JP2716953B2 - Production method of fermented seasonings - Google Patents
Production method of fermented seasoningsInfo
- Publication number
- JP2716953B2 JP2716953B2 JP7233948A JP23394895A JP2716953B2 JP 2716953 B2 JP2716953 B2 JP 2716953B2 JP 7233948 A JP7233948 A JP 7233948A JP 23394895 A JP23394895 A JP 23394895A JP 2716953 B2 JP2716953 B2 JP 2716953B2
- Authority
- JP
- Japan
- Prior art keywords
- water
- soy sauce
- protein
- weight
- protease
- 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.)
- Expired - Fee Related
Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Description
【0001】[0001]
【発明の属する技術分野】この発明は、醗酵調味料およ
びその製造方法に関する。[0001] The present invention relates to a fermented seasoning and a method for producing the same.
【0002】[0002]
【従来の技術】一般に、醗酵調味料の代表例としてよく
知られた醸造醤油は、大豆などの蛋白質原料および小麦
などの澱粉質を主要原料として、麹菌(種麹)を接種
し、25〜30℃で約3日間かけて製麹し、食塩水を添
加して約1年間醗酵・熟成させて製造される。2. Description of the Related Art In general, brewed soy sauce, which is well known as a typical example of fermented seasonings, is inoculated with koji mold (seed koji) using protein materials such as soybeans and starchy materials such as wheat as main materials. It is made by koji making for about 3 days at ℃, adding salt solution and fermenting and aging for about 1 year.
【0003】一方、上記した醤油天然醸造法を改良し、
低塩分で醤油風の香味良好な醗酵調味料の製造方法とし
て、大豆、脱脂大豆、小麦グルテンなどを加熱変性し、
これを蛋白質分解酵素で加水分解し、チゴサッカロミセ
ス・ルーキシー(Zygosaccharomyces rouxii) 、キャン
ディダ・ベルサチリス(Candida versatilis)などの醤油
酵母、またはこれと共に醤油乳酸菌を添加して、食塩を
無添加で醗酵・熟成させる製造法が、特公昭53−41
238号公報に開示されている。On the other hand, by improving the above-mentioned natural soy sauce brewing method,
As a method of producing a fermented seasoning with good salt and soy sauce flavor, heat denaturing soybeans, defatted soybeans, wheat gluten, etc.
This is hydrolyzed with proteolytic enzymes, and soy sauce yeasts such as Zygosaccharomyces rouxii and Candida versatilis, or lactic acid bacteria with soy sauce are added together with them, followed by fermentation and maturation without adding salt. The manufacturing method to be used is Japanese Patent Publication No. 53-41.
No. 238 publication.
【0004】一方、牛、豚などの畜皮を主要原料とする
調味料の製造方法が知られており、特公昭55−296
61号公報には、これらをエチルアルコールの存在下で
酵素で加水分解し、これを適当なpH条件で蒸留して異
臭成分を除去する畜皮を用いた調味料の製造方法が記載
されている。[0004] On the other hand, a method for producing a seasoning using animal hides of cattle, pigs and the like as main raw materials is known, and Japanese Patent Publication No. 55-296 is known.
No. 61 describes a method for producing a seasoning using animal skin, in which these are hydrolyzed with an enzyme in the presence of ethyl alcohol, and this is distilled under an appropriate pH condition to remove off-flavor components. .
【0005】[0005]
【発明が解決しようとする課題】しかし、上記した畜皮
を用いた調味料の製造方法では、加水分解された蛋白質
が醗酵・熟成されていないので、風味豊かな醤油風味が
なく、充分に風味豊かな醤油風味の調味料とするための
改善の余地があった。However, in the above-mentioned method for producing a seasoning using animal hide, since the hydrolyzed protein is not fermented or aged, it does not have a flavorful soy sauce flavor and has a sufficient flavor. There was room for improvement to make the seasoning rich in soy sauce flavor.
