Provided is a method for producing vinegar, in which a fermentation process is facilitated and musty odor is suppressed. The method for producing vinegar according to the present invention includes a fermentation step in which acetic acid-producing bacteria are used, and which satisfies all of fermentation conditions (a) to (c). (a) Up to 3 hours after a point at which there is a change in the ratio of the brix value relative to the sum total of the acidity of a fermentation solution and the concentration of an alcohol, the rate of increase in the absorbance (at 660 nm) of the fermentation solution is -0.2 /h or more. (b) Up to 3 hours after a point at which there is a change in the ratio of the brix value relative to the sum total of the acidity of a fermentation solution and the concentration of an alcohol, the rate of increase in the ratio of the concentration of the alcohol relative to the sum total of the acidity of a fermentation solution and the concentration of the alcohol is -0.2 /h or more. (c) From a point at which there is a change in the ratio of the brix value relative to the sum total of the acidity of a fermentation solution and the concentration of an alcohol up to a point at which aeration and/or stirring are stopped for 15 minutes continuously, the average alcohol concentration of a fermentation solution in the overall fermentation step is 0.2 v/v% or more.
The purpose of the present invention is to maintain the enzyme activity while suppressing the proliferation of microorganisms that cause the deterioration of food in a state in which an enzyme is dissolved in water. The present invention provides a food composition satisfying all of the following requirements (a)-(d). (a) The moisture content in terms of wet mass is at least 20 w/w%. (b) The pH at 20ºC under 1 atm is higher than 4.6. (c) At least one enzyme having an optimal pH of at least 4.0 is contained. (d) The following requirement (i) and/or requirement (ii) is satisfied. Requirement (i): When the sodium chloride equivalent per 100 g of water of the food composition is Xg and the undissociated acetic acid content per 100 g of water of the food composition is Yg, the following expression is satisfied. 4Y+X≥10 (X≥3 and 4≥Y>0.03) Requirement (ii): The sodium chloride equivalent per 100 g of water of the food composition is at least 3.0 g, and the ethanol content per 100 g of water of the food composition is at least 8.0 g.
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
A21D 2/08 - Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
A23L 3/34 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
Provided is a fermented food having sweetness without depending on addition of saccharides. A fermented food obtained by fermenting a raw material with koji, in which the fermented food satisfies the following requirements: (a) the raw material is one or more kinds selected from the group consisting of beans, cereals, vegetables, and nuts and seeds; and (b) the salt content is 1000 mg or less per 100 g of the fermented food.
Provided are: a liquid seasoning for which undissociated acetic acid concentration, brix, alcohol concentration, and water activity (aw) are made to be within prescribed ranges, and as a result thereof, changes in flavor and appearance during storage before opening are suppressed and changes in flavor and appearance during storage after opening are suppressed; and a method for producing the luquid seasoning. Furthermore, for the purpose of providing a method, etc., for suppressing changes in flavor and appearance during storage before and after opening, the liquid seasoning is configured to have a undissociated acetic acid concentration of 0.001 w/w% or greater, a brix of 50° or less, an alcohol concentration of 0.05 v/v% or greater, and a water activity (aw) of 0.80 or greater. The method for producing the liquid seasoning comprises (i) a step for adding salt, sugar, acetic acid and alcohol so as to set the undissociated acetic acid concentration (w/w%) to 0.001 w/w% or greater, the brix to 50° or less, the alcohol concentration to 0.05 v/v% or greater, and the water activity (aw) to 0.80 or greater, and (ii) a step for heating at 100°C or less, without applying a pressure.
The present invention addresses the problem of providing a fermented food in which fermentation odors and raw smells are further suppressed. The present invention provides a fermented food containing a fermentation product of at least one type of edible plant selected from the group consisting of seeds, cereals, beans, vegetables, potatoes, mushrooms, and fruits, wherein the methyl palmitate content is 0.01 ppb or more and/or the ethyl palmitate content is 0.01 ppb or more.
The present invention addresses the problem of providing a liquid seasoning that brings out saltiness while suppressing the astringent taste of salt and strikes a balance between a pungent taste and a taste other than a pungent taste. Provided is a liquid seasoning that contains dihydrocapcaisin and satisfies requirements (1) and (2). (1) The sodium content is 0.01 mass% or greater; and (2) the ratio of the soluble carbohydrate content to the sodium content is 20 or less.
The present invention addresses the problem of providing vinegar and acetic acid-containing foods and beverages that, without relying on sugar or high intensity sweeteners, exhibit an improvement in the stuffy odor of vinegar and acetic acid-containing foods and beverages, and that can be used in a broad range of applications. This problem is solved by a vinegar and an acetic acid-containing food or beverage that exhibit an acidity of at least 0.2 w/v% and that have a ratio (component B/component A) of the content of lower fatty acid (component B) to the content of higher alcohol (component A) of 0-10.
Provided is a fermented food product that has sweetness without relying on the addition of a saccharide. The fermented food product is obtained by fermenting a starting material using koji, the fermented food product being characterized by satisfying the following requirements: (a) the starting material is one or more selected from the group consisting of legumes, grains, vegetables, and nuts; and (b) the sodium chloride content is no greater than1000 mg per 100 g of the fermented food product.
COOKED RICE, METHOD FOR PRODUCING SAME, COOKED RICE IMPROVING AGENT, METHOD FOR IMPROVING STICKINESS OF COOKED RICE, AND USING METHOD FOR MITIGATING UNEVEN HEATING INSIDE POT WHEN COOKING RICE
The purpose of the present invention is to provide a technology for efficiently producing cooked rice, which enables the flavor of cooked rice immediately after cooking to be sufficiently experienced even when the rice has been stored for a long period of time after cooking, by improving the stickiness of cooked rice stored for a long period of time after cooking. The present invention provides a cooked rice improving agent which satisfies all of the following (1)-(3). (1) The following (a) and/or (b) are satisfied: (a) a glutaminase content in the cooked rice improving agent is 0.01-10.0 w/w%; and (b) the glutaminase enzyme activity in the cooked rice improving agent is 100 mU/g or more. (2) The pH of the cooked rice improving agent at 20 °C is 4.6-9.0. (3) The concentration of a non-dissociative acetic acid is 0.001-2.000 w/w%.
