Title:
TASTE-IMPROVING MATERIAL FOR SEASONING LIQUID AND SEASONING LIQUID HAVING IMPROVED TASTE
Document Type and Number:
Japanese Patent JP3333011
Kind Code:
B2
Abstract:
PURPOSE: To provide a taste-improving material, for a seasoning liquid, containing a cleared solution of lactobacillus-and-yeast fermented whey as an active component, having a mild and matured taste, stabilized in quality and useful, e.g. as gravy for roast meat.
CONSTITUTION: The taste-improving material, for a seasoning liquid, contains as an active component a cleared solution of the lactobacillus-and-yeast fermented whey which is obtained by the stationary fermentation of whey with lactobacillus and the successive aerating fermentation under mixing of the obtained lactobacillus fermentation solution with yeast after compounded with a sugar source and a nitrogen source followed by the removal of insoluble material and microbial cells from the obtained fermentation solution. Further, the taste-improving material is preferably added to a seasoning liquid in an amount of 0.5-5wt.% to improve taste.
Inventors:
Jun Nagasawa
Shojiro Hara
Shojiro Hara
Application Number:
JP22137093A
Publication Date:
October 07, 2002
Filing Date:
September 06, 1993
Export Citation:
Assignee:
Japan Tobacco Inc.
International Classes:
A23C21/02; A23L27/00; (IPC1-7): A23L1/22; A23C21/02
Domestic Patent References:
JP63146748A | ||||
JP637774A | ||||
JP61216657A | ||||
JP62151155A | ||||
JP343053A |
Attorney, Agent or Firm:
Takeshi Shimizu (3 others)