JPS5596073A - Preparation of seasoning - Google Patents
Preparation of seasoningInfo
- 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
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
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)
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 |
-
1979
- 1979-01-17 JP JP291279A patent/JPS5596073A/en active Pending
Cited By (7)
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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