公开(公告)号：US20070128314A1

公开(公告)日：2007-06-07

申请号：US11523557

申请日：2006-09-20

申请人： Naoko Hishiya ,  Mamoru Watanabe ,  Michinari Sakurai ,  Kaname Fujita ,  Toshihiro Noda

发明人： Naoko Hishiya ,  Mamoru Watanabe ,  Michinari Sakurai ,  Kaname Fujita ,  Toshihiro Noda

IPC分类号： A23L1/20

CPC分类号： A23L27/50 ,  A23L7/104 ,  A23L11/09 ,  A23L11/20

摘要： A rapid fermented type salt-free Miso-like food material which is favorable in taste and flavor, which has a strong umami, rich taste, thickness, and mouthfullness, and a reduced stuffy smell or astringent taste may be prepared in a method including: adding a Koji mold and a bacteriocin-producing lactic acid bacterium culture fluid or a supernatant thereof to a food material; making Koji in a hermetically sealed Koji-making equipment while continuously or intermittently supplying clean air; mixing the bacteriocin-producing lactic acid bacterium culture fluid or the supernatant thereof with the thus-resulting Koji, and further mixing one or more food materials as needed in an amount of 0.01 to 50 times weight of the Koji; forming a moromi-mash by making a paste from the mixture; and then hydrolyzing the moromi-mash in the absence of common salt, by adding any one of an alcoholic liquor, yeast, and dextrin to the Koji.

摘要翻译： 可以通过以下方法制备快速发酵型无味味噌样食品，其味道和风味有利于味道鲜艳，味道浓郁，口感浓郁，口感好，味道涩味减少， 将Koji霉菌和产生细菌素的乳酸菌培养液或其上清液加入食品中; 使Koji在密封的Koji制造设备中连续或间歇地供应清洁空气; 将产生细菌素的乳酸菌培养液或其上清液与由此得到的Koji混合，并根据需要进一步混合一种或多种以Koji的0.01至50倍重量的食物; 通过从混合物中制成糊状物形成醪液; 然后在没有普通盐的情况下水解醪液，通过将任何一种酒精，酵母和糊精加入到Koji。