【0006】また、前記した醗酵調味料の製造方法で
は、醤油風の香味良好なものを得るには、大豆、脱脂大
豆、小麦グルテンなどの植物性原料を加熱変性したもの
を採用しており、豚皮などの動物性原料を使用した場合
にはどのような風味が得られるかは全く想像できなかっ
た。In the above-mentioned method for producing a fermented seasoning, in order to obtain a soy sauce-like flavor, vegetable materials such as soybeans, defatted soybeans, and wheat gluten are modified by heating. I could not imagine what kind of flavor would be obtained when using animal raw materials such as pigskin.
【0007】また、皮製品にも利用できない細切れの豚
皮の処理法としては、乾燥・粉末化処理して、飼料また
は肥料にすること以外になく、充分に付加価値を高めて
処理できる方法がなかった。[0007] As a method of treating shredded pigskin that cannot be used as a leather product, there is a method capable of sufficiently increasing the added value without drying and pulverizing to make feed or fertilizer. Did not.
【0008】そこで、この発明は、上記した問題点を解
決して、豚皮を用いた調味料の製造方法として醤油風の
香味良好なものを得る方法を提供すると共に、豚皮の利
用価値を高めることである。Therefore, the present invention solves the above-mentioned problems and provides a method for producing a soy sauce-like flavor having a good flavor as a method for producing a seasoning using pork skin, and at the same time, reducing the value of utilization of pork skin. It is to raise.
【0009】[0009]
【課題を解決するための手段】上記の課題を解決するた
め、この発明においては、豚皮を熱水抽出して水溶性蛋
白質を製造し、これを濃縮した後、食塩および醤油麹を
添加して醗酵・熟成させて醗酵調味料を製造したのであ
る。In order to solve the above-mentioned problems, in the present invention, a pig skin is extracted with hot water to produce a water-soluble protein, which is concentrated and then added with salt and soy sauce koji. They fermented and aged to produce fermented seasonings.
【0010】または、豚皮を蛋白質分解酵素により加水
分解して水溶性蛋白質を製造し、これを濃縮した後、食
塩および醤油麹を添加して醗酵・熟成させて醗酵調味料
を製造したのである。[0010] Alternatively, pig skin is hydrolyzed with a protease to produce a water-soluble protein, which is concentrated and then added with salt and soy sauce koji to ferment and mature to produce a fermented seasoning. .
【0011】[0011]
【発明の実施の形態】この発明に用いる豚皮は、主とし
て食用豚を屠殺し解体する際に多量に発生するものであ
り、特に皮製品として利用し難い細切れ状のものを有効
に利用することができる。使用する豚皮は、生または冷
凍されたのものであり、良く洗浄して付着する汚物を除
去して用いる。BEST MODE FOR CARRYING OUT THE INVENTION The pig skin used in the present invention is mainly generated in large quantities when slaughtering and dismantling edible pigs. Can be. The used pigskin is fresh or frozen, and is used after thoroughly washing to remove the adhered dirt.
【0012】豚皮を熱水抽出して水溶性蛋白質を製造す
るには、前記熱水抽出温度を90℃以上とすることが好
ましく、抽出時間は、通常、常圧または加圧で2〜20
時間程度、好ましくは7時間である。In order to produce a water-soluble protein by extracting pig skin with hot water, the hot water extraction temperature is preferably 90 ° C. or higher, and the extraction time is usually 2 to 20 at normal pressure or pressure.
It is about an hour, preferably 7 hours.
【0013】蛋白質分解酵素を用いて水溶性蛋白質を製
造するには、生の豚皮100重量部に対して水を20〜
100重量部を配合する。なぜなら、20重量部未満で
は、攪拌が不充分となり均一に反応しないからであり、
また100重量部を越えると酵素濃度が希薄となり、反
応が進み難いからである。このような傾向から最も好ま
しい配合割合は25重量部であるといえる。In order to produce a water-soluble protein by using a protease, water is added to 20 to 100 parts by weight of raw pork skin.
100 parts by weight are blended. If the amount is less than 20 parts by weight, the stirring is insufficient and the reaction does not proceed uniformly.
