SOYA-LIKE SAUCE-LIKE LIQUID SEASONING AND METHOD FOR PRODUCTION THEREOF Russian patent published in 2019 - IPC A23L27/50 A23L23/10 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to soya-like sauce-like liquid seasoning and to method for production thereof. Seasoning has a salt concentration of less than 4 % (wt./vol.) and alcohol concentration less than 8 % (wt./vol.), contains 20 ppm (wt./vol.) or more isoamyl alcohol, 6 ppm (wt./vol.) or more 2-phenylethanol, 9 ppm (wt./vol.) or more of isobutyl alcohol and 10 ppm (wt./vol.) or more of HEMF (4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3(2H)-furanone 2,3) with respect to concentration of total nitrogen of 1.0 % (wt./vol.). To produce soya-like sauce-like liquid seasoning, grain raw material is inoculated, preferably soya beans or wheat, with koji mold to produce solid koji, water or salt solution for heating and hydrolysis with moromi, having salt concentration of less than 4 % (wt./vol.), pasteurisation with moromi, obtained at first step, before separation into solid substance and liquid, inoculating pasteurized with moromi yeast and fermented with moromi yeast in a container designed to reduce the penetration of harmful microorganisms, pressed moromi after fermentation with yeast.

EFFECT: soya-like sauce-like liquid seasoning does not contain salt or has low salt content, required taste and functional properties without contamination with microorganisms.

3 cl, 11 tbl, 3 ex