The present invention relates to a novel method of preparing a liquid flavouring ingredient by use of fermentation. In particular, the method involves recycling a part of the microorganisms used in the fermentation of flavour and aroma compounds back to the bioreactor for fermentation, while another part of the microorganisms are maintained in the ontained liquid flavouring ingredient. The obtained liquid flavouring ingredient is suitable for use as a taste enhancer and can be used in food products, such as dairy products, sauces, dressings, seasonings, meat products, bread, and sourkraut.

The present invention relates to a novel method of preparing a liquid flavouring ingredient by use of fermentation. In particular, the method involves recycling a part of the microorganisms used in the fermentation of flavour and aroma compounds back to the bioreactor for fermentation, while another part of the microorganisms are maintained in the ontained liquid flavouring ingredient. The obtained liquid flavouring ingredient is suitable for use as a taste enhancer and can be used in food products, such as dairy products, sauces, dressings, seasonings, meat products, bread, and sourkraut.

A method for extracting a wasabi extract is characterized in that: 53 to 61 part by weight of a wasabi powder and 25 to 30 parts by weight of pure scotch whisky are mixed to produce a wasabi extract; and the wasabi extract is placed in an oak barrel and fermented for at least 48 hours, after which 14 to 17 parts by weight of a wasabi sinigrin extract that has collected in an upper layer portion is extracted therefrom. Further, when fermenting the wasabi extract to which undiluted whisky has been added inside the oak barrel, wasabi inside yeast cell walls formed in the upper layer portion is collected, and the method has the effect of maintaining the taste and aroma of the wasabi extract collected inside the yeast cell walls, that is, the sinigrin extract.

A method for extracting a wasabi extract is characterized in that: 53 to 61 part by weight of a wasabi powder and 25 to 30 parts by weight of pure scotch whisky are mixed to produce a wasabi extract; and the wasabi extract is placed in an oak barrel and fermented for at least 48 hours, after which 14 to 17 parts by weight of a wasabi sinigrin extract that has collected in an upper layer portion is extracted therefrom. Further, when fermenting the wasabi extract to which undiluted whisky has been added inside the oak barrel, wasabi inside yeast cell walls formed in the upper layer portion is collected, and the method has the effect of maintaining the taste and aroma of the wasabi extract collected inside the yeast cell walls, that is, the sinigrin extract.

The present invention relates to an all-purpose seasoning soy sauce composition, an all-purpose seasoning soy sauce manufactured using the same, and a method of manufacturing the same. The present invention also relates to an all-purpose seasoning soy sauce which has an inherently deep soy sauce flavor, imparts a sweet and sour taste, removes the fatty smell or fishy smell generated from fish or meat, is suitable for any dishes, improves the flavor of dishes, and is usable as a cham sauce.

The present invention relates to an all-purpose seasoning soy sauce composition, an all-purpose seasoning soy sauce manufactured using the same, and a method of manufacturing the same. The present invention also relates to an all-purpose seasoning soy sauce which has an inherently deep soy sauce flavor, imparts a sweet and sour taste, removes the fatty smell or fishy smell generated from fish or meat, is suitable for any dishes, improves the flavor of dishes, and is usable as a cham sauce.

Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.

Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.

A process of producing black malt. In the process, a batch of malted grain is steeped in water such that, after steeping, the malted grain has a first moisture content. The batch of malted grain is microwaved such that, after microwaving, the first moisture content is reduced to a second moisture content. Further, in the process, the batch of malted grain is dried at a temperature of from 150° C. to 200° C. for a time period sufficient to produce the batch of black malt. The batch of black malt has a third moisture content that less than the second moisture content.

The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural roasty, a natural caramel, a natural pop-corn, a natural biscuit and/or a natural buttery flavor note to a food product.