JPH0428338B2 - - Google Patents

Info

Publication number
JPH0428338B2
JPH0428338B2 JP62266824A JP26682487A JPH0428338B2 JP H0428338 B2 JPH0428338 B2 JP H0428338B2 JP 62266824 A JP62266824 A JP 62266824A JP 26682487 A JP26682487 A JP 26682487A JP H0428338 B2 JPH0428338 B2 JP H0428338B2
Authority
JP
Japan
Prior art keywords
miso
salt
lactic acid
apples
apple
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 - Lifetime
Application number
JP62266824A
Other languages
English (en)
Japanese (ja)
Other versions
JPH01108950A (ja
Inventor
Genzo Kushibiki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kanesho KK
Original Assignee
Kanesho KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kanesho KK filed Critical Kanesho KK
Priority to JP62266824A priority Critical patent/JPH01108950A/ja
Publication of JPH01108950A publication Critical patent/JPH01108950A/ja
Publication of JPH0428338B2 publication Critical patent/JPH0428338B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Beans For Foods Or Fodder (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
JP62266824A 1987-10-22 1987-10-22 りんご味噌の製造法 Granted JPH01108950A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62266824A JPH01108950A (ja) 1987-10-22 1987-10-22 りんご味噌の製造法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62266824A JPH01108950A (ja) 1987-10-22 1987-10-22 りんご味噌の製造法

Publications (2)

Publication Number Publication Date
JPH01108950A JPH01108950A (ja) 1989-04-26
JPH0428338B2 true JPH0428338B2 (esLanguage) 1992-05-14

Family

ID=17436169

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62266824A Granted JPH01108950A (ja) 1987-10-22 1987-10-22 りんご味噌の製造法

Country Status (1)

Country Link
JP (1) JPH01108950A (esLanguage)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000058662A (ko) * 2000-06-22 2000-10-05 김대동 배된장 제조방법
JP2010193810A (ja) * 2009-02-26 2010-09-09 Yuetsu Ito 果実及び野菜を発酵原料とする保存性発酵生産物およびこれを利用した食品

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51139694A (en) * 1975-05-26 1976-12-02 Shohachi Miyairi Process for producing 'miso'

Also Published As

Publication number Publication date
JPH01108950A (ja) 1989-04-26

Similar Documents

Publication Publication Date Title
KR100236451B1 (ko) 마늘식초 제조방법
KR101928024B1 (ko) 만능조미간장 조성물, 만능조미간장 및 이의 제조방법 및 이를 이용한 참소스
US4820520A (en) Antiseptic agent for food and drink and method of antiseptic treatment thereof
JPH03210172A (ja) ワイン風人参酒の製造方法
KR102245802B1 (ko) 배와 청양고추를 이용한 매콤달콤한 드레싱형 발사믹 식초 및 그 제조방법
JP3859881B2 (ja) 香酸柑橘果汁を原料とした果実酢及びその製法
JPS6398376A (ja) 植物又は果実の醗酵により酢を製造する方法
JPH0428338B2 (esLanguage)
KR100854694B1 (ko) 홍 고추를 이용한 고추식초 제조방법
KR19980072193A (ko) 양파 및 마늘을 이용한 고추장의 제조방법
KR0160095B1 (ko) 동치미 맛이 나는 발효음료의 제조방법
JPS603805B2 (ja) 野菜類の塩味性漬物の製造法
KR20000009495A (ko) 양파음료 제조방법
JPH06343415A (ja) 強化食酢の製造法
CN105166848B (zh) 一种青椒发酵产品及其制备方法
KR20160023350A (ko) 갈치액젓의 제조방법
JP2008000010A (ja) 耐糖性酵母Ｚｙｇｏｓａｃｃｈａｒｏｍｙｃｅｓｒｏｕｘｉｉの発酵液及びその製法
KR100743644B1 (ko) 숨물을 이용한 식초의 제조방법 및 그로부터 수득되는 식초
KR100482843B1 (ko) 조리용 술 및 그 제조방법
KR20030019532A (ko) 물엿을 이용한 딸기 고추장의 제조방법
JPH0394653A (ja) 発酵二液混熟法による発酵調味液の製造法
JPH0239866A (ja) 臭いの少ない低塩味噌の製造方法
EP0408332A2 (en) Natural fermentation agent
JPS5811183B2 (ja) ウスタ−ソ−ス類の製造方法
JPS63248376A (ja) ゆず甘酒の製造方法