Soy sauce-like liquid seasoning and method for producing same

Abstract

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.

Claims

1. A method for producing a low salt soy sauce liquid seasoning, comprising the ordered steps of: a. inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding water or saline to said solid koji to prepare a moromi, and subjecting the moromi to thermal hydrolysis, wherein the moromi has a salt concentration of less than 4% (w/v); b. pasteurizing the moromi obtained in the step a, at a temperature of from 90 to 130° C.; c. inoculating the pasteurized moromi obtained in the step b with yeast, and fermenting the moromi with the yeast in a container being structured to block the inside of the container from ambient air, and d. pressing the moromi after yeast fermentation, thereby producing the low salt soy sauce liquid seasoning, wherein the low salt soy sauce liquid seasoning, comprises: 20 ppm (w/v) or more of isoamyl alcohol, 6 ppm (w/v) or more of 2-phenylethanol, 9 ppm (w/v) or more of isobutyl alcohol, and 10 ppm (w/v) or more of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) with respect to a total nitrogen concentration of 1.0% (w/v), and the low salt soy sauce liquid seasoning has a salt concentration of less than 4% (w/v).

2. The method for producing a low salt soy sauce liquid seasoning according to claim 1, wherein the low salt soy sauce liquid seasoning contains 50 ppm (w/v) or less of sodium ions.

Description

EXAMPLES

(1) 1. Production of Salt-Free Liquid Seasoning

(2) Preparation of Soy Sauce Koji

(3) Defatted processed soybean (50%, w/w), and roasted smashed wheat (50%, w/w) were mixed to prepare a soy sauce koji. The defatted processed soybeans were used after being soaked with water (130%, w/w) and boiled. The raw material was inoculated with a seed starter of Aspergillus sojae, and was processed for 42 hours using an ordinary method to obtain a soy sauce koji (koji-making).

(4) Moromi Preparation

(5) The above soy sauce koji was mixed with 200 weight parts of hot water (preheated to 70° C.; containing no salt) with respect to 100 weight parts of the koji. The mixture was then heated and hydrolyzed at 55° C. for 24 hours by being continuously stirred at 100 rpm in a hydrolysis tank equipped with an insulating jacket having stirring vanes on the rotating shaft. This produced a salt-free moromi.

(6) Moromi Pasteurization

(7) After being brought to pH 4.0 to 5.0 with lactic acid as shown in Table 1, the salt-free moromi (Examples 1-1 to 1-4, 300 g each) was put in a glass media bottle, and pasteurized with an autoclave at 121° C. for 5 minutes. To the moromi of each group was then added 50% (w/v) glucose processed for removal of bacteria in a final concentration of 5% (w/v), as shown in Table 1.

(8) TABLE-US-00001 TABLE 1 Supplement Fermen- Pasteur- Moromi sugar (final tation ization pH concentration) Yeast temp. Com. None 4.0 5% glucose Z. rouxii 25° C. Ex. 1-1 Com. None 4.5 5% glucose Z. rouxii 25° C. Ex. 1-2 Com. None 5.0 5% glucose Z. rouxii 25° C. Ex. 1-3 Ex. 1-1 121° C., 5.0 5% glucose Z. rouxii 20° C. 5 min Ex. 1-2 121° C., 5.0 5% glucose Z. rouxii 25° C. 5 min Ex. 1-3 121° C., 5.0 5% glucose Z. rouxii 30° C. 5 min Ex. 1-4 121° C., 5.0 None Z. rouxii 30° C. 5 min
Yeast Fermentation

(9) A precultured soy sauce yeast (Zygosaccharomyces rouxii) was added to the moromi in a concentration of 1×10.sup.7 cells/g moromi, and the mixture was fermented at a moromi temperature of 20 to 30° C. for 14 days, as shown in Table 1.

(10) Refinement

(11) After yeast fermentation, the moromi was pressed, heated, and racked to obtain a refined soy sauce-like liquid seasoning. Table 2 shows the common viable bacteria count, and the analytical values of the components of the obtained soy sauce-like liquid seasoning.