On the other hand, if it exceeds 100 parts by weight, the enzyme concentration becomes too low, and the reaction hardly proceeds. From such a tendency, it can be said that the most preferable compounding ratio is 25 parts by weight.
【0014】この発明に用いる蛋白質分解酵素として
は、プロテアーゼを特に限定せずに用いることができ
る。この発明に適用できる市販の蛋白質分解酵素を列挙
すれば、以下の通りである。このうち、液化力と経済性
の点でアルカラーゼは、特に好ましい酵素であった。As the protease used in the present invention, a protease can be used without particular limitation. The commercially available proteolytic enzymes applicable to the present invention are as follows. Of these, Alcalase was a particularly preferred enzyme in terms of liquefaction power and economy.
【0015】プロテアーゼ(アマノ製薬社製:プロテ
アーゼA,N,P)、 プロテアーゼ(ナガセ生化学工業社製:パパイン、ビ
オプラーゼSP−4,SP−10) プロテアーゼ(大和化成社製:サモアーゼPC10
F、プロチンPC−10F、AC−10F) プロテアーゼ(ノボルディスク社製:フレバザイム、
プロタメックス、アルカラーゼ) プロテアーゼ(上田化学社製:オリエンターゼ22B
−F) このような蛋白質分解酵素の反応条件は、反応温度が4
0〜70℃、好ましくは50±3℃(すなわち、47〜
53℃)であり、反応時間は、1〜10時間、好ましく
は3時間である。なぜなら、上記所定条件値の範囲未満
では、充分に蛋白質を加水分解できず、また上記所定値
の範囲を越える反応温度・時間では酵素が失活し、製造
効率が極端に低下するからである。なお、蛋白質分解酵
素の反応時のpHは、7〜9、好ましくはpH8付近が
好ましい。Protease (Amano Pharmaceutical Co., Ltd .: Protease A, N, P), Protease (Nagase Seikagaku Co., Ltd .: Papain, Bioprase SP-4, SP-10) Protease (Daiwa Kasei Co., Ltd .: Samoaase PC10)
F, Protin PC-10F, AC-10F) Protease (manufactured by Novordisk: Flebazyme,
Protamex, Alcalase) Protease (Orientase 22B, Ueda Chemical)
-F) The reaction conditions of such a protease are as follows.
0 to 70 ° C., preferably 50 ± 3 ° C. (ie, 47 to 70 ° C.)
53 ° C.), and the reaction time is 1 to 10 hours, preferably 3 hours. This is because if the amount is less than the above-mentioned predetermined value, the protein cannot be sufficiently hydrolyzed, and if the reaction temperature and time exceed the above-mentioned predetermined value, the enzyme is inactivated and the production efficiency is extremely lowered. The pH of the protease during the reaction is preferably 7 to 9, and preferably around pH 8.
【0016】このような酵素分解反応が終了した後、適
当なときに酵素を失活させるには、85℃以上に昇温す
ればよい。そして、蛋白質の加水分解物を分取するに
は、濾過して豚毛および未分解物を除去し、さらに遠心
分離機にて油脂分を分離する。In order to deactivate the enzyme at an appropriate time after the completion of the enzymatic decomposition reaction, the temperature may be raised to 85 ° C. or higher. Then, in order to fractionate the hydrolyzate of the protein, it is filtered to remove pig hair and undegraded matter, and the fat and oil are separated by a centrifuge.
【0017】このようにして製造された水溶性蛋白質に
は、調味および醗酵・熟成工程における腐敗を防止する
ために、食塩を原料の豚皮100重量部に対して、3〜
20重量部、好ましくは15重量部程度添加する。In order to prevent spoilage in the seasoning and the fermentation / ripening process, salt is added to the water-soluble protein produced in this manner in an amount of 3 to 100 parts by weight of pig skin as a raw material.
20 parts by weight, preferably about 15 parts by weight, is added.
