Title:
LIQUID CONCENTRATE FOR SEASONING, WOOD PIECE USABLE AS FERMENTATION INDEX FOR SEASONING, KIT FOR MANUFACTURING SEASONING, METHOD FOR MANUFACTURING SEASONING, SEASONING, AND THICKENED SEASONING
Document Type and Number:
WIPO Patent Application WO/2019/083041
Kind Code:
A1
Abstract:
The first purpose of the present invention is to provide: a liquid concentrate for a seasoning, said liquid concentrate being usable in easily performing yeast fermentation even at home so as to give a highly preferable seasoning with a rich aroma; a fermentation control index; a set of members including the liquid concentrate and the index; and a method for manufacturing a seasoning. The second purpose of the present invention is to provide a seasoning which sustains the inherent flavor of soy sauce and yet has a fruity aroma scarcely noticeable in conventional soy sauces. The first purpose can be achieved by: a liquid concentrate for a seasoning, said liquid concentrate having a reducing sugar content of 4.5 wt% or more and an ethanol content of 1.5 wt% or less; a compressed wood piece characterized by having a volume less than 20 cm3; a kit for manufacturing a seasoning, said kit including the liquid concentrate, the wood piece, a yeast-containing solution and a container for yeast fermentation; and a method for manufacturing a seasoning with the use of the kit. The second purpose can be achieved by a soy sauce, a soy sauce-like seasoning, etc., containing ethyl octanoate and/or ethyl decanoate.
Inventors:
KATAYAMA HIROSHI (JP)
KUNITAKE YURI (JP)
HANADA YOICHI (JP)
FUJIMORI RYO (JP)
OOKUBO KAZUMA (JP)
MOTOJIMA KATSUHIRO (JP)
KUNITAKE YURI (JP)
HANADA YOICHI (JP)
FUJIMORI RYO (JP)
OOKUBO KAZUMA (JP)
MOTOJIMA KATSUHIRO (JP)
Application Number:
PCT/JP2018/039991
Publication Date:
May 02, 2019
Filing Date:
October 26, 2018
Export Citation:
Assignee:
KIKKOMAN CORP (JP)
International Classes:
A23L27/50; A23L27/00
Foreign References:
| JP2016059382A | 2016-04-25 | |||
| JPS642550A | 1989-01-06 | |||
| JPH03292872A | 1991-12-24 | |||
| JP2017019177A | 2017-01-26 | |||
| JP2001120293A | 2001-05-08 | |||
| JP6343710B1 | 2018-06-13 | |||
| JPH0239868A | 1990-02-08 | |||
| JP2002191348A | 2002-07-09 | |||
| JP2016140321A | 2016-08-08 | |||
| JP4222487B2 | 2009-02-12 | |||
| JP2017019177A | 2017-01-26 | |||
| JP2014233292A | 2014-12-15 |
Other References:
NAGASE, ICHIRO: "A study on aromatic component of soy sauce", JOURNAL OF THE SOCIETY OF BREWING, JAPAN, vol. 73, no. 9, 1978, pages 697 - 700, XP055694578, ISSN: 0369-416X, DOI: 10.6013/jbrewsocjapan1915.73.697
KOBAYASHI, A. ET AL.: "FLAVOR COMPONENTS OF SHOYUAND MISO JAPANESE FERMENTED SOYBEAN SEASONINGS", FLAVOR CHEMISTRY OF ETHNIC FOODS : [PROCEEDINGS OF A MEETING HELD DURING THE FIFTH CHEMICAL CONGRESS OF NORTH AMERICA, HELD NOVEMBER 11 - 15, 1997, IN CANCUN, MEXICO], 1999, pages 5 - 14, XP009520385, ISBN: 0-306-46124-2
SUN, S. Y. ET AL.: "Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt- Diluted State Fermentation", JOURNAL OF THE INSTITUTE OF BREWING, vol. 116, no. 3, 2010, pages 316 - 328, XP055339118, DOI: 10.1002/j.2050-0416.2010.tb00437.x
"Shin Zoho Shoyu no Kagaku to Gijutsu (New supplement, Science and Technology of Soy Sauce", 30 January 2012, pages: 286
See also references of EP 3701807A4
KOBAYASHI, A. ET AL.: "FLAVOR COMPONENTS OF SHOYUAND MISO JAPANESE FERMENTED SOYBEAN SEASONINGS", FLAVOR CHEMISTRY OF ETHNIC FOODS : [PROCEEDINGS OF A MEETING HELD DURING THE FIFTH CHEMICAL CONGRESS OF NORTH AMERICA, HELD NOVEMBER 11 - 15, 1997, IN CANCUN, MEXICO], 1999, pages 5 - 14, XP009520385, ISBN: 0-306-46124-2
SUN, S. Y. ET AL.: "Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt- Diluted State Fermentation", JOURNAL OF THE INSTITUTE OF BREWING, vol. 116, no. 3, 2010, pages 316 - 328, XP055339118, DOI: 10.1002/j.2050-0416.2010.tb00437.x
"Shin Zoho Shoyu no Kagaku to Gijutsu (New supplement, Science and Technology of Soy Sauce", 30 January 2012, pages: 286
See also references of EP 3701807A4
Attorney, Agent or Firm:
MORIMOTO, Toshiaki (JP)
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