The present invention addresses the problem of providing food/drink that produces a strong sensation of taste and aroma at the instant when the food/drink is inserted into the mouth, the sensation lasting thereafter. The present invention provides food/drink having improved taste and aroma, and containing a taste component and one or more components selected from terpinyl acetate, apigenin, and luteolin.
An acetic acid-containing food or drink comprising 0.02 w/v % or more of acetic acid and at least one aromatic component selected from the group consisting of isobutanal (component A), butanal (component B), 2-methylbutanal (component C), pentanal (component D), isobutyl acetate (component E), and butyl acetate (component F), the total content of the aromatic component being 0.1 ppb or more.
The purpose of the present invention is to provide a liquid seasoning having an enhanced sesame flavor and a manufacturing method therefor. The liquid seasoning has an enhanced sesame flavor, and is characterized by including 2-heptanone (A) and methional (B), the mass ratio of the ingredient (B) relative to the ingredient (A) being greater than 0 and less than 10. The manufacturing method for the liquid seasoning is characterized by comprising a mixing step for mixing ingredients such that the mass ratio of the ingredient (B) relative to the ingredient (A) is greater than 0 and less than 10.
The acetic acid-containing food or drink comprises 0.02 w/v % or more of acetic acid and at least one member selected from the group consisting of butyl propionate (component a) and isoamyl acetate (component b).
The acetic acid-containing food or drink comprises 0.02 w/v % or more of acetic acid and at least one member selected from the group consisting of 2-butanone (component A) and 3-methylbutanal (component B).
Provided is a composition having a favorable natural flavor without any unpleasant or odd flavor, wherein the composition is adjusted to have an equally balanced initial taste, middle taste, and aftertaste by adjusting the degree of decomposition of a protein and the composition or proportion of the decomposed products thereof without adding an external functional ingredient. This composition contains decomposed products of a vegetable protein, and contains one or more peptides selected from the following 23 peptides (A) (component (A)) and one or more free amino acids selected from the following 20 free amino acids (B) (component (B)). The ratio of the total mass of the component (B) to the total mass of the component (A) is 150 or more and less than 800. (A) Glu-Phe, Glu-Pro, Pro-Glu, Phe-Pro, Gly-Ile, Gly-Leu, Ile-Glu, Glu-Ile, Val-Glu, Ile-Pro, Leu-Pro, Pro-Pro, Tyr-Pro, Ala-Glu, Gly-Ser, Val-Gly, Pro-Thr, Pro-Ser, Ser-Pro, Val-Pro-Pro, Ile-Pro-Pro, Val-Pro, and Pro-Val. (B) Aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, cysteine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, tryptophan, arginine, asparagine, and glutamine.
Provided is a food product that can provide a lingering, extended aftertaste of the whole taste or a favorable taste such as savoriness. This food product contains 0.00001-10 ppm by mass of 2-phenyl-2-butenal.
A23L 27/24 - Synthetic spices, flavouring agents or condiments prepared by fermentation
17.
LIQUID SEASONING CONTAINING PLANT-BASED MEAT PRODUCT AND METHOD OF PRODUCING LIQUID SEASONING AS WELL AS PLANT-BASED MEAT PRODUCT HAVING IMPROVED MEAT TEXTURE AND METHOD OF PRODUCING PLANT-BASED MEAT PRODUCT
A liquid seasoning containing a plant-based meat product to which flavor similar to a cooked and processed meat and meat texture when eating except texture by a physical resistance when chewing are given, and a method of producing such a liquid seasoning, as well as a plant-based meat product having improved meat texture and a method of producing such a plant-based meat product are provided. This disclosure further provides a method of producing a liquid seasoning containing a plant-based meat product, the method includes using a seasoning liquid, a food having emulsification capability, a dry textured vegetable protein, a food containing water-soluble polysaccharide, and edible oil/fat, as essential raw material components, mixing these essential raw material components, emulsifying the seasoning liquid, and performing a heating process at 70° C. or more and less than 100° C. after impregnating the dry textured vegetable protein with the obtained emulsified liquid seasoning.
An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and/or texture of a cereal processed food product over time after production as well as maintaining the flavor and/or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and/or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B).
The present invention addresses the problem of providing an acetic acid-containing food/beverage in which a grassy smell after being stored is suppressed. Said problem is solved by an acetic acid-containing food/beverage containing 0.02 w/v% or more of acetic acid and 0.001 ppb or more of 6-methyl-5-hepten-2-one (component A1).
An acetic acid-containing seasoning liquid includes acetic acid; at least one free amino acid selected from nine kinds of free amino acid groups consisting of valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, and arginine; and a free amino acid other than the free amino acid groups. The acetic acid is contained in an amount of 0.1% by mass or more. A total content mass ratio of the nine kinds of free amino acid groups to total free amino acids is in a range of 0.20 to 0.70. A content mass ratio of the total free amino acids to the acetic acid is in a range of 0.01 to 0.30.
The purpose is to provide cooked rice which contains 4-α-glucanotransferase and satisfies at least one item, preferably at least two items, selected from the following items (A) to (D). (A) The surface of the cooked rice is prevented from becoming dry after a lapse of a prolonged time. (B) The aging of the cooked rice is prevented after a lapse of a prolonged time. (C) The loosening property of the cooked rice is kept excellent after a lapse of a prolonged time. (D) The cooked rice has an excellent just-made flavor after a lapse of a prolonged time. Provided are: cooked rice containing 4-α-glucanotransferase; a method for producing the cooked rice; a liquid seasoning preparation for rice cooking use and a cooked rice improver, each containing 4-α-glucanotransferase; and a method for improving at least one property selected from the loosening property, the deterioration in quality and the flavor of cooked rice after a lapse of a prolonged time, the method comprising adding 4-α-glucanotransferase to rice and cooking the rice.
The purpose of the present invention is to provide an acetic acid-containing food/beverage in which the smell of acetic acid, pungent smell, and stuffy smell are suppressed. An acetic acid-containing food/beverage contains at least 0.02 w/v% or more of acetic acid, and contains at least one aroma component selected from the group consisting of (component A1) propyl acetate, (component A2) ethyl 2-methylbutyrate, (component A3) hexyl acetate, (component A4) methyl acetate, and (component A5) ethyl isobutyrate.
