JP2013202043A5 - - Google Patents

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Publication number
JP2013202043A5
JP2013202043A5 JP2012091411A JP2012091411A JP2013202043A5 JP 2013202043 A5 JP2013202043 A5 JP 2013202043A5 JP 2012091411 A JP2012091411 A JP 2012091411A JP 2012091411 A JP2012091411 A JP 2012091411A JP 2013202043 A5 JP2013202043 A5 JP 2013202043A5
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JP
Japan
Prior art keywords
soy sauce
soybean
content
heat
less
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JP2012091411A
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Japanese (ja)
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JP2013202043A (en
JP5926600B2 (en
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Publication of JP2013202043A5 publication Critical patent/JP2013202043A5/ja
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Claims (2)

醤油麹と加熱変性処理した大豆及び／又は脱脂加工大豆に対し、当該醤油麹と加熱変性処理した大豆及び／又は脱脂加工大豆（生原料重量換算）の合計重量の１．０〜２．５倍の食塩水を混合し、諸味塩分が９〜１１ｗ／ｗ％となるように仕込み、諸味品温を４５〜５８℃の温度範囲で４〜８週間保持する事で、乳酸含有量が０．０５ｗ／ｖ％以下、アルコール含有量が０．５ｗ／ｖ％以下、ヒスタミン含有量が１０ｍｇ／１００ｇ以下のものを製造することを特徴とした中華料理用または洋食用醤油の製造方法。 1.0-2.5 times the total weight of soy sauce cake and heat-denatured soybean and / or defatted soybean (raw material weight conversion) relative to soy sauce cake and heat-denatured soybean and / or defatted soybean The lactic acid content is 0. by mixing the saline solution and charging so that the moromi salt content is 9-11 w / w% and keeping the moromi product temperature in the temperature range of 45-58 ° C. for 4-8 weeks . A method for producing soy sauce for Chinese or Western foods , characterized by producing a product having an alcohol content of 0.5 w / v% or less, an alcohol content of 0.5 w / v% or less, and a histamine content of 10 mg / 100 g or less . 醤油麹と加熱変性処理した大豆及び／又は脱脂加工大豆（生原料重量換算）が重量比で８：２〜３：７である請求項１に記載する中華料理用または洋食用醤油の製造方法。 The method for producing soy sauce for Chinese or Western food according to claim 1, wherein the soy sauce cake and the heat-denatured soybean and / or defatted soybean (raw material weight conversion) are 8: 2 to 3: 7 in weight ratio.
JP2012091411A 2012-03-28 2012-03-28 Production method of versatile soy sauce Active JP5926600B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2012091411A JP5926600B2 (en) 2012-03-28 2012-03-28 Production method of versatile soy sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2012091411A JP5926600B2 (en) 2012-03-28 2012-03-28 Production method of versatile soy sauce

Publications (3)

Publication Number Publication Date
JP2013202043A JP2013202043A (en) 2013-10-07
JP2013202043A5 true JP2013202043A5 (en) 2015-07-16
JP5926600B2 JP5926600B2 (en) 2016-05-25

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JP2012091411A Active JP5926600B2 (en) 2012-03-28 2012-03-28 Production method of versatile soy sauce

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JP (1) JP5926600B2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6074355B2 (en) * 2013-12-04 2017-02-01 正田醤油株式会社 Seasoning liquid production method

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0720426B2 (en) * 1987-06-17 1995-03-08 キッコーマン株式会社 Manufacturing method of soy sauce for food processing

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