【0018】この発明において、水溶性蛋白質の濃縮処
理は、濃縮液中の窒素含有量が1〜5重量%、好ましく
は3.5重量%程度になるように調整する。なぜなら、
窒素含有量が1重量%未満では、分解が進むが豚皮蛋白
質の特徴が出難く、また、5重量%を越える高濃度で
は、分解が進み難くなって好ましくないからである。こ
のようにして濃縮された水溶性蛋白質濃縮液の収量は、
原料豚皮の40〜50%である。In the present invention, the concentration of the water-soluble protein is adjusted so that the nitrogen content in the concentrated solution is 1 to 5% by weight, preferably about 3.5% by weight. Because
If the nitrogen content is less than 1% by weight, the decomposition proceeds but the characteristics of the pig skin protein hardly appear. If the nitrogen content is higher than 5% by weight, the decomposition hardly proceeds, which is not preferable. The yield of the water-soluble protein concentrate concentrated in this way is
It is 40-50% of the raw material pig skin.
【0019】この発明に用いる麹菌としては、市販され
ている醤油用の種麹アスペルギルス・ソーヤ(Aspergil
lus soyae )、アスペルギルス・オリーゼ(Aspergillu
s oryzae)が望ましい。また、醗酵熟成を旺盛にするた
めに、二次的に純粋培養した耐塩性乳酸菌ペディオコッ
カス・ハロフィラス(Pediococcus halophilus) および
耐塩性酵母チゴサッカロミセス・ルーキシー(Zygosacc
haromyces rouxii) 、キャンディダ・ベルサチリス(Ca
ndida versatilis) などを添加してもよい。As the koji mold used in the present invention, commercially available soy sauce seed koji, Aspergillus soya, is used.
lus soyae), Aspergillus oryzae
oryzae) is preferred. In order to enhance fermentation and maturation, the salt-tolerant lactic acid bacterium Pediococcus halophilus and the salt-tolerant yeast Tigosaccharomyces luxy were secondarily cultured in a pure culture.
haromyces rouxii), Candida versatilis (Ca
ndida versatilis) and the like.
【0020】また、醤油麹の添加量は、生豚皮100重
量部に対して、3〜20重量部、好ましくは6.3重量
部である。3重量部未満の少量では、分解が進み難く、
20重量部を越える多量では、分解は進むが豚皮蛋白質
の特徴がでなくなって好ましくないからである。The amount of soy sauce koji is 3 to 20 parts by weight, preferably 6.3 parts by weight, based on 100 parts by weight of raw pork skin. If the amount is less than 3 parts by weight, decomposition is difficult to proceed,
If the amount exceeds 20 parts by weight, the decomposition proceeds, but the characteristics of the pigskin protein are lost, which is not preferable.
【0021】この発明における醗酵・熟成の条件は、1
0〜60℃、好ましくは30℃付近で反応液を一日に1
〜2回攪拌する条件で、3〜360日、好ましくは18
0日間である。The fermentation and ripening conditions in the present invention are as follows.
At a temperature of 0 to 60 ° C, preferably around 30 ° C, the reaction solution is
3 to 360 days, preferably 18,
0 days.
【0022】醗酵・熟成の後処理としては、反応液を濾
過し、水不溶性の残渣を濾別すると共に、濾液を80℃
以上に加熱して、いわゆる火入れを行ない、更に濾過す
れば透明の醗酵調味料を得ることができる。As post-treatments for fermentation and ripening, the reaction solution is filtered, water-insoluble residues are separated by filtration, and the filtrate is heated to 80 ° C.
By heating as described above and performing so-called burning, and further filtering, a transparent fermented seasoning can be obtained.
【0023】なお、生の豚皮を原料としたこの発明の醗
酵調味料は、醤油麹により極めて好ましい旨味と香味を
呈する優れたものであった。The fermented seasoning of the present invention using raw pork skin as the raw material was excellent in that it exhibited extremely favorable umami and flavor by soy sauce koji.
【0024】[0024]
〔実施例1〕屠場または肉加工場から集荷した新鮮な豚
皮1000kgを、等量の水で2〜3回洗浄し、豚皮に
付着している汚れを除去した。[Example 1] 1000 kg of fresh pig skin collected from a slaughterhouse or a meat processing plant was washed with an equal amount of water two to three times to remove dirt attached to the pig skin.