(12) Common Viable Bacteria Count, and Component Analysis

(13) For counting of common viable bacteria, the soy sauce-like liquid seasoning was cultured in a medium prepared by adding 30 μg/ml of nystatin to standard agar medium PEARLCORE (manufactured by Eiken Chemical Co., Ltd.), and the number of grown colonies was counted. It is to be noted that the common viable bacteria count obtained by this method does not include yeasts, and represents mainly the number of contaminating bacteria. The total nitrogen (TN) concentration, the alcohol concentration, and the pH were determined by using the methods described in Soy Sauce Testing Methods (published Mar. 1, 1985, ed. Japan Soy Sauce Research Center). The salt concentration was determined by the Mohr's method. The glutamic acid concentration was determined by using an amino acid analyzer.

(14) TABLE-US-00002 TABLE 2 Common viable bacteria count NaCl TN Glu Alc after yeast fermentation (cfu/ml) % (w/v) % (w/v) % (w/v) pH % (v/v) Com. Ex. 1-1 8.7 × 10.sup.7 (spoilage) 0 1.05 0.73 4.1 2.9 Com. Ex. 1-2 3.8 × 10.sup.8 (spoilage) 0 1.10 0.82 4.2 2.3 Com. Ex. 1-3 6.0 × 10.sup.8 (spoilage) 0 1.08 0.85 4.1 2.1 Ex. 1-1 <1 × 10.sup.3 0 1.14 0.78 4.7 5.9 Ex. 1-2 <1 × 10.sup.3 0 1.15 0.69 4.7 5.7 Ex. 1-3 <1 × 10.sup.3 0 1.15 0.73 4.6 5.4 Ex. 1-4 <1 × 10.sup.3 0 1.16 0.70 4.6 2.1

(15) As can be seen from the results for Comparative Examples 1-1 to 1-3 in Table 2, it was not possible to obtain the desired soy sauce-like liquid seasoning when the moromi was not pasteurized, and spoilage occurred during the brewing process, even when the initial pH of the moromi was lowered to 4.0. On the other hand, the soy sauce-like liquid seasoning was obtained with no spoilage in the brewing process when the pasteurization step was conducted as in Examples 1-1 to 1-4, even when the alcohol concentration was low as in Example 1-4. The yeast fermentation was considered desirable also from an alcohol concentration standpoint. It was also confirmed that the preferred fermentation temperature is 20 to 30° C. to prevent an effect on yeast fermentation and flavor.

(16) 2. Modification of Method for Producing Salt-Free or Low-Salt Soy Sauce-Like Liquid Seasoning

(17) Preparation of Moromi with Increased Amount of Soy Sauce Koji

(18) As in Example 1, the soy sauce koji was mixed with 140 weight parts of heated 70° C. hot water with respect to 100 weight parts of the koji. In Example 2-4 and Comparative Examples 2-1 and 2-2, salt was added in the final concentrations shown in Table 3. After adding 1.5% (w/w) of activated carbon (Kujyaku TK2; manufactured by Kawakita Chemical Co., Ltd.) with respect to the raw material, the pH was adjusted to 4.8 with lactic acid, and the mixture was heated and hydrolyzed at 55° C. for 24 hours by being continuously stirred at 100 rpm in a hydrolysis tank equipped with an insulating jacket having stirring vanes on the rotating shaft. This produced a moromi. This moromi had a larger proportion of the soy sauce koji than the moromi of Example 1.

(19) Production of Soy Sauce-Like Liquid Seasoning

(20) The above moromi was pasteurized at 121° C. for 5 minutes using a jar fermenter, and 50% (w/v) glucose processed for removal of bacteria was added in a final concentration of 5% (w/v). To the mixture was then added precultured yeast (Zygosaccharomyces rouxii, Saccharomyces cerevisiae, Kluyveromyces marxianus) in a concentration of 1×10.sup.7 cells/g moromi. After adding a commercially available enzyme agent (endoprotease, exoprotease) in a final concentration of 0.1% (w/w), the mixture was fermented with the yeast at a moromi temperature of 25° C. or 30° C. for 14 days, as shown in Table 3.

(21) TABLE-US-00003 TABLE 3 NaCl Fermen- Moromi % tation pH (w/v) Yeast Temp. Ex. 2-1 4.8 0 Z. rouxii 25° C. Ex. 2-2 4.8 0 S. cerevisiae 25° C. Ex. 2-3 4.8 0 K. marxianus 30° C. Ex. 2-4 4.8 3 Z. rouxii 25° C. Com. 4.8 16 S. cerevisiae 25° C. Ex. 2-1 Com. 4.8 16 K. marxianus 30° C. Ex. 2-2
Refinement and Flavor Evaluation

(22) After yeast fermentation, the moromi was pressed, heated, and racked to obtain a refined soy sauce-like liquid seasoning. Table 4 shows the analytical values of the components and the results of flavor evaluation of the liquid seasoning. The flavor was evaluated according to the following criteria.

