JPS565067A - Preparation of liquid seasoning - Google Patents

Preparation of liquid seasoning

Info

Publication number
JPS565067A
JPS565067A JP8077479A JP8077479A JPS565067A JP S565067 A JPS565067 A JP S565067A JP 8077479 A JP8077479 A JP 8077479A JP 8077479 A JP8077479 A JP 8077479A JP S565067 A JPS565067 A JP S565067A
Authority
JP
Japan
Prior art keywords
liquid
liquid seasoning
seasoning
preparation
less
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
JP8077479A
Other languages
Japanese (ja)
Other versions
JPS5735946B2 (en
Inventor
Tomio Aiba
Masao Inao
Tetsuya Kato
Manabu Terasawa
Takanobu Nakaya
Takeshiro Mizuno
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.)
FUJI SHIYOKUHIN KK
SEIYUU KK
SEIYUU SUTOAA KK
Higeta Shoyu Co Ltd
Fuji Shokuhin Co Ltd
Original Assignee
FUJI SHIYOKUHIN KK
SEIYUU KK
SEIYUU SUTOAA KK
Higeta Shoyu Co Ltd
Fuji Shokuhin 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 FUJI SHIYOKUHIN KK, SEIYUU KK, SEIYUU SUTOAA KK, Higeta Shoyu Co Ltd, Fuji Shokuhin Co Ltd filed Critical FUJI SHIYOKUHIN KK
Priority to JP8077479A priority Critical patent/JPS565067A/en
Publication of JPS565067A publication Critical patent/JPS565067A/en
Publication of JPS5735946B2 publication Critical patent/JPS5735946B2/ja
Granted legal-status Critical Current

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  • Seasonings (AREA)

Abstract

PURPOSE: To prepare stable liquid seasoning free from the occurrence of dregs, by retaining the extracted liquid of natural substances or liquid seasoning comprising it as a raw material at 45W70°C for not less than 15hr.
CONSTITUTION: In the process of liquid seasoning using an extracted liquid obtained from natural seasoning, e.g., dried bonito, a tangle, a shiitake (mushroom) or ingredients, e.g., stock of fishes and shellfishes, the extracted liquid or liquid seasoning is retained at 45W70°C, preferably at 50W65°C for not less than 15hr, preferably for 20W48hr.
COPYRIGHT: (C)1981,JPO&Japio
JP8077479A 1979-06-28 1979-06-28 Preparation of liquid seasoning Granted JPS565067A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8077479A JPS565067A (en) 1979-06-28 1979-06-28 Preparation of liquid seasoning

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8077479A JPS565067A (en) 1979-06-28 1979-06-28 Preparation of liquid seasoning

Publications (2)

Publication Number Publication Date
JPS565067A true JPS565067A (en) 1981-01-20
JPS5735946B2 JPS5735946B2 (en) 1982-07-31

Family

ID=13727765

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8077479A Granted JPS565067A (en) 1979-06-28 1979-06-28 Preparation of liquid seasoning

Country Status (1)

Country Link
JP (1) JPS565067A (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS50148596A (en) * 1974-05-24 1975-11-28
JPS5149883A (en) * 1974-10-24 1976-04-30 Kikkoman Shoyu Co Ltd Shoyuno netsujutenhoho

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS50148596A (en) * 1974-05-24 1975-11-28
JPS5149883A (en) * 1974-10-24 1976-04-30 Kikkoman Shoyu Co Ltd Shoyuno netsujutenhoho

Also Published As

Publication number Publication date
JPS5735946B2 (en) 1982-07-31

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