Process for producing liquid seasoning
AssigneeKikkoman Corporation
InventorsTakeshi Akao, Shuichi Nagata, Katsumichi Osaki, Yoshiharu Okamoto
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Abstract
A process for producing a liquid seasoning, which comprises allowing a hydrolyzate of soy sauce raw materials, in liquid state at a pH of 4.0 to 9.0, to contact with immobilized cells of soy sauce lactic acid bacteria for 30 minutes or more to obtain a lactic fermentation mixture, and subjecting the mixture to the fermentation by a soy sauce yeast.
Claims9
A process for producing a liquid seasoning, which comprises contacting a hydrolyzate of soy sauce raw materials, in liquid state at a pH of 4.0 to 9.0, with immobilized cells of soy sauce lactic acid bacteria for 30 minutes or more to obtain a lactic fermentation mixture, said hydrolyzate having been obtained by enzymolysis or chemical hydrolysis of said soy sauce raw materials which are proteinaceous materials selected from the group consisting of defatted soybean, whole soybean, wheat gluten, corn gluten, purified soybean protein, separated soluble protein, fish and shellfish, meat, and yeast extract, admixed with starchy material selected from the group consisting of wheat, barley and corn, and then subjecting said latic fermentation mixture to a fermentation by a soy sauce yeast to obtain a liquid seasoning.
Dependencies are inferred from the claim text.