[Problem] To suppress occurrence of cloudiness in the rice-derived liquid fermented seasoning.

[Solution] A rice-derived liquid fermented seasoning wherein in a chromatogram curve obtained by high-performance liquid chromatography (HPLC) measurement using a gel filtration carrier, the ratio of the area of peak (A) detected at a retention time of around 17.5 minutes to the total peak area (area of peak (A) / total peak area × 100) in the chromatogram curve is 2 or more.

[Problem] To suppress occurrence of cloudiness in the rice-derived liquid fermented seasoning.

[Solution] A rice-derived liquid fermented seasoning wherein in a chromatogram curve obtained by high-performance liquid chromatography (HPLC) measurement using a gel filtration carrier, the ratio of the area of peak (A) detected at a retention time of around 17.5 minutes to the total peak area (area of peak (A) / total peak area × 100) in the chromatogram curve is 2 or more.

A taste enhancing composition comprising plants from the Apiaceae family and having a taste-effective glutamate content along with a method of producing a taste enhancer by reducing biotin in a fermentable carbohydrate prior to bacterial fermentation are provided.

A taste enhancing composition comprising plants from the Apiaceae family and having a taste-effective glutamate content along with a method of producing a taste enhancer by reducing biotin in a fermentable carbohydrate prior to bacterial fermentation are provided.

Hot sauces are disclosed that contain capsaicin, ethyl alcohol and solids. The hot sauces may be in the form of a suspension and may be at least 1,000 SHU on the Scoville scale. The suspension may also be between 16 and 65% alcohol by volume.

Hot sauces are disclosed that contain capsaicin, ethyl alcohol and solids. The hot sauces may be in the form of a suspension and may be at least 1,000 SHU on the Scoville scale. The suspension may also be between 16 and 65% alcohol by volume.

Provided is a technology to enhance the saltiness of food. The saltiness of food is enhanced by adding the following ingredients (A) to (D): (A) potassium chloride; (B) arginine or a salt thereof; (C) lysine or a salt thereof; and (D) a nucleic acid-containing yeast extract.

Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.

Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.

The present invention relates to the use of a compound according to formula (I) ##STR00001## in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R.sup.1 to R.sup.4, when taken independently from each other, represents a hydrogen atom or represents a R.sup.5 or OR.sup.5 group, R.sup.5 representing a C.sub.1 to C.sub.5, or even a C.sub.1 to C.sub.3, alkyl group; and optionally one of the groups R.sub.1 to R.sub.4 represents —OH; and/or when R.sub.1 and R.sub.2 are taken together, and/or R.sub.3 and R.sub.4 are taken together, represent a OCH.sub.2O group, provided said groups taken together are adjacent substituents of the phenyl group;
as an ingredient in combination with other ingredients to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.