FERMENTATIVE SEASONING, METHOD FOR PRODUCING THE SAME, AND SOY SAUCE PROCESSED PRODUCT BY THE METHOD

Title:

FERMENTATIVE SEASONING, METHOD FOR PRODUCING THE SAME, AND SOY SAUCE PROCESSED PRODUCT BY THE METHOD

Document Type and Number:

Japanese Patent JP2008061583

Kind Code:

A

Abstract:

To provide fermentative seasoning free from the need of addition of an additive such as alcohol, free from turning sour, having moderate hot taste in spite of being salt-reduced, and derived from deep sea water containing a natural active ingredient.

The fermentative seasoning is obtained by passing unrefined lees through an alkali maintaining process for keeping alkaline for a fixed period during a fermentation initial period (from a few hours later from fermentation start to 10 days later from fermentation start). It is preferable that in a method for producing the fermentative seasoning, unrefined lees contain alkaline protease and lactic acid bacteria, and pass through after fermentation, a superimposing fermentation process of starting lactic acid bacterium fermentation, superimposing with an alkaline protease activating period.

Inventors:

HATANAKA SHIGERU

Application Number:

JP2006243477A

Publication Date:

March 21, 2008

Filing Date:

September 07, 2006

Export Citation:

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Assignee:

HATAKENAKA SHOYU KK

International Classes:

A23L27/24; A23L27/50

Domestic Patent References:

JP2005006649A	2005-01-13
JPS5225099A	1977-02-24
JPS62134062A	1987-06-17
JPH1066539A	1998-03-10
JPH0193699A	1989-04-12
JPH07123947A	1995-05-16
JP2002125615A	2002-05-08
JPH11221044A	1999-08-17

Attorney, Agent or Firm:

Kazuyoshi Tsujimoto
Nozomi Tsujimoto
Morita Takuo

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