Process for producing liquid seasoning

Details Process for producing liquid seasoning Process for producing liquid seasoning

1983-09-21

1986-05-06

Rosen, Sam

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 52, 426 60, A23L 120

Patent

active

045871272

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.

REFERENCES:
patent: 4009286 (1977-02-01), Moll et al.
patent: 4308284 (1981-12-01), Noda et al.
Moulton et al.-J. Food Science, vol. 47 (1982), pp. 1127-1129.
Saio et al., J. Food Science, vol. 40 (1975), pp. 537-544.

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