JP5926600B2 - 汎用性醤油の製造方法 - Google Patents
汎用性醤油の製造方法 Download PDFInfo
- Publication number
- JP5926600B2 JP5926600B2 JP2012091411A JP2012091411A JP5926600B2 JP 5926600 B2 JP5926600 B2 JP 5926600B2 JP 2012091411 A JP2012091411 A JP 2012091411A JP 2012091411 A JP2012091411 A JP 2012091411A JP 5926600 B2 JP5926600 B2 JP 5926600B2
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- moromi
- temperature
- soybean
- koji
- 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.)
- Active
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- 235000013555 soy sauce Nutrition 0.000 title claims description 116
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 244000068988 Glycine max Species 0.000 claims description 40
- 235000010469 Glycine max Nutrition 0.000 claims description 40
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 40
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 claims description 20
- 235000014655 lactic acid Nutrition 0.000 claims description 20
- 239000004310 lactic acid Substances 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 12
- 229960001340 histamine Drugs 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000004925 denaturation Methods 0.000 claims 1
- 230000036425 denaturation Effects 0.000 claims 1
- 239000002994 raw material Substances 0.000 description 30
- 239000000796 flavoring agent Substances 0.000 description 23
- 235000019634 flavors Nutrition 0.000 description 23
- 238000000034 method Methods 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 13
- 239000000047 product Substances 0.000 description 13
- 230000000694 effects Effects 0.000 description 12
- 240000006439 Aspergillus oryzae Species 0.000 description 11
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 8
- 239000000463 material Substances 0.000 description 7
- 244000005700 microbiome Species 0.000 description 7
- 235000013599 spices Nutrition 0.000 description 7
- 235000013311 vegetables Nutrition 0.000 description 7
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 230000000813 microbial effect Effects 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 206010016952 Food poisoning Diseases 0.000 description 5
- 208000019331 Foodborne disease Diseases 0.000 description 5
- 239000012266 salt solution Substances 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000021186 dishes Nutrition 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- GWCRPYGYVRXVLI-UHFFFAOYSA-N 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone Chemical compound CCC1OC(C)=C(O)C1=O GWCRPYGYVRXVLI-UHFFFAOYSA-N 0.000 description 2
- CZUGFKJYCPYHHV-UHFFFAOYSA-N 3-methylthiopropanol Chemical compound CSCCCO CZUGFKJYCPYHHV-UHFFFAOYSA-N 0.000 description 2
- UWDMKTDPDJCJOP-UHFFFAOYSA-N 4-hydroxy-2,2,6,6-tetramethylpiperidin-1-ium-4-carboxylate Chemical compound CC1(C)CC(O)(C(O)=O)CC(C)(C)N1 UWDMKTDPDJCJOP-UHFFFAOYSA-N 0.000 description 2
- 101100450469 Arabidopsis thaliana CPX1 gene Proteins 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108010014095 Histidine decarboxylase Proteins 0.000 description 2
- 102100037095 Histidine decarboxylase Human genes 0.000 description 2
- 241000588652 Neisseria gonorrhoeae Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 1
- 206010016759 Flat affect Diseases 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 244000297179 Syringa vulgaris Species 0.000 description 1
- 235000004338 Syringa vulgaris Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- LYINKTVZUSKQEQ-UHFFFAOYSA-N furan-3-one Chemical compound O=C1COC=C1 LYINKTVZUSKQEQ-UHFFFAOYSA-N 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000014075 nitrogen utilization Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012091411A JP5926600B2 (ja) | 2012-03-28 | 2012-03-28 | 汎用性醤油の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012091411A JP5926600B2 (ja) | 2012-03-28 | 2012-03-28 | 汎用性醤油の製造方法 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2013202043A JP2013202043A (ja) | 2013-10-07 |
| JP2013202043A5 JP2013202043A5 (enrdf_load_stackoverflow) | 2015-07-16 |
| JP5926600B2 true JP5926600B2 (ja) | 2016-05-25 |
Family
ID=49521810
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2012091411A Active JP5926600B2 (ja) | 2012-03-28 | 2012-03-28 | 汎用性醤油の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5926600B2 (enrdf_load_stackoverflow) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6074355B2 (ja) * | 2013-12-04 | 2017-02-01 | 正田醤油株式会社 | 調味液の製造方法 |
| CN117137118A (zh) * | 2023-09-14 | 2023-12-01 | 成都国酿食品股份有限公司 | 一种酱油及其制备方法 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0720426B2 (ja) * | 1987-06-17 | 1995-03-08 | キッコーマン株式会社 | 食品加工用醤油の製造法 |
-
2012
- 2012-03-28 JP JP2012091411A patent/JP5926600B2/ja active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2013202043A (ja) | 2013-10-07 |
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