(23) Excellent: Very desirable

(24) Good: Desirable

(25) Poor: Undesirable

(26) TABLE-US-00004 TABLE 4 NaCl TN Glu Alc Flavor % (w/v) % (w/v) % (w/v) pH % (v/v) evaluation Comment Ex. 2-1 0 1.51 0.91 4.7 4.9 Excellent Sweet aroma Ex. 2-2 0 1.51 0.93 4.7 5.6 Good Fruity aroma, sake- like flavor Ex. 2-3 0 1.49 0.88 4.7 5.3 Good Fermentation odor, pickles odor Ex. 2-4 3 1.47 0.88 4.7 5.1 Excellent Light soy sauce odor with sweet aroma Com. Ex. 2-1 16 1.48 0.90 4.8 0 Poor Raw material odor, potato odor Com. Ex. 2-2 16 1.48 0.90 4.8 0 Poor Raw material odor, potato odor

(27) By increasing the amount of the soy sauce koji used for moromi preparation, and adding an enzyme agent for yeast fermentation, it was possible to produce liquid seasonings having a desirable flavor with high total nitrogen concentration and high glutamic acid concentration.

(28) The liquid seasonings fermented without salt as in Examples 2-1 and 2-2 had a sweet, elegant aroma as a whole, and the flavor was desirable. The low-salt liquid seasoning of Example 2-4 that underwent yeast fermentation under low salt concentration (3%, w/v) had an aroma that was more like a soy sauce, and the flavor was also desirable.

(29) The sake yeast S. cerevisiae used in Example 2-2, and the heat-resistant yeast K. marxianus used in Example 2-3 had higher fermentation rates than the soy sauce yeast (Z. rouxii) used in Example 2-1, had a tendency to produce more alcohol, and are more desirable in terms of mold resistance. However, these yeasts are non-halotolerant yeasts, and do not grow well and fail to produce alcohol under high salt concentrations as in Comparative Examples 2-1 and 2-2, and cannot be used in the traditional brewing of soy sauce. An advantage of the salt-free or low-salt fermentation of the present invention is that it allows the use of these non-halotolerant microorganisms.

(30) 3. Production of Salt-Free Liquid Seasoning Having Improved Soy Sauce-Like Flavor Production of Pentose-Added Soy Sauce-Like Liquid Seasoning

(31) A 50% (w/v) glucose solution processed for removal of bacteria, and ribose or xylose were added to a pasteurized salt-free moromi produced in the same manner as in Example 2. These were added in the final concentrations (w/v) shown in Table 5. To the mixture was added soy sauce yeast Z. rouxii as in Example 2-1, and a commercially available enzyme agent (endoprotease, exoprotease) was added in a final concentration of 0.1% (w/w). The mixture was then fermented at a moromi temperature of 25° C. for 14 days. After yeast fermentation, the moromi was pressed, heated, and racked to obtain a refined soy sauce-like liquid seasoning.

(32) TABLE-US-00005 TABLE 5 NaCl Supplement Fermen- Moromi % sugar (final tation pH (w/v) Yeast concentration) temp. Ex. 2-1 4.8 0 Z. rouxii 5% glucose 25° C. (control) Ex. 3-1 4.8 0 Z. rouxii 4% glucose, 25° C. 1% ribose Ex. 3-2 4.8 0 Z. rouxii 4% glucose, 25° C. 1% xylose

(33) Table 6 shows the analytical values of the components and the results of flavor evaluation of the soy sauce-like liquid seasoning. The flavor evaluation confirmed that adding ribose or xylose for fermentation enhances the soy sauce-like aroma and improves the quality, though the analytical values of the common components remained essentially the same. The result suggests that adding pentose is effective for further improvement of the soy sauce-like flavor of the salt-free soy sauce-like liquid seasoning.