【0025】次いで、この豚皮をミンチ機械にかけて細
かく砕き、反応釜にミンチ1000kgと水を500k
g仕込み、攪拌しながら50±3℃になるように調節し
ながら加熱した。Next, the pork skin was finely crushed using a mince machine, and 1000 kg of mince and 500 k of water were added to the reaction kettle.
g and heating while adjusting to 50 ± 3 ° C. while stirring.
【0026】そして、前記反応釜にノボルディスク社
製:アルカラーゼを200g投入し、攪拌しながら50
±3℃、pH8で3時間、加水分解反応を行なった。Then, 200 g of Alcalase (manufactured by Novo Disc) was charged into the reaction vessel, and 50 g was stirred.
The hydrolysis reaction was performed at ± 3 ° C. and pH 8 for 3 hours.
【0027】反応終了後、金網で豚毛を除去し、超遠心
分離機にて油脂分を分離除去し、食塩を100kg溶解
混合し、真空濃縮機にて水溶性蛋白質の液量が450k
gとなるように濃縮し、これに醤油麹63kgと水を5
0kg配合して全液量を563kgとした。After the completion of the reaction, pig hair was removed with a wire mesh, oil and fat were separated and removed with an ultracentrifuge, 100 kg of sodium chloride was dissolved and mixed, and the volume of water-soluble protein was reduced to 450 k with a vacuum concentrator.
g, and 63 kg of soy sauce koji and water for 5 g.
0 kg was added to make the total liquid amount 563 kg.
【0028】これを反応槽に仕込み、30±3℃の温度
条件で180日間反応させ、毎日2〜3回攪拌棒でかき
混ぜ、その後、フィルタープレスで濾過し、残渣を除去
した。 得られた濾液を加熱し、80℃以上で30分保
持して火入れを行ない、さらにその間に発生した沈澱物
を除去して、良好な風味の醗酵調味量500kgを得
た。そして、得られた調味料の物性を下記の表1にまと
めて示した。This was charged into a reaction vessel, reacted at a temperature of 30 ± 3 ° C. for 180 days, stirred with a stirring rod 2-3 times a day, and then filtered with a filter press to remove a residue. The obtained filtrate was heated, kept at 80 ° C. or higher for 30 minutes, and fired. Further, the precipitate generated during that time was removed to obtain 500 kg of a fermented seasoning having a good flavor. The physical properties of the obtained seasonings are shown in Table 1 below.
【0029】[0029]
【表1】 [Table 1]
【0030】〔実施例2〕実施例1と全く同様にして水
溶性蛋白質の濃縮液450kgを製造した。Example 2 450 kg of a water-soluble protein concentrate was produced in exactly the same manner as in Example 1.
【0031】また、ミンチ状に潰した鰯(ウルメイワシ
またはマイワシ)500kgに水1000kgを添加
し、50℃まで加熱した。In addition, 1000 kg of water was added to 500 kg of minced sardine (urme or sardine) and heated to 50 ° C.
【0032】これに蛋白質分解酵素として、ノボルディ
スク社製:アルカラーゼおよび上田化学社製:オリエン
ダーゼをそれぞれ250gずつ加え、攪拌しながら魚体
に含まれる自己消化酵素をも利用して、約3時間加水分
解反応させた。 その後、85℃以上に加熱して酵素を
失活させ、フィルタープレスおよび遠心分離機で精製
し、不溶物および油脂を分離除去した。As a proteolytic enzyme, 250 g each of Novoldisk's Alcalase and Ueda Chemical's Orientase were added, and the mixture was hydrolyzed for about 3 hours using the autolyzing enzyme contained in the fish while stirring. A decomposition reaction was performed. Thereafter, the enzyme was inactivated by heating to 85 ° C. or higher, and purified by a filter press and a centrifuge to separate and remove insolubles and fats and oils.
【0033】このようにして精製された鰯蛋白質の加水
分解液に食塩40kgを添加し、溶解後液量が200k
gとなるまで濃縮した。40 kg of salt is added to the hydrolyzed solution of sardine protein thus purified, and after dissolution, the volume of the solution is 200 kN.
g.