Provided is a heat-treated gluten used as an ingredient for a brewed product such as fermented seasoning having improved umami potency or having an added rich flavor. The heat-treated gluten, while being configured to prevent gluten-induced spoilage of the flavor thereof, is modified such that the characteristics of the flavor are favorably expressed in terms of palatability to improve the palatability of the product. This heat-treated gluten satisfies (1) and (2) below. (1) The whiteness is 40 or more but less than 85. (2) When the gluten vitality of an untreated ingredient is 100, the gluten vitality of the heat-treated gluten is 3 or more but less than 85.
A23J 1/12 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
A23L 7/104 - Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
A23L 27/00 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
C12J 1/00 - Vinegar; Preparation or purification thereof
C12G 3/08 - Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups
A23L 11/50 - Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
The present invention addresses the problem of providing an acetic acid-containing food or beverage which is suppressed in acetic acid odor, pungent odor and stuffy odor not only immediately after production but also after storage for a definite period of time. This problem is solved by an acetic acid-containing food or beverage which contains 0.02 w/v% or more of acetic acid together with at least one kind of fragrant component selected from the group consisting of (component A) isobutanal, (component B) butanal, (component C) 2-methylbutanal, (component D) pentanal, (component E) isobutyl acetate and (component F) butyl acetate and in which the total content of the fragrant component(s) is 0.1 ppb or more.
The purpose of the present invention is to provide: a sterilized emulsion manufacturing method in which, when obtaining a smooth and creamy texture of an emulsion that uses soy milk, inhibition of said texture due to heat sterilization can be suppressed or prevented; an emulsion sterilization method; and a sterilized emulsion. Through this manufacturing method, an emulsion is obtained via heat sterilization, the emulsion containing soy milk, fats, and vinegar as raw ingredients. The manufacturing method comprises: a step for heating soy milk in the presence of vinegar; then, a step for emulsifying a mixture containing all of the raw ingredients; then, a step for heat-sterilizing the obtained emulsion. The sterilized emulsion is one in which an emulsion containing soy milk, fats, and vinegar was heat-sterilized, and contains heated soy milk that was heated in the presence of vinegar. This sterilization method is for heat-sterilizing an emulsion, the emulsion containing soy milk, fats, and vinegar as raw ingredients. The sterilization method comprises: a step for heating soy milk in the presence of vinegar; then, a step for emulsifying a mixture containing all of the raw ingredients; then, a step for heat-sterilizing the obtained emulsion.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23L 11/60 - Drinks from legumes, e.g. lupine drinks
The present invention addresses the problem of providing an apple-containing liquid flavoring agent having an enhanced apple flavor and exhibiting improvement in prolonged aftertaste of the apple flavor. Said problem is solved by an apple-containing liquid flavoring agent containing (a) 45-95 mass% of an apple homogenate and (b) 1.5-5 mass% of a potato homogenate.
Provided is a food to be eaten by mixing with a fermented-legume food and capable of improving the taste of a low-stringiness fermented-legume food, particularly improving monotonous mouthfeel, bitter aftertaste, astringency, and the like. This food is a granola that includes cereal coated with a coating layer and satisfies the following criteria. (a) In the granola, the mass ratio of 5.6 mm sieve opening mesh-on granola is 10-70%, the mass ratio of 5.6 mm sieve opening mesh-pass/4.0 mm sieve opening mesh-on granola is 5-50%, the mass ratio of 4.0 mm sieve opening mesh-pass/2.36 mm sieve opening mesh-on granola is 10-50%, and the mass ratio of 2.36 mm sieve opening mesh-pass/1.7 mm sieve opening mesh-on granola is 5-35%. (b) The salt content of the granola is 2.5 mass% or less and the Brix value of the granola is 12-45.
The purpose of the present invention is to provide: a feature for providing novel natto in which the aftertaste particularly upon being combined with another food material is improved; and a feature for providing novel natto that has an attractive outer appearance due to the natto surface having a unique gloss. Provided is natto satisfying the following requirements (a) and (b). (a) The 2,5-dimethylpyrazine (x) content is 0.05-5 mg (inclusive) per kilogram of natto wet weight; and (b) the 2,3,5-trimethylpyrazine (y) content is 0.05-3 mg (inclusive) per kilogram of natto wet weight.
Provided is a seasoning liquid that is to be mixed with a less stringy fermented bean food before eating, said seasoning liquid being capable of improving the appearance and easiness to eat of the less stringy fermented bean food without impairing the taste thereof. This seasoning liquid satisfies the following requirements. (a) When measured with a B type viscometer at 20°C at 12 rpm, the viscosity (x) of the seasoning liquid is 5000-41000 cp inclusive. (b) When the seasoning liquid is diluted 10-fold with water and then filtered through a resin mesh having an aperture size of 0.177 mm, the haze of the filtrate is 25-90 inclusive.
Provided is an acetic acid-containing food or drink in which an acetic acid odor and/or a pungent odor (preferably both odors) are/is suppressed and body feeling is improved. This acetic acid-containing food or drink contains at least 0.02 w/v% of acetic acid and at least one selected from the group consisting of a butyl propionate (component a) and an isoamyl acetate (component b).
Provided is an acetic acid-containing food or drink in which the smell of acetic acid and/or pungent smell (preferably both) are suppressed. This acetic acid-containing food or drink contains 0.02 w/v% or more of acetic acid and contains at least one selected from the group consisting of 2-butanone (component A) and 3-methylbutanal (component B).
The present invention facilitates the elimination of foam generated in an acidic liquid seasoning containing plant-derived crushed materials after the seasoning is mixed by stirring/shaking. This acidic liquid seasoning contains plant-derived crushed materials, gums, a cold water swellable starch, and a vinegar, wherein (A) the viscosity at 20° C. is 500 to 10,000 mPa·s, and (B) the dissociated acetic acid concentration is 0.15 mass % or less.
Acetic acid-containing food and drink and method for producing same, preparation food and drink for acetic acid-containing cereal processed products, and method for improving quality of acetic acid-containing food and drink
An object of the present invention is to provide an acetic acid-containing food or drink that exhibits suppressed sour taste and sour odor without adverse effects on the flavor. The acetic acid-containing food or drink according to the present invention comprises at least one aromatic component selected from the group consisting of (A) and (B) below: (A) unsaturated alcohols having 8 carbon atoms, and (B) monoterpenes or sesquiterpenes.
