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Method for producing rapid fermented type Miso-like food material with favorable taste and flavor

机译:具有良好口感和风味的快速发酵型味iso类食品的生产方法

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.
机译:可以通过以下方法制备速食型无盐味M类食品,其风味和风味良好,鲜味浓郁,口味浓郁,口感丰满,闷气或涩味减少。向食品原料中加入曲制霉菌和产生细菌素的乳酸菌培养液或其上清液。在连续或间歇地提供清洁空气的同时,在密封的制曲设备中制作制曲;将产生细菌素的乳酸菌培养液或其上清液与所得的曲液混合,并按需要将一种或多种食品原料以曲液重量的0.01至50倍混合。通过从混合物中制成糊状物来形成moromi-mash;然后在不添加食盐的情况下,通过将酒,酵母和糊精中的任何一种添加到Koji中来水解moromi-mash。

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