(34) TABLE-US-00006 TABLE 6 NaCl TN Glu Alc % (w/v) % (w/v) % (w/v) pH % (v/v) Flavor evaluation Ex. 2-1 0 1.51 0.91 4.7 4.9 Sweet aroma Ex. 3-1 0 1.45 0.78 4.7 4.8 Characteristic fermentation odor of soy sauce Ex. 3-2 0 1.47 0.90 4.7 3.0 Characteristic fermentation odor of soy sauce, sharp
4. Comparison of Desalted Soy Sauce, Commercially Available Koikuchi (Dark-Colored) Soy Sauce, and Commercially Available Salt-Free Soy Sauce
Preparation of Desalted Soy Sauce

(35) Boiled and denatured defatted soybeans, and smashed roasted wheat were mixed in equal amounts, and the mixture was inoculated with a seed starter, and processed for 42 hours under aeration to obtain a soy sauce koji (koji-making). The koji was mixed into saline, and fermented and matured under controlled conditions where the moromi was fermented at 25 to 30° C. for 150 days with appropriate stirring using an ordinary method. This was followed by pressing and filtration, and an unheated soy sauce having a salt concentration of about 18% (w/v), and a total nitrogen concentration of about 1.7% (w/v) was obtained.

(36) The unheated soy sauce was heated at 80° C. for 1 hour, and refined by filtration. The resulting soy sauce was desalted with an electrodialyzer (manufactured by Astom Corporation), and a desalted soy sauce of pH 4.7 having a salt concentration of 0.1% (w/v), a total nitrogen concentration of about 1.6% (w/v), and a glutamic acid concentration of about 0.9% (w/v) was obtained.

(37) Analysis of Aroma Components

(38) The concentrations of isoamyl alcohol, 2-phenylethanol, isobutyl alcohol, and HEMF were measured by using the quantitative analysis method described in J. Agric. Food Chem. Vol. 39, 934, 1991. Specifically, these were analyzed by gas chromatography (6890N; manufactured by Agilent Technologies), and the content of each aroma component was determined by the standard curve method using a standard substance.

(39) Table 7 shows the results of aroma component analysis for the liquid seasonings of Examples (Examples 1-4, 2-1, 2-2, 2-4, 3-1, and 3-2), a desalted soy sauce, a commercially available koikuchi (dark-colored) soy sauce (manufactured by Kikkoman Corporation), and a commercially available soy sauce-like liquid seasoning brewed with alcohol (commercially available salt-free soy sauce). It was confirmed that the isoamyl alcohol, 2-phenylethanol, and isobutyl alcohol concentrations with respect to 1% (w/v) total nitrogen concentration tended to be overall higher in the soy sauce-like liquid seasonings of the present invention than in the desalted soy sauce and the commercially available soy sauce, and that the soy sauce-like liquid seasonings of the present invention had isoamyl alcohol concentration of 20 ppm (w/v) or more, 2-phenylethanol concentration of 6 ppm (w/v) or more, and isobutyl alcohol concentration of 9 ppm (w/v) or more and were salt-free or low-salt liquid seasonings having a desirable flavor. It was also confirmed that the liquid seasonings of Examples 2-1, 2-2, and 2-4 had the same levels of HEMF concentration as the desalted soy sauce and the commercially available koikuchi (dark-colored) soy sauce, and also had the soy sauce-like flavor.

(40) It was also confirmed that the salt-free liquid seasonings prepared by adding pentose as in Examples 3-1 and 3-2 had even higher HEMF concentrations, and that a liquid seasoning having an enhanced soy sauce-like flavor can be obtained when pentose is added in implementing the present invention.

(41) TABLE-US-00007 TABLE 7 Concentration (ppm, w/v) with respect to TN 1% (w/v) NaCl Alc TN Isoamyl 2-Phenyl Isobutyl % (w/v) % (w/v) % (w/v) alcohol ethanol alcohol HEMF Production summary Ex. 1-4 0 2.1 1.16 23.7 6.9 9.3 12.1 No supplement sugar, low alcohol Ex. 2-1 0 4.9 1.51 99.1 31.3 28.6 18.8 Ex. 2-2 0 5.6 1.51 48.2 15.3 21.2 11.7 Fermentation with S. cerevisiae Ex. 2-4 3.0 5.1 1.47 100.8 45.0 44.6 14.2 Fermentation with 3% salt Ex. 3-1 0 4.8 1.45 70.5 18.0 29.9 41.0 1% Ribose was added for fermentation Ex. 3-2 0 3.0 1.47 74.4 18.1 28.9 29.8 3% Xylose was added for fermentation Desalted soy 0.1 2.3 1.66 2.3 1.0 3.5 13.4 Brewing followed by sauce electrodialysis desalting Commercially 16.0 3.0 1.60 2.6 3.0 4.4 16.6 Brewing available koikuchi (dark-colored) soy sauce Commercially 0.2 13.4 2.06 0.0 1.8 0.0 2.1 Brewed with alcohol available salt-free soy sauce
Analysis of Metal Ion Concentration

(42) The metal ion concentration was analyzed by atomic absorption spectrophotometry with air-acetylene flame, using an atomic absorption spectrophotometer AA6300 (manufactured by Shimadzu Corporation). A standard curve was created using a standard solution for atomic absorption spectrophotometry (manufactured by Kanto Kagaku).

