoto Co., Inc.
  • yeast extracts are known as a material that imparts thickness and swelling to the contents.However, depending on the amount of added yeast, there may be a slight off-flavor to processed foods depending on the amount of added yeast. May mask the flavor. Therefore, there has been a demand for a seasoning which has no yeast odor when used in processed foods, does not mask the taste and flavor of the material, and can impart thickness and umami to the contents.
  • the present invention provides a seasoning that can impart umami and thickness to the contents without masking the taste and flavor of the ingredients when used in various seasonings such as cooked foods, soup sauces, and pickles.
  • the purpose is to provide.
  • a solid koji was prepared using koji mold with puffed defatted soybean or a mixture of puffed defatted soybean and steamed defatted soybean.
  • the bacteriocin-producing lactic acid bacterium culture solution or the supernatant thereof is added during the koji making to make the koji, and then the obtained koji is 1.8 to 3.0 times the weight of the koji ( Weight) and a salt concentration of 13-17% by weight to form moromi, and then hydrolyze the moromi at 32-40 ° C for 11-19 days.
  • the present invention is as follows.
  • bacteriocin-producing lactate The koji is prepared by adding the bacterial culture or the supernatant thereof, and then the obtained koji is 1.8 to 3.0 times the weight of the koji (weight Amount of salt) After mixing with 13-17% by weight of saline to form moromi, the moromi is hydrolyzed at 32 to 40 ° C for 11 to 19 days.
  • a method for producing a soy sauce-like seasoning comprising adding 0.001 to 0.9% by weight of activated carbon and treating at 20 to 60 ° C for 15 minutes to 5 hours.
  • Nisin production? (5) The method according to (5), which is Lactococcus lactis AJ110212 (FERM BP-8552).
  • a seasoning that can be obtained by the production method according to (1) to (9) and can impart umami and thickness without masking the flavor of the material.
  • defatted soybeans obtained by subjecting defatted soybeans to high-temperature and high-pressure treatment with an eta-stroder or mixtures of expanded defatted soybeans and steamed defatted soybeans can be used.
  • the conditions for producing expanded defatted soybeans are not particularly limited, and for example, the method for producing expanded defatted soybeans described in JP-A-7-51022 can be used.
  • the mixing ratio of puffed defatted soybeans to steamed defatted soybeans is desirably from 10: 0 to 5: 5 by dry weight. If the content of steamed defatted soybeans exceeds 50%, it is not possible to obtain a seasoning liquid with sufficient umami and thickness.
  • a culture of lactic acid bacteria capable of producing bacteriocin, an antibacterial substance, and seed koji are mixed with the above-mentioned raw materials, and the mixture is incorporated into a culture bed.
  • Lactic acid bacterium culture solution should be 37-50% water after incorporation Adjust the amount added.
  • the bacteriocins produced by lactic acid bacteria include nisin, pediocin, saccharin, and nukasin. Among them, nisin is desirable because of its broad antibacterial spectrum.
  • the type of nisin produced by the lactic acid bacteria may be nisin A, nisin Z, or any of its analogs.
  • the lactic acid bacteria culture used has a high pacteriosin activity.
  • L. lactis AJI 10212 (FERM BP-8552) which produces nisin Z at a high level can be used.
  • A. oryzae and / or A. sojae can be used as in soy sauce.
  • the koji mold to be used is preferably one capable of highly decomposing a raw material protein into amino acids and peptides and imparting a strong umami and thickness to the resulting seasoning solution.
  • A. sojae AJ1 17552 (FERM P-19637) can be used.
  • the mixture of the raw material, the culture solution of lactic acid bacteria and the seed koji is cultured at 27 to 35 ° C, preferably 31 to 34, for 40 to 48 hours to obtain koji.
  • the culture temperature is 35 T: or more, the enzymatic activity required for decomposing the raw material protein becomes low, and a seasoning liquid having sufficient flavor and thickness cannot be obtained.
  • the temperature is lower than 26 ° C, the growth of Aspergillus becomes worse, and the enzyme required for the decomposition of the raw material protein cannot be obtained sufficiently, and a seasoning liquid having sufficient flavor and thickness cannot be obtained. It is important to keep the water content of koji from 35% to over.
  • the obtained koji is added to a salt solution of 1.8 to 3.0 times, preferably 2.0 to 2.7 times, more preferably 2.5 to 2.7 times per weight of the koji to form moromi. .
