Kikkoman Corporation

Fuji-davison Chemical Ltd.

Katsumichi Osaki

Takeshi Akao

Yaichi Fukushima

Hiroshi Motai

Shuichi Nagata

Katutoshi Okamura

Yoshiharu Okamoto

Kazutaka Imai

A microorganism or enzyme is mixed with an alginate and a silica sol in the presence of water to obtain a liquid mixture having a pH of 3 to 10 and containing an alginate concentration of 0.5 to 3.5% (w/v) and a silica concentration originating from the silica sol of 0.5 to 35% (w/v). The mixture is contacted with a gelling agent in the form of an aqueous solution to obtain a gel containing the microorganism or enzyme.

Microorganism or enzyme immobilization with a mixture of alginate and

A process for producing a liquid seasoning, which comprises allowing a hydrolyzate of soy sauce raw materials, in liquid state at a pH of 4.0 to 9.0, to contact with immobilized cells of soy sauce lactic acid bacteria for 30 minutes or more to obtain a lactic fermentation mixture, and subjecting the mixture to the fermentation by a soy sauce yeast.

Process for producing liquid seasoning

Growing community of inventors

Noda, Japan

Katsumichi Osaki