JP2011000003A5 - - Google Patents

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Publication number
JP2011000003A5
JP2011000003A5 JP2009143097A JP2009143097A JP2011000003A5 JP 2011000003 A5 JP2011000003 A5 JP 2011000003A5 JP 2009143097 A JP2009143097 A JP 2009143097A JP 2009143097 A JP2009143097 A JP 2009143097A JP 2011000003 A5 JP2011000003 A5 JP 2011000003A5
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JP
Japan
Prior art keywords
soy sauce
dark soy
heating
days
production
Prior art date
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Application number
JP2009143097A
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Japanese (ja)
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JP5603028B2 (en
JP2011000003A (en
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Priority to JP2009143097A priority Critical patent/JP5603028B2/en
Priority claimed from JP2009143097A external-priority patent/JP5603028B2/en
Publication of JP2011000003A publication Critical patent/JP2011000003A/en
Publication of JP2011000003A5 publication Critical patent/JP2011000003A5/ja
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Publication of JP5603028B2 publication Critical patent/JP5603028B2/en
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Claims (2)

醤油を主原料とし、加熱することにより得られる濃色しょうゆの製造方法であって、
その製造時には、加熱前に有機酸もしくはその塩を添加せず、糖添加量が４％〜９．５％、加熱温度が５０℃〜６５℃、加熱期間が２０日間〜３０日間であり、製造される濃色しょうゆは、（Ａ）ＪＡＳ分析法による色度が８×）３〜８×）２３、（Ｂ）全窒素分が１．４〜１．８％（ｗ／ｖ）であることを特徴とする濃色しょうゆの製造方法。 It is a method for producing dark soy sauce obtained by heating soy sauce as the main raw material ,
During the production, the organic acid or salt thereof is not added before heating, the sugar addition amount is 4% to 9.5%, the heating temperature is 50 ° C. to 65 ° C., the heating period is 20 days to 30 days, dark soy sauce is, it is (a) JAS chromaticity 8 × by spectrometry) 3~8 ×) 23, (B ) the total nitrogen content is 1.4~1.8% (w / v) A manufacturing method of dark soy sauce characterized by 請求項１の製造方法によって製造された濃色しょうゆを配合してなる食品。 A food comprising the dark soy sauce produced by the production method of claim 1.
JP2009143097A 2009-06-16 2009-06-16 Dark soy sauce Active JP5603028B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2009143097A JP5603028B2 (en) 2009-06-16 2009-06-16 Dark soy sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2009143097A JP5603028B2 (en) 2009-06-16 2009-06-16 Dark soy sauce

Publications (3)

Publication Number Publication Date
JP2011000003A JP2011000003A (en) 2011-01-06
JP2011000003A5 true JP2011000003A5 (en) 2013-02-07
JP5603028B2 JP5603028B2 (en) 2014-10-08

Family

ID=43558501

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2009143097A Active JP5603028B2 (en) 2009-06-16 2009-06-16 Dark soy sauce

Country Status (1)

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JP (1) JP5603028B2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014230494A (en) * 2013-05-28 2014-12-11 豊誠 大森 Seasoning
KR102122070B1 (en) * 2018-07-26 2020-06-12 동국대학교 산학협력단 Manufacturing method of class ⅲ caramel color and class ⅲ caramel color therefrom

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3516893B2 (en) * 1999-11-22 2004-04-05 キッコーマン株式会社 Maple manufacturing method
JP4116482B2 (en) * 2003-03-19 2008-07-09 味の素株式会社 Seasoning liquid and method for producing the seasoning liquid
JP4366657B2 (en) * 2004-08-31 2009-11-18 株式会社ミツカングループ本社 Maple manufacturing method
JP2006158213A (en) * 2004-12-02 2006-06-22 Kikkoman Corp Functional soy sauce, and functional food and drink containing the same

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