A process for processing soybeans, said process comprising separating the soy sauce from a fermented mixture through decanting and splitting the soybeans into discernible pieces.

A process for processing soybeans, said process comprising separating the soy sauce from a fermented mixture through decanting and splitting the soybeans into discernible pieces.

[Problem] The present invention addresses the problem of providing a method for manufacturing a variety of seasoning ingredient liquids having a high extract solids content, the method making it possible to prevent a decrease in collection rate due to burning and quality degradation due to microbial contamination while improving productivity through a continuous heating process performed for a short period of time, and to impart superior flavors and impart flavors in a more versatile manner while inhibiting the destruction of taste-contributing components. [Solution] As a result of thoroughgoing investigations into solving the above problem, the inventors of the present invention perfected the present invention upon discovering a method for manufacturing a seasoning in which a direct steam-heating cooker is used, whereby a desired flavor is imparted in a mild manner within 60 seconds while a continuous heating treatment at 130 C. or above is performed, and destruction of taste-imparting components can be minimized.

[Problem] The present invention addresses the problem of providing a method for manufacturing a variety of seasoning ingredient liquids having a high extract solids content, the method making it possible to prevent a decrease in collection rate due to burning and quality degradation due to microbial contamination while improving productivity through a continuous heating process performed for a short period of time, and to impart superior flavors and impart flavors in a more versatile manner while inhibiting the destruction of taste-contributing components. [Solution] As a result of thoroughgoing investigations into solving the above problem, the inventors of the present invention perfected the present invention upon discovering a method for manufacturing a seasoning in which a direct steam-heating cooker is used, whereby a desired flavor is imparted in a mild manner within 60 seconds while a continuous heating treatment at 130 C. or above is performed, and destruction of taste-imparting components can be minimized.

Method for preparing a beverage component, the method comprising the steps of: (a) Providing an aqueous suspension comprising at least 1.5 g/l, preferably at least 3 g/l, most preferably at least 5 g/l hops or hop products and fermentable carbohydrates; (b) Fermenting the aqueous suspension with a yeast to obtain the beverage component, characterized in that the aqueous suspension comprises an amount of free amino nitrogen (FAN) of less than 11 ppm FAN/ Pl, preferably less than 6 ppm FAN/ Pl, most preferably less than 4.5 ppm FAN/ Pl, at the start of fermentation and/or that aqueous suspension comprises an amount of free amino nitrogen (FAN) of less than 180 ppm, preferably less than 100 ppm, most preferably less than 85 ppm.

Method for preparing a beverage component, the method comprising the steps of: (a) Providing an aqueous suspension comprising at least 1.5 g/l, preferably at least 3 g/l, most preferably at least 5 g/l hops or hop products and fermentable carbohydrates; (b) Fermenting the aqueous suspension with a yeast to obtain the beverage component, characterized in that the aqueous suspension comprises an amount of free amino nitrogen (FAN) of less than 11 ppm FAN/ Pl, preferably less than 6 ppm FAN/ Pl, most preferably less than 4.5 ppm FAN/ Pl, at the start of fermentation and/or that aqueous suspension comprises an amount of free amino nitrogen (FAN) of less than 180 ppm, preferably less than 100 ppm, most preferably less than 85 ppm.

An object of the present invention is to provide a fermented seasoning containing 5-nucleotides derived from fermentation at a high concentration without externally adding 5-nucleotides and a method of producing the same. In a case where the nucleic acids are externally added, display of additives is indispensable on an ingredients description, and thus it cannot be said that the fermented seasoning have no chemical seasoning additive or made by natural brewing; however, with the fermented seasoning relating to the present invention, it is unnecessary to display additives on the ingredients description, and thus it is possible to appeal an added value to nature oriented or natural oriented consumers.

An object of the present invention is to provide a fermented seasoning containing 5-nucleotides derived from fermentation at a high concentration without externally adding 5-nucleotides and a method of producing the same. In a case where the nucleic acids are externally added, display of additives is indispensable on an ingredients description, and thus it cannot be said that the fermented seasoning have no chemical seasoning additive or made by natural brewing; however, with the fermented seasoning relating to the present invention, it is unnecessary to display additives on the ingredients description, and thus it is possible to appeal an added value to nature oriented or natural oriented consumers.

A method enhancing the taste of a food product, which includes the steps of culturing a mycelial liquid tissue culture in a media, collecting a mycelium-free portion of the mycelial liquid tissue culture, e.g., the supernatant fluid of the mycelial liquid tissue culture, and adding the collected supernatant fluid to a food product in an amount sufficient to enhance the food product's taste. The mycelial liquid tissue culture may include C. sinensis, and the culture step may be carried out for between about one and sixty days. The food products include non-nutritive sweeteners, alcoholic beverages, teas, coffees, bitter tasting foods such as cranberry, grapefruit, pomegranate, and coconut, as well as dietary supplements, food additives, pharmaceuticals, and nutraceuticals. The present invention also includes compositions of food products in combination with mycelium-free fluids.

A method enhancing the taste of a food product, which includes the steps of culturing a mycelial liquid tissue culture in a media, collecting a mycelium-free portion of the mycelial liquid tissue culture, e.g., the supernatant fluid of the mycelial liquid tissue culture, and adding the collected supernatant fluid to a food product in an amount sufficient to enhance the food product's taste. The mycelial liquid tissue culture may include C. sinensis, and the culture step may be carried out for between about one and sixty days. The food products include non-nutritive sweeteners, alcoholic beverages, teas, coffees, bitter tasting foods such as cranberry, grapefruit, pomegranate, and coconut, as well as dietary supplements, food additives, pharmaceuticals, and nutraceuticals. The present invention also includes compositions of food products in combination with mycelium-free fluids.