Novel fermented seasoning composition

• Main Authors: TAKANO YASUKO, KUMAGAI TAKESHI, NAGASAWA ATSUSHI, OKUHAMA HIDENORI, OGAWA SHINGO, TAKANO SHIGENORI, ARAKI JUNYA, SANO HIROYUKI, HIRANUMA MIZUKI
• Format: Patent
• Language: Chinese; English
• Published: 05.02.2019
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The present invention enhances the material sense (the fresh sensation of the flavor and/or mouthfeel (texture) characteristic of the main ingredient) of a refrigerated food product or frozen food product that has been cooled and refrigerated or frozen after being heated and cooked. The present invention addresses the problem of providing an agent for tenderizing meat, etc., masking the raw odor of soy milk, masking the odor of vegetable proteins, enhancing the sense of stimulation from spices, improving cacao flavor, minimizing the odor from photodegradation of milk or soy milk, improving milkiness, improving the grain flavor of miso, masking fish odor, masking meat odor, improving fruitiness, or masking fermented-soybean odors. The problem is overcome by using a ferment (lactobacillus/yeast ferment) of milk whey or soy milk produced using lactobacillus and yeast. The lactobacillus/yeast ferment is preferably obtained by using yeast to perform further fermentation on a lactobacillus ferment of milk whey or s