Title:
調味料用原液、調味料発酵指標用木片、調味料製造用キット及び調味料の製造方法並びに調味料及び濃厚調味料
Document Type and Number:
Japanese Patent JP7008752
Kind Code:
B2
Abstract:
To provide a series of members usable for obtaining seasoning having rich flavor and high palatability that are difficult to feel from conventional soy sauce, by which it is easy to carry out yeast fermentation even in a household and to provide a seasoning manufacturing method.SOLUTION: The above problem can be solved by a kit for manufacturing seasoning and a method for manufacturing seasoning using the kit. The kit includes: a liquid concentrate for seasoning in which a content of reducing sugar is 4.5 wt.% or more, a content of ethanol is 1.5 wt.% or less and chromaticity is No. 15 or above; a chip that is already subjected to compression processing and has a volume of 20 cm3 or less; a ferment-containing liquid whose bacterium number is 1.0×103 pieces/ml or more; and a container for yeast fermentation.SELECTED DRAWING: Figure 1
Inventors:
Hiroshi Katayama
Yuri Kunitake
Yoichi Hanada
Ryo Fujimori
Kazuma Okubo
Katsuhiro Motojima
Yuri Kunitake
Yoichi Hanada
Ryo Fujimori
Kazuma Okubo
Katsuhiro Motojima
Application Number:
JP2020103422A
Publication Date:
January 25, 2022
Filing Date:
June 16, 2020
Export Citation:
Assignee:
Kikkoman Corporation
International Classes:
A23L27/50; A23L27/00; C12M1/00; C12M1/34; G01N9/12
Domestic Patent References:
| JP2016059382A | ||||
| JP64002550A | ||||
| JP3292872A | ||||
| JP2017019177A | ||||
| JP2001120293A |
Other References:
永瀬 一郎,醤油の香気成分についての一考察,日本醸造協会雑誌,1978年,第73巻, 第9号,pp.697-700
KOBAYASHI A. et al.,FLAVOR COMPONENTS OF SHOYU AND MISO JAPANESE FERMENTED SOYBEAN SEASONINGS,FLAVOR CHEMISTRY OF ETHNIC FOODS,1999年,pp.5-14
SUN S. Y. et al.,Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Ferment,JOURNAL OF THE INSTITUTE OF BREWING,2010年,Vol. 116, No. 3,pp.316-328
KOBAYASHI A. et al.,FLAVOR COMPONENTS OF SHOYU AND MISO JAPANESE FERMENTED SOYBEAN SEASONINGS,FLAVOR CHEMISTRY OF ETHNIC FOODS,1999年,pp.5-14
SUN S. Y. et al.,Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Ferment,JOURNAL OF THE INSTITUTE OF BREWING,2010年,Vol. 116, No. 3,pp.316-328
Attorney, Agent or Firm:
Toshiaki Morimoto