METHOD FOR PRODUCING SOY SAUCE-FLAVORED SEASONING AND PRODUCT OF THE SAME

Title:

METHOD FOR PRODUCING SOY SAUCE-FLAVORED SEASONING AND PRODUCT OF THE SAME

Document Type and Number:

Japanese Patent JP2004097178

Kind Code:

A

Abstract:

To provide a health directive food product having a palatability exceeding conventional soy sauces by producing a new seasoning suitable for various uses of the soy sauce (for sliced raw fish, bean curd, soup for noodles, boiled vegetables/fishes, seasoning for cooking, and the like) by a fermentation method.

The method for producing the soy sauce-flavored seasoning comprises (a first process) adding various vegetables and fruits, and fishes and shellfishes in addition to a conventional preparation of the soy sauce and (a second process) introducing an enzyme and yeast to decompose/ferment the mixture to perform the fermentation producing almost no leftover.

Inventors:

KAWAMURA YUKIMASA
KITAMURA TOSHIMITSU
OYAMA CHO

Application Number:

JP2002299586A

Publication Date:

April 02, 2004

Filing Date:

September 06, 2002

Export Citation:

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Assignee:

KAWAMURA YUKIMASA
KITAMURA TOSHIMITSU
OYAMA CHO

International Classes:

A23L27/24; A23L27/50; (IPC1-7): A23L1/23; A23L1/238

Attorney, Agent or Firm:

Saburo Takahashi

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