JP2004180685A - 醤油の製造方法 - Google Patents
醤油の製造方法 Download PDFInfo
- Publication number
- JP2004180685A JP2004180685A JP2003404828A JP2003404828A JP2004180685A JP 2004180685 A JP2004180685 A JP 2004180685A JP 2003404828 A JP2003404828 A JP 2003404828A JP 2003404828 A JP2003404828 A JP 2003404828A JP 2004180685 A JP2004180685 A JP 2004180685A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- sorrel
- producing soy
- acid
- hydrolysis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000005291 Rumex acetosa Nutrition 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 17
- 150000001413 amino acids Chemical class 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 14
- 230000003472 neutralizing effect Effects 0.000 claims abstract description 10
- 230000003301 hydrolyzing effect Effects 0.000 claims abstract description 5
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims description 26
- 240000007001 Rumex acetosella Species 0.000 claims description 26
- 102000004169 proteins and genes Human genes 0.000 claims description 26
- 108090000623 proteins and genes Proteins 0.000 claims description 26
- 235000003513 sheep sorrel Nutrition 0.000 claims description 26
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 16
- 230000007062 hydrolysis Effects 0.000 claims description 13
- 238000006460 hydrolysis reaction Methods 0.000 claims description 13
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 238000006386 neutralization reaction Methods 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- 239000003518 caustics Substances 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 2
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 abstract description 29
- 235000010469 Glycine max Nutrition 0.000 abstract description 29
- 239000007788 liquid Substances 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 5
- 244000137827 Rumex acetosa Species 0.000 abstract 2
- 235000018102 proteins Nutrition 0.000 description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- 239000002994 raw material Substances 0.000 description 17
- 239000002253 acid Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 12
- 229940024606 amino acid Drugs 0.000 description 11
- 235000001014 amino acid Nutrition 0.000 description 11
- 239000003921 oil Substances 0.000 description 10
- 239000003925 fat Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 238000005406 washing Methods 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 241000238631 Hexapoda Species 0.000 description 4
- 238000005903 acid hydrolysis reaction Methods 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229930195730 Aflatoxin Natural products 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000005409 aflatoxin Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000014075 nitrogen utilization Effects 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000005904 alkaline hydrolysis reaction Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013896 disodium guanylate Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
【解決手段】 本発明は、蛋白質原料を加水分解してアミノ酸液を得る段階(1)と、前記アミノ酸液を中和する段階(2)と、前記段階(2)で得られた中和液の臭みを除去する段階(3)と、を有し、前記蛋白質原料としてスイバの地上部を用いる醤油の製造方法により、上記課題を解決するものである。
【選択図】 なし
Description
よい。
しい。前記中和剤としては、炭酸ソーダ、苛性ソーダ、炭酸カリウム、苛性カリウムなどが挙げられる。これらは、1種単独で用いてもよく、2種以上を用いてもよい。また、前記中和剤は、固体または液体の形態で添加してよい。
スイバを、乾燥および虫が付着した有害な枝や葉などの不健康な部分を取り除き、汚れ、虫などを取り除くために水洗し、さらに、乾燥器を用いて洗浄水およびスイバに含まれる水分を12質量%まで乾燥させた。このようにして、乾燥させたスイバ(地上部)3500gに、水1280mlと、濃塩酸(36wt%)900mlと、食塩200gとを入れ、約80℃の水浴で酸性加水分解を行い、揮発した水分を補充するため24時間後に200mlおよび48時間後に150mlの水を添加した。三日後に、加水分解液に炭酸ソーダ粉末を徐々に添加し、五日間かけてpHを7.0までに調整した。この間の前記加水分解液の温度は、50〜60℃に保った。
