| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a new flavoring derived from a Tamari (thick soy sauce), controlling color density and fermentation odor, keeping salty taste, removed coarse taste and keeping only good taste and flavor of the Tamari, by settling the problems that the Tamari comprises much proteins contained in soybean of the main material and ought to be evaluated its complex and specific taste but nevertheless the taste and deliciousness are not sufficiently utilized in cooking and the extent of use is limited. <P>SOLUTION: The flavoring is a filtrate obtained by filtering the Tamari made from material cereals comprising ≥70% soybean by the cross flow method using ceramic filter of 2-20 nm pore diameter, wherein the decreasing rate (D<SB>N</SB>) of the protein-derived nitrogen content calculated from the protein-derived nitrogen content (D<SB>b</SB>) of the thick soy sauce before filtration and the protein-derived nitrogen content (D<SB>f</SB>) of the filtrate after filtration satisfies ≥60%. <P>COPYRIGHT: (C)2009,JPO&INPIT |
