JPS5596073A - Preparation of seasoning - Google Patents

Preparation of seasoning

Info

Publication number
JPS5596073A
JPS5596073A JP291279A JP291279A JPS5596073A JP S5596073 A JPS5596073 A JP S5596073A JP 291279 A JP291279 A JP 291279A JP 291279 A JP291279 A JP 291279A JP S5596073 A JPS5596073 A JP S5596073A
Authority
JP
Japan
Prior art keywords
mixture
amino acids
krill
krills
soybeans
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.)
Pending
Application number
JP291279A
Other languages
Japanese (ja)
Inventor
Machio Kobayashi
Kiyoshi Kitajima
Motomi Shimodaira
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.)
NAGANO CHUO ICHIBA KK
Original Assignee
NAGANO CHUO ICHIBA 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 NAGANO CHUO ICHIBA KK filed Critical NAGANO CHUO ICHIBA KK
Priority to JP291279A priority Critical patent/JPS5596073A/en
Publication of JPS5596073A publication Critical patent/JPS5596073A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To prepare a seasoning containing both animal amino acids and vegetable amino acids, by ripening a mixture of krills, salt, rice malt and soybeans thereby fermenting and decomposing the mixture, and filtering the fermentation product.
CONSTITUTION: A mixture of (A) a slurry of raw krills and (B) 10W15wt% of a composition composed of (a) a mixture of 1 part of soybeans and 0.5W1 part of rice malt, and (b) salt, is ripened at 30W35°C for 6W10 days to decompose krill proteins to animal amino acids and peptides by fermentation, and at the same time, to convert the soybean starch to reduced saccharose by the action of starch saccharase. The fermented liquid is filtered to remove the tests of krill attached with chitins and lipids (residue of decomposed krill proteins) therefrom.
COPYRIGHT: (C)1980,JPO&Japio
JP291279A 1979-01-17 1979-01-17 Preparation of seasoning Pending JPS5596073A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP291279A JPS5596073A (en) 1979-01-17 1979-01-17 Preparation of seasoning

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP291279A JPS5596073A (en) 1979-01-17 1979-01-17 Preparation of seasoning

Publications (1)

Publication Number Publication Date
JPS5596073A true JPS5596073A (en) 1980-07-21

Family

ID=11542558

Family Applications (1)

Application Number Title Priority Date Filing Date
JP291279A Pending JPS5596073A (en) 1979-01-17 1979-01-17 Preparation of seasoning

Country Status (1)

Country Link
JP (1) JPS5596073A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62239965A (en) * 1986-04-10 1987-10-20 Kibun Kk Production of seasoning solution
EP1308097A1 (en) * 2000-08-09 2003-05-07 Nippon Suisan Kaisha, Ltd. Functional seasonings
JP2016501552A (en) * 2013-11-29 2016-01-21 シージェイ チェイルジェダング コーポレイション Ecquito manufacturing method and Ecquito manufactured by the manufacturing method

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62239965A (en) * 1986-04-10 1987-10-20 Kibun Kk Production of seasoning solution
JPH0579296B2 (en) * 1986-04-10 1993-11-02 Kibun Shokuhin Kk
EP1308097A1 (en) * 2000-08-09 2003-05-07 Nippon Suisan Kaisha, Ltd. Functional seasonings
EP1308097A4 (en) * 2000-08-09 2004-10-20 Nippon Suisan Kaisha Ltd Functional seasonings
JP2016501552A (en) * 2013-11-29 2016-01-21 シージェイ チェイルジェダング コーポレイション Ecquito manufacturing method and Ecquito manufactured by the manufacturing method
JP2019146590A (en) * 2013-11-29 2019-09-05 シージェイ チェイルジェダング コーポレイション Method for producing aekjeot and aekjeot produced by said method
US10617138B2 (en) 2013-11-29 2020-04-14 Cj Cheiljedang Corporation Method for manufacturing a fish sauce and a fish sauce manufactured by the same

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