| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide soy sauce-like seasoning having taste and flavor of soy sauce without using food containing allergen obligated or encouraged, in Japan or by CODEX alimentarius, to display for food. <P>SOLUTION: The soy sauce-like seasoning is produced by using tomato as raw material, and subjecting the tomato to lactic acid fermentation followed by fermenting/aging the tomato with yeast. Alternatively, the soy sauce-like seasoning is produced by fermenting/aging the tomato raw material with the yeast without lactic acid fermentation. Fermentation of the tomato used as the raw material makes the components inherent in the tomato and various kinds of components generated through fermentation join together so as to obtain the soy sauce-like seasoning usable in various applications from dipping/topping to cooking. <P>COPYRIGHT: (C)2013,JPO&INPIT |