  • the concentration of the saline solution is adjusted to 13 to 17% by weight, more preferably 14 to 16% by weight.
  • a saturated saline solution that is, a saline solution of 20 to 23% is used as a preparation water, but in the present invention, the activity of proteolytic enzymes is improved by reducing the salt concentration of the saline solution, and the degradation of the raw material protein is enhanced.
  • a seasoning liquid having a sufficient umami and thickness can be obtained.
  • the salt concentration of the prepared water is lower than 13%, microorganisms such as Bacillus and Staphylococcus, which are not favorable in taste and flavor, will proliferate, resulting in an off-flavor to the seasoning liquid. .
  • the moromi is kept at 32 to 40 t, more preferably at 33 to 39 ° C, more preferably at 34 to 36, for 11 to 19 days, more preferably for 12 to 18 days. More preferably 13 to: 15 Perform fermentation for days. If the fermentation temperature is lower than 31 ° C, the protein components are not sufficiently decomposed, and the overall taste is weakened, making it impossible to obtain a seasoning liquid with sufficient flavor and thickness. If the temperature is higher than 41 ° C, the sugar contained in the moromi reacts with the amino acid, causing the seasoning liquid to have a browning odor and a burnt taste, thereby masking the thickness, which is an important function of the seasoning.
  • the same tendency is observed for the cultivation time. If the fermentation time is 10 days or less, the protein components are not sufficiently decomposed, the overall taste is weakened, and a seasoning liquid with sufficient flavor and thickness can be obtained. In addition, if the fermentation time is more than 20 days, the seasoning solution will have a brownish smell and burnt taste, masking the thickness, which is an important function of the seasoning solution, and have a sufficient umami and thickness. No liquid can be obtained.
  • the moromi after the fermentation is squeezed to remove the residue and obtain fresh fried.
  • activated carbon preferably 0.01-0.5% by weight
  • Activated carbon to be used is not particularly limited, but SD-V5 charcoal and SD-V6 charcoal (manufactured by Ajinomoto Fine Techno) can be used.
  • Activated carbon treatment removes undesired bean odor, and when used in processed foods such as noodle soup, grilled meat sauce, pickled liquid, and seasonings, other materials contained in those foods, such as various types of dasashi A moderate taste and thickness can be imparted without impairing the flavor and taste of the extract.
  • the activated carbon treatment conditions are not limited to the above conditions, and may be any conditions as long as the same function as the seasoning liquid obtained by the treatment under the above conditions can be obtained.
  • Activated charcoal-treated fried chicken is inactivated to deactivate enzymes and kill microorganisms.
  • Burning can be performed by a method usually used in soy sauce production, that is, batch sterilization using a jacket tank and continuous sterilization using a plate heat exchanger.
  • the sterilization can be carried out, for example, at 80 to 90 ° C for 30 minutes, or at 120 ° C for 10 to 30 seconds.
  • the sterilized raw fried product is filtered to remove the residue such as ori in the liquid and suspended matter, and obtain a clear seasoning liquid.
  • the filtration method and conditions are not particularly limited.
  • This seasoning liquid can be used as a liquid, or it can be dried as a powder by using a spray drier or vacuum drum drier.
  • the seasoning liquid obtained by the method of the present invention has weak brewing aroma such as soy sauce aroma and grain odor, has an umami taste, and has a strong thickness in the inside.
  • This seasoning has a versatility that can be widely used for various foods and drinks because of its weak brewing aroma and cereal odor.
  • the feature is that it has the effect of imparting thickness to food and drink and improving the taste quality, in other words, has the function of enhancing the taste.
  • the taste of soy sauce, soup stock, animal meat extract, and the like can be enhanced.
  • soups such as noodle soup
  • soy sauce ramen soup can be used in soy sauce ramen soup to enhance the flavor of soy sauce in the foreground, and to add richness of meat extract to the contents.
  • soy sauce ramen soup can be used in curry and pork bone ramen soup to enhance the richness of meat extract. You can do it.
  • seasoning itself has excellent heating stability. For this reason, for example, when used for foods that are heated or exposed to heat for a long time, such as retort-processed foods and stewed juice, a decrease in taste titer due to heating can be prevented.
