JPS5529927A - Production of soy or seasoner including the same - Google Patents

Production of soy or seasoner including the same

Info

Publication number
JPS5529927A
JPS5529927A JP10144778A JP10144778A JPS5529927A JP S5529927 A JPS5529927 A JP S5529927A JP 10144778 A JP10144778 A JP 10144778A JP 10144778 A JP10144778 A JP 10144778A JP S5529927 A JPS5529927 A JP S5529927A
Authority
JP
Japan
Prior art keywords
soy
seasoner
production
same
odor
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
JP10144778A
Other languages
Japanese (ja)
Other versions
JPS5542813B2 (en
Inventor
Etsuzo Tsuburaya
Masaaki Yamanaka
Kunihiko Shibata
Kichiya Kawamura
Hiroshi Masai
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.)
NAKANO SUTEN KK
Nakano Vinegar Co Ltd
Original Assignee
NAKANO SUTEN KK
Nakano Vinegar Co Ltd
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 NAKANO SUTEN KK, Nakano Vinegar Co Ltd filed Critical NAKANO SUTEN KK
Priority to JP10144778A priority Critical patent/JPS5529927A/en
Publication of JPS5529927A publication Critical patent/JPS5529927A/en
Publication of JPS5542813B2 publication Critical patent/JPS5542813B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Seasonings (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

PURPOSE: A juice squeezed out of Erythronium japonicum is added to a seasoner containing soy to increase storage stability without adverse effect on odor and taste.
CONSTITUTION: On the production of soy or a seasoner containing soy, a juice squeezed out of, or extract with water or methanol from the bodies of Erythronium japonicum (katakuri), or their concentrates is added, before or after the process of heating soy or when soy is blended for making the seasoner. The combination of vinegar in such an amount that the odor and taste are not afected is preferred.
COPYRIGHT: (C)1980,JPO&Japio
JP10144778A 1978-08-22 1978-08-22 Production of soy or seasoner including the same Granted JPS5529927A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10144778A JPS5529927A (en) 1978-08-22 1978-08-22 Production of soy or seasoner including the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10144778A JPS5529927A (en) 1978-08-22 1978-08-22 Production of soy or seasoner including the same

Publications (2)

Publication Number Publication Date
JPS5529927A true JPS5529927A (en) 1980-03-03
JPS5542813B2 JPS5542813B2 (en) 1980-11-01

Family

ID=14300936

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10144778A Granted JPS5529927A (en) 1978-08-22 1978-08-22 Production of soy or seasoner including the same

Country Status (1)

Country Link
JP (1) JPS5529927A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104130338A (en) * 2014-08-06 2014-11-05 新疆医科大学 Preparation method of erythronium sibiricum polysaccharide and application of erythronium sibiricum

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104130338A (en) * 2014-08-06 2014-11-05 新疆医科大学 Preparation method of erythronium sibiricum polysaccharide and application of erythronium sibiricum

Also Published As

Publication number Publication date
JPS5542813B2 (en) 1980-11-01

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