A liquid seasoning contains ingredients that reduce changes in color and smell during preservation. The liquid seasoning has (A) a solid ingredient, (B) a water-insoluble powder, (C) a component selected from the group consisting of a fruit juice, a vegetable juice, a colorant, and combinations thereof, and (D) a viscosity adjuster.
Provided is an acetic acid-containing seasoning liquid that when added to food, allows the food to satisfy at least one among 1) to 4) when cooked. 1) Reduction of water separation of ingredients over a long period of time. 2) Suppression of discoloration of ingredients for a long period of time. 3) Sour flavor, acid odor, and tingling sensations due to acetic acid are suppressed, and the sour flavor is toned down. 4) Flavor, texture and appearance are not impaired even after long-term storage, and flavor, texture, and appearance, are maintained as when freshly made. This acetic acid-containing seasoning liquid contains: at least one free amino acid selected from nine free amino acid groups consisting of valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, and arginine; and free amino acids other than the above-mentioned free amino acids, wherein the acetic acid is contained in an amount of 0.1 mass% or more, the content mass ratio of the nine free amino acids to the total of the free amino acids is 0.20-0.70, and the content mass ratio of the total of the free amino acids to the acetic acid is 0.01-0.30.
The present invention provides: a liquid seasoning containing a meat-like food product to which there is added a flavor similar to that of cooked meat and a fleshy taste (smooth texture and/or a meat juice release taste) upon consumption, the fleshy taste being different than a mouthfeel (grainy and/or fibrous) derived from physical resistance during chewing; a method for producing the liquid seasoning; a meat-like food product having an enhanced fleshy taste; and a method for producing the meat-like food product. The present invention provides a method for producing a liquid seasoning containing a meat-like food product, the method being characterized in that: a seasoning liquid, a food ingredient that has an emulsification action, a dried fibrous vegetable protein, a water-soluble polysaccharide-containing food ingredient, and an edible oil or fat are used as essential raw components; the seasoning liquid, the food ingredient that has an emulsification action, the dried fibrous vegetable protein, the water-soluble polysaccharide-containing food ingredient, and the edible oil or fat are mixed; the seasoning liquid is emulsified; and the resulting emulsified seasoning liquid is caused to contain the dried fibrous vegetable protein and is subsequently heat treated at a temperature of at least 70°C and less than 100°C.
HEATED INGREDIENT-CONTAINING LIQUID SEASONING PACKAGED IN AIRTIGHT CONTAINER, METHOD FOR MANUFACTURING SAME, AND METHOD FOR IMPROVING PHYSICAL PROPERTIES
Provided are: a heated ingredient-containing liquid seasoning packaged in an airtight container wherein ingredients and a liquid seasoning are packaged by one-liquid filling, which can be manufactured by a simple procedure with the use of common starting materials and an ordinary apparatus, i.e., requiring neither special apparatus, troublesome treatment conditions, nor uncommon starting materials, and in which water-soluble polysaccharide-derived viscous properties damaging palatability and preference are improved without deteriorating the flavor and physical properties of the ingredients and liquid seasoning; a method for manufacturing the same; and a method for improving physical properties. To an ingredient-containing liquid seasoning packaged in an airtight container wherein ingredients and a liquid seasoning are packaged by one-liquid filling, acetic acid and a food material containing a water-soluble polysaccharide are added and then the obtained product is heated.
A23L 29/244 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
A23L 29/256 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
The purpose of the present invention is to provide a technology that suppresses deterioration and degradation of the flavor and texture of a processed grain food product that occur with the passage of time after the manufacture of said product, and that maintains the sustainability of the flavor and texture of the processed grain food product. The purpose of the present invention is also to provide a technology that can maintain the flavor and texture of a freshly made processed grain food product even after long-term storage at normal temperature or in a chilled state. Provided is an improving agent for a processed grain food product, the improving agent containing components (A) and (B): (A) maltol; and (B) at least one compound selected from 5-hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal.
The present invention provides a dairy-containing vinegar beverage: with which dairy specific off-taste and off-odor are reduced; the irritation of the throat and "choking" are suppressed; which has a mild sour taste; and/or in which milk protein is likely not to aggregate/precipitate even under a low pH, the appearance, tongue feel and down-the-throat feel are not compromised even after a long-term storage, and which has a well-balanced flavor. This dairy-containing vinegar beverage contains vinegar and diary, and satisfies conditions (A) and (B). (A) The lactic acid content per 100 mL of the beverage is 1-500 mg. (B) The content mass ratio of free methionine to the total methionine is 0.34 or greater.
An ingredient-containing liquid seasoning packed in a hermetically sealed vessel includes ingredients and a seasoning liquid. The ingredients are swollen in the seasoning liquid, and a size of the swollen ingredients ranges from 3 to 60 mm. The ingredient-containing liquid seasoning includes 20 to 80% by mass of the swollen ingredients on a wet weight basis.
ACETIC ACID-CONTAINING FOOD AND DRINK AND METHOD FOR PRODUCING SAME, PREPARATION FOOD AND DRINK FOR ACETIC ACID-CONTAINING CEREAL PROCESSED PRODUCTS, AND METHOD FOR IMPROVING QUALITY OF ACETIC ACID-CONTAINING FOOD AND DRINK
The present invention addresses the problem of providing acetic acid-containing food and drink in which both sour taste and sour odor can be suppressed without adversely affecting flavor. The acetic acid-containing food and drink according to the present invention contain at least one aromatic component selected from the group consisting of (A) and (B) below. (A) is a C8 unsaturated alcohol, and (B) is a monoterpene or sesquiterpene.
The present invention addresses the problem of providing an ingredient-containing liquid flavoring agent which has a sense of fruit juice and a sense of presence of an ingredient, and in which changes in color and aroma during storage are reduced. According to the present invention, there is provided an ingredient-containing liquid flavoring agent that contains: (A) an ingredient; (B) a water-insoluble powder; (C) at least one selected from fruit juice, vegetable juice, and a pigment; and (D) a viscosity adjuster.
The present invention facilitates the elimination of foam generated in an acidic liquid seasoning containing plant-derived crushed materials after the seasoning is mixed by stirring/shaking. This acidic liquid seasoning contains plant-derived crushed materials, gums, a cold water swellable starch, and a vinegar, wherein (A) the viscosity at 20°C is 500 to 10,000 mPa∙s, and (B) the dissociated acetic acid concentration is 0.15 mass% or less.
