SEASONING AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide a new seasoning having a cheese-like or cream-like new flavor, applicable as a material or the like for soup to a wide range without distinction of Japanese food and Western food, nutritionally superior to a fermented seasoning such as Miso (fermented soybean paste)...

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Bibliographische Detailangaben
Hauptverfasser:	MIYASAKA MASAAKI, HISHINUMA TAKESHI, ROKUSHA MICHIO, ASAGA KAZUMI, NAKAMURA TOYORO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a new seasoning having a cheese-like or cream-like new flavor, applicable as a material or the like for soup to a wide range without distinction of Japanese food and Western food, nutritionally superior to a fermented seasoning such as Miso (fermented soybean paste) and soy sauce, and having improved functionality or containing a material having new functionality; and to provide a method for producing the seasoning. SOLUTION: The method for producing the seasoning comprises a Koji (malted grain)-mixing step for mixing the Koji produced by culturing Aspergillus oryzae in a steamed and cooked product of beans and/or a steamed and cooked product of cereals, with a material containing milk and/or a milk-processed product in a non-heated state to afford a Koji-mixed material, and a brewing and fermenting step for brewing and fermenting the Koji-mixed material at a temperature of ≥5°C and