PRODUCTION OF LIQUID SEASONING

PURPOSE:To obtain a liquid seasoning as an alternative to soy sauce, containing amino acids, peptides and oligosaccharides by extracting, with e.g. water, oligosaccharides in defatted soybeans, inoculating the resultant extract with malted rice fungi to make a culture, mixing the cultured product wi...

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Bibliographische Detailangaben
Hauptverfasser:	KASHIWABARA MASAKI, KITADA OSAYOSHI, OMURA HARUKI, KATAOKA JIRO, IDA SANAE
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:	PURPOSE:To obtain a liquid seasoning as an alternative to soy sauce, containing amino acids, peptides and oligosaccharides by extracting, with e.g. water, oligosaccharides in defatted soybeans, inoculating the resultant extract with malted rice fungi to make a culture, mixing the cultured product with a specific protein solution to carry out enzymolysis followed by filtration. CONSTITUTION:The oligosaccharides (including monosaccharides like glucose and sucrose), various kinds of inorganic matters and vitamins etc., all contained in raw material defatted soybean are extracted with water or water-contg. alcohol, and the resulting extract is separated from residues and put to hot sterilization and then inoculated with malted rice fungi to make a culture. The resultant culture solution is incorporated with the above-mentioned residues or a protein solution prepared by alkali extraction of the residues followed by enzymolysis at a pH of 3-8 at 40-60 deg.C and then filtration, thus giving the objective liquid seasoning.