(43) Table 8 shows the metal ion concentrations of the salt-free soy sauce-like liquid seasoning of Example 2-1, the desalted soy sauce prepared in Section 4 above, and a commercially available salt-free soy sauce. The salt-free soy sauce-like liquid seasoning of the present invention had a considerably lower sodium ion concentration than the other soy sauces. The desalted soy sauce had a low potassium ion concentration, but the sodium ion concentration was relatively high due to electrodialysis efficiency. These results suggest that the salt-free soy sauce-like liquid seasoning of the present invention is a liquid seasoning having a considerably lower sodium ion concentration than traditional salt-free or low-salt soy sauce-like liquid seasonings, and that is functionally desirable for, for example, the prevention of salt-sensitive hypertension.

(44) TABLE-US-00008 TABLE 8 Na ppm K ppm Mg ppm (w/v) (w/v) (w/v) Ex. 2-1 1 433 75 Desalted soy sauce 530 8 60 Commercially available 78 545 97 salt-free soy sauce
Sensory Evaluation

(45) The sensory evaluation was made by eight trained panelists having a discrimination ability, and these panelists were asked to give scores. Specifically, the salt-free liquid seasonings of Examples 1-4, 2-1, 2-2, 3-1, and 3-2, a sample prepared by adding alcohol to the sample of Example 2-1 in a final concentration of 8.5% (w/v), and a commercially available salt-free soy sauce were evaluated for intensities of saltiness, umami, bitterness, and soy sauce-like taste, and for palatability (pleasantness), relative to the desalted soy sauce prepared in Section 4 above. The evaluation criteria are as follows. 1: Low intensity/poor palatability 2: Slightly low intensity/slightly poor palatability 3: Same intensity/same palatability 4: Slightly high intensity/slightly desirable palatability 5: High intensity/desirable palatability

(46) Table 9 shows the results of the sensory evaluation test for the salt-free liquid seasonings. The scores presented in the table are the mean values of the eight panelists. The samples of Examples 2-1 and 2-2 as the products of the present invention had improved umami and palatability than the desalted soy sauce. It was confirmed that the samples of Examples 3-1 and 3-2 also had an improved soy sauce-like taste due to increased HEMF. On the other hand, it was confirmed that the alcohol-added sample and the commercially available salt-free soy sauce had a strong alcohol taste, and tended to be unpleasant. The products of the present invention had a soy sauce-like aroma due to the high total nitrogen concentration and the high glutamic acid concentration, and the same levels of alcohol concentration as a brewed soy sauce. These contributed to the improved palatability.

(47) TABLE-US-00009 TABLE 9 Average score Soy sauce- Saltiness Umami Bitterness like taste Palatability Comment Desalted soy sauce — — — — — Plain taste with harshness Ex. 1-4 2.8 3.0 3.0 2.8 3.1 Mild soy sauce aroma, desirable flavor Ex. 2-1 3.0 3.6 3.4 2.8 3.6 Elegant aroma, desirable flavor Ex. 2-2 3.3 3.6 3.3 2.6 3.5 Elegant sake-like flavor Ex. 3-1 3.3 3.4 3.4 3.4 3.5 Strong soy sauce-like aroma, desirable flavor Ex. 3-2 3.4 3.1 3.6 3.5 3.8 Sharp soy sauce-like aroma, desirable flavor Ex. 2-1 + alcohol 2.8 3.0 3.5 2.0 2.0 Strong alcohol taste, no soy (8.5%) sauce-like flavor Commercially 3.0 2.8 4.1 1.9 1.5 Strong alcohol taste with available salt- bitterness free soy sauce

(48) The same sensory evaluation was conducted for the low-salt liquid seasonings, specifically, for the sample of Example 2-4 (3% salt), and for a sample prepared by adding salt to a desalted soy sauce in a final concentration of 3% (N=8). By the presence of a small quantity of salt, the sample of Example 2-4 containing 3% salt had greatly improved saltiness, umami, soy sauce-like taste and palatability, and was evaluated as a more-balanced liquid seasoning compared with the desalted soy sauce to which salt was added to have the same salt concentration.