【0034】この鰯蛋白質の加水分解濃縮液200kg
と、実施例1で製造した豚皮由来の水溶性蛋白質の濃縮
液450kgとを混合し、これに醤油麹95kgと水を
75kg配合して全液量を820kgとした。200 kg of a hydrolyzed concentrate of this sardine protein
And 450 kg of a concentrated solution of a water-soluble protein derived from pig skin produced in Example 1 were mixed, and 95 kg of soy sauce koji and 75 kg of water were blended to make a total liquid amount of 820 kg.
【0035】これを反応槽に仕込んで30±3℃の温度
条件で、毎日2〜3回攪拌棒でかき混ぜて180日間反
応させ、その後、フィルタープレスで濾過して残渣を除
去した。This was charged in a reaction vessel and stirred at a temperature of 30 ± 3 ° C. for 2 days or 3 times with a stirring rod to react for 180 days, and then filtered with a filter press to remove a residue.
【0036】そして、得られた濾液を加熱し、80℃以
上で30分保持して火入れを行ない、さらにその間に発
生した沈澱物を除去して、良好な風味の醗酵調味量75
0kgを得た。得られた調味料の物性を下記の表2にま
とめて示した。Then, the obtained filtrate is heated, kept at 80 ° C. or more for 30 minutes and burned, and furthermore, the precipitate generated during that time is removed, and the fermented seasoning with a good flavor of 75% is obtained.
0 kg was obtained. The physical properties of the obtained seasonings are shown in Table 2 below.
【0037】[0037]
【表2】 [Table 2]
【0038】得られた醗酵調味料は、醤油麹に由来する
植物系アミノ酸、豚皮に由来する動物系アミノ酸、およ
び鰯に由来する魚肉系アミノ酸が混合しており、調味の
バランスがよく、風味豊かな醗酵調味料であった。[0038] The obtained fermented seasoning contains a mixture of vegetable amino acids derived from soy sauce koji, animal amino acids derived from pork skin, and fish meat amino acids derived from sardines. It was a rich fermented seasoning.
【0039】[0039]
【発明の効果】この発明は、以上説明したように、豚皮
を熱水抽出するか、または蛋白質分解酵素を作用させて
水溶性蛋白質を製造し、これを濃縮した後、食塩および
醤油麹を添加して醗酵・熟成させて醗酵調味料を製造し
たので、畜皮を用いた調味料の製造方法として、醤油風
の香味良好なものを得る方法を提供でき、さらには豚皮
の利用価値を高める処理法を提供できる利点がある。As described above, according to the present invention, a water-soluble protein is produced by extracting pig skin with hot water or by reacting with a protease, and after concentrating the protein, salt and soy sauce koji are produced. The fermented seasoning was manufactured by adding and fermenting and aging.As a method for producing seasonings using animal skin, a method for obtaining a soy sauce-like flavor was provided. There is an advantage that an enhanced processing method can be provided.
Claims (2)
し、これを濃縮した後、食塩および醤油麹を添加して醗
酵・熟成させることからなる醗酵調味料の製造方法。1. A method for producing a fermented seasoning, which comprises extracting a pig skin with hot water to produce a water-soluble protein, concentrating the protein, adding salt and soy sauce koji, and fermenting and ripening the protein.
