PRODUCTION OF THICK SEASONING LIQUID

• Main Authors: OKAYASU MAKOTO, YUASA KATSUMI
• Format: Patent
• Language: English
• Published: 16.04.1993
• 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

PURPOSE:To prevent fine powder from scattering and dusting and obtain a thick seasoning liquid excellent in solubility and useful as a sauce, etc., for KABA-YAKI (eels split and broiled in soy) by adding hydrous ethanol to readily hygroscopic edible fine powder, wetting the powder, then mixing and dissolving the powder in a seasoning liquid. CONSTITUTION:To readily hydroscopic edible fine powder [e.g. powdery soy sauce, a powdery amino acid, powdery MISO (fermented soybean paste), a powdery meat extract, a powdery vegetable extract or a powdery extract of fishes and shellfishes], is added >=80% hydrous ethanol in an amount of preferably 5-10%. The fine powder is wetted, then mixed and dissolved in a seasoning liquid (deep-colored soy sauce or Worcester sauce) at >=15 Brix. Thereby, the objective thick seasoning liquid is obtained.