液体麹および調味液

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专利权人:

キッコーマン株式会社

发明人:

香村 彰利,武市 順也,土屋 勝規,仲原 丈晴

申请号：

JP2013129085

公开号：

JP6223727B2

申请日:

2013.06.20

申请国别(地区):

JP

年份:

2017

代理人:

摘要：

PROBLEM TO BE SOLVED: To provide a liquid koji that has effect for saltiness enhancement, and a seasoning liquid in which saltiness is strong and overall palatability is excellent even under non-salt or low salt condition using the liquid koji.SOLUTION: Aspergillus is cultured in a liquid culture medium including a specified quantity of glycine or other amino acids to produce liquid koji. The obtained liquid koji is added to a food material by non-salt or under the presence of low salt, then performed by hydrolysis at from 42°C to 57°C, thereby an objective seasoning liquid is obtained.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/