  • the method used in the production or processing of various foods and beverages the method used by blending it with various liquid, granular, and powdered seasonings, and a part of the seasoning And the like.
  • the method of replacing and using a part of the seasoning for example, it can be used by replacing with a part of soy sauce, protein hydrolyzate, yeast extract and animal meat extract.
  • A. sojae AJ1 17552 (FERM P—19637) was mixed with caroten so as to become a raw material of 2 ⁇ 10 6 co / g and mixed.
  • the mixture was introduced into a koji koji making machine, and cultured for 45 hours while keeping the product temperature at 30 to 32 ° C.
  • 1500 g of the obtained koji and 4050 g of a salt concentration of 15.6% by weight salt solution were charged in a glass bottle.
  • the salt used was Nakuru M (manufactured by Naikai Salt Industry Co., Ltd.).
  • the glass bottle was placed in a thermostat and fermentation was performed at 35 ° C for 10 to 20 days.
  • the koji was stirred once a day to uniformly disperse the koji floating on the top.
  • After fermentation opening 10, 12, 14, 16, 18, 20 The residue was removed to obtain fresh fried.
  • 6 g of salt and 3 g of 95% alcohol (manufactured by Nippon Alcohol Industry Co., Ltd.) were added to 150 g of this fried fish, and then the fried fish was adjusted to pH 4.5 with a 6N hydrochloric acid solution, and SD-V6 charcoal (Ajinomoto Fine Co., Ltd.) was added.
  • 0.05 g was added, and the mixture was incubated at 20 ° C for 60 minutes. Then, the pH was adjusted to 5.1 with 40% NaOH, and the mixture was filtered with No. 2 and No.
  • the seasoning liquid decomposed for 12 to 18 days had a good taste and a sufficient thickness. Above all, the strongest thickness could be obtained by decomposing for 14 days. After 10 days of decomposition, the thickness of the contents was not sufficient, and even after 20 days of decomposition, the thickness was insufficient and the sensory rejection was obtained. However, since their sensory scores are close to the lower limit of acceptance, it is considered that ones that pass organoleptically even after decomposition for 11 days or 19 days can be obtained. Therefore, it was found that the decomposition time is preferably 11 to 19 days, preferably 12 to 18 days, and particularly preferably around 14 days.
  • GH (mg / dl) 1275 1335 1425 1410 1420 1430 Lactic acid (g / dl) 1.71 2.27 2.09 2.09
  • A. sojae AJl 17552 (FERM P—19637) 2 X l And then mixed.
  • the mixture was introduced into a koji-making machine, and cultured for 45 hours while keeping the product temperature at 30 to 32 ° C.
  • 189 g of the obtained koji and 511 g of a salt concentration of 15.6% by weight salt solution were charged in a glass bottle.
  • the salt used was Nakuru M (manufactured by Naikai Salt Industry Co., Ltd.).
  • the glass bottle was placed in a thermostat and fermentation was performed at 31-41 ° C for 14 days. During the fermentation, the mixture was stirred once a day to uniformly disperse the koji floating on the top.
  • the obtained clear fried fish was heated at 85 ° C for 30 minutes, and then left at 60 ° C for 24 hours to promote aggregation of the ori. Finally, the supernatant was obtained by centrifugation, and then filtered (0.45 ⁇ m, chromato disk (manufactured by Kurabo Industries)) to obtain a clear seasoning solution.
  • the seasoning liquid decomposed at 33 to 39 ° C. had a thickness in addition to umami in addition to umami. Above all, decomposition at 35 ° C gave the strongest thickness. At a decomposition of 31 ° C, the thickness was not sufficiently felt, and at a decomposition of 41 ° C, the browning smell and burnt taste were strong and the thickness was masked, and the sensory rejection was obtained. However, since their sensory scores are close to the lower limit of acceptance, it is considered that those that can pass organoleptically even at 32 ° C or 40 ° C can be obtained. Therefore, it was found that the decomposition temperature was preferably from 32 to 40 ° C, more preferably from 33 to 39 ° C, and particularly preferably around 35 ° C.
  • Puffed defatted soybeans require an extruder treatment, which increases production costs.
  • the raw material cost may be reduced by partially mixing the steamed defatted soybeans.
  • steamed defatted soybeans are shown by dry weight before steaming.
  • puffed defatted soybeans and steamed defatted soybeans with the mixing ratios shown in Table 3 were used.
  • TN Nitrogen
  • Lactic acid bacteria culture (g) 175 95 69 43 15 15 15 Table 4
  • the salt used was Nakuru M (manufactured by Naikai Salt Industry Co., Ltd.).
