JPS557230B2 - - Google Patents
Info
- Publication number
- JPS557230B2 JPS557230B2 JP4729876A JP4729876A JPS557230B2 JP S557230 B2 JPS557230 B2 JP S557230B2 JP 4729876 A JP4729876 A JP 4729876A JP 4729876 A JP4729876 A JP 4729876A JP S557230 B2 JPS557230 B2 JP S557230B2
- Authority
- JP
- Japan
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4729876A JPS52130996A (en) | 1976-04-27 | 1976-04-27 | Malt preparation |
| US05/790,870 US4115591A (en) | 1976-04-27 | 1977-04-26 | Process for producing koji and utilization of the koji |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4729876A JPS52130996A (en) | 1976-04-27 | 1976-04-27 | Malt preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS52130996A JPS52130996A (en) | 1977-11-02 |
| JPS557230B2 true JPS557230B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1980-02-23 |
Family
ID=12771367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4729876A Granted JPS52130996A (en) | 1976-04-27 | 1976-04-27 | Malt preparation |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US4115591A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) |
| JP (1) | JPS52130996A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) |
Families Citing this family (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5539706A (en) * | 1978-09-12 | 1980-03-19 | Kikkoman Corp | Method of culturing filamentous fungus |
| US4209535A (en) * | 1978-11-28 | 1980-06-24 | Beatrice Foods Co. | Koji process for producing soy sauce |
| US4241095A (en) * | 1978-12-04 | 1980-12-23 | Nakano Vinegar Co., Ltd. | Method for preventing soy sauce from putrefaction |
| JPS55144884A (en) * | 1979-04-27 | 1980-11-12 | Kikkoman Corp | Preparation of koji |
| JPS55162981A (en) * | 1979-06-06 | 1980-12-18 | Kikkoman Corp | Preparation of solid koji (malted rice) |
| JPS5668372A (en) * | 1979-10-20 | 1981-06-09 | Kikkoman Corp | Preparation of seasoning containing salt |
| GB8525061D0 (en) * | 1985-10-10 | 1985-11-13 | Bp Chem Int Ltd | Antimicrobial additives |
| CH679544A5 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) * | 1989-09-12 | 1992-03-13 | Nestle Sa | |
| DE4235928C2 (de) * | 1992-10-23 | 1995-04-06 | Cpc Maizena Gmbh | Verfahren zur Herstellung einer Würzsoße aus Brot |
| DE4235927C2 (de) * | 1992-10-23 | 1997-05-07 | Cpc Maizena Gmbh | Verfahren zur Herstellung einer Würzsoße auf Haferbasis |
| EP0640294B2 (en) † | 1993-08-21 | 1999-10-20 | Societe Des Produits Nestle S.A. | Production of a seasoning |
| DE4413951C1 (de) * | 1994-04-21 | 1995-08-03 | Cpc Maizena Gmbh | Verfahren zur Herstellung einer Würzsoße |
| JPH08214829A (ja) * | 1995-02-17 | 1996-08-27 | Ajinomoto Co Inc | 粉末調味料の製造法 |
| DE19632454C1 (de) * | 1996-08-12 | 1998-02-12 | Cpc International Inc | Verfahren zur Herstellung einer Würzsauce unter Verwendung von geräucherter Schweineschwarte und nach diesem Verfahren hergestellte Würzsauce |
| US20040087020A1 (en) * | 1997-05-28 | 2004-05-06 | Chiron S.P.A. | Culture medium with yeast or soy bean extract as amino acid source and no protein complexes of animal origin |
| JP3244468B2 (ja) * | 1998-04-22 | 2002-01-07 | 糸数 哲雄 | ウコン食材の製造方法 |
| EP1971229A2 (en) * | 2006-01-04 | 2008-09-24 | Novozymes A/S | Method for producing soy sauce |
| CN109837200A (zh) * | 2019-04-18 | 2019-06-04 | 千禾味业食品股份有限公司 | 一种酱香型大曲的生产方法 |
| MX2021014013A (es) * | 2019-05-17 | 2022-01-19 | Nestle Sa | Cereal fermentado. |
| JP6940104B1 (ja) * | 2020-04-24 | 2021-09-22 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | 加熱処理グルテン及びこれを用いた醸造産物並びにこれらの製造方法 |
| CN114075497A (zh) * | 2021-12-15 | 2022-02-22 | 台州学院 | 一种黄精酒 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51151396A (en) * | 1975-06-18 | 1976-12-25 | Kikkoman Corp | Process for preparing solid koji |
-
1976
- 1976-04-27 JP JP4729876A patent/JPS52130996A/ja active Granted
-
1977
- 1977-04-26 US US05/790,870 patent/US4115591A/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS52130996A (en) | 1977-11-02 |
| US4115591A (en) | 1978-09-19 |