JP2863687B

• Main Author: DOI KANJI
• Format: Patent
• Language: English
• Published: 03.03.1999
• Edition: 6
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE:To obtain a method for producing a seasoning liquid having KAREBUSHI (dried and fermented bonito)-like flavor in a short term without using inexpensive KAREBUSHI as a raw material. CONSTITUTION:ARABUSHI (dried bonito) is boiled to provide the boiled liquid. A bacterial strain (aspergillus repens MA0197) belonging to Aspergillus repens is inoculated into the boiled liquid and the bacterial strain is cultured for 5-10 days to provide the seasoning liquid having KAREBUSHI-like flavor. Thereby, a seasoning liquid having elegant and mild flavor nearly equivalent to flavor of KAREBUSHI can be produced in a short period and inexpensive bonito can be used as a raw material in place of expensive bonito. Thereby, seasoning liquid having KAREBUSHI-like aroma can be produced according to demand without being influenced by production amount of KAREBUSHI. The seasoning liquid is safe without damaging human body.