  • the glass bottle was placed in a thermostat and fermentation was performed at 35 ° C for 14 days. During the fermentation, the mixture was stirred once a day to uniformly disperse the koji floating on the top. After the completion of the fermentation, the residue was removed with a cloth to obtain fried fish.
  • Nitrogen (TN) analysis by Kjeldahl method glutamic acid concentration (GH mg / dl) measurement, organic acid analyzer (L-7000 (Hitachi Works) Lactate concentration measurement, pH measurement, and Brix. Measurement with a saccharimeter.
  • the seasoning liquid that was not treated with activated carbon had a strong bean odor. Depending on the application, the bean odor could impair the flavor of the food or seasoning.
  • Activated carbon treatment is known as a method for removing such off-flavors.
  • the seasoning liquid is treated with activated carbon, the flavor components are also removed together with the flavor, and there is a risk that the umami taste and thickness of the seasoning, which are the functions of the seasoning, may be impaired. Therefore, it was decided to determine the activated carbon treatment conditions that can remove the bean odor and have good umami and thickness that are the functions of the seasoning.
  • 60 kg of soybean soybeans 47 kg of culture solution (pH 6.3) of L. lactis AJ110212 (FERM BP-8552) is put into a mixer (Mazellar (manufactured by Industrial Machinery Co., Ltd.)) and mixed well. Then, spores of A. sojae AJ11755 2 (FERM P-19637) were further added to the raw material so as to become a raw material of 2 ⁇ 10 6 co / g!] And mixed. The mixture was introduced into a koji machine, and cultured for 45 hours while maintaining the temperature at 30 to 32 ° C. 40 kg of the obtained koji and 108 kg of a salt concentration of 15.6% by weight salt solution were charged into a jacketed tank.
  • the salt used was Nakuru M (manufactured by Naikai Salt Industry Co., Ltd.). Warm water was circulated through the jacket to heat the moromi, and fermentation was carried out at 35 ° C for 14 days. During the fermentation, the mixture was stirred once a day to uniformly disperse the koji floating on the top. The residue was removed with a cloth after the completion of fermentation to obtain fresh fried food. 40 g of salt and 20 g of 95% anocol (manufactured by Nippon Alcohol Industry Co., Ltd.) were added to 1 L of this fried chicken, and the fried chicken was adjusted to pH 4.5 with a 6N hydrochloric acid solution.
  • the thickness of the untreated product was set to 5 points, and if it was less than 3 points, the thickness was insufficient, and the processing conditions were unsuitable.Three to five points had a sufficient thickness. This indicates that the processing conditions are appropriate.
  • ⁇ and ⁇ indicate that the content thickness remained and the bean odor was removed, and among them, ⁇ indicates the most preferable condition.
  • X indicates failure.
  • the thickness of the content which is the function of the seasoning, decreased with an increase in the amount of activated carbon, an increase in the temperature, and an increase in the treatment time. This time the sensory rating was 3 points or more.
  • the treatment conditions were as follows: activated carbon (SD-V6 charcoal) 0.011% to 0.03%, and then added at 20 ° C to 30 ° C for 60 to 180 minutes Conditions for inking, or activated carbon (SD-V6 charcoal) 0.05% to 0.1% Additive force 0 and incubation at 20 to 30 ° C for 30 to 180 minutes, activated charcoal (SD-V6 charcoal) The conditions were 0.5% addition and incubation at 60 ° C for 15 minutes. With the least amount of activated carbon (SD-V6 coal) added, the thickness is the strongest when 0.01% is added. Therefore, the addition amount should be lower than 0.01% and the treatment time should be longer than 180 minutes. It is also possible.
  • activated carbon (SD-V6 charcoal) may be treated for 5 hours at 20 ° C with 0.001% additional force ⁇ .
  • the treatment conditions are 60 ° C and 15 minutes, the sensory score is highest at 4.9 points when 0.5% activated carbon (SD-V6 coal) is added, and drops to 2.8 points when 1.0% is added. Therefore, the upper limit of addition of activated carbon is considered to be 0.9%.
  • the activated carbon treatment conditions are as follows: add 0.001-0.9% of activated carbon, incubate at 20-60 ° C for 15 minutes-5 hours, preferably add 0.01-0.5% of activated carbon. It was found that the conditions for incubating and incubating at 20-60 ° C for 15 minutes to 3 hours were good.