The purpose of the present invention is to provide a solid ingredient-containing liquid seasoning in which a good fermentation feeling is enhanced for both solid ingredients and a seasoning, and the texture of the solid ingredients is not impaired even after heat-cooking, and which has sufficient satiety due to the solid ingredients. According to the present invention, provided is a solid ingredient-containing liquid seasoning in a sealed container, the liquid seasoning including solid ingredients, a lipid-containing fermentation product, and vinegar.
A liquid condiment includes a seasoning liquid, a solid ingredient including one or more dried vegetables that are immersed and swollen in the seasoning liquid, and one or more selected from the group consisting of vinegar, a fruit juice, a flavoring oil, a flavor, and a spice extract. The liquid condiment includes 0 to 30% by mass of the swollen vegetables having a size of 0.5 mm or more and less than 3 mm, 0 to 60% by mass of the swollen vegetables having a size of 3 mm or more and less than 8 mm, and 0 to 30% by mass of the swollen vegetables having a size of 8 mm or more and less than 20 mm. The total amount of the swollen vegetables having a size of 0.5 mm or more and less than 20 mm is 5 to 60% by mass.
The purpose of the present invention is to provide an ingredient-containing seasoning which has an egg flavor and a creamy texture without showing any quality deterioration caused by the emulsification with fat or oil characteristic to emulsified seasonings such as conventional egg-flavored seasonings. Provided is an ingredient-containing seasoning comprising egg yolk, acetic acid and an ingredient, characterized in that: the viscosity thereof at 20°C is 700-5000 mPa·s inclusive; the egg yolk content is more than 1 mass% and not more than 18 mass%; and the fat or oil content is not more than 10 mass% relative to the total seasoning.
A liquid seasoning includes a seasoning liquid and ingredients, wherein the seasoning liquid and the ingredients are prepared by subjecting a raw material including at least an onion ingredient and an organic acid to a heat treatment, wherein an amount of cycloalliin in the liquid seasoning with respect to an amount of the onion ingredient swollen in the seasoning liquid is 0.30% by mass or more, and wherein pH of the seasoning liquid is 2.5 to 4.5.
The present invention addresses the problem of providing a liquid seasoning containing an ingredient material, said liquid seasoning having a texture inherent to the ingredient material, which is in the ground or pureed state, and being free from a color change or an offensive smell generated with the lapse of time during preservation. Provided is a liquid seasoning containing an ingredient material, said liquid seasoning comprising water-insoluble dietary fibers and a fruit juice and/or a vegetable juice, characterized in that: the content of the water-insoluble dietary fibers in the liquid seasoning is 0.25-15 mass%; and the ratio by mass of the content of the water-insoluble dietary fibers to the content of the fruit juice and/or vegetable juice is within the range of 1:1 to 1:100.
kimchi.. Provided is an emulsified liquid seasoning containing an ingredient material, said emulsified liquid seasoning comprising: (A) the ingredient material; (B) a flavor oil and at least one kind of fat or oil selected from among edible fats or oils other than the flavor oil; (C) lactic acid; (D) a spice or a spice extract; and (E) a fermented product.
This invention provides a cooked-rice improver having flavor sustaining and/or flavor enhancement effects of cooked rice. The improver is obtained by mixing low-decomposition starch having a predetermined molecular weight and dextrin having a predetermined DE value at a predetermined ratio. This invention provides a cooked-rice improver flavor sustaining and/or flavor enhancement actions on cooked rice, and cooked rice produced by using the same. The cooked-rice improver contains low-decomposition starch having the molecular weight of 500,000 to 5,000,000 and dextrin having a DE value greater than one and equal to or lower than fifty at a ratio of 1:9 to 9:1 in a mass ratio.
The present invention addresses the problem of providing an ingredient-containing liquid seasoning with which the original flavor and mouthfeel of ingredients can be satisfactorily felt, and that has a good flavor in the seasoning as a whole. The present invention provides an ingredient-containing liquid seasoning packaged in an airtight container, the liquid seasoning being characterized in that ingredients having sizes of 3-60 mm after being swollen in a seasoning liquid are contained at 20-80% by mass with respect to the entire seasoning in terms of wet weight.
Provided is an ingredient-containing liquid flavoring agent that contains vinegar or a seasoning component, and vegetables, wherein vaporization of the vinegar or seasoning component is prevented even when the flavoring agent is cooked with heat, and excellent flavor can be imparted through cooking with heat. This ingredient-containing liquid flavoring agent contains an ingredient including dehydrated vegetables and at least one selected from vinegar, fruit juice, flavored oil, and flavor or spice extract, wherein the liquid flavoring agent is characterized by containing dehydrated vegetables in a post-swelling total of 5-60% by mass with respect to the entire flavoring agent, said dehydrated vegetables satisfying conditions 1) through 3). 1) Dehydrated vegetables having a post-swelling size of at least 0.5 mm and less than 3 mm constitute 0-30% by mass of the entire flavoring agent; 2) dehydrated vegetables having a post-swelling size of at least 3 mm and less than 8 mm constitute 0-60% by mass of the entire flavoring agent; and 3) dehydrated vegetables having a post-swelling size of at least 8 mm and less than 20 mm constitute 0-30% by mass of the entire flavoring agent.
The present invention addresses the problem of providing a pasta sauce with which a pasta dish having an enhanced spicy taste and fresh feeling can be easily prepared and which can be produced by a simple process without using any special starting material. According to the present invention, provided are: a pasta sauce comprising a spice and an edible fat or oil, which is characterized by comprising ethanol and/or acetic acid; and a method for manufacturing a pasta sauce, said method comprising a step for adding ethanol and/or acetic acid to a starting pasta sauce material in a liquid form comprising a spice and an edible fat or oil, followed by mixing; and a step for pasteurizing the mixture obtained in the above step at a temperature lower than 100oC.
Provided is a liquid seasoning agent which contains solid ingredients, the liquid seasoning agent containing a large amount of vegetables as solid ingredients, and sufficiently bringing out the characteristic hardness, satiety, and fresh texture and the like of solid ingredients. This liquid seasoning agent containing solid ingredients contains vegetables immersed as solid ingredients in a seasoning liquid, and is characterized in that (1) the content of the solid ingredients that pass through a 3-mesh sieve but not through a 8-mesh sieve is 10-60 mass% by wet weight with respect to the total amount of the liquid seasoning agent, (2) the Brix of the seasoning liquid in the liquid seasoning agent is 1-40, (3) the pH of the seasoning liquid in the liquid seasoning agent is 2-5, and (4) the calcium content in the seasoning liquid of the liquid seasoning agent is 0.03-0.25 mass%.
