JP2021023255A - 燻製枝豆の調味料の製造方法 - Google Patents
燻製枝豆の調味料の製造方法 Download PDFInfo
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- JP2021023255A JP2021023255A JP2019146142A JP2019146142A JP2021023255A JP 2021023255 A JP2021023255 A JP 2021023255A JP 2019146142 A JP2019146142 A JP 2019146142A JP 2019146142 A JP2019146142 A JP 2019146142A JP 2021023255 A JP2021023255 A JP 2021023255A
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- Prior art keywords
- smoked
- seasoning
- weight ratio
- soybean
- green soybeans
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- 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.)
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 31
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 27
- 244000068988 Glycine max Species 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 239000004471 Glycine Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 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 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 239000005720 sucrose Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 13
- 239000003205 fragrance Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Seasonings (AREA)
Abstract
Description
水は、占める重量割合が0.22807〜0.45614で、主に5°C以下の冷水であり、
食塩は、占める重量割合が0.0075〜0.015、
味の素は、占める重量割合が0.000375〜0.00075、
二号蔗糖は、占める重量割合が0.014585〜0.02917、
グリシンは、占める重量割合が0.0025〜0.0005、
燻製香料は、占める重量割合が0.00108〜0.00208、;
醤油は、占める重量割合が0.002〜0.004であり、
上述した原材料に、必要とされるベースである蒸煮した枝豆260KGを1単位として合せられ、上述した原材料の水、食塩、味の素、二号蔗糖、グリシン、燻製香料と醤油からなる調味液は総重量が155KG〜310KGであり、1単位のベースとなる枝豆に必要な調味液として合せて、燻製枝豆の調味料を製造することを特徴とする燻製枝豆の調味料の製造方法を提供する。
Claims (1)
- 水、食塩、味の素、二号蔗糖、グリシン、燻製香料及び醤油からなる原材料が含まれ、
水は、占める重量割合が0.22807〜0.45614で、主に5°C以下の冷水であり、
食塩は、占める重量割合が0.0075〜0.015、
味の素は、占める重量割合が0.000375〜0.00075、
二号蔗糖は、占める重量割合が0.014585〜0.02917、
グリシンは、占める重量割合が0.0025〜0.0005、
燻製香料は、占める重量割合が0.00108〜0.00208、;
醤油は、占める重量割合が0.002〜0.004であり、
上述した原材料に、必要とされるベースである蒸煮した枝豆260KGを1単位として合せられ、上述した原材料の水、食塩、味の素、二号蔗糖、グリシン、燻製香料と醤油からなる調味液は総重量が155KG〜310KGであり、1単位のベースとなる枝豆に必要な調味液として合せて、燻製枝豆の調味料を製造することを特徴とする燻製枝豆の調味料の製造方法。
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JP2019146142A JP6842781B2 (ja) | 2019-08-08 | 2019-08-08 | 燻製枝豆の調味料の製造方法 |
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JP2019146142A JP6842781B2 (ja) | 2019-08-08 | 2019-08-08 | 燻製枝豆の調味料の製造方法 |
Publications (2)
Publication Number | Publication Date |
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JP2021023255A true JP2021023255A (ja) | 2021-02-22 |
JP6842781B2 JP6842781B2 (ja) | 2021-03-17 |
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JP2019146142A Active JP6842781B2 (ja) | 2019-08-08 | 2019-08-08 | 燻製枝豆の調味料の製造方法 |
Country Status (1)
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JP (1) | JP6842781B2 (ja) |
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- 2019-08-08 JP JP2019146142A patent/JP6842781B2/ja active Active
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