(49) These results confirmed that the soy sauce-like liquid seasoning of the present invention, despite being salt-free or low-salt, has an excellent flavor, and more desirable palatability than the desalted soy sauce, the commercially available salt-free soy sauce, and the soy sauce prepared by adding salt or alcohol to the desalted soy sauce.

(50) Experimental Production of Salt-Free Liquid Seasoning

(51) (A) High-Temperature Hydrolysis with Acetic Acid—Pasteurization of Moromi Solution—Yeast Fermentation

(52) A soy sauce koji (7.8 kg) containing defatted processed soybeans (50%, w/w) and roasted smashed wheat (50%, w/w) was charged into a 30-L jar fermenter with 12 L of 75° C. hot water and 100 mL of acetic acid. The mixture was stirred at 55° C. for 24 hours for hydrolysis. The hydrolyzed moromi was filtered through filter paper to separate liquid from solid, and the filtrate (moromi solution) was heat pasteurized at 121° C. for 3 minutes. To the pasteurized moromi solution was added 1 L of glucose, and 1×10.sup.6 cells/mL of soy sauce yeast (Zygosaccharomyces rouxii), and the mixture was fermented at a moromi temperature of 30° C. for 7 days.

(53) (B) High-Temperature Hydrolysis with Lactic Acid—Pasteurization of Moromi Solution—Yeast Fermentation

(54) The same soy sauce koji used in (A) (7.8 kg) was charged into a 30-L jar fermenter with 12 L of 75° C. hot water and 100 mL of lactic acid. The mixture was stirred at 55° C. for 24 hours for hydrolysis. The hydrolyzed moromi was filtered through filter paper to separate liquid from solid, and the filtrate (moromi solution) was heat pasteurized at 121° C. for 3 minutes. To the pasteurized moromi solution was added 1 L of glucose, and 1×10.sup.6 cells/mL of soy sauce yeast (Zygosaccharomyces rouxii), and the mixture was fermented at a moromi temperature of 30° C. for 7 days.

(55) (C) High-Temperature Hydrolysis with Lactic Acid—Moromi Pasteurization—Yeast Fermentation

(56) The same soy sauce koji used in (A) (7.8 kg) was charged into a 30-L jar fermenter with 12 L of 75° C. hot water and 100 mL of lactic acid. The mixture was stirred at 55° C. for 24 hours for hydrolysis. The hydrolyzed moromi was heat pasteurized at 121° C. for 3 minutes while being stirred in the jar fermenter. To the pasteurized moromi was added 1 L of glucose, and 1×10.sup.6 cells/mL of soy sauce yeast (Zygosaccharomyces rouxii), and the mixture was fermented at a moromi temperature of 30° C. for 7 days.

(57) Results

(58) Table 11 shows the analytical values and the results of flavor evaluation of these liquid seasoning samples. There was no large difference between the analytical values of the samples. However, the samples were greatly different in terms of flavor. The acetic acid hydrolysis sample (A) had a notable acid odor, and the taste was too plain. The moromi solution pasteurized sample (A, B) had an off-flavor including an oxidation odor and a deterioration odor. The sample of (C) had umami with a flavor that most closely resembled a soy sauce.

(59) TABLE-US-00010 TABLE 11 TN Glu Alcohol (%, (%, (%, Flavor Sample pH w/v) w/v) w/v) evaluation (A) Acetic acid- 4.98 1.72 1.26 5.78 Acid odor and dete- Pasteurization of rioration odor are moromi solution present Acid taste with little soy sauce- like taste (B) Lactic acid- 5.02 1.74 1.37 4.67 Bitterness and acid Pasteurization of odor/deterioration moromi solution odor are present Sharp flavor (C) Lactic acid- 5.03 1.90 1.51 5.55 Soy sauce-like Moromi pasteur- flavor ization Strong umami

(60) These results confirmed that the liquid seasoning of the present invention produced by yeast fermentation without solid-liquid separation had a flavor greatly different from that of the liquid seasoning produced by yeast fermentation with solid-liquid separation.