A packaged article includes a packing bag which includes a welded portion that hermetically seals a container compartment in which a fluid content is contained. The welded portion includes a weak sealant section configured to be parted when the container compartment is pressed to communicate the container compartment and the exterior of the packing bag. A strong sealant section is configured to maintain a welded state at the time when the weak sealant section is parted. The container compartment includes a primary container section and a secondary container section. The secondary container section includes a narrow neck that is narrower than the primary container section in a width-wise direction, which corresponds to a direction in which the weak sealant section extends. The secondary container section is in communication with the primary container section at the narrow neck. The secondary container section is located adjacent to the weak sealant section.
B65D 75/58 - Opening or contents-removing devices added or incorporated during package manufacture
B65D 75/20 - Articles or materials wholly enclosed in single sheets or wrapper blanks in sheets or blanks doubled around contents and having their opposed free margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding
B65D 25/52 - Devices for discharging successive articles or portions of contents
B65D 81/32 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
Provided is a granular material-containing condiment which does not allow the granular material in the liquid condiment to flow down to the bottom of a container, is favorably disposed on food and allows one to feel the texture of the granular material. This granular material-containing topping condiment containing a granular material comprises: (A) a 4-mesh-pass and 16-mesh-on material in an amount, on a wet basis, of 1-50% by weight of the entire condiment; and (B) a 16-mesh-pass and 100-mesh-on material in an amount, on a wet basis, of 0.1-50% by weight of the entire condiment. An amount of 10-100% by weight of the material (A) on a wet basis is a granular material having an angle (αº) of repose of 20º < α < 45º. The angle (αº) of repose is determined as follows: a material in a dry state is formed by injection into a substantially conical symmetrical pile on an immobilized disk having a radius r (cm) and a holding edge for holding the material, the height H (cm), which is the difference between the top of the holding edge and the top of the substantially conical pile, is measured, and the angle (αº) of repose is determined from "tanα = H/r". The 4-mesh-pass and 16-mesh-on material constitutes not less than 3.0% by weight of the entire condiment on a wet basis. The entire condiment has a viscosity, as determined by a B-type viscometer, of 600-8500 mPa·s, and a viscosity, as determined by a Bostwick viscometer at 20ºC for 30 seconds, of 6-25 cm.
The present invention addresses the problem of providing a Ponzu-vinegar soy sauce seasoning which is inhibited, without using a special container, from giving off aging odors during preservation and deterioration odors resulting from heat sterilization, and of which the soy sauce body taste is not lost and is maintained even when being heated. The present invention provides a Ponzu-vinegar soy sauce seasoning which contains a citrus fruit juice, vinegar, and soy sauce, and which is characterized in that the contained amounts of components (a)-(e) in the seasoning are within the ranges of: 0.0006-4.0 ppm for p-cymene (a); 0.02-5.0 mass% for potassium ions (b); 0.5-4.0 mass% for sodium ions (c); 0.5-3.5 mass% for acetic acid (d); and 0.2-4.5 mass% for citric acid (e).
The present invention provides a cooked-rice improver having an effect for maintaining and/or enhancing the flavor unique to rice by mixing, in a specific ratio, low-dispersion starch having a specific molecular weight and dextrin having a specific DE value. Provided are the cooked-rice improver having an effect for maintaining and/or enhancing the flavor of cooked rice, and cooked rice in which the flavor has been improved by the cooked-rice improver, the cooked-rice improver containing a mixture in which the low-dispersion starch, which has a molecular weight of 500,000-5,000,000, and the dextrin, which has a DE value of more than 1 and no greater than 50 are mixed in a mass ratio of 1:9 to 9:1.
The present invention imparts a sensation of stewed food and a texture of fresh-cooked food, without cooking by prolonged heating. This liquid flavor enhancer contains oil, common salt, and an emulsifier. The liquid flavor enhancer contains 0.1% by mass of emulsifier with respect to the oil. During cooking by straight conversion, the liquid flavor enhancer has a pH of 4.0-7.0, a Brix of 1-15, an oil concentration of 0.1-4% by mass, an emulsifier concentration of 1% by mass or less, and a static viscosity of 100 mPa·s×g/cm3 or less when heated to 80°C.
A packaged article (11) is provided with: a packaging bag (12) including a weld section (31) for sealing a containing section (21); and fluid contents (C) contained in the containing section (21). The weld section (31) has a weak seal section (32) and a strong seal section (33). The weak seal section (32) is configured so that, when the containing section (21) is pressed, the weak seal section (32) is separated to connect the containing section (21) and the outside of the packaging bag (12). The strong seal section (33) is configured so as to be maintained in the welded state when the weak seal section (32) is separated. The containing section (21) is provided with a primary containing section (22) and a secondary containing section (23). The secondary containing section (23) includes a narrow section formed so as to be narrower than the primary containing section (22) in the width direction Y which is the direction in which the weak seal section (32) extends. The secondary containing section (23) is in communication with the primary containing section (22) at the narrow section. The secondary containing section (23) is adjacent to the weak seal section (32).
B65D 33/00 - CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES - Details of, or accessories for, sacks or bags
A packaged article (10) is provided with a packaging bag (20) and fluid contents (30) accommodated in the packaging bag (20). The packaging bag (20) is provided with an accommodating part (25) for accommodating the contents (30), an inflow part (27) provided adjacent to the accommodating part (25), a partition seal part (24) for partitioning the accommodating part (25) and the inflow part (27), and an outflow channel (29) communicating with the inflow part (27) and opening to the exterior. A weak seal part (24b) is provided to the partition seal part (24). An opposing edge (28) including a portion positioned so as to face the weak seal part (24b) is provided to the inflow part (27). The opposing edge (28) is provided with a cushioning structure with which the contents (30) flowing in from the weak seal part (24b) during an opening operation comes into contact, whereby the flow of the contents (30) towards the outflow channel (29) is weakened.