  • the salt used was Nakuru M (manufactured by Naikai Salt Industry Co., Ltd.). Warm water was circulated through the jacket to warm the moromi, and fermentation was performed at 35 ° C for 14 days. During the fermentation, the mixture was stirred once a day to uniformly disperse the koji floating on the top. The residue was removed with a cloth after the completion of fermentation to obtain fresh fried food. To 1 L of the fried chicken was added 40 g of salt and 2 Og of 95% anochol (manufactured by Nippon Alcohol Industry Co., Ltd.), and the fried chicken was adjusted to pH 4.5 with a 6N hydrochloric acid solution.
  • the seasoning obtained from the present invention was added to the soy sauce and soup stock reduced from the control recipe, and the seasoning obtained from the present invention was added. . Therefore, the seasoning obtained in the present invention can impart a medium thickness without masking soy sauce and dashi flavor of noodle soup, and can be used as a substitute for soy sauce and dashi to improve the quality of noodle soup. It is possible to contribute. Also, in other soup sauces using soy sauce and soup, such as udon soup and oden soup, it is possible to enhance the richness of dashi and the flavor of soup by using the seasoning obtained by the present invention. is there.
  • Example 6 The effect when the seasoning liquid according to the present invention used in Example 6 was used for sauce of grilled meat was examined.
  • the soy sauce category 10% and the pork extract category 20% were reduced in weight, and the seasoning solution according to the present invention, the commercially available soybean 'enzyme-decomposed wheat enzyme, and the commercially available yeast extract were replaced with the yakiniku.
  • a sauce was made.
  • the savor of soy sauce, the richness of the pork extract, and the spiciness were evaluated in each sauce of the grilled meat, and it was examined whether or not a sensory superior to the grilled meat sauce of the control recipe could be obtained.
  • Table 10 shows the results.
  • the grilled meat sauce made by adding the seasoning obtained by the present invention to the soy sauce and pork extract categories reduced from the control recipe showed a higher potency in the richness of the pork extract than the grilled meat sauce of the control recipe. Also, the sensory balance was good. Therefore, by using the seasoning obtained in the present invention as a substitute for soy sauce and pork extract, it is possible to contribute to improving the quality of the grilled meat sauce.
  • the pork extract may be replaced with beef extract or chicken extract, and the effect of increasing the richness of the extract can also be obtained in the sauce of grilled meat.
  • products using these extracts such as ramen soup and curry roux, it is possible to use the seasonings obtained in the present invention instead of the extracts to enhance the richness of the extracts. Table 9
  • Example 6 With respect to the seasonings according to the present invention described in Example 6, a comparison of retort resistance with various seasonings was performed.
  • Various seasonings used in the experiments other than the seasoning according to the present invention are commercially available concentrated soy sauce, fermented seasoning, brewer's yeast extract, baker's yeast extract, beef extract, and onion extract.
  • the retort conditions were TYPE-RCS-80 / 10RSPGX-FAM (manufactured by Hisaka Seisakusho) and the sterilization temperature was 126 ° C and the F value was 9.3.
  • the sensory evaluation was carried out in a simple solution system, and the concentration was adjusted to 0.5% pure extract, 1.0% salt concentration, and pH 5.1 during eating.
  • the evaluation of retort resistance was made by comparing the thickness titer before retort and the titer after retort.
  • Table 11 shows the results.
  • the thickness was reduced by the retort treatment, but the seasoning liquid according to the present invention had a higher relative titer after retorting than other seasonings. Therefore, the seasoning liquid according to the present invention can be used for foods that are heated or exposed to heat for a long time, such as retort and stewed juice.
  • the seasoning of the present invention imparts umami and thickness to the inside without masking the flavor and taste of the brewing aroma peculiar to soy sauce and the material with low cereal odor, and also has excellent heat stability. It is included in foods and drinks, spices and various extracts, etc., and has the function of adding thickness, so that soups such as noodle soup, grilled meat sauce, pickles, pickles, etc. It can be widely used for various seasonings and processed foods. Therefore, the present invention is extremely useful industrially, particularly in the food field.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

