FERMENTATION PRODUCT, AND SEASONING AGENT USING THE SAME

PROBLEM TO BE SOLVED: To obtain a fermentation product reduced in strange fermentation flavor to be felt after when holding in the mouth an existing soybean fermentation food product such as Miso and Natto, and having refreshing flavor and body taste so as to use for a seasoning agent.SOLUTION: A fe...

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Bibliographische Detailangaben
Hauptverfasser:	SAMOTO MASAHIKO, MATSUBAYASHI KEIKO
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 obtain a fermentation product reduced in strange fermentation flavor to be felt after when holding in the mouth an existing soybean fermentation food product such as Miso and Natto, and having refreshing flavor and body taste so as to use for a seasoning agent.SOLUTION: A fermentation product is obtained by using a specific composition prepared from soybeans without using as a fermentation raw material soybeans as they are followed by fermenting by aspergillus oryzae. That is, the fermentation product has a protein constitution in which lipid compatible protein is concentrated, and is obtained by fermenting a soybean emulsion composition containing neutral lipid and polar lipid by aspergillus oryzae.