FIELD: seasonings.
SUBSTANCE: present invention relates to a seasoning raw liquid suitable as a seasoning raw liquid and a method for producing a seasoning. Provided is a seasoning raw liquid having a reducing sugar content of 4.5 wt% or more and an ethanol content of 1.5 wt% or less, the seasoning raw liquid being a decoction obtained by removing insoluble solids from moromi soy sauce, provided that the untreated seasoning liquid is not discolored using an adsorption resin. Also proposed is a method for producing a liquid seasoning, including the step of obtaining a seasoning by yeast fermentation of a raw liquid for seasoning.
EFFECT: invention makes it possible to obtain a liquid seasoning that stably has a rich flavor and, in addition, has a fruity aroma.
5 cl, 14 dwg, 34 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| RAW LIQUID FOR SEASONING, WOOD ELEMENT USED AS FERMENTATION INDICATOR FOR SEASONING, KIT FOR PRODUCTION OF SEASONING, METHOD FOR PRODUCTION OF SEASONING, SEASONING, AND SATURATED SEASONING | 2018 |
|
RU2785019C2 |
| SOYA-LIKE SAUCE-LIKE LIQUID SEASONING AND METHOD FOR PRODUCTION THEREOF | 2015 |
|
RU2710436C1 |
| LIQUID SEASONING | 2017 |
|
RU2746605C1 |
| FERMENTED SEASONING | 2016 |
|
RU2724505C2 |
| HYDROLYSATE PREPARATION METHOD | 2008 |
|
RU2498635C2 |
| CONDIMENT OBTAINING METHOD | 1997 |
|
RU2187947C2 |
| METHOD TO OBTAIN FLAVORING ADDITIVE FOR MEAT PRODUCTS AND MEAT PRODUCT WHICH CONTAINS SUCH AN ADDITIVE | 1997 |
|
RU2181017C2 |
| METHOD OF PREPARING LIQUID KOJI | 2006 |
|
RU2409659C2 |
| ENZYME PREPARATION FROM KOJI FERMENTATION | 2011 |
|
RU2612897C2 |
| YEAST EXTRACT, ITS PRODUCTION METHOD AND APPLICATION | 2008 |
|
RU2455833C2 |