り脱臭した後、ろ過し、約2Lの醤油が得られた。
Claims (7)
- 蛋白質原料を加水分解してアミノ酸液を得る段階(1)と、
前記アミノ酸液を中和する段階(2)と、
前記段階(2)で得られた中和液の臭みを除去する段階(3)と、
を有し、前記蛋白質原料としてスイバの地上部を用いる醤油の製造方法。 - 前記スイバの地上部は、スイバの葉である請求項1記載の醤油の製造方法。
- 前記段階(1)において、塩酸、硫酸、およびリン酸からなる群から選ばれる少なくとも1種を用いて加水分解を行う請求項1または2に記載の醤油の製造方法。
- 前記段階(1)において、塩酸を用いて加水分解を行う請求項3に記載の醤油の製造方法。
- 前記段階(2)において、中和は、炭酸ソーダ、苛性ソーダ、炭酸カリウム、および苛性カリウムからなる群から選ばれる少なくとも1種により行う請求項1〜4のいずれかに記載の醤油の製造方法。
- 前記段階(2)において、中和により、pH6.0〜8.0に前記中和液を調整する請求項1〜5のいずれかに記載の醤油の製造方法。
- 請求項1〜6の方法により製造された醤油。
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
TW091135328A TWI230038B (en) | 2002-12-05 | 2002-12-05 | Method for producing soy sauce |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2004180685A true JP2004180685A (ja) | 2004-07-02 |
JP4045234B2 JP4045234B2 (ja) | 2008-02-13 |
Family
ID=32769088
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2003404828A Expired - Fee Related JP4045234B2 (ja) | 2002-12-05 | 2003-12-03 | 醤油風調味料の製造方法 |
Country Status (3)
Country | Link |
---|---|
JP (1) | JP4045234B2 (ja) |
KR (1) | KR20040049275A (ja) |
TW (1) | TWI230038B (ja) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2011007892A1 (ja) * | 2009-07-15 | 2011-01-20 | 花王株式会社 | 容器詰しょうゆ含有液体調味料 |
JP2011045247A (ja) * | 2009-08-25 | 2011-03-10 | Kao Corp | 容器詰しょうゆ含有液体調味料 |
KR101021241B1 (ko) | 2008-08-27 | 2011-03-11 | 오승훈 | 우수한 갈색화 반응조건으로 처리된 분말간장의 제조방법 |
JP2011229470A (ja) * | 2010-04-28 | 2011-11-17 | Kao Corp | 容器詰柑橘風味しょうゆ含有液体調味料 |
JP2013509892A (ja) * | 2009-11-13 | 2013-03-21 | シージェイ チェイルジェダン コーポレーション | 味噌の製造方法 |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100915304B1 (ko) * | 2008-01-09 | 2009-09-03 | 매일식품 주식회사 | 고농도 글루타민산염을 함유하는 천연복합아미노산 조미료의 제조방법 |
CN114032272A (zh) * | 2021-11-12 | 2022-02-11 | 中国农业大学 | 一种低苯丙氨酸植物蛋白肽及其制备方法 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR780000263B1 (en) * | 1977-08-27 | 1978-07-24 | S W Jang | Method for preparation of soy sauce from sea weeds |
KR900000021A (ko) * | 1988-06-07 | 1990-01-30 | 조기택 | 고온 고압 사출처리에 의한 아미노산간장 제조방법 |
JP3316938B2 (ja) * | 1993-06-02 | 2002-08-19 | 日本油脂株式会社 | ギシギシ抽出物の製造法 |
CN1065730C (zh) * | 1998-05-12 | 2001-05-16 | 熊军功 | 鲁梅克斯杂交酸模用于制备饮料 |
KR100306256B1 (ko) * | 1999-08-24 | 2001-09-13 | 이영직 | 실크아미노산 수용액을 이용한 간장류의 제조방법 |
-
2002
- 2002-12-05 TW TW091135328A patent/TWI230038B/zh not_active IP Right Cessation
-
2003
- 2003-12-03 JP JP2003404828A patent/JP4045234B2/ja not_active Expired - Fee Related
- 2003-12-04 KR KR1020030087450A patent/KR20040049275A/ko not_active Application Discontinuation
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101021241B1 (ko) | 2008-08-27 | 2011-03-11 | 오승훈 | 우수한 갈색화 반응조건으로 처리된 분말간장의 제조방법 |
WO2011007892A1 (ja) * | 2009-07-15 | 2011-01-20 | 花王株式会社 | 容器詰しょうゆ含有液体調味料 |
CN102469822A (zh) * | 2009-07-15 | 2012-05-23 | 花王株式会社 | 容器装含有酱油的液体调味料 |
JPWO2011007892A1 (ja) * | 2009-07-15 | 2012-12-27 | 花王株式会社 | 容器詰しょうゆ含有液体調味料 |
JP5736310B2 (ja) * | 2009-07-15 | 2015-06-17 | 花王株式会社 | 容器詰しょうゆ含有液体調味料 |
US9095163B2 (en) | 2009-07-15 | 2015-08-04 | Kao Corporation | Packed soy sauce-containing liquid seasoning |
JP2011045247A (ja) * | 2009-08-25 | 2011-03-10 | Kao Corp | 容器詰しょうゆ含有液体調味料 |
JP2013509892A (ja) * | 2009-11-13 | 2013-03-21 | シージェイ チェイルジェダン コーポレーション | 味噌の製造方法 |
JP2011229470A (ja) * | 2010-04-28 | 2011-11-17 | Kao Corp | 容器詰柑橘風味しょうゆ含有液体調味料 |
Also Published As
Publication number | Publication date |
---|---|
TW200409600A (en) | 2004-06-16 |
JP4045234B2 (ja) | 2008-02-13 |
TWI230038B (en) | 2005-04-01 |
KR20040049275A (ko) | 2004-06-11 |
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