て水溶性蛋白質を製造し、これを濃縮した後、食塩およ
び醤油麹を添加して醗酵・熟成させることからなる醗酵
調味料の製造方法。2. A method for producing a fermented seasoning, comprising hydrolyzing pig skin with a protease and producing a water-soluble protein, concentrating the resultant, and adding salt and soy sauce koji to ferment and mature. .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7233948A JP2716953B2 (en) | 1995-09-12 | 1995-09-12 | Production method of fermented seasonings |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7233948A JP2716953B2 (en) | 1995-09-12 | 1995-09-12 | Production method of fermented seasonings |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0975031A JPH0975031A (en) | 1997-03-25 |
JP2716953B2 true JP2716953B2 (en) | 1998-02-18 |
Family
ID=16963135
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7233948A Expired - Fee Related JP2716953B2 (en) | 1995-09-12 | 1995-09-12 | Production method of fermented seasonings |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2716953B2 (en) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101102992B1 (en) * | 2009-10-19 | 2012-01-05 | 이재한 | Sauce composite extracted from dried bonito |
JP6433670B2 (en) * | 2013-05-31 | 2018-12-05 | ヤマサ醤油株式会社 | Brewing soy sauce and method for producing brewing soy sauce |
CN104982885B (en) * | 2015-06-16 | 2017-12-05 | 江苏大学 | A kind of method that flavor base of flavour development is prepared using soy sauce residues as primary raw material |
CN105661347A (en) * | 2016-01-22 | 2016-06-15 | 河南农业大学 | Method for making braised pigskin with soy sauce |
CN105661469B (en) * | 2016-03-28 | 2018-08-31 | 齐鲁工业大学 | A kind of utilization method of soybean protein isolate processing waste water |
JP7094730B2 (en) * | 2018-03-09 | 2022-07-04 | テーブルマーク株式会社 | Seasoning composition |
CN111000205A (en) * | 2019-12-12 | 2020-04-14 | 郎溪县佛山调味品有限公司 | Preparation method of raspberry shrimp sauce |
CN112914080A (en) * | 2021-03-04 | 2021-06-08 | 张兵 | A method for preparing soy sauce from pork and soybean |
-
1995
- 1995-09-12 JP JP7233948A patent/JP2716953B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JPH0975031A (en) | 1997-03-25 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US5141757A (en) | Flavouring agent | |
CN108477619A (en) | A kind of preparation method of compound amino acid chelate calcium | |
JP2716953B2 (en) | Production method of fermented seasonings | |
JP2011182663A (en) | Rapidly brewed mackerel fish soy and method for producing the same | |
CZ254897A3 (en) | Process for preparing aromatizing sauce by making use of smoked pig skin | |
JP3503885B2 (en) | Fermented seasonings made from seafood extract | |
JP3681210B2 (en) | Method for producing rich and flavored fish soy sauce and fish flavored and soy sauce obtained by the production method | |
JP2960894B2 (en) | Production method of fermented seasonings | |
JP4024445B2 (en) | Fermented seasoning and method for producing the same | |
AU2021103605A4 (en) | Method for preparing protein peptide powder with sardine leftovers | |
JP2932130B2 (en) | Production method of protein seasoning liquid | |
JPH0347051A (en) | Preparation of raw solution of seasoning | |
CN113508896A (en) | Method for preparing seafood seasoning base material by utilizing cane molasses enzymatic method and application | |
JPH02222641A (en) | Production of fish or shellfish extract | |
JP3537211B2 (en) | Fish soy sauce manufacturing method | |
JPH0646793A (en) | Preparation of seasoning | |
JPS62239965A (en) | Production of seasoning solution | |
JP2014117165A (en) | Soy sauce-like fermented seasoning derived from fish and method of producing the same | |
JP4063473B2 (en) | Kokumi seasoning and its manufacturing method | |
JP2010075093A (en) | Seasoned ray food product using rice malt, and method for producing the same | |
JP4436705B2 (en) | Fish salmon and its manufacturing method, seasoning using fish salmon, fish soy sauce and manufacturing method thereof | |
JP4101485B2 (en) | Meat texture and flavor improver | |
JP2812889B2 (en) | Method for producing seafood extract containing high concentration of trace metals | |
JPS6044285B2 (en) | Method for producing hydrolysates of sea lion organs and muscles using the koji method | |
JPH0648965B2 (en) | Method for producing seasoning liquid |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20071107 Year of fee payment: 10 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081107 Year of fee payment: 11 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081107 Year of fee payment: 11 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091107 Year of fee payment: 12 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101107 Year of fee payment: 13 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111107 Year of fee payment: 14 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121107 Year of fee payment: 15 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131107 Year of fee payment: 16 |
|
LAPS | Cancellation because of no payment of annual fees |