COMPOUNDING AGENT FOR RICE BRAN PICKLING BED AND RICE BRAN PICKLING BED PREPARED BY USING THE SAME

PURPOSE:To obtain the subject compounding agent effective in suppressing the characteristic smell of a rice bran pickling bed, capable of shortening the pickling time and having enjoyable taste, flavor and fragrance of soy sauce and improved palatability by crushing a compression residue of unrefine...

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Bibliographische Detailangaben
Hauptverfasser:	ONO EISAKU, FUJISAKI TAMIO, MASUO MITSUAKI, SATO MASAMI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain the subject compounding agent effective in suppressing the characteristic smell of a rice bran pickling bed, capable of shortening the pickling time and having enjoyable taste, flavor and fragrance of soy sauce and improved palatability by crushing a compression residue of unrefined soy sauce to a specific particle size and using the crushed material as an active component of the agent. CONSTITUTION:The active component of the objective compounding agent is a crushed particles of the compression residue of unrefined soy sauce passing through a 20 mesh sieve, preferably a 50 mesh sieve.