An object of the invention is to provide a seasoning which has a flavor inherent in a soy sauce and which can still have a fruity aroma that is hardly felt with conventional soy sauces even after pasteurization, a method for suppressing a heat-deteriorated smell due to a food material to be felt when a container-packed composition containing the food material is heated in a sealed space and the like. The object is achieved by: a soy sauce or a soy sauce-like seasoning in which the content of at least one kind of ?-lactone is 100 ppb to 60,000 ppb; a method for suppressing a heat-deteriorated smell including a step of suppressing a heat-deteriorated smell due to a food material by heating a container-packed composition containing the food material and at least one kind of ?-lactone; and the like.

Provided is a method for manufacturing a composition of fermented soybean products and a composition of fermented soybean products manufactured by the method.

A soy sauce tank with circulation detection for amino acid nitrogen value control for soy sauce, comprising a tank body, a circulation tube arranged outside the tank body and having an output end and an input end respectively connected to the tank body, a circulation pump arranged in the circulation tube, and an amino acid nitrogen value detection apparatus arranged in the circulation tube. The soy sauce tank of the invention comprises a circulation detection loop, in which the amino acid nitrogen value detection apparatus is configured to measure the amino acid nitrogen value of the soy sauce. In the soy sauce tank the soy sauce is thoroughly mixed through multiple circulations, during which its amino acid nitrogen value is regulated and stabilized eventually, thereby facilitating automatic blending and improving the production efficiency of the soy sauce.

A soy sauce tank with circulation detection for amino acid nitrogen value control for soy sauce, comprising a tank body, a circulation tube arranged outside the tank body and having an output end and an input end respectively connected to the tank body, a circulation pump arranged in the circulation tube, and an amino acid nitrogen value detection apparatus arranged in the circulation tube. The soy sauce tank of the invention comprises a circulation detection loop, in which the amino acid nitrogen value detection apparatus is configured to measure the amino acid nitrogen value of the soy sauce. In the soy sauce tank the soy sauce is thoroughly mixed through multiple circulations, during which its amino acid nitrogen value is regulated and stabilized eventually, thereby facilitating automatic blending and improving the production efficiency of the soy sauce.

A blending system for amino acid nitrogen value adjustment for soy sauce, comprising: a first soy-sauce tank configured to receive first extracted soy sauce and provided with a first circulation loop, and a second soy-sauce tank configured to receive second extracted soy sauce and provided with a second circulation loop; wherein, each of the first circulation loop and the second circulation loop is provided with an ammonia-nitrogen-value detection apparatus, and each of the first soy-sauce tank and the second soy-sauce tank is provided with an output tube with an output control valve connected to the amino acid nitrogen value detection apparatus, the output tubes of the first soy-sauce tank and the second soy-sauce tank are jointed and connected to a tube mixer. The blending system of the invention is fully-automatic and intelligent, resulting in improved production efficiency.

A blending system for amino acid nitrogen value adjustment for soy sauce, comprising: a first soy-sauce tank configured to receive first extracted soy sauce and provided with a first circulation loop, and a second soy-sauce tank configured to receive second extracted soy sauce and provided with a second circulation loop; wherein, each of the first circulation loop and the second circulation loop is provided with an ammonia-nitrogen-value detection apparatus, and each of the first soy-sauce tank and the second soy-sauce tank is provided with an output tube with an output control valve connected to the amino acid nitrogen value detection apparatus, the output tubes of the first soy-sauce tank and the second soy-sauce tank are jointed and connected to a tube mixer. The blending system of the invention is fully-automatic and intelligent, resulting in improved production efficiency.

An object of the present invention is to obtain Koji having an enzyme titer equal to or higher than that based on conventional methods without contamination of putrefactive bacteria within 30 hours which is a very short Koji production time.

The present invention provides a method for producing Koji for brewed foods, including the steps of: (1) obtaining pre-cultured seed Koji by pre-culturing Koji mold using a culture material with 500 g/L or less of bulk specific gravity, and (2) performing Koji production for 18 to 30 hours after inoculating the pre-cultured seed Koji into a protein raw material and/or a carbohydrate raw material.

An object of the present invention is to obtain Koji having an enzyme titer equal to or higher than that based on conventional methods without contamination of putrefactive bacteria within 30 hours which is a very short Koji production time.

The present invention provides a method for producing Koji for brewed foods, including the steps of: (1) obtaining pre-cultured seed Koji by pre-culturing Koji mold using a culture material with 500 g/L or less of bulk specific gravity, and (2) performing Koji production for 18 to 30 hours after inoculating the pre-cultured seed Koji into a protein raw material and/or a carbohydrate raw material.

Flavour modifying composition comprising one or more flavour modifying compounds of Formula I, product comprising said flavour modifying composition, use of said flavour modifying composition for modifying taste perception in foodstuffs and beverages and method of improving taste perception in a foodstuff or beverage comprising adding said flavour modifying composition to said foodstuff or beverage.

Flavour modifying composition comprising one or more flavour modifying compounds of Formula I, product comprising said flavour modifying composition, use of said flavour modifying composition for modifying taste perception in foodstuffs and beverages and method of improving taste perception in a foodstuff or beverage comprising adding said flavour modifying composition to said foodstuff or beverage.