La présente invention a trait à un procédé de production d'assaisonnement de type sauce de soja comprenant la préparation d'un solide de conversion d'amidon en sucre appelé koji à l'aide de fèves de soja gonflées et déshuilées comme ingrédient principal avec de la moisissure de koji, l'ajout d'un milieu de culture liquide de bactérie lactique produisant de la bactériocine ou d'un surnageant de celle-ci dans l'étape de préparation de koji, suivie du mélange de koji obtenue avec une solution aqueuse de chlorure de sodium pour obtenir un mélange appelé moromi, ensuite la décomposition de mélange moromi dans des conditions spécifiques, suite à la décomposition le pressage de mélange moromi et la transformation de tofou frit appelé nama-age par l'ajout de charbon actif au mélange.
PCT/JP2005/000822 2004-01-21 2005-01-18 Procédé de production d'assaisonnement WO2005070231A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2005517290A JPWO2005070231A1 (ja) 2004-01-21 2005-01-18 調味料の製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2004-012799 2004-01-21
JP2004012799 2004-01-21

Publications (1)

Publication Number Publication Date
WO2005070231A1 true WO2005070231A1 (fr) 2005-08-04

Family

ID=34805356

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2005/000822 WO2005070231A1 (fr) 2004-01-21 2005-01-18 Procédé de production d'assaisonnement

Country Status (3)

Country Link
JP (1) JPWO2005070231A1 (fr)
CN (1) CN100500028C (fr)
WO (1) WO2005070231A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016503305A (ja) * 2013-07-23 2016-02-04 シージェイ チェイルジェダン コーポレイションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ 天然中性風味調味素材の製造方法
JP2019004754A (ja) * 2017-06-23 2019-01-17 サントリーホールディングス株式会社 ノンアルコールのビールテイスト飲料
CN110419701A (zh) * 2019-08-19 2019-11-08 上海应用技术大学 一种方便即食崇明金瓜丝的生产方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113397149A (zh) * 2021-06-18 2021-09-17 佛山市海天(高明)调味食品有限公司 一种降低酱油原油沉淀的方法

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59192064A (ja) * 1983-04-14 1984-10-31 Fukuokaken Shoyu Jozo Kyodo Kumiai 火入▲せつ▼の少ない醤油諸味の製造法
JPS6374481A (ja) * 1987-09-08 1988-04-04 Yamasa Shoyu Co Ltd 麹の製造法
JPH0670713A (ja) * 1992-08-26 1994-03-15 Otsuka Chem Co Ltd 活性炭による醤油の脱色処理方法
JPH0779733A (ja) * 1993-09-13 1995-03-28 Ajinomoto Co Inc 膨化処理醸造原料の製麹方法
JPH0779734A (ja) * 1993-09-13 1995-03-28 Ajinomoto Co Inc 膨化処理した醸造原料の製麹方法
JPH10174563A (ja) * 1996-12-18 1998-06-30 Ajinomoto Co Inc 新規調味料の製造法
JPH11146767A (ja) * 1997-11-17 1999-06-02 Ajinomoto Co Inc 調味料素材の製造法
JP2002330715A (ja) * 2001-05-08 2002-11-19 Yamaya Communications:Kk 麹の製造方法
JP2002369678A (ja) * 2001-06-14 2002-12-24 Yamaya Communications:Kk 麹の雑菌阻止方法
JP2004187561A (ja) * 2002-12-10 2004-07-08 Ajinomoto Co Inc 麺つゆ

