Title:
PRODUCTION OF SEASONING SOLUTION
Document Type and Number:
Japanese Patent JP2964370
Kind Code:
B2
Abstract:
PURPOSE: To provide the salt-free and safe seasoning solution not having a bitter taste and an extremely excellent taste with a body by aging the organic solvent immersion product of a koji produced by the solid fermentation of microorganisms under a specific temperature condition.
CONSTITUTION: A koji (e.g. soy koji) produced by the solid fermentation of microorganisms is immersed in an organic solvent (preferably ethanol) preferably so as to give a final concentration of 6-15%, and subsequently aged at ≤20°C, preferably ≤15°C, for 1-2 months.
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Inventors:
KUBOTA KEIICHI
NODA YOSHIHARU
NODA YOSHIHARU
Application Number:
JP28031492A
Publication Date:
October 18, 1999
Filing Date:
October 19, 1992
Export Citation:
Assignee:
HANKYU KYOEI BUTSUSAN KK
FUKUOKAKEN SHOYU JOZO KYODOKUMIAI
FUKUOKAKEN SHOYU JOZO KYODOKUMIAI
International Classes:
A23L27/22; A23L27/50; (IPC1-7): A23L1/228; A23L1/238
Domestic Patent References:
| JP54143597A | ||||
| JP420581B2 |
Attorney, Agent or Firm:
Eiji Saegusa (4 others)
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