Each packaging bag (14) of a packaged article connecting body (11) comprises a main heat-sealed portion (21) and a sub heat-sealed portion (22) having a lower heat seal strength than the main heat-sealed portion (21). Each packaging bag (14) has an inlet (23) into which content (15) flows from an accommodating portion when the sub heat-sealed portion (22) is opened. The packaged article connecting body (11) has a structure in which the downstream end (33) of the inlet (23) of a second packaged article (13) is sealed by the main heat-sealed portion (21) of a first packaged article (12).
B65B 9/08 - Enclosing successive articles, or quantities of material, in a longitudinally-folded web, or in a web folded into a tube about the articles or quantities of material placed upon it in a web folded and sealed transversely to form pockets which are subsequently filled and then closed by sealing
64.
NATTŌ WITH IMPROVED SHELF LIFE AND METHOD FOR MANUFACTURING SAME
The purpose of the present invention is to provide a nattō that has adequate quality as nattō and has markedly improved shelf life without degrading the quality thereof, and also to provide a method for manufacturing such nattō. Provided are: a method for manufacturing a nattō with improved shelf life, the method being characterized in that in manufacturing the nattō, steamed soybeans or boiled soybeans are inoculated with nattō bacteria and, after the soybeans are fermented in a temperature range of 37-53°C, a heating process is applied in which the temperature of the soybeans is maintained in a temperature range of 54-67°C for 3.5 hours or less; and a nattō that is manufactured by such process and that is characterized by satisfying two conditions immediately following the heat treatment, which are (A) the free amino acid content is no more than 14.5 milligrams per gram of nattō and (B) The γ-PGA content is greater than 1.1 milligrams per gram of nattō.
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
65.
VINEGAR-CONTAINING COOKED RICE HAVING SUSTAINED/RETAINED SOUR TASTE
The purpose of the present invention is to provide: vinegar-containing cooked rice having sustained/retained sour taste; a method for producing the vinegar-containing cooked rice; a method for sustaining/retaining sour taste of vinegar-containing cooked rice; and a seasoned vinegar having a property of sustaining/retaining sour taste of vinegar-containing cooked rice. Provided is vinegar-containing cooked rice characterized by containing a cold-water-soluble starch degradation product in an amount of 0.05 to 1 parts by mass relative to 1 part by mass of an acid containing in the vinegar-containing cooked rice.
Provided is a soymilk-containing emulsified liquid seasoning in which an aftertaste unique to soymilk is improved and that is provided with a preferable flavor and texture unique to soymilk even though the content of soymilk is reduced, and that has an excellent taste. The present invention relates to an emulsified liquid seasoning including an edible oil/fat and soymilk, and including from 0.05 mass% to 1.0 mass% inclusive of said soymilk in content by percentage in terms of the solid content of soybean to the amount of said seasoning. The seasoning includes from 0.008 mass% to 0.1 mass% inclusive of a high-sweetness sweetener to 1 mass% of soybean in solid content. The seasoning includes from 0.5 mass% to 2.0 mass% inclusive of alanine as a free amino acid to 1 mass% of soybean in solid content.
The present invention addresses the problem of providing a sesame-containing emulsion-type liquid condiment which exhibits enhanced sesame flavor, feeling of roasting and mildness although the content of sesame is not enhanced, and which exhibits a well-balanced flavor as a whole. This sesame-containing emulsion-type liquid condiment contains ground sesame, an edible fat or oil, acetic acid, salt, and processed egg yolk. The content of acetic acid is 0.4 to 1.1mass%, while the content of salt is 3.2 to 6.1mass%. The acidity is adjusted to a level of 0.45 to 1.30mass%, and the pH is adjusted to a level of 3.9 to 4.5. The condiment has an egg yolk content of 0.80mass% or more, and contains 0.005 to 0.04mass% of a high-sweetness sweetener and 0.10 to 0.40mass% of yeast extract.
The purpose of the present invention is to provide a technology applicable in general to Bacillus natto and whereby an excellent flavor completely different to conventional natto (fermented soybeans), from a flavor viewpoint, can be added to natto. Provided is a method for adding a sweet, fragrant soybean flavor to natto, characterized by, after inoculating steamed or boiled soybeans with Bacillus natto, performing: a step (1) in which the temperature of the soybeans is substantially maintained at 37-53°C and the soybeans are fermented, for 5.5-14.5 hours; and a step (2) in which after performing step (1), the temperature of the soybeans is substantially maintained at 55-70°C and the soybeans are heat treated, for up to 3.5 hours. Also provided is natto having: a property (a) whereby the acetoin content per 100 g natto (wet weight) is at least 150 mg; and a property (b) whereby the guaiacol content per natto (wet weight) is at least 1.5 ppm.
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
69.
FOOD CONTAINER, NATTO CONTAINED IN CONTAINER AND MANUFACTURING METHOD FOR SAME, AND METHOD FOR INJECTING SEASONING
[Problem] To provide a natto container which can be manufactured at a relatively low cost and does not produce superfluous waste when used, whilst also enabling natto seasoning, stored in the container, to be easily discharged without dirtying the surrounding area. [Solution] A food container (11) according to the present invention comprises a container main body (22) having a food-storing recessed section (25), and a lid (23) which covers an opening (26) in the container main body (22) and which is made of foamed resin. Seasoning-storing recessed sections (32), having a swollen shape, are provided on the inner surface (23b) of the lid (23). A rupture groove (31), which connects with the seasoning-storing recessed sections (32), is provided in the lid (23). Within the lid (23), sections (38) to be operated, raised toward the lid outer-surface (23a) side, are arranged so as to oppose one-another, on either side of the rupture groove (31). A sealing material (13), for covering and sealing openings in the seasoning-storing recessed sections (32) is provided on the lid outer-surface (23a) side. The rupture groove (31) ruptures when the sections (38) to be operated are operated from the lid outer-surface (23a) side, generating a distortion in the rupture groove (31).
B65D 85/50 - Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
B65D 51/28 - Closures not otherwise provided for combined with auxiliary devices for non-closing purposes with auxiliary containers for additional articles or materials
B65D 81/32 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
70.
