MANUFACTURE FOR SEASONING

• Main Authors: FUKUSHIMA YAICHI, OKAYASU MAKOTO, SUGISHITA MISAO
• Format: Patent
• Language: English
• Published: 23.06.1998
• Edition: 6
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

PROBLEM TO BE SOLVED: To obtain a seasoning which does not generate the dregs during storing, is provided with high nitrogen density, is mild and is excellent in a hue, a state and flavor by hydrolyzing a protein material with enzyme and then processing it under a specific condition so as to squeeze-filter. SOLUTION: A liquid koji (malted rice) is added with wheat gluten, salt and/or water to adjust its salt density to 0 to 15. This is hydrolyzed at 37 to 55 deg.C for one to seven days and salt or saline solution is added to make the salt density of unrefined koji to 15 to 23%. In addition, the temperature of the unrefined koji is lowered to not higher than 30 deg.C to be left alone for not less than two days and, after leaving alone, the unrefined koji is squeeze-filtered to separate filtered liquid and is diluted by water. The nitrogen density of the filtered liquid is adjusted to 2.5 to 3.3% and salt density is adjusted to 10 to 20%. Then the adjusted filtered liquid is heated and the dregs is removed to obtain the seasoning.