JPH0544259B2 - - Google Patents
Info
- Publication number
- JPH0544259B2 JPH0544259B2 JP63325305A JP32530588A JPH0544259B2 JP H0544259 B2 JPH0544259 B2 JP H0544259B2 JP 63325305 A JP63325305 A JP 63325305A JP 32530588 A JP32530588 A JP 32530588A JP H0544259 B2 JPH0544259 B2 JP H0544259B2
- Authority
- JP
- Japan
- Prior art keywords
- miso
- koji
- present
- protein
- decomposition
- 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
Links
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63325305A JPH01257441A (ja) | 1988-12-23 | 1988-12-23 | 高蛋白分解低臭白みそ |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63325305A JPH01257441A (ja) | 1988-12-23 | 1988-12-23 | 高蛋白分解低臭白みそ |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59092111A Division JPS60234563A (ja) | 1984-05-09 | 1984-05-09 | 高蛋白分解低臭みその製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01257441A JPH01257441A (ja) | 1989-10-13 |
| JPH0544259B2 true JPH0544259B2 (enrdf_load_stackoverflow) | 1993-07-05 |
Family
ID=18175334
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63325305A Granted JPH01257441A (ja) | 1988-12-23 | 1988-12-23 | 高蛋白分解低臭白みそ |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01257441A (enrdf_load_stackoverflow) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100738648B1 (ko) * | 2005-12-30 | 2007-07-11 | 씨제이 주식회사 | 단백질 분해 효소를 첨가한 된장의 제조방법 및 된장 |
| JP2010017138A (ja) * | 2008-07-10 | 2010-01-28 | Q P Corp | 電子レンジ調理用容器詰液状食品及びこれを用いた加熱料理の製造方法 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5148498A (en) * | 1974-10-23 | 1976-04-26 | Aichi Prefecture | Muen oyobi teishokuenmamemisono seizoho |
| JPS54154600A (en) * | 1978-05-20 | 1979-12-05 | Takada Shiyouten Kk | *miso* for edible meat *misozuke* |
| JPS60234563A (ja) * | 1984-05-09 | 1985-11-21 | Banshiyou:Kk | 高蛋白分解低臭みその製造法 |
-
1988
- 1988-12-23 JP JP63325305A patent/JPH01257441A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01257441A (ja) | 1989-10-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101738401B1 (ko) | 증편제조방식을 이용한 발효 떡 반죽의 제조방법 | |
| US6383532B1 (en) | Production of a hydrolysate | |
| SK108297A3 (en) | Method for producing a dressing by using smoked pigskin | |
| KR101774838B1 (ko) | 콩알이 살아있는 된장의 제조방법 및 이에 따른 된장 | |
| CN103596447B (zh) | 蛋白底物的水解物及其制备方法 | |
| CN117837744A (zh) | 一种高氨基酸含量黄豆酱发酵工艺及制备方法 | |
| JP2006296421A (ja) | 調味料及びその製造方法 | |
| JP3191106B2 (ja) | サツマイモ及び大豆を原料とする発酵食品の製造法 | |
| JPH0544259B2 (enrdf_load_stackoverflow) | ||
| JP4493607B2 (ja) | 濃厚調味液の製造方法 | |
| JP4069165B2 (ja) | 酒粕麹の製造方法および酒粕醤油の製造方法 | |
| JPH0135627B2 (enrdf_load_stackoverflow) | ||
| JPH06225721A (ja) | 発酵調味料およびその製法並びにそれを用いた漬物調味料 | |
| SI9300563A (en) | Process for the production of a seasoning sauce from bread | |
| JP2006296422A (ja) | チーズ様食品及びその製造方法 | |
| JP2002262793A (ja) | 発芽玄米発酵水飴の製法及びその製品 | |
| CN111567724A (zh) | 一种发酵型松软贡糕及其制备方法 | |
| KR100370612B1 (ko) | 늙은 호박의 생(날)과 육질로 발효하는 호박식혜(감주) 제조법 | |
| KR101236113B1 (ko) | 고추장 분말원료의 제조방법 | |
| JPS58111660A (ja) | 醸造調味料の製造方法 | |
| JP4023581B2 (ja) | 調味料 | |
| KR102348989B1 (ko) | 자가제조 미곡 또는 백곡을 이용한 소스의 제조방법 | |
| JPH0239866A (ja) | 臭いの少ない低塩味噌の製造方法 | |
| JPS6054636A (ja) | チ−ズ様食品の製造方法 | |
| JPH0614740A (ja) | 発酵調味料用発酵処理物の製造法、及び発酵調味料の製造法 |