FERMENTED SOYBEAN CONTAINER, FERMENTED SOYBEANS IN CONTAINER AND METHOD FOR MANUFACTURING SAME
[Problem] To provide a fermented soybean container in which even though extra waste is unlikely to be produced at the time of use and relatively low-cost production is possible, seasoning for fermented soybeans stored in the fermented soybean container can be easily discharged without contaminating surrounding areas. [Solution] A fermented soybean container (11) of the present invention has a structure in which a container body (22) made from resin foam and having a fermented soybean storage concave portion (25), and a lid body (23) covering an opening (26) of the container body (22) are coupled via a hinge portion (24). The lid body (23) is provided with seasoning storage concave portions (32) formed so as to protrude to a lid body inner surface (23b) side. A fold-scheduled line (L1) for folding the lid body (23) inward to a lid body outer surface (23a) side is set on the lid body (23). The lid body (23) is provided with a cleavage groove (31) that is communicated with the seasoning storage concave portions (32) across the fold-scheduled line (L1). A seal member (13) for covering and sealing openings of the seasoning storage concave portions (32) is provided on the lid body outer surface (23a) side. When the lid body (23) is folded inward along the fold-scheduled line (L1), the cleavage groove (31) is cleaved on a fold-scheduled line transverse point (35) of the cleavage groove (31).
B65D 85/50 - Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
B65D 51/28 - Closures not otherwise provided for combined with auxiliary devices for non-closing purposes with auxiliary containers for additional articles or materials
71.
PACKAGED NATTO AND METHOD OF MANUFACTURING THE SAME
Disclosed is packaged natto (fermented soy beans), wherein a seasoning, which has not been individually packaged and that fills a seasoning storage part, does not leak out during the transportation process. In addition, the seasoning can easily be transferred to the natto storage side, and the seasoning can be dispersed evenly throughout the natto. The packaged natto (1) comprises a natto container (2), inside which is stored natto (5) and seasoning (6). The natto container (2) comprises a container body (2a) having a natto storage part (3) and a seasoning storage part (4); and a lid (2b) that covers the container body (2a). The seasoning (6) used is in a gelatinous state, and comprises xantham gum and/or locust bean gum. The gelatinous seasoning (6) is stored inside the seasoning storage part (4) of the natto container (2) without being packaged individually.
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
72.
RICE VINEGAR HAVING IMPROVED STRENGTH AND PERSISTENCE OF SOURNESS AND METHOD OF PRODUCING THE SAME
It is intended to provide a method of improving the strength of the characteristic and refreshing sourness derived from acetic acid and preventing the lowering of the sourness with the passage of time in rice vinegar, seasonings containing the same and foods and drinks produced by using the same. Namely, a rice vinegar characterized by containing ethyl 3-methylthiopropionate at a concentration ranging from 0.006 to 0.2 ppb is provided.
[PROBLEMS] To provide a Bacillus natto strain that is suitable for the production of soft natto (a fermented soybean product). [MEANS FOR SOLVING PROBLEMS] A Bacillus natto strain that is suitable for the production of soft natto is provided by separating Bacillus natto strains from chungkookjang, which is a fermented food having been taken in Korea, and selecting an appropriate Bacillus natto strain using the threading and hardness of natto as indications. Different from the existing Bacillus natto strains, this Bacillus natto strain is characterized by being capable of softening natto with the progress of the fermentation. Also, it is intended to provide a method of producing soft natto by using the above-described Bacillus natto strain and the soft natto produced by this production method.
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
It is intended to provide a process for producing a vinegar in which the characteristic unpleasant smell inherent to vinegars using a material containing rice bran is relieved and which is thus widely usable in drinking, cooking and so on; and the vinegar produced by this method. A process for producing a vinegar using a material containing rice bran wherein the characteristic unpleasant smell is relieved by blending ammonia at a ratio of from 40 to 250 mg/100 ml, preferably from 100 to 200 mg/100 ml, and saccharides at a ratio of from 5 to 50 g/100 ml into the vinegar; the vinegar produced by this process; and a food and a drink containing the same.
Disclosed are: a method for producing a vinegar usable for wide variety of application purposes including drinking and cooking, which can reduce a characteristic, unpleasant odor of a vinegar produced from a raw material containing a sugar; and a vinegar produced by the method. Specifically disclosed are: a method for producing a vinegar by using a raw material containing a sugar, which is characterized by adding a saccharified solution which has been isomerized to the vinegar so that the vinegar has a sugar content of 8 to 50 w/v% and a fructose content of 3 w/v% or more; and a vinegar produced by the method.
It is intended to provide a liquid seasoning which has no undesirable fishy smell regardless of a dried fish powder contained therein, is excellent in texture and appearance and can fully present the flavor and taste of the dried fish even after a heating step. Namely, a liquid seasoning characterized in that the content of a dried fish powder having a size of 0.5 mm or more but not more than 5 mm is 0.5% by mass or more but not more than 5% by mass per 7% by mass of the salt content in the liquid seasoning. In the case of containing a dried fish powder having a size of not more than 0.3 mm, it is preferable that the content thereof is lessthan 0.3% by mass based on the liquid seasoning. It is also preferable that the fat content of the dried fish powder is less than 7% by mass.
An object of the invention is to provide a method for producing a vinegar in which a peculiar and unpleasant odor of the vinegar produced by using a raw material containing rice bran is mitigated and the vinegar can be applied to a wide range of uses such as for drinking and cooking, and a vinegar produced by the method. The invention provides the method for producing a vinegar using a raw material containing rice bran in which a peculiar and unpleasant odor of the vinegar is mitigated by incorporating 5-acetoxymethyl furfural in the vinegar at a final concentration of 0.5 to 50 ppm, the vinegar produced by the method and a food or drink containing the same.
It is intended to provide a process for producing black vinegar, which is rich in saccharides originating in rice and barley but free from sedimentation, and the black vinegar produced by this process. Namely, a process for producing black vinegar which contains from 8 to 50% by volume of saccharides originating in rice and/or barley characterized by comprising mixing a saccharification liquor of rice and/or barley with a fermentation liquor containing spirit followed by acetic acid fermentation, and regulating the oxalic acid concentration in the final black vinegar product to 36 ppm or below, preferably 30 ppm or below. To lower the content of oxalic acid in the black vinegar, it is effective to store under stirring the saccharification liquor of rice and/or barley or the fermented liquor after the completion of the acetic acid fermentation. It is also intended to provide black vinegar produced by the above processes which scarcely suffers from sedimentation of oxalic acid salts and is suitable for drinking.
patents
