JPS55144867A - Flavoring liquid - Google Patents

Flavoring liquid

Info

Publication number
JPS55144867A
JPS55144867A JP5100479A JP5100479A JPS55144867A JP S55144867 A JPS55144867 A JP S55144867A JP 5100479 A JP5100479 A JP 5100479A JP 5100479 A JP5100479 A JP 5100479A JP S55144867 A JPS55144867 A JP S55144867A
Authority
JP
Japan
Prior art keywords
unrefined
sake
approximately
mixture
soy sauce
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.)
Granted
Application number
JP5100479A
Other languages
Japanese (ja)
Other versions
JPS6218145B2 (en
Inventor
Yoshihisa Matsuo
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP5100479A priority Critical patent/JPS55144867A/en
Publication of JPS55144867A publication Critical patent/JPS55144867A/en
Publication of JPS6218145B2 publication Critical patent/JPS6218145B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Seasonings (AREA)

Abstract

PURPOSE: Flavoring liquid capable of preparing a seasoning food having fan better taste than that obtained from only a mixture of sake and soy sauce. prepared from a mixture of unrefined sake after fermentation and soy source or unrefined soy source, or a mixture of sake and unrefined soy source.
CONSTITUTION: Approximately 30W50pts.wt. of soy sauce (when salt content is approximately 20wt%) or approximately 10wt% less than that of unrefined soy sauce is added to 100pts.wt. of unrefined sake, or approximately 20W40pts.wt. of unrefined soy sauce is added to 100pts.wt. of sake to prepare their mixture, which is allowed to stand for 1W3 days at room temperature aged, and filtered.
COPYRIGHT: (C)1980,JPO&Japio
JP5100479A 1979-04-24 1979-04-24 Flavoring liquid Granted JPS55144867A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP5100479A JPS55144867A (en) 1979-04-24 1979-04-24 Flavoring liquid

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP5100479A JPS55144867A (en) 1979-04-24 1979-04-24 Flavoring liquid

Publications (2)

Publication Number Publication Date
JPS55144867A true JPS55144867A (en) 1980-11-12
JPS6218145B2 JPS6218145B2 (en) 1987-04-21

Family

ID=12874618

Family Applications (1)

Application Number Title Priority Date Filing Date
JP5100479A Granted JPS55144867A (en) 1979-04-24 1979-04-24 Flavoring liquid

Country Status (1)

Country Link
JP (1) JPS55144867A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012161272A (en) * 2011-02-07 2012-08-30 Koizumi Kenkyushitsu:Kk Method for producing seasoning

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012161272A (en) * 2011-02-07 2012-08-30 Koizumi Kenkyushitsu:Kk Method for producing seasoning

Also Published As

Publication number Publication date
JPS6218145B2 (en) 1987-04-21

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