SEASONING FULL OF BODY AND METHOD FOR PRODUCING THE SAME

• Main Authors: YOKOYAMA SADAJI, TARUMI SHOJI, FUKUI YUTAKA, TORII KAZUTOSHI, KAWAKITA SADAO
• Format: Patent
• Language: English
• Published: 23.10.2001
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a full-bodied seasoning having good flavor with a low salt concentration without having soybean sauce flavor and bitter taste by treating a raw seasoning material. SOLUTION: This seasoning full of body is obtained by acting a cereal malt to a seasoning raw material under a condition in which soy sauce yeast, spirit yeast and soy sauce lactic bacteria do not grow. This method for producing the full-bodied seasoning is to act the cereal malt to the raw seasoning material by keeping the concentration of alcohol and that of salt in unrefined lees at 3.5-6%v/v and 8-12%w/v, respectively, at 20-40 deg.C. As examples of the raw material, a protein-containing material and/or shochu (Japanese spirits distilled from sweet potatoes, rice, etc.)-distillation residue are cited.