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59192064A (ja) * 1983-04-14 1984-10-31 Fukuokaken Shoyu Jozo Kyodo Kumiai 火入▲せつ▼の少ない醤油諸味の製造法
JPS6374481A (ja) * 1987-09-08 1988-04-04 Yamasa Shoyu Co Ltd 麹の製造法
JPH0670713A (ja) * 1992-08-26 1994-03-15 Otsuka Chem Co Ltd 活性炭による醤油の脱色処理方法
JPH0779733A (ja) * 1993-09-13 1995-03-28 Ajinomoto Co Inc 膨化処理醸造原料の製麹方法
JPH0779734A (ja) * 1993-09-13 1995-03-28 Ajinomoto Co Inc 膨化処理した醸造原料の製麹方法
JPH10174563A (ja) * 1996-12-18 1998-06-30 Ajinomoto Co Inc 新規調味料の製造法
JPH11146767A (ja) * 1997-11-17 1999-06-02 Ajinomoto Co Inc 調味料素材の製造法
JP2002330715A (ja) * 2001-05-08 2002-11-19 Yamaya Communications:Kk 麹の製造方法
JP2002369678A (ja) * 2001-06-14 2002-12-24 Yamaya Communications:Kk 麹の雑菌阻止方法
JP2004187561A (ja) * 2002-12-10 2004-07-08 Ajinomoto Co Inc 麺つゆ

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016503305A (ja) * 2013-07-23 2016-02-04 シージェイ チェイルジェダン コーポレイションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ 天然中性風味調味素材の製造方法
JP2019004754A (ja) * 2017-06-23 2019-01-17 サントリーホールディングス株式会社 ノンアルコールのビールテイスト飲料
CN110419701A (zh) * 2019-08-19 2019-11-08 上海应用技术大学 一种方便即食崇明金瓜丝的生产方法

Also Published As

Publication number Publication date
JPWO2005070231A1 (ja) 2007-09-06
CN1909801A (zh) 2007-02-07
CN100500028C (zh) 2009-06-17

Similar Documents

Publication Publication Date Title
TWI556750B (zh) 用於製備作為天然調味劑製備原料之imp發酵液或麩胺酸發酵液的方法
US6838100B2 (en) Cultured protein hydrolysate
US7718209B2 (en) Low-salt soy sauce
KR100971010B1 (ko) 멸치액젓 농축물을 이용한 ｍｓｇ 대체용 조미료 조성물 및그 제조방법
US8173185B2 (en) Fermented soy sauce with less soy sauce flavor and process for producing the same
TWI520686B (zh) 天然中性調味劑之備製方法
KR100947908B1 (ko) 장류 발효를 활용한 감칠맛이 증강된 효소분해형 천연조미료의 제조 방법 및 그에 따라 제조된 천연조미료
US6759068B2 (en) Onion and garlic biohydrolysates and their use as natural flavorings
JP2005304493A (ja) 新規食品素材の製造方法
KR20170061960A (ko) 불고기용 소스의 제조방법
EP1491098B1 (fr) Procede de production d'un assaisonnement de base a usages multiples et utilisation dudit assaisonnement
WO2005070231A1 (fr) Procédé de production d'assaisonnement
KR101147146B1 (ko) 참깨간장의 제조방법
KR100879378B1 (ko) 농후감과 감칠맛이 증가된 식품
JP2004275098A (ja) 飲食品の味質改善方法
JP3834774B2 (ja) 魚介類を素材とした発酵調味料
JP5025362B2 (ja) 風味改良剤
JP5041276B2 (ja) 醤油、その製造方法、及びこれによる醤油加工品。
US20050202122A1 (en) Food material including much gamma-aminobutyric acid and method of manufacturing the same
EP1308097B1 (fr) Methode d'assaisonnement d'aliments
JP4140515B2 (ja) 調味料及びその製造法
US20090264518A1 (en) Liquid koji and quick-brewed miso-like food
JPH01257440A (ja) 大豆ペースト含有食品
US20050260300A1 (en) Method of the production of novel food material
JP5215518B2 (ja) 酵素分解物及びその製造方法

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NA NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LT LU MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 2005517290

Country of ref document: JP

WWE Wipo information: entry into national phase

Ref document number: 200580002710.7

Country of ref document: CN

122 Ep: pct application non-entry in european phase